Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.

    But advice on what to do about it largely begins and ends with the admonition to "eat local or "eat organic." Fair Food is an enlightening and inspiring guide to changing not only what we eat, but how food is grown, packaged, delivered, marketed, and sold. Oran B. Hesterman shows how our system's dysfunctions are unintended consequences of our emphasis on efficiency, centralization, higher yields, profit, and convenience--and defines the new principles, as well as the concrete steps, necessary to restructuring it. Along the way, he introduces people and organizations across the country who are already doing this work in a number of creative ways, from bringing fresh food to inner cities to fighting for farm workers' rights to putting cows back on the pastures where they belong. He provides a wealth of practical information for readers who want to get more involved.

    This entertaining guide is presented in an easy-to-understand format, covering topics on everything from the winemaking process, wine vocabulary, and red wine versus white wine, to tasting and selecting wines for any occasion. With a helpful glossary and brief topic-by-topic chapters, this accessible, snobbery-free guide is the perfect companion for purchasing wines and navigating your way skillfully at parties, dinners, wine tastings, wine shops, and more. Learn how to:Understand the origins of wine and the process of making it Know and speak the language of wine with terms like tannins, oaks, residual sugar, dry, medium- and full-bodied, and more Properly taste and drink wines   Choose wines to complement foods Save money by making choices that suit your palate

    Cocktails are back after decades of decline, but the literature and lore of the classics has been missing. John F. Kennedy played nuclear brinksmanship with a gin and tonic in his hand. Teddy Roosevelt took the witness stand to testify that six mint juleps over the course of his presidency did not make him a drunk. Ernest Hemingway and Raymond Chandler both did their part to promote the gimlet. Fighting men mixed drinks with whatever liquor could be scavenged between barrages, raising glasses to celebrate victory and to ease the pain of defeat. Eric Felten tells all of these stories and many more, and also offers exhaustively researched cocktail recipes. How’s Your Drink is an essential addition to the literature of spirits and a fantastic holiday gift for husbands and fathers.

    Drawing on this research, Rapinchuk’s program delivers an organized, beautiful, toxic-free, environmental-friendly household by providing readers with:• A room-by-room guide to cleaning and removing harmful toxins in one’s home• A Weekend Kick-Start Detox to ease readers into the program• Over 50 simple, organic DIY cleaning product recipes• Easy to digest research on common toxic products in the home, why they are dangerous to our health, and what to replace them with• Tips and tools from a trusted source to create cleaner, safer homes, resulting in healthier familiesCleanliness is about detoxing, embracing organic, all-natural methods and products, and protecting the environment. Moms look to Becky to guide them in the best cleaning practices for their home, and will welcome Clean Mama’s Guide to a Healthy Home, which shows that going natural isn’t just a better way to a cleaner home—it’s vital to the health of our bodies, our families, and our planet.

    Good food makes for great camping! The two can and should go hand in hand, and the recipes and tips in this book, an Editors’ Pick for Amazon Best Books of the Month of July 2017, will guide you along the way.The New Camp Cookbook is a book for day trippers, adventurers, campers, and anyone who enjoys cooking outdoors. You'll find organizational advice and cooking techniques, from planning your meals, packing a cooler, and stocking a camp pantry to building a fire, grilling in foil packs, and maintaining heat in a dutch oven. The recipes are presented by meal: breakfast, lunch, snacks, sweets, and all-out feasts. You can choose your own adventure for each occasion, with recipes as easy as Mexican Street Corn Salad and Tin Foil Seafood Boil to more involved dishes like Korean Flank Steak with Sriracha-Pickled Cucumbers and Dutch Oven Deep-Dish Soppressata and Fennel Pizza. All recipes use a standard set of cookware to streamline your cooking in camp, and are marked with icons to help you quickly find a suitable recipe for your cooking style. Whether you're an aspiring camp chef or a seasoned Scout, you'll find plenty of inspiration in these pages for getting outside and eating well under the open sky.

    The accessibility of Beranbaum's recipes and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time.

    A celebratory volume of writings by the late author of Lucky Jim includes favorite pieces on such topics as hangovers, food-and-drink combinations, and (presumably) how to avoid getting drunk, in a collection complemented by cocktail recipes.

    It's these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they?ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came. The Brass Sisters have taken care to update every recipe for today's modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.

    This third edition of the best-selling and most trusted homebrewing guide includes a complete update of all instructions, recipes, charts, and guidelines. Everything you need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads.The Complete Joy of Homebrewing, third edition, includes:* Getting your home brewery together: the basics -- malt, hops, yeast, and water * Ten easy lessons for making your first batch of beer * Creating world-class styles of beer (IPA, Belgian wheat, German Kölsch and Bock, barley wine, American lagers, to name a few) * Using fruit, honey, and herbs for a spicier, more festive brew * Brewing with malt extracts for an unlimited range of strengths and flavors* Advanced brewing techniques using specialty hops or the all-grain method or mash extracts* A complete homebrewer's glossary, troubleshooting tips, and an up-to-date resource section* And much, much more Be sure to check out Charlie's The Homebrewer's Companion for over 60 additional recipes and more detailed charts and tables, techniques, and equipment information for the advanced brewer.

    The stories tell how people lived in Japan some two hundred years ago, during the late Edo Period, when traditional technology and culture were at the peak of development and realization, just before the country opened itself to the West and joined the ranks of the industrialized nations. They tell of people overcoming many of the identical problems that confront us today--issues of energy, water, materials, food and population--and forging a society that was conservation-minded, waste-free, well-housed, well-fed and economically robust.From these stories, readers will gain insight into what it is like to live in a sustainable society, not so much in terms of specific technical approaches, but rather, in terms of how larger concerns can guide daily decisions and how social and environmental contexts shape our courses of action. These stories are intended to illustrate the environmentally-related problems that the people in both rural and urban areas faced, the conceptual frameworks in which they viewed these problems, and how they went about finding solutions. Included at the end of each section are a number of lessons in which the author elaborates on what Edo Period life has to offer us in the global battle to reverse environmental degradation. Topics covered include everything from transportation, interconnected systems, and waste reduction to the need for spiritual centers in the home.Just Enough, more than anything else, is about a mentality that pervaded traditional Japanese society and which can serve as a beacon for our own efforts to achieve sustainability now.

    There, the combination of down-home comfort, fresh-from-the-farm ingredients, and dedicated preparation hooked her for life. Now the award-winning cookbook author and restaurateur serves up nearly two hundred contemporary interpretations of classic dishes—Shrimp Jambalaya, Slow-Roasted Pulled Pork Butt, Cheesy Grits Casserole; refreshing drinks, including Mint Juleps and Sweet Tea; and such satisfying breakfasts as Country Ham and Hominy Hash. And a table wouldn’t be Southern without the sides—Skillet-Fried Corn, Creamy Potato Salad, and Arugula Pesto Snap Beans. Be sure, too, to save room for Molasses-Bourbon Pecan Pie and Freestyle Lemon Blackberry Tart.From revealing the secret to fluffy buttermilk biscuits to giving us ideas for swapping out ingredients to accommodate any season, from providing tips for frying up chicken like a true Southerner to detailing barbecue fundamentals that put you on par with any pitmaster, Foster’s helpful sidebars ensure that your dishes will turn out perfect every time. You’ll also get expert tips on the essential equipment (cast-iron skillets, griddles, casserole dishes) and the ingredients no Southern pantry should be without (from stone-ground grits to Carolina Gold rice). As a bonus, Foster offers her “Sidetracked” feature, profiles of tried-and-true roadtrip destinations throughout the South where you can find the best fried catfish, barbecued brisket, big breakfast plates, and more. And finally, Foster’s lessons in pickling and canning guarantee that you can enjoy your favorite flavors all year round.With its handy list of resources and Southern pantry essentials, and entertaining stories, Sara Foster’s Southern Kitchen is an all-inclusive collection of Southern cooking in which simple feasts meet artisanal ingredients, traditional tastes meet modern methods, and fantastic flavors make every bite a succulent mouthful of Southern comfort.

    His new cookbook is packed with the best recipes from his travels, showing you how to cook authentic dishes that are bursting with flavour. As you'd expect from a Michelin-starred chef, Gordon brings his eye for perfection and ability to judge flavours perfectly to his exploration of Indian food and shows us how to cook authentic, mouth-watering dishes from all over this huge and varied country. He visits Kerala deep in the South of India to bring us spicy, coconut-based curries and travels to colourful Rajasthan to learn about the creamy, flavourful dishes of the North. Along the way Gordon experiences the hugely different flavours and spices from the different regions and absorbs local cooking styles and traditions. Throughout his culinary journey, Gordon selects the best of the vast array of Indian spices, now readily available in British supermarkets. He shows us how to use these authentically to produce a beautifully flavoured Indian dish. Gordon Ramsay's Great Escape includes over 100 recipes in the following sections: Everyday, Entertaining, Quick Lunches and Healthy Dishes. Once Gordon shows you how easy it is to put together authentic Indian dishes, you'll never look back.

    Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two—one a palaeoanthropologist, the other a molecular biologist—to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question What can science tell us about wine? And vice versa.   Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even Classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.

    . . __________________This is the OFFICIAL companion cookbook, featuring the beautiful, simple and must-try recipes from her upcoming BBC TV series NADIYA'S FAMILY FAVOURITES.Nadiya shares the food she loves to cook and eat with her family and friends, offering fast, easy and delicious new recipes for every kind of day.This cookbook shows you how to create the perfect dishes to complement the moments we all love, from days out with friends to big get-togethers and lazy weekends at home, as well as simple and satisfying solutions for busy weeknights and speedy showstoppers for impromptu guests.Here's a taster of Nadiya's new classics . . .· Mocha Swirls · Smoky Spinach Shakshuka · Bombay Potato Tacos · Lamb Ribs · Grapefruit Chicken Stew · Peanut Honeycomb Banana Cake · Raspberry Ice Cream CakeWith over 100 easy and rewarding recipes, Nadiya's family favourites will soon become yours too. This is the cookbook you'll reach for time and time again for those memorable moments. You'll find quick meal solutions, food to lift the spirits, fuel for hungry bellies and feasts for feeding friends.Let Nadiya's recipes fill your home with memories, just as they do hers. 'She baked her way into our hearts and hasn't stopped since' Prima