Annie Gray's book is both a biography of Britain's most iconic monarch, and a look at the changing nature of cooking and eating in the Victorian era.From her early years living on milk and bread under the Kensington system, to her constant indigestion and belligerent over-eating as an elderly woman, her diet will be examined, likes and dislikes charted, and the opinions of those around her considered. More than that, though, this book will take a proper look below stairs. Victoria was surrounded by servants, from ladies-in-waiting, to secretaries, dressers and coachmen. But there was another category of servant, more fundamental, and yet at the same time more completely hidden: her cooks.From her greed to her selfishness at the table, her indigestion and her absolute reliance on food as a lifelong companion, with her when so many others either died or were forced away by political factors, Victoria had a huge impact on the way we all eat today. Annie Gray gives us a new perspective on Britain's longest reigning monarch, viewing her through the one thing more dear to her than almost anything else: her stomach.

    If you're new to the world of wine, it will clue you in on what you've been missing and show you how to get started. It begins with the basic types of wine, how wines are made, and more. Then it gets down to specifics:How to handle snooty wine clerks, navigate restaurant wine lists, decipher cryptic wine labels, and dislodge stubborn corks How to sniff and taste wine How to store and pour wine and pair it with food Four white wine styles: fresh, unoaked; earthy; aromatic; rich, oaky Four red wine styles: soft, fruity, and relatively light-bodied; mild-mannered, medium-bodied; spicy; powerful, full-bodied, and tannic What's happening in the "Old World" of wine, including France, Italy, Spain, Portugal, Germany, Switzerland, Austria, Hungary, and Greece What's how (and what's not) in the New World of Wine, including Australia, New Zealand, Chile, Argentina, and South Africa U.S. wines from California, Oregon, Washington, and New York Bubbling beauties and medieval sweets: champagne, sparkling wines, sherry, port, and other exotic dessert wines Authors Ed McCarthy, CWE, who is a regular contributor to Wine Enthusiast and The Wine Journal and Mary Ewing-Mulligan, MW, who owns the International Wine Center in New York, have co-authored six wine books in the For Dummies series. In an easy-to-understand, unpretentious style that's as refreshing as a glass of Chardonnay on a summer day, they provide practical information to help you enjoy wine, including:Real Deal symbols that alert you to good wines that are low in price compared to other wines of similar type, style, or quality A Vintage Wine Chart with specifics on numerous wines Info on ordering wine from out of state, collecting wine, and more Wine For Dummies, Fourth Edition is not just a great resource and reference, it's a good read. It's full-bodied, yet light...rich, yet crisp...robust, yet refreshing....

    But the city's worst crisis yet (and that's saying something) has managed to do the unthinkable: turn the end of days into a laboratory for the future. Urban planners, land speculators, neo-pastoral agriculturalists, and utopian environmentalists—all have been drawn to Detroit's baroquely decaying, nothing-left-to-lose frontier. With an eye for both the darkly absurd and the radically new, Detroit-area native and Rolling Stone writer Mark Binelli has chronicled this convergence. Throughout the city's "museum of neglect"—its swaths of abandoned buildings, its miles of urban prairie—he tracks the signs of blight repurposed, from the school for pregnant teenagers to the killer ex-con turned street patroller, from the organic farming on empty lots to GM's wager on the Volt electric car and the mayor's realignment plan (the most ambitious on record) to move residents of half-empty neighborhoods into a viable, new urban center.Sharp and impassioned, Detroit City Is the Place to Be is alive with the sense of possibility that comes when a city hits rock bottom. Beyond the usual portrait of crime, poverty, and ruin, we glimpse a future Detroit that is smaller, less segregated, greener, economically diverse, and better functioning—what might just be the first post-industrial city of our new century.

    The "Getting Started" section will give you a great overview and help explain some things for the very beginner. Next, learn some easy stitch patterns in the section "Basic Stitches." When you're ready to try your first project, take a look at the "Potholder Patterns" section, but make sure to read the "Pattern Information & Notes" first for some important stuff that pertains to all the patterns. The ebook is also filled with photos to help you along your way.Why Potholders?Potholders are a great project to work with Tunisian crochet because:• The back/wrong side is hidden between the two layers• Tunisian crochet makes a very thick final product• Working square shapes is easy for the beginnerHave fun, and happy hooking to you!

    This simple way to manage your household income and expenses includes a stylish cover, coin purse, places for your checkbook and check register, memo pad, debit card holders, and extra cash-management envelopes.

    By the time he reached his 50th birthday his career was everything he'd ever hoped it would be. With a sports column in a major paper, winning APSE's Best Sports Columnist in Texas four times, and a daily spot on ESPN's highly successful show, "Around the Horn," Cowlishaw had pursued and conquered nearly everything he ever desired professionally. However, the pursuit of that success nearly cost him his life.DRUNK ON SPORTS is more than simply a memoir by one of America's most well-known sportswriters. Behind his happy-go-lucky public persona was a man with a considerable (but well-disguised) drinking problem. For years, Cowlishaw believed that his ability to drink with the best of them helped in his development of sources and pursuit of stories and, unfortunately, he was right. Among others, the relationship he built while sitting on a barstool next to Cowboys Coach Jimmy Johnson allowed him to get where other reporters couldn't. As all hell broke loose between Johnson and Cowboys owner Jerry Jones in 1994, Cowlishaw was right next to Coach Johnson every step (and beer) along the way. In DRUNK ON SPORTS, Cowlishaw recounts first-hand stories never told and quotes never shared from the bizarre breakup of one of the NFL's most successful dynasties.As he points out in the introduction, this is not an anti-drinking book. Cowlishaw loved alcohol for 35 years. If anything, this is a how-not-to book more than a how-to book. Along the way, Cowlishaw takes readers inside some of the biggest stories in sports. He joined ESPN in 2002 as a regular on Around the Horn and discusses life behind the scenes at the Worldwide Leader candidly and at length. Cowlishaw writes and talks and, at times, drinks his way into the sports world's fast lane - what else would you call getting hammered on vodka with Denny Hamlin at the Daytona 500 - before realizing the only way to continue was to call a halt to the partying.The story of his rise and fall is more insightful and humorous than it is preachy as Cowlishaw examines some of the flawed decisions he made throughout his lifetime in sports. DRUNK ON SPORTS is a cautionary yet entertaining tale of never before told stories featuring some of the most recognizable personalities in sports, and if it causes some readers to reexamine their own lives, then it will have gone above and beyond its intended purpose.

    Eric Hobsbawm has turned his keen eye and sharp wit to this uniquely American form of music to give the reader a completely original point of view. This book sweeps the reader along from the steamy sidewalks of New Orleans to the smoke-filled clubs of New York, an odyssey that along the way discusses the prehistory of jazz, its expansion, its most celebrated musicians, and their instruments. This edition also includes twenty-three pieces that have never appeared in book form—concert reviews, record reviews, and essays from "The New Statesman" and "The New York Review of Books" on such legendary jazz figures as Ray Charles, Thelonius Monk, Mahalia Jackson, Duke Ellington, and Count Basie. As Hobsbawm has put it, "The Jazz Scene" is 'one person's reaction to sixty years' experience of jazz.'

    Drawing on evidence from archaeology, history, cognitive neuroscience, psychopharmacology, social psychology, literature, and genetics, Slingerland shows that our taste for chemical intoxicants is not an evolutionary mistake, as we are so often told. In fact, intoxication helps solve a number of distinctively human challenges: enhancing creativity, alleviating stress, building trust, and pulling off the miracle of getting fiercely tribal primates to cooperate with strangers. Our desire to get drunk, along with the individual and social benefits provided by drunkenness, played a crucial role in sparking the rise of the first large-scale societies. We would not have civilization without intoxication. From marauding Vikings and bacchanalian orgies to sex-starved fruit flies, blind cave fish, and problem-solving crows, Drunk is packed with fascinating case studies and engaging science, as well as practical takeaways for individuals and communities. The result is a captivating and long overdue investigation into humanity's oldest indulgence—one that explains not only why we want to get drunk, but also how it might actually be good for us to tie one on now and then.

    Regularly priced at $5.99. Read on your PC, Mac, smart phone, tablet or Kindle device. If you are tired of searching for the perfect desert for yourself, family or friends then search no more. Cookies are well-known around the globe. Cookies can be found in traditional cuisine in all cultures and they grace our tables during all kinds of occasions. What makes them unique is fact that they are almost always simple to prepare and allows you to experiment with flavors and textures. Cookies can be very firm so they need to be dunked in tea or milk, they can be crunchy or even soft and chewy. In this book you will find different types of cookies from all around the world, like American, Italian, French and German cookies. Cookies can be easily bought in the store but if you really want quality cookies, made with selected ingredients, then homemade cookies are just the right thing. In this book you will also find recipes for gluten-free cookies that will satisfy even the most demanding connoisseur. Download this book NOW and discover: The best cookies from all around the world Learn how to make delicious homemade cookies with simple ingredients World famous cookies Preparation of homemade cookies the easy way – suitable for absolute beginners That homemade cookies are easy to make Hurry! For a limited time you can download “Cookies101" for a special discounted price of only $2.99 Download Your Copy Right Now! Just Scroll to the top of the page and select the Buy Button. ————— TAGS: Cookies, Baking, Recipes, Desserts, Cakes, Cooking, Cookie Bar

    Tackling the job with skills picked up along the way and enough Redbull to sink a battleship. The stories are real. The patients are real, and the emotions are real. Things I would tell my former student-self: You are going to laugh. You are going to cry. You are going to be scared. You are going to want to quit. You will have PTSD. You are going to see death. But hold on, you got this. It's just a few bumps.

    There is no one better qualified to show you how to make the best Victoria sponge, vanilla cupcake, fruit tea bread or chocolate fudge cake. Together with these eternally popular recipes, Mary also shows you how to make the best children's birthday cake, Wimbledon cake, banana muffin, French patisserie and Christmas cake.With tried-and-tested, easy recipes for every occasion, this baking cookbook should be on every baker's kitchen bookshelf.

    7 restaurant and No. 7 Sub shops in New York. He is also a fabulously neurotic man who directs his energy into careless ruminations on sandwich philosophy, love, self-loathing, pay phones, getting drunk in the shower, Tom Cruise, food ethics, and what it's like having the names of two different women tattooed on your body. Most of these ruminations also happen to be truly excellent recipes, like roast beef with crispy shallots and smoky French dressing, or a mind-blowing mayonnaise that tastes exactly like pho. This is his first book. If you buy it, you can help make sure it won't be his last.

    Instead she was an under-appreciated freelance journalist and waitress in New York City, frustrated at always being broke and completely miserable in love. When she tastes her first pétillant-naturel (pét-nat for short), a type of natural wine made with no additives or chemicals, it sets her on a journey of self-discovery, both deeply personal and professional, that leads her to Paris, Italy, Spain, Georgia, and finally deep into the wilds of south Australia and which forces her, in the face of her "Wildman," to ask herself the hard question: can she really handle the unconventional life she claims she truly wants?Have you ever been sidetracked by something that turned into a career path? Did you ever think you were looking for a certain kind of romantic partner, but fell in love with someone wild, passionate and with a completely different life? For Signer, the discovery of natural wine became an introduction to a larger ethos and philosophy that she had long craved: one rooted in egalitarianism, diversity, organics, environmental concerns, and ancient traditions. In You Had Me at Pét-Nat, as Signer begins to truly understand these revolutionary wine producers upending the industry, their deep commitment to making their wine with integrity and with as little intervention as possible, she is smacked with the realization that unless she faces, head-on, her own issues with commitment, she will not be able to live a life that is as freewheeling, unpredictable, and singular as the wine she loves.

    But what is a “good” shot? Are all good shots created equally? And how might one identify players who are more or less likely to make and prevent those shots in the first place? The concept of basketball “analytics,” for lack of a better term, has been lauded, derided, and misunderstood. The incorporation of more data into NBA decision-making has been credited—or blamed—for everything from the death of the traditional center to the proliferation of three-point shooting to the alleged abandonment of the area of the court known as the midrange. What is beyond doubt is that understanding its methods has never been more important to watching and appreciating the NBA. In The Midrange Theory, Seth Partnow, NBA analyst for The Athletic and former Director of Basketball Research for the Milwaukee Bucks, explains how numbers have affected the modern NBA game, and how those numbers seek not to “solve” the game of basketball but instead urge us toward thinking about it in new ways.The relative value of Russell Westbrook’s triple-doublesWhy some players succeed in the playoffs while others don’tHow NBA teams think about constructing their rosters through the draft and free agencyThe difficulty in measuring defensive achievementThe fallacy of the “quick two”From shot selection to evaluating prospects to considering aesthetics and ethics while analyzing the box scores, Partnow deftly explores where the NBA is now, how it got here, and where it might be going next.

    Long before revolution turned colonies into nation, Americans were eating meat on a scale the Old World could neither imagine nor provide: an average European was lucky to see meat once a week, while even a poor American man put away about two hundred pounds a year. Maureen Ogle guides us from that colonial paradise to the urban meat-making factories of the nineteenth century to the hyperefficient packing plants of the late twentieth century. From Swift and Armour to Tyson, Cargill, and ConAgra. From the 1880s cattle bonanza to 1980s feedlots. From agribusiness to today's "local" meat suppliers and organic countercuisine. Along the way, Ogle explains how Americans' carnivorous demands shaped urban landscapes, midwestern prairies, and western ranges, and how the American system of meat making became a source of both pride and controversy.