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Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).

This comprehensive guide takes the mystery out of water bath and pressure canning, providing clear, step-by-step instructions that even complete beginners can follow with confidence.

Enjoy new and incredible taste sensations! Whether you want to create delicious entrees using exotic spices and herbs, dazzle your friends and family with amazing new taste sensations, or create easy to make meals fit for royalty, this recipe book will give you all of that and more! Stop giving family and friends boring and tasteless meals. Just trying to figure out what to make for dinner can be the drudgery of the day.

Chinese takeaway restaurants may be located all over the world. Every major city has a Chinatown, and more and more stores are stocking Asian ingredients, making it simpler to prepare authentic Chinese recipes.

Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.

Prepare to unearth the hidden truths of whiskey history in Whiskey Lore: Volume One, a groundbreaking exploration of 24 popular whiskey myths that have shaped our understanding of the world’s great spirits. With meticulous research and a talent for captivating storytelling, Drew Hannush takes listeners on a journey through the forgotten corners of whiskey’s past, shedding light on the stories that are too often oversimplified or misunderstood.

The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers kitchen wisdom based on her knowledge of food science so that “cooks of any experience level will walk away from this sharp guide with some new tricks” (Publishers Weekly). Want to cook fluffier scrambled...

Providing everything you need to know about raising and training strong, healthy horses, this all-inclusive guide will take you from being a novice to expert handler in no time.

Chef Mark Oosthuizen will guide you on this voyage to becoming a reputable superyacht chef. He has over 20 years of experience in hospitality, having owned and operated numerous reputable restaurants, and consulting as a freelance yacht and private estate chef. This industry is his lifelong passion, and he is on a mission to share all the tips and secrets he has gained from his career to help you to seize control of your skills as a yacht chef.

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

The Apple: A Delicious History tells the engrossing and richly informative story of a fruit with a unique attachment to the human story. The 10,000-year tale of the round and pleasantly crunchy products of the trees of the genus Malus embraces not only culinary, horticultural, social and commercial history but also age-old traditions in mythology, folklore and religion.

This beginner-friendly guide is designed to eliminate your fears and bring joy to your preservation journey. Say goodbye to doubts and food waste—start building a pantry that works for you! This guide simplifies every step with practical advice and easy-to-follow instructions. No prior experience? No problem! With tools that fit in any kitchen and expert guidance tailored to beginners, you'll build confidence from your very first jar.

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this "spirits world" is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Piñera.

These days, high-quality coffee can taste all kinds of ways, thanks to roasting techniques that help draw out the qualities of the bean. In addition to that characteristic coffee taste, you really can find hints of fruit, chocolate, and nuts in your cup—all it takes is a little knowledge, a little practice, and the ability to slow down and savor. In How to Taste Coffee, bestselling author Jessica Easto explains why flavor notes are not always as straightforward with coffee as they are with other beverages, such as wine, beer, and spirits.

On the night of April 17, 1945, Allied planes dropped 111 bombs on the Burghers' Brewery in Pilsen, Czechoslovakia, destroying much of the birthplace of pilsner, the world's most popular beer style and the best-selling alcoholic beverage of all time. Still, workers at the brewery would rally so they could have beer to toast their American, Canadian, and British liberators the following month. It was another twist in pilsner's remarkable story.

Amatriciana, pesto, ragù alla bolognese, lasagne, pasta ripiena, gnocchi. Siamo tutti convinti di conoscere alla perfezione come si preparano questi piatti, e cosa prevede “la tradizione”. Ma se scoprissimo che l'italianissima carbonara è nata negli Stati Uniti e che la ricetta “tradizionale" (guanciale, uova, pecorino, niente panna) è apparsa solo alla fine degli anni sessanta? E che invece le fettuccine Alfredo, considerate simbolo di posticcia cucina italoamericana, sono in realtà nate nella Roma dell'Ottocento?

A settant'anni suonati, dopo aver passato oltre un ventennio a raccogliere, e provare (!), le tante ricette regionali, Artusi pubblica "La Scienza in cucina e l'Arte di mangiar bene", destinato a diventare una vera e propria bibbia popolare. Spartiacque nella cultura gastronomica italiana, ha subito conquistato, con la sua prosa limpida e vivace e i gustosi aneddoti, un posto nei cuori, nelle biblioteche e nelle cucine dell’intero paese. Con questo titolo debutta la collana AudioCook a cura di Luisanna Messeri, talentuosa scrittrice e volto amato della cucina in tv. Ospite fisso alla Prova del Cuoco, dove sforna con vulcanica allegria piatti ispirati alla grande tradizione nostrana.

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

Love & Whiskey is the true story of Jack Daniel, Nearest Green, the man, and Uncle Nearest, the whiskey company Fawn Weaver founded to honor and amplify Green's legacy. But it’s not the whole story. A bonus chapter in the audiobook edition centers on Weaver's commitment to right the wrongs of history by cementing one man’s legacy for generations to come. It represents a living promise to give a family back the dream that was denied them in a place and time where dreams were not permitted for all.

It has been said that water is the essence of life. It's the element that keeps our body functioning properly so that we can keep on living, and the same is true with other living organisms on the planet. However, there are some exceptions to the rule. Growing up near the woods of Colorado with parents who hunt, I learned at a young age how removing moisture can make Food last longer and concentrate flavor.