This new revised edition updates the information and adds several new sections on how to: preserve with less sugar and salt, make better-than-store-bought foods at home, freeze for the microwave, preserve and can for the small family, can and freeze convenience foods, choose the right equipment, and make Christmas presents.

    Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate—and yes, you've made all the cheeses on it. Even better—you made them all earlier that day.In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow, and foolproof, Claudia Lucero shows step by step—with every step photographed—exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories—Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.

    These recipes can be made with or without an ice cream maker, and include foolproof instant ice creams that can be savored right away. As Tuulia and Virpi say, people deserve to eat goodies without feeling crappy afterwards, and now they can; all the recipes are dairy-free, gluten-free, and refined-sugar-free, and many are nut-free and raw as well.These delicious recipes include creamy ice creams, soft serves, and milkshakes; fresh sorbets and popsicles; party fare like ice cream cakes, sauces, and more. Enjoy light, summery treats like Coconut Water Coolers and Apple Avocado Mint Popsicles, or relish more decadent fare like the Dreamy Chocolate Sundae and Mint Chocolate Ice Cream Sandwiches. The book itself is gorgeously designed with mouth-watering photographs.Perfect for those who want to devour summer treats without guilt, N'ice Cream is about to make your summer a whole lot more delicious.

    Louis and Californian--from chef, 11-time world Pizza Champion, and Guinness world record-holding pizza-spinner, Tony Gemignani. Pizza is one of the world's most well-known and beloved foods, and everyone has their favorite style. In fact, devotion to one particular style is so ubiquitous that most pizza books only cover one or two varieties of pie. But for those who truly love pizza, there's no need to be monogamous. Pizza master Tony Gemignani brings pizza to the people in all its glorious forms, from Chicago deep dish to paper-thin Roman style. "The Pizza Bible" is the world's first guide to making all of the major pizza styles, filling a hole in the market and elevating the craft of making pizza to that of bread or charcuterie.

    Grown indoors our out, in pots or in the ground, cultivating herbs for their many uses is a delightful and satisfying pastime for the beginner and seasoned gardener alike. Find out how these aromatic and fragrant plants can help to bring you closer to nature, and make your life simple and healthier. Discover the fresh new and pungent tastes you can give to foods and the uplifting effects of herbs in medicine. The Herb Bible includes: how to grow your own herbs how to make simple and delicious recipes using herbs how to use herbs for self-help and medicine a comprehensive directory with 70 common herbs

    His long-awaited Inside the Middle East challenges widely-accepted perceptions and provides a gripping and uniquely enlightening guide to make sense of the events unfolding in the region—to answer how the Arab world got to this point, what is currently happening, what the ramifications will be, how they will affect Israel, and what actions must immediately be undertaken, including how Western leaders need to respond.Melamed considers all the major power players in the Middle East, explains the underlying issues, and creates a three-dimensional picture, an illustration that connects the dots and provides a fascinating roadmap. He elucidates developments such as the Arab Spring, the downfall of the Muslim Brotherhood, the rise of ISIS, the epic Sunni-Shiite animosity, the essence of the war in Syria, the role of the Caliphate and Jihad, and the looming nuclear arms race. He also provides a rare opportunity to journey into the psyche of Arab society. Look through the lens of its leaders and its most ruthless terrorists. See what makes them tick and what they want. Discover how they can be overtaken.This unparalleled volume is a milestone in our understanding of the Middle East. It is the untold story of the struggles that will shape the region, and the world, for decades to come, and a groundbreaking guide that will shake you to the core, force you to reevalute your outlook, and give you tips to navigate the future.From author Avi Melamed:The conflicts in the Middle East grow more confusing and dangerous every day.In my encounters with thousands of people from across the world - from global leaders to high school students - I know there is deep and intense thirst for knowledge because today understanding the Middle East is not optional – it’s mandatory.My new book, Inside the Middle East: Making Sense of the Most Dangerous and Complicated Region on Earth is based on my decades of advisory, counterterrorism, education, and intelligence – positions - as well as my intimate connections throughout the Arab world.The book also provides the building blocks and database to understand the contemporary Middle East, offers a unique insight into the Arab world, and is “a GPS to help you navigate the dramatically changing Middle East.”In the book, I also offer an out of the box idea that could lead to a positive breakthrough in the Israeli- Palestinian conflict.

    Does your feline friend like to pee everywhere but in his or her litter box? Does your kitty have a thing for your furniture that has left your beloved couch in tatters? Catify to Satisfy will show you how simple DIY design projects and hacks can help bring harmony back into your home. Featuring the amazing projects cat guardians from around the world have shared with Jackson and Kate—design strategies for solving even the most daunting kitty challenges—this book is the ultimate guide to creating a happy home for cat guardian and cat alike.

    That power is resilience.In The Resilience Breakthrough, Moore delivers a practical primer on how you can become more resilient in a world of instability and narrowing opportunity, whether you’re facing financial troubles, health setbacks, challenges on the job, or any other problem. We can all have our own resilience breakthrough, Moore argues, and can each learn how to use adverse circumstances as potent fuel for overcoming life’s hardships.As he shares engaging real-life stories and brutally honest analysis of his own experiences, Moore equips you with twenty-seven resilience-building tools that you can start using today—in your personal life or in your organization.

    In The Course of History Struan Stevenson brings to life ten such moments, exploring the personalities, the issues and of course the food which helped shape the course of history.From the claret consumed on the eve of the Battle of Culloden, through the dinners which decided the fates of George Washington, Archduke Ferdinand and Adolf Hitler, to the diplomatic feasts that decided future relations with Russia, China and the Middle East, each chapter covers every detail, character, decision and morsel which decided the course of history.

    Presented in an eye-popping package and filled with hyperdetailed photography of individual buds, this essential guide to marijuana is smart, practical, and exceedingly beautiful. The "Primer" section explores the culture of this complex flower and explains the botany that makes each strain unique. The "Buds" section describes the variations of lineage, flavor, and mental or physical high that define 170 exceptional strains. Poised to become the go-to marijuana guide for recreational and medicinal users alike, Green is easy to pick up and impossible to put down.

    As she investigates the names and meanings of trees, telling their legends and lore, she reminds us of just how innately bound we are to these protectors of our planet. Since the human race began, we have depended on them for food, shade, shelter and fuel, not to mention furniture, musical instruments, medicine utensils and more. Wells has a remarkable ability to dig up the curious and the captivating: At one time, a worm found in a hazelnut prognosticated ill fortune. Rowan trees were planted in churchyards to prevent the dead from rising from their graves. Greek arrows were soaked in deadly yew, and Shakespeare’s witches in Macbeth used “Gall of goat and slips of Yew” to make their lethal brew. One bristlecone pine, at about 4,700 years old, is thought to be the oldest living plant on earth. All this and more can be found in the beautifully illustrated pages (themselves born of birch bark!) of 100 Trees.

    But that stumbling is what made them great. With barely an idea of how to make ice cream, they turned to their friends for advice: chefs, chocolatiers, brewers, and food experts of all kinds, and what came out is an ice cream company that sees new flavors and inspiration everywhere they look. Using a super-simple ice cream base you can make in about the time it takes you to decide on a scoop in their shop, here are dozens of their most beloved, innovative, (and a couple of their most controversial) flavors, like Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, Roasted Parsnip and Banana, Buttered Mashed Potatoes and Gravy, and Olde People. But more importantly, this book reveals what they've learned, how to tap your own creativity and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn't just be a thing you eat, it's a way to live.

    At the start of his second term, it is time for Barack Obama, forty years after Roe v. Wade, to finally help lead us to demystify abortion. One-third of all American women will have an abortion by the time they are 45, and most of those women are already mothers. Yet, the topic remains taboo. In this provocative book on the heels of the Planned Parenthood controversy, Sarah Erdreich presents the antidote to the usual abortion debates.Inextricably connected to issues of autonomy, privacy, and sexuality, the abortion debate remains home base for the culture wars in America. Yet, there is more common ground than meets the eye in favor of choice. Generation Roe delves into phenomena such as "abortion-recovery counseling," "crisis pregnancy centers," and the infamous anti-choice "black children are an endangered species" billboards. It tells the stories of those who risk their lives to pursue careers in this stigmatized field. And it outlines the outrageous legislative battles that are being waged against abortion rights all over the country. With an inspiring spirit and a forward-looking approach, Erdreich holds abortion up, unabashedly, as a moral and fundamental human right.

    From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

    In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider’s look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan’s coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.