Far from the plonk he's used to, Jamie finds something fantastic about a cool, pale rosé on a hot day. Due to a translation mishap, Jamie is taunted by a local vintner that there is no paler rosé than hers and embarks on a quest to find one. Setting off on a ramshackle tour of France in search of the elusive bottle that meets the standards set, they visit main rosé producing areas and through eccentric locals discover much the regions have to offer. With wit, candor, and wonderful storytelling, Jamie Ivey maintains a tradition of excellence in food and travel writing. Readers are left with dreams of France, summer days, baguettes, and--extremely pale rosé.

    These sweet, spicy, and aromatic dishes prove that living the gluten-free lifestyle can be not only fun and easy, but delicious and nutritious too! This practical, guide shows you how to select the right ingredients and prepare classic healthy dishes for breakfast, lunch, dinner, and dessert. You'll find out what you can and can't use in gluten-free cooking, learn to spot the hidden gluten in foods, discover surprising ways to save money when you go shopping, and even manage your weight. You'll also learn how to convert your current favorite recipes to gluten-free delights using ingredients you probably already have in your kitchen. Discover how to:Prepare your kitchen for gluten-free cooking Shop for gluten-free products Boost nutrition and flavor in your dishes Get the kids involved in gluten-free cooking Make any meal gluten free Add color and nutrition at the same time Cook gluten-free without a recipe Do the "impossible"-- gluten-free baking Make gluten-free sandwiches, wraps, and pizzas Create fabulous gluten-free fish, chicken, and meat dishes Go gluten-free and vegetarian, too Complete with delightful lists of gluten-free comfort foods, kid's favorites, and ways to eat gluten-free while traveling Gluten-Free Cooking For Dummies is the best way yet to stay happy, healthy, well-fed, and wheatless!

    A fresh take on modern homemaking, this is a practical (and sometimes sassy) guide to maximizing your time, effort, and energy in the kitchen and beyond. With a focus on less consumerism, it will teach you how to organize your kitchen and home to make the best use of your time. For those yearning to live a more ecologically minded, grounded lifestyle, this book is full of practical, no-nonsense advice, fabulous recipes, and time- and money-saving techniques.

    This book includes ingredients, methods, recipes and equipment information. It provides reference to intermediate techniques like all-grain brewing variations and recipe formulation.

    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.

    But in the past two decades, revolutionaries have stormed its traditional bastions, making their mark—and their fortunes—modernizing the production and marketing of wine. Noble Rot introduces us to the figures who epitomize the changes sweeping Bordeaux—the noble family behind Château d'Yquem; a stonemason turned winemaker whose wine, made in a garage, sells for $100 a bottle; the Maryland-based critic Robert Parker, whose opinion routinely makes or breaks a wine; the New World operations that have used branding to undercut Bordeaux's supremacy—and delves into the mysteries of the legendary classification of 1855.

    - Chapters spotlight the Deen brothers' specialties--from Bobby's all-time favorite goulash to Jamie's amazing cheeseburger pies.- Fresh and upbeat, it's spiced up with lively Deen brothers' tidbits and stories giving you an inside look at their lives.- Deen family photos and recent photos of the brothers shaking it up in the kitchen with family and friends add a special touch.

    Across dozens of vignettes with accompanying recipes, she shares the story of her own culinary coming of age and reveals a side of her legendary mother that has never been seen before. A charming, smart translation of Alice Waters's ideals and attitudes about food for a new generation, Always Home is a loving, often funny, unsentimental, and exquisitely written look at a life defined in so many ways by food, as well as the bond between mother and daughter.

    SALAD MAGIC IN A MASON JAR Discover the coolest way to pack a tasty, healthy lunch! Mason Jar Salads and More shows how to prepare on-the-go meals that are packed with fresh produce and whole foods.The tasty recipes and gorgeous full-color photos in this book will show you how to create amazing dishes, including:•Pomegranate and pear salad•Pesto tortellini with cherry tomatoes•Crunchy Asian salad•Spinach, blueberry and blue cheese salad•Curried chicken salad•Kale and avocado salad•Porcini mushroom risotto•Overnight oatmeal with fruit•Green bean and feta salad

    Just what are jizake, namazake and ginjoshu? The Sake Handbook answers all these questions and much more about sake wine and will help you enjoy Japan's national beverage in style. Author John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award. He has published five books on sake including Sake ConfidentialThis sake book features:This new edition has been completely revised and updatedGives you all the information you need in a handy, portable formatOffers a detailed explanation of the sake brewing processReviews over a hundred sake brands, with illustrations of their labels for easy identificationProfiles over 50 Japanese izakaya or pub-style restaurants in Tokyo and the surrounding environsLists specialty shops in Japan where you can purchase hard–to–find Japanese wine brandsLists specialty retailers in the United States and elsewhere

    That's the whole idea behind the Prevention Healthy Favorites series of essential cookbooks, each one gathering 48 of the best Prevention-tested recipes that make it easy to whip up a great meal or tasty treat every time.Chicken is one of the most versatile, tasty ingredients out there; it's the backbone of family menu-making. The challenge is making it flavorful and satisfying, not boring or packed with unhealthy ingredients.At Prevention magazine, we do love rising to meet a challenge! So we focused this Prevention-tested recipe collection on fabulous flavor. Within these pages you'll find a great variety of tastes and textures, from Chicken and Portobello Mushroom Pasta Bake to Lime-Marinated Chicken with Salsa. You'll even discover some lovely twists on old favorites, including versions of Oven-Fried Buttermilk Chicken and Chicken-Spinach Parmesan, that are incredibly satisfying and unbelievably healthy for you and your whole family. Whatever your favorite taste combinations, all of our recipes were created to nourish both body and spirit and to be as simple as possible to prepare.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

    Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks.What makes this basic cookbook so distinctive is that Marion Cunningham, who is the personification of the nineteenth-century teacher, is always at your side with her forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. She knows what today's cooks are looking for, and she has a way of instilling confidence and joy in the act of cooking.In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites.The new recipes reflect ethnic influences--Mediterranean, Moroccan, Asian--that have been adding their flavors to American cooking in recent years. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, Ham Timbales, and Chicken Jambalaya, you'll find her cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, or a layered dish of Polenta and Fish to add variety to your repertoire. Always a champion of old-fashioned breakfasts and delectable desserts, Mrs. Cunningham has many splendid new offerings to tempt you.Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly.For the diet-conscious, there is an expanded nutritional chart that includes a breakdown of cholesterol and fat in common ingredients as well as in Fannie Farmer basic recipes. Where the taste of a dish would not be altered, Mrs. Cunningham has reduced the amount of cream and butter in some of the recipes from the preceding edition. She carefully evaluates the issues of food safety today and alerts us to potential hazards.But the emphasis here is always on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all--as did the original Fannie Farmer--to cherish the delights of the family table.

    The best-selling banjo method in the world! Earl Scruggs's legendary method has helped thousands of banjo players get their start. The Revised and Enhanced Edition features more songs, updated lessons, and many other improvements. It includes everything you need to know to start playing banjo, including: a history of the 5-string banjo, getting acquainted with the banjo, Scruggs tuners, how to read music, chords, how to read tablature, right-hand rolls and left-hand techniques, banjo tunings, exercises in picking, over 40 songs, how to build a banjo, autobiographical notes, and much more! The book/audio version includes recordings of Earl Scruggs playing and explaining over 60 examples! Audio is accessed online using the unique code inside the book and can be streamed or downloaded. The audio files include PLAYBACK+, a multi-functional audio player that allows you to slow down audio without changing pitch, set loop points, change keys, and pan left or right.