This is the official book to accompany the hit BBC2 TV series "The Great British Bake-off," presented by Sue Perkins and Mel Giedroyc. "The Great British Book of Baking" takes us on a tour of the very best in baking our nation has to offer - from Eccles cakes to Cornish pasties, Chelsea buns to Scottish gingerbread. With trips to notable landmarks from baking history - Melton Mowbray and Sandwich among the more famous, as well as locally loved secrets from towns and villages around the country - the book highlights the importance of baking as part of our national heritage. Narrative features explore the regions and showcase the real people behind this hugely popular culinary trend.
A novel of Elizabethan England that could only have come from the pen of the Newbery medalist Karen Cushman. Fans of Cushman’s witty, satisfying novels will welcome Meggy Swann, newly come to London with her only friend, a goose named Louise. Meggy is appalled by London; it’s dirty, noisy, full of rogues and thieves, and difficult to get around in—not that getting around is ever easy for someone who walks with the help of two sticks. But just as her alchemist father pursues his Great Work, Meggy finds herself pursuing her own transformation, and in the end, discovers Elizabethan London also has gifts in store for her.
Food Culture in Mexico (Food Culture around the World)
Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century when the Spaniards introduced new foodstuffs, adding variety to the diet and the profound changes that have occurred in Mexican food culture since the 1950s.
Food Culture in Japan (Food Culture around the World)
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative.
Elementary school students who find science mystifying, daunting, and hard to understand will change their minds when they open this book. The authors have transformed fundamental scientific principles into an exciting adventure where they discover how plant and animal life interact within the Earth's ecosystem, how energy is converted into heat and motion, how matter exists in solid, liquid, and gaseous states, how light is reflected and refracted, how magnetism and electricity are related, how the Earth revolves around the Sun, how the Moon revolves around the Earth, how different kinds of rock were formed, and how the Earth's surface has been formed and shaped.
