The executive editor of Food & Wine magazine takes her good friend and complete wine idiot, Rolling Stone magazine film critic Peter Travers, on an often hilarious and always informative whirlwind tour of the world of wine.

    But then in 2001, a Cabernet Sauvignon / Malbec blend beat all contenders in a blind taste test featuring Napa and Bordeaux’s finest. Today, Argentina and its signature wine are on the tip of every smart traveler’s tongue. How did this happen?The Vineyard at the End of the World tells the fascinating, four-hundred-year history of how a wine mecca arose in the high Andean desert. Profiling the outlandish figures who fueled the Malbec revolution—including celebrity enologist Michel Rolland, acclaimed American winemaker Paul Hobbs, and the Mondavi-esque Catena family—Ian Mount describes in colorful detail the nefarious scams, brilliant business innovations, and backroom politics that put Malbec on the map.

    For years I stumbled around in a daze drinking stale, bitter coffee and grumbling “beans… beans…”. Thank Goodness I finally woke up to the world of coffee. By Immersing myself in the coffee world via reading every book I could find, visiting trade fairs, every high-end cafe I could find, and barista competitions, I realized that, while there is a huge amount of information out there free on the Internet and in artisan coffee shops, there was no single resource that connects all the dots and spells it all out for confused novice coffee drinkers.Until now.Fact: Making a great cup of coffee requires focus and commitment. This means that to make a billion dollar for-profit coffee franchise, you MUST find ways to cut corners and short change your customers.Fact: There are some GREAT coffee shops out there that care about coffee and customers and are worth every penny they charge, but they can be hard to identify, making it easy to just settle for familiar chain coffee.Fact: Making very good coffee is NOT THAT HARD. With a minimal investment in time and education you can make the best cup of coffee you’ve ever had in your life in the comfort of your own home. This book shows exactly why billion dollar for-profit coffee chains are inherently unable to produce coffee of the quality you can make in the kitchen.The Coffeeist Manifesto is half self-defense manual and half how-to instructional. By the end of it, any coffee beginner will have a foundational understanding of the coffee industry and know how to identify the good coffee shops from the bad ones. But most importantly, you’ll know how to beat them at their own game by making coffee at home that blows the cafes out of the water.Complete Table of Contents:PrefaceHow to Read This BookPart I -Coffee TheoryCoffeeists of the World, Unite!HistoryBarista's DilemmaCoffee MythsFour Keys to Killer CoffeeHome RoastingPart II - Brew MethodsCold BrewCoffee PotPress PotAeropressPour OverVacuum PotPart III - EspressoMoka PotMyPressi TwistEspresso VariationsPart IV - The Truth About Coffee ShopsCoffee Shop AppreciationThe RulesDecoding the MenuPart V - Going Beyond the BasicsThe Politics of CoffeeFrom Coffeeist to AficionadoAppendix - Green Coffee Extract

    Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights."One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesIt's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

    - Chapters spotlight the Deen brothers' specialties--from Bobby's all-time favorite goulash to Jamie's amazing cheeseburger pies.- Fresh and upbeat, it's spiced up with lively Deen brothers' tidbits and stories giving you an inside look at their lives.- Deen family photos and recent photos of the brothers shaking it up in the kitchen with family and friends add a special touch.

    Trouble is, she’s sure she’s already found—and lost—hers. Now the young widow has inherited half the vineyard she considers her own, and she’s got one chance to produce a vintage that could make or break her career. But when the flashy, impetuous Clovis de Valois is revealed as heir to the other half, her dreams of independence are dashed into chaos.Cerise and Clovis seem to be opposites in every way that matters. Can their passion for winemaking—and secretly each other—unite them beyond their differences? Or will their clash ruin the vineyard, and the hearts, they’re both desperate to save?

    Weaving travel writing and historical research with assured comedy, 'Hops and Glory' is both a rollicking, raucous history of the Raj and an entertaining, groundbreaking experiment to recreate the finest beer ever brewed.

    Quite simply the most flexible, and user friendly system for anyone interested in building strength and muscle. This book explains in detail the principles of Johnny Pain's famed Greyskull LP method used in the construction of hundreds of beasts around the globe. Cut through the dogmatic B.S. that pollutes the internet, and produce the outcomes that you desire from your training efforts.A must have for anyone serious about getting strong.

    From reckless drug addict to one of Australia’s top chefs and television stars: MasterChef judge Jock Zonfrillo's powerful life story will shock and inspire. Jock’s life spiralled out of control when he tried heroin for the first time as a teenager while growing up in 1980s Glasgow. For years he balanced a career as a rising star amongst legendary chefs with a crippling drug addiction that took him down many dark paths. Fired from his job at a Michelin star restaurant in Chester, England, after a foul-mouthed rant, Jock made his way to London looking for work and found himself in front of the legendary Marco Pierre White. He credits White for saving his life, but Jock continued to struggle with addiction in a world of excess, celebrity, and cut-throat ambition. On New Year’s Eve 1999, Jock shot up his last shot of heroin before boarding a plane to Sydney, where he would find passion and new meaning in life in the most unexpected places. There would be more struggles ahead, including two failed marriages, the closure of his prized restaurant during COVID-19, his time on-country, and some very public battles.This is his unforgettable story.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    

     This is not your typical tinnitus book offering some “miracle cure”. It’s about changing your emotional, physical, and psychological response to the sound, with actionable techniques and specific exercises, so you can finally start to tune it out. It’s about tracking your diet, lifestyle, environment, and health to identify exactly what causes your tinnitus to spike. It’s about improving your overall health, getting better sleep, and reducing the massive amounts of stress and anxiety that tinnitus sufferers deal with on a daily basis. Too many people have been told they just have to "live with it." Too many people have been let down by emotionless doctors and "conventional" or "false" treatments. Too many people have suffered for far too long. It’s time for a change. It's time you found relief. Glenn Schweitzer was 24 years old when a rare, incurable inner ear disorder caused him to develop severe tinnitus. It disrupted nearly every aspect of his life. But today, his tinnitus no longer bothers him at all. Completely by accident, he stumbled on to simple techniques that radically rewired his mental, emotional, and physiological response to the sound.  Through Glenn’s terrifying, yet inspiring story, and with dozens of actionable techniques and tools, you can finally find the relief you deserve, too. You will learn specific techniques to reduce your tinnitus, as well as concrete steps to dramatically improve your quality of life. It may not go away entirely, but it can stop bothering you.  There isn’t a cure for tinnitus, but there is a way forward. You can live in harmony with the sound.

    Dukan’s four-step plan rejects counting calories and instead harnesses the power of pure protein, empowering you to achieve your “True Weight” and keep the pounds off forever.  The Dukan Diet Cookbook is filled with over 350 simple, French-inspired recipes for the two most challenging phases of the diet—the protein-only Attack phase and the protein-and-vegetable Cruise phase.  From Crispy Chicken Wings and Ham Soufflé to Turkey Meatballs with Rosemary and Mint, Mussels Provençal and Curried Turnip Soup to Flourless Chocolate Cake and a scrumptious Vanilla Cookie—plus all-new recipes for Shirataki noodles—the recipes in this book prove you don’t have to sacrifice great taste and satisfaction in order to lose weight.Illustrated with sixteen pages of delectable color photographs, The Dukan Diet Cookbook is the essential companion to the Dukan Diet.

    Will take 25-35 days

    It's fun, it's easy-and the results will delightfully complement your favorite meals and provide unparalleled pleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent your Chinese cooking. Raspberry or apricot wine lend themselves to delicious desserts. And if you are interested in more exotic concoctions, rhubarb champagne is the ultimate treat.The Joy of Home Winemaking is your comprehensive guide to:the most up-to-date techniques and equipmentreadily available and affordable ingredients and materialsaging, bottling, racking, blending, and experimentingdozens of original recipes for great-tasting fruit wines,spice wines, herb wines, sparkling wines, sherries, liqueurseven homemade soda pop!a sparkling brief history of winemakinghelpful illustrations and glossaryan extensive mail-order resource sectionWhether you prefer your wine dry of slightly sweet, The Joy of Home Winemaking has all the information you need to go from casual connoisseur to expert home vintner in no time.