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|The World Atlas of Whisky: New Edition
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Author: Dave Broom
Brand: Mitchell Beazley
How does one unravel the complexities of whisky? How does one define the flavors and aromas that create the most deliciously teasing and satisfying of drinks? This essential guide to the water of life groups whiskies by style, allowing the reader to identify new whiskies to try from around the world. So, experiment with a new taste or relax with an old favorite and prepare to immerse yourself.
The World Atlas of Whisky includes detailed maps, samples single malts from Aberfeldy to Tormore, great blends from Bushmills to Yoichi and the best of the bourbons and ryes from Barton to Wild Turkey. It offers tasting notes on over 300 selected expressions. In-depth descriptions of all the key Scottish distilleries can be found here, while Ireland, Japan, the USA, Canada and the rest of the world are given exhaustive coverage.
|The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude
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Author: Tia Keenan
Brand: Tia Keenan
This book succeeds by matching some of the world's greatest cheeses with unexpected, seasonally inspired flavors and textures and presents a composed cheese plate as a fun, modern, and accessible option for delicious entertaining. Master delicious, sophisticated entertaining with acclaimed chef-fromager Tia Keenan’s foolproof pairings and quick recipes for elegant cheese plates and inspired accompaniments. A perfect gift for any host or cheese lover, The Art of the Cheese Plate offers clear directions and expert tips for perfect cheese plates and creative condiments. Composed plates showcase great European and American cheeses and bespoke accompaniments for every occasion. Full provenance information and tasting notes enable the reader to find or substitute the cheeses according to availability, season, and taste. Recipes are quick and simple, utilizing a few key techniques. Delight in each unexpected combination, including Bûcheron with Tandoori Cashews, L’Amuse Gouda Signature with Coffee-Hazelnut Crisps, Marcelli Formaggi Ricotta Pepperoncini with Basil and Preserved Lemon Pesto, and Jasper Hill Creamery Winnimere with Mosto Cotto Glazed Bacon.
- The Art of the Cheese Plate Pairings Recipes Style Attitude
|The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers
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Author: Claude Jolicoeur
All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.
To make the very best cider―whether for yourself, your family, and friends or for market―you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker’s Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders.
The New Cider Maker’s Handbook is divided into five parts containing:
- An accessible overview of the cider making process for beginners;
- Recommendations for selecting and growing cider-appropriate apples;
- Information on juice-extraction equipment and directions on how to build your own grater mill and cider press;
- A discussion of the most important components of apple juice and how these may influence the quality of the cider;
- An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.
This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.
A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a “no-compromise” approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP).
Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.
- Cider, Hard and Sweet: History, Traditions, and Making Your Own (Third Edition)
- The Everything Hard Cider Book: All you need to know about making hard cider at home
- Craft Cider Making
- Cider: Making, Using & Enjoying Sweet & Hard Cider, 3rd Edition
- World's Best Ciders: Taste, Tradition, and Terroir
- The Apple Grower: A Guide for the Organic Orchardist
- Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More
- Crooked Apple Hard Cider Making Starter Kit - 1 Gallon
- Apples of North America: Exceptional Varieties for Gardeners, Growers, and Cooks
- The Holistic Orchard: Tree Fruits and Berries the Biological Way
|By the Smoke and the Smell: My Search for the Rare and Sublime on the Spirits Trail
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Author: Thad Vogler
In By the Smoke & the Smell, spirits expert Thad Vogler takes readers around the world, celebrating the vivid characters who produce hand-made spirits like rum, scotch, cognac, and mezcal. From the mountains of Mexico and the forbidden distilleries of Havana, to the wilds of Scotland and the pastoral corners of France and beyond, this adventure will change how you think about your drink.
Thad Vogler, owner of San Francisco’s acclaimed Bar Agricole and Trou Normand, is one of the most important people in the beverage industry today. He’s a man on a mission to bring “grower spirits”—spirits with provenance, made in the traditional way by individuals rather than by mass conglomerates—to the public eye, before they disappear completely.
We care so much about the food we eat: how it is made, by whom, and where. Yet we are far less careful about the spirits we drink, often allowing the biggest brands with the most marketing dollars to control the narrative. In By the Smoke and the Smell, Vogler is here to set the record straight. This remarkable memoir is the first book to ask the tough questions about the booze industry: where our spirits come from, who makes them, and at what cost.
By the Smoke and the Smell is also a celebration of the people and places behind the most singular, life-changing spirits on earth. Vogler takes us to Normandy, where we drink calvados with lovable Vikings; to Cuba, a country where Vogler lived for a time, and that has so much more to offer than cigars, classic cars, and mojitos; to the jagged cliffs and crystal-clear lochs of Scotland; to Northern Ireland, Oaxaca, Armagnac, Cognac, Kentucky, and California. Alternately hilarious and heartfelt, Vogler’s memoir will open your eyes to the rich world of traditional, small-scale distilling—and in the process, it will completely change the way you think about and buy spirits.
|Meal Prep: The Essential Cookbook To Weight Loss, Clean Eating And Staying Healthy with Easy to Cook Recipes, Meal Prep Guide For Beginners
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Author: Gareth Jaiden
For Weight Loss, Clean Eating And Staying Healthy
Are you tired of coming home from work every single day and then having to cook? Do you feel like after the hassle of making a meal, you don’t have time for anything else? Meet Meal Prepping.
Explored in MEAL PREP:
✅ An introduction to Meal Prep
✅ How to have a healthy lifestyle
✅ How to cook fast and healthy
✅ Proper long-term food storage
✅ 5-week weight loss plan
✅ Breakfast Recipes
✅ Lunch Recipes
✅ Dinner Recipes
✅ Snack Recipes
✅ Smoothie Recipes
✅ And much more!
So, don’t delay it any longer. Take this opportunity and invest in this book now.
No Kindle device? No problem! Download the Kindle app to your device.
Available To Read On Your Computer, MAC, Smartphone, Kindle Reader, iPad, or Tablet!
Get your copy today!
👁 See you inside! 👁
- The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook, Prep, Grab, and Go
- 2: Meal Prep: The Complete Meal Prep Guide for Batch Cooking, Weight Loss and Clean Eating - Includes 60+ Low Carb Keto Recipes (Volume 2)
- Meal Prep: Fast and Easy Recipes for Weight Loss and Clean Eating
- Meal Prep: Cookbook & Guide: Over 100 Quick and Easy Recipes for Batch Cooking & Plan Ahead Meals (Weight Loss, Meal Prep, Meal Plan, Healthy Recipes)
- Meal Prep: The Ultimate Meal Prep Cookbook-60 Quick and Easy Low Carb Keto Recipes for Clean Eating & Weight Loss (Volume 1)
- Meal Prep: The Beginner’s Guide to Meal Prepping and Clean Eating with Easy to Cook Recipes for a Perfect Body
- Meal Prep Cookbook For Beginners: A Simple Meal Prep Guide With 100 Clean Eating Weight Loss Recipes - Healthy Make Ahead Meals For Batch Cooking
- The Clean Eating Slow Cooker: A Healthy Cookbook of Wholesome Meals that Prep Fast & Cook Slow
- Clean Eating Bowls: 100 Real Food Recipes for Eating Clean
- Clean Eating: 365 Days of Clean Eating Recipes (Clean Eating, Clean Eating Cookbook, Clean Eating Recipes, Clean Eating Diet, Healthy Recipes, For Living Wellness and Weigh loss, Eat Clean Diet Book
|From Vines to Wines, 5th Edition: The Complete Guide to Growing Grapes and Making Your Own Wine
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List price: $18.95
Author: Jeff Cox
Brand: Storey Publishing
From planting vines to savoring the finished product, Jeff Cox covers every aspect of growing flawless grapes and making extraordinary wine. Fully illustrated instructions show you how to choose and prepare a vineyard site; build trellising systems; select, plant, prune, and harvest the right grapes for your climate; press, ferment, and bottle wine; and judge wine for clarity, color, aroma, and taste. With information on making sparkling wines, ice wines, port-style wines, and more, this comprehensive guide is an essential resource for every winemaker.
|Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
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Author: Brad Thomas Parsons
Brand: Random House
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 bitters, 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.
Featured Recipes from Bitters
The Horse's Neck
Called "the great what-is-it of the Highball tribe" by David A. Embury in The Fine Art of Mixing Drinks, the Horse's Neck started as a nonalcoholic drink in the 1890s, but the addition of whiskey, bourbon, rye, brandy, scotch, or even gin brought a spirited kick to this refreshing highball. The drink, per Embury, "degenerated" into a nonalcoholic beverage once again during Prohibition. Bourbon and ginger ale is one of my favorite marriages of spirit and mixer, so that is recommended here.
The garnish is achieved by positioning one continuous spiral of zest from a whole lemon so that it is flapping over the glass's edge, invoking the silhouette of a horse's mane. Personally, the lemon corkscrew puts me in the mind of a pig's tail, but I suppose the Pig's Tail isn't as elegant a name as the Horse's Neck.
Makes 1 drink
- 1 lemon
- 2 ounces bourbon
- 3 dashes Angostura bitters
- Ginger ale
Carefully peel the zest from the lemon in one continuous spiral with a channel knife. Coil the zest around a barspoon or chopstick to encourage a bouncy spiral.
Place the lemon zest in the bottom of a chilled highball glass, hanging the end of the coiled garnish over the side of the glass. Fill the glass with ice.
Add the bourbon and bitters and top off with ginger ale.
The Autumn Sweater
We could slip away
Wouldn't that be better?
The bittersweet lyrics of "Autumn Sweater," from Yo La Tengo's 1997 album, I Can Hear the Heart Beating As One, serve as the source material for this melancholy change-of-season shoegazer. Serve it over a large block of ice, or over an ice sphere--even better to evoke a fat harvest moon hanging in the nighttime sky.
Made in Sicily since 1868, Averna is a syrupy, bitter herbal liqueur. It isn't overpowering, though, and is a great gateway amaro if you're interested in exploring potable bitters. Amaro Nonino is another mild Italian digestif whose caramel color and warm, spicy burnt orange notes round out the full fall flavors here. Wrap yourself in an Autumn Sweater and embrace what the season has in store for you.
Makes 1 drink
- 1 ounce rye
- 1/2 ounce Averna
- 1/2 ounce Amaro Nonino
- 1/2 ounce maple syrup
- 1 dash Urban Moonshine maple bitters
- 1 dash orange bitters
- Garnish: thick clove-studded strip of orange zest
Combine all the ingredients except the garnish in a mixing glass filled with ice and stir until chilled. Add a large sphere of ice to a chilled double old-fashioned and strain the drink into the glass.
For the garnish, use a paring knife to slice a thick strip of zest from an orange. Twist it over the drink to release the essential oils and rub along the rim of the glass. Stud the orange zest with two whole cloves and drape it over the ice sphere.
Is there anything more festive than hearing the soft pop of a cork coming out of a bottle of Champagne? That's an aural cue for celebration in my book, and while Champagne is wonderful on its own, adding a sugary, bitters-soaked kiss to the equation elevates the experience tenfold. Four to six dashes of bitters should do the trick, but you really want to soak the sugar cube, which, once the Champagne is introduced, will leave a fizzy stream of bitters pushing up through the glass.
Makes 1 drink
- 1 sugar cube
- 4 to 6 dashes Angostura or other aromatic bitters
- Chilled champagne
- Garnish: lemon twist
Place the sugar cube on the bottom of a champagne flute or coupe glass. Douse the sugar cube with the bitters and fill the glass with champagne. Garnish with the lemon twist.
|The Beer Bible
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List price: $19.95
Author: Jeff Alworth
Brand: Alworth, Jeff
Winner of a 2016 IACP Award
The ultimate reader- and drinker-friendly guide to the world’s ales and beers, and the book that approaches the subject in the same way beer lovers do—by style, just like a welcoming pub menu.
Divided into four major families—ales, lagers, wheat beers, and sour and wild ales—The Beer Bible covers everything a beer drinker wants to know about the hundreds of types of beers made, from bitters, sessions, and IPAs to weisses, wits, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, sub-styles, and tasting notes, and ending with a recommended list of the beers to know in each category. Infographic charts throughout make understanding the connection between styles and families immediately understandable.
The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page.
- Six informative chapters
- Learn more about brewing, drinking, and tasting beer
- Over 100 types of beer listed!
|What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
Lowest new price: $12.33
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List price: $35.00
Author: Andrew Dornenburg
Winner of the 2007 IACP Cookbook of the Year Award
Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits
Winner of the 2006 Georges Duboeuf Wine Book of the Year Award
Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine
Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.
- The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
- Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
- The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs
- Wine Folly: The Essential Guide to Wine
- The Food Lover's Guide to Wine
- The World Atlas of Wine, 7th Edition
- Kevin Zraly Windows on the World Complete Wine Course: Revised and Expanded Edition
- The Wine Bible
- The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World
- Culinary Artistry
|POK POK The Drinking Food of Thailand: A Cookbook
Lowest new price: $21.39
List price: $35.00
Author: Andy Ricker
A cookbook featuring the rich and varied drinking food of Thailand (and the drinks it's consumed with), with 50 recipes and travelogue-like essays, inspired by Whiskey Soda Lounge, Andy Ricker's Portland, Oregon, restaurant.
A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Just as America has salted peanuts, wings, and nachos, Thailand has its own roster of craveable snacks: spicy, salty, and/or sour, they are perfect accompaniments for a few drinks and the company of good friends. Accessible and detailed recipes like phat khii mao (drunkard's stir-fry), kai thawt (Thai-style fried chicken), and thua thawt samun phrai (fried peanuts with kaffir lime, garlic, and chiles) provide all the tools to create the food and the experience of Whiskey Soda Lounge at home.
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