No wine snobbery here. This book�1/2s style is relaxed and conversational, serving up information without intimidating its reader. Arranged alphabetically, nearly 4,000 entries include innumerable details on grape varieties; wine styles; wine-growing regions; wine label terms; winemaking techniques; how to buy, store, and serve wine; how to have a wine tasting; wine-testing terms; sizes and styles of glassware, wine bottles, and wine openers; ordering wine in a restaurant; opening and serving wine at home; temperatures for serving wine; and much more. This book is the only A-to-Z wine reference that offers phonetic pronunciations. It boasts a totally revised and expanded appendix enhanced with charts, line art, and sample labels. Praise for the previous edition came from many food and dining authorities: �1/2�1/2an invaluable, user-friendly reference. I learned something from the very first page I turned to, and keep learning as I keep turning.�1/2 �1/2William Rice, Food and Wine Columnist, Chicago Tribune . . . �1/2A great reference! . . . excellent and accurate source for both wine professionals and those involved with wine purely for the love of it.�1/2 �1/2Jacques Pepin, cookbook author and TV chef

    And what an incredible journey it proves to be.Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style.Since good Italian food is based on good ingredients, Lidia includes an eloquent discourse on those products that are the cornerstones of Italian cuisine: olives (and their green-golden oil), Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. She also explains the importance of regional wines and grappa (in flavors from honey to dried fig) in the Italian food experience. Her recipes are filled with these Italian delicacies--Fennel, Olive, and Citrus Salad; Tagliatelle with Porcini Mushroom Sauce; Seared Rabbit Loin over Arugula with Truffle Dressing; Asparagus Gratin with Parmigiano-Reggiano Cheese-, and Zabaglione with Barolo Wine.Lidia explores every corner of Italian cuisine: from fresh and dry pasta to gnocchi and risotto to game and shellfish, all of which Lidia transforms into exceptional Italian dishes. But that is only the beginning. There are Italian soups to savor, like hearty minestre, bread-enriched zuppe, and the light and flavorful brodi. Polenta's delicious versatility is revealed through Polenta, Gorgonzola, and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums.And Lidia's luscious dolci, or desserts, invite your indulgence with Sweet Crepes with Chocolate Walnut Filling, Blueberry-Apricot Frangipane Tart, and Soft Ice Cream with Hazelnuts.Lidia attributes her passion and appreciation for Italian food to her family. Lidia's Italian Table is filled with stories of learning to make Easter bread with her Grandma Rosa in the town's communal oven; touching and smelling her way through the food markets of Trieste with her great-aunt Zia Nina; fishing for calamari with her uncle Zio Milio; and collecting briny mussels and sea urchins along the Istrian coastline with her cousins.This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine.

    Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our global drinking traditions and our history. Molasses was an essential ingredient in American independence: when the British forced the colonies to buy British (not French) molasses for their New World rum-making, the settlers outrage kindled the American Revolution. Rye, which turns up in countless spirits, is vulnerable to ergot, which contains a precursor to LSD, and some historians have speculated that the Salem witch trials occurred because girls poisoned by ergot had seizures that made townspeople think they d been bewitched. Then there's the tale of the thirty-year court battle that took place over the trademarking of Angostura bitters, which may or may not actually contain bark from the Angostura tree.With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart's trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike.

    A teenage girl disappears on her way home from Coatesville High School. A reputed witch turns up dead in Pottsville. A young woman seemingly helps solve her own murder after she dies in a Philadelphia park.True-crime author Tammy Mal digs up facts on four of Pennsylvania’s weirdest killings in her book Tortured Minds: Pennsylvania’s Most Bizarre—But Forgotten—Murders. These 1930s crimes have long fallen into obscurity, but Mal deftly revives them in stark detail, from discovery of the body and through the trial. Ghosts, witches, resentment, and sex factor into these crimes, giving them a chilling edge as Mal brings them back to life in her latest true-crime book. It’s a look into just what tortured minds can do, certain to convince you to lock your doors after dark.

    But American food, like its history, is a world of its own. This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

    It's a perfect example of the wry humour that permeates the mind-set of Service personnel, and it resonates throughout this book. Whether the tale is set in the air or on the ground, it offers a glimpse of what life was, and probably still is, really like in the RAF.Over a period of two years, three ex-military pilots, who joined the RAF on the same day and have been life-long friends, collected the stories. Sometimes terrifying, occasionally outrageous, and frequently funny, they show that the business of flying military aircraft sporadically throws up challenges that even the most capable of aviators struggle to meet. Without exception, the stories are related with a refreshing candour that acknowledges the failures as well as the triumphs on each author's part. Equally importantly, they are presented in a way that anyone can enjoy, regardless of whether or not they have any knowledge of flying or military life.Many of the events recounted here happened during the Cold War, when the surreal world of potential nuclear conflict was the backdrop to day-to-day operations, and nearly all the stories appear in print for the first time. Indeed, it is true to say that, from an aviation perspective, they are frequently more remarkable for the fact that the protagonist got away with it rather than demonstrated great flying skill.Amount going to charity £3.32/$5.43 (at current rate)

    However, there are always a few that seem to go above and beyond the call of duty, and their actions live on in history for generations to come. This was the case with WWII. Pick up your copy of this book today and learn about the deeds of brave men from both sides of the war. Here's a Preview of What You Will Learn * Joseph Beryle * Yakov Pavlov * David Vivian Currie * Bhanbhagta Gurung * Events such as the Battle of Stalingrad and D-Day DOWNLOAD YOUR COPY TODAY

    It tells the journey from riches to rags, from fear and suffering, to the joy of freedom and recovery.

    Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks.Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour?Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

    47 DAYS tells the true story of Günter and Helmut, best friends, who dared to defy and disobey. Without knowing how long the war might continue, they spent 47 harrowing days as fugitives on the run. Being caught meant certain execution. 47 DAYS is a novelette, an excerpt from the novel, SURVIVING THE FATHERLAND—A True Coming-of-age Love Story Set in WWII Germany. Set against the epic panorama of WWII, it is a sweeping saga of family, love, and betrayal and illuminates an intimate part of history seldom seen: the children's war.

    When all Jews were ordered to appear at a gathering point, he didn’t go and persuaded others not to go either. Pretending to be a collaborator for the occupation authorities, he kept on saving lives. He rode his bike to nearby villages to barter goods for his family, at the same time trying to get in touch with partisan units. Like a true ‘blade runner’, he always had a narrow escape until a traitor denounced him. Even then, in the concentration camp, forced to exhume and burn the corpses of those massacred in the first months of the occupation, he didn’t think of death – he thought of freedom. And he led others with him - out from the camp, towards life and a happy future – just a day before their scheduled execution. In the night streets of Kiev, hiding from patrols, they made their way home, to reunite with their families. A dreamlike story, but a true one. Some say, Ziama never existed and the story is a fiction. To contradict this statement and to prove the authenticity of the described events, I found transcripts of the KGB interrogations of the witnesses and of those guilty of the crimes committed in Babi Yar, Kiev, in 1941-1943. This is the truth the world needs to know. The further in time we are from the Holocaust, the more denial and more lies we encounter. So that no Jew would ever have to hide under a Gentile name, so that no Jew would ever have his life threatened for the mere fact that he is a Jew – read and spread Ziama’s message to the world. And if the worst happens and History repeats itself – let Ziama’s heroism be an example to all of us how to fight back and not allow anything to destroy us.Here at last, after 70 years, the final truth about Babi Yar.

    Made with 58 easy do-it-yourself mixes. Better nutrition. No preservatives. Enjoy delicious breads, breakfasts, main dishes, appetizers and super desserts.

    There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza.Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals. In the twentieth century, the pizza followed Italian immigrants to America, where it became the nation’s most popular dish and fueled the rise of successful fast-food corporations such as Pizza Hut and Domino’s. Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Pizza also features several recipes and a wealth of illustrations, including a photo of the world’s largest and most expensive pizza—sprinkled with edible 24-karat gold shavings and costing over $4000.   Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers.

    Undoubtedly, some of the most well-known horrific acts are those that took place in Nazi concentration camps, and Auschwitz is perhaps the most famous of these camps. This book gives you a detailed look into the environment and happenings of the camp, as well as stories from those who were there and lived to tell about it. Pick up your copy today. Here's a Preview of What You Will Learn * The purpose of Auschwitz * The environment of the camp * Experiments and methods of execution * Survivor stories of Auschwitz prisoners * Present-day museum efforts

    It is the relationship between Elizabeth and her Scottish cousin Mary Stuart that is often discussed and pondered over while the relationship between Elizabeth and her own half sister is largely forgotten. Yet it is the relationship with Mary Tudor that forged Elizabeth’s personality and set her on the path to queenship. Mary’s reign was the darkest period in Elizabeth’s life. “I stood in danger of my life, my sister was so incensed against me,” Elizabeth reminded her councillors when they pressed her to name a successor.It is time to tell the whole story of the fierce rivalry between the Tudor half sisters who became their father’s successors.