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A Pub For All Seasons: A Yearlong Journey in Search of the Perfect British Local
by Adrian Tierney-Jones"A hymn to the unique charms of the British pub ... Elegiac, moving and as satisfying as a cool pint of Harvey's Best on a hot Summer's day." Henry Jeffreys"Adrian Tierney-Jones doesn't just visit pubs - he inhabits them and gives them a voice, allowing them to tell us how they act as the cornerstones of culture and community." Pete BrownEver since he was old enough to enjoy them, award-winning journalist and beer-expert Adrian Tierney-Jones has been visiting and drinking in pubs all over the country.As the world opened up post-Covid and we were all finally able to return to our locals, Adrian's love for this British institution burned even brighter and he promised himself he would travel around the UK in search of the best pub he could find.The story of one man through the year and his travels to all corners of the country, A Pub For All Seasons follows Adrian as he visits far-flung corners of the country. From mellow, gentle pubs in autumn and dim, cosy spots in winter to bright, lively bars in spring and wondrous, buzzing gardens in summer, Adrian speaks to locals and landlords, hears unique sounds and stories, and samples food, drink and atmosphere. He watches the wild and beautiful similarities, differences between pubs, and notices how they all shift, tonally, throughout the year.And what started as a simple quest to find a nice place to sit and drink, ends up revealing to Adrian so much more: the secret to what truly makes the perfect British local across the four seasons.
A Pub For All Seasons: A Yearlong Journey in Search of the Perfect British Local
by Adrian Tierney-Jones"A hymn to the unique charms of the British pub ... Elegiac, moving and as satisfying as a cool pint of Harvey's Best on a hot Summer's day." Henry Jeffreys"Adrian Tierney-Jones doesn't just visit pubs - he inhabits them and gives them a voice, allowing them to tell us how they act as the cornerstones of culture and community." Pete BrownEver since he was old enough to enjoy them, award-winning journalist and beer-expert Adrian Tierney-Jones has been visiting and drinking in pubs all over the country.As the world opened up post-Covid and we were all finally able to return to our locals, Adrian's love for this British institution burned even brighter and he promised himself he would travel around the UK in search of the best pub he could find.The story of one man through the year and his travels to all corners of the country, A Pub For All Seasons follows Adrian as he visits far-flung corners of the country. From mellow, gentle pubs in autumn and dim, cosy spots in winter to bright, lively bars in spring and wondrous, buzzing gardens in summer, Adrian speaks to locals and landlords, hears unique sounds and stories, and samples food, drink and atmosphere. He watches the wild and beautiful similarities, differences between pubs, and notices how they all shift, tonally, throughout the year.And what started as a simple quest to find a nice place to sit and drink, ends up revealing to Adrian so much more: the secret to what truly makes the perfect British local across the four seasons.
A Pumpkin Spice Killing (A Farm-to-Fork Mystery)
by Lynn CahoonAngie Turner&’s Idaho restaurant, the County Seat, owes its success not only to its farm-fresh fare, but also to its devoted and passionate staff. But a team-building retreat turns into much more than they bargained for . . . Angie and her County Seat staff are all prepared for some much-needed R&R. Hope&’s been hinting at an arts-and-crafts themed retreat. Instead, they end up at a military veteran&’s home, where it&’s their job to get it spic and span for summer. In between weeding the garden and painting the rooms, Angie starts up a conversation with an older vet who wants to make amends with his son before it&’s too late. Unfortunately, he has no idea of his son&’s whereabouts. It&’s the perfect side job for the County Seat team, but someone keeps blocking their efforts. And the more they try to find out why, the more they&’re certain someone&’s life might be in danger . . . Praise for Lynn Cahoon's Mysteries &“Well-crafted . . . Cat and crew prove to be engaging characters and Cahoon does a stellar job of keeping them—and the reader—guessing.&” —Mystery Sceneon A Story to Kill &“One Poison Pie deliciously blends charm and magic with a dash of mystery and a sprinkle of romance.&” —Daryl Wood Gerber, Agatha winner and nationally bestselling author of the Cookbook Nook Mysteries and Fairy Garden Mysteries
A Quiche to Die For (The Darling Deli #17)
by Patti BenningHoneymoons are amazing... But going back to work is murder! Back from her honeymoon, deli owner and amateur sleuth, Moira Darling, tries to return to normal life after two blissful weeks in Europe with her new husband. Everything is going smoothly at Darling's DELIcious Delights, and her home life couldn't be happier. The cherry on the cake of her amazing life - she finds out that she now has another wedding to plan - her daughter's! Unfortunately, reality comes crashing back in when the deli is robbed, at gunpoint. The criminal gets away with a pile of cash, and one of Moira's most valued possessions. Her husband, David, takes the case immediately, driven by his desire to keep his wife safe. The robber strikes yet again, and this time, when they murder someone that Moira knows, she jumps feet first into the investigation, despite her husband's warnings. Will she find the killer before tragedy strikes again? Find out in this deliciously fast-paced Cozy Mystery!
A Quick Guide to Balancing Your Hormones
by Patrick HolfordUnbalanced hormones can cause havoc with your health - and are becoming more common. In this invaluable guide, nutrition expert Patrick Holford demonstrates how you can maintain - or regain - your hormonal balance through diet, supplements and lifestyle changes. Hormones are influenced by numerous factors so you'll find a range of topics covered, including: * Understanding the female hormones oestrogen and progesterone * Why hormonal problems are on the increase * How to avoid hormone disruptors * Why stress and the gut-hormone connection are so important * The essentials of a hormone-friendly diet Concise and easy to understand, A Quick Guide to Balancing Your Hormones can help women avoid hormonal health issues and enjoy good health at all stages of life. NOTE: the information in this book is taken from Balance Your Hormones, by Patrick Holford.
A Quick Guide to Smart Food for Smart Kids
by Patrick Holford Fiona Mcdonald JoyceEvery parent wants their child to be happy, healthy and perform well at school. So how can you help your child achieve this? Surprising as it may seem, your child's diet plays a large part. In this concise, easy-to-follow book Patrick Holford and Fiona McDonald Joyce show parents how to maximise their child's health - and brainpower - by improving their diet. Based on Smart Food for Smart Kids, an in-depth book by the same authors, this guide distils the main points of that book and includes the four golden rules for ensuring your child is getting everything they need from their diet. Food builds the very structure of your child's brain and governs how your child thinks and feels to a massive degree, so it's vital you understand the basics of giving your child the best possible foods. A Quick Guide to Smart Food for Smart Kids will help you make the best decisions on what to include - and exclude - from you child's diet. NOTE: the information in this book is taken from Smart Food for Smart Kids, by the same authors.
A Quick Guide to the Low-GL Diet
by Patrick HolfordPatrick Holford's low-GL diet is a simple and effective way to seriously improve your health. Since the first edition of the diet was published in 2004 numerous people have tried it and can testify to its effectiveness for weight loss - not only that but it improves long-term health and vitality. This book summarises the main principles of the diet and provides everything you need to get started. So what is a low-GL diet? Essentially it is a way of keeping your blood sugar steady so that you avoid the rolleroaster effect caused by a high intake of sugar and refined carbohydrates. Why is this important? Because fluctuating blood sugar causes the body to store excess energy as fat and, as well as piling on the pounds, in the long term leads to a whole host of related problems, from a lack of energy to an increased risk of diabetes and heart disease. Clear and easy to follow, A Quick Guide to the Low-GL Diet is perfect for anyone who wants to transform their weight - and their health - with a diet that's sensible and truly effective. NOTE: the information in this book is taken from The Low-GL Diet Bible, by Patrick Holford.
A Quick Guide to the Low-GL Diet
by Patrick Holford BSc, DipION, FBAPatrick Holford's low-GL diet is a simple and effective way to seriously improve your health. Since the first edition of the diet was published in 2004 numerous people have tried it and can testify to its effectiveness for weight loss - not only that but it improves long-term health and vitality. This book summarises the main principles of the diet and provides everything you need to get started.So what is a low-GL diet? Essentially it is a way of keeping your blood sugar steady so that you avoid the rolleroaster effect caused by a high intake of sugar and refined carbohydrates. Why is this important? Because fluctuating blood sugar causes the body to store excess energy as fat and, as well as piling on the pounds, in the long term leads to a whole host of related problems, from a lack of energy to an increased risk of diabetes and heart disease.Clear and easy to follow, A Quick Guide to the Low-GL Diet is perfect for anyone who wants to transform their weight - and their health - with a diet that's sensible and truly effective.NOTE: the information in this book is taken from The Low-GL Diet Bible, by Patrick Holford.
A Rainbow Palate: How Chemical Dyes Changed the West’s Relationship with Food (Synthesis)
by Carolyn CobboldWe live in a world saturated by chemicals—our food, our clothes, and even our bodies play host to hundreds of synthetic chemicals that did not exist before the nineteenth century. By the 1900s, a wave of bright coal tar dyes had begun to transform the Western world. Originally intended for textiles, the new dyes soon permeated daily life in unexpected ways, and by the time the risks and uncertainties surrounding the synthesized chemicals began to surface, they were being used in everything from clothes and home furnishings to cookware and food. In A Rainbow Palate, Carolyn Cobbold explores how the widespread use of new chemical substances influenced perceptions and understanding of food, science, and technology, as well as trust in science and scientists. Because the new dyes were among the earliest contested chemical additives in food, the battles over their use offer striking insights and parallels into today’s international struggles surrounding chemical, food, and trade regulation.
A Rainbow of Food
by Karen StephensonColors can help identify healthy substances in foods, such as vitamin A in oranges.
A Rainbow of Smoothie Bowls: 100 Wholesome and Vibrant Blended Creations
by Leigh WeingusDiscover the coolest new trend for healthy eating based on the delicious açaí bowl of Brazil and Hawaii.Featuring seventy-five amazing creations and more than forty gorgeous full-color photos, A Rainbow of Smoothie Bowls serves up flavorful treats that are as nutritious as they are beautiful. Follow the recipes in this book to combine colorful fruits, vegetables, nuts and seeds into delicious bowls, including:Strawberry Lemonade BowlNutty Avocado Raspberry BowlVery Berry Mango BowlPeach Cobbler BowlApple Pie BowlMint Chocolate Chip BowlMatcha Vanilla BowlBlueberry Watermelon Kiwi Bowl“Smoothie bowls are having a moment. Today’s iterations are not only blended, but stirred, mixed and topped with fresh and dried ingredients that dial up taste and texture . . . Concoctions combine colorful fruits and vegetables, nuts, seeds, spices and superfoods.” —WellSpa 360“This colorful book features 40-plus drool-worthy photos . . . With simple blends that combine fruits, veggies, nuts, and seeds, you’ll become a quick study in smoothie bowls like Matcha Vanilla, Blueberry Watermelon Kiwi, and Nutty Avocado Raspberry in no time at all.” —Brit + Co
A Ravenous Feast: Spellbinding Recipes Inspired by the Literary Works of Edgar Allan Poe
by Veronica HinkeA collection of delicious, ghastly, gothic recipes and entertaining ideas inspired by the dark literature of Edgar Allan Poe.Enjoy this elegantly ghoulish culinary journey through the literary world of Edgar Allan Poe. A Ravenous Feast is a unique cookbook that pairs Poe&’s notable macabre aesthetic with delicious, themed recipes and entertaining ideas. This collection offers brilliant hosting tips for your next haunted gathering, from an afternoon gothic tea party to a spell-binding medieval murder mystery dinner. Discover more than 70 carefully crafted recipes that reflect the essence of Poe, like the Vulture-Eye Pasta, a savory side of Catacombs Roasted Zucchini and Black Rice with Bell Peppers, or The City in the Sea Violet Ice Cream. This book is a delicious and engaging way to explore Poe&’s literary world and legacy. The simple recipes and gathering tips are ideal for easy entertaining and impressing your family and friends at home. Whether you are a devout fan of Poe, a lover of dark literary classics and gothic horror, or just a curious and adventurous food lover, A Ravenous Feast has the perfect dish for you. PERFECT FOR THEMED GATHERINGS: Unique and memorable menu ideas, perfect for hosting themed dinners, Halloween parties, and other spooky celebrations POE&’S AESTHETIC: Each recipe is designed to easily bring the gothic aesthetic and macabre essence of Poe&’s work to &“life&” in your kitchen, with straightforward directions and accessible ingredients STUNNING VISUALS: Features visually captivating photography of each recipe to ensure your creation is on the right delicious, gothic, ghoulish track
A Real Newfoundland Scoff: Using Traditional Ingredients in Today's Kitchens
by Liz Feltham“Quite a tasty treat, replete with anecdotes from the author’s childhood and lots of culinary history and Newfoundland foodways.” —Atlantic Books TodayInspired by her desire to stay connected to the food of her home province, culinary writer Liz Feltham goes back to her roots to bring fresh and modern twists to favorite Newfoundland meals, or “scoffs.” A Real Newfoundland Scoff provides recipes using traditional ingredients from the sea, land, air, bakeshop, and bar to create non-traditional dishes. Above all, Liz encourages readers to use this cookbook as a guide to exploring, discovering, and creating new versions of their old Newfoundland favorites.Packed with fifty-six new recipes, thirty color photographs, and a guide for buying Newfoundland ingredients in Atlantic Canada, this cookbook will appeal to all Newfoundland chefs, traditional and adventurous alike.“Feltham, a trained chef, treats popular traditional Newfoundland foods with respect and imagination . . . [She] writes with a warm and friendly spirit in this attractive book with lovely photographs by Halifax’s Scott Munn. You’ll never look at Newfoundland cuisine the same again.” —Atlantic Books Today
A Real Southern Cook: In Her Savannah Kitchen
by Dora Charles&“A beautiful read, a vital illustration of Southern foodways, and an important addition to the canon of great American cookbooks.&”—Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen Hundreds of thousands of people have made a trip to dine on the exceptional food cooked by Dora Charles at Savannah&’s most famous restaurant. Now, the woman who was barraged by editors and agents to tell her story invites us into her home to taste the food she loves best. These are the intensely satisfying dishes at the heart of Dora&’s beloved Savannah: Shrimp and Rice; Simple Smoky Okra; Buttermilk Cornbread from her grandmother; and of course, a truly incomparable Fried Chicken. Each dish has a &“secret ingredient&” for a burst of flavor: mayonnaise in the biscuits; Savannah Seasoning in her Gone to Glory Potato Salad; sugar-glazed bacon in her deviled eggs. All the cornerstones of the Southern table are here, from Out-of-This-World Smothered Catfish to desserts like a jaw-dropping Very Red Velvet Cake. With moving dignity, Dora describes her motherless upbringing in Savannah, the hard life of her family, whose memories stretched back to slave times, learning to cook at age six, and the years she worked at the restaurant. &“Talking About&” boxes impart Dora&’s cooking wisdom, and evocative photos of Savannah and the Low Country set the scene. &“Dora Charles&’s take on classic Southern recipes is approachable and creative, and her moment in the spotlight is long overdue.&”—Eater &“Even just reading the names of recipes in Savannah chef Dora Charles&’ debut cookbook is making us wild with hunger—Buttermilk cornbread? Fried chicken? Very red velvet cake? We&’re not sure we can wait . . .&”—People
A Really Big Lunch: The Roving Gourmand on Food and Life
by Jim HarrisonAn essay collection from “the Henry Miller of food writing” and New York Times–bestselling author of The Raw and the Cooked (The Wall Street Journal). Jim Harrison was beloved for his untamed prose and larger-than-life appetite. Collecting many of his most entertaining and inspired food pieces for the first time, A Really Big Lunch “brings him roaring to the page again in all his unapologetic immoderacy, with spicy bon mots and salty language augmented by family photographs” (NPR). From the titular New Yorker article about a French lunch that went to thirty-seven courses, to essays on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison’s aperçus and delight in the pleasures of the senses. Between the lines the pieces give glimpses of Harrison’s life over the last three decades. Including articles that first appeared in Brick, Playboy, Kermit Lynch Wine Merchant, and more, as well as an introduction by Mario Batali, A Really Big Lunch offers “sage and succulent essays” for the literary gourmand (Shelf Awareness, starred review).
A Recipe for Bedtime
by Peter BentlyA few simple ingredients are all you need for the perfect bedtime.Take one cute-enough-to-eat baby, add a spoonful of kisses, mix with plenty of cuddles, and finish with a sweet lullaby. This recipe for a bedtime routine unfolds in the form of an adorable set of step-by-step instructions. By the end, little ones will be all tucked in and drifting off to sleep. Soothing, lyrical text and warmly rendered artwork make this book sweeter than pie!
A Recipe for Cooking
by Cal PeternellCelebrate the joys of a great day in the kitchen and a meal shared with family and friends with this follow-up to the bestselling, IACP Award-winning Twelve Recipes, featuring next level, home-cook-friendly recipes for occasions large and small.Twelve Recipes provided the basic techniques and recipes for essential home cooking. Now, A Recipe for Cooking takes home cooks to the next level. Cal Peternell gives you everything you need to cook for big get-togethers, holiday feasts, family occasions, and for a special dinner for two. He organizes the recipes by season to help cooks plan their meals from first bite to last—how a meal should start, what should be the main attraction, what should be served alongside, and how to choose the perfect finish. Illustrated with charming color photos and drawings, A Recipes for Cooking offers a range of delicious, easy-to-master fare: Savory Tart with Onions, Olive, and Anchovies; Shredded Zucchini Fritters with Basil Mayonnaise; Citrus Salad with Ginger, Cilantro, and Saffron-toasted Pistachios; Fish and Shellfish Soup; Rolled Pork Loin Roast Stuffed with Olives and Herbs; Lasagna Bolognese; Belgian Endive Gratin with Gruyere and Prosciutto; and a Blood Orange and Buttermilk Tart. Each of Cal's recipes utilizes the freshest, most delicious ingredients of each season.Here are meals to share with close family and good friends—to laugh, drink, and cook with—as well as dishes that give you some quiet time in the kitchen, slicing, seasoning, and simmering. With food to make introductions, to commemorate, to celebrate, even, on occasion, to gently instigate, A Recipe for Cooking is Cal Peternell at his wittiest, warmest, and most inspiring.
A Recipe for Every Day of the Year: A year of timeless, trusted and seasonal recipes
by Francesca HuntingdonA Recipe For Every Day of the Year is a carefully curated collection of recipes to inspire you all year long. With menus that reflect the changing seasons and dishes to celebrate festivals and feast days, this is a book for generations to treasure.A Recipe for Every Day of the Year offers everything from showstoppers and crowd-pleasers to family favourites and simple one-bowl suppers. You'll find ideas for breakfasts and brunches, light bites and snacks, main meals and sweet treats. Whether you're looking for soups, salads, or sandwiches or cocktails, cakes and casseroles...they're all here.With some extra-special recipes for celebrations such as Diwali, Christmas, and Valentine's Day and with dishes from all over the world such as Basque Fish Soup, Spiced Chicken Tagine and Easy Pecan Pie, you can take your tastebuds on a culinary adventure all year long. This pretty, foiled hardback book with a ribbon marker is the perfect gift for the foodie in your life.
A Recipe for Every Day of the Year: A year of timeless, trusted and seasonal recipes
by Francesca HuntingdonA Recipe For Every Day of the Year is a carefully curated collection of recipes to inspire you all year long. With menus that reflect the changing seasons and dishes to celebrate festivals and feast days, this is a book for generations to treasure.A Recipe for Every Day of the Year offers everything from showstoppers and crowd-pleasers to family favourites and simple one-bowl suppers. You'll find ideas for breakfasts and brunches, light bites and snacks, main meals and sweet treats. Whether you're looking for soups, salads, or sandwiches or cocktails, cakes and casseroles...they're all here.With some extra-special recipes for celebrations such as Diwali, Christmas, and Valentine's Day and with dishes from all over the world such as Basque Fish Soup, Spiced Chicken Tagine and Easy Pecan Pie, you can take your tastebuds on a culinary adventure all year long. This pretty, foiled hardback book with a ribbon marker is the perfect gift for the foodie in your life.
A Return to Ireland: A Culinary Journey from America to Ireland, includes over 100 recipes
by Judith McLoughlinAn exceptional cookbook featuring over 100 recipes celebrating Irish-American heritage.A Return to Ireland showcases fresh, innovative food and drink recipes which celebrate Irish-American heritage as it weaves the culinary and cultural journey of these two places that the author have come to call home. From the lush green fields of Gilford in County Armagh now settled in Atlanta, Georgia, author Judith McLoughlin shares her love of whole, fresh Irish ingredients with readers, sending them, one plate at a time, back to a simpler time. A Return to Ireland also highlights stories and Irish food to celebrate the relationship between Ireland and America. Just a few recipes featured in this outstanding cookbook: Paddy's Potato and Leek Soup with Chive Puree, Beef and Oyster Pie, Connemara Mountain Lamb with Mixed Carrots and Rosemary Jus, Cead Mile Failte Kale Dip, Oaty Apple Crumble with Pouring Cream, Loin of Bacon with Crispy Cabbage, Colcannon, Irish Stout Chocolate Cake, Crumbled Corn Beef and Sweet Potato Tart, Irish Stout and Onion Soup with Blue Cheese Croutons, Dublin Lawyer Lobster, Pan Roasted Fillet of Halibut with a Lemon and Herb Butter Sauce, Gaelic Steaks, Wexford Strawberry Salad, Barmbrack Charm Bread, Cullen Skink Seafood Bake, Heaney's Hedgerows Pavlova, Celtic Sea Smocked Mackerel with Crispy Toasts, Marmalade Bread Pudding with Irish Whiskey Sauce.
A Revolution in Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table Perspectives on Culinary History)
by James E. McWilliamsA colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as &“fit for swine,&” became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a &“culinary declaration of independence,&” prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define the cuisine of the United States—a shift that imbued values that continue to shape the nation&’s attitudes to this day. &“A lively and informative read.&” —TheNew Yorker
A Revolution in Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table: Perspectives on Culinary History)
by James McWilliamsSugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as "fit for swine," became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a "culinary declaration of independence," prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define American cuisine. McWilliams demonstrates that this was a shift not so much in new ingredients or cooking methods, as in the way Americans imbued food and cuisine with values that continue to shape American attitudes to this day.
A Rising Tide: A Cookbook of Recipes and Stories from Canada's Atlantic Coast
by DL Acken Emily LycopolusA beautiful journey through Canada&’s Atlantic Coast—from the pastorals of Prince Edward Island to the wilds of Newfoundland—celebrating the region&’s rich culinary community, and the innovative chefs and producers who make it.A Rising Tide is a love letter to the culinary renaissance of Canada&’s Atlantic Coast written by DL Acken and Emily Lycopolus—both of whom grew up eating classic Atlantic Canadian dishes and spent months in the region exploring its burgeoning food scene. Whether you are discovering the East Coast&’s countryside, seaside towns, or bustling cities, there is a thriving food scene, united by a revived culinary identity that celebrates the region&’s terroir, and marries heritage with innovation. Enjoy more than 100 inventive recipes, many by beloved local chefs, and travel to meet the fishermen, producers, foragers, and restaurateurs who have come to define the region&’s incredible cuisine. Celebrate local ingredients for each meal of the day no matter where you are thanks to the book&’s ingredient substitutions guide. Featuring seasonal menus as well as gorgeous landscape and food photography throughout, A Rising Tide is a souvenir and a delicious roadmap to enjoy all of Atlantic Canada&’s wonders.
A Risk-Characterization Framework for Decision-Making at the Food and Drug Administration
by National Research Council of the National AcademiesWith the responsibility to ensure the safety of food, drugs, and other products, the U.S. Food and Drug Administration (FDA) faces decisions that may have public-health consequences every day. Often the decisions must be made quickly and on the basis of incomplete information. FDA recognized that collecting and evaluating information on the risks posed by the regulated products in a systematic manner would aid in its decision-making process. Consequently, FDA and the Department of Health and Human Services (DHHS) asked the National Research Council (NRC) to develop a conceptual model that could evaluate products or product categories that FDA regulates and provide information on the potential health consequences associated with them. A Risk-Characterization Framework for Decision-Making at the Food and Drug Administration describes the proposed risk-characterization framework that can be used to evaluate, compare, and communicate the public-health consequences of decisions concerning a wide variety of products. The framework presented in this report is intended to complement other risk-based approaches that are in use and under development at FDA, not replace them. It provides a common language for describing potential public-health consequences of decisions, is designed to have wide applicability among all FDA centers, and draws extensively on the well-vetted risk literature to define the relevant health dimensions for decision-making at the FDA. The report illustrates the use of that framework with several case studies, and provides conclusions and recommendations.
A Roma Com Carinho
by D. P. Rosano"Rosano cria mistérios com o conhecimento privilegiado, a delicadeza e o talento do escritor de vinhos, alimentos e viagens que ele é. E tudo se passa na Itália." - Ambassador Magazine Alguma memórias nunca são esquecidas. EnquantoTamara descobre os charmes de Roma nos braços de sue primeiro amor, as vistas, as comidas e os vinhos a levam para longe. Giorgio muda a forma como ela pensa sobre a vida. Décadas podem passar - casamentos, mortes e famílias podem intervir - mas os bons momentos ficam para sempre em seu pensamento. E bem quando Tamara acha que havia esquecido Giorgio, eles se encontram novamente... e a vida deles muda para sempre.