But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

    Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world. Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate new recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: The Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant yet her husband was moved by the Cadburys tradition of philanthropy. Each was a product of their unique time and place yet they shared one thing: they want to make the best chocolate in the world.

    A once-fledgling, clumsy movement, craft beer has become ubiquitous nationwide and even includes a honey ale brewed at the White House. Powered by millions of savvy, devoted consumers and raking in billions of dollars annually for producers and retailers, the movement has changed the industry landscape and the international reputation of American beer, upended the big beer giants that once seemed untouchable, and altered forever drinking habits, closet hobbies, and bar conversation. But the epic narrative of this class of brew has never been chronicled in one volume—until now.Based on interviews with all of the biggest and most influential names in craft brewing since the 1970s—including brewers, critics, and marketers—The Audacity of Hops brims with charming, remarkable stories, which together weave a very American business tale, one of formidable odds and refreshing success.The Audacity of Hops will be the holiday and birthday gift for every craft beer lover. Entertaining, informative, and accessible, this book is the first of its kind: the definitive history of the other American revolution.

    I'm basically trying to represent all the types of food that you, out there, are buying into. And these are some of the quickest and easiest meals I've ever done.These recipes have been tested and tested to ensure this book is a reliable companion for you, and hopefully your family too when you pass it down. I think you're going to really love it - I'm so proud of it.It's far and away the most balanced and exciting everyday cookbook I've seen - and if you liked 30-Minute Meals, this will knock your socks off.

    Along the way though I developed my own style. I boiled down what I learned and moved it indoors. I've developed designs that can be used right in the comfort of you own kitchen or out back in the woods! The truth is that Moonshining, aka "Home Distilling" is a folk art that helped build this country. Together we can make it live again, and have a little fun in the process! "But isn't this dangerous" you ask. Cooking up spirits isn't any harder then properly roasting a Thanksgiving turkey. In fact it's so easy that a redneck like me can do it. And folks if I can do it, then imagine what you might be able to create! Imagine the holidays when you pull out your own special label. Think of the drinks and dishes you can concoct. Open up a whole new world of creativity and step into the hobby that is truly one of the founding traditions of our country. There are dozens of reasons why people look into home distilling. Maybe you are looking for a new culinary branch to explore, maybe you just like the idea of knowing how to do things for yourself, perhaps you just like to keep the old ways alive or maybe you are just tired of our government telling us what we can and can not do! In this book I will show you how easy and safe this hobby really is. This book is designed for the beginner distiller and I take the time to introduce you to all the concepts of distilling that you need to get started. One of the great thing about distilling is that you can keep it simple or as get as complicated as you could possible want. This journey is all about where you want to take it. Please be advised that this is for informational purposes only. After you read this you will understand just how easy it is to make your own Moonshine, Whiskey, Vodka, Rum or even alternative fuels. Then once you understand how easy this is, how safe and how stupid the laws that restrict this are, then you can contact your congressman and/or senator and tell them to repeal the laws that are only in place to protect big businesses. Believe it or not there are Moonshiners everywhere, we have a grand tradition that goes back to the first settlers. Many historians will even tell you that it was moonshine that built this country! It's time to take back our heritage. Thank you for your support! Jeff King Moonshiners Unite!

    Beyond the Pale chronicles Ken Grossman's journey from hobbyist homebrewer to owner of Sierra Nevada Brewing Co., one of the most successful craft breweries in the United States. From youthful adventures to pioneering craft brewer, Ken Grossman shares the trials and tribulations of building a brewery that produces more than 800,000 barrels of beer a year while maintaining its commitment to using the finest ingredients available. Since Grossman founded Sierra Nevada in 1980, part of a growing beer revolution in America, critics have proclaimed his beer to be among the best brewed anywhere in the world.Beyond the Pale describes Grossman's unique approach to making and distributing one of America's best-loved brands of beer, while focusing on people, the planet and the product Explores the Sierra Nevada way, as exemplified by founder Ken Grossman, which includes an emphasis on sustainability, nonconformity, following one's passion, and doing things the right way Details Grossman's start, home-brewing five-gallon batches of beer on his own, becoming a proficient home brewer, and later, building a small brewery in the town of Chico, California Beyond the Pale shows how with hard work, dedication, and focus, you can be successful following your dream.

    You just limit your calorie intake for two nonconsecutive days each week—500 calories for women, 600 for men. You’ll lose weight quickly and effortlessly with the FastDiet.Scientific trials of intermittent fasters have shown that it will not only help the pounds fly off, but also reduce your risk of a range of diseases from diabetes to cardiovascular disease and even cancer. “The scientific evidence is strong that intermittent fasting can improve health,” says Dr. Mark Mattson, Chief of the Laboratory of Neurosciences, National Institute on Aging, and Professor of Neuroscience, Johns Hopkins University.This book brings together the results of new, groundbreaking research to create a dietary program that can be incorporated into your busy daily life, featuring:• Forty 500- and 600-calorie meals that are quick and easy to make• 8 pages of photos that show you what a typical “fasting meal” looks like• The cutting-edge science behind the program• A calorie counter that makes dieting easy• And much more.Far from being just another fad, the FastDiet is a radical new way of thinking about food, a lifestyle choice that could transform your health. This is your indispensable guide to simple and effective weight loss, without fuss or the need to endlessly deprive yourself.

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    This is a ride on the Google wave, and the fullest account of how it formed and crashed into traditional media businesses. With unprecedented access to Google's founders and executives, as well as to those in media who are struggling to keep their heads above water, Ken Auletta reveals how the industry is being disrupted and redefined.Auletta goes inside Google's closed-door meetings, introducing Google's notoriously private founders, Larry Page and Sergey Brin, as well as those who work with - and against - them. In Googled, the reader discovers the 'secret sauce' of the company's success and why the worlds of 'new' and 'old' media often communicate as if residents of different planets. It may send chills down traditionalists' spines, but it's a crucial roadmap to the future of media business: the Google story may well be the canary in the coal mine.Googled is candid, objective and authoritative. Crucially, it's not just a history or reportage: it's ahead of the curve and unlike any other Google books, which tend to have been near-histories, somewhat starstruck, now out of date or which fail to look at the full synthesis of business and technology.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    The book covers all the worthwhile hiking destinations throughout the county - including the coast, foothills, mountains, and desert - in trips ranging from the short family excursions to multi-day backpacks. This long-awaited fourth edition of San Diego County's most recognized and comprehensive hiking guide has been fully updated and expanded to cover 250 hikes and all new maps.

    But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fastest way. And once you've mastered this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.

    Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.

    Take a cue from entertaining expert Amy Sedaris and host an unforgettable fete that will have your guests raving. No matter the style or size of the gathering-from the straightforward to the bizarre-I Like You provides jackpot recipes and solid advice laced with Amy's blisteringly funny take on entertaining, plus four-color photos and enlightening sidebars on everything it takes to pull off a party with extraordinary flair. You don't even need to be a host or hostess to benefit-Amy offers tips for guests, too!  (Number one: don't be fifteen minutes early.) Readers will discover unique dishes to serve alcoholics (Broiled Frozen Chicken Wings with Applesauce), the secret to a successful children's party (a half-hour time limit, games included), plus a whole appendix chock-full of arts and crafts ideas (from a mini-pantyhose plant-hanger to a do-it-yourself calf stretcher), and much, much more!

    And every tea, whether a delicately sweet green tea from Japan or a bracing, brisk Darjeeling black, tells a story in the cup about the land that nurtured it and the tea-making skills that transformed it.  In this authoritative guide, veteran tea professionals Mary Lou and Robert J. Heiss provide decades of expertise on understanding tea and its origins, the many ways to buy tea, and how to explore and enjoy the six classes of tea (green, yellow, white, oolong, black, and Pu-erh). Additional advice on steeping the perfect cup and storing tea at home, alongside a gallery of more than thirty-fi ve individual teas with tasting notes and descriptions make The Tea Enthusiast’s Handbook a singular source of both practical information and rich detail about this fascinating beverage.