Delicious, modern, versatile Asian-influenced recipes from an international rising star of cookery Asian food has it all - contrasts of flavour and texture, straightforward dishes you can eat straight from the wok in socks and pyjamas, as well as celebratory meals your friends will talk about for months after. A Splash of Soy is full of everyday family recipes you'll love to eat. It is the simplicity and usefulness of soy that this book is named after, an ingredient so impressive it can transform a meal with just a splash. In this book, Lara gives us 80 game-changing recipes that close the gap between classic Asian dishes and easy, quick-to-table meals. Here you'll find inventive brunch ideas like a Tom Yum Bloody Mary, spicy sides like Sambal Patatas Bravas, easy noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veg. She also includes pantry swaps and vegan swaps so these fuss-free recipes can adapt to your own busy home kitchen. Lara Lee is a rising star of the international food scene. This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. -------- ‘Simple, beautiful food to electrify the tastebuds’ Meera Sodha ‘Makes me want to head straight into the kitchen’ Anna Jones 'Every recipe a thrilling adventure for the tastebuds and the imagination’ Ixta Belfrage ‘Eclectic, imaginative and fun – a must-have for every kitchen shelf’ Ken Hom

"Valuation and Selection of Convertible BondS" offers practical guidelines for selecting convertible bonds and making efficient investment decisions. Based on modern option theory and the most recent developments in investment analysis (including a chapter on Euro-bonds), this sourcebook will prove invaluable to both professional investors and individuals involved with similar financial transactions.

We are bombarded by perfect interiors, images that aren’t attainable because they have been styled to the point where they bear no resemblance to reality. These interiors may be stunning, but they aren’t an honest reflection of how we really live. Life Unstyled is about taking inspiration from real homes that are beautiful, creative and inspiring but at the same time a little rough around the edges, with signs of everyday life evident throughout. The first section, ‘Homes Unstyled’, sets out Emily's manifesto for creating a stylish home that is beautiful but lived in. A Home is Never Done advocates allowing your space to evolve gradually so it is an ever-changing expression of your tastes and interests. Work with What You’ve Got suggests ways to make the most of the home you have rather than yearning for unattainable perfection. Signs of Life offers ideas for wrangling papers, clutter and other stuff. Creative Clutter tackles collections and displays, while Break the Rules rejects style diktats and shows how individuality can bring a home to life. The second section, ‘People Live Here’, visits real-life homes that are definitely not perfect yet display incredible style and creativity and reflect their owners’ needs, tastes and style. And throughout the book, quick fixes, DIY makes and ‘Every Home Should Have…’ boxes offer creative solutions with unique results.

Create a collection of 23 stylish homewares with this modern guide to working with clay. Covering the oldest and most traditional ways to make pots, Handbuilt is a beginner's guide to hand building with clay – no pottery wheel required. This book will teach you the building blocks to working with clay and how to apply a professional finish to your pots including decoration, glazing and firing techniques. Learn how to create a collection of 22 stylish homeware designs using the three core techniques: coiling, pinching and slab building. Beginning with the basics to get you started, discover how to wedge clay, add texture and work with moulds, then put your new skills to the test through the projects that include coffee cups, a tea pot, vase, dinner plates, candle holders and more. Packed with stunning lifestyle photography to help inspire your own handmade journey alongside clear step-by-steps and Lilly's expert tips will lead you through the process, Handbuilt is the ultimate modern guide this popular, tactile and ancient craft.

Part how-to guide, part workbook, and part plant encyclopedia, Coastal Gardening in the Pacific Northwest: From Northern California to British Columbia is the must-have reference book for both experienced gardeners moving to the coast and novice gardeners currently living near the shore. Along with basic information about soil construction, plant selection, and watering needs, Coastal Gardening in the Pacific Northwest includes a workbook that will help you record the unique elements of the coast-wind, salt spray, and sun exposure-and design the garden of your dreams. Master Gardener Carla Albright provides valuable suggestions for vegetables, roses, trees, shrubs, and perennials hearty enough to thrive on the coast, as well as plants that are best avoided. Tips for choosing plants and controlling disease and insects will help you keep your coastal gardening looking its best. Ready for a break? Put down your trowel and take a trip to some of the coastal public gardens listed in the travel guide. These beautiful gardens will provide you with endless ideas that you can try in your own garden.

The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being, as did Quaker Oats and other icons of American food. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The volume is targeted toward high school students on up to the general public who want to complement U.S. history cultural studies or better understand the fascinating groundwork for the modern kitchen, cook, and food industry. Abundant insight into the daily life of women is given. Period illustrations and recipes and a chronology round out the text.

The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipesThe Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country.Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority� on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers.Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations include: Australia, Brazil, Denmark, Malaysia, and Turkey.This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger? These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan's Brat Burger

Rustic isn’t what it used to be. Gone are the days when rustic style meant fusty dried flower arrangements, antlers over a stone fireplace and acres of tartan. At its heart, the modern rustic look celebrates the fabric of a home, from the roof beams to the brickwork. This style revels in earthy colours and rich textures; in natural materials such as wood and stone; and the ruggedly handsome bones of a building. In this book, stylist Emily Henson and writer Joanna Simmons first lead you through the Elements of the Modern Rustic look. Pure Rustic elegantly blends clean lines with muted shades of grey. Bohemian Rustic mixes texture and pattern with lush colour, while Pop Rustic teams raw wood with pops of neon and tongue-in-cheek artworks. Retro Rustic, meanwhile, brings a relaxed feel, showcasing beaten-up leather armchairs and brick floors. In Details, textiles, furniture, fabric and display are explored, while Living Spaces shows how Modern Rustic style translates beautifully to every room in the house.

With this book is completed a trilogy of works begun in 2005 with This City Now: Glasgow and its Working Class Past, and continuing with Clydeside; Red Orange and Green in 2009. The three books have all had similar aims in trying to raise the profile of forgotten or neglected areas and aspects of Glasgow and its history, in a small way trying to boost the esteem in which such places are held by the people who live in there and by those who visit. Moving away slightly from the working class focus, this third instalment presents a broad view of Glasgow’s industrial, social and intellectual history. From public art to socialist memorials, and from factories to cultural hubs, Ian Mitchell takes the reader on a guided tour of Glasgow, outlining walking routes which encompass the city’s forgotten icons.

The Autism-Friendly Cookbook was created by journalist Lydia Wilkins for autistic adults and teens to turn to when cooking for friends, lacking inspiration, or on those low-energy days. With recipes to suit any occasion, the book is written in clear, jargon-free language which makes 'the obvious' obvious. Recipes are categorised by meal with additional guidance on the level of energy needed to tackle them, with options for low-energy or meltdown days, or days when you're able to take on a new challenge. They contain adaptations and options to suit different dietary needs including vegetarian, vegan, gluten-free and dairy-free, and additional modifications for those who are sensory seekers, sensory avoiders or who want to expand their repertoire in the kitchen. With contributions from individuals within the autistic community and options for quick meals, special occasions and more. With autistic people at its heart, the book also contains helpful tips and advice for parents and teachers looking to find out more.

From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these amazing dishes for museum exhibitions, makes them accessible with clear explanations of techniques and unusual ingredients. Recipes include examples from France, Italy, England, Austria, Germany, Holland, Portugal, Spain, and Scotland, from the simple Salad of Pomegranate from La Varenne Careme's 1651 cookbook to the elaborate Boar's Head in Galantine of Careme's 1833 cookbook. This unique cookbook is a culinary treasure trove to complement all European History library collections.

As Day shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. However, despite the domination of French cuisine at higher levels, most nations managed to cling proudly to their own indigenous traditions. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Cookbooks started to emerge from the Paris printing presses after a hundred years of silence. Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. There were new efficient cooking techniques for the kitchens of powerful and wealthy. For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking. The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; eggs and dairy; sauces; savory pastries; starches, pastas, and legumes; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; sweets and confections; jellies and ices; and drinks. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.