- Table View
- List View
Ancient and Traditional Foods, Plants, Herbs and Spices used in Diabetes (Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health)
by Rajkumar Rajendram Victor R. Preedy Vinood B. PatelThe use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices Used in Diabetes. Features · Investigates alternative healthcare paradigms that use traditional dietary foods, plant-derived materials, and extracts to treat diabetes · Describes scientific studies using modern day biomedical techniques · Provides information on diets, specific agents, extracts and resources. · Many chapters focus on plant-derived material, providing a historical background, uses, toxicity, and cautionary notes and summary points. There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. Diabetes is one of the most common diseases worldwide, with over 400 million people with the illness. With chapter contributions by an international panel of contributors, this book is useful for researchers in the area of functional foods. Diabetologists, nutritionists, endocrinologists, healthcare workers, and pharmacologists will also find this book extremely valuable.
Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East (Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health)
by Rajkumar Rajendram Victor R. Preedy Vinood B. PatelThe use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental questions and issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East. Features · Describes uses and applications of plant-based materials from different countries of the Middle East. · Each chapter has unique cross references to foods, herbs, spices and botanicals · Bridges molecular biology, physiology and medical sciences · Coverage includes herbal medicines, supplements, lifestyle patterns, nutrition, and plant-based diets · Each chapter describes usage and applications of traditional foods and botanicals; historical background; toxicity; cautionary notes; and summary points There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. Written by international experts, this is an essential read for food researchers, food scientists, and nutritionists, researchers and health professionals with an interest in the potential therapeutic value of Middle Eastern food components. The book will also be of relevance to physicians and pharmacologists.
The Ancient art of Tea
by John T. Kirby Warren Peltier"It is my hope that this book will encourage others in the West to pick up where the ancients and the author left off and go out and search for sources of sweet water here in North America. ... It is time for us to pick up the mantle and spread the word, Tea."--Dr. Eric Messersmith, Institute for Asian Studies, Florida International UniversityThe health benefits of tea, from green teas to white, oolong and black teas, are well known in our world today. How to create the perfect, healthy cup of tea is a process few people truly understand, making The Ancient Art of Tea a needed guide for tea lovers.Making a perfect cup of tea is a dynamic process that requires the right environment, good spring water, a suitable fire to boil water, skill in steeping tea, and deep understanding of tea connoisseurship. The Ancient Art of Tea teaches the two fundamental secrets to tea as practiced in ancient China--technique and taste. With this beautiful volume, you will be able to enhance and thoroughly immerse yourself in the tea experience.
Ancient Brews: Rediscovered And Re-created
by Patrick E. McGovern Sam CalagionePatrick E. McGovern—part modern scientist, part Indiana Jones—uncovers and re-creates the oldest alcoholic beverages ever found. In Ancient Brews, Patrick E. McGovern takes us on a fascinating journey through time, back to the beginning when our ancestors were likely already experimenting with high-sugar fruits, honey, roots and cereals, herbs and tree resins to concoct the perfect drink. Early beverage-makers must have marveled at the magical process of fermentation. Their amazement would have grown as they drank the mind-altering liquids, which were to become the medicines, religious symbols, and social lubricants of later cultures. Interweaving archaeology and science, McGovern leads us on his adventures to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. We share in his laboratory discoveries, including an early Neolithic “cocktail” from China made of wild grapes, hawthorn fruit, rice, and honey; an elite New World cacao beverage that gods and kings delighted in; and the Midas Touch of central Turkey. These liquid time capsules defied modern conventions by mixing wines, beers, meads, and botanicals together into heady, delicious extreme beverages. For the intrepid reader, homebrew interpretations of each ancient beverage and culturally appropriate matching meal recipes are provided, transporting our senses and imaginations “back to the future.”
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries and More
by Maria SpeckFood writer Maria Speck's passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. Rustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates--are sure to please discerning palates and become favorites in any whole grain repertoire. Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria's approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today's cooks.From the Hardcover edition.
Ancient Remedies: Secrets to Healing with Herbs, Essential Oils, CBD, and the Most Powerful Natural Medicine in History
by Dr. Josh AxeBestselling author Dr. Josh Axe explains how to treat more than seventy diseases, lose weight, and increase vitality with traditional healing practices passed down through the ages.Long before the first pharmaceutical companies opened their doors in the 1850s, doctors treated people, not symptoms. And although we've become used to popping pills, Americans have finally had it with the dangerous side effects, addiction and over-prescribing—and they're desperate for an alternative.Here's the good news: That alternative has been here all along in the form of ancient treatments used for eons in traditional Chinese, Ayurvedic and Greek medicine. Ancient Remedies is the first comprehensive layman's guide that will bring together and explain to the masses the very best of these time-tested practices.In Ancient Remedies, Dr. Axe explores the foundational concepts of ancient healing—eating right for your type and living in sync with your circadian clock. Readers will learn how traditional practitioners identified the root cause of each patient's illness, then treated it with medicinal herbs, mushrooms, CBD, essential oils, and restorative mind-body practices. What's more, they'll discover how they can use these ancient treatments themselves to cope with dozens of diseases, from ADHD to diabetes, hypothyroidism, autoimmune disease, and beyond.Through engaging language and accessible explanations, Ancient Remedies teaches readers everything they need to know about getting, and staying, healthy—without toxic, costly synthetic drugs.
Ancient Remedies for Modern Life: from the bestselling author of Keto Diet
by Dr Josh AxeThe Secrets to Healing, Resilience and Immunity With the Most Powerful Natural Medicine in HistoryFrom the bestselling author of Keto DietLong before the first pharmaceutical companies opened their doors in the 1850s, doctors treated people, not symptoms. And although we've become used to popping pills, patients have finally had it with the dangerous side effects, addiction and over-prescribing - and they're desperate for an alternative. Here's the good news: that alternative has been here all along in the form of ancient treatments used for eons in traditional Chinese, Ayurvedic and Greek medicine. Ancient Remedies for Modern Life is the first comprehensive layman's guide that will bring together and explain to the masses the very best of these time-tested practices. Bestselling author Dr. Axe explores the foundational concepts of ancient healing - eating right for your type and living in sync with your circadian clock. Readers will learn how traditional practitioners identified the root cause of each patient's illness, then treated it with medicinal herbs, mushrooms, CBD, essential oils and restorative mind-body practices. What's more, they'll discover how they can use these ancient treatments themselves to cope with dozens of diseases, from ADHD to diabetes, hypothyroidism, autoimmune disease and beyond. Through engaging language and accessible explanations, Ancient Remedies for Modern Life offers readers everything they need to know about getting, and staying, healthy - without toxic, costly synthetic drugs.
Ancient Wine: The Search for the Origins of Viniculture (Princeton Science Library #66)
by Patrick E. McGovernA richly illustrated account of the story of ancient vinicultureThe history of civilization is, in many ways, the history of wine. This book is the first comprehensive account of the earliest stages of the history and prehistory of viniculture, which extends back into the Neolithic period and beyond. Elegantly written and richly illustrated, Ancient Wine opens up whole new chapters in the fascinating story of wine by drawing on recent archaeological discoveries, molecular and DNA sleuthing, and the writings and art of ancient peoples. In a new afterword, the author discusses exciting recent developments in the understanding of ancient wine, including a new theory of how viniculture came to central and northern Europe.
Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life
by Yuan Wang Warren SheirAward-Winner in the Cookbooks: International category of the 2010 International Book Awards Ancient Wisdom, Modern Kitchen reveals how easy it is to tap into the 3,000-year-old secrets of the Eastern healing arts. This entertaining and easy-to-use book provides scores of delicious recipes, anecdotes about various herbs and foods, and all you need to know about acquiring ingredients--even if you don't know the difference between a lotus seed and the lotus position. Highlighting "superfoods," such as goji berries, as well as more familiar ingredients like ginger, garlic, and mint, Ancient Wisdom, Modern Kitchen includes indispensible information: * An overview of traditional Chinese medicine, herbs, and food therapy * Details on 100 healthy Asian ingredients * Healing recipes for common health concerns, including fatigue, menopause, high cholesterol, weight control, and diabetes
And a Bottle of Rum: A History of the New World in Ten Cocktails
by Wayne CurtisOne spirit, Ten cocktails, and Four Centuries of American History And a Bottle of Rumtells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of ten cocktails—from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers—Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against “demon rum,” Hemingway fattening his liver with Havana daiquiris, and today’s bartenders reviving old favorites like Planter’s Punch. In an age of microbrewed beer and single-malt whiskeys, rum—once the swill of the common man—has found its way into the tasting rooms of the most discriminating drinkers. Awash with local color and wry humor,And a Bottle of Rumis an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating. From the Hardcover edition.
And a Bottle of Rum, Revised and Updated: A History of the New World in Ten Cocktails
by Wayne CurtisNow revised, updated, and with new recipes, And a Bottle of Rum tells the raucously entertaining story of this most American of liquorsFrom the grog sailors drank on the high seas in the 1700s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.
And Then There Were Crumbs: A Cookie House Mystery (A Cookie House Mystery #1)
by Eve CalderShe’s a talented pastry chef—with a secret recipe for solving crimes…WELCOME TO THE COOKIE HOUSEKate McGuire’s life was sweet in Manhattan before she lost her restaurant job and fiancé both. But sometimes that’s just the way the cookie crumbles, and soon she finds herself starting from scratch in the island town of Coral Cay, Florida. It has everything she’s looking for: sunny beaches, friendly locals, and a Help Wanted sign in the bakery shop window. Once she convinces the shop’s crusty owner Sam Hepplewhite to hire her, Kate can’t tie on her apron fast enough. Little does she know that trouble, like warm dough, is on the rise. . . WHERE CRIMINALS GET THEIR JUST DESSERTSStewart Lord is a real estate developer with a taste for a different type of dough: the green kind. He knows that he could make a killing by purchasing the Cookie House from Sam, who flat-out refuses to sell. But when Stewart turns up the heat on Sam—then turns up dead after eating a fresh batch of Sam’s cinnamon rolls—all eyes focus on the town’s beloved bakery. When the police arrest Sam for murder, Kate must somehow prove that her curmudgeonly boss is innocent. Enlisting the help of a team of lovable locals, Kate sets out to catch the real culprit with his hand in the cookie jar…before someone else gets burned. "This delightful cozy has memorable characters...and a satisfying plot twist." - Booklist
And Then We Rise: A Guide to Loving and Taking Care of Self
by CommonFrom the multi-award-winning performer, author, and activist, a comprehensive program for addressing mental and physical health—and encouraging communities to do the same.Common has achieved success in many facets of his life and career, from music to acting to writing. But for a long time, he didn’t feel that he had found fulfillment in his body and spirit.And Then We Rise is about Common’s journey to wellness as a vital element of his success. A testimony to the benefits of self-care, this book is composed of four different sections, each with its own important lessons: "The Food" focuses on nutrition. "The Body" focuses on fitness. "The Mind" focuses on mental health. And "The Soul" focuses on perhaps the most profound thing of all—spiritual well-being. Common’s personal stories act as the backbone of his book, but he also wants to give his readers the gift of professional expertise. Here, he acts as the liaison to his own nutritionist and chef, his own physical trainer, and his own therapist, as well as to those who act as his spiritual influences.Wise, accessible, and powerful, And Then We Rise offers a comprehensive, holistic approach to wellness that will allow readers to transform their thinking, their actions, and, ultimately, their lives.
The Anderson House Cookbook (Restaurant Cookbooks)
by Jeanne M. Hall"[The Anderson House offers] a delicious meal, a toast or two, hot bricks for your head on a cold Minnesota night and house cat to purr you to sleep." UPI"When you're 138 years old, you tend to get a lot of press. The Anderson House in Wabasa is no exception. And much of its attention is focused, with good cause, on the culinary excellence of this historic inn." Rochester(Minn) Post-BulletinFour generations of recipes from the kitchen of the Anderson House, the oldest continuously operating hotel in Minnesota, have gone into the making of The Anderson House Cookbook . Famous for its wonderful breads and desserts, the Anderson House has championed a tradition of homemade quality that has brought visitors flocking to the historic inn overlooking the Mississippi River. Pennsylvania Dutch specialties such as Sauerbraten Meatballs, Pennsylvania Dutch Chowder, and Apple-Molasses Bread are featured along with Pecan Meringues, Chocolate-Raspberry Cake Supreme, Grandma Anderson's Famous Lemon Elegance Pie, and other temptations, in The Anderson House Cookbook .
Andrea Immer's Wine Buying Guide for Everyone
by Andrea ImmerOne of only 11 female sommeliers in the world, Immer provides sound advice for everything from buying wine online to navigating restaurant wine lists to making the most of tasting seminars.
Andrea Robinson's 2007 Wine Buying Guide For Everyone
by Andrea RobinsonCompletely updated with information on more than 800 of the country's top-selling wines (100 more than were included in the 2006 edition), Andrea Robinson's buying guide is dedicated to the best-quality, most popular, and most readily available wines found in stores and restaurants. In addition to giving the lowdown on taste and value, this compact resource is packed with unique features such as: · Candid "from the trenches" comments from consumers and wine pros alike · Results of "kitchen survivor test," revealing how each wine fares as a leftover · Robinson's Best Bets or solving every buying dilemma, from hip wines to impress a date to blue-chip choices for a client · Listing of the years' top-performing wines at every price level, from steal to splurge
Andrea's Voice: Silenced by Bulimia
by Carolyn Costin Doris Smeltzer Andrea Lynn SmeltzerVibrant, talented, strong, and beautiful, Andrea Smeltzer seemed destined for a great future. But after a one-year struggle with bulimia, she died in her sleep at age 19, catapulting her mother Doris into a wrenching but ultimately rewarding journey of discovery. This unabashed account not only speaks about one family's tragedy, but also critiques the social and personal attitudes toward our bodies and appearance that create victims like Andrea. Andrea's poetry and journal entries, combined with her mother's reflections, offer insight and understanding about a crushing disorder that afflicts far too many young people.
Andy Bates: Modern Twists on Classic Dishes
by Andy BatesCheeky and charming chef Andy Bates, the star of the TV series Street Feasts, gives his unique twist on classic dishes. From his stall in London's Whitecross street market, Andy has seen the street food scene explode. Travelling to some of the most vibrant food destinations in Britain and the USA, and meeting people who are taking kerbside cuisine to a gourmet level, has inspired Andy to create his own modern food classics. From his award-winning pies, pastries and melt-in-your-mouth tarts, to more creative recipes incorporating international flavours, this book features more than 100 great dishes in Andy's simple, unpretentious style. Join Andy on his food journey and meet some of the colourful cooking characters he discovers along the way.
Andy Bates: Modern twists on classic dishes
by Andy BatesCheeky and charming chef Andy Bates, the star of the TV series Street Feasts, gives his unique twist on classic dishes.From his stall in London's Whitecross street market, Andy has seen the street food scene explode. Travelling to some of the most vibrant food destinations in Britain and the USA, and meeting people who are taking kerbside cuisine to a gourmet level, has inspired Andy to create his own modern food classics.From his award-winning pies, pastries and melt-in-your-mouth tarts, to more creative recipes incorporating international flavours, this book features more than 100 great dishes in Andy's simple, unpretentious style.Join Andy on his food journey and meet some of the colourful cooking characters he discovers along the way.
The Angel
by Elly Wentworth'An amazing talent, she has a very balanced palette and understanding of flavours as well as technique, which produces some pretty impeccable cooking.' Tom Aikens'Elly has the unique ability to combine recognisable and beautiful ingredients and turn them into showstoppers ... To now see all her beautiful dishes laid out in her debut cookbook makes me very proud, watching how she's quietly got on with it, got her head down and carved an impeccable reputation for herself and The Angel of Dartmouth.' Paul AinsworthA star of the South West cookery scene, Elly was a finalist on BBC's Masterchef: The Professionals in 2016 and has represented the South West on the Great British Menu and Channel 4's Best of Britain by the Sea. Since 2018, Elly has been Head and now Executive Head Chef at the iconic Angel restaurant on Dartside in the stunning Dartmouth harbour. The book includes a history of the restaurant and its famous chefs including Joyce Molyneux, the ground breaking Michelin-starred chef of the Hole in Wall in Bath and The Carved Angel.Elly champions local, fresh, seasonal and sustainable ingredients and, like Joyce, she and her team work in an open kitchen so that diners can enjoy the full experience of her exquisite fine dining and tasting menus. This selection of her stunning recipes includes canapés, starters, amuse bouches, main courses, pre desserts, desserts and petit fours for each season using the best Devon produce. She is inspired by Joyce's menus and local favourites, including the famous Dartmouth Pie. Dishes range from Free Dived Scallops with Cucumber Butter and Pickled Mustard Seed, to Ruby Red Beef Fillet with Carmelised Onion, Horseradish Buttermilk and Red Wine Jus. Try Cod Brandade with Malt Vinegar Jam, followed by Devonshire Lamb Loin with Brown Butter Artichokes and Sauce Picante, and a stunning range of deserts including Roasted Coffee Parfait, Mascarpone and White Chocolate Granita and her lauded 'Penny Black' dessert.
The Angel and the Cholent: Food Representation from the Israel Folktale Archives (Raphael Patai Series in Jewish Folklore and Anthropology)
by Idit Pintel-GinsbergThe Angel and the Cholent: Food Representation from the Israel Folktale Archives by Idit Pintel-Ginsberg, translated into English for the first time from Hebrew, analyzes how food and foodways are the major agents generating the plots of several significant folktales. The tales were chosen from the Israel Folktales Archives’ (IFA) extensive collection of twenty-five thousand tales. In looking at the subject of food through the lens of the folktale, we are invited to consider these tales both as a reflection of society and as an art form that discloses hidden hopes and often subversive meanings. The Angel and the Cholent presents thirty folktales from seventeen different ethnicities and is divided into five chapters. Chapter 1 considers food and taste—tales included here focus on the pleasure derived by food consumption and its reasonable limits. The tales in Chapter 2 are concerned with food and gender, highlighting the various and intricate ways food is used to emphasize gender functions in society, the struggle between the sexes, and the love and lust demonstrated through food preparations and its consumption. Chapter 3 examines food and class with tales that reflect on how sharing food to support those in need is a universal social act considered a "mitzvah" (a Jewish religious obligation), but it can also become an unspoken burden for the providers. Chapter 4 deals with food and kashrut—the tales included in this chapter expose the various challenges of "keeping kosher," mainly the heavy financial burden it causes and the social price paid by the inability of sharing meals with non-Jews. Finally, Chapter 5 explores food and sacred time, with tales that convey the tension and stress caused by finding and cooking specific foods required for holiday feasts, the Shabbat and other sacred times. The tales themselves can be appreciated for their literary quality, humor, and profound wisdom. Readers, scholars, and students interested in folkloristic and anthropological foodway studies or Jewish cultural studies will delight in these tales and find the editorial commentary illuminating.
An Angel For Solomon Singer
by Cynthia Rylant Peter CatalanottoSolomon Singer is a middle-aged man who lives in a hotel for men in New York City. One night his solitary wanderings take him into a restaurant where he reads these words on the menu: ``The Westway Cafe -- where all your dreams come true. '' A soft-voiced waiter (metaphorically named Angel) welcomes him and invites him back. Each night Singer returns, ordering food and, silently, ordering his wishes for the things he remembers from an Indiana boyhood.
Angela's Kitchen: 200 Quick and Easy Recipes
by Angela HartnettThe perfect family cookbook that all levels of cook can enjoy, Angela's Kitchen by Michelin-starred chef Angela Hartnett brings her informal, grounded style of cooking into our own kitchen. Drawing inspiration from her childhood experiences of accessible home cooking with her Italian grandmother, she mixes Mediterranean influences with European to create over 200 mouth-watering recipes that are straightforward, quick and easy to make.'Michelin-starred chef Angela Hartnett's book is full of midweek inspiration' ? Sainsbury's Magazine'Really inventive' -- ***** Reader review'Great, versatile book!' -- ***** Reader review'Easy to follow and great tasting recipes' -- ***** Reader review'A must-have for any keen home cook' -- ***** Reader review'Informative and inspirational' -- ***** Reader review'Great addition to the kitchen bookshelf' -- ***** Reader review****************************************************************************************Whether you want to cook a simple lunch or an after-work supper, Angela has a delicious recipe to satisfy your needs.If you just want a snack or starter you can try a Lamb Broth with Mint, or Goat's Curd and Lentil Salad. For main meals there are fresh twists on classic home dishes, such as Beef Stew with Butternut Squash and Red Onions - and some traditional Italian recipes including Sausage Rigatoni and Fennel. Those with a sweet tooth can indulge in Ginger and Passion Fruit Trifle or Chocolate Pecan Tart.With mouth-watering photography, Angela's Kitchen is, simply put, an indispensable addition to any home cooking enthusiast's shelves.[Previously published as A Taste of Home]
The Angels' Share: A Wine Country Mystery (Wine Country Mysteries #10)
by Ellen CrosbyEllen Crosby pours up another corking mystery with The Angels' Share, an intriguing blend of secret societies, Prohibition bootleg wine, and potentially scandalous documents hidden by the Founding Fathers, all of which yield a vintage murder. When Lucie Montgomery attends a Thanksgiving weekend party for friends and neighbors at Hawthorne Castle, an honest-to-goodness castle owned by the Avery family, the last great newspaper dynasty in America and owner of the Washington Tribune, she doesn’t expect the festive occasion to end in death.During the party, Prescott Avery, the 95-year old family patriarch, invites Lucie to his fabulous wine cellar where he offers to pay any price for a cache of 200-year-old Madeira that her great-great-uncle, a Prohibition bootlegger, discovered hidden in the US Capitol in the 1920s. Lucie knows nothing about the valuable wine, believing her late father, a notorious gambler and spendthrift, probably sold or drank it. By the end of the party Lucie and her fiancé, winemaker Quinn Santori, discover Prescott’s body lying in his wine cellar. Is one of the guests a murderer?As Lucie searches for the lost Madeira, which she believes links Prescott’s death to a cryptic letter her father owned, she learns about Prescott’s affiliation with the Freemasons. More investigating hints at a mysterious vault supposedly containing documents hidden by the Founding Fathers and a possible tie to William Shakespeare. If Lucie finds the long-lost documents, the explosive revelations could change history. But will she uncover a three hundred-year-old secret before a determined killer finds her?
Anglo-Saxon Food and Drink: Production, Processing, Distribution and Consumption
by Ann HagenA scholar of English now working at Beform Museum, Hagen collects information from various primary and secondary sources in order to provide a composite picture of food and drink in what is now England and Wales, from the arrival of Anglo-Saxons in the early fifth century to about 1100 by which time the Normans had flooded the island with foreign dishes. Quotations are in Old English with modern translation.