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The book is a collection of 42 poems on relationships, the ups and downs that come along with it, falling apart like rubble, but then finding oneself, gathering that strength back and building yourself up, back from that same rubble. This book would make everyone feel what poet felt while writing it, and that love is a universal thing, and her story is not unique. And the hope that this makes them see that there is a beyond and that they can come out happy and clean. And, that this makes them braver than they already are, and gives them that little extra push and strength that they probably need.
How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules
From the authors of the bestselling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors’ unique “root cocktails” approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails. JAMES BEARD AWARD WINNER • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE “There are only six cocktails.” So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death & Co. In Cocktail Codex, these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the “root recipes,” six easily identifiable (and memorizable!) templates that encompass all cocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each “family,” you'll understand why some cocktails work and others don't, when to shake and when to stir, what you can omit and what you can substitute when you're missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to—or invent—if you want to try something new. Praise for Cocktail Codex “Learn the template, and any cocktail you can think of is within reach.”—Food & Wine “Too bad all college textbooks weren’t this much fun.”—Garden & Gun “A must for amateur and pro mixologists alike.”—Chicago Tribune “If Dora the Explorer turned twenty-one, split herself into three people, and decided to write the Magna Carta of booze books, this would be the result. And, unlike every other book you’ll read this year, Cocktail Codex is packed with actual knowledge you can use in the real world. Please, please, can Cinema Codex be next?”—Steven Soderbergh, filmmaker
Are you looking for a practical guide to learn everything you need (and more) to make superb smoky cocktails? If yes, this book is for you, keep reading... Although not new to the world of mixology, the smoking technique is gaining more and more ground and becoming a real trend. The visual effect of the service is combined with the contrast between the scents and taste of the drink, leaving the observer enraptured before and after tasting. There is a balance between adding a creative twist to cocktails for dramatic effect and ensuring techniques that enhance the flavours of your drinks. In this guide you'll hit exactly that point. This guide will take you step-by-step through every aspect of implementing smoking into the toolkit of your mixologist skills. From the various types of wood to garnishing, every aspect is covered in detail to enable you to make eye-catching cocktails as soon as you read on... Here is what you will discover in detail in this guide: The history, origins and legends behind the birth of cocktails and why they are called so. A comprehensive and detailed encyclopaedia of cocktails: families, different glasses, formulas and much more... 14 golden tips from the masters of mixology that will give you an unfair advantage over others. An in-depth analysis of smoked cocktails that will give you an insight into the whole theory around smoky drinks A step-by-step process for creating wonderfully delicious cocktails that will blow your friends or customers' minds Dozens of quick and easy recipes to create steaming cocktails for every taste and preference And much, much more! Whether you are a professional bartender, or just an avid mixologist, smoking is a skill that can really make a big impact. Trial and error (and a good dose of common sense) will take you far when experimenting with smoking of cocktails... Are you ready to start? Click on the "buy now" button and get started today!
"I like my whiskey like I like my women: stretching a metaphor way too far. A couple of years ago I screwed up so badly that everybody I remotely cared about wound up dead, nearly dead, or just plain betraying me. Some days, I'm sober enough to care. My list of "things I really don't need right now" starts with a condescending octogenarian werewolf having a go at me for banging a Marchioness. As for where it ends, try the disembodied spirit of my ex-girlfriend stalking me in my dreams, a vindictive wizard-vampire from the first century on a vengeance crusade, being hired by the magical twin of my disanimated best friend and, oh yes, having to find the actual Holy Grail. If I was a better person, I'd take this opportunity to put my life together. I'd find a way to fix everything I broke, save everybody I let down, and maybe pay a certain vampire back for leaving me to die. But I'm not a better person. I'm a hard-drinking half-faery train wreck on legs and if I hated myself less I might even say I liked it that way"--Provided by publisher.
Hacking Whiskey is the opposite of stuffy, preachy books on how to drink whiskey "the right way." Aaron Goldfarb, the writer behind the most googled article about infinity bottles, has gathered all the whiskey hacks to help readers turn average whiskey into a better-tasting spirit, and have fun while doing it.
“Fiddler, father, widower, cowboy and lover, Du Pré has the soul of a poet, the eyes of a wise man, and the heart of a comic” (The New York Times Book Review). Gabriel Du Pré’s precocious granddaughter, Pallas, has returned from her Washington, DC, boarding school, and trouble seems to have come along for the ride. Du Pré’s girlfriend’s son, Chappie, is also back from serving in Iraq, minus one leg and one eye. As the family tries to help him adjust to civilian life, the town is invaded by a fire-and-brimstone fundamentalist sect, whose preacher is hell-bent on imposing his own beliefs on the easygoing people of Toussaint, where even the most pious prefer to keep God to themselves. Du Pré is content to ignore the evangelists, until a mountain hike turns up the body of a little girl. Although he has no hard evidence, instinct tells him that the fundamentalists may be to blame. Du Pré hunts the countryside for the young girl’s killer, wishing as always that the outside world would leave his beloved Montana alone. In this “admirable, highly original” series, “Du Pré, a Métis Indian, ignores the speed limit, smokes hand-rolled cigarettes and drinks whisky like it was water. He also plays fiddle like an angel, takes care of his friends and defends the weak with equal passion” (Publishers Weekly). Nails is the 13th book in The Montana Mysteries Featuring Gabriel Du Pré series, but you may enjoy reading the series in any order.
The invention of mass marketing led to cigarettes being emblazoned in advertising and film, deeply tied to modern notions of glamour and sex appeal. It is hard to find a photo of Humphrey Bogart or Lauren Bacall without a cigarette. No product has been so heavily promoted or has become so deeply entrenched in American consciousness. And no product has received such sustained scientific scrutiny. The development of new medical knowledge demonstrating the dire harms of smoking ultimately shaped the evolution of evidence-based medicine. In response, the tobacco industry engineered a campaign of scientific disinformation seeking to delay, disrupt, and suppress these studies. Using a massive archive of previously secret documents, historian Allan Brandt shows how the industry pioneered these campaigns, particularly using special interest lobbying and largesse to elude regulation. But even as the cultural dominance of the cigarette has waned and consumption has fallen dramatically in the U.S., Big Tobacco remains securely positioned to expand into new global markets. The implications for the future are vast: 100 million people died of smoking-related diseases in the 20th century; in the next 100 years, we expect 1 billion deaths worldwide.
Do you remember the sight of overflowing ashtrays everywhere you looked when you were a child? There were billboards, magazines, and television ads promoting the great taste and soothing qualities of various brands of smokes. If you're a former 20th century kid, you probably have fond memories of running to the fridge to fetch your dad another Schlitz or Pabst Blue Ribbon. You would most certainly remember climbing into the family station wagon for a Sunday ride to the relatives. None of us would be the least bit surprised when the steely mammoth didn't start. Your dad would lift up the hood, mess around with the carburetor and a few vacuum lines and hopefully you'd be on your way. Most of us born in the '50s, '60s, and '70s probably experienced all of these things at one time or another.Our children, however, not so much. They've grown up in a world that is (relatively) smoke-free. At the least, they're certainly not bombarded with ads for Chesterfields and Viceroys. While we older folks were raised with the notion that a pack of Lucky Strikes made for a good day, our kids have grown into adulthood with a full understanding of just how dangerous cigarettes are.Familiarity with cigarettes isn't the only difference between us and our kids. Most Baby Boomers and Gen Xers can remember their parents loading up on martinis and whiskey sours at a restaurant, then driving the whole clan back home. To a 21st Century kid, these old stories seem like a vintage Hollywood movie plot.You ate what was served for dinner and didn't complain about it. (There weren't any alternative selections, no matter how picky you were.) "We're not running a diner here!" my father used to bellow. Compare that to the lives of 21st century children, who are waited on hand and foot. Today's moms and dads attend to their offspring's culinary desires as a royal chef would to the king-even if that means running out to the local burger shack to pick something up for little Justin, Aiden or Max.There are also differences in what we did to occupy ourselves versus what our kids spend their time on. You will remember playing with your friends, completely devoid of adult supervision. You went home only when the streetlights came on. Today, local parks are empty. That's because today's parents wouldn't think of letting our children go out by themselves. Play dates have to be arranged by parents beforehand-there is no more walking to a friend's house and rapping on the door or meeting up in a vacant lot. Oh no, sir. The obligatory phone call must be made to see if visitors are being courted. We watched The Honeymooners, I Dream of Jeannie, and The Brady Bunch. Our children grew up watching Power Rangers, Rug Rats, and Sponge Bob Squarepants. We wore Sears Toughskins, turtlenecks and bell bottoms. Our kids wear cargo shorts and yoga pants. We played board games on the living room floor. They play video games on their phones. And the differences between 20th Century and 21st Century kids don't stop there. Smoked Like Chimneys, Drank Like Fish: Raised Under the Influence, takes you on a meandering journey through the funny and terrifying, wacky and just plain weird, childhoods of Baby Boomers and Generation X. Want to look back on these and many other memories and see how they stack up against our children and grandchildren's childhoods? You'll love Smoked Like Chimneys, Drank Like Fish: Raised Under the Influence, by Peter Erickson.
Award-winning author and grilling expert Paula Disbrowe shows home cooks how to elevate everyday meals with seductive, smoky flavors in this collection of 100 recipes for smoking meats, fish, poultry, vegetables, nuts, grains, pantry staples, and even cocktails on a smoker or grill in as little as 30 minutes. Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat--from veggies and greens to meat and fish--with a smoky nuance. Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. And because firing up dinner is best enjoyed with an adult beverage, this complete guide also helps you set up your bar for modern smoke-kissed cocktails.