AS SEEN ON PUBLIC TELEVISION New for 2021—The complete action plan from Ed Slott, "the best source of IRA advice" (Wall Street Journal), to help you make sure your 401(k)s, IRAs, and retirement savings aren't depleted by taxes by the time you need to use them. If you're like most Americans, your most valuable asset is your retirement fund. We diligently save money for years, yet most of us don't know how to avoid the costly mistakes that cause a good chunk of those savings to be lost to needless and excessive taxation. Now, in the midst of a financial crisis, there is more need than ever to protect your assets. The New Retirement Savings Time Bomb, by renowned tax advisor Ed Slott, shows you in clear-cut layman's terms how to take control over your retirement savings plan. This easy-to-follow plan helps you place your assets to avoid the latest traps set out by congress in addition to any that might be set down the road, so you can keep your hard-earned money no matter what. And, it's fully up-to date with information on the SECURE Act and everything you need to know about how the coronavirus relief bills will affect your savings down the road. This book is required reading for every American with savings and investments who is planning to retire, be it five years from now or fifty.
A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee. “Julia Bainbridge resets our expectations for what a ‘drink’ can mean from now on.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • Los Angeles Times • Wired • Esquire • Garden & Gun Blackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm’s Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: “Yes.” With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country—including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider—Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.
The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world's most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
A lively chronicle of how the 2020 Crimson Tide became Nick Saban’s “ultimate team.” Was Alabama’s Crimson Tide in 2020 the greatest team of all time? The squad went 13-0 in a pandemic year, scored a combined 107 points against SEC powerhouses LSU and Florida, crushed Ohio State in a National Championship Game 52-24 in a contest that wasn’t even that close, and followed it up with another top-rated signing class. Nick Saban called his boys the “ultimate team,” but it wasn’t just because they kicked the ever-living hell out of everyone on the football field. It was because the team leveraged a power and influence born of Southern pride to push back against a hateful legacy of racism that a populist president was exploiting to divide the nation. At a time when Americans needed real leaders in the face of so much hate, the sports world answered the call and fought back for the soul of the country. In the summer of 2020, the Tide players left their training facility and, led by their celebrated coach, marched to a campus doorway made infamous sixty years earlier by another political demagogue and showed what people can accomplish when they fight together for a just cause in the name of unity. The most powerful force in a state crazy for college football had chosen to make a stand and replace George Wallace’s “Segregation forever!” with a different message, written by one of the players: “All lives can’t matter until Black lives matter.” There have been some great football teams through the years, and they all deserve respect. But here’s what we know for sure: They all would have been appreciative of what this Alabama team represented, and proud of what it accomplished. The Crimson Tide in 2020 captured something special that moved it beyond the conversation of best ever, and into the place reserved for most important of all time.
New York Times best-selling author Chris Brady demonstrates for readers the art of taking strategic, proper, restorative vacations that reinvigorate one for greater clarity of thought and increased productivity. What can possibly be said about Italy that hasn't been already? Primarily, that you can enjoy it too! Refreshingly relate-able in a genre previously populated by wealthy expats and Hollywood stars, this book chronicles an ordinary family taking an extraordinary trip, and most importantly, paves the way for you to take one of your own! With hilarious wit and fast-paced narrative, Brady thrills with honest commentary on what a "trip of a lifetime" actually feels like, and most endearingly, he succeeds in convincing you that not only should you take a similar one, but that you will! Within a few pages you'll be visualizing panoramic Tuscan vistas and breaking open the piggy bank, laughing as you turn the pages and dreaming of your own escape.
"In A Good Drink, Farrell goes in search of the bars, distillers, and farmers who are driving a transformation to sustainable spirits. She meets mezcaleros in Guadalajara who are working to preserve traditional ways of producing mezcal, for the health of the local land, the wallets of the local farmers, and the culture of the community. She visits distillers in South Carolina who are bringing a rare variety of corn back from near extinction to make one of the most sought-after bourbons in the world. She meets a London bar owner who has eliminated individual bottles and ice, acculturating drinkers to a new definition of luxury."--Amazon.
Pass the Pivotal Certified Professional exam for Core Spring, based on the latest Spring Framework 5, using source code examples, study summaries, and mock exams. This book now includes WebFlux, reactive programming, and more found in Spring 5. You'll find a descriptive overview of certification-related Spring modules and a single example application demonstrating the use of all required Spring modules. Furthermore, in Pivotal Certified Professional Core Spring 5 Developer Exam, Second Edition, each chapter contains a brief study summary and question set, and the book’s free downloadable source code package includes one mock exam (50 questions – like a real exam). After using this study guide, you will be ready to take and pass the Pivotal Certified Professional exam. When you become Pivotal Certified, you will have one of the most valuable credentials in Java. Pivotal certification helps you advance your skills and your career, and get the maximum benefit from Spring. Passing the exam demonstrates your understanding of Spring and validates your familiarity with: container-basics, aspect oriented programming (AOP), data access and transactions, Spring Security, Spring Boot, microservices, and Spring model-view-controller (MVC). Good luck! What You Will Learn Understand the core principles of Spring Framework 5Use dependency injectionWork with aspects in Spring and do AOP (aspect oriented programming)Control transactional behavior and work with SQL and NoSQL databasesCreate and secure web applications based on Spring MVCGet to know the format of the exam and the type of questions in itCreate Spring microservices applications Who This Book Is For Spring developers who have taken the Pivotal Core Spring class are eligible to take the Pivotal Certified Professional exam.
IACP AWARD WINNER • Indulge your thirst for new ways to enjoy tequila and mezcal with 60+ recipes for agave cocktails from a James Beard Award–nominated author and New York Times spirits writer. From riffs on classics such as the Mezcal Mule and Oaxaca Old-Fashioned to new favorites such as Naked and Famous or Smoke and Ice, discover how to use mezcal and tequila to create cocktails in nearly every classic cocktail formula—from flip to sour to highball—that highlight the smoky, edgy flavors of these unique and popular spirits. Robert Simonson, author of The Old-Fashioned and The Martini Cocktail, covers a broad range of flavors with doable, delicious recipes that are easy to assemble, most only requiring three or four ingredients. This comprehensive, straightforward guide is perfect for tequila and mezcal enthusiasts looking for creative ways to enjoy agave spirits more often and in more varied ways—or for anyone who just likes to drink the stuff.
