No wine snobbery here. This book�1/2s style is relaxed and conversational, serving up information without intimidating its reader. Arranged alphabetically, nearly 4,000 entries include innumerable details on grape varieties; wine styles; wine-growing regions; wine label terms; winemaking techniques; how to buy, store, and serve wine; how to have a wine tasting; wine-testing terms; sizes and styles of glassware, wine bottles, and wine openers; ordering wine in a restaurant; opening and serving wine at home; temperatures for serving wine; and much more. This book is the only A-to-Z wine reference that offers phonetic pronunciations. It boasts a totally revised and expanded appendix enhanced with charts, line art, and sample labels. Praise for the previous edition came from many food and dining authorities: �1/2�1/2an invaluable, user-friendly reference. I learned something from the very first page I turned to, and keep learning as I keep turning.�1/2 �1/2William Rice, Food and Wine Columnist, Chicago Tribune . . . �1/2A great reference! . . . excellent and accurate source for both wine professionals and those involved with wine purely for the love of it.�1/2 �1/2Jacques Pepin, cookbook author and TV chef

    But the storm of exciting brands and flavors has even the savviest bartenders puzzled over their personalities and best uses. Bitterman's Field Guide to Bitters and Amari is the handbook that decodes today’s burgeoning selection of bitters, along with their kindred spirits amari and shrubs, complete with 190 photographs.   The introduction includes everything you need to know to understand what bitters and amari are and how to use them. recipes for making essential and inventive bitters at home. The next section offers 123 recipes for making essential bitters at home, mixing, and cooking bitters, from a Burnt Grapefruit Gimlet to a Martini Julep, from Bittered Bittersweet Chocolate Torte to BBQ Pork Ribs with Bittersweet BBQ Sauce. Bitterman's Field Guide to Bitters and Amari cracks open the full potential of bitters, inspiring and empowering people to try them. The final section includes a comprehensive field guide to the wide world of the more than 500 great bitters and 50 amari available today. Complete with tasting notes, profiles of important makers and brand photography, the guide gives everyone from pro bartenders to home cooks a solid foundation for buying and using bitters.

    Look good and feel great all year round with this practical step-by- step guide to introducing juices and smoothies into your life.

    Dr. Stephen Gammon shares timeless biblical wisdom and treasured personal insights learned through 14 successive chapters of life in Walking With God: 101 Lessons for Life and Ministry. Applying these lessons will... • Heighten your enjoyment of walking with God • Expand your awareness of lessons God is trying to teach you • Reduce your resistance to leaving your comfort zone in obedience to Jesus • Increase your anticipation of fruitful ministry for Christ until your last breath About the Author Dr. Stephen Gammon is a third-generation minister and has walked with God since early childhood. A pastor since age 25, he has served more than 30 years wherever and whenever God has led him, including in two local church pastorates, as a denominational leader of ministers and churches (Conservative Congregational Christian Conference), and as an active duty and Navy Reserves chaplain. Steve and his wife, Helen, reside in Colorado Springs, Colorado. They have three adult children, a son-in-law, and a grandson.

    Chesterton, the act of getting to and from a pub is central to an understanding of British life and landscape. So bon viveur, pub singer and writer Ian Marchant set off with photographer Perry Venus on a gruelling month long British pub crawl, to go to and from a lot of pubs in order to test Chesterton's hypothesis.

    John's, Antigua; Oranjestad, Aruba; Bridgetown, Barbados; Belize City, Belize; Bermuda; Kralendijk, Bonaire; Calica (Playa del Carmen), Mexico; Cartagena, Colombia; Colon, Panama; Costa Maya, Mexico; Willemstad, Curacao; Roseau, Dominica; Falmouth, Jamaica; Freeport-Lucaya, Bahamas; Grand Cayman, Cayman Islands; Grand Turk, Turks and Caicos Islands; St. George's, Grenada; Pointe-a-Pitre, Guadeloupe; Key West, Florida; La Romana, Dominican Republic; Fort-de-France, Martinique; Montego Bay, Jamaica; Nassau, Bahamas; Charlestown, Nevis; Ocho Rios, Jamaica; Progreso, Mexico; Puerto Limon, Costa Rica; Roatan, Honduras; Samana (Cayo Levantado), Dominican Republic; San Juan, Puerto Rico; Santo Domingo, Domican Republic; Santo Tomas de Castilla, Guatemala; Gustavia, St. Barthelemy; Fredericksted, St. Croix; Cruz Bay, St. John; Basseterre, St. Kitts; Castries, St. Lucia; Philipsburg, St. Maarten; Charlotte Amalie, St. Thomas; Kingstown, St. Vincent; Road Town, Tortola; and The Valley, Virgin Gorda· Covered ports of embarkation: Baltimore, Maryland; Charleston, South Carolina; Fort Lauderdale, Florida; Galveston, Texas; Houston, Texas; Jacksonville, Florida; Miami, Florida; New Orleans, Louisiana; New York, New York; Port Canaveral, Florida; San Juan, Puerto Rico; Tampa, Florida

    Now, with The French Don’t Diet Plan, you can, too! In his groundbreaking book, The Fat Fallacy, Dr. Will Clower was the first to present a theory of how the French maintain low obesity and heart disease rates despite their seemingly “unhealthy” lifestyle. Dr. Clower learned that the French don’t worry about dieting but rather are more concerned with how they eat. That means paying attention to the taste, pacing, and enjoyment of meals, instead of counting calories, cutting fat and carbs, or taking guilt trips to the gym. With The PATH, his revolutionary weight-loss plan, Dr. Clower has helped thousands of people lose weight, lower cholesterol, and increase energy. Now, in The French Don’t Diet Plan, Dr. Clower shows how easy it is to incorporate his remarkably effective techniques and the French lifestyle into a busy American day.Dr. Clower has found that natural foods have overwhelmingly been pushed out of the American diet by what he calls “faux foods”: processed, additive-filled convenience products, often marketed as healthy with buzzwords like low fat and low carb. In addition, mealtimes should be a slow, sensual break for the body and mind—not a face-stuffing frenzy while standing up in the kitchen or sitting behind the wheel. As a result of such habits, Dr. Clower says, we are not eating what our bodies need, and we’re eating in a way that is not conducive to proper digestion. Science shows this precise combination of factors causes weight gain.The French approach is about taking the time to enjoy real food without guilt or deprivation. Not only a successful path to becoming thin for life, The French Don’t Diet Plan will help you put joie de vivre back into your relationship with food.The Most Delicious and Decadent Way to Lose Weight• Formerly forbidden foods, welcome back! Learn why butter, cheese, bread, and chocolate are health foods that keep hunger at bay. . . . See Step 2.• Spend more time eating! Discover why you should plan on having seconds and make meals last longer. . . . See Step 5.• Hate to work out? Find out why you don’t have to exercise to lose pounds—and how relaxation can help keep weight off for good. . . . See Step 10.• Now you’re cooking. Enjoy dozens of easy recipes for satisfying comfort foods, from Hot Artichoke-Cheese Dip to Creamy Alfredo Sauce, and Double-Almond Biscotti to Practically Flourless Chocolate Cake. . . . See Easy Recipes for Fabulous Foods.From the Hardcover edition.

    Lorraine reinvents traditional favourites (her amazing brownies) but shows us neat shortcuts to cut the fat or the sugar-without losing any of the flavour. They are goodies with goodness. Each recipe has a comparison with a standard version so you can see just how much better for you Lorraine's way is. A perfect Christmas gift for every baker in your life - or buy it for yourself to have an indulgent but healthy Christmas.

    Very low-fat, this sophisticated and inviting food draws from a world of culinary influences. With full-color photographs, an ingredient glossary, and an introduction to the techniques of dairy- and egg-free cooking.

    And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

    The number of brands grows every day and bartenders - and consumers - are now beginning to re-examine gin as a quality base spirit for drinks both simple and complex.Now, with more brands available than ever before, it is the time to set out what makes gin special, what its flavors are and how to get the most out of the brands you buy. With this book as your guide, discover:How gin is madeWhat a botanical is and how they impact a gin's flavorWhat the difference between Dutch, London, Scottish, Spanish and American gins isHow you drink them to maximize your pleasureWhether there is life beyond the gin & tonic (yes!)The body of the book covers 120 gins which Dave has tested four ways - with tonic, with lemonade, in a negroni and in a martini - and then scored. In addition, each gin is categorized according to an ingenious flavor camp system, which highlights its core properties and allows you to understand how you can best drink it, and therefore enjoy it.

    The spirit was sold from shops and market stalls, from basements and barrows in the streets, until every Londoner was averaging two pints of gin a week. Early eighteenth-century London was a violent and insecure town. Reformers blamed 'Madam Geneva' for everything from social decay to rising crime and passed eight major acts in an attempt to control it. When prohibition was attempted, it was greeted with popular riots and the explosion of a bomb in Westminster Hall. With arguments about gin drawing in writers such as Daniel Defoe and Henry Fielding, the campaign for reform reached its climax with the unforgettable image of Hogarth's 'Gin Lane'. This is the story of the rise and fall of 'Madam Geneva'. Gin-drinkers and sellers, politicians and distillers all add their voices to Patrick Dillon's vivid account of London's first drug craze, and the ultimately successful attempts to control it. 'Excellent.' - Andrew Marr 'Patrick Dillon has gathered together some marvellous tales here... This book is as crowded with sensational incident as an 18th-century newspaper... With its manic tempo, Dillon's prose embodies the relentless energy of the time... the city's infinite variety is also successfully invoked. He has, too, a gift for simplifying complex issues.' - Daily Telegraph 'A crisp, fast-paced account... Dillon paints a vivid picture of hard-drinking London, high on spirits and speculation... Dillon's book offers a fascinating tale, ringing with authentic voices.' - Sunday Times

    For those whose appetites have been turned off by illness, Rebecca's ONE BITE AT A TIME is an instant turn-on to good, nourishing food. In this comprehensive cookbook, Rebecca shares delicious, immune-boosting recipes for people living with cancer, their caregivers, and the ever-growing number of cancer survivors. ONE BITE AT A TIME features more than 85 simple-to-prepare, sumptuous recipes. From little nibbles to satisfying entrees Rebecca's flexible approach is designed for both the individual and the entire family to enjoy. Dishes such as Poached Coconut-Ginger Salmon, Spinach Orzo with Pine Nuts and Feta, Taxicab Yellow Tomato soup and Magic Mineral Broth reinvigorate the appetite with ingredients that help bolster the body's immune system. To accompany the recipes, Rebecca offers down-to-earth information and helpful advice for those dealing with the culinary ups and downs often experienced during treatment. Learn what friends and family can do to best pitch in; discover easy substitutes for "forbidden" foods; look up "nutrition-at-a-glance" information for each recipe; and see how to wake up taste buds in any dish by using just a few basic staples from the pantry. Rebecca's caring, humor-filled recipe notes will warm your heart and remind you that, along with a good meal, laughter can truly be the best medicine. Throughout the book's pages, Rebecca's clients attest to this fact, as they share anecdotes of the joyous impact these recipes have had on their lives. At a time when you may feel that nothing is under your control, something as simple as creating a nutritious, healing dish for yourself or a loved one can be a reaffimation of your humanity and a tangible way to nurture someone you care about.

    That’s why registered dietitian nutritionist and bestselling healthy cookbook author, Toby Amidor, created The Easy 5-Ingredient Healthy Cookbook. With truly simple 5-ingredient recipes—many of which are ready to eat in 30 minutes or require just one cooking vessel—The Easy 5-Ingredient Healthy Cookbook is your solution to eating healthy on a hectic schedule.Your complete healthy cookbook for hassle-free, nutritious meals, The Easy 5-Ingredient Healthy Cookbook contains: 150 no-fuss recipes using only 5 easy-to-find main ingredients per meal Quick, no-mess meals requiring only 30-minutes to make or one-pot Healthy cooking bonus tips including meal planning guidelines and grocery shopping advice that are unique to this healthy cookbook A healthy cookbook with a simple solution to nutritious meals—The Easy 5-Ingredient Healthy Cookbook helps you eat well even when you’re busy.

    Since American women purchase and consume more wine than American men, 77% and 60% respectively, a voice is needed to help women understand that their busy professional and social lifestyles can be well paired with wine. Master Sommelier and successful television host Alpana Singh, twenty-nine, happens to be just the person who can help them do it.Alpana Singh is uniquely qualified to talk about wine, contemporary women and relationships. At age twenty-six she became the youngest woman to be inducted into the world’s most exclusive sommelier organization, the hundred-and-twenty-member Court of Master Sommeliers. She spent five years as sommelier at a world famous four star restaurant, Everest of Chicago. While there she closely observed the sometimes humorous, sometimes absurd, social interactions between men and woman at all stages of their relationships. Her mental journal of these “social observations” came in handy as she wrote her first book, Alpana Pours.Alpana Pours reaches readers in playful language they will understand, and in a highly entertaining manner they will enjoy. Women want to know how to select wine when entertaining important clients, pair wine with food they and their partner are preparing together, choose the right wines for hostess gifts, bridal showers, a first meeting with a boyfriend’s parents and what wine to, or not to, order on a first date. Alpana Pours supplies tips on these and a myriad of other topics including “dating” and “dealing with guys.” The book’s gender riff on wine and lifestyle is unique and will definitely grab reader’s attention.