Home Food

This book really is for the absolute beginner. We'll cover all the basics in a motivating, easy-to-digest way, and allow nature to do the heavy lifting. We'll discover your green thumb that's been there all along. We'll take good care of our fellow human and our planet. And we'll have a lot of fun doing it! Friend, you really can live the dream, and make it your reality. It all starts with one step.

After three years of sipping, spitting, and slogging her way through bushy vine leaves and cellar cobwebs, award-winning writer Natalie MacLean takes listeners behind the scenes of the international wine world, exploring its history, visiting its most evocative places, and meeting some of its most charismatic personalities. In Red, White, and Drunk All Over, Natalie travels to the ancient vineyards of Burgundy to uncover the secrets of the pinot noir, visits the labyrinthine cellars of Champagne to examine the myths and the mystique of luxury bubbly, and helps with the harvest at the vineyards of iconoclastic Californian winemaker Randall Grahm.

Since its creation thirteen thousand years ago, our love of beer has shaped everything from religious ceremonies to advertising, and architecture to bioengineering. The people who built the pyramids were paid in ale; the first fridge was built for beer, not food; bacteria was discovered while investigating sour beer; Germany’s beer halls hosted Hitler’s rise to power; and brewer’s yeast may yet be the answer to climate change. In The Meaning of Beer, award-winning beer writer Jonny Garrett tells the stories of these incredible human moments and inventions.

Discover the joy of creating your own exquisite wines with "Home Wine Making for Absolute Beginners: Unlocking the Secrets of Homemade Wines." This powerful guide takes you from the very basics to advanced techniques, allowing you to freely expand your skills in an easily understandable way. Whether you're in a cramped city apartment or a spacious country house, this book has everything you need to start your winemaking journey.

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.

Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution.

The Line Cook Survival Manual is the third book in the Chef's PSA series. It is intended to help new or even experienced cooks navigate the culinary world with practical advice throughout. Everything from how to set up your station, move up to sous chef, and finding the right mentor. This book will be an invaluable resource for anyone in the professional culinary world.

Learning Native Wisdom explains why achieving a sustainable culture is more important than any other challenge we face today. Although there are many measures of a society's progress, Holthaus warns that only a shift away from our current culture of short-term abundance, founded on a belief in infinite economic growth, will represent true advancement. In societies that value the longevity of people, culture, and the environment, subsistence and spirituality soon become closely allied with sustainability.

A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius). McPhee writes about the botany, history, and industry of oranges, from the great orangeries of European monarchs to a fascinating profile of Ben Hill Griffin of Frostproof, Florida, who may be the last of the individual orange barons.

Discover the underdog story of the improbable rise of small-batch distilling in America. This bracingly written, fast-paced work traces the relationship of Americans to spirits such as bourbon, scotch, vodka, gin, and rum. And it presents the full story of a plucky band of entrepreneurs who disrupted the nation's conception of how those libations could appear and taste - and how much they could cost.

A poet at heart, Amy Minato rejects her life of consumption in Chicago to go back to nature - specifically, to a commune in Oregon, where she rediscovers herself. She also cops occasionally to the pretentiousness of her mission, and laughs along with the listener at her attempts to be both environmentally friendly and sane, considering the fact that she’s moved in with a bunch of strangers in a remote locale.

Would you like delicious home cooked meals that save time and money? You are going to love cooking again after trying the wide variety of mouthwatering meals included. With a crockpot, cooking preparation and cleanup is easy. You can use a slow cooker and start dinner before leaving for work. When you come home the atmosphere will be scented with the savory smell of a delicious dinner.

“Hey, good lookin’—what ya got cookin’?” This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It’s what you do when a love for good music and good food runs in the family. In Good Lookin’ Cookin’ Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year’s Day, Easter, Mother’s Day, Thanksgiving, Christmas, and more.

“Food and travel are natural companions,” writes guest editor Padma Lakshmi. From this pairing comes “the possibility of seeing anew, of examining how we make and assign meaning.” The essays in this year’s Best American Food and Travel Writing circle the world—from Dakar in Senegal, to Michoacán in south-central Mexico, to the Camino de Santiago in Spain—and deepen our understanding of our place in it.

If you want become a good chef, this is the right audiobook for you with more than 100 famous recipes. We all love to dine in our favorite restaurants. And over time, we also fall in love with their meals. We come back again and again to savor their irresistible taste. Of course, it's not cheap, but it's the price we pay for the things we want most. Also, if you can recreate a version of the script at home, why would you spend your hard earned money in a restaurant? Yes, making exact replicas of those signature recipes at home is convenient, cheap, and easier than you think.

How to Grow Your Own Food is the perfect book for anyone new to gardening or who has tried and failed in the past. It takes you from beginner steps through mastering advanced techniques. This book will guide you through your entire journey, from setting up your garden to tending and harvesting. If all you want is some help with planning and harvesting, this book is perfect. Whether your gardening level is basic or more advanced, this book will have something for you. Download this book today and get started on your very own edible garden.

And a Bottle of Rum tells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of 10 cocktails, Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America.

Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan's journey from foraging on the family farm to opening her Michelin-starred restaurant. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. Regan grew up the youngest of four headstrong girls on a small farm in Indiana. Regan often felt that she "wasn't made for this world." She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned 20, a woman in an industry dominated by men.

We all know that losing weight is the easy part. It's keeping the weight off that's hard. In Get with the Program!, Oprah Winfrey's personal trainer, Bob Greene, gives you the keys to losing weight and staying fit for a lifetime.

Chinese takeaway restaurants may be located all over the world. Every major city has a Chinatown, and more and more stores are stocking Asian ingredients, making it simpler to prepare authentic Chinese recipes.