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Books > Health, Home & Family > Cookery / food & drink etc > General
The pub is a prominent social institution integral to British
identity. From Taverns of Gastropubs: Food, Drink, and Sociality in
England charts the historical development of the English public
house from the Restoration period to the twenty-first century,
culminating in the contemporary gastropub. It explores issues of
class, gender, and national identification to understand the social
identity of patrons and how publicans conceive of their
establishments' organizational identity. In the context of
large-scale pub closures since the 1990s the gastropub is viewed as
both a reaction to the traditional drinking pub and as a promising
alternative. From Taverns to Gastropubs uses historical diaries,
industry reports, and a wealth of in-depth interviews in order to
understand the rise of the gastropub and how food, drink, and
sociality has changed through time.
From unusual starter/canapes - beetroot and berry shots, eggplant
and goats cheese fritters - to wow-factor main courses - roast
chicken with lemon and pomegranate, avocado mousse, prawns in black
pepper and oregano - Italian Khana Dinner Party gives you great
recipes for impressive yet effortless food.
A debut book from one of UK's finest food bloggers. With the
internationally acclaimed successes of blog to book to big screen
of 'Julia and Jules', and, before that, Clotilde Dusoulier's
'Chocolate and Zucchini' (the original food blog to be published as
an international best seller) comes "A Slice of Cherry Pie," the
first major food blog to book from this side of the Atlantic. It's
a faithful reworking of all the elements of a blog which have
brought Julia a large and loyal following. Her writing interweaves
food with beautifully composed evocations of the places, people and
memories which inform her recipe creations: a mix of modern rustic
dishes inspired and inflected by a love of eating and sharing. A
stunning backdrop of arresting food photography from Cristian
Barnett and assemblies of text montages, family snapshots and the
author's own photographs provide a perfectly balanced visual echo
to an assured and passionate voice. A book which promises to be the
first of many from a gifted new food writer, eagerly awaited by
thousands of followers all over the world.
Challenged to prove her claim that an 18th-century diet was better
than today's, for a full year Fiona J Houston recreated the
lifestyle of her 1790s rural Scottish ancestors in a basic
one-roomed cottage, cooking from her garden and the wild, often
entertaining family and friends, and surviving on her own
resources. She learned lost crafts and skills, making nettle
string, quill pens and ink as well as cheese and ale, lighting her
fire from flints, and dressing in hand-sewn period clothing, with
nothing but an old range stove and candles for warmth and light.
This beautiful, quirky, illustrated title tells her extraordinary
story and is packed with historical anecdotes, folklore, practical
gardening info, seasonal menus, recipes, wildlife notes and more.
Includes linocuts, photos and historic engravings.
Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.
This is an index of the proceedings of a symposium which has been
held annually since 1981 and is a gathering of scholars and
professionals who contribute their specialist knowledge of various
aspects of food and the way it is eaten. Each year a volume of the
essays and lectures delivered to the symposium is published,
normally devoted to a single topic, such as "Food in Motion",
"Taste", "Disappearing Foods" and "Public Eating".
This is the book to transform your life!
Unlock your best self and Eat Your Way to a Six Pack! Authored by celebrity trainer Scott Harrison, founder of The Six Pack Revolution, this book is your passport to success. Discover over 85 mouthwatering whole-food recipes (easily adaptable for all types of diet) and conquer 11 exercise challenges to lose fat, build muscle tone, and increase your mental resilience.
Join the global community of individuals who've transformed their lives with The Six Pack Revolution. Are you ready to make it happen?
Julie Powell's Julie & Julia is the story of the culinary
blogging sensation that inspired the hit film. Living in a tiny
apartment in New York and trapped in a job she hates, Julie Powell
sees life passing her by. Then one night, she notices that the few
items she's grabbed from the Korean grocery store are the few items
she's grabbed for Potage Parmentier, as described in Julia Child's
legendary cookbook, Mastering the Art of French Cooking. And The
Project is born. Julie begins to cool - every one of the 524
recipes in the book, in the space of just one year. Soon The
Project is all she can think about. While the richness of the food
she slaves over spreads into the rest of her life. . . 'Sassy,
quirky and disarmingly honest . . . Powell draws high-calorie
comedy from her exploits' Marie Claire 'A gem of a book . . . both
hilarious and touching' Glamour Julie Powell started to entertain
readers on her infamous blog, on which she pledged to cook all the
recipes from Julia Child's iconic cookbook Mastering the Art of
French Cooking. The blog achieved a dedicated following and, as a
result of this, it evolved into Julie & Julia - a novel which
connects Julie's blog to a reworking of Julia Child's biography.
Julie & Julia was adapted for film by Nora Ephron in 2009 and
starred Meryl Streep and Amy Adams. Cleaving, the sequel to Julie
& Julia, is also available from Penguin.
The history of Johnnie Walker, tracing its roots back to 1820, is
also the history of Scotch whisky. But who was John Walker - the
man who started the story? And how did his business grow from the
shelves of a small grocery shop in Kilmarnock to become the world's
No. 1 Scotch? A Long Stride tells the story of how John Walker and
a succession of ingenious and progressive business leaders embraced
their Scottish roots to walk confidently on an international stage.
By doing things their own way, Johnnie Walker overturned the
conventions of late Victorian and Edwardian Britain, survived two
world wars and the Great Depression, coming back stronger each
time, to become the first truly global whisky brand,
revolutionising the world of advertising along the way. Ultimately
the story is a testament to how an obsession with quality and a
relentless drive to always move forward created a Scotch whisky
loved in every corner of the world
A field guide to the new world of wine, featuring an overview of
today's most exciting regions and easy-to-use advice on properly
tasting wine, discovering under-the-radar gems, and finding the
perfect bottle for any occasion. Highlighting wines from old world
regions such as France, Italy, Spain, and Germany to new world
wines from the United States, Australia, New Zealand, Chile, and
more, The Essential Wine Book tells you what to drink and why.
Beginning with foundational information about how wine is made, how
to taste it, and how to understand terroir, wine expert and
journalist Zachary Sussman then gives an overview of the most
important and interesting wine regions today-both established and
still emerging. For instance, the great French wines of Burgundy
and Champagne are already well known, but for affordable bottles
you can easily find at your local wine shop, Sussman profiles
up-and-coming producers in other regions, including the Jura,
Languedoc-Roussillon, and more. In a similar vein, California's
Napa Valley has for decades been the source of America's most
prestigious wines, but here you'll learn about other areas of the
state that are gaining recognition, from Lodi to the Santa Rita
Hills. You'll find user-friendly "just the highlights" notes for
each region, as well as recommendations for producers and
particular bottles to seek out. Diving deep into what makes each
region essential and unique, this comprehensive guides gives new
wine drinkers and enthusiasts alike an inside track on modern wine
culture.
Chocolate: Pathway to the Gods takes readers on a journey through
3,000 years of the history of chocolate. It is a trip filled with
surprises. And it is a beautifully illustrated tour, featuring 132
vibrant color photographs and a captivating sixty-minute DVD
documentary. Along the way, readers learn about the mystical allure
of chocolate for the peoples of Mesoamerica, who were the first to
make it and who still incorporate it into their lives and
ceremonies today.
Although it didn't receive its Western scientific name, Theobroma
cacao--"food of the gods"--until the eighteenth century, the cacao
tree has been at the center of Mesoamerican mythology for thousands
of years. Not only did this "chocolate tree" produce the actual
seeds from which chocolate was extracted but it was also
symbolically endowed with cosmic powers that enabled a dialogue
between humans and their gods. From the pre-Columbian images
included in this sumptuous book, we are able to see for ourselves
the importance of chocolate to the Maya, Aztecs, Olmecs, Mixtecs,
and Zapotecs who grew, produced, traded, and fought over the prized
substance.
Through archaeological and other ethnohistoric research, the
authors of this fascinating book document the significance of
chocolate--to gods, kings, and everyday people--over several
millennia. The illustrations allow us to envision the many ancient
uses of this magical elixir: in divination ceremonies, in human
sacrifices, and even in ball games. And as mythological connections
between cacao trees, primordial rainforests, and biodiversity are
unveiled, our own quest for ecological balance is reignited. In
demonstrating the extraordinary value of chocolate in Mesoamerica,
the authors provide new reasons--if any are needed--to celebrate
this wondrous concoction.
Noel Perrin's delightful account of building a sugarhouse and
making maple sugar in Vermont first appeared twenty years ago. Like
a sturdy New England farmhouse, Perrin has added to it over the
years to reflect his subsequent sugaring experiences, and includes
in this latest edition a "postpostpostscript." His celebration of
simple, hard work to produce a "quite wonderful, maybe even sacred
article" has not been diminished by plastic tubing, thrip
infestations, and the strange new market for Vermont sap water.
Cooking for kids can be a challenging experience. Children can be
unwilling to try new flavours, and may be more enthusiastic about
junk food than meals that you consider to be healthy and
nutritionally balanced. However, Cook's Library Cooking for Kids
offers over 60 simple recipes for great home cooking, so you can
compete with peer group pressure. Food should be fun and if you
present it in an appealing way and encourage children to help when
you are cooking, they will want to eat what they have made - and
YOU can decide on the ingredients used.
All aboard for a delicious ride on nine legendary railway journeys!
Meals associated with train travel have been an important aspect of
railway history for more than a century - from dinners in dining
cars to lunches at station buffets to foods purchased from platform
vendors. For many travellers, the experience of eating on a railway
journey is often a highlight of the trip, a major part of the
`romance of the rails'. Food on the Move focuses on the culinary
history of these famous journeys on five continents, from the
earliest days of rail travel to the present. The engaging story and
vivid illustrations invite readers to discover an array of railway
feasts: haute cuisine in the elegant dining carriages of the Orient
Express, American steak-and-eggs on the Santa Fe Super Chief, and
home-cooked regional foods along the Trans-Siberian tracks. Readers
will be tempted to eat their way across Canada's vast interior and
Australia's dusty Outback; grab an infamous `British railway
sandwich' to munch on the Flying Scotsman; snack on spicy samosas
on the Darjeeling Himalayan `Toy Train'; dine at high speed on
Japan's `Bullet Train'; and sip South African wines in a Blue Train
luxury lounge car featuring windows of glass fused with gold dust.
Written by eight different authors who have travelled on those
legendary lines, the book include recipes, from the dining cars and
station eateries, taken from historical menus and contributed by
contemporary chefs. Food on the Move is a veritable feast!
A riveting new biography--the first in 30 years--of the influential
floral artist and founder of the Cordon Bleu cooking school ""Dress
by Schiaperelli, photographs by Cecil Beaton, flowers by Constance
Spry--The decorator of the moment, the photographer of the moment,
the florist of the moment--what more could you ask?"" Thus "Vogue
"magazine described the wedding in 1937 of the Duke and Duchess of
Windsor, but most people today, if they have heard of her,
associate Constance Spry with the cookbook bearing her name. But
Connie was much, much more than the author of a bestselling
cookbook. She was deeply unconventional, extremely charming, and
very determined; Spry's life took her from a poverty-stricken
childhood to running a hugely successful business as the florist of
choice for the highest of high society, organizing the flowers for
royal weddings and for the Queen's coronation. Along the way she
escaped a violent marriage, had a lengthy affair with a
cross-dressing lesbian artist, and built a hugely successful flower
business--a pioneer for working women at a time when few women had
careers. Sue Shephard tells her extraordinary story with insight,
wit, and flair.
The Edible Monument considers the elaborate architecture,
sculpture, and floats designed for court and civic celebrations in
early modern Europe, including popular festivals such as Carnival
and the Italian Cuccagna. Like illuminations and fireworks,
ephemeral artworks made of food were not well documented and were
difficult to describe because they were perishable and thus quickly
consumed or destroyed. In times before photography and cookbooks,
there were neither literary models nor iconography for how food and
its preparation should be explained or depicted. Drawing on books,
prints, and scrolls that document festival arts, elaborate
banquets, and street feasts, the essays in this volume examine the
mythic themes and personas employed to honor and celebrate rulers;
the methods, materials, and wares used to prepare, depict, and
serve food; and how foods such as sugar were transformed to express
political goals or accomplishments. Although made for consumption,
food could also be a work of art, both a special attraction and an
expression of power. Formal occasions and spontaneous celebrations
drew communities together, while special foods and seasonal menus
revived ancient legends, evoking memories and recalling shared
histories, values, and tastes. This book is published on the
occasion of an exhibition at the Getty Research Center from October
13, 2015, to March 23, 2016.
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