What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? Can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic, emotional, even mystical experience—and he frankly asserts that these experiences are most likely to be inspired by wines from artisan producers. Along the way, Theise tells us a little about how he got where he is today, explores the meaning of wine in the lives of vintners he has known, and praises particular grape varieties. Reading between the Wines is a passionate tribute to wine—and to what it can say to us once we learn to listen.

    Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.The Bread Builders will appeal to a broad range of readers, including:Connoisseurs of good bread and good food.Home bakers interested in taking their bread and pizza to the next level of excellence.Passionate bakers who fantasize about making a living by starting their own small bakery.Do-it-yourselfers looking for the next small construction project.Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

     Geneva Snow commits the unforgivable Southern sin. No longer the apple of her father’s eye, she is a pariah, defying her society's most sacrosanct rule. To protect her—and hoping for a change of heart—her shattered yet steadfast father hides her at Cairnaerie, his mountain estate. But his iron-willed daughter is unrepentant. After years of solitude, an older and wiser Geneva is finally mellowing, and she is desperate to leave a legacy worthy of the father she loved and lost. To that end, she engages an unwitting young history professor for help to escape Cairnaerie long enough to attend the wedding of her granddaughter—a girl dangerously unaware of her lineage. But when a postman’s malevolence and a colleague’s revenge converge, Geneva's long-kept secret is exposed. For a second time, she faces a calamity of her own making. Only this time, there is no place to hide.

    Richard Coles, led a pilgrimage to all the major historic sites of the Holy Land: from Nazareth and the Sea of Galilee in the North, via Jericho and the Jordan River, to Bethlehem and, finally, Jerusalem. All of the pilgrims in his care were practising Christians, except one: the writer Kevin Jackson, a diffident and sympathetic atheist intrigued by the chance to take part in this modern-day version of an ancient act of piety, and to learn some more about his old friend, the media clergyman.Coles to Jerusalem is Kevin Jackson’s light-hearted diary of that pilgrimage, and a close-up portrait of Richard Coles both as priest and as man. As the journey proceeds, Coles reminisces at length about his past life as a rock star and radical gay agitator, his new life as a spiritual leader and a popular broadcaster on BBC radio and television, and the strange, unpredictable path that led him from self-destructive debauchery to faith and vocation.With a lively supporting cast of fellow pilgrims, Coles to Jerusalem ranges among the magnificence of ancient monuments and the banalities of the guided tour, the grim political background of contemporary Israel and the comedy of a group of idiosyncratic English folk abroad, the intensity of worship and the lightness of banter. It will be irresistible to all admirers of Richard Coles, who has contributed a foreword; and a revelation to those who have never encountered his wisdom and warmth.

    He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

    Tilar J. Mazzeo brings to life the woman behind the label, Barbe-Nicole Clicquot Ponsardin, in this utterly intoxicating book that is as much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered and fascinating woman.

    It was fought at a place thousands of miles from land, by hundreds of planes over distances of hundreds of miles. It saw four massive Japanese aircraft carriers pitted against three similarly huge American carriers in a battle for domination of the Pacific. The battle is the story of the young Japanese empire seeking to challenge the established industrial power of America. Japan had smashed America at Pearl Harbour, shaken her at Coral Sea. Now she was ready to risk all in one mighty attempt to drive the United States Navy from the Pacific Ocean. Japan’s admirals put to sea confident that they could take the Americans by surprise, take the Midway atoll and destroy the American carriers. American espionage ensured that Admiral Nimitz had full knowledge of the planned attack, so turning a Japanese trap into an American ambush. The battle that followed raged over three days, full of set backs and disaster for each side. But Admirals Yamamoto and Nagumo had over-reached themselves and suffered the greatest naval defeat in history. America entered Midway on the defensive, still a hesitant participant in the war. She left the battle as the world’s first super power. Richard Freeman graduated in mathematics before following a career in distance education. He now writes on naval history. His other books include 'The Great Edwardian Naval Feud'. Endeavour Press is the UK's leading publisher of digital books.

    Who were these 15 to 17 year-old Hitler Youth soldiers, why were they so fanatical, and how could they be cleanly defeated? The Allied mood turned to bitterness and hatred as the brutal cunning and sheer ruthlessness of the boy soldiers and their adult leaders became clear. This book assembles a range of astonishing eyewitness testimony to the ferocious combat between Hitler Youth panzer troops, snipers and infantry against British and Canadian forces after D-Day. There are the disturbing combat experiences of surviving 12th SS Panzer fighters themselves, recorded after the war; eyewitness accounts from Allied soldiers who fought tank-to-tank and hand-to-hand against these opponents in the hedgerows, fields and streets of Normandy; and accounts too from terrified French civilians caught up in the firefights. The accounts featured are: The Tank Destroyer (Jagdpanzer IV) The Bocage Ambush (British Sergeant) The Battle for the Bunkers (12th SS Panthers) The Flail Tanks (French Civilian) The Panzerfaust Fighters (Hitlerjugend Panzergrenadiers) The Sniper (Canadian Captain) The War Crimes (12th SS Panzer Radio Operator) Panthers in the Smoke (British Cromwell Commander) Thunderbolts, Typhoons and Flak (12th Panzer Flak Unit) These are graphic and often shocking accounts of one of the strangest phases of the second world war in the west, and one that left a dreadful mark on so many who were involved in it. Sprech Media is an independent researcher and publisher of eyewitness testimonies to armed conflict in the 20th century.

    Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.

    It contains 750 recipes, Gullah verses, and sketches by Charleston artists. This classic cookbook is a must-have for any collector! Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies

    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.

    Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show.  A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast—and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection. With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela’s show into your home.  Chipotle-Garbanzo Dip makes 3/4 cup 1 (15.5-ounce) can garbanzo beans, rinsed and drained2 garlic cloves, peeled1 tablespoon fresh lemon juice2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving2 teaspoons sesame seed paste (tahini)1/3 cup olive oil, plus more for servingSalt and freshly ground black pepper1 tablespoon chopped fresh cilantroTortilla chips Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse. With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper. Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food.At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted first in to a deli and then a restaurant, and Prashad was born.Now Kaushy shares her cooking secrets - you'll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it's cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat - the king of street-side India - there's plenty here for everyone to savour and share.

    The Ancestors Saga will continue with Book 3, Enemy Tribe, launching in early 2021. A hunter, a protector, a Raknari warrior. He is Forbidden.Raised his entire life for the sole purpose of defending his clan, Khalvir serves the chief who saved him from certain death. A death at the hands of the hated elves; a people who see him only as an abomination to be destroyed.Now a captive in his enemy’s clutches, Khalvir must find a way to escape the mysterious elf witch who holds him. An elf whose motives remain shrouded but whose very presence calls to his soul, threatening to turn every truth he has ever known into a lie…