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  Atlanta Beer - A Heady History...

  Ron Smith, Mary O. Boyle

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  “Delve[s] into a colorful past . . . Stories of early taverns and saloons, religious zeal, prohibition and the roots of the current craft beer boom.” —Atlanta Journal Constitution   Atlanta is a unique southern city known for its vast diversity and fast-paced lifestyle. Rarely is it associated with a rich beer and brewing culture, but not for a lack of one. From Atlanta’s first brewery in the 1850s to the city’s Saloon Row and the parched days of local and national Prohibition, the earliest days of Atlanta’s beer history are laced with scandal and excitement. Follow the journey of beer through Atlanta’s development, starting with colonial Georgia and the budding wilderness settlement of Terminus and eventually evolving into the ever-growing metropolis known as Atlanta. Authors Ron Smith and Mary Boyle celebrate the resurgence of craft beer in a town that once burned to the ground. As Atlanta rose from the ashes of the Civil War, so also has artisanal beer made a comeback in this enigmatic but resilient city.  “The brewery sections draw attention to some long-neglected businesses . . . But the chapter on Prohibition may be the most fascinating part of the book.” —American Breweriana Journal  “A fascinating read for any craft beer lover in the Southeast. The book features chapters on frontier taverns of the area, Atlanta’s first beer boom, stories of early breweries of the city, the brewpub trend and the rise of current breweries located in Georgia’s capital.” —Owen Ogletree’s Brewtopia Brewsletter

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  A Loving Table - Creating...

  Kimberly Schlegel Whitman,...

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  Thirty style-setting women pay tribute to how their mothers and grandmothers have influenced their own styles of entertaining at home. Whether they proudly incorporate dishes passed down from a grandmother’s collection or follow a mother’s lessons for making guests feel comfortable, it is clear that family role models have had a strong influence.

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  Eating for Ireland

  Tom Doorley

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  Eating for Irelandby Tom Doorley is a nostalgic exploration of iconic Irish (and international) food brands and food culture. Taking a look at how we eat and how we used to eat throughout the years,Eating for Irelandis a must-read, and an ideal Christmas present, for any food-lover and for anyone who has an interest in the food culture of Ireland.Why is lemonade red? How do they get the figs in Jacob's Fig Rolls? And why do some people like Marmite? These and other mysteries are tackled inEating for Ireland, a collection of short pieces on the weird and wonderful world of food in Ireland. From much-loved sweet treats like Arctic Rolls, Bird's Custard and the '99' to the enduring attractions of bacon and cabbage, processed cheese and Sunday brunch, and from the lamentable state of the country's sausages and rashers to the joys of a proper picnic, there is plenty here to enjoy.What's the right way to make spaghetti Bolognese? And is fast food an acceptable guilty pleasure or just plain wrong? InEating for Ireland, Tom Doorley gets stuck into all these subjects and more - in his inimitable light-hearted yet authoritative style.

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  Baking 9-1-1

  Sarah Phillips

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  Baking is a science. But who wants to spend hours in the kitchen experimenting? Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them.The perfect companion to every baker's cookbook collection, this nuts and bolts guide to baking is the only one-stop turn-to source for bakers—novice and experienced alike—providing all the simple tips for achieving flaky crusts, chewy cookies, moist cakes and more, every time.

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  Milk - A Local and Global History

  Deborah Valenze

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  The illuminating history of milk, from ancient myth to modern grocery store.How did an animal product that spoils easily, carries disease, and causes digestive trouble for many of its consumers become a near-universal symbol of modern nutrition? In the first cultural history of milk, historian Deborah Valenze traces the rituals and beliefs that have governed milk production and consumption since its use in the earliest societies.Covering the long span of human history, Milk reveals how developments in technology, public health, and nutritional science made this once-rare elixir a modern-day staple. The book looks at the religious meanings of milk, along with its association with pastoral life, which made it an object of mystery and suspicion during medieval times and the Renaissance. As early modern societies refined agricultural techniques, cow's milk became crucial to improving diets and economies, launching milk production and consumption into a more modern phase. Yet as business and science transformed the product in the nineteenth and twentieth centuries, commercial milk became not only a common and widely available commodity but also a source of uncertainty when used in place of human breast milk for infant feeding. Valenze also examines the dairy culture of the developing world, looking at the example of India, currently the world's largest milk producer.Ultimately, milk’s surprising history teaches us how to think about our relationship to food in the present, as well as in the past. It reveals that although milk is a product of nature, it has always been an artifact of culture.

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  The Beginners Guide to Growing...

  Elia Friedenthal

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  How do you grow organic mushrooms at home? 
  Is it cheaper to grow your own mushrooms? 
  How do you grow healthy mushrooms? 
  THE PROCESS OF GROWING MUSHROOMS IS VERY DIFFERENT THAN GROWING OTHER VEGGIES AND FRUITS. 
  Other vegetables and fruits require a lot of sunlight but mushrooms are totally opposite. If they get light, they will die and if other plants do not get light they cannot grow. The darkroom is the number one priority for growing mushrooms. 
  Growing mushrooms is a very simple and easy process. 
  Bodies of mushrooms require a very limited number of conditions or factors to grow in a better size. If you fail to provide these conditions, mushrooms will not grow. Fortunately, giving mushrooms these conditions is not that hard. In this BOOK, we will talk about all the required conditions to grow mushrooms and much more. 
  In this GUIDE you’ll learn:MUSHROOMS: BENEFICIAL PROPERTIES AND TIPS FOR SAFE CONSUMPTIONHOW TO GROW MUSHROOMS AT HOMEREPRODUCTION OF MUSHROOMSThe Hyphae and the MyceliumThe Carpophore Body  The Spores of the FungusPrimary and Secondary MyceliumAscomycetes and Basidiomycetes fungiHymeniumAscus and BasidiaPORCINOCHAMPIGNONOYSTER, MUMPS, CHILBLAINS  COCKEREL, CHANTERELLE OR FINFERLOGOOD EGGMEDICINAL MUSHROOMSDEADLY POISONOUS MUSHROOMSHALLUCINOGENIC MUSHROOMS - PSILOCYBIN, MAGIC MUSHROOMSGROWING MUSHROOMS IN BOXES IS SIMPLE, EVEN FOR THE LESS EXPERIENCEDHow to grow mushrooms with wooden logsHow to grow mushrooms with toilet paperHow to grow mushrooms at home: other home kits and original systemsand much more!!

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