Spice & Ice: 70 Tongue-Tingling Cocktails

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Fiesta Latina: Fabulous Food for Sizzling Parties

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Tequila & Tacos: A Guide to Spirited Pairings

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Richard Sandoval's New Latin Flavors: Hot Dishes, Cool Drinks

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The Flavour Principle: Enticing Your Senses With Food and Drink

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The Art & Craft of Coffee Cocktails

Ebook

Fresh Drinks: Cocktails From the Garden

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Healthy Cocktails: Easy & Fun Recipes for All-Natural, Low-Sugar, Low-Alcohol Drinks

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Summer Cocktails: Margaritas, Mint Juleps, Punches, Party Snacks, and More

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Mocktails: More Than 50 Recipes for Delicious Non-Alcoholic Cocktails, Punches, and More

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Make it Spicy: More Than 50 Recipes That Pack a Punch

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The Everything Tapas and Small Plates Cookbook: Hundreds of bite-sized recipes from around the world

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A Lime and a Shaker: Discovering Mexican-Inspired Cocktails

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Cocktails at Dinner: Daring Pairings of Delicious Dishes and Enticing Mixed Drinks

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The Kentucky Bourbon Cocktail Book

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Cider Made Simple: All About Your New Favorite Drink

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The Essential Chile Sauce Guide

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101 Shots

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Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More

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Shaker Sutra: The Tulleeho Book of Cocktails

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Salsas of the World

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Very Merry Cocktails: 50+ Festive Drinks for the Holiday Season

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Modern Cocktails: Dozens of Cool and Classic Mixed Drinks to Make You the Life of the Party

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Mini Bar: Rum: A Little Book of Big Drinks

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The Official Cookbook of the Chile Pepper Institute

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French Recipes: French Cooking: Beautiful French Food for a Dollar

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Field Peas to Foie Gras: Southern Recipes with a French Accent

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The Hot Sauce Cookbook: Hot Chili Eggs, Buffalo Wings, Sriracha Shrimp, Harissa Shawarma, and More!

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10,000 Drinks: How to Turn Your Basement Into the Most Happening Bar in Town!

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The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas

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Homemade Sauces and Condiments: Quick and Easy to Make Delicious Recipes from the World’s Cuisines: Food and Flavor

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Detox Juicing: 3-Day, 7-Day, and 14-Day Cleanses for Your Health and Well-Being

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Beginners Guide to Dr. Sebi’s Diet: Embark on Dr. Sebi Alkaline Plant-Based Healing Diet With This Easy To Follow Beginners Guide And Learn The Basic Benefit Principles In This Guide

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Blackthorn's Botanical Brews: Herbal Potions, Magical Teas, and Spirited Libations

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Smoothie Recipes: Over 100+ Smoothie Recipes For Weight Loss : Smoothie Detox Recipes To Burn Fat For Weight Loss

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Simply Smoothies: 200 Refreshing Drinks for Life, Health, and Fun

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Mocktails: More Than 50 Recipes for Delicious Non-Alcoholic Cocktails, Punches, and More

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The Bar Book: Elements of Cocktail Technique

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Tea: Reference to Go: 50 Ways to Prepare, Serve, and Enjoy

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The Joy of Home Brewing Kombucha: How to Craft Probiotic and Fermented Drinks

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Wine All-in-One For Dummies

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The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails

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The Everything Giant Book of Juicing: Includes Vegetable Super Juice, Mango Pear Punch, Ginger Zinger, Super Immunity Booster, Blueberry Citrus Juice and hundreds more!

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WitchCraft Cocktails: 70 Seasonal Drinks Infused with Magic & Ritual

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Fancy Af Cocktails: Drink Recipes from a Couple of Professional Drinkers

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Eat Like a Gilmore: The Unofficial Cookbook for Fans of Gilmore Girls

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The Native Mexican Kitchen: A Journey into Cuisine, Culture, and Mezcal

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The ultimate Nutri Ninja Blender Smoothie book: 101 Nutri Ninja Master Prep Blender Smoothie

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NINJA CREAMi COOKBOOK for beginners 2022: All-In-One Guide To Making Homemade Ice Cream, Sorbets, and Smoothies For Newbies and Advanced Users

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Homemade Ice Cream Recipes: Over 200 Sweet Daily and Seasonal Recipes for Your Homemade Ice Creams with Local Ingredients

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Herbal Tea Magic for the Modern Witch: A Practical Guide to Healing Herbs, Tea Leaf Reading, and Botanical Spells

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Better from Scratch: Delicious D.I.Y. Foods You Can Make at Home

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The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy

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Cocktails: More Than 150 Drinks +Appetizers and Party Menus

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Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters

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Wild Tea: Grow, gather, brew & blend 40 ingredients & 30 recipes for healthful herbal teas

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Craft Coffee: A Manual

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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

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Bartending For Dummies

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The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes

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Wine: Become A Wine Connoisseur – Learn The World Of Wine Tasting, Pairing and Selecting

Podcast episode

Meehan's Bartender Manual: Meehan’s Bartender Manual by Jim Meehan is, true to its name, a Manual. It details how to layout a bar from start to finish. The section called “The Physical Bar” is extremely specific, starting with the location for your establishment – considering ever...

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154: The Woks of Life

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Episode 326: Lost and Disappearing Dishes of the Italian South: In her new book, Food of the Italian South, food journalist and historian Katie Parla explores the cuisine, region by region, and discovers that many of the dishes are disappearing or are lost and remain as vague memories by later generations.

Podcast episode

SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly: An introduction on how to cook sous vide!

Podcast episode

E24 | Specialty Coffee: Quality VS. Experience: E24 | Specialty Coffee: Quality VS. Experience Weston and Jesse are at it again, that is, the question of, "What exactly IS Specialty Coffee and what does it mean when speaking to quality and experience?" Can you have one without the other? Find out...

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Patrick Charbonneau, Jeffrey Pilcher, and Kelsey Kilgore on the Mexican Roots of an American Candy: This episode brings together physical chemistry, history, and food studies in search of the origins of a colonial Mexican fudge. In conversation with Gastronomica’s Jaclyn Rohel, Patrick Charbonneau, Jeffrey Pilcher, and Kelsey Kilgore discuss their unique collaboration and share the story of how they re-created the dish in the teaching kitchen of the University of Toronto’s Culinaria Research Centre. Drawing on manuscripts and published cookbooks from the 18th to 20th centuries, in combination with hands-on culinary experimentation, they trace the recipe to Mexican vernacular traditions of candy making.

Podcast episode

Episode 374: Whine Quay w/ special guests Jeremiah Stone and Fabian Von Hauske of Contra, Wildair: Today Dave and Nastassia are joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and an upcoming pair of wine establishments. Together they get in the wayback machine for tales of their past lives at the French Culinary Institute. They also

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The Paloma

Podcast episode

Like Water for Horchata: Bill Esparza is a James Beard award winning food writer, author of LA Mexicano, and on screen talent for food TV shows like Street Food: USA, Immigrant Kitchen, and Bizarre Foods. He talks with Zarela and Aaron about aguas frescas, his grandmother from Aguas Calientes, and his first taste of Mexico. Later, he discusses how he learned about regional variations in aquas frescas while touring around Mexico as a young musician. Bill gives Aaron and Zarela examples of regional aguas frescas food pairings, including horchata as the antidote to spicy salsa. The three have a spirited debate on which fruits could NOT work in an agua fresca, and Aaron shares one of his favorite he's ever done: Honey Dew and Pepino , and his rum-based Horchata cocktail. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

Podcast episode

SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered: You can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions and voicemails answered. Some sample questions include: Crispy Skin question from Philip "OK, it’s time to squash this once and for all one way or the...

Podcast episode

Vietnamese Watermelon "Boba" Tea: Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Vietnamese Watermelon "Boba" Tea. In this recipe, she uses tiny colorful watermelon balls in place of tapioca pearls. An infusion of watermelon juice makes this boba, or bubb...

Podcast episode

SCS 001 | Culinary Knife Skills: Basic knife skills are discussed including the difference between German and Japanese steel, how to properly hold your knife, and what knives you really need in your kitchen. For video techniques, check out http://stellaculinary.com/knifeskills, also avai

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Episode 206: Bar Tartine Cookbook: This week on Eat Your Words, host Cathy Erway welcomes Nick Balla and Cortney Burns of Bar Tartine restaurant in San Francisco. On the road talking about their upcoming cookbook Bar Tartine: Techniques and Recipes, Nick and Cortney share their inspiration

Podcast episode

Mediterranean Sauce-Making for American Kitchens: Across the Mediterranean, one of the great gifts of the olive oil kitchen is a whole collection of sauces—including dips and spreads—that always include olive oil with ingredients ranging from nuts and seeds to spices, herbs, and other aromatics. Learn a...

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ONLINE EDUCATION | Planta Dyadica: In today’s episode, we’ll hear Erika Galentin talk about Sovereignty Herbs’ ! Introducing an empowering journey of herbal discovery… …focusing on a single herb at a time. Each month you will be mailed a Discovery Box full of a variety of...

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Chef Will Goldfarb: A Conversation From Room 4 Dessert in Ubud Bali

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300: Sohla El-Waylly

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The Rich and Revered Mexican Ice Cream Tradition: For this episode Aarón and Zarela were thrilled to have Fany Gerson return to the show. Fany launched the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business, and is also the chef, founder and co-owner of Fan-Fan Doughnuts. There could not be a more knowledgable guest for an episode all about Mexican sweets! Together they illuminate how Ice Cream is just as regional as every other component of Mexican Food. They touch on specialties from Oaxaca, Veracruz, Campeche, and more. For instance, Fany tells us about an ice cream shop near Dolores Hidalgo that specializes in ice cream flavored with cacti! Zarela also shares early memories of doughnuts and ice cream on the ranch, and Aaron and Fany encourage you to try making ice cream at home. If you missed it before and want more from Fany, check out her first appearance; all about "The Great History of Vanilla" For more recipes from Zarela and Aarón, visit za

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Food Waste with Max La Manna: In Episode #184 we hear from Max La Manna on his decision to adopt a plant-based diet and why we should care about food...

Podcast episode

374: Opening a Coffee Shop: Fantasy vs Reality (w/ bonus commentary): Should you open a coffee shop? How hard could it be anyway? Thousands of people around the globe have a dream to open a cafe. Once open however that dream can quickly become a nightmare. I am thrilled to have been able to collaborate with fellow...

Podcast episode

Clarice Lam: International Model Turned Decorated Pastry Chef: After more than 10 years as an international model, Chef Clarice Lam stepped off the runway and into New York City’s best kitchens donning chef’s whites. Using her access to the world’s hotspots as a stepping-stone, she pursued her education at...

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Part 1: Tiki Legend: Jeff "Beachbum" Berry | Ep. 161: We are back with another hour plus episode of the show and this time we went to New Orleans to meet with Jeff "Beachbum" Berry, acclaimed author of many seminal tiki books and owner of the award-winning Latitude 29. Berry is one of the pivotal figures...

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307: Will Write for Food - How to Make Money by Writing about Food with Dianne Jacob: Working with publishers, earning an income through food writing, and paid newsletters with Dianne Jacob.

Podcast episode

33 - The Vegan Meat Cookbook with Miyoko Schinner

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Yotam Ottolenghi

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Episode 183: Colonial Drinks: Shrubs, Flips, & Rattle: This week on A Taste of the Past, host Linda Pelaccio is talking shrubs, flips, and rattle-skulls - aka colonial drinks! Welcoming food writer and author of Forgotten Drinks of Colonial New England Corin Hirsch via phone to brief Linda on this interesting

Podcast episode

Episode 142: Maximum Flavor: This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aki Kamozawa and H. Alexander Talbot of Ideas in Food to talk food science and their new book, Maximum Flavor. Tune into this episode to hear how to reduce foam in shellfish stocks

Podcast episode

#159 | Saving money on toiletries and personal care: In this week’s episode, we share ideas and tips for saving money on toiletries and personal care items such as make-up, toilet paper, and medicine. We discuss how much people are spending in this category and share our best ideas and tips for saving money. We encourage everyone to take a minimalist approach, focusing on quality over quantity, buy generic and store brands, and consider making some products yourself at home.

Podcast episode

Tales of the Cocktail 2017 - Continuing Coverage: On the Bartender Journey Podcast this week, we continue our Tales of the Cocktail 2017 coverage. This is the 4th of 9 planned episodes about Tales 2017. We will talk with 2 very interesting ladies: Laura Bellucci – Lead Bartender at Sobu in New Orleans A...

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264: Beer versus Wine Tasting, Cicerones versus Sommeliers with Mandy Naglich, Author of How to Taste: A Guide to Discovering Flavor and Savoring Life: What’s the difference between tasting wine and beer when you want to identify specific aromas and flavours? What are some of the similarities and differences between a Cicerone or beer sommelier and a wine sommelier? How do retronasal...