The water in Ireland, indeed throughout Europe, was famously undrinkable, and the gin and whiskey that took its place devastated civil society. It was a disease ridden, starvation-plagued, alcoholic age, and Christians like Arthur Guinness as well as monks and even evangelical churches brewed beer that provided a healthier alternative to the poisonous waters and liquors of the times. This is where the Guinness tale began. Now, 250 years and over 150 countries later, Guinness is a global brand, one of the most consumed beverages in the world. The tale that unfolds during those two and a half centuries has power to thrill audiences today: the generational drama, business adventure, industrial and social reforms, deep-felt faith, and the noblebeer itself."Frothy, delicious, intoxicating and nutritious!No, I'm not talking about Guinness Stout I'm talking about Stephen Mansfield's fabulous new book...The amazing and true story of how the Guinness family used its wealth and influence to touch millions is an absolute inspiration." Eric Metaxas, "New York Times" best-selling author"It's a rare brew that takes faith, philanthropy and the frothy head of freshly-poured Guinness and combines them into such an inspiriting narrative. Cheers to brewmaster Stephen Mansfield! And cheers to you, the reader! You're in for a treat." R. Emmett Tyrrell Jr., Founder and editor-in-chief of "The American Spectator""

    At stake were not only the reputations of two historians but the record of history itself.

    . . you shall eat and be satisfied."?—Deut. 8:8-10A Celebration of Classic Jewish Vegetarian Cooking from Around the WorldTraditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora—from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more. From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar—festival and everyday meal alike. Marks's insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking.

    Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

    A creative handbook for Jewish parents explains how to build a family and a home that is imbued with the values, principles, and traditions of Judaism combining insights from the Talmud with practical advice and firsthand experience to offer guidance on synagogue membership, religious education, hol

     When Nate Wilson looks at the world around him, he asks "What is this place? Why is this place? Who approved it? Am I supposed to take it seriously?" What could such an outlandish, fantastical world say about its Creator? In these sparkling chapters, Wilson gives an aesthetic examination of the ways in which humanity has tried to make sense of this overwhelming carnival ride of a world. He takes a whimsical, thought-provoking look at everything from the "magic" of quantum physics, to nature's absurdities, to the problem of evil, evolution and hell. These frequently humorous, and uniquely beautiful portraits express reality unknown to many Christians-the reality of God's story unfolding around and among us. As the author says, "Welcome to His poem. His play. His novel. His comedy. Let the pages flick your thumbs."

    Not to mention the vacations that had to be planned around the harvest, the near electrocution of the tree man, the limitations of his own middle-aged body, and the pity of his wife and kids. When Alexander runs (just for fun!) a costbenefit analysis, adding up everything from the live animal trap to the Velcro tomato wraps and then amortizing it over the life of his garden, it comes as quite a shock to learn that it cost him a staggering $64 to grow each one of his beloved Brandywine tomatoes. But as any gardener will tell you, you can't put a price on the unparalleled pleasures of providing fresh food for your family.

    In this volume, her first to appear in English, she offers a fascinating window into some of the liveliest and most colorful stories in the Talmud. Calderon rewrites talmudic tales as richly imagined fictions, drawing us into the lives of such characters as the woman who risks her life for a sister suspected of adultery; a humble schoolteacher who rescues his village from drought; and a wife who dresses as a prostitute to seduce her pious husband in their garden. Breathing new life into an ancient text, A Bride for One Night offers a surprising and provocative read, both for anyone already intimate with the Talmud or for anyone interested in one of the most influential works of Jewish literature.

    This masterpiece of modern fiction tells the gripping tale of renegade talmudic sage Elisha ben Abuyah's struggle to reconcile his faith with the allure of Hellenistic culture. Set in Roman Palestine, As a Driven Leaf draws readers into the dramatic era of Rabbinic Judaism. Watch the great Talmudic sages at work in the Sanhedrin, eavesdrop on their arguments about theology and Torah, and agonize with them as they contemplate rebellion against an oppressive Roman rule. But Steinberg's classic novel also transcends its historical setting with its depiction of a timeless, perennial feature of the Jewish experience: the inevitable conflict between the call of tradition and the glamour of the surrounding culture. In his illuminating foreword, specially commissioned for this edition, Chaim Potok stresses the contemporary relevance of As a Driven Leaf: This novel of ideas and passions... retains its ability to enter the heart of pious and seeking Jew alike. Synagogues everywhere are adopting As a Driven Leaf for group study.

    Bronfman's clarion call to a generation of secular, disaffected, and unaffiliated Jews, this book addresses the most critical question confronting Judaism worldwide. Completed in December 2013, just weeks before he passed away, Why Be Jewish? expresses Edgar Bronfman's awe, respect, and deep love for his faith and heritage. Bronfman walks readers through the major tenets and ideas in Jewish life, fleshing out their meaning and offering proof texts from the Jewish tradition gleaned over his many years of study with some of the greatest teachers in the Jewish world. With honesty, poignancy, and passion, Bronfman shares in Why Be Jewish? insights gleaned from his own personal journey and makes a compelling case for the meaning and transcendence of a secular Judaism that is still steeped in deep moral values, authentic Jewish texts, and a focus on deed over creed or dogma.

    Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.Egan raises a host of intriguing questions: Why does McDonald’s have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soul-less meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of “perks” like free meals for employees; the American obsession with “having it our way” to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe.Forked weaves together insights from the fields of psychology, anthropology, food science, and behavior economics as well as myriad examples from daily life to create a powerful and unique look at food in America.

    Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness.Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

    In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine. This edition includes the original recipes and a new Introduction by Deborah Madison, the founder of Greens Restaurant in San Francisco and author of several cookbooks.

    No, not that powder. This is caffeine in its most essential state. And Caffeinated reveals the little-known truth about this addictive, largely unregulated drug found in coffee, energy drinks, teas, colas, chocolate, and even pain relievers.We’ll learn why caffeine has such a powerful effect on everything from boosting our mood to improving our athletic performance as well as how—and why—brands such as Coca-Cola have ducked regulatory efforts for decades. We learn the differences in the various ways caffeine is delivered to the body, how it is quietly used to reinforce our buying patterns, and how it can play a role in promoting surprising health problems like obesity and anxiety.Drawing on the latest research, Caffeinated brings us the inside perspective at the additive that Salt Sugar Fat overlooked.

    Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."