Its formula is simple: just whiskey, bitters, sugar, and ice. But how you combine those ingredients—in what proportion, using which brands, and with what kind of garnish—is the subject of much impassioned debate.The Old-Fashioned is the spirited, delightfully unexpected story of this renowned and essential drink: its birth as the ur-cocktail in the nineteenth century, darker days in the throes of Prohibition, re-ascension in the 1950s and 1960s (as portrayed and re-popularized by Don Draper on Mad Men), and renaissance as the star of the contemporary craft cocktail movement. Also featured are more than forty cocktail recipes, including classic variations, regional twists, and contemporary updates from top bartenders around the country. All are accessible, delicious, and elegant in their simplicity, demonstrating the versatility and timelessness of the Old-Fashioned formula.  With its rich history, stunning photography, and impeccable recipes, The Old-Fashioned is a celebration of one of America’s greatest bibulous achievements. It is a necessary addition to any true whiskey- or cocktail-lover’s bookshelf, and destined to become a classic on par with its namesake beverage.

    It's these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they?ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came. The Brass Sisters have taken care to update every recipe for today's modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.

    The very British love of spicy foods is properly indulged with recipes from all over the world, including Indian deep-fried soft-shell crab with a delicious home-made lime pickle. There is also the true comfort food — such as Chicken and wild mushroom frying pan pie — and old favourites such as chicken Kiev.

    New introductions by Audrey Saunders and Robert Hess

    Huckelbridge shows how beer has evolved along with the country—from a local and regional product (once upon a time every American city has its own brewery and iconic beer brand) to the rise of global mega-brands like Budweiser and Miller that are synonymous with U.S. capitalism.We learn of George Washington’s failed attempt to brew beer at Mount Vernon with molasses instead of barley, of the 19th century “Beer Barons” like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz who revolutionized commercial brewing and built lucrative empires—and the American immigrant experience—and of the advances in brewing and bottling technology that allowed beer to flow in the saloons of the Wild West. Throughout, Huckelbridge draws connections between seemingly remote fragments of the American past, and shares his reports from the frontlines of today’s craft-brewing revolution.

    The most trusted brand in diets--the DASH diet--has helped millions of people lower blood pressure, lose weight, and improve their health. Now, in this groundbreaking new program, it can help you look and feel 20 years younger! Marla Heller, New York Times bestselling author and premier DASH (Dietary Approaches to Stop Hypertension) dietitian, has combined key elements of the DASH diet with the latest cutting-edge research to develop a program that can halt and even reverse many of the effects of aging. Based on the diet rated the #1 Best Overall Diet by U.S. News & World Report, The Dash Diet Younger You reveals five age-defying strategies designed to target the root causes of aging, including Oxid-Aging, Inflamm-Aging, and Glyc-Aging. You'll lose weight and turn back the clock while enjoying a delicious diet of antioxidant rich superfoods, satisfying plant-based meals, and foods that promote healthy gut bacteria and decrease inflammation and cravings. Featuring a natural detox that fights aging at the cellular level and proven blood pressure "busters," this powerful program will help you erase years with visible and measurable results. In just 10 weeks, you can:Reverse the diseases of agingFortify and rejuvenate hair and skinRevitalize and strengthen bones, muscles, and jointsImprove heart health and blood pressureLose weight, especially in the tummyLook and feel younger, healthier, and slimmer! Complete with 28 days of meal plans and over 75 delicious recipes, The Dash Diet Younger You has everything you need to look and feel years younger!

    It reveals the rich variety of food Colonial Americans enjoyed, their tastes, cooking and eating habits, even their colorful language.Author Amelia Simmons worked as a domestic in Colonial America and gathered her cookery expertise from firsthand experience. Her book points out the best ways of judging the quality of meats, poultry, fish, vegetables, etc., and presents the best methods of preparing and cooking them. In choosing fish, poultry, and other meats, the author wisely advises, "their smell denotes their goodness." Her sound suggestions for choosing the freshest and most tender onions, potatoes, parsnips, carrots, asparagus, lettuce, cabbage, beans, and other vegetables are as timely today as they were nearly 200 years ago.Here are the first uniquely American recipes using corn meal — Indian pudding, "Johnny cake," and Indian slapjacks — as well as the first recipes for pumpkin pudding, winter squash pudding, and for brewing spruce beer. The words "cookie" and "slaw" made their first published appearance in this book. You'll also find the first recommended use of pearlash (the forerunner of baking powder) to lighten dough, as well as recommendations for seasoning stuffing and roasting beef, mutton, veal, and lamb — even how to dress a turtle.Along with authentic recipes for colonial favorites, a Glossary includes definitions of antiquated cooking terms: pannikin, wallop, frumenty, emptins, and more. And Mary Tolford Wilson's informative Introductory Essay provides the culinary historical background needed to appreciate this important book fully.Anyone who uses and collects cookbooks will want to have The First American Cookbook. Cultural historians, Americana buffs, and gourmets will find this rare edition filled with interesting recipes and rich in early American flavor.

    Hassle-free slimming.Featuring proper breakfasts, light takes on family favourites, cheeky fakeaways and speedy midweek meals, Pinch of Nom Everyday Light is full of hearty, everyday recipes nearly half of which are vegetarian. From Fish and Chips to Pizza Loaded Fries, Sloppy Dogs to Firecracker Prawns, and Hash Brown Breakfast Bake to Crying Tiger Beef, every recipe is under 400 calories including accompaniments, and has been tried and tested by twenty Pinch of Nom community members.'These tasty, healthy recipes are so easy and made with simple-to-find ingredients. We re so proud of this food that the whole family can enjoy together. We hope you like making the dishes, but mostly we hope you love eating them!'- Kate & Kay

    Simple easy recipes and helpful hints for graduates or newly-marrieds, but useful for a lifetime.

    Written by the director of the Utah Avalanche Center, thisbook will teach you how to recognise dangerous snowconditions, and what to do if you are in avalanche terrain.

    Born in alchemists’ stills and monastery kitchens, its earliest incarnations were juniper flavored medicines used to prevent plague, ease the pains of childbirth, even to treat a lack of courage.In The Book of Gin, Richard Barnett traces the life of this beguiling spirit, once believed to cause a �new kind of drunkenness.” In the eighteenth century, gin-craze debauchery (and class conflict) inspired Hogarth’s satirical masterpieces �Gin Lane” and �Beer Street.” In the nineteenth century, gin was drunk by Napoleonic War naval heroes, at lavish gin palaces, and by homesick colonials, who mixed it with their bitter anti-malarial tonics. In the early twentieth century, the illicit cocktail culture of prohibition made gin � often dangerous bathtub gin—fashionable again. And today, with the growth of small�batch distilling, gin has once-again made a comeback.Wide-ranging, impeccably researched, and packed with illuminating stories, The Book of Gin is lively and fascinating, an indispensible history of a complex and notorious drink.

    And with upstart distillers reviving varieties like white dog (moonshine to prohibition-era folks), now is the best time to start learning about it. Drink More Whiskey is the reference for those want to discover the provenance, styles, differences in quality, and ideal uses of whiskey in a fresh, fun-to-read format. In addition, more than 20 recipes are sprinkled throughout, from classics like the Old Fashioned to thoroughly modern tipples like the Manchester (made from single malt Scotch whisky and fresh herbs), so readers can take their learning from book to glass.

    She’s also an award-winning Nashville superstar and the popular host of Kimberly’s Simply Southern, her delightful hit television cooking series.Fans have fallen for Kimberly’s easy confidence in the kitchen and effortless way she entertains. They love her cooking the same way they’ve swooned over her high harmonies singing with country music powerhouse Little Big Town. In Oh Gussie!, Kimberly shares soul-pleasing recipes and soul-stirring stories from her roots in the Appalachian foothills of north Georgia, her travels on tour with the band, and from the life she loves back home in country music’s capital.Kimberly’s cooking style embodies modern, wholesome, Southern home-cooking—fresh, accessible, nutritious, quick, and fun. With Oh Gussie!, fans can whip up a batch of Georgia Peach Salsa for a tailgate party; bring a pot of Kimberly’s Chicken and Dumplings to the next neighborhood potluck; serve some Baked Onion Rings with Hot Ranch Dip for the big game; sweeten up a weekend brunch with Sticky Cinnamon Rolls; and finish off a satisfying meal with bowls of Big Batch Banana Pudding.Filled with gorgeous color photos that capture the flavor and fun of her delicious food, Oh Gussie! honors Kimberly’s beloved Georgia mountain-home cooking and serves up helpings of her favorite foods from Nashville as well.

    Ross Does the thought of having to buy wine for a dinner party stress you out? Is your go-to strategy to pick the bottle with the coolest label? Are you tired of choosing pairings based on your wallet, rather than your palate? Fear not! Bon Appetit contributor and Wine. All The Time. blogger Marissa A. Ross is here to help. In this utterly unpretentious yet comprehensive guide to wine, Ross will help readers to understand the ins and outs of wine culture, from how to describe what they're drinking, to finding the best bottle for their budget, to picking the perfect red for a boyfriend's discerning parents. Told in her signature comedic voice, with personal anecdotes woven in among its lessons, Wine. All the Time. will teach readers to sip confidently, and make them laugh as they're doing it."

    This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!). “This is the one go-to resource for all things kombucha.” — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods