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A London Pub for Every Occasion: 161 tried-and-tested pubs in a pocket-sized guide that's perfect for Londoners and travellers alike
by Herb Lester Associates LimitedLondon is packed with pubs, but finding a really good one is not always easy.Whether you want to relax in a garden or shelter from rain, marvel at architecture or enjoy a live act, find a convenient meeting point or a place to hide, bring your dog to the pub or stroke the resident cat, it is Herb Lester’srole to anticipate your desires and act as your guide.With 161 tried-and-tested pubs, plus a handy fold-out map of London.
A Love Affair with Southern Cooking: Recipes and Recollections
by Jean AndersonMore than a cookbook, this is the story of how a little girl, born in the South of Yankee parents, fell in love with southern cooking at the age of five. And a bite of brown sugar pie was all it took."I shamelessly wangled supper invitations from my playmates," Anderson admits. "But I was on a voyage of discovery, and back then iron-skillet corn bread seemed more exotic than my mom's Boston brown bread and yellow squash pudding more appealing than mashed parsnips."After college up north, Anderson worked in rural North Carolina as an assistant home demonstration agent, scarfing good country cooking seven days a week: crispy "battered" chicken, salt-rising bread, wild persimmon pudding, Jerusalem artichoke pickles, Japanese fruitcake. Later, as a New York City magazine editor, then a freelancer, Anderson covered the South, interviewing cooks and chefs, sampling local specialties, and scribbling notebooks full of recipes.Now, at long last, Anderson shares her lifelong exploration of the South's culinary heritage and not only introduces the characters she met en route but also those men and women who helped shape America's most distinctive regional cuisine—people like Thomas Jefferson, Mary Randolph, George Washington Carver, Eugenia Duke, and Colonel Harlan Sanders.Anderson gives us the backstories on such beloved Southern brands as Pepsi-Cola, Jack Daniel's, Krispy Kreme doughnuts, MoonPies, Maxwell House coffee, White Lily flour, and Tabasco sauce. She builds a time line of important southern food firsts—from Ponce de León's reconnaissance in the "Island of Florida" (1513) to the reactivation of George Washington's still at Mount Vernon (2007). For those who don't know a Chincoteague from a chinquapin, she adds a glossary of southern food terms and in a handy address book lists the best sources for stone-ground grits, country ham, sweet sorghum, boiled peanuts, and other hard-to-find southern foods.Recipes? There are two hundred classic and contemporary, plain and fancy, familiar and unfamiliar, many appearing here for the first time. Each recipe carries a headnote—to introduce the cook whence it came, occasionally to share snippets of lore or back-stairs gossip, and often to explain such colorful recipe names as Pine Bark Stew, Chicken Bog, and Surry County Sonker.Add them all up and what have you got? One lip-smackin' southern feast!A Love Affair with Southern Cooking is the winner of the 2008 James Beard Foundation Book Award, in the Americana category.
A Love for Food: Recipes from the Fields and Kitchens of Daylesford Farm
by Carole Bamford'Real, simple, organic and sustainable food is what Daylesford offers - and these are the recipes for putting it on your table'Raymond Blanc'Now more than ever chimes with the way we want to eat'The TimesA fully updated reissue of the pioneering seasonal cookbook by Carole Bamford, the founder of Daylesford. This book shares over 150 seasonal recipes created in Daylesford's kitchens and using produce grown sustainably in the farm's fields. With sections on soups, salads, savoury dishes, meat, fish and bread, A Love for Food is a timeless cookery bible.This beautiful new edition, which uses fully recycled paper, makes a natural companion to Nurture, which tells the Daylesford story.'Seasonal classics' BBC GOOD FOOD'Carole Bamford's elegant, unfussy approach shines through'Tatler'Supremely sophisticated - yet surprisingly straightforward'Stylist
A Love of Eating: Recipes from Tart London
by Lucy Carr-Ellison Jemima Jones'Nourishing, delicious, healthy, original food' VogueLucy Carr-Ellison and Jemima Jones are the inimitable pair behind Tart London - the peerless boutique caterers, pop-up kitchen pros and ES Magazine columnists who have been bringing bold and bright food to the London scene since they first started in 2012. This book is about their approach to cooking and eating - creating colourful, fresh and wholesome meals to share and enjoy, always with a fun and fuss-free attitude. Whether you're looking for a weeknight one-pot wonder that can bubble away while you get on with a glass of wine, a splendid brunch to surprise your friends, or the perfect menu for a long and lazy lunch, Lucy and Jemima have the key to honest, full-flavoured and effortlessly enjoyable eating. From deeply spiced Goan baked eggs or home-baked broccoli and taleggio flatbreads to smoky fish tacos or saffron-roasted tomatoes with labneh and crispy chickpeas, it's easy to have a little of what you fancy, whenever you fancy it. A Love of Eating is all about naturally good food that is a pleasure to make and a pleasure to eat.
A Man & His Kitchen: Classic Home Cooking and Entertaining with Style at the Wm Brown Farm (A Man & His Series #4)
by Matt HranekA cookbook of simple, delicious, empowering recipes from the man who really knows what men like Matt Hranek, the bestselling author of A Man & His Watch, Negroni, and other books, has a direct line to a certain kind of male reader. He knows just what they like, what they aspire to, the things that interest them. And as a real lover of life, especially food and drink, he even knows what his readers want to eat: When Matt recently posted a selfie with steak, thousands of fans took the same picture. Now he&’s poised to create an even deeper bond with his readers, old and new, with his first cookbook.A Man & His Kitchen is like an invitation to Matt&’s storied country retreat, the Wm Brown Farm in upstate New York, to learn how to cook the hundred-plus recipes he considers his greatest hits—simple, straightforward, and, most of all, delicious dishes to feed yourself, your family, and your friends. There&’s nothing precious here, nothing trendy, just really good classic food that, at the end of the day, is all anyone wants to eat: Lobster Rolls, Vinegar-Braised Short Ribs, Roast Chicken with Potatoes, Gravlax, Chopped Radicchio Salad with Anchovy Vinaigrette, Moules Marinières, Paccheri with Shrimp, American Diner–Style Omelet, Porcini Risotto, and that steak—two, actually, Grilled Rib-Eye Steak for One and a Steak au Poivre with Parsley Salad. And just enough desserts to have in your back pocket, including Berry Galette, Flourless Chocolate Cake, and notes on the importance of keeping a stash of Klondike bars in the freezer. Along the way, Hranek shares everything: what he keeps in his pantry, how he outfits his kitchen, shopping strategies (never come home from a trip without a few local ingredients; look for classic cookware at flea markets and tag sales), his no-waste philosophy for trimmings and leftovers, and dozens and dozens of pro tips (leave the skin on potatoes for better-tasting home fries; mix salad dressing in a jar and shake like hell for perfect emulsification; scissors are the easiest way to cut homemade pizza and focaccia). With its beautiful photographs and elegant look, A Man & His Kitchen is a stunning book, perfect for any man interested in cooking, no matter what level of expertise—because the real gift of this book is Matt&’s enthusiastic voice, encouraging us all to become passionate, attentive, and confident cooks.
A Man and His Meatballs: The Hilarious but True Story of a Self-Taught Chef and Restaurateur
by John LaFeminaA hilariously funny cookbook–cum–how–I–did–it memoir by the chef/restaurateur who created New York's dazzling Ápizz restaurant. At the age of thirty–seven, John LaFemina left a lucrative career as a jeweler to become a chef. Instead of going back to school, or getting on–the–job training, he did it the hard way: he bought the restaurant and then taught himself to cook. Today he owns two of New York's great Italian restaurants–Ápizz and Peasant–and is one of the city's most–talked–about chefs, earning rave reviews from fans and critics. In this gorgeous cookbook, he not only shares scores of recipes, but describes his life as a Canarsie boy learning about meatballs and macaroni in his mother's kitchen–and reveals how he drew on a lifetime of Italian cooking, and his own hard work and exquisite taste to create his dream restaurant from scratch. LaFemina takes us step–by–step through the process of finding the perfect location (and figuring out how many meatballs you have to sell to pay the rent), designing a restaurant, procuring all the necessary permits and licenses, and creating the menu. And this is just the first part of running a restaurant. He shares his experiences in dealing with the public and the press, unexpected disasters, and finally, basking in the glory of a popular restaurant. Along with his inspiring story, John LaFemina also shares 100 mouthwatering recipes, including: Lasagna with Braised Wild Boar Mushroom Risotto Veal, Beef, and Pork Meatballs with Ricotta Filling Open Ravioli with Roasted Butternut Squash Creamsicle Panna Cotta Chocolate Banana Bread Pudding
A Man and His Mountain: The Everyman who Created Kendall-Jackson and Became America's Greatest Wine Entrepreneur
by Humes9781610392853
A Man, A Can, A Grill: 50 No-Sweat Meals You Can Fire Up Fast
by David Joachim Editors of Men's HealthTake a man. Add a can. Now throw in a grill. Sounds like a recipe for disaster, right? But with the geniuses who brought you A Man, A Can, A Plan are calling the shots, any guy can turn his culinary carnage into a killer meal. - Photos of most ingredients, so shopping is a breeze - Instructions for charcoal and propane grills alike - Options for vegetarians - Other useful facts about the ingredients and grilling techniques Whether the menu calls for beer-basted chicken or shish kebabs, Joachim's approach to barbecuing will lure even the most inexperienced cook to slap on an apron.
A Man, A Can, A Microwave: 50 Tasty Meals You Can Nuke in No Time
by David Joachim Editors of Men's HealthFirst came A Man, a Can, a Plan: 50 Great Guy Meals Even You Can Make. The Sunday Star-Ledger cheered it as a "foolproof, not to mention spill-proof guide to manly success in the kitchen." And the Detroit News exclaimed, "Dude, this cookbook is for you."Next came A Man, a Can, a Grill: 50 No-Sweat Meals You Can Fire Up Fast. Cookbook author Andrew Schloss, who wrote Cooking with Three Ingredients and Dinner's Ready, called the recipes "easy, flavorful...streamlined and smart. Real food-so good that no one will ever guess your secret is in the can."Now there's A Man, a Can, a Microwave--and all those "dudes" who helped put the "Grill" book on the New York Times how-to bestseller list will be pleased to know that David Joachim and the editors of Men's Health haven't lost a beat. The 50 guy-friendly, nuke-able meals using packaged ingredients are fun to make and great to eat-and include such tasty dishes as "Italian One-Dish Fish," "Teriyaki Beef with Broccoli," and "Painless Paella." With step-by-step recipes and full-color photos, A Man, a Can, a Microwave, like the previous books in the series, is a perfect gift for anyone learning to cope in the kitchen. Make sure he has a can opener--and a hearty appetite!
A Man, A Can, A Plan, A Second Helping: 50 Fast Meals to Satisfy Your Healthy Appetite
by David Joachim Editors of Men's HealthThe authors of A Man, A Can, A Plan return with more easy recipes for great, guy-friendly food.When award-winning cookbook author/editor David Joachim introduced the A Man, a Can series in 2002 with A Man, a Can, a Plan, readers and reviewers alike were quick to embrace the winning premise: quick, tasty, healthful meals based on canned and other convenience foods. "This cookbook makes meals guys would love," raved the Philadelphia Daily News. "A foolproof, not to mention spill-proof, guide to manly success in the kitchen," exclaimed the Sunday Star-Ledger.Now David Joachim is back with 50 new tempting recipes for hungry guys everywhere—hearty, healthy fare such as Chili Empanadas, Noodlicious Ramen Salad, Cheez-It Crusted Chicken, Pesto Salmon Pitas, and more. With step-by-step instructions and full-color photographs, even the most culinarily challenged dudes can whip up dishes that will have diners eager for more.
A Man, A Can, A Plan: 50 Great Guy Meals Even You Can Make!
by David Joachim Editors of Men's HealthA Man, A Can, A Plan, inspired by an article in the most popular mens magazine, Men's Health, is a cookbook that presents 50 simple, inexpensive recipes featuring ingredients guys have right in their cupboards--canned food. Great and healthy food can be had for a low price and minimum effort, and A Man, A Can, A Plan lays it all out, in pictorial, easy-to-follow steps, for the culinary-challenged. It features special sections on cooking for her and cooking for the morning after for dudes with a lady on their minds. Author David Joachim received the 1999 James Beard Award for Steven Raichlen's Healthy Latin Cooking, so he knows his stuff and makes it accessible to beginners and experienced guys as well. Get your can openers ready to rumble!
A Man, A Pan, A Plan: 100 Delicious & Nutritious One-Pan Recipes You Can Make Right Now!
by Paul Kita100 Simple Recipes. One Pan. Game On. Do you think that cooking is too hard or not worth the trouble? Do you see the supermarket as a place to pick up frozen meals instead of fresh, healthy ingredients? Have you given up control of your diet to whatever fast food fare is located within your delivery radius?If so, you’re missing out on the comfort, satisfaction, pride, wonder, and glory of cooking for yourself and the people you love—not to mention reaping the holistic benefit of eating home-cooked food as compared to, say, a microwaved TV dinner or grease-laden pizza.Enter Men’s Health’s A Man, A Pan, A Plan, a book full of practical advice and 100 straightforward recipes that involve tools you already own, ingredients you can easily source, and flavors that will blow your mind while shrinking your gut. From hearty breakfasts like Lemon-Blueberry-Banana Pancakes and party-starting sides like Buffalo Chicken Meatballs to twists on traditional mains like Four-Chile Pork Chops with Grilled Pineapple and unforgettable desserts like Blueberry Cobbler, this book will help you cut stress, prevent mess, and reduce your chances of culinary distress.
A Man, a Can, a Plan, A Second Helping: 50 Fast Meals to Satisfy Your Healthy Appetite
by David JoachimDavid Joachim is back with 50 new tempting recipes for hungry guys everywhere--hearty, healthy fare such as Chili Empanadas, Noodlicious Ramen Salad, Cheez-It Crusted Chicken, Pesto Salmon Pitas, and more. With step-by-step instructions and full-color photographs, even the most culinarily challenged dudes can whip up dishes that will have diners eager for more.
A Manual for Agribusiness Value Chain Analysis in Developing Countries
by Dr Benjamin Dent Professor Ray CollinsValue Chain Analysis (VCA) diagnoses the current state of a value chain and makes recommendations to improve its effectiveness and efficiency. Applying VCA in developing countries is very often subject to limited time and funding. This manual shows how VCA principles can be applied under such circumstances. It explains how to undertake an affordable VCA that still generates valid data and so produces recommendations that will have impact. The manual has four parts: Part 1: Our Approach to Value Chain Thinking - sets out the principles and practice of taking a value chain approach. Part 2: Conducting Value Chain Analysis - covers planning a VCA, conducting consumer research, interviewing, analysing, creating recommendations and reporting. Part 3: Case Studies - illustrates successful VCAs with case studies e.g. Ghanaian pineapples and Kenyan indigenous chicken. Part 4: Further Reading and Biographies The practical style and content will make this manual accessible to a wide audience: NGO practitioners; government policymakers and extension officers; private sector managers and consultants; and academics for teaching and researching.
A Manual on Adolescents and Adults with Fetal Alcohol Syndrome
by Ann Pytkowicz Streissguth Sandra P. RandelsFetal Alcohol Syndrome (FAS) is a major concern in communities where women drink heavily. American Indian communities appear to be particularly at risk (1). While some information is available on younger children with Fetal Alcohol Syndrome (FAS) and Fetal Alcohol Effects (FAE), little was known about adolescents and adults with this disorder until the present project was undertaken. This report is based on information gained from the FAS Follow-Up Study which involved assessments of 61 adolescents and adults who previously had been given a diagnosis of FAS or FAE, and interviews with their families, school teachers, and social service personnel.This manual is directed toward those who are involved in giving care and providing services to adolescents and adults with FAS and FAE. These include both caretakers and physicians, as well as nurses, school teachers, social workers, court workers and tribal councils. While the majority of patients in the follow-up study are American Indian, the concerns regarding FAS and FAE transcend culture, race, gender, and socioeconomic status. It is our hope that the information contained herein will result in a better understanding of adolescents and adults with FAS and FAE and that this understanding of their special problems and needs will lead to more adequate planning by community agencies and better care for affected individuals. We hope that by demonstrating the lifelong impact of FAS, this manual will also encourage even more vigorous prevention and education efforts and a decrease in this preventable form of mental retardation and developmental disability.We begin with some background information, then describe the research project, and finally present general and specific recommendations for helping adolescents and adults with FAS and their families.
A Matter of Taste: A Farmers' Market Devotee's Semi-Reluctant Argument for Inviting Scientific Innovation to the Dinner Table (Exploded Views)
by Rebecca TuckerHow did farmer's markets, nose-to-tail, locavorism, organic eating, CSAs, whole foods, and Whole Foods become synonymous with “good food”? And are these practices really producing food that is morally, environmentally, or economically sustainable? Rebecca Tucker's compelling, reported argument shows that we must work to undo the moral coding that we use to interpret how we come by what we put on our plates. She investigates not only the danger of the accepted rhetoric, but the innovative work happening on farms and university campuses to create a future where nutritious food is climate-change resilient, hardy enough to grow season after season, and, most importantly, available to all—not just those willing or able to fork over the small fortune required for a perfect heirloom tomato. Tucker argues that arriving at that future will require a broad cognitive shift away from the idea that farmer's markets, community gardens, and organic food production is the only sustainable way forward; more than that, it will require the commitment of research firms, governments, corporations, and postsecondary institutions to develop and implement agriscience innovations that do more than improve the bottom line. A Matter of Taste asks us to rethink what good food really is.
A Meal Fit for a King
by Marcie AboffGorilla and Chimp are very excited because the Great King Ape is coming for dinner. Gorilla plans to cook a delicious meal and Chimp wants to help. There's just one problem—Gorilla doesn't want Chimp's help.
A Meal Observed
by Andrew TodhunterAwarded three stars by Michelin, Taillevent is one of the finest restaurants in the world. Todhunter spent several months working in its kitchen in preparation for the divine experience of eating a five-hour meal in the nineteenth-century dining room. From the amuse-bouche (a warm cheese puff to "amuse the mouth") to the crowning glory of the fantasie, he perfectly captures the sensual pleasure of the meticulously served dinner. Along the way he expertly discusses everything from the state of French haute cuisine and the complexity of running a renowned restaurant to the chemistry of chocolate and the history of salt. A Meal Observed is a rare treat, a paean to the French and French cuisine that is as enchanting and richly satisfying as the meal it describes. From the Trade Paperback edition.
A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - from Mom's to Mario Batali's
by Frank Bruni Jennifer Steinhauer Marilyn Pollack NaronThe definitive guide to an American classic though the lens of New York Times journalists Frank Bruni and Jennifer Steinhauer's culinary friendship.Frank Bruni and Jennifer Steinhauer share a passion for meatloaf and have been exchanging recipes via phone, email, text and instant message for decades. A MEATLOAF IN EVERY OVEN is their homage to a distinct tradition, with 50 killer recipes, from the best classic takes to riffs by world-famous chefs like Bobby Flay and Mario Batali; from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of prominent politicians. Bruni and Steinhauer address all the controversies (Ketchup, or no? Sauté the veggies?) surrounding a dish that has legions of enthusiastic disciples and help you to troubleshoot so you never have to suffer a dry loaf again. This love letter to meatloaf incorporates history, personal anecdotes and even meatloaf sandwiches, all the while making you feel like you're cooking with two trusted and knowledgeable friends.
A Microwave, a Mug, a Meal
by Amy Sherman100 recipes for meals, appetizers, and desserts—one serving at a time, and ready in minutes! Forget all those fancy cooking accessories. You can make a tasty, nutritious meal with just a mug and a microwave oven. Cook a Chicken Enchilada Pie in five minutes and Double Chocolate Cake for dessert in just over two minutes! Comforting main dishes, appetizers, side dishes, and desserts can all be made quickly and easily—a palate-pleasing meal for one—inside a mug in the microwave oven. Delectable vegetarian, vegan, and gluten-free options are also plentiful in this cookbook; try a Zucchini Frittata, Shrimp & Mango Salad, or Eggplant-Tahini Dip. Plus you&’ll get handy tips for roasting garlic, toasting nuts, making vegetable chips, and more—all in your microwave! &“100 recipes ranging from the simple, such as Cheddar Bacon Oatmeal, to the sophisticated, such as Mediterranean Seafood Stew, all prepared in a soup mug and microwave. Sherman provides basic instructions on microwave cooking and provides a list of global pantry staples that are inexpensive and easy to find.&”—Deseret News
A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes: A Cookbook
by Lior Lev SercarzAn insightful exploration into the bounty of both familiar and new Middle Eastern ingredients plus 90 modern and traditional dishes in which to use them, from the author of Mastering Spice and The Spice Companion &“Get ready to go on a transformative cultural journey that begins in your kitchen.&”—Carla Hall, bestselling author of Carla Hall&’s Soul FoodGrowing up on a kibbutz in northern Israel, spice master Lior Lev Sercarz has long had an affinity for local ingredients and produce. After becoming a chef and then devoting his creativity and career to sourcing and blending spices, he recognized the intensive labor, skill, and craftsmanship that goes into the development of Middle Eastern pantry staples, from olives to silan (date molasses), and tahini to sujuk (a fermented and dried sausage). In this cookbook and culinary resource, he homes in on the everyday ingredients used throughout this vast region, including Turkey, Tunisia, Yemen, Iran, Iraq, Israel, Armenia, Jordan, and more, as he offers an homage to the pantry staples that define Middle Eastern cuisine. Lior offers an in-depth look at the production, history, cultural resonance, and storage of each pantry item, then shares an array of mouthwatering recipes crafted for home kitchens. Dishes range from a hearty Verjus and Lamb Stew to snacky Kibbeh with Pine Nuts, Roasted Vegetables with Egyptian Dukkah, tangy Iraqi amba mango sauce, a sweet-syrupy-cheesy kunafe, and a creamy Turkish rice pudding. This book is for home cooks who crave not only recipes but also origin stories that lend cultural relevance and insight into one of the world&’s most ancient and beloved cuisines.
A Midnight Puzzle: A Secret Staircase Novel (Secret Staircase Mysteries #3)
by Gigi PandianThe Agatha Award Winner for Best Contemporary Mystery NovelIn heroine Tempest Raj, modern-day queen of the locked room mystery Gigi Pandian has created a brilliant homage to the greats of classic detective fiction. Secret Staircase Construction is under attack, and Tempest Raj feels helpless. After former client Julian Rhodes tried to kill his wife, he blamed her "accident" on the home renovation company’s craftsmanship. Now the family business—known for bringing magic into homes through hidden doors, floating staircases, and architectural puzzle walls—is at a breaking point. No amount of Scottish and Indian meals from her grandfather can distract Tempest from the truth: they’re being framed.When Tempest receives an urgent midnight phone call from Julian, she decides to meet him at the historic Whispering Creek Theater—only to find his dead body, a sword through his chest. After a blade appears from thin air to claim another victim, Tempest is certain they’re dealing with a booby trap… something Secret Staircase Construction could easily build. Tempest refuses to wait for the investigation to turn to her or her loved ones. She knows the pieces of the puzzle are right in front of her, she just has to put them together correctly before more disaster strikes. Multiple award-winning author Gigi Pandian and her sleuth Tempest Raj return in A Midnight Puzzle, where an old theater reveals a deadly booby trap, secrets, and one puzzle of a mystery.
A Midsummer Night's Fudge (A Candy-Coated Mystery #10)
by Nancy CocoUSA Today bestselling author After a summer celebration on Michigan&’s Mackinac Island ends in murder, hotel and fudge shop owner Allie McMurphy puts on her sleuthing hat . . . THERE&’S NO SUGARCOATING A KILLER&’S SCHEME During the Midsummer Night&’s Festival, Allie decides to take her bichonpoo, Mal, home to spare her furry little ears from the sounds of fireworks. But on her way back, Allie spots a body in the lake. Just minutes ago, Winona Higer was crowning the event&’s Queen—could the competition have really been that deadly? While she ponders the mystery the next morning, Allie prepares her favorite dark chocolate cherry fudge recipe. But she&’s soon recruited to sub for the late Winona and serve as parade float judge, among other duties. As she hears rumors and gossip, and learns of mean pranks and threatening notes, her instincts kick in—despite her boyfriend the cop&’s disapproval. Now, between managing a new hire and keeping the tourists filled with fudge, she&’s dealing with a case that&’s boiling over . . .Praise for Nancy Coco and the Candy-Coated Mysteries&“Fun characters, quaint setting, mouth-watering recipes.&” —RT Book Reviews&“Full of disguises, danger, and one determined amateur sleuth.&” —Fresh Fiction&“A charming cozy.&” —Suspense Magazine Help support pet adoption—see details inside.
A Miscellany of Garlic: From Paying Off Pyramids and Scaring Away Tigers to Inspiring Courage and Curing Hiccups, the Unusual Power Behind the World's Most Humble Vegetable
by Trina ClicknerFrom ancient Greek lore to vampire movies and modern medicine, what other herb invokes such strong feelings in people as allium sativum-better known as garlic? Most people know garlic can season food and may even protect from evil spirits but they may not know it can cure colds, attract lovers, and sweeten luck-until now. A Miscellany of Garlic reveals all of the splendors of this amazing plant, including:to keep them safe and strong, Egyptian slaves chewed on garlic while building the pyramidseating garlic can help repair lung damage caused by smokingTibetan monks were banned from eating garlic-due to its reputation as an aphrodisiaclarge quantities of raw garlic can prevent roundworm and other parasitesand a mixture of crushed garlic and water can rid roses of aphids Packed with hundreds of aromatic facts, trivia, and quick-to-table recipes, A Miscellany of Garlic is an homage to the savory herb no garlic lover can resist.
A Modern Herbal
by Alys FowlerTHE BEST GARDENING BOOKS OF THE YEAR - GARDENS ILLUSTRATED'Informative and enthusiastic' i PaperPLANT-BASED MEDICINE FOR A CALMER, HEALTHIER LIFE It's easy to turn to the pharmacy when we're stressed, sick or feeling under the weather, but what if you turned to your garden instead?In this accessible and easy to use manual, horticultural expert, former Gardener's World presenter and Guardian columnist, Alys Fowler, shows how to take control of your health by adopting a more natural lifestyle. For thousands of years, people who had no access to clinical medicine knew how to boost their well-being by using the ingredients they found in plants. Herbs are the people's medicine; often freely available and abundant, they are ready and waiting to be plucked from around you to soothe and heal your body and mind. With guides for how to use and grow over 100 herbs - for example how to use fennel for indigestion, camomile for anxiety and nettle for hayfever - you'll soon be heading into the garden, rather than opening the medicine cabinet. Offering a fusion of botanical, practical, cultural and historical information, A Modern Herbal reveals how common herbs are the simple, cleansing way to better health and happiness.AS SEEN IN THE GUARDIAN'An important and accessible herbal for the 21st century . . . For anyone delving into herbs for the first time or those who want to broaden their herbal repertoire in the garden and home, this book is much needed' Gardens Illustrated