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Forage & Feast: Recipes for Bringing Mushrooms & Wild Plants to Your Table: A Cookbook
by Chrissy TraceyExplore the bounty of the natural world through 85 vegan recipes featuring foraged ingredients &“Forage & Feast embodies a commonsense, simple, and joyful approach to foraging and cooking.&”—Michel Nischan, chef, author, and food-equity advocateIn Forage & Feast, experienced forager and chef Chrissy Tracey takes you on a journey to discover and collect plants and fungi. Use the identification guides and nature photographs to help you forage, then cook your way through fall, winter, spring, and summer with recipes featuring the wild ingredients. No matter where you live, you&’ll be able to find recipe inspiration and universally useful foraging advice. From urban magnolia blooms and easy-to-find dandelions to golden chanterelles and sweet pawpaws, Chrissy shows you how to transform nature&’s treasures into vegan recipes everyone will love. Discover mouthwatering dishes like:Morel &“Fried Chicken&” Bites with Dandelion Hot Honey (Spring)Pulled Jackfruit Sliders with Blackberry Barbecue Sauce (Summer)Crabapple Crisp (Fall)Shagbark Hickory Ice Cream (Winter) Interwoven with stories from Chrissy&’s own foraging and culinary experiences and accompanied by lush photography, Forage & Feast is the perfect introduction to finding food in the natural world and turning it into something both beautiful and tasty.
Forage. Gather. Feast.: 100+ Recipes from West Coast Forests, Shores, and Urban Spaces
by Maria FinnCelebrate the pleasure of the wilderness (or even your backyard) with this approachable forage-to-kitchen cookbook featuring 110 recipes using foragable foods—from seaweed love to mushroom lust and everything in between.Identify foragable foods in your own backyard to create simple, rustic recipes from the bounty of the coast, forest, and urban spaces up and down the West Coast.Featuring more than 100 recipes and chock-full of lush photography, this cookbook shows you what to do with the delicious foodstuffs you can dig, snip, or catch anywhere from Alaska to Northern California, then put it all together in homecooked meals best shared with friends and gorgeous sunset views or cooked in the wild over a campfire.Recipes include: Morels, Asparagus, Fava Beans, and Fiddlehead Ferns with BurrataBlack Truffle Pot de Crème with Preserved Sakura Cherry BlossomsFire-Roasted Butter Clams with Seaweed GremolataSpruce Tip and Juniper Berry Sockeye Salmon GravlaxChilled Huckleberries with Campfire Caramel and Seaweed SaltReimagine your cooking and unlock new flavors from the abundance that surrounds us.
Foraged & Grown: Healing, Magical Recipes for Every Season
by Tara Lanich-LaBrie100 plant-inspired recipes to reconnect you with your body and the natural world. Foraged and Grown is a culinary journey through the seasons with recipes that highlight herbal ingredients and share their use in various historic folk traditions. From Nettle Gnocchi and Hollyhock Wraps to Rose Roll-Out Cookies and Dandelion Root Drinking Chocolate, readers are in the hands of an expert who alchemizes foraged and grown plants into magic. Including a detailed plant guide, seasonal organization, and key ingredient swaps to make all recipes accessible, this is the perfect cookbook for anyone curious about the natural world, cooking with more plants, or eating with the seasons.
Foraged Flavor
by Daniel Boulud Eddy Leroux Tama Matsuoka WongThis ebook features sixty-two bonus photos of wild edibles in the field as well as quick reference links to illustrations of key leaf characteristics for easy plant recognition. Forage for wild food and discover delicious edible plants growing everywhere--including your backyard--and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook. While others in the past have identified which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient--a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify, can be harvested sustainably across the country, and can also be found in farmer's markets. Tama helps readers uncover bright lemony oxalis growing in patches of their lawns or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then provides simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata. With fifty-two botanical illustrations, fifty-three color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking and outdoor enthusiasts.
Foraging Cookbook: 75 Recipes to Make the Most of Your Foraged Finds
by Karen StephensonGreat meals sourced from the great outdoors—the practical approach to cooking foraged foods You don't have to go too far to find fresh flavors: an astounding array of delicious, nutritious, free ingredients is probably right outside your door. All you have to do is go find them—and cook them with care. The Foraging Cookbook makes it easy to go wild with wild foods, including berries, seeds, mushrooms, and more. From Baked Veggie Burgers to Wild Pizza, this comprehensive foraging cookbook delivers everything you need to transform fresh, found edibles into delectable dishes your whole family will enjoy. Get some fresh air and exercise while foraging local fields and nearby forests for your next mouthwatering meal—with a little help from The Foraging Cookbook. This complete foraging cookbook includes: 75 Tasty recipes—Discover dozens of dishes, including plenty of main courses and substantial meals, arranged by the type of foraged food, including greens, mushrooms, seeds, and fruit. The basics—Learn the fundamentals of foraging, facts on ethical harvesting, and how to grow or buy "foraged" foods. Easy-to-find, easy-to-forage—All ingredients are widely available, easily foraged foods that grow near human habitation. Finding your next forage-to-table feast has never been so fun and easy than with The Foraging Cookbook.
Foraging for Survival: Edible Wild Plants of North America
by Mykel Hawke Douglas BoudreauWhether you&’re a hiker taking a walk through your local wilderness, or a chef looking for new ingredients to incorporate in your dishes, Foraging for Survival is the book for you. As consumerism and a meat-heavy, processed diet become the norm and the world&’s population continues to grow at an exponential rate, more and more people are looking toward a more sustainable path for food. Authors Douglas Boudreau and Mykel Hawke believe that the future of food lies in the wild foods of times spanning back to before the mass-agriculture system of today. People have become distanced from the very systems that provide their food, and younger generations are increasingly unable to identify even the trees in their backyards. In response, Boudreau and Hawke have provided a compendium of wild edible plants in North America. Foraging for Survival is a comprehensive breakdown of different plant species from bearded lichen to taro, and from all over the United States. There are also tips for growing local native plants in the backyard to facilitate learning and enhance table fare at home. Other information you&’ll find inside: A list of different types of edible wild plantsForaging techniquesBugs and other grubs that can be consumedWarning signs of poisonous plantsAnd much more! Start eating wild today with Foraging for Survival!
Foraging for Wild Foods (Self-Sufficiency)
by David SquireWith delightful illustrations and fascinating facts aimed at young readers, this children&’s book explores the natural world of riverbanks. Have you ever wondered how and why beavers build their dams, how otters live, or how frogs come to be? Now you can find out! This charming picture book teaches young children what it&’s like to be an animal living on and in the water. With each turn of the page, this volume reveals dozens of adorable illustrations, educational captions, and vocabulary words. From beavers and otters to snakes, frogs, newts, and more, children will love learning all about these busy aquatic animals and the amazing lives they live! This is a fixed-format ebook, which preserves the design and layout of the original print book
Foraging with Kids: 52 Wild and Free Edibles to Enjoy with Your Children
by Adele NozedarA fun, informative and practical introduction to safely foraging with kids, from the UK's bestselling foraging author.In today’s world of increasingly sedentary lifestyles and a growing detachment from the food that we eat, it has never been more important to encourage children to put down their screens, get outside and engage with the natural world around them. Foraging with Kids is a fun, practical book for parents to work through with their children that encourages families to interact with their environment and gain knowledge and practical understanding of the natural world through exploration and play. The projects are based around 50 easy-to-identify plants that are abundant in parks, forests and hedgerows worldwide, making the challenge of discovering functional flora just as achievable to those who live in the city as in the countryside. Once they have foraged their plants, children will be amazed by the diverse practical uses that they can set them to; from making soap from conkers or setting a delicious egg-free custard with plantain, to stopping minor cuts from bleeding with hedge woundwort. Children will take great pride in seeing their gatherings forming part of the family meal and parents will be amazed at how even the most vegetable-averse child will develop an enthusiastic appetite for a meal that they have contributed to. Illustrated throughout with beautiful hand drawings and with essential information on plant facts and identification, as well as a diverse range of engaging, practical projects that the whole family will want to get involved with, this is the perfect book for anyone who wants the children under their care to get outside, connect with nature and have a lot of fun in the process.
Foraging: A practical guide to finding and preparing free wild food
by John Lewis-StempelA practical guide to finding and preparing food from hedgerows, parks, fields, woods, rivers and seashore. Aimed at the beginner, it also has a wealth of tips for the enthusiast, and, unlike other books on wild food, covers foraging in the urban environment as well as the countryside. The book shows the reader 'Where, How and When' to find the best edible berries, leaves, flowers, mushrooms, seaweed, shellfish and snails, with clear and full instructions on what is safe to eat. Foraging covers the 100 wild foods that are good to eat, fun to find, easy to identify - and will make a healthy difference to your diet and your bank balance. The book is organised by environment so when taking a walk, gardening, or having a day out you know how to gather a hedgerow harvest, a field feast, a seaside salad. Each entry features one species, and fully explains its looks, exactly where in the habitat it will be found, when it is ripe to eat, its alternative names, its history, how to harvest it, its culinary uses. There are full instructions too on preparation of each plant/fungi/animal, along with recipes for its use. Comfrey fritters, hazelnut pate, nettle beer,sorrel soup, dandelion coffee, blackberry jam....
Foraging: Discover Free Food from Fields, Streets, Gardens and the Coast
by Paul Chambers&“A useful and practical field guide&” to finding delicious, indigenous edibles—full of color photos and including a forager&’s calendar (The Countryman). Long before there were convenient supermarkets, foraging for edible plants was as essential to survival as hunting and farming. For today&’s forager, it&’s a fun and practically free way to eat fresh and get to know your local environment. In Foraging, naturalist author Paul Chambers gives you the knowledge and knowhow you need to start going on your own foraging adventures. Focused on the British Isles, this comprehensive guide includes lists of indigenous edible plants, arranged alphabetically and by region. A full range of environments are covered, from the fields and forests of the countryside to suburban gardens, city streets, and even the coast. Chambers offers practical tips for identifying, collecting, preparing, and preserving forageables, as well each plants&’ historical, cultural, and medicinal meanings and uses. Packed with helpful illustrations and trivia, this volume is the result of years of experience and a passion for naturalism, and shares more than one hundred plants suitable for eating.
Foraging: Explore Nature's Bounty and Turn Your Foraged Finds Into Flavorful Feasts (Outdoor Adventure Guide)
by Mark VorderbruggenFind edible plants anywhere in North America!Foraged delicacies have become the latest foodie obsession. Wild edibles collected by professional foragers are proliferating on the plates of top-tier restaurants because they offer novel and ultra-fresh sensations for the tongue, and they frequently taste more flavorful than farmed foods. For people seeking new food experiences and wanting to forage for themselves, Idiot&’s Guides: Foraging shows how to find wild edibles and when and how to harvest them. Includes over 30 tasty recipes that describe how to prepare these wild foods.- Includes common plants all across North America.- Covers positive plant identification.- Multiple large, full-color photos identify each plant (including the mature plant, how it looks at various stages of growth, and how it looks at the right stage of growth for harvesting).- Each entry gives facts on the plant's habitat, physical properties, which parts are edible, harvesting sustainability, preparation, storage, and poisonous look-alikes.-More than 30 delicious recipes.-Includes range maps and charts that list plants by habitat and by season.
Forbidden Cocktails: Libations Inspired by the World of Pre-Code Hollywood
by André DarlingtonA stunning package for classic film buffs and drinks enthusiasts alike, all the &“forbidden&” fun of Pre-Code Hollywood and the Prohibition and speakeasy era meet in this stylish cocktail book. What might Jean Harlow have sipped for Dinner at Eight? What did Barbara Stanwyck take to steel herself in Baby Face? If you&’re a classic film fan who&’s ever pondered these questions, or are a bartender or at-home entertainer who adores Prohibition-era cocktails, this guide to mixed drinks inspired by Pre-Code Hollywood is essential reading. The stars and stories of the &“forbidden&” time in moviemaking before strict censorship was enforced and the movies reflected a raucous freedom that would be unseen again for decades take the spotlight in Forbidden Cocktails. With 50 film-and-drink pairings and packaged handsomely with more than 100 full-color and black-and-white photos throughout, this is a practical and stunning homage to a singularly exuberant and evocative era. Movie-and-cocktail pairings include: The Divorcee / Balanced Account; Hell&’s Angels / Platinum Blonde; Dracula / Count Draiquiri; Strangers May Kiss / Stranger&’s Kiss; The Public Enemy / Tom Powers; Night Nurse / My Pal Rye; Shanghai Express / Shanghai Lily; Scarface / First Ward; One Way Passage / Passage to Paradise; Trouble in Paradise / Lubitsch Touch; Call Her Savage / Greenwich Village; Sign of the Cross / Naked Moon; Gold Diggers of 1933 / Pettin&’ in the Park; Flying Down to Rio / Hotel Hibiscus; It Happened One Night / It Happened One Morning; The Thin Man / Asta
Forbidden Fruit: A Corinna Chapman Mystery (16pt Large Print Edition) (Corinna Chapman Mysteries #5)
by Kerry Greenwood"Like Corinna's earlier adventures, this episode is cleverly written and chock full of charming characters, interesting puzzles and luscious descriptions of food with appended recipes." —Kirkus ReviewsCorinna Chapman, owner of the bakery Earthly Delights, detests Christmas. The shoppers are frantic and the heat oppressive in Melbourne, Australia, where Christmas is a summer festival. Corinna is a perfect size 20 with a genius for baking bread. And while dreaming of air-conditioned comfort, she finds herself dealing with a rose-addicted donkey named Serena, a maniacal mother with staring eyes, a distracted assistant seeking the definitive glacé cherry recipe, her friend the fearless witch Meroe, and the luscious Daniel with whom she would like to spend a lot more time.But Daniel is on the track of two runaways, Brigid and Manny. Their Romeo-and-Juliet romance is not as straightforward as it seems, and the pair will go a long way to avoid being found. With the help of a troupe of free-spirited "freegans," three very clever internet hackers, and a bunch of singing vegans, Corinna and Daniel go head-to-head with a sinister religious cult on a mission and a band of Romanies out for revenge in a wild and wonderful chase against the clock.
Forbidden: A 3,000-Year History of Jews and the Pig
by Jordan D. RosenblumWinner of the 74th National Jewish Book Award: The Jane and Stuart Weitzman Family Award for Food Writing and CookbooksA surprising history of how the pig has influenced Jewish identityJews do not eat pig. This (not always true) observation has been made by both Jews and non-Jews for more than three thousand years and is rooted in biblical law. Though the Torah prohibits eating pig meat, it is not singled out more than other food prohibitions. Horses, rabbits, squirrels, and even vultures, while also not kosher, do not inspire the same level of revulsion for Jews as the pig. The pig has become an iconic symbol for people to signal their Jewishness, non-Jewishness, or rebellion from Judaism. There is nothing in the Bible that suggests Jews are meant to embrace this level of pig-phobia.Starting with the Hebrew Bible, Jordan D. Rosenblum historicizes the emergence of the pig as a key symbol of Jewish identity, from the Roman persecution of ancient rabbis, to the Spanish Inquisition, when so-called Marranos (“Pigs”) converted to Catholicism, to Shakespeare’s writings, to modern memoirs of those leaving Orthodox Judaism. The pig appears in debates about Jewish emancipation in eighteenth-century England and in vaccine conspiracies; in World War II rallying cries, when many American Jewish soldiers were “eating ham for Uncle Sam;” in conversations about pig sandwiches reportedly consumed by Karl Marx; and in recent deliberations about the kosher status of Impossible Pork.All told, there is a rich and varied story about the associations of Jews and pigs over time, both emerging from within Judaism and imposed on Jews by others. Expansive yet accessible, Forbidden offers a captivating look into Jewish history and identity through the lens of the pig.
Foreign Fruit: A Personal History of the Orange
by Katie Goh“A sharp-sweet memoir of change, identity and hybridity. I loved it.”—Katherine May, author of Wintering Per person, oranges are the most consumed fruit in the world. Across the world, no matter how remote or cold or incongruous a climate is, oranges will be there. What stories could I unravel from the orange's long ribboning peel? What new meanings could I find in its variousness, as it moves from east to west and from familiar to foreign? What begins as a curiosity into the origins of the orange soon becomes a far-reaching odyssey of citrus for Katie Goh. Katie follows the complicated history of the orange from east-to-west and west-to-east, from a luxury item of European kings and Chinese emperors, to a modest fruit people take for granted. This investigation parallels Katie’s powerful search into her own heritage. Growing up queer in a Chinese-Malaysian-Irish household in the north of Ireland, Katie felt herself at odds with the culture and politics around her. As a teenager, Katie visits her ancestral home in Longyan, China, with her family to better understand her roots, but doesn’t find the easy, digestible answers she hoped for. In her mid-twenties, when her grandmother falls ill, she ventures again to the land of her ancestors, Malaysia, where more questions of self and belonging are raised. In her travels and reflections, she navigates histories that she wants to understand, but has never truly felt a part of. Like the story of the orange, Katie finds that simple and extractable explanations—even about a seemingly simple fruit—are impossible. The story that unfolds is Katie’s incredible endeavor to flesh out these contradictions, to unpeel the layers of personhood; a reflection on identity through the cipher of the orange. Along the way, the orange becomes so much more than just a fruit—it emerges as a symbol, a metaphor, and a guide. Foreign Fruit: A Personal History of the Orange is a searching, wide-ranging, seamless weaving of storytelling with research and a meditative, deeply moving encounter with the orange and the self.
Foreigners and Their Food: Constructing Otherness in Jewish, Christian, and Islamic Law
by David M. FreidenreichForeigners and Their Food explores how Jews, Christians, and Muslims conceptualize "us" and "them" through rules about the preparation of food by adherents of other religions and the act of eating with such outsiders. David M. Freidenreich analyzes the significance of food to religious formation, elucidating the ways ancient and medieval scholars use food restrictions to think about the "other." Freidenreich illuminates the subtly different ways Jews, Christians, and Muslims perceive themselves, and he demonstrates how these distinctive self-conceptions shape ideas about religious foreigners and communal boundaries. This work, the first to analyze change over time across the legal literatures of Judaism, Christianity, and Islam, makes path-breaking contributions to the history of interreligious intolerance and to the comparative study of religion.
Forest + Home: Cultivating an Herbal Kitchen
by Spencre McGowanForest + Home connects you with nature through your kitchen, no matter the size or location. This is a book that inspires and ignites the palette while nourishing the soul; it shares food that both feeds and heals the body. Discover the world of plants through food with cook and certified herbalist, Spencre McGowan, author of Blotto Botany: A Lesson in Healing Cordials and Plant Magic. Organized by season, the recipes are designed to meet the natural movement of time and the world we inhabit. They include:Nettle Pasta with special healing qualitiesRose Petal Lemonade with the benefits of a herbal punchRoasted Asparagus with Chamomile and Ghee to soothe your nervesNo-Bake Peanut Butter–Reishi Cookies incorporates healing mushroomsDandelion Pesto helps get your digestive groove onLemon Balm Mojito for a refreshing way to chill outThrough personal stories and photography, explore the icy mountains of Montana and the wild seashores of Maine and Nantucket. With a focus on simplicity, no dish in this book requires one to be an experienced chef, possess a knowledge of medicinal herbalism, or own expensive kitchen tools.In addition to a foreword by bestselling author Hilarie Burton Morgan, the book includes glossaries of kitchen and medicinal herbs; an exploration of adaptogenic herbs and edible flowers; and information on sourcing, growing, drying, and storing your own herbs. Forest + Home is a love letter to our environment, encouraging us to reflect on the things we feel when we are connected to nature and the things we take home with us.
Forever Strong: A New, Science-Based Strategy for Aging Well
by Dr. Gabrielle LyonINSTANT NEW YORK TIMES BESTSELLER * USA TODAY BESTSELLER * WALL STREET JOURNAL BESTSELLER Learn how to reboot your metabolism, build strength, and extend your life with this accessible new guidebook that demonstrates the importance of muscle for health and longevity from the founder of the Institute for Muscle-Centric Medicine®.After years of watching patients cycle through her practice, Dr. Gabrielle Lyon noticed a pattern. While her patients struggled with a wide range of conditions, they all suffered from the same core problem: they had too little muscle rather than too much fat. When we think about muscle, we tend to think about strength or aesthetics, but in reality, muscle accounts for so much more than that. As the body&’s largest endocrine organ, muscle actually determines everything about the trajectory of health and aging. Many of the conditions Dr. Lyon&’s patients were experiencing were actually symptoms of underdeveloped or unhealthy muscle. Now, Dr. Lyon offers an easy-to-follow food, fitness, and self-care program anchored in evidence and pioneering research that teaches you how to optimize muscle—no matter your age or health background. Discover how to overcome everything from obesity to autoimmune disorders and avoid diseases like Alzheimer&’s, hypertension, and diabetes by following Dr. Lyon&’s powerful new approach to becoming forever strong.
Forever Strong: A new, science-based strategy for aging well
by Gabrielle LyonLearn how to reboot your metabolism, build strength, and extend your life with this accessible new book that demonstrates the importance of muscle for health and longevity from the founder of the Institute for Muscle-Centric Medicine®.After years of watching patients cycle through her practice, Dr Gabrielle Lyon noticed a pattern. While her patients struggled with a wide range of conditions, they all suffered from the same core problem: they had too little muscle rather than too much fat.When we think about muscle, we tend to think about strength or aesthetics, but in reality, muscle accounts for so much more than that. As the body's largest endocrine organ, muscle actually determines everything about the trajectory of health and aging. Many of the conditions Dr Lyon's patients were experiencing were actually symptoms of underdeveloped or unhealthy muscle.Now, Dr Lyon offers an easy-to-follow food, fitness, and self-care program anchored in evidence and pioneering research that teaches you how to optimize muscle-no matter your age or health background. Discover how to overcome everything from obesity to autoimmune disorders and avoid diseases like Alzheimer's, hypertension, and diabetes by following Dr Lyon's powerful new approach to becoming forever strong.
Forever Summer
by Nigella LawsonFresh, innovative, versatile and delicious, it's summer all year round and from around the world with Nigella. With all the style and class of her earlier books, and a whole new concept, this is an irresistible and wide-ranging book of summery recipes which can be eaten at any time -from scrumptious Italian antipasti and Greek mezze to Spanish cuisine, from barbecues to beach picnics, from Moroccan roast lamb to Mauritian prawn curry, from the traditional strawberries-and-cream feel of an English summer afternoon to Indian-summer evenings at home, from light lunches to seductive suppers; and with a selection of unusual icecreams and melt-in-the-mouth puddings to die for. Summer cooking is relaxed cooking, for days when we want to conjure up a mood of sunny expansiveness even in the darkest months. Easy cooking, easy eating. No one wants to slave over a hot stove for hours: the keynote is simplicity, freshness, enjoyment. It's a way of celebrating summer not only while it lasts, but extending it through the year. This gorgeous book, written with all Nigella' s characteristic flair and passion, ties in with her new Channel 4 TV series and contains 40 or so additional recipes added exclusively for the book. Another groundbreaking design, ravishingly illustrated in full colour.
Forever Young: The Science of Nutrigenomics for Glowing, Wrinkle-Free Skin and Radiant Health at Every Age
by Nicholas PerriconeDr. Perricone’s FOREVER YOUNG makes an extraordinary promise: by following a program designed to decrease wrinkles and dramatically improve the appearance of the skin, the reader is also guaranteed more energy, less fat and an improved mood. The core of Dr. Perricone’s appeal is his scientific grounding and authority. In a field notorious for the triumph of style over substance, Dr. Perricone is at the cutting edge of new science which is scientifically proven to work. At the core of the new book is an exciting new science on skin: Nutrigenomics and gene expression. With his innovative vision, Dr. Perricone has applied the new science to ease wrinkles, make the skin supple, smooth and glowing. His prescriptive program will shave years off the reader's appearance and will give the reader more energy.
Forever at the Finish Line: The Quest to Honor New York City Marathon Founder Fred Lebow with a Statue in Central Park
by Bill Clinton Daniel S. MitrovichForever at the Finish Line tells the remarkable and inspiring story of Daniel Mitrovich, a runner from San Diego, who had a goal of putting a life-size statue of New York Marathon founder Fred Lebow in Central Park. New York’s Parks Commissioner Henry Stern said “It will be easier for a camel to go through the eye of a needle than to put a statue in Central Park.” It would not be easy for someone that lacked financial backing and who wasn’t even a New Yorker to make this happen. But with the faith and blessing of Fred Lebow, the support of his family, and his own personal determination, he knew it would happen. His journey involved crossing the continent many times, securing the support of some of the most famous runners of our time, including Joan Benoit Samuelson, Grete Waitz, Alberto Salazar, Bill Rodgers, and Carl Lewis. He would ultimately gain the endorsements of some of the most powerful political people of our time: Presidents George Herbert Walker Bush and William Jefferson Clinton, Governor Andrew Cuomo, US Senators Alan K. Simpson and Al D’Amato, Mayor Rudolph Giuliani, and thirteen members of Congress. Daniel Mitrovich’s personal story will show you if you pursue a dream with the right intent you will be “Forever at the Finish Line.”
Forgotten Fruits: The stories behind Britain's traditional fruit and vegetables
by Christopher StocksIn Forgotten Fruits, Christopher Stocks tells the fascinating - often rather bizarre - stories behind Britain's rich heritage of fruit and vegetables. Take Newton Wonder apples, for instance, first discovered around 1870 allegedly growing in the thatch of a Derbyshire pub. Or the humble gooseberry which, among other things, helped Charles Darwin to arrive at his theory of evolution. Not to mention the ubiquitous tomato, introduced to Britain from South America in the sixteenth century but regarded as highly poisonous for hearly 200 years.This is a wonderful piece of social and natural history that will appeal to every gardener and food aficionado.
Forgotten Maryland Cocktails: A History of Drinking in the Free State (American Palate Ser.)
by Gregory Priebe Nicole PriebeThe Southside, Diamondback and the Preakness--Marylanders imbibe history in their native cocktails, from local favorites to little-known classics. Early residents favored fruit brandies and potent punches until the Civil War, when rye whiskey laid claim to local palates. During the golden age of the cocktail, grand hotels like Baltimore's Belvedere created smooth concoctions such as the Frozen Rye, but the dry days of Prohibition interrupted the good times. Using historic recipes with modern twists from renowned mixologists, Greg and Nicole Priebe mix up one part practical guide and three parts Maryland history and top it off with a tour of the current craft cocktail and distilling scenes.
Forgotten Skills of Cooking: 700 Recipes Showing You Why the Time-honoured Ways Are the Best
by Darina AllenWinner of the Andre Simon Food Book Award 2009.Darina Allen has won many awards such as the World Gourmand Cookbook Award 2018, the Award for Outstanding Contribution to the Irish Culinary Sector by Euro-Toques, the UK Guild of Food Writers Lifetime Achievement Award and the 2018 Guaranteed Irish Food Hero Award.'There's not much this gourmet grande dame doesn't know.' Observer Food MonthlyIn this sizeable hardback, Darina Allen reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as Dairy, Fish, Bread and Preserving, and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your home-made produce to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in the garden. With over 700 recipes, this is the definitive modern guide to traditional cookery skills.