Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers. It's a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!

    For an Australian raised on Vegemite, Ireland's black brew is very much an acquired taste. But the travel-writer is committed to acquiring it. Determined to discover exactly what makes a pint of Guinness so legendary, he crosses the Emerald Isle in search of his answers.But in sampling pints as he goes, McHugh soon realizes that in each town, and at every pub, someone always says that the best glass of Guinness is to be found . . . . somewhere else. In his comedic and sentimental journey, McHugh and his companion, Twidkiwodm (the-woman-he-didn't-know-he-would-one-day-marry), hitch around Ireland, meeting unforgettable characters. He goes rowing with a German bagpiper on the lakes of Killarney, windsurfing with a one-armed man in Dingle, survives an encounter with poteen and even finds his own bar . . . but keeps searching for the perfect pint.As entertaining as it is informative, Pint-Sized Ireland is both a hilarious travelogue and thoughtful diary. McHugh's comedic voice swiftly moves in and out of pubs, peering into froth-rimmed pints, and leading readers to question: So does he ever find the perfect pot of black gold?  Those who have rested upon the barstools of Ireland, who have sought the famed "perfect pint of Guinness," realize that perfection rests in more than just the taste. McHugh captures the visceral experience of Guinness and Ireland in a warm memoir that's perfect to savor. International Praise for Pint-Sized Ireland "McHugh's idea of traveling is one continuous pub crawl . . . an entertaining homage to the black brew."---The Age (Australia) "McHugh's writing style is intelligent, quirky, and conversational. The result is a consummately easy to read book, amusing and engaging. It'll make you want to go in search of your own perfect pint."---Adventure Travel "This is a lovely book, well written, full of humorous anecdotes and works both as a travelogue and as a guide to drinking in Ireland. One of the real joys of this book is the way that the author captures the nuances and syntax of the way the people speak ('"Rooit", said the pub-landlord, 'in ye coom"'). After a few pages you find yourself falling into this yourself and by the time you finish the book you will have developed a full-blown Irish accent."---www.bootsnall.com

    She was the oldest of seven kids; raised in poverty, married at 13, and a mother of 4 by the time she was 17. Few would have expected this type of adolescence to produce a woman who was the winner of every music award imaginable, the author of two New York Times bestselling books and a 2003 Kennedy Center honoree, and whose life story was the subject of an Academy Award winning movie.In You're Cookin' It Country, Loretta Lynn shares over 120 of her favorite recipes. From the dishes her mother cooked as she was growing up to the meals she has prepared for her family over the years. Also included are more than 35 stories relating to food as only Loretta can tell them. These include stories of her "Mommy" going out hunting for rabbit and possum to the more recent story of Jack White of the rock group The White Stripes flying to Nashville to have a dinner of chicken and dumplings with Loretta. There is also the story of her husband to be, Doolittle, buying a pie from her at an auction only to discover that Loretta had mistaken salt for the sugar when she baked it.You're Cookin' It Country will be a must have purchase for the millions of fans Loretta has made all over the world.Loretta's first book, Coal Miner's Daughter (1978) has sold more than one million copies. Her second book, Still Woman Enough (2002) has sold more than 200,000 copies. Both were New York Times bestsellers.

    We see the master at work-slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into "fougasses, batards, "and "boules. " Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers. One of Provence's oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy.

    Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing players—from the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle. Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries.

    They ate braised leeks. They played by themselves while their parents sipped coffee. And yet French kids were still boisterous, curious, and creative. Why? How?            With a notebook stashed in her diaper bag, Druckerman set out to investigate—and wound up sparking a national debate on parenting. Researched over three years and written in her warm, funny voice, Bringing Up Bébé is deeply wise, charmingly told, and destined to become a classic resource for American parents.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

    Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.

    How did I know the President of the United States would be on the flight that day?”Where flight attendant Marsha Marks goes, funny things happen, and she tells them all in this hilarious and insightful chronicle of her career as a naive flight attendant and a struggling author. From missed flights to missing uniforms, miracle babies to indecipherable southern accents, Flying by the Seat of My Pants is a laugh-out-loud reminder of what is important and what keeps us steady through the turbulence of life.

    Luscious, full-color illustrations by Meryl Rowin are woven throughout, and accompanying each story is a recipe from the writer’s own kitchen.Lev Grossman explains how he survived on “sweet, sour, spicy, salty, unabashedly gluey” General Tso’s tofu after his divorce. Carmen Maria Machado describes learning to care for herself during her confusing young adulthood, beginning with nearly setting her kitchen on fire. Claire Messud tries to understand how her mother gave up dreams of being a lawyer to make “a dressed salad of tiny shrimp and avocado, followed by prune-stuffed pork tenderloin, served with buttered egg noodles” for her family. Chimamanda Ngozi Adichie remembers a childhood friend―who later died as a soldier in Nigeria―with a pot of fragrant jollof rice. What makes each tale so moving is not only the deeply personal revelations from celebrated writers, but also the compassion and healing behind the story: the taste of hope.

     Mike Weiss spent nearly two years with Ferrari-Carano, a California winemaker founded in Sonoma County just over twenty years ago by Don Carano, a casino and hotel mogul from Reno. The narrative in A Very Good Year follows Ferrari-Carano’s Fume Blanc from barren vines in November to its first sampling by a customer at the Four Seasons in New York, and, over the course of the book, Weiss presents his unique insight into the making and marketing of wine today. BACKCOVER: “Superb. . . . Weiss tells a great story.” —THE NEW YORK TIMES “Finally, a wine book that explains all the ingredients. . . . You will marvel at the richness of what Mike Weiss . . . was able to capture and convey within this delicious book.” —LOS ANGELES TIMES “Compelling . . . A Very Good Year is both entertaining and comprehensive.” —THE BOSTON GLOBE “A sweeping book about tourism, globalism, environmental sustainability, immigration, and glamour. . . . The bottle of Fume Blanc . . . is like a Pandora’s box. Open it up and out spill all the vanity, marketing savvy, self-mythologizing, acres of land, buckets of money, precise science, alchemical blending, and feudal working conditions that make up the California dream known as the wine industry.” —SAN FRANCISCO CHRONICLE

    From childhood in the Great Depression to opening esteemed eateries, it’s quite a story to tell. When she and her family launched Commander’s Palace, it became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.Miss Ella of Commander’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire.

    Eat well. That's always been my philosophy, Karen Barnaby says. I've just translated it into low-carbing. Anyone who is currently on-or contemplating embarking upon-one of the many low-carb diets will find The Low-Carb Gourmet to be a goldmine of recipes, tips, and inspiration.The first sophisticated low-carb cookbook on the market from acclaimed chef Karen Barnaby, who has lost 70 pounds through low-carb eating.Over the past few years, low-carb high-protein diets have changed the way America eats. But how much steak, bacon, and cheese can a person eat? Low-carbers have been looking for a cookbook that will give them the variety, sophistication, and sublime taste sensations that the true food lover craves-and yet will allow them to reap the weight-loss and health benefits of low-carb eating.In The Low-Carb Gourmet, award-winning Canadian cookbook author Karen Barnaby, executive chef of the famed Fish House in Vancouver, applies her carb-cutting techniques to sophisticated dishes, including soups, snacks, sauces, main dishes, and even spectacular sweets. The 250 recipes range from Prawns with Peppery Garlic Vinaigrette, Guacamole, and Pancetta Wrapped Salmon with Red Wine Butter to Beef Salad with Creamy Horseradish Dressing, Daikon Radish, Chinese Cabbage and Tofu Soup, Pumpkin Cheesecake, and Tiramisu. The author reveals some secrets to low-carb shopping and offers expertadvice on meal planning for special occasions.