Living with her partner, Tony, his parents and their precocious teenage son, Alberta Granger considers she belongs to the perfect modern extended family. With her catering business booming and her daughter embarking on a glittering career in London, Bertie reckons she can cope with the mild irritants of her difficult stepson's visits and her father's ongoing disapproval of Tony. But some truly shocking news is about to rock Bertie's world to its foundations. As a torrent of tabloid headlines engulfs the family in a very public scandal, Bertie is forced to face the fact that some of her nearest and dearest, those closest family members she thought she knew so well, have been keeping secrets, leading mysterious double lives she knew nothing about. As revelation follows revelation, old wounds re-open and former grudges re-surface. Is Bertie's family unit tight enough to survive? Is her relationship with Tony solid enough to withstand the battering? And, when temptation arises in the form of a handsome stranger, is Bertie herself strong enough to resist?
A love letter to Singaporean cooking and family traditions. Southeast Asian cuisine is a proud mix of migrants and influences from all across Asia, which fuses together to create something even greater than the original. In this beautiful new collection, rising star Elizabeth Haigh draws together recipes that have been handed down through many generations of her family, from Nonya to Nonya, creating a time-capsule of a cuisine. Growing up, it was through food that Elizabeth's mother demonstrated her affection, and the passion and love poured into each recipe is all collated here; a love letter to family cooking and traditions. Recipes include: Nonya-spiced braised duck stew pickled watermelon and radish salad beef rendang Singapore chilli crab fried tofu with spicy peanut sauce spicy noodle soup nasi goreng (spicy fried rice) Miso apple pie ... and many more! Adapting these traditional recipes to ensure ingredients are easily sourced in the West, Elizabeth Haigh brings a taste of Singapore to your own kitchen.
Good health begins with what you put in your body. When you eat better, you feel better. It’s that simple. A few short years ago, Elizabeth Stein could be found in her tiny Manhattan kitchen searching for a way to make gluten-free and vegan products that tasted great and weren’t overly processed. Working with ingredients such as chia seeds, flax, hemp, and coconut sugar, Elizabeth successfully developed recipes that were all-natural, non-GMO, gluten-free, and diabetes friendly. These recipes helped her form Purely Elizabeth, an award-winning line of products that can be found in more than 1,500 stores. Eating Purely is a collection of Elizabeth’s favorite recipes, which she has made for family, clients, and friends over the years. The recipes are healthy, easy, and delicious—and at times even indulgent. Eating Purely is focused on cooking with whole foods that are naturally gluten-free, nutrient rich, free of refined sugar, and mostly vegetable based. These recipes are centered on Stein’s five Eating Purely Principles, which will leave you feeling healthy and purely radiant. These principles are: Eat Whole, Clean Foods Focus on Plants Add in Nutrient-Rich Ingredients Kick Inflammatory Foods to the Curb and Practice the 80/20 Rule. Eating Purely includes more than one hundred fun and approachable recipes, ranging from brunch and salads to vegetarian mains and seasonal menus to celebrate with family and friends. Throughout Eating Purely, Stein also shares personal stories on health, exercise, family, entertaining, and starting her own natural foods company. Interwoven throughout the book is what Stein calls “the purely scoop”—time-saving cooking tips, benefits of ingredients used, resources for buying foods, and food and wine pairings. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Examining how gender impacts political sex scandals in the United States, this book explains how political sex scandals contribute to the mistrust of government and identifies why these events have serious consequences for our political system. The increasing tabloidization of politics and focus on politicians involved in sex scandals is both problematic and important. When a major political sex scandal occurs, it occupies as much as 25 percent of all news coverage in the United States. Even if people may deny it, they enjoy "consuming" and talking about political sex scandals. Written by a former journalist who has frequently explored the intersections of politics, sex, and gender in the United States, Sex Scandals, Gender, and Power in Contemporary American Politics investigates how political sex scandals contribute to the mistrust of government and why these events have great significance in our frenzied media environment. The book makes use of comprehensive descriptive data (including statistics) to explain how political sex scandals are a representation of society's broader gender dynamics, conveying subtle messages about power and morality. It addresses the roles of men and women in political sex scandals over time, the increasing tabloidization of politics, and the often-overlooked consequences of sex scandals for the political system. Author Hinda Mandell also documents how scandals' multiple negative effects for the politicians themselves and for society include turning politics into a spectator sport, contributing to the mistrust of government, the questioning of politicians' competence and judgment as a group, and politicians' diminishing effectiveness in office.
From Hillary Clinton to Enron: political history in hacked recipes A Los Angeles Times 2021 holiday gift guide pick Have you ever wondered what a conspiracy menu tastes like? This book compiles major email leaks of the past 15 years through the theme of cooking. Part reportage, part cookbook, it showcases over 50 recipes for breakfast, dips, main dishes, sides and desserts. The recipes come from emails released after having been hacked, leaked, breached and uploaded by governments as part of large-scale investigations. Indulge in once-confidential instructions, shared by staff from the world's most influential companies, government workers linked to Hillary Clinton's emails and more. Illustrating each recipe is a photograph by Emilie Baltz, offering a unique mix of office culture, technology and food appreciation. A riotous insight into office culture, politics, family and friendships, this book is a unique and engaging perspective on the pressing issue of data privacy.
Who Were the Original Foodies? Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America's diverse food culture. Like many of today's foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians. In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders not only established America's political destiny, but also revolutionized the very foods we eat. Features over thirty authentic colonial recipes, including: Thomas Jefferson's ice cream A recipe for beer by George Washington Martha Washington's fruitcake Medford rum punch Terrapin soup
The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck—presented in a gloriously lavish package.
Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022) André Simon Awards shortlisted (2022) "A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen." — Nigella Lawson "At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years." — Nik Sharma Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb also opens the door to a few lesser-known flavours. The recipes build on bringing your herbs alive – whether that’s a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.
Olga Heinz has two lovescreating recipes and nursing. For thirty years, she clocked countless miles walking on every floor of the University Hospital. She mentored generations of newly graduated nurses and fed hungry staffers with her baked goodies. As she struggles with budget cuts and ever-changing hospital policies, Olga is motivated by a desire to help her patients, no matter what it takes. She encourages her student nurses to strike a balance between offering simple human comfort and applying the latest and greatest breakthroughs in medical science. Then one average day, through a series of accidents, Olga discovers a medical breakthrougha shocking miracle cure that is deceptively simple, biologically complex and morally ambiguous. But she tempers her excitement with clinical, professional reserve. Despite her excitement, she knows that she cant share her findings with her peers, or the love of her life, Dr. Martin Hood, until she can verify her results. Olga reaches out and finds a reluctant partner in Steven Whitters, a young orderly at the hospital. Together, they begin to test the healing powder on the unsuspecting patrons of a local homeless shelterwhere forgotten and lonely souls seek the simplest of necessities and some small measure of human comfort. But Olga and Steven are so absorbed in proving their potential miracle, neither realizes the terrible cost the cure will exact. Is it a miracleor a curse?
