Search results for ""Author Kara Newman""

Break open the cocktail cabinet to prepare rye and bourbon cocktails with this deck of mixologist favourites. Whether you lean more towards an Old Fashioned or a fruitier classic like a Whiskey Sour, there is no doubt whiskey is the foundation of some truly great cocktails. Without it we wouldn't have the Manhattan, the Boulevardier, or the Rob Roy. The Cocktail Cabinet: Whiskey distils the best of the spirits with 50 cards that feature recipes for any mood, whether you'd like to get serious with a Sazerac or enjoy a simple Rusty Nail. With something for every palette, get ready to shake, mix and stir your way through some whiskey classics. With mid-century-inspired illustrations and easy-to-follow recipes, this deck is the ideal pick for budding mixologists and bartending experts.

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Break open the cocktail cabinet to prepare gin-based cocktails with this deck of mixologist favourites. Whether you prefer a simple gin and tonic, a bubbly French 75, or more modern creations like the bramble, gin is the foundation of some truly great cocktails. Without it, we wouldn't have the martini, the Tom Collins, or the negroni. The Cocktail Cabinet: Gin distils the best of the spirit with 50 cards that feature recipes for any mood, whether you'd like to get effervescent with a fizz or fly away on an aviation. With something for every palette, get ready to shake, mix and stir your way through the world of juniper. With mid-century-inspired illustrations and easy-to-follow recipes, this deck is the ideal pick for budding mixologists and bartending experts.

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One morning while reading Barron's, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. "Buy breakfast," he told investors, referring to the increasing value of pork belly and frozen orange juice futures. The statement inspired Newman to take a closer look at agricultural commodities, from the iconic pork belly to the obscure peppercorn and nutmeg. The results of her investigation, recorded in this fascinating history, show how contracts listed on the Chicago Mercantile Exchange can read like a menu and how market behavior can dictate global economic and culinary practice. The Secret Financial Life of Food reveals the economic pathways that connect food to consumer, unlocking the mysteries behind culinary trends, grocery pricing, and restaurant dining. Newman travels back to the markets of ancient Rome and medieval Europe, where vendors first distinguished between "spot sales" and "sales for delivery." She retraces the storied spice routes of Asia and recounts the spice craze that prompted Christopher Columbus's journey to North America, linking these developments to modern-day India's bustling peppercorn market. Newman centers her history on the transformation of corn into a ubiquitous commodity and uses oats, wheat, and rye to recast America's westward expansion and the Industrial Revolution. She discusses the effects of such mega-corporations as Starbucks and McDonalds on futures markets and considers burgeoning markets, particularly "super soybeans," which could scramble the landscape of food finance. The ingredients of American power and culture, and the making of the modern world, can be found in the history of food commodities exchange, and Newman connects this unconventional story to the how and why of what we eat.

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One morning while reading Barron's, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. "Buy breakfast," he told investors, referring to the increasing value of pork belly and frozen orange juice futures. The statement inspired Newman to take a closer look at agricultural commodities, from the iconic pork belly to the obscure peppercorn and nutmeg. The results of her investigation, recorded in this fascinating history, show how contracts listed on the Chicago Mercantile Exchange can read like a menu and how market behavior can dictate global economic and culinary practice. The Secret Financial Life of Food reveals the economic pathways that connect food to consumer, unlocking the mysteries behind culinary trends, grocery pricing, and restaurant dining. Newman travels back to the markets of ancient Rome and medieval Europe, where vendors first distinguished between "spot sales" and "sales for delivery." She retraces the storied spice routes of Asia and recounts the spice craze that prompted Christopher Columbus's journey to North America, linking these developments to modern-day India's bustling peppercorn market. Newman centers her history on the transformation of corn into a ubiquitous commodity and uses oats, wheat, and rye to recast America's westward expansion and the Industrial Revolution. She discusses the effects of such mega-corporations as Starbucks and McDonalds on futures markets and considers burgeoning markets, particularly "super soybeans," which could scramble the landscape of food finance. The ingredients of American power and culture, and the making of the modern world, can be found in the history of food commodities exchange, and Newman connects this unconventional story to the how and why of what we eat.

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