Turn to the corresponding page to discover its country of origin, common uses, and season of harvest.This practical guide includes more than 200 full-color photographs of the world's most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shopping--and dinner--will never be the same again!

    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!

    The concept is simple: fresh, easy ingredients, a few minutes prep, and let the oven do the work. Each chapter also includes a helpful infographic for how to build you own roasting tin dinner using whatever is in your fridge tonight. These quick, clever and delicious recipes are for anyone who wants to eat nutritious food made from scratch that fits around their busy lives. (And for anyone who doesn't like washing up).

    An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.

    Discover the ingredients and brewing methods that make each variety unique and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world’s greatest drink!

    With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook--from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta--and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.

    Recipes include Cucumber, Cream Cheese and Dill Sandwiches; Macadamia and Stem Ginger Cookies; Madeleines; Almond and Rose Petal Squares; Honey and Lavender Loaf Cake; and Seville Orange and Whisky Marmalade. Beautifully illustrated with charming vintage tea advertisements and glorious recipe photos, this book is a must-have for tea drinkers everywhere. Metric measurements.

    Isabelle Legeron MW is leading the campaign for natural wine – wine made as nature intended. There is no official description of natural wine, but a rough definition is that it is made from grapes that are farmed organically or biodynamically and harvested manually, and that the wine should ideally be made without adding or removing anything during the vinification process. It is basically good old-fashioned grape juice fermented into wine, just as nature intended. Isabelle is a crusader for the natural wine movement: she has her own show on the Travel Channel, organizes a hugely successful annual natural wine festival (RAW), and acts as adviser to several leading restaurants. Just as the craft beer movement has taken off across the globe, the demand for natural wine is growing and will continue to do so.

    Through these eighty recipes, Pepper teaches you how to make all her hits. You’ll find playful twists on Thai classics, such as Fried Chicken Larb, which is all crunch with lots of lime, chile, and fish sauce, and Pad Thai Brussels Sprouts, which bring the fun tastes and textures of pad thai to a healthy sheet of pan-roasted vegetables. And there are the traditional dishes Pepper grew up with, like khao tod crispy rice salad and tom zapp hot and sour soup.Pepper shares stories about her life, too, such as how she used to sell sweet-savory kanom krok coconut-and-corn pancakes to commuters when she was ten years old in Thailand (now she makes them with her granddaughter, Luna, as a treat) and how, once she moved to the United States, she would cobble together tastes of home with ingredients she could find in her new homeland, like turning shredded cabbage and carrots into a mock-papaya salad. Influenced by Thailand, California, and everywhere in between, Pepper’s mouthwatering recipes and sharp sense of humor will satisfy anyone craving a taste of something sensational, whether that’s a peek into America’s most-talked- about family’s kitchen or a rich and spicy spoonful of Massaman Beef Curry.

    . .. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.

    In The Unofficial Mad Men Cookbook, Judy Gelman and Peter Zheutlin explore the show's culinary backdrop, from the food we see on the table at Sterling Cooper power lunches to the dishes Betty serves at Draper dinner parties. With more than 60 recipes, photos, and other images all drawn from the period in which Mad Men is set, The Unofficial Mad Men Cookbook is perfect for appreciating the role food and drink play in the hit series or for throwing your own historically accurate Mad Men-inspired cocktail party.* Find out why Betty might have chosen her "Around the World" dinner party theme&emdash;plus why Don’s Heineken ad campaign would have been so well-received by the public&emdash;and try a gazpacho from Spain, using a recipe Betty herself might have.*Learn why Sardi’s, the restaurant where Bobbi Barret and Don celebrate selling her husband’s new pilot, was a likely location for post-TV deal celebration, and make Sardi's famous steak tartar for yourself.Includes a color photo insert of 16 dishes, plus additional black and white photos and other images of bars, restaurants, and food advertisements from the 1960s.

    Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

    Today's hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist Ken Schramm introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to mead flavored with spice, fruits, grapes and even malt."-- from the book's back cover

    The Pulitzer Prize and National Book Award-winning author turns his shrewd wit on the spirits and attitudes that cause his stomach to turn and his eyes to roll — warning: this book is not for rum drinkers. DeVoto instructs his readers on how to drink like gentlemen and sheds new light on the simple joys of the cocktail hour. Daniel Handler's introduction to this reprint of the 1950s classic provides a humorous framework for the modern reader.

    Good food isn't processed or precious, Dennis insists. Good food is delicious, fun to make, exciting to eat and puts you in a good mood. Mirroring the inviting, energetic style of Dennis's Instagram account, Eat Delicious is packed with 125 of his most popular and original recipes for breakfast, lunch, and dinner as well as desserts, snacks, and sides that everyone will enjoy, including:* Brioche Doughnuts* Fried Feta BLT* Fried Shoestring Onion Cheeseburgers* Super Spicy Dan Dan Noodles* Garam Masala Beer Mussels* Matcha Mint Chip Ice CreamSkip the takeout and create Dennis's fabulous fare in your own kitchen with this dazzling cookbook that makes it easy to eat delicious!