And with upstart distillers reviving varieties like white dog (moonshine to prohibition-era folks), now is the best time to start learning about it. Drink More Whiskey is the reference for those want to discover the provenance, styles, differences in quality, and ideal uses of whiskey in a fresh, fun-to-read format. In addition, more than 20 recipes are sprinkled throughout, from classics like the Old Fashioned to thoroughly modern tipples like the Manchester (made from single malt Scotch whisky and fresh herbs), so readers can take their learning from book to glass.

    Since 1990, she has been a journalist for regional, national, and international radio and print media. Because of her in-depth knowledge of Greece and the Balkans, she regularly makes extended research trips to all the important areas of southeast Europe. Werner Stapelfeldt began his career as a photographer for travel guides and magazines. After studying photo design he went to work as a freelance photographer, predominantly in the commercial field, working for agencies and institutions. His assignment with the Culinaria series took him to Greece for eight months, where he uncovered unusual wines, fruits, and various Greek dishes. He spent time with people at work and at play and, of course, at the table, all the while endeavoring to capture the country, its specialties, and its atmosphere in the photographs that illustrate this book.

    Not only that, authors Umansky and Shih take this magical ingredient to the next level, using it to rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Koji Alchemy guides readers through the history, versatility, and a multitude of applications. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the help of friends offering a depth and breadth of tips and expertise, Koji Alchemy is a comprehensive look at modern koji use around the world.

    It just feels that way.Certified nutritionist Leanne Ely loves delicious food and is dedicated to enticing today’s busy families back to the dinner table with home cooking that cannot be beat. In Saving Dinner the Low-Carb Way, she integrates low-carb requirements into her mélange of dining pleasures for every season–providing easy-to-follow menus and highlighting per-serving measurements of calories, fat, protein, carbohydrates, cholesterol, and sodium for each dish.Itemizing ingredients by product in convenient lists, Ely makes your grocery shopping quick and effortless. She also gives you a helping hand in the kitchen with shortcuts that take the stress out of cooking, and suggests menu variations for children and family members who choose not to go the low-carb route.The result? These dinners are not only balanced and healthy but truly varied and delectably good to eat. Main dishes like Low-Carb Beef Stroganoff, Crustless Quiche Lorraine, Crock-Pot Pork Jambalaya, Skillet Salmon with Horseradish Cream, and nearly 150 other entrees (plus recommendations for great side dishes) make dinnertime special in more ways than one.

    Complete with more than 200 simple, classic, and—most of all—drop-to-your-knees delicious recipes, this book explores the foods and flavors that are made for grilling: the very best recipes for beef, pork, poultry, and seafood, small plates, vegetables and sides, desserts, and the best rubs, marinades, brines, and sauces. Find basic grilling skills, valuable tips, and tried-and-true techniques in Weber's New Real Grilling that will turn any griller into an expert outdoor entertainer.Weber's New Real Grilling includes: 200 delicious recipes, each with a full-color photo A guide on mastering the basics, including essential tools, advice on how to stock the griller's pantry, knife skills, common techniques, and more Tips on various grill set ups, different fuel types including lump charcoal and how to us and control it, plus grill cleaning essentials and safety Advanced Training on how to get the most from your grill with smoke cooking basics, rotisserie cooking, pizza on the grill, and using a wok to stir-fry on the grill Grill skills sections with tips, tricks, and how-tos of barbecue favorites for perfect steaks, ribs, turkey, and salmon Fun detours into the past with classic recipes from Weber's grilling archives -- complete with an update for modern palates Classic remix recipes which dive into Weber's grilling archives and update classic recipes for the modern palate.

     Introducing your new low carb weight loss tools: The Fat Fast and Nutritional Ketosis. Your Weight Loss Stall Is Not Your Fault For years you’ve been told that eating fat makes you fat and that a calorie is a calorie is a calorie. Anyone who understands the science of Low Carb dieting knows this is just not true. Prepare to have your mind blown! Who would have thought that the fastest way to lose fat – while maintaining muscle mass – was to eat mostly fat?! In testing, the Fat Fast (also called the Atkins Fat Fast) – 1,000 calories per day, 90% from pure fat – resulted in average fat loss – not just weight loss, but fat loss – of over a pound per day! It’s a radical, short-term strategy, but boy, does it work. The Fat Fast Cookbook includes 50 fabulous low carb, high fat recipes that can help you break your weight loss stall or help your body become keto-adapted, catapulting you into Nutritional Ketosis. It does this with 50 great recipes to help you implement the Fat Fast. Break Your Weight Loss Stall with the Atkins Fat Fast Popularized by Dr. Robert Atkins in his book Dr. Atkins New Diet Revolution, the Fat Fast is the most powerful tool for getting metabolically resistant low carb dieters back into Nutritional Ketosis and restarting their low carb weight loss. Restart Your Low Carb Weight Loss With Nutritional Ketosis Nutritional Ketosis is a metabolic state in which we use stored body fat for energy. The Fat Fast helps low carbers break weight loss plateaus and rapidly get back to burning fat for fuel when they have gone off plan. Fat Fast Cookbook is a collection of healthy Low Carb / High Fat recipes created by best-selling author Dana Carpender with contributions by Amy Dungan of Healthy Low Carb Living (HealthyLowCarbLiving.com), and Rebecca Latham of My Low Carb Road to Better Health (lowcarbbetterhealth.blogspot.com), with photography by Amy Dungan and Jeff Guyer. Here’s What You’ll Get In The Fat Fast Cookbook 50 Delicious Low Carb / High Fat Recipes: These quick and easy-to-prepare recipes are written by Dana Carpender, Managing Editor of CarbSmart and author of 500 Paleo Recipes with contributions by low carb bloggers Amy Dungan and Rebecca Latham. The Science Behind the Fat Fast: Dana Carpender explains the science of the Fat Fast, it’s history and why and how it works. Using the Fat Fast in Your Low Carb Lifestyle: The Fat Fast is a short-term tool for jump-starting your low carb weight loss. Dana details strategies for incorporating the Fat Fast into your long-term Low Carb diet plans. Easy to Find Ingredients For Your Fat Fast Recipes: We include a list of easy-to-find foods and ingredients you’ll need for your Fat Fast recipes whether you purchase them in your local supermarket or online. What Is Nutritional Ketosis and Why is It Important written by Jimmy Moore: Jimmy Moore, the Low Carb Community’s #1 Blogger, Podcaster and Low Carb Diet expert describes Nutritional Ketosis, how it works and how it helped him jump-start his low carb weight

    This collection includes comforting dishes such as Quick and Spicy Noodles, Recalibration Supper, Jaffa Cake Mug Pudding and Hot Apple Pies.In this handy little paperback cookbook, Jack shares friendly and creative tips for making a little go a long way and for using store-cupboard ingredients: perfect for when you're feeling overwhelmed by whatever is on your plate, but still want to take care of yourself.

    Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.

    As a result of this, more and more people every day are searching for Information relating to this condition.It can be very confusing when a person is first diagnosed.I know that is true, because I am type 2 myself.If you DO find that your glucometer readings are a bit high, don't panic - stress causes the body to release hormones which further aggravate the situation.Just keep calm and snack on these super foods to lower your blood sugar levels quickly!

    Learn how to make a 5-cent wedding band, leather iPod case, and paracord bullwhip!

    Jakes challenges the faithful to be more effective in earning their livelihoods by providing a diverse range of strategies that will turn their work life into an abundant life. While focusing on his core mission to preach the gospel worldwide, T.D. Jakes has seen many good people not spend enough quality time with family, friends, and God. They have gotten so swept up in the daily grind that they have failed to live the rich life that God desires for each of His people. In his new book, Jakes provides readers with strategies that will help them rejuvenate their life and turn their "busyness" into a "business." All readers-not just entrepreneurs-will benefit from Jakes' insightful advice so that they can use the days God has blessed them with wisely and finish each day strong!

    Includes extensive nutrition charts, seed resources, and questions and answers with Sproutman.

    Its primary ingredient was discovered by Christopher Columbus. Its recipe was perfected on the Western frontier. In 1964, Congress passed a resolution declaring it to be a "distinctive product of the United States." First brewed by pioneers in in the backwoods of Appalachia, bourbon whiskey has become a modern multi-billion dollar international industry today. As Dane Huckelbridge reveals, the Kentucky spirit--the only liquor produced from corn is the American experience, distilled, aged, and sealed in a bottle.In telling the story of bourbon, Huckelbridge takes us on a lively tour across three hundred years. Introducing the fascinating people central to its creation and evolution, he illuminates the elusive character of the nation itself. Interweaving the development of bourbon to America's own rise, his engaging and unique study is popular history at its best, offering a lively and informative look at our past through a hilariously thick pair of whiskey-bottle glasses.

    the Wine Economist) tells the compelling story of the war between the market trends that are redrawing the world wine map and the terroirists who resist them. Wine and the wine business are at a critical crossroad today, transformed by three powerful forces. Veseth begins with the first force, globalization, which is shifting the center of the wine world as global wine markets provide enthusiasts with a rich but overwhelming array of choices. Two Buck Chuck, the second force, symbolizes the rise of branded products like the famous Charles Shaw wines sold in Trader Joe's stores. Branded corporate wines simplify the worldwide wine market and give buyers the confidence they need to make choices, but they also threaten to dumb down wine, sacrificing terroir to achieve marketable McWine reliability. Will globalization and Two Buck Chuck destroy the essence of wine? Perhaps, but not without a fight, Veseth argues. He counts on "the revenge of the terroirists" to save wine's soul. But it won't be easy as wine expands to exotic new markets such as China and the very idea of terroir is attacked by both critics and global climate change. Veseth has "grape expectations" that globalization, Two Buck Chuck, and the revenge of the terroirists will uncork a favorable future for wine in an engaging tour-de-force that will appeal to all lovers of wine, whether it be boxed, bagged, or bottled.

    You’ll never crack open a six again without thinking of this book.”—John Sayles, Director of Eight Men Out and author of A Moment in the SunThe creators of Budweiser and Michelob beers, the Anheuser-Busch company is one of the wealthiest, most colorful and enduring family dynasties in the history of American commerce. In Bitter Brew, critically acclaimed journalist William Knoedelseder tells the riveting, often scandalous saga of the rise and fall of the dysfunctional Busch family—an epic tale of prosperity, profligacy, hubris, and the dark consequences of success that spans three centuries, from the open salvos of the Civil War to the present day.