Discover the heart and soul of Portuguese cuisine with Maria Lawton’s second cookbook, "At My Portuguese Table: Azorean Cooking and More". Maria, the beloved host of the award-winning PBS series "Maria's Portuguese Table", invites you to experience the rich flavors and cherished traditions of her heritage. Each recipe is a culinary journey back to her family table, filled with the warmth and love that define Portuguese culture. Whether you’re looking to explore new dishes or reconnect with your roots, this cookbook offers a delightful blend of authentic recipes and heartwarming stories that will make your kitchen the heart of your home. Join Maria in celebrating the beauty of Portuguese cuisine and create lasting memories with every meal.

"Brunch in London" the iconic cookbook, featuring over 100 recipes from 100 of London's best restaurants, cafés and celebrity chefs.100% of the profit from the sale of this book will fund OnePlate's sustainable food projects and farms in Africa and Asia to nourish and enrich the lives of children in great need.This is the cookbook for global impact and we have a number of Michelin star venues, celebrity chefs and food writers involved, who have united together for impact, including: Jamie Oliver, Angela Hartnett, Anna Jones, Melissa Hemsley, Diana Henry, Claire Ptak, Rick Stein, Ella Mills, Yotam Ottolenghi, Philip Khoury, Heston Blumenthal, Alex Dilling, Jason Atherton and Skye Gyngell. A cookbook, coffee table book, destination guide and book of inspiration all in one!! This is the perfect gift and addition to your kitchen.Luxurious hardcover with intricate gold foiling and a textured grain finish. This 432-page book is printed on eco-friendly wood-free paper using soy ink.With over 100 recipes included, “Brunch in London” features recipes that have remained a top secret, until now, from some of the most lucrative names in the industry. Including; Granger & Co, The Savoy, BRAT, Berners Tavern, Dishoom, E5 Bakehouse, Hide, La Fromagerie, Nobu, Pophams, St John, The Goring, The Ritz, Wild by Tart, Daylesford Organic, Lina Stores, Nopi, Peggy Porschen, Spring, Violet Bakery and Honey & Co. Just to name a few!* * *Reviews"It’s been a privilege to support this brilliant OnePlate cause that helps children in developing countries. The joyful, amazing thing about food is that it brings people together and is the best way to share the love." Jamie Oliver"I didn’t hesitate for a second to donate a recipe for Brunch in London. Food brings sustenance and joy to many lives, just like the OnePlate team, which tirelessly works to nourish and empower communities through sustainable farming." Yotam Ottolenghi"‘I’m a big fan of OnePlate and the work they do – every child deserves to be safe, fed and cared for." Melissa Hemsley"Charity is all about supporting each other and awareness; if you are reading this, I thank you, for supporting those less fortunate than ourselves and appreciating the amazing work this charity does. I believe our relationship with food is the one thing that can connect us to form communities, nourish each other, and to unlock positive emotions. OnePlate has the same outlook and goes out into the world to make these relationships flourish." Heston Blumenthal"People thrive when they have access to good food; what OnePlate are doing is so important and I couldn’t be happier to be a small part of it." Rick Stein* * *From the back coverFrom a proper London fry-up to espresso cookies, Brunch in London celebrates over 100 delicious dishes from every corner of this incredible city and its enviable food scene.With recipes from The Ritz and St. JOHN to Hoppers and Pophams, plus guest features from the likes of Jamie Oliver, Yotam Ottolenghi, Anna Jones, Heston Blumenthal, Angela Hartnett, Diana Henry, Claire Ptak, Melissa Hemsley, Rick Stein, Philip Khoury and Ella Mills, you'll elevate your weekend fare to new heights.This iconic cookbook has been created with love by OnePlate, a charity partnering with the hospitality industry to fund sustainable gardens and farms for children in great need.London's food scene has united together with OnePlate to make a difference.This is a cookbook for impact, with 100% of profit from the sale of this book funding life-changing food projects to nourish children. Bring the best of London into your very own kitchen while making a difference.* * *Author: Thérèse Nichols. Project Manager: Harriet Webster. Food Photographer: Georgia Gold. Project Photographer: Dean Hobson. Prop Styling: Emily Ezekiel. Food Styling: Emily Ezekiel & Joseph Denison Carey

Certain cocktails carry societal connotations and cultural meaning. Some drinks are regional symbols such as the mint julep, which is inextricably tied to the Kentucky Derby. Classic drinks like the old fashioned or the Manhattan tend to denote a more sophisticated or refined palate, whereas wine coolers and tropical cocktails are often associated with new or inexperienced drinkers. Enter the whiskey sour. A cocktail from the sour family, the iconic drink is usually made with bourbon whiskey, lemon juice, and sugar. While its ingredients seem strikingly similar to an old fashioned, the whiskey sour's reputation is far less revered, and in certain circles, maligned for its sweetness.The Whiskey Sour elevates the reputation of the classic cocktail by exploring its rich history— starting in the 1600s with punch, the predecessor to sours, and bringing the reader through to the twentieth century when the whiskey sour was well-established. Seasoned mixologists and new cocktail enthusiasts will be educated about the development of the traditional recipe and encouraged to make their own creations by incorporating modern riffs, syrup additions, and fun enhancements. Part historical narrative, part recipe book, this friendly and approachable guide challenges the stigma surrounding the cocktail as a drink for unrefined tastes and illustrates the elegant, romantic, and complex facets of the whiskey sour—a perfectly sweet, tart, and balanced cocktail.

Battling time, tide and the weather, Big Dream, Little Boat is a compelling account of one man’s journey by kayak around the island of Ireland. Kevin O’Sullivan, an Aer Lingus pilot based in Skerries in north County Dublin, had set himself a mission – to circumnavigate the entire Irish coast – and to get home safely. The only problem was finding a way to do it. With a demanding job and family commitments he decides to break the journey into manageable three- and four-day chunks, leaving his kayak at stages along the way and resuming the adventure when the opportunity arose. Travelling mainly in the summer months, his expedition takes three years. Along the way he reflects on the fascinating marine life, colourful Irish history, lovely scenery, and in particular on the remarkable people he met on his journey. He also recounts the many challenges he faced, not least of which was his biggest difficulty – chronic seasickness! Despite an attempt to paddle only in good weather, Kevin still encountered some very difficult conditions. Unexpected winds and great swells left him digging deep, using all his skills and experience of years of kayaking to survive.In the great Irish tradition of taking care of travellers on the road, he was supported by oftentimes complete strangers who put him up in their homes, fed him and enthusiastically encouraged him along the way. On a journey of soul-searching and deep contemplation, the kindness of strangers helped to renew his faith in humanity.

Born at the turn of the twentieth century in Cynthiana, Kentucky, Elizabeth Cromwell Kremer was a woman who strove for excellence in all things. Ever resistant to the constraints of social conventions, at a time when roughly 20 percent of the US workforce was female, Kremer worked her way up the ranks of the service industry. From the home economics classrooms of the University of Kentucky to the fine dining restaurants of Louisville and New York City, Kremer's tenacity, unconventionality, and dedication helped her build a legacy that celebrated the simplicity of good, traditional Kentucky country cooking. In 1967, after taking a twenty-seven-year hiatus from work to raise her family, Kremer reentered the business world at the age of sixty-five to open a restaurant for Kentucky's newly restored Shaker Village at Pleasant Hill. Under her guidance, what began as a small sandwich shop flourished into the iconic Trustees' Table restaurant at Shaker Village, which continues to attract guests from all over the world.In Simplicity and Excellence: Elizabeth Kremer from Beaten Biscuits to Shaker Lemon Pie, author and editor Deirdre A. Scaggs compiles the first-ever biography of this incredible woman. Each of Kremer's classic recipes is bookended by charming and inspiring stories of her life, drawn from oral history passed down by Kremer's family and friends as well as archival materials. A gastronomic history like no other, Simplicity and Excellence effortlessly paints a portrait of one of the most influential forces behind the preservation of Kentucky's culture through its cuisine.

The rumors are true; there are more barrels of bourbon than there are people in Kentucky. In fact, statistics tell us there are nearly two barrels of aging bourbon for every Bluegrass State citizen. With a population of nearly 4. 5 million and each barrel yielding close to 200 bottles, it's safe to say the average Kentuckian doesn't have to look far for a bottle of amber gold. While Kentucky may be known as bourbon's home base, for bourbon lovers everywhere, the act of drinking bourbon is about more than just its acquisition. It is a lore and an experience, but most of all it is a legacy. As people across the United States and the world begin to wake up to the allure of Kentucky's state beverage, bourbon is having its moment - the act of coveting, collecting and savoring bottles is now a worthy passion to pursue. With budding enthusiasts clamoring to know more about this American-born creation, finding an entry point into the history and culture of the spirit is a task not easily undertaken. Bourbon 101 offers a distinctive and introductory approach to learning about the world of bourbon. Award-winning author Albert W. A. Schmid takes students through a crash-course in all-things bourbon including its history, production, and enduring cultural identity. Schmid introduces new enthusiasts to the lexicon of bourbon and provides a starting point for those wanting to develop their palate and find the bourbon that best suits their own taste. Told through the lens of Schmid's own experiences and interactions with experts in the bourbon world, the book is as much a handbook as it is a love letter to a beverage that has left an indelible impression on those who've dared to take the first sip.

Guinness’s St James’s Gate Brewery is synonymous with the city and people of Dublin. From the company’s modest beginnings in 1759 to its heyday in the late nineteenth and early twentieth centuries and its continued strength into the twenty-first century, Guinness has had an enormous influence over the city’s economic, social and cultural life.In this illustrated book, Tony Corcoran examines the magnitude of the brewery’s operation and the working lives of the thousands of Dubliners who depended on Guinness for their livelihood. Guinness’s extremely progressive treatment of its workers – in terms of health, training and housing – is discussed in detail, as is the Guinness family’s philanthropy and compassion towards the less-well-off residents of the city. Above all, the book is full of Guinness lore, humour and insight: it is a window into one of Dublin’s most important and best-loved institutions.

Il racconto di un Paese lontano e immenso, che gli italiani conoscono per sentito dire, per i suoi miti o per esserci emigrati. Il Canada come non lo avete mai letto, tra racconti di un viaggio che parte dai vicoli di Roma e termina dinanzi alla skyline mozzafiato di Vancouver. Il Canada che troverete senza averlo cercato, nelle avventurose storie dei suoi pionieri come nelle biografie dei suoi eroi contemporanei. Ma non solo questo, anche una Nazione giovane, nata francese per avventura, cresciuta inglese per via di una guerra settecentesca e diventata oggi laboratorio del futuro, chiuso nel suo splendore naturale ma aperto alla costruzione di un mondo nuovo. Paese poetico senza crederlo, ospitale verso i bene intenzionati e riconoscente verso i suoi “First Nations”, il Canada è un luogo del mondo dove ha ancora senso un’esortazione pronunciata da Pierre Elliott Trudeau: “Curare a volte, alleviare spesso, confortare sempre”.

This work integrates songwriting and academic research to explore the current challenges in managing (tourism) places. The emotional power of music propels a critical investigation into contemporary seaside, urban and rural destinations, and the ambiguities affecting their sustainable development. This journey frames tourism as a context where we can better scrutinise the contradictions of capitalism or overlook them, since we are distracted by the charming playfulness of travel consumption.

At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible – until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the 19th and 20th centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power.

Bourbon Is My Comfort Food reveals the delicious beauty of bourbon in cocktails and the joy of creating them. Whether readers are new to bourbon or already steeped in its history and lifestyle, they will gain the knowledge to make great bourbon cocktails, share them with friends and family, and expand their whiskey horizons-because the only thing better than a glass of bourbon or a bourbon cocktail is sharing it with a friend. As the saying goes, "There are no strangers with a glass of bourbon in your hand. "From building your home bar to basics on cocktail technique, Heather Wibbels showcases classic bourbon cocktails-like the Old Fashioned, the Manhattan, Whiskey Sours, Highballs, Juleps and more-in approachable ways. She even includes Cocktail Labs, experiments to explore classic cocktail elements and play with flavors, textures, infusions, syrups and garnishes. With over 140 recipes, this book is more than a cocktail recipe book-it's a primer on manipulating flavors and balance in whiskey cocktails.But more than that, Bourbon Is My Comfort Food is a celebration of 10 years of bourbon education and cocktails by Bourbon Women, the first spirits group dedicated to women and their love of bourbon. This book celebrates with cocktails from the Bourbon Women leadership team, branches across the nation and winners from the Bourbon Women annual Not Your Pink Drink contest. Get out your bourbon and cocktail shaker, and explore the wide world of bourbon cocktails with Heather Wibbels and Bourbon Women!

The Little Book of Whiskey Cocktails sets out to share the stories of the wide whiskey-making world and recipes suitable for whiskey drinkers of all expertise levels. Bryan Paiement takes a practical approach to exploring the various ways in which the spirit can be mixed and enjoyed. Beginning with a brief history of whiskey, Paiement answers many questions that even aficionados can’t help but stumble over: What is the difference between "whiskey" and "whisky? " Does bourbon have to come from Kentucky? How many times does Irish whiskey need to be distilled? Twenty classic whiskey cocktail recipes and twenty original recipes follow in this pocket-sized gift book. Each carefully curated recipe is introduced with details on the cocktail’s origins and concluded with bartenders' tips for shaking (or stirring) the perfect concoction. Time-tested classics like the Old Fashioned and the Rusty Nail are featured, providing whiskey novices with the necessary foundations. For seasoned whiskey drinkers, Paiement includes recipes from award-winners like the Paper Plane to handcrafted originals like the Scotch Smash.Adorned with custom line-art illustrations, a key of whiskey ware and bar tools, and an extensive repertoire of bar jokes, Paiement brings whiskey’s terminology and mixology to any home bar.

For a few months in 1982, Landaluce was a national celebrity. In her second start, just one week after claiming her maiden, the two-year-old filly won the Hollywood Lassie Stakes by 21 lengths – a margin of victory that remains the largest ever in any race by a two-year-old at Hollywood Park. Landaluce was poised to become the next American super-horse. But those dreams ended when the two-year-old died in her stall at Santa Anita four months later, the victim of a swift and mysterious illness. Today, with the 'I Love Luce' bumper stickers long-gone, the filly has been largely forgotten. In Landaluce: Forever a Champion, Mary Perdue tells the story of a filly whose short but meteoric racing career could have changed racing history forever. In doing so, Perdue also explores the lives and careers of the breeders, owners and trainer, as well as her famous sire, Seattle Slew. From breeder Leslie Combs, who grew Spendthrift farm into a 4,000 acre powerhouse while standing over 40 of the most prized stallions in the country, to trainer D. Wayne Lukas whose stable of racehorses have been winning races for nearly forty years, Landaluce’s brief stint at the top of the sport provides a window into racing history. More than a mere recitation of Landaluce's accomplishments or a piece of investigative journalism probing the mystery of her death, Perdue explores how one filly captured the imagination of racing fans across the country and set the stage for another filly turned super-horse, Zenyatta, in the decades to come. "Mary Perdue takes readers on a riveting journey not just through Landaluce's two years on earth, but across decades of horse racing history, from the Great Depression to the 1980s, from Kentucky to California, from breeding shed to euthanasia ...Perdue's work centers on one horse, but taps racing's every vein — essential reading for fans of the sport." — Tim Layden, writer-at-large at NBC Sports

Jennie C. Benedict's The Blue Ribbon Cook Book represents the very best in the tradition of southern regional cooking. Recipes for such classic dishes as Parker House rolls, lamb chops, corn pudding, Waldorf salad, and cheese and nut sandwiches are nestled among longtime local favorites such as apple butter, rice pudding, griddle cakes, and Benedictine, the cucumber sandwich spread that bore Benedict's name. Throughout the cookbook, Benedict's delightful voice shines. Benedict, who was once the most famous caterer in Louisville and also operated a celebrated tea room and soda fountain, trained with Fannie Farmer at the Boston Cooking School. As a creative entrepreneur, Benedict had a significant influence on the local culture and foodways. Her sweet and savory dishes were the stars of many Derby parties, and yet she placed equal emphasis on simple luncheon and dinner recipes to satisfy the needs of home cooks. While her popular dishes graced genteel tables all over the Bluegrass, Benedict's chicken salad sandwiches, sold from a pushcart, offered Louisville children the first school lunches in the city.This edition of The Blue Ribbon Cook Book will welcome new generations of readers and cooks - those who remember wearing white gloves and eating delicate tea sandwiches at the downtown department store as well as those who want to make satisfying regional classics such as blackberry jam cake like their grandmother used to make. Food writer Susan Reigler introduces the story of Benedict's life and cuisine, and this edition is the first to come complete with the now-famous spread that bears Benedict's name.

Camels, one of creation's most remarkable animals, are celebrated through this fascinating historical study of their place in the modern imperial era. Goudie's wide-ranging research into the exploration and use of camels reveals dramatic stories and personalities, with an impressive geographical coverage. Descriptions of their biology, value and benefits, travellers' stories then link them to their historical context. Accompanied by splendid paintings, drawings, photos, and maps, and with an extensive bibliography, this volume entertains at the same time as providing a very comprehensive historical account of these amazing beasts.

Ukrainian cooking embodies national and ethnic tastes and reflects the spiritual and social awareness of Ukrainians. More than just a cookbook, Festive Ukrainian Cooking is a definitive account of traditional Ukrainian culture as perpetuated in family rituals and celebrated with elegantly prepared food and drink. Working from original sources in Ukrainian, Russian, and Polish, and drawing on experience as an accomplished cook, Marta Pisetska Farley arranges these recipes as they were enjoyed throughout the year, beginning with kolach, a glazed braided bread sprinkled with poppy seeds, for Christmas Eve, and ending with succulent dishes made with wild mushrooms harvested in the fall. Chapter introductions describe the folkways associated with major holidays and family events and the symbolic and celebratory role of food appropriate to each. Festive Ukrainian Cooking, originally published in 1990 and now newly repackaged in paperback, records these traditions and adapts old-style recipes for the modern kitchen.