Around the World in 80 Dinners is a gastronaut's guide to the globe. It's for those who book their restaurants before their air fares, and food lovers who want the lowdown on the most exciting places to eat at home and abroad. This sumptuous book opens the travel diaries of two seasoned food journalists. It takes you into 80 of the world's very best and most timeless dining destinations, and divulges hundreds of food adventures in more than two dozen countries, plus delicious detours and places to stay. It's stuffed with tips on how to snag a reservation, and inside knowledge that might save you a fortune or help you eat like a local.
Join Cheryl and Bill Jamison, James Beard Award winners of The Big Book of Outdoor Cooking and Entertaining, on a gastronomic tour around the world After years of writing award-winning cookbooks, renowned culinary experts Cheryl and Bill Jamison were ready to take a break. So in the fall of 2005 they packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries—all on frequent-flier miles. Among their stops were: Bali Where they celebrated a second honeymoon in Ubud and encountered a rogue monkey Australia Where they found the world's best breakfast sandwich and visited family-owned wineries Thailand Where they took a wild ride on an elephant in an enormous forest reserve India Where they found themselves in the midst of Diwali, the Festival of Lights China Where they attended a banquet of local Chiu Chow cuisine that required hours of preparation by the "Emeril of Chaozhou" and forty cooks South Africa Where they went on a safari among rhinos, giraffes, and very hungry lions Brazil Where they soaked in the sun and Creole flavors of the coastal town of Salvador Combining the intelligence and humor of Anthony Bourdain with the charm and insight of Frances Mayes, Around the World in 80 Dinners transforms traveling into an unforgettable odyssey.
Around the World in 80 Meals: The Best of Cruise Ship Cuisine weaves gastronomic delights around an exotic seven-day dream fantasy cruise. Imagine waking up on a different ship in a new port of call every day, and treating your taste buds to a gourmet meal every evening, each carefully prepared by one of the best chefs afloat. This book highlights the most interesting menus and recipes of a diversity of cruise lines, from the luxurious Cunard Line, famed for its opulent ocean liners, to a small but highly exclusive line of yachts that offer the most personalized cruise experience. You can see daily snapshots of a week of luxury cruising. A chapter for each day briefly introduces each ship, explains where it is located, and gives information about each cruise line and its chefs. The main focus is on the dinner menu, followed by recipes for recreating every delectable morsel in your own kitchen.
There are 2 parts to the book. The first section covers some of the important events that took place around the world, from the early part of the 19th century, up to the years following World War II. It features the 2 men that I have always admired, both of whom planned and fought against tyranny. Neither of these men actually used weapons in the Second World War, but they did what they had to do, to preserve our freedom. The 2 men are Sir Winston Churchill and my father, both of whom had army careers, dad's lasting for 31 years. Churchill's was a much shorter span, before he moved into Politics. The second part of the book gives details of my travels around the world to 42 countries. To do this, I fl ew a total of 964,995 miles, taking 1430 fl ights on 91 different types of aircraft. In addition I have traveled far more than a million miles by car. There were many times that I got very close to having my life cut short, but somehow I managed to survive, as I am still here at age 79. It was all very interesting to me and I hope that I have been able to convey some of this excitement in what I have written.
An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.
Between 1982 and 2012, I took 95 major trips to foreign and domestic destinations as tour designer and leader. My tours were tailored to include experiences not enjoyed by the average traveler. Bet you didn't see what we did! This book is about: Traveling off the beaten path to see the beauty and unusual details that others miss Cultural and historical facts and trivia that add interest to the traveler's experience Humorous events that occurred on our journeys The importance of seeing everything there was to see where we went, knowing that we may not be back Entertaining episodes, unique people, fresh perspectives, and close calls encountered along the way. With the daring of Indiana Jones and the enthusiasm of Auntie Mame you will be tempted to follow your heart and see the world.
Around the World in Eighty Days is a classic adventure novel by the French writer Jules Verne. In the story, Phileas Fogg of London and his newly employed French valet Passepartout attempt to circumnavigate the world in 80 days on a £20,000 wager set by his friends at the Reform Club. It is one of Verne's most acclaimed works. The story starts in London on Tuesday, October 1, 1872. Fogg is a rich English gentleman living in solitude. Despite his wealth, Fogg lives a modest life with habits carried out with mathematical precision. Very little can be said about his social life other than that he is a member of the Reform Club. Having dismissed his former valet, James Foster, for bringing him shaving water at 84 °F (29 °C) instead of 86 °F (30 °C), Fogg hires a Frenchman by the name of Jean Passepartout as a replacement. At the Reform Club, Fogg gets involved in an argument over an article in The Daily Telegraph stating that with the opening of a new railway section in India, it is now possible to travel around the world in 80 days. He accepts a wager for £20,000 from his fellow club members, which he will receive if he makes it around the world in 80 days. Accompanied by Passepartout, he leaves London by train at 8:45 P.M. on Wednesday, October 2, 1872, and is due back at the Reform Club at the same time 80 days later, Saturday, December 21, 1872.
How Genetic Engineering Is Changing What We Eat, How We Live, and the Global Politics of Food
Author: Bill Lambrecht
Biotech companies are racing to alter the genetic building blocks of the world's food. In the United States, the primary venue for this quiet revolution, the acreage of genetically modified crops has soared from zero to 70 million acres since 1996. More than half of America's processed grocery products-from cornflakes to granola bars to diet drinks-contain gene-altered ingredients. But the U.S., unlike Europe and other democratic nations, does not require labeling of modified food. Dinner at the New Gene Café expertly lays out the battle lines of the impending collision between a powerful but unproved technology and a gathering resistance from people worried about the safety of genetic change.
A culinary genius who helped change the way America eats, Sheila Lukins is the cook behind the phenomenal success of The Silver Palate Cookbooks and The New Basics Cookbook, with over 5 million copies in print. Now Sheila embarks on her first solo journey, visiting 33 countries on a cooks tour of cuisines, ingredients, and tastes. The result is pure alchemy--a new kind of American cookbook that reinterprets the best of the worlds food in 450 dazzling, original recipes. In addition, there are new wines to discover, menus to experiment with, ingredients to learn, spice cabinets to raid--and travelogues to savor. Main selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service; and selection of the Quality Paperback Book Club.
The companion cookbook to the hit show Portlandia by the Emmy-nominated stars and writers Fred Armisen and Carrie Brownstein, with 50 delicious recipes for every food lover, freegan, organic farmer, and food truck diehard. Food plays a very special role in Fred Armisen and Carrie Brownstein’s award-winning satire Portlandia and now you can cook the dishes that define the show, from cult-raised chicken and Stu’s stews to pickled veggies and foraged green salads. Complete with full-color finished food photographs and illustrations, humorous stories and sidebars from the loveable food-obsessed Portlandia characters (such as Mr. Mayor, Peter and Nance, and Colin the chicken), and advice on how to choose a bed and breakfast and behave at a communal table, this is a funny cookbook—with serious recipes—for anyone who loves food. And yes, the chicken’s local.
Etonians aren't exactly noted for their grey matter, but I've always found them perfectly adjusted to society. Jack, a possible paranoid schizophrenic with a Messiah complex, inherits the title of the 14th Earl of Gurney after his father passes away in a bizarre accident. Singularly unsuited to a life in the upper echelons of elite society, Jack finds himself at the centre of a ruthless power struggle as his scheming family strives to uphold their reputation. Bubbling with acerbic wit and feverish energy, Olivier Award-winning and Oscar-nominated-writer Peter Barnes's razor-sharp satire combines a ferocious mix of hilarity and horror whilst mercilessly exposing the foibles of the English nobility. This edition of the play is published to coincide with the first-ever revival of this classic cult comedy at the Trafalgar Studios, London, on 16 January 2015.
“People will be arguing over Nixon at the Movies as much as, for more than half a century, the country at large has been arguing about Nixon.”—Greil Marcus Richard Nixon and the film industry arrived in Southern California in the same year, 1913, and they shared a long and complex history. The president screened Patton multiple times before and during the invasion of Cambodia, for example. In this unique blend of political biography, cultural history, and film criticism, Mark Feeney recounts in detail Nixon’s enthusiastic viewing habits during his presidency, and takes a new and often revelatory approach to Nixon’s career and Hollywood’s, seeing aspects of Nixon’s character, and the nation’s, refracted and reimagined in film. Nixon at the Movies is a “virtuosic” examination of a man, a culture, and a country in a time of tumult (Slate). “By Feeney's count, Nixon, an unabashed film buff, watched more than 500 movies during the 67 months of his presidency, all carefully listed in an appendix titled ‘What the President Saw and When He Saw It.’ Nixon concentrated intently on whatever was on the screen; he refused to leave even if the picture was a dud and everyone around him was restless. He was omnivorous, would watch anything, though he did have his preferences…Only rarely did he watch R-rated or foreign films. He liked happy endings. Movies were obviously a means of escape for him, and as the Watergate noose tightened, he spent ever more time in the screening room.”—The New York Times
Howard York - self-made man and founder of London's extraordinary Hotel Alpha - is one of those people who makes you feel that anything is possible. He is idolized by his blind adopted son, Chas, and Graham, the inimitable concierge, whose lives revolve around the Alpha. But when two mysterious disappearances raise questions that no one seems willing to answer, Chas and Graham must ask themselves whether Howard's vision of the perfect hotel has been built on secrets as well as dreams . . . Captivating, brilliant and full of surprises, Hotel Alpha is an ingenious novel about the incidental and life-changing ways in which we connect with one another. You can discover more about the hotel and its inhabitants in 100 extra stories at www.hotelalphastories.com.
Further Misadventures from Funny Women on the Road
Author: Jennifer L. Leo
Publisher: Travelers' Tales
Too many travel guides are dry lists of attractions or portentous histories of a place. This isn't the case with The Thong Also Rises. Hot on the (high) heels of Sand in My Bra and Whose Panties Are These? comes this collection of the best in women’s travel and humor writing. These Ms-adventures take readers around the world and back again — and they’ll be happy to be reading rather than experiencing some of these adventures. Subjects include learning how to go to the bathroom with a pig in Thailand, trying to explain that sex toy to customs while Mother is watching, attending naked wedding ceremonies on Valentine’s Day in Jamaica, conquering that consuming fear of wooden puppets with a visit to Prague, boarding a crusty old Soviet Bomber in Laos, and more. Contributors include such notable writers and comedians as Jill Connor Browne, Wanda Sykes, Laurie Notaro, Wendy Dale, and Ayun Halliday.
Recipes Celebrating One Hundred Years of Distinctive New Mexican Cooking
Author: Cheryl Alters Jamison
Few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace the roots of New Mexico's traditional and contemporary cooking to corn and other crops first planted by the ancestors of the Pueblos, to the frontier resourcefulness of early Spanish colonists who brought with them livestock along with many fruits and vegetables, and to the nineteenth-century introduction of new ingredients and ideas by waves of immigrants from Europe, the Middle East, and Latin America, as well to new residents from the east and west coasts, Texas, and other states. On the occasion of New Mexico's State Centennial, Tasting New Mexico celebrates the state's truly distinctive cooking, a blend of Native American, Spanish, Mexican, and Anglo influences, in one hundred recipes from throughout the past century that showcase the best from New Mexico's home kitchens. The authors criss-crossed the state in search of a variety of family and hometown favourites, including green and red chile stews, albóndigas (meatballs), carne adovada (pork braised in red chile), polio con arroz (chicken simmered with rice), chile rellenos, spring quelites (wild spinach), chicos (dried corn), frybread and sopaipillas, and silky natillas custard. Other recipes include Edith Warner's scrumptious chocolate cake, steak Dunigan pro-vided by Santa Fe's Pink Adobe restaurant, the mountain trout recipe the Fred Harvey Company created for the opening of the grand Montezuma Hotel near Las Vegas, and a delightful cocktail concocted by the landmark Rancho de Chimay6 restaurant to support the local apple crop industry. The book ranges well beyond the recipes to tell the story of the food culturally and historically, and contrasts our food with that of our neighbours in the Southwest and northern Mexico. The book details how New Mexico's agricultural abundance comes not from perfect soil and climate, but from the ingenuity and tenacity of its farmers and ranchers. The book is further packed with tasty quotes, luscious photos, and simply great stories.
Heir to a Chicago plumbing company fortune, he lived a life so adventurous that he was the prototype for characters in at least three thrillers. Seldom seen on the public stage, he changed the course of history: once when he intervened with his friend Woodrow Wilson on behalf of another friend, Thomas G. Masaryk, to create a new nation, Czechoslovakia, and again when he sent a geologist to his friend Ibn Saud to prospect the Arabian sands for oil. Mostly, though, he was a man who used his money to help those in whom he believed. Wherever he was, in Bokhara or Baghdad, in the deserts or in the cities, Charles R. Crane carried with him a little black notebook. He would jot down the name of someone whose dream had impressed him — an artist, a would-be statesman, a rescuer of children trapped in Russia´s Civil War, an explorer — and an unexpected check would arrive weeks or months later to help that dream toward reality. In his later years Crane created a foundation, the Institute of Current World Affairs, which for seventy-five years has been carrying on his work of helping promising individuals to make the most of what is in them. Today, when fortunes of record size are being made in record numbers, Crane´s story tells us how one man of vision used his wealth to help make real the visions of others.