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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

How can you cheat… at drinking wine? It turns out you can. And when you do, a whole world of power, ego and money will unravel. Corked is the scandalous saga in the glamorous, competitive and mysterious world of fine wines.

In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding father was traveling to Paris and wanted to bring James along for a particular purpose - to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history

From cameraman to chef, musician to food scientist, Alton Brown has had a diverse and remarkable career. His work on the Food Network, including creating Good Eats and hosting Iron Chef America and Cutthroat Kitchen, has resonated with countless viewers and home cooks. Now, he shares exactly what’s on his mind, mixing compelling anecdotes from his personal and professional life with in-depth observations on the culinary world, film, personal style, defining meals of his lifetime, and much more.

Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France tells the compelling and often surprising story of France from the Roman era to modern times.

In today's fast-paced world, maintaining a healthy lifestyle can seem like a daunting challenge, especially when juggling a busy schedule. 30-Minute Keto Meals for Busy Professionals is the definitive guide to adopting a ketogenic lifestyle without sacrificing time or flavor. This book is designed specifically for busy people who want to achieve their health goals while maintaining demanding careers.

Although vanilla is among the most often used flavors worldwide, many people still find it a mystery even beyond its recognizable taste and aroma. It has a rich history, a difficult growing technique, and a variety of applications beyond baking. People have been enthralled with its basic yet delicious taste for millennia; knowing its sources and manufacturing helps one to better appreciate why it is such a prized element. Vanilla comes from the vanilla orchid, technically referred to as Vanilla plan folia. Native to Mexico, the Totonac tribe initially raised it before the Aztecs took up it.

Compact Farms is a guide for anyone dreaming of starting, expanding, or perfecting a profitable farming enterprise on five acres or less. The farm plans explain how to harness an area's water supply, orientation, and geography in order to maximize efficiency and productivity while minimizing effort. Profiles of well-known farmers such as Eliot Coleman and Jean-Martin Fortier show that farming on a small scale in any region, in both urban and rural settings, can provide enough income to turn the endeavor from hobby to career.

The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this updated edition includes the origins of the first American drink, the mint julep (which Wondrich places before the American Revolution) and those of the cocktail itself. It also provides more detail about 19th-century spirits, many new and colorful anecdotes and details about Thomas' life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition.

Do you struggle with hormonal imbalances or feel like your diet is out of sync with your body’s needs? Do you find it difficult to manage your energy levels throughout the month? Many women experience these challenges, often without understanding why. This book will show you how to use food as a powerful tool to support your body’s natural rhythms and guide you to a healthier, more balanced life.

An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two - one a palaeoanthropologist, the other a molecular biologist - to begin exploring the many intersections between science and wine. This audiobook presents their fascinating, freewheeling answers to the question.

Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling.

It is general knowledge that echinacea and gingko biloba are effective herbal medicines for a variety of common diseases, including memory loss and colds. However, many people fail to fully utilize herbal remedies as treatments or preventatives for a wide range of conditions such as heart disease, arthritis, and insomnia. The book is full of information about herbs, natural health, and nutrition.

Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.

The fundamentals of permaculture are simple: care for people and the Earth, and share what you have. With these in mind, practitioners promote a system with a sense of respect for all life on the planet. You may, however, be anxious about not knowing what to do. After all, not everybody knows about permaculture. But don’t worry–you don’t need to be an expert to start your own permaculture garden.

“Hey, good lookin’—what ya got cookin’?” This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It’s what you do when a love for good music and good food runs in the family. In Good Lookin’ Cookin’ Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year’s Day, Easter, Mother’s Day, Thanksgiving, Christmas, and more.

Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.

Now in its expanded, updated revised edition, this is the original classic text (with more than five million sold) that helped create the natural foods industry. It remains today one of the major texts on herbs, natural diet and lifestyle and holistic health.