This work conveys the magic as well as the techniques of sailing. Among other topics covered are: anchoring, rope work, rigging, weather, rules of the road, trailering, and working the winds.

    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.

    The food director at Bon Appetit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything--and every recipe includes suggestions for swaps and substitutions, so you'll never feel stuck or stymied.Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music's modern approach--pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online--will make you want to click on a burner and slide out a cutting board the minute you get home.The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook.

    Now, Ari Weinzweig, the founder of Zingerman’s, shares two decades of knowledge gained in his pursuit of the world’s finest food products. In this fascinating resource guide, he tells you everything you need to know about how to choose top-quality basics that can transform every meal from ordinary to memorable: oils, vinegars, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea. How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? How do you select an extraordinary olive oil from the bewildering array of bottles on the grocery shelf? Which Italian rice makes the creamiest risotto (and what are the tricks to making a terrific one)? Is there a difference between traditionally made pastas and commercial brands? How do English and American Cheddars compare? How do you make sense of the thousands of teas in the world to find one you love? What should you look for on the label of a good chocolate? In Zingerman's Guide to Good Eating, Ari Weinzweig provides the answers -- and includes approximately 100 recipes, many collected from artisan food makers, from Miguel’s Mother’s Macaroni to “LEO” (lox, eggs, and onions) to Funky, Chunky Dark Chocolate Cookies. This book is not only an indispensable guide to pantry essentials, it’s an enthralling read. You’ll visit artisan food producers, learn fascinating facts, find sources for the best brands and food suppliers, and get valuable advice that will change the way you cook forever.

    This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Fusing new and traditional recipes and gathering farm-fresh produce and ingredients, the authors show cooks how to make delicious food in this versatile skillet. Recipes include: Succulent Seared Pork Chops with Plum-Mustard-Cornichon Sauce; Dutch Baby (puffed pancake with lemon and powdered sugar); Grilled Prosciutto-Wrapped Radicchio; and Warm Pear Upside Down Cake.

    This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, and a BBQ Hall of Fame member, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.   He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.   He shatters the myths that stand in the way of perfection. Busted misconceptions include:   • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.   • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.   • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.   • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.   Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.

    Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

    With options for 2, 4, or 6 servings, households of all sizes can share a home-cooked meal. These Test Kitchen approved recipes are tailor-made for hectic lifestyles and health-conscious families. More than recipes...This must-have collection offers over 160 full-color photographs, detailed nutritional analyses, ways to streamline prep so dinner is ready even faster, easy make-ahead options, assorted 10-minute side dishes, and suggestions for turning leftovers into tasty lunches-to-go. Tips you can trust...Helpful shortcut kitchen techniques show you how to shave minutes off your prep time, while simple ingredient pairing tips teach you to effortlessly craft a variety of mouthwatering meals from just a few flavor-boosting items. Serving wholesome, homecooked meals on busy evenings just got easier thanks to Cooking Light® Fresh Food Fast Weeknight Meals. Family meals return with these ready-in-minutes recipes for healthy, delicious, satisfying dishes.

    Beauty-full reading to last a lifetime." —Ann Louise Gittleman, Ph.D., CNS, and New York Times bestselling author Look and feel your best all year long with this seasonal nutrition guide: Nutrition is the fastest-rising beauty trend around the world. Eat Pretty simplifies the latest science and presents a user-friendly program for gorgeous looks, at any age, that last a lifetime. Buzzwords like antioxidants, biotin, and omega-3s are explained alongside more than 85 everyday foods, each paired with their specific beauty-boosting benefit: walnuts for supple skin, nutmeg for beauty sleep, and radishes for strong nails. But healthful ingredients are just one aspect of beauty nutrition. Eat Pretty offers a full lifestyle makeover, exploring stress management, hormonal balance, and mindful living.Featuring over 85 glow-getting food including celery for skin hydration, raspberries for luscious hair, dandelion greens for detox, ginger to antiaging defense, and many more.Includes charts, lists, and nearly 20 recipes that make this nutrition book a delicious and infinitely useful package—in the kitchen, at the grocer, and on the go.Eat Pretty is a lifestyle guide that helps you identify the foods, habits, and thoughts that are standing in your way of discovering your true radiant beauty.Makes a wonderful birthday, graduation or "just because" gift for any beautiful person in your life.Includes beautifully illustrated pages and recipes for nutritious inspiration.Author Jolene Hart is a beauty and health coach certified by the Institute for Integrative Nutrition and the American Association of Drugless Practitioners. Her work has appeared in InStyle, People, Allure, and Organic Spa.

    Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.

    From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.Moosewood Restaurant is run by a group of eighteen people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.Moosewood Restaurant contributes 1% of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people.Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1% of the Defense Department budget towards programs that create and maintain peace in positive ways.

    The definitive guide to home repair, maintenance, and improvement. Over 4,000 illustrations.

    A veterinarian, a trainer, and a breeder team up to cover all the questions new owners tend to have, and many they don't think to ask, including:- What to ask the breeder before bringing your puppy home- Which vaccinations your puppy needs and when to get them- How to make potty training as smooth (and quick) as possible- What to do when your puppy cries at night- Why and how to crate train your puppy- When socialization should happen and how to make sure it does- When your puppy is ready to learn basic commands--like Sit, Stay, and Come--and the best way to teach them- When and how to go about leash training- How much exercise your puppy needs to stay physically and mentally healthy- What, how much, and when to feed your puppy to give him the nutrition he needs without the extra weight he doesn't- When your puppy is ready for obedience training and how to make sure it works- How and how often to bathe your puppy, brush his coat, clip his nails, and brush his teeth- How to know when a trip to the vet is needed- What causes problem behaviors, when to expect them, and how to correct them

    Accompanying the advice there are 80 new delicious recipes.Following on from Dr Rupy’s bestselling cook book The Doctor’s Kitchen, Eat to Beat Illness distils actionable ideas for daily life to teach you how to use food to trigger and amplify your defences against illness. Accompanying the advice there are 80 new delicious recipes.In Dr Rupy’s second book he builds on the message that what you choose to put on your plate is one of the most important health interventions you can make. Food can not only affect our likelihood of disease but it can lengthen our lives, change our mood and even affect the expression of our DNA.The first section of the book explains how our bodies can better fight off illness through eating well and how we can heal our bodies through simple lifestyle changes including exercise, stress reduction, sleeping well and finding purpose in our lives.It is now scientifically proven that certain foods and food groups are beneficial for staving off illness and here Rupy will look at key conditions such as cancer, depression, diabetes, Alzheimer’s, stress and explain what to eat to increase our chances of staying healthy.Complemented by 80 new recipes, full of tempting international flavours such as Roast Golden Beets with Italian Greens and Hazelnut Pesto; Bangladeshi Cod CurrySpatchcock Poussin and Middle Eastern Ful Madames; Iranian Dizi Stew; Garlic Chilli Prawn and Black Bean Stirfry with Bokchoy and Silverbeet; Pea and Broccoli Orecchiette Japanese Togarashi Mix, to name just a few, eating well for has never been so easy and delicious.

    Nigella's ratings are through the roof, and she was recently featured in In Style. The cookbook is all of the delicious foods Nigella is known for but the emphasis is on fast, really fast! This is for everyone who loves good food, but just doesn't have time or patience at the end of the day for a long, drawn-out cooking session. More than 130 recipes!