In addition to meals and snacks, drinks and desserts are a big part of our diet. Many of us have orange juice with breakfast or cake on our birthdays. Do you know you can add carrot and ginger to your orange juice and it becomes an orange zinger? Did you know that rather than a whopping piece of sugary cake, a mini cheesecake is just as scrumptious? Young readers learn how to make both of these recipes and much more. This book teaches budding chefs how to add dessert into their lives so that some of the tastier things in life can be enjoyed, without over-doing it.

The food that fuels hardworking Chicagoans needs to be hearty, portable and inexpensive. Enterprising locals transform standard fare into Chicago classics, including Spinning Salad, Flaming Saganaki, Jumpballs, Jim Shoes, Pizza Puffs and Pullman Bread. The restaurants, bakeries, taverns and pushcarts cherished from one generation to the next offer satisfying warmth in winter and sweet refreshment in summer. This timeless balancing act produced icons like the Cape Cod Room's Bookbinder Soup and the Original Rainbow Cone, as well as Andersonville Coffee Cake and Taylor Street's Italian Lemonade. Featuring select stories and recipes, author Amy Bizzarri surveys the delectable landscape of Chicago's homegrown culinary hits.

Recipes born in the city of stars Los Angeles is a city where film mingles with food. From healthful salads to sweet treats inspired by California's agricultural bounty, the innovative fare mirrors the rise from a sleepy, western outpost to celluloid dream, where food has always played an award-winning role. The minds behind these delicious treasures include a pauper who reinvented himself as a prince, a penniless single mom who perfected a treasured recipe to create an empire, and a guru who provided good vibes and scandal alongside cold-pressed juices. Bake up the Cocoanut Grove's Coconut Strawberry Cream Tarts and sip a Zombie from the first-ever Tiki bar to create a little Hollywood magic in your own kitchen. Amy Bizzarri rolls out the red carpet in celebration of Tinseltown's iconic cuisine.

Browse a world of food delights, and discover the best of ten years of New Internationalist food books. 75 delicious recipes from around the world are described in simple, easy directions with inspiring photographs. Fair trade information is included, as well as nutritional details and an index.

On a regular basis people encounter unfamiliar uses of pragmatic features, such as offers or requests with differing levels of directness or terms of address showing differing amounts of solidarity or deference. Variational pragmatics is the study of such uses, according to region, gender, age, ethnicity and socioeconomic status, among national and sub-national varieties of pluricentric languages. Despite the wide focus just outlined, this volume provides the first study of pragmatic variation across different social classes, using naturally occurring, interactional data. The discourse analyzed here was collected in over twenty restaurant service encounters spanning three price points. The aim of this study is two-fold: to provide a potential framework for how pragmatic variables and their context can be defined, using the concept of a communicative activity, and to investigate socioeconomic variation in pragmatics by taking offers, thanks responses and address forms as examples. This study contributes, both on a methodological and empirical level, to the growing body of research in variational pragmatics, as well as speech acts, terms of address, relational work and sociolinguistics.

Trader Vic's extensive travel throught the Hawaiian and South Pacific islands was the source of his interest in Polynesian food and drink (especially rum). He gives menus and recipes for south Sea dishes and suggestions for party and room decorations.

Let’s face it: roast beef and potatoes are all well and good, but for many of us, when it comes to gustatory delight, we’re all about dessert. Whether it’s a homemade strawberry shortcake in summer or a chef’s complex medley of sweets, dessert is the perfect finale to a meal. Most of us have a favorite, even those who seldom indulge. After all, sweet is one of the basic flavors—and one we seem hardwired to love. Yet, as Jeri Quinzio reveals, while everyone has a taste for sweetness, not every culture enjoys a dessert course at the end of the meal. And desserts as we know them—the light sponge cakes of The Great British Baking Show, the ice creams, the steamed plum puddings—are neither as old nor as ubiquitous as many of us believe. Tracing the history of desserts and the way they, and the course itself, have evolved over time, Quinzio begins before dessert was a separate course—when sweets and savories were mixed on the table—and concludes in the present, when homey desserts are enjoying a revival, and as molecular gastronomists are creating desserts an alchemist would envy. An indulgent, mouth-wateringly illustrated read featuring recipes; texts from chefs, writers, and diarists; and extracts (not the vanilla or almond variety) from cookbooks, menus, newspapers, and magazines, Dessert is a delectable happy ending for anyone with a curious mind—and an incorrigible sweet tooth.