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Vogue Cocktails: Classic drinks from the golden age of cocktails
by Henry McnultyThe Little Black Dress of cocktail books.From the archives of British Vogue, the classic cocktail book, for a new generation of discerning drinkers.Vogue Cocktails is a collection of recipes compiled by former British Vogue drinks aficionado and man-about-town, Henry McNulty. Taking inspiration from the cocktail culture of the 1930s, Vogue Cocktails contains 150 recipes organized by base spirit - Champagne, Gin, Vodka, Whisky, Rum and Brandies & Other Spirits - to ensure a drink for every palate. The book also contains essential information on stocking your bar and mixing drinks, with jazz-age-inspired illustrations by Graham Palfrey-Rogers throughout.
Vogue Cocktails: Classic drinks from the golden age of cocktails
by Henry McnultyThe Little Black Dress of cocktail books.From the archives of British Vogue, the classic cocktail book, for a new generation of discerning drinkers.Vogue Cocktails is a collection of recipes compiled by former British Vogue drinks aficionado and man-about-town, Henry McNulty. Taking inspiration from the cocktail culture of the 1930s, Vogue Cocktails contains 150 recipes organized by base spirit - Champagne, Gin, Vodka, Whisky, Rum and Brandies & Other Spirits - to ensure a drink for every palate. The book also contains essential information on stocking your bar and mixing drinks, with jazz-age-inspired illustrations by Graham Palfrey-Rogers throughout.
Voices of the Food Revolution: You Can Heal Your Body and Your World—with Food!
by John Robbins Ocean RobbinsConversations about the power of plant-based diets with Bill McKibben, Marianne Williamson, Neal Barnard, and others: &“Empowering.&” —Paul McCartney In this book, the bestselling author of the &“groundbreaking&” Diet for a New America (Mark Bittman, The New York Times), John Robbins, in collaboration with his daughter, presents a collection of interviews with prominent figures exploring the connections among diet, physical health, animal welfare, world hunger, and environmental issues.With the inclusion of resources and practical suggestions to help you revolutionize your own eating habits and make a difference, this book features conversations with Dean Ornish, MD; Raj Patel; Morgan Spurlock; Vandana Shiva; Frances Moore Lappe; and others.
Voilà Vegan: 85 Decadent, Secretly Plant-Based Desserts from an American Pâtisserie in Paris
by Amanda BankertPlant-based sweets adored by even the most discerning pastry lovers, from an American pâtissière in ParisSince 2016, Amanda Bankert has been the surreptitious purveyor of vegan treats in the world&’s most butter-obsessed city: Paris. It started with donuts; Bankert, an American expat, brought the first artisanal versions of the stateside delicacy to France with her bakery, Boneshaker, in the 2nd arrondissement. Boneshaker then expanded from donuts, to brownies, to French desserts like macarons and profiteroles—all made without dairy or eggs—and the Parisians who devoured her wares didn&’t even notice.Now, with over eighty-five entirely plant-based but still decadent recipes, Bankert shares the cakes, cookies, candies, and drinks that have fooled and enthralled her patrons, as well as delightful stories from her kitchen and travels. Using both American and French techniques, dig into secretly vegan breakfasts like Banana Tarte Tatin French Toast and Pumpkin Cake Donuts; gâteaux de voyage (travel-friendly cakes) such as Signature Salted Caramel & Roasted Peanut Brownies; and classically French treats, including Crêpes Suzette and Raspberry-Chocolate Macarons. Voilà! Vegan dessert is served.
Voilà!: Easy Recipes to Savor the Classic Tastes of France
by Cecile DelarueClassic French cuisine—American-style easy. Soufflés, boeuf bourguignon, macarons, and more—the French make it look so easy—and now it is for you too. The Voilà! Effortless French Cookbook serves up simple recipes to bring classic French fare and flare to your table for everyday delicacies. From the cafes in Paris straight to your kitchen, this French cookbook combines tried-and-true recipes with the convenience of easy-to-find ingredients and fast prep and cook times. Complete with guidance to help you get savvy about sauces or poach the perfect egg, Voilà! Effortless French Cookbook lets you say au revoir to the hassle of complicated recipes. Voilà! Effortless French Cookbook includes: French Cuisine 101—Learn basic skills, techniques, and fun facts about French culinary culture. 125+ Classic Recipes—Feast on a full range of recipes from aperitifs, main dishes, desserts, and more. Easy-to-find Ingredients—Find affordable ingredients at your local grocery store and forget about expensive imports once and for all. Get ready to say bon appétit with Voilà! Effortless French Cookbook. No passport needed.
Volcanoes & Wine: From Pompeii to Napa
by Charles FrankelThere’s a reason we pay top dollar for champagne and that bottles of wine from prestige vineyards cost as much as a car: a place’s distinct geographical attributes, known as terroir to wine buffs, determine the unique profile of a wine—and some rarer locales produce wines that are particularly coveted. In Volcanoes and Wine, geologist Charles Frankel introduces us to the volcanoes that are among the most dramatic and ideal landscapes for wine making. Traveling across regions wellknown to wine lovers like Sicily, Oregon, and California, as well as the less familiar places, such as the Canary Islands, Frankel gives an in-depth account of famous volcanoes and the wines that spring from their idiosyncratic soils. From Santorini’s vineyards of rocky pumice dating back to a four-thousand-year-old eruption to grapes growing in craters dug in the earth of the Canary Islands, from Vesuvius’s famous Lacryma Christi to the ambitious new generation of wine growers reviving the traditional grapes of Mount Etna, Frankel takes us across the stunning and dangerous world of volcanic wines. He details each volcano’s most famous eruptions, the grapes that grow in its soils, and the people who make their homes on its slopes, adapting to an ever-menacing landscape. In addition to introducing the history and geology of these volcanoes, Frankel's book serves as a travel guide, offering a host of tips ranging from prominent vineyards to visit to scenic hikes in each location. This illuminating guide will be indispensable for wine lovers looking to learn more about volcanic terroirs, as well as anyone curious about how cultural heritage can survive and thrive in the shadow of geological danger.
Volumetrics: Feel Full on Fewer Calories (Volumetrics)
by Robert A. Barnett Barbara RollsRanked as one of the best diet plans by US News & World Report: A plan to lose weight that puts the focus on feeling sated and satisfied with fewer calories; author Barbara Rolls has earned the author the Obesity Society Presidential Medal of Distinction for her work in research and outreach. ?Dieters everywhere have the same complaint: they're hungry all the time. Now this revolutionary book, based on sound scientific principles, can help you lose weight safely, effectively, and permanently without those gnawing pangs of hunger.The Volumetrics Weight-Control Plan introduces the concept of "energy density" -- concentration of calories in each portion of food. Here you'll learn how to avoid high energy -- dense foods, and how such different nutritional factors as fat, fiber, protein, and water affect energy density and satiety. You'll discover which foods, eaten under which circumstances, allow you to consume fewer calories and still be satisfied. And you'll get to know the hidden calorie traps, seemingly innocuous foods that can sneak unwanted calories into your body. Finally, the authors offer 60 sensible, tasty and easy recipes, plus an integrated program of exercise and behavior management that can be sustained over a lifetime.
Vom Glück und der Schokolade: Warum Essen Spaß machen sollte (essentials)
by Petra SchlingNahrung ist überlebenswichtig - Nahrungssuche und Essen wird deswegen mit Glücksempfindungen belohnt. Wir entscheiden nicht bewusst, wann und wie viel wir essen, sondern unser Gehirn reagiert unbewusst auf Hormone und auch neuronale Signale aus dem Körper. Zwei Neurotransmitter, Dopamin und Serotonin, erklären das Wechselbad der Gefühle zwischen Vorfreude und Zufriedenheit. Sie motivieren uns zur Nahrungssuche und erlauben uns anschließend, uns satt und zufrieden anderen Dingen zuzuwenden. Schokolade ist ein gutes Beispiel, um die enge Beziehung zwischen Nahrungsaufnahme, Stoffwechsel und Glücksgefühlen nachzuzeichnen - Molekül für Molekül.
Von einsamen Leinsamen und netten Fetten: Was Superfoods, Smoothies, Keto und andere Ernährungshypes wirklich können
by Marlies GeierIm Labyrinth der Ernährungsratschlägen kann man sich schnell verlaufen. Irrungen und Wirrungen sind bei den vielen Versprechungen der modernen Ernährungshypes rund um eine gesunde Ernährung vorprogrammiert. Viele stellen sich dabei die berechtigte Frage: Was sollen/können/dürfen wir eigentlich noch essen? Der humorvolle Ratgeber einer erfahrenen Ernährungsberaterin will hier Abhilfe schaffen. Aus den Fragestellungen und Problemen der unterschiedlichen Menschen, die zu ihr in die Praxis kommen, geht sie den diversen Ernährungstrends und Diäten auf den Grund. Mit viel Wortwitz zeigt sie auf, was hinter modernen Schlagworten wie "Superfoods" tatsächlich steckt und wie einfach eine vernünftige Ernährung sein kann, wenn man sich nicht im Sog des Informationsüberflusses verliert. Die schnellen, einfachen Rezepte im zweiten Teil des Buches sind selbst für absolute Kochmuffel geeignet Das Buch ist für alle gedachte, die einen vernünftigen, entspannten Zugang zur Ernährung suchen, in dem das Essen nicht eine weitere Trophäe auf der ewigen Jagd nach Perfektion ist.
Voracious: A Hungry Reader Cooks Her Way through Great Books
by Cara Nicoletti Marion BologneseAN IRRESISTIBLE LITERARY FEAST Stories and recipes inspired by the world's great books As a young bookworm reading in her grandfather's butcher shop, Cara Nicoletti saw how books and food bring people to life. Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality. From the breakfast sausage in Laura Ingalls Wilder's Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen's The Corrections, these books and the tasty treats in them put her on the road to happiness. Cooking through the books that changed her life, Nicoletti shares fifty recipes, including: The perfect soft-boiled egg in Jane Austen's Emma Grilled peaches with homemade ricotta in tribute to Joan Didion's "Goodbye to All That" New England clam chowder inspired by Herman Melville's Moby-Dick Fava bean and chicken liver mousse crostini (with a nice Chianti) after Thomas Harris's The Silence of the Lambs Brown butter crêpes from Gillian Flynn's Gone Girl Beautifully illustrated, clever, and full of heart, Voracious will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert.
Vote for Cupcakes!
by Sheryl Berk Carrie BerkCupcakes for the win!When Delaney discovers there's been a cut to the art budget, she decides it's time to make a change! The race for class president is quickly approaching, and Delaney's going to run. Her besties in Peace, Love, and Cupcakes are ready to help however they can. But when Delaney's demands start infringing on PLC's ability to get out their orders-and the girls' friendships- things start to get out of hand. The girls aren't sure Delaney really knows what it takes to become president...or whether she's running for the right reasons.As the election approaches, will it be Delaney for president? Or will her campaign-and the PLC-crash and burn?Sheryl Berk, New York Times bestselling coauthor of Soul Surfer, and her daughter Carrie, a cupcake connoisseur who has reviewed confections from around the world in her Carrie's Cupcakes Critiques newsletter, have cooked up a delightful series sure to be a treat.
Vous Buvez Quao?: L'Origine Du Nom Des Cocktails
by Jerry BaderVous Buvez Quao? L'Origine Du Nom Des Cocktails Publié par MRPwebmedia Pourquoi nomme-t-on les boissons à base d’alcool ‘cocktails’? D’où tirent-ils leur nom exotique: des noms comme Singapore Sling, Screwdriver, Alamagoozlum, Angel’s Kiss, Hanky Panky, Harvey Wallbanger, Sex On The Beach, Monkey Gland, Brass Monkey, Margarita, Japalac, Lion’s Tail, et bien d’autres encore ? Qui a trouvé leur nom, où ont-ils été inventés, pourquoi, et comment les réaliser? Les réponses à ces questions se trouvent dans Vous buvez quoi? un panorama à travers des faits, personnes et lieux qui entrent dans le processus de création de ces préparations exotiques.
W. C. Whitfield's Mixed Drinks and Cocktails: An Illustrated, Old-School Bartender's Guide
by W. C. Whitfield"We may go to Europe for our chefs, but Europe comes to us for our bartenders. ” --W. C. Whitfield In the Gay Nineties, the American bartender was considered an institution--his fame spread across the globe and, according to Whitfield, visitors to America "bowed before his skill in concocting tempting mixtures. ” Whitfield felt this attraction and admiration of the American bartender was because Americans "will try anything once. ” We enjoy experimenting and, when it comes to mixing drinks, "we stop at nothing. ” This led to much creativity behind the bar. W. C. Whitfield’s Mixed Drinks & Cocktails combines two fully-illustrated books of recipes from this time period--Just Cocktails (published in 1939) and Here’s How: Mixed Drinks (1941)--to teach readers everything they need to know about mixing drinks. In addition to information about equipment and measurements, this collection includes more than six hundred recipes, including: The Bronx Express Ladies Delight Corpse Reviver Brandy Blazer Uncle Sam Highball And many more!
WECK Home Preserving: Made-from-Scratch Recipes for Water-Bath Canning, Fermenting, Pickling, and More
by Stephanie ThurowPreserve the harvest with WECK jars and enjoy all your favorite jams, spreads, dressings, kimchi, sauerkrauts, and more for the whole year! Food preservationist Stephanie Thurow has once again teamed up with the canning jar experts at WECK to show readers how to preserve the harvest with their beautifully designed, reusable glass jars. In WECK® Home Preserving, Stephanie has created a step-by-step guide to preserving even more with WECK jars and has developed seventy-five delicious, small-batch recipes for water-bath canning, fermenting, and pickling with them. Some recipes don&’t even require any processing at all! Recipes in this helpful guide include:Flavored saltsCoffee liqueurPeppercorn ranch dressingCrunchy garlic-dill picklesElderberry syrupFall-spiced peach jamDijon mustardPizza saucePickled eggsAnd so much more!With this go-to resource, you will become a confident food preservationist, understand how to safely and successfully preserve in the comfort of your own home, and learn the skills of kitchen crafts that can be passed down for generations.
WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and More
by Stephanie ThurowPreserve the harvest with WECK, the company that introduced preserving in glass jars.Food preservationist Stephanie Thurow has teamed up with the canning experts at WECK to show readers how to preserve throughout the year with WECK jars. The J. WECK Company has made aesthetically beautiful all-glass home canning jars for one hundred years. Never before offered, Stephanie has created a step-by-step guide to preserving with WECK jars and has developed one hundred delicious, small-batch recipes to can, ferment, and infuse with them.Recipes in this helpful guide include Bloody Mary mix, pineapple and strawberry jam, escabeche, kimchi, various sauerkraut recipes, a variety of kvass recipes, numerous infused spirit concoctions including pineapple and mango vodka, orange, clove, and cinnamon whiskey, and so much more!Recipes are paired with colorful, stunning photos and written in an easy, approachable format. Perfect for new preservationists and delicious enough for even seasoned pros to appreciate, WECK Small-Batch Preserving is every preservation enthusiast’s go-to resource for year-round preservation.
WIC Nutrition Risk Criteria: A Scientific Assessment
by Committee on Scientific Evaluation of WIC Nutrition Risk CriteriaThis book reviews the scientific basis for nutrition risk criteria used to establish eligibility for participation in the U.S. Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). The volume also examines the specific segments of the WIC population at risk for each criterion, identifies gaps in the scientific knowledge base, formulates recommendations regarding appropriate criteria, and where applicable, recommends values for determining who is at risk for each criterion. Recommendations for program action and research are made to strengthen the validity of nutrition risk criteria used in the WIC program.
WJEC EDUQAS GCSE Food Preparation and Nutrition
by Helen Buckland Jacqui KeepinEngage your students in all aspects of food and nutrition with this book that will develop their knowledge and understanding, improve their practical food preparation and cooking skills and prepare them for assessment of the new WJEC EDUQAS Food Preparation and Nutrition GCSE.- Ensures your students understand subject content with accessible explanations of all concepts, including simple definitions of key words- Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners- Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks- Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
WJEC EDUQAS GCSE Food Preparation and Nutrition
by Helen Buckland Jacqui KeepinExam Board: WJEC EduqasLevel: GCSESubject: Food PreparationFirst Teaching: September 2016First Exam: June 2018Engage your students in all aspects of food and nutrition with this book that will develop their knowledge and understanding, improve their practical food preparation and cooking skills and prepare them for assessment of the new WJEC EDUQAS Food Preparation and Nutrition GCSE.- Ensures your students understand subject content with accessible explanations of all concepts, including simple definitions of key words- Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners- Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks- Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
WJEC Eduqas GCSE Food Preparation and Nutrition: Exam Practice Papers with Sample Answers
by Helen BucklandPrepare students for the WJEC Eduqas GCSE (9-1) Food Preparation and Nutrition exams with this photocopiable pack, including two full exam-style practice papers and detailed mark schemes with sample answers.- Get ready for the exams with practice papers that replicate the types, wording and structure of the questions students will face.- Guide students through what's required for each question by looking at sample answers that indicate where and how marks were awarded.- Provide an easy solution for mock exams, practice, revision and homework; detailed mark schemes for each question help to reduce marking time and provide opportunities for self- and peer-assessment.- Improve your feedback to students with marking guidance for extended response questions.
WJEC Eduqas GCSE Food Preparation and Nutrition: Exam Practice Papers with Sample Answers
by Helen BucklandPrepare students for the WJEC Eduqas GCSE (9-1) Food Preparation and Nutrition exams with this photocopiable pack, including two full exam-style practice papers and detailed mark schemes with sample answers.- Get ready for the exams with practice papers that replicate the types, wording and structure of the questions students will face.- Guide students through what's required for each question by looking at sample answers that indicate where and how marks were awarded.- Provide an easy solution for mock exams, practice, revision and homework; detailed mark schemes for each question help to reduce marking time and provide opportunities for self- and peer-assessment.- Improve your feedback to students with marking guidance for extended response questions.
WJEC GCSE Food and Nutrition
by Helen Buckland Jacqui KeepinEngage your students in all aspects of food and nutrition, improve their practical food preparation skills and prepare them for assessment with this book written specifically for the new WJEC Food and Nutrition GCSE for Wales.This book is endorsed by WJEC.- Ensures your students understand the subject content with accessible explanations of all concepts, including simple definitions of key words- Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners- Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks- Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
WJEC GCSE Food and Nutrition
by Helen Buckland Jacqui KeepinExam Board: WJECLevel: GCSESubject: Food & NutritionFirst Teaching: September 2016First Exam: June 2018Engage your students in all aspects of food and nutrition, improve their practical food preparation skills and prepare them for assessment with this book written specifically for the new WJEC Food and Nutrition GCSE for Wales.This book is endorsed by WJEC.- Ensures your students understand the subject content with accessible explanations of all concepts, including simple definitions of key words- Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners- Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks- Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
Wabi-Sabi Welcome: Learning to Embrace the Imperfect and Entertain with Thoughtfulness and Ease
by Julie Pointer Adams“An antidote to the veneer of perfectionism so often presented by books of its kind, Wabi-Sabi Welcome offers readers license to slow down and host guests with humility, intention, and contentment.” —Nathan Williams, founder of KinfolkWabi-Sabi Welcome is sharing a pot of tea with friends. It is preparing delicious food to nourish, not to show off. It’s keeping a basket of cozy slippers at the door for guests. It is well-worn linens, bouquets of foraged branches, mismatched silverware, and heirloom bowls infused with the spirit of meals served with love. In this lush entertaining manual, author Julie Pointer Adams invites readers into artful, easygoing homes around the world—in Denmark, California, France, Italy, and Japan—and teaches us how to turn the generous act of getting together into the deeper art of being together. In this book, readers will find: unexpected, thoughtful ideas and recipes from around the world; tips for creating an intimate, welcoming environment; guidelines for choosing enduring, natural decor for the home; and inspiring photographs from homes where wabi-sabi is woven into daily living.
Wafer Paper Cakes: Modern Cake Designs and Techniques for Wafer Paper Flowers and More
by Stevi AubleMaster the techniques you need to create astonishing cakes using wafer paper. Stevi Auble of innovative boutique bakery Hey There, Cupcake! demonstrates how, using a few sheets of edible paper and some basic cake decorating tools, you can take your skills to new creative heights. Illustrated with over three hundred photographs, this lavish guide will take you step-by-step though how to make eighteen exquisite paper flowers and leaves, plus other decorations such as bows, wreaths and cake toppers. You&’ll also learn how to create some incredible textures in wafer paper including ruffles, lace and metallic effects. Once you&’ve mastered the skills, twelve simple yet spectacular cake decorating projects will show you how to put the wafer paper elements together into contemporary cake designs, and excel your cake decorating repertoire!
Waffles + Mochi: Learn to Cook Tomato Candy Pasta, Gratitouille, and Other Tasty Recipes: A Kids Cookbook
by Yewande KomolafeExplore the globe with Waffles + Mochi and learn about the stories behind the food we eat in this accessible, child-friendly cookbook, based on the Netflix children&’s show from Higher Ground, President Barack Obama and Michelle Obama&’s production company in partnership with Netflix. Join Waffles and Mochi for recipes and cooking adventures that take you around the world—from Delicioso Stew inspired by Peru to a Pani Puri Party in California to making Hands-on Onigiri in Japan. These best friends discover how chefs mix fresh ingredients to create delicious dishes that make our taste buds happy. Each chapter begins with a simple recipe to master—like creating magical salts to dust over your dishes, boiling eggs four ways, and baking a potato that&’s anything but ordinary. Then the recipes build from there. Before you know it, you&’ll be whipping up Tenacious Tomato Salad, Chicken Sancocho, Kimchi Grilled Cheese, and Cloud Meringues. Are you ready? 3 - 2 - Yum, BLAST OFF!