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Whiskypedia: A Compendium of Scottish Whisky
by John Macpherson Charles MacleanIndividual distilleries give their whiskies unique characteristics. These characteristics do not arise magically (as was once thought), nor are they the result solely of the region (as is still thought, by some). They have their roots in the craft and custom of the distillery and of the district in which it is located, but the key influences upon flavor are the distilling equipment itself, how it is operated, and how the spirit is matured. For the first time, Whiskypedia explores the flavor and character of every malt whisky distilled in Scotland with reference to how it is made. Introductory sections explain the contribution made by each stage of production and maturation, to elucidate the detailed notes about how malt whisky is made at each distillery. The distillery entries also provide historical notes and quirky facts. Malt whisky is the quintessential "spirit of place," and this element of the story has been captured by John MacPherson's camera in specially commissioned images which compliment the text.
The Whitaker Wellness Weight Loss Program
by Julian WhitakerThis physician-designed diet and wellness plan revs up your metabolism, resulting in permanent weight loss and overall improvement in health and well-being. Dr. Whitaker's proven holistic approach focuses on improving your health with weight loss as the inevitable result.
White Bread
by Aaron Bobrow-StrainHow did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. White Breadteaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmetpain au levain,he shows how efforts to champion “good food” reflect dreams of a better society-even as they reinforce stark social hierarchies. In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic-while food reformers painted white bread as a symbol of all that was wrong with America. The history of America’s one-hundred-year-long love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally correct to eat, and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the beliefs of early twentieth-century food experts and diet gurus, that getting people to eat a certain food could restore the nation’s decaying physical, moral, and social fabric, will sound surprisingly familiar. Given that open disdain for “unhealthy” eaters and discrimination on the basis of eating habits grow increasingly acceptable,White Breadis a timely and important examination of what we talk about when we talk about food.
White Chocolate Murder (Frosted Love Cozy Mysteries #31)
by Summer PrescottFamily ties, death and lies... Sometimes murder hits way too close to home. Cupcake baker and amateur sleuth, Melissa Beckett, has her hands full when her best friend, Echo, asks her to host a funeral in the bed and breakfast inn that she owns with her hunky hubby, Detective Chas Beckett. There's a strange, and slightly scary, cast of characters who arrive for the funeral, and all heck breaks loose when it's discovered that there is something missing from the deceased. This rollicking Cozy Mystery will take you on a wild ride through murder, mayhem, and good old fashioned human compassion, as you see surprising sides of characters that you didn't know existed. Come to Calgon and explore a whole new world of mystery and adventure! Includes cupcake recipe.
White House Chef
by Walter Scheib Andrew Friedman"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing â ²whatâ ²s best about American food, wine, and entertaining to the White House. â ² His sophisticated contemporary food was generally considered some of the best ever served there. " --Marian Burros, New York Times White House Chef Join Walter Scheib as he serves up a taste--in stories and recipes--of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush. Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "peopleâ ²s house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests). Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clintonâ ²s motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.
White Jacket Required: A Culinary Coming-of-Age Story
by Jenna WeberA popular food blogger recounts her experiences attending culinary school and chasing her dreams in this charming memoir.What do you do when you’ve just graduated from college and aren’t sure what your next step should be? The writer behind the blog Eat, Live, Run, Jenna Weber turned to culinary school—but to become a food writer, not a chef. Jenna’s heartwarming memoir follows her ups-and-downs as she confronts the rigors of training, gets her first job, deals with a family crisis, and finds herself in a love affair.Praise for White Jacket Required“A flavor-filled account of one young woman’s stubborn quest to make her life match her dreams. I dare you to read this book without salivating.” —Rolf Potts, author of Vagabonding and Marco Polo Didn’t Go There“Delicious and inspiring, Jenna Weber’s White Jacket Required is for anyone who loves food, finds comfort in the kitchen, or dares to follow her dreams.” —Sarah Jio, author of Blackberry Winter
White Trash Cooking
by Ernest Matthew MicklerMore than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin' in this original regional Southern cooking classic.A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes--collected from West Virginia to Key West--showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler's much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti's Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette's Sister-in-Law's Deep-Fried Eggplant and Cracklin' Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton's Don't-Miss Chocolate Dump Cake and Charlotte's Mother's Apple Charlotte.
White Wine: The Comprehensive Guide To The 50 Essential Varieties And Styles
by Mike DeSimone Jeff Jenssen Rob Mondavi Jr.Explore the world’s most important white wines with this definitive compendium. Discover the delicious world of white wine with profiles of all the must-know varieties from Albarino to Viognier and styles from Bordeaux to Vinho Verde and dive deep into popular favorites, such as Chardonnay, Pinot Grigio, Prosecco, Riesling, Sauvignon Blanc, and Sherry. Peppered with engaging facts and figures, each chapter surveys one grape or blend, featuring all-inclusive at-a-glance information that tells you what to expect in the glass, suggested food pairings, and hundreds of recommended wines, from cheerful bargains to worthy splurges. Detailed essays offer capsule histories of each variety or style, including its origins, favored growing conditions, notable countries and regions that produce it, and typical characteristics. Winemakers and other industry experts share their wisdom alongside gorgeous photography that brings the vineyards, grapes, and bottles vividly to life. Complete with a handy checklist to track the delectable wines that you taste, White Wine is the perfect resource to help you enjoy the best white wines in the world.
Whitewash: The Story of a Weed Killer, Cancer, and the Corruption of Science
by Carey GillamIt's the pesticide on our dinner plates, a chemical so pervasive it's in the air we breathe, our water, our soil, and even found increasingly in our own bodies. Known as Monsanto's Roundup by consumers, and as glyphosate by scientists, the world's most popular weed killer is used everywhere from backyard gardens to golf courses to millions of acres of farmland. For decades it's been touted as safe enough to drink, but a growing body of evidence indicates just the opposite, with research tying the chemical to cancers and a host of other health threats. In Whitewash, veteran journalist Carey Gillam uncovers one of the most controversial stories in the history of food and agriculture, exposing new evidence of corporate influence. Gillam introduces readers to farm families devastated by cancers which they believe are caused by the chemical, and to scientists whose reputations have been smeared for publishing research that contradicted business interests. Readers learn about the arm-twisting of regulators who signed off on the chemical, echoing company assurances of safety even as they permitted higher residues of the pesticide in food and skipped compliance tests. And, in startling detail, Gillam reveals secret industry communications that pull back the curtain on corporate efforts to manipulate public perception.Whitewash is more than an exposé about the hazards of one chemical or even the influence of one company. It's a storyof power, politics, and the deadly consequences of putting corporate interests ahead of public safety.
Whitewash: The Disturbing Truth About Cow's Milk and Your Health
by Joseph KeonNorth Americans are some of the least healthy people on Earth. Despite advanced medical care and one of the highest standards of living in the world, one in three Americans will be diagnosed with cancer in their lifetime, and 50 percent of US children are overweight. This crisis in personal health is largely the result of chronically poor dietary and lifestyle choices. In Whitewash, nutritionist Joseph Keon unveils how North Americans unwittingly sabotage their health every day by drinking milk, and he shows that our obsession with calcium is unwarranted. Citing scientific literature, Whitewash builds an unassailable case that not only is milk unnecessary for human health, its inclusion in the diet may increase the risk of serious diseases including: Prostate, breast, and ovarian cancers Osteoporosis Diabetes Vascular disease Crohn's disease Many of America's dairy herds contain sick and immunocompromised animals whose tainted milk regularly makes it to market. Cow's milk is also a sink for environmental contaminants and has been found to contain traces of pesticides, dioxins, PCBs, rocket fuel, and even radioactive isotopes. Whitewash offers a completely fresh, candid, and comprehensively documented look behind dairy's deceptively green pastures and gives readers a hopeful picture of life after milk. Joseph Keon has been a wellness consultant and nutrition and fitness expert for over twenty-five years. He is considered a leading authority on public health and has written three books, including Whole Health: The Guide to Wellness of Body and Mind and The Truth About Breast Cancer.
The Whitlock Workout: Get Fit and Healthy in Minutes
by Max WhitlockMax Whitlock, Team GB's double Olympic gold-medallist, has spent years developing his own fitness regime and now he wants to share his workout secrets with you.The Whitlock Workout gathers together all of Max's user-friendly core strength exercises and quick workout routines that anybody can try, from simple stretches on your sofa, to those using just a cushion or a pillow, through to more advanced total body exercises which can be taken outside to your local park. Along with nutritional tips and his favourite quick and healthy recipes to help fuel your body, Max shares the secrets of his success and teaches us how to be fit for life. QUICK WORKOUTS. HEALTHY RECIPES. TOTAL FITNESS. Max is proof that if you train hard and eat well, you really can achieve amazing results from home. Whether it's a spare 15 minutes in the morning before work, or half an hour at the weekend, The Whitlock Workout is perfect if you are looking to get fit, or want to build your core strength, but don't have the time or money to go to the gym every day.
Whitney Miller's New Southern Table: My Favorite Family Recipes with a Modern Twist
by Whitney MillerFollowing her great-grandmothers&’ examples of creatively stretching meals during the Great Depression, Whitney Miller transforms recipes from her Southern roots by preserving flavors of traditional family dishes and offering the excitement of her own special touches. After winning season one of the TV series Masterchef, Miller reimagines classic recipes and experiments with flavors inspired by her travels from around the world. The book features approachable dishes simple enough for any home cook to create and embodies the true hospitality of a southern family. In Whitney Miller&’s New Southern Table, Miller offers a taste of her family table with meals such as… PB&J Chicken Satay,Sweet Corn Grit Tamales,Creole Stuccotash Salad,Mozzarella-Stuffed Meatloaf and much more.Whitney Miller&’s New Southern Table shares personal fond memories of family, food, and community tables…all things those in the south all hold so dear. Using new techniques and cooking methods, Miller&’s ability to cook can only be matched by her incredible desire to serve others. This book is more than a cookbook but instead a reminder through Miller&’s recipes, stories, and photographs that in every small town and country farm, the love of food and family endures.
Who Put the Devil in Deviled Eggs?: A Food Lover's Guide to America's Favorite Dishes
by Ann TreistmanWho pitted the first cherries and nestled them into pie crust? Was a meatloaf sandwich the result of a late-night refrigerator run? And does anyone really crave green bean casserole, complete with fried onions on top? In this time of hyper-awareness of locality-when every roast chicken needs a pedigree of a free-range home and antibiotic-free past-it's time to celebrate the very basics of American cooking. The joy of Velveeta and pleasures of Jell-O. In this fun collection, author Ann Treistman takes readers on a journey through a 1950s kitchen, sometimes with surprising results. For example, deviled eggs were first prepared in Ancient Rome, in a slightly different form and without the familiar moniker. The practice of removing the yolks from hard-boiled eggs, mixing it with spices and refilling the shells was fairly common by the 1600s. Why the devil? Well, it's hot in hell, and by the 18th century, it was all the rage to devil any food with a good dose of spice. Adding mustard or a signature sprinkle of hot paprika turned these eggs into devils. The perfect gift for food lovers, Who Put the Devil in Deviled Eggs? promises to be a wickedly good read with recipes to boot.
Who Really Feeds the World?: The Failures of Agribusiness and the Promise of Agroecology
by Vandana ShivaDebunking the notion that our current food crisis must be addressed through industrial agriculture and genetic modification, author and activist Vandana Shiva argues that those forces are in fact the ones responsible for the hunger problem in the first place. Who Really Feeds the World? is a powerful manifesto calling for agricultural justice and genuine sustainability, drawing upon Shiva's thirty years of research and accomplishments in the field. Instead of relying on genetic modification and large-scale monocropping to solve the world's food crisis, she proposes that we look to agroecology--the knowledge of the interconnectedness that creates food--as a truly life-giving alternative to the industrial paradigm. Shiva succinctly and eloquently lays out the networks of people and processes that feed the world, exploring issues of diversity, the needs of small famers, the importance of seed saving, the movement toward localization, and the role of women in producing the world's food.From the Trade Paperback edition.
Who Wants Pizza? The Kids’ Guide to the History, Science and Culture of Food
by Jan ThornhillUsing one of the most common foods that kids eat -- pizza -- as a jumping off point, and, using a bold, graphic approach, Thornhill take an extraordinary and comprehensive look at some of the following topics: Why we eat and why we eat what we eat, how we moved from eating the raw flesh of animals to becoming sophisticated consumers of food, how food is produced for an ever-growing population, and more.
Who Was H. J. Heinz? (Who Was?)
by Michael Burgan Who HQWho HQ has way more than 57 reasons why you'll want to read the amazing story of H. J. Heinz--the American entrepreneur who brought tomato ketchup to the masses.Learn how this son of German immigrants from Pittsburgh, Pennsylvania, turned his small food-packaging company into a booming business known for its fair treatment of workers and pioneering safe food preparation standards. This American success story follows Heinz from his early days as a pickle and vinegar merchant in the 1800s to the name behind the nation's number-one brand of ketchup. The name that's on everyone's lips is now part of the Who Was? series.
Who Was Julia Child? (Who was?)
by Nancy Harrison Dede Putra Carlene Hempel Geoff EdgersBorn in California in 1912, Julia Child enlisted in the Army and met her future husband, Paul, during World War II. She discovered her love of French food while stationed in Paris and enrolled in Le Cordon Bleu cooking school after her service. Child knew that Americans would love French food as much as she did, so she wrote Mastering the Art of French Cooking in 1961. The book was a success and the public wanted more. America fell in love with Julia Child. Her TV show, The French Chef, premiered in 1963 and brought the bubbling and lovable chef into millions of homes. Find out more about this beloved chef, author, and TV personality in Who Was Julia Child?
Who Was Milton Hershey? (Who was?)
by Ted Hammond James BuckleyDiscover the man behind the chocolate bar! Milton Hershey's life was filled with invention and innovation. As a young man, he was not afraid to dream big and work hard. Eventually, he learned the secret to mass-producing milk chocolate and the recipe that gave it a longer, more stable shelf life. He founded a school for those who didn't have access to a good education and an entire town for his employees. Both his chocolate empire and his great personal legacy live on today.
Who You Callin' Cupcake
by Michelle Garcia Valentin GarciaCuPcAkE AnaRcHySmash the rules! Trash your cookbooks! Start baking cupcakes that will blow people's minds! Designed for cupcake lovers who are sick and tired of the same-old, play-it-safe options, Who You Callin' Cupcake?, written by the master chefs of Chicago's popular Bleeding Heart Bakery, shows inspired bakers how to create stunning alternatives that will rock their guests. These 75 recipes mix unusual ingredients that are as daring as they are delicious. You don't need to be a master chef to use Who You Callin' Cupcake?'s easy-to-follow system for making tasty, original creations like: Bananas Foster White Chocolate Wasabi Mojito Creamsicle BBQ Pork Chocolate Cherry Stout Curry Cardamom Peppermint Candy Tiramisu
Whole: Rethinking the Science of Nutrition
by T. Colin Campbell Howard JacobsonNew York Times BestsellerWhat happens when you eat an apple? The answer is vastly more complex than you imagine.Every apple contains thousands of antioxidants whose names, beyond a few like vitamin C, are unfamiliar to us, and each of these powerful chemicals has the potential to play an important role in supporting our health. They impact thousands upon thousands of metabolic reactions inside the human body. But calculating the specific influence of each of these chemicals isn't nearly sufficient to explain the effect of the apple as a whole. Because almost every chemical can affect every other chemical, there is an almost infinite number of possible biological consequences.And that's just from an apple.Nutritional science, long stuck in a reductionist mindset, is at the cusp of a revolution. The traditional "gold standard" of nutrition research has been to study one chemical at a time in an attempt to determine its particular impact on the human body. These sorts of studies are helpful to food companies trying to prove there is a chemical in milk or pre-packaged dinners that is "good" for us, but they provide little insight into the complexity of what actually happens in our bodies or how those chemicals contribute to our health.In The China Study, T. Colin Campbell (alongside his son, Thomas M. Campbell) revolutionized the way we think about our food with the evidence that a whole food, plant-based diet is the healthiest way to eat. Now, in Whole, he explains the science behind that evidence, the ways our current scientific paradigm ignores the fascinating complexity of the human body, and why, if we have such overwhelming evidence that everything we think we know about nutrition is wrong, our eating habits haven't changed.Whole is an eye-opening, paradigm-changing journey through cutting-edge thinking on nutrition, a scientific tour de force with powerful implications for our health and for our world.
The Whole 30: The official 30-day FULL-COLOUR guide to total health and food freedom
by Dallas Hartwig Melissa HartwigThe healthy-eating cookbook that's been on the New York Times Bestseller List for TWO YEARS! Get on the path to better health, effortless weight loss, and incredible improvements in sleep quality, energy, and mood with THE WHOLE 30.Melissa and Dallas Hartwig are the authors of New York Times bestseller IT STARTS WITH FOOD, which has taken America by storm, and the founders of the Whole 9, an online community focused on health, fitness, and sanity serving 1.5 million visitors a month.Their new book THE WHOLE 30 provides all the resources you need to reset your health. Based on Paleo diet principles, this is not a traditional diet book but a way to implement lasting change in your life by eating real food for 30 days. With the measurements and products in the book fully adapted for UK readers, with no conversions needed, it couldn't be easier to start cooking and improve your life. By following the WHOLE 30 programme, the authors argue that you can reclaim your health and transform your relationship with food in the long term. The authors' positive empowering message and the health benefits and weight loss this programme can bring make this book potentially life changing.Motivating and inspiring with just the right amount of Dallas' and Melissa's signature tough love, THE WHOLE 30 features real-life success stories, answers to common questions, detailed elimination and reintroduction guidelines, and more than 100 recipes using familiar ingredients, from simple one-pot meals to complete dinner party menus.
The Whole 9 Months: A Week-By-Week Pregnancy Nutrition Guide with Recipes for a Healthy Start
by Dana Angelo White Jennifer LangWhat to eat—and what not to—when you're eating for two Jerry Seinfeld's fictional dentist Tim Whatley famously converted to Judaism "for the jokes," but if OB-GYN and mother of three, Dr. Jennifer Lang, created The Whole 9 Months to be your all-in-one nutrition-based pregnancy resource, setting the standard in pregnancy books with: A nutritional master class in why the foods you choose matter so much to your baby's development, essential baby-building nutrients, and daily consumption needs A week-by-week breakdown of your pregnancy progress and important milestones for fetal growth and changes in your body A shopping guide for what foods to buy organic to avoid potentially harmful hormones and pesticides 100+ classic dishes and new recipes to nourish your body and your baby, including vegetarian, vegan, and gluten-free options Advice and tips for nausea, cravings, and other common pregnancy symptoms A happy, healthy baby starts with a happy, healthy mom and the smart nutritional advice found in this pregnancy cookbook.
Whole Beast Butchery
by Brigit Legere Binns Ryan FarrDIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
The Whole Body Cure
by Dr Corey KirshnerThe Whole Body Cure: the Simple Plan to Prevent and Reverse Disease, Eliminate Pain, and Lose Weight for Good.
Whole Body Reboot: The Anti-Aging and Detox Plan to Lose Weight, Feel Younger, and Boost Vitality
by Manuel VillacortaWhat exactly is the superfood Incan diet, and what makes eating the Peruvian way so beneficial? In his third book, Manuel Villacorta lays out the important elements that make his dieting plan a well-seasoned recipe for long-lasting health. 'Superfood' is not just a buzz-word or a passing vogue; it's the integral component to leading a healthy lifestyle, a word many of us are recognizing by the minute. As these once obscure products find broader distribution and consumers have greater access, superfoods are finding their way into mainstream supermarkets, gradually becoming a staple to the American diet. The benefits of consuming Peruvian superfoods are astonishing: from fighting cancer and reducing inflammation to boosting energy and enhancing memory—these foods have it all. In his Peruvian superfoods diet, Villacorta provides simple yet thorough explanations of weight-loss, anti-aging, and disease-fighting concepts by using an appealing page layout displaying beautiful color photography, easy-to-read bullet points, and sidebars summarizing each health benefit. What makes Villacorta's book so enticing, aside from his mouth-watering recipes, is that he offers specific meal plans geared towards both men and women looking to lose weight and lead a healthier life. He has also created custom 7-day meal plans for vegans, vegetarians, omnivores, and gluten-free diet preferences. By using the core principles from his first book, Eating Free, Villacorta proves to his readers that they can successfully follow a super-health weight-loss plan, easily gain the skill in cooking from scratch, dine with elegance, and reduce every-day stress.