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The Hawaiian Islands, Their Resources,
Agricultural, Commercial and Financial

The Hawaiian Islands, Their Resources, Agricultural, Commercial and Financial

Enter the creative culinary world of Alberto Landgraf, chef and proprietor of one of Latin America's most celebrated restaurants Located in Botafogo, one of the trendiest neighborhoods in Rio de Janeiro, Michelin-starred Oteque ranks regularly in The World's 50 Best Restaurants list, and is widely considered one the greatest restaurants in Latin America. In his debut chef monograph, Alberto Landgraf describes his creative approach to culinary artistry, revealing how his uniquely innovative and intellectual take on modern Brazilian cuisine has earned the restaurant a passionate global fanbase.Structured around Landgraf's guiding principles, Oteque brings together essays, recipes, and exquisite photography to tell the story of this extraordinary culinary destination. Each chapter begins with an essay by food writer Andrea Petrini, whose effervescent descriptions transport readers to the heart of this acclaimed restaurant. Reflecting Oteque's dedication to sustainability, ethical farming practices, and local ingredients, every recipe in the book includes accurate carbon footprint data, calculated using the same technology Landgraf applies to his menu in an effort to minimize the restaurant's environmental impact.Throughout the book, breathtaking photographs of Brazil's natural landscape and coastline are paired with images of Landgraf's signature dishes, helping illustrate his naturalistic approach and connection to terroir.

Ideas, Principles, Recipes, Stories and Connections [A Cookbook]

Oteque

Introducing new insights into the history of ceramic design and consumption, Neil Ewins departs from the focus on manufacturers and producers and presents a third perspective that puts the multifaceted lives of the merchants, importers and dealers at the centre. Challenging the notion that intermediaries involved in the Anglo-American ceramic trade from the late 18th into the 19th century were simply motivated by maximizing profits and widespread market demands, Ewin's alternative approach demonstrates the value of taking their culture, identity and conscience into account. The geographic gap between the British manufacturer and the American consumer meant that those involved in mercantile activities assumed a highly significant role. Ewins analyses a range of sources including city directories, advertisements, newspapers and family trees to identify those involved in the ceramic trade, supplemented by archival material relating to the Wainwright and Ovington families. Illustrated with examples of ceramics and engravings, chapters explore how the intermediaries commissioned and marketed ceramics for different reasons, influenced by their political, social, religious and moral views. Ewins investigates how culture and a strong sense of identity, the abolition movement, kinship and family ties, religious beliefs and community, and the interracial experience all played a part in the manufacture, distribution and consumption of ceramics in the US market. This volume demonstrates how the role of intermediaries deserves a place in the history of the Anglo-American ceramic trade; beyond design and consumption being production-led or market-led, it reveals that it could also be conscience-led and suggests the picture is far more complex than once understood.

Intermediaries and the Anglo-American Ceramic Trade

Alternative Narratives in Ceramic History

Embark on a culinary adventure through the rich and flavoursome world of Korean cuisine as author Bini Sudo recreates dishes suitable for every Korean table and any occasion. From traditional family feasts and special occasion banquets to street food, fusion blends and simple sides, experience an explosion of flavours and ingredients with Seoul Food, 60 authentic recipes that take you to the very heart of Korean cuisine. Featuring iconic dishes such as kimchi jjigae, bibim guksu, bulgogi bibimbap, tteokbokki, kimbap and more, let Korean-born cook Haebin Sudo bring the magic of K-food straight to your kitchen.

From Kimbap to Kimchi, Delicious Recipes from the Heart of Korea

Seoul Food

TRANSFORM YOUR BBQ COOKING WITH JAMIE OLIVER'S 90 EASY, FLAVOUR-PACKED RECIPES - PERFECT FOR GRILLING, FEASTING AND OUTDOOR COOKING. Discover how to grill, smoke and sizzle your way to crowd-pleasing meals with Jamie's ultimate guide to BBQ cooking. - We all love a good BBQ, but too often they centre around some slightly burnt sausages and burgers. Not anymore! In this sizzling BBQ cookbook, Jamie shares 90 brilliant recipes that show just how exciting, creative and delicious barbecuing can be. Whether you're cooking on charcoal, gas or over an open flame, Jamie's got you covered, from marinades and rubs to mastering heat, smoke and timing. Get ready for smoky flavours, bold ingredients and good times with recipes that turn every BBQ into a feast to remember, whatever the weather, including: <ul><li>Romesco Cauliflower</li><li>Herby Aubergine and Zingy Feta Flatbreads</li><li>Grilled Black Pepper Peaches </li><li>Arrabbiata Chicken Drumsticks</li><li>Lemon Steamed Fish and Charred Greens </li><li>Paprika Pulled Pork </li><li>Lamb Moussaka Burgers </li><li>Grilled Green Grain Salad</li></ul> . . . and plenty more mouth-watering grilled dishes, sides and sauces to keep your BBQ game strong all year round. Packed with Jamie's best tips for marinating, grilling and cooking outdoors, this is the ultimate companion for anyone who loves good food, good company and cooking in the open air. You'll be bossing that grill like a pro in no time. Big flavour, smoky vibes and Jamie Oliver at his best - this is the BBQ book you'll use again and again. - PRAISE FOR JAMIE OLIVER 'Oliver's career has been defined by his mission to try to get Britain eating better' The Times 'Jamie has a way of inspiring us with new takes on old classics. There wasn't a recipe we didn't want to make' Independent 'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith 'Jamie Oliver is great - I'd put him in charge of the country' Guardian 'Easy, achievable and delicious; Oliver has created another fail-safe cookbook for families and those of us who are stretched for time' Daily Telegraph

Wenn Johannes Gruber von seinen Bienen und Honigen erzählt, muss man sich nicht allzu sehr für die Imkerei interessieren, um sich mitreißen zu lassen. Seine Begeisterung ist ansteckend, sein Wissen enorm und sein Zugang nachhaltig und modern. Er interessiert sich aber nicht nur für 'seine' Bienen, er will auch wissen, wie es bei den Kolleg:innen läuft, sich austauschen und inspirieren lassen. 
Für sein neues Buch reist Johannes Gruber auf der Suche nach den besten Honigen und besonderen Imker:innen durch den Balkan, von A wie Albanien bis S wie Serbien. Neben einladenden wie informativen Porträts samt Adressen erfahren wir darin auch von der Entstehung der Balkanbienen und der Honigflora, ein umfangreiches Lexikon erklärt Begriffe und Sortenhonige.

Die Honige des Balkans

The Gull Bay Mysteries

Welcome to Gull Bay - a picture-postcard harbour village in the Channel Islands where the sea sparkles, the cakes are legendary, and secrets lie buried beneath the golden sand.Meet April Hart: new Gull Bay resident, café owner . . . and reluctant amateur sleuth.April has poured every penny she owns into renovating the rundown beachfront café she inherited from her grandma.Moving from the bustling city of Manchester to a close-knit island community was never going to be easy, but she's beginning to feel at home with her small team. Loyal chef Miguel, bright new hire Rachel, and relentlessly pessimistic Hope, the most inappropriately named woman on the island.Then a freshly baked Toffee Crunch cake vanishes from the café kitchen . . . only to turn up in a harbourside bin. Whole. Uneaten. April can't explain this crime against cake. She's just certain none of her staff are to blame. Are they?But the missing cake is only the beginning.As the incidents grow increasingly sinister, April begins to suspect her café is being deliberately targeted. And if she doesn't find the culprit - and soon - it's not just her cosy little café that's at risk.It's her life.With a dash of mystery, a pinch of gossip and a whole lot of cake, The Channel Islands Mystery is the first in the delightful Gull Bay cozy mystery series - perfect for fans of Faith Martin, Fiona Leitch, the Rev Richard Coles, M.C. Beaton, Lucy Connelly and Ellery Adams.Please note this is a completely revised version of Burned at the Bake.Includes a selection of delicious recipes, for hungry readers who'd like to try some of the café's mouthwatering menu - including Grandma Ruby's famous seed cake!Meet the sleuthTwentysomething April Hart never planned to become a café owner - let alone a sleuth. But when her grandma left her a rundown seaside café in her will, she packed up her bags and left her home in Manchester for a new adventure. She soon discovers that running a café in a harbourside village comes with more mysteries than menu specials . . . but she's always determined to solve the case and make sure justice is served in time for tea.The settingApril lives in Gull Bay in Jersey, the largest of the Channel Islands - even though it's only five miles wide! A steep, winding lane lined with granite cottages leads down to the golden shore. There you'll find the beachside Sea Breeze Café, where April's undoubtedly busy serving tea and cake. Walk further along the harbour, to visit quirky independent shops. Remember to buy some locally-caught fish - and pause to breathe in the fresh sea air! But don't be fooled by the calm. In Gull Bay, even the quietest streets can be hiding secrets, just waiting to rise with the tide . . .

An addictive seaside village British cozy mystery

THE CHANNEL ISLANDS MYSTERY

Vom Hinterhof-Supperclub zum Berliner Sternerestaurant: Die inspirierende Aufstiegsgeschichte der Loumi-GründerAls Karl-Louis Kömmler und Mical Rosenblat 2017 ihren Supperclub gründeten, dachten sie nicht an Auszeichnungen - sie wollten einfach nur kochen. Von den ersten Gehversuchen in der eigenen Wohnung bis zum prestigeträchtigen Michelin-Stern im Jahr 2025: Ihr Aufstieg ist eine Liebeserklärung an das Kochen und gilt in der Gastro-Welt bereits als moderne Legende. Heute sind Chef de Cuisine Kömmler und Gastgeberin Rosenblat die Gesichter einer neuen Gastro-Generation.In ihrem erzählerischen Sachbuch nehmen uns die beiden Autodidakten ungeschönt und voller Begeisterung mit hinter die Kulissen ihres gehypten Fine-Dining-Hotspots Loumi in Berlin-Kreuzberg. Die fesselnde Gastro-Story verwebt intensive Küchen-Action mit persönlichen Erinnerungen. Sie erzählen von der rastlosen Suche nach dem perfekten Geschmack, der Magie des Anrichtens am Tresen und dem Glücksgefühl, wenn Gäste zu Freunden werden.Es ist eine einzigartige Gründergeschichte darüber, wie man sich durch rigoroses Selbststudium hocharbeitet und dabei die Regeln der Spitzengastronomie bricht. Ein absolutes Muss für alle Fans von 'The Bear' und innovativer Kulinarik, ein perfektes Geschenkbuch für Kochfans, und ein Buch für alle, die wissen wollen, wie sich Träume anfühlen, wenn man sie wirklich anpackt.&nbsp;

Die Geschichte eines anderen Restaurants | Über zwei Autodidakten im Fine-Dining

Rausch und Präzision

Routledge Classic Market Trades

The environmental markets have never been more important or more widely discussed. But who exactly are the individuals that trade in the carbon markets, or who trade biofuels, biomass and water? Few non-specialists appreciate how traders approach the environmental markets, what their strategies are, and how they make money.The trading world is not usually open to outsiders, but this book brings the environmental markets to vivid life by introducing the reader to 40 real-life trades or strategies that were carried out by named market participants. The 40 chapters cover different geographies and different markets, providing an unparalleled insight into how traders in the environmental markets work and think. Environmental trading developed in its current form in the early 1990s and the chapters cover these early beginnings through to the present day. Sections cover compliance and voluntary carbon; ethanol, biodiesel and feedstocks; biomass; environmental finance trades; water markets; and trading as a project developer.40 Classic Trades in the Environmental Markets provides plenty of inspiration for current or prospective environmental market traders, project developers or analysts. It will also be valuable for academic researchers, business school case studies, and for anyone wanting to learn more about the individuals that are shaping some of the fastest growing and most significant commodity markets of the 21st century.

Real-Life Examples of Innovative Trading

40 Classic Trades in the Environmental Markets

Routledge Revivals

The Stationers' Company (1960) examines the corporate existence, under one name or another, of the Stationers' Company over five hundred and fifty years. At some periods of its life it was of importance only to its own members, while at others it played parts in the history of the City of London and in the history of England.

A History, 1403–1959

The Stationers' Company

'A wonderful book.' Cathy Rentzenbrink'A remarkable tale' The SpectatorA giant wheel of Comte¿ - a cheese full of delight, a mosaic of flavour - can sometimes become flat. Despite all that's gone into making it and caring for it, its complexity mysteriously vanishes, its spark dies. Cheesemongers know that. That's why they regularly test the cheeses: they insert a cheese iron deep into the wheel and extract a sample from its core. Sometimes they can cure it and sometimes they can't.A highly successful BBC and Guardian Journalist, somehow Michael Finnerty's life had become flat. His psychological cheese iron told him he needed to make a change, and he becomes convinced his salvation lies in cheese. Michael becomes an apprentice cheesemonger at Borough Market, and is plunged into a world of intense physicality, extraordinary knowledge, and total geeky passion. From learning the cheese's personal nighttime riders - Castillon Frais needs to sit in its box underneath some waxed paper but its box needs to be kept in a plastic sheath, Comté sits unwrapped in a cool cupboard, and has a quick saline bath before bed - to learning intricate ways to wrap their different shapes; from being able to taste nuances between the cheeses, to slicing fingers, bruising toes, getting allergic reactions, and the simple dog-tiredness of being on your feet from the crack of dawn till night, Michael's new job is more demanding than he could ever have imagined - and he loves it. Then when Borough Market is subjected to a terrifying attack, Michael realises through cheese, he has found something even more powerful - community.

How Comté and Camembert Fed My Soul

The Cheese Cure

More than 70 vibrant and delicious recipes for lovers of Mexican food.

Who doesn't love Mexican food? From the beaches of Baja and Cancun to the mountains of the Sierra Madre, Mexico has an incredible variety of delicious dishes to offer. From classics to new favourites just waiting to be discovered, it's no surprise that Mexican is one of the most popular cuisines in the world!

Here you'll find an unbeatable collection of savoury and sweet recipes to make at home so you can bring a taste of Mexico's vibrant food scene into your own kitchen. Throughout the book the key ingredients you love like avocado, lime, tomatoes and tangy cheeses, are elevated with fresh coriander and hot chilli seasonings as well as more subtle spicing from cumin seeds and cinnamon.&nbsp;Choose from moreish snacks and party sharers to classic recipes and new takes on tacos, tostadas, burritos and quesadillas, as well as dips, fresh salsas and hot sauces that put their off-the-shelf counterparts to shame.&nbsp;When we think about Mexican food, we often forget about desserts, but here you find sweet treats to try from a tres leches cake to cinnamon sugar churros. And, of course, no Mexican cookbook would be complete without a selection of ice-cold margaritas, other tequila and mescal cocktails and refreshing non-alcoholic agua frescas and juices to enjoy alongside your feast.

Whether you are celebrating Cinco de Mayo, Taco Tuesday or just putting together a Mexican-inspired weeknight dinner, all the recipes you'll ever need are right here.

Over 70 Recipes for Tacos, Tostadas, Burritos, Margaritas and More!

Cantina Mexicana

In diesem Buch werden Küchenklassiker völlig neu gedacht, getreidefrei, zuckerfrei und voller Geschmack.
Ob Gugelhupf, cremige Pasta, knusprige Pizza oder himmlische Weihnachtskekse: Hier findest du all deine Lieblingsgerichte in einer gesunden, modernen Low-Carb-Variante, die überrascht und begeistert.

Schnelle einfache Familienküche

Dagos Küche 2

The Hawaiian Islands, Their Resources, Agricultural, Commercial and Financial

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