Now, in The Art of Putting he outlines his unique approach to putting for golfers of all skill levels. In a welcome change from mechanistic and overly-complex putting "systems," Utley breaks down the putting stroke to a simple, natural motion, revealing a straightforward method for learning this sure, repeatable stroke. As he guides you through the fundamentals of the proper grip, posture, alignment, and swing, Utley will overhaul and improve your stroke by putting feel back into your game. This definitive book also provides: - A complete primer on club design, with tips for finding the putter most in tune with the nuances of your swing- A guide to the sensory aspects of a good putt, from grip pressure to impact response to the way a putt should sound- Simple steps for reading greens accurately, every time- Drills to commit your putting stroke to muscle memory and overcome the tics that can knock your putts off line- Cures for the mental hurdles you'll face on the short grass

    It includes tips and tricks for how to involve them in the baking and cleaning process and recipes that they will enjoy baking and will love eating!

    The author dusts off over 30 years of experience to tell you how it's done. He not only tells how to make darned near any kind of beer, wine, liqueur and whiskey you can imagine, he also tells you how to make the equipment to do it with. Ever wondered how a still is made? There are 8 types illustrated in this book and though it's illegal to build or possess a still, the illustrations are so complete, you could easily do it! This book includes plans and operating instructions from underground moonshiner manuals used in Mid East oil fields. Some are built with components found in most home kitchens. From moonshine, homebrew, wine and liqueur recipes, to stills, make your own cappers, kegs, scales and even a malt factory from an old freezer, it's all here!Easy to read and humorous, this book entertains you with Alaskan tales and bootlegger's lore while you learn to make everything from beer and blossom wines, to horse turd whiskey and bathtub gin. If you could buy only one "make your own" book for the rest of your life, this is it. It's like getting a whole shelf of books for the price of one!

    The Year in Cakes & Bakes, which accompanies the new series of Great British Bake Off, is a collection of recipes for every occasion to bake throughout the year. Divided into "Cakes," "Biscuits," "Breads," "Pies," and "Desserts," each chapter will follow a loose narrative journey through the year, starting with January and finishing with Christmas. Looking at the UK's long and rich baking heritage, The Year in Cakes & Bakes includes over 100 delicious recipes, from a Hogmanay Whisky Fruit and Nut Cake to a Bonfire Night Toffee Apple Pie, and from Lemon Easter Sugar Biscuits to a Spiced Figgy Sponge Pudding. With recipes from the contestants, traditional favorites, and new creations reflecting the way we bake today, as well as Mary and Paul's Showstoppers, Signature Bakes, and Technical Challenges, the book is for anyone who likes to celebrate a special occasion by serving something homemade with love.

    His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it's a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it's all about demystifying the universe of Thai flavors to make them work in your life.Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family's restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it's also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.

    Contrary to what many sufferers believe, eating for IBS does not mean deprivation, never going to restaurants, boring food, or an unhealthily limited diet. It does mean cutting out such trigger foods as red meat, dairy, most fats, caffeine, alcohol, and insoluble fiber. Heather Van Vorous, who has suffered from IBS since age 9 and gradually learned how to control her IBS symptoms through dietary modifications, collects here 175 recipes she has created over 20 years. Those suffering from IBS, lactose intolerance, Crohn's Disease, ulcerative colitis, and other digestive disorders will be thrilled to discover that they can enjoy traditional homestyle cooking, international foods, rich desserts, snacks, and party foods - and don't have to cook weird or special meals for themselves while their families follow a "normal" diet. Eating for IBS will forever revolutionize the way people with IBS eat--and live.

    Tilar J. Mazzeo brings to life the woman behind the label, Barbe-Nicole Clicquot Ponsardin, in this utterly intoxicating book that is as much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered and fascinating woman.

    The secret number of grapes it takes to make a bottle of wine: eight hundred. The secret ingredient in her mother’s lasagna: chocolate. The secret behind ending a fight: hold hands.But just a week before her wedding, thirty-year-old Georgia discovers her beloved fiancé has been keeping a secret so explosive, it will change their lives forever.Georgia does what she’s always done: she returns to the family vineyard, expecting the comfort of her long-married parents, and her brothers, and everything familiar. But it turns out her fiancé is not the only one who’s been keeping secrets…

    Like many of us, she found comfort in food and cravedcigarettes and self-confidence. Then one day Jessica took her firstyoga class in Katmandu. She lost 40 pounds and changed her lifeforever.In enLIGHTened, Jessica shares the core principles of yogaphilosophy—not the poses and postures, but the ancient system of ideasthat lies behind them, drawn from a 2000-year-old text called the Yoga Sutras.The inspiration for this memoir-driven diet and health book is studiedby devout yoga students and teachers, and offers answers to eatingsmartly, living right, and losing weight.Jessica goes beyondyoga's merge into mainstream—beyond trendy diets, unsustainableexercise routines, and the quest for the perfect figure. Usingspiritual philosophy, and personal stories everyone can relate to, shesets the reader on a journey to self-acceptance, personal peace, andlong-term health.

    6th edition, Updated September 2014 color print

    With fish from the port of Ostia, game from the hills near Rome, and the freshest fruits and vegetables, nature has blessed the country with delicious bounty. Prepare your own Italian feast with luscious recipes that range from antipasti, soups, and seafood to sauces, breads, and pizzas. Background information will acquaint you with the cuisine's development, and the different regional specialties (such as Emilia-Romagna's prosciutto di Parma.) Bring to your table a Frittata al Formaggio, the perfect light main course; Mozzarella in Carozza, or a fried mozzarella sandwich; Anolini alla Piacentina, small ravioli stuffed with braised beef; and Gelato di Crema, a smooth, fresh, lemony custard ice cream. With an A-Z of ingredients and, of course, a wine list from this land of vines!

    First published in French in 1839 as an appendix to Jean Anthelme Brillat-Savarin’s Physiology of Taste, this Treatise was at once Balzac’s effort at addressing what he perceived to be an oversight in that cornerstone of gastronomic literature, a chapter toward his never-completed body of analytic studies (alongside such essays as Treatise on Elegant Living) that were to form an overarching “pathology of social life,” as well as a meditation on the the role pleasure and excess play in shaping society. If the science behind Balzac’s inquiry on the impact of five stimulants—tea, sugar, coffee, alcohol, and tobacco—on the human body is now outdated (“The future of the human race depends on mucus” is but one of the memorable statements to be found in this text), his thesis in which intellectual benefit requires a corollary in bodily and societal harm highlights a thread to be found throughout his work and his life.Balzac here describes his “terrible and cruel method” for brewing a coffee that can help the artist and author find inspiration (not recommended for blonds of weak constitution), explains why tobacco can be credited with having brought peace to Germany, and describes his first experience of alcoholic intoxication (which required seventeen bottles of wine and two cigars). Beyond its braggadocio and whimsy, though, this treatise ultimately speaks to Balzac’s obsession with death and decline, and attempts to confront in capsule form the broader implications of dissipating one’s vital forces, one’s energies, one’s inspiration, and, ultimately, one’s life.Honoré de Balzac (1799–1850), was a true monolith of French letters, one of the fathers of realism, and a great abuser of coffee. His Human Comedy ended up consisting of over one hundred interlinked stories and novels, and featured a cast of some two thousand characters. One of the earliest components of this enormous body of work was a never-completed four-part Pathology of Social Life. Balzac’s physiologies and nonfiction sociological studies read like the casebooks of a sociological Sherlock Holmes, and remain the least-known components to Balzac's sprawling Comedy.“An unwitting revolutionary”—Victor Hugo“[Balzac] groups a complete history of French society from which, even in economic details … I have learned more than from all the prefessional historians, economists, and statisticians of the period altogether”—Friedrich Engels

    After water, tea is the second most-consumed drink in the world. Almost every corner of the globe is addressed in this comprehensive look at 4,500 years of tea history. Tea has affected international relations, exposed divisions of class and race, shaped the ethics of business, and even led to significant advances in medicine. Thoroughly researched and captivating, this is a unique study of the little green leaf.

    In Drive-Thru Dreams, Adam Chandler explores the inseparable link between fast food and American life for the past century. The dark underbelly of the industry’s largest players has long been scrutinized and gutted, characterized as impersonal, greedy, corporate, and worse. But, in unexpected ways, fast food is also deeply personal and emblematic of a larger than life image of America.With wit and nuance, Chandler reveals the complexities of this industry through heartfelt anecdotes and fascinating trivia as well as interviews with fans, executives, and workers. He traces the industry from its roots in Wichita, where White Castle became the first fast food chain in 1921 and successfully branded the hamburger as the official all-American meal, to a teenager's 2017 plea for a year’s supply of Wendy’s chicken nuggets, which united the internet to generate the most viral tweet of all time.Drive-Thru Dreams by Adam Chandler tells an intimate and contemporary story of America—its humble beginning, its innovations and failures, its international charisma, and its regional identities—through its beloved roadside fare.

    Best of all, McGuane brings to life the horses he has known, celebrating the unique glories that make each of them memorable. McGuane's writing is infused with a love of the cowboy life and the animals and people who inhabit that world where the intimate dance between horse and rider is as magical as flight--well beyond what the human body could ever discover on its own.