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The Land of Milk and Uncle Honey: Memories from the Farm of My Youth
by Alan Guebert Mary Grace Foxwell"The river was in God's hands, the cows in ours." So passed the days on Indian Farm, a dairy operation on 700 acres of rich Illinois bottomland. In this collection, Alan Guebert and his daughter-editor Mary Grace Foxwell recall Guebert's years on the land working as part of that all-consuming collaborative effort known as the family farm. Here are Guebert's tireless parents, measuring the year not in months but in seasons for sewing, haying, and doing the books; Jackie the farmhand, needing ninety minutes to do sixty minutes' work and cussing the entire time; Hoard the dairyman, sore fingers wrapped in electrician's tape, sharing wine and the prettiest Christmas tree ever; and the unflappable Uncle Honey, spreading mayhem via mistreated machinery, flipped wagons, and the careless union of diesel fuel and fire. Guebert's heartfelt and humorous reminiscences depict the hard labor and simple pleasures to be found in ennobling work, and show that in life, as in farming, Uncle Honey had it right with his succinct philosophy for overcoming adversity: "the secret's not to stop." https://www.youtube.com/watch?v=DooGQqUlXI4&index=1&list=FLPxtuez-lmHxi5zpooYEnBg
The Land of the Five Flavors
by Karen Margolis Thomas O. HöllmannWorld-renowned sinologist Thomas O. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann describes the food rituals of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He also enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.This history recounts the cultivation of what are probably the earliest grape wines, the invention of noodles, the role of butchers and cooks in Chinese politics, and the recent issue of food contamination. It discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the import of Chinese philosophy, and traditional dietary concepts and superstitions. Höllmann cites original Chinese sources, revealing fascinating aspects of daily Chinese life. His multifaceted compendium inspires a rich appreciation of Chinese arts and culture.
The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
by Thomas O. HöllmannRenowned sinologist Thomas O. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.
The Landscape of Global Health Inequity (Integrated Science #22)
by Barbara W. K. SonThis book presents a unique overview of significant disparities in health, which exist within complex and multifaceted contexts across different regions. In the twenty-first century, global health inequity presents substantial health challenges, encompassing diverse and interconnected ramifications across socioeconomic, cultural, and political dimensions. Additionally, it thoroughly explores the interconnected and multifaceted underlying factors that are widespread in developing nations. The book puts forth essential and comprehensive recommendations that call for collaborative efforts at multiple levels, including global, national, and local, to identify and address issues effectively.
The Language of Food: "Mouth-watering and sensuous, a real feast for the imagination" BRIDGET COLLINS
by Annabel Abbs'A sensual feast of a novel, written with elegance, beauty, charm and skill in a voice that is both lyrical and unique' Santa Montefiore Eliza Acton, despite having never before boiled an egg, became one of the world&’s most successful cookery writers, revolutionizing cooking and cookbooks around the world. Her story is fascinating, uplifting and truly inspiring.Told in alternate voices by the award-winning author of The Joyce Girl, and with recipes that leap to life from the page, The Language of Food by Annabel Abbs is the most thought-provoking and page-turning historical novel you&’ll read this year, exploring the enduring struggle for female freedom, the power of female friendship, the creativity and quiet joy of cooking and the poetry of food, all while bringing Eliza Action out of the archives and back into the public eye. &‘I love Abbs&’s writing and the extraordinary, hidden stories she unearths. Eliza Acton is her best discovery yet&’ Clare Pooley'A literary - and culinary - triumph!' Hazel Gaynor &‘Exhilarating to read - thoughtful, heart-warming and poignant, with a quiet intelligence and elegance that does its heroine proud&’ Bridget Collins 'A sumptuous banquet of a book that nourished me and satisfied me just as Eliza Acton&’s meals would have... I adored it' Polly Crosby &‘Wonderful... Abbs is such a good story teller. She catches period atmosphere and character so well&’ Vanessa Nicolson 'Two of my favourite topics in one elegantly written novel - women&’s lives and food history. I absolutely loved it' Polly Russell 'A story of courage, unlikely friendship and an exceptional character, told in vibrant and immersive prose' Caroline Scott &‘Richly imagined and emotionally tender&’ Pen Vogler 'Characters that leap off the page, a fascinating story and so much atmosphere, you feel you're in the kitchen with Eliza - I loved it.' Frances Quinn 'Clever, unsentimental, beautifully detailed and quietly riveting' Elizabeth Buchan, author of Two Women in Rome
The Language of Food: A Linguist Reads the Menu
by Dan Jurafsky2015 James Beard Award Nominee: Writing and Literature category Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food. Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange--a sharing of ideas and culture as much as ingredients and flavors--lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
The Language of Food: Through the Lens of East Asian Films and Drama (Routledge Studies in East Asian Translation)
by Jieun Kiaer Loli Kim Niamh CalwayThe Language of Food: Through the Lens of East Asian Films and Drama invites readers into the fascinating world where food culture and language intersect, revealing how each dish communicates beyond mere taste.Through East Asian films and television shows, this book uncovers the rich tapestry of 'food languages' embedded within East Asian cultures. Divided into three parts – Base, Ingredients, and Seasoning – this book provides a structured exploration of this phenomenon. The Base section offers philosophical and historical context, while the Ingredients section delves deeper into specific themes, using examples from film and television drama to illustrate the nuanced communication inherent in food culture. Finally, the book is 'seasoned' with linguistic insights and a practical food words glossary, aiding readers in navigating the intricate verbal and cultural nuances at play. This illuminating resource goes beyond the realm of food itself, offering a profound understanding of how each dish carries its language, enriching communication and deepening cultural connections.This book will captivate students and researchers of East Asian languages, media studies, film studies, food studies, and Korean Wave studies and anyone intrigued by the intricate relationship between food and language.
The Last Bite: A Whole New Approach to Making Desserts Through the Year
by Anna HighamA comprehensive guide to modern desserts that teaches you how to cook, create, structure, and season sweet dishes—and ultimately how to really understand dessert making. &“First and foremost, make it delicious. Your goal is to make even those who &‘don&’t do desserts&’ lick their plate clean. It has to be delicious from first to last bite.&” In this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine. Exploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture—helping you really understand the &“how&” and &“why&” of dessert cooking. Featuring over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and eating with irresistible, innovative recipes—from fig leaf ice cream in fall to elderflower vinegar meringue in spring. Let Anna blow away your preconceptions about what your desserts can be and taste like with this inspiring, groundbreaking book.
The Last Course: A Cookbook
by Melissa Clark Claudia FlemingA beautiful new edition of &“the greatest dessert book in the history of the world&” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern&’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City&’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming&’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come.Praise for The Last Course &“While I must admit to being particularly partial to Claudia&’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia&’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.&”—Daniel Boulud &“The Goddess of New American Pastry.&”—Elle
The Last Diet.: Discover the Secret to Losing Weight - For Good
by Shahroo IzadiReplace shame and guilt with self-compassion to change the way you think about weight lossAuthor Shahroo Izadi presents a new approach losing weight—without ever telling you what or how to eat. In The Last Diet., she shares how the same evidence-based tools she used effectively with her clients who struggle with addiction helped her to lose over a hundred pounds, increase her self-esteem, and transform her habits around food and negative self-talk. Diets often offer quick, short-term fixes and so-called miracle cures, but the real challenge is managing weight and changing habits over a sustained period of time. Everybody's journeys and needs are different: it’s about shifting the way we communicate with ourselves and our bodies every single day, in every aspect of our lives. Shahroo’s revolutionary kindness method gives readers the tools to embrace self-kindness and self-respect and in doing so change the narrative of health. Using a custom-tailored plan, The Last Diet. will help you identify where your unhealthy habits come from, teach you how change them, and show you what to do when you slip up. Shahroo guides you through every step, helping you to draw out your own wisdom and find motivation to change your long-term habits and lose weight – for good.
The Last Hunger Season: A Year in an African Farm Community on the Brink of Change
by Roger ThurowAt 4:00 am, Leonida Wanyama lit a lantern in her house made of sticks and mud. She was up long before the sun to begin her farm work, as usual. But this would be no ordinary day, this second Friday of the new year. This was the day Leonida and a group of smallholder farmers in western Kenya would begin their exodus, as she said, "from misery to Canaan," the land of milk and honey.Africa's smallholder farmers, most of whom are women, know misery. They toil in a time warp, living and working essentially as their forebears did a century ago. With tired seeds, meager soil nutrition, primitive storage facilities, wretched roads, and no capital or credit, they harvest less than one-quarter the yields of Western farmers. The romantic ideal of African farmers--rural villagers in touch with nature, tending bucolic fields--is in reality a horror scene of malnourished children, backbreaking manual work, and profound hopelessness. Growing food is their driving preoccupation, and still they don't have enough to feed their families throughout the year. The wanjala--the annual hunger season that can stretch from one month to as many as eight or nine--abides.But in January 2011, Leonida and her neighbors came together and took the enormous risk of trying to change their lives. Award-winning author and world hunger activist Roger Thurow spent a year with four of them--Leonida Wanyama, Rasoa Wasike, Francis Mamati, and Zipporah Biketi--to intimately chronicle their efforts. In The Last Hunger Season, he illuminates the profound challenges these farmers and their families face, and follows them through the seasons to see whether, with a little bit of help from a new social enterprise organization called One Acre Fund, they might transcend lives of dire poverty and hunger.The daily dramas of the farmers' lives unfold against the backdrop of a looming global challenge: to feed a growing population, world food production must nearly double by 2050. If these farmers succeed, so might we all.
The Last Lobster: Boom or Bust for Maine's Greatest Fishery?
by Christopher WhiteFrom the author of Skipjack & The Melting World comes a mystery: the curious boom in America’s beloved lobster industry and its probable crashMaine lobstermen have happened upon a bonanza along their rugged, picturesque coast. For the past five years, the lobster population along the coast of Maine has boomed, resulting in a lobster harvest six times the size of the record catch from the 1980s—an event unheard of in fisheries. In a detective story, scientists and fishermen explore various theories for the glut. Leading contenders are a sudden lack of predators and a recent wedge of warming waters, which may disrupt the reproductive cycle, a consequence of climate change.Christopher White's The Last Lobster follows three lobster captains—Frank, Jason, and Julie (one the few female skippers in Maine)—as they haul and set thousands of traps. Unexpectedly, boom may turn to bust, as the captains must fight a warming ocean, volatile prices, and rough weather to keep their livelihood afloat. The three captains work longer hours, trying to make up in volume what they lack in price. As a result, there are 3 million lobster traps on the bottom of the Gulf of Maine, while Frank, Jason, and others call for a reduction of traps, which may boost prices. The Maine lobstering towns are among the first American communities to confront global warming, and the survival of the Maine Coast depends upon their efforts.It may be an uphill battle to create a sustainable catch as high temperatures are already displacing lobsters northward toward Canadian waters—out of reach of American fishermen. The last lobster may be just ahead.
The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style
by Veronica Hinke“Veronica Hinke has taken a story that we all know so well and interwoven delicious recipes that are historic and old, but classic and worthy of any modern-day table. She has unearthed a vibrant culinary subtext that often left me breathless and dreamy-eyed. She skillfully captures the magical avor of a fascinating era in our history. Two spatulas raised in adulation.” — CHEF ART SMITH, James Beard award winner, Top Chef Masters contestant, former personal chef to Oprah WinfreyApril 14, 1912. It was an unforgettable night. In the last hours before the Titanic struck the iceberg, passengers in all classes were enjoying unprecedented luxuries. Innovations in food, drink, and de´cor made this voyage the apogee of Edwardian elegance.Veronica Hinke’s painstaking research and deft touch bring the Titanic’s tragic but eternally glamorous maiden voyage back to life. In addition to stirring accounts of individual tragedy and survival, The Last Night on the Titanic offers tried-and-true recipes, newly invented styles, and classic cocktails to reproduce a glittering world of sophistication at sea. Readers will experience: Recipes for Oysters a` la Russe, Chicken and Wild Mushroom Vol-au-Vents, and dozens of other scrumptious dishes for readers to recreate in their own kitchens A rare printed menu from the last first class dinner on the Titanic Drink recipes from John Jacob Astor IV’s luxury hotels, including the original Martini The true story of “The Unsinkable Molly Brown” An extraordinary eyewitness testimony to Captain Edward Smith’s final moments Intimate and captivating stories about select passengers—from millionaires to third class passengers
The Last Noel (An Iris House B&B Mystery #4)
by Jean Hager[from the back cover] "Murder Steals the Scene Peace and goodwill go out the window at Tess Darcy's Community Church in Victoria Springs the minute out-of-town drama professor Sherwood Draper walks in the door. He's been asked to replace the former director of the annual Christmas pageant, and she's furious. The organist is humiliated to be replaced by taped music, and the husband of a parishioner is outraged when he finds Sherwood backstage playing love scenes with his wife. But it turns out to be curtains for the unpopular professor before the show begins. His corpse is found in a dressing room and there's no shortage of suspects with both motive and opportunity. Now it's up to Tess to find out if the irreverent professor has been done in by the fury of a wronged wife or by the righteous indignation of a fellow parishioner willing to commit a deadly sin on sacred grounds." Includes about a half dozen Christmas breakfast, dinner and dessert recipes.
The Last Peach
by Gus GordonGus Gordon's The Last Peach is the story of two indecisive bugs contemplating eating the last peach of the summer in a hilarious picture book about anticipation and expectation. Summer’s almost over, and there’s one peach left. There’s also one big question in the air: Should someone eat it? What if it’s rotten inside?But what if it’s juicy?Should the bug who saw it first get to eat it?Should both bugs share it with their friends?Will anyone eat the peach?! EVER?!?
The Last Schmaltz: A Very Serious Cookbook
by Chris Johns Anthony RoseSCHMALTZ (Yiddish): 1) melted chicken fat. 2) Excessive sentimentality; overly emotional behavior. From one of Toronto's most magnetic chefs and restaurateurs comes a long-awaited cookbook that has just the right amount of schmaltz.Whether you know him as Toronto's King of Comfort Food, the Don of Dupont, or the Sultan of Smoked Meat, a conversation about the food and restaurant scene in Toronto isn't complete without mention of Anthony Rose. From his famous Fat Pasha Cauliflower (which may or may not have caused the Great Cauliflower Shortage of 2016) and Rose and Sons Patty Melt to his Pork Belly Fried Rice and Nutella Babka Bread Pudding, Anthony's dishes have consistently made waves in the culinary community. Now, in his first cookbook, Anthony has teamed up with internationally-renowned food and travel writer Chris Johns to share his most famous recipes and stories.Be amazed by the reactions Anthony received when he ingeniously invented a dish called the "All-Day Breakfast." Thrill at the wonder Anthony felt when, as a young Jewish kid, he tasted the illicit lusciousness of bacon for the first time. Or discover the secret ingredient to the perfect shore lunch on a camping trip (hint: it's foie gras).Often funny, sometimes ridiculous, but always delicious, The Last Schmaltz is a peek into the mind of a much-loved chef at the top of his culinary game.
The Last Super Chef
by Chris NegronFamily and food take center stage in this heartfelt middle grade story perfect for fans of John David Anderson and Antony John. For as long as he can remember, Curtis Pith has been obsessed with becoming a chef like Lucas Taylor, host of Super Chef. And Curtis has a secret: Taylor is actually his long-absent father. So when Taylor announces a kids-only season of Super Chef, Curtis finally sees his chance to meet his dad. But after Curtis wins a spot in the competition and arrives in New York to film the show, nothing goes as smoothly as he expected. It’s all riding on the last challenge. If Curtis cooks his heart out like he knows he can, he just might go home with the top prize—and the truth.
The Last Supper Club: A Waiter's Requiem
by Matthew BattA witty and humble tribute to the sometimes profane, sometimes profound world of waiting tables During a year on sabbatical from his university position, Matthew Batt realized he needed money—fast—and it just so happened that one of the biggest breweries in the Midwest was launching a restaurant and looking to hire. So it was that the forty-something tenured professor found himself waiting tables at a high-end restaurant situated in a Minneapolis brewery. And loving it. Telling the story of Batt&’s early work in restaurants, from a red sauce joint possibly run by the mob to an ill-conceived fusion concept eatery, The Last Supper Club then details his experiences at the fine dining restaurant, a job that continued well past his sabbatical—that lasted, in fact, right up to the restaurant&’s sudden and unceremonious closing three years later, shortly after it was named one of the best restaurants in the country by Food & Wine. Batt&’s memoir conveys the challenge—and the satisfaction—of meeting the demands of a frenzied kitchen and an equally expectant crowd. Through training mishaps, disastrous encounters with confused diners, struggles to keep pace with far more experienced coworkers, mandatory memorizations of laundry lists of obscure ingredients, and the stress of balancing responsibilities at home and at work, The Last Supper Club reveals the ups and downs of a waiter&’s workday and offers an insightful perspective on what makes a job good, bad, or great. For Batt, this job turns out to be considerably more fun, and possibly more rewarding, than his academic career, and his insider&’s view of waiting tables extols the significance of our food and the places where we gather to enjoy it—or serve it. Told with sharp humor, humility, and a keen sense of what matters, The Last Supper Club is an ode to life in a high-pressure restaurant, the relationships that get you to the night&’s close, and finding yourself through—or perhaps because of—the chaos of it all.
The Last Supper: The irresistible debut novel where cosy crime and cookery collide! (Prudence Bulstrode)
by Rosemary Shrager'A great yarn - Shrager knows her food and she's cooked up a storm. . . Rosie can write and Prudence Bulstrode is here to stay' Miriam Margolyes'Think bolshy Mrs Beeton meets Miss Marple, our rambunctious heroine, Prudence, hilariously stomps her way through a riotous and unpredictable plot. Witty, warm and so enjoyable' Jo Brand 'A Golden Age classic for the modern era - Rosemary Shrager has come up with a recipe to die for' Anton Du Beke 'True to form, this recipe is a real killer!' Alan Titchmarsh'Rosemary is one of the most positive and resilient people I know. I love her spirit as I love her cooking. Now, I have to admire her writing too' Pierre KoffmanThe irresistible debut novel from celebrity TV chef Rosemary Shrager where cosy crime and cookery collide!When an old television rival, Deirdre Shaw, is found dead at the Cotswolds manor house where she was catering for a prestigious shooting weekend, Prudence is asked to step into the breach. Prudence is only too happy to take up the position and soon she is working in the kitchens of Farleigh Manor.But Farleigh Manor is the home to secrets, both old and new. The site of a famous unsolved murder from the nineteenth century, Farleigh Manor has never quite shaken off its sensationalist past. It's about to get a sensational present too. Because, the more she scratches beneath the surface of this manor and its guests, the more Prudence becomes certain that Deirdre Shaw's death was no accident. She's staring in the face of a very modern murder. . .Praise for The Last Supper'A great yarn - Shrager knows her food and she's cooked up a storm. Murder is the main course but the side dishes fascinate. A fascinating conclusion - Rosie can write and Prudence Bulstrode is here to stay. I look forward to more in this series.' Miriam Margolyes'I've long admired Rosemary as a woman of many talents. I just hadn't realized that writing is one of them. The Last Supper has pace and style and a very interesting cast of characters' Richard Vines'Rosemary Shrager has created a welcome addition to the ranks of female amateur sleuths. The Last Supper is a witty, light-hearted mystery, in which the author has served up a tasty treat' Simon Brett'The Last Supper is a charming, hugely entertaining book. Retired chef Prudence Bulstrode is cranky, stubborn and insightful; an utterly brilliant creation. I can't wait to see what she gets up to next' M W Craven'Discover how a Michelin-starred Miss Marple displays the skills of a bloodhound as she sniffs out the scent of a killer in this thriller that rises to a conclusion like a perfect souffle.' Nick Ferrari'A light-hearted, fun mystery, combining cookery and crime - what's not to love?' Woman's Weekly'Shrager, herself a kitchen whizz on TV, has a natural talent and deft touch for exactly this kind of gentle fun' The Sun
The Last Supper: The irresistible debut novel where cosy crime and cookery collide! (Prudence Bulstrode)
by Rosemary Shrager'A great yarn - Shrager knows her food and she's cooked up a storm. . . Rosie can write and Prudence Bulstrode is here to stay.' Miriam Margolyes'Think bolshy Mrs Beeton meets Miss Marple, our rambunctious heroine, Prudence, hilariously stomps her way through a riotous and unpredictable plot. Witty, warm and so enjoyable' Jo Brand 'A Golden Age classic for the modern era - Rosemary Shrager has come up with a recipe to die for' Anton Du Beke 'True to form, this recipe is a real killer!' Alan TitchmarshThe irresistible debut novel from celebrity TV chef Rosemary Shrager where cosy crime and cookery collide!When an old television rival, Deirdre Shaw, is found dead at the Cotswolds manor house where she was catering for a prestigious shooting weekend, Prudence is asked to step into the breach. Prudence is only too happy to take up the position and soon she is working in the kitchens of Farleigh Manor.But Farleigh Manor is the home to secrets, both old and new. The site of a famous unsolved murder from the nineteenth century, Farleigh Manor has never quite shaken off its sensationalist past. It's about to get a sensational present too. Because, the more she scratches beneath the surface of this manor and its guests, the more Prudence becomes certain that Deirdre Shaw's death was no accident. She's staring in the face of a very modern murder. . .Praise for The Last Supper'A great yarn - Shrager knows her food and she's cooked up a storm. Murder is the main course but the side dishes fascinate. A fascinating conclusion - Rosie can write and Prudence Bulstrode is here to stay. I look forward to more in this series.' Miriam Margolyes'I've long admired Rosemary as a woman of many talents. I just hadn't realized that writing is one of them. The Last Supper has pace and style and a very interesting cast of characters' Richard Vines'Rosemary Shrager has created a welcome addition to the ranks of female amateur sleuths. The Last Supper is a witty, light-hearted mystery, in which the author has served up a tasty treat' Simon Brett'The Last Supper is a charming, hugely entertaining book. Retired chef Prudence Bulstrode is cranky, stubborn and insightful; an utterly brilliant creation. I can't wait to see what she gets up to next' M W Craven'Discover how a Michelin-starred Miss Marple displays the skills of a bloodhound as she sniffs out the scent of a killer in this thriller that rises to a conclusion like a perfect souffle.' Nick Ferrari
The Last Supper: The irresistible debut novel where cosy crime and cookery collide! (Prudence Bulstrode)
by Rosemary Shrager'A great yarn - Shrager knows her food and she's cooked up a storm. . . Rosie can write and Prudence Bulstrode is here to stay.' Miriam Margolyes'Think bolshy Mrs Beeton meets Miss Marple, our rambunctious heroine, Prudence, hilariously stomps her way through a riotous and unpredictable plot. Witty, warm and so enjoyable' Jo Brand 'A Golden Age classic for the modern era - Rosemary Shrager has come up with a recipe to die for' Anton Du Beke 'True to form, this recipe is a real killer!' Alan TitchmarshThe irresistible debut novel from celebrity TV chef Rosemary Shrager where cosy crime and cookery collide!When an old television rival, Deirdre Shaw, is found dead at the Cotswolds manor house where she was catering for a prestigious shooting weekend, Prudence is asked to step into the breach. Prudence is only too happy to take up the position and soon she is working in the kitchens of Farleigh Manor.But Farleigh Manor is the home to secrets, both old and new. The site of a famous unsolved murder from the nineteenth century, Farleigh Manor has never quite shaken off its sensationalist past. It's about to get a sensational present too. Because, the more she scratches beneath the surface of this manor and its guests, the more Prudence becomes certain that Deirdre Shaw's death was no accident. She's staring in the face of a very modern murder. . .Praise for The Last Supper'I've long admired Rosemary as a woman of many talents. I just hadn't realized that writing is one of them. The Last Supper has pace and style and a very interesting cast of characters' Richard Vines'Rosemary Shrager has created a welcome addition to the ranks of female amateur sleuths. The Last Supper is a witty, light-hearted mystery, in which the author has served up a tasty treat' Simon Brett'The Last Supper is a charming, hugely entertaining book. Retired chef Prudence Bulstrode is cranky, stubborn and insightful; an utterly brilliant creation. I can't wait to see what she gets up to next' M W Craven'Discover how a Michelin-starred Miss Marple displays the skills of a bloodhound as she sniffs out the scent of a killer in this thriller that rises to a conclusion like a perfect souffle.' Nick Ferrari'If you enjoy the cosy crime of Richard Osman, then don't miss this delicious debut' Yours
The Last Sweet Bite: Stories and Recipes of Culinary Heritage Lost and Found
by Michael ShaikhA powerful and heartwarming exploration of cuisine in conflict zones, highlighting the courageous persistence of people struggling to protect their food culture in the face of war, genocide, and violence.&“The Last Sweet Bite tells the powerful and personal stories of the heroic home cooks fighting to keep their food—and their identity—alive.&”—José Andrés, founder of World Central KitchenWar changes every part of human culture: art, education, music, politics. Why should food be any different? For nearly twenty years, Michael Shaikh&’s job was investigating human rights abuses in conflict zones. Early on, he noticed how war not only changed the lives of victims and their societies, it also unexpectedly changed the way they ate, forcing people to alter their recipes or even stop cooking altogether, threatening the very survival of ancient dishes.A groundbreaking combination of travel writing, memoir, and cookbook, The Last Sweet Bite uncovers how humanity&’s appetite for violence shapes what&’s on our plate. Animated by touching personal interviews, original reporting, and extraordinary recipes from modern-day conflict zones across the globe, Shaikh reveals the stories of how genocide, occupation, and civil war can disappear treasured recipes, but also introduces us to the extraordinary yet overlooked home cooks and human rights activists trying to save them. From a sprawling refugee camp in Bangladesh and a brutal civil war in Sri Lanka to the drug wars in the Andes and the enduring effects of America&’s westward expansion, Shaikh highlights resilient diasporic communities refusing to let their culinary heritage become another casualty of war.Much of what we eat today or buy in a market has been shaped by violence; in some form, someone&’s history and politics is on the dinner table. The Last Sweet Bite aims to tell us how it got there. Weaving together histories of food, migration, human rights, and recipes, Shaikh shows us how reclaiming lost cuisines is not just a form of resistance and hope but also how cooking can be a strategy for survival during trying times.
The Last Word on Eating Disorders Prevention
by Leigh CohnFor the first time in one volume, many of the world’s most esteemed eating disorders prevention experts share their opinions and recommendations about future directions for the field. Employing "The Last Word" format of writing concise editorials about a focused area of research, authors from four countries contribute thirteen chapters with diverse points of view. The approaches range from large scale, macro-environmental calls for change through public policy to the more intimate promotion of positive youth identity for buffering against eating disorders. Included are retrospective looks at the development of prevention programs with an eye toward best practices moving forward, calls for integrating eating disorders interventions with existing efforts in the obesity and health promotion fields, examples of successful change through public policy and social justice, and a cry for gender inclusiveness, which has missing in female dominated strategies. More personal-level recommendations look at the efficacy of mindfulness, yoga, intuitive eating and exercise, and the importance of forming healthy self-identity. Informed by decades of investigation, the authors—all of whom have conducted numerous studies, programs, and research projects—offer the insights they’ve learned and the lessons that they each believe will make a difference in reducing eating disorders. This book was originally published as a special issue of Eating Disorders: The Journal of Treatment and Prevention.
The Last to Pie (A Pies Before Guys Mystery #3)
by Misha PoppPerfect for fans of Mia P. Manansala and Elle Cosimano, in Misha Popp&’s third Pies Before Guys mystery, the pies are deadlier than ever when Daisy receives a request for revenge against an abusive cop.Daisy Ellery is back to doing what she does best: making pies and killing guys. And it&’s about to get more dangerous than ever. Daisy knows the statistic–domestic violence perpetrated by cops is rampant. It was only a matter of time before she was called in to help. But when this request arrives in her inbox, it isn&’t accompanied by the required referral and that makes Daisy nervous. Is this really a woman trapped in a violent relationship, or is it a shady cop trying to uncover Daisy&’s murdery side hustle?Daisy hesitates to accept the job–until the woman who left the request goes missing and it&’s clear her boyfriend is responsible. Knowing the boyfriend&’s work buddies won&’t be any help with the investigation, Daisy sets out to find the woman and plans a little justice of her own. When Daisy finds evidence that the boyfriend wasn&’t just a monster in private, but corrupt at work too, things get even more perilous.Feeling guilty that she hesitated to help the woman, Daisy is determined to find her and get her justice–whatever it takes.
The Latin Table: Easy, Flavorful Recipes from Mexico, Puerto Rico, and Beyond
by Isabel CruzFor more than two decades, customers have lined up outside the doors of west coast chef Isabel Cruz’s three popular restaurants. Cruz, who is known for her innovative and healthy twist on traditional Latin fare, balances her ingredients to cook the delicious food that she, her family, and her restaurant patrons love. This book is full of simple, easy-to-make recipes with the Latin flavors you’ll love producing in your own kitchen. Some recipes included are:Three Piggies Tacos (carnitas, bacon, and chicharrón)Crispy Tofu with Cilantro Lime Sauce and Mango SalsaSalmon with Papaya-Mango-Mint-SalsaChar-Grilled Rack of Lamb with Cinnamon and CuminGreen Chile Posole with PorkAnd many more!By creatively blending Latin and Asian cuisine Cruz creates flavorful and health-conscious meals. In The Latin Table, Cruz shares her signature recipes and award-winning cocktails from her restaurants, teaching home chefs how to easily prepare flavorful Latin meals at home.