The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

    Finally, a book that treats beer as seriously as wine! This latest volume in the acclaimed 1001 series supplies the connoisseurs' scoop on ferreting out the best among an ever-increasing array of available brews--from exotic foreign beers to the constantly evolving world of American microbrews and homebrews. The book focuses on the world of premium beers--from obscure labels to such traditional yet supremely local brands as Shiner (Austin, Texas), from Czech pilsners to German lagers, Belgian wheat beers, and Trappists ales, not to mention the classic British porters and Irish stouts--every type of beer is covered, making this the go-to volume for serious beer lovers. No mere catalogue or encyclopedia, the volume features critical tasting notes and subjective assessments that will help match the right beer to the right occasion. Is this beer light, crisp, and refreshing (good for a picnic), or dry, bitter, and appetizing? Each description includes notes on the flavor and body of the beer, explains why it tastes the way it does, and describes strength and ideal serving temperature.

    Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents.

    In Do Sourdough, Andrew Whitley – a baker for over 30 years who has 'changed the way we think about bread' – shares his simple method for making this deliciously nutritious bread at home.Having taught countless bread-making workshops, Andrew knows that we don't all have the time and patience to bake our own. Now, with time-saving tips – such as slotting the vital fermentation stage into periods when we're asleep or at work, this is bread baking for Doers. Find out:• the basic tools and ingredients you'll need • how to make your own sourdough starter• simple method for producing wonderful loaves time and again• ideas and recipe suggestions for fresh and days-old breadThe result isn't just fresh bread made with your own hands, it's the chance to learn new skills, make something to share with family and friends, and change the world – one loaf at a time.

    Chris O’Brien presents the case for beer as both the cause of and solution to all of the world’s problems. Beer has contributed to the best qualities of civilization, but it is also helping to destroy them.The global beer industry relies heavily on fossil-fuels and chemical agriculture, rapidly destroying nature and contributing to climate change.Corporate beer is centralized and hierarchical, which is good for a few elites, but displaces local brewing traditions and exacerbates the growing wealth gap.But the craft brewing renaissance relies on cooperation, emphasizes local production, protects and celebrates nature, and nurtures the growth of strong and equitable communities.Fermenting Revolution traces the path of brewing from a women-led, home-based craft to corporate industry, and describes how modern craft breweries and home-brewers are forging stronger communities. O’Brien explains how corporate mega-breweries are also taking steps to pioneer industrial ecology, and profiles the most inspiring and radical breweries, brewers, and beer drinkers that are making the world a better place to live.In the last two decades, Americans have returned to to beer as a way of life rather than as a commodity. Casting off its industrial chains, beer is again communal, convivial, democratic, healthful, and natural. The contemporary American brewing scene champions ecologically sustainable production and is helping to create thriving community places. After reading Fermenting Revolution, mere beer drinkers will become "beer activists," ready to fight corporate rule by simply meeting their neighbors for a pint at the local brewpub-saving the world one beer at a time.

    But it doesn’t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 50 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure. “You may not know it yet, but you are hungry for what is bound and written on these pages. As he did for me, Peter Miller will help fill you up. I’m sure of it.” —Matthew Dillon, James Beard Award–winning chef of Sitka & Spruce, The Corson Building, and Bar Sajor

    Imagine easily managing your blood sugar, effortlessly gaining the right amount of weight during your pregnancy, and giving birth to a beautiful, healthy baby. This can be you! Real Food for Gestational Diabetes offers an alternative to the conventional nutrition approach that embraces nutrient-dense and delicious foods that nourish you and baby without causing high blood sugar. With the wrong information (or no information at all), far too many women are left alone struggling with erratic blood sugar and excessive weight gain, often leading them to high doses of insulin or medications and difficult births. Sadly, this often happens despite these moms dutifully following the dietary advice given to them by well­-meaning clinicians; a restrictive diet that leaves them feeling unsatisfied, unhappy, and confused about ever­ increasing blood sugar numbers. In Real Food for Gestational Diabetes, prenatal nutritionist and diabetes educator, Lily Nichols, RDN, CDE, CLT, sets the record straight, offering revamped carbohydrate recommendations and exercise guidelines based on the latest clinical research. You can have gestational diabetes and have a healthy baby. Lily will show you how. With this book, you have the tools to turn this diagnosis into a blessing in disguise. You’ll learn: - Why conventional diet therapy often fails and what to do instead - How the right prenatal nutrition can reduce the likelihood you’ll need insulin by 50% - Exactly which foods raise your blood sugar (and more importantly, which foods DON’T raise your blood sugar) - How to customize a meal plan with the right amount of carbohydrates for YOU (there’s no one-size-fits-all plan, despite what you may have been told) - The truth about ketosis during pregnancy (and why checking urine ketones isn’t useful) - Information on insulin and blood sugar-lowering medications used in pregnancy - Which foods to emphasize to provide your baby with the right nutrients for optimal development (these real foods have a long history of producing strong, healthy babies) - The best prenatal exercises to control your blood sugar and prepare for labor - What to do after delivery to prevent type 2 diabetes

    There are now 48 extra pages, including 17 new color illustrations, 20 new maps, and-for the first time ever-double page spreads and full-page photos in the atlas section for maximum visual impact. New World coverage has been extended for both Australia and South America; some New World regions even have their own entries for the first time, including Rutherford, Oakville, and Stag's Leap from California; Mendoza (Argentina); Limestone Coast (Australia); Central Otago and Martinborough (New Zealand); and Constantia (South Africa). And Old World coverage has grown too, with the addition of Toro (Spain), the Peleponnese (Greece), and Georgia. It's a truly incomparable book, and an essential addition to every wine lover's or professional's library."

     The ship was called “magnificent”, consuming as much as one hundred forty tons of coal every day even if it just stands still on the dock, and standing seven stories tall from dock to bridge. She was considered by engineers and shipbuilders as one of the finest examples of man’s ingenuity and creativity. In addition, out of all the ships that were converted for use in the war, the Lusitania was the only one that was exempted and continued on as a cruise ship. However, its job of carrying passengers across the Atlantic Ocean was not the thing that made her famous today. Read more.... Download your copy today! for a limited time discount of only $2.99! Available on PC, Mac, smart phone, tablet or Kindle device. © 2015 All Rights Reserved by Unlimited Press Works, LLC

    The premier creator of delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes, and cookies. Containing over 200 recipes updated to include new flours, ingredients, and tips, the second edition of The Gluten-free Gourmet makes cooking gluten-free faster and more fulfilling than ever before. The Gluten-free Gourmet is more than just recipes, however. A complete sourcebook on how to live healthily with celiac disease or wheat intolerance, it features important new information on developing a celiac diet, raising a celiac child, avoiding hidden glutens, eating well while traveling or in the hospital, and locating and ordering from suppliers of gluten-free food and flour. This and Hagman's other books in the Gluten-free Gourmet series are recognized by health newsletters around the world as the best in this special diet category.

    In Confessions of a Subprime Lender: An Insider's Tale of Greed, Fraud, and Ignorance, he reveals the truth about how the subprime lending business spiraled out of control, pushed home prices to unsustainable levels, and turned unqualified applicants into qualified borrowers through creative financing. Learn about the ways the mortgage industry can be fixed with his twenty suggestions for critical change.

    For Melody Warnick, it was move #6, from Austin, Texas, to Blacksburg, Virginia, that threatened to unhinge her. In the lonely aftermath of unpacking, she wondered: Aren’t we supposed to put down roots at some point? How does where we live become the place where we want to stay? This time, she had an epiphany. Rather than hold her breath and hope this new town would be her family’s perfect fit, she would figure out how to fall in love with it—no matter what. How we come to feel at home in our towns and cities is what Warnick sets out to discover in This Is Where You Belong. She dives into the body of research around place attachment—the deep sense of connection that binds some of us to our cities and increases our physical and emotional well-being—then travels to towns across America to see it in action. Inspired by a growing movement of placemaking, she examines what its practitioners are doing to create likeable locales. She also speaks with frequent movers and loyal stayers around the country to learn what draws highly mobile Americans to a new city, and what makes us stay. The best ideas she imports to her adopted hometown of Blacksburg for a series of Love Where You Live experiments designed to make her feel more locally connected. Dining with her neighbors. Shopping Small Business Saturday. Marching in the town Christmas parade. Can these efforts make a halfhearted resident happier? Will Blacksburg be the place where she finally stays? What Warnick learns will inspire you to embrace your own community—and perhaps discover that the place where you live right now is home.

    Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    A homage to beer by Cheers actor and beer connoisseur George Wendt, better known as Norm Peterson.