Now she presents a handy guide that will show you how to stop being overwhelmed and intimidated, how to discover, respect, and enjoy your own personal taste, and how to be whatever kind of wine person you want to be, from budding connoisseur to someone who simply gets wine you like every time you buy a bottle. Refreshingly simple, irreverent, and witty, Drink This explains all the insider stuff that wine critics assume you know. It will teach you how to taste and savor wine, alone, with a friend, or with a group. And perhaps most important, this book gives you the tools to learn the only thing that really matters about wine: namely, figuring out what you like.Grumdahl draws on her own experience and savvy and interviews some of the world’s most renowned critics, winemakers, and chefs, including Robert M. Parker, Jr., Paul Draper, and Thomas Keller, who share their wisdom about everything from pairing food and wine to the inside scoop on what wine scores and reviews really mean. Readers will learn how to master tasting techniques and understand the winemaking process from soil to cellar. Drink This also reveals how to get your money’s worth out of wine without spending all you’ve got.At last there’s a reason for wary wine lovers to raise a glass in celebration. Savor the insider’s viewpoint and straight talk of Drink This, and watch your intimidation of wine transform into well-grounded, unshakeable confidence.

     But what did the German people think of the war? And what had they actually thought about the rise of the Nazi party? William Russell, a young US diplomat who worked in the American Embassy in Berlin, explains in detail his experiences of Germany in the early phases of the war from August 1939 through to April 1940. By asking questions to his friends, colleagues and people who he passed on the streets, Russell uncovered the state of minds of normal Germans, what they were thinking, doing and saying through the course of 1939 and 1940. Drawing evidence from a variety of sources, including newspapers, the radio, recently published books, as well as the jokes and gossip that circulated on the streets of the German capital, Russell is able to demonstrate how not all Germans were card-waving Nazis, but how the vast majority were politically apathetic, nervous of the future and often outwardly critical of the Nazi regime. Russell explains how many Germans laughed at figures such as Joseph Goebbels and Herman Goering when they were in privacy of their own houses. Although written in only second year of the war it is clear that Russell and many of his friends are aware of the impending horrors that the war will cause and he tries desperately throughout the book to do his best for those who would suffer the most at the hands of the Nazi regime. Berlin Embassy is the classic account of Germany and its people in the first year of the Second World War. “The small things that happen to the small people- as reported by a man in a small job in the American embassy in Berlin, who managed to get the man in the street to talk frankly.” Kirkus Reviews “Exciting reading … A very fine book.” William L. Shirer, author of The Rise and Fall of the Third Reich: A History of Nazi Germany William Russell was an author and journalist who after completing his education had worked in the Berlin Embassy during 1939 and 1940. After he left Germany he joined the U.S. Army and served two years as an Order of Battle Specialist in the Intelligence Branch in England. He passed away in 2000. His book Berlin Embassy was first published in 1941.

    In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals.  Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice’s unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round.  From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items.  With charming pen-and-ink illustrations by her daughter, Fanny and Alice’s warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.

    Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.

    Whiskey has profoundly influenced America’s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself. Taking readers behind the curtain of an enchanting—and sometimes exasperating—industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon. A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.

    In doing so, he codified the concoctions that have become the backbone of high-end bars around the world! Often lauded as the father of mixology, Jerry Thomas, in addition to penning this book (the first drink book ever published in America), popularized inventive drinks and elevated the practice of bartending to an art form. At the height of his popularity in the 19th Century, people all over the country were eager to taste Thomas' recipes. While serving as the principle bartender at the Occidental Hotel in San Francisco he earned more money per week than the Vice President of the United States! Perhaps most famous for his signature cocktail, the Blue Blazer, which involves pouring flaming whiskey between two glasses to create a dramatic pyrotechnic display, Jerry Thomas laid the foundations for today's cocktail renaissance while Abraham Lincoln was still in the White House.

    If you're new to the world of wine, it will clue you in on what you've been missing and show you how to get started. It begins with the basic types of wine, how wines are made, and more. Then it gets down to specifics:How to handle snooty wine clerks, navigate restaurant wine lists, decipher cryptic wine labels, and dislodge stubborn corks How to sniff and taste wine How to store and pour wine and pair it with food Four white wine styles: fresh, unoaked; earthy; aromatic; rich, oaky Four red wine styles: soft, fruity, and relatively light-bodied; mild-mannered, medium-bodied; spicy; powerful, full-bodied, and tannic What's happening in the "Old World" of wine, including France, Italy, Spain, Portugal, Germany, Switzerland, Austria, Hungary, and Greece What's how (and what's not) in the New World of Wine, including Australia, New Zealand, Chile, Argentina, and South Africa U.S. wines from California, Oregon, Washington, and New York Bubbling beauties and medieval sweets: champagne, sparkling wines, sherry, port, and other exotic dessert wines Authors Ed McCarthy, CWE, who is a regular contributor to Wine Enthusiast and The Wine Journal and Mary Ewing-Mulligan, MW, who owns the International Wine Center in New York, have co-authored six wine books in the For Dummies series. In an easy-to-understand, unpretentious style that's as refreshing as a glass of Chardonnay on a summer day, they provide practical information to help you enjoy wine, including:Real Deal symbols that alert you to good wines that are low in price compared to other wines of similar type, style, or quality A Vintage Wine Chart with specifics on numerous wines Info on ordering wine from out of state, collecting wine, and more Wine For Dummies, Fourth Edition is not just a great resource and reference, it's a good read. It's full-bodied, yet light...rich, yet crisp...robust, yet refreshing....

    And as the beloved host of QVC’s popular program, In the Kitchen with David,® he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing.   Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Venable’s favorites include  Party Starters: White Bean and Sun-Dried Tomato Dip, Chicken Nachos, Cheddar-Broccoli Poppers with Ranch Dipping Sauce, Cheesy Crab Stuffed MushroomsSupporting Players: Summer Squash Fritters with Garlic Dipping Sauce, Scrumptious Hush Puppies, Mom’s “Browned” Rice, Sweet Potato-Pineapple Casserole Main Events: Breaded Pork Cutlets, Chicken Marsala, Braised Beef Short Ribs, Low Country BoilSweet, Sweet Gratification: Deep Dish Apple Pie, Flourless Chocolate Cake, Banana Pudding Cheesecake, Peach Cobbler   Loaded with gorgeous photographs, helpful “Dishin’ with David” tips, and personal anecdotes, In the Kitchen with David encourages you and your family to gather around the dinner table for great meals and, more important, great memories. After all, the portions are generous; the options are limitless.  Foreword by Paula DeenAdvance praise for In the Kitchen with David  “David Venable’s unbridled love for good, hearty comfort food is absolutely infectious. He knows what delicious food tastes like, and one peek at the recipes in his book had me positively drooling. I haven’t been this excited about a cookbook in a long, long time!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks   “David definitely knows his way around the kitchen, and he sure gets cooking with some comfort food in this book. And that’s saying something coming from the two of us comfort food lovers!”—Pat and Gina Neely, hosts of Down Home with the Neelys

    That is where Garmaine Pitchon was when Hitler ascended to power and unleashed a diabolical scheme to annihilate the Jewish race. Follow along as Eli Gonzalez tells Garmaine story in a vibrant, chilling, and compelling narrative. Always a rambunctious, curious girl, Garmaine found a way to not wear the yellow Star of David and got to experience more than most before Garmaine experienced loss at an epic proportion. Her entire family was murdered, beginning with her grandmother, killed in her own grocery store by a Nazi officer who forced her to make him a sandwich as she walked over her just-murdered beloved grandmother’s warm, flowing blood. Experience the horror of the 9-Day train ride to Auschwitz and become a first hand witness to when it was only Nazi’s and Jews and the veil was pulled off and absolute evil abounded. Yet, there is something about Garmaine’s story, something divine that happened. What was meant to destroy her strengthened her. What was meant to stop her lineage became a force to help desperate mothers years after. When there is a divine purpose for your life and that of your family, no one and nothing can stop it.

    The world has failed Syria’s refugees and some of the world’s wealthiest countries have turned their backs on this humanitarian disaster. Syria’s neighbors—Lebanon, Jordan, Turkey, and Iraq—have together absorbed more that 3.8 million refugees. The need for food relief is great and growing. Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world. Contributors include: Alice Waters, Paula Wolfert, Claudia Roden, Chef Greg Maalouf, Chef Alexis Coquelet, Chef Chris Borunda, Chef Alexandra Stratou, Necibe Dogru, Aglaia Kremenzi, and many others. - Celebrity chefs contribute favorite recipes to help feed Syrian refugees - Fabulous soups from around the world—from hearty winter warmers to chilled summer soups - Easy-to-follow instructions with stunning color photos throughout - Recipes made with no-fuss ingredients found in your local supermarket. All profits from the sales of the cookbook will be donated to help fund food relief efforts through various nonprofit organizations. Most Syrians hope that one day they will be able to return to their country and rebuild their lives. For now, though, what we can do is listen to their pleas. Be part of this vital work of saving lives and help us deliver essential food items to the displaced refugees.

    “An ingenious book. It’s all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant.” —Zoe François, author of Artisan Bread in Five Minutes a Day

    His unforgettable physical beauty, his soft-spoken manner, his tough but tender roughness, and his aching vulnerability had women swooning and men wanting to be just like him. Today—nearly thirty years after he lost his battle against cancer at the age of fifty—McQueen remains “The King of Cool.” Yet, few know the truth of what bubbled beneath his composed exterior and shaped his career, his passions, and his private life.              Now, in Steve McQueen, New York Times bestselling author, acclaimed biographer, and film historian, Marc Eliot captures the complexity of this Hollywood screen legend. Chronicling McQueen’s tumultuous life both on and off the screen, from his hardscrabble childhood to his rise to Hollywood superstar status, to his struggles with alcohol and drugs and his fervor for racing fast cars and motorcycles, Eliot discloses intimate details of McQueen’s three marriages, including his tumultuous relationships with Neile Adams and Ali MacGraw, as well as his numerous affairs. He also paints a full portrait of this incredible yet often perplexing career that ranged from great films to embarrassing misfires. Steve McQueen, adored by millions, was obsessed by Paul Newman, and it is the nature of that obsession that reveals so much about who McQueen really was. Perhaps his greatest talent was to be able to convince audiences that he was who he really wasn’t, even as he tried to prove to himself that he wasn’t who he really was.            With original material, rare photos, and new interviews, Eliot presents a fascinating and complete picture of McQueen’s life.From the Hardcover edition.

     A story of combat and captivity – of courage, deception, and survival – FOR ALL IT WAS WORTH provides piercing insights into the indoctrination of the German people into Nazi ideology, and addresses the issues facing German World War II veterans. The author was born in Dresden in 1924 - the year Hitler’s “Mein Kampf” was published. Growing up during the pre-War Nazi years, he joined the Hitler Jugend. Following harsh basic training, he was sent to the Eastern Front where he saw combat near Kursk. Captured by the Russians, he escaped and was transferred to the Italian Campaign. With his acquired knowledge of Italian and local conditions, he volunteered for the special forces Division Brandenburg, where he was trained in sabotage and intelligence gathering, operating behind enemy lines and wreaking havoc with the enemy's command, communication and logistical structures. Arriving on leave in Dresden during the February 1945 firebombing, he recounts the terrible aftermath (including the extrication and burial of his father from the ruins of Dresdner Bank) of one of the most devastating and controversial attacks of the Second World War. Following his return to Italy, and the subsequent capitulation of German forces, he was detained as a PoW in Northern Italy for almost two years. Battle-hardened and disillusioned, he used all his clandestine and organisational skills to initiate successful Black Market operations, while working as an interpreter for the British Army. Imprisoned in Austria as an escapee, he finally returned to a shattered Germany in 1947, where he elected to remain illegally in the US zone of Occupation. What follows is a gripping story of survival, and an insight into the hardships and privations facing the German people, leading to the Wiederaufbau. Much more than a military narrative, the author presents a candid view into the mind and soul of the German people. FOR ALL IT WAS WORTH is an account of Hitler’s Germany and its consequences – and is a remarkable document of value to post-War generations, as well as historians and students of World War II.

    Using everyday storecupboard ingredients, Omar offers a new take on the classic tortilla de patatas, making this iconic dish easier than ever, and brings a twist to pinchos morunos and pollo con salsa. With sections covering vegetables, salads, rice dishes, meat, fish, cakes and desserts, the emphasis is on simplicity of ingredients and methods – reinforcing the fact that absolutely anyone can cook this versatile and accessible food.TAPAS NOT PASTA!

    In January 2010, Aubert de Villaine, the famed proprietor of the Domaine de la Romance-Conti, the tiny, storied vineyard that produces the most expensive, exquisite wines in the world, received an anonymous note threatening the destruction of his priceless vines by poison-a crime that in the world of high-end wine is akin to murder-unless he paid a one million euro ransom. Villaine believed it to be a sick joke, but that proved a fatal miscalculation and the crime shocked this fabled region of France. The sinister story that Vanity Fair journalist Maximillian Potter uncovered would lead to a sting operation by some of France's top detectives, the primary suspect's suicide, and a dramatic investigation. This botanical crime threatened to destroy the fiercely traditional culture surrounding the world's greatest wine.Shadows in the Vineyard takes us deep into a captivating world full of fascinating characters, small-town French politics, an unforgettable narrative, and a local culture defined by the twinned veins of excess and vitality and the deep reverent attention to the land that runs through it.