The Pub with No Food


Book Description

Can the brawny publican free the dedicated nurse from the clutches of a grinch and give the woman he's always loved the ​Christmas she dreams of? Grace White refuses to be forced into marriage to save the family property, a defiance which enrages her controlling father. Determined to follow her own dreams, Grace has established herself as a nurse in her hometown of Elizadale and wants to share her passion for yoga by opening her own studio. But other dreams may never come true. Tormented by her father’s schemes, Grace can’t risk falling in love. Luke Smithfield has taken over the family pub and seizes the opportunity to update the menu. But his garnished ideas may be too gourmet to draw in the locals and he longs to make his dad proud. When Grace White shares his enthusiasm for the menu change, Luke doesn’t hesitate in enlisting her help. He needs a taste tester, and his sister’s best friend has become too pretty to ignore. As desire ignites in the kitchen, Grace and Luke encourage each other to accomplish their goals for the New Year. But can Grace find the strength to open her heart to Luke? Or will her father’s wrath sabotage the joy she finds this Christmas and leave her alone once again?




Ploughman's Lunch and the Miser's Feast


Book Description

Celebrity television chefs like Jamie Oliver and culinary stars like Hugh Fearnely-Wittingstall have made Americans newly aware of the great potential in British cooking. But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs, newspaper and magazine food writers, and everyday home cooks are taking a renewed interest in their own traditional cuisine, at long last approaching it with more pride than with prejudice. In The Ploughman's Lunch and the Miser's Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pleasures to the attention of home cooks on this side of the Atlantic. In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd's Pie, Ploughman's Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington. The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.




Green Men & White Swans


Book Description

Why do British pubs have such curious names? What tales lie behind the Moonrakers, the Hooden Horse, the Derby Tup? And why does the Green Man come in different shapes and sizes? In Green Men & White Swans, leading folklorist Jacqueline Simpson explores the fascinating stories behind pub names, uncovering the myths and legends, euphemisms and wordplays, heroes and even ghosts that have inspired pub landlords over the centuries. Spanning beloved locals from the Three Witches to the Three Nuns, from the Ashen Faggot to the Twa Corbies, this book is both an intriguing insight into the history of the British pub and a captivating journey through the country's dramatic past.




20th Century Pub


Book Description




Reinventing Food Banks and Pantries


Book Description

In the US, there is a wide-ranging network of at least 370 food banks, and more than 60,000 hunger-relief organizations such as food pantries and meal programs. These groups provide billions of meals a year to people in need. And yet hunger still affects one in nine Americans. What are we doing wrong? In Reinventing Food Banks and Pantries, Katie Martin argues that if handing out more and more food was the answer, we would have solved the problem of hunger decades ago. Martin instead presents a new model for charitable food, one where success is measured not by pounds of food distributed but by lives changed. The key is to focus on the root causes of hunger. When we shift our attention to strategies that build empathy, equity, and political will, we can implement real solutions. Martin shares those solutions in a warm, engaging style, with simple steps that anyone working or volunteering at a food bank or pantry can take today. Some are short-term strategies to create a more dignified experience for food pantry clients: providing client choice, where individuals select their own food, or redesigning a waiting room with better seating and a designated greeter. Some are longer-term: increasing the supply of healthy food, offering job training programs, or connecting clients to other social services. And some are big picture: joining the fight for living wages and a stronger social safety net. These strategies are illustrated through inspiring success stories and backed up by scientific research. Throughout, readers will find a wealth of proven ideas to make their charitable food organizations more empathetic and more effective. As Martin writes, it takes more than food to end hunger. Picking up this insightful, lively book is a great first step.




Good Pub Guide 2021


Book Description

Get your pub on with Britain's bestselling travel guide for over 35 years. ***Featured in the Guardian, the Times and Mail Online and on BBC Radio 4*** Now in its 39th edition, The Good Pub Guide remains Britain's best-loved guide to pubs around the country. Organised county by county, yearly updates and reader recommendations ensure that only the best pubs make the grade. Whether you're seeking a countryside haven or a bustling city inn, a family friendly eatery or somewhere with great craft beer, The Good Pub Guide will never steer you wrong. It offers comprehensive information on everything from opening hours and prices to pub dogs, with starred reviews marking truly outstanding establishments. Discover the best in each county 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 honest, entertaining and up-to-date information, this is the only pub guide you'll ever need and the perfect gift for any pub lover and opens with special contributions from James Blunt, Seedlip founder Ben Branson, Great British Bake Off winner Candice Brown and best-selling author Christopher Winn.




Frog Tales


Book Description

We have all heard stories where somebody heard somebody say that they did such and such and the story seems so outlandish it cant be true. Well here is a lifetime spent living some of those stories. The reader will be transported 600 miles out in the Atlantic Ocean and experience the horror of realising that the helicopter, your only means of getting back to your ship, has just inexplicably flown off over the horizon leaving you floating in a pond where you are now considered food. Or trying to cut your way out of a fishing net that is pressing you down onto the unforgiving shell of a 2000lb WW2 German bomb in visibility that is so bad you cant tell the difference between dark and light, up or down or even which way the surface of the water is. Climbing down a cliff to recover a hand grenade from under a dead body that has been lying on top of it for 3 months. Then moving a bomb across a building site that is so sensitive spirit levels had to be taped to the top of it to keep it level so it wont detonate, while only 30m away the UK firework championship contenders have laid out over 80 tons of fireworks in preparation for a three day display. Only three hours before this task began he was dealing with a hand grenade in a shop that was full of gas after the resident had torn the gas metre off the wall because of a dispute with his landlord. This is the stuff films are made of only films like this would clearly have to be put in the fiction genre, surely people dont do this kind of thing for real? Mark D Holroyd has spent 24 years as a Clearance Diver in the British Royal Navy. His stories are a reflection on a life spent in situations most people would find hard to comprehend, from a diving course where at least 60% of those attempting the course are expected to fail. To escaping from sunken helicopters in complete darkness, this is life on the edge as part of a small elite group of men who make up this secretive part of the Royal Navy. When things get bad and the situation is dire humour is sometimes all that keeps men sane.




Gordon Ramsay’s Great British Pub Food


Book Description

In his outstanding new cookbook, Gordon Ramsay teams up with Mark Sargeant to showcase the best of British cooking. Packed full of sumptuous and hearty traditional recipes, Gordon Ramsay's Great British Pub Food is perfect for relaxed, homely and comforting cooking.




Pennsylvania Breweries


Book Description

New and updated edition of the bestselling guide to Pennsylvania's 73 breweries and brewpubs History of brewing in the state Full information for travelers, such as lodging, nearby points of interest, and recommended bars in the area Each profile includes types of beer brewed at the site, available tours, food served, and the author's "Pick" of the best beer to try Includes special sections on hotel bars, brewing beer, beer traveling, regional foods, and beer festivals




Chop Suey, USA


Book Description

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.