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Wood Whiskey and Wine
Barrels--we rarely acknowledge their importance, but without them we would be missing out on some of the world's finest beverages--most notably whiskies and wines--and of course for over two thousand years they've been used to store, transport, and age an incredibly diverse array of provisions around the globe. In this comprehensive and wide-ranging book, Henry Work tells the intriguing story of the significant and ever-evolving role wooden barrels have played during the last two millennia, revealing how the history of the barrel parallels that of technology at large.
Exploring how barrels adapted to the requirements of the world's changing economy, Work journeys back to the barrel's initial development, describing how the Celtic tribes of Northern Europe first crafted them in the first millennia BCE. He shows how barrels became intrinsically linked to the use of wood and ships and grew into a vital and flexible component of the shipping industry, used to transport not only wine and beer, but also nails, explosives, and even Tabasco sauce. Going beyond the shipping of goods, Work discusses the many uses of this cylindrical container and its relations--including its smaller cousin, the keg--and examines the process of aging different types of alcohol. He also looks at how barrels have survived under threat from today's plastics, cardboards, and metals.
Offering a new way of thinking about one of the most enduring and successful products in history, Wood, Whiskey and Wine will be a must-read for everyone from technology buffs to beverage aficionados who wish to better understand that evasive depth of flavor.
Working Class Foodies Cookbook
A YouTube celebrity and food blogger's budget friendly cookbook shows how real people can have real food, real cheap
Rebecca Lando was sick of survival eating. The sight of boxed mac 'n' cheese and ramen noodles curdled her appetite, but her meager paycheck severely limited her options. Creatively cooking led to what's now a popular weekly web series chronicling her adventures in making delicious cheap meals--with the best local and seasonal ingredients.
In The Working Class Foodies' Cookbook, Rebecca's mission is to share tasty, affordable recipes and invaluable advice for the home cook, including how to stock a $40, $60, and $100 pantry; which organic items are okay to skip; and why making your own stock, ketchup, and even Pop-Tarts is good for your body and your wallet.
Many people think that the real food movement is only for the wealthy, but Rebecca's delicious recipes--including red-skinned potatoes coated in chives and butter for under $2, sweet potato gnocchi for under $5, and a chicken roast for under $8--show readers the way to eating better and more cheaply. Starving students, working parents, and fixed-income retirees alike will eat up Rebecca's message, because real people deserve real food, real cheap!
Working Parents CookBook
Late meetings, soccer practice, and not enough hours in the day -- how can a family fit a good/smart/solid/worthwhile/ hearty breakfast or relaxing dinner into this schedule, much less have it be healthy and delicious? Working parents Jeff and Jodie Morgan show how in this can't-do-without cookbook for moms and dads with busy days, hungry kids, and a desire for family health and harmony. These kid friendly recipes are full of fresh ingredients, and most of them can be whipped up in 30 minutes or less. All of them let the chef know what he or she is getting into with prep times and complete, easy-to-follow instructions, including plenty of time-saving shortcuts and creative suggestions for leftovers. It's a near endless supply of ideas for quick breakfasts, weekday lunches, no-fuss dinners, and everybody's favorite: dessert. Parents will find options for the inevitable last-minute school potluck or bake sale that even finicky kids (or adults) will gobble up. With tips on everything from table manners to fast alternatives to processed foods, and helpful lists of essential cooking tools and what to keep in a well-stocked pantry, The Working Parents Cookbook is the real-world answer when family time is on the menu.
Working With Bacchus
The engaging true story of a Scot who loves Italy and who sets down roots there. The author reveals eye-opening information about aspects of Italian rural life and of Italian society, while including explanations about growing grapes and making wine. He explains the frustrations of operating under the Italian bureaucracy and its legislation, and peasant conservatism as well as describing his struggle to introduce more modern ways to the area. This book is for anyone who is passionate about or drawn to life in Italy, who dreams of taking on a new enterprise, and who wishes to gain an out-of-the-ordinary insight into grape growing, wine production, and Italian rural life.
World Atlas of Street Food
Street food is one of the most amazing culinary success stories of the twenty-first century, defying globalization and the spread of multinational fast-food franchises. Fresh, cheap, plentiful, and varied, street food offers urban residents a cornucopia of choices. Food that was once obtainable only on Saharan roadsides is now available in New York City, and Patagonian village recipes can be picked up in downtown Hong Kong. Millions of people all over the world eat street food every day, and their numbers are rising rapidly.
The World Atlas of Street Foodidentifies the best places around the globe to find street food and surveys the mouth-watering range of food and drink being purveyed. Organized geographically and sumptuously illustrated, the book covers North America, the Caribbean, South America, Europe, Africa, the Middle East, Asia, and Australasia. For several major cities in each region, Carol Wilson and Sue Quinn describe what the locals eat in the best and most established food markets. The authors suggest which trademark delicacies to try and selected recipes are featured to enable readers to re-create the stand-out dishes at home. The most complete guide of its kind, The World Atlas of Street Food belongs on the shelf of everyone who craves an imaginative, original alternative to homogeneous fare.
World Atlas of Whiskey: Complete Global Reference
While Scotland gave birth to whisky, its progeny now populate all four corners of the globe - from the U.S. to Japan, South Africa to Scandinavia. Today whisky sales are booming, making the timing perfect for this massive, witty, gorgeously illustrated volume. An ideal whisky "bible" for either connoisseur or neophyte, THE WORLD ATLAS OF WHISKY covers the history, process, distilleries and expressions of the world great whiskies, complete with detailed maps and 150 labels.
World Atlas of Whisky
This new, fully updated edition of The World Atlas of Whisky provides an in-depth, comprehensive journey through the history, process, distilleries and expressions of world whiskies
"The best whisky book ever - a must-read for drinkers!" - Forbes
"The perfect go-to reference guide for the whisky lover's bookshelf." - Whisky Magazine
Award-winning author and whisky expert Dave Broom explores over 200 distilleries and examines over 400 expressions. Detailed descriptions of the Scottish distilleries can be found here, while Ireland, Japan, the USA, Canada and the rest of the world are given exhaustive coverage. There are tasting notes on single malts from Aberfeldy to Tormore, Yoichi (and coverage of the best of the blends). Six specially created 'Flavor Camp Charts' group whiskies by style and allow readers to identify new whiskies from around the world to try.
This extensively updated and extended edition features new material on burgeoning areas, including detailed coverage of many recently opened US craft distilleries, new distilleries in Germany, Austria and Switzerland, and discussion of the growing whisky scene in Latin America.
With over 200 beautiful color photographs and 21 color maps locating distilleries and whisky-related sites, this is a stylish celebration of the heritage, romance, craftsmanship and versatility of whisky.
World Atlas of Wine
The seventh edition of the The World Atlas of Wine brings readers the very latest developments from the world's wine-growing regions, enhanced by new maps, photographs and info-graphics.
The seventh edition will confirm the status of The World Atlas of Wine as the most essential and authoritative wine reference work. Reflecting the changing nature of the wine scene, the Atlas details developments in climate, technique and fashion as well as new regulations made over the last six years. A new Australian map highlights the importance of cool-climate regions as global warming takes effect, for example, while dynamic regions such as coastal Croatia, South Africa's Swartland and Ningxia in China are covered for the first time. The world's increasing appetite for wine is matched by a growing thirst for knowledge, which this book will amply satisfy.
Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have again joined forces to create a classic that no wine lover can afford to be without.
Contents Includes...
The Ancient World and Middle Ages
The Evolution of Modern Wine
International Grapes
Regional Grapes
Wine and Weather
Making Wine in the Vineyard
Making Wine in the Cellar
Oak and its uses
Stoppering Wine
Anatomy of a Winery
Wine and Time
Enjoying Wine
Tasting and Talking about Wine
The World of Wine
There are few books that have had such a monumental impact in their field as The World Atlas of Wine; sales of the first four editions exceed 3.5 million copies. Now, world-renowned authors Hugh Johnson and Jancis Robinson have teamed up to combine their unrivalled talents. Together they have created the fifth edition of this masterpiece, making it the most thorough and expansive revision ever of the work. In keeping with the Atlas's reputation for cartographic excellence, all 148 maps from the fourth edition have been completely revised and modernised, with an additional 30 new maps. Hailed by Decanter as Wine Book of the Millennium, The World Atlas of Wine has been described by critics worldwide as 'extraordinary' and 'irreplaceable'. In this, its fifth edition in 30 years, it remains an essential addition to every wine-lovers or professional's library.
World Atlas of Wine 8th Edition
2020 JAMES BEARD AWARD WINNER
JANCIS ROBINSON - 2020 JAMES BEARD COOKBOOK HALL OF FAME HONOREE
The most useful single volume on wine ever published... If I owned only one wine book, it would be this one. - Andrew Jefford, Decanter
Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine.
To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers.
With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without.
The World Atlas of Wine is the single most important reference book on the shelf of any wine student. - Eric Asimov, New York Times
Like a good bottle of wine, you'll find yourself going back to it again and again... Perfect for anyone who has a thirst for greater wine knowledge. - Edward Deitch, NBC/today.com
The World Atlas of Wine belongs on your shelf... The essential rootstock of any true wine lover's library. A multi-layered snapshot of wine and how it has evolved. - Dave McIntyre, Washington Post
A masterwork and a must-have - Food & Wine
Winner Andre Simon Award Best Drinks Book of 2019
Shortlisted for the Louis Roederer Wine Book of the Year 2020
World Atlas of Wine: Completely Revised and Updated, Sixth Edition
Hailed by critics worldwide as "extraordinary" and "irreplaceable," there are few volumes that have had as monumental animpact in their field as Hugh Johnson'sThe World Atlas of Wine: sales have exceeded four million copies, and it is now published in thirteen languages.World-renowned authors Hugh Johnson and Jancis Robinson once again combine their unrivalled talents to enhance this masterpiece of wine knowledge. There are now 48 extra pages, including 17 new color illustrations, 20 new maps, and-for the first time ever-double page spreads and full-page photos in the atlas section for maximum visual impact. New World coverage has been extended for both Australia and South America; some New World regions even have their own entries for the first time, including Rutherford, Oakville, and Stag's Leap from California; Mendoza (Argentina); Limestone Coast (Australia); Central Otago and Martinborough (New Zealand); and Constantia (South Africa). And Old World coverage has grown too, with the addition of Toro (Spain), the Peleponnese (Greece), and Georgia. It's a truly incomparable book, and an essential addition to every wine lover's or professional's library."
World Beer
"World Beer" explores the renaissance of beer, explaining the brewing process, beer history, and the finer points of beer appreciation. The stories of major beer producing nations are explored in depth, focusing on their local beer styles and the breweries that made them famous.
From the face-smacking intensity of ultra-hopped IPAs to sweet-and-smoky porters, "World Beer" showcases beers by brewery, telling the story of today's top brewing innovators and their brews. There are evocative tasting notes for both core and seasonal beers in addition to food pairing suggestions to get the most out of each glass.
World Eats Here
Prized recipes and tales of home, work, and family--from the immigrant vendor-chefs of NYC's first and favorite night market
On summer Saturday nights in Queens, New York, mouthwatering scents from Moldova to Mexico fill the air. Children play, adults mingle . . . and, above all, everyone eats. Welcome to the Queens Night Market, where thousands of visitors have come to feast on amazing international food--from Filipino dinuguan to Haitian diri ak djon djon. The World Eats Here brings these incredible recipes from over 40 countries to your home kitchen--straight from the first- and second-generation immigrant cooks who know them best.
With every recipe comes a small piece of the American story: of culture shock and language barriers, of falling in love and following passions, and of family bonds tested then strengthened by cooking. You'll meet Sangyal Phuntsok, who learned to make dumplings in a refugee school for Tibetan children; now, his Tibetan Beef Momos with Hot Sauce sell like hotcakes in New York City. And Liia Minnebaeva will blow you away with her Bashkir Farm Cheese Donuts--a treat from her childhood in Oktyabrsky in western Russia.
Though each story is unique, they all celebrate one thing: Food brings people together, and there's no better proof of that than the Queens Night Market, where flavors from all over the world can be enjoyed in one unforgettable place.
World Encyclopedia of Coffee
History, a guide to beans, how to grind, blend and brew, and 70 enticing recipes.
World Food Mexico City
Introducing World Food, an exceptional new cookbook series in the classic tradition, taking readers on a journey to the world's greatest cuisines and the remarkable cultures they come from.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION AND TOWN & COUNTRY
Whether you're an absolute beginner at Mexican cooking or already a pro, World Food: Mexico City is for you. This definitive and beautiful user's guide unlocks the secrets to real Mexican cuisine with more than fifty authentic, reliable recipes, while the compelling stories and photography tell the tale of the vibrant culinary capital of Latin America. You'll be taken to home kitchens, markets, and restaurants, where you'll get to know exemplary local cooks and learn how to master Mexican culinary traditions and techniques.
Every recipe--from the vivid salsa with pan-roasted tomatoes to the soul-satisfying pork stew with corn, potatoes, and green beans--provides a cook's-eye lens into real Mexico City culture. Explore easy party food such as authentic guacamole and homemade tortilla chips; satisfying first courses such as cantina-style garlic soup and beer-infused "drunken" rice; or slow-cooked masterpieces such as Mexican-style stewed zucchini. Learn how to make family-friendly meals including ancho chiles stuffed with cheese, as well as standouts such as fall-apart tender roasted lamb with pasilla chiles, or tuna tostada garnished with chipotle mayonnaise and avocado--a modern classic from the beloved restaurant Contramar.
With more than 150 photographs and a comprehensive illustrated reference chapter that tells you how to find, use, and store all the necessary ingredients, from cilantro to Mexican cheeses, World Food: Mexico City satisfies an appetite for new recipes, new ways to cook, and a new way of understanding one of the most exciting food destinations on the planet.
World Food Paris
"This book embodies the culinary soul of Paris. It describes the incredible diversity of France's capital's food scene and markets and provides quintessential French recipes, as well as stories from passionate home cooks and bistros alike. Accompanied by superb photos of the city, dishes, and ingredients, from cheeses to wines to bread, World Food: Paris is useful and fun to read and cook from."--Jacques Pépin
A definitive user's guide that unlocks the secrets to real Parisian cooking, while the beautiful photography tells the tale of the world's most dazzling food city.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY MINNEAPOLIS STAR TRIBUNE
Seasoned cooks and beginners alike will be inspired by this authoritative and delightful book, a new classic for everyone who loves Paris. With more than fifty accessible recipes and contributions from the city's leading home cooks and chefs, World Food: Paris--part of the World Food series from award-winning author and food expert James Oseland--intimately captures the Parisian way with food as never before.
Included are recipes for time-honored dishes such as Burgundy-style beef braised in red wine and bacon, as well as new ones like roast pork seasoned with preserved lemon and ginger. Readers will also find fundamentals such as how to grill a bistro-style steak to perfection along with tips for recreating a classic Parisian apéro, or appetizer party, complete with wine, cheese, and small plates. There are also desserts such as crème brûlée and Grand Marnier soufflé, a dish as luscious as it is makeable.
Paris has long been synonymous with the best
in dining. But until now no single book has explained why it continues to matter so much to cooks and food lovers. With more than one hundred fifty photographs, information about ingredients and history, and a comprehensive glossary, World Food: Paris captures a vital modern city where cooks from all walks of life are continuing a glorious culinary tradition.
World Grilling
A new edition of an illustrated collection of gourmet grilling recipes from around the world, written by a James Beard Award and Julia Child Award-winning chef, includes preparation instructions for such fare as Smoke-Roasted Garlic, Barbecued Oysters with Habanero Salsa, and Thai-Roasted Tomato, Prawn, and Basil Bisque. Original.
World in Your Kitchen: Vegetarian Recipes from Africa, Asia and Latin America
"If you believe we are one world and our survival depends on inter-dependency rather than independency, then, in terms of food and cooking, this is the book for you . . . the most delicious recipes even a novice can make--it's all in The World in your Kitchen."--Julie Christie
"Troth Wells makes a valuable contribution to moving towards a more sustainable world with The World in your Kitchen."--Marilyn Borchardt, Food First (Institute for Food and Development), San Francisco
The World in your Kitchen brings people together in the same way that food does. This fascinating collection of vegetarian recipes shows how every non-Western culture developed its own vegetarian cuisine. It gives you the chance to enjoy some of the vast range of different foods eaten in Africa, Asia, the Caribbean, Latin America, and the Middle East.
With historical and cultural background, personal stories, and people photography, The World in your Kitchen brings color and context to global delights like quibebe (pumpkin soup from Brazil), coconut curry from Malaysia, and avocado and zucchini enchiladas from Mexico. Includes:
One hundred fifty easy-to-cook vegetarian dishes
Clear, step-by-step cooking method
Personal recipes from around the world
Full-page color photographs
Food facts and a glossary of foods
Troth Wells has been with the New Internationalist since 1972. She has written a number of world food books.


The Law Offices of McLafferty & Kroberger, P.C. is engaged in the general practice of law in all state and federal courts in Pennsylvania. Our practice is focused on major personal injury and wrongful death litigation, estate planning, estate administration, and real estate.


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Artisan Partners > Ireland (Change)
Investments by Category
Growth Sustainable Emerging Markets
Global Equity Credit
U.S. Value Developing World
International Value Antero Peak Group
Global Value
Developing World Strategy
UCITS Available
Developing World Fund
Sustainable Emerging Markets Strategy
Sustainable Emerging Markets Fund
Credit Opportunities Strategy
High Income Strategy
Global Equity Strategy
Global Opportunities Strategy
Global Opportunities Fund
Global Discovery Strategy
Global Discovery Fund
Global Value Strategy
Global Value Fund
Non-U.S. Small-Mid Growth Strategy
Non-U.S. Growth Strategy
U.S. Small-Cap Growth Strategy
U.S. Mid-Cap Growth Strategy
U.S. Mid-Cap Value Strategy
Value Equity Strategy
US Value Equity Fund
Select Equity Strategy
US Select Equity Fund
Antero Peak Strategy
US Focus Fund
Antero Peak Hedge Strategy
This material is intended for Eligible Counterparties within the meaning of the Markets in Financial Instruments Directive (MiFID) and as defined by the UK Financial Conduct Authority and is not intended for, or to be relied upon by, private individuals or retail investors as well as professional clients that do not meet the definition of Eligible Counterparty.
This website is operated by Artisan Partners UK LLP (APUK) and/or APEL Financial Distribution Services Limited (AP Europe). APUK is authorized and regulated by the UK Financial Conduct Authority and is an investment adviser registered with the U.S. Securities and Exchange Commission (SEC). APEL Financial Distribution Services Limited (AP Europe) is authorized and regulated by the Central Bank of Ireland. In the United Kingdom, the information on this site is issued by APUK, 25 St. James's St., Floor 3, London SW1A 1HA, registered in England and Wales (LLP registration No. OC351201). Registered office: Reading Bridge House, Floor 4, George Street, Reading, Berkshire RG1 8LS. In Ireland, the information on this site is issued by AP Europe, Fitzwilliam Hall, Fitzwilliam Pl, Ste. 202, Dublin 2, D02 T292. Registered office: 70 Sir John Rogerson's Quay, Dublin 2, D02 R296 (Company No. 637966). Artisan Partners Limited Partnership (APLP), an investment adviser registered with the SEC, together with APUK and AP Europe are collectively, with their parent company and affiliates, referred to as Artisan Partners herein.

redpajama_set_name: RedPajamaCommonCrawl


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An individual plan only allows for a single user account to be associated with the subscription, whereas the team plan allows you to add and manage multiple user accounts. Each user account has its own login, settings, and saved data. Access to code research projects may be shared across user accounts within UpCodes.
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Note: As of July 2020, floating licenses are no longer available for new organizations. At some point, we will be asking organizations to move to the new plan types.
Floating licenses within the team plan allow content access to be affordably shared among multiple users. Each user may have their own account log-in, settings, and data, with concurrent access limited by the number of floating licenses. Currently, most floating license accounts allow for up to five user accounts. For example, a team of ten users could be supported by two floating licenses, with up to two team members being able to access the system concurrently.
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You should use panini, mushrooms, artichokes, cheese and chives, and a little butter and salt.
Have a piece of panini, slices it into two parts. Toast the inner sides first, then turn them and toast the other side, but at this time put a slice of cheese on top of them. When they are finished on the toaster, the cheese will be delightful soft.
Slice a handful of mushrooms of any kind, fry them in butter on a pan. When they a heated well and have taken som colour, add som double cream, that is around 3 tablespoons and some salt. Let the cream heat up and be part of the mushrooms. Let it cool it a little bit, then add to the one cheese-coated panini.
Slice an avocado, and mount the slices on top of one of the pieces of panini.
Sprinkle with chives and pepper, and eventually chili and tabasco.
From here on you can style your sandwiches. I also used a couple of artichokes for the avocado sandwich. It could have been fresh tomatoes or cucumber as well. If you are not able to fry the mushrooms, at the time you are having lunch, you can use tomatoes instead on top of the cheese.


The purpose of the Veterans Rest Camp Association Board of Directors is to administer and furnish relief and welfare services as well as to provide certain recreational facilities to men and women who have served or are presently serving in the Armed Forces of the United States and to their immediate families as defined under current Veterans Administration guidelines.
This board also maintains, manages, operates, and administers any and all property now owned or hereafter acquired for the use, benefit, and best interest of all veterans. It also receives, acquires, holds, owns, leases, manages, sells, and disposes of property of every kind, granted by the laws under which it is incorporated.
This board is authorized to establish and publish certain rules and regulations to give priority consideration to the men and women who have or are presently serving in the Armed Forces of the United States, as well as to make and publish changes as deemed appropriate to comply with the general purpose as stated above.
Two members of veterans organizations and residents of Washington County and appointed by the Washington County Board of Commissioners.
The terms of office for each veteran appointed by the Ramsey County Board of Commissioners is for a two-year period. The Washington County Board of Commissioners' appointments are for a three-year period effective as of the annual meeting in January. The County Board of Commissioners certifies the appointee after a comprehensive review of the appointee's D.D. 214 prior to appointment.
Terms of office for the three members representing each of the three veterans organizations is for three years, and terms will be staggered. Washington County appointees serve no more than two consecutive terms, not including any partial terms the appointee may serve.
The annual meeting is held in January at the Veterans Rest Camp, 11300 180th Street North, Marine on St. Croix, Minnesota, 55047, or a meeting place directed by the board. The officers of this corporation are elected at the annual meeting.
During May 1 to September 30, this board meets the first and third Thursday of each month at the Veterans Rest Camp. During October 1 to April 30, meetings are held once a month at various legion posts.
The plan of operation of this corporation is to carry on its activities as managed by a board of directors by means of funds derived from the remuneration of furnishing certain recreational facilities, services, and products, as well as donations received from individual veterans, veterans organizations, governmental grants or the general public, and other remunerative activities.
The officers and members serve without compensation. The secretary and treasurer are compensated for their services rendered, reimbursement for the advancement of funds, or ordinary and necessary expenses, or for services performed in connection with carrying out the ordinary and necessary maintenance and upkeep in furtherance of conducting the business of this corporation.


In addition, with the optional PUMA PC software connected via Serial Port, live graphical displays, predicted values, incentive animations, measurements of fatigue (MRPD, MRR and Tau) and much, much more are available.
The MicroRPM is easy to use, operated by a simple three setting slide bar (Off, MIP/MEP, SNIP) and comes in a sturdy carry case. It is battery operated with a clear digital display of the results in CMH2O, using the latest piezo resistive pressure sensing technology for accurate and reliable measurement.
The respiratory muscles perform the vital function of sustaining ventilation, driving the inspiratory and expiratory breathing cycle, determining the ability to breathe.


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