A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories.
Rajat Parr’s profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr presides over the lists at some of the country’s top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a fascinating portrait of the world’s top wine professionals and their trade. The authors interviewed the elite of the sommelier community, and their colleagues’ insights, recommendations, and entertaining stories are woven throughout, along with Parr’s own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings.
Winner - 2011 James Beard Cookbook Award - Beverage Category
From the Hardcover edition.
A flavor-packed collection of 65 recipes from the trio behind the premier pops stand in the country, People’s Pops.
In 2008, three old friends had a hunch that the world deserved a better ice pop. Every summer since, New York City’s been taken by storm with out-of-the-box flavors like Raspberries & Basil, Peach & Bourbon, and Cantaloupe & Tarragon from People’s Pops. Now, the People behind the phenomenon share their DIY ethos in a breezy cookbook that teaches how to pair ingredients, balance sweetness, and explore fruits (and vegetables and herbs!)--in simple recipes that work with standard ice pop molds or improvised ones. With a chapter devoted to shave ice plus recipes for grownup boozy pops sprinkled throughout, People’s Pops proves itself top of the pops.
Almost all of us know someone with cancer.
And, of course, we want nothing more than to offer comfort and support, and foster hope. But we don’t always know how--and may feel uncomfortable asking. Following her own treatment for cancer, Lori Hope created a survey for cancer survivors addressing issues they wanted their families, friends, and caregivers to understand. The results of the newly expanded survey are presented with honesty, insight, and humor, and complemented by scores of compelling personal stories from survivors of diverse ages and backgrounds.
If you are a caregiver, Help Me Live will help you communicate more effectively and respond more compassionately. And if you are a survivor, it will help you feel validated, empowered, and, ultimately, hopeful.
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat.
We’re all familiar with the prime cuts--the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
Philosophy majors and GPA-challenged students, rejoice! According to career guru Donald Asher, what you major in or how well you do in college are not indicators of future career success. In HOW TO GET ANY JOB WITH ANY MAJOR, Asher debunks the myth that only brainy students with specialized majors find high-paying, visible careers after college. The truth is that plenty of average folks with general, liberal arts majors have gone on to find lucrative and fulfilling careers and anyone can do it by following Asher'¬?s advice. If you'¬?re just graduating, you'¬?ll learn to promote the skills you already have, recognize how employers hire and what skills they value most, and get influential people to help you. Or, if you'¬?re already in the work world, you'¬?ll learn to use internships, credential programs, post-baccalaureates, and grad school to jump-start a stalled career. Offering innovative ideas to help launch the perfect career, HOW TO GET ANY JOB WITH ANY MAJOR is the new job-hunter'¬?s handbook to success.
Have you been traumatized by infidelity?
The phrase "broken heart" belies the real trauma behind the all-too-common occurrence of infidelity. Psychologist Dennis Ortman likens the psychological aftermath of sexual betrayal to post-traumatic stress disorder (PTSD) in its origin and symptoms, including anxiety, irritability, rage, emotional numbing, and flashbacks. Using PTSD treatment as a model, Dr. Ortman will show you, step by step, how to:
• work through conflicting emotions
• Understand yourself and your partner
• Make important life decisions
Dr. Ortman sees recovery as a spiritual journey and draws on the wisdom of diverse faiths, from Christianity to Buddhism. He also offers exercises to deepen recovery, such as guided meditations and journaling, and explores heart-wrenchingly familiar case studies of couples struggling with monogamy. By the end of this book, you will have completed the six stages of healing and emerged with a whole heart, a full spirit, and the freedom to love again.
From the Trade Paperback edition.
Love, Romance, and Great Big Sexuality for Everyone
Big Big Love is the only one-stop-shopping handbook on relationships, sexuality, and big sexy confidence for people of all genders, sizes, and sexual orientations who know that a fantastic love life doesn’t necessarily have anything to do with the number on the bathroom scale. Covering everything from dating to sex toys to getting on top, this guide also features tips on navigating tricky topics like making peace with your belly, coping with weight-related prejudice, and creating a happy, satisfying sex life in a culture where no body is ever perfect enough.
This freshly illustrated update of the 2000 cult classic features new interviews with body-acceptance activists, health coaches, psychologists, and more, plus hundreds of quotes from fat folks and those who love them selected from a survey conducted exclusively for the book. From taking your clothes off to BDSM to fat admiration to tips for successful long-term relationships, Big Big Love’s savvy, sane advice can help you tackle every hot-button issue you may confront in the bedroom and in love.
Plan Now for the Life You Want
Today’s economic realities have reset our expectations of what retirement is, yet there’s still the promise for what it can be: a life stage filled with more freedom and potential than ever before. Given the new normal, how do you plan for a future filled with prosperity, health, and happiness? As a companion to What Color Is Your Parachute?, the world’s best-selling career book, What Color Is Your Parachute? for Retirement offers both a holistic, big-picture look at these years as well as practical tools and exercises to help you build a life full of security, vitality, and community.
This second edition contains updates throughout, including a section on Social Security, an in-depth exercise on values and how they inform your retirement map, and the one-of-a-kind resource for organizing the sea of information on finances and mental and physical health: the Retirement Well-Being Profile. More than a guide on where to live, how to stay active, or which investments to choose, What Color Is Your Parachute? for Retirement helps you develop a detailed picture of your ideal retirement, so that--whether you’re planning retirement or are there already--you can take a comprehensive approach to make the most of these vital years.
From the Trade Paperback edition.
A follow-up to the author’s acclaimed Bon Appétit, Y’all, featuring 150 recipes that combine Southern flavors with time-honored French technique, and include a sophisticated variation that kicks each dish up a notch to make it brilliant.
Virginia Willis has a knack for giving French recipes a downhome Southern feel. In Basic to Brilliant, Y’all, she builds on her signature style by offering 150 dual recipes: a soul-satisfying basic recipe accompanied by a technique, garnish, additional step, or short recipe that transforms a wonderful dish into a show stopper. A weeknight classic like Mama’s Chicken Pot Pie becomes sophisticated dinner party fare when it’s baked in a winter squash, and Old Fashioned Stove Top Low-Country Broth can be transformed into a Bouillabaisse-style broth with just a few simple changes. Throughout the book, Virginia paints a vivid picture of her Southern upbringing, drawing readers in with her vibrant tales of food and friends.
The owner of three San Francisco restaurants showcases more than one hundred recipes, including fried oysters with spinach salad and herbsaint dressing, smoked chicken-hock gumbo with andouille sausage and green onion, and hot beignets with powdered sugar.
When nomad artist and free spirit Dan Price began jotting down his musings in the form of whimsical drawings and inspired prose, he hardly could have imagined that his self-published journal-zine, the MOONLIGHT CHRONICLES, would earn him a cult following across the country. Now in its twentieth edition, the MOONLIGHT CHRONICLES has brought Dan's creed of "truth, beauty, and really big sabbaticals from the convention of life" to thousands across the countryWith such a following, Dan figured it was time to collect his offbeat observations into book form in hopes of inspiring other would-be journal writers to take pen, camera, and brush in hand. As Dan is fond of noting "Seems there's tons of empty journal books, but not too many on how to fill 'em up!" In HOW TO MAKE A JOURNAL, Dan answers the call, teaching readers how to tap into those pent-up creative juices and collect their life experiences on paper.
From the Trade Paperback edition.
The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.
Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.
A cookbook and market guide from the nation’s premier neighborhood grocery store, featuring expert advice on how to identify the top ingredients in any supermarket and 90 vibrant recipes that make optimal use of the goods.
San Francisco’s Bi-Rite Market has a following akin to a hot restaurant--its grocery goods and prepared foods have made it a destination for lovers of great food. In Eat Good Food, former chef turned market owner Sam Mogannam explains how to source and use the finest farm-fresh ingredients and artisanal food products, decipher labels and terms, and build a great pantry. More engaging than a field guide and more informative than a standard cookbook, and with primers on cooking techniques and anecdotes that will entertain, enlighten, and inspire, Eat Good Food will revolutionize the way home cooks shop and eat.
Since its inception in 1996, Stone Brewing Co. has been the fastest growing brewery in the country--Beer lovers gravitate to its unique line-up which includes favorites such as Stone IPA and Arrogant Bastard Ale. This insider's guide focuses on the history of Stone Brewing Co., and shares homebrew recipes for many of its celebrated beers including Stone Old Guardian Barley Wine, Stone Smoked Porter, and Stone 12th Anniversary Bitter Chocolate Oatmeal Stout. In addition, it features recipes from the Stone Brewing World Bistro & Gardens like Garlic, Cheddar, and Stone Ruination IPA Soup, BBQ Duck Tacos, and the legendary Arrogant Bastard Ale Onion Rings. With its behind-the-scenes look at one of the leaders of the craft beer scene, The Craft of Stone Brewing Co. will captivate and inspire legions of fans nationwide.
Drawing from the wisdom of various sourcesyes'>#151;the contemporary Goddess movement, powerful psychic techniques, and the ancient traditions of Buddhism and Greek mythologyyes'>#151;healer and writer Diane Stein leads the reader on a remarkable journey toward loving acceptance, affirmation, and hope. ON GRIEF AND DYING offers a healing perspective and important insights on the central issues of death and loss.
From the Hardcover edition.
Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters.
Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process.
Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike.
Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitter, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.
Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.
Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance and sophistication to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers--vegan and omnivore alike--are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.
Slow-cooked meats, homemade breads, flavorful pastas...these are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. In Rustic Italian Food, acclaimed Philadelphia chef Marc Vetri celebrates the handcrafted cuisine of Italy, advocating a hands-on, back-to-the-basics approach to cooking. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. Rustic Italian Food is also an education in kitchen fundamentals, with detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces. Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food.
Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.
In this groundbreaking classic--now thoroughly updated for today’s modern kitchen--Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen.
Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds.
The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread--with recipes ranging from hearty Tuscan bred soup to a cinnamon and lemon-scented bread pudding.
Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.
We all want to know what will happen to the earth and to those who come after us, our children and our grandchildren. Diane, seeking an answer, has gone to women visionaries and seers: women who channel the future and those who bring it to life in their writings. This is the time, Diane avers, for women to define what needs to be changed and begin to do the work. By womens power of thought and creation, we together can make a better world.
From the Trade Paperback edition.
Salads are a celebration of the seasons freshest offerings and when tossed in delicious dressings, their flavors and textures come alive. Here you'¬?ll find more than 50 recipes for oil-and-vinegar, fruit, and creamy salad dressings like Olive and Herb Vinaigrette, Strawberry Surprise, and Creamy Pepper-Parmesan.
From the Trade Paperback edition.
A time-proven process of healing, The 12-Step method is a practical approach to overcoming addictions, codependency, and compulsions. These steps will help you:Heal your relationships with others.Master new skills to sustain a healthy lifestyle.Restore joy and meaning to your life.Overcome social isolation.Learn to hear and be honest with yourself.Build a clear sense of purpose.
From the Trade Paperback edition.
Its love at first bite! Until now, vegans and lactose-intolerants have missed out on perfect rich, creamy ice cream, and have been left with bland, too-healthy-tasting alternatives. Who knew it was possible to create a satisfying ice cream-like dessert without the milk and cream? Jeff Rogers and his vice cream to the rescue! VICE CREAM offers more than 70 scrumptious recipes for all the vegans out there whove been missing scoop after scoop of mouthwatering ice cream. For the first time, you can make truly creamy and delectable ice creams using purely vegan ingredients the milks come from nuts, the sweeteners are maple syrup and dates, and the flavors are just amazing. Recipes include favorites like chocolate, vanilla, chocolate chip, mocha, and peanut butter, as well as fresh fruit flavors like blueberry, raspberry, lemon, and strawberry, and many more. After your first spoonful, youll be astonished at just how tasty and rich this healthy alternative to the heaviness of real ice cream can be. With vice cream in the freezer, youll never yearn for milk-based ice cream again. More than 70 recipes for pure vegan ice creams, including preparation and ingredient tips. Includes a whole section devoted to raw vice creams. The Vegetarian Resource Group estimates that 2,900,000 Americans (or 1 percent of the population) are vegans. According to the National Institutes of Health, 30 to 50 million Americans are lactose intolerant.