To search out the finest Spanish recipes, Penelope Casas traveled over 25,000 miles, crisscrossing the country. Region by region, she found local cooks and discovered their secrets, often putting to paper recipes that had never before been set down. In The Foods and Wines of Spain, she brings us savory meat and fish pies from the Celtic lands of Galicia; a legendary bean dish from the coastal mountains of Asturias; the renowned romesco sauce of ground almonds and dried sweet peppers from Cataluña; paellas from the rice paddies of Valencia; simple but exquisite fish dishes from Andalucía; breads from the wheat fields of Castilla; honey-drenched pastries from Extremadura; and much more.

    Stop and smell the tulips as you hike past whirring windmills. Visit the ultramodern European Parliament. Explore beyond the cosmopolitan bustle of Brussels with trips to Ghent and Antwerp. When it’s time for a break, sample fine chocolates or sip local beers—each served in its own distinctive glass.Rick’s candid, humorous advice will guide you to good-value hotels and restaurants. He’ll help you plan where to go and what to see, depending on the length of your trip. You’ll get up-to-date recommendations about what is worth your time and money. More than just reviews and directions, a Rick Steves guidebook is a tour guide in your pocket.This first edition guide replaces Rick Steves' Snapshot Bruges & Brussels, ISBN 9781612382296.

    Whether it’s for a special occasion, a treat for a loved one or just because you felt like it, baking a cake is more than just about making something that tastes good. Now, with Favorite Cake Mix Recipes, you have an entire book filled with fantastic recipes that look and taste amazing, are suitable for any occasion, and include: Strawberry banana bread Lemon poppy seed muffins Rum cake Cherry cheese cake Marbled pistachio cake Pumpkin pie squares And many more… With recipes for breads, cookies, muffins and other delicious treats, Favorite Cake Mix Recipes is more than just a book of traditional cakes. And as most recipes are quick and easy to make, you’ll be creating tasty indulgences while saving time as well. Throw away the other cake books you have. Favorite Cake Mix Recipes is the only one you’ll ever need again!

    With thorough, illustrated instructions, you'll learn how to:-- Choose and prepare a vineyard site-- Construct sturdy and effective trellising systems-- Plant, prune, and harvest the perfect grapes for your climate-- Press, ferment, age and bottle your own wine-- Judge wine for clarity, color, aroma, body, and taste

    The active Table of Contents on the kindle version allows you to click on a subject and go right to it. The book includes parts I and II:Part I is an explanation of all the preserving methods, how to do them, and what you’ll need: Canning, Dehydrating, Freezing, Salting, Brining, Sugaring, Smoking, Pickling, and Fermenting, as well as some not-as-often heard of ones as Ash, Oil, and Honey for preservation.Part II starts with meat and works it’s way through beef/venison/elk, pork/bear, goat/sheep, rabbit, chicken, turkey, duck/goose, and fish; then dairy: milk, butter, cheeses, yogurt and sour cream, and finishes with a chapter on preserving eggs. All the methods that work well with each food are explained along with directions for the preparation and processing of that food. There is also information about what doesn’t work and why.The next volume, "Food Storage: Preserving Fruits, Nuts, and Seeds", is also available in print and kindle format, exclusively from amazon.com, and is set up in the same handy-to-use format.The authors live on opposite ends of the country (North and South) and bring some of their own regional flavor to the books, making them interesting as well as informative.

    Eat for a week. Lose weight for the long term. Losing weight can be as easy as cooking one day per week. Meal Prep for Weight Loss equips you with the knowledge to properly prepare balanced meals ahead of time, so you can lose weight and keep it off. No crash diets, no spending hours in the kitchen.Balanced meals lead to better energy levels and fewer cravings, which lays the foundation for sustainable weight loss. And it’s easier to make these meals consistently if you plan ahead. Meal Prep for Weight Loss shows you how, with 3-recipe and 6-recipe weekly meal plans, accessible ingredients, and a wide range of fun, flavorful, batch-friendly recipes.Meal Prep for Weight Loss offers: Take back control—With meal prep, you are always in control of what you eat, how much you eat, and when you eat. Everything you need—Get started right away with detailed shopping lists, and instructions for cooking, portioning, storing, and reheating. Customizable plans—Switch up the different plans with a variety of tasty, meal prep ready recipes. Shed weight the healthy way—with full meal prep plans for well-portioned meals every day of the week.

    While much of this is invisible, what we do know is that food is beginning to look and taste the same, whether you’re strolling through a San Francisco farmers market, at a Midwestern potluck—or a McDonald’s in India. Ninety-five percent of the world’s calories now come from only 30 species, and a closer look at America’s cornucopia of grocery store options reveals that our foods are primarily made up of corn, wheat, rice, palm oil and soybeans. The diversity of our food supply is dwindling.Part journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate, Bread, Wine, Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are sustaining the foods we love—celebrating the fact that the solutions to the loss of agrobiodiversity aren’t difficult; they’re delicious.Join award-winning journalist Simran Sethi as she travels from wild coffee forests in Ethiopia to cocoa plantations of Ecuador, from the brewery to the bakery and the temple, to meet scientists, farmers, chefs, wine makers, beer brewers, coffee roasters and chocolate connoisseurs to discuss the reasons for this loss and learn what it means to experience food in a whole new way, tasting foods more deeply through each one of our senses in order to savor—and save—the foods we love.

    Apple Cider Vinegar for Health shows you how to use the all-natural product in your daily beauty and health routine, from crafting a wholesome weight-loss tonic to giving your skin a lovely glow. Featuring step-by-step instructions and plenty of helpful tips, this book provides 100 apple cider vinegar solutions that help: Control cholesterol and boost weight loss. Relieve daily aches and pains, from muscle soreness to chronic headaches. Treat unsightly blemishes, itchy insect bites, and sunburns. Promote healthy skin, hair, and nails. There's almost nothing vinegar can't handle--from frizzy hair, to hiccups, to varicose veins--and all without the need for dangerous chemicals or costly procedures. With Apple Cider Vinegar for Health, you'll discover all the benefits that a simple bottle of ACV can bring.

    A celebratory volume of writings by the late author of Lucky Jim includes favorite pieces on such topics as hangovers, food-and-drink combinations, and (presumably) how to avoid getting drunk, in a collection complemented by cocktail recipes.

    Customers are always stopping by to ask her for help finding herbal remedies and natural products to help them live a healthier life. One morning while opening her store, the local Police showed up to ask a few questions about one of her customers that died from a suspicious death. Could it be murder?

    Your guide, Charlie Bamforth, may be the world's #1 expert on every aspect of beer: After a worldwide search, he was selected as the first Anheuser-Busch Professor of Brewing Science at the University of California, Davis. Now, he presents the most compelling social history of beer ever written: where it's come from, where the brewing business stands now, and what the future holds. In this far-reaching book, he reveals The extraordinary complexity and artistry that can be found in great brewing. The factors that impact beer quality and wholesomeness. Centuries-old cultural values embedded in good beer. Bamforth also explains what the rise of new craft breweries means to beer drinkers and what the latest global trends will have on beer consumption. The book concludes with a look to the future, illustrating how environmental issues will change the brewing industry and addressing radical new approaches to brewing, such as Happoshu and malternatives.

    In this charming culinary travel memoir, John Baxter follows up his bestselling The Most Beautiful Walk in the World by taking his readers on the hunt for some of the most delicious and bizarre endangered foods of France.The Perfect Meal: In Search of the Lost Tastes of France is the perfect read for foodies and Francophiles, cooks and gastronomists, and fans of food culture.

    This book does not repeat the timeworn cocktails of old. Instead historian, expert, and drink aficionado Dr. Cocktailhas hand-picked a superb collection of 80 drinks rarely made today, and all of them deserve revival. Some are from the nineteenth century, some from the Prohibition era, and some from just after World War II, just as the golden age of the cocktail was waning. All are retrieved from extremely uncommon sources. In fact, some of these drinks were found carefully penned into old cocktail manuals or on scraps of paper and may never have been published. They are true treasures, indeed.Vintage Spirits and Forgotten Cocktails pays homage to the great bartenders of the past and the grand beverages they created, the recipes for which were almost lost to history. Fully illustrated, it is filled with golden-age style, narrated with humorous and colorful anecdotes, chock-full of fascinating cocktail history, and brimming with delicious concoctions. If you have half the fun looking at this book and trying these recipes as the author did putting them together, a great party is about to ensue.

    Joe first learned the ropes from his father, Felice Bastianich, the ultrapragmatic, self-proclaimed “restaurant man.” After college and a year on Wall Street, Joe bought a one-way ticket to Italy and worked in restaurants and vineyards. Upon his return to New York, he partnered with his mother, Lidia, and soon joined forces with Mario Batali, establishing one superlative Italian restaurant after another.Writing vividly in an authentic New York style that is equal parts rock ’n’ roll and hard-ass, bottom-line business reality, Joe explains: how Babbo changed the way people think of Italian restaurants; how Lupa and Esca were born of “hedonistic, boondoggle R&D trips” through Italy; and how Del Posto managed to overcome a menu that was so ambitious that at first it could not even be executed and became the first four-star Italian restaurant in America. He lays the smackdown on the wine industry, explaining that no bottle of wine costs more than five dollars to make.Joe speaks frankly about friends and foes, but at the heart of the book is the mythical hero Restaurant Man, the old-school, bluecollar guy from Queens who once upon a time learned to sweat it out and make his money through hard work. Throughout he stays true to the real secret of his success—watching costs but being ferociously dedicated to exceeding the customer’s expectations on every level and delivering the best dining experience in the world.

    This surprising, unbiased book tells the truth about a condition that has clearly become a hidden epidemic in this country. Stop Prediabetes Now is one of the most important books to be published in a very long time."-Ann Louise Gittleman, Ph.D., C.N.S., New York Times bestselling author of The Fat Flush Plan and The Fast Track Detox Diet"In this important and timely book, Jack Challem and Dr. Ron Hunninghake explain what most doctors can't-that type 2 diabetes and prediabetes can actually be reversed and eliminated by eating properly, exercising, and controlling weight. The authors have demystified diabetes and made the solution clear and accessible to everyone. If everyone followed the advice in Stop Prediabetes Now, we would have a much healthier world."-Mark Liponis, M.D., Corporate Medical Director, Canyon Ranch, and author of UltraLongevity"Diabetes and prediabetes are nutritional diseases, and the best way to prevent and reverse them is through nutrition. Once again, Jack Challem shows that he's ahead of the curve with practical advice for improving eating habits and taking nutritional supplements."-Ronald L. Hoffman, M.D., author of How to Talk to Your Doctor"Prediabetes has become a modern epidemic, about to overshadow every other health problem. Jack Challem and Dr. Ron Hunninghake have pieced together the research and clinical experience to create an easy-to-follow plan that everyone can use to prevent and reverse prediabetes and diabetes and their devastating health consequences. This is a must-read for anyone who wants to stay healthy and alive."-Marcus Laux, N.D., editor of Dr. Marcus Laux's Naturally Well Today newsletter"The epidemics of prediabetes and overweight are having catastrophic health consequences. This book provides the solution, with detailed yet easy-to-follow advice on eating, taking supplements, and engaging in more physical activity. By preventing and reversing prediabetes and overweight, we'll save billions of dollars-and millions of lives."-Fred Pescatore, M.D., author of The Hamptons Diet