Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses.""Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers.

    Fish, after all, would just as soon never taste a hook or feel the sizzle of a frying pan. For as long as we have been catching fish, fish have also been outsmarting us. "That's why they call it fishing and not catching," goes the old saying. This book will help you fish, and it will help you catch, too. No matter how much you know, there are still a couple of tricks that even the oldest angler can pick up. For those of you who have never fished, you will find enough in this book to get you started. You don't have to learn everything all at once. If you are already an angler, there are plenty of tips and techniques that you can turn to right away without going through the basics all over again. And you master anglers will also find this book a handy reference for all kinds of fishing questions.Once you have a few basic pointers, fishing is as easy as falling off a log (which is something you want to avoid, as the splash will scare the fish). Fishing For Dummies will show you how to orchestrate all of your equipment into a fine-tuned fish-catching machine. You'll soon know all aboutYour fishing equipment, from the rod in your hand to the hook on the very end of the line The fish that people fish for, what they look like, and where they're found The basics of bait-casting, spinning, and fly-casting Fighting, landing, and releasing fish Storing, cleaning, and cooking fish Fishing is a great joy and a lifetime sport. You will find that there are successful fishing days and unsuccessful fishing days, but there is no such thing as a bad fishing day. This book can make fishing easier and more rewarding for you every time you pick up your rod and reel.

    Even if you have never been a farmer or a gardener, this book covers everything you need to know to get started: buying and saving seeds, starting seedlings, establishing raised beds, soil fertility practices, composting, dealing with pest and disease problems, crop rotation, farm planning, and much more. Because self-suf?ciency is the objective, subjects such as raising backyard chickens and home canning are also covered along with numerous methods for keeping costs down and production high. Materials, tools, and techniques are detailed with photographs, tables, diagrams, and illustrations.

    Here you will find information that inspires impactful life changes, and delicious recipes that are as beneficial as they are satiating. Within days to weeks of instituting an anti-inflammatory diet, most people find some relief from symptoms.”—Jennifer Lang, MD, foreword writer and author of The Whole 9 MonthsFatigue, GI flare-ups, joint swelling and pain. Most of us are familiar with symptoms such as these long before we know that chronic inflammation is at the root of it. The good news is that once you make the connection, you can immediately start helping your body heal with the power of good nutrition through an anti-inflammatory diet.According to the US National Library of Medicine National Institutes of Health (NCBI), inflammation can be linked to just about every health condition and is the underlying basis for a significant number of diseases. Additionally, there’s an overwhelming amount of research that supports the use of an anti-inflammatory diet to aid in the body’s natural healing process.As a certified holistic nutritionist Madeline Given helps clients address their specific symptoms of ongoing inflammation. By prescribing an easy-to-follow anti-inflammatory diet filled with flavorful, anti-inflammatory nutrient rich recipes, Madeline has guided numerous inflammation sufferers towards immediate symptom relief and long lasting renewed well being.In The Anti-Inflammatory Diet Cookbook, Madeline makes her easy diet program guidelines and tasty, uncomplicated recipes available to anyone who suffers from inflammation symptoms, or even just wants to improve their general health. Smart, succinct, and simple, The Anti-Inflammatory Diet Cookbook is your all-in-one quick-start guide. 30 MIN OR LESS Plan your meals ahead of time based on what your schedule allows—these anti-inflammatory diet recipes take just 30 minutes or less FRIEND OR FOE? Shop smart with helpful lists of foods to enjoy, or avoid, on your anti-inflammatory diet LIFESTYLE TIPS Give your anti-inflammatory diet an additional boost by applying these quick inflammation reduction tips to your everyday activities Your body is doing it’s best to beat inflammation. Join the fight with the quick-start action plan laid out in The Anti-Inflammatory Diet Cookbook, and begin feeling better one delicious, nutritious meal at a time.

    A detour from U.S. 66 to visit the Grand Canyon on a June morning in 1963 inspired Fletcher to walk the length of the Canyon below the rim. It is also a record of the Grand Canyon as it was before the massive influx of tourism. Fletcher's descriptions of the spectacular geography, the wildlife, and the remnants of much older cultures serve to remind us that the Grand Canyon has been around longer than humankind and may well outlast us.

    Cleveland, Glacier National Park's tallest mountain, in winter. Two days later tragedy struck: they were buried in an avalanche so deep that their bodies would not be discovered until the following June. The White Death is the riveting account of that fated climb and of the breathtakingly heroic rescue attempt that ensued.In the spirit of Peter Matthiessen and John McPhee, McKay Jenkins interweaves a harrowing narrative with an astonishing expanse of relevant knowledge ranging from the history of mountain climbing to the science of snow. Evocative and moving, this fascinating book is a humbling account of man at his most intrepid and nature at its most indomitable.

    In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house…but they thank him for getting it right.

    At the pizzeria where he worked as a kid, he learned to substitute pork for veal in cutlets—which came in handy later when the bankroll was low. At thirteen, he got his first percentage from a local deli—that lost business when he started supplying the neighborhood wiseguys with his own heroes. And what great heroes they were… Once he entered Witness Protection, though, Hill found himself in places where prosciutto was impossible to get and gravy was something you put on mashed potatoes. So he learned to fake it when necessary (for example, Romano with white pepper took the place of real pecorino-siciliano cheese), and wherever he found himself, Hill managed to keep good Italian food on the table. He still brings this flair for improvisation to his cooking. No recipe is set in stone. And substitutions are listed in case you need them. Now, in his inimitable style, Hill tells some spicy stories of his life in the Mob and shows you how to whip up his favorite dishes, Sicilian style—even when you’re cooking on the run....

    This time, Alton Brown and his motorcycle-mounted crew are off on a thousand-mile, south-to-north journey that follows America’s first “superhighway”—the Mississippi. Starting at the great river’s delta on the Gulf of Mexico and ending up near its headwaters in Minnesota, Alton and buddies travel the heartland’s byways to scout out the very best of roadside food—and to get to know the people who spend their lives preparing and serving it.A companion to the six-part Food Network series airing in fall 2007, Feasting on Asphalt: The River Run is a travel diary, photo journal, and, of course, cookbook. Alton’s itinerary includes big-city eateries and small-town chat ’n’ chews, as well as markets, inns, ice cream parlors, museums, barbecue joints—and even an alligator farm.Louisiana-style Grilled Alligator Tail (served simply, with lemon and butter) is one of the book’s forty original road-food recipes. Others include Pecan-Coconut Pie from an Arkansan roadside restaurant; BBQ Pork Ribs in Mississippi that Brown eats over pancakes; Vegetable Borscht from St. Paul’s Russian Tea House; and Fried Catfish from a riverside burg in Illinois. When it comes to America’s foodways and folkways, there’s no better tour guide than Alton Brown.

    In simple, clear, concise terms the basics of map and compass work are described and illustrated." --George T. Hamilton, Appalachia This new, enlarged edition of Be Expert with Map & Compass includes everything the beginner needs to know about the increasingly popular sport of Orienteering: understanding map symbols; traveling by map alone, by compass alone, or by map and compass together; finding bearings; sketching maps; and traveling in the wilderness. Other updated sections cover competitive Orienteering, how to join an Orienteering event or organize your own, and useful hints for competitive and wilderness Orienteering. In addition to the revisions throughout, the author has interspersed the text with reminiscences of his more than fifty years of experience with map and compass. Drawing crowds of 25,000 participants at international events, the sport of Orienteering is more popular than ever. The Orienteering world championships were held in the United States for the first time in 1993. For Orienteers and scouts, avid outdoorspeople, and anyone who wants to feel more comfortable in the wilderness, this updated guide is an indispensable reference.

    However, this is only the beginning of her lifelong dream of hunting and fishing in the Last Frontier of Alaska.She will take you to the Brooks Range, north of the arctic circle, where she and her mate hunt for dall sheep, come face-to-face with a grizzly bear that wants to eat them, and an angry moose trying to trample her hunting partner.Return to the Brooks Range to live with Donna, her mate, and one-year-old daughter in a cabin deep in the wilderness while mining for the elusive gold. Live an authentic life in the Bush of Alaska (The Bush is a term Alaskans use to describe regions of the state not connected to civilization) where she bakes her own bread, has no electricity, no running water, and wolves try to eat her baby.Fish along side her in the famous Katmai and Resurrection Bay, or do some crazy dip-net fishing for salmon at Chitna, Alaska. Catch a few grayling, salmon, or northern pike,and float the Delta river where she almost lost her life.Fly in small airplanes over the Brooks Range to view forest fires waiting to trap them in the wilderness, or hold on tight as they cruise over the majestic Prince William Sound to land on Hinchinbrook Island, and hunt for Alaskan brown bear.Return to the new life-style in the wild and wooly north after the discovery of oil, and the not-so-civilized changes to the Last Great Frontier of Alaska. As author David VanDyke says, "The Wild Side of Alaska will pull you in and keep you laughing, crying and gasping at the amazing true story of one of the last real American frontier women. You won't want to miss this down-to-earth tale of woman versus wilderness.

    Thousands have had such dreams, but Richard Proenneke lived them. He found a place, built a cabin, and stayed to become part of the country. One Man's Wilderness is a simple account of the day-to-day explorations and activities he carried out alone, and the constant chain of nature's events that kept him company. From Proenneke's journals, and with first-hand knowledge of his subject and the setting, Sam Keith has woven a tribute to a man who carved his masterpiece out of the beyond.

    The book includes recipes for camp cooking as well as detailed menus, shopping and equipment lists, and tips showing how to prepare before you leave. Featuring 70 accessible recipes, it is the first of its kind in the outdoor-cooking niche to pair useful information with evocative photography of finished dishes and useful illustrations (such as how to pack a cooler and how to build a fire), setting a new standard for camping cookbooks.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit-takes along the way.