In his time, Leonardo Da Vinci was more famous for producing lavish banquets and spectacular theatrical productions than he was for his art. Ironically, he was a vegetarian who did not partake of the feasts. Da Vinci’s Kitchen is a fascinating account of Italian cuisine from Da Vinci’s Renaissance to modern times, with original recipes from the early masters of cooking, and it explores the history and relevance of Italian cuisine. Chapters include: --Regional Cuisines That Survived the War...

Recipes for the most popular dishes from the collection of "the high priest of hot stuff," the author of Chili Peppers and The Founding Foodies (Sam Gugino, James Beard Award-winning food journalist).For the past three decades, Dave DeWitt has devoted his life and career to chile peppers and fiery foods, and he publishes the huge Fiery Foods & Barbecue Central (fiery-foods.com), which includes hundreds of articles and thousands of recipes. This new...

A rag-tag group of Apache warriors, led by an elderly man in his late seventies, took on the U.S. Army's Ninth Cavalry in revenge for the death of Apache war chief Victorio. Using guerilla warfare, they led raids through New Mexico evading the Cavalry and Buffalo Soldiers. In the end, they won! Interesting historical characters abound, including Billy the Kid and author/politician Lew Wallace.

A rag-tag group of Apache warriors, led by an elderly man in his late seventies, took on the U.S. Army’s Ninth Cavalry in revenge for the death of the great Apache war chief Victorio. Using guerilla warfare, they led raids through New Mexico, slaughtering men, women, and children and evading the Cavalry and the Buffalo Soldiers. In the end, they won! Interesting historical characters abound. Billy the Kid was killing people in the southern part of the territory. The New Mexico Territory wa...

Taps into the burgeoning "buy local" movementAuthor is an experienced microfarmer and is well-respected in the food community, having written several books on food and food historyWith its focus on selecting, producing, and marketing the most profitable crops, Microfarming differentiates itself from other gardening books as an entrepreneur’s business guideOffers down-to-earth advice about what will and will not work for particular regions, people, and lifes...

The world of the “Pope of Peppers” – Dave DeWitt, is hot, spicy, and filled with wacky trivia that those who worship peppers must know. Besides quizzes, resources, and many funny and informative factoids, there are also insights into Dave’s travels and his encounters with celebrities like Martha Stewart, Paul Prudhomme, Ted Nugent, Kinky Friedman, Bobby Flay, Joe Perry, Gary Collins, Bryant Gumbel, Mark Miller, Alice Cooper, and even Zubin Mehta. There are chapters of anecdotes about the v...

Ever wonder how certain foods came to be such huge staples of American culinary history? In this fascinating mashup between history book and cook book, one of America's Founding Fathers could be at the source!Food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders—like George Washington, Thomas Jefferson, and Benjamin Franklin—not only established America's political destiny, but also revolutionized the very foods we eat....

A beginner's guide to growing weed at home, featuring straightforward advice for designing indoor and outdoor cannabis gardens, choosing seed varieties, buying equipment, planting, pot harvesting, storage, stash security, troubleshooting, and more.This beginner’s guide to growing cannabis at home features straightforward advice for designing both indoor and outdoor marijuana gardens, from choosing and obtaining the most potent and prolific seed varieties to buying ...

From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. "Dr. BBQ," has traveled the barbecue circuit and back again—and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In "Dr. BBQ's Big-Time Barbecue Road Trip!," Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional...

Great recipes, surefire techniques, and tall tales from "the premier barbecue teacher in the country today" (Fast Eddy Maurin, Fast Eddy's/Cookshack).Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodne...

Dr. BBQ says, "Barbecue's not just for summer anymore!" Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans.Dr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event "barbecue style". With over 200 hundred recipes, Ray's menu...

A food-history cookbook celebrating the spirit and flavors of what is now the American Southwest.