Carol Wilson – författare

Street food is fresh, cheap, plentiful, varied and available in an increasing number of metropolitan locations. Food that was previously only obtainable from Saharan roadsides can now be found in New York City; Patagonian village foods are picked up in downtown Hong Kong. Millions of people all over the world are choosing to eat street food every day, and their numbers are rising year on year. The World Atlas of Street Food surveys the whole phenomenon and celebrates one of the most amazing commercial and culinary success stories of the early 21st century. It shows readers the best places to buy mouthwatering fast foods and drinks from hawkers and vendors in the major cities of the world. The book includes the authors’ own recipes so readers can make 72 of the finest dishes from the comfort of their own kitchens.

A stunningly illustrated atlas of the world’s rivers, estuaries, and deltas, and their ecosystemsFrom the Congo and the Mekong to the Seine and the Mississippi, Earth’s rivers carve through landscapes before coursing into the world’s oceans through estuaries and deltas. Their inexorable flow carries sediment and more, acting as lifeblood for a variety of ecosystems and communities. More than any other surface feature of Earth, rivers, estuaries, and deltas are vitally important to our economic and social well-being, and our management of them often sits at the sharp edge of today’s most pressing environmental challenges. The World Atlas of Rivers, Estuaries, and Deltas takes readers on an unforgettable tour of these dynamic bodies of water, explaining how they function at each stage of their flow. Combining maps and graphics with informative essays and beautiful photos, this invaluable reference book will give you a new appreciation for the power that rivers, estuaries, and deltas wield.Features a wealth of color photos, maps, and infographicsBrings together invaluable perspectives from leading expertsDescribes the rich biodiversity associated with the world’s rivers, estuaries, and deltasExplains how rivers, estuaries, and deltas work, from river networks to deltaic floodplains, and sheds light on the erosion, movement, and deposition of sedimentDescribes the anatomy of rivers, estuaries, and deltas, from channel geometry and river planforms to estuarine shape and delta morphologyExamines the ecology and ecosystems of rivers, estuaries, and deltas and how humans interact with these environmentsAdditional topics include damming, climate change, water use, pollution, resource management, and planetary health, as well as future perspectives on these vital landscapes

The food of Scotland reflects the glorious natural landscape; game from the heather-clad moors and dense forests; fresh fish caught from the seas, lochs and rivers; wild fruits, berries and herbs gathered from the hedgerows, and oats and barley harvested where the terrain allows. The dishes that stem from these ingredients are steeped in local history and tradition. Celebrate the culinary heritage of Scotland in this delightful collection of 30 recipes ranging from the iconic haggis, celebrated in verse by national poet Robert Burns, to the finest shortbreads, bannocks and buns.

This beautiful book presents a fascinating guide to traditional Scottish cuisine with an authentic collection of 150 best-loved recipes. The introduction includes a guide to the Scottish kitchen, which focuses on local delicacies and regional staples. Divided into chapters covering first courses, meat, poultry and game, fish and seafood, vegetables and desserts, the book also has special sections on the Scottish breakfast, breads and bakes, preserves and beverages. Both an evocative tour of a timeless and dramatic country, and an inspiring guide to a unique culinary heritage, this cookbook is a classic reference and recipe resource.

Many of us have fond memories of the enticing sweetshop tray of shiny, black, soft, pliable sticks, novelty shapes and intriguing woody `twigs'. Yet liquorice is much more than confectionery; its sophisticated, herbal taste makes it a marvellous culinary ingredient as well. Explore the wonderful world of liquorice with this cook's guide to the different products - roots, sticks, powder, syrups and essence - and which ones to choose. Here you'll find fascinating history, a guide to the different products round the world, cooking advice, and traditional and new recipes that will appeal even to people who say they don't like liquorice! Learn how to create a sumptuous liquorice cheesecake, choc chip muffins with liquorice buttercream, chocolate liquorice cake, liquorice macarons and liquorice brownies. Use liquorice in savoury dishes - a glaze for chicken and roast pork, as a distinctive salad dressing, in a crisped topping for fish, and in drinks and preserves. With gorgeous photographs by Nicki Dowey.

FINALIST GOURMAND WORLD COOKBOOK AWARDS 2024 Sussex pond pudding, fruit crumbles, trifle, steak and oyster pie, raised pork pies, scones, stotties, Bosworth jumbles, the full English... In this book you'll find everything from old-fashioned favourites and current classics to less well known, almost forgotten historical dishes (a few of which might raise an eyebrow), along with many wonderful local recipes. The collection offers a glorious illustration of England's splendid culinary diversity. The recipes are easy to follow, with accessible ingredients, and achievable in today's modern kitchens. Introductory chapters detail the history of cooking and eating in England, the feasts and festivals, high days and holidays, eating habits and ingredients. This glorious cookbook offers the true taste of England, and a fascinating glimpse of the past. The food of England has been shaped partly by the temperate climate and geography of the British Isles, but also by the nation's history of invasion, settlement and immigration. The English have had a stream of foreign influences to enrich their culinary development, initially from the European mainland, but also from the Americas, Asia and the Far East. Local specialities and traditional recipes play a role in creating the distinctive food identity of each region.This comprehensive and sumptuous book is both a history and an inspiration, and a journey down memory lane. There are childhood classics and comfort favourites in here - shepherd's pie and jammy tarts - as well as elaborate celebration centrepieces that might be more admired than attempted, but seeing these raised game pies and wobbling domed blancmange could tempt you to try. Learn how to make a proper Spotted Dick, or Plum Pudding, or Cabinet Pudding - a Beef Wellington, a Hindle Wake (whole cold chicken in sauce). It's not all fancy, there are boiled eggs with soldiers, sausage and mash, and Toad in the Hole. There are Bath buns, Sally Lunn buns, Devonshire Splits... Simnel Cake, Roly Poly, Lemon Meringue Pie and Lemon Drizzle.Gorgeous photographs and tried-and-tested recipes make everything easy to follow. This collection is guaranteed to have something that will nudge a memory, surprise you, make you smile, and take you to the kitchen.

Kidnapping was perhaps the greatest fear of free blacks in pre-Civil War America. Though they may have descended from generations of free-born people or worked to purchase their freedom, free blacks were not able to enjoy the privileges and opportunities of white Americans. They lived with the constant threat of kidnapping and enslavement, against which they had little recourse.Most kidnapped free blacks were forcibly abducted, but other methods, such as luring victims with job offers or falsely claiming free people as fugitive slaves, were used as well. Kidnapping of blacks was actually facilitated by numerous state laws, as well as the federal fugitive slave laws of 1793 and 1850. Greed motivated kidnappers, who were assured high profits on the sale of their victims. As the internal slave trade increased in the early nineteenth century, so did kidnapping.If greed provided the motivation for the crime, racism helped it to continue unabated. Victims usually found it extremely difficult to regain their freedom through a legal system that reflected society's racist views, perpetuated a racial double standard, and considered all blacks slaves until proven otherwise. Fortunate was the victim who received assistance, sometimes from government officials, most often from abolitionists. Frequently, however, the black community was forced to protect its own and organized to do so, sometimes by working within the law, sometimes by meeting violence with violence.Mining newspaper accounts, memoirs, slave narratives, court records, letters, abolitionist society minutes, and government documents, Carol Wilson has provided a needed addition to our picture of free black life in the United States.

In 1843, the Louisiana Supreme Court heard the case of a slave named Sally Miller, who claimed to have been born a free white person in Germany. Sally, a very light-skinned slave girl working in a New Orleans caf, might not have known she had a case were it not for a woman who recognized her as Salom Muller, with whom she had emigrated from Germany over twenty years earlier. Sally decided to sue for her freedom, and was ultimately freed, despite strong evidence contrary to her claim. In The Two Lives of Sally Miller, Carol Wilson explores this fascinating legal case and its reflection on broader questions about race, society, and law in the antebellum South. Why did a court system known for its extreme bias against African Americans help to free a woman who was believed by many to be a black slave? Wilson explains that while the notion of white enslavement was shocking, it was easier for society to acknowledge that possibility than the alternative-an African slave who deceived whites and triumphed over the system.

Most fruits and vegetables can be used for preserving, and what better and more satisfying way to use up home-grown or local produce than to puree, pickle, bottle or salt it and consume it throughout the year! There are several different methods of preserving fruits and vegetables and all give delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles and salted vegetables are all practical and economical ways to preserve seasonal produce. And you don't need a load of kitchen gadgets and equipment to get started: a heavy-based pan, a funnel, a sugar thermometer and a selection of glass storage jars are all you need.

Preserving fruits and vegetables is a great way to turn home-grown or local produce into delicious treats that can be enjoyed year-round. This guide offers several different preserving methods, all with delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles, and salted vegetables are all practical and economical ways to preserve seasonal produce. You don't need many kitchen gadgets or equipment to get started, just a heavy-based pan, funnel, sugar thermometer, and a selection of glass storage jars. Ingredient lists, popular fruits and vegetables, sugars and cooking techniques are all explained, along with storage information, helpful hints and tips. With over 80 recipes, Guide to Preserving Food offers essential information for homemade products using fresh produce. Author Carol Wilson also includes a small Christmas section to emphasize the popularity of pickled foods for the winter holiday season.

Performance Coaching is a complete resource for improving organizational and employee performance through coaching. Full of tips, tools and checklists, it covers all the fundamental elements of the coaching process, from developing the skills needed to coach effectively, to coaching in leadership, manager-as-coach training, cross-cultural coaching and measuring return on investment. It explores the key techniques and models in the field to allow readers to identify which approach is most suited to specific situations. Featuring case studies from organizations including Virgin, IKEA, the NHS and England Rugby showing how effective coaching approaches have been applied in practice, this book is for coaches of all levels of experience, as well as HR managers and leaders looking to embed a coaching culture in their organizations.This revised third edition of Performance Coaching has been updated to include the latest insights and developments and contains new chapters on creating a global coaching culture, the coaching-mentoring-managing continuum and how to lead a generative thinking meeting. New material also covers distance coach training, neuroscience in coaching, coaching the bully at work and coaching in education.

Performance Coaching is a complete resource for improving organizational and employee performance through coaching. Full of tips, tools and checklists, it covers all the fundamental elements of the coaching process, from developing the skills needed to coach effectively, to coaching in leadership, manager-as-coach training, cross-cultural coaching and measuring return on investment. It explores the key techniques and models in the field to allow readers to identify which approach is most suited to specific situations. Featuring case studies from organizations including Virgin, IKEA, the NHS and England Rugby showing how effective coaching approaches have been applied in practice, this book is for coaches of all levels of experience, as well as HR managers and leaders looking to embed a coaching culture in their organizations.This revised third edition of Performance Coaching has been updated to include the latest insights and developments and contains new chapters on creating a global coaching culture, the coaching-mentoring-managing continuum and how to lead a generative thinking meeting. New material also covers distance coach training, neuroscience in coaching, coaching the bully at work and coaching in education.

Discover the rich culinary heritage of this historic land in 70 classic step-by-step recipes and 300 glorious photographs. Dishes from haggis to dundee beef stew, and from Scotch broth and salmon fishcakes to walnut and honey tart