For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

    The center of Tamara’s universe is Shopsin’s, her family’s legendary corner store/restaurant/hangout, run by her inimitable dad, Kenny—a brilliant, loquacious, contrary, huge-hearted man who, aside from dishing up New York’s best egg salad on rye, is Village sheriff, philosopher, and fixer all at once. We follow Kenny as he pursues his destiny through early factory jobs, superintendent gigs, and crossword-puzzle mania. His temper flares as often as his humor, keeping Tamara, her mom, and her siblings constantly off-balance but giddy to be along for the always bracing ride. And the cast of supporting characters is unforgettable—oddballs and misfits, cops and con men, sax players and waitresses, longshoremen and poets, and crafty Willoughby “Willy” Jones, an old-time swindler and lady-killer from the South who improbably becomes Kenny’s foil and best friend. All comers find a place at Shopsin’s table and feast on Kenny’s tall tales and trenchant advice along with the incomparable chili con carne.At its core, Arbitrary Stupid Goal is about the secrets of living an unconventional life, which is becoming a forgotten art. It’s a place where serendipity trumps logic and overplanning can cause you to miss out on the fun of a midnight walk to the giant bubbling margarita glass perched precariously over the Mexican joint on Seventh Avenue. It’s about taking the day as it flows, treasuring experiences over things, and embracing the crazy but essential messiness of relationships.Filled with clever illustrations and witty, nostalgic photographs and graphics, and told in a sly, elliptical narrative that is both hilarious and endearing, Arbitrary Stupid Goal is an offbeat memory-book mosaic that will encourage readers to rediscover the vital spontaneity that we may have unwisely traded for the shelter of predictability.

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

    Discover the ingredients and brewing methods that make each variety unique and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world’s greatest drink!

    An internationally acclaimed playwright, Eduardo Machado has grappled with questions of identity, loss and resistance throughout his life and work. He hasmore than any other playwrightbeen able to convey the experiences of both the Cubans who chose to stay in Cuba and those who chose to leave. His fearless style and unabashed politicism in the face of dissent have made him a controversial figure to the Cubans and Americans on opposite sides of an intense conflict. In his memories and in his more recent travels to Cuba, he has found that the most natural means of connecting with todays Cuban experience is through food. Machado says, When I taste something I havent tasted in twenty years, I cant resist that connection to the past, to the conflict, to the identity that is mine. I know the feeling as I taste the flavor. There are no arguments, no political controversies, just the real sensation. If its that complex, it must be Cuban. To any exile, food represents not only the lost comfort of home, but the best chance to reclaim it. The stories of Machados lifefrom child of privilege in pre-Revolutionary Cuba; to exile in Los Angeles; to actor, director, playwright and professor in New Yorkare interleaved with recipes for the meals that have enriched him. Every recipe has been updated for the modern home cook, enabling us to recreate the flavors of traditional Cuban dishes such as Machados favorite roast pork and his grandfathers arroz con pollo, as well as the cuisine of necessity he encountered in 1960s suburban America: Velveeta, SPAM, and otherprocessed wonders. What emerges is a larger picture of what it means to be a Latino in America today. For anyone who has ever longed for a home, real or imagined, Tastes Like Cuba delivers a fascinating story of two worldsand one delectable life.

    Impressed by the devotion of its owners — les Mesdemoiselles Artraud and Girard — to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record their recipes for natural country soups, heavy winter stews, roasted meats, pâtes, terrines, and fruity and spirituous desserts — the best of French cooking.Superb food, fine wine, and the perfect blending of both into a series of menus for memorable lunches and dinners, together with the unique French Alpine recipes that build each meal — these are the ingredients of this remarkable book, now considered a classic.

    Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

    The author explores juicing remedies, backed by scientific data and extensive research, to treat everything from allergies to water retention. This guide shows readers how to get the maximum healing potential by incorporating freshly made juices, especially vegetable juices, into their daily plans for health, healing, and recovery.

    All whisky styles are covered, including (just whisper it) blends. Along the way a good few myths are exploded, including the idea that whisky has to be taken neat. In 'What to Drink', Dave Broom explores flavour camps - how to understand a style of whisky - and moves on to provide extensive tasting notes of the major brands, demonstrating whisky's extraordinary diversity. In 'How to Drink', he sets out how to enjoy whisky in myriad ways - using water and mixers, from soda to green tea; and in cocktails, from the Manhattan to the Rusty Nail. He even looks at pairing whisky and food. In this spirited, entertaining and no-nonsense guide, world-renowned expert Dave Broom dispels the mysteries of whisky and unlocks a whole host of exciting possibilities for this magical drink.

    It’s a choose-your-own-adventure guide to the world of rapid learning.#1 New York Times bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world’s fastest learners and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real “recipe” of The 4-Hour Chef.You'll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life.The 4-Hour Chef is a five-stop journey through the art and science of learning:1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential.2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare.3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive.4. THE SCIENTIST. SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder.5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.

    . . from Parisian salons and cafes where the French Revolution was born, to the roadside diners and chain restaurants of the good ol U.S.A., where something resembling brown water passes for coffee, Allen wittily proves that the world was wired long before the Internet. And those who deny the power of coffee (namely tea-drinkers) do so at their own peril."

    Diana Abu-Jaber weaves the story of her life in upstate New York and in Jordan around vividly remembered meals: everything from Lake Ontario shish kabob cookouts with her Arab-American cousins to goat stew feasts under a Bedouin tent in the desert. These sensuously evoked meals, in turn, illuminate the two cultures of Diana's childhood—American and Jordanian—and the richness and difficulty of straddling both. They also bring her wonderfully eccentric family to life, most memorably her imperious American grandmother and her impractical, hotheaded, displaced immigrant father, who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children.As she does in her fiction, Diana draws us in with her exquisite insight and compassion, and with her amazing talent for describing food and the myriad pleasures and adventures associated with cooking and eating. Each chapter contains mouthwatering recipes for many of the dishes described, from her Middle Eastern grandmother's Mad Genius Knaffea to her American grandmother's Easy Roast Beef, to her aunt Aya's Poetic Baklava. The Language of Baklava gives us the chance not only to grow up alongside Diana, but also to share meals with her every step of the way—unforgettable feasts that teach her, and us, as much about identity, love, and family as they do about food.

    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.

    With the help of a chef and some friends, Nick Offerman presents the story of Twain’s life through the lens of eight of Mark Twain’s favorite foods. As we explore these foods’ role in Samuel Clemens’ life, we also discover a surprising culinary and ecological history of America. The biggest celebrity of his time, Twain was a witness to a transforming country, and with historian and writer Andrew Beahrs as a guide, Beahrs and Offerman take documentary excursions across America, illuminating each dish and bringing to life a broad sampling of Twain’s writing. Twain’s Feast is a rollicking information-packed journey into the rich culinary history of America, with the sharp eye and unmistakable wit of Mark Twain himself.Portions of this audiobook contain mature language and themes. Listener discretion is advised.This audiobook is 4 hours 27 minutes long.©2018 Audible Originals, LLC (P)2018 Audible Originals, LLC

    As he wondered how to escape his career, he rediscovered a list of goals he had scrawled out years before, the last of which said: Go everywhere, eat everything. With that, he had found his mission -- a yearlong search for the delicious, and curious, and the curiously delicious, which he names "Eat My Globe" and memorably chronicles in these pages.In Majumdar's world, food is everything. Like every member of his family, he has a savant's memory for meals, with instant recall of dishes eaten decades before. Simon's unstoppable wit and passion for all things edible (especially those things that once had eyes, and a face, and a mom and a pop) makes this an armchair traveler's and foodie's delight -- Majumdar does all the heavy lifting, eats the heavy foods (and suffers the weighty consequences), so you don't have to. He jets to thirty countries in just over twelve months, diving mouth-first into local cuisines and cultures as different as those of Japan and Iceland. His journey takes him from China, where he consumes one of his "Top Ten Worst Eats," stir-fried rat, to the United States, where he glories in our greatest sandwiches: the delectable treasures of Katz's Delicatessen in Manhattan, BBQ in Kansas and Texas, the still-rich po' boys of post-Katrina New Orleans.The meat of the story -- besides the peerless ham in Spain, the celebrated steaks of Argentina, the best of Munich's wursts as well as their descendants, the famous hot dogs of Chicago -- is the friends that Simon makes as he eats. They are as passionate about food as he is and are eager to welcome him to their homes and tables, share their choicest meals, and reveal their local secrets. Also a poignant memoir, "Eat My Globe" is a life told through food and spiced with Majumdar's remembrances of foods past, including those from his colorful childhood. (Raised in Northern England, he is the son of a fiery Welsh nurse and a distinguished Bengali surgeon.) A captivating look at one man's passion for food, family, and unique life experiences, Eat My Globe will make you laugh -- while it makes you hungry. It is sure to satiate any gastronome obsessed with globetrotting -- for now.