- Table View
- List View
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.
A Rum Tale: Spirit of the New World
by Joseph PiercyWhat links Fidel Castro, pirates from the Caribbean and George Washington? Rum. A Rum Tale: Spirit of the New World is a look at the history of one of the Caribbean’s most famous and favourite drinks. From its start as a by-product of a mysterious plant called ‘sugar cane’ to twentieth-century bootlegging, smuggling and prohibition, rum’s heritage is as rich as its flavour – so pour yourself a drink and turn the page.
A Sacred Feast: Reflections on Sacred Harp Singing and Dinner on the Ground (At Table)
by Kathryn EastburnSome have called Sacred Harp singing America&’s earliest music. This powerful nondenominational religious singing, part of a deeply held Southern culture, has spread throughout the nation over the past two centuries. In A Sacred Feast, Kathryn Eastburn journeys into the community of Sacred Harp singers across the country and introduces readers to the curious glories of a tradition that is practiced today just as it was two hundred years ago. Each of the book&’s chapters visits a different region and features recipes from the accompanying culinary tradition—dinner on the ground, a hearty noontime feast. From oven-cooked pulled pork barbeque to Dollar Store cornbread dressing to red velvet cake, these recipes tell a story of nourishing the body, the soul, and the voice. The Sacred Harp&’s deeply moving sound and spirit resonate through these pages, captured at conventions in Alabama, Kentucky, Texas, Colorado, and Washington, conveyed in portraits of singers, and celebrated in the sights, sounds, smells, and tastes of all-day singing and dinner on the ground echoing through generations and centuries.
A Salad for All Seasons - Bite Sized Edition: Delicious, Uplifting And Easy Recipes For The Whole Year
by Harry EastwoodA mouthwatering collection of twenty seasonal salad recipes from the author of Red Velvet and Chocolate HeartacheLet’s eat more salad! It’s fresh, colourful and healthy fast food. A far cry from the ‘rabbit food’ image of old, salads are now rightfully top of the menu. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to original and easy-to-make salads to see you through the year. From well-loved favourites to exotic delights inspired by Harry’s travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast – the whole year round.
A Salad for All Seasons: Delicious, uplifting and easy recipes for the whole year
by Harry Eastwood'Quick and simple to prepare, delicious and good for you.' BBC Good Food'Stunning . . . delicious food that makes you feel good.' Tasty Magazine 'Harry's down-to-earth recipes make cooking effortless.' Sainsbury's Magazine___In A Salad for All Seasons, Harry Eastwood introduces us to over 100 delicious, original and easy-to-make salads to see you through the year.Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing.From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.___Readers love cooking with A Salad for all Seasons:'Really tasty, healthy dishes that are easy to prepare . . . great book.''An enjoyable, comforting and inspiring book, with lovely recipes that have the whole family clearing their plates.''I've never cooked so many recipes from a book . . . this book is fantastic.'u. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to over 100 delicious, original and easy-to-make salads to see you through the year. Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing. From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.
A Savory History of Arkansas Delta Food: Potlikker, Coon Suppers and Chocolate Gravy (American Palate)
by Cindy GrishamUp and down the Arkansas Delta, food tells a story. Whether the time Bill Clinton nearly died on the way to a coon dinner or the connections made over biscuits and gravy or the more common chicken and dumpling feuds, the area is no stranger to history. One of America's last frontiers, it was settled in the late nineteenth century by a rough-and-tumble collection of timber men, sharecroppers and entrepreneurs from all over the world who embraced the traditional foodways and added their own twists. Today, the Arkansas Delta is the nation's largest producer of rice and adds other crops like catfish and sweet potatoes. Join author Cindy Grisham for this delicious look into Delta cuisine.
A Scent of Champagne: 8,000 Champagnes Tasted and Rated
by Richard Juhlin Édouard CointreauChampagne may be the most misunderstood category of wine in the world, as many labels of sparkling wines bear the name in error. True champagne comes only from the French province of Champagne and contains three specific grape varieties. But figuring out more about the wine can be confusing: what is the difference between cuvée de prestige, blanc de noirs, and rosé? What is the best kind of food to pair with champagne? How many different kinds of sweetness are there? What is the best method of storage?Richard Juhlin, the world's foremost champagne expert, answers these questions and more as he takes the reader on a journey to the geographical area of Champagne and through the history of the drink. He explains how to arrange tastings and develop one's sense of smell, and why the setting where you drink champagne is important, including personal anecdotes about his lifelong journey from PE teacher to connoisseur. Also included is a catalog section that describes and ranks different champagne houses, types, and vintages. Sit back and enjoy Juhlin's graceful prose with a lovely glass of champagne, the sparkling wine that has come to epitomize luxury and elegance.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
A Scent of Champagne: 8,000 Champagnes Tested and Rated
by Anette Cantagallo Richard Juhlin Édouard CointreauA luxury volume on the world's most elegant beverage--by world renowned champagne expert Richard Juhlin, with an introduction by Édouard Cointreau In this beautiful and heavily illustrated volume the world's foremost champagne expert, Richard Juhlin takes the reader on a journey to the geographical area of Champagne and through the history of the beverage. With rich photography to accompany the text he explains how to arrange tastings, develop one's sense of smell, and why the setting where you drink champagne is important. He also includes personal anecdotes about his lifelong journey from teacher to connoisseur as well as a reference guide describing and ranking an incredible 8,000 champagne houses, types, and vintages. Sit back and enjoy Juhlin's graceful prose with a lovely glass of champagne, the beverage that has come to epitomize luxury and elegance. This is a must have edition for any serious collector and lover of champagne.
A Scone of Contention: A Key West Food Critic Mystery (A Key West Food Critic Mystery #11)
by Lucy BurdetteA murderer's out to spoil Hayley's honeymoon in national bestselling author Lucy Burdette's eleventh Key West Food Critic Mystery.Key Zest food critic Hayley Snow and her groom, police detective Nathan Bransford, chose Scotland for their long-delayed honeymoon, hoping to sightsee and enjoy some prize-winning scones. But their romantic duo swells to a crowd when they're joined by Nathan's family as well as octogenarian Miss Gloria. Nathan's sister Vera takes the women on a whirlwind tour of some of Scotland's iconic mystic places as research for a looming book project. But the trip takes a deadly tartan turn when a dinner party guest falls ill and claims she was poisoned. And then the group watches in horror as a mysterious tourist tumbles to his death from the famous Falkirk Wheel, high above the Forth & Clyde canal. Vera and her friends deny knowing the dead man, but after observing their reactions to the fall, Hayley is not convinced. With one person dead, a second possibly poisoned, and the tension among Vera's friends as thick as farmhouse cheese, Hayley fears her long-awaited honeymoon might end with another murder. Far away from home, surrounded by unfamiliar faces, eccentric characters, and a forbiddingly gorgeous setting, Hayley must call on all her savvy to keep a killer from striking again and then escaping Scot free.
A Season Of Murder (The Darling Deli #29)
by Patti BenningSilent night... Deadly night. A peaceful family outing to select a Christmas tree turns into a nightmare when amateur sleuth Moira Darling finds a corpse buried beneath the snow. When she realizes that the body belongs to one of her husband's clients, Moira knows that neither of them will get any rest until the killer is found. Moira realizes that the killer isn't the only one with secrets when she unwittingly uncovers something that her own husband has been keeping from her. Is everything about to change yet again?
A Season for That: Lost and Found in the Other Southern France
by Steve HoffmanIn this poignant, delicious memoir, American tax preparer and food writer Steve Hoffman tells the story of how he and his family move to the French countryside, where the locals upend everything he knows about food, wine, and learning how to belong. Steve Hoffman is a perfectly comfortable middle-aged Minnesotan man who has always been desperately, pretentiously in love with France, more specifically with the idea of France. To follow that love, he and his family move, nearly at random, to the small, rural, scratchy-hot village of Autignac in the south of the country, and he immediately thinks he&’s made a terrible mistake. Life here is not holding your cigarette chest-high while walking to the café and pulling off the trick of pretending to be Parisian, it&’s getting into fights with your wife because you won&’t break character and introduce your very American family to the locals, who can smell you and your perfect city-French from a mile away. But through cooking what the local grocer tells him to cook, he feels more of this place. A neighbor leads him into the world of winemaking, where he learns not as a pedantic oenophile, but bodily, as a grape picker and winemaker&’s apprentice. Along the way, he lets go of the abstract ideas he&’d held about France, discovering instead the beauty of a culture that is one with its landscape, and of becoming one with that culture.
A Secret History of Coffee, Coca & Cola
by Ricardo CortésFrom the cocreator of Go the Fuck to Sleep presents an illustrated history of the intermingling of Coffee, Coca-Cola, and Cocaine. VERY SHORT LIST chose A Secret History of Coffee, Coca & Cola for the #1 Spot on their November 16 Food E-mail A Brain Pickings Favorite Food Book of 2012 and one of their Best Graphic Novels & Graphic Nonfiction of 2012 Featured in Columbia College Today's Bookshelf section A Secret History of Coffee, Coca & Cola tells how one of the biggest companies in the world bypasses an international ban on coca. The book also explores histories of three of the most consumed substances on earth, revealing connections between seemingly disparate icons of modern culture: caffeine, cocaine, and Coca-Cola. A Secret History of Coffee, Coca & Cola is an illustrated book disclosing new research in the coca leaf trade conducted by The Coca-Cola Company. 2011 marked the 125th anniversary of its iconic beverage, and the fiftieth anniversary of the international drug control treaty that allows Coca-Cola exclusive access to the coca plant. Most people are familiar with tales of cocaine being an early ingredient of "Coke" tonic; it's an era the company makes every effort to bury. Yet coca leaf, the source of cocaine which has been banned in the U.S. since 1914, has been part of Coca-Cola's secret formula for over one hundred years. This is a history that spans from cocaine factories in Peru, to secret experiments at the University of Hawaii, to the personal files of U.S. Bureau of Narcotics Commissioner Harry Anslinger (infamous for his "Reefer Madness" campaign against marijuana, lesser known as a long-time collaborator of The Coca-Cola Company). Coca-Cola is the most popular soft drink on earth, and soft drinks are the number one food consumed in the American diet. Caffeine is the most widely used psychoactive substance. Cocaine . . . well, people seem to like reading about cocaine. An illustrated chronicle that will appeal to fans of food and drink histories (e.g., Mark Kurlansky's Salt and Cod; Mark Pendergrast's For God, Country & Coca-Cola), graphic novel enthusiasts, and people interested in drug prohibition and international narcopolitics, the book follows in the footsteps of successful pop-history books such as Michael Pollan's The Botany of Desire and Eric Schlosser's Fast Food Nation—but has a unique style that blends such histories with narrative illustration and influences from Norman Rockwell to Art Spiegelman.
A Sense of Home: Eat - Make - Sleep - Live
by Helen James'A Sense of Home is about making your house a private sanctuary ... a wonderful feel-good book that offers inspiring advice on creating a home that represents "you"' Sunday Times'Homes should nurture and nourish us, be a private sanctuary, a deeply personal place where friends and family gather and celebrate. My hope is that this book can guide you to create the space you love - along with great tastes that make eating there a comfort and a pleasure.' Helen JamesFrom leading Irish designer and food blogger Helen James comes a beautiful book for all who enjoy making their house a home. Room by room, Helen shares her distinctive design sensibility inspired by the natural world, as she considers the spaces where we spend so much of our time - indoor and out - from a sensory perspective: taste, sight, scent, touch and sound.Combining over 60 delicious, homely recipes - from bedroom feasts to 'movie-night' suppers - with essential design principles, natural beauty products, gardening plans and more, A Sense of Home is stunningly illustrated throughout. A sumptuous journey that is as pleasurable to browse as it is to put into practice - and the ideal gift.
A Sense of Place: A journey around Scotland’s whisky
by Dave BroomIn this beautifully crafted narrative, award-winning writer Dave Broom examines Scotch whisky from the point of view of its terroir - the land, weather, history, craft and culture that feed and enhance the whisky itself. Travelling around his native Scotland and visiting distilleries from Islay and Harris to Orkney and Speyside, Dave explores the whiskies made there and the elements in their distilling, and locality, which make them what they are. Along the way he tells the story of whisky's history and considers what whisky is now, and where it is going. With stunning specially commissioned photography by Christina Kernohan, A Sense of Place will enhance and deepen every whisky drinker's understanding of just what is in their glass.