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Text on dustbinder regarding Author: Ulf's first contact with alcohol, in general, was at the European Club in the city of Abadan in Persia (now Iran), at the age of 15. It was the then famous blend whisky 'Black & White', which now is a bit hard to find. His infatuation was instant and intensive, and life lasting. And he had begun an un-systematic journey through the realm of whiskies over time, and around the globe. During a string of years his libation was the usual, traditional whisky blends, with an ice cube or a dash of soda water. Suddenly, around 1970, he found his salvation and his road. The Savoir was the Macallan. And the road was not for Mandalay, but for Speyside and their single malt whiskies. Later in life, he de facto made a pilgrimage to Mandalay to fetch a bottle of a locally produced malt whisky. Other whisky paths he followed brought him to Japan and its rich whisky culture. In the early 80's when swamped with Single Malts he not only bought in a hotchpotch fashion but also in quantities larger than possible to consume. Several bottles were just slowly evaporating and dust collecting. No orderly investigation was applied like the subjects for his prime passion then, sampling wines and taking tasting notes. At one of these wine tasting exercises, he was struck by the idea of utilizing the technique and the descriptive wine lingo to systematically explore his accumulated heap of Single Malts. At the end of the '80s his Swedish wine-freak friends asked him to escort them through what they described as the 'jungle' of whiskies. It forced him to work out a lecture and a tasting scheme. During the period of 1989-2004, a large number of whisky enthusiasts absorbed Single Malts and, hopefully, knowledge under his pro bono tutorship. This activity was recognized and by that he received an invitation to join the illustrious 'Keeper of the Quaich', in 1995. John Grant of Glenfarclas was his mentor. The local, Swedish, interest in whisky underpinned by himself and other 'evangelists' led to an inflation in organized societies, circles and groups centered around not only the fluid, its history, geography, sociology and methods of production but also to organize own group travels but also under the auspices of Chaine des Rotisseurs to visit the birthplaces of whiskies. And, not to forget, advise in cask investment matters. Today, Sweden harbors the highest density of such special interest groups in relation to its population. For instance, on the web only, there are 80+ whisky clubs to be found. All listing and reporting their scheduled activities regularly. Ulf happens to be a member of honor at some and member of the board at others. It is now a large subculture not only in Sweden but globally. Ulf's previous book 'Rare Malts' was awarded the title 'Best book about Spirits in the world 2006' at the 'Book Oscar' ceremony held in Beijing in April 2007. Ulf's second book 'Japanese whisky' was awarded the title 'The second best book about Spirits in the world 2009' at the 'Book Oscar' ceremony held in Paris in February 2010. He also contributed to the Asian segment of DK's Eyewitness Companion 'Whisky'. Besides organizing themed, structured whisky tastings, Ulf's special interest lies in collecting volumes dealing with the subject 'whisky', and his extensive library includes 200+ titles spanning from mid-1700 to today. Ulf is married and a father to two daughters. Since years back the family spend a large part of the year in their second home on Marco Island in Florida. He spent the years 1962-1982 as an IT entrepreneur then retired.

<p>The book will give 7 Ways to reinvent your favourite ingredients with more than 120 new, exciting and tasty recipes. Jamie will share 7 achievable, exciting and tasty ways to cook 18 of our favourite ingredients. Each of the 120 new recipes will have no more than 8 ingredients within it. Across the book, at least 70% of the recipes will be everyday options from both an ease and nutritional point of view, meaning you&rsquo;re covered for every day of the week. With everything from fakeaways and traybakes to family and freezer favourites, you&rsquo;ll find bags of inspiration to help you mix things up in the kitchen.</p>

<p>Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas&apos; stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake. Stunning photography from David Loftus brings Niklas&apos; recipes and the Nordic seasons to life.</p>

<p><strong>The legendary IACP Culinary Classic <em>The Cake Bible</em>-found in the kitchen of every serious baker and beloved for decades-with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment information</strong></p><p>The original <em>Cake Bible</em> is a guiding light in the world's baking literature, with Rose Levy Beranbaum's deep knowledge and respect for craft to be found on every page. It's for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do.</p><p>The book was hugely influential from the moment it first came out in 1988, selling hundreds of thousands of copies and going through sixty printings. It introduced the reverse creaming method, incorporating flour and butter first instead of butter and sugar. This makes mixing faster and easier, helps cakes rise more evenly, and results in a finer and more tender cake texture. And it's among the first United States cookbooks to offer measurements in weights, highlighting the superiority of the metric system, which has become the gold standard in baking books.</p><p>But a lot has changed in thirty-five years-and <em>The Cake Bible</em> has changed with it! This striking new edition-with new photographs in an expanded section--contains recipes for classic and innovative cakes and complementary adornments of all types, instructions for making stunning decorations, and flavor variations for every craving and occasion, with foundational recipes like All-Occasion Downy Yellow Butter Cake and Angel Food Cake and showstoppers like the Strawberry Maria, which brings together Genoise au Chocolat, Grand Marnier-flavored syrup, and Strawberry Cloud Cream. Rose also provides instructions for baking for special occasions, such as weddings, with recipes to serve 150 people as well as formulas to scale the recipes for any number of desired servings.</p><p>For thirty-five years, Rose has been tweaking and reworking her methods based on reader feedback and constant conversations with other bakers and food and equipment professionals. Rose's fans, professional and amateur alike, will love this perfect distillation of her decades of experience and the pure joy of creation.</p>

Album by album and track by track, this first-of-its-kind catalog of David Bowie's entire 50-year and 27-album career tells the story of one of rock's all-time greatest artists.

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