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Stork: 100 Years of Baking Memories
by StorkThe century's best kept secret to baking. This mouthwatering cookbook celebrates one hundred years of baking with Stork, Britain's best-loved margarine brand. Stork is a favourite with both the Queen and the Queen of Baking: Mary Berry, who has been singing the praises of this timeless brand for years. After a century at the heart of British baking, Stork shares their tips for bringing out the best in your creations, with recipes for cakes, biscuits, and other delicious teatime treats!This book reflects Stork's rich history while highlighting its innovative spirit, with recipes for everything from a scrumptious Victoria Sponge to a delectable Vegan Chocolate Cake. Between its traditional holiday bakes and dairy-free delicacies, there is something in here for everyone!
Storm in a D Cup: An Absolutely Hilarious And Laugh-out-loud Romantic Comedy (The Husband Trilogy)
by Nancy BaroneErica Cantelli thought her days of having to fight for her relationship were over but a storm is brewing...Storm in a D Cup is the third hilarious and incredibly uplifting book in The Husband Diet series following The Husband Diet and My Big Fat Italian Break-up.For fans of Jennifer Weiner, Kristen Bailey and Sophie Kinsella.Readers love Nancy Barone:'I loved it!... It kept me flipping pages well past my bedtime!!' NetGalley Reviewer *****'Finished this within 1 day, I devoured it!' NetGalley Reviewer *****'Lovely lovely story and such a twist I really did not see coming' NetGalley Reviewer *****'Read the first page and you will be hooked' NetGalley Reviewer *****'Loved this fun, uplifting feel-good book. It really made me smile and at the moment is something that we all desperately need' NetGalley Reviewer *****'Really gorgeous, wonderfully feel-good, completely uplifting and wonderfully romantic. I absolutely loved it. Don't miss it' NetGalley Reviewer *****'Finished this in one sitting. A great uplifting read' NetGalley Reviewer ****'Will tug at your heart so be prepared' NetGalley Reviewer ****'An unforgettable story and it just gets more beautiful and moving as it goes on... A perfect ending. I absolutely loved it' NetGalley Reviewer ****'A gorgeous read' NetGalley Reviewer *****'A truly stunning read this book is... Nancy never disappoints' NetGalley Reviewer *****
The Story Behind the Dish: Classic American Foods
by Mark McWilliamsProfiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture.Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves.The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food as a single entry, but also analyzes the themes and events that connect them, making the text useful as both a reference and a narrative on the history of food.
The Story Behind the Dish: Classic American Foods
by Mark McWilliamsProfiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture.Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves.The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food as a single entry, but also analyzes the themes and events that connect them, making the text useful as both a reference and a narrative on the history of food.
The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World
by Sally GraingerThe Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World
by Sally GraingerThe Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
The Story of The Great British Bake Off
by Anita SinghTake one tent. Fill with 12 amateur bakers. Garnish with one venerable cookery writer, one blue-eyed bread-maker, and two comedy queens with a love of innuendo. And there you have the recipe for the most popular show of our times. When The Great British Bake Off made its debut in August 2010, it had the makings of a modest hit. But nobody – not the programme-makers and certainly not those first contestants – could have predicted what was to come. Here was a show in which the biggest weekly drama was whether or not a sponge cake would sink in the middle. And oh, how we loved it. Here is the ultimate Bake Off fan book: from bread lion to bin-gate; heart throbs to Twitter trolls; soggy bottoms to sticky buns. This is the celebration of Britain's most popular cookery contest.
The Storyteller's Supper: A Feast of Food Folk Tales
by Taffy Thomas‘You and me, me and you, we all bring something to the stew, From the tales we tell, to the food we’ve got, we all bring something to the pot.’ Over the last fifty years, Taffy Thomas has shared the stage with noted Lakeland chefs, who have tickled his palate with tastings and information about dishes and ingredients, which he uses to season these magical stories, telling the oral history of food. This feast of traditional tales is spiced up with the rhymes and riddles that always enrich Taffy’s work, as well as charming illustrations from artist Dotty Kultys, and will appeal to all who savour stories and food.
Stotty 'n' Spice Cake: Stories and traditional recipes of North East cooking
by Bill GriffithsStotty ‘n’ Spice Cakebrings together regional recipes, dialect, social history and kitchen technology to give us an insight into how kitchen skills, tools and diets have developed. Bill Griffiths takes us on a journey through cooking history - from the griddle on an open fire and the ‘beehive’ oven to the widely used, much loved and polished kitchen range (th’ yuven). This book describes the changing tastes – as well as changes in supplies of meat, fish and grain over the years to include traditions such as the popularity of oatcakes, broth and bread. Recipes from across the region, such as Leak Pudding, Carlins, Singin’-hinny, Taffle Apple, Barley Broth and wartime recipes ‘Warton Pie’ (Wartime Pie) of course, all served with much home grown North East humour. A joyous celebration of the history of the food and its people from the North East of England.
Straight Up: The insiders’ guide to the world’s most interesting bars and drinking experiences
by Joel Harrison Neil RidleyHow great would it be to have access to the world's experts to help you choose the coolest and most interesting bars, wherever you find yourself in the world? Well, now you do. Straight Up is a carefully curated collection of insider tips that will allow you to discover the best drinking spots around the globe.From a 10-seat basement bar in Tokyo, to classic hotel-bar glamour and a glitzy rooftop poolside bar in Milan, this book contains everything you need to drink in style, brought to you by the locals in the know.Spirits experts Joel Harrison and Neil Ridley have gathered a team of expert contributors among the world's bartending community to nose out the most interesting and characterful experiences. Throughout the book you'll also find lots of features on signature cocktails, the low-down on star bartenders, and even 'A Day Drinking in...' with the perfect city itinerary.
Strandveldfood: A West Coast Odyssey
by Kobus van der MerweStrandveldfood is not just a recipe book. It's a collection of snapshots, in pictures and words, of a year's worth of cooking, eating, plant-hunting and photographing South Africa's Cape West Coast, built on a foundation of five years' worth of exploration and discovery. Kobus van der Merwe honours the beautiful and rugged landscape of the West Coast with an offering of delicious, seasonal recipes. Jac de Villiers' photography perfectly captures what makes the region so inspiring and just how deftly Kobus has turned his muse into culinary magic. Fittingly, recipes are presented by season, taking you on a journey through the limestone and granite Fynbos region that stretches from Postberg in the West Coast National Park, past Langebaan, Saldanha, Jacobsbaai and on toward Stompneus Bay, ending at St Helena Bay. Traditional Strandveld foods like bokkoms and snoekkuite, as well as some twists on old favorites like melktert ice-cream demonstrate Kobus' loyalty to creating authentic but contemporary recipes.
Stranger Gins
by CICO BooksMatch your drink to your download for the best viewing experience.During lockdown, we've all discovered the joys of streaming, catch-up, and box sets on TV. Coincidentally perhaps, some of us have also seen "wine o'clock" creeping ever earlier into the day. Why not make the most of both pleasures with this guide to what to drink as you watch. Try a Dirty Don martini to evoke the “Mad Men” era in Manhattan, or feast on a Blood and Sand while catching up with "Big Little Lies". Watch Scandi noir thrillers with a Danish Bloody Mary, or accompany "The Crown" with the Queen's favourite tipple, a Gin & It. "Say Yes to the Dress" demands a glass of Something Blue, while a Red Wedding Blood Martini is the perfect way to warm yourself when "winter is coming." With these recipes for 50 cocktails and mixes, you can easily match your tipple to your TV favourites. Cheers!
Strawberry Love: 45 Sweet and Savory Recipes for Shortcakes, Hand Pies, Salads, Salsas, and More
by Cynthia GraubartThis cookbook celebrates the versatility and flavor of ripe strawberries with 45 prize-winning recipes ranging from breakfast treats to main courses and sweet desserts.
Street Farm: Growing Food, Jobs, and Hope on the Urban Frontier
by Michael AblemanStreet Farm is the inspirational account of residents in the notorious Low Track in Vancouver, British Columbia—one of the worst urban slums in North America—who joined together to create an urban farm as a means of addressing the chronic problems in their neighborhood. It is a story of recovery, of land and food, of people, and of the power of farming and nourishing others as a way to heal our world and ourselves. During the past seven years, Sole Food Street Farms—now North America’s largest urban farm project—has transformed acres of vacant and contaminated urban land into street farms that grow artisan-quality fruits and vegetables. By providing jobs, agricultural training, and inclusion in a community of farmers and food lovers, the Sole Food project has empowered dozens of individuals with limited resources who are managing addiction and chronic mental health problems. Sole Food’s mission is to encourage small farms in every urban neighborhood so that good food can be accessible to all, and to do so in a manner that allows everyone to participate in the process. In Street Farm, author-photographer-farmer Michael Ableman chronicles the challenges, growth, and success of this groundbreaking project and presents compelling portraits of the neighborhood residents-turned-farmers whose lives have been touched by it. Throughout, he also weaves his philosophy and insights about food and farming, as well as the fundamentals that are the underpinnings of success for both rural farms and urban farms. Street Farm will inspire individuals and communities everywhere by providing a clear vision for combining innovative farming methods with concrete social goals, all of which aim to create healthier and more resilient communities.
Street Food: Mouth-watering recipes for quick bites and mobile snacks from around the world
by Ryland Peters & SmallTake your taste buds on an appetizing adventure with this mouth-watering collection of the best and most-authentic street food dishes.Long gone are the days of having to visit top-notch restaurants in order to try the excellent cuisine a country has to offer. With the soaring popularity of street food – ready-to-eat and portable, finger-licking dishes – you can stroll through bustling market stalls anywhere in the world and choose amazing dishes from foodie vendors that tempt you with their wonderful aromas and first-rate flavours. Head to the streets of Mexico for a buttery corn-on-the-cob or a tasty taco, to China for some sticky pork bao buns or walk the alleyways of Italy for arancini bites or a cooling scoop of gelato. When you’re looking to find a country’s most-loved foods, the options are varied, vibrant and inviting for everyone. As you delve into the recipes in this book, you and your kitchen will be transported to taste deliciously different street food and, with each chapter – from An Asian Adventure to Experience India, European Cuisine to Tastes of the Americas – you’ll discover how to create the exquisite yet everyday dishes that each culture does best.
Street Food around the World: An Encyclopedia of Food and Culture
by Bruce Kraig Colleen Taylor SenIn this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos.Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and baozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.
Street Food around the World: An Encyclopedia of Food and Culture
by Bruce Kraig Colleen Taylor Sen Fuad Ahmad Chitradeepa Anatharam Paula Arvela Rosemary Barron Manya Brachear Cynthia Clampitt Charlotte De Backer Monica Eng Clothilde Façon Rachel Finn Ove Fosså Olívia Fraga Shahrzad Ghorashian David Hammond Anissa Helou Richard Hosking Sharon Hudgins Phil Iddison Katrine Klinken Robert Launay Whitney Lingle Máirtín Mac Con Iomaire Ian Martin Laura Mason Marcela Mazzei Adrian Miller Katerina Nussdorfer Sarahlynn Pablo Gaitri Pagrach-Chandra Jorge Pérez Birgit Ricquier Nanna Rögnvaldardóttir Helen Saberi Heba Saleh María José Sevilla Mike Sula Richard Tan Aylin Öney Tan Viktorija Todorovska Karin Vaneker Paul Van Reyk Susan WeingartenIn this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos.Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and baozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.
The Street Food Secret: The World’s Most Exciting Fast Food in Your Own Kitchen (The Takeaway Secret)
by Kenny McGovernCelebrating classic dishes enjoyed every day by generations of people the world over, as well as more modern fusion food creations, this book is packed full of exiting recipes ideal for sharing with friends and family. Following the success of his previous two books, author Kenny McGovern has ventured abroad and developed his repertoire of global fast food, becoming particularly interested in street food - an interest increasingly shared by the UK's foodies whose own travel experiences in places such as Mumbai, Marrakesh and Malaysia have fuelled a rise in authentic ethnic dishes such as Mediterranean kebabs, tacos and wraps, halloumi, satay and jalapenos.Recipes include: Burgers & Dogs - Juicy Lucy Burger, Dirty Mac Dog, Sloppy Joe, Vada Pav and more.Tacos, Wraps & Bread - Tacos Carnitas, Cheesesteak, NYC Pizza Slice.Fried Stuff - Mac 'n' Cheese Bites, Poutine, Chicken Parmo.Stir Fries & Curries - Pad Kra Pow Gai, Gunpowder Chicken, Pav Bhaji.Rice & Noodles - Pad See Ew, Ants Climbing a Tree, Yakisoba, Wok Fired Noodles.Ribs, Wings & Skewers - Sriracha Buffalo Wings, Moo Ping, Sweet & Spicy Ribs.
Street Foods
by Hinnerk Von Bargen The Culinary Institute of America Francesco TonelliStreet Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for “world casual” flavors from diners in every foodservice segment. This guide teaches professional chefs and culinary students how to capitalize on the ingredients, flavors, cooking techniques, and service of cherished portable foods from around the world. This is one of the only comprehensive texts available that offers a new look at food served out of trucks, booths, or mobile vending stations and aims to re-codify established classics. Street Foods explores a medley of global cuisines, cultures, and cooking techniques, combining the history of quintessential local street foods from around the world with recipes for these transportable treats. Recipes provide inspiration through the wonderful world of casual street food dining. Features tantalizing photos by Francesco Tonelli.
Street Foods: Urban Food And Employment In Developing Countries
by Irene TinkerStreet foods are sold in almost every country in the world. Many urban and rural people depend on them for one or more meals each day. This book explores this world of entrepreneurs in developing countries. When all of the participants in the delivery are counted, including local farmers, food processors, and street vendors, one realizes the enormous size of this "industry." Research conducted by the authors with vendors, local community leaders, and public health officials, worked not only to collect data, but to raise the hygiene of the food that is sold.
Strength Training for Women
by John ShepherdAfraid of training with weights? Worried of putting on muscles? Think again. Strength training is for women.This book is the ultimate guide to toning up, burning fat and getting the body you want. It shows you why women should train with weights and why you should not be afraid of them. Dispelling the myth that weight training makes a woman 'bulky and unfeminine', the book shows that weights and resistance training methods could be the single most important element in your fitness regime. Packed with full-colour photos and descriptions of over 30 exercises, the book gives you advice on how to put together a resistance training programme as well as how to interchange exercises. Motivational, it also gives three 6-week workout programmes to achieve a stronger, fitter and firmer body.This is the ideal companion to get the best toned body you've always wanted. Strength training is for women.
Strength Training for Women
by John ShepherdAfraid of training with weights? Worried of putting on muscles? Think again. Strength training is for women.This book is the ultimate guide to toning up, burning fat and getting the body you want. It shows you why women should train with weights and why you should not be afraid of them. Dispelling the myth that weight training makes a woman 'bulky and unfeminine', the book shows that weights and resistance training methods could be the single most important element in your fitness regime. Packed with full-colour photos and descriptions of over 30 exercises, the book gives you advice on how to put together a resistance training programme as well as how to interchange exercises. Motivational, it also gives three 6-week workout programmes to achieve a stronger, fitter and firmer body.This is the ideal companion to get the best toned body you've always wanted. Strength training is for women.
The Stress Cure: How to resolve stress, build resilience and boost your energy
by Susannah Lawson Patrick Holford BSc, DipION, FBAStress is very much part of life in the 21st century, and has overtaken the common cold as the major reason for taking time off work. But while we cannot avoid life's pressures, we can influence the degree to which they affect us, and how we react. This book will show you how.It examines why we become stressed, how the stress response is unique to each of us and why stress, particularly when combined with fatigue, can create a vicious circle that has serious implications for our long-term health. So, what's the answer? As you'll discover, there is no single solution; instead the authors suggest a unique blend of practical solutions that include:* Uncovering your stress triggers and stress response* Learning how to reframe negative beliefs* Effective time management that includes relaxation and fun* Becoming more resilient by tuning up your stress hormones * Utilising the power of sleep and exercise* Beating the sugar and stimulant trap* Fuel-up to feel good - discover the key nutrients for energy and resilienceWith a section on quick fixes to feel better now, as well as guidance on putting together a long-term action plan, The Stress Cure will empower you to take back control and live a healthier, more balanced life.
The Stress Response of Critical Illness: Metabolic and Hormonal Aspects
by Jean-Charles PreiserThis book demonstrates how the latest insights into the physiopathology of the stress response can be integrated into clinical practice. The topic is particularly relevant since the metabolic changes triggered by acute stress, including adaptive responses such as resistance to anabolic signals, have recently been more precisely delineated. The underlying mechanisms of these changes are also now better understood. The authors analyse how these advances could result in better management and more effective prevention of the long-term clinical consequences of the alterations occurring during the acute phase. An international panel of respected experts discusses these topics and describes the management of some common clinical conditions.
Stress Responses of Foodborne Pathogens
by Tian Ding Xinyu Liao Jinsong FengFood-borne bacterial pathogens encounter a number of stressors during food processing and preservation. More and more pathogens are able to adapt their physiological properties and/or genetic expression to survive these stressors and pose a risk to food safety and public health. This book provides the reader with a comprehensive overview of common food processing-associated stressors (e.g., heat, cold, acid, osmosis, and oxidation) and deals with the molecular basis of the respective bacterial stress response mechanisms (e.g., viable but nonculturable state, biofilm formation, sporulation, and cross-protection response). Additionally, various chapters cover the response mechanisms of foodborne pathogens to emerging nonthermal sterilisation technologies such as ultrasound, high-pressure processing, pulsed electric fields, ultraviolet light, irradiation and phytochemicals. Through this book we also learn about future prospects for the efficient control of stress adaption in foodborne pathogens to ensure maximum consumer safety. This book offers a valuable resource for researchers, graduate students, food process engineers and product developers in the fields of food science and microbiology.