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Cooking
Kate Hopkins knew there had to be more to whiskey than using it as a mixer. She had an unquenchable thirst to learn more about the drink and set out on an ambitious itinerary researching its history. Combining comprehensive research with informal narrative, Hopkins entertains and educates the readers on whiskey's place in the history of the world. She visited historians and pub owners, went to distilleries owned by corporations who sell thousands of gallons per day, and artisans who sell thousands of gallons per year, and interviewed the aficionados and the common drinkers, because one of the best aspects of whiskey is not just its taste, but the stories about the drink that are told around the bar. As an added bonus, she discusses the fine art of distilling, the proper ways to drink whiskey, and provides tasting notes on different brands, all in the hope of discovering the best shot of the liquor.
"This is a beautiful love letter to Taiwan and a quietly uncompromising work of documentation."--Hannah Che, author of The Vegan Chinese Kitchen George Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook. Years later, he revisited the lessons and pieced them into the story of his family's cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-size chunks of golden sweet potatoes, and the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt in the air for a few days in January. Others tread the boundaries between old and new, such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice. While writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. A-Gong's Table follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night.
What is taste? Is it individual or imposed on us from the outside? Why are so many of us so intimidated when presented with the wine list at a restaurant? In The Accidental Connoisseur, journalist Lawrence Osborne takes off on a personal voyage through a little-known world in pursuit of some answers. Weaving together a fantastic cast of eccentrics and obsessives, industry magnates and small farmers, the author explores the way technological change, opinionated critics, consumer trends, wheelers and dealers, trade wars, and mass market tastes have made the elixir we drink today entirely different from the wine drunk by our grandparents.
In his search for wine that is a true expression of the place that produced it, Osborne takes the reader from the high-tech present to the primitive past. From a lavish lunch with wine tsar Robert Mondavi to the cellars of Marquis Piero Antinori in Florence, from the tasting rooms of Chateau Lafite to the humble vineyards of northern Lazio, Osborne winds his way through Renaissance palaces, $27 million wineries, tin shacks and garages, opulent restaurants, world-famous chais and vineyards, renowned villages and obscure landscapes, as well as the great cities which are the temples of wine consumption: New York, San Francisco, Paris, Florence, and Rome. On the way, we will be shown the vast tapestry of this much-desired, little-understood drink: who produces it and why, who consumes it, who critiques it? Enchanting, delightful, entertaining, and, above all, down to earth, this is a wine book like no other.Now, The Acid Watcher Cookbook widens the possibilities of what acid watchers can eat without repercussions. For many people struggling with acid damage, acidic foods like tomatoes, citrus fruits, vinegar, and reflux-inducing foods like raw onion and garlic, and chocolate are off-limits. After hearing patient after patient bemoaning the loss of vinaigrette, tomato sauce, ketchup, guacamole, and other staples, Dr. Aviv and coauthor Samara Kaufmann Aviv developed an innovative method of cooking that combines acidic foods with alkaline foods so that acidity is neutralized. By following a few simple guidelines, anyone will be able to enjoy dishes that had previously exacerbated their acid reflux symptoms. The 100 new Acid Watcher-approved recipes included in this comprehensive cookbook are delicious, safe, and anti-inflammatory, allowing readers to reclaim the foods they love without risking their health. With recipes such as Cauliflower Pizza, Plant-Based Chili, Butternut Squash Mac 'n' Cheese and creative basics including Tahini Dressing, Beet Ketchup, and Garlic Aioli, along with meal plans and food lists, The Acid Watcher Cookbook is a must-have for anyone with acid damage.
--People "A book of approachable dishes made really, really well."
--The New York Times Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart--flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home--a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville--he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics-- here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller's previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.