It infected nearly one-third of the world’s population and killed ten percent of those it struck. In its wake, schools and businesses closed, hospitals became overwhelmed, and the sick spilled out into makeshift care centers in public spaces. Policemen, public transportation workers, and everyday citizens in face masks were a common—and eerie—sight. Yet, discussion of this global pandemic often takes a backseat to World War I and other contemporary events.

    Canning and pickling is a way of doing this. Not only do you source produce from your garden, farmer s market, or local shop, you can also ensure the preparation is wholesome and the ingredients are pure. In this detailed guide, 1950s icon Irma Harding offers her firm guidance on how to properly prepare and preserve your own foods. The book explains how to preserve foods by canning, pickling, freezing, smoking and curing fresh vegetables and meats. Step-by-step techniques and tasty recipes from food artisans in Austin, Texas, Wisconsin, Michigan and other places are included. Along the way, Irma Harding provides her no-nonsense advice and some colorful images and a brief history of her checkered red cloth past. This colorful book delivers both the techniques and recipes necessary to keep their food local and fresh and the life path direct and true.

    Hugh celebrates America's old countertop stalwart with fresh, convenient slow cooker recipes with a chef's twist, dishes like brisket with soy, orange, ginger, and star anise, or pork shoulder braised in milk with fennel and raisins. But where it gets really fun is when Hugh shows what a slow cooker can really do, things like poaching and holding eggs at the perfect temperature for your brunch party, or for making easy duck confit, or for the simplest stocks and richest overnight ramen broth. There's even a section of jams, preserves, and desserts, so your slow cooker can be your BFF in the kitchen morning, noon, and night.Introduction --Foundations: stocks, broths & a theory on the long cook --Beans & other band leaders & some session players --Soups --Vegetable-focused --Seafood --Chicken, duck & other birds... plus eggs --Here's the beef --Porcine dreams --Lamb & goat --Jams, butters, chutneys & one & a half desserts.

    Now this book serves up Magpie's seasonal menu for home bakers everywhere: the fruity, creamy, and nutty pies; hand pies, pot pies, and quiches; and even pie shakes and pie "fries," all fine-tuned to exacting standards and with lots of step-by-step instruction for that all-important crust. Baker-owner Holly Ricciardi's upbringing deep in the Central Pennsylvania countryside provided the basis for Magpie's perfect synthesis of classic favorites and new twists-alongside down-home favorites like Sweet Crumb Pie and Shoofly Pie you'll find Holly's bourbon-infused update of her great-grandmother's special butterscotch pie as well as the ingenious (and instant-sellout) Cookie Dough Hand Pies. More than 90 recipes also include sweets like:Cranberry Curd Mini Meringue PiesBlueberry Rhuby Rose PieChocolate Blackout PieAnd savories like:Summer Squash PieHam-Leek-Dijon PotpiesQuiche LorraineFrom crusts to crumbles and sumptuous savories to sweet confections, there's a Magpie pie for every occasion.

    Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.Looking to the future, Herv' This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a souffl' rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

    . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.

    This book examines methods for brewing ales suited to commercial and amateur brewers.

    Peter D'Adamo and Catherine Whitney reveal the simple secret to healthy, vigorous, and disease-free living: basing your diet on your blood type. If you've ever suspected that not everyone should eat the same thing or do the same exercise, you're right. In fact, what foods we absorb well and how our bodies handle stress differ with each blood type. Your blood type reflects your internal chemistry. It is the key that unlocks the mysteries of disease, longevity, fitness, and emotional strength. It determines your susceptibility to illness, the foods you should eat, and ways to avoid the most troubling health problems. In Eat Right 4 Your Type, Dr. D'Adamo draws on over fifteen years of research to reveal: - Which foods, spices, teas, and condiments help maintain optimal health and ideal weight - Which vitamins and supplements to emphasize or avoid - Whether your stress is relieved better through aerobics or meditation - Whether you should walk, swim or play tennis or golf as your mode of exercise - How knowing your blood type can help you avoid many common viruses and infections and fight back against life-threatening diseases - How to slow down the aging process by avoiding factors that cause rapid cell deterioration Whether your blood type is O, A, B, or AB, Eat Right 4 Your Type will help you design a total health program that's perfect for you. MORE THAN 7 MILLION COPIES SOLD WORLDWIDE!

    With "Web Design For Dummies," you will be able to design your own Web site like a pro.Web design requires many programs to make a Website attractive and fun, including: Using Web editors like DreamweaverImage editing tools like Photoshop elementsDrawing utensils like IllustratorBackground markup and scripting languages like HTML and CSSThis fun guide covers all of the topics that every aspiring Web designer should know. This book offers advice on: Designing for your audienceBuilding a solid framework for easy navigationCreating appealing graphics that work with the siteChoosing the proper type and colorsTweaking the HTML to make everything work correctlyApplying next-step technologies including JavaScriptParlaying your skills into paid workWith expert guidance from Lisa Lopuck, a pioneer in interactive media design and the Senior Producer at Disney, you will be creating superb Web pages that will charm and impress all of your visitors

    It contains a special liquor, wine and beer directory for quick reference.

    You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.

    So you want to write a novel? Great! That's a worthy goal, no matter what your reason. But don't settle for just writing a novel. Aim high. Write a novel that you intend to sell to a publisher. Writing Fiction for Dummies is a complete guide designed to coach you every step along the path from beginning writer to royalty-earning author. Here are some things you'll learn in "Writing Fiction for Dummies" * Strategic Planning: Pinpoint where you are on the roadmap to publication; discover what every reader desperately wants from a story; home in on a marketable category; choose from among the four most common creative styles; and learn the self-management methods of professional writers.* Writing Powerful Fiction: Construct a story world that rings true; create believable, unpredictable characters; build a strong plot with all six layers of complexity of a modern novel; and infuse it all with a strong theme.* Self-Editing Your Novel: Psychoanalyze your characters to bring them fully to life; edit your story structure from the top down; fix broken scenes; and polish your action and dialogue.* Finding An Agent and Getting Published: Write a query letter, a synopsis, and a proposal; pitch your work to agents and editors without fear.Writing Fiction For Dummies takes you from being a "writer" to being an "author." It can happen--if you have the talent and persistence to do what you need to do.

    Then explore whatever calls to you: take a crash course in water chemistry, try whirlpool hopping, brew a fruit beer, capture wild yeast, make your first Berliner Weisse, or kick the bottles and start kegging. Unique recipes cover everything from traditional parti-gyle stouts to a style-bending American wild ale.

    Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun.

    Now, in Home Made Summer, Yvette van Boven takes the same signature approach and presents her absolute favorite recipes for spring and summer. Inspired by her childhood in Ireland and her frequent sojourns in France, van Boven has created a collection of recipes that will truly inspire you to step into the kitchen. Using seasonal ingredients, such as freshly picked apples and berries, delicate summer lettuces and fresh herbs, she presents recipes for Breakfast, Brunch & Lunch, Snacks, Beverages, Appetizers, and Dessert. Praise for Home Made Summer: “Think of van Boven as the activities director of your own culinary summer camp . . . Home Made Summer is a happy book, fun to look at, fun to read. It’s downright frivolous, in fact. And that’s what summer is all about.” — New York Times Book Review “In the last two years, she has published three cookbooks, Home Made, Home Made Winter and Home Made Summer, that exemplify the indie spirit: They're filled with her illustrations and do-it-yourself recipes, like hand-cranked ice cream, from-scratch mustards and Dutch-style beef sausages and croquettes.” —Food & Wine “Flipping through the pages feels a bit like stepping into a fantasy land, one with jars and jars of citrusy-tomato mayonnaise awaiting crab cakes and stacks of powdered sugar-dusted ‘ultimate puffy pancakes’ (topped with crème fraîche and berries in lieu of syrup).”  —LA Weekly “It’s tough to overlook the stunning savory dishes and focus on dessert, but dessert does not disappoint. We’ve chosen recipes that aim to mimic van Boven’s aesthetic: making the most of what’s freshest, and sharing it with those you love.” —Serious Eats “Think of van Boven as the activities director of your own culinary summer camp.” —New York Times   “Yvette’s attitude, like her recipes, is lighthearted and friendly, her header notes charmingly personal, and her thorough instructions chatty and fun.” —BookPage.com