Whether it was stapling his nutsack to his leg or diving into a pool full of elephant crap, almost nothing was out of bounds. As the stunts got crazier, his life kept pace. He developed a crippling addiction to drugs and alcohol, and an obsession with his own celebrity that proved nearly as dangerous. Only an intervention and a visit to a psychiatric ward saved his life. Today he has been clean and sober for more than three years.

    The acclaimed author of The Soul of a Chef explores the allure of the celebrity chef in modern America.

    Bamforth traces the history of beer from ancient Babylon some 8,000 years ago to today's brewing science, recounting important brewing milestones along the way. This new edition contains expansive coverage of global beer styles throughout the world, the sensory character of beer flavor, and the development of the global brewing industry. Each of the staples of brewing (barley, hops, water, and yeast), the fundamental processes of brewing (mashing, boiling, fermentation, maturation, and packaging), and the quality determinants (flavor, foam, color, and clarity) is covered in comprehensive detail. Never losing sight of the central role of science in beer's design and manufacture, Bamforth closes with some predictions about the future of the industry. Ideal for the beer lover, amateur brewer, hobbyist, and undergraduate alike, The Art and Science of Brewing Beer is the ideal one-volume handbook on brewing beer.

    Book by Esposito, Sergio

    There’s just one problem — it’s not her family, it’s her husband’s. In fact, everything in her life is tied to him — his mother is the closest thing to a mom that she’s ever had, their home is on the family compound, his sister is her best friend. So when she and her husband admit their marriage is over, her pain goes beyond heartbreak. She’s on the brink of losing everything. Her job, her home, her friends and, worst of all, her family.Staying is an option. She can continue to work at the winery, be friends with her mother-in-law, hug her nieces and nephews — but as an employee, nothing more. Or she can surrender every piece of her heart in order to build a legacy of her own. If she can dare to let go of the life she thought she wanted, she might discover something even more beautiful waiting for her beneath a painted moon.

    Eighty easy, accessible recipes teach readers how to cut calories without compromising taste.For some of us, losing weight has always been a struggle. The challenge: figuring out how to cook healthy, low-fat foods that won't leave you hungry, bored, or running for a gallon of ice cream! Cook Yourself Thin shows how to cut calories, change diets, and improve health without sacrificing the foods we love.Cook Yourself Thin is not a fad diet. It gives skinny alternatives to your cravings. You can't live without your chocolate cake or mac 'n' cheese? You don't have to! There's never enough time to cook Cook Yourself Thin keeps it simple with easy instructions and fun recipes you'll want to make again and again.What are you waiting for? Cook Yourself Thin!

    He recalls the surprising history of his company, starting with its roots in his father's small construction business, which Sharp joined after getting a degree in architecture. Shifting into hotels wasn't easy, and he learned by trial and error.His breakthrough was a vision for a new kind of hotel, featuring superior design, top-quality amenities, and, above all, a deep commitment to service. Sharp realized that customers would gladly pay extra for a home away from home experience. But that would be possible only if everyone-from managers and supervisors to bellmen, servers, and housekeepers-was fully engaged. The front-line staff, who have the most contact with guests, can make or break a five-star reputation.Readers will be fascinated to learn how Four Seasons does it, year after year, in more than thirty countries around the world.

    Pierre sisters, heiresses to a Napa wine fortune who are toasting the good life and are thirsty for love...Chardonnay St. Pierre's father is as infamous for his scandals as he is for his wine, and it's up to Char to restore the family name. The Challenge, an elite charity competition held in Napa, seems like the perfect opportunity for the socialite to cement her image as a philanthropist. But all eyes--including Char's--are on the Hollywood heartthrob who's also entered the race...Long before his face was splashed across the gossip magazines, Ryder McBride grew up in a working-class family in Napa. He knows all about the St. Pierre sisters and their notorious father, and when he learns he'll be up against Char in The Challenge, he assumes the grape doesn't fall far from the vine. But the more they get to know one another, the more they begin to realize that nothing pairs better with a heated rivalry than a healthy pour of flirtation...

    Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.Egan raises a host of intriguing questions: Why does McDonald’s have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soul-less meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of “perks” like free meals for employees; the American obsession with “having it our way” to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe.Forked weaves together insights from the fields of psychology, anthropology, food science, and behavior economics as well as myriad examples from daily life to create a powerful and unique look at food in America.

    Realising it’s time to cut and run, she packs up and moves back home – but finds her family in disarray. In need of a new place to stay, Lottie takes up the offer of a live-in job managing a local vineyard. There’s a lot to learn – she didn’t even know grapes could grow so far north!Butterworth Wines in the rolling Derbyshire hills has always been run on love and passion but a tragic death has left everyone at a loss. Widowed Betsy is trying to keep the place afloat but is harbouring a debilitating secret. Meanwhile her handsome but interfering grandson, Jensen, is trying to convince her to sell up and move into a home.Lottie’s determined to save Butterworth Wines, but with all this and an unpredictable English summer to deal with, it’ll be a challenge.And that’s before she discovers something that will turn her summer – and her world – upside down . . .Your favourite authors have loved reading Cathy's novels:‘Delightful!’ Katie Fforde‘A page-turner of a story’ Milly Johnson'Delightfully warm with plenty of twists and turns' Trisha Ashley

    You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.

    Drawing on evidence from archaeology, history, cognitive neuroscience, psychopharmacology, social psychology, literature, and genetics, Slingerland shows that our taste for chemical intoxicants is not an evolutionary mistake, as we are so often told. In fact, intoxication helps solve a number of distinctively human challenges: enhancing creativity, alleviating stress, building trust, and pulling off the miracle of getting fiercely tribal primates to cooperate with strangers. Our desire to get drunk, along with the individual and social benefits provided by drunkenness, played a crucial role in sparking the rise of the first large-scale societies. We would not have civilization without intoxication. From marauding Vikings and bacchanalian orgies to sex-starved fruit flies, blind cave fish, and problem-solving crows, Drunk is packed with fascinating case studies and engaging science, as well as practical takeaways for individuals and communities. The result is a captivating and long overdue investigation into humanity's oldest indulgence—one that explains not only why we want to get drunk, but also how it might actually be good for us to tie one on now and then.

    Move over, Merlot. Craft beer has finally found a place at the fine dining table. Renowned beer sommeliers Hallie Beaune and Christina Perozzi offer a down-to-earth guide to craft and artisanal brews that celebrates beer for what it truly is: sophisticated, complex, and flavorful. Beaune and Perozzi cover everything from beer basics to the science behind beer, food and beer pairings, home brewing, and tips for perfecting one s palate. This edgy, no-nonsense guide exposes hidden truths, debunks every misconception, and reveals the power that comes with knowing an ale from a lager."

    silences were her worst enemy. So now she's following doctor's orders—rest, relaxation and plenty of therapeutic Spanish sunshine.Only she hasn't counted on sharing her tranquil retreat with her best friend's brother, Rafael, whose presence is anything but peaceful! With his beguiling eyes and smoldering smile, he quickly becomes a very welcome distraction. After all, if she's struggling to sleep, why not find something else to do with her time…?

     World-renowned chef Jake Chambers could have had any ing?nue he wanted in California since the kitchen isn't the only room in the house where the hard-bodied hunk has special talents. Still, when he realized there might be more to life than glitz and silicone, he left for Minneapolis to buy a local joint and try to clear his head. But even though he's no longer serving the glitterati, that doesn't mean he's about to compromise quality and serve a Minnesota wine. However, local vintner Liv Bell-with curves even more delicious than his tapas-has other plans once she lays eyes on this Adonis. Determined to promote her vineyard's juicy bounty, this sun-kissed goddess might just bring Jake around to at least tasting what she has to offer.