In Nietzsche and Embodiment Kristen Brown reveals the smartness of bodies, challenging the traditional view in the West that bodies are separate from and morally inferior to minds. Drawing inspiration from Nietzsche, Brown vividly describes why the interdependence of mind and body matters, both in Nietzsche's writings and for contemporary debates (non-dualism theory, Merleau-Ponty criticism, and metaphor studies), activities (spinal cord research and fasting), and specific human experiences (menses, trauma, and guilt). Brown's theories about the dynamic relationship between body and mind provide new possibilities for self-understanding and experience.
In Nietzsche and Embodiment Kristen Brown reveals the smartness of bodies, challenging the traditional view in the West that bodies are separate from and morally inferior to minds. Drawing inspiration from Nietzsche, Brown vividly describes why the interdependence of mind and body matters, both in Nietzsche's writings and for contemporary debates (non-dualism theory, Merleau-Ponty criticism, and metaphor studies), activities (spinal cord research and fasting), and specific human experiences (menses, trauma, and guilt). Brown's theories about the dynamic relationship between body and mind provide new possibilities for self-understanding and experience.
There are good recipes and there are great ones—and then, there are genius recipes. ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones. There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now. These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time. Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.
On the heels of her greatest archaeological discovery, Elysia Carlisle's fianc takes off with the artifacts she carefully collected. Stranded and penniless, Ellie is left with a mysterious stone talisman, her only clue to the location of a fabled treasure. When she spots handsome gambler Matt Devereaux wearing a similar talisman, Ellie is plunged into a reckless alliance that will lead to adventure and a dangerous love.
Circe Quinn, the office manager of a moving company, goes to sleep at home and wakes up in a corral filled with women wearing sacrificial virgin attire—and she’s one of them. She figures this is not good and soon finds she’s not having a wild dream; she’s living a frightening nightmare. She’s been transported to a barren land populated by a primitive people, where she’s installed very unwillingly on her white throne of horns as their queen. Dax Lahn is the king of Suh Tunak, the Horde of the nation of Korwahk. With one look at Circe, he knows she will be his bride and together they will start the Golden Dynasty of legend. Circe and Lahn are separated by language, culture, and the small fact she’s from a parallel universe and has no idea how she got there. Or, more importantly, how to get home. Facing challenge after challenge, Circe finds her footing as Queen of the brutal Korwahk Horde and wife to its King. Then she finds herself falling in love with this primitive land, its people and especially their savage leader.
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
A mysterious hero who needed to hold her as much as she needed to be held . . . . Daniel Caldwell looked as if he could rebuild the old mansion with his bare hands, Samantha Delaney decided after meeting her gorgeous landlord! Desperate for refuge, a place to hide from threats on her life, she'd hoped spending a few weeks in the quiet town would soothe her soul, but instead Daniel's touch awakened sweet, dark desires and uncovered old secrets. Could a dream they'd both deferred so long at last come true? Weaving an intricate and suspenseful tale as emotionally compelling as it is exquisitely romantic, Kristen Robinette demonstrates how powerfully a daring love can conquer fear. He'd already tempted fate by trying to change the past, but once he'd lost his heart to a lady facing her own demons, could he show her that only together would they beat the odds?
IACP AWARD WINNER • Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)—in a collection that will make you a local legend, and a smarter baker to boot. ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS • Featured as one of the best and most anticipated fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish, Mercury News, Sweet Paul, and PopSugar. Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers—and collect them all in one indispensable guide. This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time—for all the dinner parties, potlucks, bake sales, and late-night snacks in between.
NEW YORK TIMES BESTSELLER Combining hard-hitting investigative journalism and a sweeping family narrative, this provocative true story reveals a little-known chapter of American history: the period after the Brown v. Board of Education decision when one Virginia school system refused to integrate. In the wake of the Supreme Court’s unanimous Brown v. Board of Education decision, Virginia’s Prince Edward County refused to obey the law. Rather than desegregate, the county closed its public schools, locking and chaining the doors. The community’s white leaders quickly established a private academy, commandeering supplies from the shuttered public schools to use in their all-white classrooms. Meanwhile, black parents had few options: keep their kids at home, move across county lines, or send them to live with relatives in other states. For five years, the schools remained closed. Kristen Green, a longtime newspaper reporter, grew up in Farmville and attended Prince Edward Academy, which did not admit black students until 1986. In her journey to uncover what happened in her hometown before she was born, Green tells the stories of families divided by the school closures and of 1,700 black children denied an education. As she peels back the layers of this haunting period in our nation’s past, her own family’s role—no less complex and painful—comes to light. At once gripping, enlightening, and deeply moving, Something Must Be Done About Prince Edward County is a dramatic chronicle that explores our troubled racial past and its reverberations today, and a timeless story about compassion, forgiveness, and the meaning of home.
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Despite the risk of serious complications and even death, millions of Americans undergo cosmetic surgery every year. The authors in this anthology examine the growing popularity of cosmetic surgery, the reasons people are seeking it, and the benefits and dangers of cosmetic procedures.
Meghan McLowery has braved the dangerous waterfront in search of the notorious Captain Talbert, the one man who can protect her father from the deadly Chinese Tong. She makes him a deal: if he saves her father's life, she will gladly hand over five exquisite swords that he covets. Little does she know that the dangerously attractive rogue, whose interest in the swords goes deeper than a collector's passion, will stop at nothing to get what he wants -- whether it's honor revenge, or a woman's heart.
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