Blair's majority was the culmination of a long struggle to modernize the party, and the politics of his country. Philip Gould is a political strategist and polling adviser who has worked with the Labour leadership since the 1980s. In this book he describes its rise and explains how the transformation was achieved, at the same time exploring the changed political climate in Britain.

    During our journey we will explore stories from Babylon, Greece, Ireland, Ethiopia, and various other cultures to fill in the missing pieces to one of the biggest mysteries on our planet. This 2nd Edition includes 40+ hours of additional audio and video content for your enjoyment. Make sure you download a free QR code scanner for your smart phone or tablet so you can take full advantage of the features in this book.

    Made with 58 easy do-it-yourself mixes. Better nutrition. No preservatives. Enjoy delicious breads, breakfasts, main dishes, appetizers and super desserts.

    F. K. Fisher takes readers on an animated journey through culinary history, beginning with the honey-loving Greeks and the immoderate Romans. Fisher recalls a hunt for snails and truffles with one of the last adepts in that art and recounts how Catherine de Medici, lonely for home cooking, touched off a culinary revolution by bringing Italian chefs to France. Each essay makes clear the absolute firmness of Fisher's taste--contrarian and unique--and her skill at stirring memory and imagination into a potent brew.

    But American food, like its history, is a world of its own. This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

    The Thumpin’ is the story of that historic victory and the man at the center on whom Democratic hopes hinged: Congressman Rahm Emanuel, head of the Democratic Congressional Campaign Committee (DCCC). Chicago Tribune reporter Naftali Bendavid had exclusive access to Emanuel and the DCCC in the year and a half leading up to the elections and ended up with the story of a lifetime, the thrilling blow-by-blow account of how Emanuel remade the campaign in his own ferocious image. Responsible for everything from handpicking Congressional candidates to raising money for attack ads, Emanuel, a talented ballet dancer better known in Washington for his extraordinary intensity and his inexhaustible torrents of profanity, threw out the playbook on the way Democrats run elections.Instead of rallying the base, Rahm sought moderate-to-conservative candidates who could attract more traditional voters. Instead of getting caught in the Democrats’ endless arguments about their positions, he went on the attack, personally vilifying Republicans from Tom DeLay to Christopher Shays. And instead of abiding by the gentlemen’s agreements of good-old-boy Washington, he broke them, attacking his counterpart in the Republican party and challenging Howard Dean, the chairman of his own party. In 2005, no one believed victory was within the Democrats’ grasp. But as the months passed, Republicans were caught in wave after wave of scandal, support for the war in Iraq steadily declined, and the president’s poll numbers plummeted. And in Emanuel, the Democrats finally had a killer, a ruthless closer like Karl Rove or Lee Atwater, poised to seize the advantage and deliver what President Bush would call “a thumpin.’”Taking its cues from classic political page-turners like Showdown at Gucci Gulch and documentaries like The War Room, The Thumpin’ takes us inside the key races and the national strategy-making that moved the Democrats from forecasted gains of three seats in 2005 to a sweeping gain of thirty seats when the votes were finally counted. Through this masterful account of Rahm’s rout, Bendavid shows how the lessons the Democrats learned in 2006—to fight for every vote, to abandon litmus tests, and to take no prisoners—will be crucial to the party’s future electoral success, and shape the political course the nation will take in the twenty-first century.From the Hardcover edition.

    In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Food That Really Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler's stories and anecdotes about cooking, life with the Mennonites, family, and the Waterloo Region. Described by Edith Fowke as folklore literature, Staebler's cookbooks have earned her national acclaim.Back in print as part of Wilfrid Laurier University Press's Life Writing series, a series devoted celebrating life writing as both genre and critical practice, the updated edition of this groundbreaking book includes a foreword by award-winning author Wayson Choy and a new introduction by well-known food writer Rose Murray.

    But he knows that with a busy lifestyle in and out of the kitchen, finding the time to make delicious, nourishing meals can be tough. Just because your schedule is overstuffed doesn’t mean your belly has to be. Now, in Bobby Deen’s Everyday Eats, Bobby helps you get a tasty and good-for-you dinner on the table in no time flat, with dozens of delectable recipes all under 350 calories and all prepared in less than 30 minutes.   Whether it’s salads and soups that make hearty suppers, lip-smacking dishes for midweek grilling, meatless main courses for watching your waistline, scrumptious sides for every season, or reduced-calorie sweet treats to cap off your meals, Bobby Deen’s Everyday Eats includes such satisfying recipes as   • Light and Easy Scallops and Grits • Deviled Egg Salad • Lightened-Up Beer Cheese Soup • Peachy Pulled BBQ Chicken • Mustard-Rubbed Flank Steak • Grilled Whole-Wheat Flatbreads • Shrimp Coconut Curry • Cajun Ratatouille Bake • Creamy Spinach Polenta • Hot Roasted Green Beans with Sweet Chili • Zucchini Corn Fritters • Strawberry Angel Food Cake • Lighter Chocolate-Mint Shakes • and so much more!   Bobby also serves up time- and money-saving tips for stocking your fridge and pantry, ideas for watching your calories when you go out to eat, and a weekly 1500-calorie-a-day menu plan that helps you pull it all together. He even includes nutritional information for each and every recipe. Bobby Deen’s Everyday Eats is the cookbook you’ll reach for night after night for meals that are quick, delicious, and best of all . . . good for you.

    New chapters cover how to build a personal carb count database, carb counting for insulin pump users, a whole week of meal plans, and much more.

    Like fashions and fads, food—even bad food—has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past.Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century. From the Three P's Salad—that's peas, pickles, and peanuts—of the post-World War I era to the Fruit Cocktail and Spam Buffet Party loaf—all the rage in the ultra-modern 1950s, when cooking from a can epitomized culinary sophistication—Fashionable Food details the origins of these curious delicacies. In two chapters devoted to "exotic foods of the East," for example, Lovegren explores the long American love affair with Chinese food and the social status conferred upon anyone chic enough to eat pu-pu platters from Polynesia. Throughout, Lovegren supplements recipes—some mouth-watering, some appalling—from classic cookbooks and family magazines, with humorous anecdotes that chronicle how society and kitchen technology influenced the way we lived and how we ate.Equal parts American and culinary history, Fashionable Food examines our collective past from the kitchen counter. Even if it's been a while since you last had Tang Pie and your fondue set is collecting dust in the back of the cupboard, Fashionable Food will inspire, entertain, and inform.

    Enjoy fresh-baked breads at home using carefully tested recipes that include:- San Francisco Sourdough French Bread- Black Forest Pumpernickel- Zucchini-Carrot Bread- Russian Black Bread- Banana Oatmeal Bread- Coconut Pecan Rolls- Caramel Sticky Buns- Portuguese Sweet Bread- And much more!These wholesome, preservative-free recipes are accompanied with tips for baking the perfect loaf.Whether you're a newcomer to bread machine baking or a longtime enthusiast, this book will help you fill your kitchen with the delectable aroma of one freshly baked loaf after another.

    He continued to make great music while slowly returning to his Catholic roots. His hard-won wisdom filters through his stories whether he's recalling how he went shopping with John Lennon and ended up on the cover of Sgt. Peppers Lonely Hearts Club Band or what it was like to travel in the Jim Crow South with Sam Cooke.Praise for Dion... "To this day nobody, nobody can rock like Dion."—Lou Reed "He always had the name that said it all...Dion."—Bruce Springsteen "If you want to hear a great singer, listen to Dion. His genius has never deserted him."—Bob DylanThe audio edition of this book can be downloaded via Audible.

    Make them listen to it two more times. Get them to explain why they never bothered with it before. Then ask them to review it.What began as a simple whim quickly grew in popularity, and now Ruth and Martin’s Album Club has featured some remarkable guests: Ian Rankin on Madonna’s Madonna. Chris Addison on Marvin Gaye’s What’s Going On. Brian Koppelman on The Smiths’ Meat is Murder. JK Rowling on the Violent Femmes’ Violent Femmes. Bonnie Greer on The Beach Boys’ Pet Sounds. Martin Carr on Paul McCartney’s Ram. Brian Bilston on Neil Young’s Harvest. Anita Rani on The Strokes’ Is This It. Richard Osman on Roxy Music’s For Your Pleasure. And many, many more.Each entry features an introduction to each album by blog creator Martin Fitzgerald. What follows are delightful, humorous and insightful contributions from each guest as they have an album forced upon them and – for better or worse – they discover some of the world’s favourite music.Ruth and Martin’s Album Club is a compilation of some of the blog’s greatest hits as well as some exclusive material that has never appeared anywhere before. Throughout, we get an insight into why some people opt out of some music, and what happens when you force them to opt in.

    Once it had been a forbidding place of exile, inhabited by thousands of the disease’s victims who had been removed from their families and confined against their will, far away from a society that feared and misunderstood their condition. When Brooke Jarvis came across a posting for a job in Kalaupapa, tending to the needs of the handful of remaining patients, it seemed like an impossibly exotic opportunity for a college student. But what she found there was both more remarkable and more familiar than what she had imagined. When We Are Called to Part is the absorbing, affecting, and often funny story of life in the last years of a rapidly vanishing community. “Even a prison,” she would learn, “eventually becomes a home, becomes something you mourn.”

    There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza.Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals. In the twentieth century, the pizza followed Italian immigrants to America, where it became the nation’s most popular dish and fueled the rise of successful fast-food corporations such as Pizza Hut and Domino’s. Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Pizza also features several recipes and a wealth of illustrations, including a photo of the world’s largest and most expensive pizza—sprinkled with edible 24-karat gold shavings and costing over $4000.   Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers.