Series in Beverages
Books in Beverages
Cooks' Books
Carolyn Hart has gathered together 50 classic recipes easy enough for everyday eating. Entrees include Beef Casserole Nicoise, Shepherd's Pie, Baked Ham, Fragrant Duck Pilaf with Lemon and Mint, Scallops with Black Pudding and Poached Salmon. There are vegetable recipes, such as Coriander Mushrooms and Caesar Salad, and several puddings, including Christmas Pudding, Brandy Butter, and Gooseberry Fool.
Kitchen Heaven
With over 100 brand new recipes—including some of the most accessible and delicious Gordon Ramsay has ever produced— Kitchen Heaven is a cookbook for everyone who loves food, from the complete novice to the more accomplished cook. As well as meat, fish, and vegetarian dishes, there are recipes for soups, dressings, sauces, puddings, and "Things on Toast". With practical insights and fascinating anecdotes, it also provides for the first time, a glimpse of what really drives this professional footballer-turned world renowned chef, who induces not only sheer terror in all those who work with him, but also fierce loyalty. That number is about to include you. Let Gordon into your kitchen—and you'll soon be cooking like never before.
Soda and Fizzy Drinks
More than 80 years before the invention of Coca-Cola, sweet carbonated drinks became popular around the world, provoking remarkably similar arguments that they do today. Are they medicinally, morally, culturally or nutritionally good or bad? They have been loved – and hated – for being cold or sweet or fizzy or stimulating. Many of their flavours are international – lemon and ginger were more popular than cola until about 1920. Some are local: tarragon in Russia, cucumber in New York, red bean in Japan, and chinotto (exceedingly bitter orange) in Italy. This book looks at how something made from water, sugar and soda became big business but also became deeply important to people; fizzy drinks’ symbolic meanings are far more complex than the water, gas and sugar from which they are made.