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Hoist a tall cold one! There's nothing better than a good beer to set things right, except... A good beer that you brewed yourself! So roll up your sleeves, tear into some pretzels, and put on your game face: it's brewin' time! Beer Making for the Total Novice takes you step-by-step from licking your lips to clanking cold mugs of your own homebrew with friends! No need for experience, we've broken the process down into simple steps, so anybody can make delicious, refreshing beer in your own home.

From the moment the ship docked in Le Havre, en route to Paris, in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu.

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two - one a palaeoanthropologist, the other a molecular biologist - to begin exploring the many intersections between science and wine. This audiobook presents their fascinating, freewheeling answers to the question.

When 22-year-old Susan Stachler was diagnosed with cancer, her mother, Laura, was struck by déjà vu. The same illness that took her sister's life was threatening to take her daughter's too. Heartbroken but steadfast, Laura pledged to help Susan through the worst of her treatments. When they discovered that Laura's homemade ginger cookies soothed the side effects of Susan's chemotherapy, the mother - daughter duo soon found themselves opening the business "Susansnaps" and sharing their gourmet gingersnaps with the world.

Are you fascinated by the many kinds of wines you can choose from? Is the rich variety of wines overwhelming? Do you need help choosing the perfect wines - at the right prices? Wine: Everything You Need to Know About Wine from Beginner to Expert provides a brief history of wine, explains wine geography, and teaches you how to recognize a good wine. You'll learn about aroma and balance, what to look for on wine labels, and how to find the best prices!

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.

Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling.

🏪✨新商品にはドラマがある！コンビニに並ぶ最新アイテムを深掘りして、開発秘話から楽しみ方までお届けします！あなたの知りたいが見つかる！ Hosted on Acast. See acast.com/privacy for more information.

●「あんこ生活」とは・・・ 「あんこで楽しいことをやりたい！」という掛け声の元、2022年の年末より集まった謎のグループ。 メンバー同士であんこを楽しんでいる様子を様々な形で発信することで、あんこの魅力を広く知っていただきたいと思っております。 ●「残業あんこ」とは・・・ 夜遅くまでお仕事や家事を頑張っている方々を応援する企画。 毎週月曜と木曜の夜20時に配信予定。
 毎回予め買っておいたあんこの入ったお菓子を1...

Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nuoc cham, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Introducing "WSET Audio Flashcards", the ultimate podcast for wine enthusiasts and WSET students! Designed for multitaskers, this podcast delivers bite-sized audio flashcards covering key concepts from the WSET curriculum. Whether you're driving, commuting, cooking, or just on the go, learn about wine regions, grape varieties, tasting techniques, and more in a convenient and engaging format. Perfect for reinforcing your knowledge or preparing for exams without breaking your routine!

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change.

In this seven-day guide you will gain a simple-to-digest lesson on Italian wines, taking you from any starting point, to being able to select, taste, pair and pour an outstanding Italian variety. If you are currently at a fairly average stage in your wine knowledge and need a book where a plane ticket to Italy is not required, then this book is for you.

種まく八百屋ポム・ド・テールがお届けする食いしん坊のための畑と台所と食卓トーク。忙しい毎日でも身体が喜ぶお料理を手軽に作って、美味しく食べるためのヒントをお届けします。

大阪市の塚本にある焼き菓子とコーヒーのお店、KASANERU COFFEE AND BAKEの配信するインターネットラジオです。 https://linktr.ee/kasanerucoffeeandbake

日常の中で見つけたささやかな、さまざまな、暮らしに寄り添う”おいしい”を、パリからお伝えします。自分の内に留めておこうか、いや、誰かに話そうか、のはざまくらいにテンションが上がった、おいしい話です。 ＜番外編＞ 2011年3月に発売された初めての著書『パリのビストロ手帖』(新潮社)が、2021年3月末をもって絶版となることを受け、このPodcastで、朗読することにしました。10年前のパリのビストロの空気を、声でお届けします。 ...

Globalization has pushed back the borders of the wine world, creating a complex, interconnected market where Old World and New World wines and producers compete head to head. Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market forces that are redrawing the world wine map and the terroirists who resist them.

みなとみらい、関内、伊勢佐木町、中華街、 あなたは横浜の本当にうまいお店を知ってるのか？ FMヨコハマ監修、横浜通の著名人が足繫く通う 厳選した「裏ハマグルメ」をご紹介！