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How To Make Jams, Pickles and Preserves
by Cyril GrangeThis comprehensive book contains all you need to know to make your own jam and other preserves.Whether you're a novice preserver or an expert jam-maker, this book provides the principles of successful jam making as well as recipes, not only for the usual fruit and vegetables but for more unusual combinations of flavours. The recipes in this book are reliable and have been formulated by much research and experimentation in the author's kitchen, and from recipes for proven value from skilled housewives over many years.
How To Make Sweets and Treats
by Diana Peacock Rebecca PeacockThis book will show you how to make all your favourite sweet treats and provide ideas for packaging them to give away as gifts. With detailed techniques you?ll be amazed how easy it is to make your own sweets. There are recipes for fudge, toffee, chocolates and traditional treats such as Turkish Delight, as well as hamper favourites such as liqueurs and sweet sauces.
How To Make Sweets and Treats
by Diana Peacock Rebecca PeacockThis book will show you how to make all your favourite sweet treats and provide ideas for packaging them to give away as gifts. With detailed techniques you’ll be amazed how easy it is to make your own sweets. There are recipes for fudge, toffee, chocolates and traditional treats such as Turkish Delight, as well as hamper favourites such as liqueurs and sweet sauces.
How To Make Wines at Home: Using wild and cultivated fruit, flowers and vegetables
by Kenneth HawkinsThis book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing.
How To Make Wines at Home: Using wild and cultivated fruit, flowers and vegetables
by Kenneth HawkinsThis book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing.
How To Make Your Own Drinks: Create Your Own Alcoholic And Non-alcholic Drinks From Fruit Cordials To After-dinner Liquers
by Susy AtkinsIn How to Make Your Own Drinks award-winning author Susy Atkins gives the low-down on how to create delicious cordials, wines, infusions, liqueurs and health-giving juices from fresh, seasonal home-grown or locally sourced ingredients with minimum fuss and maximum results. Recipes include thirst-quenching Apple Juice, rich Blackcurrant Cordial, tasty Limoncello and enticing Sloe Gin. Whether you are a gardener with a glut of summer berries, a forager seeking inspiration for armfuls of hand-picked elderflower or a farmers' market devotee wondering what to do with a bulk-buy of late-season apples, How to Make Your Own Drinks will guide you in the right direction, giving tips, advice and recipe ideas on how to make easy, cheap, mouth-watering and additive-free drinks from the bounty of natural ingredients available.
How To Make Your Own Sausages
by Paul PeacockBeginning with the history, the significance and the flavours of the great British Banger this book goes on to explain how to make sausages at home, with step-by-step instructions and mouthwatering recipes from all over the UK. It is ideal for those beginners who just want to make a couple of pounds for the family freezer, but it also assumes that readers will want to progress and so the necessary equipment and materials are explained, from how to buy them, to how to maintain them.
How To Make Your Own Sausages: How To Make Your Own Gourmet Sausages From Scratch
by Paul PeacockBeginning with the history, the significance and the flavours of the great British Banger this book goes on to explain how to make sausages at home, with step-by-step instructions and mouthwatering recipes from all over the UK. It is ideal for those beginners who just want to make a couple of pounds for the family freezer, but it also assumes that readers will want to progress and so the necessary equipment and materials are explained, from how to buy them, to how to maintain them.
How To Quit Without Feeling S**T: The fast, highly effective way to end addiction to caffeine, sugar, cigarettes, alcohol, illicit or prescription drugs
by David Miller Patrick Holford James BralyThis groundbreaking book from the UK's leading spokesman on nutrition looks at why millions of people have cravings for substances such as coffee, sugar and alcohol, as well to drugs such as sleeping pills, antidepressants, marijuana and cocaine. It uncovers how the brain becomes addicted and how it can be 'unaddicted' through a combination of diet, supplements and lifestyle factors. The book is written in association with Dr David Miller, who has worked in the addiction field for 25 years and is an expert in relapse prevention. It looks at each of the most common substances that people become addicted to and offers specific advice on how to tackle that particular substance safely and effectively yourself. In-depth yet practical and accessible, HOW TO QUIT WITHOUT FEELING S**T, will allow you to understand why you feel the way you do, whether you have a depndency or have already given up but still feel lousy. The book provides a 12-week action plan for becoming addiction free - without suffering the deeply unpleasant symptoms of withdrawal that most addicts believe they must go through
How To Read A French Fry and Other Stories of Intriguing Kitchen Science: And Other Stories of Intriguing Kitchen Science
by Russ ParsonsWhy can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion? What's the only kind of marinade that&’s really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don&’t potatoes fried in fresh oil ever brown completely, no matter how long they're cooked? &“Cooking is full of questions that science can help you answer, questions that can make you a better cook,&” writes the award-winning Los Angeles Times food editor, Russ Parsons. In this entertaining book packed with fascinating tidbits, Parsons explores the science behind such basic cooking methods as chopping, mixing, frying, roasting, boiling, and baking. You&’ll learn why soaking beans can&’t offset their gaseous effects, why green vegetables shouldn&’t be cooked under a lid for long, which fruits you can buy unripe and which you should buy fully ripened, which thickener to choose for your turkey gravy, and which piecrust is foolproof for a beginner. Along the way, Parsons slips in hundreds of cooking tips, provocative trivia, and touches of wit that make his scientific explanations go down smoothly. He also includes more than a hundred recipes that deliciously exemplify the principles he describes, from Tuscan Potato Chips and Crisp-Skinned Salmon on Creamy Leeks and Cabbage to Chocolate Pots de Creme and Ultimate Strawberry Shortcake.
How To Run A Pop-Up Restaurant or Supper Club: Turn Your Passion For Food and Drink Into Profit
by Abigail Alldis William AlldisThis book is packed with everything amateur chefs need to know about delivering a pop-up restaurant. Including tips from the country's leading pop-up restaurateurs, the authors reveal everything from creating a menu, publicizing the event, dressing your venue, to running an organized kitchen. Discover how to: Theme your evening, and pick a fool-proof menu Organize front of house, and keep your customers happy Price your event and get free publicity Avoid licensing and health-and-safety pitfalls Guarantee your first pop-up is a roaring success Peppered with case studies from novices and professionals, you'll learn from other chefs' successes (and near-successes!) so your own evening runs without a hitch.
How To Run A Successful Pub
by Mark S. ElliottIf you are thinking about leaving the rat race to run your own pub, but don't know how to go about it, this book is for you. How to Run a Successful Pub provides you with all the information and advice you need to make your dream a reality. It will help you to: FIND YOUR IDEAL PUB PLAN AND SET UP YOUR BUSINESS TARGET YOUR CUSTOMERS MAKE MORE MONEY CONTROL YOUR SALES MAXIMISE YOUR PROFITS This book is packed with practical, up-to-date advice on marketing, managing staff, bookkeeping, licensing law, food, fruit machines, raising finance and the necessary regulations.
How To Run A Successful Pub: A Comprehensive Guide To Acquiring And Running Your Own Licensed Premises
by Mark S. ElliotIf you are thinking about leaving the rat race to run your own pub, but don't know how to go about it, this book is for you. How to Run a Successful Pub provides you with all the information and advice you need to make your dream a reality. It will help you to: FIND YOUR IDEAL PUB PLAN AND SET UP YOUR BUSINESS TARGET YOUR CUSTOMERS MAKE MORE MONEY CONTROL YOUR SALES MAXIMISE YOUR PROFITS This book is packed with practical, up-to-date advice on marketing, managing staff, bookkeeping, licensing law, food, fruit machines, raising finance and the necessary regulations.
How To Write a Novel in 20 Pies: Sweet and Savory Secrets for Surviving the Writing Life
by Amy WallenAs a novelist, memoirist, and associate director of the New York State Summer Writers Institute, Amy Wallen has a few things to say about the writing world, many of them irreverent and snarky. From her perspective as a teacher, mentor, and published author, her belief is that the way to survive the hard knocks of writing a book and trying to get published is to bust a gut working, laughing, and eating pie.With chapters including "Oh Agent, Where Art Thou?", "Revising, Rewriting, and Reimagining," and "The Joy of Rejection," Wallen balances out the challenging stages of the writing process with both sweet and savory goodness, featuring recipes for chocolate pecan pie, salmon and portobello pie, and the recipe for the best cherry pie ever. Throughout the book, Wallen demystifies the vagaries of the publishing business, providing delicious recipes that will keep your belly full even when you're staring at an empty page. Her writing advice is neatly paired with the brilliant illustrations of Emil Wilson, who shares her sharp wit, sardonic look at the demands of the writing life, and her mad love of pie. Combined, the stories, lessons, images, and recipes will provide encouragement and camaraderie for the novel-writing journey, from putting pen to page, to finding an agent, to celebrating publication—all with a piece of pie.
How We Did It: Weight Loss Choices That Will Work for You
by Nancy B. KennedyIn "How We Did It," Nancy Kennedy retells the stories of those who have tried every weight-loss program available, facing both frustration and success. These stories will inspire, inform, and encourage readers to and the system that works for them.Weight loss plans are too often presented as one-size-fits-all propositions. "How We Did It," compares the wide gamut of weight loss programs--South Beach, the Zone, Atkins, Thin Within, First Place, Weight Watchers and many more-and demonstrates how weight loss seekers have used or modified and combined plans to create their own recipe for success. This book acts as a resource for inspiration and information. Not only does it connect with millions of adults struggling with undesirable weight, it includes chapters on childhood obesity, faith-based weight loss programs, and bariatric surgery options.In uplifting profiles of 800-1,000 words, readers see others who repeatedly tried and failed to lose weight and keep it off, but who finally found what suited their lifestyle, personality, spirituality and Christian heritage, and their internal values.
How We Eat with Our Eyes and Think with Our Stomach: The Hidden Influences That Shape Your Eating Habits
by Brian Wansink Carolin Sommer Melanie Mühl Diana Von Kopp“Cut through the juice cleanses and paleo diets to bring back some common sense.”—The New York Times Book ReviewOutsmart Your Impulses and Eat Better A Belgian chocolate cake topped with a velvety homemade mousse catches your eye on the menu. The next thing you know, you’ve ordered it—despite the hefty price. But do you know why? Through over 40 compelling questions, this book explores how our eating decisions tread the line between conscious and subconscious, and enables us to be more intelligent about food. With expert insights that draw from psychology, neuroscience, popular culture, and more, learn to see the innumerable influences behind your diet and cravings—from the size and color of your plate, to the placement of products in a supermarket, to the order in which you sit when out with friends. And the chocolate cake? Would you believe research shows that regional descriptions (Belgian!) and emotive, sensory language (homemade! velvety!) subtly affect your appetite? Know what and why you eat, when and how you do—before you next sit down to dine!
How We Eat: The Brave New World of Food and Drink
by Paco UnderhillAn &“eye-opening&” (Kirkus Reviews) and timely exploration of how our food—from where it&’s grown to how we buy it—is in the midst of a transformation, showing how this is our chance to do better, for us, for our children, and for our planet, from a global expert on consumer behavior and bestselling author of Why We Buy.Our food system is undergoing a total transformation that impacts how we produce, get, and consume our food. Market researcher and bestselling author Paco Underhill—hailed by the San Francisco Chronicle as &“a Sherlock Holmes for retailers&”—reveals where our eating and drinking lives are heading in his &“delectable&” (Michael Gross, New York Times bestselling author of 740 Park) book, How We Eat. In this upbeat, hopeful, and witty approach, How We Eat reveals the future of food in surprising ways. Go to the heart of New York City where a popular farmer&’s market signifies how the city is getting country-fied, or to cool Brooklyn neighborhoods with rooftop farms. Explore the dreaded supermarket parking lot as the hub of innovation for grocery stores&’ futures, where they can grow their own food and host community events. Learn how marijuana farmers, who have been using artificial light to grow a crop for years, have developed a playbook so mainstream merchants like Walmart and farmers across the world can grow food in an uncertain future. Paco Underhill is the expert behind the most prominent brands, consumer habits, and market trends and the author of multiple highly acclaimed books, including Why We Buy. In How We Eat, he shows how food intersects with every major battle we face today, from political and environmental to economic and racial, and invites you to the market to discover more.
How We See Ourselves: How Psychology, Society and the Media Impact our Body Image
by David CohenThis light-hearted and entertaining book, authored by top psychologist David Cohen, explores the influences and impacts on our perception of body image, examining the power of appearance and the psychology behind how we think and feel about ourselves physically.Packed with scientific findings alongside historical anecdotes and humorous insights, the book first looks at the history of body image and appearance, and how ideals of beauty have changed over time. It goes on to note the rise of the beauty and fashion industries, looking at how society, culture and the media can affect body image. The final section deals with issues of body dissatisfaction and the treatments and therapy available for those struggling with body image and mental health. Along the way, readers will meet a cast of characters from Elizabeth I, a daring, medieval Welsh poet, an Egyptian mummy with the first known tattoo, Paul F. Schilder who pioneered the study of body image, and the brave recipients of the first face transplants, among many more.In his trademark engaging style, Cohen offers a rich account of the psychology of body image through the ages and through the lifespan. It is valuable reading for students of psychology and professionals and therapists aiming to promote body positivity.
How We Use Plants for Food
by Sally MorganPlants are used to make so many foods that we eat! This title engages readers with easy do-it-yourself experiments as it explains the many fascinating ways plants can be made into food; from cereal, fruits and vegetables, to sugar and oils. Different parts of the plant are used to make these foods; and freshness and preservation are equally important.
How Would You Like Your Mammoth?: 12,000 Years Of Culinary History In 50 Bite-size Essays
by Uta SeeburgA culinary romp through 50 dishes that define human history—from prehistoric roasted mammoth to space-age dehydrated soup Did you know that ancient Egyptians mummified beef ribs for their dearly departed to enjoy in the afterlife? That Roman gladiators were relegated to a vegan diet of grains and beans? That the fast-food hamburger was a result of a postwar, high-efficiency work ethic? This snackable collection of essays is a chronological journey through the culinary history of humankind, packed to the brim with juicy tidbits. With author Uta Seeburg as your guide, you’ll learn how certain dishes serve as windows into broader historical trends and the cultural values of the people who first invented them. As you read, you’ll discover why: Nomads in ancient Syria were deadly serious about hospitality A 16th-century cookbook author argued that beavers should be considered fish Roasted swan was the centerpiece of choice in 1650s high society—despite tasting awful A Portuguese princess was responsible for popularizing tea in England A king had to order his subjects to eat potatoes . . . and much more. Foodies and history buffs alike will savor every amusing yet educational historical snapshot, from how a bureaucratic society fixated on record-keeping brought us one of the oldest recorded recipes (lamb stew with barley and onions) to how modern-day chefs are turning invasive species into haute cuisine. How Would You Like Your Mammoth? is a fascinating look at how the food we eat defines us—and always has.
How and When to Be Your Own Doctor
by Isabelle A. Moser Steve SolomonDr. Isabelle A. Moser and Steve Solomon collaborated on How and When to Be Your Own Doctor. When Solomon reached his late thirties, he began looking for healthy alternatives. He met Moser and began the practice of a yearly fast to cleanse his body. This book contains their combined knowledge on healing. Topics include How I Became a Hygienist, The Nature and Cause of Disease, Fasting, Colon Cleansing, Diet and Nutrition, Vitamins and Other Food Supplements and The Analysis of Disease States--Helping the Body Recover.
How the Female Body Works: (In all its wild, miraculous glory)
by Polly Vernon"Witty and wise - How the Female Body Works is a wonderful blend of science and humour. I laughed, I learned, and I felt seen. A must-read for anyone in a female body - and anyone who knows one." - Dr Charlotte Gribbin, Consultant Aesthetic & Regenerative Medicine Physician'Technically, we're close, my body and I. We go everywhere together. And yet, I know little about how it actually works...'How much do any of us really know about our bodies? We know, for example, that women live longer than men, but why? We are told our brains are better at multi-tasking, but is that true? What exactly are hormones? Like: what do they look like? What's the point of PMS? Why are women twice as likely as men to develop Alzheimer's? And what's the deal with things like osteoporosis - why are our bones so damn fragile?For years, award-winning journalist Polly Vernon drove her body around like it was a car - and she had zero interest in the manual. This book charts her mission to lift the bonnet, have a good old rummage and find out what's really going on. She talks to neuroscientists, academics, medics, midwives, gynaes, psychologists and physios. People who really know their stuff.And so here it is, THE complete guide to the female body - head to toe, inside and out, physical and emotional - with reassuring advice on how to mitigate the ways it makes life trickier, along with notes of celebration for the ways it helps us out.Full of facts and stories that will blow your mind, this is a book you'll want to pass on to every woman (and man) you know.
How the Gringos Stole Tequila: The Modern Age of Mexico's Most Traditional Spirit
by Chantal MartineauOnce little more than party fuel, for years tequila in the U.S. market was dominated by a crude hybrid, aptly called "mixto," but of late, it has graduated to the status of fine sipping spirit. Now growth in sales of real tequila, made from 100 percent agave, is outpacing that of the cheap stuff by some threefold. But there's more to the story of tequila than its popularity, and How the Gringos Stole Tequila traces the spirit's evolution in America from frat-house firewater to luxury good. Author Chantal Martineau immersed herself in the world of tequila over the last five years--traveling to visit distillers in Mexico, attending tastings and seminars around the United States, and meeting with tequila experts and even academics who have studied the spirit--and the result is a book that offers readers a glimpse into the social history and ongoing impact of this one-of-a-kind spirit. In addition to discussing the history and politics of Mexico's popular export, this book also takes readers on a colorful tour of the country's tequila trail as well as bringing in expert opinions and cocktail suggestions from some of New York's top mixologists.
How the Murder Crumbles (A Cookie Shop Mystery #1)
by Debra SennefelderDebra Sennefelder whips up cookies and crime in a delicious new cozy series, perfect for fans of Joanne Fluke and Peg Cochran.Wingate, Connecticut, is famed as one of the top ten shopping destinations in the state, and home to Mallory Monroe&’s beloved Cookie Shop—a place where patrons are greeted with the heavenly aroma of freshly baked cookies that are as beautifully decorated as they are insanely delicious.But things aren&’t going so smoothly for Mallory. Her two employees are a disaster in the kitchen, she catches her boyfriend with another woman, and she&’s seen having a fierce argument with food blogger Beatrice Wright, who accuses Mallory of stealing her cookie recipe. Then Beatrice turns up dead in her kitchen, flour outlining her body and a bloodied marble rolling pin nearby. Mallory immediately becomes suspect number one, her sales plummet, and she desperately tries to clear her name—but that&’s not the only murder the killer is baking up.Debra Sennefelder has cooked up a perfect recipe—endearing characters, a picture-perfect evocation of small-town life, and a quaint sweets shop. And just when things get a little too comfy, there&’s always a murder or two for good measure.
How the Other Half Ate
by Katherine Leonard TurnerIn the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens--along with their cultural heritage. How the Other Half Ate is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working-class families from industrialization through the 1950s. Relevant to readers across a range of disciplines--history, economics, sociology, urban studies, women's studies, and food studies--this work fills an important gap in historical literature by illustrating how families experienced food and cooking during the so-called age of abundance. Turner delivers an engaging portrait that shows how America's working class, in a multitude of ways, has shaped the foods we eat today.