In this revised and updated edition of the most authoritative guide to coffee, Corby Kummer travels the country and the world to give you all the latest information you need to make a great cup at home: • The best beans and how to buy and store them • The grinder that's essential for great coffee • Incisive reports on brewing and espresso-making equipment and tips on how to get the best from them, with photographs of current models • A complete, up-to-date list of sources for beans, equipment and Fair Trade organizations

    In Godforsaken Grapes, Jason Wilson looks at how that came to be and takes the reader on a journey into what else is out there.   From Switzerland, Austria, and Portugal through France and Italy, and back to the United States, Wilson delves into the rare and wonderful. Blending extensive travels in wine-producing regions and conversations with wine evangelists, cutting-edge hipster winemakers, and explorers on an obsessive hunt for the strangest grapes in the world, Godforsaken Grapes is an entertaining love letter to wine.

    Barbara Rolls, one of America's leading authorities on weight management, comes a much-anticipated lifestyle guide and cookbook that empowers and encourages her readers to quit "dieting" for good, to feel full on fewer calories, and to lose weight and keep it off while eating satisfying portions of delicious, nutritious foods. The Volumetrics Eating Plan doesn't eliminate food groups or overload you with rules. It's a commonsense approach to eating based on Dr. Rolls's hugely popular Volumetrics Weight-Control Plan and her respected research on satiety that shows you how to choose foods that control hunger while losing weight. Along with menu planners, charts, and sidebars on healthy food choices, the 125 recipes put her revolutionary research into real and tangible instructions for every meal. The full-color photographs make these delicious recipes irresistible. With this important new guide to healthy eating and living, everyone can enjoy tasty and satisfying meals that will help them maintain their weight or lose those extra pounds while learning the pleasures of cooking the Volumetrics way. Volumetrics, Dr. Rolls's rigorously tested and proven system for weight management, incorporates sound research findings from around the world into a nutritious plan and shows you how to personalize it to suit your preferences and goals. It's all about choices, and The Volumetrics Eating Plan helps you choose the right foods for every meal and every lifestyle, without giving up flavor or diversity in your diet. No more "forbidden foods" or monotonous meals -- The Volumetrics Eating Plan will revolutionize the way you think about managing your weight and will guide you to a lifetime of healthy food choices.

    Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how has one of the world’s most popular foods gone from being practically unknown in the U.S. to being served in towns all across America, and in such a short span of time? Sushi aficionados and newcomers alike will be surprised to learn the true history, intricate business, and international allure behind this fascinating food. A riveting combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization’s dynamics, journalist Sasha Issenberg traces sushi’s journey from Japanese street snack to global delicacy. THE SUSHI ECONOMY takes you through the stalls of Tokyo’s massive Tsukiji market, where the auctioneers sell millions of dollars of fish each day, and to the birthplace of modern sushi--in Canada. He then follows sushi’s evolution in America, exploring how it became LA’s favorite food. You’re taken behind the sushi bar with the chef Nobu Matsuhisa, whose distinctive travels helped to define the flavors of global sushi cuisine, and with a unique sushi chef blazing a path in Texas. Issenberg also delves into the complex economics of the fish trade, following the ups and downs of the hunt for bluefin off New England, the tuna cowboys on the southern coast of Australia who invented the art of tuna ranching, and uncovering the mysterious underworld of pirates, smugglers, and the tuna black market. Few businesses reveal the complex dynamics of globalization as acutely as the tuna’s journey from the sea to the sushi bar. After traversing the pages of THE SUSHI ECONOMY, you’ll never see the food on your plate — or the world around you — quite the same way again.

    From Beef Bourguignon to Chicken and Andouille Jambalaya to Shrimp and Asparagus Risotto to Slow Cooked Pulled Pork, Sizzling Skillets and Other One-Pot Wonders makes Emeril’s trademark recipes even easier to prepare at home while saving on time, space, and clean up.

    In the USA, the Ronayne-Caven family enjoys corndogs-on-a-stick with a tossed green salad. This age-old practice of sitting down to a family meal is undergoing unprecedented change as rising world affluence and trade, along with the spread of global food conglomerates, transform diets worldwide. In HUNGRY PLANET, the creative team behind the best-selling Material World, Women in the Material World, and MAN EATING BUGS presents a photographic study of families from around the world, revealing what people eat during the course of one week. Each family's profile includes a detailed description.       Awards2006 James Beard Cookbook of the Year The Splendid Table Book of the Year2005 Harry Chapin Media Award finalist for the 2006 IACP Cookbook Award Reviews"Arresting, beautiful, enlightening and infinitely human, this is a collection of full-page photos of families around the world surrounded by what they eat in a single week -- from Bhutan to San Antonio. Read the illuminating statistics and the essays. This is a book for the family and for the classroom. You won't see the same old "aren't we better than them" attitude, nor will you be shamed. This book reminds us that what we eat is the simplest, yet most profound, thread that ties us together."—Lynne Rossetto Kasper, Host of American Public Media's Public Radio Program, The Splendid Table“the politics of food at its most poignant and provocative. A coffee table book that will certainly make coffee interesting.”—Washington Post“While the photos are extraordinary--fine enough for a stand-alone volume--it's the questions these photos ask that make this volume so gripping. This is a beautiful, quietly provocative volume.”—Publishers Weekly, *Starred Review*“This book of portraits reveals a planet of joyful individuality, dispiriting sameness, and heart-breaking disparity. It's a perfect gift for the budding anti-globalists on your list”—Bon Appetit “[A] unique photographic study of global nutrition”        —USA Today “Grabs your attention for the startlingly varied stories it tells about how people feed themselves around the world. Its contents are based on detailed research, beautifully photographed, presented with often disturbing clarity.”                                                     —Associated Press "The world's kitchens open to Peter Menzel and Faith D'Aluisio, the intrepid couple who created the series of books called Material World.... As always with this couple's terse, lively travelogues, politics and the world economy are never far from view."                                 —New York Times Book Review  “illuminating, thought-provoking, and gloriously colorful”                                                  —Saveur Magazine “Richly colored and quietly composed photographs....Hungry Planet is not a book about obesity or corporate villains; it's something much grander. Its premise is simple to the point of obvious and powerful to the point of art.”                                                                     —Salon.com “A fascinating nutritional and gustatory tour.”                                                                —San Jose Mercury News“A grand culinary voyage through our modern world...a lushly illustrated anthropological study.”                                                                                                                 —San Francisco Bay Guardian“The talked-about book of the season...the stories are fascinating.”                                    —Detroit Free Press“Unique and engaging”                                                                                              —Delta Airlines Sky magazine

    But today's potlucks are essentially outsourced dinner parties, which make gathering around a shared table a cinch. Inside Bring It!, you will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion. Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include: · Pimento Cheese and Crab Dip · Snap Pea Salad with Parmesan and Bacon · Pistachio and Anchovy Pasta · Short Ribs with Quick Pickled Shallots · S'mores Bars Each recipe includes a note called "How to Bring It," for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won't take hours to cook, or require special ingredients. Have dinner with the neighbors, sit down to a picnic in the park, or bring a dish to the school luncheon. They come together easily, hold well, and travel beautifully. They'll have you rethinking the potluck.

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

    At this legendary contest -- a blind tasting -- a panel of top French wine experts shocked the industry by choosing unknown California wines over France's best. George M. Taber, the only reporter present, recounts this seminal contest and its far-reaching effects, focusing on three gifted unknowns behind the winning wines: a college lecturer, a real estate lawyer, and a Yugoslavian immigrant. With unique access to the main players and a contagious passion for his subject, Taber renders this historic event and its tremendous aftershocks -- repositioning the industry and sparking a golden age for viticulture across the globe. With an eclectic cast of characters and magnificent settings, Judgment of Paris is an illuminating tale and a story of the entrepreneurial spirit of the new world conquering the old.

    She visits the labyrinthine cellars of Champagne to examine the myths and the mystique of luxury bubbly and the grandes dames who made it the drink of celebration the world over. She pulls on sturdy boots to help with the harvest at the vineyards of iconoclastic Californian winemaker Randall Grahm and goes undercover as sommelier for a night in a five-star restaurant with a wine list the thickness of a phone book. She looks at the influence of powerful critics, notably Robert Parker and Jancis Robinson, invites readers into her dining room for an informal wine tasting, and compares collecting notes at a bacchanalian dinner with novelist Jay McInerney.As funny and engaging as she is knowledgeable, Natalie has an unconventional wit, curiosity, and obsession with all things related to wine that make for a tour both amusing and informative, from grape to bottle to glass.

    Recipes to enjoy with friends and family during fine summer evenings and lazy weekends.

    Each week their customers receive delicious recipes, recipe cards and all the fresh ingredients to cook them from scratch, straight to their door. In their debut cookbook, Head Chef and HelloFresh Co-Founder Patrick Drake shares the all-time top 100 recipes and techniques, as tested by millions of customers.Whether you're a beginner who likes clear instructions, or a seasoned cooked looking for quick mid-week inspiration, Recipes That Work is the simplest way to get delicious dinners on the table in around 30 minutes.These recipes require minimal effort and no complicated techniques. Impress friends and family with tasty, nutritious dishes such as Roasted Honey Feta with Crispy Sweet Potatoes, Super Mexican Shepherd's Pie, and HelloFresh's famous Prawn and Prosciutto Linguine.This is not a cookbook that will just look pretty on a shelf, but one that will become the most reliable, sauce-spattered, page-folded, go-to book in your kitchen. Features: - 100 delicious HelloFresh customer-approved recipes and techniques with step-by-step photography - Extensive vegetarian options - Key techniques for easier cooking - Tips on equipping your kitchen on a budget - A list of store-cupboard essentials - Quick recipes for post-work suppers, most ready in under 30 minutes

    Ignoring her mother’s advice that she get another job immediately or “never get hired anywhere ever again,” Flinn instead cleared out her savings and moved to Paris to pursue a dream-a diploma from the famed Le Cordon Bleu.The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn’s transformation as she moves through the school’s intense program and falls deeply in love along the way. Flinn interweaves more than two dozen recipes with a unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates, and her “wretchedly inadequate” French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city’s street markets and purveyors come alive in rich detail.The ultimate wish fulfillment book, her story is a true testament to pursuing a dream. Fans of Julie & Julia, My LIfe in France, and Eat, Pray, Love will be amused, inspired, and richly rewarded by this seductive tale of romance, Paris, and French food.

    In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.

    Over the course of the last 50 years, we have gone from loving food to fearing it. We have become frightened by food science and spooked by medical doctors, and so old familiar foods and recipes - the threads of community - are being lost. Lingering over sensual memories of forgotten taste, Mallet traces the vicissitudes of five popular foods, their history and their predicament: how the egg that made the souffl supreme has been brought near to extinction by science and pathogen; how the war against bacteria is widening the cultural gulf between Europe and America, and endangering raw milk cheese; how beef has now been humbled by disease; why we can't grow a hundred varieties of peas the way the Victorian gardeners did, and why the tomato is surviving technology while the apple is dying in the West; and how fish are vanishing - just as we were relearning how to cook them properly. Mallet grew up in a hamlet with her family in the English countryside after the Second World War, and afterwards they moved to an apartment above Harrods. Although food was scarce in England in the era of wartime rationing and shortages, Mallet never forgot the tastes of her childhood.