Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world. Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate new recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: The Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant yet her husband was moved by the Cadburys tradition of philanthropy. Each was a product of their unique time and place yet they shared one thing: they want to make the best chocolate in the world.

    With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.” Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.

    Local writer Mark Gribben reveals how Dr. James Howard Snook was captured and interrogated, including his gory confession of Theora Hix's death. During the trial, the details of the illicit love affair were so salacious that newspapers could only hint about what really led to the coed's murder and the professor's ultimate punishment. For the first time, read the full account of this astonishing story, from scandalous beginning to tragic end.

    Hilarious, informative, delicious, and just a little bit naughty, The Bitchin' Kitchen Cookbook is a guide for the next generation of lifestyle aficionados. Screw stuffing the turkey! Nadia G offers recipes for real-life scenarios: What do you make for breakfast after a one-night stand? What do you serve up to say you're sorry for the PMS rampage? Need to impress the in-laws? Well, Lord knows you may never be good enough, but at least the meal will be!

    If you always assumed the musicians you listened to were the same people you saw onstage, you are in for a big surprise!"--Dusty Street, host of Classic Vinyl on Sirius XM Satellite RadioIf you were a fan of popular music in the 1960s and early '70s, you were a fan of the Wrecking Crew--whether you knew it or not.On hit record after hit record by everyone from the Byrds, the Beach Boys, and the Monkees to the Grass Roots, the 5th Dimension, Sonny & Cher, and Simon & Garfunkel, this collection of West Coast studio musicians from diverse backgrounds established themselves in Los Angeles, California as the driving sound of pop music--sometimes over the objection of actual band members forced to make way for Wrecking Crew members. Industry insider Kent Hartman tells the dramatic, definitive story of the musicians who forged a reputation throughout the business as the secret weapons behind the top recording stars.Mining invaluable interviews, the author follows the careers of such session masters as drummer Hal Blaine and keyboardist Larry Knechtel, as well as trailblazing bassist Carol Kaye--the only female in the bunch--who went on to play in thousands of recording sessions in this rock history. Readers will discover the Wrecking Crew members who would forge careers in their own right, including Glen Campbell and Leon Russell, and learn of the relationship between the Crew and such legends as Phil Spector and Jimmy Webb. Hartman also takes us inside the studio for the legendary sessions that gave us Pet Sounds, Bridge Over Troubled Water, and the rock classic "Layla," which Wrecking Crew drummer Jim Gordon cowrote with Eric Clapton for Derek and the Dominos. And the author recounts priceless scenes such as Mike Nesmith of the Monkees facing off with studio head Don Kirshner, Grass Roots lead guitarist (and future star of The Office) Creed Bratton getting fired from the group, and Michel Rubini unseating Frank Sinatra's pianist for the session in which the iconic singer improvised the hit-making ending to "Strangers in the Night."The Wrecking Crew tells the collective, behind-the-scenes stories of the artists who dominated Top 40 radio during the most exciting time in American popular culture.

    A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago.In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. It is an enormous compendium which covers Vegetables dishes, Potato dishes, Beans, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.

    What really happened in 1969? In 1999, when Tom O'Neill was assigned a magazine piece about the thirtieth anniversary of the Manson murders, he worried there was nothing new to say. Weren't the facts indisputable? Charles Manson had ordered his teenage followers to commit seven brutal murders, and in his thrall, they'd gladly complied. But when O'Neill began reporting the story, he kept finding holes in the prosecutor Vincent Bugliosi's narrative, long enshrined in the best-selling Helter Skelter. Before long, O'Neill had questions about everything from the motive to the manhunt. Though he'd never considered himself a conspiracy theorist, the Manson murders swallowed the next two decades of his career. He was obsessed. Searching but never speculative, CHAOS follows O'Neill's twenty-year effort to rebut the "official" story behind Manson. Who were his real friends in Hollywood, and how far would they go to hide their ties? Why didn't law enforcement act on their many chances to stop him? And how did he turn a group of peaceful hippies into remorseless killers? O'Neill's hunt for answers leads him from reclusive celebrities to seasoned spies, from the Summer of Love to the shadowy sites of the CIA's mind-control experiments, on a trail rife with cover-ups and coincidences. Featuring hundreds of new interviews and dozens of never-before-seen documents from the LAPD, the FBI, and the CIA, CHAOS mounts an argument that could be, according to Los Angeles Deputy District Attorney Stephen Kay, strong enough to overturn the verdicts on the Manson murders. In those two dark nights in Los Angeles, O'Neill finds the story of California in the sixties: when charlatans mixed with prodigies, free love was as possible as brainwashing, and utopia-or dystopia-was just an acid trip away.

    Meat will be gloriously tender, flavors will combine beautifully - and all with minimal attention from the cook. This book celebrates slow cooking in all its forms. Its 200 recipes range from typical slow-cook fare - hearty, warming stews and pot roasts - to more surprising inclusions such as cakes and bakes. Acknowledging the different ways of approaching slow cooking, it contains two methods for each recipe: one using an electric crockpot, the other using a combination of traditional pots, pans, stovetop, and oven. A practical introduction demonstrates techniques step-by-step and provides information on key ingredients and how to use them for the best results. Find everything you need to become a slow-cook expert in this attractive, but great-value, technique resource and recipe book.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    No one knows this better than author and dietician Julene Stassou, who recommends the Mediterranean diet to anyone looking to leave fad diets behind for lasting results. Serving up mouthwatering recipes and weekly meal plans alongside realistic routines for losing weight, The Mediterranean Diet Weight Loss Solution is your go-to reference for a long-term lifestyle change. Not just another diet book to help you lose weight—The Mediterranean Diet Weight Loss Solution is a plan to keep it off.The Mediterranean Diet Weight Loss Solution includes: A 28-day meal plan to jump-start your weight loss with tips for food prep Over 90 guilt-free recipes with guidelines for portion control and nutritional information Exercise routines with training day schedules Illustrated charts to help you set your personal goals and track progress As Mark Sapienza, MD, says, The Mediterranean Diet Weight Loss Solution is a “simple yet actionable plan that so many of us, swept up in the chaos of everyday life, can on our own put to good use to lose weight and improve health.”Set yourself up to stay on track when you eat right and lose weight with The Mediterranean Diet Weight Loss Solution kick-start guide.

    Not bad for a gal who never actually existed. "Born" in 1921 in Minneapolis, Minnesota, to proud corporate parents, Betty Crocker has grown, over eight decades, into one of the most successful branding campaigns the world has ever known. Now, at long last, she has her own biography. Finding Betty Crocker draws on six years of research plus an unprecedented look into the General Mills archives to reveal how a fictitious spokesperson was enthusiastically welcomed into kitchens and shopping carts across the nation. The Washburn Crosby Company (one of the forerunners to General Mills) chose the cheery all-American "Betty" as a first name and paired it with Crocker, after William Crocker, a well-loved company director. Betty was to be the newest member of the Home Service Department, where she would be a "friend" to consumers in search of advice on baking -- and, in an unexpected twist, their personal lives. Soon Betty Crocker had her own national radio show, which, during the Great Depression and World War II, broadcast money-saving recipes, rationing tips, and messages of hope. Over 700,000 women joined Betty's wartime Home Legion program, while more than one million women -- and men -- registered for the Betty Crocker Cooking School of the Air during its twenty-seven-year run. At the height of Betty Crocker's popularity in the 1940s, she received as many as four to five thousand letters daily, care of General Mills. When her first full-scale cookbook, Betty Crocker's Picture Cook Book, or "Big Red," as it is affectionately known, was released in 1950, first-year sales rivaled those of the Bible. Today, over two hundred products bear her name, along with thousands of recipe booklets and cookbooks, an interactive website, and a newspaper column. What is it about Betty? In answering the question of why everyone was buying what she was selling, author Susan Marks offers an entertaining, charming, and utterly unique look -- through words and images -- at an American icon situated between profound symbolism and classic kitchen kitsch.

    Encourage restoration of Joy in the kitchen with these easy recipes.

    She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.

    It is the longest continuously running Presbyterian Church school in New South Wales. Founded in 1888 by a committee of the General Assembly of the Presbyterian Church of New South Wales, the school has a non-selective enrolment policy for all years. The decision to commence a Ladies' College was made in 1883 when the Assembly formed a special committee to investigate the establishment of Superior Boarding Schools for girls and boys. The church saw an urgency to provide Presbyterian education in the colony due to the growth in Roman Catholic secondary schools. As a result, it was established in 1924 with thirteen students to serve as a primary feeder school for the College. However, it did not receive adequate attention from college council and was forced to close in 1929. This school was reopened in 1930 by the assistant teacher, Miss Gurney, who named it "Arden." The school flourished under Gurney's leadership and thus "Arden Anglican School" is still in existence today.

    Recipes include the Mountain Man Breakfast, Sausage Spinach Wreath, Dutch Oven Stew with spicy Jalapeno Cheese Bread, Caramel Apple Cobbler, Stuffed Pork Roast, Cinnamon Rolls, Dutch Oven Pizza, Apricot Raspberry Glazed Cornish Hens, and White Chili.