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  Kentucky Bourbon - The Early...

  Henry G. Crowgey

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  A history of the facts and folklore surrounding this legendary American whiskey.  Kentucky Bourbon: The Early Years of Whiskeymaking tells the story of bourbon’s evolution, debunking many popular myths along the way. First published more than twenty-five years ago, it looks at a variety of fascinating historical subjects, from the role of alcohol in colonial America and in the lives of frontiersmen to the importance of the Kentucky product in the Revolutionary War. Like a fine liquor, the book has aged well in its elegance and complexity.   “The first [book] of its kind to carefully trace the early years of bourbon in Kentucky and to draw from extensive research of 17th and 18th century newspapers, court records, diaries and journals.” —Kentucky Alumni

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  Adventures in Good Cooking

  Duncan Hines

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  An all-American classic: “For the first time in decades, we can revisit the best recipes from some of the best restaurants of the ’40s and ’50s.” —St. Louis Post-Dispatch  Adventures in Good Cooking was a culinary landmark. Duncan Hines had left his native Kentucky and crisscrossed the country as a traveling salesman, becoming a national tastemaker in the process by reporting on the many restaurants he visited. Eventually, his recommendations became so popular that he published his first cookbook at age fifty-nine.   This bestselling collection featured recipes contributed by select restaurants from coast to coast as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Filled with succulent treats, from the Waldorf-Astoria’s Chicken Fricassee to the Oeufs a la Russe served at Antoine’s Restaurant in New Orleans to Mrs. Hines’s own Christmas Nut Cake, this book includes classic recipes from top chefs and home cooks alike.  Includes a new introduction by Hines biographer Louis Hatchett and a valuable guide to the art of carving

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  Culinary Tourism

  Lucy M. Long

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  “Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly).  Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world.   The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating.   “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader

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  The Forgotten Chef - Winning the...

  Phil D. May

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  Embark on a transformative culinary journey with "The Forgotten Chef," by Phil D. May narrated by Brad Derry, after three decades navigating his own food odyssey, invites listeners to explore their unique culinary path. This audiobook serves as a mentor, challenging and guiding a new generation of chefs to understand their passion for cooking. 
  Phil's narrative unfolds swiftly, addressing crucial topics such as cultivating the right mindset for cooking success, prioritizing quality over quantity, mastering kitchen organization, understanding essential kitchen tools (the Dirty Thirty), unraveling the celebrity chef conundrum, delving into knife skills/care, exploring cookbook basics, and embracing the art of food preservation and safety. The journey also includes delightful chapters on preserving Grandma's recipes, the joy of sharing food, and the resurgence of the traditional sous vide cooking method. 
  Let Phil's wisdom, anecdotes, and culinary tales be your guiding light on the path to becoming the chef you've always aspired to be. Secure your copy of "The Forgotten Chef" today and unlock the secrets to igniting your passion and building confidence in your culinary endeavors, one skill at a time. 
  #TheForgottenChef #CulinaryJourney #PhilMay #BradDerry #AudiobookAdventure #CookingPassion #CulinaryEmpowerment #FoodEntrepreneurship #HomeChefGoals #KnifeSkills #KitchenWisdom #CulinaryInspiration #CookbookEssentials #FoodStories #QualityOverQuantity #ChefDreams #AudibleAdventure #AudiobookLove #KitchenAdventure #CulinarySuccess #ChefWisdom #PassionInEveryBite #SousVideMagic #FoodieReads #InspiringCooks #GrabYourCopy #MustListen

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  The Book of Fungi - A Life-Size...

  Peter Roberts, Shelley Evans

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  “The lurid photographs and enticing, offhandedly witty descriptions make the reader want to go out collecting specimens right away."—Popular Science   From morels to chanterelles, toadstools to truffles, fungi have been a source of fascination since the earliest hunter-gatherers first foraged for them. Today there are few, if any, places on Earth where fungi have not found themselves a home—their habitats span the poles and the tropics, mountaintops and backyards.   Packed with facts and photos, this book introduces you to fungus in many forms—some parasitic, some poisonous, some hallucinogenic and some with healing properties that can be tapped for pharmaceutical products. Then of course, there are the delicious mushrooms that are prized by epicureans and gourmands worldwide.   Each species here is reproduced at its actual size, in full color, and accompanied by a scientific explanation of its distribution, habitat, association, abundance, growth form, spore color, and edibility. With information on the characteristics, locations, distinguishing features, and occasionally bizarre habits of these fungi, you’ll find in this book the common and the conspicuous, the unfamiliar and the odd—including a fungal predator, for instance, that hunts its prey with lassos, and several that set traps, including one that entices sows by releasing the pheromones of a wild boar.   “How dazzling is the world of mushrooms? The fan-shaped cinnabar oysterling looks like something you would find undersea. The violet webcap is vibrant. These are among the more than 600 fungi described and illustrated in this scholarly and beautiful book.”—TheNew York Times   “Anyone with an appreciation of the beauty of nature will enjoy.”—Grand Forks Herald

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  Tapas

  Small Ryland Peters &

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  Bring an authentic taste of Spain to your table with this collection of more than 60 mouth-watering recipes for small plates to share.

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