Book Excerpts

Located on every block in urban areas (and every other block in rural ones), the Japanese convenience store is much more than a ubiquitous repository of junk food and cheap buzzes.
An excerpt from The Wine Bible.
J. Kenji Lopez-Alt has nine rules to follow to get your pan-seared steak to maximum juiciness.
"In the smallest homes we’ve lived in, the kitchen table is where eating, crafting, and heart-to-heart talks happened," writes Gabrielle Stanley Blair in this excerpt from Design Mom.
A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.
One of the easiest plants to grow inside are pea shoots, which are really just the first stage of growth of the pea plant.
How do you drink wine? As Lauren Bacall might put it, you just pucker up your lips and sip -- right? After all, meaningful, authentic, even enviable wine experiences have been had by millions-and especially millions of peasants involved in harvesting grapes -- who did no more than that.
The introduction to the 2014 edition of Roadfood by Jane and Michael Stern.
An excerpt from The Meat Racket by Christopher Leonard.
An excerpt from Duck, Duck, Goose by Hank Shaw.
Schmaltz can be made with any amount of skin and fat. The butcher or farmer you buy your chicken from will often save skin and fat for you on request. If you like to make chicken soup, save all the skin and fat before you put the bird in the pot.
Yogurt is an excerpt from Sandor Katz's The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World.
Kevin Young is a poet and recipient of the Paterson prize for sustained literary achievement.
Americans have not yet embraced the concept of session drinking, or purposely selecting lower alcohol products in order to sustain a lengthier drinking session. Most people have just generally viewed alcohol as a means to a socially lubricating end.
An excerpt from God in a Cup by Michaele Weissman.
Alice Medrich shares "10 Ways to Flavor Whipped Cream," an excerpt from her book Sinfully Easy Delicious Desserts.
Kombucha is sugar-sweetened tea fermented by a community of organisms into a delicious sour tonic beverage, sometimes compared to sparkling apple cider.
Will Allen, creator of Growing Power Inc. and author of The Good Food Revolution: Growing Healthy Food, People and Communities, feeds 10,000 people a year from a three-acre farm in the poorest part of Milwaukee.
An excerpt from Simple Times by Amy Sedaris.
The plan when tasting Zinfandel is to taste five iterations of the grape, to get a sense of what it tastes like, and whether you like it.
Corby Kummer, author of The Joy of Coffee, says the stovetop moka pot is a low-tech, simple-to-operate, inexpensive brewing system that produces a superb cup of coffee.
The Barbecue! Bible's Steven Raichlen has 10 grilling commandments.
Lynn Fredericks offers tips for families from her book Cooking Time is Family Time.
An excerpt from Cheese Primer.
An excerpt from The Fruits, Herbs and Vegetables of Italy, written by Giacomo Castelvetro in 1614.