Afternoon Tea Is the New Happy Hour features 80 recipes to make your teatime memorable. Inside you'll find easy-to-follow recipes to create sandwiches, scones, breads, cakes, dips, and, of course---tea. This beautiful cookbook will provide you with the high-tea food ideas you can't find anywhere else.

"In just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating-- from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills-- diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, "The way we eat now" explains how this food revolution has transformed our bodies, our social lives, and the world we live in."--

The simple egg is the starting point for some of the most delicious and inspiring dishes. Both simple and versatile, eggs are also incredibly nutritious, rich in protein, low in fat and essential for baking. This collection of recipes shows us how tasty and versatile eggs can be. Including all the basics for cooking the perfect poached, scrambled and fried egg, this cookbook will be a staple in every cook's kitchen. From easy and fuss-free pancakes, souffle, tarts and omelettes to cakes, curds and puddings, the potential for this nourishing ingredient is endless. Classic recipes such as steamed pudding and Arnold Bennett are given a contemporary twist and there are also lighter, fresh egg-based dishes such as courgette fritters with dill and lemon and squash gnocchi with sage. Blanche Vaughan is a food writer with a passion for creating good-for-you and imaginative dishes from this glorious ingredient. Whether for breakfast, lunch, tea or supper, this book will be a celebration of the egg in all its forms.

7000 Islands is a beautifully illustrated, comprehensive guide to Filipino food and an insight into the culture and history of the Philippines, which will appeal to foodies and travellers alike. The book is divided into 13 chapters: Dipping Sauces (shallot and olive pickle); Breakfast (eggplant omelette); Soups (Chicken Binakol); Everyday Food (braised pork with black beans); Seafood (crab and young coconut ginataan); Party Food (stuffed beef roll with rich tomato sauce); Barbeque Food (chargrilled stuffed squid); Rice and Noodles (native paella); Vegetables and Salads (cucumber salad); Bar and Finger Food (sweet potato and prawn fritters); Snacks (sweet Filipino shortbread); Desserts (young coconut pie); Drinks (ginger tea). Filipino food can be seen through the prism of its colourful and unique history - with influences from Malaysia, Spain, China, Mexico and the US adding to the cuisine's rich texture. The food of the Philippines has a unique place in the world - and in the hearts of every Filipino. With more and more travellers exploring its shores everyday, it's THE new cuisine.

Gimlet, negroni, manhattan, Long Island ice tea, flirtini, hurricane, screwdriver-cocktails have come a long way from their first incarnation in the seventeenth century, when rum punch was everyone's go-to drink. Originally made of five ingredients, including a spirit, sugar, and spices, "cocktail" now refers to any drink made of liquor and a mixer. In this book, Joseph M. Carlin uncovers how many of our favorite cocktails were invented and describes how this most American of alcoholic beverages-but most international of drinks-came to influence society around the world.

Liquid Pleasures is an engrossing study of the social history of drinks in Britain from the late 17th century to the present. Connecting drinks and related substances to empire as well, the book also covers the drinks revolution of the 1990s.

Nordic Light is a follow-up to Simon's successful first title, The New Nordic. In this new Nordic style, vegetables and their method of preparation are paramount (though, of course, meat does still feature). Generally it is three or four components brought together to create a light dish, whether it be a cold salad, topped with a sauce, or a half-submerged broth. It is different to the first book in that this title is more about light, clever, clean, simple, modern and delicious food. Nordic classics are being omitted and rather than keeping the ingredients list entirely Northern European, Simon has included food from all cuisines. Some recipe examples include: rye crepes with banana and salted caramel; cauliflower and buckwheat cakes with spiced tofu scramble; gravlax and iceberg sandwich with salad, ymerdrys; flourless almond tea fibre balls rolled in pollen and hemp; icelandic flatbread served with cashew cream and caviar; flourless matcha millet and blueberry buns; raw cinammon balls; kelp noodles with smoked mackerel, radish, elderflower vinaigrette; quinoa caviar, fresh cheese and green salad; salmon carpaccio and cucumber waldorf; homemade nutella; red cabbage chutney; and one-sided salmon with autumn slaw. As with The New Nordic, Simon's stunning photography and styling is a standout feature, with landscape shots featuring the seasons.

Discover the city?s best kept food secrets with The Foodies? Guide to Sydney. Food lovers know that when you want to enjoy a delicious meal at home, you need the best ingredients and the freshest produce. The Foodies? Guide to Sydney is the one book that shows you where to find these essentials and much more, with reviews of Sydney?s best bakeries, cheese specialists, boutique wine merchants, butchers, fishmongers, chocolate stores and coffee roasters. Source seasonal vegetables for a healthy family meal. Get to know your local butcher. Find the most authentic Lebanese pastries to take home fo

This book is about the use of language in the science classroom. It discusses the evolution of scientific discourse for learning in secondary schools, and examines the form and function of language across a variety of levels including lexiogrammar, discourse semantics, register, genre and ideology. Special attention is paid to how this knowledge is imparted. It will be of particular interest to educators involved with linguistics and/or science curriculum and teachers of English for special and academic purposes.; It is aimed at teachers of undergraduates in science and literacy, linguists tea.

Written with the needs of students in mind, Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present presents nearly 100 entries on foods that have shaped history-fascinating topics that are rarely addressed in detail in traditional history texts. In learning about foods and their importance, readers will gain valuable insight into other areas such as religious movements, literature, economics, technology, and the human condition itself. Readers will learn how the potato, for example, changed lives in drastic ways in northern Europe, particularly Ireland; and how the potato famine led to the foundation of the science of plant pathology, which now affects how scientists and governments consider the dangers of genetic uniformity. The entries document how the consumption of tea and spices fostered global exploration, and how citrus fruits led to the prevention of scurvy. This book helps students acquire fundamental information about the role of foods in shaping world history, and it promotes critical thinking about that topic.