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Food and Its Adulterations; Comprising the Reports of the Analytical Sanitary Commission of "The Lancet" for the Years 1851 to 1854 Inclusive, Revised and Extended.
'I love baking so much I've been known to park myself in front of the oven to watch a cake cook, like television.' Poh first fell in love with food by learning to bake as a nine year old - she remembers vividly her mum showing her the art of folding flour into her first sponge cake 'just like so' and the skill in lining a tin meticulously. Now, years after Poh's meteoric rise to fame through MasterChef, and hosting her own television shows, Poh's Kitchen and Poh & Co, she returns to her roots, with wooden spoon and mixing bowl in hand. Poh owns and runs Adelaide destination cafe and bakery Jamface, with her bestie, Sarah. She describes the Jamface baking philosophy as the love child between a Parisian patisserie and the Country Women's Association. Here, she shares recipes for 100 of her favourite baked delights. So take the afternoon off, fire up the oven, and join Poh in the meditative process of baking something truly great.
Cowan’s earlier works dealt with sexual hygiene and the evils of tobacco, but in What to Eat, and How to Cook It he turned to diet. Food and culinary practice had become more complex in American middle-class society by 1870, and Cowan’s cookbook blasted his countrymen for eating “conglomerate mixtures,” ingredients “mixed in all shapes, in all measures, and under all conditions.” He believed that overly manipulated, processed foods led to a “clogged brain” and a “sickly and unenjoyable life.” His conclusion was that, “To live a sweet healthy life implies the use of simple, nutritious food, cooked in a plain, simple manner, and as nearly in its natural relations as possible.” What to Eat, and How to Cook It is an almost exclusively vegetarian cookbook that advocates natural foods consisting mostly of grains, fruits, and vegetables, very simply prepared. Although lean roast beef is permitted in moderation, the list of banned foods is long and sobering: salt, spices, vinegar, tea, coffee, chocolate, fat, virtually all meats, and above all fish. Milk, butter, and cheese are considered “abnormal,” but are allowed in some of the simple recipes. In addition to chapters on many grains, vegetables, and fruits, the book contains sections on food and drink for the sick, water, rules for eating, food not to eat, poisons in daily use, and preserving fruits and vegetables. The book also contains the first known recipe for frying green tomatoes, following the suggestion by New England farmers that this was a use for the many green tomatoes that remained on the vine after the first frost. This edition of What to Eat, and How to Cook It was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
The fruit of many years’ research, this entertaining study charts the changing fortunes of Music Hall in Britain during the early twentieth century through the lives and careers of ten artistes. Each presented some aspect of the national character which made people laugh at themselves. Many, including Lily Morris, Nellie Wallace and Billy Bennett, reached the top of their profession, and even the less well-known performers were once household names. All worked hard to develop their individual acts and found ways to adapt to the massive changes in society wrought by the First World War, the decline of the halls, the advent of Variety, and the shifting demands of an increasingly restless population. Some made a success in revue and others became popular stars of radio. Several of the subjects, such as Norman Long and Charlie Higgins have never been discussed before at such length. Included are many rare photographs, with full discographies, an extensive catalogue of sheet music and monologues for each individual. With the aim of bringing back to life an era and its people, the book serves as an introduction to the roots of modern entertainment.
The druggist's general receipt book: comprising a copious veterinary formulary; numerous recipes in patent and proprietary medicines, druggists' nostrums, etc.; Perfumern and Cosmetics; Beverages, Dietetic articles, and condiments; Trade Chemicals, Scientific Processes, and an Appendix of Useful Tables
NATIONAL BESTSELLER The hugely anticipated follow up to Heat--Bill Buford's hilariously self-deprecating, highly obsessive adventures in the world of French haute cuisine. In Dirt, Bill Buford--author of the best-selling, now-classic, Heat--moves his attention from Italian cuisine to the food of France. Baffled by the language, determined that he can master the art of French cooking--or at least get to the bottom of why it is so revered--Buford begins what will become a five-year odyssey by shadowing the revered French chef Michel Richard in Washington, D.C. He soon realizes, however, that a stage in France is necessary, and so he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at l'Institut Bocuse, cooking at the storied, Michelin-starred Mère Brazier, Buford becomes a man obsessed--to prove that French cooking actually derives from the Italian, to prove himself on the line, to prove that he is worthy of these gastronomic secrets. With his signature humor, sense of adventure, and masterful ability to immerse himself in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.
Bursting with humour and full of amusing anecdotes, 100 Irish Rugby Greats is a unique celebration of the most significant stars of the sport from the 1930s to the present day. A veritable who’s who of Irish rugby, it takes in all of the true greats, including Jack Kyle, Tony O’Reilly, Mike Gibson, Willie John McBride, Moss Keane, Keith Wood, Brian O’Driscoll and Paul O’Connell. Many of the in-depth and revealing profiles are based on interviews with the legends themselves, as well as with those who have lined up against them. The result offers remarkable insights into the myriad controversies, epic matches, thrilling contests and pivotal events on and off the field in which each player has been involved. Written with an insider’s knowledge, 100 Irish Rugby Greats will prove to be a thrilling read for all fans of the sport.
In the world of rugby, the All Blacks have an unsurpassed legacy of success. We are the best of the best. Legends in Black comprises frank, no-holds-barred interviews with New Zealand rugby greats, each sharing their thoughts on every aspect of what it means to be an All Black: first selection, the haka, international and provincial rugby, professionalism, team culture, camaraderie, technical advances, coaching and leadership. A one-of-a-kind account of New Zealand rugby, Legends in Black draws on unprecedented access to some of the biggest names in the game - revealing the secrets to why we win. 'The winning ethos was so fundamental to the culture and had been ingrained for years, and it just keeps going. The wonderful thing about the All Blacks is the tradition of its history, the belief by players in what happened before. Winning was something that was an absolute focus.' -John Hart 'Leadership is within the team. I had a role as a fixer, if there was trouble going on - not a dirty role, but as the one able to talk to the opposition and tell them, 'I wouldn't do that again, if I were you.''' -Colin Meads 'Winning becomes a habit, because success is fantastic, but when you take those platitudes you've also got to learn how to lose, lose well and graciously, and learn from your losses.' -Wayne 'Buck' Shelford 'It was about working out who you played the game for . . . it's not the name of the team or the colour of the jersey, but the people around you.' -Andy Haden Also available as an eBook
What if you CAN eat all of your favorite desserts . . . and still be healthy and fit into your skinny jeans? Meet Katie: a girl who eats chocolate every day and sometimes even has cake for breakfast! When Katie's sugar habit went too far in college and left her lacking energy, she knew something needed to change. So she began developing her own naturally sweet recipes and posting them online. Soon, Katie's healthy dessert blog had become an Internet sensation, with over six million monthly visitors. Now, in her first cookbook, Katie shares over 80 never-before-seen recipes, such as Chocolate Obsession Cake, Peanut Butter Pudding Pops, and Ultimate Unbaked Brownies, that use only real ingredients, without any unnecessary fats, sugars, or empty calories. These desserts prove once and for all that health and happiness can go hand-in-hand-you can have your dessert and eat it, too!
The best-selling workbook and grammar guide, revised and updated! Hailed as one of the best books around for teaching grammar, The Blue Book of Grammar and Punctuation includes easy-to-understand rules, abundant examples, dozens of reproducible exercises, and pre- and post-tests to help teach grammar to middle and high schoolers, college students, ESL students, homeschoolers, and more. This concise, entertaining workbook makes learning English grammar and usage simple and fun. This updated Twelfth Edition reflects the latest updates to English usage and grammar and features a two-color design and lay-flat binding for easy photocopying. Clear and concise, with easy-to-follow explanations, offering “just the facts” on English grammar, punctuation, and usage Fully updated to reflect the latest rules, along with quizzes and pre- and post-tests to help teach grammar Ideal for students from seventh grade through adulthood in the US and abroad For anyone who wants to understand the major rules and subtle guidelines of English grammar and usage, The Blue Book of Grammar and Punctuation offers comprehensive, straightforward instruction.
“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
As CEO of the National Center for Fathering, Carey Casey uses his experience and stories—and his engaging, personable tone—to inspire champions-to-be in fathering. Championship Fathering will help fathers raise healthy, well-adjusted, confident kids—mentally, physically, and spiritually. It will help fathers use the principles of championship fathering: Loving, Coaching and Modeling. Men will appreciate Carey Casey’s experiences in sports. He is currently chaplain for the Kansas City Chiefs. The book also includes a foreword by Tony Dungy. A 3-minute daily radio feature hosted by Carey Casey, Today’s Father, is heard on over 600 stations nationwide.
An urgent examination into the revived Klan of the 1920s becomes “required reading” for our time (New York Times Book Review). Extraordinary national acclaim accompanied the publication of award-winning historian Linda Gordon’s disturbing and markedly timely history of the reassembled Ku Klux Klan of the 1920s. Dramatically challenging our preconceptions of the hooded Klansmen responsible for establishing a Jim Crow racial hierarchy in the 1870s South, this “second Klan” spread in states principally above the Mason-Dixon line by courting xenophobic fears surrounding the flood of immigrant “hordes” landing on American shores. “Part cautionary tale, part expose” (Washington Post), The Second Coming of the KKK “illuminates the surprising scope of the movement” (The New Yorker); the Klan attracted four-to-six-million members through secret rituals, manufactured news stories, and mass “Klonvocations” prior to its collapse in 1926—but not before its potent ideology of intolerance became part and parcel of the American tradition. A “must-read” (Salon) for anyone looking to understand the current moment, The Second Coming of the KKK offers “chilling comparisons to the present day” (New York Review of Books).
The much-anticipated debut from the author behind the popular food blog Seven Spoons, featuring distinctive, crowd-pleasing recipes; engaging, writerly essays; and the same stunning photography that has earned her website a devoted following. Tara O'Brady was one of the earliest food bloggers to enter the scene, and now, more than ten years after she first started Seven Spoons, she has become one of the most highly regarded and unique voices in the culinary arena. In her debut cookbook, Seven Spoons, O'Brady shares stories and recipes from her Canadian home--fresh, ingredient-driven food that is easy to make yet refined. Recipes like Roasted Carrots with Dukkah and Harissa Mayonnaise, Braised Beef Short Ribs with Gremolata, and Plum Macaroon Cake are wholesome, hearty, and showcase the myriad culinary influences at work in O'Brady's kitchen. Her evocative writing and gorgeously simple, elegant photography has earned her accolades from Saveur magazine, the Daily Mail, and more. Impeccable food photography and a lavish package round out this beautiful, personal collection.
In accordance with Article 102 of the Charter and the relevant General Assembly Resolutions, every treaty and international agreement registered or filed and recorded with the Secretariat since 1946 is published in the United Nations Treaty Series. At present, the collection includes about 30,000 treaties reproduced in their authentic languages, together with translations into English and French, as necessary. The Treaty Series, where treaties are published in the chronological order of registration, also provides details about their subsequent history (i.e., participation in a treaty, reservations, amendments, termination, etc.). Comprehensive Indices covering 50-volume-lots are published separately.
A New York Times Notable Book The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad. From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change By the end of nineteenth century, food was dangerous. Lethal, even. "Milk" might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This was not by accident; food manufacturers had rushed to embrace the rise of industrial chemistry, and were knowingly selling harmful products. Unchecked by government regulation, basic safety, or even labelling requirements, they put profit before the health of their customers. By some estimates, in New York City alone, thousands of children were killed by "embalmed milk" every year. Citizens--activists, journalists, scientists, and women's groups--began agitating for change. But even as protective measures were enacted in Europe, American corporations blocked even modest regulations. Then, in 1883, Dr. Harvey Washington Wiley, a chemistry professor from Purdue University, was named chief chemist of the agriculture department, and the agency began methodically investigating food and drink fraud, even conducting shocking human tests on groups of young men who came to be known as, "The Poison Squad." Over the next thirty years, a titanic struggle took place, with the courageous and fascinating Dr. Wiley campaigning indefatigably for food safety and consumer protection. Together with a gallant cast, including the muckraking reporter Upton Sinclair, whose fiction revealed the horrific truth about the Chicago stockyards; Fannie Farmer, then the most famous cookbook author in the country; and Henry J. Heinz, one of the few food producers who actively advocated for pure food, Dr. Wiley changed history. When the landmark 1906 Food and Drug Act was finally passed, it was known across the land, as "Dr. Wiley's Law." Blum brings to life this timeless and hugely satisfying "David and Goliath" tale with righteous verve and style, driving home the moral imperative of confronting corporate greed and government corruption with a bracing clarity, which speaks resoundingly to the enormous social and political challenges we face today.