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Cook's Encyclopaedia
A descriptive compendium of just about everything we eat and how we cook it—selected as “one of the greatest cookbooks of all time” (Waitrose Food Illustrated). Arranged alphabetically from Abalone to Zampone, Cook’s Encyclopedia covers the majority of foods and processes used in cooking. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes—including bottling, brewing, brining, curing, smoking, and vacuuming—are explained in great and illuminating detail. The aim is to both entertain and to instruct—in particular, to give a sense of the...
Herbs, Spices & Flavourings
The ultimate reference to the tasty ingredients that transform our food from the author of Cook’s Encyclopedia. Tom Stobart’s award-winning Herbs, Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically, over 400 different herbs, spices, and flavorings found throughout the world and based on the extensive notes he made on his travels in 70 countries. Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific, and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing, and pickling. The author assigns the scientific, botanical, native, and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries’ names and usages. No other work in print has ever covered this important subject with such exhausting precision, making this work of reference essential for all cooks, gardeners, and horticulturists.
Herbs, Spices, and Flavorings
Tom Stobart's extensively researched, alphabetical reference guide to herbs, spices, and flavorings, quite literally, defines good taste. Illustrated throughout, this comprehensive volume discusses nearly four hundred different herbs, spices, and flavorings found all over the world. From Almond to Zedoary, each entry includes a detailed description of native uses, origins, and history; magical, medicinal, and scientific uses; and botanical, native, and popular names. There are also knowledgeable assessments of the gradations in taste and intensity, and the effects of cooking, freezing, pickling, and maturing on every spice, herb, and flavoring covered -- a feature all cooks will surely appreciate.
I Take Pictures for Adventure
A captivating visual journey through the breathtaking landscapes and vibrant cultures of Africa, Asia, and the Middle East. Renowned photographer Tom Stobart captures the essence of these regions with stunning images that transport the reader to another world. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
I Take Pictures for Adventure
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Herbs, Spices and Flavourings
Tom Stobart's award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. Grub Street has reissued this truly amazing source of information covering, alphabetically over 400 different herbs, spices and flavourings found throughout the world and based on the extensive notes he made on his travels in 70 countries. Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing and pickling. The author assigns the scientific, botanical, native and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries' names and usages. No other work in print has ever covered with such exhausting precision this important subject making this work of reference essential for all cooks, gardeners and horticulturalists.
A Frozen Field of Dreams, Science, Strategy, and the Antarctic in Norway, Sweden, and the British Empire, 1912-1952
The dissertation examines how actors in Norway, Sweden, and the British Empire conceived the Antarctic as a space for science during the years 1912 to 1952. Instead of tracing a narrative of enlightenment, how science became the dominant form of activity in the Antarctic, I examine a series of episodes with particular attention to why particular kinds of science held sway within specific political, cultural, and economic contexts. Concerned more with how Antarctic science was planned and justified than how it was executed in the field, the project draws upon recent scholarship in geography and geopolitics, as well as the history of exploration. The six case studies involve an aborted Anglo-S...
Africa's Big Five and Other Wildlife Filmmakers
Jean Hartley, born in Kenya, is acknowledged as being the first to legitimise fixing for wildlife film crews. Over the last 25 years, she has worked on over a thousand films, the vast majority being about wildlife and nature. She features five of the great film makers who all started their careers in Kenya in the1950s, legends whom she is proud to call personal friends. Watching all of their films, and many more, she became fascinated by the history of film making in Kenya and determined to find out when it all started. In this insightful book, she traces the roots of wildlife film back a hundred years, drawing on accounts of the original film makers and the professional hunters who guided those early safaris. She tracks the changes from those grainy, speeded up, silent films through to the technologically perfect High Definition and 3D films that are being made today.
Himalaya
At some 1500 miles long and 250 miles at its widest the Himalaya range is home to the fourteen greatest mountain peaks on the planet each of which towers over 8,000 metres. Celebrated by the region�s early ancient kingdoms, many of these peaks remain sacred in both the Hindu and Buddhist religions and have additionally inspired western explorers and adventurers for some 300 years. Himalaya examines the geographical origins of the region, its earliest peoples and the onward western discovery and exploration commencing with the Jesuits, progressing through myriad nineteenth century gentlemen surveyors, culminating in Edmund Hilary and Tensing Norgay�s ascent of Everest in 1953 and continui...
Sundays at Moosewood Restaurant
Each of the 18 chapters explores a cuisine from a different part of the world. Recipes from Southeast Asia, Chile, the Caribbean, Armenia and the Middle East and southern United States and more.
