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  Savannah Classic Seafood -...

  Janice Shay

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  “This mouthwatering collection is stuffed with satisfying Southern dishes that will keep any seafood lover coming back.” —Publishers Weekly (starred review)   From the sky, Savannah and the surrounding Low Country resemble an intricate silvery spiderweb of creeks, rivers, marshes, and streams that feed into the Atlantic Ocean. Twice daily, seven-foot tides sweep the intracoastal waterways, nourishing abundant oyster beds. It is a rich marine environment that yields a variety of fresh seafood, and Savannahians have been delighting in their coastal cuisine since the area was first settled in 1733.   In this delightful roundup of the city’s classic seafood dishes, gathered from restaurants throughout Savannah, author Janice Shay has divided the featured recipes into the “major food groups”—crab, oysters, fish, and shrimp, with a nod to a few popular “carpetbagger” scallop recipes. From a hearty serving of Tubby’s Boiled Shrimp to the complex flavors of Mrs. Wilkes’ Seafood Casserole, Shay presents recipes the city’s chefs have refined to perfection. They will delight any cook with their simplicity and freshness. Those unfamiliar with Savannah food will be surprised at the soups, stews, and chowders that define their culinary traditions as well as the constant competition among restaurants as to who serves the best crab cake. Dive in and enjoy food that the whole family will love!  “This book’s a good catch, y’all. My fear is that, after this book hits the shelves, everyone will be buying so much seafood, there won’t be enough left for me.” —Martha Giddens Nesbit, coauthor of Paula Deen Celebrates!  “A mouthwatering adventure into the best restaurants the city has to offer.” —Library Journal

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  Froth! - The Science of Beer

  Mark Denny

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  “A theoretical physicist’s exploration of the math and science behind the beer-brewing process. Packed with humor, history, and DIY enthusiasm.” —Seed Magazine 
   
  Best Beer Book in the United States of America, 2009 Gourmand World Cookbook Awards 
   
  Ever wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint? 
   
  Accomplished homebrewer and physicist Mark Denny has crafted a scientifically sound and witty investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own—including a scientific-yet-accessible account of the changes in appearance during each stage of the process—and looks at the fascinating physical phenomena contained within a pint of beer.  
   
  Along the way he defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis. 
   
  If you’ve ever been curious about how beer is made, why it froths so well, and what makes different types . . . well . . . different, then Froth! is for you. 
   
  “Froth! earns a solid ‘A’ for bringing science, brewing, and good writing together.” —Beerfestivals.org 
   
  “Books about beer tend to be either purely descriptive or wholly scientific. Rarely does a book combine the two, much less with genuine wit and charm. Froth! . . . is the exception. It is a great joy to read and contains a wealth of information for a wide audience . . . Highly recommended.” —Choice

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  The Nut Butter Cookbook - 100...

  Robin Robertson

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  Get ready to go nuts with 100 delicious vegan recipes that get extra richness, nutrition, and flavor from nut butter. Robin Robertson, author of the popular Quick-Fix Vegan, is back with more vegan culinary goodness! The Nut Butter Cookbook is filled with creative ways to enjoy the flavor and nutrition of butters made from cashews, almonds, peanuts, chestnuts, macadamias, and more. There are options for every meal of the day—all equally delectable whether the nut butter is store-bought or homemade.The Nut Butter Cookbook also features an informative foreword by Julieanna Hever, author of The Complete Idiot’s Guide to Plant-Based Nutrition, as well as nut-free, gluten-free, and soy-free options that make this book useful for everyone. Robin’s nut-buttery dishes include: Maple-Pecan Butter Waffles with Pecan Maple SyrupGinger Walnut SconesArtichoke-Walnut Butter BisqueGrilled Vegetables with Almond Romesco SauceSichuan Stir-Fry with Fiery Peanut SaucePineapple Coconut Cheesecake.This book was originally published as Nut Butter Universe by Vegan Heritage Press.

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  In Vino Duplicitas - The Rise...

  Peter Hellman

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  Few gain entry to the privileged world of ultrafine wines, where billionaires flock to exclusive auction houses to vie for the scarce surviving bottles from truly legendary years. But Rudy Kurniawan, an unknown twentysomething from Indonesia, was blessed with two gifts that opened doors: a virtuoso palate for wine tasting, and access to a seemingly limitless (if mysterious) supply of the world's most coveted wines.After bursting onto the scene in 2002, Kurniawan quickly became the leading purveyor of rare wines to the American elite. But in April 2008, his lots of Domaine Ponsot Clos Saint-Denis red burgundy—dating as far back as 1945—were abruptly pulled from auction. The problem? The winemaker was certain that this particular burgundy was first produced only in 1982.Journalist Peter Hellman was there, and he would closely investigate as a singular cast of characters—including a Kansas-born billionaire, a wine-loving young prosecutor, and a crusty FBI agent—worked to unravel the biggest con in wine history. Whether driven by the love of wine or of justice, all were asking the same question: Was the mild-mannered Kurniawan himself a dupe? Or had one young man—with little experience and few connections—ensnared the world's top winemakers, sellers, and drinkers in a web of deceit?

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  All the Wild Hungers - A Season...

  Karen Babine

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  A “lovely” memoir of caring for a mother with cancer, reflecting on our appetites for food and for life (Minneapolis Star Tribune). When her mother is diagnosed with a rare cancer, Karen Babine—cook, collector of vintage cast iron, and fiercely devoted daughter, sister, and aunt—can’t help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits to preparing her mother anything she will eat, a vegetarian diving into the unfamiliar world of bone broth and pot roast.   In this series of mini-essays, Babine ponders the intimate connections between food, family, and illness. As she notes that her sister’s unborn baby is the size of lemon while her mother’s tumor is the size of a cabbage, she reflects on what draws us toward food metaphors to describe disease. What is the power of language, of naming, in a medical culture where patients are too often made invisible? How do we seek meaning where none is to be found—and can we create it from scratch? And how, Babine asks as she bakes cookies with her small niece and nephew, does a family create its own food culture across generations?   Generous and bittersweet, All the Wild Hungers is an affecting chronicle of one family’s experience of illness and of a writer's culinary attempt to make sense of the inexplicable.   “[Babine] continues to navigate her way through extraordinary challenges with ordinary comforts, finding poetry in the everyday. Reading this quiet book should provide the sort of balm for those in similar circumstances that writing it must have for the author.”―Kirkus Reviews   “Profound…Anyone who has experienced a family member’s struggle with cancer will be stabbed by recognition throughout this book…In the end, the overriding hunger referred to in this lovely book’s title is the hunger for life.”―Minneapolis Star Tribune

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  Home-Cooked Vegan Comfort Food -...

  Celine Steen, Joni Marie Newman

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  Hearty, comforting meal recipes that will satisfy vegans, vegetarians and omnivores alike, perfect for entertaining family and friends.  
   
  Calling all insatiable appetites! To anyone who’s ever thought “a meal without meat is a terrible thing to eat,” we’ve got news for you: You’re about to sink your teeth into some of the best food you’ve ever eaten. Food that happens to be vegan but is so full of hearty flavor and taste that even your non-vegan guests—and family members—will be left wondering if they just ate a meatless meal or a Thanksgiving feast. Inside, you’ll be treated to a vast collection of more than 200 “secret weapon” recipes from authors Celine Steen and Joni Marie Newman, two plant-based pros who know what it takes to wow the socks off of anyone with straight-up great food. From Banana Split Waffles to Ultimate Patty Melts, they’ll show you (and your meat-loving guests) that eating vegan doesn’t mean sacrificing flavor, but rather enhancing it using the natural flavors found in fruits, vegetables, grains, spices, herbs, and more. 
   
  Recipes include: Baked Cinnamon Sugar Donut Holes, Hearty Breakfast Bowl, Chocolate Stout Chili, Sweet Potato Po’ Boys, Five-Cheese Baked Macaroni and Cheese, Crispy Burritos con Carne, Garlic Truffle Fries, Sun Dried Tomato, Garlic, and Basil Flatbread, Strawberry Cream Pretzel Pie, White Chocolate Almond Bars, Peanut Butter Rocky Road Pound Cakes 
   
  Whether you’re looking to impress or indulge—or both!—Home-Cooked Vegan Comfort Food is your ultimate source for mean and mouthwatering eats at every meal.

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