Tilar J. Mazzeo brings to life the woman behind the label, Barbe-Nicole Clicquot Ponsardin, in this utterly intoxicating book that is as much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered and fascinating woman.

     Understanding Your Slow Cooker Slow Cooker Breakfasts Appetizers Main Dinners Your Family Will Love Finish It All Off With Dessert Much, Much, More! Scroll to the top of the page and select the Buy Button Hurry! For a limited time you can download “Crockpot - 65 Delicious Crockpot Recipes For You And The Whole Family" for a special discounted price. Download your copy right now!

    Believing that regional cuisine reveals far more than just our taste for chicken fried steak or 3-way chili, Richman explores the ethnic, economic, and cultural factors that shape the way we eat—and how food, in turn, reflects who we are as a nation. Richman uses his signature wit and casual charm to take youon a tour around the country,explaining such curiosities as why bagels are shaped like circles, why fried chicken is so popular in the South, and how some of the most iconic American food—hot dogs, fries, and soda—are not really American at all. Writing with passion, curiosity, and a desire to share his knowledge, he includes recipes, secret addresses for fun and tasty finds, and tips on how to eat like a local from coast to coast.Part travelogue, part fun fact book, part serious culinary journalism, Richman's America the Edible illuminates the food map in a way nobody has before.

    Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean. The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.

    The creator of the popular blog All Day I Dream About Food and the author of several beloved cookbooks, Carolyn is famous for her delectable recipes for low-carb baked goods. With this comprehensive cookbook dedicated to ketogenic baking, you too can create mouthwatering baked goods that will satisfy every craving while maintaining your healthy lifestyle. Your family and friends may not even realize that these recipes are keto!Carolyn Ketchum's mission is to prove to the world that special diets need not be boring or restrictive. When gestational diabetes forced her to begin watching her carb intake, she channeled her passion for baking and cooking into creating low-carb versions of her favorite treats. It's astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment.The Ultimate Guide to Keto Baking is an astoundingly comprehensive resource for baking without sugar, wheat flour, or other high-carb ingredients. Carolyn has spent years honing her low-carb baking techniques, and in this book she shares all her secrets. In addition to an extensive review of low-carb baking ingredients and tools, she includes more than 150 thoroughly tested recipes for sweet and savory baked goods, from everyday cookies to special occasion cakes and pies to breads, crackers, and even pizza.Sample Recipes Include: Chocolate Mayonnaise Layer Cake Marble Cheesecake Dairy-Free Chocolate Chip Skillet Cookie Key Lime Pie Bars Maple-Glazed Donuts Cheddar Garlic Drop Biscuits Chewy Keto Bagels Tomato Ricotta Tart Summer Berry Cobbler No matter what you want to bake, The Ultimate Guide to Keto Baking has you covered with a wide variety of sweet and savory treats. With this comprehensive cookbook, you can create mouthwatering low-carb goodies that will satisfy every craving while nourishing your body, mind, and soul.

    A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed, on her own, with nothing to fall back on. Disillusioned by the years she'd spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten credit card that had just enough credit on it to buy a plane ticket and took it as kismet. Upon her arrival, Kate introduced her to the Chapolard brothers, a family of Gascon pig farmers and butchers, who were willing to take Camas under their wing, inviting her to work alongside them in their slaughterhouse and cutting room. In the process, the Chapolards inducted her into their way of life, which prizes pleasure, compassion, community, and authenticity above all else.So begins Camas Davis's funny, heartfelt, searching memoir of her unexpected journey to become a successful and enlightened butcher. It's a story that takes her from an eye-opening stint in rural France where deep artisanal craft and whole animal gastronomy thrives despite the rise of mass scale agribusiness, back to a Portland in the throes of a food revolution, where it suddenly seems possible to translate much of this old-world craft into a new world setting. Camas faces hardships and heartaches along the way, but in the end, Killing It is about what it means to pursue the real thing and to dedicate your life to it.

    At the time, I imagined he did it partly to impress me, which it did, though today I know well that he’s simply the type of man who knows better than to turn down a hot-from-the-oven soufflé when one is offered to him.”When Michelle Maisto meets Rich–like her, a closet writer with a fierce love of books and good food–their single-mindedness at the table draws them together, and meals become a stage for their long courtship. Finally engaged, they move in together, but sitting down to shared meals each night–while working at careers, trying to write, and falling into the routines that come to define a home–soon feels like something far different from their first dinner together.Who cooks, who shops, who does the dishes? Rich craves the light fare his mother learned to prepare as a girl in China, but Michelle leans toward the hearty dishes her father knew as a boy in Italy. Rich eats meat, but Michelle doesn’t. His metabolism races through carbohydrates, hers holds to them tightly. And while her idea of a quick meal is a fried egg, his is to head to a restaurant. After Rich takes additional work to pay for their wedding, Michelle offers to do his half of the cooking chores–which, along with the newness of their living together, challenges her feelings about the kitchen and what it means to be a modern wife.As they save and plan for a wedding, the nightly compromises, small generosities, and stubborn stakings of ground that take place around the dinner table offer a context in which Maisto considers what she’s learned from the marriages around her, and what she and Rich might create for themselves.

    Round as in stout, chubby, and hungry, always and endlessly hungry. He grew up in a big, loud Italian family in White Plains, New York, where meals were epic, outsize affairs. At those meals, he demonstrated one of his foremost qualifications for his future career: an epic, outsize appetite for food. But his relationship with eating was tricky, and his difficulties with managing it began early.When he was named the restaurant critic for the New York Times in 2004, he knew enough to be nervous. He would be performing one of the most closely watched tasks in the epicurean universe; a bumpy ride was inevitable, especially for someone whose writing beforehand had focused on politics, presidential campaigns, and the Pope.But as he tackled his new role as one of the most loved and hated tastemakers in the New York restaurant world, he also had to make sense of a decades-long love-hate affair with food, which had been his enemy as well as his friend. Now he’d have to face down this enemy at meal after indulgent meal. His Italian grandmother had often said, "Born round, you don’t die square." Would he fall back into his worst old habits? Or had he established a truce with the food on his plate?In tracing the highly unusual path Bruni traveled to become a restaurant critic, Born Round tells the captivating story of an unpredictable journalistic odyssey and provides an unflinching account of one person’s tumultuous, often painful lifelong struggle with his weight. How does a committed eater embrace food without being undone by it? Born Round will speak to every hungry hedonist who has ever had to rein in an appetite to avoid letting out a waistband, and it will delight anyone interested in matters of family, matters of the heart, and the big role food plays in both.

    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.

    How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity?While living in Washington State in the early nineties, Buchanan learned about the heritage food movement and began growing fruit trees, grains, and vegetables. After moving home to New England, however, he left behind his plant collection and for several years stopped gardening. In 2005, inspired by the revival of interest in regional food and culinary traditions, Buchanan borrowed a few rows of growing space at a farm near his home in Portland, Maine, where he resumed collecting. By 2012 he had expanded to two acres, started a nursery and small business, and discovered creative ways to preserve rare foods. In Taste, Memory Buchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey with profiles of leaders in the movement to defend agricultural biodiversity.Taste, Memory begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.

    Enjoy quick but satisfying weeknight dinners such as Creamy Pancetta Pasta with Mushrooms and Parmesan or Chestnut and Pea Risotto with Truffle Oil. Thinking of entertaining? You’ll find dinner-party delights such as Rioja-Braised Lamb Shanks with Chorizo or Twice-Cooked Chicken Kievs.Everyday Easy offers something for every chef and every occasion, whether you’re looking for a tasty meal for two or planning a crowd-pleasing menu for a fun and relaxed evening with friends. Nearly every recipe is accompanied by a gorgeous color photo along with a cornucopia of kitchen tips and tricks to help you whip up great food without the fuss.

    She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. The irresistible stories in this audiobook are of long memory -- many of them pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age.

    Extend your life. Enhance your health. Discover the power of Polyphenols. Drop those extra pounds.Dr. Bob Arnot, the bestselling author of The Aztec Diet, shows you how to use the power of America’s favorite drink—coffee—to achieve improved health, longevity, mental clarity and weight loss in this unique, groundbreaking wellness guide.For years, we’ve been told that coffee was bad for our health. But new research reveals that, consumed properly, coffee can be the healthiest, tastiest part of your day. It can sharpen your focus, jumpstart your workout, help you lose weight, and even help fend off disease, from diabetes and liver disease to heart disease and Parkinson’s.In this revolutionary handbook, Dr. Bob Arnot explains how coffee became a staple of the human diet, and reveals why having a cup is the best thing you can do each day. He also teaches you how to find the best beans from around the world and how to create the best brew and food pairings. The Coffee Lover’s Diet includes a full diet plan with corresponding recipes to ensure you get the full benefits of this miracle bean—in the right amounts and in a variety of ways—as well as tips for putting all of this invaluable information and advice to work to help you shed pounds, gain energy, and make the healthiest choices every day.

    For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family and one more way to gain a foothold in her beloved adopted city. Roahen's stories of personal discovery introduce readers to New Orleans' well-known signatures: gumbo, po-boys, red beans and rice, and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm – and in many ways has been saved by them since.

    Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness.Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!