Eating a vegan diet that is free of animal products requires creativity. For those who are exploring veganism for the first time, Vegan Cookbook for Beginners will inspire you to create filling and flavorful plant-based meals to please even the most skeptical carnivore. With more than 150 versatile vegan recipes, Vegan Cookbook for Beginners will let you experience the benefits of improved health and increased energy through eating vegan with recipes that are hearty, comforting, and nutritious. Going vegan is a smart choice for your body and the planet, and Vegan Cookbook for Beginners will take the guesswork out of cooking everyday vegan meals. Vegan Cookbook for Beginners will help you enjoy the benefits of veganism today with: * More than 150 easy and delicious vegan recipes straight from Vegan Cookbook * 2-week Vegan Cookbook meal plan Introduction to the core principles of veganism * Overview of the health benefits of going vegan *Advice on equipping your kitchen and stocking your pantry from the editors of Vegan Cookbook With help from Vegan Cookbook for Beginners, the transition to a vegan lifestyle will be easy and enjoyable.

    In 1965, after a notorious family feud, Robert Mondavi––then 52 years old–– was thrown out of his family's winery. Far from defeated, Mondavi was dedicated to a vision of creating a superior wine. What has happened since that fateful day is one of the greatest sucess stories of American business. The Robert Mondavi Winery is respected around the world, and Mondavi is the man who is most responsible for the worldwide recognition of American winemaking, as well as changing America's palate for fine wine and fine food. In Harvests of Joy, Mondavi shares how, through his passion for excellence, he achieved this extraordinary position, one he reached not without pain and sacrifice. With invaluable insider tips on his approach to both winemaking and to running a business, Mondavi's story is "a grand example of the fact that in America you can pretty much be, do, or accomplish whatever you set out to." (Ventura County Star)

    This is the autobiography of their lead singer, Ian Gillan. Here he tells his life story, and that of the band he helped to make great. Stories of friction and violence, groupies and non-stop partying, drugs and alcohol, and how, finally, it all spiralled out of control to destroy the band.

    Plus, he completely refreshed the tasting section with flavor profiles that also discuss winemaking; created a new Best of the Best chapter; and included more than 20 smart phone tags throughout the book that link to videos of Kevin talking about wine. As always, the book offers Wine Basics, Tasting Wine, Matching Wine and Food, Frequently Asked Questions About Wine, and a Selected Glossary. Zraly goes region-by-region, with the wines organized from simple to complex--allowing readers who follow Kevin's order to experience the finest wines and a wide diversity of tastes, styles, regions, and countries. More than ever, this is clearly the wine guide against which all others are judged.

    In the fall of 2003, Annia Ciezadlo spent her honeymoon in Baghdad. Over the next six years, while living in Baghdad and Beirut, she broke bread with Shiites and Sunnis, warlords and refugees, matriarchs and mullahs. Day of Honey is her memoir of the hunger for food and friendship—a communion that feeds the soul as much as the body in times of war. Reporting from occupied Baghdad, Ciezadlo longs for normal married life. She finds it in Beirut, her husband’s hometown, a city slowly recovering from years of civil war. But just as the young couple settles into a new home, the bloodshed they escaped in Iraq spreads to Lebanon and reawakens the terrible specter of sectarian violence. In lucid, fiercely intelligent prose, Ciezadlo uses food and the rituals of eating to illuminate a vibrant Middle East that most Americans never see. We get to know people like Roaa, a determined young Kurdish woman who dreams of exploring the world, only to see her life under occupation become confined to the kitchen; Abu Rifaat, a Baghdad book lover who spends his days eavesdropping in the ancient city’s legendary cafés; Salama al-Khafaji, a soft-spoken dentist who eludes assassins to become Iraq’s most popular female politician; and Umm Hassane, Ciezadlo’s sardonic Lebanese mother-in-law, who teaches her to cook rare family recipes—which are included in a mouthwatering appendix of Middle Eastern comfort food. As bombs destroy her new family’s ancestral home and militias invade her Beirut neighborhood, Ciezadlo illuminates the human cost of war with an extraordinary ability to anchor the rhythms of daily life in a larger political and historical context. From forbidden Baghdad book clubs to the oldest recipes in the world, Ciezadlo takes us inside the Middle East at a historic moment when hope and fear collide.

    Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.

    Instead she was an under-appreciated freelance journalist and waitress in New York City, frustrated at always being broke and completely miserable in love. When she tastes her first pétillant-naturel (pét-nat for short), a type of natural wine made with no additives or chemicals, it sets her on a journey of self-discovery, both deeply personal and professional, that leads her to Paris, Italy, Spain, Georgia, and finally deep into the wilds of south Australia and which forces her, in the face of her "Wildman," to ask herself the hard question: can she really handle the unconventional life she claims she truly wants?Have you ever been sidetracked by something that turned into a career path? Did you ever think you were looking for a certain kind of romantic partner, but fell in love with someone wild, passionate and with a completely different life? For Signer, the discovery of natural wine became an introduction to a larger ethos and philosophy that she had long craved: one rooted in egalitarianism, diversity, organics, environmental concerns, and ancient traditions. In You Had Me at Pét-Nat, as Signer begins to truly understand these revolutionary wine producers upending the industry, their deep commitment to making their wine with integrity and with as little intervention as possible, she is smacked with the realization that unless she faces, head-on, her own issues with commitment, she will not be able to live a life that is as freewheeling, unpredictable, and singular as the wine she loves.

    With options for 2, 4, or 6 servings, households of all sizes can share a home-cooked meal. These Test Kitchen approved recipes are tailor-made for hectic lifestyles and health-conscious families. More than recipes...This must-have collection offers over 160 full-color photographs, detailed nutritional analyses, ways to streamline prep so dinner is ready even faster, easy make-ahead options, assorted 10-minute side dishes, and suggestions for turning leftovers into tasty lunches-to-go. Tips you can trust...Helpful shortcut kitchen techniques show you how to shave minutes off your prep time, while simple ingredient pairing tips teach you to effortlessly craft a variety of mouthwatering meals from just a few flavor-boosting items. Serving wholesome, homecooked meals on busy evenings just got easier thanks to Cooking Light® Fresh Food Fast Weeknight Meals. Family meals return with these ready-in-minutes recipes for healthy, delicious, satisfying dishes.

    Ray neglected his work, spending hours poring over ancient French winemaking texts, learning the techniques and the language, and daydreaming about vineyards. After Ray experienced his first taste of wine from Burgundy, he could wait no longer. He quit his job and went to France to start a winery—with little money, a limited command of French, and virtually no winemaking experience. Fueled by determination and joie de vivre, he immersed himself in the extraordinary history of Burgundy’s vineyards and began honing his skills. Ray became a pioneer in his use of ancient techniques in modern times and founded Maison Ilan. In 2009, Ray became the first non-French winemaker to purchase grapes and produce a wine from Le Chambertin, long considered to be one of the most revered and singular vineyards in the world. Along with his struggle to capture his wine’s distinct terroir, Ray shares enthralling stories of late-night tastings, flying down the Route National on a vintage Peugeot bicycle with no brakes, and his journey to secure both the trust of his insular Burgundian neighbors and the region’s most coveted grapes. Capturing the sunlight, the smell of the damp soil, and the taste of superlative wine, The Road to Burgundy is a glorious celebration of finding one’s true path in life, and taking a chance—whatever the odds.

    In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

    Dumping the fake stuff and relishing real food will make you feel better, help you drop pounds, and most importantly, take all the fear out of what you eat. Does that sound too good to be true? It isn’t—despite the fact that lately we’ve given up ripe vegetables for the canned stuff; tossed out sweet, tart orange juice for pasteurized concentrate; traded fresh fish for boil-in-a-bag dinners; and replaced real desserts with supersweet snacks that make us feel ridiculously overfed but definitely disappointed. The result? Most of us are overweight or obese—or heading that way; more and more of us suffer from diabetes, clogged arteries, and even bad knees. We eat too much of the fake stuff, yet we’re still hungry. And not satisfied. Who hasn’t tried to change all that? Who hasn’t walked into a supermarket and thought, I’m going to eat better from now on? So you load your cart with whole-grain crackers, fish fillets, and asparagus. Sure, you have a few barely satisfying meals before you think, Hey, life’s too short for this! And soon enough, you’re back to square one. For real change, you need a real plan. It’s in your hands. Real Food Has Curves is a fun and ultimately rewarding seven-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory. And yes, scrumptious, too. In these simple steps—each with its own easy, delicious recipes—you’ll learn to become a better shopper, savor your meals, and eat your way to a better you. Yes, you’ll drop pounds. But you won’t be counting calories. Instead, you’ll learn to celebrate the abundance all around. It’s time to realize that food is not the enemy but a life-sustaining gift. It’s time to get off the processed and packaged merry-go-round. It’s time to be satisfied, nourished, thinner, and above all, happier. It’s time for real food.Shape your waist, rediscover real food, and find new pleasure in every meal as Bruce Weinstein and Mark Scarbrough teach you how to:• Eat to be satisfied• Recognize the fake and kick it to the curb• Learn to relish the big flavors you’d forgotten• Get healthier and thinner • Save money and time in your food budget• Decode the lies of deprivation diets• Relish every minute, every bite, and all of lifeREAL FOOD. REAL CHANGE. REAL EASY.

    Now, with a daughter of her own, food and cooking mean even more to Alex--they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with.And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom's chicken with barbecue sauce and her dad's steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.

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    This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people." More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more! Rich with charts, maps, and lists—and the author's deep knowledge and unpretentious delivery—this vividly illustrated, down-to-earth handbook is a must-have resource for millennials starting to buy, boomers who suddenly have the time and money to hone their appreciation, and anyone seeking a relatable introduction to the world of wine.

    This book's 100 recipes include many Caribbean favourites, often modernized with a delicious twist.