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How orange juice became a North American breakfast staple and what "100% pure orange juice" means today Close to three quarters of U.S. households buy orange juice. Its popularity crosses class, cultural, racial, and regional divides. Why do so many of us drink orange juice? How did it turn from a luxury into a staple in just a few years? More important, how is it that we don't know the real reasons behind OJ's popularity or understand the processes by which the juice is produced? In this enlightening book, Alissa Hamilton explores the hidden history of orange juice. She looks at the early forces that propelled orange juice to prominence, including a surplus of oranges that plagued Florida during most of the twentieth century and the army's need to provide vitamin C to troops overseas during World War II. She tells the stories of the FDA's decision in the early 1960s to standardize orange juice, and the juice equivalent of the cola wars that followed between Coca-Cola (which owns Minute Maid) and Pepsi (which owns Tropicana). Of particular interest to OJ drinkers will be the revelation that most orange juice comes from Brazil, not Florida, and that even "not from concentrate" orange juice is heated, stripped of flavor, stored for up to a year, and then reflavored before it is packaged and sold. The book concludes with a thought-provoking discussion of why consumers have the right to know how their food is produced.
From the time she could barely see over the space bar of her old manual typewriter, to writing her popular southern culture blog, Folkways Nowadays, author Audrey McDonald Atkins has been sharing her downhome stories and essays about life in the South. In They Call Me Orange Juice, Atkins provides a nostalgic, poignant, and often-hilarious look at growing up in a small South Alabama town and how that upbringing still influences her today. What does it feel like to be the only Episcopalian at a Baptist church? How do you entertain yourself on a two-hour car trip with a dead man? What do you do when your foundation garment goes rogue in the middle of a busy intersection? And what price did they pay for calling her orange juice? Atkins answers all these questions and more in her own unmistakable Southern style. She recounts stories about the men who congregated in the police station and the eccentric characters who worked on Main Street, shares words of wisdom from her Granny, and tells how one superstitious old man could literally make it rain even during the dry, dog days of summer. Each person still lives in Atkins memory frozen in time just as they were in the 70s, and its these ghosts of bygone days who shine through in They Call Me Orange Juice.
An introduction to the process of making orange juice from fresh oranges. Includes bibliographical references and index; and info on making orange juice, cutting oranges, juicers.
Photographs and simple text explain where orange juice comes from, with emphasis on the life cycle of the orange tree.
This book describes how orange juice is made.
Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.
Little Jessie is learning to be polite and some funny things happen.
Repetitive, predictable story lines and illustrations that match the text provide maximum support to the emergent reader. Engaging stories promote reading comprehension, and easy and fun activities on the inside back covers extend learning. Great for Reading First, Fluency, Vocabulary, Text Comprehension, and ESL/ELL!
Sweeten Any Occasion with Bold, Unforgettable Desserts From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger–Chai Chocolate Pot de Crème. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating.
Shreddies in my hair. I looked at Eddie. Eddie's looking at me. Big grin on his face. I knew he had done it. Last week he put pepper in the raisins. The yucky things your borther does, the annoying things your parents say, the funny things you feel. Michael Rosen knows all about YOU! Look inside and see if he's spotted your deepest, darkest secrets. A much-loved classic of family life from the brilliant Michael Rosen & Quentin Blake.