London is one of the most exciting cities in the world-dynamic, noisy, colourful - and non-stop. It can also be exhausting, crowded and intense. So for those of us who like to stop, breathe and enjoy a slower pace of life, Lost in London is for you. If you prefer to spend your weekends walking on London's commons, or hunting down fireside pubs for a pint rather than frequenting cocktail bars or clubs, then read on. Lost In London first began life as a magazine. From this, its founders Lucy and Tina, have lovingly created a beautiful book that unearths a hidden treasure - the secret side of London. This urban nature guide shows us how to slow down and reconnect with the greener side of the capital. Sections include a guide to exploring the city's reservoirs, cemeteries, and meadows, an alternative look at the Thames and London's lakes, canals and wetlands, and an entire section dedicated to foraging, beekeeping and henkeeping.The book is full of delicious recipes for you to make using your foraged food, such as damson gin, pontack, pork, apple and black pudding pasties and blackberry vinegar. There's gardening advice with suggestions on how to make the most of your allotment, rooftop or window box, practical ideas for outdoorsy day trips, and a brilliant guide to the animals, insects and birds that share our city. Packed with stunning illustrations, gorgeous photography and handy maps, this is an indispensable, inspirational guide to living simply in the city. Lucy Scott and Tina Smith launched Lost in London magazine three years ago over a shared passion for the natural world and reflecting its place in urban life. It was intended to be a oneoff experimental portfolio project, but it quickly established as one of the most foremost independent magazine titles around.

Soothe the body, mind, spirit, and senses--with tea Tea For Dummies is your guide to enjoying the delicate flavors and health benefits of the world's second most popular beverage. This book helps novices and connoisseurs alike step confidently into the vast, versatile world of tea. Learn which teas are right for you and brew the perfect cup. We'll also look at the research on tea's benefits, including lower blood pressure, reduced stress, lessened risk of cancer and cognitive decline, and easier weight management. Where is tea grown? How is it processed? What's the best way of incorporating tea into a healthy lifestyle? How is tea enjoyed around the world? Dummies answers all your tea questions, so you can enjoy every sip. Learn the basics of tea production and preparation Discover the varieties of tea and get to know their effects Develop a deep knowledge of tea to enhance the experience of drinking or serving it Maximize the mental and physical health benefits of herbal and caffeinated teas This compendium of tea wisdom is perfect for anyone looking for a deeper enjoyment and appreciation of tea. We'll help you figure out where to start with tea, and if you're already part of the tea fan club, we'll inspire and fascinate you even more.

Ditch the tower of dirty dishes--serve up a fast, flavorful meal for the whole family with just one pot! Streamline your nightly cooking process with this home cook's dream-come-true cookbook! Not many people want to come home at the end of a long day and have to concoct a complicated recipe...or deal with the multi-pot cleanup. The recipes found in One Pot Big Pot Family Meals require little effort, simple ingredients, and--best of all--only one cooking vessel. These delicious recipes can be tailored for your cooking tool of choice--whether a pan, pot, slow cooker, Dutch oven, or even a sheet pan-- you have options!

Cider is a quite delicious drink which has been known for thousands of years and which has enjoyed a fashionable makeover in recent years. This practical book by Michael Pooley and John Lomax, both cidermakers of national repute for more than 20 years, explores both modern and traditional approaches, and has been designed to enable the enthusiast using any type of apples to make real cider with skill and confidence. The book covers the history of cidermaking, techniques for preserving apple juice for drinking, washing and crushing the apples, pressing the pulp, fermentation, blending and storing, cider-based recipes, the making of perry from pears and also includes instructions and a set of superb scaled plans for building an inexpensive cider press using hardwood or good quality softwood.

During the 17th century, England increasingly saw foreign foods made increasingly available to consumers and featured in recipe books, medical manuals, treatises, travel narratives, even in plays. Yet the public's fascination with these foods went beyond just eating them. Through exotic presentations in popular culture, they were able to mentally partake of products of the colonies they may not have had access to. This book examines the ""body and mind"" consumerism of the early British Empire.

The fifth edition of this widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today's world. This latest version is updated to take into account our healthier lifestyles and more diverse palates, including: Over 500 new cultural listings, including Korean, Persian, and South American additions Updated information for hundreds of existing entries A blood alcohol concentration chart for men and women An extensive breakdown of food labels and nutritional facts Department of Agriculture recommendations for a 2,000 calorie per day food plan Among the myriad of foods and culinary subjects defined and explained are cooking tools and techniques, meat cuts, breads, pastas, and literally everything else related to good food and enjoyable dining-a veritable food bible for the novice home-cook, culinary student, or the self-proclaimed foodie. Handy appendices cover many topics including suggestions for substituting recipe ingredients, a microwave oven conversion chart, recommended safe cooking temperatures for meats and fish, and much more. The New Food Lover's Companion is a reference guide-not a cookbook-but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 7200 entries plus line art are included in this seminal work.

A reissue of the classic reference work on the history of cooking and eating. Sara Paston-Williams has used the great wealth of National Trust houses and records to produce this wonderful book which is a feast for the eye as well as a fascinating guide to all the arts of dining. " ....a brilliant marriage of historical picture research, well-chosen recipes, and historical narrative..." Taste " ...the best single treatment of British food history that we have seen for years - or possibly ever." Anne Willan, Petits Propos Culinaires A reissue of the classic reference work on the history of cooking and eating. Behind the curious ingredients and mysterious language of old cookery books lies a completely different world, where the foods that we take for granted were often not available, their preparation, cooking and preservation were laborious and skilful tasks, and the art of dining reflected social attitudes quite removed from modern culinary practice. The Art of Dining includes historical recipes, together with their modern adaptations and covers Medieval, EarlyTudor, Elizabethan, Stuart, Georgian, Victorian and Edwardian periods. Sara Paston-Williams has used the great wealth of National Trust houses and records to produce this wonderful book which is a feast for the eye as well as a fascinating guide to all the arts of dining.

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.

The completely updated physical and psychological guide to the land of the slim and healthy. If you want to be slim for a week - go on a diet... If you want to be Slim 4 Life - read this book! Jason Vale is the ultimate health coach - 'The Juice Master' - and in this fully updated paperback version of his revelatory health and fitness bible, he reveals how everyone can get slim, get fit, and get energised. His lively style and irreverent text nonetheless contains clear health messages for everyone: give up what he calls 'drug foods' - those nutritionally worthless addictive substances, such as sugar ('white trash') and caffeine - and return to a fresh diet eat the freshest plant ingredients and feel the fabulous health benefit of raw juice which is full of healthy enzymes hit out at the food industry and reject its brainwashing advertising use food combining to help your digestion. The Juice Master, offers a whole new approach to reframing the way you think about food, and offers plenty of surprises along the way.

It is quite bizarre that a culture so besotted with food and all things relating to the stomach and the senses should have left but one cookery book. The curious, therefore, must resort to other sources of inspiration for information about the Romans at table. Not least among these sources is the poetry of men such as Horace, Martial, Juvenal, Catullus, Ovid, Livy and Seneca, here translated with grace and aplomb by the Latin scholar and poet Alistair Elliot. This work contains the Latin and English as parallels on facing pages. Alistair Elliot is a classical teacher and scholar, as well as a recognized poet.

Freedom, simplicity and togetherness: that's what life is all about according to happy campers Els Sirejacob and Bram Debaenst. Those values are the reason why they love the camper van life so much; they're also qualities you'll recognise in Els and Bram's work as a food stylist and food photographer. Camper Food & Stories is the result of Els and Bram's shared passion for camper van travelling and slow cooking. It's an ode to life on the road as well as to good, pure and flavourful food. With this book you'll travel from the Black Forest to Denmark and from Cornwall to the Balkans. You'll discover the most beautiful unspoilt places in Belgium and the Netherlands, and you'll be inspired by the wonderful, dreamy travel photos and personal stories. This book is of course also about food. The recipes in it honour the local cuisine and products of each destination. The featured dishes are uncomplicated yet bursting with flavour, and made from fresh, local ingredients - like fire-baked veggies with yoghurt and mint, heart-warming slow-cooked stews, barbecued shellfish or easy and healthy breakfasts. Of course, these camper recipes are perfect for cooking at home too, with the added bonus of feeling like you're on vacation.

Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved--and, with the creation of the Korean taco, reinvented street food along the way.Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.--including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas--L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

• have dinner ready and waiting when You want it Staying late at the office? Do jam-packed weekends leave little time to cook? Relax… with Betty Crocker and your slow cooker, making dinner is practically effortless and totally delicious. You'll find main dish recipes for soups, stews, roasts, chicken, turkey, and even vegetarian meals. Having all day to cook slowly, these delicious dishes are bursting with fresh simmered-in flavors of tender meats, tasty vegetables, and wonderful gravies or broth. Plus, there are tasty dips, drinks, side dishes, and even dessert! Slow cookers are perfect for preparing meals when you have other places to be. All you have to do is place the ingredients in the slow cooker, dial the heat, and you're done! When you come home, your house is filled with the wonderful aroma of a home-cooked meal waiting for you. Slow cookers aren't just for the workaday world. They are perfectly portable for potlucks or handy to have for preparing side dishes or desserts when your oven and stove top are already in use. And, they are great at parties for keeping dips and drinks hot and appetizing. Here are some of the great recipes you'll find in Betty Crocker's Slow Cooker Cookbook: Slowly Simmered Meats• Savory Pot Roast, Brisket with Cranberry Gravy, Pork Roast with Sherry-Plum Sauce, Smoky-Flavored Barbecued Ribs, Barbecue Beef Sandwiches Carefree Chicken Dishes• Herbed Chicken and Stuffing Supper, Creamy Chicken and Wild Rice, Mexican Chicken with Green Chili Rice, Thai Chicken No-Attention Vegetarian Meals• Cuban Black Beans and Rice, Bulgur Pilaf with Broccoli and Carrots, Spicy Black-Eyed Peas, Lentil and Mixed-Vegetable Casserole Fix-and-Forget Sides• Scalloped Corn, Hot German Potato Salad, Red Cabbage with Apples, Peach-Cherry Chutney, Apple Butter Drinks, Dips, & Desserts• Wassail, Mocha Cocoa, Pizza Fondue, Artichoke-Crab Spread, Cheese-Beer Dip, Hot Fudge Sundae Cake, Blackberry Dumplings, Chocolate Rice Pudding, Cinnamon-Raisin Bread Pudding Visit Betty Crocker online at www.bettycrocker.com

America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good gawk at prison life. Each year, more than 1.3 million visitors still trek out to Alcatraz Island, one of the most famous prisons in the world. And why shouldn't they be curious about prison? We as a nation currently incarcerate more people per capita than any other country, and our prisons are notoriously rough, violent, and overcrowded. At the same time, we love our food, take pictures of it, post it socially, and discuss our foodie favorites. Rarely do we consider the food experiences of those for whom sustenance is more difficult to obtain, particularly those incarcerated, where choice and access is severely limited. Prison food is often everything to prisoners. It is the only marker of time throughout the day. Food becomes commerce in the microeconomies behind prison walls. It is often the only source of pleasure in a monotonous routine. It creates sites of community when prisoners ban together to create recipes, but also becomes a site of discord when issues surrounding fairness and equity arise in the chow hall. Prison Food in America offers a high-level snapshot of the fare offered behind bars, its general guidelines and regulations, fascinating stories about prisoners and food, and the remarkable and varied ways food plays a role in the fabric of prison culture.

Fortnum & Mason Food Book of the Year 2020 'Addresses the paradox of our age: why as we become progressively wealthier, our diets become ever poorer . . . the villains of the piece are familiar and plentiful and Wilson lays them bare' The Times 'I always walk away from her writing feeling more hopeful than despondent, resolved to do better for myself, my family and the planet' Chris Ying A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and where we're going.

Plan your next unforgettable trip with this lush, boldly designed, full-color compendium covering more than 500 memorable destinations that offers personal insights, information, invaluable advice, and where to take the most Instagram-worthy photos. From the most Insta-worthy global backdrops to the best places to relax and feel inspired with fellow travelers, #wanderlust is a carefully curated selection of the world's hottest travel spots. Writer and traveler Sabina Trojanova shares her biggest travel tips and tricks, trendy destinations, and more. With #wanderlust you'll know where to go, why you need to travel there, what to see, and what to do at a glance before you book. Each destination is accompanied by an iconic, eye-catching, in-the-moment image (500 color photos in all) and an inspiring quote or captivating caption, as well as concise, practical pointers, and key tips-from what to pack to the best time of year to visit. #wanderlust also offers everything you need to help you find your ideal destination in easy-to-navigate sections and chapters, whether you're looking for that Perfect Urban Location, Tropical Beach Escape, Cultural Immersion, Space to Roam, Conscious Traveling Experience, or an Adventurous Postcard from the Edge. In addition, you'll find: Ideal breaks for Millennial meets Generation Z aspirations A curated selection of some of the hottest travel trends for 2020 and beyond Incredible but accessible destinations for budget or multi-trip travelers Whether you're looking to get lost exploring Belize's off-the-beaten-track beaches or yearn to stroll along the quaint cobbled streets of Tbilisi, Georgia, #wanderlust will inspire you to get away for a weekend, an extended vacation, or a lifetime of adventure.

From fish soup to caipirinha, the culinary traditions of Rio de Janeiro come alive in this rich and sumptuous tour of its people and the foods they cook, eat, love, and enjoy. In the last four centuries of its history, the inhabitants of Rio de Janeiro created a lifestyle that is unique and has been much admired since the very first travelers published their impressions in the sixteenth century. Indeed, this international hot spot welcomes approximately 1.8 million tourists every year who come to the city to visit, to work, to study, and to eat. It was and it is a place of cultural and artistic creativity, and it has largely kept concealed one of its most interesting cultural traits: its food. Rio de Janeiro: A Food Biography unveils the high quality and variety of Rio's fresh produce, the special dishes served in parties or at home, and the very traditional ones inherited from the immigrants who made the culture of the city as varied as its food. Starting with a history of the city and its native plants and animals, Marcia Zoladz offers a rich and sumptuous tour of the culture, the people, and the foods they cook, dine on, love, and enjoy. From fish soup to caipirinha, the culinary traditions come alive through an exploration of the festivals, the people, the places, and the hot-spots that continue to draw people from around the world to this world-class destination.

A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri Cooking in Marfa introduces an unusual small town in the West Texas desert and, within it, a fine-dining oasis in a most unlikely place. The Capri excels at serving the spectrum of guests that Marfa draws, from locals and ranchers to artists, museum-board members, and discerning tourists. Featuring more than 80 recipes inspired by local products, this is the story of this unique community told through the lens of food, sharing the cuisine and characters that make The Capri a destination unto itself.

Did your special spicy pickles sell like gangbusters at the school fundraiser? Does everyone beg you to bring your crunchy coconut granola to their dinner party? Are your oatmeal raisin cookies always the hit at the church potluck? With the ever-increasing demand for natural foods, and more customers than ever willing to pay more for them, today is the day to use those old family recipes to fatten your bank account.But as with most things, turning your kitchen into a moneymaker is easier said than done. The path to retail success is strewn with obstacles--Who is your target market? What sets your product apart? What's your perfect price point?--unless you have the guidance of someone who's been there and done that. In Recipe for Success, natural foods specialist Abigail Steinberg has provided for you the benefit of an expert's in-depth experience, taking you from initial concept of an idea to cashing out, and covering everything in between. Learn to:* Package and launch your product* Work effectively with distributors* Win the fiercely competitive battle for store placement* Prepare for trade shows* Negotiate broker partnerships* And moreMake no mistake: the natural foods industry is not user-friendly, but with this indispensable guide you can avoid the common--and highly expensive--traps many start-ups fall into . . . and make your dream business a delicious reality.