Tony and Cyrus have taken to the road, exploring the British Isles and adding their own spicy twist to our most classic and best-loved dishes. Try jazzing up a Sunday roast chicken with a honey and ginger, adding a cumin and coriander kick to a shepherd's pie or lacing a Victoria sponge with aromatic fennel seeds and cardamom.With delicious, everyday recipes accompanied by Cyrus and Tony's top tips and favourite spices, The Incredible Spice Men will demystify the contents of your spice rack, and open your everyday cooking up to a world of exciting new flavours.

    In fact, many of its rules and guidelines could still be applied today. Make Do and Mend focuses on clothes rationing, which was introduced in June 1940. With the nation's industrial output concentrated on the war effort, basic clothes were in short supply and high fashion was an unknown commodity. Adults were issued as little as 36 coupons a year to spend on clothes. But a man's suit could cost 22 coupons, a coat 16 and a lady's dress 11, so the need to recycle and be inventive with other materials became more and more necessary. The government issued the leaflets included in Make Do and Mend to advise on how best to avoid wasting valuable resources by recycling curtains into dresses and old sheets into underwear; in short how to 'make do and mend' rather than buying new clothes. Produced from original material held in archives the leaflets are also a nostalgic showcase of 1940s' style, which makes them the perfect gift.

    The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff’s signature use of fresh juices, as well as all the classics.Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world’s premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nation’s best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun—for cocktail-party conversation as well as for cocktails.That’s what The Craft of the Cocktail is—the full party, conversation and all. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques—hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.

    As a nation at war, with supply routes under attack from the Axis powers and resources scarce, it was Woolton's job to fulfil his promise to the British people, and Prime Minister Winston Churchill in particular, that there would be food on the shelves each week. Persuading the public to not resort to the black market and to manage on the very limited ration was one thing, but Woolton had to fulfil his side of the bargain and maintain supplies in time of crisis.If Britain had gone hungry the outcome of the war could have been very different. This book, for the first time, finds out the real story of how Lord Woolton provided food for Britain and her colonies and discovers that for him there were days when it was literally a choice of 'eggs or anarchy'.

    Bloodsugar101.com's Jenny Ruhl explains what peer reviewed research and the experience of Successful Low Carb Dieters can tell us about: * How Low Carb Diets Repair Unhealthy High Normal Blood Sugars * How Low Carb Diets Achieve Weight Loss * The Strengths and Weaknesses of the Diet as Revealed by Research * The Facts that Debunk Exaggerated Claims Pro and Anti Low Carb Diets * How the Low Carb Diet Affects Hunger and Hunger Hormones * Low Carb Diet Side Effects and How to Deal with Them * How to Customize Your Low Carb Diet * The Secrets of Successful Low Carb Dieters * The Real Effects of Supplements and Functional Foods * How to Break Through Weight Loss Stalls * How to Maintain a Low Carb Weight Loss for Life Everything you need to know to achieve healthy weight loss on the one diet that really controls blood sugar.

    Now, Gertie, Ida Bell, CIA Assassin in hiding Fortune Redding, and hunky Sheriff Carter LeBlanc know they had better solve the mystery of the missing pudding fast, because if they’ve learned anything since Fortune came to town, it was that the simplest of mysteries could turn the town of Sinful upside down… especially where Francine’s pudding was concerned.

    It feeds a whole industry of commentators, pundits and politicians who take great delight in whipping us all into a frenzy, speaking for the ‘ordinary people’. But, when ugly prejudices are being fed by professionals grown fat on the fear and fury of their consumers, it is time to stop and ask whether the faceless group of immigrants really exists – or whether it just appeals to our basest fears.In this lively polemic, James O’Brien brings some common sense back into the discussion. Some people want to be frightened. They thrive on anger and division and upset. But many people don’t, and it is they who are most let down – most insulted – by the immigration debate. We don’t need to buy into this myth. There is no such thing as ‘immigrants’. There is no ‘they’. There is only ‘we’.

    

    . .the cold beer on a hot day. . .the champagne flute raised in a toast. . . what I'd drink if Hunter S. Thompson wanted to get wasted with me. . .these are my fantasies lately. Too bad I've gone sober.When Sacha Z. Scoblic was drinking, she was a rock star; the days were rough and the nights filled with laughter and blackouts. Then she gave it up. She had to. Here are her adventures in an utterly and maddeningly sober world. . .and how she discovered that nothing is as odd and fantastic as life without a drink in hand. . ."Wildly entertaining. . .An unabashed account of getting clean and getting a life." --Steve GengSacha Z. Scoblic is a writer living in Washington, D.C. A former editor at The New Republic and Reader's Digest, she has written about everything from space camp to pulp fiction and was a contributor to The New York Times's online series "Proof: Alcohol and American Life." She currently blogs about addiction at TheFasterTimes.com. Her sobriety date is June 15, 2005.

    After all, human DNA is 99% exactly the same. So, there should be a prescription (Rx) that works for the majority of us. Cristi himself, fed up with not being able to lose the last few pounds of his belly fat, has started studying and experimenting with ketogenic nutrition and ketosis. Ketosis is the metabolic state where your body uses fat and ketone bodies (by-products of fat) as the main source of fuel and it is achieved by drastically eliminating sugar from the diet. Long-term constant ketosis leads to keto-adaptation. Keto-adaptation brought various improvements in Cristi Vlad's existence, such as: fat loss, elimination of hunger, elimination of cravings for high-carbohydrate foods, improved mental performance, ultra-high energy levels, less sleep required per night, better sleep, enhanced endurance and strength training output, and probably the most important: ability to eat chocolate every day. In Ketone Power, Cristi Vlad, inspired by his mentors and armed with extensive research and personal experience outlines: 1. How he lost 10 pounds of fat in 2 months eating 70% of his calories from fat and consuming 2,000-3,000 kcals per day. His exercising routine was reduced from 5-6 times/week to 1-2 times/week. Before/after photos are included. 2. How the human body works differently when running on a fat metabolism compared to a carbohydrate metabolism (that which most of the people are in). 3. How his 2 month experiment became his new lifestyle due to the benefits of keto-adaptation. 4. How ketogenic nutrition is a powerful therapeutic approach to diabetes, obesity, neurodegenerative diseases, cancer, and other health issues. 5. Protocols for strength training and endurance training. 6. His shopping list and the foods he consumes daily to support keto-adaptation. Fat-bombs are included. 7. His virtual academy consisting of mentors, websites, courses, MOOC sites, and Youtube channels all of which helped him achieve knowledge on ketogenic nutrition and human biochemistry. All of what Cristi Vlad did and keeps doing does not include fancy and expensive gadgets or pockets full of cash. It only requires willingness to improve one's existence and enjoy life every second that passes. You can do this by yourself as well. This book is the prescription.

    You will learn the symptoms of adrenal fatigue, how the adrenal really works and its purpose as well as powerful non-drug acupressure techniques. No other book has put together a comprehensive overview of the adrenal fatigue and its associated symptoms. What you are going to learn is that many of the so-called diseases that doctors label people are only symptoms of a fatigued adrenal. This includes chronic fatigue syndrome, fibromyalgia, IBS, insomnia, acid reflux, GERD, high blood pressure, hyperglycemia, low vitamin D levels, anxiety, depression and even belly fat. Enjoy the book and enlighten yourself with the truth of adrenal fatigue.About the author: Dr. Eric Berg DC has been in practice for over 25 years and has helped over 35,000 people. He regularly conducts health seminars for the FBI, FCC, NIH, Library of Congress, Dept. of Justice, National Science Foundation and many more. As a past associate professor at Howard University and an Active Member of the Endocrinology Society, Dr. Berg conducts training for doctors and to date has trained over 2000. In his active practice in Northern Virginia, he does internships and certified Health Coaches from around the world. Dr. Berg has appeared on may TV and radio shows including Fox and Friends.Dedication: This book is dedicated to the many people who have been told, “Your tests are normal, it’s all in your head; here’s a card to a Psychiatrist”! The truth is that these symptoms are real and doctors tend to not look at the patient, and instead focused on disease tests. In order for the adrenal gland to show positive, you would have to have 90% non-responsive, which I explain in the book and this has been taken from highly credible medical physiology texts books.

    Throughout history, it has been consumed not just to quench our thirsts or nourish our bodies but also for cultural reasons. It has been associated since antiquity with celebration, creativity, friendship, and danger, for every drinking culture has acknowledged it possesses a dark side. In Drink, Iain Gately traces the course of humanity's 10,000 year old love affair with the substance which has been dubbed the cause of - and solution to - all of life's problems. Along the way he scrutinises the drinking habits of presidents, prophets, and barbarian hordes, and features drinkers as diverse as Homer, Hemmingway, Shakespeare, Al Capone, Benjamin Franklin, and Thomas Jefferson. Covering matters as varied as bacchanals in Imperial Rome, the gin craze in 17th century London, the rise and fall of the temperance movement, and drunk driving, Drink details the benefits and burdens alcohol has conveyed to the societies in which it is consumed. Gately's lively and provocative style brings to life the controversies, past and present, that have raged over alcohol, and uses the authentic voices of drinkers and their detractors to explode myths and reveal truths about this most equivocal of fluids.Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the war of Independence, the Pennsylvania Whiskey revolt, the slave trade, and the failed experiment of National Prohibition. Finally, it provides a history of the world's best loved drinks. Enthusiasts of craft brews and fine wines will discover the origins of their favorite tipples, and what they have in common with Greek philosophers and medieval princes every time they raise a glass.A rollicking tour through humanity's love affair with alcohol, Drink is an intoxicating history of civilization

    Farmhouse Ales defines the results of years of evolution, refinement, of simple rustic ales in modern and historical terms, while guiding today's brewers toward credible--and enjoyable--reproductions of these old world classics.

    "To be a Frenchman means to fight for your country and its wine." -Claude Terrail, owner, Restaurant La Tour d'ArgentIn 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine. Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown-until now. This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them. Wine and War illuminates a compelling, little-known chapter of history, and stands as a tribute to extraordinary individuals who waged a battle that, in a very real way, saved the spirit of France.

    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.