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

Sie wollen Gewicht verlieren und gesA1/4nder leben? Dieses Buch verrAt Ihnen, warum die ketogene ErnAhrung der perfekte Weg dorthin sein kAnnte. Es erklArt Ihnen, was bei der ketogenen DiAt in Ihrem KArper passiert und was aus wissenschaftlicher Sicht dahintersteckt. Rami und Vicky Abrams zeigen Ihnen, worauf es bei einer ketogenen ErnAhrung ankommt, durchforsten mit Ihnen Ihren KA1/4hlschrank und die Supermarktregale und stellen Ihnen viele leckere Rezepte vor. Sie erfahren aber auch, was Sie beim AuswArtsessen beachten sollten und erhalten zahlreiche Tipps fA1/4r einen gesA1/4nderen Lebensstil mit der Keto-DiAt.

'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal 'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - New York Journal of Books 'We build tools to create culinary happiness' - Foodpairing.com 'There is a world of exciting flavour combinations out there and when they work it's incredibly exciting' - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil Maria Jose San Roman - Monastrell - Spain Keiko Nagae - Arome conseil en patisserie - Paris Peter Coucquyt - Chef and co-founder of Foodpairing (TM) Bernard Lahousse - Bio-engineer and co-founder of Foodpairing (TM) Johan Langenbick - Entrepreneur and co-founder of Foodpairing (TM)

This project is a carefully crafted collection of lunch memories, universal in its appeal and nostalgia. Some of the stand-out stories are about the kids who desperately wanted the cafeteria offerings instead of their own home-packed sacks, and celebrity names like Jacques Pepin offer humanizing and poignant stories of being constantly hungry and eating rotten bread during the war. Even the greatest food writers were not always dining on duck confit. To be clear, this is not a cookbook with recipes for your kids' home-packed lunch. Instead, School Lunch -- much like books such as Hungry City or My Last Supper -- is a look at our shared humanity through the lens of food. These portraits and first-person stories are poignant, surprising, funny, and universal; they remind us of our own experiences, of sitting down and eating school lunch next to friends, of being proud or ashamed of our stinky tofu, of trading Oreos for our friend's mango lassi, of making our first friend, of bringing extra to share, of hoping someone else would bring extra to share. We see ourselves in some of these faces and stories and immediately remember what we ate, who had the "good" lunches, where we sat, how we felt, and what we did about it. We can trace a part of who we are today back to those lunch tables.

This book explores the transformation of Chinese food in the U.S. after 1965 from a cultural perspective. The author asks how Chinese food reflects the racial relation between the Chinese community and the mainstream white society and investigates the symbolic meanings as well as the cultural functions of Chinese food in America. She argues that food is not only a symbol that mirrors social relations, but also an agent which causes social and cultural change. A particular geographic focus of this book is California.

Today, Americans are some of the world's biggest consumers of black teas; in Japan, green tea, especially sencha, is preferred. These national partialities, Robert Hellyer reveals, are deeply entwined. Tracing the trans-Pacific tea trade from the eighteenth century onward, Green with Milk and Sugar shows how interconnections between Japan and the United States have influenced the daily habits of people in both countries. Hellyer explores the forgotten American penchant for Japanese green tea and how it shaped Japanese tastes. In the nineteenth century, Americans favored green teas, which were imported from China until Japan developed an export industry centered on the United States. The influx of Japanese imports democratized green tea: Americans of all classes, particularly Midwesterners, made it their daily beverage-which they drank hot, often with milk and sugar. In the 1920s, socioeconomic trends and racial prejudices pushed Americans toward black teas from Ceylon and India. Facing a glut, Japanese merchants aggressively marketed sencha on their home and imperial markets, transforming it into an icon of Japanese culture. Featuring lively stories of the people involved in the tea trade-including samurai turned tea farmers and Hellyer's own ancestors-Green with Milk and Sugar offers not only a social and commodity history of tea in the United States and Japan but also new insights into how national customs have profound if often hidden international dimensions.

You can often tell how healthy a dog is by the appearance of its coat. Grooming your dog regularly offers clues to her health: It nips potential health problems, like allergies, poor nutrition, parasites, or diseases, in the bud--or at least gives you some early warning about them. Grooming also makes your dog (and you) comfortable socializing whilst also stopping the spread of dirt, fleas, and germs. You can conveniently groom your dog in the comfort of your home. But perhaps the biggest benefit to grooming your dog yourself is strengthening your bond with them. "DIY Dog Grooming, From Puppy Cuts to Best in Show" by Jorge Bendersky, and foreword by Cesar Milan, will show you how to take the best care of your dog, regardless of breed, temperament, or age. Practical step-by-step photos will take you through everything you need to know to bathe and trim your dogs, plus care for their nails, ears, teeth, and more. Learn how to train them to relax and enjoy grooming.

"While you can make excuses not to take your dog to the groomer, you have no reason to make excuses for not doing it yourself any longer." -Cesar Millan

Inside you'll find:

- Simple, step-by-step instructions for everything from bathing to brushing.

- Practical solutions to common problems like fleas and ticks, dirt and mud.

- Creative suggestions for grooming a picture-perfect dog.

The thoroughly revised and updated fourth edition of "Foodservice Manual for Health Care Institutions" offers a review of the management and operation of health care foodservice departments. This edition of the book--which has become the standard in the field of institutional and health care foodservice--contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management.

This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards.

Topics covered include: Leadership and Management SkillsMarketing and Revenue-Generating ServicesQuality Management and ImprovementPlanning and Decision MakingOrganization and Time ManagementTeam BuildingEffective CommunicationHuman Resource ManagementManagement Information SystemsFinancial ManagementEnvironmental Issues and SustainabilityMicrobial, Chemical, and Physical HazardsHACCP, Food Regulations, Environmental Sanitation, and Pest ControlSafety, Security, and Emergency PreparednessMenu PlanningProduct SelectionPurchasingReceiving, Storage, and Inventory ControlFood ProductionFood Distribution and ServiceFacility DesignEquipment Selection and Maintenance

Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the foodservice industry.

Renowned food scholar Carole Counihan serves up a delicious narrative about family and food in twentieth-century Florence. By looking at how family, and especially gender relations, have changed in Florence since the ending of World War II and continuing on to an examination of current food practices today, "Around the Tuscan Table" offers a portrait of the changing nature of modern life as exemplified through food. How food is produced, distributed, and consumed speaks volumes about a given culture, and this compelling and artfully narrated book aims to preserve, propagate, and interpret Florentines' world-renowned cuisine and culture.
At the market, in the kitchen, and around the table, Counihan gives readers a taste of everyday life in this region of Italy: how eating together unites the family; how the production of food is gendered; how food is a key tool of socialization, and how culture forms aesthetic tastes.
With more than 20 illustrations and age-old family recipes, this is a treat for the senses and the intellect.

Prompted partly by gastronomic curiosity and partly by sheer greed, Mr H entered the kitchen with Mrs H as his guide. The result is perhaps the most honest food book ever written. It is certainly one of the funniest. While exploring culinary items both famous and obscure, from pizza to pancakes, Seville orange marmalade to blancmange, they made an important discovery - there are several important differences between men and women in the kitchen. Women in the kitchen (according to Mr H) Women are very, very, very bossy. Women are very difficult to get out of kitchen shops. Their favourite reading tends to be the Lakeland catalogue. Women are obsessed with cleanliness to extent that it imperils our natural resistance to bugs and germs. Men in the kitchen (according to Mrs H) Men want a huge amount of praise for anything they do. Men are reluctant to follow recipes in the same way that they are reluctant to ask for directions when they are lost. Men tend to overdo the ingredients in recipes. They think that if a little is good then a lot will be even better. Many dishes in this perilous endeavour were seasoned with salty language and peppery outbursts. In the devastating heat of the kitchen, it was the most perilous of domestic adventures, but the marriage somehow survived. Some couples climb Kilimanjaro, Mr and Mrs H made a pork pie.

Tapas with Liam Tomlin is about the style of food that Liam likes to cook and the way he likes to eat, with lots of different tastes, textures and cooking styles.

After so many years in professional kitchens, Liam wanted a departure from the formal structure of restaurants with reservations, stuffy service and fixed menus that are repeated day after day. At Chefs Warehouse, he has moved away from food with too many layers, and components added simply for the sake of adding them. His way of cooking is focused on technique and on extracting as much flavour as possible to create tasty and well balanced dishes. The tapas recipes are not intimidating, only delicious. As Andy Fenner,owner of Frankie Fenner Meat Merchants says: ‘Liam has the crew do it every day. This book will show you how to do it at home.’

This second edition of Tapas with Liam Tomlin is now available to everyone as the first, self-published edition was only available at Liam’s restaurants.

Contents: This book isn’t divided into formal chapters; instead it takes the cook on a tempting and sensory-delighting meander through tapas for every occasion. There is also an extensive and educating glossary of culinary terms.

A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford's irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf

Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family's holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.

In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip-loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom's burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.

Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you're gonna need some brand-new jeans.

Embrace the keto lifestyle with over 100 effective and delicious recipes designed to improve your health. Ketogenics is not a diet; it is a way of life. By following the guidelines and recipes in Easy Keto Cooking you will learn how easy and tasty it is to eat keto. By building your meals and snacks around "good fat" and high-protein foods you will not only lose weight but improve your overall health and mental focus. With over 100 recipes designed to be effective and delicious - including 30 dishes ready in under 1 hour - Easy Keto Cooking will have you embracing the keto lifestyle.

The 1980s and their new level of hustle and bustle have continued to redefine the way things are done in modern American kitchens. Cooking for the 1980s is one cookbook that can keep up with our busy lifestyles. Hundreds of marvelous recipes for foods that warm the soul as well as the body, presented with an emphasis on hearty foods that are healthy, warm, and filling. Information on family dinners, fast meals for working families, one-pot meals, do-ahead dinners, and elegant party dishes. All of the recipes are written in a unique way to make the directions especially easy to follow. Stopping points in the recipes as well as storage, reheating and freezing instructions are all italicized for instant recognition. Many hand drawings illustrate the cooking techniques described in the recipes.

Cook anything without a recipe--just let the ingredients lead the way! Author Phyllis Good of Fix-It and Forget-It fame and her circle of friends who love to cook are here to help. No Recipe? No Problem! offers tips, tricks, and inspiration for winging it in the kitchen. Each chapter offers practical kitchen and cooking advice, from an overview of essential tools and pantry items to keep on hand to how to combine flavors and find good substitute ingredients, whether it's sheet pan chicken, vegetables, pasta, grain bowls, or pizza for tonight's dinner. Freestyle Cooking charts provide a scaffolding for building a finished dish from what cooks have available; Kitchen Cheat Sheets lend guidance on preparing meats, vegetables, and grains with correct cooking times and temperatures; and stories from Good's Cooking Circle offer personal experiences and techniques for successfully improvising for delicious results, such as how to combine flavors that work well together or how to use acid to draw out the sweetness in unripened fruit. Like being in the kitchen with a trusted friend or family member who delivers valuable information in a friendly, encouraging way, this book will inspire readers to pull ingredients together, dream up a dish, stir in a little imagination, and make something delicious take shape.

Today's understanding of nutrition is based largely on physical, chemical considerations and analysis. Hauschka takes a radically different approach, viewing matter--and food in particular--as having a spiritual aspect. From this holistic perspective he presents a new, practical approach to nutrition. This classic work is the result of Dr Hauschka's many years of research at the Ita Wegman Clinic in Arlesheim, Switzerland. Through active experimentation, Hauschka found fresh insight into the principles of digestion, which enabled him to evolve a system of nutrition suitable for the present day. In an age of mass food production, Hauschka considers one of the most neglected aspects of nutrition--food quality. He discusses aspects of food that can be measured by conventional scientific means, as well as aspects that defy quantification by the usual methods. He relates these findings to a historical survey of food cultivation, preparation, and preservation, as well as to the question of today's chemically treated foods. In the present climate of food scares and concerns--BSE, foot and mouth disease, genetic modification, chemical poisoning, etc--Hauschka's book takes on a new relevance, adding a significant contribution to the current debate. Also included are concise dietary suggestions by Dr Margarethe Hauschka for healthy as well as sick people. This book is a companion volume to the author's other work, The Nature of Substance.

Award-winning celebrity chef, and former food editor at House Beautiful, Alex Hitz shares a spectacular array of seasonal classic-yet-contemporary comfort dishes hors d oeuvres, soups, salads, sauces, main dishes, sides, and desserts. Hitz has a penchant for crowd pleasers: Spiced Pecans, Best-Ever Gazpacho, Mini Crab Cakes with Mango Chutney, Mustard-Crusted Rack of Lamb, Perfect Pomme Puree, French Apple Tart, and Dark Chocolate Pots-de-Cremes. Hitz imparts cooking, serving, and entertaining secrets to ensure success for the amateur or experienced home cook alike, champions elegance and simplicity, and boldly encourages all who read and cook to celebrate with delicious food. Hitz s message is clear: whether it s a holiday or just another Tuesday, make every day a special occasion.

The Good Parenting Food Guide offers straightforward advice for how to encourage children to develop a healthy, unproblematic approach to eating. * Explores key aspects of children s eating behavior, including how children learn to like food, the role of food in their life and how habits are formed and can be changed * Discusses common problems with children s diets, including picky eating, under-eating, overeating, obesity, eating disorders and how to deal with a child who is critical of how they look * Turns current research and data into practical tips * Filled with practical solutions, take home points, drawings, and photos * Mumsnet Blue Badge Award Winner

This title is part social history, part personal memoir. It is the story of the 1960s era when a small group of Italian immigrants, led by Mario and Franco and all connected to each other, introduced Britain to authentic Italian cooking and to the 'Trattoria style' which transformed our food and restaurant culture.