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The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine
by Benjamin WallaceThe rivetingly strange story of the world's most expensive bottle of wine, and the even stranger characters whose lives have intersected with it.The New York Times bestseller, updated with a new epilogue, that tells the true story of a 1787 Château Lafite Bordeaux—supposedly owned by Thomas Jefferson—that sold for $156,000 at auction and of the eccentrics whose lives intersected with it. Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing players—from the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle. Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries. &“Part detective story, part wine history, this is one juicy tale, even for those with no interest in the fruit of the vine. . . . As delicious as a true vintage Lafite.&” —BusinessWeek
The Biochemic System of Medicine: Materia Medica, and Repertory of Schuessler's Twelve Tissue Remedies
by Dr George W. Carey"The Biochemic System of Medicine" by Dr. George W. Carey is a comprehensive and authoritative guide to the innovative healing approach developed by Dr. Wilhelm Heinrich Schuessler. This seminal work delves into the theory and practice of biochemic medicine, which focuses on the use of twelve tissue remedies to restore and maintain health at a cellular level.Dr. Carey, an esteemed physician and biochemic practitioner, meticulously explains the foundational principles of Schuessler's biochemic system. He begins with an overview of the theory behind tissue salts, emphasizing the importance of mineral balance within the body's cells for optimal health. By addressing deficiencies in these essential minerals, the biochemic system aims to correct imbalances that lead to disease and promote natural healing processes.The book provides detailed descriptions of each of the twelve tissue remedies, outlining their pathological actions and therapeutic applications. Dr. Carey offers insights into how these remedies can be used to treat a wide range of ailments, from acute conditions to chronic diseases. Each remedy is accompanied by a materia medica that highlights its specific indications, symptoms, and healing properties.In addition to the theoretical and therapeutic aspects, "The Biochemic System of Medicine" includes a repertory that serves as a practical reference for selecting the appropriate tissue remedy based on presenting symptoms. This comprehensive repertory enhances the book's utility as a valuable resource for both practitioners and individuals interested in self-care.Dr. Carey's work is characterized by its clarity and precision, making complex medical concepts accessible to readers with varying levels of medical knowledge. His passion for biochemic medicine and dedication to patient care shine through, offering a compelling case for the effectiveness of Schuessler's tissue remedies."The Biochemic System of Medicine" is an indispensable guide for healthcare professionals, students of natural medicine, and anyone seeking to understand and utilize the healing power of biochemic tissue salts. Dr. George W. Carey's book remains a timeless reference in the field of natural health and holistic healing.
The Biography of Coffee (How Did That Get Here?)
by Adrianna MorganelliThis book is suitable for readers of ages 8-14. Coffee beans are the second most valuable commodity traded in the world. Young readers will be fascinated to learn how this popular product is grown, harvested, processed, and sold. Find out where coffee plants originated from and how coffee was spread around the world.
The Biography of Corn (How Did That Get Here?)
by L. Michelle Nielsen L. Michelle NielsonMaize, or com, was the staple food of many early cultures in South America, Mesoamerica, and the Caribbean. <p><p>The Biography of Corn will teach young readers how the farming of corn spread to the rest of the world and how corn may be one answer to today's problem of fossil fuel consumption.
The Biography of Potatoes (How Did That Get Here?)
by Ellen RodgerSpanish conquistadors brought the potato from South America to Europe in the 1500s. Since then, the potato has helped keep peasants from starving, fed armies, and is today the world's most popular vegetable. The Biography of Potatoes underlines the importance of this source of nutrition.
The Biography of Rice (How Did That Get Here?)
by John Paul Zronik John ZronikThis work is for ages 8-14. Rice is one of the world's most important cereal crops. From wild plants in Asia and Africa, to its cultivation by ancient peoples 8,000 peoples years ago, rice has helped to shape the course of history. <p><p>Children will learn how rice is grown, harvested, processed and sold. Clear, descriptive images show how rice is a vital food crop for millions of people world-wide.
The Biography of Spices (How Did That Get There?)
by Ellen RodgerThis work is for ages 8-14. Empires were made from the growth and sale of spices and the age of discovery was launched in pursuit of them. Exciting text and historic images explain to children how spices were used to cure the sick, flavour foods, and make perfume. <p><p>Other topics include: What is a commodity?; What is a spice?; where spices originated and where they are grown today; how different spices are harvested, manufactured, and processed; the historical and modern spice trades; ancient peoples and how they used spices, from flavouring and preserving their foods, to the mummification of bodies!; how the Crusades changed European tastes; how the spice trade encouraged explorers and colonies; slavery and the spice trade.
The Biography of Sugar (How Did That Get There?)
by Rachel EagenProvides a history of the processed sweetener, chronicling the evolution of international trade in the commodity, as well as describing the cultivation of sugar cane and sugar beets.
The Biography of Tea (How Did That Get Here?)
by Carrie GleasonHow could a relaxing cup of tea become a symbol of revolution? This fascinating new book relates the thousands-year-old history of tea and its sometimes tumultuous trade. Find out how different teas are grown, harvested, and sold, and how the trade of tea has changed the world.
The Biography of Vanilla (How Did That Get Here?)
by Julie KarnerThis book is suitable for readers of ages 8-14. Discover the rich history of this orchid bean used in such products as candy, ice cream, soft drinks, medicines, and yes, even chocolate! Follow the vanilla bean's journey from its discovery by the ancient civilisations of Mexico, to Europe where its flavourful secrets remained a mystery to Europeans even 300 years after they first encountered it.
The Biography of Wheat (How Did That Get Here?)
by Jennifer LackeyThe growing of wheat as a staple food source made permanent settlements possible, particularly for settlers moving West. In this fascinating new book, children will learn how one of the world's most important food crops is grown, harvested, sold, and processed.
The Birthday Cake Book: 75 Recipes for Candle-Worthy Creations
by Dede Wilson“The perfect book to help create a memorable birthday treat, whether the recipient is turning one or 101.” —Elisa Strauss, author of The Confetti Cakes CookbookThis gloriously photographed cookbook presents dozens of recipes for celebratory cakes with easy-to-follow instructions for baking and decorating. Add a personal touch to that special occasion with seventy-five scrumptious (and gorgeous) ideas including:Polka Dots and Cupcakes Cake * Butter Pecan Cake with Brown Sugar Fudge Frosting * Tropical Carrot Cake * Banana Split Cake * Chock-Full-of-Chips Cake * Hummingbird Cake with Fresh Fruit * The Office Birthday Cake * Pretty-in-Pink Cake * She’s a Doll Cake * Coconut Rum Cake * The Birthday Cake You Can Mail * and many more!“A supremely useful and much-needed guide to baking the perfect custom birthday cake, sweetened with [Dede Wilson’s] trademark sense of fun. Let the party begin!” —Lauren Chattman, author of Mom’s Big Book of Baking
The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More
by Katrina BahlBaking with Biscoff spread--the addictive and gingery cookie butter that's swept the food blogger world. Who can say no to something called "cookie butter"? Especially when it's baked into such treats as Caramel Biscoff Brownies, Crunchy Biscoff Pretzel Cups, or Biscoff Buttercream Cupcakes? The taste is similar to a sophisticated peanut butter, but this delicious spread is made from cookies, not nuts. It was born in Belgium on a reality television show and became wildly popular almost overnight. Soon, recipes for sweets made with Biscoff cookie spread went viral and Americans everywhere were clamoring for the stuff. Lotus Bakeries obliged, and the spread is now available nationwide. Home chefs everywhere have embraced the spread and the cookies as go-to ingredients for cakes, mousses, candies, and more. Blogger Katrina Bahl helped spark the trend. Here she offers more than 70 simple yet unique recipes starring Biscoff spread and cookies, as well as the gorgeous photographs her readers have grown to expect.
The Biscuit Factory Girls: A heartwarming saga about war, family and friendship to cosy up with this spring
by Elsie MasonCan Irene find a new home by the docks?Newly married to dashing RAF officer, Tom, Irene Farley leaves behind her safe countryside life to move in with his family by the docks in South Shields. Little prepares her for the devastation the Jerry bombers have wreaked on the Sixteen Streets or that they would be living under her mother-in-law's roof, alongside Tom's three brothers and two wives!Irene's only escape is her job at the local Wright's Biscuit factory packing up a little taste of home for the brave boys fighting for King and country across the channel. As the threat of war creeps ever closer to the Sixteen Streets, the biscuit factory girls bond together, because no one can get through this war alone...
The Biscuit Factory Girls: A heartwarming saga about war, family and the importance of friendship
by Elsie MasonCan Irene find a new home by the docks?Newly married to dashing RAF officer, Tom, Irene Farley leaves behind her safe countryside life to move in with his family by the docks in South Shields. Little prepares her for the devastation the Jerry bombers have wreaked on the Sixteen Streets or that they would be living under her mother-in-law's roof, alongside Tom's three brothers and two wives!Irene's only escape is her job at the local Wright's Biscuit factory packing up a little taste of home for the brave boys fighting for King and country across the channel. As the threat of war creeps ever closer to the Sixteen Streets, the biscuit factory girls bond together, because no one can get through this war alone...
The Biscuit Girls
by Hunter DaviesIvy, Dulcie, Barbara, Ann, Dorothy and Jean all had different reasons for applying to work at Carr’s biscuits, but once they had put on their overalls and walked through the factory gates they discovered a community full of life, laughter and friendship. To those who didn’t know, the biscuit factory that towered over Carlisle might look like just another slice of the industrial North, a noisy and chaotic place with workers trooping in and out at all hours. For the biscuit girls it was a place where they worked hard, but also where they gossiped, got into scrapes and made lifelong friends. Outside the factory walls there might be difficult husbands or demanding kids, and sometimes even heartbreak and tragedy, but they knew there would always be an escape from their troubles at Carr's. Some, like Barbara, only applied because she needed the extra cash, until things got a bit easier at home. Her supervisor cross examined her about who would be looking after the kids while she was at work, but let her have the job. Like many of the women who joined up ‘temporary’ Barbara went on to stay at Carrs for 32 years.Beginning in the 1940s, these heartwarming and vividly-remembered stories have all been told by the women themselves to Hunter Davies.
The Biscuit: The History of a Very British Indulgence
by Lizzie CollinghamBourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.
The Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the Real Paris
by Daniel YoungYou can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries. Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe–restaurant providing continuous service and rough–and–ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them. Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best–keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan–Grilled Rib Steak with Béarnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians – the real and everyday Paris – with local flavor, style, sophistication, personality, and attitude.
The Bite Me Balance Cookbook: Wholesome Daily Eats & Delectable Occasional Treats
by Julie Albert Lisa GnatDitch diets forever because The Bite Me Balance Cookbook, chock full of easy, healthy recipes (and occasional treats), is sure to help you get (and stay) in your happy pants.When the number one question you are asked is, "How do you eat dessert and still do up your pants?" you know that you have to share your answers. Enter Bite Me sisters Julie Albert and Lisa Gnat, the saucy siblings who have said buh-bye to the fad diet world, forced the food police into early retirement, and figured out the secret to waist management: moderation. While this mindful approach to eating is neither sexy nor a magic bullet, it works--and for a lifetime at that. In The Bite Me Balance Cookbook, Julie and Lisa whip up 138 delicious, easy-to-follow recipes for breakfast and brunch, lunch, weeknight dinners, and special gatherings. No matter your challenge (you want healthy food that's scrumptious and satisfying, your friends are gluten-free, your mother-in-law's coming to dinner, your kids are famished and need to eat NOW) The Bite Me Balance Cookbook has you covered. Packed full of helpful tips and tricks, a wide array of foolproof recipes (75% healthy, 25% butter!) to suit every occasion, and belly laughs with these tell-it-like-it-is sisters, this book is guaranteed to set you up for success in the kitchen and at the table.The Bite Me Balance Cookbook is what you've been waiting for: an approachable, fun, and funny roadmap to guide you towards a perfect healthy and happy balance.
The Bizarre Truth: How I Walked Out the Door Mouth First ... and Came Back Shaking My Head
by Andrew ZimmernHost of The Travel Channel's "Bizarre Foods" and famed food-critic Zimmern offers a deliciously satisfying--at times, horrifying--exploration of the planet's culinary curiosities.
The Black Book of Hollywood Diet Secrets
by Kym Douglas Cindy PearlmanEasy ways to get-and stay-slim from the authors of The Black Book of Hollywood Beauty Secrets, and their celebrity sources How do the stars get so thin? (and how do their trainers keep them that way?) Kym Douglas and Cindy Pearlman are back with exercise tips and eating strategies from a Who’s Who of Hollywood beauties. The Black Book of Hollywood Diet Secrets takes readers inside the fridges and out to the gyms of the stars, uncovering the daily regimens that keep celebrities like Cameron Diaz, Demi Moore, and Beyoncè Knowles in A-List shape. They’ll dish on stars’ daily diet plans and tell us how the stars bounce back after baby, stay slim after forty, drop a quick twenty pounds, outsmart a Fat Day, and see fast results from exercise. Kym and Cindy have done it again, from (A)niston to (Z)eta-Jones. From The Black Book of Hollywood Diet Secrets: * Heidi Klum and Cindy Crawford eat a salad dressed with vinegar BEFORE they go out to dinner. The vinegar is an appetite suppressant. * Oprah and Rachael Ray drink Wulong Slimming Tea * Denise Richards, Jessica Simpson, Heath Ledger, Michelle Williams all detox with So-Cal cleanse * Demi Moore and Sharon Stone eat prunes to ease bloating AND to prevent wrinkles .
The Black Dog Summer on the Vineyard Cookbook
by Joe Hall Elaine SullivanOver the past thirty years, The Black Dog Tavern has grown from a small island haunt to a nationally renowned restaurant. Its astonishingly successful local store and nationwide mail order business have spread the famous black lab logo around the world. No trip to the Vineyard, by presidents, movie stars, or ordinary folk, is complete without a meal at The Black Dog. Until now there has been no way to enjoy such Black Dog classics as a Huey, Louie, Quahog or Fish Chowder; or Fudge Bottom Pie without going to the Vineyard.
The Black Family Reunion Cookbook: Black Family Reunion Cookbook
by National Council of Negro WomenThe Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and &“homemade love.&”Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spelman College President Johnnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council's founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie.
The Blender Girl
by Tess MastersABOUT THIS BOOK...The debut cookbook from the powerhouse blogger behind theblendergirl.com, featuring 100 gluten-free, vegan recipes for smoothies, meals, and more made quickly and easily in a blender.What's your perfect blend? On her wildly popular recipe blog, Tess Masters--aka, The Blender Girl--shares easy plant-based recipes that anyone can whip up fast in a blender. Tess's lively, down-to-earth approach has attracted legions of fans looking for quick and fun ways to prepare healthy food. In The Blender Girl, Tess's much-anticipated debut cookbook, she offers 100 whole-food recipes that are gluten-free and vegan, and rely on natural flavors and sweeteners. Many are also raw and nut-, soy-, corn-, and sugar-free. Smoothies, soups, and spreads are a given in a blender cookbook, but this surprisingly versatile collection also includes appetizers, salads, and main dishes with a blended component, like Fresh Spring Rolls with Orange-Almond Sauce,Twisted Caesar Pleaser, Spicy Chickpea Burgers with Portobello Buns and Greens, and I-Love-Veggies! Bake. And even though many of Tess's smoothies and shakes taste like dessert--Apple Pie in a Glass, Raspberry-Lemon Cheesecake, or Tastes-Like-Ice- Cream Kale, anyone?--her actual desserts are out-of this-world good, from Chocolate-Chile Banana Spilly to Flourless Triple-Pecan Mousse Pie and Chai Rice Pudding. Best of all, every recipe can easily be adjusted to your personal taste: add an extra squeeze of this, another handful of that, or leave something out altogether-- these dishes are super forgiving, so you can't mess them up. Details on the benefits of soaking, sprouting, and dehydrating; proper food combining; and eating raw, probiotic-rich, and alkaline ingredients round out this nutrient-dense guide. But you don't have to understand the science of good nutrition to run with The Blender Girl--all you need is a blender and a sense of adventure. So dust off your machine and get ready to find your perfect blend.
The Blender Girl Smoothies
by Tess MastersA beautiful collection of vegan smoothies from powerhouse blogger The Blender Girl, featuring photographs, flavor boosters, and nutritional add-ons for every recipe. The Blender Girl takes smoothies to the next level in this comprehensive guide, helping you blast your way to good health and blended bliss. These 100 creative and delicious recipes are designed to fit your every need, whether you want to detox, lose a few pounds, get energized, or guard against seasonal colds. Each smoothie has three optional boosters (like chia seeds, ginger, coconut oil, or wheat grass) that allow you to ramp up flavor, nutrient value, or both. Featuring gorgeous photography throughout, a smoothie pantry that demystifies unusual ingredients, icons to identify smoothies that fit your particular dietary needs, and strategies for achieving smoothie success, this accessible handbook makes it fun and easy to find your perfect blend.