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  Fat of the Land - Adventures of...

  Langdon Cook

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  Foraging is not just a throwback to our hunter-gatherer past; it's a way to reconnect with the landscape. And Langdon Cook is not just your typical grocery cart-toting dad. For him, gourmet delicacies abound, free for the taking if we just open our eyes. As a result, he finds himself free-diving in icy Puget Sound in hopes of spearing a snaggletooth lingcod, armed with nothing more than a "Hawaiian sling." He bushwhacks through rugged mountain forests in search of edible mushrooms. He strings up a fly rod to chase after sea-run trout. He even pulls on the gardening gloves to collect stinging nettles. In wry, detailed prose, he traces his journey from wrangler of pre-packaged calories to connoisseur of coveted wild edibles. Structured around the seasons of the year, each chapter focuses on a specific food type and concludes with a recipe featuring the author's hard-won bounty, a savory stop to each adventure-filled morsel.

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  The Smoothie Diet

  Yara Anthony

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  The Smoothie Diet: The Ultimate Guide to Green Smoothies Diet. Learn More How to Get Healthy With the Help of Green SmoothiesA green smoothie is a blend of various fruits and green vegetables like watermelon, lemon, spinach, cucumbers, and celery. The fundamental idea behind this is to provide all the health benefits at one go. Green smoothie has great taste and includes all the nutrients of delicious fruits and leafy vegetables.In this audiobook, you will learn everything about green smoothies, their health benefits, how to prepare one and different recipes you can try. You will also discover how to incorporate green smoothies in your daily diet.This audiobook will cover the following topics:- What are Green Smoothies?- Why Green Smoothies is a better choice than other Smoothies- What is the Nutritional Content of Green Smoothies?- Health Benefits of Green Smoothies- Green Smoothies- An effective way to reduce your weight- How to prepare delicious Green Smoothies?- Special Recipes for preparing Green Smoothies- Types of Green Smoothies- How to Make Green Smoothie Tastes Good?- And many more!The green smoothies are very helpful for those individuals who don’t take the recommended amount of nutrients in their daily diet.If you want to learn more, scroll up and click “add to cart” now!

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  Judgment of Paris - California...

  George M. Taber

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  The Smithsonian's National Museum of American History houses, amid its illustrious artifacts, two bottles of wine: a 1973 Stag's Leap Wine Cellars Cabernet Sauvignon and a 1973 Chateau Montelena Chardonnay. These are the wines that won at the now-famous Paris Tasting in 1976, where a panel of top French wine experts compared some of France's most famous wines with a new generation of California wines. Little did they know the wine industry would be completely transformed as a result, sparking a golden age for viticulture that extends beyond France's hallowed borders to Australia, Chile, South Africa, New Zealand, and across the globe.Then Paris correspondent for Time magazine, George M. Taber recounts this seminal contest and its far-reaching effects, focusing on the three gifted unknowns behind the winning wines: a college lecturer, a real estate lawyer, and a Yugoslavian immigrant. At a time when California was best known for cheap jug wine, these pioneers used radical new techniques alongside time-honored winemaking traditions to craft premium American wines that could stand up to France's finest.With unique access to the main players and a contagious passion for his subject, Taber renders this historic event and its tremendous aftershocks in captivating prose, bringing to life an eclectic cast and magnificent settings. For lovers of wine and anyone who enjoys a story of the entrepreneurial spirit of the new world conquering the old, this is an illuminating and deeply satisfying tale.

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  Culinary Reactions - The...

  Simon Quellen Field

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  When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce fall for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers the same way again.

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  Cake Wrecks - When Professional...

  Jen Yates

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  New York Times Bestseller: Stories and photos of confectionary calamities that “will have you laughing so hard you’ll forget to eat” (The Washington Post). 
   
  Have your cake and laugh at it, too, with the sweet treat known as Cake Wrecks: When Professional Cakes Go Hilariously Wrong. From the creator of the award-winning blog, here are the worst cakes ever, including the ugly, the silly, the downright creepy, the unintentionally sad or suggestive, and the just plain funny. With witty commentary and behind-the-scenes tidbits, Cake Wrecks will ensure that you never look at a cake the same way again. 
   
  Jen Yates’ CakeWrecks site was a winner of a Blogger’s Choice Award for Best Humor Blog, among other honors, and for this inspired and sidesplitting collection, she gathered extensive never-before-seen material to create “a hilarious winner” (The Oregonian). 
   
  “I haven’t laughed so hard in ages.” —Mary Alice, from the Food Network’s Ace of Cakes 
   
  “Think of them as epic fails, with frosting.” —TheNew York Times

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  Rich Table - A Cookbook for...

  Sarah Rich, Evan Rich, Carolyn...

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  James Beard Award Finalist: Recipes from the Michelin-starred San Francisco restaurant—and the chef-owners’ own home kitchen.   From Sarah and Evan Rich, chef-proprietors of Michelin-starred Rich Table—one of San Francisco’s most coveted reservations—this debut cookbook offers recipes from the restaurant as well as the meals the Riches cook for friends and family at home. Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving the pair’s hometown influences (New Jersey and Louisiana) and a bevy of global influences along the way.   Full-color photographs capture the rustic elegance of the food and the restaurant, while eighty-five meticulously tested recipes span salads, vegetables, meat and fish, sweets, drinks, and the pasta dishes that send diners into raptures. This is inspired, innovative cooking for those who want to set a rich table at home.

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