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Thomas Cook (1808-92), the father of tourism, is a forgotten hero of his age. When he was born, neither of the words 'tourism' or 'sightseeing' had been invented. Driven by his Baptist faith and the promotion of Temperance, Cook founded the travel industry - now one of the world's biggest sectors. One hundred and fifty years after his first overseas conducted tour, Jill Hamilton brings to life the complex man behind the famous name. There have been many accounts of the history of his firm, but this book is the first full-length biography of Cook himself. His early years in Melbourne, Derbyshire, as a gardener, carpenter and preacher, then in Leicester as a printer and travel organiser, give a vivid picture of the political influence of the Nonconformists in England in the nineteenth century. Cook did everything from starting soup kitchens to leading an innovative campaign for the repeal of the Corn Laws. During his fifty-year career in travel he drew on the same enthusiasm and originality to make holidays easier by introducing pre-paid inclusive tours, hotel coupons, traveller's cheques, the 'round the world' trip and the first travel newspaper. Few people, though, know of his determination to improve the lot of the working classes, his abhorrence of drink and his deep faith. The sex, alcohol and over-spending now associated with holidays would horrify the man whose first escorted trip in 1841 was a Temperance outing to Loughborough. He also helped set up a Baptist Chapel in Rome in the 1870s, and from 1869 onwards he brought the largest number of British people to the Holy Land since the Crusaders. At the end of his life Cook could boast that he had escorted thousands of tourists abroad without mishap, but he sadly witnessed the accidental death of his only daughter in his own home. This book gives a new perspective not only on Thomas Cook himself but on the birth of the travel industry.

This book is published to coincide with the 150th anniversary of Thomas Cook and draws on a range of original material to provide an in-depth account of the founders of popular tourism, Thomas Cook and his son John, and of the firm they created. In 1841 Thomas Cook invented modern tourism as a means of emancipation for working people and in this respect the book is part social history, as well as being the story of an entrepreneurial family. The book tells how John Cook took a less philanthropic view of the business than did his father and of their struggle which came to a climax in the 1870s. The book also tells of the setbacks that have beset the company in the 20th century, but despite which it remains the largest travel organization in the world.

A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration.

No touring holiday is complete without one of these essential guides.  The driving guides series holds a range of 23 titles offering an extensive list of destinations for you to choose from.They contain everything the self-drive traveller needs en route, with exciting detours away from the main tourist trail.

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This vibrant series covers over 150 destinations worldwide, from cosmopolitan urban delights to sun-kissed beach idylls. Bursting with insightful and easily accessible information, these guides are full of practical information on how to make the most of a city break or longer holiday.

Covering 26 hub cities and 47 countries and territories, this indispensable guide gives the low-down on what to see and do in Europe – and how to get there.

Culinary secrets revealed by the Father of Fine Dining in America! Here’s a remarkable collection of delightful handwritten recipes – you’ll love Jefferson’s personal comments in this 120-page book!Little known facts revealed in Thomas Jefferson’s personal cookbook. This was the cookbook that Jefferson carefully wrote in his own hand and brought back to the US after his four years in Paris. His little granddaughter, Virginia Randolph, carefully copied these recipes as well as additional ones from various cooks at Monticello and the White House!

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Unlike any other cookbook, Great Chefs Cook Vegan includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more. Great Chefs Cook Vegan features chefs including: Alex Stratta Anne Quatrano Cat Cora Daniel Boulud David Burke Gabriel Kreuther Josef Huber Jose Andres Marcus Samuelsson Matthew Kenney Michel Nischan Suzanne Goin < Todd English Linda Long has had a lifelong relationship with the food industry, starting as a waitress and short order cook at the age of twelve in her parents' truck stop in Pennsylvania. A home economist who taught high school foods in the early part of her career, and spending a decade in the resort hotel business, Linda has been a committed vegan for thirty years. Her love affair with all things vegan and her natural instincts for promotion and marketing, make her the ideal person to prepare a compendium of gourmet vegan fare. Linda has had a varied career in the academic, corporate and media communities, with a strong emphasis in fashion, food and nutritional topics. She writes and photographs for vegetarian magazines (Vegetarian Journal, American Vegan, VegNews) and book cover photography for other vegan authors. Member: James Beard Foundation (JBF), International Association of Culinary Professionals (IACP), American Society of Media Photographers (ASMP).

Hundreds of famous Virginia recipes from the time of Thomas Jefferson to present day.

Salt & Silver is the first book to blend traveling, surfing, and the food cultures of Central and South America together through the travel stories of two young, adventuresome guys.Salt & Silver traces the journey of Johannes Riffelmacher and Thomas Kosikowski as they travel through Central and South America—reporting on all the best surfing locations, chronicling the stories of local surfers and restaurant owners, and compiling recipes representative of each area. The narrative begins in Cuba with beautiful images of the city and the beaches, as well as stories related to the Cuban surfing community and a discussion of popular Cuban dishes. Next is a tour of Mexico—first with street tacos, a trip through Mexican markets, and day spent in the urban graffitiscene of Guadalajara; then with Tostadas de Pulpo (Octopus Crackers), Shrimp and Portobello Burgers, and glimpse into small town life in the remote surfing town of San Pancho. The Mexican leg of the journey draws to a conclusion with 7-meter-waves, BBQ, and Tajine in Rio Nexpa, as well as “a perfect righthander barreling of a point” in the scenic La Ticla. After Mexico comes a long list of sites and sounds as the two men make their way through Nicaragua, Costa Rica, Panama, Ecuador, Peru, and finally Chile, exploring the beaches and waves, as well as the kitchens of each location. &nbsp; Interspersed throughout the pages of the trip are more than 90 regional recipes, over 250 stunning photographs, and a wide array of tips and stories ranging from social commentary on the Cuban surf scene to pointers on how to rent a “Hamaquera” in La Ticla for $3 a night.

The dead don't talk but they do try to communicate -with a short order cook in a small desert town serving as their reluctant confidant. A mysterious man comes to town with a voracious appetite and a pack of hyena-like shades following him wherever he goes. As evil coils under the searing desert sun, Odd Thomas struggles to avert a looming cataclysm with the aid of his soul mate and an unlikely community of allies that includes the King of Rock 'n' Roll.

As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade―and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained―and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.

The dead don't talk but they do try to communicate -with a short order cook in a small desert town serving as their reluctant confidant. A mysterious man comes to town with a voracious appetite and a pack of hyena-like shades following him wherever he goes. As evil coils under the searing desert sun, Odd Thomas struggles to avert a looming cataclysm with the aid of his soul mate and an unlikely community of allies that includes the King of Rock 'n' Roll.

Small-town fry cook Odd Thomas (Anton Yelchin) is an ordinary guy with a paranormal secret: he sees dead people, everywhere. When a creepy stranger shows-up with an entourage of ghostly bodachs - predators who feed on pain and portend mass destruction - Odd knows that his town is in serious trouble. Teaming up with his sweetheart Stormy (Addison Timlin) and the local sheriff (Willem Dafoe), Odd plunges into an epic battle of good vs evil to try to stop a disaster of apocalyptic proportions. Base

About Ora King Salmon: Checkout this video on how to cook this Ora King Salmon Side: King Salmon is the best type of Salmon that money can buy, and Ora King is the pinnacle of quality when it comes to King Salmon. It has been served by renowned chefs such as likes of Daniel Boulud, Nobu Matsuhisa, and Thomas Keller. King Salmon is considered the best tasting, largely because it presents high-fat content and a very rich flavor. King Salmon can grow as big as 40 lbs and it presents a TON of Omega

About Ora King Salmon: Checkout this video on how to cook this Ora King Salmon Side: King Salmon is the best type of Salmon that money can buy, and Ora King is the pinnacle of quality when it comes to King Salmon. It has been served by renowned chefs such as likes of Daniel Boulud, Nobu Matsuhisa, and Thomas Keller. King Salmon is considered the best tasting, largely because it presents high-fat content and a very rich flavor. King Salmon can grow as big as 40 lbs and it presents a TON of Omega

This Title Comes In Quantities Of Five (5) Copies(1 Order=5 Copies) I Celebrate Myself Joni Jensen Choral Series Arranger: Paul Thomas Cook ...

In this food memoir, named for the manoomin or wild rice that also gives the Menominee tribe its name, tribal member Thomas Pecore Weso takes readers on a cook’s journey through Wisconsin’s northern woods. He connects each food—beaver, trout, blackberry, wild rice, maple sugar, partridge—with colorful individuals who taught him Indigenous values. Cooks will learn from his authentic recipes. Amateur and professional historians will appreciate firsthand stories about reservation life during the mid-twentieth century, when many elders, fluent in the Algonquian language, practiced the old ways.Weso’s grandfather Moon was considered a medicine man, and his morning prayers were the foundation for all the day’s meals. Weso’s grandmother Jennie "made fire" each morning in a wood-burning stove, and oversaw huge breakfasts of wild game, fish, and fruit pies. As Weso grew up, his uncles taught him to hunt bear, deer, squirrels, raccoons, and even skunks for the daily larder. He remembers foods served at the Menominee fair and the excitement of "sugar bush," maple sugar gatherings that included dances as well as hard work.Weso uses humor to tell his own story as a boy learning to thrive in a land of icy winters and summer swamps. With his rare perspective as a Native anthropologist and artist, he tells a poignant personal story in this unique book.