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*With 10% more content than other beer and pub guides, and over 100 new entries this year* The 35th edition of this much-loved guide is as invaluable as ever. Organized county by county, its comprehensive yearly updates and countless reader recommendations ensure that only the very best pubs make the grade. Here you will not only find classic country pubs, town centre inns, riverside retreats and historic havens, but also popular newcomers including gastro pubs and pubs specialising in malt whisky and craft beer. Discover the top pubs in each country for beer, food and accommodation, and find out the winners of the coveted titles of Pub of the Year and Landlord of the Year. Packed with hidden gems, The Good Pub Guide provides a wealth of honest, entertaining, up-to-date and indispensable information.
The Not For Tourists Guide to San Francisco is the urban manual to the city that no San Franciscan should be without. This map-based guidebook organizes the city into 40 mapped neighborhoods and marks each map with user-friendly icons locating all of the essential services and entertainment hotspots. Want to stroll along breezy Fisherman’s Wharf? NFT has you covered. How about rummaging through a vintage thrift shop? We’ve got that, too. The nearest gourmet restaurant, cultural hotspot, music venue, or football game—whatever you need—NFT puts it at your fingertips. The guide also includes: • A foldout map showing highways, rail transit, and bike routes • Over 125 neighborhood maps • Coverage of Berkeley, Oakland, and Emeryville • Listings for sports and outdoor activities • Details on bookstores and shopping NFT: the other San Francisco treat.
From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.
Available as an ebook exclusively from Bloomsbury.com, Reeds Western Almanac is provided in Web PDF format for viewing on all compatible devices (including tablets, laptop and desktop computers). PLEASE NOTE: this ebook is NOT compatible with Amazon Kindle devices. The Reeds Western Almanac covers the coastline from Cape Wrath to Padstow as well as the whole of Ireland, and is ideal for any boater lucky enough to cruise and race in the superb waters off the coast of Western Scotland, Ireland or Western England. It offers ready access to essential navigation information by virtue of its clear layout and user friendly format. Completely updated for 2017, topics include seamanship, pilotage, tide tables, safety procedures, navigation tips, radio, lights, waypoints, weather forecast information, communications, Mayday and distress procedures. The spiral binding allows the Almanac to be opened flat on the chart table and the large type size and clear layout makes information easy to read even in adverse conditions. It is the complete guide for both Irish and Scottish mariners as well as those cruising the UK west coast. The ebook incorporates the free Reeds Marina Guide. Also available: free supplements of up-to-date navigation changes from January to June at: www.reedsnauticalalmanac.co.uk 'There are some things I would not go to sea without - Reeds is one of them.' Sir Chay Blyth
This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization. ​
Available as an ebook exclusively from Bloomsbury.com, Reeds Eastern Almanac is provided in Web PDF format for viewing on all compatible devices (including tablets, laptop and desktop computers). PLEASE NOTE: this ebook is NOT compatible with Amazon Kindle devices. The Reeds Eastern Almanac covers the UK east coast from Ramsgate to Cape Wrath including the Shetland and Orkney Islands, and from Niewport to Delfzjil and Helgoland. It is the complete guide for North Sea mariners, offering ready access to essential navigation information by virtue of its clear layout and user friendly format. Completely updated for 2017, topics include seamanship, pilotage, tide tables, safety procedures, navigation tips, radio, lights, waypoints, weather forecast information around UK and European waters, communications, Mayday and distress procedures. The spiral binding allows the Almanac to be opened flat on the chart table and the large type and clear layout makes information easy to read even in adverse conditions. This handy volume is ideal for anyone cruising the North Sea. The ebook incorporates the free Reeds Marina Guide. Also available: free supplements of up-to-date navigation changes from January to June at: www.reedsnauticalalmanac.co.uk 'There are some things I would not go to sea without - Reeds is one of them.' Sir Chay Blyth
Much loved TV cook Sue Lawrence (MASTERCHEF Winner, STV's THE HOUR) returns with an indispensable guide to preparing stunning meals in your own home. From a New Year's Day Breakfast, to a romantic anniversary dinner, from a Book club supper to catering for the Rugby team at short notice and from a cheap and easy midweek tea to a Christmas lunch with all the trimmings EATING IN will guide you effortlessly through over 100 brand new recipes.
“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen Ferris, author of The Edible South In this encyclopedic history of the rise of professional cooking in America, the 175 biographies include the legendary Julien, founder in 1793 of America’s first restaurant, Boston’s Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence on American dining should not be overlooked—plus, their stories are truly entertaining. We meet an African American oyster dealer who became the Congressional caterer, and, thus, a powerful broker of political patronage; a French chef who was a culinary savant of vegetables and drove the rise of California cuisine in the 1870s; and a rotund Philadelphia confectioner who prevailed in a culinary contest with a rival in New York by staging what many believed to be the greatest American meal of the nineteenth century. He later grew wealthy selling ice cream to the masses. Shields also introduces us to a French chef who brought haute cuisine to wealthy prospectors and a black restaurateur who hosted a reconciliation dinner for black and white citizens at the close of the Civil War in Charleston. Altogether, The Culinarians is a delightful compendium of charcuterie-makers, pastry-pipers, caterers, railroad chefs, and cooking school matrons—not to mention drunks, temperance converts, and gangsters—who all had a hand in creating the first age of American fine dining and its legacy of conviviality and innovation that continues today.
Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant modern food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch, Ellen Kidd, Virginia Randolph and John Dabney used food and drink to break barriers. Family businesses like C.F. Sauer and Sally Bell's Kitchen, recipient of a James Beard America's Classic Award, shaped the local community. Virginia Union University students and two family-run department stores paved the way for restaurant desegregation. Local journalists Maureen Egan and Susan Winiecki, founders of Fire, Flour & Fork, offer an engaging social history complete with classic Richmond recipes.
Follow the man behind Philadelphia’s celebrated Pizzeria Beddia as he takes you through the pizza-making process—from the dough to the sauce to the cheese. Joe Beddia’s pizza is old school—it’s all about the dough, sauce, cheese, and baking basics. And now, he’s offering his methods and recipes in a cookbook that’s anything but old school, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained Beddia’s pizzeria a cult following, alongside brand new recipes like: Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza Bintje Potato with Cream and Rosemary Speck, Collard Greens, Fontina, and Cream Roasted Corn with Heirloom Cherry Tomato and Basil Breakfast Pizza with Sausage, Eggs, Spinach, and Cream And dozens more! Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza. “I will never forgive my parents for not sending me to Pizza Camp.” —Jimmy Kimmel, comedian/pizza eater “Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.” —Michael Solomonov, James Beard Award–winning chef and author