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Whiskey, Whisky & Co. für Dummies (Für Dummies)
by Perry LuntzBerauschend wirken sie, auf Sinne und Geist: Whiskey, Wodka, Gin und andere Spirituosen. Perry Luntz erzählt Ihnen die Geschichte der "geistigen" Getränke und erklärt, wie sie hergestellt werden. Außerdem zeigt er die Unterschiede und Qualitätsmerkmale von Whiskeys, Wodkas, Brandys, Rums und Co. auf. Sie finden hier einige Vorschläge für leckere Drinks, mit denen Sie richtig ausspannen können. So verschaffen Sie sich einen Überblick und lernen mit Scharfblick das nächste Spirituosenregal zu sondieren.
Whiskey: A Spirited Story with 75 Classic and Original Cocktails
by Michael DietschWhiskey cocktails that go well beyond the Old-Fashioned After decades of being seen as an old man's drink, whiskey is booming in popularity. Craft distilleries are popping up all over the United States, making whiskeys not just from corn, rye, and malted barley, but also from grains such as quinoa, blue corn, and triticale. Cocktail lovers, moving away from sweet and fruity flavor profiles, have embraced the earthy, bitter, savory notes that come from the "brown" spirits. In this collection, Shrubs author Michael Dietsch reaches out to those cocktail drinkers with recipes both classic and original, in historical order. He begins with colonial-era drinks such as Cherry Bounce and the Stone Fence, moving to early whiskey drinks like the Toddy and Julep, and then into the cocktail explosion of the Jerry Thomas era circa 1880s. This leads to the drinks of pre-Prohibition, Prohibition, and post-Repeal, and then to a section on the cocktail renaissance of the last 15 years. Author Michael Dietsch writes, "Whiskey is a spirit with a story," and he includes an overview and some history without losing sight of the pleasures in drinking the stuff. His cocktail recipes are also infused with stories, making this book a joy to both read and use.
Whiskey: A new way to Think—and Drink—Whiskey (A\tasting Course Ser.)
by Eddie LudlowThe perfect accompaniment to your whiskey tasting journeyThe best - and most enjoyable - way to find out about whiskies is by drinking them. This truly hands-on handbook takes you on a tasting journey to discover your own personal whiskey style, and helps you to expand your horizons so you can find a world of new whiskies to enjoy. Through a series of guided at-home tastings, you'll get familiar with the full spectrum of whiskey aromas and flavours on offer - from the smokey tang of Islay peat to the aromatic scent of Japanese oak. Find out how to engage all your senses to navigate the range of malts, grains and blended whiskies and get to grips with different whiskey styles. Take a tasting tour of the world's finest makers, including iconic Scottish distilleries and the small-scale artisan producers all over the globe. And as you become more whisky-confident, you can break out of your whisky comfort zone. Do you love the honeyed sweetness of a Kentucky Bourbon? If so, why not try a smooth malt that's been aged in ex-Bourbon barrels? Or a creamy, oat-infused Irish craft whiskey? Guides to whiskey prices and ages will help you to make smart buys. Discover how to pour, store and serve whiskies and match them with foods. Learn to mix cocktails, from a classic whiskey sour to your own signature creation. With 20 step-by-step whiskey tastings, clear infographics and jargon-busting advice - taste your way to whiskey wisdom.
Whisky Cocktails: Classic and Contemporary Drinks for Every Taste
by HamlynThe whisky-lover's companion to everything whisky and everything cocktail. From the Old Fashioned to the Manhattan, and the Godfather to the Irish Coffee, whisky cocktails are some of the most famous and fanciful tipples. Whisky Cocktails is a collection of classic and contemporary cocktail recipes and tips and techniques that shows you how to recreate these delicious drinks at home. Cocktail recipes are split into the following chapters: Light & Floral Vibrant & Zesty Intense & Sultry Sharers and Punches Classics
Whisky Cocktails: Classic and Contemporary Drinks for Every Taste
by PyramidThe whisky-lover's companion to everything whisky and everything cocktail.There's nothing quite like a Whisky Sour on a hot day. Or on a cold day. But then there's nothing like an Old Fashioned either. Or a Rob Roy. Or a Godfather. Or a Manhattan. Here's a collection of classic and contemporary cocktail recipes that celebrate a favourite spirit of them all... WHISKY.Cocktails are split into the following chapters:Light & FloralVibrant & ZestyIntense & SultrySharers and Punches and SharersClassics
Whisky Island: A Portrait of Islay and its whiskies
by Andrew JeffordThis is a reissue edition of the previously published title Peat Smoke and Spirit (9780747245780), published in 2005.'This is not simply an appreciation of whisky, but a voyage into the history and geography of a tiny Scottish island' Daily Mail Those who discover malt whisky quickly learn that the malts made on the Isle of Islay are some of the wildest and most characterful in the malt-whisky spectrum. In Whisky Island, Islay's fascinating story is uncovered: from its history and stories of the many shipwrecks which litter its shores, to the beautiful wildlife, landscape and topography of the island revealed through intimate descriptions of the austerely beautiful and remote countryside. Interleaved through these different narrative strands comes the story of the whiskies themselves, traced from a distant past of bothies and illegal stills to present-day legality and prosperity. The flavour of each spirit is analysed and the differences between them teased out, as are the stories of the notable men and women who have played such a integral part in their creation.
Whisky Island: A Portrait of Islay and its whiskies
by Andrew JeffordThis is a reissue edition of the previously published title Peat Smoke and Spirit (9780747245780), published in 2005.'This is not simply an appreciation of whisky, but a voyage into the history and geography of a tiny Scottish island' Daily Mail Those who discover malt whisky quickly learn that the malts made on the Isle of Islay are some of the wildest and most characterful in the malt-whisky spectrum. In Whisky Island, Islay's fascinating story is uncovered: from its history and stories of the many shipwrecks which litter its shores, to the beautiful wildlife, landscape and topography of the island revealed through intimate descriptions of the austerely beautiful and remote countryside. Interleaved through these different narrative strands comes the story of the whiskies themselves, traced from a distant past of bothies and illegal stills to present-day legality and prosperity. The flavour of each spirit is analysed and the differences between them teased out, as are the stories of the notable men and women who have played such a integral part in their creation.
Whisky Science: A Condensed Distillation
by Gregory H. MillerTo be updated with second edition.This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science.
Whisky: A quick & easy graphic guide to understanding, tasting & drinking whisky
by Mickaël GuidotLife is complicated. Whisky doesn't have to be!This is the ultimate guide to one of the world's most popular spirits. Whether you're a novice looking to build your whisky bar, or a seasoned whisky-drinker who'd like to know more about what's in your glass, this fun, cleverly illustrated guide is bursting with information, from how whisky is made and visiting a distillery to tasting notes, cocktail recipes and so much more.Whisky: It's Not Rocket Science includes:- Information on the world of whisky and key producers around the globe. - New ways to serve whisky, using techniques such as mizuwari or ice ball.- Tops tips on subjects including how to avoid a hangover, where to buy whisky and choosing the right glass. - Recipes for delicious whisky cocktails, as well as food pairings and dishes that incorporate whisky.
Whisky: The First Definitive Book On Whisky
by Ian Buxton Aeneas MacDonaldA revised edition of the 1930 Scottish classic guide, edited by the international bestselling author of 101 Whiskies to Try Before You Die. This is—in the opinion of many whisky writers and experts—the finest whisky book ever written. It is certainly the first written from the point of view of the consumer and is thus historically significant. But more than that, poetic and polemic in style and with its emphasis on the importance of single malt whisky and its concern to protect and inform the consumer, it remains fresh and relevant to the interests of today&’s whisky drinker. It is a remarkably prophetic book, and with Ian Buxton&’s shrewd commentary and analysis, combined for the first time with period illustrations, it is brought bang up to date for today&’s generations of whisky aficionados. &“The finest whisky book ever.&” —Dave Broom &“This is a small volume but there are plenty who will love it. It is airy, witty, full of sound knowledge and practical wisdom.&” —The New York Times &“If I could take only one whisky book to a desert island it would be Aeneas MacDonald's Whisky.&” —Charles MacLean &“Among the generous pour of publishings to please whisky fans, one stand-out is a long-awaited new edition of Whisky by Aeneas MacDonald . . . . [h]is literary musings on matters of malt and more, first published in 1930, are widely hailed as among the best writing on the subject. The new edition features period illustrations and an appreciation by writer Ian Buxton, who was instrumental in bringing the book to the masses.&” —The Herald (UK)
Whisky: The Manual
by Dave BroomThis highly accessible and enjoyable guide is full of practical and fascinating information about how to enjoy whisky. All whisky styles are covered, including (just whisper it) blends. Along the way a good few myths are exploded, including the idea that whisky has to be taken neat. In 'What to Drink', Dave Broom explores flavour camps - how to understand a style of whisky - and moves on to provide extensive tasting notes of the major brands, demonstrating whisky's extraordinary diversity. In 'How to Drink', he sets out how to enjoy whisky in myriad ways - using water and mixers, from soda to green tea; and in cocktails, from the Manhattan to the Rusty Nail. He even looks at pairing whisky and food. In this spirited, entertaining and no-nonsense guide, world-renowned expert Dave Broom dispels the mysteries of whisky and unlocks a whole host of exciting possibilities for this magical drink.
Whisky: The Manual
by Dave BroomThis highly accessible and enjoyable guide is full of practical and fascinating information about how to enjoy whisky. All whisky styles are covered, including (just whisper it) blends. Along the way a good few myths are exploded, including the idea that whisky has to be taken neat. In 'What to Drink', Dave Broom explores flavour camps - how to understand a style of whisky - and moves on to provide extensive tasting notes of the major brands, demonstrating whisky's extraordinary diversity. In 'How to Drink', he sets out how to enjoy whisky in myriad ways - using water and mixers, from soda to green tea; and in cocktails, from the Manhattan to the Rusty Nail. He even looks at pairing whisky and food. In this spirited, entertaining and no-nonsense guide, world-renowned expert Dave Broom dispels the mysteries of whisky and unlocks a whole host of exciting possibilities for this magical drink.
Whiskypedia: A Compendium of Scotch Whisky
by Charles MacLeanAn authority on Scotch whiskyAn ideal addition to a collection of whisky books for beginners or whisky distilling booksFantastic gift for any whisky loversHave you ever wondered why Scotch whisky tastes the way it does? Have you ever questioned the history of whisky and how its flavor notes have changed over the years? If so, then this book is for you! The flavor of Scotch whisky is influenced by a combination of history, craft, science, and tradition. Whether it is single malt Scotch whisky, dalmore whisky, or peat whisky, you will learn something about it in this book. This book on scotch is also a compendium of curiosities! Learn about bottles of scotch, including orbit bottle labels, whiskey green labels, and more. Whiskypedia also outlines information about individual distilleries. Each one provides their whiskies with unique characteristics. They are grounded in the craft and custom of the distillery and its district, but the real key influences on the flavor are how the spirit is matured, the distilling equipment itself, and how the distilling equipment is operated. This guide explores all of those influences and more. Whiskypedia is the first comprehensive source of the flavor and character of every malt whisky in Scotland. Written by Charles MacLean, “a world authority on malt whisky” (Daily Telegraph), shares his wisdom throughout this book. The history of Scotch whisky and information on Scotch distilling are also included. John MacPherson’s stunning photos compliment the text well. This is an ideal book about Scotch for any whisky fan. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Whiskypedia: A Compendium of Scottish Whisky
by John Macpherson Charles MacleanIndividual distilleries give their whiskies unique characteristics. These characteristics do not arise magically (as was once thought), nor are they the result solely of the region (as is still thought, by some). They have their roots in the craft and custom of the distillery and of the district in which it is located, but the key influences upon flavor are the distilling equipment itself, how it is operated, and how the spirit is matured. For the first time, Whiskypedia explores the flavor and character of every malt whisky distilled in Scotland with reference to how it is made. Introductory sections explain the contribution made by each stage of production and maturation, to elucidate the detailed notes about how malt whisky is made at each distillery. The distillery entries also provide historical notes and quirky facts. Malt whisky is the quintessential "spirit of place," and this element of the story has been captured by John MacPherson's camera in specially commissioned images which compliment the text.
White Bread
by Aaron Bobrow-StrainHow did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. White Breadteaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmetpain au levain,he shows how efforts to champion “good food” reflect dreams of a better society-even as they reinforce stark social hierarchies. In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic-while food reformers painted white bread as a symbol of all that was wrong with America. The history of America’s one-hundred-year-long love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally correct to eat, and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the beliefs of early twentieth-century food experts and diet gurus, that getting people to eat a certain food could restore the nation’s decaying physical, moral, and social fabric, will sound surprisingly familiar. Given that open disdain for “unhealthy” eaters and discrimination on the basis of eating habits grow increasingly acceptable,White Breadis a timely and important examination of what we talk about when we talk about food.
White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation
by Naa Oyo KwateThe long and pernicious relationship between fast food restaurants and the African American communityJames Beard Foundation: James Beard Media Award for Reference, History, and Scholarship — WinnerUrban Affairs Association Best Book in Urban Affairs — WinnerAssociation for Humanist Sociology Betty and McClung Lee Book Award — WinnerBlack Caucus of the American Library Association — Honor, Nonfiction categoryMuseum of African American History Stone Book Award — ShortlistBusiness History Conference: Hagley Prize — FinalistAssociation for the Study of Food and Society: ASFS Book Award — WinnerSociety for the Study of Social Problems: Eduardo Bonilla-Silva Outstanding Book Award — WinnerForeword: INDIES — Silver winner, History category Today, fast food is disproportionately located in Black neighborhoods and marketed to Black Americans through trgeted advertising. But throughout much of the twentieth century, fast food was developed specifically for White urban and suburban customers, purposefully avoiding Black spaces. In White Burgers, Black Cash, Naa Oyo A. Kwate traces the evolution in fast food from the early 1900s to the present, from its long history of racist exclusion to its current damaging embrace of urban Black communities. Fast food has historically been tied to the country&’s self-image as the land of opportunity and is marketed as one of life&’s simple pleasures, but a more insidious history lies at the industry&’s core. White Burgers, Black Cash investigates the complex trajectory of restaurant locations from a decided commitment to Whiteness to the disproportionate densities that characterize Black communities today. Kwate expansively charts fast food&’s racial and spatial transformation and centers the cities of Chicago, New York City, and Washington, D.C., in a national examination of the biggest brands of today, including White Castle, KFC, Burger King, McDonald&’s, and more. Deeply researched, compellingly told, and brimming with surprising details, White Burgers, Black Cash reveals the inequalities embedded in America&’s popular national food tradition.
White Chocolate Murder (Frosted Love Cozy Mysteries #31)
by Summer PrescottFamily ties, death and lies... Sometimes murder hits way too close to home. Cupcake baker and amateur sleuth, Melissa Beckett, has her hands full when her best friend, Echo, asks her to host a funeral in the bed and breakfast inn that she owns with her hunky hubby, Detective Chas Beckett. There's a strange, and slightly scary, cast of characters who arrive for the funeral, and all heck breaks loose when it's discovered that there is something missing from the deceased. This rollicking Cozy Mystery will take you on a wild ride through murder, mayhem, and good old fashioned human compassion, as you see surprising sides of characters that you didn't know existed. Come to Calgon and explore a whole new world of mystery and adventure! Includes cupcake recipe.
White House Chef
by Andrew Friedman Walter Scheib"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing â ²whatâ ²s best about American food, wine, and entertaining to the White House. â ² His sophisticated contemporary food was generally considered some of the best ever served there. " --Marian Burros, New York Times White House Chef Join Walter Scheib as he serves up a taste--in stories and recipes--of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush. Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "peopleâ ²s house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests). Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clintonâ ²s motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.
White Jacket Required: A Culinary Coming-of-Age Story
by Jenna WeberWhat do you do when youve just graduated from college and arent sure what your next step should be? Jenna Weber, whose Eat, Live, Run blog has a huge following, turned to culinary school--but to become a food writer, not a chef. Jennas charming coming-of-age story follows her ups-and-downs as she confronts the rigors of training, gets her first job, deals with a family crisis, and enters into a love affair.
White Light: The Elemental Role of Phosphorus-in Our Cells, in Our Food, and in Our World
by Jack Lohmann"At once lyrical and exacting, clear-sighted and deeply informed—a beautiful book." —Elizabeth Kolbert, author of Under a White SkyA profound and poetic reflection on the cyclical nature of life, what happens when we break that cycle, and how to repair it—told through the fate of phosphorus&“There would be no life without constant death.&” So begins Jack Lohmann&’s remarkable debut, White Light, a mesmerizing swirl of ecology, geology, chemistry, history, agricultural science, investigative reporting, and the poetry of the natural world. Wherever life has roamed, its record is left in the sediment; over centuries, that dead matter is compacted into rock; and in that rock is phosphate—one phosphorus atom bonded to four oxygen atoms—life preserved in death, with all its surging force. In 1842, when the naturalist John Stevens Henslow, Darwin&’s beloved botany professor, discovered the potential of that rock as a fertilizer, little did he know his countrymen would soon be grinding up the bones of dead soldiers and mummified Egyptian cats to exploit their phosphate content. Little did he know he&’d spawn a global mining industry that would change our diets, our lifestyles, and the face of the planet.Lohmann guides us from Henslow&’s Suffolk, where the phosphate fertilizer industry took root, to Bone Valley in Central Florida, where it has boomed alongside big ag—leaving wreckage like the Piney Point disaster in its wake—to far-flung Nauru, an island stripped of its life force by the ravenous young industry. We sift through the earth&’s geological layers and eras, speak in depth with experts and locals, and explore our past relationship with sustainable farming—including in seventeenth-century Japan, when one could pay rent with their excrement—before we started wasting just as much phosphate as we mine. Sui generis, filled with passion and rigorous reporting, White Light invites us to renew our broken relationship not just with the earth but with our own death—and the life it brings after us.
White Trash Cooking
by Ernest Matthew MicklerMore than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin' in this original regional Southern cooking classic.A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes--collected from West Virginia to Key West--showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler's much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti's Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette's Sister-in-Law's Deep-Fried Eggplant and Cracklin' Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton's Don't-Miss Chocolate Dump Cake and Charlotte's Mother's Apple Charlotte.
White Wine: The Comprehensive Guide To The 50 Essential Varieties And Styles
by Jeff Jenssen Mike DeSimone Rob Mondavi Jr.Explore the world’s most important white wines with this definitive compendium. Discover the delicious world of white wine with profiles of all the must-know varieties from Albarino to Viognier and styles from Bordeaux to Vinho Verde and dive deep into popular favorites, such as Chardonnay, Pinot Grigio, Prosecco, Riesling, Sauvignon Blanc, and Sherry. Peppered with engaging facts and figures, each chapter surveys one grape or blend, featuring all-inclusive at-a-glance information that tells you what to expect in the glass, suggested food pairings, and hundreds of recommended wines, from cheerful bargains to worthy splurges. Detailed essays offer capsule histories of each variety or style, including its origins, favored growing conditions, notable countries and regions that produce it, and typical characteristics. Winemakers and other industry experts share their wisdom alongside gorgeous photography that brings the vineyards, grapes, and bottles vividly to life. Complete with a handy checklist to track the delectable wines that you taste, White Wine is the perfect resource to help you enjoy the best white wines in the world.
Whitewash: The Disturbing Truth About Cow's Milk and Your Health
by Joseph KeonNorth Americans are some of the least healthy people on Earth. Despite advanced medical care and one of the highest standards of living in the world, one in three Americans will be diagnosed with cancer in their lifetime and 50% of US children are overweight.This crisis in personal health is largely the result of chronically poor dietary and lifestyle choices. In Whitewash, Joseph Keon unveils how North Americans unwittingly sabotage their health every day by drinking milk, and shows that our obsession with calcium is unwarranted.Citing scientific literature, Whitewash builds an unassailable case that not only is milk unnecessary for human health; its inclusion in the diet may increase the risk of serious diseases including:prostate, breast, and ovarian cancersosteoporosisdiabetesvascular diseaseCrohn's disease.Many of America’s dairy herds contain sick and immunocompromised animals whose tainted milk regularly makes it to market. Cow's milk is also a sink for environmental contaminants, and has been found to contain traces of pesticides, dioxins, PCBs, rocket fuel, and even radioactive isotopes.Whitewash offers a completely fresh, candid and comprehensively documented look behind dairy's deceptively green pastures, and gives readers a hopeful picture of life after milk.
Whitewash: The Story of a Weed Killer, Cancer, and the Corruption of Science
by Carey GillamIt's the pesticide on our dinner plates, a chemical so pervasive it's in the air we breathe, our water, our soil, and even found increasingly in our own bodies. Known as Monsanto's Roundup by consumers, and as glyphosate by scientists, the world's most popular weed killer is used everywhere from backyard gardens to golf courses to millions of acres of farmland. For decades it's been touted as safe enough to drink, but a growing body of evidence indicates just the opposite, with research tying the chemical to cancers and a host of other health threats. In Whitewash, veteran journalist Carey Gillam uncovers one of the most controversial stories in the history of food and agriculture, exposing new evidence of corporate influence. Gillam introduces readers to farm families devastated by cancers which they believe are caused by the chemical, and to scientists whose reputations have been smeared for publishing research that contradicted business interests. Readers learn about the arm-twisting of regulators who signed off on the chemical, echoing company assurances of safety even as they permitted higher residues of the pesticide in food and skipped compliance tests. And, in startling detail, Gillam reveals secret industry communications that pull back the curtain on corporate efforts to manipulate public perception.Whitewash is more than an exposé about the hazards of one chemical or even the influence of one company. It's a storyof power, politics, and the deadly consequences of putting corporate interests ahead of public safety.
Whitney Miller's New Southern Table: My Favorite Family Recipes with a Modern Twist
by Whitney MillerFollowing her great-grandmothers&’ examples of creatively stretching meals during the Great Depression, Whitney Miller transforms recipes from her Southern roots by preserving flavors of traditional family dishes and offering the excitement of her own special touches. After winning season one of the TV series Masterchef, Miller reimagines classic recipes and experiments with flavors inspired by her travels from around the world. The book features approachable dishes simple enough for any home cook to create and embodies the true hospitality of a southern family. In Whitney Miller&’s New Southern Table, Miller offers a taste of her family table with meals such as… PB&J Chicken Satay,Sweet Corn Grit Tamales,Creole Stuccotash Salad,Mozzarella-Stuffed Meatloaf and much more.Whitney Miller&’s New Southern Table shares personal fond memories of family, food, and community tables…all things those in the south all hold so dear. Using new techniques and cooking methods, Miller&’s ability to cook can only be matched by her incredible desire to serve others. This book is more than a cookbook but instead a reminder through Miller&’s recipes, stories, and photographs that in every small town and country farm, the love of food and family endures.