Ever look around the walls of your home and think, Blah! Do you have Martha-Stewart envy? Do you buy decorating magazines by the dozen and just end up throwing up hands at the impossibility of the task of re-doing your home? Fret no more. The Complete Idiot's Guide to Decorating Your Home, Second Edition gives clear, easy-to-understand instruction to turn the most humble abode into a work of art. This brand new, updated second edition has even more photos than before to help you get a picture-perfect vision of your decorating dreams. An all-new chapter on decorating resources on the Web, as well as how to use such hot tickets as e-Bay to get that perfect item for your home at a perfectly low price.
Expert advice on how to ward off memory loss and dementia Beginning with a diagnostic quiz to help you determine your overall brain health, and ending with meal plans and recipes for a brain boosting diet, Save Your Brain is an easy-to-follow comprehensive guide to getting the brain in the best shape possible, and keeping it there-for life! Doing the daily crossword puzzle and drinking Ginko Biloba may not be enough in fighting off mental decline. Alzeimers and Dementia are on the rise but clinical neuropsychologist David Nussbaum presents a comprehensive 5-part program for keeping brains operating at their best and fighting off these debilitating diseases. The author presents concrete, actionable tips to help you improve your: Physical Mental Social Spiritual Nutritional This is a complete system for getting the brain in the best shape possible and keeping it there for life. Our brains can remain as strong and as sharp at seventy as they were by twenty by following Dr. Nussbaum's 5 essential steps.
The most memorable prayer of the Jewish New Year—what it means, why we sing it, and the secret of its magical appeal. Through a series of lively commentaries, over thirty contributors—men and women, scholars and rabbis, artists and poets, spanning three continents and all major Jewish denominations—examine Kol Nidre's theology, usage, and deeply personal impact. They trace the actual history of the prayer and attempts through the ages to emend it, downplay it and even do away with it—all in vain. They explore why Kol Nidre remains an annual liturgical highlight that is regularly attended even by Jews who disbelieve everything the prayer says. Prayers of Awe An exciting new series that examines the High Holy Day liturgy to enrich the praying experience of everyone—whether experienced worshipers or guests who encounter Jewish prayer for the very first time.
From one of America best-loved and most-admired chefs, an instructive and creative collection of over 200 recipes that bring simple, delicious Italian cooking to the family table, with imaginative ideas for variations and improvisations. Lidia's Family Table features hundreds of fabulous new dishes that will appeal both to Lidia’s loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. • She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate). • She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. • She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients–whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. • She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday’s bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce. • She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family’s favorite recipes for chicken and a beautiful balsamic-glazed roast turkey. • And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal. Lidia’s warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking.
Abigail Kirsch is one of the country's preeminent caterers. In the course of a year she serves delicious, impeccably presented food to more than 125,000 people, but--like the rest of us--her busy schedule leaves her with little time to entertain friends and family. So, for all of us who want to know: "How can I possibly cook a dinner to impress the boss without taking a sick day to do it?" and "How can I give a formal dinner when I don't own china or silver--and wouldn't have time to polish the silver even if I owned it?," Abigail Kirsch has written the book that provides the answers--as well as solutions to such vexing dilemmas as what to do when the soufflé falls or it rains on the day of your cookout. Invitation to Dinner includes twenty-five complete menus for occasions as various as Casual Dinners, Celebratory Formal Events, Buffets, Grilling Parties, Brunches, Hors d'Oeuvre Parties, and Dessert Parties. Each full menu revolves around a main dish (which Kirsch has termed "the Main Event") and a dessert ("the Grand Finale"), but the appetizers and accompaniments are offered in two ways: one complex, such as an appetizer of Endive with Roasted Asparagus, Ribbons of Cantaloupe, and Vinaigrette, and a side dish of Herbed Potatoes with Two Cheeses; and a choice of easier-to-prepare alternatives, such as Sun-dried Tomato Guacamole in Radicchio Cups and Horseradish Mashed Potatoes. Either one will complement the Main Event, and the host is left to decide whether to go for broke or keep it simple. In addition to the menus themselves, there are tips on presentation and deciding what kind of party is best for you, a guide to beverage choices and quantities, and suggestions for essential equipment. In short, drawing on her years of experience, Kirsch takes the party giver by the hand, points out potential pitfalls before they occur, and ensures a successful event every time.
Provides basic recipes for soups, sauces, salads, dressings, vegetables, main dishes, eggs, and baked goods, along with variations and tips on kitchen techniques for each type of dish.
From the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking. Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes: • From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef • From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron • From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops • From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables • From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese • From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment • From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait • From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives • From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus • From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù • From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini • From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping This is just a sampling of the many delights Lidia has uncovered. The 175 recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
John Rich (1692-1761) was a profoundly influential figure of the eighteenth-century London stage. As producer, manager and performer, he transformed the urban entertainment market, creating genres and promotional methods still with us today. This volume gives the first comprehensive overview of Rich's multifaceted career. Contributions by leading scholars from a range of disciplines-Dtheatre, dance, music, art, and cultural historyDprovide detailed analyses of Rich's productions and representations.
. . . a refreshing attempt has been made by David Clark to provide a conceptual discussion on development along with empirical testing and it highlights the fact that much more needs to be done in this direction.' - Jandhyala B.G. Tilak, Journal of Educational Planning and Administration '. . . this book is a valuable contribution to the development field.' - Haider A. Kahn, Journal of Economic Issues Visions of Development is a path-breaking and original volume, examining concepts and perceptions of human development through a unique synthesis of empirical and philosophical work. The author builds on the foundations of Sen and Nussbaum's capability approach, now at the forefront of development studies.
. . . a refreshing attempt has been made by David Clark to provide a conceptual discussion on development along with empirical testing and it highlights the fact that much more needs to be done in this direction.' - Jandhyala B.G. Tilak, Journal of Educational Planning and Administration '. . . this book is a valuable contribution to the development field.' - Haider A. Kahn, Journal of Economic Issues Visions of Development is a path-breaking and original volume, examining concepts and perceptions of human development through a unique synthesis of empirical and philosophical work. The author builds on the foundations of Sen and Nussbaum's capability approach, now at the forefront of development studies.
Poverty, inequality, violence, environmental degradation, and tyranny continue to afflict the world. Ethics of Global Development offers a moral reflection on the ends and means of local, national, and global efforts to overcome these five scourges. After emphasizing the role of ethics in development studies, policy-making, and practice, David A. Crocker analyzes and evaluates Amartya Sen's philosophy of development in relation to alternative ethical outlooks. He argues that Sen's turn to robust ideals of human agency and democracy improves on both Sen's earlier emphasis on 'capabilities and functionings' and Martha Nussbaum's version of the capability orientation. This agency-focused capability approach is then extended and strengthened by applying it to the challenges of consumerism and hunger, the development responsibilities of affluent individuals and nations, and the dilemmas of globalization. Throughout the book the author argues for the importance of more inclusive and deliberative democratic institutions.
The book uses both environmental movements and political theory to help define what is meant by environmental and ecological justice. It will be useful to anyone interested in environmental politics, environmental movements, and justice theory.
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