‘n Anderste, trots Suid-Afrikaanse Afrikaner kookboek waarin vertellinge van plaaslewe, doilies, koeksisters en ander Afrikaanse ikone saamgevleg word. Anna Carolina put uit die tallose invloede van die Suid- Afrikaanse platteland om iets unieks en eietyds, ‘n viering van ‘n ryk nalatenskap, aan te bied.

An ambitious history of a California city that epitomizes the history of race relations in modern America. Although much has been written about the urban–rural divide in America, the city of Salinas, California, like so many other places in the state and nation whose economies are based on agriculture, is at once rural and urban. For generations, Salinas has been associated with migrant farmworkers from different racial and ethnic groups. This broad-ranging history of "the Salad Bowl of the World" tells a complex story of community-building in a multiracial, multiethnic city where diversity has been both a cornerstone of civic identity and, from the perspective of primarily white landowners and pragmatic agricultural industrialists, essential for maintaining the local workforce. Carol Lynn McKibben draws on extensive original research, including oral histories and never-before-seen archives of local business groups, tracing Salinas's ever-changing demographics and the challenges and triumphs of Chinese, Japanese, Filipino, and Mexican immigrants, as well as Depression-era Dust Bowl migrants and white ethnic Europeans. McKibben takes us from Salinas's nineteenth-century beginnings as the economic engine of California's Central Coast up through the disproportionate impact of Covid-19 on communities of color today, especially farmworkers who already live on the margins. Throughout the century-plus of Salinas history that McKibben explores, she shows how the political and economic stability of Salinas rested on the ability of nonwhite minorities to achieve a measure of middle-class success and inclusion in the cultural life of the city, without overturning a system based in white supremacy. This timely book deepens our understanding of race relations, economic development, and the impact of changing demographics on regional politics in urban California and in the United States as a whole.

Since biblical times, the Judeo-Christian lifestyle has centered on meals. Extending hospitality to both friends and strangers was a divine command, and an invitation to dine was sacred. The Judeo-Christian bible is peppered with stories of meals; these range from simple meals put together quickly in order to feed a few unexpected guests, to elaborate feasts carefully prepared to please dozens of partygoers for many days. Cooking with the Bible looks at eighteen of these meals found in the Scriptures, providing full menus and recipes for re-creating some of the dishes enjoyed by the peoples of biblical times. While describing how ancient cooks prepared their foods, Cooking with the Bible also explains how contemporary cooks might use modern techniques and appliances to prepare each of the eighteen meals. In addition, the authors recount the lore of all the ingredients used in the book, detailing their origins, the history of their cultivation, their nutritional value, and their various uses. To set the scene for each meal, the book examines the scriptural text in detail, describes the backstory for each, and, in the process, traces Judeo-Christian history from the ancient city of Ur to the lands of Egypt to the holy city of Jerusalem. Along the way, the reader will learn about the history of the bible itself. In the Middle East, eating was not and is not for daily sustenance alone--it is a way of life, and Cooking with the Bible reflects that reality, providing multiple feasts for the body, mind, and spirit. Each chapter begins with the menu for a biblical feast. A brief essay describing the theological, historical, and cultural significance of the feast follows. Next come separaterecipes for the dishes served in the meal, followed by more commentary on the dish itself, preparation methods used in biblical times, how the dish was served, and the lore surrounding individual ingredients and dishes. Recipes for a wide variety of breads, stews, rice and lentil dishes, lamb, goat, fish and venison meals, vegetable salads and cakes are detailed, all of them carefully tested. Make delicious dishes such as Rice of Beersheba, Rebekah's Tasty Lamb Stew, Date and Walnut Bread, Ful Madames and Scrambled Eggs, Pistachio Crusted Sole, Bamya, Goat's Milk and Pomegranate Syrup Torte, Haroset a la Greque, Pesach Black Bread, Watermelon Soup with Ginger and Mint, Date Manna Bread, Oven-baked Perch with Tahini, Braided Challah with Poppy Seeds and Lemon, and Friendship Cake.

Become a gin expert and discover your own gin tasting experience. A relatively loose definition of gin has allowed for a boom in specialist gin distilleries and an ever-broadening range of floral, citrus, herbal, spiced, fruity, and umami gins. Originally sought after for its host of medicinal properties, curing (almost) everything from the pestilence to malaria, gin has seen many peaks in its popularity. But the spirit's long history has at times been murky, its history firmly rooted in and tied to Empire, a slide into being known as "mother's ruin", and a large part to play in the rise of abstinence movements. It has not always been the carefree spirit we know today. Join award-winning drinks writer Anthony Gladman as he explores the story of gin, from ancient uses to its present-day renaissance, offers insight into the unique distillation processes, teaches you to establish and develop your own palate and write your own tasting notes, before guiding you through over 100 of the most exciting gins from across the world. Featuring a classic cocktail section and how to make an icon - the G&T - as well as the spirit's impact on the climate and the ways the industry is changing as a result. This is an all-encompassing guide to the ongoing story of gin - its heritage and innovation - and a celebration of the multitude of complex flavours present in the spirit today.

The creation of classic American Carnival Glass took the world by storm in the early 1900s, bringing color and beauty in the form of iridized glass to homes everywhere. Carnival's iridescent, rainbow colored appearance was achieved by spraying the still hot glass with a liquid solution of various metallic salts. A short while later, Europe, South America, and India (among others) began making Carnival--and the success story was repeated. Featuring over 400 outstanding color photographs and 130 black and white illustrations, this thoroughly researched and visually exciting book covers more than one hundred years in the history of Carnival Glass--from classic American Carnival right up to the present day. A multitude of previously unknown patterns are assigned to their manufacturers. Many surprises are in store, as new producers of European Carnival are fully documented and illustrated: Sowerby, Brockwitz, Eda, Rindskopf, and Jain, to name just a few. Detailed information on over 500 Carnival patterns--plus shapes, colors, and values--is all included, along with a bibliography, three appendices, and an index.

Want to cook better while saving money and reducing your rubbish? Learn to eat less wastefully and more sustainably in this combination cookbook and field guide, full of ingenious use-it-up tips, bright storage ideas and infinitely adaptable Hero Recipes. Whether you’ve got a lingering bunch of herbs or an abundance of summer tomatoes, Perfectly Good Food will help rescue everything in your fridge while getting a delicious dinner on the table quickly and easily—you’ll be inspired never to waste good food again. Written by the chef-sisters behind Boston’s acclaimed Mei Mei Dumplings, Perfectly Good Food combines professional know-how from a decade in the restaurant industry with the make-it-work approach of a home cook feeding a busy family. With clever, colourful illustrations supporting a diverse array of plant-forward recipes, this is a book for the thrifty chef, the environmentally mindful cook and anyone looking to make the most of their ingredients.

Among the first titles published in 1978, with more than 150,000 copies in print in three editions, "Japanese Maples" is a Timber Press classic. Japanese maples are unlike any other tree. They boast a remarkable diversity of color, form, and texture. As a result of hundreds of years of careful breeding, they take the center stage in any garden they are found. In the last decade, the number of Japanese maple cultivars available to gardeners has doubled and there is a pressing need for an up-to-date reference. This new fourth edition offers detailed descriptions of over 150 new introductions, updates to plant nomenclature, and new insights into established favorites. Gardeners will relish the practical advice that puts successful cultivation within everyone's grasp. Accurate identification is made simple with over 600 easy-to-follow descriptions and 500 color photographs.

It's time to reclaim alcohol-free drinks from the bland and the boring, and instead elevate the cordials, infusions, syrups and mocktails to unprecedented heights of deliciousness. For too long designated drivers, detoxers and teetotallers have been left out in the cold when it comes to great drinks. Instead they are forced to sip on the same insipid fruit juices that make up most alcohol-free offerings. Thankfully help is at hand with Mocktails, Cordials, Infusions, Syrups, and More – a collection of delicious recipes that are welcome alternatives to the boring soft drinks or mineral water. These drinks prove that ditching the booze doesn't mean sacrificing taste. Exciting ingredients and flavour combinations such as strawberry and black pepper, mango and ginger, lemon and thyme, coffee and cardamom, or blueberry and elderflower will make your taste buds stand up and pay attention. And another bonus: no hangovers!

At the time of its construction, the Forth Bridge was the largest bridge in the world, and to this day it remains a breathtaking monument to the vision and confidence of the Victorian age which created it. For seven years, thousands of men from all over Europe worked beneath the waters of the Forth and hundreds of feet in the sky on what was widely regarded as the eighth wonder of the modern world. Sheila Mackay vividly recounts the story of the bridge from its inception to the opening ceremony in 1890. Featuring more than a hundred archive photographs which detail every stage of the project, this book is a magnificent celebration of one of humankind’s most impressive engineering achievements.

What could be more simple than a pan'ino? Take some bread and butter, slice it through the middle and fill it. Seen in this way, the sandwich is almost an "anti-cuisine", a nomadic shortcut that allows for speed and little thought. But when Alessandro Frassica thinks about his pan'ino, he considers it in a different way, not as a shortcut, but as an instrument for telling stories, creating layers of tales right there between the bread and its butter. Because even if the sandwich is simple, it is not necessarily so easy to create. Alessandro searches for ingredients, and in the raw foods he finds people: producers of pecorino cheese from Benevento, anchovies from Cetara, 'nduja spicy salami from Calabria. Then he studies the combinations, the consistencies and the temperature, because a pan'ino is not just a random object; savoury must be complemented by sweet; tapenade softens and provides moisture; bread should be warmed but not dried; thus the sandwich becomes a simple way of saying many excellent things, including finding a complexity of flavours that can thrill in just one bite.

“I’ve never understood the passion that my friends have for hunting mushrooms. . . but now, after reading this gorgeous and vivacious book, I get it.�  —Star Tribune Victoria Romanoff picked her first mushroom — a brown-capped butterpilz or sticky bun — at the age of four, at her family’s summer dacha on the shores of the Baltic Sea. Little did she realise that her newfound interest in mushrooming would soon become an essential survival skill, as she and her mother spent eight years in displaced persons camps in the aftermath of World War II, foraging wild foods to supplement their diets. Resettled in the United States, Romanoff has continued to pursue her mycological passion ever since, deploying her considerable culinary skills to convert friends and strangers to the joys of wild mushrooms. Now, in this marvellously written book, rich with anecdote, she shares the wisdom gathered from a lifetime on the hunt. Romanoff introduces readers to 12 of the most easily foraged and delicious mushrooms, including the chanterelle, the morel, and the oyster. She describes the appearance, habits, and lore of each variety, and provides a recipe for each; her recipes include both refined kitchen creations and rustic dishes meant to be prepared over an open fire at the end of a successful hunt. Romanoff also shares personal stories from her eight decades of mushrooming. Detailed accounts of several of her most memorable excursions bring alive the sensory experience of the hunt, which offers a unique experience of nature as well as a culinary reward. Illustrated throughout with Romanoff’s own colour photos — which are instructive and sometimes whimsical — these Mushroom Memoirs will be a friendly primer for novice mushroom hunters and an unexpected delight for veteran mycophiles.

The Hawaiian people have a laid-back love of life, and Island Poké's restaurants are committed to sharing this ethos and the authentic flavours from these shores in over 65 recipes. Poké (pronounced Po-Keh) means to ‘slice’ or ‘dice’ in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. Fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poké dishes sold in the Island Poké restaurant such as classic Spicy Ahi and Golden Beetroot with Chilli Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Açaí Bowls and Courgette and Pecan Loaf. Published in 2018, this is a new edition.

Fulfilling a lifetime dream of finding a house by the sea, Pearl Lowe now brings her laid-back decorating style to coastal living with Faded Glamour by the Sea. Pearl Lowe's gloriously decadent yet perfectly lived-in decorating style was featured in her bestselling interiors book Faded Glamour. Now Pearl is taking us to the coast, and in Faded Glamour by the Sea we get the first glimpse of her new home – a beautiful renovation project that she and her husband, musician Danny Goffey, have created in East Sussex. Built in the 1940s for an artist whose shell sculptures are still dotted round the garden, the house and adjacent cabins have been lovingly restored by Pearl.  The house may have been a life-long dream for the couple, who have always loved the solace of water, but it has only been just over a year in the making, thanks to the inspiration Pearl has drawn from many friends who live in the area and also further afield. And so she takes us on a tour of their seaside homes. A pair of antique dealers whose love of all things French inspired them to set up their own brocante in Kent; an artist with a love of beach huts; an author who swapped London life for a clifftop house with his own writer’s hut. Add to this the Malibu beachfront home of stylist Rachel Ashwell, the hippy-chic style of supermodel Helena Christensen’s waterside retreat and the ‘punk noir Victorian’ vibe of the hotel created by friends from rock band The Libertines. In Faded Glamour by the Sea Pearl visits these properties, and as the owners tell their stories she explains how she found inspiration for this new chapter in her life.

Discover a world of 100 English paper pieced star block patterns that fit inside a hexagon, from classic style to modern and quirky, with Hexagon Star Quilts! Either by hand or machine, learn and practice English paper piecing using scraps or precuts, and choose from a wide selection of star patterns for a smooth piecing experience - with minimal guesswork! Put it all together with 7 stunning quilt projects that range from small to large, and contain clear, step-by-step directions, coordinating diagrams and illustrations, and beautiful photography. Equipping you with the skills you need to design your own quilt, this book is a must-have! Author and expert in English paper piecing, Cathy Perlmutter has designed and published books and patterns on EPP over the last 20 years. Her work has been featured in several magazines and publications, including Machine Quilting Unlimited, The Jewish Journal, Modern Holiday Quilt Pattern Magazine, and many more!

Sweet, creamy and cold ice cream sundaes, shakes, floats, ice box cakes and more, perfect for cooling down on hot summer days.  Cooling, delicious and indulgent are all words that come to mind when we picture the wonderful world of ice cream. Whether you are sipping smooth chocolatey flavours through a straw on a summer’s day, mixing a soft scoop of vanilla ice cream into a fizzy drink, pimping your drink with coffee or a tipple or layering up an ice box cake to slice and serve, the possibilities of ice cream are endless. Discover a wide range of mix-ins and toppings to layer up loaded sundaes, and enjoy all the glory of an ice cream parlour in the comfort of your own home. Perfect for an indulgent treat on the sofa on a Friday night, or for an ice-cold creamy beverage on a hot afternoon. Get ready for a long hot summer, these recipes will help you to get the most out of the cold, the sweet, and the creamy.

Learn to make the very best Italian cookies, pastries, and cakes in your very own home with this dessert class in a book--created by Italy's premier cooking magazine! A delicious dessert is the perfect sweet ending to a meal--and no one knows how to create those treats like the Italians. With the help of these recipes, step-by-step photographs, and clear instructions from culinary magazine Alice Cucina, it's easy to create delicacies for every occasion, from breakfast pastries to yummy snacks to birthday and holiday cakes. You'll learn all the basics, including how to prepare puff pastry, shortbread, and brioche, before exploring classics like Wine and Anise Donuts, Blackberry Cheesecake, and Tiramisu with Mascarpone and Espresso; smaller bites such as Cream Puffs (Bigne) with Chocolate Mousseline and Coconut and Almond Cakes with Strawberry Compote; and beautifully plated dishes, including a Coconut and Mango Chiffon Cake, a Pavlova with Rose Cream and Plum, and a Semifreddo Truffle with Cocoa and Hazelnuts.