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Kitchen Confidential: Adventures in the Culinary Underbelly
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Anthony Bourdain, Lord (Read by)
New York chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir and expos. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk, Bourdain's tales of the kitchen are as passionate as they are unpredictable. "Kitchen Confidential" reveals what Bourdain calls "25 years of sex, ...
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Windows on the World Complete Wine Course
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Kevin Zraly
Kevin Zraly, teacher of the immensely popular Windows on the World course, presents a fresh look at the subject of wine, with this country-by-country, region-by-region "best-buys" ratings tour. Also includes a glossary of wine terms and Zraly's award-winning restaurant wine lists. "A thoroughly user-friendly overview that asks and answers all the ...
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Wine for Dummies
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Ed McCarthy, Mary Ewing-Mulligan
This friendly, unpretentious guide has been revised to cover all the latest developments in the wine world. As always, the authors deliver just what ordinary mortals need to know to navigate the wine list at a restaurant or the wine aisle at a store, select a great bottle, and truly enjoy it.
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The Tender Bar: A Memoir
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J R Moehringer
This warmhearted but clear-eyed memoir by Pulitzer Prize-winning journalist J.R. Moehringer spotlights the somewhat unorthodox location that served as his refuge in childhood and early adulthood. After Moehringer's mother left his abusive, alcoholic DJ father, the two lived with his grandparents in Manhasset, Long Island. As his grandfather was ...
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The Wine Bible
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Karen MacNeil
"The Wine Bible"--illustrated throughout with maps, photos, charts, and wine labels--is jammed with everything one needs to master the basics of wine appreciation. One of the country's foremost wine experts conducts a variety-by-variety tour of the world's best wines. Two color.
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The Oxford Companion to Wine
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Jancis Robinson
A guide to all aspects of wine appreciation, the wine trade, and wine-making. Recognizes wine in its many roles--as a commercial commodity, as a work of art, and as a source of pleasure.
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A History of the World in 6 Glasses
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by
Tom Standage
Exploring six beverages over the course of the history of civilization, Tom Standage shows how each one influenced its society, sometimes in surprising ways. He covers beer in prehistoric times, wine in ancient Greece, distilled spirits (particularly rum) during the rise of the British Empire, the coffee craze in 17th-century Europe, tea in the ...
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The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine
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Benjamin Wallace
Suspenseful, witty, and thrillingly strange, this work delivers the vintage tale of what could be the most elaborate con since the Hitler diaries.
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World Atlas of Wine
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by
Hugh Johnson
This classic is relied on by wine buffs both professional and amateur.
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Book of Tea
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by
Kakuzo Okakura
Originally published in English in 1906, this classic text has become a favorite of Western readers. An explanation of the Japanese tea ceremony, it is seen as a text that seeks and finds meaning as well as one that has layers of meaning of its own.
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From Vines to Wines: The Complete Guide to Growing Grapes & Making Your Own Wine
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by
Jeff Cox
Anyone with a trellis in a sunny spot can grow his own grapes and make delicious wine with the help of this guide. Illustrations.
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
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by
Sandor Ellix Katz, Sally Fallon (Foreword by)
For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of ...
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The Complete Joy of Homebrewing Third Edition
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by
Charlie Papazian
Often touted as the home-brewer's bible, this edition charts a beginning brewer's course, keeping the focus on enjoying the process as well as the results of home-brewing. An easy-to-use table of ingredients helps the newly initiated design their own recipes.
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The Bartender's Black Book
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by
Stephen Kittredge Cunningham
The best bartender's guide turns eight with this new edition, bringing its total recipe count to 2,800, more than doubling any other drink recipe book. Everything classic and obscure are here (martinis, frozen and coffee drinks, shooters, punches, flavored vodkas, gins, rums, cognac, wine, novelty drinks, etc.) with 150 brand new additions. Also ...
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Bartending for Dummies
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by
Ray Foley
This handy recipe reference is the perfect guide for novice and experienced bartenders who want to create the latest and greatest drinks--with or without alcohol. Readers will benefit from dozens of illustrations and the recommendations on the most essential tools, ingredients, glassware, and more.
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Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time
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by
Howard Schultz, Dori Jones Yang
For the past decade, the Starbucks Coffee chain has ballooned from 11 stores in Seattle to a major company with over 1,000 outlets throughout the nation. This is the story of how this extraordinary company combined coffee, commerce, and community into a dynamic force in business. The authors offer entrepreneurs, marketers, and managers innovative ...
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Monet's Table: The Cooking Journals of Claude Monet
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Claire Joyes, Jean-Bernard Naudin (Illustrator)
The most beautiful cookbook of the decade--and a unique look into the private life of the world's best-loved Impressionist painter--offers readers more than 160 of Monet's best-loved dishes, from Cezanne's bouillabaisse to banana ice cream. 90 4-color and 10 black-and-white photographs.
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Bottlemania: How Water Went on Sale and Why We Bought It
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by
Elizabeth Royte
In this intelligent, eye-opening work of narrative journalism, Royte does for water what Eric Schlosser did for fast food: she finds the people, machines, economies, and cultural trends that bring it from nature to the supermarkets.
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Wine and War: The French, the Nazis, and the Battle for France's Greatest Treasure
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by
Don Kladstrup, Petie Kladstrup
This World War II history tells of the inventive and sometimes risky effort by the French to preserve their cultural heritage and to keep their wines from falling into Nazi hands during the occupation.
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New Compl. Joy Home Brew
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by
Charles Papazian
Stouts, ales, lagers, porters, bitters, pilseners, specialtybeers, and meads. . .they're all remarkably easy to make! With"The New Complete Joy of Home Brewing" -- acclaimed by criticsand amateur brewmeisters alike as the best and most authoritative guide on the market -- you can learn to make beer just the way you like it! And it's fun! Whether ...
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Schott's Food & Drink Miscellany
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by
Ben Schott
Ben Schott's meticulously researched guide to the far reaches of food and drink lore includes information on the Japanese tea ceremony, Alcoholics Anonymous, English pub signs, slang words for drunkards, and mouse-eating in the Roman Empire.
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The Frugal Gourmet Cooks with Wine
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by
Jeff Smith
The popular author of the 700,000 copy bestseller The Frugal Gourmet now offers this companion book to the new 26-part national public television series, "The Frugal Gourmet Cooks With Wine". Includes over 400 recipes and tips on choosing, storing, and matching food with wine. Black-and-white illustrations.
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Uncommon Grounds the History of Coffee and How It Transformed Our World
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by
Mark Pendergrast
This engaging yet scholarly account chronicles the lively history of coffee for over five centuries, detailing how this crop continues to impact global politics, culture, and the environment.
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Power Juices, Super Drinks: Quick, Delicious Recipes to Prevent & Reverse Disease
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by
Steve Meyerowitz
Packed with dozens of quick and delicious recipes, this handy guide for tapping into the healing power of natural fruits explains why drinking juices can lead readers to better health. It makes juicing fast and easy enough to fit into any lifestyle.
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Best of the Best: The Best Recipes from the 25 Best Cookbooks of the Year
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Food & Wine Magazine (Creator)
The experts at "Food & Wine" share with readers more than 100 of the most delectable, kitchen-tested dishes from superstar chefs--such as Emeril Lagasse and Jamie Oliver--that have appeared in the magazine over the past 12 months.
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