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School Lunch: Unpacking Our Shared Stories
by Lucy SchaefferBought or brought? Revisit the nostalgia of the school cafeteria with this collection of interviews, vivid portraits, and elaborately reimagined food photos.Food often unites us in unexpected ways -- especially on Taco Salad Day. Drawing on material from more than seventy voices , these stories capture all walks of life -- from celebrities and chefs to a circus family, new immigrants, a creative dad whose illustrated lunch bags went viral, plenty of unlikely cultural mashups, and one genuine cafeteria lady. Their experiences are compelling, familiar, and foreign at the same time, forming a cultural time capsule. School Lunch celebrates our diversity and our shared experience. In their words:"School lunch is one of the core reasons I became a chef." -- Marcus Sammuelson"My mom, God rest her soul, was not exactly Mom-of-the-Year on this kind of stuff. She worked full-time, that womanwas not about to peel and slice fruit for me." -- Natalie Webster"I ate the same damn thing every day for six years." -- Micaela Walker"On the days when I didn't have enough food there was always a reason to start or finish a fight." -- George Foreman"We were definitely a crusts-on family." -- Daphne Oz"I used to hate that feeling of walking into the lunchroom for the first time and not knowing where to sit." -- Chinae Alexander"Every kid had some good item to trade and I had f****** applesauce." -- Sam Kass
School Lunches: Healthy Choices vs. Crowd Pleasers (Perspectives Flip Books: Issues)
by Amanda LanserChildhood obesity is a worsening problem across the country. Will mandating that schools serve healthier lunches help control the problem? Or should children and their parents have the right to choose and learn to make their own healthy choices? Perspectives Flip Books are like two books in one: Start from one end and learn why some people argue schools should ban junk food and serve healthier lunches. Then flip it over and discover why others argue students should make their own choices. Critical thinking questions help you analyze both perspectives and form your own opinions about the issue.
School Meals: Building Blocks for Healthy Children
by Institute of MedicineEnsuring that the food provided to children in schools is consistent with current dietary recommendations is an important national focus. Various laws and regulations govern the operation of school meal programs. In 1995, Nutrition Standards and Meal Requirements were put in place to ensure that all meals offered would be high in nutritional quality. School Meals reviews and provides recommendations to update the nutrition standard and the meal requirements for the National School Breakfast and Lunch Programs. The recommendations reflect new developments in nutrition science, increase the availability of key food groups in the school meal programs, and allow these programs to better meet the nutritional needs of children, foster healthy eating habits, and safeguard children's health. School Meals sets standards for menu planning that focus on food groups, calories, saturated fat, and sodium and that incorporate Dietary Guidelines for Americans and the Dietary Reference Intakes. This book will be used as a guide for school food authorities, food producers, policy leaders, state/local governments, and parents.
School Night: Dinner Solutions for Every Day of the Week (Williams-Sonoma)
by Kate McMillanKid (and parent) pleasing dinner recipes for busy, hungry households!Every parent knows that school nights can be hectic and challenging. Between sports practices, piano lessons, and homework, it’s easy for dinner to become an afterthought. School Night is the solution for inspiration and expert advice, with more than fifty recipes—including make-ahead options—for delicious, nourishing, quick, and easy dinners for your family any night of the week. You’ll find:Sheet-pan dinners like Roasted Chicken with Beets, Greens, and ApplesMake-aheads like Broccoli, Salami, and Provolone StromboliMinimal-ingredient meals like Skirt Steak with Avocado and TomatoesMeatless-Monday ideas like Thai Pumpkin CurryBreakfast-for-dinner options like Scoopable Huevos Rancheros with Tomatillo SauceDelicious desserts like Nutella and Mini-Marshmallow Panini
School of Booze: An Insider's Guide to Libations, Tipples and Brews
by Jane PeytonThis book contains everything you have ever wanted to know about drink, from how to make absinthe to the cultural history of zythos (beer). Packed with fascinating miscellany and curious facts to entertain your friends at the pub, this book is an essential compendium of knowledge about life’s ‘second greatest pleasure’.
School of Booze: An Insider's Guide to Libations, Tipples, and Brews
by Jane Peyton"An intoxicating brew of drinking lore, boozy anecdotes and hop-driven history--this is the sort of school I wish I’d gone to. ” --Adrian Tierney-Jones, author of 1001 Beers You Must Taste Before You Die Humans were seeking out alcohol millions of years before the word "keg” was coined. School of Booze contains everything you have ever wanted to know about alcoholic beverages, from how to make absinthe to the cultural history of zythos (beer). It covers the discovery and invention of fermented alcohol, ancient history, toasting, alcohol and health, alcohol’s role in religion, origin of slang expressions, virtually every known form of alcoholic beverage and their histories, temperance and prohibition movements and law, and much more. Packed with fascinating miscellany and curious facts to entertain your friends at the pub, this book is an essential compendium of knowledge about what essayist Dr. Samuel Johnson called life’s "second greatest pleasure. ” It is the perfect gift for yourself, or for anyone who enjoys raising a glass to good health. Bottoms up!
School of Fish
by Ben PollingerFrom the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels.School of Fish is an all-encompassing culinary education in one handy--not to mention gorgeously photographed--cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world's best restaurants in this no-nonsense book that demystifies the art of cooking seafood. With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes. As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So whether you're a home cook trying something new or an experienced "afishionado," School of Fish will turn you into a better cook and an authority on all things seafood.
Science Experiments You Can Eat
by Vicki Cobb Peter LippmanExperiments with food demonstrate various scientific principles and produce an eatable result. Includes fruit drinks, grape jelly, muffins, chop suey, yogurt, and junket.
Science Experiments You Can Eat
by Vicki Cobb Tad CarpenterWith revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers!Kids take the reins in the kitchen with this hands-on book of edible science experiments! With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day--just by cooking. And once readers have tested their theories and completed their experiments, they can feast on the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes. Also included is essential information on eating healthfully, plus additional resources for further exploration.
Science You Can Eat: 20 Activities that Put Food Under the Microscope
by Stefan GatesDiscover the incredible, edible science that happens every time you cook, bake, or eat with this children's ebook that is part-cookbook, part-science reference.This exciting kids' ebook tackles all the tasty science questions you have about food - plus plenty more that you hadn't even thought of! Science You Can Eat will transform your kitchen into an awesome lab through 20 fun food experiments.This quest of gastronomic wonder is so much more than just another science ebook for kids! It explores the science of food by asking questions you're hungry to know the answers to and putting them to the test through fun experiments.Cooking is just delicious chemistry, and the science experiments in this adorable kids cookbook will prove it. Once you understand science, you understand food. Find out why popcorn goes "pop" as you test it out for yourself. Explore how taste is affected by smell, know if carrots really can turn you orange, and finally discover whether eating insects is the future of food.There is a fantastic mix of fun facts and knowledge, context, and science experiments for kids in this educational ebook. The experiments are easy to execute at home with things you have around the kitchen. The instructions are detailed but easy to understand, so some kids could even adventure solo through its pages.Enjoy the delightful weirdness of tricking your taste buds, making slime taste delicious, investigating some of the strangest flavors around, and extracting iron from your cereal! Science You Can Eat helps your little one understand what's happening with their food and why. Each page is guaranteed to leave you hungry for more - we'd wager even adults will learn a thing or two from this culinary escapade.Explore, Experiment, And Learn!Explore the world of weird, mind-blowing, and often gloriously revolting (but tasty) science behind the food we eat; from why onions make us cry to the sticky science of chewing gum.Packed with activities for kids that allow you to use the power of science in the most delicious way. You'll concoct color-changing potions, make scrumptious ice-cream in an instant, and much, much more.Embark on this incredible edible adventure with TV presenter Stefan Gates AKA &“The Gastronaut&” and turn the things we eat from the ordinary into the extraordinary. Some of food fueled science you'll learn about:- Unusual foods- The world's smelliest fruit- Salt and other marvelous minerals- Ways of cooking- Drinks that glow and so much more!
Science and Cooking: Physics Meets Food, From Homemade To Haute Cuisine
by Michael Brenner Pia Sörensen David WeitzBased on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
by Murtha Baca Luigi Ballerini Pellegrino ArtusiFirst published in 1891, Pellegrino Artusi?s La scienza in cucina e l?arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi?s death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor ? humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.Artusi?s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Science of Strength Training: Understand the anatomy and physiology to transform your body
by Austin CurrentIs it time to lose weight, gain muscle, and speed up your metabolism? Discover the hard science needed to perfect each exercise and build your strongest body – at home or in the gymPacked with research that supports the notion that bodyweight exercises help you reach your weight and fitness goals, this simple to follow guide also gives you valuable insight into how nutrition and exercise can improve your health.Inside the pages of this strength training book, you&’ll discover: • The physiology and benefits of strength training • Workout plans for beginners, enthusiasts, and personal trainers • The hard dietary science that debunks common myths and important information to properly fuel your body • Depictions of 33 exercises: how to do them, common mistakes, and the benefits of each Work towards your strength goalsIn this book, Author Austin Current takes readers through the science of strength training, weight loss, nutrition, and overall health. The book looks at why many people fear strength training, why they shouldn&’t, and how they can incorporate it into their daily lives. Filled with CGI artwork and science-backed information, this exercise book will help you transform your body and improve your well-being. Not only that, but this title also includes full workout plans and over 100 individual exercises. You&’ll learn how your muscles engage at each stage, how to do movements properly and without injury, and it shows you different variations for home and gym. This book is also packed with nutritional information and includes dietary advice for vegans and vegetarians. Discover more in the series DK's Science of series dives into the science of various types of exercises such as weight training, running, and yoga. Each book discusses the benefits of the specific type of workout and how you can transform your outlook about health and fitness. How The Book WorksThe first section — human physiology — introduces you to the wonder that is skeletal muscle and the mechanisms that underpin strength training&’s demands on the body. It will help you understand how muscles work and grow, and how the resistance work stimulates muscles to develop strength and size, alongside its positive impacts on bones and connective tissue. It also explains how the body powers muscular work and shows you how to calculate your own daily macronutrient requirements. Lastly, you&’re given an overview of the benefits to the brain, and the crucial role it plays in attitude and mental health.The second section — strength exercises — is devoted to a comprehensive collection of strength training exercises to perform, along with many variations offered to compliment your available training equipment, personal preferences, and level of challenge — at home or in the gym. Each exercise displays the muscles being used throughout the movement with detailed instruction on how to achieve proper form and technique; common mistakes are covered, too.The third section — preventing injury — explores common injuries related to resistance training, with explanations on how to avoid them and how to return to training if you do suffer an injury. A consistent and structured routine, including a proper warm-up, prepares the body for work, and the various mobility exercises and stretches given will help you tune in to how your body is responding to the training.The final section — how to train — outlines everything you need to know about the variables of effective strength training, such as training volume and fatigue management. Whether you want to build muscle, strength, or endurance, you&’ll find an easy-to-follow program to suit, as well as alternatives for those wanting to
Scientific American Nutrition for a Changing World: Dietary Guidelines for Americans 2020-2025 & Digital Update
by Jamie Pope Steven NizielskiWritten and illustrated in the style of Scientific American magazine, Nutrition in a Changing World, this update includes the latest U.S. dietary guidelines.
Scientific American: Nutrition for a Changing World
by Jamie Pope Steve NizielskiNutrition for a Changing World engages students like no other nutrition textbook. Real stories – about real people and real science – are integrated into every chapter, bringing context and relevance to the core science. Infographics in the style of Scientific American magazine are like “science storyboards” that guide students step-by-step through essential processes and concepts. Coverage of timely topics such as gluten-free diets, the diabetes epidemic, and global nutrition exemplify the book’s contemporary approach to nutrition science. Nutrition for Changing World is also the only product for the course to offer automatically graded diet analysis activities. AnalyzeMyDiet provides both a diet tracker and personalized, auto-graded diet analysis activities built to cover a standard 3- to 7-day diet analysis assignment, freeing instructors from hand-grading these projects.
Scientific Criteria to Ensure Safe Food
by National Research CouncilFood safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safety—including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Scone Cold Killer (All-Day Breakfast Cafe Mystery #1)
by Lena GregoryMurder&’s on the menu at a Florida diner in this &“fast-paced mystery that will leave you hungering for more!&” (J. C. Eaton, author of the Sophie Kimball Mysteries). When Gia Morelli&’s marriage falls apart, she knows it&’s time to get out of New York. Her husband was a scam artist who swindled half the millionaires in town, and she doesn&’t want to be there when they decide to take revenge. On the spur of the moment, she follows her best friend to a small town in Central Florida, where she braves snakes, bears, and giant spiders to open a cheery little diner called the All-Day Breakfast Café. Owning a restaurant has been her lifelong dream, but it turns into a nightmare the morning she opens her dumpster and finds her ex-husband crammed inside. As the suspect du jour, Gia will have to scramble fast to prove her innocence before a killer orders another cup of murder . . . Praise for Lena Gregory &“Family secrets, old mansions, and a growing list of murder victims—these elements and more blend together to make an intriguing as well as entertaining cozy mystery.&” —RT Book Reviews on Occult and Battery &“As breezy and salty as a gust of wind off the chilly bay waters.&” —Juliet Blackwell, New York Times–bestselling author of the Witchcraft Mysteries on Death at First Sight &“An intriguing opening to a fun new series.&” —E. J. Copperman, national bestselling author of the Haunted Guesthouse Mysteries on Death at First Sight
Scone with the Wind: Cakes and Bakes with a Literary Twist
by Miss Victoria SpongeThe perfect gift for those who like a good read and a slice of good cake, Scone with the Wind features 75 delicious literary inspired recipes. Beautifully packaged with bespoke line illustrations throughout, it really is the most novel way to get to grips with the classics! 'Funny and useable present for bakers AND non-bakers!' -- ***** Reader review'Literally perfect!' -- ***** Reader review'Super super cute' -- ***** Reader review'The ideal gift for a book loving baker' -- ***** Reader review*************************************************************************************************Bake your way through the classics from Jane Eclair to Tart of Darkness, Banana Karenina and On the Rocky Road, Flapjack and the Beanstalk, Nineteen-eighty Petit Fours and many more!Arranged by genre, enjoy biscuits and cakes, puddings and pies from romance and comedy through to horror and science fiction, and discover fun, edible versions of your favourite books.Includes witty introductions and amusing illustrations throughout, baking essentials and themed menus for book clubs, parties and afternoon teas.The ultimate treat for book (and cake) lovers!Recipes include:Breakfast at TiffinsKey Lime and Punishment,Captain Corelli's Madeleines,To Kill a Battenberg,Vanity Fairy Cakes,Middlemarshmallows,The War of the Viennese Whirls,Much Ado About Muffins,Scone with the Wind and more!
Scones and Sensibility
by Lindsay ElandSeek tirelessly and you shall not find a contemporary heroine of middle-grade literature as refined and romantic as Miss Polly Madassa. Still swooning over the romantic conclusions of Pride & Prejudice and Anne of Green Gables, twelve-year-old Polly decides her purpose in life: helping along lonely hearts in search of love. Polly's only task this summer is to make deliveries for her parents' bakery, leaving ample time for this young cupid to find hearts to mend--beginning with the kite-store owner, Mr. Nightquist, who will pair perfectly with Miss Wiskerton (the unfairly labeled town curmudgeon). Polly's best friend Fran Fisk is in desperate need of a mother ever since hers ran off with a man she met on the Internet; Polly must find a match for Mr. Fisk. And while she's at it, it wouldn't hurt to find Clementine, Polly's teenaged sister, a beau worthy of her (so she can shed that brute, Clint). Polly's plans are in full swing, so she definitely cannot be bothered by the advances of classmate Brad Barker.But maybe Polly should have turned her attention to Miss Austen's Emma next, because she quickly learns the pitfalls of playing matchmaker. How will Polly patch up her own relationships, while ensuring that destined love can take its course?
Scooby-Doo! and the Attack of the Scooby Snacks [An Official Cookbook]: From Scooby Snacks and Pickled Vampire Wings to Fried Moonbeams and More
by Marc Sumerak Elena Pons CraigScooby-Doo, where are you? Join Scooby, Shaggy, Daphne, Fred, and Velma to solve their latest mystery—just how delicious the 55+ recipes included in Scooby-Doo! and the Attack of the Scooby Snacks are!Zoinks! Scooby-Doo! and the Attack of the Scooby Snacks allows Mystery Incorporated fans to finally answer the question, &“Would you do it for a Scooby Snack?&” This family-friendly cookbook&’s recipes takes fans on an immersive journey through the incredible snacks that Scooby, Shaggy, and the rest of the gang encounter during their mystery-solving antics alongside complementary sidebars with party ideas inspired by all the ghouls and frights of Coolsville. Fans will have the courage to face any monster head on as they recreate delicious, easy-to-follow recipes for Scooby Snacks, Shaggy&’s Jaw-Stretcher Special sandwich, Pot Pie Pizza, Fruitmeiers Ice Cream, a Spooky Haunted House Cake, and so much more. 55+ SNACKS: Jinkies! With more than 55 recipes inspired by the meddling kids and ghoulish monsters of Coolsville, there&’s something to delight everyone STUNNING PHOTOGRAPHY: Features beautiful photography of the delicious, fully prepared recipes to help ensure success MENUS FOR EVERY OCCASION: Includes suggested, themed menus featuring recipes for delicious snacks, stuff to go with snacks, really big snacks, drinkable snacks, and sweet snacks FAMILY-FRIENDLY RECIPES: Perfect for kids, adults, and families, this book has easy-to-follow recipes and everyday ingredients, making it ideal for every chef, meal, and occasion OFFICIALLY LICENSED: Created in conjunction with the studio behind Scooby-Doo
Scoop, the Ice Cream Truck: A Sweet Summer of Change
by Patricia KeelerBoys and girls, mothers and fathers, meet your new best friend! Scoop the Ice Cream Truck doesn&’t quite fit in with modern times. He tries to change to make himself more popular just to fit in, only to discover, through friendship, that he is fine just the way he is! Scoop the Ice Cream Truck has seen a lot of summers selling his vanilla ice cream cones across the city. But he&’s getting old, and the new trucks are getting fancier. Now they have waffle cones, jumbo sundaes, flash frozen ice cream, twenty-seven flavors and six special toppings. Feeling like he&’s fallen behind, Scoop decides that it&’s time for a redesign. But when his old frame can&’t handle the new upgrades, can Scoop discover his own value and find the right spot to sell his vanilla cones? With beautiful full-color art, and a lesson to teach, here is a big that will be a joy for parents and children at bedtime, or any time. This paperback edition includes supplemental information about the history of ice cream trucks at the back of the book.
Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries
by Ellen BrownSummertime's here, and 'tis the season for making ice cream at home for parties, backyard barbecues, and beach getaways. A guide to more than two dozen of the nation's best artisan dairies, Scoop takes you on a colorful tour with photos, stories, and histories of these mom-and-pop shops. Author Ellen Brown has reinterpreted classic frozen recipes for the home cook, each fitted to the most popular ice cream freezers on the market. Explore the nation's favorite ice cream shops with a plethora of delectable photographs and 150 recipes--featuring ice cream, gelato, sorbet, and more. This is the must-have guide for the at-home ice cream connoisseur.
Scorched: The Ultimate Guide to Barbecuing Fish
by Genevieve TaylorScorched is a one-stop shop for recipes and practical advice that will help you get the most from cooking fish on your barbecue, beginning with the science of why we need to cook different types of fish in different ways and the physics of how fire works. Live-fire expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of fish, from cooking whole fish, fillets, shellfish, stuffed & wrapped, to burgers, fritters and skewers, fish in a pan and smoked fish, with more than 85 recipes. Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, with troubleshooting tips throughout. Full of succulent, colourful recipes, Scorched is the most useful, practical and comprehensive guide to grilling fish on the market.
Scotch
by Ted BruningScotland today has more than 100 distilleries ranging from vast factories to artisanal workshops, and more than half of them welcome tourists.Scotch whisky is the world's favourite spirit, with established European and North American sales being swelled by fast-growing markets in China, India, and Brazil. Once again new distilleries are being built in Scotland, and older ones that had been "mothballed" are being brought out of retirement. Scotch outlines the history, heritage, and romance of the industry including the two-century conflict between illicit moonlighters and the Excisemen; the extraordinary boom in whisky production when phylloxera devastated the vineyards of France and created a shortage of Cognac; the challenges presented by two world wars, depression, and prohibition; and Scotch's resurgence after facing down world-wide competition from white spirits.The heritage, the craft-based production method, and the picturesque locations of many distilleries are a huge part of scotch whisky's appeal. It also explains the production of grain whisky and the blending processes that give us our best-known brands, instructs in how to get the best out of expensive single malts, and guides readers as to sourcing unusual malts and visiting distilleries.It explains the raw materials - malted barley and water transformed by the degree of peatiness both in the maltings and the water - and the distillation and maturing processes, going into the sometimes minute variations in ingredients and equipment that give each malt whisky its unique character.
Scotch Ale (Classic Beer Style Series)
by Greg NoonanIn Scotch Ale, Greg Noonan presents keen insights into yeast, hops, malts, water and brewing conditions that will help you achieve a superior batch of Scotch ale. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.