An offbeat history of the world traces the story of humankind from the Stone Age to the twenty-first century from the perspective of six different drinks--beer, wine, spirits, coffee, tea, and cola--describing their pervasive influence ...

For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen! "A solid reference library will take you a long way in the fermentation game.

"Drink" investigates the history of the most Jekyll and Hyde of all fluids--alcohol--and traces humankind's love/hate relationship with it from ancient Egypt to the present day.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety ...

The book is beautifully photographed and filled with dishes you’ll want to bring into your own home, including: Mushroom-Gruyére Quiche Pumpkin Cream Cheese Bread Grilled Bruschetta Chicken Zucchini-Squash Strata Chicken-Pecan-Asparagus ...

Included here are the stories of ingenious German immigrant entrepreneurs like Frederick Pabst and Adolphus Busch, titans of nineteenth-century industrial brewing who introduced the pleasures of beer gardens to a nation that mostly drank ...

Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans ...

Opening with the sensational 1905 Absinthe Murders, Baker offers a cultural history of absinthe, from its modest origins as an herbal tonic through its luxuriantly morbid heyday in the late 19th century. Illustrations.

No one can describe a wine like Karen MacNeil.

Combines top party food recipes with a previously unpublished drinks section.