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Advice To Young Men DESCRIPTION

In the passage which I have just quoted from chap. xxxi. of ECCLESIASTICUS, it is said, that 'wine, measurably taken, and in season,' is a proper thing. This, and other such passages of the Old Testament, have given a handle to drunkards, and to extravagant people, to insist, that God intended that wine should be commonly drunk. No doubt of that. But, then, he could intend this only in countries in which he had given wine, and to which he had given no cheaper drink except water. If it be said, as it truly may, that, by the means of the sea and the winds, he has given wine to all countries, I answer that this gift is of no use to us now, because our government steps in between the sea and the winds and us.-from Advice to Young MenSon of an innkeeper, former soldier, champion of the working class, early anticorporate activist, and member of Parliament-William Cobbett experienced life to its fullest, and in this 1829 work, he shares the wisdom of his years with the youngsters of Britain. His advice encompasses:.why it's best to be civil but never servile.why education should be "by no means... despised".why a young man should not sport with the affections of a young woman.why it's best to avoid buying anything on credit.why it may be wise not to introduce servants into your household.why it's necessary to cure the vices of wives as soon as possible.why a father should strenuously oppose the smallpox vaccine for his children.why book-reading is wholly detrimental to young women.and much more.This quaint and charming lost classic will amuse readers young and old alike.Also available from Cosimo Classics: Cobbett's Rural Rides, Volumes 1 and 2.British journalist and radical WILLIAM COBBETT (1762-1835) published the weekly newsletter Political Register and is also the author of The Progress of a Ploughboy to a Seat in Parliament (1830).

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Old Wine In New Bottles DESCRIPTION

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:join in the next quadrille. Not doubting a similar reception myself, still, merely for amusement, I asked the iavour of her company in the waltz, which had just commenced. She accepted to my astonishment, and in French so good that I imagined her a Parisian. To a neighbour she afterwards spoke Italian, and with me she conversed in excellent English. Expressing my astonishment at her fluency in so many tongues, she said she was equally so in German. " Bat which is your vernacular, I would beg to know ?" The question met with no satisfactory response. " I have lived in many of the United States," she replied, "in New York, New Hampshire and others. " What towns in New Hampshire, my wonderful friend ?" Among others, she mentioned Peterborough. " The birth-place of Judge Smith," I remarked. " Yes," she responded, " but the silver locks of this good old man are hidden in the tomb." "Did you know the M. family ?" " Yes," she said immediately, "there are five or six, tall, long-legged sons: I remember John and Nat, Sam and Jim, and there are several more for aught I know." Wasn't she a queer acquaintance for a Paris masked ball ? I must not forget to say that she polkaed A mvir. The next was pretty enough to be better. Without urging she gave me her address. In the course of the evening she sought for me, with the desire that I should give her some money to pay for her hack, as she was going to retire immediately. Two hours after, I saw her dancing with great animation. A fourth lady, whosesuperior education was very evident, after much urging for her address, wrote thus: "I am an angel; my home is in Paradise." Nothing farther could I learn. Thus continued this remarkable ball, without the least symptom of flagging, till half-past six in the morning, when the last dance

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Windows on the World Complete Wine Course: 25th Anniversary Edition DESCRIPTION

Let’s pop a cork and drink a toast to America’s very best, most popular wine course! Windows on the World Complete Wine Course is celebrating its silver anniversary, and this classic volume now has new, updated material that wine lovers will savor. For this new edition, Kevin traveled to eighty wine regions in twenty countries, tasting more than 4,000 wines and meeting 500 winemaking professionals. To assure that he had all the latest wine-producing news, he recently visited vineyards in Austria, Hungary, Greece, New Zealand, South Africa, Chile, and Argentina. Plus, he has updated Wine-Buying Strategies, best vintages, wine lists, and labels. As always, the book includes Wine Basics, Tasting Wine, Matching Wine and Food, Frequently Asked Questions About Wine, and a Selected Glossary. Zraly goes region-by-region, with the wines organized from simple to complex. By following Kevin’s order, readers will experience the best wines and a wide diversity of tastes, styles, regions, and countries. It’s not only a comprehensive and bargain-priced hands-on wine education, and a superb catalog from which to start a wine cellar or find the right bottle, it’s also an inexpensive way to get the knowledge Kevin imparts in his outstanding course. This is clearly the wine guide against which all others are judged.

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On the Line: Behind the Scenes of a 4-Star Restaurant DESCRIPTION

In New York, a mecca of fine dining, Le Bernardin is consistently at the top. On the Line is a riveting look at the inner workings of this world-class restaurant: the level of personal commitment; the fierce discipline and loyalty; the perfect organization and orchestration; the hiring and training; the real cost of food; the breakneck speed at which exquisite meals are prepared; the planning and problems of growing a business; and much more. The facts and figures are all here: the pounds of black sea bass served every week (500); the average number of minutes to cook a dish (5); the glasses washed by hand each day (1300); the bottles of wine in the cellar (14,000); the monthly flower bill ($12,000); the number of waitstaff who are actors (0).Told from the point of view of the principal players—chefs to line cooks, porter to maître d’, sommelier to captain—the story lets you feel the heat, the creativity, the sense of accomplishment as 150,000 plates of culinary perfection are sent from the kitchen each year. The bonus is nearly fifty of Eric Ripert’s favorite dishes, described from inspiration to execution, with such recipes as Striped Bass with Sweet Corn Puree and Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce; Wild Alaskan and Smoked Salmon with Apple, Celery, and Baby Watercress and Jalapeño Emulsion; and Pan-Roasted Cod with Sautéed Baby Artichokes in Sage-and-Garlic Broth. Anyone who loves food and wants to be witness to the life and drama of one of the world’s greatest restaurants will find On the Line a delicious read. Aspiring chefs will get an invaluable education, while seasoned food professionals will be refreshed and inspired. This beautiful and totally engaging book reveals what it takes to succeed in the high-heat world of haute cuisine.

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The Kids Are the Easy Part DESCRIPTION

Dr. Benedict Baglio, a veteran of 36 years in public education, says we haven't gotten nearly our money's worth from the educational system. Why? Metaphorically, we have put new wine (and not a good vintage at that) in an old bottle. We have not at all addressed the ancient structures and systems we have used to educate children for over 100 years, while those students have changed dramatically, as has the society that produced them. We are wasting valuable time and resources reenforcing crumbling structures and systems that champion worn out pedagogy and allowing bad practice to continue. Costly intervention is the valued operative, while cost-effective prevention is cast aside.

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Barolo DESCRIPTION

After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His “research” ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank’s account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region’s families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank’s story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine. 

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Barolo (At Table Series) DESCRIPTION

After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His “research” ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank’s account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region’s families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank’s story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine. 

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Meat: A Kitchen Education DESCRIPTION

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.  Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.  Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.  Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco

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A Toast to the Holy Ghost? a Dispassionate Look at Alcohol and the Bible DESCRIPTION

Is it a "sin" to drink wine or alcohol? What does the Bible really say on the subject? Did Jesus drink wine, make water into wine, or was "wine" in biblical description and verse a non-alcoholic grape juice?Writer Kelly Libatique explores these issues with a thorough explanation of what alcohol is; what its origins are; and what its impact is to society. Libatique's narrative also presents the positive, negative, and neutral aspects of alcohol consumption, using scripture to prove his points. Learn the truth about alcohol consumption and how it relates to the Christian lifestyle. Libatique's book examines the consequences of alcohol consumption - not to sway opinion - but to present all perspectives on the subject.Kelly Libatique holds a master's in education and is a technical writer and trainer for one of largest national telecom organizations in the world. He is currently writing a nonfiction book about improving communication skills using biblical principles. He lives in California with his wife and two sons.

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Exploring Wine: The Culinary Institute of America's Guide to Wines of the World DESCRIPTION

In Exploring Wine, three renowned wine experts take you on a glorious tour of the wines of the world. An essential and dynamic reference for wine lovers as well as students and seasoned professionals, this compelling volume demystifies wine and frees you to explore with confidence.Exploring Wine follows wine's fascinating path from the vine to the table. It begins by focusing on the basics: grape growing and wine making, an ideal starting point for your journey. Next, you will learn how to fine–tune your senses and develop your ability to appreciate the pleasures of wine as the authors explain what to look for in the glass—appearance, aroma and bouquet, and, of course, taste.Exploring Wine visits the major and minor wine–producing regions in the Old World and the New World—including extensive tasting notes—providing a comprehensive working knowledge of the history, geography, wine laws, vineyards, producers, and styles of wines produced in each region. With updated full–color maps, charts, tables, and gorgeous full–color photographs, Exploring Wine brings complex subject matter to life with grace and style.To help make every meal unforgettable, this new edition features updated and expanded guidelines for wine and food pairing, fully explaining which flavors pair well and why. The authors provide professionals and avid wine lovers with a complete education on the very latest in wine lists, wine service, and wine storage, and pre–sent a wealth of insight on important and practical wine business issues. A unique feature in the world of wine books, extensive quotations from internationally recognized sommeliers, chefs, and restaurateurs bring key issues to the table for consideration and discussion by both the professional and the consumer. Practical, beautiful, and encyclopedic in scope, Exploring Wine offers greater depth and clarity than ever before, bringing the world of wine to vivid, vibrant life. Join

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