Nearly 90 recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal.

    Huckelbridge shows how beer has evolved along with the country—from a local and regional product (once upon a time every American city has its own brewery and iconic beer brand) to the rise of global mega-brands like Budweiser and Miller that are synonymous with U.S. capitalism.We learn of George Washington’s failed attempt to brew beer at Mount Vernon with molasses instead of barley, of the 19th century “Beer Barons” like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz who revolutionized commercial brewing and built lucrative empires—and the American immigrant experience—and of the advances in brewing and bottling technology that allowed beer to flow in the saloons of the Wild West. Throughout, Huckelbridge draws connections between seemingly remote fragments of the American past, and shares his reports from the frontlines of today’s craft-brewing revolution.

    Blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s are rendered with irresistible charm for modern tastes in this sweet package. Here are more than 50 cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers, collectors of vintage cookbooks or kitchenware—really, anyone who loves beautiful, quirky gifts—this is a gem.

    A guide to 32 of the best and most common edible wild plants in North America, with detailed information on how to identify them, where they are found, how and when they are harvested, which parts are used, how they are prepared, as well as their culinary use, ecology, conservation, and cultural history.

    Deborah Frances RN, ND Naturopathic physician, herbalist, author, and lecturer In Pacific Northwest Medicinal Plants, Scott Kloos is your trusted guide to finding, identifying, harvesting, and using 120 of the region’s most powerful wild plants. You’ll learn how to safely and ethically forage, and how to use wild plants in herbal medicines including teas, tinctures, and salves. Plant profiles include clear, color photographs, identification tips, medicinal uses and herbal preparations, and harvesting suggestions. Lists of what to forage for each season makes the guide useful year-round. Thorough, comprehensive, and safe, this is a must-have for foragers, naturalists, and herbalists in Oregon, Washington, Alaska, and northern California.

    Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.

    All 933 identification pictures are full-color photos of significant details of virtually all native trees and many cultivated species as you see them in their natural habitat.

    Now he does the same for our favorite fruit, showing us that there is indeed life beyond Red Delicious-and even Honeycrisp. While supermarkets limit their offerings to a few waxy options, apple trees with lives spanning human generations are producing characterful varieties-and now they are in the midst of a rediscovery. From heirlooms to new designer breeds, a delicious diversity of apples is out there for the eating.Apples have strong personalities, ranging from crabby to wholesome. The Black Oxford apple is actually purple, and looks like a plum. The Knobbed Russet looks like the love child of a toad and a potato. (But don't be fooled by its looks.) The D'Arcy Spice leaves a hint of allspice on the tongue. Cut Hidden Rose open and its inner secret is revealed.With more than 150 art-quality color photographs, Apples of Uncommon Character shows us the fruit in all its glory. Jacobsen collected specimens both common and rare from all over North America, selecting 120 to feature, including the best varieties for eating, baking, and hard-cider making. Each is accompanied by a photograph, history, lore, and a list of characteristics. The book also includes 20 recipes, savory and sweet, resources for buying and growing, and a guide to the best apple festivals. It's a must-have for every foodie.

    The South's economy in ruins and his millions of dollars in Confederacy currency worthless, he had no choice but to return with his wife, Mary, to her family home in Avery Island, a former sugar plantation destroyed by Union soldiers.To McIlhenny's surprise, the hot peppers he had planted before being forced off the island had flourished. Desperate to start a new business, he chopped up the peppers, combined them with salt and vinegar, and produced the first batch of hot pepper sauce. Or so the story goes. He called the sauce Tabasco.In this fascinating history, Jeffrey Rothfeder tells how, from a simple idea—the outgrowth of a handful of peppers planted on an isolated island on the Gulf of Mexico—a secretive family business emerged that would produce one of the best-known products in the world. In short order, McIlhenny's descendants would turn Tabasco into a gold mine and an icon of pop culture, making it as recognizable as far bigger brands such as Coca-Cola and Kleenex.To this day, the McIlhenny Co., still run by a family of matchless characters who believe in a rigid code of family loyalty, clings to tradition and the old ways of doing business. Yet by fiercely protecting its beloved brand and refusing to sell out to big food conglomerates, this family business has run circles around its competitors, churning out annual revenues that have surpassed everyone's expectations.A delectable and satisfying read for both Tabasco fans and business buffs, McIlhenny's Gold is the untold story of the continuing success of an eccentric, private company; a lively history of one of the most popular consumer products of all times; and an exploration of our desire to test the limits of human tolerance for fiery foods.

    Welcome to Big Gay Ice Cream’s debut cookbook, a yearbook of ice cream accomplishments—all the recipes you need to create delicious frozen treats• New to making ice cream at home? Never fear—freshman year starts off simple with store-bought toppings and shopping lists for the home ice cream parlor.• Sophomore year kicks it up a notch with tasty sauces and crunchy toppings.• Junior year puts your new skills to work with shakes, floats, and sundaes inspired by some of Big Gay Ice Cream’s top-selling treats, including, of course, the Salty Pimp.• In Senior year, get serious with outrageously delicious sorbets and ice cream recipes.Along the way, you can enjoy Bryan and Doug’s stranger-than-fiction stories, cheeky humor, vibrant photography and illustrations, and plenty of culinary and celebrity cameos (including an introduction by Headmaster Anthony Bourdain).

    Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

    The guide has been completely revised to make identification in the field easier than ever. Images are grouped by flower color and shape and keyed to clear, concise descriptions that reflect current taxonomy.

    Now comes a new portable guide from David Sibley that every birder will want to carry into the field. Compact and comprehensive, this new guide features 703 bird species plus regional populations found west of the Rocky Mountains. Accounts include stunningly accurate illustrations—more than 4,600 in total—with descriptive caption text pointing out the most important field marks. Each entry contains new text concerning frequency, nesting, behavior, food and feeding, voice description, and key identification features. Accounts also include brand-new maps created from information contributed by 110 regional experts across the continent. The Sibley Field Guide to Birds of Western North America is an indispensable resource for all birders seeking an authoritative and portable guide to the birds of the West.

    A color wildflower identification guide is included in the 20 pages of color photos. The back of the book includes brief descriptions of 109 more hikes.

    Line drawings highlight family characteristics, and plant entries discuss medicinal uses, edibility, toxicity, and look-alike plants. A standard reference at herbal and wilderness schools across the country, this resource is essential for herbalists, gardeners, and naturalists.