Best Coffee & Tea
The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails! “Deep-rooted insight into the history, science, and how-to of this ancient brew ... a critical addition to the bookshelf of anyone interested in good food.”. — Jennifer McGruther, author of The Nourished Kitchen. “On top of walking you through the kombucha fermentation process, The Big Book also includes a whopping 286 flavor combinations along with the history of the drink, information on health benefits, and much more.
Reviews
Find Best Price at Amazon"It is a good book in particular for those new to brewing and contains everything from the history of this delicious elixir, to brewing ingredients, tips, flavoring and using your Kombucha in cooking. In the past I have found the many books go too far one way -such as things to use your Kombucha in, or the other way -very basic tips, and do not strike the happy medium that allows the book to be an all around guide. The tea guide was also very detailed and useful -talking about types of blends you should and should not use, and acceptable quantities before they become too much for the balanced of the Kombucha, The sugar guide was equally as useful; as was the equipment guide, as I now know I should not have used that cheesecloth as a cover when in a pinch (allows contaminates to get in your brew). For me the advanced guide was so helpful -how to flavor, as we are currently experimenting with secondary fermentation using cascade hobs, and carbonation, as striking that right balance has been an admitted challenge; and other books have simply not been detailed enough, leaving me having to turn to good old Google -this book solves that! The remainder of this book is a guide to flavors one could experiment with, drinks one can use this in -such as cocktails and shrubs -both of which are hands down amazing with the addition of Kombucha! The book ends with more of the Kombucha story; but most usefully a very detailed guide to components of Kombucha, specific health concerns and how the consumption of Kombucha might help; further reading guides and a brew log, which is very useful for new brewers."
"This big (383 page), bold and beautiful book is full of a wealth of first-hand information on all aspects of Kombucha that Hannah and her partner Alex LaGory have curated over their years of involvement with the Kombucha sub-culture. From the history and science of Kombucha to straightforward guidelines on the many aspects of brewing, decanting and flavoring this healthful fermented tea, Hannah and Alex cram an awful lot of really useful information into this book."
"One thing missing from the book is best place to buy it, I found it though. First flavors I did were strawberry lemonade, blueberry lemonade and cherry lemonade."
"I read another review that had my exact mindset when I started brewing my own kombucha: There's plenty of information on the internet, why do I need a book?"
"My kombucha was pretty scary looking, scary enough that I could see other buyers thinking it was covered in mold, but after looking at the pictures in this book, I was able to figure out my kombucha was very yeasty and figure out it was probably due to using too many tea bags when brewing."
It shows the origins of coffee -- where it is grown, the people who grow it; and the cultures in which coffee is a way of life -- and the world of consumption -- processing, grades, the consumer and the modern culture of coffee. The history of coffee generally and regionally The role of colonialism (for example, in Burundi under colonial rule of Belgium, coffee production was best described as coercive. Americans consume 400 million cups of coffee per day, equivalent to 146 billion cups of coffee per year, making the United States the leading consumer of coffee in the world. For the coffee geek if you don't know the difference between the coffee varieties Arabica and Robusta, if you're wondering how coffee cultivation in Ethiopia differs from that in Costa Rica, if you're confused about the myriad methods of brewing coffee, you won't find a better resource than "The World Atlas of Coffee: From Beans to Brewing--Coffees Explored, Explained and Enjoyed". Coffee tasting bars are springing up everywhere along with coffee tourism--learn where it comes from and why it tastes a certain way. This last word on coffee provides maps, beautiful photography, taste profiles and great new ways to enjoy coffee! Designed with gorgeous photography and an eye to draw readers through the sometimes bewildering process of brewing a simple cup of coffee, The World Atlas of Coffee is a book you'll spend as much time looking at as reading. Hoffman focuses on specialty coffees: those "defined by their quality and by how good they taste" and discusses in fascinating detail how different varieties of coffee produce their own unique flavors, aromas, and commercial value. The book is divided into three beautifully illustrated sections that cover the process of growing and processing coffee, the numerous ways to grind, roast, and brew it, and the geographical and historical origins of the many types of drinkable black gold. One of the world's favorite beverages is dissected in this encyclopedia that introduces the coffee plant and its harvesting, processing, and trade and discusses the buying and preparation of the drink before embarking on a world coffee tour. It seeks to provide information on where coffee is grown, the people who grow it, and the coffee culture at large. The book begins with an introduction to coffee and the process of getting from the bean to the cup.
Reviews
Find Best Price at Amazon"I'm also in the process of studying for my Q Grader cert and this book is the best to get started."
"A good reference book, if incomplete."
"Really cool and interesting book about coffee."
"I love the regional geographic details and description."
"Everything you need to know in one book!"
The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails! “Deep-rooted insight into the history, science, and how-to of this ancient brew ... a critical addition to the bookshelf of anyone interested in good food.”. — Jennifer McGruther, author of The Nourished Kitchen. “On top of walking you through the kombucha fermentation process, The Big Book also includes a whopping 286 flavor combinations along with the history of the drink, information on health benefits, and much more.
Reviews
Find Best Price at Amazon"It is a good book in particular for those new to brewing and contains everything from the history of this delicious elixir, to brewing ingredients, tips, flavoring and using your Kombucha in cooking. In the past I have found the many books go too far one way -such as things to use your Kombucha in, or the other way -very basic tips, and do not strike the happy medium that allows the book to be an all around guide. The tea guide was also very detailed and useful -talking about types of blends you should and should not use, and acceptable quantities before they become too much for the balanced of the Kombucha, The sugar guide was equally as useful; as was the equipment guide, as I now know I should not have used that cheesecloth as a cover when in a pinch (allows contaminates to get in your brew). For me the advanced guide was so helpful -how to flavor, as we are currently experimenting with secondary fermentation using cascade hobs, and carbonation, as striking that right balance has been an admitted challenge; and other books have simply not been detailed enough, leaving me having to turn to good old Google -this book solves that! The remainder of this book is a guide to flavors one could experiment with, drinks one can use this in -such as cocktails and shrubs -both of which are hands down amazing with the addition of Kombucha! The book ends with more of the Kombucha story; but most usefully a very detailed guide to components of Kombucha, specific health concerns and how the consumption of Kombucha might help; further reading guides and a brew log, which is very useful for new brewers."
"This big (383 page), bold and beautiful book is full of a wealth of first-hand information on all aspects of Kombucha that Hannah and her partner Alex LaGory have curated over their years of involvement with the Kombucha sub-culture. From the history and science of Kombucha to straightforward guidelines on the many aspects of brewing, decanting and flavoring this healthful fermented tea, Hannah and Alex cram an awful lot of really useful information into this book."
"One thing missing from the book is best place to buy it, I found it though. First flavors I did were strawberry lemonade, blueberry lemonade and cherry lemonade."
"My kombucha was pretty scary looking, scary enough that I could see other buyers thinking it was covered in mold, but after looking at the pictures in this book, I was able to figure out my kombucha was very yeasty and figure out it was probably due to using too many tea bags when brewing."
"But kombucha makes me feel so great it's practically magical."
"I really hope the author writes more books in the in the near future, I'm hoping she will possibly write a book about how to make milk kefir/water kefir, because I wish I could find a book on that subject just as good as this book!"
Best Cooking Calendars
With 12 months of inspiring artwork, delicious recipes and plenty of cheer for all year long, our 2018 Wall Calendar is a perennial favorite!
Reviews
Find Best Price at Amazon"love these calendars."
"Love these calendars."
"Excellent calendar!"
"Always but this, love them."
"Cute design as described."
"I buy these calendars every year."
"Arrived in excellent condition."
Best Drinks & Beverages
The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails! “Deep-rooted insight into the history, science, and how-to of this ancient brew ... a critical addition to the bookshelf of anyone interested in good food.”. — Jennifer McGruther, author of The Nourished Kitchen. “On top of walking you through the kombucha fermentation process, The Big Book also includes a whopping 286 flavor combinations along with the history of the drink, information on health benefits, and much more. Expert brewers Hannah Crum and Alex LaGory reveal how easy, inexpensive, and safe it is to make your own delicious kombucha, with instructions for batch and continuous brewing.
Reviews
Find Best Price at Amazon"It is a good book in particular for those new to brewing and contains everything from the history of this delicious elixir, to brewing ingredients, tips, flavoring and using your Kombucha in cooking. In the past I have found the many books go too far one way -such as things to use your Kombucha in, or the other way -very basic tips, and do not strike the happy medium that allows the book to be an all around guide. The tea guide was also very detailed and useful -talking about types of blends you should and should not use, and acceptable quantities before they become too much for the balanced of the Kombucha, The sugar guide was equally as useful; as was the equipment guide, as I now know I should not have used that cheesecloth as a cover when in a pinch (allows contaminates to get in your brew). For me the advanced guide was so helpful -how to flavor, as we are currently experimenting with secondary fermentation using cascade hobs, and carbonation, as striking that right balance has been an admitted challenge; and other books have simply not been detailed enough, leaving me having to turn to good old Google -this book solves that! The remainder of this book is a guide to flavors one could experiment with, drinks one can use this in -such as cocktails and shrubs -both of which are hands down amazing with the addition of Kombucha! The book ends with more of the Kombucha story; but most usefully a very detailed guide to components of Kombucha, specific health concerns and how the consumption of Kombucha might help; further reading guides and a brew log, which is very useful for new brewers."
"This big (383 page), bold and beautiful book is full of a wealth of first-hand information on all aspects of Kombucha that Hannah and her partner Alex LaGory have curated over their years of involvement with the Kombucha sub-culture. From the history and science of Kombucha to straightforward guidelines on the many aspects of brewing, decanting and flavoring this healthful fermented tea, Hannah and Alex cram an awful lot of really useful information into this book."
"One thing missing from the book is best place to buy it, I found it though. First flavors I did were strawberry lemonade, blueberry lemonade and cherry lemonade."
"I read another review that had my exact mindset when I started brewing my own kombucha: There's plenty of information on the internet, why do I need a book?"
"My kombucha was pretty scary looking, scary enough that I could see other buyers thinking it was covered in mold, but after looking at the pictures in this book, I was able to figure out my kombucha was very yeasty and figure out it was probably due to using too many tea bags when brewing."
Best World Atlases & Maps
Marking the 100th anniversary of National Geographic cartography, this prestigious reference is the essential guide to understanding today's interconnected world. A portion of all National Geographic proceeds is used to fund exploration, conservation, and education through ongoing contributions to the work of the National Geographic Society.
Reviews
Find Best Price at Amazon"I previously bought the National Geographic "Family Reference Atlas of the World", which was big enough to impress people that you have a big atlas on the coffee table, but not big enough to actually FIND any historical locations you are interested in."
"This was a gift, and I am thrilled how fabulous this NG Atlas actually is."
"I have compared, the map for Suriname is even less detailed than my micro pocket atlas which costs only 0.8 USD."
"I picked this as a Christmas gift for my nieces and nephews."
"I could not be more pleased!"
"Absolutely stunning book!"
"I bought this book for my mom and she loves it."
Best Health, Fitness & Dieting
Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others Success stories from converts to plant-based eating—like San’Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great! The many benefits of a whole-foods, plant-based diet —for you, for animals and the environment, and for our future A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools 125 recipes from 25 champions of plant-based dining—from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp—delicious, healthy, and for every meal, every day. “A great resource for folks toying with the idea of transitioning to vegetarianism.”. —Carolyn Scott-Hamilton, in VegNews “[A]n invaluable reference for anyone who still doesn’t believe that the Standard American Diet (SAD) is in fact the cause for a majority of our personal, global and moral devastation.
Reviews
Find Best Price at Amazon"The book "Forks Over Knives" does a wonderful job of performing two disparate tasks: It provides concise explanations of why a whole-foods, plant-based diet is healthiest for people, the planet, and the animals, and. It offers a wide range of amazing recipes to help people get started. The book does this in three parts: (i) why a plant-based diet is best for your health, the planet, and the animals (37 pages); (ii) basic facts on plant-based foods (19 pages), and (iii) recipes (133 pages). While the bulk of the book is for recipes, there is a lot of powerful information in the first two parts that has appeal for anyone from the newcomer to the most informed, with topics as diverse as the environmental impact of food choices to nutrition labels. Even after having read literally dozens of books on plant-based foods and having finished Campbell's eCornell course in plant-based nutrition, I became more informed after reading the first two parts. The book does offer bios on the people who are trying to help us live more healthy lives. I've been a student of plant-based nutrition for 10 years and I've read everything I can on the topic, yet I found pieces here I'd never seen before: Bios that contain insights obviously drawn out from first-hand interviews with the subjects; success stories from people who chose to adopt this healthier approach to eating; a very concise and thoughtful summary which compares whole, plant-based foods to animal products (styled like black box warning labels for food), and some great recipes from leading chefs. Some of the comments for this book are simply mean-spirited attacks on a book that aims to inform, persuade and help those who want to live longer, healthier lives in making better food choices--all for the low price of $6.40, or less than one-tenth the cost of a doctor's visit, where the topic of whole, plant-based foods will likely never come up."
"Lovely Companion to the documentary and has fun and tasty recipes !"
"Enjoyed the book, Not quite ready to give up the knife yet, but working on it."
"Excellent documentary."
"Very good book."
Best South American Travel
While history has recast Bingham as a villain who stole both priceless artifacts and credit for finding the great archeological site, Mark Adams set out to retrace the explorer’s perilous path in search of the truth—except he’d written about adventure far more than he’d actually lived it. “[An] engaging and sometimes hilarious book.”— The New York Times Book Review “A serious (and seriously funny) travelogue, a smart and tightly written history, and an investigative report into perhaps the greatest archaeological discovery in the last century.”—NationalGeographic.com. “An engaging, informative guide to all things Inca.”— Entertainment Weekly.
Reviews
Find Best Price at Amazon"If you are only going to read one book about Machu Picchu before you visit this should be that book."
"Mark Adams' account of his adventure has something for everyone...the middle aged male who shucks the cubicle for adventure, the adventurer who wants an authentic account of exploring the still remote corners of the globe and most...those who have long thought of making the trek to Peru and Machu Picchu."
"I now know going anywhere other than from Cusco to Machu Picchu requires preparedness and awareness to keep from getting into trouble with vicious plants and stupid mistakes that can wreck things in a hurry."
"Having been to Machu Picchu 32 years ago I thoroughly enjoyed reading Mark's account of his travels there."
"If you are a true adventurer, then this is the book for you!"
"I wish that this book had been available before I went to Lima, Cusco and Machu Picchu and other parts of Peru in September and October of 1987."
"Part travelogue, part personal narrative, part history lesson, it read like a novel and I enjoyed the author's humor and turn of phrase."
"I ordered this book on a whim 3 days before a trip to Peru, figuring I ought to learn as much as possible during my short travel opportunity."
Best Agricultural Science
"— New York Times Book Review. )—and use a foolproof method that works every time? “You need The Food Lab , as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook.”. - The Chicago Tribune “I love The Food Lab .”. - Yotam Ottolenghi, BBC Good Food Magazine. “The ultimate book for science nerds who cook.”. - Wired.
Reviews
Find Best Price at Amazon""The Food Lab" by Lopez-Alt is a dense collection of science based tips, explanations, techniques, and recipes for the home cook. I really like the way this book has been laid out: - The introduction is a modest overview of the author and his background followed by some really helpful information on equipment (such as an explanation on techniques for holding knives, how heat transfers through metal for consideration in what type of pan to use, essential equipment to have in your kitchen, and how to store and organize your fridge and pantry). * Cooked Vegetables has a great range of side dishes such as Brussels sprouts, Mexican street corn salad, roasted cauliflower, mashed potatoes, glazed carrots, and quite a few more recipes. Recipes in this chapter include mac 'n' cheese, risotto, linguine with clams, lasagna, and spaghetti. - The front and back book covers insides have conversion tables to be opened or flipped to quickly as a reference."
"And this book is great, and beautiful, full of photos, his great sense of humor, and excellent instructions. I was just hoping to see more of that type of food, whereas this book is targeted towards beginners (not to say that experienced cooks can't get value out of this book, because it's full of great info) or more specifically, towards people who haven't been reading his column all this time. Though in the meanwhile, there are already recipes I've got bookmarked to try out, like his puttanesca, pot roast, oven fries, THAT MEATLOAF, not to mention his excellent egg salad, which I've previously made from the site…. I'm so glad to be able to pay Kenji back in some form for the years of free content on Serious Eats and I would recommend this book to anyone with an interest in cooking and improving their skills, in particular beginner cooks."
"Like most cookbooks today, it begins with a background of the author, who is an MIT grad turned culinary scientist. There are some things which go contrary to cooking norms (flip your steak often, and searing does not lock in juice), but there are explanations for the methods behinds the madness. Even if you never bother to make a recipe from this book verbatim, it will greatly increase your cooking skills from practical knowledge of physics, chemistry, taste, and technique."
Best Agricultural Science
How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. “[Kenji] approaches recipe development with monomaniacal zeal, then shares the delicious results with the infectious enthusiasm of the coolest teacher you had in high school.”. - The Globe and Mail.
Reviews
Find Best Price at Amazon""The Food Lab" by Lopez-Alt is a dense collection of science based tips, explanations, techniques, and recipes for the home cook. I really like the way this book has been laid out: - The introduction is a modest overview of the author and his background followed by some really helpful information on equipment (such as an explanation on techniques for holding knives, how heat transfers through metal for consideration in what type of pan to use, essential equipment to have in your kitchen, and how to store and organize your fridge and pantry). * Cooked Vegetables has a great range of side dishes such as Brussels sprouts, Mexican street corn salad, roasted cauliflower, mashed potatoes, glazed carrots, and quite a few more recipes. Recipes in this chapter include mac 'n' cheese, risotto, linguine with clams, lasagna, and spaghetti. - The front and back book covers insides have conversion tables to be opened or flipped to quickly as a reference."
"And this book is great, and beautiful, full of photos, his great sense of humor, and excellent instructions. I was just hoping to see more of that type of food, whereas this book is targeted towards beginners (not to say that experienced cooks can't get value out of this book, because it's full of great info) or more specifically, towards people who haven't been reading his column all this time. Though in the meanwhile, there are already recipes I've got bookmarked to try out, like his puttanesca, pot roast, oven fries, THAT MEATLOAF, not to mention his excellent egg salad, which I've previously made from the site…. I'm so glad to be able to pay Kenji back in some form for the years of free content on Serious Eats and I would recommend this book to anyone with an interest in cooking and improving their skills, in particular beginner cooks."
"Like most cookbooks today, it begins with a background of the author, who is an MIT grad turned culinary scientist. There are some things which go contrary to cooking norms (flip your steak often, and searing does not lock in juice), but there are explanations for the methods behinds the madness. Even if you never bother to make a recipe from this book verbatim, it will greatly increase your cooking skills from practical knowledge of physics, chemistry, taste, and technique."