Author: Joe Cawley Publisher: eBook Partnership ISBN: 1783014032 Category : Humor Languages : en Pages : 206
Book Description
The trials and tribulations of attempting to make a better life abroad continue with disastrous consequences in this true and hilarious travel narrative.
Author: Joe Cawley Publisher: CreateSpace ISBN: 9781492994879 Category : Travel Languages : en Pages : 258
Book Description
Sequel to the award-winning More Ketchup than Salsa: Confessions of a Tenerife BarmanA must-read reality check for anybody who has ever pondered a move to sunnier climes. If the first six months of running the Smugglers Tavern had been a baptism of fire, the subsequent years were about as much fun as bobbing for apples in a vat of acid. Having swapped the tin roof of a cold British fish market for the sunny skies of a Spanish holiday island, Joe and Joy succeeded in thwarting the first wave of attacks from bungling bureaucrats, bewildered holidaymakers and their own spectacular ineptitude. What they didn't realise was that their enemies were regrouping. Not only that, but those enemies had made camp a lot closer to home, enemies that would make their encounters with the exploding gas bottles, East European squatters and big-time Charlies featured in the first book, More Ketchup than Salsa, seem like chapters from Enid Blyton. The trials and tribulations of attempting to make a better life abroad continue... with disastrous consequences.
Author: Maryann Tebben Publisher: Reaktion Books ISBN: 1780234139 Category : Cooking Languages : en Pages : 160
Book Description
Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country’s cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits. Tebben begins in fifth-century China with its many fermented sauces, then follows them along trade routes from East to West as they become a commodity and helped seafarers add flavor to their rations. Tracing the evolution of food technology, she explores the development of the art of sauce creation and examines the foams, ices, and smokes—barely recognizable as sauces—that are found in the increasingly popular world of molecular gastronomy. Tebben also investigates the many controversies that have sprung up around sauces—how salsa has overtaken ketchup in popularity in the United States, and how British Worcestershire sauce actually originated in India—and offers tantalizing historical comparisons such as that between ketchup and Tabasco. A charming look at the source of soy sauce, mole, beurre blanc, and more, Sauces will please expert chefs and novice sauciers alike.
Author: Joe Cawley Publisher: ISBN: 9781840245011 Category : Bars (Drinking establishments) Languages : en Pages : 298
Book Description
When Joe and his girlfriend Joy decide to trade in their life in a cold Lancashire fish market to run a bar in the Tenerife sunshine, they anticipate a paradise of sea, sand and siestas. This story talks about the morning-afters as well as the night-befores of life in a busy holiday resort.
Author: James Morgan Publisher: Routledge ISBN: 1136412719 Category : Business & Economics Languages : en Pages : 393
Book Description
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word “foodism” is introduced to refer to biases against foods outside your culture.
Author: Paul B. Brown Publisher: Taylor & Francis ISBN: 1351861905 Category : Business & Economics Languages : en Pages : 174
Book Description
Today when the competition, technology, and the economy are evolving faster than ever before, organizations and the people like us who work in them need a proven approach to help us adapt--and succeed. The key, according to Paul B. Brown, is to think like an entrepreneur, no matter what your position or industry. What works for the most successful entrepreneurs will work for us, Brown argues, whether we want to stay employed working for someone else or are thinking of going off on our own. Based on extensive research, Entrepreneurship for the Rest of Us reveals the best practices of the most successful entrepreneurs, those who are adept at continually innovating and seeing opportunity where others do not. They do that by following a rigid approach. For example: They never start with a new idea, but by trying to solve a market need. Financing is an afterthought. They get started with the resources at hand (not only does that allow them to move quickly, if things don't work out, they are not out much). Perfect is the enemy of good, it is much more important to get out into the marketplace with a prototype than to keep fiddling with what you have. In short, the entrepreneurial mindset is a protection against economic uncertainty, and Brown's goal is to spread that thinking to individuals and large organizations alike. Though of course we won't all start or run our own companies, we need to learn to think like entrepreneurs so that when uncertainty hits, as it will again and again, individuals and companies will be better prepared to not only survive but win.
Author: Mark Miller Publisher: Chartwell Books ISBN: 9780785830764 Category : Cooking Languages : en Pages : 0
Book Description
This sparkling full-color cookbook features 100 widely varied recipes?"tomato and tomatillo, chili peppers, tropical, fruit, corn, bean, garden, ocean, exotic, and nut, seed, and herb. Includes hints on handling volatile peppers, suggested accompaniments, and, of course, a heat scale.
Author: Reed Hearon Publisher: ISBN: Category : Cooking Languages : en Pages : 92
Book Description
Presents over thirty-five salsa recipes, ranging from hot to mild, to be served as accompaniments to every dish from appetizers and salads to entrees and desserts, each inspired by Mexican and Southwestern cuisines.
Author: Libby O’Connell Publisher: Sourcebooks, Inc. ISBN: 1492603031 Category : Cooking Languages : en Pages : 479
Book Description
"Like many miniencyclopedias, this one is studded with often intriguing facts."—Kirkus New York Post Required Reading and an Entertainment Weekly Top 3 Must-Read! From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to today. Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? Why do we say things like "buck" for a dollar and "living high on the hog"? How have economics, technology, and social movements changed our tastes? Uncover these and other fascinating aspects of American food traditions in The American Plate. Dr. Libby H. O'Connell takes readers on a mouth-watering journey through America's culinary evolution into the vibrant array of foods we savor today. In 100 tantalizing bites, ranging from blueberries and bagels to peanut butter, hard cider, and Cracker Jack, O'Connell reveals the astonishing ways that cultures and individuals have shaped our national diet and continue to influence how we cook and eat. Peppered throughout with recipes, photos, and tidbits on dozens of foods, from the surprising origins of Hershey Bars to the strange delicacies our ancestors enjoyed, such as roast turtle and grilled beaver tail. Inspiring and intensely satisfying, The American Plate shows how we can use the tastes of our shared past to transform our future.
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Author: Joe Cawley
Author: Joe Cawley
Author: Joe Cawley
Author: Maryann Tebben
Author: Joe Cawley
Author: James Morgan
Author: Paul B. Brown
Author: Mark Miller
Author: Reed Hearon
Author: Libby O’Connell