Restaurant entrepreneur Tony Allan and Italian chef Giorgio Locatelli bring the vivacity and humour of their 12-year friendship to a brilliant partnership in the kitchen, combining a professional passion for the best of fresh, affordable ingredients with their home lives amongst family and good friends.Tony loves to shoot, hunt and fish. Giorgio loves to sizzle, simmer and sauté. Together they are double dynamite, exploding with outspoken opinions, original ideas and inspiring, relevant recipes that will have you cooking up a feast before you know it.When good old British know-how gets together with Italian style and charm in the overheated confines of the kitchen, anything happen.With Tony and Giorgio in your kitchen, you'll never again be stuck for something to feed your kids (lasagna with meat sauce, tuna burger); something to feed your family (Spanish tortilla, penne with walnut sauce); and something to feed your friends (sea bass in salt crust, boned stuffed turbot with parmesan beans).Not since Peter Sellers met Sophia Loren have Anglo-Italian relations been celebrated with such humour, spirit, and cultural one-upmanship. So it's salt beef versus vitello tonnato at dawn; English fish soup versus Italian fish stew; poached wild salmon versus linguine with crab, and sherry trifle versus tiramisu.Sheer, unadulterated joy and a passion for good, simple food shine through every page of this brilliantly original cookery book, which accompanies their blockbuster series broadcast in 2003.

Food, water and society: what is managed by whom, and with what impacts? Our food supply chains are at risk. Water resources--sometimes scarce, often damaged, and always under-valued--are among the major reasons why food and water security rank high every year in the World Economic Forum's major global risk analysis. A stable and sustainable food system is critical to society's survival. This Handbook shows that keeping the food system stable comes at the expense of the environment, especially of water resources and those who consume and manage them. The way the food system operates reflects hard political realities. Rather than pay for the environmental costs of sustainable production, society expects food at ever lower prices. Governments reflect their electorates in this regard. Given that farm production may account for as little as 10% of the food value chain in wealthy economies, it is striking that governments have been unwilling (or unable) to put in place the essential laws and accountability that would enable famers to ensure both production and stewardship. Corporate food traders, food manufacturers, and retailers on the other hand operate in markets that make profits and pay taxes. But these corporations are not contractually bound to utilize highly nutritious, sustainably produced food commodities. The articles in this Oxford Handbook have been written by water and food system scientists and professionals, including farmers, rarely heard voices who understand the problems of food producers, food manufacturers, and regulating markets and public policy. The articles address the blind spots of society and its public policymakers, demonstrating the importance of informing society about the consequences of its food preferences and the heroic challenges it is beginning to face. The damage we are doing to our water and soil ecosystems is as important as the damage we do to the atmosphere. Impressed by the technical and organizational advances of the past two centuries, the contributors featured in this book also take note of where economic inefficiencies and cultural deadlock in a 4,000 year old system are putting our critical food supply chains at risk.

Food, water and society: what is managed by whom, and with what impacts? Our food supply chains are at risk. Water resources--sometimes scarce, often damaged, and always under-valued--are among the major reasons why food and water security rank high every year in the World Economic Forum''s major global risk analysis. A stable and sustainable food system is critical to society''s survival. This Handbook shows that keeping the food system stable comes at the expense of the environment, especially of water resources and those who consume and manage them. The way the food system operates reflects hard political realities. Rather than pay for the environmental costs of sustainable production, society expects food at ever lower prices. Governments reflect their electorates in this regard. Given that farm production may account for as little as 10% of the food value chain in wealthy economies, it is striking that governments have been unwilling (or unable) to put in place the essential laws and accountability that would enable famers to ensure both production and stewardship. Corporate food traders, food manufacturers, and retailers on the other hand operate in markets that make profits and pay taxes. But these corporations are not contractually bound to utilize highly nutritious, sustainably produced food commodities. The articles in this Oxford Handbook have been written by water and food system scientists and professionals, including farmers, rarely heard voices who understand the problems of food producers, food manufacturers, and regulating markets and public policy. The articles address the blind spots of society and its public policymakers, demonstrating the importance of informing society about the consequences of its food preferences and the heroic challenges it is beginning to face. The damage we are doing to our water and soil ecosystems is as important as the damage we do to the atmosphere. Impressed by the technical and organizational advances of the past two centuries, the contributors featured in this book also take note of where economic inefficiencies and cultural deadlock in a 4,000 year old system are putting our critical food supply chains at risk.

Food, water and society: what is managed by whom, and with what impacts? Our food supply chains are at risk. Water resources--sometimes scarce, often damaged, and always under-valued--are among the major reasons why food and water security rank high every year in the World Economic Forum''s major global risk analysis. A stable and sustainable food system is critical to society''s survival. This Handbook shows that keeping the food system stable comes at the expense of the environment, especially of water resources and those who consume and manage them. The way the food system operates reflects hard political realities. Rather than pay for the environmental costs of sustainable production, society expects food at ever lower prices. Governments reflect their electorates in this regard. Given that farm production may account for as little as 10% of the food value chain in wealthy economies, it is striking that governments have been unwilling (or unable) to put in place the essential laws and accountability that would enable famers to ensure both production and stewardship. Corporate food traders, food manufacturers, and retailers on the other hand operate in markets that make profits and pay taxes. But these corporations are not contractually bound to utilize highly nutritious, sustainably produced food commodities. The articles in this Oxford Handbook have been written by water and food system scientists and professionals, including farmers, rarely heard voices who understand the problems of food producers, food manufacturers, and regulating markets and public policy. The articles address the blind spots of society and its public policymakers, demonstrating the importance of informing society about the consequences of its food preferences and the heroic challenges it is beginning to face. The damage we are doing to our water and soil ecosystems is as important as the damage we do to the atmosphere. Impressed by the technical and organizational advances of the past two centuries, the contributors featured in this book also take note of where economic inefficiencies and cultural deadlock in a 4,000 year old system are putting our critical food supply chains at risk.

Is there enough water on this planet for a global population that will shortly double its present size? The answer is of huge importance for people everywhere, but particularly to the peoples and political leaders of the Middle East and North Africa. Already, the region's economies are as dependant on water from outside the region as they are on the renewable waters of the region. They will be much more dependant in the future. Professor Allan's important new book aims to remove much of the confusion surrounding the issue of water in the Middle East. As well as explaining the particular issues of conflict in the region, he argues that the answer to these problems lies at the global rather than local level. The national water policies of the region (political as well as economic) can only be properly understood at an international level. And it is from this vantage point that solutions - from rendering water globally available to addressing the environmental isses to do with its use - must be found._The Middle East Water Question_ is a major book by one of the world's leading authorities on water issues - the product of a decade of involvement with officials, professionals, Middle East and North African governments and international agencies such as the World Bank and FAO.

The groundbreaking new concept that reveals the true and hazardous extent of our everyday water consumption. How much water does it take to make a cup of coffee? The answer may shock you: 140 litres! That's the true amount of water used in growing, producing, packaging and shipping the beans you use to make your morning coffee. Your lunchtime hamburger takes 2,400 litres and that favourite pair of blue jeans a whopping 11,000 litres. In fact, all the goods we buy - from food to clothing to computers - have a water cost in the form of virtual water: the powerful new concept that reveals the hidden facts of our real water consumption. At a time when the world's resources are being used up at increasingly alarming rates what can we do to help tackle the threat to our planet's most precious resource? World water expert Tony Allan - creator of the virtual water concept - shows the way. In this stimulating and enjoyable book he exposes the real impact of our modern lifestyle and shows how we as individuals, and governments globally, can make a vital contribution to managing our water use in a more sustainable and planet-friendly way.

The groundbreaking new concept that reveals the true and hazardous extent of our everyday water consumption. How much water does it take to make a cup of coffee? The answer may shock you: 140 litres! That's the true amount of water used in growing, producing, packaging and shipping the beans you use to make your morning coffee. Your lunchtime hamburger takes 2,400 litres and that favourite pair of blue jeans a whopping 11,000 litres. In fact, all the goods we buy - from food to clothing to computers - have a water cost in the form of virtual water: the powerful new concept that reveals the hidden facts of our real water consumption. At a time when the world's resources are being used up at increasingly alarming rates what can we do to help tackle the threat to our planet's most precious resource? World water expert Tony Allan - creator of the virtual water concept - shows the way. In this stimulating and enjoyable book he exposes the real impact of our modern lifestyle and shows how we as individuals, and governments globally, can make a vital contribution to managing our water use in a more sustainable and planet-friendly way.

Is there enough water on this planet for a global population that will shortly double its present size? The answer is of huge importance for people everywhere, but particularly to the peoples and political leaders of the Middle East and North Africa. As well as explaining the particular issues of conflict in the region, Allan argues that the answer to these problems lies at the global rather than local level. The Middle East Water Question is a major book by one of the world's leading authorities on water issues.

Tony Allan is a rare breed - a masterful chef as well as a great businessman. He is second only to Sir Terence Conran as Britain''s wealthiest restaurateur and enjoys celebrity status following his primetime BBC cookery show Tony & Giorgio, with best pal Giorgio Locatelli.

Packed with entertaining anecdotes, his inspiring biography and business manual, Making Good, gives a real insight into one of the few remaining characters on the UK''s restaurant scene and a template for aspiring entrepreneurs who want to know how it could - but perhaps shouldn''t - be done. Making Good is the fly-on-the-kitchen-wall cookumentary of exactly what Tony Allan did and why he did it the way he did. It is essential reading for wannabe millionaires from all walks of life, including anyone who has ever dreamt of running their own business or opening a successful restaurant. Making Good will inspire anyone hungry for a genuine rags-to-riches story.

''I call Tony my English brother. He is the man who introduced me to English culture and we have had some wonderful times together. Launching Bank restaurant was a fantastic experience, one I will always remember, so this book is very special.'' Christian Delteil, Managing Director of Bank Restaurants

The groundbreaking new concept that reveals the true and hazardous extent of our everyday water consumption. How much water does it take to make a cup of coffee? The answer may shock you: 140 litres! That's the true amount of water used in growing, producing, packaging and shipping the beans you use to make your morning coffee. Your lunchtime hamburger takes 2,400 litres and that favourite pair of blue jeans a whopping 11,000 litres. In fact, all the goods we buy - from food to clothing to computers - have a water cost in the form of virtual water: the powerful new concept that reveals the hidden facts of our real water consumption. At a time when the world's resources are being used up at increasingly alarming rates what can we do to help tackle the threat to our planet's most precious resource? World water expert Tony Allan - creator of the virtual water concept - shows the way. In this stimulating and enjoyable book he exposes the real impact of our modern lifestyle and shows how we as individuals, and governments globally, can make a vital contribution to managing our water use in a more sustainable and planet-friendly way.

Is there enough water on this planet for a global population that will shortly double its present size? The answer is of huge importance for people everywhere, but particularly to the peoples and political leaders of the Middle East and North Africa. As well as explaining the particular issues of conflict in the region, Allan argues that the answer to these problems lies at the global rather than local level. The Middle East Water Question is a major book by one of the world's leading authorities on water issues.

Restaurant entrepreneur Tony Allan and Italian chef Giorgio Locatelli bring the vivacity and humour of their 12-year friendship to a brilliant partnership in the kitchen, combining a professional passion for the best of fresh, affordable ingredients with their home lives amongst family and good friends.Tony loves to shoot, hunt and fish. Giorgio loves to sizzle, simmer and sauté. Together they are double dynamite, exploding with outspoken opinions, original ideas and inspiring, relevant recipes that will have you cooking up a feast before you know it.When good old British know-how gets together with Italian style and charm in the overheated confines of the kitchen, anything happen.With Tony and Giorgio in your kitchen, you'll never again be stuck for something to feed your kids (lasagna with meat sauce, tuna burger); something to feed your family (Spanish tortilla, penne with walnut sauce); and something to feed your friends (sea bass in salt crust, boned stuffed turbot with parmesan beans).Not since Peter Sellers met Sophia Loren have Anglo-Italian relations been celebrated with such humour, spirit, and cultural one-upmanship. So it's salt beef versus vitello tonnato at dawn; English fish soup versus Italian fish stew; poached wild salmon versus linguine with crab, and sherry trifle versus tiramisu.Sheer, unadulterated joy and a passion for good, simple food shine through every page of this brilliantly original cookery book, which accompanies their blockbuster series broadcast in 2003.

Food, water and society: what is managed by whom, and with what impacts? Our food supply chains are at risk. Water resources--sometimes scarce, often damaged, and always under-valued--are among the major reasons why food and water security rank high every year in the World Economic Forum's major global risk analysis. A stable and sustainable food system is critical to society's survival. This Handbook shows that keeping the food system stable comes at the expense of the environment, especially of water resources and those who consume and manage them. The way the food system operates reflects hard political realities. Rather than pay for the environmental costs of sustainable production, society expects food at ever lower prices. Governments reflect their electorates in this regard. Given that farm production may account for as little as 10% of the food value chain in wealthy economies, it is striking that governments have been unwilling (or unable) to put in place the essential laws and accountability that would enable famers to ensure both production and stewardship. Corporate food traders, food manufacturers, and retailers on the other hand operate in markets that make profits and pay taxes. But these corporations are not contractually bound to utilize highly nutritious, sustainably produced food commodities. The articles in this Oxford Handbook have been written by water and food system scientists and professionals, including farmers, rarely heard voices who understand the problems of food producers, food manufacturers, and regulating markets and public policy. The articles address the blind spots of society and its public policymakers, demonstrating the importance of informing society about the consequences of its food preferences and the heroic challenges it is beginning to face. The damage we are doing to our water and soil ecosystems is as important as the damage we do to the atmosphere. Impressed by the technical and organizational advances of the past two centuries, the contributors featured in this book also take note of where economic inefficiencies and cultural deadlock in a 4,000 year old system are putting our critical food supply chains at risk.

Food, water and society: what is managed by whom, and with what impacts? Our food supply chains are at risk. Water resources--sometimes scarce, often damaged, and always under-valued--are among the major reasons why food and water security rank high every year in the World Economic Forum''s major global risk analysis. A stable and sustainable food system is critical to society''s survival. This Handbook shows that keeping the food system stable comes at the expense of the environment, especially of water resources and those who consume and manage them. The way the food system operates reflects hard political realities. Rather than pay for the environmental costs of sustainable production, society expects food at ever lower prices. Governments reflect their electorates in this regard. Given that farm production may account for as little as 10% of the food value chain in wealthy economies, it is striking that governments have been unwilling (or unable) to put in place the essential laws and accountability that would enable famers to ensure both production and stewardship. Corporate food traders, food manufacturers, and retailers on the other hand operate in markets that make profits and pay taxes. But these corporations are not contractually bound to utilize highly nutritious, sustainably produced food commodities. The articles in this Oxford Handbook have been written by water and food system scientists and professionals, including farmers, rarely heard voices who understand the problems of food producers, food manufacturers, and regulating markets and public policy. The articles address the blind spots of society and its public policymakers, demonstrating the importance of informing society about the consequences of its food preferences and the heroic challenges it is beginning to face. The damage we are doing to our water and soil ecosystems is as important as the damage we do to the atmosphere. Impressed by the technical and organizational advances of the past two centuries, the contributors featured in this book also take note of where economic inefficiencies and cultural deadlock in a 4,000 year old system are putting our critical food supply chains at risk.

Food, water and society: what is managed by whom, and with what impacts? Our food supply chains are at risk. Water resources--sometimes scarce, often damaged, and always under-valued--are among the major reasons why food and water security rank high every year in the World Economic Forum''s major global risk analysis. A stable and sustainable food system is critical to society''s survival. This Handbook shows that keeping the food system stable comes at the expense of the environment, especially of water resources and those who consume and manage them. The way the food system operates reflects hard political realities. Rather than pay for the environmental costs of sustainable production, society expects food at ever lower prices. Governments reflect their electorates in this regard. Given that farm production may account for as little as 10% of the food value chain in wealthy economies, it is striking that governments have been unwilling (or unable) to put in place the essential laws and accountability that would enable famers to ensure both production and stewardship. Corporate food traders, food manufacturers, and retailers on the other hand operate in markets that make profits and pay taxes. But these corporations are not contractually bound to utilize highly nutritious, sustainably produced food commodities. The articles in this Oxford Handbook have been written by water and food system scientists and professionals, including farmers, rarely heard voices who understand the problems of food producers, food manufacturers, and regulating markets and public policy. The articles address the blind spots of society and its public policymakers, demonstrating the importance of informing society about the consequences of its food preferences and the heroic challenges it is beginning to face. The damage we are doing to our water and soil ecosystems is as important as the damage we do to the atmosphere. Impressed by the technical and organizational advances of the past two centuries, the contributors featured in this book also take note of where economic inefficiencies and cultural deadlock in a 4,000 year old system are putting our critical food supply chains at risk.

Is there enough water on this planet for a global population that will shortly double its present size? The answer is of huge importance for people everywhere, but particularly to the peoples and political leaders of the Middle East and North Africa. Already, the region's economies are as dependant on water from outside the region as they are on the renewable waters of the region. They will be much more dependant in the future. Professor Allan's important new book aims to remove much of the confusion surrounding the issue of water in the Middle East. As well as explaining the particular issues of conflict in the region, he argues that the answer to these problems lies at the global rather than local level. The national water policies of the region (political as well as economic) can only be properly understood at an international level. And it is from this vantage point that solutions - from rendering water globally available to addressing the environmental isses to do with its use - must be found._The Middle East Water Question_ is a major book by one of the world's leading authorities on water issues - the product of a decade of involvement with officials, professionals, Middle East and North African governments and international agencies such as the World Bank and FAO.

The groundbreaking new concept that reveals the true and hazardous extent of our everyday water consumption. How much water does it take to make a cup of coffee? The answer may shock you: 140 litres! That's the true amount of water used in growing, producing, packaging and shipping the beans you use to make your morning coffee. Your lunchtime hamburger takes 2,400 litres and that favourite pair of blue jeans a whopping 11,000 litres. In fact, all the goods we buy - from food to clothing to computers - have a water cost in the form of virtual water: the powerful new concept that reveals the hidden facts of our real water consumption. At a time when the world's resources are being used up at increasingly alarming rates what can we do to help tackle the threat to our planet's most precious resource? World water expert Tony Allan - creator of the virtual water concept - shows the way. In this stimulating and enjoyable book he exposes the real impact of our modern lifestyle and shows how we as individuals, and governments globally, can make a vital contribution to managing our water use in a more sustainable and planet-friendly way.

The groundbreaking new concept that reveals the true and hazardous extent of our everyday water consumption. How much water does it take to make a cup of coffee? The answer may shock you: 140 litres! That's the true amount of water used in growing, producing, packaging and shipping the beans you use to make your morning coffee. Your lunchtime hamburger takes 2,400 litres and that favourite pair of blue jeans a whopping 11,000 litres. In fact, all the goods we buy - from food to clothing to computers - have a water cost in the form of virtual water: the powerful new concept that reveals the hidden facts of our real water consumption. At a time when the world's resources are being used up at increasingly alarming rates what can we do to help tackle the threat to our planet's most precious resource? World water expert Tony Allan - creator of the virtual water concept - shows the way. In this stimulating and enjoyable book he exposes the real impact of our modern lifestyle and shows how we as individuals, and governments globally, can make a vital contribution to managing our water use in a more sustainable and planet-friendly way.

Is there enough water on this planet for a global population that will shortly double its present size? The answer is of huge importance for people everywhere, but particularly to the peoples and political leaders of the Middle East and North Africa. As well as explaining the particular issues of conflict in the region, Allan argues that the answer to these problems lies at the global rather than local level. The Middle East Water Question is a major book by one of the world's leading authorities on water issues.

Tony Allan is a rare breed - a masterful chef as well as a great businessman. He is second only to Sir Terence Conran as Britain''s wealthiest restaurateur and enjoys celebrity status following his primetime BBC cookery show Tony & Giorgio, with best pal Giorgio Locatelli.

Packed with entertaining anecdotes, his inspiring biography and business manual, Making Good, gives a real insight into one of the few remaining characters on the UK''s restaurant scene and a template for aspiring entrepreneurs who want to know how it could - but perhaps shouldn''t - be done. Making Good is the fly-on-the-kitchen-wall cookumentary of exactly what Tony Allan did and why he did it the way he did. It is essential reading for wannabe millionaires from all walks of life, including anyone who has ever dreamt of running their own business or opening a successful restaurant. Making Good will inspire anyone hungry for a genuine rags-to-riches story.

''I call Tony my English brother. He is the man who introduced me to English culture and we have had some wonderful times together. Launching Bank restaurant was a fantastic experience, one I will always remember, so this book is very special.'' Christian Delteil, Managing Director of Bank Restaurants

The groundbreaking new concept that reveals the true and hazardous extent of our everyday water consumption. How much water does it take to make a cup of coffee? The answer may shock you: 140 litres! That's the true amount of water used in growing, producing, packaging and shipping the beans you use to make your morning coffee. Your lunchtime hamburger takes 2,400 litres and that favourite pair of blue jeans a whopping 11,000 litres. In fact, all the goods we buy - from food to clothing to computers - have a water cost in the form of virtual water: the powerful new concept that reveals the hidden facts of our real water consumption. At a time when the world's resources are being used up at increasingly alarming rates what can we do to help tackle the threat to our planet's most precious resource? World water expert Tony Allan - creator of the virtual water concept - shows the way. In this stimulating and enjoyable book he exposes the real impact of our modern lifestyle and shows how we as individuals, and governments globally, can make a vital contribution to managing our water use in a more sustainable and planet-friendly way.

Is there enough water on this planet for a global population that will shortly double its present size? The answer is of huge importance for people everywhere, but particularly to the peoples and political leaders of the Middle East and North Africa. As well as explaining the particular issues of conflict in the region, Allan argues that the answer to these problems lies at the global rather than local level. The Middle East Water Question is a major book by one of the world's leading authorities on water issues.