Avoiding the traditional and confusingly vague wine language of “bouquet” and “nose,” and instead discussing wine in commonsense terms, the book launched Andrea’s career as a wine authority without pretense.Now, thoroughly revised, Great Wine Made Simple lives up to its title by making selecting and enjoying wine truly simple. With Andrea Immer Robinson as your guide, you will never again have to fear pricey bottles that don’t deliver, snobby wine waiters, foreign terminology, or encyclopedic restaurant wine lists. You’ll be able to buy or order wine with confidence--and get just the wine you want--by learning how the “Big Six” basic styles (which comprise 80 percent of today’s top selling wines) taste and how to read any wine label. Ten new flavor maps show what tastes you can expect from climates around the world.Andrea Immer Robinson genuinely knows more about wine than most wine lovers could ever hope to learn. But she doesn’t believe that you have to join a stuffy, exclusive wine-tasting set, or study a lot, to become a savvy wine buyer. Unlike other wine guides, Great Wine Made Simple makes it easy to master the ins and outs of choosing a wine that you and your guests will love—on any budget.In her down-to-earth style, Andrea guides you through follow-along-at-home wine tastings that are easy, fun, and affordable, and even suggests a milk tasting for understanding variations in wine-body style. Building on this foundation, she covers the rest of the wine landscape with her inimitable style, candor, and humor, from classic regions to new tastes, plus a bevy of practical issues like wine gear and proper storage. A refreshing blend of in-depth knowledge and accessibility, Great Wine Made Simple is a welcome resource for those who are intrigued by wine but don’t know where to start.

    To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

    James Achilles Kirkpatrick was the British Resident at the court of the Nizam of Hyderabad when in 1798 he glimpsed Kahir un-Nissa—'Most excellent among Women'—the great-niece of the Nizam's Prime Minister and a descendant of the Prophet. Kirkpatrick had gone out to India as an ambitious soldier in the army of the East India Company, eager to make his name in the conquest and subjection of the subcontinent. Instead, he fell in love with Khair and overcame many obstacles to marry her—not least of which was the fact that she was locked away in purdah and engaged to a local nobleman. Eventually, while remaining Resident, Kirkpatrick converted to Islam, and according to Indian sources even became a double-agent working for the Hyderabadis against the East India Company.It is a remarkable story, involving secret assignations, court intrigue, harem politics, religious and family disputes. But such things were not unknown; from the early sixteenth century, when the Inquisition banned the Portuguese in Goa from wearing the dhoti, to the eve of the Indian mutiny, the 'white Mughals' who wore local dress and adopted Indian ways were a source of embarrassments to successive colonial administrations. William Dalrymple unearths such colourful figures as 'Hindoo Stuart', who travelled with his own team of Brahmins to maintain his temple of idols, and who spent many years trying to persuade the memsahibs of Calcutta to adopt the sari; and Sir David Ochterlony, Kirkpatrick's counterpart in Delhi, who took all thirteen of his wives out for evening promenades, each on the back of their own elephant.In White Mughals, William Dalrymple discovers a world almost entirely unexplored by history, and places at its centre a compelling tale of love, seduction and betrayal. It possesses all the sweep and resonance of a great nineteenth-century novel, set against a background of shifting alliances and the manoeuvring of the great powers, the mercantile ambitions of the British and the imperial dreams of Napoleon. White Mughals, the product of five years' writing and research, triumphantly confirms Dalrymple's reputation as one of the finest writers at work today.

    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.

    Weakened by the loss of Normandy, King John faced insurrection by his disgruntled barons. With the assistance of the Archbishop of Canterbury, they drew up a list of their demands. In June, in a quiet Thames-side water-meadow, John attached his regal seal - under oath - to a charter that set limits on regal power. In return, the barons renewed their vows of fealty. Groundbreaking though 'Magna Carta' was, it had scant immediate impact as England descended into civil war that would still be raging when John died the following year. Dan Jones's vivid account of the vicissitudes of feudal power politics and the workings of 13th-century government is interwoven with a exploration of the lives of ordinary people: how and where they worked, what they wore, what they ate, and what role the Church played in their lives.

    A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters.Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process.Whether you're a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike.Also featured are more than seventy cocktail recipes that showcase bitters' diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons's own repertoire like the Shady Lane, plus one-of-a-kind libations from the country's most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.Part recipe book, part project guide, part barman's manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

    One English critic called The Abolition of Britain “an elegant jeremiad” in which Peter Hitchens identifies everything that has gone wrong with Britain since World War II and makes the case for “those many millions who feel that they have become foreigners in their own land and wish with each succeeding day that they could turn the clock back.” Writing with passion and flair, Hitchens targets the pernicious effects of TV culture, the “corruption and decay” of the English language, the loss of politeness, and the “syrupy confessional mood” brought on by the death of Diana, which Hitchens contrasts with the somber national response to the death of Winston Churchill. If there is a term that summarizes everything that has gone wrong in Britain, it is “Tony Blairism,” which Hitchens sees as having rewritten England’s history, trivialized its journalism, subverted its educational system and cultural standards, and overthrown accepted notions of patriotism, faith, and morality. The New Britain is government by focus group in which people are told what to feel as a way of preventing them from asking how they want to be governed. Looking at the changed face of his country, Hitchens finds a “politically correct zeal for the new” whose impact on daily life has been “as devastating in effect, if not in violence, as Mao tse Tung’s Cultural Revolution in China.”

    Yet this major subject is not well known and is little understood. That is why the publication of James Falkner's absorbing new study is so timely and important. In a clear and perceptive narrative he describes and analyses the complex political manoeuvres and a series of military campaigns which also involved the threat posed by Ottoman Turks in the east and Sweden and Russia in the north. Fighting took place not just in Europe but in the Americas and Canada, and on the high seas. All European powers, large and small, were involved - France, Spain, Great Britain, Holland, Austria and Portugal were the major players. The end result of eleven years of outright war was a French prince firmly established on the throne in Madrid and a division of the old Spanish empire. More notably though, French power, previously so dominant, was curbed for almost ninety years.

    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 whole of its previous history - two decades of educating, entertaining and supporting women and campaigning on women's issues - culminated in the enormous collective responsibility felt by the members to 'do their bit' for Britain. With all the vigour, energy and enthusiasm at their disposal, a third of a million country women set out to make their lives and the lives of those around them more bearable in what they described as 'a period of insanity'. Jambusters tells the story of the minute and idiosyncratic details of everyday life during the Second World War for the 5,546 Women's Institutes and how they helped to improve the lot of millions of their fellow Britons. Big pictures and bravery are fashionable and exciting but it was the behind-the-scenes, nitty-gritty approach to the daily problems presented by the war that were at the heart of what the WI did to make a difference. Making jam, making do and mending, gathering rosehips, keeping pigs and rabbits, housing evacuees, setting up canteens for the troops, knitting, singing and campaigning for a better Britain after the war: all these activities played a crucial role in war time.

    Toklas's rich mixture of menus and memories of meals shared with such famous friends as Wilder, Picasso, and Hemingway, originally published in 1954.

    James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet.   Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master.   Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

    Meade guided his forces to victory in the Civil War's most pivotal battle. Commentators often dismiss Meade when discussing the great leaders of the Civil War. But in this long-anticipated book, Kent Masterson Brown draws on an expansive archive to reappraise Meade's leadership during the Battle of Gettysburg. Using Meade's published and unpublished papers alongside diaries, letters, and memoirs of fellow officers and enlisted men, Brown highlights how Meade's rapid advance of the army to Gettysburg on July 1, his tactical control and coordination of the army in the desperate fighting on July 2, and his determination to hold his positions on July 3 insured victory.Brown argues that supply deficiencies, brought about by the army's unexpected need to advance to Gettysburg, were crippling. In spite of that, Meade pursued Lee's retreating army rapidly, and his decision not to blindly attack Lee's formidable defenses near Williamsport on July 13 was entirely correct in spite of subsequent harsh criticism. Combining compelling narrative with incisive analysis, this finely rendered work of military history deepens our understanding of the Army of the Potomac as well as the machinations of the Gettysburg Campaign, restoring Meade to his rightful place in the Gettysburg narrative.

     Building on the best-selling success of The How Can It Be Gluten- Free Cookbook, we’ve gone back into the test kitchen to expand our repertoire of revolutionary gluten-free recipes, including developing a whole-grain flour blend that brings earthy flavor to a variety of baked goods such as sandwich bread, waffles, rustic walnut-cherry boule, chai spice bread, sesame crackers, and a free-form rustic tart dough used to make a stunning pear and cranberry tart. Throughout there are recipes that use the test kitchen’s all-purpose flour blend, such as bagels, hamburger rolls, brioche, baguettes, and easy-to-make pan pizzas, as well as sweet treats like yeasted doughnuts, blondies, lemon layer cake, and Dutch apple pie. Also new to this book are nutritionals for every recipe and dairy-free versions of more than half the baked goods based on extensive testing done with alternative milks and yogurt and vegan cream cheese and butter. Innovative techniques and discoveries are explained throughout: a simple oven proofing method that helps gluten-free breads rise taller and more consistently, foil collars that ensure hamburger buns that are the right size, and a double-batter-ing and double-frying method for fried fish with a crispy gluten-free coating. From breakfast foods, grains, and comfort foods to a whole range of baked goods, this new volume delivers groundbreaking recipes plus information on the best gluten-free breads and pastas on the market today and an essential resource section that is a road map for cooking and baking without gluten.

    As ever, the principles remain the same - to rediscover the simple pleasure of food, to take beginners through many of the basic techniques, and to offer inspiration to even the most accomplished cook. With stunning photographs to accompany each one of them, the recipes range from neglected classics like Old English Apple Hat and Smoked Collar of Bacon with Pease Pudding to exciting new flavors such as Teriyaki Grilled Marinated Salmon and Sea Bass with Puy Lentil Salsa. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines, and ice-cream makers. Here, Delia also focuses on first courses (starters) and last courses (hot puddings), and introduces us to the wonderful world of pulses, from adzuki beans to pintos by way of many more familiar ones. How to Cook: Book Three contains over 120 great new recipes, written, as always, to inspire confidence in nervous cooks and to extend the repertoire of more experienced ones. Those who already have Books One and Two cannot afford to be without this one, and those who do not can start right here.