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

    caterer Devin Alexander has maintained a fifty-five-pound weight loss for over sixteen years by transforming the dishes she and millions of other Americans love best into guilt-free (yet still outrageously mouth-watering) indulgences--Rigatoni with Meat Sauce, BBQ Bacon Cheeseburgers, Eggplant Parmesan, Sinless Yet Sinful Sticky Buns, and even Dark Chocolate Layer Cake with Chocolate Buttercream Frosting. These simple-to-prepare recipes for the kind of delectable dishes people crave but feel they can’t eat when trying to be healthy and trim, actually can be the basis of a personal weight-loss plan. They can also be a way to add “off-limit” foods back into an already successful diet. Or they can simply be part of an exciting new way to eat healthfully — and with pleasure. In The Most Decadent Diet Ever! Devin Alexander proves that even the most decadent dishes — Chipotle Chili with Blue Cheese Crumbles, "Fried" Jumbo Shrimp, Super-Stuffed Steak Soft Tacos, Fettu-Skinny Alfredo, Godiva Brownie Sundaes, and Chocolate Chip Pancakes — can lead to weight loss, good health, and carefree enjoyment.

     Discover the pro-veggie, pro-flavor way to prepare fresh, healthy, high-quality plant-based dinners. In Simple Green Suppers, Susie Middleton demonstrates how to prepare seasonal vegetables in satisfying, filling suppers by pairing them with staple ingredients: noodles, grains, beans, greens, toast, tortillas, eggs, and broth. How you cook your veggies and how you combine them with other satisfying whole foods is the secret to delicious results. With 125 recipes for flavorful and veggie-forward dishes, tips on keeping a flexible and well-stocked pantry, and make-ahead and streamlining strategies, Simple Green Suppers is an essential resource that will make cooking delicious, easy vegetarian meals possible every night.

    Though proud for not taking themselves too seriously, Aussies, in Sydney in particular, reserve considerable reverence for their food. Bill Granger is the owner of three Sydney restaurants and Sydney Food brings his famous flavours across the globe and into the your home in a stunning collection of recipes. Bill starts by illustrating the rich abundance of ingredients available. In Sydney, home cooks and restaurateurs alike are spoilt for choice between the fish markets, incredible Thai and Vietnamese greengrocers, Italian delis, gourmet food halls, even the CBD fruit barrows. The recipes themselves are divided into Breakfasts, Lunches and Dinners. Unusually perhaps, it is the section of Breakfasts that's really enticing, demonstrating the varying European influences that affect this city's eating habits. Waking to blinding sunshine requires bold, fortifying flavours on the breakfast table. Recipes like Banana Maple Porridge with Buttered Apples, French Toast stuffed with Peaches, Toasted Coconut Waffles with Fresh Mango and Palm Syrup set the tone for a lazy weekend on the beach. The Lunch section is comprised of some of the most popular dishes from Bill's menus. These are largely restaurant classics but always with a twist, spring onion pancakes replacing the more conventional blinis with gravalax. The multicultural mix doesn't abate in the Dinner section that moves from Asia to Italy, Grilled Beef with Blackbean to Parmesan Veal Schnitzel. The quintessentially Aussie offering comes in the (naturally barbecued) form of Barramundi with Fresh Herb Relish. The Australian inclination for reinvention is nowhere more apparent or more appealing than on their restaurant menus. Combining such an incredible range of ingredients, a rich cultural mix, a lack of pretension and an innate desire to do things "their way" has given the food of Sydney a worldwide reputation. Anyone who even glances at the recipes in this brilliant book will immediately understand why.--Rachel O'Connor

    Until she stumbled on an alternate universe where taste reigned supreme, a world in which people could, after a single sip of wine, identify the grape it was made from, in what year, and where it was produced down to the exact location, within acres. Where she tasted wine, these people detected not only complex flavor profiles, but entire histories and geographies. Astounded by their fanatical dedication and seemingly superhuman sensory powers, Bosker abandoned her screen-centric life and set out to discover what drove their obsession, and whether she, too, could become a cork dork.Thus begins a year and a half long adventure that takes the reader inside elite tasting groups, exclusive New York City restaurants, a California winery that manipulates the flavor of its bottles with ingredients like Mega Purple, and even a neuroscientist's fMRI machine as Bosker attempts to answer the most nagging question of all: what's the big deal about wine? Funny, counter intuitive, and compulsively readable, Cork Dork illuminates not only the complex web of wine production and consumption, but how tasting better can change our brains and help us live better.

    It is the longest continuously running Presbyterian Church school in New South Wales. Founded in 1888 by a committee of the General Assembly of the Presbyterian Church of New South Wales, the school has a non-selective enrolment policy for all years. The decision to commence a Ladies' College was made in 1883 when the Assembly formed a special committee to investigate the establishment of Superior Boarding Schools for girls and boys. The church saw an urgency to provide Presbyterian education in the colony due to the growth in Roman Catholic secondary schools. As a result, it was established in 1924 with thirteen students to serve as a primary feeder school for the College. However, it did not receive adequate attention from college council and was forced to close in 1929. This school was reopened in 1930 by the assistant teacher, Miss Gurney, who named it "Arden." The school flourished under Gurney's leadership and thus "Arden Anglican School" is still in existence today.

    

    Each week their customers receive delicious recipes, recipe cards and all the fresh ingredients to cook them from scratch, straight to their door. In their debut cookbook, Head Chef and HelloFresh Co-Founder Patrick Drake shares the all-time top 100 recipes and techniques, as tested by millions of customers.Whether you're a beginner who likes clear instructions, or a seasoned cooked looking for quick mid-week inspiration, Recipes That Work is the simplest way to get delicious dinners on the table in around 30 minutes.These recipes require minimal effort and no complicated techniques. Impress friends and family with tasty, nutritious dishes such as Roasted Honey Feta with Crispy Sweet Potatoes, Super Mexican Shepherd's Pie, and HelloFresh's famous Prawn and Prosciutto Linguine.This is not a cookbook that will just look pretty on a shelf, but one that will become the most reliable, sauce-spattered, page-folded, go-to book in your kitchen. Features: - 100 delicious HelloFresh customer-approved recipes and techniques with step-by-step photography - Extensive vegetarian options - Key techniques for easier cooking - Tips on equipping your kitchen on a budget - A list of store-cupboard essentials - Quick recipes for post-work suppers, most ready in under 30 minutes

    He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, The Man Who Ate Everything is a gift for anyone who loves food.

    Discover the secret recipes from your favorite restaurants and learn how to cook them at home for a fraction of the price.

    In Sinfully Easy Delicious Desserts, you'll find the quickest lemon tart, a lattice-free linzer (mixed entirely in the food processor), one-bowl French chocolate torte (yes, the real thing, but easier to make), imaginative ways with ice cream, chic puddings and mousses to swoon over, and gooey pies with no-fault press-in crusts. Even soufflés for beginners. And you won't need a rolling pin, a pastry brush, or the skills of a professional baker.   As always, Alice's recipes are foolproof and well tested, and her tips for success will make all cooks—even those nervous about baking—confident in the kitchen.       Plus there are more than 100 ideas for spur-of-the-moment desserts that don't even involve baking, including fantastic ideas for ways to dress up a bar of chocolate, a pint of strawberries, a handful of dried fruit, fresh cheese, gingerbread, amaretti, and more.      And of course all those spot-on combinations for which Alice Medrich is so well known, such as Grilled Pineapple with Coffee Ice Cream, Lemon-Scented Peach Crisp, Salted-Caramel Banana Bread Pudding, and Coconut Pecan Torte.

    Use what’s in there. And don’t be worried about f’ing it up. James Beard Foundation 2012 Rising Star nominee Max Sussman and his partner in crime, Eli, are over perfection. They care about cooking good food that tastes like you made it. Teaming up with Olive Press, these Brooklyn brothers of Über-hip New York establishments Roberta’s and Mile End have a go-to, hands-dirty method for wannabe-kitchen-badasses. This is a Cookbook for Real Life features more than 60 killer recipes that demystify the cooking process for at-home chefs, especially young people just starting out. Combining years of elbow grease in the fiery bowels of restaurants, the Sussmans bring readers a plethora of tricks to make life in the kitchen easier and frankly, more fun. This new cookbook also re-creates some of their favorite comfort foods while growing up, as well as some recipes with their origins in brotherly b.s. that wound up tasting delicious.The Sussmans have got the back of twenty-somethings, who may be too freaked to pick up a cast-iron skillet and instead opt for cop-out take-out as a culinary standby. This is a Cookbook for Real Life is designed to be a go-to kitchen companion with meals fit for one, two, or many, and features plans of attack for dinner shindigs. The best part? All of the book's recipes have easy-to-find ingredients that limit the prep time fuss and can be prepared in small (read: shoebox) kitchens.Chapters are organized by occasion, eating habits, and time of day so readers can enjoy lazy brunches, backyard grilled grub, a night in, dinner parties, midnight snacks, and sweet stuff. Want to increase your kitchen swag? Each chapter boasts special projects like home-curing bacon; pickling; making pasta from scratch; mixing cocktails, and “what’dya got sandwiches” -- and take it from the Sussmans, creativity in the kitchen makes a good impression in the long run.

    Now, America’s favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals—Italian style. These unpretentious and delicious meals are at the center of some of Giada’s warmest memories of sitting around the table with her family, passing bowls of wonderful food, and laughing over old times. Recipes for soups like Escarole and Bean and hearty sandwiches such as the classic Italian Muffuletta make casual, easy suppers, while one-pot dinners like Giada’s Chicken Vesuvio and Veal Stew with Cipollini Onions are just as simple but elegant enough for company. You’ll also find recipes for holiday favorites you’ll be tempted to make all year round, including Easter Pie, Turkey and Ciabatta Stuffing with Chestnuts and Pancetta, and Panettone Bread Pudding with Amaretto Sauce.Giada’s Family Dinners celebrates the fun of family meals with photographs of Giada’s real-life family and friends as well as the wonderful dishes she shares with them in her kitchen. Suggested menus help you put together a family-style meal for any occasion, from informal to festive. The heart of Italian cooking is the home, and Giada’s Family Dinners—full of fantastic recipes that require a minimum of fuss to prepare—invites you to treat everyone like a member of the family.Nothing is more important than family. Bring yours to the table with Giada’s unpretentious, authentic, down-home Italian cooking!• SOUPS AND SANDWICHES• ITALIAN SALADS AND SIDES• EVERYDAY FAMILY ENTREES• THE ITALIAN GRILL• FAMILY-STYLE PASTA• FAMILY-STYLE GET-TOGETHERS• ITALIAN FAMILY FEASTS• FAMILY-STYLE DESSERTS

    Lee stood under an apple tree to dispatch his surrender to General Grant. Do you know what he was eating when he surrendered?Prepare a picnic of lemonade, raspberry shrub, mint julep, fried chicken, ham sandwiches, potato salad with boiled dressing, cold slaw, soda biscuits and quince marmalade to observe one of the many Civil War re-enactments throughout the United States.Enjoy eating tea cakes while viewing more than 150 full-color photos of replica Civil War items, re-enactors portraying Abraham Lincoln, Generals Custer, Lee and Grant, foods and recipes inspired by the nineteenth century.Share in the Union’s Thanksgiving holiday by preparing recipes from the chapter, Siege at Petersburg.Find out what General Grant ate every morning with his breakfast.Roxe Anne Peacock brings the nineteenth century and Civil War era to life through the wonderful photography depicted throughout the book.

    Now, the most popular have been gathered into one comprehensive, convenient volume.Shulman shows how to fill your refrigerator, freezer, and cabinets with healthy staples such as beans, grains, extra virgin olive oil, tuna, eggs, yogurt, and tomato sauce, so that you are prepared to cook delicious dishes like Asparagus and Herb Frittata, Quinoa Salad with Lime Ginger Dressing and Shrimp, or Pizza Marinara with Tuna and Capers in minutes. Vegans and vegetarians will discover an entire selection of tofu recipes, from stir-fries to sandwiches, and even a tofu cheesecake. Those who frequent the farmers' market will appreciate her extensive collection of dishes for virtually every vegetable under the sun.Full of lists, explanations, and tips, The Very Best of Recipes for Health will help you cook and eat better all year long.