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Ambitious Brew
The Story of American Beer
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From the publisher
In the first-ever history of American beer, Maureen Ogle tells its epic story, from the immigrants who invented it to the upstart microbrewers who revived it. Grab a glass and settle in for the surprising story behind your favorite pint.
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Copyright © 2006 Harcourt
ReviewsAmbitious BrewThe Story of American Beer | Sift Moving onTom Philpott leaves Grist | FeaturesBe wholeA guide to wassail | SiftFats are backBut can we shed our fat-hating ways? |
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- Classic Indian Vegetarian and Grain Cooking
- Clean Food
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- Coffee and Cake
- Coffee Love
- Comfort Me with Apples
- Coming Home to Eat
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- Cook With Jamie
- Cooking
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- Cradle of Flavor
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- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
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- Deviled Eggs
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- Eating
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- Edible Estates
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- Essential Pépin
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- Extra Virginity
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- Fondue
- Food
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- Food of Life
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- Fresh from the Farmers’ Market
- From Tapas to Meze
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- Get Cooking
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- Gluten-Free Girl
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- Goat
- Goat Song
- Good Calories, Bad Calories
- Good Food to Share
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- Good Tempered Food
- Good Things
- Good to the Grain
- Gourmet Today
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- Green & Black’s Organic Ultimate Chocolate Recipes
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- Hey Mr. Green
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- Home Dairy
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- Hometown Appetites
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- Hope’s Edge
- Hot Sour Salty Sweet
- How I Learned To Cook
- How to Bake
- How to Be a Domestic Goddess
- How To Break An Egg
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- How to Cook Everything (Completely Revised 10th Anniversary Edition)
- How to Cook Everything Vegetarian
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- How to Cook Without a Book
- How to Eat
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- Hungry Monkey
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- In Defense of Food
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- It Must’ve Been Something I Ate
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- Italian Food
- Jam It, Pickle It, Cure It
- Jam Today
- Jam, Jelly & Relish
- James Beard’s American Cookery
- James Beard’s Beard on Pasta
- Jamie Oliver’s Meals in Minutes
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- Jamie’s Italy
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- Japanese Hot Pots
- Jewish Slow Cooker Recipes
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- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
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- Mastering the Art of French Cooking, Vol. 2
- Mastering the Grill
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- Mediterranean Grains and Greens
- Mediterranean Seafood
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- Menus from an Orchard Table
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- Milk
- Miss Vickie’s Big Book of Pressure Cooker Recipes
- Mixt Salads
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- Moosewood Restaurant Low-Fat Favorites
- More Home Cooking
- Mostly Mediterranean
- Mostly True
- Mother’s Best
- Mr. Boston Holiday Cocktails
- My Chocolate Bars
- My Family Table
- My Favorite Ingredients
- My Kitchen Wars
- My Life in France
- Mycophilia
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- New Good Food Shopper’s Pocket Guide
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- Of Sugar and Snow
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- Olive Oil
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- One Big Table
- One Cake, One Hundred Desserts
- One Man’s Meat
- One Potato, Two Potato
- Oranges
- Oregon’s Cuisine of the Rain
- Organic Manifesto
- Organic, Inc.
- Outstanding in the Field
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- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pet Food Politics
- Peter Reinhart’s Whole Grain Breads
- Pig
- Pike Place Public Market Seafood Cookbook
- Pizza on the Grill
- Plenty
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- Potato Salad
- Preserving Food Without Freezing or Canning
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- Renewing America’s Food Traditions
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- Season to Taste
- Seasonal Fruit Desserts
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- Secret Ingredients
- Secrets of a Jewish Baker
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- Slow Food
- Slow Food Nation
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- Something From the Oven
- Southern Belly
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- Sunday Suppers at Lucques
- Sundays at Moosewood Restaurant
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- Super Natural Every Day
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- Sushi
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- Sweet!
- Sweetness and Power
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- Swindled
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- Ten
- Tender
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- The Cheater’s Diet
- The Children’s Jewish Holiday Kitchen
- The Christmas Table
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- The Compleat I Hate To Cook Book
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- The Complete Idiot’s Guide to Eating Well on a Budget
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- The Cooking Book
- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
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- The Country Cooking of Ireland
- The Crabby Cook Cookbook
- The Devil’s Food Dictionary
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- The Elements of Life
- The End of Food
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- The Feast Nearby
- The Flavor Bible
- The Flexitarian Table
- The Foie Gras Wars
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- The Food and Cooking of the Caribbean, Central and South America
- The Food and Wine of Greece
- The Food Matters Cookbook
- The Food of France
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- The Food of Morocco
- The Food of Spain
- The Food You Crave
- The Food, Folklore, and Art of Lowcountry Cooking
- The Food52 Cookbook
- The Foods and Wines of Spain
- The Fortune Cookie Chronicles
- The French Laundry Cookbook
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- The Gastrokid Cookbook
- The Gift of Southern Cooking
- The Glorious Foods of Greece
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- The Good Egg
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- The Gospel of Food
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- The Italian Baker, Revised
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- The Japanese Grill
- The Joy of Jams, Jellies, and Other Sweet Preserves
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- The Jungle
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- The Kitchen Diaries
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- The Language of Baklava
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- The Lost Art of Real Cooking
- The Man Who Ate Everything
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- The MediterrAsian Way
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- The Modern Art of Chinese Cooking
- The Modern Baker
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- The Naked Chef
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- The New Laurel’s Kitchen
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- The North African Kitchen
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- The Omnivore’s Dilemma
- The One-Block Feast
- The One-Straw Revolution
- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Oxford Companion to Wine
- The Paley’s Place Cookbook
- The Perfect Fruit
- The Perfect Scoop
- The Physiology of Taste
- The Pie and Pastry Bible
- The Pleasures of Slow Food
- The Queen of Fats
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- The River Cottage Meat Book
- The River Cottage Preserves Handbook
- The Savory Way
- The Scavenger’s Guide to Haute Cuisine
- The School of Essential Ingredients
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Splendid Table’s How to Eat Weekends
- The Steamy Kitchen Cookbook
- The Story of Corn
- The Story of Sushi
- The Story of Tea
- The Sushi Economy
- The Sushi Experience
- The Sweet Life in Paris
- The Sweeter Side of Amy’s Bread
- The Tagine Deck
- The Tassajara Bread Book
- The Tassajara Recipe Book
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- The Tea Deck
- The Tea Drinker’s Handbook
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- The Thrill of the Grill
- The Trans Fat Solution
- The Treasury of Newfoundland Dishes
- The Tummy Trilogy
- The Unhealthy Truth
- The United States of Arugula
- The Urban Homestead
- The Value of Nothing
- The Vegetable Dishes I Can’t Live Without
- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
- The Vegetarian Family Cookbook
- The Vertical Farm
- The Victory Garden Cookbook
- The Warmest Room in the House
- The Way We Eat
- The Wild Table
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- The World on a Plate
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- Things Cooks Love
- This Can’t Be Tofu!
- Thoroughly Modern Milkshakes
- Tiny Bubbles
- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Tomatoland
- Too Many Cooks
- Totally Vegetarian
- Tuna
- Turquoise
- Twain’s Feast
- Unforgettable Desserts
- Unplugged Kitchen
- Urban Pantry
- Vanilla
- Vanilla
- Vegan Brunch
- Vegan Cookies Invade Your Cookie Jar
- Vegan Cooking for Dummies
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Vegan Soul Kitchen
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
- Vegetarian Suppers From Deborah Madison’s Kitchen
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- Vij’s At Home
- Wake Up and Smell the Planet
- Walden
- Washoku
- Waste
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- What Caesar Did For My Salad
- What Einstein Told His Cook 2: The Sequel
- What I Eat
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- What to Drink with What You Eat
- What to Eat
- What We Eat When We Eat Alone
- Where Our Food Comes From
- Whole Beast Butchery
- Whole Foods Companion
- Whole Grains Every Day, Every Way
- Whole Grains for Busy People
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- Wild Rice Cooking
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- Will Write for Food
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- Wings
- Wrestling with Gravy
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