WINNER 'BEST BRANDY & COGNAC BOOK UK' IN GOURMAND WORLD COOKBOOK AWARDS. This superb little book contains a selection of 50 brandy recipes, from best-loved blends such as Memphis Belle, Strawberry Daiquiri and Sidecar to trendy new mixes such as Sundowner, Stinger and Dizzy Dame. The book's introduction outlines the history of brandy and its increasing popularity amongst cocktail connoisseurs, and describes the different types of brandy, from the finest Cognac and Armagnac from France, to the Spanish Brandy de Jerez, the Greek Metaxa and the Latin American Pisco. There are guidelines on how to serve brandy, the specialist equipment you will need and the best types of glasses to use. There are step-by-step instructions on the tricks of the trade, such as crushing ice, frosting glasses, and making fruit twists, as well as professional bartending tips. The recipes explain the cocktail's history, include anecdotes, and give expert tips on how to prepare and serve the finished drink. From the classic Brandy Alexander and Lake Como to Apple Sour, Brandy Melba, Savoy Hotel and The Last Goodbye; whether you are planning a fabulous cocktail party or seeking to impress your dinner guests with a cheeky aperitif; this book will help you enjoy brandy in a myriad of ways.

This superb little book contains a selection of 50 rum recipes, from best-loved blends such as Caribbean Breeze, Continental and Bolero to trendy new mixes such as Havana Bandana, Monkey Wrench and Hustler. The book's introduction outlines the history of rum and its new-found popularity amongst cocktail connoisseurs; then, there are guidelines on how to serve rum, the specialist equipment you will need and the best types of glasses to use. There are step-by-step instructions on the tricks of the trade, such as crushing ice, frosting glasses, making fruit twists, and steeping white rum, as well as professional bartending tips. Each recipe explains the cocktail's history and suggests suitable garnishes. Whether you are planning a fabulous cocktail party or seeking to impress your dinner guests with a cheeky aperitif, this book will help you enjoy rum in a myriad of ways. A practical guide to rum cocktails from the traditional Daiquiri, Blue Hawaiian and Beach Peach to extravagant concoctions such as Jamaica Sunday, Goldilocks and Hurricane, short histories outline the origin of each cocktail, with expert tips on how to prepare and blend the ingredients, and how to serve the finished drink. At the front of the book is a mini guide to the different types of rum on the market, from white Bacardi, Jamaican golden and rich dark Navy rum to new artisinal spiced rums, and advice on cocktail-making equipment, glasses and tricks of the trade, with expert suggestions for preparing and presenting drinks with professional-looking garnishes.

This superb little book contains a selection of 50 gin recipes, from best-loved blends such as Gin Swizzle, Dry Martini and My Fair Lady to trendy new mixes such as Park Avenue, Arctic Summer and Lady Killer. The book's introduction outlines the history of gin and its new-found popularity amongst cocktail connoisseurs; then, there are guidelines on how to serve gin, the specialist equipment you will need and the best types of glasses to use. There are step-by-step instructions on the tricks of the trade, such as crushing ice, frosting glasses, making fruit twists, and steeping gin, as well as professional bartending tips. Each recipe explains the cocktail's history and suggests suitable garnishes. Whether you are planning a fabulous cocktail party or seeking to impress your dinner guests with a cheeky aperitif, this book will help you enjoy gin in a myriad of ways.

This is the ultimate guide to blending 50 delectable whisky cocktails, including traditional drinks such as the Perfect Manhattan, Jack Frost and Mint Julep, as well as more unusual blends such as the Buckaroo, Coffee Eggnog and Jamaica Shake. It includes a history of whisky, its varieties and brands, from world-famous names such as Glenlivet and Jack Daniel's to less well-known types such as Suntory from Japan. It features clear instructions, photographs of the finished drinks, and useful hints and tips throughout. It includes handy advice about essential cocktail-making equipment and how to choose the right glasses, with a section on "tricks of the trade", giving expert suggestions for preparing and presenting drinks using professional-looking garnishes. Whisky - meaning "water of life" - was first produced in the 15th century. Originally from Scotland and Ireland, it is now produced in many countries, including the United States, Canada and Japan. Relating the story of whisky and the differences between the main varieties, such as Scotch, bourbon and Tennessee whiskey, this book gives you the knowhow needed to make whisky cocktails. Covering essential equipment, including the cocktail shaker and 7 varieties of glasses, you'll become an expert in no time. You can learn about muddling, frosting glasses and making syrups to create special mixes. The book will help you to master the classic recipes and discover more unusual cocktails. The range of drinks uses a wide array of ingredients, so you'll always have something new and interesting to try. With easy-to-understand instructions, over 100 mouthwatering photographs and useful hints and tips throughout, this handbook is accessible to even the most inexperienced home bartender, while also providing something extra for the whisky connoisseur.

The fourth edition of Clinical Medicine of the Dog and Cat remains the most extensively illustrated and practical small animal veterinary textbook on the market.

It continues and expands on the revolutionary problem-based approach of the previous three editions, with more than 1,100 clinical color photographs, diagrams, and tables. The book is divided into five color-coded sections—General Approach, Diagnostic Techniques, Disease of Specific Organ Systems, Multisystemic Disorders, and Elements of Therapy. For this edition:

Case studies are integrated within the relevant chapters for ease of reference

The first section on common medical problems now includes abdominal distension, peripheral edema, proteinuria, regurgitation, and seizures

Chapters on thoracic and abdominal radiographs are now included in a unique new section on Diagnostic Techniques, encouraging an integrated learning approach

The third section contains detailed medical information covering most organ systems, with several chapters completely rewritten and others comprehensively updated to include additional text and images

Additional endoscopic, radiographic, CT, and MRI images are included alongside clinical photographs; very few veterinary textbooks have such a rich emphasis on photographs

Each section has a limited number of recommended updated references

The practical information is presented with text, tables, and algorithms, while each chapter is arranged to provide the definition of each disorder, its clinical features, the differential diagnoses, the diagnostic methodology, and the treatment and prognosis. The formatting has been improved to make this textbook easy to read and comprehend. The busy veterinarian or student is thus provided with a readily available resource of important clinical information in a clear, brief manner.

Written by board-certified experts, the topics are carefully selected to make this a valuable resource for veterinary students as well as for general practitioners and small animal interns.

Table of Contents

Mikey's Maxims by Michael Schaer

SECTION I: GENERAL APPROACH

1 Client Communication and Medical History

Bobbi Conner

2 Common Clinical Problems

2.1 Abdominal distension

Steven Holloway

2.2 Cough

Elizabeth Rozanski

2.3 Diarrhea

Frederic Gaschen

2.4 Dyspnea

Claire Sharp

2.5 Dysuria

Isabelle Cattin

2.6 Epistaxis

Samantha Wigglesworth & Amber Vitalo

2.7 Fever of Unknown Origin

Robert Armentano

2.8 Icterus

Julien Dandrieux

2.9 Pallor

Elisa Mazzaferro

2.10 Peripheral edema

Stuart Walton

2.11 Pigmenturia

Leo Londoño & Michael Schaer

2.12 Polydipsia/Polyuria

Michael Schaer

2.13 Proteinuria

Laura Rayhel & Mark Acierno

2.14 Regurgitation

Roman Husnik

2.15 Seizures

Gabriel Garcia

2.16 Syncope, Episodic Weakness, Collapse

Boyd Jones

2.17 Vomiting

Frederic Gaschen

SECTION II: DIAGNOSTIC TECHNIQUES

3 Approach to Thoracic Radiographs

L. Abbi Granger

4 Approach to Abdominal Radiographs

L. Abbi Granger

SECTION III: DISEASES OF SPECIFIC ORGAN SYSTEMS

5 Diseases of the Oral Cavity and Teeth

Brook Niemiec & Erin Ribka

6 Respiratory Disorders - upper and lower

Cécile Clercx

7 Diseases of the Pleural Space

Brad Case

8 Cardiovascular Disorders

Romain Pariaut & Carley Saelinger

9 Digestive Diseases

Frederic Gaschen

10 Hepatobiliary Disease

Andrea Johnston

11 Pancreatic Disorders

Frederic Gaschen

12 Endocrine Diseases

Michael Herrtage

13 Uro-nephrology

Mark Acierno

14 Disorders of the Nervous System and Muscle

Simon Platt

15 Musculoskeletal Disorders and Injuries

Matthew Johnson, Mitchell Gillick and Steven Fox

16 Hematologic Disorders

Katie Boes, Julien Dandrieux and Claire Cannon

17 Disorders of Hemostasis

Alex Lynch

18 Dermatologic Disorders

Domenico Santoro and Amelia White

19 Ocular manifestations of systemic diseases

Ralph Hamor

SECTION IV: Multisystemic Disorders

20 Clinical Toxicology

Tina Wismer

21 Infectious Diseases

21.1 Cats

Sophie Keyte & Severine Tasker

21.2 Dogs

Stuart Walton

22 Immunologic Disorders

Michael Day

SECTION V: Elements of Therapy

23 Fluid Therapy

Leo Londoño

24 Pain Management

Beatriz Monteiro & Brad Simon

25 Nutrition of the Critically Ill Dog and Cat

Justin Shmalberg

26 Management of the Obese Dog and Cat

Alex German

This title shows you how to make all the fabulous vodka drinks, from the Screwdriver, Harvey Wallbanger and Sea Breeze to more exotic concoctions such as the Chilli Vodkatini, Apres-Ski and French Horn. It includes entertaining anecdotes and short histories about each cocktail, with expert tips on how to prepare and blend the ingredients, and how to serve the finished drink. It offers handy advice on essential cocktail-making equipment, the glasses and hints and tips, including creative ideas for garnishes and decorations. It is a useful guide to the different types of vodka on the market, from Russia, Poland, Sweden and Finland, as well as vodkas that have infusions of blackcurrant, cherry and bison-grass added. Simple, yet sophisticated, vodka is one of the world's most popular and versatile spirits. It is always served very cold, then drunk in a variety of ways: it can be knocked back as a quick shot or sipped slowly; drunk neat or blended with other spirits and mixers; or used to accompany dishes such as Russian caviar. This book contains a selection of 50 vodka mixes that you can make at home, from classics such as the Screwdriver to concoctions including Kew Punch and Soft Fruit and Ginger Cup. Each recipe begins by explaining the history of the cocktail - for example, the Vodkatini was made famous by James Bond and is "shaken, not stirred". There are also guidelines on how to serve vodka, the bartending equipment you will need, the types of glasses that can be used and tricks of the trade, such as crushing ice, frosting glasses, making decorative twists, muddling drinks and steeping vodka with fruit and chillies. The art of cocktail-making is as appealing as ever, and whichever type of vodka mix you prefer, this book will help you to enjoy a delicious tipple even more.

While Theodor Adorno has continued to be influential since his death in 1969, his very centrality has led to the left simplifying his ideas while the right placed him at the center of a myriad of wild conspiracy theories, all of them filed under the category of Cultural Marxism. Adorno has wrongly been blamed for everything from the Beatles to postmodernism, but he has continued to be read, if read badly. Stuart Walton's introduction to Adorno attempts to explain how this idiosyncratic thinker reframed elements of the Hegelian-Marxist dialectical in the fields of philosophy, sociology, politics and aesthetics and to rectify some of the major misunderstandings about Adorno and the Frankfurt School. When Walton began studying Adorno at Oxford in 1983 he felt that Adorno was nowhere in the English-speaking world, but that he should be everywhere. Now Adorno is everywhere, but hardly anywhere sufficiently or deeply understood.

From its original meaning as a gaping void, or the emptiness that precedes the whole of creation, chaos has taken on the exclusive meaning of confusion, pandemonium and mayhem. This definition has become the overarching word to describe any challenge to the established order; be it railway strikes or political dissent, any unexpected event is routinely described in the media and popular parlance as 'chaos'. In his incisive new study, Stuart Walton argues that this is a pitifully one-dimensional view of the world, as he looks to many of the great social, political, artistic and philosophical advances that have emerged from periods of disorder and from the refusal to think within the standard paradigms. Exploring this worldview, Walton contends that we are superstitious about states of affairs in which anything could happen because we have been taught to prefer the imposition of rules in every aspect of our lives, from our diets to our romances. Indeed, in An Excursion through Chaos he demonstrates how it is these very restrictions that are responsible for the alienation that has characterised postwar society, a state of disengagement that could have been avoided if we had taken a less fearful attitude towards the unravelling of order.

This title covers everything from the Singapore Sling and the Cosmopolitan to the Martini, with 565 drinks, juices and smoothies shown in more than 1000 photographs. It is a complete guide to making 565 cocktails, juices and smoothies using spirits, liqueurs, wine, beer, mixers, fruits, vegetables, milk, cream and ice cream. It includes all-time classics such as the Gin Sling, Screwdriver and Buck's Fizz, more unusual drinks such as the Barbarella, Blue Hawaiian and Loch Ness, and luxurious juices and smoothies such as the Humzinger, Iced Mango Lassi and Purple Haze. It features an illustrated directory of all the basic types of alcohol and mixers available, including both alcoholic and non-alcoholic beverages, plus a guide to cocktail-making equipment, glasses and garnishes. It includes a useful glossary of drinks terminology to help you tell the difference between a julep and a smash, a fizz and a frappe, a cup and a punch. This authoritative reference is an essential guide to cocktails, juices and smoothies, and how to mix them. It contains an overview of the different types of alcohol and mixers available: spirits such as gin, vodka and rum; liqueurs such as amaretto, Tia Maria and Chartreuse; wine, champagne and fortified wines; beer and cider; and syrups, coffee and chocolate. It includes classic cocktails going back to the America of the 19th century, drinks from the great jazz era of the 1920s, famous blends that were revived in the 1980s, and the brand-new beverages being drunk in the trendsetting bars of today. Every drink you've ever wanted to try is in this exciting volume.

This title presents instructions for making hundreds of cocktails and drinks, including all-time favourites such as the Dry Martini and Grasshopper, and more unusual drinks such as the Blue Hawaiian and Passion Punch. It includes a guide to the types of drinks and mixers available, including alcoholic and non-alcoholic drinks. A techniques section explains how to measure, mix and pour drinks, with step-by-step photographs showing how to frost a glass, use a cocktail shaker and make decorative fruit twists. With a useful guide to terminology to help you tell the difference between a chaser and an aperitif, a fizz and a frappe, and many more. This title includes alcohol and nutritional breakdowns so you can plan your drinking. It features gorgeous colour photography throughout. This beautiful volume is an essential reference for every home bartender, covering a vast array of cocktails and drinks. There are instructions for making both alcoholic and non-alcoholic drinks, accompanied by glorious colour photographs. All the cocktail favourites are featured, as well as some more unusual drinks to try. At the back of the book is a guide to the different types of alcohol and mixers available, including spirits, liqueurs, fortified wines, beer and wine. There is also a fascinating history of alcohol, plus a useful guide to bartending equipment, glasses, garnishes and tricks of the trade. Practical advice is given on how to prepare a party, together with information about alcohol and health, including tips for safe drinking and avoiding hangovers.

With step-by-step practical techniques and projects, this book is aimed at everyone, from the novice home decorator to the experienced enthusiast. It includes practical instruction on home maintenance and repairs, painting, paperhanging, tiling, laying floor coverings, bedding, soft furnishings, curtains, insulation, storage, and building features and fittings. Every home needs repainting, updating or repair work to keep it looking fresh, stylish and in good condition. This book explains how best to assess the existing decor and condition of your home, and how to plan the work and choose new decorating materials. There are chapters on every room of the house, each with step-by-step photographs and instructions, charts, checklists and explanatory diagrams. Every technique is easy to follow, and there is also expert advice on materials, tools and equipment. Aimed at everyone from the novice home decorator to the experienced enthusiast, the book will help you to make the very best of your home.

This work contains two fabulous volumes in one gift box covering everything you need to throw a fantastic party. It offers instructions for making hundreds of cocktails and drinks, including all-time favourites such as the Frozen Strawberry Daquiri, Tom Collins and Cosmopolitan, and more unusual drinks such as the Pink Pussycat, Hammer Horror and Eye of the Tiger. Features include: a complete guide to the different types of drinks and mixers available, including both alcoholic and non-alcoholic drinks; a basic techniques section explains how to measure, mix and pour drinks, with step-by-step photographs showing how to frost a glass, use a cocktail shaker and make decorative fruit twists; successful party planning with the minimum of fuss - plus advice on making guest lists, seating plans, table settings, decorations and themed parties; useful information on menus, equipment, food preparation, cooking ahead and essential party food, wine and drinks; appetizing party favourites include simple nibbles, finger food, dips and dippers, and recipes for informal brunches, lunches and suppers; stunning buffet centrepieces, ideas for picnics and barbecues, and dishes for formal entertaining.

Why does a tribal member in Papua, New Guinea, when shown a picture of a scowling Caucasian face, recognize the feeling expressed as anger? While the many details of our lives, from the way we dress to what we eat, vary greatly across geographic distances, all humans are born with the same basic templates that allow us to identify and react to human emotion. Using Charles Darwin's survey of emotions as a starting point, Stuart Walton's "A Natural History of Human Emotions" examines the history of each of our core emotions -- fear, anger, disgust, sadness, jealousy, contempt, shame, embarrassment, surprise, and happiness -- and how these emotions have influenced both cultural and social history. We learn that primitive fear served as the engine of religious belief, while a desire for happiness led to humankind's first musings on achieving a perfect utopia. "A Natural History of Human Emotions" is a provocative examination of human feelings and a fascinating take on how emotions have shaped our past.

From its original meaning as a gaping void, or the emptiness that precedes the whole of creation, chaos has taken on the exclusive meaning of confusion, pandemonium and mayhem. This definition has become the overarching word to describe any challenge to the established order; be it railway strikes or political dissent, any unexpected event is routinely described in the media and popular parlance as 'chaos'. In his incisive new study, Stuart Walton argues that this is a pitifully one-dimensional view of the world, as he looks to many of the great social, political, artistic and philosophical advances that have emerged from periods of disorder and from the refusal to think within the standard paradigms. Exploring this worldview, Walton contends that we are superstitious about states of affairs in which anything could happen because we have been taught to prefer the imposition of rules in every aspect of our lives, from our diets to our romances. Indeed, in An Excursion through Chaos he demonstrates how it is these very restrictions that are responsible for the alienation that has characterised postwar society, a state of disengagement that could have been avoided if we had taken a less fearful attitude towards the unravelling of order.