You’ll never crack open a six again without thinking of this book.”—John Sayles, Director of Eight Men Out and author of A Moment in the SunThe creators of Budweiser and Michelob beers, the Anheuser-Busch company is one of the wealthiest, most colorful and enduring family dynasties in the history of American commerce. In Bitter Brew, critically acclaimed journalist William Knoedelseder tells the riveting, often scandalous saga of the rise and fall of the dysfunctional Busch family—an epic tale of prosperity, profligacy, hubris, and the dark consequences of success that spans three centuries, from the open salvos of the Civil War to the present day.

    The legends of the craft beer industry have made sure everyone’s within reach of the perfect pint. But, how do you get the right brew for you? And, can you learn to make a beer that will add to the lager legacy?Beers of the world: Welcome to Beer School, brought to you by the heroes of YouTube sensation the Craft Beer Channel, a guide to everything you need to know about the wide and wonderful beers of the world. In Beer School, Jonny and Brad explain the intricacies of the finest artisan craft brews, including: ales, lagers, porters, stouts, IPSs, and bitters.How to make beer: The lads have the inside scoop on everything from hop varieties and barrel aging, to serving temperatures and glassware. Beer School helps you learn how to make beer and how to get the most out of every sip. You will learn about: grain, mash, water, hops, boil, yeast, fermentation, serving, storing, pouring, and tasting.

    No book has ever told the story of beer in a graphic format as a liberating or emancipating force that improved the life of everyday people. Visually riffing on abstract subjects like pasteurization, "original gravity," and "lagering," artist Aaron McConnell has a flair for cinematic action and demonstrates versatility in depicting characters and episodes from beer's rich history. Hand-drawn in a classic, accessible style, The Comic Book Story of Beer makes a great gift, and will appeal to the most avid comic book geek and those who live for beer.

    . .. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.

    This revised and updated edition on sauces includes a 32-page insert with 100 colour photographs, new chapters on Asian sauces and pasta sauces, a section on wine and sauce pairing, and expanded sections on lighter, healthier sauces, such as infused oils and chutneys.

    The book has won every major wine book award including the Glenfiddich and Julia Child/IACP awards, and Robinson hasa received writer and woman of the year accolades for its editor on both sides of the Atlantic.Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine offers almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine. Tracing the consumption and production from the ancient world to the present day, the Companion is a remarkable resource for gaining further appreciation for a beverage whose popularity has only increased with time.Now exhaustively updated, this third edition incorporates the very latest international research to present over 400 new entries on topics ranging from globalization and the politics of wine to brands, precision viticulture, and co-fermentation. Hundreds of other entries have also undergone major revisions, including yeast, barrel alternatives, climate change, and virtually all wine regions. Useful lists and statistics are appended, including controlled appellations and their permitted grape varieties, as well as wine production and consumption by country.Illustrated with maps of every important wine region in the world, useful charts and diagrams, and stunning color photography, this Companion is unlike any other wine book, offering an understanding of wine in its many wider contexts - notably historical, cultural, geographic, and scientific - and serving as a truly companionable point of reference into which any wine-lover can dip, browse, and linger.

    Her eagerly awaited new book will make that goal a reality.What does comfort mean in The Comfortable Kitchen? These are recipes you’ll feel comfortable making and comfortable feeding your family—and although these meals may fit the bill when it comes to “comfort food,” Alex’s eager audience expects a healthy angle from her cooking. Though many of her meals are fully Whole30, or at the very least Whole30-ish, they are recipes with simple ingredient swaps for a cleaner meal everyone will love and perfect for people who are on the “food freedom” stage of their Whole30 health journey as well. She provides food for every occasion, from one-pot meals to not-so-junky junk food, even including cocktails and desserts, with recipes including:Cajun Chicken and Wild Rice SoupGreen Curry Poached Halibut with HerbsSpicy Chicken Dan Dan NoodlesTexas Style Brisket TacosSheet Pan Honey-Sesame CauliflowerClayton’s Margarita7-Ingredient Almond Butter Cookies With 105 approachable and nutritious recipes for real, busy life, The Comfortable Kitchen is a must-have cookbook for everyone who cares about what they eat and what they make.

    Batch packs everything you’ll ever need to know about preserving into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant     Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen. With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community.

    City Tavern was the social, political, and economic center of late 18th-century Philadelphia. Called the “most genteel” tavern in America by John Adams, it gained fame as the gathering place for members of the Continental Congresses and the Constitutional Convention, and for officials of the early Federal Government.With more than 300 tempting, simple-to-make recipes and full-color photography, City Tavern will help home chefs and history buffs alike recreate the same dishes enjoyed by George Washington, John Adams, Thomas Jefferson, and Benjamin Franklin. Featuring traditional favorites such as West Indies pepperpot soup, roasted duckling with chutney, Martha Washington’s recipe for chocolate mousse cake, and Thomas Jefferson’s own recipe for sweet-potato biscuits, this book’s recipes are sure to entice adults and children alike, while simultaneously providing them with a wealth of fascinating American and culinary history!More than just a cookbook, City Tavern is a treasury of American history.

    Vitamin Water24 Super Simple Recipes For Homemade Vitamin WaterMy favorites...* Strawberry Kiss* Marvelous Melon Melody* Berry-licious* Lemon Lime Refresher* Pineapple Mango Twist* Apple Berry Lipsmacker* And many more.Written by Arnel RicafrancaPart of the Workout Series line of eBooks

    Drawing on centuries-old traditions from American general stores and pharmacy soda fountains, this fun and informative guide has recipes for perennial favorites like birch beer and ginger beer, as well as more adventurous concoctions like Molasses Switchel and Dandelion Champagne. Stephen Cresswell provides easy-to-follow directions that cover everything from extracting the earthy undertones of sassafras for an exciting root beer to whipping up a caffeine-charged Coffee Whizzer.

    It's fun, it's easy-and the results will delightfully complement your favorite meals and provide unparalleled pleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent your Chinese cooking. Raspberry or apricot wine lend themselves to delicious desserts. And if you are interested in more exotic concoctions, rhubarb champagne is the ultimate treat.The Joy of Home Winemaking is your comprehensive guide to:the most up-to-date techniques and equipmentreadily available and affordable ingredients and materialsaging, bottling, racking, blending, and experimentingdozens of original recipes for great-tasting fruit wines,spice wines, herb wines, sparkling wines, sherries, liqueurseven homemade soda pop!a sparkling brief history of winemakinghelpful illustrations and glossaryan extensive mail-order resource sectionWhether you prefer your wine dry of slightly sweet, The Joy of Home Winemaking has all the information you need to go from casual connoisseur to expert home vintner in no time.

    Each recipe incorporates one or more of the Abs Diet Power 12 Foods such as almonds, spinach, turkey, and olive oil that are scientifically proven to burn fat and build muscle. The meals in this book take the guesswork out of weight loss and make calorie counting unnecessary. For beginners and seasoned cooks alike, this selection of classic and innovative meals such as Fig andProsciutto Tortilla Bites, Walk-the-Plank Grilled Salmon with Grilled Pineapple, and Blackberry Parfait Martinis makes losing weight and eating healthier both easy and delicious. Special features include speedy meals that take under five minutes to prepare, a beginner’s guide to food-prep basics, and The New Abs Diet Cheat Sheet and Portion-Distortion Decoder. Based on cutting-edge nutrition research on how to prevent high cholesterol, diabetes, and heart disease with tasty, healthy foods, The New Abs Diet Cookbook is the perfect weight-loss guide for anyone who despises dieting and loves eating.

    Good food isn't processed or precious, Dennis insists. Good food is delicious, fun to make, exciting to eat and puts you in a good mood. Mirroring the inviting, energetic style of Dennis's Instagram account, Eat Delicious is packed with 125 of his most popular and original recipes for breakfast, lunch, and dinner as well as desserts, snacks, and sides that everyone will enjoy, including:* Brioche Doughnuts* Fried Feta BLT* Fried Shoestring Onion Cheeseburgers* Super Spicy Dan Dan Noodles* Garam Masala Beer Mussels* Matcha Mint Chip Ice CreamSkip the takeout and create Dennis's fabulous fare in your own kitchen with this dazzling cookbook that makes it easy to eat delicious!

    John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think about food.