for Best Book on Matching Food and Wine<!--EndFragment--> Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

    Actually, it was Only the Beginning... Welcome to the Year 1000. This is What Life was Like. How clothes were fastened in a world without buttons, p.10 The rudiments of medieval brain surgery, p.124 The first millennium's Bill Gates, p.192 How dolphins forecasted weather, p.140 The recipe for a medieval form of Viagra, p.126 Body parts a married woman had to forfeit if she committed adultery, p.171 The fundamental rules of warfare, p.154 How fried and crushed black snails could improve your health, p.127 And much more...

    Now revised and expanded, this edition of the splendidly detailed and lively history of the Middle Ages contains more than 30 percent new material.

    No wine snobbery here. This book�1/2s style is relaxed and conversational, serving up information without intimidating its reader. Arranged alphabetically, nearly 4,000 entries include innumerable details on grape varieties; wine styles; wine-growing regions; wine label terms; winemaking techniques; how to buy, store, and serve wine; how to have a wine tasting; wine-testing terms; sizes and styles of glassware, wine bottles, and wine openers; ordering wine in a restaurant; opening and serving wine at home; temperatures for serving wine; and much more. This book is the only A-to-Z wine reference that offers phonetic pronunciations. It boasts a totally revised and expanded appendix enhanced with charts, line art, and sample labels. Praise for the previous edition came from many food and dining authorities: �1/2�1/2an invaluable, user-friendly reference. I learned something from the very first page I turned to, and keep learning as I keep turning.�1/2 �1/2William Rice, Food and Wine Columnist, Chicago Tribune . . . �1/2A great reference! . . . excellent and accurate source for both wine professionals and those involved with wine purely for the love of it.�1/2 �1/2Jacques Pepin, cookbook author and TV chef

    They died singly and by the hundreds over several days in a carefully planned ambush led by Arminius-a Roman-trained German warrior determined to stop Rome's advance east beyond the Rhine River. By the time it was over, some 25,000 men, women, and children were dead and the course of European history had been forever altered. "Quinctilius Varus, give me back my legions!" Emperor Augustus agonized aloud when he learned of the devastating loss. As the decades slipped past, the location of one of the western world's most important battlefields was lost to history for two millenia.Fueled by an unshakeable curiosity and burning interest in the story, a British major named Tony Clunn delved into the nooks and crannies of times past. By sheer persistence and good luck, he turned the foundation of German national history on its ear. Convinced the running battle took place north of Osnabruck, Germany, Clunn set out to prove his point. His discovery of a handful of Roman coins in the late 1980s, followed by a flood of thousands of other artifacts (including weapons and human remains) ended the mystery once and for all. Today, a multi-million dollar state-of-the-art museum houses and interprets these priceless historical treasures on the very site Varus's legions were lost.In Quest of the Lost Roman Legions is a masterful retelling of Clunn's search to discover the Varus battlefield. His well-placed, carefully conceived, and vivid writing style makes for a compelling read from the first page to the last, as he alternates between his incredible modern quest and the ancient tale of the Roman occupation of Germany that ultimately ended so tragically in the peat bogs of Kalkriese.Tony Clunn joined the army at age 15 and served with the 3rd Royal Tank Regiment. He retired in the late 1990s after twenty-two years with the rank of major, an is currently employed by the British Army in Osnaburck and Kalkriese. He was presented with the Member of the Royal Order of the British Empire in 1996 by Queen Elizabeth II.

    Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit

    We’ve been drinking tea for thousands of years, yet few of us realize that all tea types—from elegant lapsang to pungent pu-erh—come from the same plant. But how are there so many different styles? It comes down to science: geography, biology, chemistry, and physics; the application of heat and pressure; and the magic of time and enzymes.  How to Make Tea breaks down these elements and lays out the techniques, tools, and methods needed to brew at home. With this guide, tea lovers of all stripes will become experts on the art and science of tea. Learn to extract the best from every cup.

    Adopting those aspects of the religion that suited his purposes, he turned Rome on a course from the relatively open, tolerant and pluralistic civilization of the Hellenistic world, towards a culture that was based on the rule of fixed authority, whether that of the Bible, or the writings of Ptolemy in astronomy and of Galen and Hippocrates in medicine. Only a thousand years later, with the advent of the Renaissance and the emergence of modern science, did Europe begin to free itself from the effects of Constantine's decision, yet the effects of his establishment of Christianity as a state religion remain with us, in many respects, today. Brilliantly wide-ranging and ambitious, this is a major work of history.

    While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due.  In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.

    You'll learn, for example, that Ninkasi was a Sumerian goddess of brewing, and that malt-making may be as much as 4,000 years old. He explains what fruit beers are, and defines lagers, ales, porters, wheat beers, and more; discusses and rates the beers of assorted nations; and suggests what foods go well with which beers. Jackson is excellent at combining historical detail with current information about the beers and brewers in question; his organization is logical and accessible. Beautifully photographed and designed for sustained browsing as well as authoritative reference. -Publishers Weekly