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A High Tide Murder (A Cannabis Café Mystery #2)
by Emily GeorgeThe newest installment in the Cannabis Café cozy mystery series featuring twenty-eight-year-old, classically trained pastry chef Chloe Barnes—sure to appeal to millennial readers as well as lovers of classic cozy mysteries! What a long, strange trip it&’s been for Chloe. After her dream of becoming a Parisian pastry chef—and a wife—crashed and burned, she returned home to the seaside town of Azalea Bay, California and opened a cannabis café. Despite some residents&’ misgivings about how such a business may affect the community&’s reputation, Baked by Chloe has become a popular destination for tourists and locals alike. Nothing mellows out people like sweet edibles and frothy drinks with a dash of CBD. But when it comes to surfers, the only high they want to ride is on a wave. The annual summer Azalea Bay Pro Challenger Surf Competition is underway, and fan favorite Aaron Gill is treading water. Plagued by professional and personal pressures, he finds himself no longer a top contender, and everyone is saddened when he takes his own life. But his best friend Ethan Wilson knows that despite Aaron&’s difficulties, suicide was not on his mind, and he begs Chloe to investigate. Against her better judgment, Chloe dives in and discovers Aaron was surrounded by people motivated enough to help him wipe out—permanently . . . [Cannabis and CBD-infused Recipes Included (always consume responsibly)!] Praise for A Half-Baked Murder&“This fun and fact-filled thematic entry into the cozy mystery genre has it all: a twisty murder investigation, a charming small town, a potential romance with the single guy next door, and recipes. . . Highly recommended.&” —Library Journal, Starred Review&“[A] richly drawn mystery. . .George has laid the foundation for a series that feels fresh, young, and full of surprises.&” —First Clue, Starred Review
A History of British Baking: From Blood Bread to Bake-Off
by Emma KayA cultural and social history of Britain’s breads, cakes, and pastries through the ages, from the author of Dining with the Victorians.The Great British Baking Show and its spinoffs are a modern-day phenomenon, but the British, of course, have been baking for centuries—and here, for the first time, is a comprehensive account of how Britain’s relationship with this much-loved art has changed, evolved, and progressed over time.Renowned food historian Emma Kay skillfully combines the related histories of Britain’s economy, innovation, technology, health, and cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. From pies to puddings, medieval ovens to modern-day mass consumption, the result is a deliciously fascinating read.
A History of Burley Tobacco in East Tennessee & Western North Carolina
by Billy YearginBurley tobacco revolutionized the industry in east Tennessee and western North Carolina. What started from two farmers planting white burley in Greeneville ignited an agricultural revolution and significantly changed crops, production and quality. Burley transformed the tobacco industry with new cultivation techniques and a shift from dark and flue-cured tobacco. By the 1990s, burley tobacco production in the region had drastically declined, and it is a tradition that few local farmers still practice. Agricultural experts Billy Yeargin and Christopher Bickers take a nostalgic look at the historic rise of burley tobacco and its gradual decline.
A History of Cadbury
by Diane WordsworthThe history of the world-famous confectioner—maker of the Cadbury Creme Egg—from nineteenth-century shop to multinational brand. When John Cadbury came to Birmingham in 1824, he sold tea, coffee, and drinking chocolate in a small shop on Bull Street. Drinking chocolate was considered a healthy alternative to alcohol, something Cadbury, a Quaker, was keen to encourage. By 1879, the Cadburys were ready to make their historic move to Bournville, where they established their famous &“factory in a garden,&” built on the sprawling Bournbrook estate. A History of Cadbury recounts the history of this beloved British chocolatier and looks at the social impact the company has had, both on the chocolate and cocoa business and on British culture at large. This is the story of how Cadbury began, how it grew, and how it diversified in order to bring its chocolates and candies to one generation after the next.
A History of Camp Cory (Landmarks)
by Bo ShoemakerSummertime memories of Camp Cory are awash in warm emotion. From the Reveille bugle at first light to Taps in the evening, those days were the absolute best. Skippering a K-boat on cool Keuka Lake. Silly songs and skits performed into the night. The boundless nature of genuine friendship. It is hard to explain exactly why that time is so special, how it changes lives forever. This wonderful mystery is revealed here by official Camp Cory historian Bo Shoemaker. So gather around the campfire to reminisce. Just be sure to watch out for the H Man!
A History of Chowder: Four Centuries of a New England Meal (American Palate Ser.)
by Robert S. Cox Jacob WalkerThe evolution of New England&’s famous culinary classic: chowder, in all its mouthwatering varieties—from the authors of Massachusetts Cranberry Culture. New England&’s culinary history is marked by a varying array of chowders. Early forms were thick and layered, but the adaptability of this beloved recipe has allowed for a multitude of tasty preparations to emerge. Thick or thin, brimming with fish or clams or corn, chowder springs up throughout the region in as many distinctive varieties as there are ports of call, yet always remains the quintessential expression of New England cuisine. Food writers and chowder connoisseurs Robert S. Cox and Jacob Walker dish out the history, flavors, and significance of every New Englander&’s favorite comfort food. Includes photos!
A History of Connecticut Wine: Vineyard in Your Backyard (American Palate)
by Eric D. Lehman Amy NawrockiWine has been meticulously crafted in Connecticut ever since colonists discovered wild grapes growing on their land. At first glance the New England climate appears inhospitable for this fastidious fruit but a number of varieties thrive here, including pinot gris, chardonnay, cabernet franc, cayuga white and st. croix. These carefully cultivated grapes have produced wines of unique characteristics and surprising quality. Join local wine enthusiasts Eric D. Lehman and Amy Nawrocki as they explore the intricacies of the region's local blends, the vintners that craft them, and the people who taste them. With vineyards and wineries in every corner of the state you're likely to find one that suits your palate in your backyard
A History of Cookbooks: From Kitchen to Page over Seven Centuries (California Studies in Food and Culture #64)
by Henry NotakerA History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.
A History of English Food
by Clarissa Dickson WrightIn this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
A History of Fair Trade in Contemporary Britain: From Civil Society Campaigns To Corporate Compliance
by Matthew AndersonThis book offers an original contribution to the empirical knowledge of the development of Fair Trade that goes beyond the anecdotal accounts to challenge and analyse the trading practices that shaped the Fair Trade model. Fair Trade represented a new approach to global trade, corporate social responsibility and consumer politics.
A History of Food in 100 Recipes
by William SitwellA riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine.We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.
A History of Honey in Georgia and the Carolinas (American Palate)
by April AldrichIn the late 1800s, Georgia and the Carolinas produced millions of pounds of honey and created a lasting legacy within the industry. The uses for the sweet nectar go well beyond flavor. Bee pollination extensively benefits agricultural crops in the area. Elements from the beehive are commonly used in popular cosmetics, medicines and mead. Beekeepers also face serious challenges like Colony Collapse Disorder. Join author and beekeeper April Aldrich as she traces the delectable history of honey and beekeeping throughout the region, from ancient apiaries to modern meaderies and beyond.
A History of North Carolina Wine: From Scuppernong to Syrah (American Palate)
by Alexia Jones HelsleyTake a journey through the long and exciting history of North Carolina grapes and vines. The state's native grapes grew with a wild abandon that uniformly impressed early explorers. Wine production, however, is another story--one with peaks and valleys and switchbacks. Alexia Jones Helsley recounts a tale of promise that was long unfulfilled, of disappointments and success and of competing visions and grapes. These pages speak to those intrigued by the romance of the native muscadines, appreciative of the complex varieties of North Carolina wine and fascinated by the enduring drama of human beings and their dreams. In the Old North State, the highly acclaimed vineyards of today have deep roots in the state's past.
A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy (American Palate Ser.)
by Marc HintonWith a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.
A History of Philadelphia Sandwiches: Steaks, Hoagies, Iconic Eateries & More (American Palate)
by Mike MadaioTake a Bite of Philadelphia's Storied Sandwich History Philadelphia boasts some of the most delicious original sandwiches and passionate sandwich aficionados. From the classic cheesesteak to the delectable roast pork, the city's cultural and ethnic diversity has resulted in many of America's most established meals between bread. Join author and bona fide sandwich obsessive Mike Madaio as he journeys through the history and eateries behind Philadelphia's most iconic sandwiches and discovers some unsung heroes along the way.
A History of South Carolina Barbeque (American Palate Ser.)
by Lake E. High Jr.&“The guru of &’que . . . [is] well equipped for his mission: securing South Carolina&’s rightful claim as home to the nation&’s first and best barbeque&” (South Carolina Living). South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe—it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin&’ &’que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate. Includes photos! &“Of course, if one wants to taste the best, one needs to eat barbecue in South Carolina. As High repeatedly thumps into readers, the South, and South Carolina in particular, is home to real barbecue. Nevermind that hippie California TV-producer gobbledegook or those misguided cooking attempts by confused Northerners. Bless their hearts.&” —The Island Packet
A History of Wine in America: From Prohibition to the Present, Volume 1
by Thomas PinneyThis book is a continuation of Thomas Pinney's "History of Wine in America: From the Beginnings to Prohibition" and a definitive account of winemaking in the United States, first under Prohibition, and then after the repeal of Prohibition. Engagingly written, exhaustively researched, and rich in detail, this book describes how Prohibition devastated the wine industry, the conditions of renewal after Repeal, the various New Deal measures that affected wine, and the early markets and methods.
A History of the World in 6 Glasses
by Tom StandageFrom beer to Coca-Cola, the six drinks that have helped shape human history Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization. For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.
A Home Course In Nutrition
by Eric F PowellThis book provides lessons in nutrition which are intended as a helpful and practical guide to proper feeding, and cover the whole of the necessary matters connected with the subject. Food on the mind has not been neglected.Readers who carry out the suggestions made to the best of their ability will add greatly to life and happiness. Read and apply, and results are assured.
A Homemade Life: Stories and Recipes from My Kitchen Table
by Molly WizenbergFrom acclaimed food writer, restaurant owner, and author of The Fixed Stars, an elegant memoir of life and food featuring with recipes throughout.When Molly Wizenberg's father died of cancer, everyone told her to go easy on herself, to hold off on making any major decisions for a while. But when she tried going back to her apartment in Seattle and returning to graduate school, she knew it wasn't possible to resume life as though nothing had happened. So she went to Paris, a city that held vivid memories of a childhood trip with her father, of early morning walks on the cobbled streets of the Latin Quarter and the taste of her first pain au chocolat. She was supposed to be doing research for her dissertation, but more often, she found herself peering through the windows of chocolate shops, trekking across town to try a new pâtisserie, or tasting cheeses at outdoor markets, until one evening when she sat in the Luxembourg Gardens reading cookbooks until it was too dark to see, she realized that her heart was not in her studies but in the kitchen. At first, it wasn't clear where this epiphany might lead. Like her long letters home describing the details of every meal and market, Molly's blog Orangette started out merely as a pleasant pastime. But it wasn't long before her writing and recipes developed an international following. Every week, devoted readers logged on to find out what Molly was cooking, eating, reading, and thinking, and it seemed she had finally found her passion. But the story wasn't over: one reader in particular, a curly-haired, food-loving composer from New York, found himself enchanted by the redhead in Seattle, and their email correspondence blossomed into a long-distance romance. In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mother's pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined. You won't be able to decide whether to curl up and sink into the story or to head straight to the market to fill your basket with ingredients for Cider-Glazed Salmon and Pistachio Cake with Honeyed Apricots.
A House in Provence
by Ivy PembrokeIt's the offer of a lifetime - a whole summer in a farmhouse in the sun-drenched French countryside! But Libby might have bitten off more than she can chew . . .As Libby, her new husband Sam, his son Teddy, and their helpful dog Jack explore the rambling, enchanting house, meet the locals and learn some delicious French cooking, they are joined by friends from home who are as affected by the breathtaking countryside as they are.When Libby's friend Isla, who has been restlessly travelling for years, comes to stay, she meets and falls for American Brooke, who works at the local vineyard. Will Brooke be the one to finally get Isla to stay in one place?And then Libby has a surprise for Sam . . .One summer in Provence will change all their lives for ever.
A House in Provence
by Ivy PembrokeIt's the offer of a lifetime - a whole summer in a farmhouse in the sun-drenched French countryside! But Libby might have bitten off more than she can chew . . .As Libby, her new husband Sam, his son Teddy, and their helpful dog Jack explore the rambling, enchanting house, meet the locals and learn some delicious French cooking, they are joined by friends from home who are as affected by the breathtaking countryside as they are.When Libby's friend Isla, who has been restlessly travelling for years, comes to stay, she meets and falls for American Brooke, who works at the local vineyard. Will Brooke be the one to finally get Isla to stay in one place?And then Libby has a surprise for Sam . . .One summer in Provence will change all their lives for ever.
A Hypnotist’s Case Book
by Dr Alex Erskine“HYPNOSIS is nothing new. It was known long before Greek civilization existed, or the foundations of the Pyramids were laid. It probably dates back to before the dawn of history. Over three thousand years ago it was cultivated and practised by the Hindoo Priesthood, who perpetuated its secrets and mysteries by divulging them only to care-fully selected youths, destined to become priests in their turn, and impressed with the same urgency of self-preservation and secrecy as themselves.”“I do not put forward hypnosis as a quack remedy—a cure-all. It is not. It is a scientific fact. To what further end new research will lead, it is impossible to say. It is indeed improbable that the human mind will ever probe to the bottom of it; for the subconscious mind is of the essence of life itself, and to understand it fully might well be to wrest from Man the secret of Death and the power over it. But this book is not to that extent speculative. I have deliberately kept to facts within my own knowledge and practice. I have tried to show how easily this great science may be used by every man, woman and child in the world for his own benefit.”—Dr. Alex Erskine, Preface
A Jewish Baker's Pastry Secrets
by George Greenstein Elaine Greenstein Julia Greenstein Isaac BleicherThis follow-up to the author's James Beard award-winning Secrets of a Jewish Bakeris a charming collection of European-style bakery classics, such as coffee cake and strudel. George Greenstein has a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker's Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein's expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as 40 basic recipes for fillings, icings, and glazes. With Greenstein's steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.
A Juice a Day: 365 juices + smoothies for every day of the year
by Hamlyn365 delicious juice and smoothie recipes - one for every day of the year.