(By the way, the short answer is no.) A unique blend of travelogue, spirits history, and recipe collection, Boozehound explores the origins of what we drink and the often surprising reasons behind our choices.  In lieu of odorless, colorless, tasteless spirits, Wilson champions Old World liquors with hard-to-define flavors—a bitter and complex Italian amari, or the ancient, aromatic herbs of Chartreuse, as well as distinctive New World offerings like lively Peruvian pisco. With an eye for adventure, Wilson seeks out visceral experiences at the source of production—visiting fields of spiky agave in Jalisco, entering the heavily and reverently-guarded Jägermeister herb room in Wolfenbüttel, and journeying to the French Alps to determine if mustachioed men in berets really handpick blossoms to make elderflower liqueur.  In addition, Boozehound offers more than fifty drink recipes, from three riffs on the Manhattan to cocktail-geek favorites like the Aviation and the Last Word. These recipes are presented alongside a host of opinionated essays that cherish the rare, uncover the obscure, dethrone the overrated, and unravel the mysteries of taste, trends, and terroir. Through his far-flung, intrepid traveling and tasting, Wilson shows us that perhaps nothing else as entwined with the history of human culture is quite as much fun as booze.From the Hardcover edition.

    You will look and feel better, save and make money and be happier. James Swanwick is a former social drinker. He is an Australian-American entrepreneur, award-winning journalist and former ESPN SportsCenter anchor. In this groundbreaking book, Swanwick reveals strategies for you to prepare for, and take, a break from alcohol. Learn how to easily reduce or stop drinking, identify what type of drinker you are, successfully socialize without drinking, relieve stress without alcohol and finally break your habit. Join thousands of people around the world taking the 30 Day No Alcohol Challenge and kick-start the healthier and happier you.

    Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the “grand amuse"--an assortment of four different taste sensations.Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.

    Kpop Why? contains various unknown stories about k-pop stars. The author, who has been working as a k-pop journalist since 2010 gives you answers to various questions about k-pop idols such as “Why did they disband their team?”, “Why did they deny their romantic relationship?” and “Why are they so popular?”.

    They are glorious dispatches, seasoned in equal measure with both enthusiasm and bile, from decades at the very frontline of eating.

    Part travelogue, part cookbook, part naturalist's encounter, and part love letter, Kaminsky's book takes us from Kentucky, Burgundy, and Madrid to the Yucatán and back to Brooklyn to tell the tale of the pig. From the wondrous techniques of tailgate chefs to Mayan home cooking, competitive barbecuing, and the ancient rite of the pig killing that has bound communities together over the centuries, Pig Perfect brings together an oddball pork-loving band of chefs, farmers, and food lovers and offers a tasty history of the oft underappreciated pig.

    But only one of them was ever a real person—Colonel Sanders of Kentucky Fried Chicken/KFC. From a 1930s roadside café in Corbin, Kentucky, Harland Sanders launched a fried chicken business that now circles the globe, serving “finger lickin’ good” chicken to more than twelve million people every day. But to get there, he had to give up control of his company and even his own image, becoming a mere symbol to people today who don’t know that Colonel Sanders was a very real human being. This book tells his story—the story of a dirt-poor striver with unlimited ambition who personified the American Dream.Acclaimed cultural historian Josh Ozersky defines the American Dream as being able to transcend your roots and create yourself as you see fit. Harland Sanders did exactly that. Forced at age ten to go to work to help support his widowed mother and sisters, he failed at job after job until he went into business for himself as a gas station/café/motel owner and finally achieved a comfortable, middle-class life. But then the interstate bypassed his business and, at sixty-five, Sanders went broke again. Packing his car with a pressure cooker and his secret blend of eleven herbs and spices, he began peddling the recipe for “Colonel Sanders’ Kentucky Fried Chicken” to small-town diners in exchange for a nickel for each chicken they sold. Ozersky traces the rise of Kentucky Fried Chicken from this unlikely beginning, telling the dramatic story of Sanders’ self-transformation into “The Colonel,” his truculent relationship with KFC management as their often-disregarded goodwill ambassador, and his equally turbulent afterlife as the world’s most recognizable commercial icon.

    It’s a tricky time. You get cravings and your thinking becomes emotional. Most people struggle in the early days. But now there’s a modern, scientific solution. The 10-Day Alcohol Detox Plan walks you through the detox period painlessly and explains everything you need to carry on to your personal sobriety goal, whether short-term or long-term. Written in an engaging and informative way, the 10-Day Alcohol Detox Plan is practical and easy to follow. There’s no doom and gloom or going to meetings. It just does the job, and is suitable for anyone: If you want a short break or to do Dry January If you want to stop drinking to help fitness or weight-loss If you need to give up alcohol for health reasons If you’ve simply had enough and want to quit drinking for good The author is a therapist working in public health who has helped countless drinkers to quit alcohol, and is the author of the Amazon best seller “Alcohol and You: How to Control and Stop Drinking”. Order this book today and find a better way.

    It contains a powerful remedy for indifference in just one word...resilience!Resilience has begun to outstrip 'sustainability' as the action to be taken to preserve many species, including our own.Graham Kerr, as the 'Galloping Gourmet' was referred to, during his international TV series, as the 'High Priest of Hedonism'. He had learned how to eat, cook and profit from some of the finest and richest foods in the world and he used those gifts with enormous enthusiasm and good humor.Suddenly everything changed as an accident severed his success with one blow.Searching for a return to resilience for himself and his family he began an ocean sailing adventure that took them 24,000 miles in 2 years.Then follows one of the most observed U turns ever made by one man. The Kerr's went from a conspicuous gourmet lifestyle to that of a small family living their lives beyond immediate self-interest and they did this in plain sight!Graham uses the literary practice of the 'extended metaphor' to enquire how habits are both formed and relinquished. He does this by comparing his life with that of a wild pacific Chinook salmon. Using poetic license, imagination and good science he asks his readers to hear from the salmon...direct and to see how both man and fish have somewhat similar rites of passage.They are swept 'downstream' where they face continuous discovery, some of which are difficult, some joyful...even hilarious.Upon reaching the salt waters they encounter the challenge of an almost limitless 'ocean of opportunity' where they must eat or be eaten, always driven by immediate self-interest and the need to survive.Finally they turn away from conspicuous consumption and begin to go 'upstream on purpose', this time motivated not just to survive as individuals, but also as a species...It's a wild ride as the scent of their natal river begins to provide direction for their way back home, where it all began.Kerr is not an angry activist, as he puts it."I have a story to tell and it's personal. I have made a series of very obvious leaps over some major obstacles, not unlike the salmon. Their flashes of silver are, for me, a splendid example of the resilience that is ours for the asking."Flash of Silver is supported by an extensive web site that includes an interactive 'REFLECTIVE READERS CLUB' at www.grahamkerr.com/RRC

    And, with the growing number of beer festivals popping up worldwide, beer is finally getting the attention and appreciation it deserves. For the average beer lover, the overwhelming choices, brewing styles and traditions can be confusing to say the least. Enter beer specialist Mirella Amato - one of only seven Certified Master Cicerones (beer sommeliers) in the world. With an advanced brewing certificate behind her, readers will be in expert hands as they navigate the multifaceted world of beer, guided by Amato's refreshingly accessible style. Broken down into fun, easy-to-read chapters, Beerology starts with an introduction to beer and tips on storage and cellaring, then leads into a guide on tasting. Amato presents beer styles in four groups—Refreshing, Mellow, Striking, and Captivating—covering everything from the history and origins of specific brews, to brands that exemplify each type. She then gives tips on hosting beer-tasting parties at home, complete with beer games, and includes a chapter dedicated to beer cocktails (who’s in for a delicious cucumber Pils?). Her original take on pairing beer with food—including chocolate and cheese—is perfect for anyone with an inquisitive mind and an epicurean streak.

    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.

    Her own lifelong love for cooking and gardening paired with her many travels to the Amazon with chef Regina Pinto has resulted in rich spiritual and culinary experiences that will inspire your cooking and gatherings. More than an ordinary cookbook, A Place at the Table offers readers a chance to not only approach mealtimes with accessible recipes from a renowned chef, but also hear heartwarming, personal stories from Kelly herself and enjoy some spiritual encouragement too. For Kelly, meals should be more than just ingredients and décor, though these enhance the experience. Food has historically gathered people together, and in this cookbook, Kelly points readers to just that—opening their tables so others can have a place to experience the love of God and fellowship of his people. After all, some of the most meaningful moments in the Bible were experienced around food. This cookbook offers a delicious, unfussy selection of both well-known and novel dishes, and it also includes personal favorites from Kelly and Regina. Featuring fresh, whole or homegrown components, Kelly prioritizes the value of flavors that can only come with seasonal ingredients. As a bonus, there is supplemental material throughout, where the reader can hear more from Kelly and Regina about broths, seasonal drinks, canning, décor, growing herbs, and more. In these pages, Kelly’s humor and warmth shine through in each story, and the stunning photography inspires all readers to put their hand to the joy of cooking, offering others not just a meal, but a place to belong.

    In this spirited paean to alcohol, two parts cultural history, one part personal meditation, Holland takes readers on a bacchanalian romp through the Fertile Crescent, the Mermaid Tavern, Plymouth Rock, and Capitol Hill and reveals, as Faulkner famously once said, how civilization indeed begins with fermentation. Filled with tasty tidbits about distillers, bootleggers, taverns, hangovers, and Alcoholics Anonymous, The Joy of Drinking is a fascinating portrait of the world of pleasures fermented and distilled.

    For eighteen years, Holly Hughes has scoured both the online and print world to serve up the finest collection of food writing. This year, Best food Writing delves into the intersection of fine dining and food justice, culture and ownership, tradition and modernity; as well as profiles on some of the most fascinating people in the culinary world today. Once again, these standout essays--compelling, hilarious, poignant, illuminating--speak to the core of our hearts and fill our bellies. Whether you're a fan of Michel Richard or Guy Fieri--or both--there's something for everyone here. Take a seat and dig in.

    Gary Regan, the "most-read cocktail expert around" (Imbibe), has revised his original tome for the 15th anniversary with new material: many more cocktail recipes--including smart revisions to the originals--and fascinating information on the drink making revival that has popped up in the past decade, confirming once again that this is the only cocktail reference you need.A prolific writer on all things cocktails, Gary Regan and his books have been a huge influence on mixologists and bartenders in America. This brand-new edition fills in the gaps since the book first published, incorporating Regan's special insight on the cocktail revolution from 2000 to the present and a complete overhaul of the recipe section. With Regan's renowned system for categorizing drinks helps bartenders not only to remember drink recipes but also to invent their own, The Joy of Mixology, Revised and Updated Edition is the original drinks book for both professionals and amateurs alike.