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Aerobics Program For Total Well-Being
by Kenneth H. CooperKenneth H. Cooper, the bestselling author of Running Without Fear, presents a complete program for total well-being--physically, nutritionally, emotionally--that includes dozens of ways to stay fit, three weeks of nutritious menus, guidelines for the twenty-two components of a comprehensive medical exam, and more.
Aflatoxins in Food: A Recent Perspective
by Khalid Rehman Hakeem Carlos A. F. Oliveira Amir IsmailMycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on a larger scale. Aflatoxins are produced by certain species of fungi the most prominent among which are Aspergillus flavus, A. parasiticus and A. nominous. Food commodities of African and South Asian countries are especially reported to have aflatoxins well beyond the allowable limits but due to the global trade of food commodities developed countries are also prone towards the perils of aflatoxins. Moreover, climate changes may have a substantial impact on the distribution and global prevalence of aflatoxins in the near future.The International Agency for Research on Cancer (IARC) has classified the aflatoxins as group 1 category carcinogen. Aflatoxins are also reported as teratogenic, mutagenic, growth retardant, immunosuppressant and may also cause nervous system and reproductive system disorders. Preventive approaches involving good manufacturing from “farm to fork” are the major focus of the current food industry.The aim of our book is to provide readers with the most recent data and up-to-date studies from aflatoxins research, with specific focuses on (i) the impact of aflatoxins on human health, (ii) new approaches by the researchers from different parts of the world to degrade aflatoxins and (iii) potential preventive approaches that can significantly lessen the burden of aflatoxins in food products
African American Cookbook: Traditional And Other Favorite Recipes
by Phoebe BaileyAn African American Cookbook: Traditional and Other Favorite Recipes is a wonderful collection of traditional recipes and food memories, as well as contemporary favorite foods. Woven among the 400 recipes are rich historical anecdotes and sayings. They were discovered or lived by this cookbook's contributors, many of whose ancestors participated in the Underground Railroad or lived nearby where it was active. Presented in an easy-to-use format for cooks of all traditions, this is a cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food.
An African American Cookbook: Exploring Black History and Culture Through Traditional Foods
by Phoebe Bailey400 Soul Food Recipes for Appetizers, Main Meals, Breads, Pies, Cakes, Salads, and More!An African American Cookbook: Exploring Black History and Culture Through Traditional Foods is a bountiful collection of favorite foods and the memories that go with them. The foods reflect the ingenious, resourceful, and imaginative Africans who made them. Woven among the four hundred recipes are rich historic anecdotes and sayings. They were discovered or lived by the cookbook&’s contributors, many of whose ancestors participated in the Underground Railroad or lived near where it was active. This is a cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food! Recipes include: • Collard greens with ham hocks • Cornbread sausage stuffing • Smoked turkey and black-eyed peas • Pan-fried okra • Fried green tomatoes • 14-day sweet pickles • Yogurt and chives biscuits • Sweet potato pie • And more! Author Phoebe Bailey&’s congregation in historic Lancaster, Pennsylvania, has a long history with Underground Railroad activity. Today they offer Underground Railroad reenactments and a buffet of traditional African American food to their many visitors. This cookbook celebrates those historic events, when this church fed and then helped to spirit enslaved Africans to safety.
African Fermented Food Products- New Trends
by Abdalbasit Adam Mariod Abdel Moneim Elhadi SuliemanFermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.
Africana: More than 100 Recipes and Flavors Inspired by a Rich Continent
by Lerato Umah-ShaylorA culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher.Food writer and cook Lerato Umah-Shaylor’s magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition.Lerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure.With Africana, home cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.A feast for the senses, bursting with flavor, and offering a sense of wanderlust, Africana will bring the magic of the continent to any kitchen.
Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
by Bryant TerryAfrican, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Blending these colorful cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There's perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry's personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry's insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan's groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.
After Cancer Care: The Definitive Self-Care Guide to Getting and Staying Well for Patients after Ca ncer
by Gerald Lemole Pallav Mehta Dwight Mckee Mehmet OzAfter the intense experience and range of emotion that comes with surgery, radiation, or chemotherapy (or all three), cancer patients often find themselves with little or no guidance when it comes to their health post-treatment. After Cancer Care is the much-needed authoritative, approachable guide that fills this gap. It includes information on how to maintain physical health—with chapters on epigenetics, nutrition, and exercise—as well as emotional health through stress management techniques.The cutting-edge and growingly popular science of Epigenetics has shown that you are not stuck with your genetic history: your choices in diet, exercise, and even relationships can help determine whether or not your genes promote cancer, and therefore determine your propensity for relapse. Your lifestyle has an effect on the most common types of cancer including breast cancer, prostate cancer, melanoma, endometrial cancer, colon cancer, bladder cancer, and lymphoma.The doctors present easy-to-incorporate lifestyle changes to help you “turn on” hundreds of genes that fight cancer, and “turn off” the ones that encourage cancer, while recommending lifestyle plans to address each type. In addition, they share 34 healthy recipes and tips on staying active and exercising, detoxifying your house and environment, and taking supplements to help prevent relapse.With more than three decades of post-cancer-care experience, Drs. Lemole, Mehta, and McKee break down the science into palatable, practical takeaways so that you can drastically improve your quality of life and enjoy many years of cancer-free serenity.
The After School Cookbook: 120 quick, easy, affordable recipes for your hungry kids from My Daddy Cooks
by Nick CofferQuick, easy, and affordable recipes for your hungry kids from the creator of video blog MyDaddyCooks.com and the food hero in Sainsbury's Make Your Roast Go Further campaign.Nick Coffer creates meals that are not only yummy but will refuel the kids for that tricky period after school. In The After School Cookbook Nick shares his secrets for quick and tasty family food, aimed at keeping your kids full of energy whether they are a toddler or a teenager.Using simple techniques and good value, easy-to-find ingredients, this book will be an essential part of your daily routine, giving inspiration for delicious quick dishes that will keep the whole family looking forward to meal times. Mind The Gap Snacks to be eaten on the run after the school bell has rung Ready When You Get Home Cook ahead food for famished familiesSaving Your Bacon Cheap but yummy dinners Speed of Night The quickest of quick cook recipesHere Today Still Here Tomorrow Make the most of leftoversInspired Lunch Boxes Midday meals, perfect for schoolReady-Made Meals Made By You Why buy it when you can make it?2+2 = 7 Meals that go a long way, for unexpected play datesGenius Treats All the sweet treats you could ever need
The After School Cookbook: 120 quick, easy, affordable recipes for your hungry kids from My Daddy Cooks
by Nick CofferQuick, easy, and affordable recipes for your hungry kids from the creator of video blog MyDaddyCooks.com and the food hero in Sainsbury's Make Your Roast Go Further campaign. Nick Coffer creates meals that are not only yummy but will refuel the kids for that tricky period after school. In The After School Cookbook Nick shares his secrets for quick and tasty family food, aimed at keeping your kids full of energy whether they are a toddler or a teenager. Using simple techniques and good value, easy-to-find ingredients, this book will be an essential part of your daily routine, giving inspiration for delicious quick dishes that will keep the whole family looking forward to meal times. Mind The Gap Snacks to be eaten on the run after the school bell has rung Ready When You Get Home Cook ahead food for famished families Saving Your Bacon Cheap but yummy dinners Speed of Night The quickest of quick cook recipes Here Today Still Here Tomorrow Make the most of leftovers Inspired Lunch Boxes Midday meals, perfect for school Ready-Made Meals Made By You Why buy it when you can make it? 2+2 = 7 Meals that go a long way, for unexpected play dates Genius Treats All the sweet treats you could ever need
After the Gold Rush: Tarnished Dreams in the Sacramento Valley
by David Vaught2008 Winner of the Albert J. Beveridge Award of the American Historical Association"It is a glorious country," exclaimed Stephen J. Field, the future U.S. Supreme Court justice, upon arriving in California in 1849. Field's pronouncement was more than just an expression of exuberance. For an electrifying moment, he and another 100,000 hopeful gold miners found themselves face-to-face with something commensurate to their capacity to dream. Most failed to hit pay dirt in gold. Thereafter, one illustrative group of them struggled to make a living in wheat, livestock, and fruit along Putah Creek in the lower Sacramento Valley. Like Field, they never forgot that first "glorious" moment in California when anything seemed possible. In After the Gold Rush, David Vaught examines the hard-luck miners-turned-farmers—the Pierces, Greenes, Montgomerys, Careys, and others—who refused to admit a second failure, faced flood and drought, endured monumental disputes and confusion over land policy, and struggled to come to grips with the vagaries of local, national, and world markets.Their dramatic story exposes the underside of the American dream and the haunting consequences of trying to strike it rich.
Afternoon Tea
by Muriel MoffatA delectable peek at the tradition of afternoon tea at the Fairmont Empress Hotel -- and the enchanting history of taking teaMuriel Moffat has been sipping tea at Victoria's storied Empress Hotel for 60 years -- and sharing all those lovely cups with four generations of Moffats. When she poured her love of all things tea into a darling little book, it soon became a bestseller, with 30,000 copies sold from the shelves of the Empress gift shop in just five years. Beautifully redesigned and ready for its book trade debut, Afternoon Tea offers a peek behind the curtain at the magnificent hotel, where afternoon tea has been taken with elegance and gourmet indulgence since 1908. Included are several well-loved recipes from the Tea Lobby, which has hosted the likes of Queen Elizabeth II, Rudyard Kipling and Shirley Temple.This charming book is also a chatty and colourful history of tea and the many rituals surrounding it, sure to entertain the novice and enthusiast alike. Steeped in a love of traditions, Ms. Moffat's beloved book celebrates a littleknown ritual that may just be the foundation of everything worthy -- family, friends and, of course, tea.
Afternoon Tea
by OctopusAfternoon Tea is every woman's dream book, as delightful to look at as it is to cook from. Think finger sandwiches, scones, pastries, cakes, biscuits and slices. Think linen tablecloths and fine china, proper tea made in a teapot, a group of your best friends gathered round, and lots of gossip. Here's your chance to spoil yourself with cucumber sandwiches, chocolate éclairs and raspberry cream sponge. Teatime will never be the same again.
Afternoon Tea: Delicious cakes, pastries, biscuits and savouries for every day and special occasions
by Sue SimkinsThis book contains a fascinating collection of delicious recipes for every kind of tea you could imagine, whether it is simple tea and biscuits, traditional afternoon tea, or a more substantial high tea for the children. You?ll also find lots of ideas for special occasion teas such as children?s parties and christenings. It includesSandwiches and savouries Cakes, buns and sconesPastries and biscuits There is also an overview of all the different kinds of tea available to drink plus lemonade recipes for summer tea in the garden.
Afternoon Tea: Delicious cakes, pastries, biscuits and savouries for every day and special occasions
by Sue SimkinsThis book contains a fascinating collection of delicious recipes for every kind of tea you could imagine, whether it is simple tea and biscuits, traditional afternoon tea, or a more substantial high tea for the children. You’ll also find lots of ideas for special occasion teas such as children’s parties and christenings. It includesSandwiches and savouries Cakes, buns and sconesPastries and biscuits There is also an overview of all the different kinds of tea available to drink plus lemonade recipes for summer tea in the garden.
Afternoon Tea Is the New Happy Hour: More than 75 Recipes for Tea, Small Plates, Sweets and More
by Gail GrecoAfternoon tea is more than a meal--it's a moment, an aesthetic, a pose. Afternoon Tea Is the New Happy Hour features more than 75 recipes to make your tea time memorable.Inside you'll find easy-to-follow recipes to create tea sandwiches, scones, breads, cakes, dips, and, of course--tea. Whether you're throwing a vintage tea party or looking for high tea food ideas, there's something for everyone.Bestselling author Gail Greco also shares cooking and serving tea tips, tea etiquette, insight on the differences between using tea bags, a tea kettle, and loose leaves, and the lingo used by tea connoisseurs. Gail includes her own food photography which showcases the happy hour crowd pleasers.In this cookbook, you'll find:Plenty of tea time favorites, like Apple Hibiscus Tea, Tea Toddy One-Shot, Alice's Sorbet Float Tea, and Basic Barista Tea Latte with Rooibos.For appetizers Gail shares Cheddar Ranch Crab Dip, Spicey Baked Artichoke Bruschetta, Pizza Cupcakes, and Mini Soft Baked Pretzels.If you're craving sandwiches, you'll find Pimento Pita Pocket Poufs and Food Truck Zone Shrimp/Corn ' Wiches.And to keep everyone excited, you'll find Tea-Thyme Ginger Bars, Glazed Lemon Loaf Cake, Teasicles, Potato Chip Walnut Tartlets, and Puddle-of-Chocolate and Chai Pots de Crème.There's something for everyone!This beautiful cookbook will provide you with the high tea food ideas you can't find anywhere else. Afternoon Tea Is the New Happy Hour is a wildly creative mix of vintage and modern. Pinkies up, it's tea time!
Aga Bible
by Amy WillcockThe Aga is much more than an oven: it's an icon. It's a statement. It's a way of life. Aga cookers have never been more popular, and the queen of Aga cookery is undoubtably Amy Willcock. Here is her definitive Aga Bible, with 300 classic, timeless recipes and bags of advice and tips for Aga owners. Here are all the essential recipes that every Aga owner needs to know - from how to cook a full English breakfast on an Aga, making soups, cooking fish and roasting meats, through to baking pies, cakes and breads. The delicious family food includes Beef stroganoff, Steak, mushroom and horseradish pudding, and Bacon and egg pie, and there are stunning dinner-party recipes such as Rillettes of duck with toasted brioche, Chicken in Marsala with oranges and shallots and Parmigiano, thyme and rosemary risotto. Amy also tempts the tastebuds with a delectable range of desserts and cakes, including Raspberry souffles, Chocolate pecan tart and Lemon meringue cake. And there are 30 new and exclusive recipes, such as Moules marinieres, Crab and coconut soup and Apple and onion tart. All the recipes feature conventional cooking instructions, so even non-Aga owners can enjoy Amy's tasty dishes.
Aga Cooking
by Amy WillcockThe Aga is both a timeless design classic and a sleek new style object, increasingly attractive to an affluent new audience who are looking for more contemporary recipe ideas. Aga Cooking will be the new bible for both existing Aga owners and new fans. The author Amy Willcock draws on her experience of running Aga cookery courses to share all the essential secrets for getting the best out of your machine, as well as trouble-shooting tips and hints. Fantastic recipes range from asparagus and mint frittata to Thai chicken curry and chicken baked in focaccia. With the Aga seal of approval, this is the book no Aga should be without.
Against All Grain: Delectable Paleo Recipes To Eat Well And Feel Great
by Danielle WalkerHaving battled an autoimmune disease the modern-medicine way for many years, Danielle Walker took matters into her own hands and set out to regain her health through the medicine of food. After four years of turning her kitchen into a laboratory for revamping her culinary point of view, Danielle mastered the art of grain- and dairy-free cooking—and improved her well-being, virtually eliminating all her ailments.A self-trained chef, Danielle is the new face of grain-free cooking, tempting foodies of all stripes with her accessible recipes for vibrant Paleo food. Paying homage to the dishes she loved in her pre-Paleo life, she has ingeniously re-created all her favorites without grains or dairy in her first cookbook.Complementing her innovative recipes with elegant photography, Danielle takes you on a culinary Paleo journey that includes everything from quick breakfasts to sinful desserts, with a long list of hearty entrees in-between. And because Danielle knows she's not the only one with a finicky toddler at home, she has included a special section filled with healthy recipes that kids will be eager to eat and parents will be just as eager to serve.These recipes are sure to leave you feeling satisfied and exhilarated, rather than discouraged and deprived. Danielle proves that omitting grains, gluten, dairy, and refined sugar doesn't correlate with sacrificing taste; in fact, just the opposite. This book will show you that you can go against the grain in the culinary world and enter a paradise of gourmet foods with exciting flavors.
Against the Claw: A Lobster Shack Mystery (A Lobster Shack Mystery #2)
by Shari RandallFinger-licking delicious, Shari Randall's Against the Claw is the second in the Lazy Mermaid Lobster Shack series. Welcome back to the seaside village of Mystic Bay, where someone’s been found sleeping with the fishes. . .Ballerina Allie Larkin is still back home, healing up from a broken ankle and lending a hand at her aunt’s Lazy Mermaid Lobster Shack. But now that the famed restaurant is branching out into the world of catering, Allie’s help is needed more than ever—even on the lobster boat. The last thing she expects to find once she’s out on the bay, however, is the dead body of a beautiful young woman.When days pass and not even the police can ID the corpse, Allie takes it upon herself to learn the truth about what happened. Her investigation leads her all the way from the local piers to the secluded estates of Mystic Bay’s posh elite. But how can she crack this case when everyone seems dead-set on keeping their secrets beneath the surface? “Suspenseful and entertaining—left me longing to visit the Lazy Mermaid Lobster Shack!”—Donna Andrews on Curses, Boiled Again!“Delightful…Full of New England coastal charm…and clever sleuthing [that] will keep you turning the pages.”—Krista Davis, New York Times bestselling author of the Domestic Diva mysteries
Against the Currant: A Spice Isle Bakery Mystery (Spice Isle Bakery Mysteries #1)
by Olivia MatthewsIn Olivia Matthews's Against the Currant, the first Spice Isle Bakery Mystery, investigating a murder was never supposed to be on the menu…Little Caribbean, Brooklyn, New York: Lyndsay Murray is opening Spice Isle Bakery with her family, and it’s everything she’s ever wanted. The West Indian bakery is her way to give back to the community she loves, stay connected to her Grenadian roots, and work side-by-side with her family. The only thing getting a rise out of Lyndsay is Claudio Fabrizi, a disgruntled fellow bakery owner who does not want any competition. On opening day, he comes into the bakery threatening to shut them down. Fed up, Lyndsay takes him to task in front of what seems to be the whole neighborhood. So when Claudio turns up dead a day later—murdered—Lyndsay is unfortunately the prime suspect. To get the scent of suspicion off her and her bakery, Lyndsay has to prove she’s innocent—under the watchful eyes of her overprotective brother, anxious parents, and meddlesome extended family—what could go wrong?
Against the Grain
by Nancy CainRevolutionary all-natural recipes for gluten-free cooking--from the owner of Against the Grain Gourmet.Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients--no xanthan or guar gums or other mystery chemical additives allowed. That led her to adapt many of her family's favorite recipes, including their beloved pizzas, pastas, and more, to this real food technique. In Against the Grain, Nancy finally shares 200 groundbreaking recipes for achieving airy, crisp breads, delicious baked goods, and gluten-free main dishes. For any of these cookies, cakes, pies, sandwiches, and casseroles, you use only natural ingredients such as buckwheat flour, brown rice flour, and ripe fruits and vegetables. Whether you're making Potato Rosemary Bread, iced Red Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you'll be able to use ingredients already in your pantry or easily found at your local supermarket. With ample information for gluten-free beginners and 100 colorful photographs, this book is a game changer for gluten-free households everywhere.From the Trade Paperback edition.
Against the Grain: 150 Good Carb Mediterranean Recipes
by Diane KochilasHealthy food doesn't have to be boring and bland. Look to the Mediterranean for innovative, fresh, and nutritious ideas. In Against the Grain, award-winning cookbook author Diane Kochilas offers up a collection of satisfying, good-for-you recipes inspired by the exotic dishes of the Mediterranean.Whether you're trying to lose weight or simply improve you're eating habits, sticking to a good carb diet is a great idea. The Mediterranean diet isn't all breads, grains, and pasta -- it includes plenty of fish, chicken, lamb, vegetables, and fruits. Against the Grain includes recipes for everything from light bites, such as tapas, soups, and salads, to hearty entrees and sides. The ingredient lists are supermarket-friendly and prep time is minimal, so busy home cooks can whip up healthy meals in minutes, every night of the week.In addition to classics like Fresh Tomato Soup with Moroccan Spices, Chicken Cacciatore, and Pan-Seared Shrimp with Romesco Sauce, there are innovative, exotic new dishes like Grilled Skewered Lamb with Mint and Garlic Pesto, Pork Medallions Marinated with Olives and Orange, and Roasted Red Pepper and Feta Soufflé.One of the basic principles of the Mediterranean lifestyle is that everything should be enjoyed in moderation. In Against the Grain, no foods are forbidden or totally off limits. Instead, you'll find formerly "sinful" ingredients like rich cheeses, potatoes, rice, fragrant nuts and oils, and wine incorporated into savory meals. Yes, the recipes are healthy and nutritious, but, more important, the dishes in Against the Grain are hearty, satisfying, and flavorful.
Agatha Whiskey: 50 Cocktails to Celebrate the Bestselling Novelist of All Time
by Colleen MullaneyA celebration of Agatha Christie&’s timeless murder mysteries, killer short stories, suspenseful plays, and unmatched characters—with cocktails that are so tantalizingly delicious, it must be a crime. Dame Agatha Christie is perhaps the world&’s most famous mystery writer with over a billion copies of her books sold. Agatha Whiskey takes clues from Agatha&’s most pivotal works of fiction and honors her most popular detectives. Featured supersleuths are Dame Agatha herself, the one and only Maiden of Murder, private detective Hercule Poirot, whose sleuthing is only outdone by his magnificent mustache, and Miss Marple, the sweet old maid with an uncanny knack for crime solving. There&’s a plot twist for everyone with fifty thrilling drinks such as a pocket full of rosé, orient espresso martini, and daiquiri on the Nile. There are also detective drinking games to get the whole party on the right track, perhaps sipping until there were none, and mocktails for those who choose to forgo an endless night. Just like Agatha, Agatha Whiskey is here to entertain, inspire, and add some drama of the right sort to your life.
Agave Spirits: The Past, Present, And Future Of Mezcals
by Gary Paul Nabhan David Suro Piñera“A manifesto…[and] a positive spin on the future of mezcal.” —Florence Fabricant, New York Times The agave plant was never destined to become tasteless, cheap tequila. All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this “spirits world” is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Piñera. Join them as they delight in the diversity of the distillate agave spirits, as they endeavor to track down the more distant kin in the family of agaves, and as, along the way, they reveal the stunning innovations that have been transforming the industry around tequilas and mezcals in recent decades. The result of the authors’ fieldwork and on-the-ground interviews with mezcaleros in eight Mexican states, Agave Spirits shows how traditional methods of mezcal production are inspiring a new generation of individuals, including women, both in and beyond the industry. And as they reach back into a rich, centuries-long history, Nabhan and Suro Piñera make clear that understanding the story behind a bottle of mezcal, more than any other drink, will not only reveal what lies ahead for the tradition—including its ability to adapt in the face of the climate crisis—but will also enrich the drinking experience for readers. Essential reading for mezcal connoisseurs and amateurs interested in unlocking the past of a delightful distillate, Agave Spirits tells the tale of the most flavorful and memorable spirits humankind has ever sipped and savored. Featuring twelve illustrations by René Alejandro Hernández Tapia and indices that list common and scientific names for agave species, as well as the names of plants, animals, and domesticated agaves used in the production of distillates.