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The Amazing Make-Ahead Baby Food Book: Make 3 Months of Homemade Purees in 3 Hours [A Cookbook]
by Lisa BarrangouYou can prepare three months' worth of healthy, homemade baby food in just three one-hour blocks of time! Perfect for busy parents, Dr. Lisa Barrangou's innovative plan features instructions for preparing, freezing, and effortlessly combining puree "building blocks" into quick, tasty meals. With fun combinations like Peachy Strawberry Salad, Coconutty Mango Lassi, Plum-Gingered Brocco-Quinoa, and Purple Papaya Flax Yogurt, The Amazing Make-Ahead Baby Food Book will help your baby cultivate an adventurous palate while providing a rainbow of nutrients.From the Hardcover edition.
Amazing Malaysian: Recipes for Vibrant Malaysian Home-Cooking
by Norman MusaMalaysian food is incredible. Think vibrant, healthy dishes with dazzling flavours and textures. With over 100 recipes - using ingredients that you can find in any supermarket - this is the ultimate guide to cooking Malaysian food at home. Try an authentic satay, an aromatic curry, a laksa, or simply the perfect fluffy coconut rice.
Amazing (Mostly) Edible Science: A Family Guide to Fun Experiments in the Kitchen
by Andrew SchlossTeaching your kids science just got better--and tastier!With the awe-inspiring and accessible recipes and projects in Amazing (Mostly) Edible Science, uniting science and cooking has never been easier.Introduce your children to the wonders of science by creating projects and experiments in your very own kitchen. Entertaining to make and spectacular to behold, not only will your child learn important scientific principles about the chemistry of cooking, but they can even enjoy the delicious final product. Almost everything made in this book is edible. Learn and appreciate projects like classic exploding volcano cakes, glow-in-the-dark Jell-O, singing cakes, and bouncy eggs. Food expert Andrew Schloss provides you and your kids with practical and humorous projects that include step by step instructions, illustrated with fun full-color photos sure to appeal to kids of all ages.* All recipes/projects in this book are non-toxic and safe for consumption; some just to taste (slime, ectoplasm) and many you will love, such as molten chocolate cupcakes, disappearing peppermint pillows, and amber maple syrup crystals! Each project contains a "How did that happen?" section which explains the science behind the fun. Amazing (Mostly) Edible Science is an AAAS/Subaru SB&F Prize for Excellence in Science Books Finalist. The AAAS/Subaru SB&F Prize for Excellence in Science Books celebrates outstanding science writing and illustration for children and young adults.
The Amazing Potato: A Story in Which the Incas, Conquistadors, Marie Antoinette, Thomas Jefferson, Wars, Famines, Immigrants, and French Fries All Play a Part
by Milton MeltzerIntroduces the history, effects, and current uses of the potato in the world marketplace.
Amazing Recipe Makeovers: 200 Classic Dishes at 1/2 the Fat, Calories, Salt, or Sugar
by The Editors of Cooking LightCooking Light's best recipes for healthier versions of your favorite foods!In Amazing Recipe Makeovers, the experts at Cooking Light start with deliciously decadent dishes, then reduce the calories, sodium, fat, or sugar by half. Discover 200 tested-and-perfected recipes, including:Radically Revamped Comfort Foods - Biscuit-Topped Chicken Potpie, All-American Meatloaf, breakfast and dinner casseroles, plus a standout Macaroni and Cheese recipe with three cheeses for flavor, fat-free Greek yogurt for creaminess, and panko for some crunch.Takeout Favorites - easy homemade Pad Thai, pan-seared Chimichangas, and freezer-friendly Pork and Shitake Pot Stickers to keep on hand for busy nights.Classics Takeover - one-pot Pasta Alla Carbonara, better-for-you Spinach-Bacon Quiche, French Onion Soup with a fraction of the sodium, and a fresh mozzarella-topped Eggplant Parmesan with less than 350 calories and 9g of saturated fat per serving.Less-Loaded Party Starters - baked chips, diet-smart dips including Grilled Vegetable Guacamole, and low-calorie cocktails for a crowd.Succulent Side Dishes - seasonal flavors such as Lemony Roasted Cauliflower with Breadcrumbs alongside family favorites like Twice-Baked Potatoes and Stovetop Creamed Spinach (only 25 calories per serving!).Dreamy Desserts - Gluten-Free Tiramisu, fresh Blueberry Cobbler, and irresistible 250-calorie Chocolate Molten Lava Cakes.You'll also find complete nutritional information for each recipe, full-color photographs, and Cooking Light's time-tested tips and tricks for slimming down every meal, so you can enjoy the food you love to eat - and feel good doing so!
The Amazing World of Rice: with 150 Recipes for Pilafs, Paellas, Puddings, and More
by Marie SimmonsToday's market shelves are lined with unique varieties of rice from all over the world. Join noted cookbook author and Bon Appétit columnist Marie Simmons on a journey through the amazing world of rice -- from learning how to select the right type of rice for every dish to the best ways to prepare each kind.
Ambient Mass Spectroscopy Techniques in Food and the Environment (Food Analysis & Properties)
by Leo M.L. Nollet Basil K. MunjanjaAmbient mass spectrometry—that is the use of mass spec but in the atmospheric environment—has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the benefits and pitfalls of ambient mass spectrometry, as well as the latest developments of the technique, in the analysis of food and environmental parameters. It describes methods that enable the detection of surface materials like waxes, alkaloids, flavors, or pesticides by plainly exposing the corresponding items to the ionization region of the interface, without harm to samples. Features: Explains the theoretical aspects of ambient mass spectrometry Describes how to use ambient MS techniques for food safety, authenticity, and traceability screening Lists the benefits of ambient MS in analysis of food and environmental parameters Covers recent developments of ambient MS in analysis of food and environmental parameters The specialized work provides insight to professionals practicing in food and the environment, including food scientists, food engineers, food biotechnologists, chemical engineers, and those working in research labs, universities, and government regulatory agencies.
Ambitious Brew: The Story of American Beer
by Maureen OgleFrom the Book Jacket: In this first-ever history of American beer, Maureen Ogle tells its epic story, from the German immigrants who invented it to the upstart microbrewers who revived it. Beer might seem as American as baseball, but that has not always been true: Rum and whiskey were the drinks of choice in the 1830s, with only a few breweries making heavy, yeasty English ale. When a wave of Germans arrived in the middle of the nineteenth century, they promptly set about re-creating the pleasures of the biergartens they had left behind. Just fifty years later, the American-style lager beer that they invented was the nation's most popular beverage-and brewing was the nation's fifth-largest industry, ruled by fabulously wealthy titans Frederick Pabst and Adolphus Busch. But anti-German sentiments aroused by World War I inflamed an already aggressive anti-drink campaign (one activist even declared that "the worst of all our German enemies are Pabst, Schlitz, Blatz, and Miller"), and Prohibition ended brewing's first golden age. In the wake of its repeal, brewers replaced flavor with innovations like marketing and lite beer, setting the stage for a generation of microbrewers whose ambitions reshaped the drink. With panoramic scope and sweep, Maureen Ogle creates a portrait of the innovators and entrepreneurs behind our familiar brews and restores an essential piece of our American story. MAUREEN OGLE is a historian and the author of two previous books, All the Modern Conveniences and Key West. She lives in Ames, Iowa, a town of fifty thousand whose only stand-alone liquor store stocks nearly six hundred different beers.
The Ambitious Kitchen Cookbook: 125 Ridiculously Good for You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
by Monique VolzThe recipe queen, social media star, and beloved blogger behind the popular recipe website AmbitiousKitchen presents over 125 nutrient-dense, flavor-packed recipes for every meal of the day. &“Monique effortlessly combines creativity with approachability, ensuring each dish is a success. This book is an instant classic for me!&”—Alex Snodgrass, New York Times bestselling author and creator of The Defined DishMillions of readers know Monique Volz&’s website, Ambitious Kitchen, as a go-to resource for inventive, flavorful recipes that are full of nutrition, comfort, and personality. Now, in her debut cookbook, Monique wants others to find their own Ambitious Kitchen and discover their own version of health, bold flavors, and above all, the unique happiness that food can bring to your life. Whether you&’re looking for a show-stopping dish to bring to a gathering, a new home-cooked tradition, or a nourishing meal everyone will love, The Ambitious Kitchen Cookbook has the answers. Monique joyfully showcases a balanced approach to health, with comforting, vibrant dishes that are amped up with extra vegetables, protein, and fiber. Wake up and sip on a Glowing Skin Vitamin A Smoothie or bake The Best Cinnamon Rolls You&’ll Ever Eat for someone you love. Enjoy nutritious lunches such as Buffalo Chicken Chop Chop Salad or Roasty Toasty Tomato Soup with Herbed Grilled Cheese Naan. Family dinner might look like It&’s a Sheet Pan Honey Mustard Chicken, Sweet Potato & Bacon Situation or Pepperoni Pizza Baked Orzo with Basil and Quick Hot Honey on a busy night, or Everyone&’s Favorite Baked Chicken Tacos or Marry Me Ropa Vieja for a crowd. And let&’s not forget show-stopping desserts like Tahini Pumpkin Cake with Brown Butter Cream Cheese Frosting and outrageously good Double Strawberry Oatmeal Cream Pies (Little Debras).Most recipes include &“Make It Your Way&” and &“Make It Nutrient Dense&” tips to customize food to your tastes. And as an added bonus, most can be made gluten-free, dairy-free, or vegan, allowing readers to tailor recipes to their own version of health.As you turn the pages, you&’ll find yourself a guest at Monique&’s table, enjoying playful, comforting recipes that will impress everyone (including yourself!).
Amboy: Recipes from the Filipino-American Dream
by Alvin Cailan Alexandra CuerdoFilipino recipes from the the creator of the legendary Eggslut in LA, host of the hit online series The Burger Show, and the most prominent Filipino chef in the US. Alvin Cailan has risen to become arguably the most high-profile chef in America's Filipino food movement. He took the food scene by storm when he opened the now-legendary Eggslut in Los Angeles, a foodie cult favorite specializing in affordable but sophisticated egg sandwiches. Alvin also hosts the popular The Burger Show on First We Feast's YouTube channel, with many episodes exceeding 1 million views and guests such as Seth Rogen and Padma Lakshmi. Alvin's story of success, however, is an unlikely one. He emerged from his youth spent as part of an immigrant family in East LA feeling like he wasn't Filipino enough to be Filipino and not American enough to be an American, thus amboy, the term for a Filipino raised in America. He had to first overcome cultural traditions and family expectations to find his own path to success, and this unique cookbook tells that story through his recipes.
Amelia Bedelia Bakes Off (I Can Read! #26)
by Herman ParishWhen Amelia Bedelia gets involved with the school bake sale, it's a recipe for hilarious disaster, in this 24th entry of the bestselling series. Picture descriptions present.
Amelia Bedelia Takes the Cake (I Can Read Level 1)
by Herman ParishLearn to read with young Amelia Bedelia! Amelia Bedelia has been loved by readers for more than fifty years, and it turns out that her childhood is full of silly mix-ups, too! The star of the best-selling picture book series now has her own Level 1 I Can Read series that will keep newly independent readers laughing, reading, and expanding their vocabularies. In this sweet story, Amelia Bedelia and her friends organize a bake sale at school and learn the importance of giving back.Amelia Bedelia and her friends are hosting a bake sale. All the proceeds from the sale will go to their school library. But Amelia Bedelia doesn’t understand why she should take the cake. She’d much rather eat it! Amelia Bedelia and her friends learn about the basic concepts of brownies, business, and the importance of giving back, in this Level 1 I Can Read full of friendship, community, and yummy desserts!
The Amen Solution: The Brain Healthy Way to Lose Weight and Keep It Off
by Daniel G. AmenA breakthrough, easy-to-follow brain-based program to lose weight and keep it off--for the rest of your life--from the bestselling author of Change Your Brain, Change Your Body, Magnificent Mind at Any Age, and Change Your Brain, Change Your Life Have you tried diet after diet without success? Want to know the two major secrets why most diets don't work?The #1 secret is that most weight problems occur between your ears, not in your stomach. If you want a better body the first place to always start is by having a better brain. Secret #2 is that there isn't just one brain pattern associated with being overweight; there are at least five patterns. Giving everyone the same diet plan will make some people better, and a lot of people worse. Finding the right plan for your individual brain type is the key to lasting weight loss.In The Amen Solution bestselling author and brain expert Dr. Daniel Amen shares his one-of-a-kind brain-based program that helps you lose weight, improve your memory, and boost your mood at the same time. This is the same program offered at the world-renowned Amen Clinics that has already helped thousands of people lose the love handles and muffin tops. Based on the most up-to-date research, Dr. Amen shows you how to * Determine your individual brain type so you can find the plan that will work for you* Say goodbye to emotional overeating to shed pounds* Curb your cravings and boost willpower* Improve your brainpower, memory, and mood* Make small lifestyle changes that have a huge impact on weight loss* Prepare easy, delicious brain-healthy meals Packed with insight, motivation, and everything you need to get started right away, The Amen Solution will help you lose unwanted weight and teach you the strategies to keep it off for a lifetime.From the Hardcover edition.
America--Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers
by Mario Batali Jim WebsterBestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes.AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local FarmersMario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.
America: The Great Cookbook
by Joe YonanA diverse collection of home cooking recipes from America&’s top chefs, including David Chang, Rick Bayless, Nathalie Dupree, and many more. The James Beard Award-winning Food & Dining editor of The Washington Post, Joe Yonan asked a hundred of America&’s best chefs, artisan producers, and food personalities a personal question: What do you love to cook for the people that you love? Their answers comprise this unique cookbook—the ultimate celebration of contemporary American cuisine in all its glorious diversity. From well-known chefs and TV personalities like Buddy Valastro and Carla Hall to culinary revolutionaries such as Michael Voltaggio and Dan Barber, these great American culinary heroes share their most treasured home recipes. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights the very best of American food.
America I AM Pass It Down Cookbook: Over 130 Soul-filled Recipes
by Jeff HendersonThe smells in the kitchen, the unforgettable flavors-these powerful memories of food, family, and tradition are intertwined and have traveled down from generations past to help make us the people we are today. Now, Tavis Smiley's America I AM exhibit has joined forces with Chef Jeff Henderson and Ramin Ganeshram to create the America I AM Pass It Down Cookbook. This special keepsake preserves African Americans' collective food history through touching essays, celebratory menus, and over 130 soul-filled and soul-inspired recipes. There's something for everyone-from traditional southern cooking like Apryle's Seafood Gumbo, Craig Robinson's Mom's Buttermilk Fried Chicken, and Russel Honoré's Barbecued Boston Pork Butt, to healthy new millennium twists, including the Duo Dishes' Honey Dijon Spiced Pecan Coleslaw, Ron Johnson's Crunchy Collards, and Scott Alves Barton's Fragrant Jerk Chicken. Irresistible desserts like Mama Mabel's Apple Dumplings and Saporous Strawberry Cheesecake, and beverages like Very Exciting Fruit Punch and Tom Bullock's classic Lemonade Apollinaris are sure to delight. As you read this book, you'll discover the voices of real cooks and their triumphs in the kitchen, and the ways in which African Americans have impacted the way the whole nation eats. You'll learn healthy cooking variations filled with heart and soul, and how to make cooking with kids fun. There's even a section for you to add your own family recipes and "pass it down" to the next generation. It's time to turn the pages and join us at the table. After all, our shared experience is the greatest feast of all. Be the first to review this product! EBOOK EDITIONS Amazon Kindle Store iTunes iBookstore Share this product with friends
America the Edible: A Hungry History, from Sea to Dining Sea
by Adam RichmanGet ready to devour America. Adam Richman, the exuberant host of Travel Channel's Man v. Food and Man v. Food Nation, has made it his business to root out unique dining experiences from coast to coast. Now, he zeroes in on some of his top-favorite cities—from Portland, Maine, to Savannah, Georgia—to share his uproariously entertaining food travel stories, top finds, and some invaluable (and hilarious) cautionary tales. America the Edible also tells the story behind the menu, revealing the little-known reason why San Francisco's sourdough bread couldn't exist without San Francisco's fog; why Cleveland just might have some of the country's best Asian cuisine; and how to eat like a native on the Hawaiian island of Oahu. Unflaggingly funny, curious, and, of course, hungry, Richman captures the spectacular melting pot of American cuisine as only a true foodie and insatiable storyteller can.
American Advertising Cookbooks: How Corporations Taught Us To Love Bananas, Spam, And Jell-o
by Christina WardAmerican Advertising Cookbooks: How Corporations Taught Us to Love Spam, Bananas, and Jell-O is a deeply researched and entertaining survey of twentieth century American food. Connecting cultural, social, and geopolitical aspects, author Christina Ward (Preservation: The Art & Science of Canning , Fermentation, and Dehydration, Process 2017) uses her expertise to tell the fascinating and often infuriating story of American culinary culture. Readers will learn of the role bananas played in the Iran-Contra scandal, how Sigmund Freud's nephew decided Carmen Miranda would wear fruit on her head, and how Puritans built an empire on pineapples. American food history is rife with crackpots, do-gooders, con men, and scientists all trying to build a better America-while some were getting rich in the process. Loaded with full-color images, Ward pulls recipes and images from her vast collection of cookbooks and a wide swath of historical advertisements to show the influence of corporations on our food trends. Though easy to mock, once you learn the true history, you will never look at Jell-O the same way again! American Advertising Cookbooks, How Corporations Taught Us To Love Bananas, Spam, and Jell&ndashO features full-color images and essays uncovering the origins of popular foods.
American Barbecue Sauces: Marinades, Rubs, and More from the South and Beyond
by Greg MrvichKick up your cookout this summer with barbecue sauces, marinades, and more from across the country.Every barbecue master knows—the secret's in the sauce. American Barbecue Sauces is packed with savory recipes for bastes, glazes, mops, wet and dry rubs, marinades, condiments—and of course, sauces—from all over the United States. Make grilling season even livelier with the savory BBQ recipes this book has to offer!From Central Texas to Chicago, and Memphis to the Southwest and beyond, get to know America's barbecue belt with these explosively flavorful sauces and seasonings. Complete with classic favorites, creative concoctions, and a list of online resources that offer even more mouthwatering recipes, this book has everything you need to take your taste buds on a delicious road trip across the country. With this book, summer family fun at BBQ nights is guaranteed with a variety of sauces and marinades from all over the United States.Barbecue basics—Discover details about American barbecue, including the big four BBQ regions, the five mother sauces, lesser-known BBQ styles, and more.Marinades, mops, and more—Explore other ways to turn grilling into your ultimate summer hobby, with recipes like Cowboy Coffee Beef Rub, Basic Poultry Brine, and Old-Fashioned Glaze.Essential equipment—Convenient lists for stocking your kitchen include pantry items, necessary tools like basting brushes, and nice-to-haves like disposable gloves.Make your cookout really cook with tasty barbecue sauce recipes from the heart of America. Let's get cooking!
The American Beach Cookbook
by Marsha Dean PheltsFrom its founding in 1935 to the present, trips to American Beach have meant good times, good friends, and great food. Located on Amelia Island in northeast Florida and established by the Pension Bureau of the Afro-American Life Insurance Company, American Beach today is listed on the National Register of Historic Places. It remains a beloved vacation destination as well as a year-round home for many African Americans. For The American Beach Cookbook, Marsha Dean Phelts has collected nearly 300 recipes passed down through generations. Over the years, many influences have found their way into the dishes and are represented here by everything from pig's feet to sweet potato pone and from smothered shrimp to bourbon slushes. Mouths will water at such treats as fried cheese grits, she-crab soup, seafood casserole, crab coated shrimp chops, cornbread dumplings, chicken curry, corn relish, pickled peaches, Big Mama's fruitcake, and much more. In addition to the recipes, readers will enjoy compelling vignettes that illustrate the heritage of people and potables, vintage photographs, and area maps that together tell one of the great stories of a unique community.
American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes
by Anne ByrnTaste your way through America with more than 125 recipes for our favorite historical cakes and frostings.Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes, more so than other desserts, are synonymous with celebration and coming together for happy times. They're an icon of American culture, reflecting heritage, region, season, occasion, and era. And they always have been, throughout history.In American Cake, Anne Byrn, creator of the New York Times bestselling series The Cake Mix Doctor, takes you on a journey through America's past to present with more than 125 authentic recipes for our best-loved and beautiful cakes and frostings. Tracing cakes chronologically from the dark, moist gingerbread of New England to the elegant pound cake, the hardscrabble Appalachian stack cake, war cakes, deep-South caramel, Hawaiian Chantilly, and the modern California cakes of orange and olive oil, Byrn shares recipes, stories, and a behind-the-scenes look into what cakes we were baking back in time. From the well-known Angel Food, Red Velvet, Pineapple Upside-Down, Gooey Butter, and Brownie to the lesser-known Burnt Leather, Wacky Cake, Lazy Daisy, and Cold Oven Pound Cake, this is a cookbook for the cook, the traveler, or anyone who loves a good story. And all recipes have been adapted to the modern kitchen.
American Cheese: An Indulgent Odyssey Through the Artisan Cheese World
by Joe BerkowitzFrom the author of Away with Words, a deeply hilarious and unexpectedly insightful deep-dive into a cultural and culinary phenomenon: cheese.“Who knew it was possible to enjoy reading about cheese as much as eating it? Remarkably entertaining, deeply insightful, and downright hilarious, American Cheese goes far beyond the plastic yellow slices we all know, and some love, revealing a community as quirky, passionate, and creative as the cheese they put into the world.” — Jim Gaffigan, comedian/actor and New York Times bestselling author of Food: A Love StoryJoe Berkowitz loves cheese. Or at least he thought he did. After stumbling upon an artisinal 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.This discovery inspired Joe to embark on the cheese adventure of a lifetime, spending a year exploring the subculture around cheese, from its trenches to its command centers. He dove headfirst into the world of artisan cheese; of premiere makers and mongers, cave-dwelling affineurs, dairy scientists, and restauranteurs. The journey would take him around the world, from the underground cheese caves in Paris to the mountains of Gruyere, leaving no curd unturned, all the while cultivating an appreciation for cheese and its place in society.Joe’s journey from amateur to aficionado eventually comes to mirror the rise of American cheese on the world stage. As he embeds with Team USA at an international mongering competition and makes cheese in the experimental vats at the Dairy Research Center in Wisconsin, one of the makers he meets along the way gears up to make America’s biggest splash ever at the World Cheese Awards. Through this odyssey of cheese, an unexpected culture of passionate cheesemakers is revealed, along with the extraordinary impact of one delicious dairy product.
American Cider: A Modern Guide to a Historic Beverage
by Dan Pucci Craig Cavallo&“Not just a thorough guide to the history of apples and cider in this country but also an inspiring survey of the orchardists and cidermakers devoting their lives to sustainable agriculture through apples.&”—Alice Waters &“Pucci and Cavallo are thorough and enthusiastic chroniclers, who celebrate cider&’s pomologists and pioneers with infectious curiosity and passion.&”—Bianca Bosker, New York Times bestselling author of Cork Dork Cider today runs the gamut from sweet to dry, smooth to funky, made from apples and sometimes joined by other fruits—and even hopped like beer. In American Cider, aficionados Dan Pucci and Craig Cavallo give a new wave of consumers the tools to taste, talk about, and choose their ciders, along with stories of the many local heroes saving apple culture and producing new varieties. Like wine made from well-known grapes, ciders differ based on the apples they&’re made from and where and how those apples were grown. Combining the tasting tools of wine and beer, the authors illuminate the possibilities of this light, flavorful, naturally gluten-free beverage.And cider is more than just its taste—it&’s also historical, as the nation&’s first popular alcoholic beverage, made from apples brought across the Atlantic from England. Pucci and Cavallo use a region-by-region approach to illustrate how cider and the apples that make it came to be, from the well-known tale of Johnny Appleseed—which isn&’t quite what we thought—to the more surprising effects of industrial development and government policies that benefited white men. American Cider is a guide to enjoying cider, but even more so, it is a guide to being part of a community of consumers, farmers, and fermenters making the nation&’s oldest beverage its newest must-try drink.
American Cocktail
by Editors of Imbibe Magazine Sheri GiblinFrance has wine, Germany's got beer, but America is the land of the cocktail. And cocktail culture is flourishing with bartenders across America combining local, artisanal, and homemade ingredients to create drinks with complex layers of flavor. From the editors of Imbibe Magazine comes this unique book filled with 50 favorites from some of the best bartenders coast to coast offering modern twists on classic drinks, plus all-new creations, complete with a look into each recipe's inception and unique ingredients. Whether it's a marionberry bramble from Jeffrey Morgenthaler in Portland, Oregon, or a strawberry julep from Jenni Pittman Louisville, Kentucky, or an apple-based cocktail from Jim Meehan in New York City, the cocktails that define the American landscape are deliciously diverse. Consider this book your personal cross-country tour of America's most intriguing regional cocktail flavors, traditions and stories.
American Cookery: The First American Cookbook (American Antiquarian Cookbook Collection)
by Amelia SimmonsThis eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language.Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of MichiganThis facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.