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Tina Nordström's Recipes for Young Cooks: Kid-Friendly Tips and Tricks to Cook Like a Master Chef
by Tina NordströmLobster gratin, pulled pork, Nutella mousse. These dishes may sound complicated to make, but in Tina Nordström’s Recipes for Young Cooks, Tina makes it so easy that even a child can cook like a professional chef. Tina introduces aspiring young cooks to the culinary world by offering delicious, easy-to-follow recipes and cooking guidelines for preparing simple food that tastes great.In Tina Nordström's Recipes for Young Cooks, children and their parents will learn how to prepare delicious meals that will astound friends and family with the help of celebrity chef Tina Nordström. Tina's tried-and-true cooking tips and recipe advice will have chef hopefuls chopping onions and mixing dressings as if they’ve never done anything else. Recipes in this valuable guide include: Spaghetti with Bolognese sauce Stuffed pork tenderloin Sausage stroganoff Rocky road ice cream cake Crème brûlée Baked apples with cinnamon sugar filling
Tina Nordström's Scandinavian Cooking: Simple Recipes for Home-Style Scandinavian Cuisine
by Tina NordströmCharming, lovable and a brilliant chef-that's Tina! Sweden's very own master chef, Tina Nordström, is here to stay with this lavish and delightful cookbook. It's a book to dip into, cook from, spill on, and keep forever. Forget all the "dos" and "don'ts" that take the fun out of cooking. Perfectionism isn't a word that exists in Tina's kitchen and you certainly don't need a fancy set, unlimited time, or exclusive ingredients to succeed.Tina: Simple Recipes for Home-style Scandinavian Cuisine is 384 pages of culinary delight. Here's a small taste of her homemade recipes: Roast beef with baked tomatoes and béarnaise sauce Salmon with Warm Grapes and Capers Tina's Au Gratin Potatoes Grilled Watermelon and Peanut Sauce Lemon Meringue Pie And many more delicious eatsTina opens the door into her kitchen and shares no fewer than two hundred of her favorite dishes. She also provides plenty of tips, shortcuts, and suggestions. Using Tina's simple methods, you can transform one dish into another, turning a basic recipe for minced meat into Swedish, Italian, or Greek meatballs! Once you get started cooking with Tina Nordström, you'll never want to leave your kitchen!
Tiny Cocktails: The Art of Miniature Mixology: A Cocktail Recipe Book
by Tyler ZielinskiDiscover the art of miniature drinks that pack a full punch and create cocktail flights at home with 60 small pours full of complex flavors and measured luxury.&“Artfully photographed . . . a brilliant mix of recipes using popular ingredients, techniques and tools that faithfully capture our contemporary zeitgeist.&”—Jim Meehan, author of Meehan&’s Bartender ManualTiny Cocktails offers a unique and creative approach to mixology for those who want to savor delicious cocktails without overindulging. The recipes showcase smaller drinks with big flavors—an ideal way to explore new flavors and refine your mixology skills without making a full-drink commitment. Each drink comes in around 3-6 ounces, with about half the alcoholic punch of a full-sized cocktail.There are pre-dinner libations to welcome guests, caffeinated cocktails in small doses so they don&’t keep you up at night, and over-the-top indulgences that make a delicious treat. Try the fresh and fluffy Tropical Garibaldi made with coconut Campari and orange and pineapple juices, the richly indulgent Armagnac and amaro French Kiss accented with cocoa nibs, or the Wee Irish Coffee that downsizes the iconic drink into something you can easily enjoy after dinner. The drinks are complex in flavor but easy to put together with a simple stir or shake. Along the way you&’ll learn techniques and simple ways to up your bartending game, make infused liquors and syrups to enhance your drinks, and get tips on selecting the right glassware to make your tiny drinks look top shelf.Featuring recipes for different occasions, essential tools and ingredients, contributions from renowned bartenders, and bold and immersive photography from Eric Medsker, Tiny Cocktails is the perfect addition to any cocktail enthusiast's collection.
Tiny Food Party!: Bite-Size Recipes for Miniature Meals
by Teri Lyn Fisher Jenny ParkHors d'oeuvres have a reputation for requiring frou-frou ingredients that are difficult to identify--let alone locate in a grocery store. (When's the last time you ate an amuse-bouche at home?) It's about time for an appetizer cookbook that has fun with the concept of tasting an entire meal in one bite!With Tiny Food Party!, Teri Lyn Fisher and Jenny Park share super quick and easy recipes for little bite-size munchies--delightfully miniature versions of all your favorite foods! Thinly slice shallots, batter and fry 'em, add with a creamy buttermilk ranch sauce, and you've got dainty Bite-Size Onion Rings. Use mini cupcake tins to bake up sweet Little Cheesecakes! Or fill small rectangles of pie dough with Nutella and marshmallow, bake until crispy, decorate with icing--and sprinkles, of course--and you've got irresistibly charming Mini Homemade Pop Tarts. Tiny Food Party! includes Adorable Appetizers, Itty Bitty Entrees, Pint-Size Desserts, and Teeny-Tiny Cocktails that you can serve in shot glasses or tea cups. With full-color photographs of every single recipe plus tips and tricks for seriously downsizing your favorite recipes scattered throughout, this lighthearted little cookbook is lots of fun!
Tiny Hot Dogs: A Memoir in Small Bites
by Mary GiulianiFrom awkward schoolgirl to Caterer to the Stars, Mary Giuliani weaves together a collection of hilarious memories, from professional growing pains to her long journey to motherhood, never losing her sense of humor and her love for everyone's favorite party food, pigs in a blanket.Mary's utterly unremarkable childhood was everything she didn't want: hailing from a deeply loving yet overprotective Italian family in an all-Jewish enclave on Long Island. All she wanted was to fit in (be Jewish) and become famous (specifically a cast member on Saturday Night Live). With an easy, natural storytelling sensibility, Mary shares her journey from a cosseted childhood home to the stage and finally to the party, accidentally landing what she now refers to as "the breakthrough role of a lifetime" catering to a glittery list of stars she once hoped to be part of herself.Fresh, personal, and full of Mary's humorous, self-deprecating, and can-do attitude against all odds, you'll want to see where each shiny silver tray of hors d'oeuvres takes her next. You never know when the humble hot dog will be a crucial ingredient in the recipe for success, in building a business or simply making life more delicious.
Tiny House Cooking: 175+ Recipes Designed to Create Big Flavor in a Small Space (Tiny House Living Series)
by Adams MediaNo need to curb your big appetite in a tiny home—here are 175 recipes uniquely designed to be made in the micro-kitchens of tiny homes and apartments.Tiny homes are the next big thing—frequently featured in HGTV shows such as Tiny House, Big Living and in popular lifestyle publications such as Good Housekeeping, tiny homes are gaining popularity for their economic and ecological sensibility. But with tiny homes come tiny kitchens—according to the Tiny House Blog, many tiny homes have only two burner stove tops, a mini-fridge, and no microwave or oven. At first glance, this may seem like a challenge, but Tiny House Cooking proves how easy cooking in a tight space can be! Featuring 50 beautiful full-color photos of tantalizing finished recipes and a foreword by tiny house living expert Ryan Mitchell, Tiny House Cooking includes 175 recipes especially designed for the pocket-sized abode—none of the recipes require an oven, microwave, toaster oven, freezer, full-sized refrigerator, or any other extraneous device—as well as information on essential equipment, space-saving ideas, and innovative ways to reduce and recycle creative waste. Find delicious new ideas for breakfast, sandwiches, appetizers, snacks, main dishes, desserts—and more!—all only using two pots at most.
Tiny Pie
by Mark Bailey Michael OatmanLittle Ellie the elephant is the only kid at a grown-up party. No one is paying any attention to poor Ellie, and she can't reach the food! Why must everything be for big people?Then to Ellie's surprise, she discovers a little chef mouse inside a hole in the wall, and he's filming a cooking show! Ellie can see that his sharp senses are key ingredients for a successful tiny pie. Will this be the perfect snack that's just her size?As an added treat, Alice Waters has contributed a delicious tiny apple pie recipe perfect for little hands (and big appetites)!
Tiny Pie
by Mark Bailey Michael OatmanEllie the elephant discovers a live cooking show for mice happening right in her kitchen
Tiny Tastebuds: The baby-led weaning cookbook
by Natalie PeallWean your baby with 60 deliciously easy recipes, all ready in 20 minutes or less. In Tiny Tastebuds Natalie Peall, founder of the popular Baby-led Weaning Cookbook app, equips you with the advice and tools you need to confidently kickstart your baby's weaning journey. Packed full with up-to-date guidance, clever recipe hacks and tips for tackling fussy eating, this guide will empower you to safely introduce solid foods from six months and above, helping you to nurture your baby's natural curiosity and autonomy at mealtimes. From speedy breakfast ideas to tasty and wholesome dinners, these recipes are simple to prepare and designed with your baby's nutritional needs in mind. Best of all, each recipe is easily adaptable for the whole family to enjoy, so you can cook just once for you and your baby. Recipes include:o Berry Oat Yoghurt Cupso Hulk Pancakeso Cheese and Tomato Mini Muffinso Broccoli Lemon Chickeno Courgette Tartso No-effort Naan Pizzao One-Pan Cod Curryo Crispy Cinnamon Sticks& much more!
Tiny Tastebuds: The baby-led weaning cookbook
by Natalie PeallWean your baby with 60 deliciously easy recipes, all ready in 20 minutes or less. In Tiny Tastebuds Natalie Peall, founder of the popular Baby-led Weaning Cookbook app, equips you with the advice and tools you need to confidently kickstart your baby's weaning journey. Packed full with up-to-date guidance, clever recipe hacks and tips for tackling fussy eating, this guide will empower you to safely introduce solid foods from six months and above, helping you to nurture your baby's natural curiosity and autonomy at mealtimes. From speedy breakfast ideas to tasty and wholesome dinners, these recipes are simple to prepare and designed with your baby's nutritional needs in mind. Best of all, each recipe is easily adaptable for the whole family to enjoy, so you can cook just once for you and your baby. Recipes include:o Berry Oat Yoghurt Cupso Hulk Pancakeso Cheese and Tomato Mini Muffinso Broccoli Lemon Chickeno Courgette Tartso No-effort Naan Pizzao One-Pan Cod Curryo Crispy Cinnamon Sticks& much more!
Tiny and Full: Discover Why Only Eating a Vegan Breakfast Will Keep You Tiny and Full for Life
by Jorge CruiseTotal health, natural weight loss, increased all-day energy . . . your breakfast holds the power!The vegan diet is more popular than ever, and people all over the world are touting its healthful benefits-longevity, energy, and even weight loss. For most of us, though, it's a lifestyle change just too hard to maintain. More important, it can be deficient in crucial nutrients for optimal wellness, such as vitamins A, D, K2, and B12.With Tiny and FullTM, you only have to wake up veganTM to see the results of a plant-based diet. You'll discover that eating vegan at just one meal-breakfast-is better for you than if you ate vegan all day long.By including yummy foods with animal protein, such as Greek yogurt, white fish, chicken, and so much more, in your lunch and dinner, you will get a complete, balanced diet that leaves you satisfied on the least amount of calories necessary and gives you a tiny waist in only 12 weeks!Tiny and FullTM gives you a straightforward meal plan and an energetic fitness program, plus 50 fun and delicious recipes-from a Tropical Mango Blast and Berry Blaster Bowl to Gorgonzola Pear Pizza and even Chocolate Avocado Mousse Cupcakes.This book provides all the guidelines you need to transform your body and improve your life-starting now!
Tiny and Full: Eat More, Weigh Less, and Turn Off Hunger All Day
by Jorge CruiseEat Off The Pounds! Imagine letting your body do the work for you. You no longer need to cut down your portions or spend countless hours in the gym to lose weight. Because Tiny and Full is not a diet—it's a revolutionary lifestyle, where you will discover how to eat MORE and still lose weight. Scientists and researchers have discovered "tiny calorie foods," or foods low in calorie but big in size, that can help you stay TINY but FULL. These foods allow you to turn off hunger by filling up and staying satisfied while cutting calories. Paired with more than 80 delicious recipes—everything from pizza to ice cream, a 12-week easy-to-follow meal planner, shopping lists, and at-home workouts too—you have all the tools you need to reach your weight-loss goals. NOW HARNESSING THE POWER OF THYROID BOOST This special edition of Tiny and Full now includes a brand-new, gluten-free Thyroid Boost meal planner designed to heal and boost your thyroid to its highest potential. The Thyroid Boost meal planner and recipes will help you overcome chronic fatigue, weight-loss plateaus, constipation, weight gain, and other thyroid issues and symptoms. Jorge Cruise is a leading fitness and nutrition expert and the #1 bestselling author of more than 20 books in 16 languages. His passion for health and fitness is shown on his Facebook Live show, Tiny Talks, with over 2 million viewers as well as the E! television series Revenge Body with Khloe Kardashian where he trains and transforms Khloe's favorite underdogs.
Tips for Better Baking
by Lucy YoungLucy Young provides expert advice on everything you need to know to become a better baker. This handy reference will show you how to make the perfect cake and includes a q&a solving the most frequently asked baking problems. Incorporating a wide range of recipes from luxurious sponge cakes to healthy fruit bars there are even recipes ideal for baking with children.Features advice on:* making the most of your ingredients* the best cooking times and temperatures for light fluffy sponges every time* avoiding and solving common problems, such as flat or stodgy texture * basic, foolproof recipes that always work* storage tips to make cakes last longer* decorating and icing for lovely finishing flourishesTips for Better Baking is packed with top tips, insider knowledge and recipe ideas - there is something for everyone from the keen baker, to the complete beginner.
Tips for Using Your Slow Cooker
by Phyllis GoodFrom the Fix-It and Forget-It slow-cooker experts, and the thousands of followers of the Fix-It and Forget-It.com blog and Facebook page, comes a book chock-full of tips for using your slow cooker. This is the book to turn to, whatever your slow-cooker question or dilemma. For example- Do I really have to brown the meat before putting it into the slow cooker, even if the recipe tells me to do that? Can I cook a dish in half the time on High if the recipe tells me to cook it on Low? How can I convert a stove-top or oven recipe so it can be cooked in a slow cooker? How do I keep chicken breasts from overcooking in a slow cooker? I don't have a baking insert. How do I "bake" a cake without one in my slow cooker? How can I get meat loaf or lasagna out of the slow cooker without breaking it and ruining its appearance? The collection includes real-life tested tips, plus stories of slowcooker successes and disasters, unusual discoveries, and slow cookers' role in special occasions. A handy resource for new and experienced cooks, from those who love their slow cookers and have learned by doing.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Tips for Your Breadmaker
by Karen SaundersMore of us than ever before own a breadmaker, but where do we turn to when we need advice? Karen Saunders is the breadmaker expert and in this handy book, she gives you the inside tips on what every breadmaker owner needs to know:- Getting Started: knowing how your machine works, where and how to use it- Guide to basic ingredients: flour, yeast, fat, sugar and liquid; how they combine to make the bread and how to know it's cooked correctly- Breadmaker programs: finding your way round the cycles- Expanding your repertoire: with recipes for white, soft grain, wholemeal, rye, country, malted, French, onion and garlic bread, and blended flours- Making dough: helpful hints and tips, with recipes for focaccia, pitta, naan, pizza and calzone- Also: baking cakes; catering for special diets; and care and cleaningAnd most useful of all, Karen answers The Top Ten Most Frequently Asked Questions about breadmakers, with a general troubleshooting guide to cover every eventuality. You'll wonder how you managed without it!
Tips for Your Ice Cream Maker
by Christine McFaddenPacked with hints and tips on everything you need to know to get the best out of your ice cream maker, this handy book will show you how to make the perfect ice cream. Incorporating a wide range of recipes, there is something for everyone, from luxurious and creamy ice creams, to zingy sorbets and refreshing granitas.Features advice on:choosing the right kind of ice cream maker for your needs basic, foolproof recipes that always workavoiding and solving common problems, such as ice crystals and grainy textureschoosing the right ingredients and combining flavours.Tips for Your Ice Cream Maker is packed with top tips, insider knowledge and recipe ideas - impress your family and friends with your own range of ice creams!
Tips for Your Juicer
by Joy SkipperThis practical book is crammed with hints and tips on how to get the most our of your juicer. Home juices and smoothies are cheaper and healthier than the shop-bought alternatives and also provide a great way to increase your intake of fruit and vegetables. With sections on power juices, energy boosters and spiced delights these are simple recipes using tasty and fresh ingredients.Features advice on:choosing the right kind of juicer how to make your own smoothies at home, saving money and timecombining yummy tastes and interesting textureskeeping your juicer in top condition.Tips for Your Juicer is packed with top tips and original recipe ideas for people looking to improve their diets, or who simply enjoy the taste of freshly made juices. From vitamin boosting juices, to hot toddies and even naughty but nice juices including alcohol, there is a recipe to appeal to everyone.
Tipsy Texan: Spirits and Cocktails from the Lone Star State
by David Alan“Don’t let the Tipsy Texan’s clever nickname fool you: Here’s a man who seriously understands the art and the lore of the cocktail.” —Rebecca Rather, author of The Pastry QueenFrom the man at the forefront of Texas mixology, get recipes for Big & Boozy drinks for when hearty, spirit-forward cocktails are the order; Light, Bright, and Refreshing cocktails that will get you through those long, hot summers; and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques reveals tricks of the trade, with each recipe accompanied by ingredient notes for anything that’s out of the ordinary or must be house-made. Recipes include the author's own creations as well as classics with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. The Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. A bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac, bring extra cheer to the holidays. Succulent red grapefruits—the crown jewels of Texas’s indigenous cocktail ingredients from the Rio Grande valley—figure prominently here.You’ll also meet the bartenders who ushered in the Texas cocktail revival; see the places where they ply their trade; and read about the distillers who’ve put Texas on the national craft distilling map—and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. You’ll even join a tour of the gardens and farmers’ markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking. “Thanks to his truly delicious book, we can all mix up our own tastes of David’s Texas—from Austin loquats to Hill Country peaches, blended with the state’s finest artisan liquors. Cheers!” —Jim Hightower, New York Times-bestselling author of Swim Against the CurrentIncludes color photos
Tipsy Texan: Spirits and Cocktails from the Lone Star State
by David Alan“Don’t let the Tipsy Texan’s clever nickname fool you: Here’s a man who seriously understands the art and the lore of the cocktail.” —Rebecca Rather, author of The Pastry QueenFrom the man at the forefront of Texas mixology, get recipes for Big & Boozy drinks for when hearty, spirit-forward cocktails are the order; Light, Bright, and Refreshing cocktails that will get you through those long, hot summers; and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques reveals tricks of the trade, with each recipe accompanied by ingredient notes for anything that’s out of the ordinary or must be house-made. Recipes include the author's own creations as well as classics with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. The Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. A bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac, bring extra cheer to the holidays. Succulent red grapefruits—the crown jewels of Texas’s indigenous cocktail ingredients from the Rio Grande valley—figure prominently here.You’ll also meet the bartenders who ushered in the Texas cocktail revival; see the places where they ply their trade; and read about the distillers who’ve put Texas on the national craft distilling map—and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. You’ll even join a tour of the gardens and farmers’ markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking. “Thanks to his truly delicious book, we can all mix up our own tastes of David’s Texas—from Austin loquats to Hill Country peaches, blended with the state’s finest artisan liquors. Cheers!” —Jim Hightower, New York Times-bestselling author of Swim Against the CurrentIncludes color photos
Tipsy Treats: Alcohol-Infused Cupcakes, Marshmallows, Martini Gels, and More!
by Autumn SkoczenEveryone loves alcohol, and everyone loves desserts. And the combination is even more tasty! Autumn Skoczen developed the first-ever cupcake shot, one where the alcohol is added after the cupcake is baked so it doesn't dissolve in baking. In Tipsy Treats she provided the basics of baking with alcohol, how to make alcoholic frosting and filling, common problems of baking and tips for troubleshooting, and great recipes for jello and pudding shots, and alcoholic marshmallows, popsicles, ice cream, and brownies. Skoczen explains how sugar and alcohol work with heat and cold and gives the basic tips to working with all those elements and allowing the reader to acquire the tools and basics before attempting the recipes.
Titanic: 40 Timeless Recipes for Every Occasion
by Insight EditionsCelebrate the elegance and history of the classic film with food, cocktails, games, trivia, and more.Decades after its box office debut, James Cameron&’s legendary film Titanic continues to captivate audiences with its stunning visual-effects, sophisticated cinematography, and tragic love story. Titanic: The Official Cookbook helps readers recreate the opulence and elegance aboard the RMS Titanic. This collection features luxurious, Titanic-era recipes for appetizers, entrees, desserts, and cocktails, as well as sections on Traditional Edwardian Table Settings, Dos and Donts for Edwardian Entertaining, Parlor Games, and Titanic Trivia. 40 RECIPES: Features lavish and delicious recipes for appetizers, entrees, desserts, and cocktails that might have been served aboard the RMS Titanic. ELEGANT PARTY IDEAS: For entertaining, this collection includes guidance for throwing an Edwardian dinner party, and recipes for an upscale movie night that reflect the opulence and sophistication seen in the Titanic film. FILM STILLS THROUGHOUT: Fans of Titanic will love reminiscing over their favorite film, as stills of iconic scenes are featured throughout the book.
Titans of Industrial Agriculture: How a Few Giant Corporations Came to Dominate the Farm Sector and Why It Matters (One Planet)
by Jennifer ClappHow a small handful of giant transnational corporations has come to dominate the farm inputs sector, why it matters, and what can be done about it.Every year, hundreds of billions of dollars&’ worth of farm machinery, fertilizer, seeds, and pesticides are sold to farmers around the world. Although agricultural inputs are a huge sector of the global economy, the lion&’s share of that market is controlled by a relatively small number of very large transnational corporations. The high degree of concentration among these agribusiness titans is striking, considering that just a few hundred years ago agricultural inputs were not even marketed goods. In Titans of Industrial Agriculture, Jennifer Clapp explains how we got from there to here, outlining the forces that enabled this extreme concentration of power and the entrenchment of industrial agriculture.Clapp reveals that the firms that rose to the top of these sectors benefited from distinct market, technology, and policy advantages dating back a century or more that enabled them to expand their businesses through mergers and acquisitions that made them even bigger and more powerful. These dynamics matter because the firms at the top have long shaped industrial farming practices that, in turn, have generated enormous social, ecological, and health impacts on the planet and the future of food systems. Beyond analyzing how these problems have arisen and manifested, the book examines recent efforts to address corporate power and dominance in food systems and assesses the prospects for change.Among the first works to examine deep roots of corporate power in agriculture, Titans of Industrial Agriculture helps illuminate just how corporate actors have encouraged the &“lock-in&” of industrial agriculture, despite all its known social and ecological costs.
To Begin Again: Stories and Memoirs 1908-1929
by M. F. K. FisherTo Begin Again provides us with a new portrait of her early years, from her family's migration to California in 1912 to her first marriage in 1929. Some pieces were written as early as 1927, some as recently as 1990. All are suffused with her trademark wit, intelligence, and insight. Fisher speaks here of the people and events which first shaped her finely tuned and lasting appetites.
To Boldly Grow: Finding Joy, Adventure, and Dinner in Your Own Backyard
by Tamar HaspelA love-letter to the unexpected delights (and occasional despair) of so-called &“first-hand food&”—meals we grow, forage, fish, or even hunt from the world around us. To Boldly Grow is &“part memoir, part how-to guide and wholly delightful&” (Washington Post).Journalist and self-proclaimed &“crappy gardener&” Tamar Haspel is on a mission: to show us that raising or gathering our own food is not as hard as it&’s often made out to be. When she and her husband move from Manhattan to two acres on Cape Cod, they decide to adopt a more active approach to their diet: raising chickens, growing tomatoes, even foraging for mushrooms and hunting their own meat. They have more ambition than practical know-how, but that&’s not about to stop them from trying…even if sometimes their reach exceeds their (often muddy) grasp. With &“first-hand food&” as her guiding principle, Haspel embarks on a grand experiment to stop relying on experts to teach her the ropes (after all, they can make anything grow), and start using her own ingenuity and creativity. Some of her experiments are a rousing success (refining her own sea salt). Others are a spectacular failure (the turkey plucker engineered from an old washing machine). Filled with practical tips and hard-won wisdom, To Boldly Grow allows us to journey alongside Haspel as she goes from cluelessness to competence, learning to scrounge dinner from the landscape around her and discovering that a direct connection to what we eat can utterly change the way we think about our food--and ourselves.
To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle
by George M. TaberIn Judgment of Paris, George M. Taber masterfully chronicled the historic 1976 wine tasting when unknown California wines defeated top French ones, marking a major turning point in wine history. Now he explores the most controversial topic in the world of wine: What product should be used to seal a bottle? Should it be cork, plastic, glass, a screwcap, or some other type of closure still to be invented? For nearly four centuries virtually every bottle of wine had a cork in it. But starting in the 1970s, a revolution began to topple the cork monopoly. In recent years, the rebellion has been gathering strength. Belatedly, the cork industry began fighting back, while trying to retain its predominant position. Each year 20 billion closures go onto wine bottles, and, increasingly, they are not corks. The cause of the onslaught against cork is an obscure chemical compound known as TCA. In amounts as low as several parts per trillion, the compound can make a $400 bottle of wine smell like wet newspaper and taste equally bad. Such wine is said to be "corked." While cork's enemies urge people to throw off the old and embrace new closures, millions of wine drinkers around the world are still in love with the romance of the cork and the ceremony of opening a bottle. With a thorough command of history, science, winemaking, and marketing, Taber examines all sides of the debate. Along the way, he collects a host of great characters and pivotal moments in the production, storage, and consumption of wine, and paints a truly satisfying portrait of a wholly intriguing controversy. As Australian winemaker Brian Croser describes it: "It's scary how passionate people can be on this topic. Prejudice and extreme positions have taken over, and science has often gone out the window."