When people have asked of a place to eat in Santa Fe, I find myself referring them to Maria's. Is the food good? Yes. But the margaritas they are the best. When you read this book, you'll know why. -Robert Redford, from the foreword On the rocks or frozen, with lemon or lime, with salt or without, nothing conjures up the festive spirit of Mexico and the Southwest quite like a margarita-especially one made with the best tequila. Al Lucero, owner of Maria's Restaurant in Santa Fe, has served up his nationally acclaimed, authentic margaritas for nearly 20 years. In this revised edition of The Great Margarita Book, Al offers more than 85 of his special formulas along with profiles of more than 75 premium tequilas, including discussions of the all-important blue agave and methods of tequila production, classification, and labeling. Also featuring recipes for spicy dishes from Maria's and other great tequila drinks, The Great Margarita Book is the quintessential guide to America's most festive cocktail. Salud! Revised handbook to premium tequilas and margaritas with new photographs and updated tequila descriptions. The previous edition has sold more than 50,000 copies.

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Andrew Carmellini, two-time James Beard Award winner, acclaimed author of Urban Italian, and executive chef-owner of the hit New York City restaurants Locanda Verde and The Dutch, takes readers on a wonderfully rich and diverse tour through the ingredients and cuisines that constitute American flavor For most of his life, Andrew Carmellini has been hitting the road, tasting the best of American flavors. Whether on childhood trips escaping from the hard-bitten winters of Ohio to sunny Florida and its fresh citrus fruit, cross-country trips in pursuit of the Great American Breakfast, or five-meal-a-day swings through barbecue country, he absorbed everything he could about regional cooking, American-style, at every stop. In American Flavor, Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today. Using the traditional regional foodways and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape as his inspiration, he introduces delectable, enticing dishes that deliver maximum impact yet are surprisingly simple to make. In the book, you'll find cheese pierogies inspired by the Polish church ladies of Carmellini's native Cleveland right next to his take on savory-sweet barbecued beef short ribs from L.A.'s Korea Town; seriously smoky southwestern mole alongside savory lamb stew that takes its flavors from Astoria, the historically Greek neighborhood in Queens, New York. Every recipe reflects Carmellini's laid-back style, midwestern roots, big-city palate, and dedication to great ingredients and serious flavor. Along with the recipes are true-life tales of Carmellini's crazy culinary travels across America, into Canada, and even to Europe. Whether he's hunting ramps with the locals during an extern summer at a Virginia mountain resort or sampling some of the surprising off-menu specials at a hippie café in Vancouver, British Columbia, these hilarious, engagin

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This is the first book of its kind on this subject and indeed a very praiseworthy attempt in writing a 'History of Physical Education' in our country. In this small volume Mr. Rajagopalan has covered vast stretches of the periods of Indian history and in presenting the material has tried to deal with the physical activities, sports, games, pastimes of the rulers, their military conquests as well as general education contemplated for the people. The food habits and general rules connected with health and sanitation are also referred to. The essential stress of Physical Education as a part of overall general education has been maintained all through. Set in the background of Indian culture, history and education, this book exemplifies the fact that Physical Education formed an integral part of Indian culture and civilization. Considerable study and hard work have gone into this small volume and I am sure it would stimulate some good thinking on the part of the students and teachers of Physical Education in this country. With its vast field of interest, it should be of appeal to lay readers too.

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Timescapes of Modernity explores the relationship between time and environmental and socio-cultural concerns. Using examples such as the BSE crisis, the Sea Empress oil pollution and the Chernobyl radiation Barbara Adam argues that environmental hazards are inescapably tied to the successes of the industrial way of life. Global markets and economic growth; large-scale production of food; the speed of transport and communication; the 24 hour society and even democratic politics are among the invisible hazards we face. With this unique 'timescape' perspective the author dislodges assumptions about environmental change, enables a rethinking of environmental problems and provides the potential for new strategies to deal with environmental hazards.

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Techniques in the Behavioral and Neural Sciences, Volume 12: Neglected Factors in Pharmacology and Neuroscience Research: Biopharmaceutics, Animal Characteristics, Maintenance, Testing Conditions can be used as reference in the improvement of test designs for biochemists and physiologists in the control of test conditions. The book is divided into five sections. The introduction deals with the uncertainty of animal characteristics and test conditions as hindrances to the development of general insight into biological regulatory mechanism. The first section discusses biopharmaceutics - the interaction of drugs when interacting with molecules or enzymes in sufficient concentration at a specific site of action. The second section reviews animal characteristics in terms of strain differences, sex differences, and changes during development and aging of the subject. The third section discusses the maintenance of experimental animals such as housing conditions, food composition, and water intake as these kinds of environmental factors may shape the phenotype and responsiveness of the experimental animal. The fourth section explains the testing conditions such as metabolic effects and drug interactions, anesthesia, stress, and even the effects on circadian rhythms. The last section is a discussion on the importance of experimental results. This section covers internal and external validities and statistical inference. The author concludes that the design of any experiment should include a power analysis so that reliable and valuable conclusions can follow. Biochemists, physiologists, pharmacokineticists, toxicologists, chemical researchers, and others for whom drugs are their main focus of study will find this book valuable.

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Zofela may have fallen and the Bragalese revolt ended, but this is not the end of the struggle for the Koros to return Kastania to greatness. The Duras have raised the standard of revolt in Makenia and threaten the food supplies to the city of Turslenka. Astiras will have to gather a new army to deal with that problem. Isbel has problems, too. The growing antipathy between her two young children, Istan and Argan, shows no sign of abating, while Amne's new-found confidence threatens to upset the empress's plans for a settled image to present the populace. There is also the awful realisation that Argan's injuries from his fall are far more serious than first thought and indeed his life may well be threatened. For Prince Jorqel the troubles are serious indeed. His beloved Sannia is in the hands of Lombert Soul who, along with the Duras family, have hatched a terrible plan to turn the population of Niake into drug-addled zombies. He has to judge the right moment to challenge Soul's newly created army to battle and to rescue Sannia before the rebels carry out their threat to kill her.

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Juicing could be incorporated into the everyday lifestyle for the function of enhancing healthy and balanced living and it is likewise a good method on improving the day-to-day consumption of veggies and fruits. For the majority of people though juicing is either a task and a trouble or an invited option, however for those which appreciate juicing it is considerably motivated as its far better to do it directly than to get juice products. All juice items need to be treated and refined to guarantee its stability and service life, for that reason homemade juices are a much better option to make. However when doing homemade juices, it ought to be noted that it is crucial to eat the juice product as soon as it is prepared as permitting it rest will simply urge the growth of pathogens and they also have the tendency to damage down faster when exposed to air, therefore properly losing a whole lot of its initially promoted value. It ought to additionally be noted that although consuming juices as a routine practice, restricting the juicing to only fresh fruits would certainly not be a quite excellent suggestion as a great deal of fruits have a naturally higher sugar content and are not so high in fiber, thus triggering the unfavorable construct up of sweets bars in the body system. A better choice would be to integrate enhancing fruits and vegetables with each other to develop one scrumptious concoction that is both healthy and balanced and tasty.

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More and more people are turning away from fast and frozen foods and moving toward increased time cooking at home, farm to table concepts, and discovering that they can cook restaurant-quality food without a culinary degree. This book takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it is. The Bradley Smoker Cookbook offers such recipes as: Sesame smoked duck over soba noodles Smoky peach cobbler Bacon-with three different finishes Smoked buffalo chicken potpie And much more! In partnership with world-renowned Bradley Smokers, which produces a range of smokers in various sizes, five of its online bloggers/pro staff will produce a cornucopia of recipes that anyone can duplicate with their own smoker-vegetables; appetizers; wild game; components that work in other stove-top, grilled, and oven-baked dishes; and a number of recipes for foods you wouldn't normally associate with smoking.

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Lettie Teague knows wine. She has been the wine editor at Food & Wine magazine for almost a decade. The only question she is asked more than "Can you recommend a great wine for under $10?" - great cheap white: Argiolas Costamolino Vermentino from Sardinia; great cheap red: Alamos Malbec from Argentina - is "What is the best way to learn about wine?" After many years of fielding these questions, Lettie was determined to debunk the myth that learning about wine is hard. She decided to find just one wine idiot and teach him a few fundamentals - how to order off a restaurant wine list without fear, approach a wine merchant with confidence, and perhaps even score a few points off a wine snob. Enter her neighbor, good friend and complete wine neophyte Peter Travers, Rolling Stone magazine's longtime film critic. Peter Travers proved the perfect Eliza Doolittle to Lettie's Professor Higgins. As a film critic he made bold pronouncements ("This movie stinks," which could be readily translated to "This Cabernet tastes like Merlot") and exhibited a finely tuned visual sense ("The cinematography could be improved" could easily become "This wine is too white"). But, most important, Peter knew almost nothing about wine. As Lettie begins their lessons, Peter puts down his ever-present glass of "fatty" Chardonnay and learns that there is a huge world out there full of all kinds of wine. He is taught to swirl his glass to release the wine's aromatic compounds - or esters - above the rim and vows, "I'm going to do that for Martin Scorsese next time I see him. I'll volatize my esters for him." Thus Lettie enlightens her wine-challenged but film-savvy friend about the Facts of Wine: how to hold a glass; the vocabulary of wine; how wine is made; how to read labels; how to tell the difference between grape varieties; how to make sense of vintages; how to glean information about a wine simply by looking at the shape and color of the bottle; and an overview of the great wine

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Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant - and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal. The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately - "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."In this lushly photographed book, Kenney and Melngailis share some of that magic - and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours - no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.

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Adriano is going home to Waldo, Florida, a town famous for having one of two official US speed traps and a flea market. Not much else is going on… Or is it? A celebrated chef, Adriano has had to quit his job at a posh Beverly Hills restaurant because during his recovery from stage four cancer, chemo killed his taste buds. He can't even taste his own cuisine. About the only thing that penetrates the dull sensation is coffee, so he's bought a cafe in Waldo, hoping to find a new life in spite of his memory of it being a rigidly conservative town. Looking forward to recuperating and spending time with his mom, Adriano soon finds that Colin Mackenzie-the first man he ever loved, the only man he has ever wanted-never left Waldo. He apparently hasn't forgotten Adriano either. But Colin, who once seduced then dumped him, seems to be playing games. He keeps coming into the cafe ordering his coffee-tall with room…for milk-but he doesn't seem to have room for Adriano. Soon, the love they once shared is re-ignited in an explosive way, but what is going on in Waldo? Why do things seem so…haunted by the past? Reader Advisory: This book contains seductive descriptions of southern cooking at its finest, including unusual uses for honey butter!

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WHEN NOAH AND RAE BERNAMOFF OPENED MILE END, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers' recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that's never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerelPICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandelSUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.

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Panini sandwiches are quick and scrumptious mainstays of delis, coffee shops, and Italian restaurants, and now you can create your own restaurant-inspired panini sandwiches with this cookbook! Here you'll find 300 recipes, from traditional Italian sandwiches to grilled appetizers, desserts, and breakfasts. You'll prepare mouthwatering recipes, including: Eggplant, Peppers, and Pesto PaniniCilantro Lime Tilapia PaniniPeanut Butter and Chocolate Stuffed French ToastGrilled Vegetable WontonsLamb, Baba Ganoush, and Feta PaniniBlueberry Angel Food PaniniPanini expert Anthony Tripodi offers useful tips and techniques for perfect results every time. From simple to gourmet, these recipes are sure to be the next best thing since sliced, stuffed, and grilled bread!

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Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby's bold and vivacious take on this cuisine has made him a fixture on America's culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay's Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt- Queso Fundido with Roasted Poblano Vinaigrette- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa - Seared Tuna Tostado with Black Bean Mango Salsa- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce- Spicy Coconut Tapioca with Mango and BlackberriesComplete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay's Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen. From the Hardcover edition.

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Easy to brew, easy to customize, and enormously delicious! Looking for a crisp, clean, and scrumptious alternative to beer? On a gluten-free diet or allergic to the grains used in brewing beer? Want to experience the pride that comes when your friends crack open one of your bottles and exclaim, "You made this?" Then welcome to the world of hard cider. Suddenly it's everywhere-it's on the menu in pubs and restaurants, and there's a dizzying array of ciders available in stores. And some cider lovers, just like craft beer drinkers, are looking for ways to create their own brew. The Everything Hard Cider Book takes you step by step into the fermentation and bottling process, with tips on finding the proper equipment, sourcing ingredients, varying flavors, and creating unique packaging. You'll also find advice on advanced techniques, like evaluating the finished product, varying recipes for your own taste, and even growing fruit for cider. And with thirty-five essential and adaptable recipes for apple and other fruit ciders, you'll find everything you need to make your own distinctive and delicious beverages.

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All of Seattle knows of Macrina's irresistible artisan breads. Whether your tastes run to rustic potato; pear and cracked pepper; or crisp, crackly baguettes, you can find your favorite at grocery stores and gourmet shops throughout the region-along with more than 100 restaurants in the Puget Sound region. Or let your nose guide you in the early morning hours through the heart of Seattle's Belltown, where the smell of fresh yeasty loaves hot from the brick oven waft from Macrina Bakery & Café

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In their third cookbook, Baked Elements: Our 10 Favorite Ingredients, acclaimed authors Matt Lewis and Renato Poliafito present 75 inventive new recipes revolving solely around their 10 most-loved ingredients-from peanut butter and caramel to malt and booze. Lewis and Poliafito celebrate these favorite elements-chocolate, for instance, or bananas-baking each one into a variety of delicious cookies, bars, cakes, milkshakes, and more, sweets perfect for everyday cravings, special occasions, late-night celebrations, and weekend get-togethers. Complete with the signature stories and commentary that fans adore, chapters also include feature-ingredient infographics with quirky facts and charts and helpful Baked notes that make creating these desserts as easy as pie. Praise for Baked Elements:"From the writers of my favorite baking books of all time, a must-own for any baking enthusiast." -Zoe Deschanel'lewis and Poliafito approach their recipes with enthusiasm and dedication." -Boston Globe "It's official. I'm a goner. I love this cookbook.While many restaurant pastry chefs around the country are out there pushing the envelope and falling off the cutting edge adding savory ingredients to deconstructed molecular gastronomy masterpieces, Matt Lewis and Renato Poliafito have delivered another collection of uniquely approachable and delicious baked creations to satisfy any craving." -Austin Chronicle"Nobody, nobody has a better grasp on the kinds of recipes that make people happily gum up the pages of a book with cookie dough or retire their grandmother's famous recipe for cinnamon rolls (because it didn't include pumpkin) than the Baked guys. This book is full of the stuff of American bakery-case dreams." -Deb Perelman, creator of Smitten Kitchen "Not a page goes by without some personal anecdote, tip, or bit of advice that makes every recipe feel personal, well-tested, and well-loved. The book itself is gorgeous, with drool-worthy photos and an elegant layout that

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Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.

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ABOUT THE BOOK On April 10, 2012, when Rick Santorum announced he was stepping out of the race to become the Republican candidate for President of the United States, he answered a question many have been asking for a several months now: when is this guy gonna just give up? But although his bid for the presidency may have never stood a chance (he was being outspent by Romney on a margin of 10-1), he made it longer and further than anyone ever predicted, and played an interesting and significant role in the shaping of the coming national election. The primary elections unfolded this year in an unusual pattern. Though it began with a sense of inevitability that Mitt Romney, Santorums multi-multi-multi-millionaire rival, would win the nomination, each candidate had his or her fifteen minutes in the frontrunner position. Yet with each possible Romney alternative, closer inspection always revealed some deal breaking discoveries. Herman Cain was alleged to be a repeat sexual harasser, questions about Rick Perrys intelligence kept surfacing, and Michele Bachmann continued making unsupported statements about the HPV vaccine causing mental retardation. MEET THE AUTHOR Deena Shanker is a writer living in San Francisco. After moving to the west coast from New York City in the fall, she is loving San Fran's beautiful weather, colorful architecture, and never-ending vegetarian food options. She loves visiting the beach with her dog, Barley, and eating cheese (also sometimes with Barley). She is a graduate of the University of Pennsylvania Law School and Barnard College. EXCERPT FROM THE BOOK Though to many Americans, the economy is the most important challenge facing our country, Santorum did not focus on it much on the campaign trail. On March 19, Politico noted that on the economy, Rick Santorum these days has very little to say. His focus had shifted to what he called a campaign for freedom. He even stated I dont care what the unemployment rates going to be. My ca

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A COMPLETE SOURCEBOOK FOR THE MOST IMPORTANT YEAR IN YOUR BABY'S LIFE! With its timely, in-depth advice and hands-on guidance, PARENTING magazine has emerged as the child-care resource of choice for aware, involved parents. Now, the editors of PARENTING bring you a comprehensive, up-to-the-minute guide to the all-important first year of your baby's life. With chapters organized in three-month increments from birth to first birthday, PARENTING Guide to Your Baby's First Year provides the essential information on everything you need to know about: Your Baby's First Hours: How newborns look, act, and feel - Making the most of your hospital stay - The equipment and clothing you'll need - Taking your newborn home The Adjustment to Parenthood: Feeling like a parent - Dealing with postpartum blues - The challenging demands of a newborn - Older siblings - How your marriage changes Feeding Your Growing Child: The pros and cons of breast and bottle - Learning to use a cup - Starting solids - Food allergies - Strategies for dealing with picky eaters - Avoiding meal-time power struggles Child Development: How your baby grows - Mastering motor skills - Baby's social and emotional life - The first words Health & Safety: First-year medical checkups - Baby-proofing your home - Immunizations - Common illnesses of infancy and early childhood - When to worry about a fever Caring for Your Child: Sleep strategies that work - Diapering, bathing, and dressing - Finding the right childcare Caring for Yourself: Recovering from natural birth or C-section - Getting enough rest - Sex after childbirth - Keeping your relationship strong and healthy - Encouraging dads to get involved Work Issues: The right time to go back to work - Balancing job and baby Special Concerns: Twins - Preventing SIDS - Living with colic - Developmental delays Plus: Teething woes - Milestones big and small - Dad's perspective - Games babies love to play - Surviving the holidays- With illustrations throughout

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