(By the way, the short answer is no.) A unique blend of travelogue, spirits history, and recipe collection, Boozehound explores the origins of what we drink and the often surprising reasons behind our choices.  In lieu of odorless, colorless, tasteless spirits, Wilson champions Old World liquors with hard-to-define flavors—a bitter and complex Italian amari, or the ancient, aromatic herbs of Chartreuse, as well as distinctive New World offerings like lively Peruvian pisco. With an eye for adventure, Wilson seeks out visceral experiences at the source of production—visiting fields of spiky agave in Jalisco, entering the heavily and reverently-guarded Jägermeister herb room in Wolfenbüttel, and journeying to the French Alps to determine if mustachioed men in berets really handpick blossoms to make elderflower liqueur.  In addition, Boozehound offers more than fifty drink recipes, from three riffs on the Manhattan to cocktail-geek favorites like the Aviation and the Last Word. These recipes are presented alongside a host of opinionated essays that cherish the rare, uncover the obscure, dethrone the overrated, and unravel the mysteries of taste, trends, and terroir. Through his far-flung, intrepid traveling and tasting, Wilson shows us that perhaps nothing else as entwined with the history of human culture is quite as much fun as booze.From the Hardcover edition.

    As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother to a string of foster homes to the house from which she launches her own cooking adventure, Martin’s heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal—and celebrates the simple truth that happiness is created from within.

    Easier than ever to use, it's organized just he way you plan your meals - with meats and main dishes first. It's packed with know-how, show-how and how-to. More than 1500 recipes, 299 full-color photographs, cooking hints, shopping tips, charts, line drawings.

    As days whiz by, it’s normal to gravitate toward food—a quick slice of pizza, a chocolate bar, or a bag of chips—that fulfills a craving of the moment or gives a quick energy boost. And this impulse makes sense. Food gives us a sense of pleasure and joy. It can provide us with satisfaction and comfort. Food can awaken each of our senses to something new each time we eat. It gives us energy, and quite literally sustains life as we know it. It should be emotional.If you are feeling sad, stressed, exhausted, hangry, or bored, it’s comforting to eat dishes you love and crave. But Lindsey Smith shows how simple it is to make those same meals and snacks with mood-boosting ingredients that will physically nourish instead of processed foods. In Eat Your Feelings, Lindsey Smith, the Food Mood Girl, will look at ways to eat healthy food based on what people tend to crave the most during heightened emotional states, introducing recipes with crunchy, cheesy, creamy, sweet, and salty themes and drink alternatives for those who tend to chug soda or coffee when all worked up.It’s crucial to listen to your cravings: they are the gatekeepers that unlock the secrets to our unique bodies. But a major element of the Food Mood lifestyle is love, and revolutionizing the way you treat your body and your cravings will not only rid yourself of hanger pains but will also teach you how to listen and respond to your body with healthy ingredients and recipes.Edit

    This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!). “This is the one go-to resource for all things kombucha.” — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods

    With Iris and Matthew as my guides, I would virtually and literally go anywhere." —Becky Selengut, author of Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms Seattle food writer Matthew Amster-Burton grew up on Chinese-American food. One day, he decided to take his ten-year-old daughter out for Chinese…in Hong Kong. Join two adventurous eaters as they explore night markets, hawker centers, gargatuan malls, and a fancy dim sum palace, all while living out their food fantasy: spending a week without having to eat anything other than Chinese food. Along with Matthew and Iris, you’ll: • Ride the world’s most exhilarating form of public transportation • Eat crispy rice, egg tarts, Hong Kong French toast, and a spicy chicken dish with more chiles than chicken • Hang out with locals (human and feline) • Discover Iris’s supervillain lair, high above the city Featuring two dozen color photos, Child Octopus is the first installment in a new series of short ebooks about Asian food and travel. We’re not experts. We just got here. And we’re hungry.

    The best part about intermittent fasting is that it doesn't require you to give up your favorite foods! You'll learn how to change WHEN to eat, so you don't have to change WHAT you eat. Are you ready to take control of your health, and finally step off of the diet roller coaster? All you have to do is learn how to "delay, don't deny!"

    Veganism, already a top food trend and diet, is taking off in the sports world. The lifestyle has been adopted by Olympians, body builders, and boxers, as well as top athletes in the NBA and NFL. Hollywood is on board, too. James Cameron (director of Avatar and Titanic) has produced a film on the topic called The Gamechangers, which follows vegan athletes, including Arnold Schwarzenegger, U.S. Olympian Kendrick James Farris, and surfer Tia Blanco.In No Meat Athlete, author, blogger, and hundred-mile ultramarathoner Matt Frazier will show you the many benefits to embracing a plant-based athletic lifestyle, including:Weight loss, which often leads to increased speedEasier digestion and faster recovery after workoutsImproved energy levels to help not only athletic performance, but your daily lifeReduced impact on the planetIn this revised and updated edition, you'll also find new recipes, advice, and an all-new 12-week strength training plan designed to improve your overall fitness. Section I of the book provides practical advice for transitioning to a plant-based lifestyle, while ensuring you are getting all the nutrition you need. In Section II, Matt delivers training manuals of his own design for runners of all ability levels and ambitions, including tips for creating healthy habits, improving performance, and avoiding injuries.No Meat Athlete is your road map to top-notch performance, the plant-based way!

    It clarifies the mishmash of conflicting news, research, hype, and hearsay regarding diet, nutrition, and supplementation, and further establishes the judicious Dr. Weil, the director of the Program in Integrative Medicine at the University of Arizona, as a savior of public well-being. If you've ever wondered what "partially hydrogenated soybean oil" really is, been perplexed by contrary news reports about recommended dosages for supplements, or questioned the safety of using aluminum pots for cooking, Dr. Weil will make it all clear. Weil (pronounced "while") bravely criticizes many of the major diet books on the market, and backs up his admonitions with science. He warns readers to not fall under "the spell" of the anticarbohydrate Atkins Diet, but also criticizes the eating plan advocated by Dr. Dean Ornish--which has been granted Medicare coverage for cardiac patients--as being too low fat for the majority of people. (The omega-3 fatty acids missing from Ornish's diet are essential for hormone production and the control of inflammation, he says.) It's also fascinating to learn that autism, Parkinson's disease, and Alzheimer's disease may be caused by omega-3 fatty acid deficiencies, while an excess of omega-6 fatty acids--very common in the typical American diet--can exacerbate arthritis symptoms. Weil's explanation of the chemistry of fats will prove difficult for most readers, but few will want to eat fast-food French fries ever again after reading his appalling reasons for avoiding them, which go way beyond their well-documented heart-clogging capabilities. After a thorough rundown of nutritional basics and a primer of micronutrients such as vitamins, minerals, fiber, and phytochemicals, Weil unveils what he feels is "the best diet in the world," with 85 recipes, such as Salmon Cakes and Oven-Fried Potatoes, that are healthy, tasty, quick to prepare, and complete with nutritional breakdowns. He includes a stirring chapter on safe weight loss (he sympathizes with the overweight and comically recalls his one-week trial of a safflower oil-diet while an undergraduate). Other, equally enlightening sections include tips for eating out and shopping for food (with warnings on various additives and a guide to organics), and a wondrous appendix with dietary recommendations for dozens of health concerns, including allergies, asthma, cancer prevention, mood disorders, and pregnancy. Eating Well is an indispensable consumer reference and one not afraid to lambaste the diet industry and empower the public with information about which the majority of doctors--to the detriment of the public health--are ignorant. --Erica Jorgensen

    With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months.Taking you from 1 November all the way to the end of January, The Christmas Chronicles covers everything from Bonfire Night, Christmas and New Year to Epiphany. Throughout the season, Nigel offers over 100 recipes to see you through the build-up, the celebrations and the aftermath. Here are much-loved classics such as goose and turkey (and making the most of the leftovers), mincemeat and the cake; recipes to make the cold months bearable, like ribsticker bread pudding with Comté and Taleggio, salt crust potatoes with blue cheese and goat’s curd, and hot-smoked salmon, potatoes and dill; as well as bright flavours to welcome the new year, including pink grapefruit marmalade, pear and pickled radish salad and rye, linseed and treacle bread.Packed with feasts, folktales, myths and memoir and all told in Nigel’s warm and intimate signature style, The Christmas Chronicles is the only book you’ll ever need for winter.

    And this new edition contains an additional 16 wonderful pages, including a featured supplement about the olfactory system and how it deepens our enjoyment of wine. Written in a question-and-answer format, the section is coauthored with Wendy Dubit, an expert on the subject. Plus, this unequaled volume retains all the invaluable information, fabulous illustrations, and gorgeous styling of the 20th anniversary edition. Wine lovers will still thrill to Zraly’s inimitable, irreverent style. As always, he answers every question about wine; offers the most up-to-date recommendations; provides advice on buying wine in stores and on the Internet; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur. Abundant full-color labels and maps complete the enticing picture. More current, more informative, more concise and precise than ever, this remains the wine guide against which all others are judged.

    Now, his classic seminal work, "Jacques Pepin's Complete Techniques," is completely revised and updated with more than 2,000 color photographs and 30% new techniques.Based on Pepin's 1978 and 1979 archetypal works "La Methode "and "La Technique," "Jacques Pepin's" "Complete Techniques" has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, "New Complete Techniques" includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pepin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout).The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.

    It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks.The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

    Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.    • Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.    • Includes more than 100 recipes and more than 200 full-color photographs.    • Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.    • British edition has sold 150,000 copies.

    While she's proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored. Far from being a monolithic gastronomic culture, each region of Italy offers its own specialties. While fava beans mean one thing in Rome, they mean an entirely different thing in Puglia. Risotto in a Roman trattoria? Don't even consider it. Visit Venice and not eat cichetti? Unthinkable. Eating My Way Through Italy, celebrates the differences in the world's favorite cuisine.Divided geographically, Eating My Way Through Italy looks at all the different aspects of Italian food culture. Whether it's pizza in Naples, deep fried calamari in Venice, anchovies in Amalfi, an elegant dinner in Milan, gathering and cooking capers on Pantelleria, or hunting for truffles in Umbria each chapter includes, not just anecdotes, personal stories and practical advice, but also recipes that explore the cultural and historical references that make these subjects timeless.For anyone who follows Elizabeth on her blog Elizabeth Minchilli in Rome, read her previous book Eating Rome, or used her brilliant phone app Eat Italy to dine well, Eating My Way Through Italy, is a must.