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On her acclaimed blog, Wood and Spoon, Kate Wood shares her delicious recipes and stories of her family. Her faith is the basis of everything she does, and in this spiritual devotional, she combines some of her best recipes with stories and reflections, Bible verses and prayers, along with treasured family recipes to help women get in touch with themselves and their faith, and deepen their bonds with family, friends, and community.

Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food. Nearly 70 years earlier, there was Alice.

Joe Berkowitz loves cheese. Or at least he thought he did. After stumbling upon an artisanal tasting at an upscale cheese shop one Valentine’s Day, he realized he’d hardly even scratched the surface. These cheeses were like nothing he had ever tasted - a visceral drug-punch that reverberated deliciousness - and they were from America. He felt like he was being let in a great cosmic secret, and instantly he was in love.

When it opened a decade ago, the acclaimed Los Angeles speakeasy The Varnish - owned, designed, and managed by award-winning cocktail aficionado Eric Alperin - quickly became the stylish standard bearer for modern bars. Unvarnished is a candid, voice-driven, no-holds-barred look at the workings of a bar, and the foundation of The Varnish’s success: attention to hospitality and an abiding belief in the nobility of service.

The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they're the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Saveur magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become.

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.

From an early age, Grace Dent was hungry. As a little girl growing up in Currock, Carlisle, she yearned to be something bigger, to go somewhere better. Hungry traces Grace’s story from growing up eating beige food to becoming one of the much-loved voices on the British food scene. It’s also everyone’s story—from treats with your nan, to cheese and pineapple hedgehogs, to the exquisite joy of cheaply made apple crumble with custard.

Les pirates des Caraïbes avaient imaginé le Draque, l'ancêtre du Mojito, dès le 16e siècle. Et les marins anglais, aidés des Amérindiens, avaient inventé le Punch avant que la Marine anglaise songe elle-même au Gin Fizz et au Gin Tonic pour guérir ses troupes. Aux États-Unis, les bars clandestins, les speakeasies, qui ont proliféré à l'époque de la prohibition ont mis à la mode certaines mixtures, souvent pour camoufler le goût douteux de l'alcool frelaté qu'on y servait.

Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like a Local - Gothenburg by Christina De Paris offers the inside scoop on food in Gothenburg Sweden. Culinary tourism is an import aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist.

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local audiobook is for you. Eat Like a Local: Netherlands gives you the inside scoop on Netherlands food. In these sections, you will discover advice on having a unique edible experience. This audiobook will not tell you exact addresses or hours but instead will give you excitement and knowledge of food and drinks from a local that you may not find in other travel food guides.

This book will show you everything you ever wanted to know about beer from its history to how to find the perfect beer for any meal. It will introduce you to new beers and help you explore beers beyond the common big commercial light beers. With this guide you will become a beer expert and always know the perfect beer for any occasion. You will discover the best ways to store and serve beer so that you get a tasty refreshing beverage every time.

The distinctive beverage of the Western world, bourbon is Kentucky's illustrious gift to the world of spirits. Although the story of American whiskey is recorded in countless lively pages of our nation's history, the place of bourbon in the American cultural record has long awaited detailed and objective presentation. Not a recipe audiobook or a barman's guide, but a fascinating and informative contribution to Americana, The Social History of Bourbon reflects an aspect of our national cultural identity that many have long suppressed or overlooked.

Are you tired of eating the same poorly cooked meals over and over again? If you are interested in this audiobook, you’re probably someone who is tired of eating the same thing over and over again and never having it taste very good. In this audiobook, I’ll introduce you to the concepts behind Sous Vide cooking and what makes it so successful. I’ll walk you through the history and then tips and tricks to help you start implementing Sous Vide cooking in your own life.

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.

Today, a new movement is under way, bringing Christians of every denomination, age, race, and sexual orientation together around dinner tables. Men and women nervous about stepping through church doors are finding God in new ways as they eat together. Kendall Vanderslice shares stories of churches worshiping around the table, introducing listeners to the rising contemporary dinner-church movement. We Will Feast provides vision and inspiration to listeners longing to experience community in a real, physical way.

April 14, 1912. It was an unforgettable night. In the last hours before the Titanic struck the iceberg, passengers in all classes were enjoying unprecedented luxuries. Innovations in food, drink, and décor made this voyage the apogee of Edwardian elegance. Veronica Hinke’s painstaking research and deft touch bring the Titanic’s tragic but eternally glamorous maiden voyage back to life. In addition to stirring accounts of individual tragedy and survival, The Last Night on the Titanic offers tried-and-true recipes, newly invented styles, and classic cocktails.

Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "bound to the fire" as they lived and worked in the sweltering, and often fetid, conditions of plantation house kitchens.

Long before the advent of conventional farming methods - which have focused on constant growth, human intervention, and genetic homogeneity - the apple had already grown to become the ubiquitous all-American symbol it is today. Known for their hardiness, ability to adapt to new environments, natural diversity, and plentiful bounty, wildly grown apples were once known as “America’s fruit” throughout the trading world.

Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners.

Charles E. Hires and the Drink That Wowed a Nation chronicles the humble origin and meteoric business success of this extraordinary entrepreneur. Author Bill Double uses published interviews, correspondence, newspaper reports, magazine articles, financial data, and a small family archive to tell this story of native ingenuity. Here, the rough-hewn capitalism of the gilded age, the evolution of the neighborhood drugstore, the rise of advertising in creating mass markets, and the emerging temperance movement all come together in a biography that fizzes with entrepreneurial spirit.