Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts.

    In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk.  For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom. Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.

    There were 20,000 Japanese troops on Saipan, but the US obliterated the opposition after a horrific all-arms campaign. The sudden silence only indicated it was now Tinian’s turn.By the time the US 2nd and 4th Marine Divisions switched their sights to Tinian, the island had already been bombarded for a month; meantime both sides had learned their lessons from the previous island-hopping invasions. The Americans had learned the arts of recon, deception, plus preliminary firepower so as not to suffer the huge casualties they’d suffered at Saipan, Guadalcanal, and Tarawa; the Japanese, for their part, had learned not to contest US strength on beaches but to draw it further inland where terrain and bomb-proof fortifications could assist.When the battle for Tinian finally took place the US acted with great skill. Historian Samuel Elliot Morrison called it “the most perfectly executed amphibious operation of the entire war.” Nevertheless, the Japanese resisted with their usual stubbornness, and the already decimated US Marines suffered hundreds of more casualties.During the battle Japanese shore batteries were able to riddle the battleship Colorado, killing scores, plus make multiple hits on a destroyer, killing its captain. On the island itself the US used napalm for the first time, paving the way for Marines painstakingly rooting out strongpoints. One last Banzai attack signaled the end to enemy resistance, as Marines fought toe-to-toe with their antagonists in the dark.In the end some 8,000 Japanese were killed, with only 300 surrenders, plus some others who hid out for years after the war. But those Japanese who resisted perhaps performed a greater service than they knew. After Tinian was secured the US proceeded to build the biggest airport in the world on that island—home to hundreds of B-29 Superfortresses. Among these, just over a year later, were the Enola Gay and Boxcar, which with their atomic bombs would quickly bring the Japanese homeland itself to its knees.

    Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

    This history reaches far back to the earliest civilisation in the Americas, and it was the Olmecs not the Aztecs who can be rightly named as the inventors of chocolate. Told with flair and wit, this history of cacoa looks at its ancient Mexican roots, questioning how it became the food of the gods, its ritual significance, and how it was used as a currency in trade among the Olmec. Piecing together a range of archaeological, documentary and pictorial evidence, Sophie and Michael Coe discuss the Theobrama cacoa tree, the chemical properties of cacao and its early domestication and use. The story of chocolate continues under the Aztecs and their first encounters with the Europeans. The authors trace the transformation and renaming of cacao as it made its way to the chocoholics of Europe - the white-skinned perfumed, bewigged, overdressed royalty and nobility'. Finally, Coe and Coe discuss its years of competititon with tea and coffee as the preferred hot beverage, its links with the Church, and its surrender to the industrialisation of the 19th century which withdrew the mystique of this luscious mouth-watering treat and turned it into an everyday, mass-produced, highly calorific product.

    In the UK, White's brilliant cooking and high-wattage antics have made him a legend: the first British chef (and the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. In The Devil in the Kitchen, he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his "retirement career" as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, The Devil in the Kitchen leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London's greatest restaurants for decades.

    

    The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine.Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly.Meet incredibly engaging characters and legends including:The owner of a great sushi bar in an Oklahoma gas stationThe New Englander introducing Utah to lobster rollsAlice WatersDaniel BouludJerry Greenfield of Ben & Jerry’sMel Brooks

    Sir Ernest Shackleton had carefully picked crew and a stout, well-outfitted ship, the Endurance. But he had no radio, the world was at war, and at the edge of the Antarctic continent, the ship froze in the sea ice. After months of immobility, it was crushed. Then began an impossible journey. With three tiny boats, the crew worked their way across frozen the Antarctic Sea. This vivid book recounts the story of Shackleton's heroic voyage from South Georgia Island to Antarctica then back to South Georgia. It is a tribute to Shackleton and his crew's ability to fight for survival and one of the most harrowing adventures in history.

    Collects French recipes for everyday dishes and gourmet meals prepared by Clementine, a Burgundian cook for the Chamberlain family living first in post-World War II France, then in Massachusetts.

    caterer Devin Alexander has maintained a fifty-five-pound weight loss for over sixteen years by transforming the dishes she and millions of other Americans love best into guilt-free (yet still outrageously mouth-watering) indulgences--Rigatoni with Meat Sauce, BBQ Bacon Cheeseburgers, Eggplant Parmesan, Sinless Yet Sinful Sticky Buns, and even Dark Chocolate Layer Cake with Chocolate Buttercream Frosting. These simple-to-prepare recipes for the kind of delectable dishes people crave but feel they can’t eat when trying to be healthy and trim, actually can be the basis of a personal weight-loss plan. They can also be a way to add “off-limit” foods back into an already successful diet. Or they can simply be part of an exciting new way to eat healthfully — and with pleasure. In The Most Decadent Diet Ever! Devin Alexander proves that even the most decadent dishes — Chipotle Chili with Blue Cheese Crumbles, "Fried" Jumbo Shrimp, Super-Stuffed Steak Soft Tacos, Fettu-Skinny Alfredo, Godiva Brownie Sundaes, and Chocolate Chip Pancakes — can lead to weight loss, good health, and carefree enjoyment.

    In One Man's War a B-17 pilot vividly details his experiences in war-ravaged Germany, from the horrific to the romantic and beyond. 20 photos.

    In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous “Coffee Crisis” that caused global prices to plummet to the rise of the Fair Trade movement and the “third-wave” of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world’s favorite beverages.

    From the Purple Machine to the Navajo Talkers to the breaking of Japan's JN-25 Naval Code to the shadowy world of decoding units like Hut-8 in Bletchley Park, he shows how crucial information-often obtained by surreptitious and violent means-was the decisive edge in the Battle of Britain, at Midway and against the U-Boats in the North Atlantic, and how Allied intelligence saved the Soviet Union from almost certain defeat. In an accessible account based on years of research, interviews and exclusive access to previously top-secret archives, Haufler demonstrates how cryptography enabled Nimitz and MacArthur to persevere in the Pacific and helped Eisenhower and Patton mount the assaults on Normandy. In compelling detail, Haufler shows us how it was done-as only one who was on the frontlines of the "secret war" could tell it.

     Theo Aronson's The Kaisers is the story of six people whose bitter differences were a microcosm of, and greatly influenced, a national conflict which echoed all round the world. Kaiser Wilhelm I, born 1797, King of Prussia 1861, proclaimed Emperor of all Germany 1871, died only in 1888 an autocratic, militaristic man of the eighteenth century completely opposed to the liberalizing ideas which swept Europe in his lifetime. In contrast his Empress, Augusta, was progressive in thought, open-minded in outlook, yet with all had a taste for the theatrical and pageantry of her royal status. The best of her was seen in their son, Kaiser Frederick III, who was Crown Prince for all but the last few cancer-torn weeks of his life. He personified the best of European liberalism of the nineteenth century. In this he was supported—many said unduly influenced by his energetic and vivacious English wife Victoria, Queen Victoria's eldest and 'Dearest Child', who brought to the marriage the enlightened ideals and hopes of her shrewd, practical mother and her far-seeing father, the Prince Consort. The tragedy, the tempting speculation of Germany's history, is that this couple reigned for only three months before Frederick III's death brought their son to the throne. Kaiser Wilhelm II, 'Kaiser Bill' of the first World War, was again the antithesis of everything his parents stood for. Queen Victoria's hopes that her grandson might be 'wise, sensible, courageous — liberal-minded — good and pure', could hardly have been more misplaced. The sixth, the dominating figure in the Hohenzollern story, is Prince Otto von Bismarck, the ruthless 'Iron Chancellor', virtual dictator of Germany for nearly thirty years. He served all three Kaisers, claiming with justification that on his shoulders he had carried the first to the Imperial throne—where he manipulated him to his will despite the hatred and manoeuvrings of the Empress Augusta. He feared the reign of the short-lived second Kaiser and feared more perhaps (and never missed an opportunity to disparage) the Empress Victoria and the constant, commonsense influence from England of her mother. (`That', he said ruefully after their one meeting, 'was a woman ! One could do business with her ! ') Their son he flattered, siding with him against his parents, and in so doing brought about his own downfall, when the vainglorious young man he had schooled as Crown Prince came as Kaiser to believe that he could do without his mentor. But for Europe it was too late, and the policies of one and the vanities of the other were already leading Europe helter-skelter into the holocaust of 'the Kaiser's War'. Theo Aronson's gifts as a writer have deservedly brought him high regard as a chronicler of the complex histories of Europe's great ruling Houses. Rarely have his talents been better employed than in this study of the comet-like rise and fall of the House of Hohenzollern, the House of the Kaisers of Germany. It is a story of bitter, almost continual conflict, yet even in what can now be seen as a path to inevitable destruction Mr. Aronson finds passages of light and shade that show the Hohenzollerns not simply as Wagnerian puppets posturing on a vast European stage, but people deserving of our understanding and compassion.