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  The United States of Beer - A...

  Dane Huckelbridge

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  From the author of Bourbon, “the definitive history” (Sacramento Bee), comes the rollicking and revealing story of beer in America, in the spirit of Salt or Cod. 
  In The United States of Beer, Dane Huckelbridge, the author of Bourbon: A History of the American Spirit—a Southern Independent Booksellers Alliance bestseller—charts the surprisingly fascinating history of Americans’ relationship with their most popular alcoholic beverage. Huckelbridge shows how beer has evolved along with the country—from a local and regional product (once upon a time every American city has its own brewery and iconic beer brand) to the rise of global mega-brands like Budweiser and Miller that are synonymous with U.S. capitalism. 
  We learn of George Washington’s failed attempt to brew beer at Mount Vernon with molasses instead of barley, of the 19th century “Beer Barons” like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz who revolutionized commercial brewing and built lucrative empires—and the American immigrant experience—and of the advances in brewing and bottling technology that allowed beer to flow in the saloons of the Wild West. Throughout, Huckelbridge draws connections between seemingly remote fragments of the American past, and shares his reports from the frontlines of today’s craft-brewing revolution.

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  The Fermented Man - A Year on...

  Derek Dellinger

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  On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage—and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power—he became the Fermented Man. 
   
   
   
  In this entertaining and informative narrative, Dellinger catalogs his year spent on this unorthodox diet, revealing insights about the science of fermentation, as well as its cultural history, culinary value, and nutritional impact along the way. He goes beyond yogurt and sauerkraut to show us how fermentation occurs in a wide range of foods we might never have expected, and is at the root of many unique delicacies around the world. From foraging for living bacteria in the modern American grocery store, to sampling mucousy green Century Eggs in Chinatown, to an epic winter quest to Iceland for rotten shark meat, Dellinger investigates a realm of forgotten foods that is endlessly complex and surprisingly flavorful.

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  Raw Chocolate

  Matthew Kenney

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  Now you can enjoy one of the great tastes and textures in raw-raw  chocolate. Raw chocolate can be made without a lot of fuss and with  great results. This book features truffles, fudge, buttercups, fruit,  smoothies, bonbons, and more. With cacao beans and health-promoting  ingredients like goji berries and maca, raw chocolate is even healthy  for you!

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  For the Love of Pie - Sweet and...

  Felipa Lopez, Cheryl Perry, Lynn...

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  Join the owners of Brooklyn’s Pie Corps to create the finest-quality, handmade, soul-satisfying, savory and sweet pies. Cheryl Perry and Felipa Lopez, owners of Brooklyn’s Pie Corps, share their pie-making expertise and delicious recipes in their first cookbook. For the Love of Pie boasts sophisticated and contemporary flavors in pies made using traditional techniques. Perry and Lopez explain the science and art behind baking a perfect piecrust while offering a variety of crust recipes, from all butter to chocolate crumb. Paired with the crusts are recipes for dessert pies, pot pies, hand pies, meat pies, and tarts. Several of the Pie Corps’ signature recipes, such as Apple Crumb Pie with Rosemary-Caramel Sauce and Buttermilk-Fried Chicken Pie with Buttermilk Gravy and Sautéed Greens, are in the cookbook along with other mouth-watering options like Lemon Thyme Blackberry Mini Tartlets, Picadillo Hand Pies, and Honey-Lavender Custard Pie. Why pie? It’s the essence of handmade. Once you learn the basics of making crusts and fillings, you’re there—anything locally available to you is potentially pie. What could be better than that?

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  Herbal Antivirals - Heal...

  Mary Jones

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  Are you tired of using the nasty chemicals in medicine to fight your family's illnesses? Discover the power of natural medicines and herbs to eradicate your viral infections.Are you scared of the hidden dangers in pharmaceutical medicines? Do normal treatments give you aches, pains, and other side effects? Is the cost of prescription medication making a major dent in your wallet? Author Mary Jones has dedicated years of her life to researching natural remedies and learning from naturopathic doctors. After proving the efficacy of these remedies in her own life, Jones has compiled all of her hard-earned information in one easy-to-use reference.In Herbal Antivirals: Heal Yourself Faster, Cheaper and Safer, you'll find the 45 most medically-effective herbs available. Through Jones' comprehensive resource, you'll learn how to replace medical antibiotics and antivirals with herbal remedies with far fewer side effects. The book shows once and for all that you can ditch high-cost pharmaceuticals and use natural remedies for nearly every common ailment.In Herbal Antivirals, you'll discover:  - The best herbal treatments for illnesses ranging from warts to chronic hepatitis B  - Easy natural medicine preparation methods and the correct dosages you should use  - The five key essential oils with natural antiviral properties  - Which herbal antivirals are safe to use when pregnant or breastfeeding  - Where to find and how to grow all the herbs you need, and much more! Herbal Antivirals: Heal Yourself Faster, Cheaper and Safer is a comprehensively indexed, inspirational compendium that will help you benefit from the safe use of natural remedies. If you like herbal alternatives, easy-to-follow preparation instructions, and detailed references, then you'll love Mary Jones' painstakingly-compiled book.Buy Herbal Antivirals to benefit from Mother Nature's greatest gift to humanity today!

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  Fermentation as Metaphor -...

  Sandor Ellix Katz

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  Bestselling author Sandor Katz--an "unlikely rock star of the American food scene" (New York Times) with over 500,000 books sold--gets personal about the deeper meaning of fermentation.
   
  In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream.
   
  In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.
   
  This audio edition of Fermentation as Metaphor offers 45 minutes of bonus content in the form of an exclusive interview between Sandor Ellix Katz and Jeff Gordinier, food & drinks editor of Esquire magazine and the author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World.
   
  In addition to this exclusive interview is a sample of the 50 mesmerizing, original images of otherworldly beings from an unseen universe - images of fermented foods and beverages that Katz has photographed using both a stereoscope and electron microscope - exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment”. These images are available in the included supplementary material.

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