From Norwegian moonshine to the pentobarbital sodium sipped by suicide tourists in Switzerland--and, in between, baby eels killed by an infusion of tobacco, a garlicky Spanish stew of bull's testicles, tea laced with cocaine, and malodorous French cheese--Taras Grescoe has written a travelogue of forbidden indulgences. As Grescoe crisscrosses the globe in pursuit of his quarry, he delves into questions of regional culture and repressive legislation--from the clandestine absinthe distillation in an obscure Swiss valley to the banning of poppy seed biscuits in Singapore--and launches into a philosophical investigation of what's truly bizarre: how something as fundamental as the plants and foods we consume could be so vilified and demonized.An investigation into what thrills us, what terrifies us, and what would make us travel ten thousand miles and evade the local authorities, The Devil's Picnic is a delicious and compelling expedition into the heart of vice and desire.

    To a surprising extent, the story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, personal stories, and recipes.

    Along the way though I developed my own style. I boiled down what I learned and moved it indoors. I've developed designs that can be used right in the comfort of you own kitchen or out back in the woods! The truth is that Moonshining, aka "Home Distilling" is a folk art that helped build this country. Together we can make it live again, and have a little fun in the process! "But isn't this dangerous" you ask. Cooking up spirits isn't any harder then properly roasting a Thanksgiving turkey. In fact it's so easy that a redneck like me can do it. And folks if I can do it, then imagine what you might be able to create! Imagine the holidays when you pull out your own special label. Think of the drinks and dishes you can concoct. Open up a whole new world of creativity and step into the hobby that is truly one of the founding traditions of our country. There are dozens of reasons why people look into home distilling. Maybe you are looking for a new culinary branch to explore, maybe you just like the idea of knowing how to do things for yourself, perhaps you just like to keep the old ways alive or maybe you are just tired of our government telling us what we can and can not do! In this book I will show you how easy and safe this hobby really is. This book is designed for the beginner distiller and I take the time to introduce you to all the concepts of distilling that you need to get started. One of the great thing about distilling is that you can keep it simple or as get as complicated as you could possible want. This journey is all about where you want to take it. Please be advised that this is for informational purposes only. After you read this you will understand just how easy it is to make your own Moonshine, Whiskey, Vodka, Rum or even alternative fuels. Then once you understand how easy this is, how safe and how stupid the laws that restrict this are, then you can contact your congressman and/or senator and tell them to repeal the laws that are only in place to protect big businesses. Believe it or not there are Moonshiners everywhere, we have a grand tradition that goes back to the first settlers. Many historians will even tell you that it was moonshine that built this country! It's time to take back our heritage. Thank you for your support! Jeff King Moonshiners Unite!

    Born in alchemists’ stills and monastery kitchens, its earliest incarnations were juniper flavored medicines used to prevent plague, ease the pains of childbirth, even to treat a lack of courage.In The Book of Gin, Richard Barnett traces the life of this beguiling spirit, once believed to cause a �new kind of drunkenness.” In the eighteenth century, gin-craze debauchery (and class conflict) inspired Hogarth’s satirical masterpieces �Gin Lane” and �Beer Street.” In the nineteenth century, gin was drunk by Napoleonic War naval heroes, at lavish gin palaces, and by homesick colonials, who mixed it with their bitter anti-malarial tonics. In the early twentieth century, the illicit cocktail culture of prohibition made gin � often dangerous bathtub gin—fashionable again. And today, with the growth of small�batch distilling, gin has once-again made a comeback.Wide-ranging, impeccably researched, and packed with illuminating stories, The Book of Gin is lively and fascinating, an indispensible history of a complex and notorious drink.

    Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

    And then there’s the man in the office—prone to temptation and looking to unwind after a long day running the country. Celebrating the decidedly less distinguished side of the nation’s leaders, humor writer Brian Abrams offers a compelling, hilarious, and true American history on the rocks—a Washington-to-Obama, vice-by-vice chronicle of how the presidents like to party. From explicit love letters to slurred speeches to nude swims at Bing Crosby’s house, reputations are ruined and secrets bared. George Washington brokered the end of the American Revolution over glasses of Madeira. Ulysses S. Grant rarely drew a sober breath when he was leading the North to victory. And it wasn’t all liquor. Some presidents preferred their drugs—Nixon was a pill-popper. And others chased women instead—both the professorial Woodrow Wilson (who signed his love letters “Tiger”) and the good ol’ boy Bill Clinton, though neither could hold a candle to Kennedy, who also received the infamous Dr. Feelgood’s “vitamin” injections of pure amphetamine. Illustrated throughout with infographics (James Garfield’s attempts at circumnavigating the temperance movement), comic strips (George Bush Sr.’s infamous televised vomiting incident), caricatures, and fake archival documents, the book has the smart, funny feel of Mad magazine meets The Colbert Report. Plus, it includes recipes for 44 cocktails inspired by each chapter’s partier-in-chief.

    In Are You Really Going to Eat That? Walsh offers a collection of his best essays over the past ten years, along with some of his favorite recipes.For Walsh, food is a window on culture, and his essays brim with insights into our society and those around us. Whether he’s discussing halal organic farming with Muslims, traversing the steep hills of Trinidad in search of hot-sauce makers, or savoring the disappearing art of black Southern cooking with a inmate-chef in a Texas penitentiary, Walsh has a unique talent for taking our understanding of food to a deeper level.

    Includes recipes. Chefs have been playing the "My Last Supper" game among themselves for decades, if not centuries, but it had always been kept within the profession-until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world's famous chefs to let her in on this insider's game and tell her what their final meals would be. My Last Supper showcases their fascinating answers alongside stunning Vanity Fair-style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits-gorgeous, intimate, and playful-are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book. With My Last Supper, Dunea found a way into the typically harried, hidden minds of the people who have turned preparing food into an art. Who wouldn't want to know where Alain Ducasse would like his last supper to be? And who would prepare Daniel Boulud's final meal? What would Anthony Bourdain's guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to? And just what would Mario Batali eat for the last time? Featuring: Ferran Adrià, José Andrés, Dan Barber, Lidia Bastianich, Mario Batali, Rick Bayless, Michelle Bernstein, Daniel Boulud, Anthony Bourdain, Scott Conant, Gary Danko, Hélène Darroze, Alain Ducasse, Wylie Dufresne, Suzanne Goin, Gabrielle Hamilton, Fergus Henderson, Thomas Keller, Giorgio Locatelli, Masa Kobayashi, Nobu, Jamie Oliver, Jacques Pépin, Gordon Ramsay, Michel Richard, Eric Ripert, Marcus Samuelsson, Charlie Trotter, Jean-Georges Vongerichten, and more...

    A keepsake enjoyed by tea lovers for over a hundred years, The Book of Tea Classic Edition will enhance your enjoyment and understanding of the seemingly simple act of making and drinking tea.In 1906 in turn-of-the-century Boston, a small, esoteric book about tea was written with the intention of being read aloud in the famous salon of Isabella Gardner, Boston's most notorious socialite. It was authored by Okakura Kakuzo, a Japanese philosopher, art expert, and curator. Little known at the time, Kakuzo would emerge as one of the great thinkers of the early 20th century, a genius who was insightful, witty—and greatly responsible for bridging Western and Eastern cultures. Okakura had been taught at a young age to speak English and was more than capable of expressing to Westerners the nuances of tea and the Japanese Tea Ceremony.In The Book of Tea Classic Edition, he discusses such topics as Zen and Taoism, but also the secular aspects of tea and Japanese life. The book emphasizes how Teaism taught the Japanese many things; most importantly, simplicity. Kakuzo argues that tea-induced simplicity affected the culture, art and architecture of Japan.Nearly a century later, Kakuzo's The Book of Tea Classic Edition is still beloved the world over, making it an essential part of any tea enthusiast's collection. Interwoven with a rich history of Japanese tea and its place in Japanese society is a poignant commentary on Asian culture and our ongoing fascination with it, as well as illuminating essays on art, spirituality, poetry, and more. The Book of Tea Classic Edition is a delightful cup of enlightenment from a man far ahead of his time.

    This is a work that resonates with Vonnegut's singular voice: the magic sound of a born storyteller mesmerizing us with truth."Vonnegut is at the top of his form, and it is wonderful."--Newsday

    “Good food writing evokes the senses,” writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. “It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us.” Whether it’s the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you’re eating and how it came to your plate, while still leaving you clamoring for seconds.

    Fan favorite and the first and only woman to win on TV's Top Chef, she's also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. The Girl in the Kitchen collects more than 100 of Izard's best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef's process including where she finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her meals this book represents the culmination of a craft and provides inspiration that reaches far beyond the kitchen walls.

    So when Brandon decided to open a pizza restaurant, Molly was supportive—not because she wanted him to do it, but because the idea was so far-fetched that she didn’t think he would. Before she knew it, he’d signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly’s assumptions about her marriage were about to change.Together they built Delancey: gutting and renovating the space on a cobbled-together budget, developing a menu, hiring staff, and passing inspections. Delancey became a success, and Molly tried to convince herself that she was happy in their new life until—in the heat and pressure of the restaurant kitchen—she realized that she hadn’t been honest with herself or Brandon.With evocative photos by Molly and twenty new recipes for the kind of simple, delicious food that chefs eat at home, Delancey is a moving and honest account of two young people learning to give in and let go in order to grow together.

    "Read the memoir first . . . (or) you might select one of my mother's recipes and foolishly believe that because the recipe is included in a cookbook, it must be something to eat".--Pat McManus.

    But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild's finds weren't just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America's capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created.