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For millions of men and women, it's the ultimate pleasure...

From private parties to hip bars to posh gentlemen's clubs, cigar smoking has become an eight billion dollar global pastime. But, like wine, a fine cigar requires dedicated study and tasting. Here is the only comprehensive book on the subject, featuring all the information that novice and veteran cigar aficionados need.

--New handy 6 X 9 format

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--Step-by-step instructions for getting the most out of a cigarFor millions of men and women, it's the ultimate pleasure...

From private parties to hip bars to posh gentlemen's clubs, cigar smoking has become an eight billion dollar global pastime. But, like wine, a fine cigar requires dedicated study and tasting. Here is the only comprehensive book on the subject, featuring all the information that novice and

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Eating Rome: Living the Good Life in the Eternal City Online Book

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Elizabeth Minchilli has been eating her way through Rome since she was 12 years old. Eating Rome, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city's monuments to food culture. Join her as she takes you on a stroll through her favorite open air markets; stop by the best gelato shops; order plates full of carbonara and finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli's beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, Eating Rome is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Eliza

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“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal
A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the stor

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Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.If you've been laboring under the illusion that your grandmother just smashed berries into a jar or that pickles grew on exotic pickle trees, prepare to be enlightened with Linda J. Amendt's Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More. Canning, as shown in this exhaustive edition, is as much a science as an art, and this book includes every detail to educate the uninformed on what it takes to make great preserves. Her recipes include the standards, such as strawberry jam,

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Dearie: The Remarkable Life of Julia Child Book Review

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It’s rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It’s even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station.  And yet, that’s exactly what Julia Child did.  The warble-voiced doyenne of television cookery became an iconic cult figure and joyous rule-breaker as she touched off the food revolution that has gripped America for more than fifty years.

Now, in Bob Spitz’s definitive, wonderfully affectionate biography, the Julia we know and love comes vividly — and surprisingly — to life.  In Dearie, Spitz employs the same skill he brought to his best-selling, critically acclaimed book The Beatles, providing a clear-eyed portrait of one of the most fascinating and influential Americans of our time — a woman known to all, yet known by only a few.

At its heart, Dearie is a s

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Captain James Cook: A Biography Online Book

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This meticulous narrative captures an age of discovery and establishes Cook as a link between the vague scientific speculations of the 18th century and the industrial revolution to come. Includes an interesting new element is medical evidence that may explain Cook's strange behavior on his final voyage.

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Mason Jar Meals: Amazingly Delicious And Easy To Make Recipes For Meals On The Go (Volume 1) Free Online

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DISCOVER HOW TO MAKE DELICIOUS MEALS USING MASON JARS!

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IF YOU ANSWER YES TO ANY OF THE FOLLOWING QUESTIONS THEN THIS RECIPE BOOK IS FOR YOU:

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The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine Free Online

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• Great product!

It was the most expensive bottle of wine ever sold.

In 1985, at a heated auction by Christie’s of London, a 1787 bottle of Château Lafite Bordeaux—one of a cache of bottles unearthed in a bricked-up Paris cellar and supposedly owned by Thomas Jefferson—went for 6,000 to a member of the Forbes family. The discoverer of the bottle was pop-band manager turned wine collector Hardy Rodenstock, who had a knack for finding extremely old and exquisite wines. But rumors about the bottle soon arose. Why wouldn’t Rodenstock reveal the exact location where it had been found? Was it part of a smuggled Nazi hoard? Or did his reticence conceal an even darker secret?

It would take more than two decades for those questions to be answered and involve a gallery of intriguing players—among them Michael Broadbent, the bicycle-riding British auctioneer who speaks of wines as if they are women and staked his reputation on the record-setting sale; Serena Sutcliffe, Broadbent’s el

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But Mama Always Put Vodka in Her Sangria!: Adventures in Eating, Drinking, and Making Merry Free Online

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In her new book, But Mama Always Put Vodka in Her Sangria!, Julia Reed, a master of the art of eating, drinking, and making merry, takes the reader on culinary adventures in places as far flung as Kabul, Afghanistan and as close to home as her native Mississippi Delta and Florida's Gulf Coast. Along the way, Reed discovers the perfect Pimm's Royale at the Paris Ritz, devours delicious chuletons in Madrid, and picks up tips from accomplished hostesses ranging from Pat Buckley to Pearl Bailey and, of course, her own mother. Reed writes about the bounty--and the burden--of a Southern garden in high summer, tosses salads in the English countryside, and shares C.Z. Guest's recipe for an especially zingy bullshot. She understands the necessity of a potent holiday punch and serves it up by the silver bowl full, but she is not immune to the slightly less refined charms of a blender full of frozen peach daiquiris or a garbage can full of Yucca Flats. And then there are the parties: shindigs ran

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Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker Download Book

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• Used Book in Good Condition

Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.

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In this engaging and eye-opening read, forager-journalist Becky Lerner sets out on a quest to find her inner hunter-gatherer in the city of Portland, Oregon. After a disheartening week trying to live off wild plants from the streets and parks near her home, she learns the ways of the first people who lived there and, along with a quirky cast of characters, discovers an array of useful wild plants hiding in plain sight. As she harvests them for food, medicine, and just-in-case apocalypse insurance, Lerner delves into anthropology, urban ecology and sustainability, and finds herself looking at Nature in a very different way.  Humorous, philosophical, and informative, Dandelion Hunter has something for everyone, from the curious neophyte to the seasoned forager. 

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The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best Book Review

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• Used Book in Good Condition

From the author of The Homestyle Amish Kitchen Cookbook comes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods. Whether instructing a beginning canner or helping a seasoned cook hone her skills, certified Master Food Preserver Georgia Varozza shows people how to get the very best out of their food. Here, readers will find… a short history of canning lists of all the tools and supplies needed to get started basic instructions for safe canning recipes for canning fruit, vegetables, meat, soups, sauces, and more guidelines for adapting recipes to fit personal tastes With its expert advice and warm tones, The Amish Canning Cookbook will become a beloved companion to those who love the tradition, frugality, and homestyle flavor of Amish cooking!

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Everyone has been in this predicament: you're at home, with no time (or desire) for a trip to the store-but the recipe you're using calls for an ingredient you don't happen to have on hand. With this book, you'll have a solution: substitute. In Substituting Ingredients, author Becky Sue Epstein has collected more than 1,000 easy-to-find, healthy, and cheap substitutions. You'll find: Substitutions for difficult to find items and common items you may not have on hand Green, nontoxic household cleaner solutions Less expensive ingredient options The best ways to measure fruits and vegetables for recipes Simple recipes for condiments, sauces, marinades, and spice mixtures Strategies to remedy too much or too little of an ingredient "With this paperback on the shelf there's no need for mad, midrecipe dashes to the grocery store."
-Bon Appétit

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Aphrodite: A Memoir of the Senses Book Review

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New York Times-bestselling author Isabel Allende celebrates the pleasures of the sensual life in this rich, joyful and slyly humorous book, a combination of personal narrative and treasury of erotic lore. Under the aegis of the Goddess of Love, Isabel Allende uses her storytelling skills brilliantly in Aphrodite to evoke the delights of food and sex. After considerable research and study, she has become an authority on aphrodisiacs, which include everything from food and drink to stories and, of course, love. Readers will find here recipes from Allende's mother, poems, stories from ancient and foreign literatures, paintings, personal anecdotes, fascinating tidbits on the sensual art of foodand its effects on amorous performance, tips on how to attract your mate and revive flagging virility, passages on the effect of smell on libido, a history of alcoholic beverages, and much more. An ode to sensuality that is an irresistible blend of memory, imagination and the senses, Aphrodite is fam

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Cooking in the Moment Download Book

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"If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine

"[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review)

“Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month

“I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.”
—David Chang

“I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.”
—John Grisham

For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spr

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"Vivid...Henrietta Lacks comes fully alive on the page...Immortal Live reads like a novel." ~Washington Post

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“Part treatise, part miscellany, unfailingly entertaining.”
–The New York Times

“A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.”
–Rocky Mountain News

Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster.
For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant bivalves were Gotham’s most celebrated export, a staple food for all classes, and a natural filtration system for the city’s congested waterways.

Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of Am

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Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight (Yale Agrarian Studies Series) Free Online

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This is an account of industrialized killing from a participant’s point of view. The author, political scientist Timothy Pachirat, was employed undercover for five months in a Great Plains slaughterhouse where 2,500 cattle were killed per day—one every twelve seconds. Working in the cooler as a liver hanger, in the chutes as a cattle driver, and on the kill floor as a food-safety quality-control worker, Pachirat experienced firsthand the realities of the work of killing in modern society. He uses those experiences to explore not only the slaughter industry but also how, as a society, we facilitate violent labor and hide away that which is too repugnant to contemplate.Through his vivid narrative and ethnographic approach, Pachirat brings to life massive, routine killing from the perspective of those who take part in it. He shows how surveillance and sequestration operate within the slaughterhouse and in its interactions with the community at large. He also considers how society is

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Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers Book Review

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The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.

Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultim

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"If you need a change in your thought life or overall attitude, Switch On Your Brain will convince you that your brain can be renewed by the power of God's Spirit and biblical truth."--James Robison, president of LIFE Outreach International; cohost of LIFE Today

"The following pages are not information, they are revelation. Caroline's revelation will change the way you think. This book is the owner's manual for how our brains work."--Matthew and Laurie Crouch, Trinity Broadcasting Network

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WARS CHANGE, WARRIORS DON'T We are all warriors. Each of us struggles every day to define and defend our sense of purpose and integrity, to justify our existence on the planet and to understand, if only within our own hearts, who we are and what we believe in. Do we fight by a code? If so, what is it? What is the Warrior Ethos? Where did it come from? What form does it take today? How do we (and how can we) use it and be true to it in our internal and external lives? The Warrior Ethos is intended not only for men and women in uniform, but artists, entrepreneurs and other warriors in other walks of life. The book examines the evolution of the warrior code of honor and "mental toughness." It goes back to the ancient Spartans and Athenians, to Caesar's Romans, Alexander's Macedonians and the Persians of Cyrus the Great (not excluding the Garden of Eden and the primitive hunting band). Sources include Herodotus, Thucydides, Plutarch, Xenophon, Vegetius, Arrian and Curtius--and on down to G

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The newest entry in the sizzling international thriller series featuring Nicholas Drummond, from #1 New York Times bestselling author Catherine Coulter. Freshly minted FBI agent Nicholas Drummond is barely out of his Quantico training when he and his partner, Mike Caine, are called to investigate a stabbing on Wall Street. Their investigation, however, yields more questions than answers. It quickly becomes clear that the victim, John Pearce, was more than the naval historian and antiquities dealer he appeared to be. What Drummond doesn't know is that buying and selling rare books was Pearce's cover, and that he had devoted his life to discovering the whereabouts of a missing World War I U-boat concealing a stash of gold bullion, and an unexpected surprise that only raises more questions. When Drummond and Caine find both of Pearce's adult children have disappeared, the case assumes a new sense of urgency. The FBI agents know their best lead lies in the victim's cryptic final words- - "

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Assembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes.

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• acclaimed chef, Gabrielle Hamilton's memoir, nice first edition hardcover with nice dust jacket

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than one hundred friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became as necessary to her as her own skin.

Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; the sou

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Nearly 40 years ago, a New York State Library archivist discovered 12,000 pages of extraordinary records from the original Dutch colony on Manhattan. After decades of painstaking translation, the documents became the primary source for this breathtaking history of early New York. Before there were 13 colonies, there was New Netherland. Founded by the Dutch, this tiny community on the edge of the wilderness supported a staggering array of peoples: Norwegians, Germans, Italians, free and slave Africans, Jews, Bohemians, Mohawk Indians, and more. Surrounded by intolerant Puritans, New Netherland took its cues from Amsterdam, Europe's most liberal city. Inevitably the Dutch and the English clashed, and a new nation was born. With an extraordinary cast of real-life characters, including Rene Descartes and James, the Duke of York, The Island at the Center of the World is a riveting narrative and a landmark in the chronicles of American history.

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