A RAW, FUNNY, HELPING HAND OF A BOOK, BY THE CO-PRESENTER OF BBC RADIO 5 LIVE'S PODCAST HOOKED: THE UNEXPECTED ADDICTS. 'Unique, honest, witty, occasionally shocking, you need this uplifting, amazing book in your life.' Steve Bland, You, Me and the Big C 'I don't know if I was born with it, caught it or bought it; I just know that, at some point in my life, a line was crossed: I needed a drink to get through life, to calm the nerves and quiet the head, and I became reliant on alcohol to change how I felt.' Sobering is the story of an insecure teenager turned Liverpudlian party girl, schoolteacher turned alcoholic and now recovering alcoholic turned award-winning podcaster. Melissa's story is as dramatic as her unique voice, but her message is universal: mental health issues often drive vulnerable people to addiction and working on mental health and personal development can help recovery. Written with the expert help of rehab and addiction specialists, and with insights from other recovering alcoholics and addicts, Sobering covers everything from denial, isolation and shame to getting help and rebuilding relationships. This is a personal story with a mission: to help anyone worried about their drinking to understand themselves and move forward with wisdom to make that hardest decision of all – to stay sober. 'Melissa's unique combination of authenticity, personal experience and humour makes for an incredibly refreshing take on addiction and recovery. A much-needed book that will help individuals to find hope and society to rethink substance misuse.' Shahroo Izadi, author of The Kindness Method
The latest, most up-to-date information on one of the hottest real estate investment opportunities Savvy real estate investors are ready to take advantage of rising foreclosure rates, but need expert guidance to navigate this profitable market sector. This fresh update of Buying Real Estate Foreclosures gives you all the information needed to find and finance bargain properties from banks, savings and loan companies, public auctions, government agencies, or any other source. Full of handy resources-worksheets, checklists, sample documents, and more-this is a reliable, profitable guide for experienced and first-time investors alike.
... want to buy a house or other real estate below market value? If so, read this book."--Robert J. Bruss, syndicated real estate columnist Home foreclosures are at a ten-year high, and this new edition of Melissa Kollen-Rice's bestselling guide fills readers in on everything they need to know to find and finance real estate bargains from banks, S&Ls, public auctions, government agencies, and other sources. Packed with worksheets, checklists, and contact directories, Buying Real Estate Foreclosures is the resource for novices and pros alike. This fully revised and updated edition features: Guidance on pitfalls, hidden costs, sources of foreclosure lists, and creative financing strategies Valuable sample forms and documents A new chapter--"What the banks don't want you to know: why are they so motivated to sell?" New strategies to help investors cut through the red tape In-depth discussions of the benefits and risks of all types of financing A completely updated pre-bid checklist
The world of special education can sometimes feel like a confusing place to novice teachers and families; however, The Special Education Toolbox: Supporting Exceptional Teachers, Students and Families is a primer that everyone can use to become an expert in their own right. Beginning with a brief walk through special education history and including the basics of assessment and IEP writing, this book considers student success from a variety of perspectives to include the role of the paraprofessional, the home-school connection, and transition planning to name just a few. The Special Education Toolbox will easily be one of the most used books on the shelf in any office, classroom, or home.
... want to buy a house or other real estate below market value? If so, read this book."--Robert J. Bruss, syndicated real estate columnist Home foreclosures are at a ten-year high, and this new edition of Melissa Kollen-Rice's bestselling guide fills readers in on everything they need to know to find and finance real estate bargains from banks, S&Ls, public auctions, government agencies, and other sources. Packed with worksheets, checklists, and contact directories, Buying Real Estate Foreclosures is the resource for novices and pros alike. This fully revised and updated edition features: Guidance on pitfalls, hidden costs, sources of foreclosure lists, and creative financing strategies Valuable sample forms and documents A new chapter--"What the banks don't want you to know: why are they so motivated to sell?" New strategies to help investors cut through the red tape In-depth discussions of the benefits and risks of all types of financing A completely updated pre-bid checklist
After World War II, elite private universities in the South faced growing calls for desegregation. Though, unlike their peer public institutions, no federal court ordered these schools to admit black students and no troops arrived to protect access to the schools, to suggest that desegregation at these universities took place voluntarily would be misleading In Desegregating Private Higher Education in the South,Melissa Kean explores how leaders at five of the region's most prestigious private universities -- Duke, Emory, Rice, Tulane, and Vanderbilt -- sought to strengthen their national position and reputation while simultaneously answering the increasing pressure to end segregation. To join the upper echelon of U. S. universities, these schools required increased federal and northern philanthropic funding. Clearly, to receive this funding, schools had to eliminate segregation, and so a rift appeared within the leadership of the schools. University presidents generally favored making careful accommodations in their racial policies for the sake of academic improvement, but universities' boards of trustees -- the presidents' main opponents -- served as the final decision-makers on university policy. Board members--usually comprised of professional, white, male alumni--reacted strongly to threats against southern white authority and resisted determinedly any outside attempts to impose desegregation. The grassroots civil rights movement created a national crisis of conscience that led many individuals and institutions vital to the universities' survival to insist on desegregation. The schools felt enormous pressure to end discrimination as northern foundations withheld funding, accrediting bodies and professional academic associations denied membership, divinity students and professors chose to study and teach elsewhere, and alumni withheld contributions. The Brown v. Board of Education decision in 1954 gave the desegregation debate a sense of urgency and also inflamed tensions -- which continued to mount into the early 1960s. These tensions and the boards' resistance to change created an atmosphere of crisis that badly eroded their cherished role as southern leaders. When faced with the choice between institutional viability and segregation, Kean explains, they gracelessly relented, refusing to the end to admit they had been pressured by outside forces. Shedding new light on a rare, unexamined facet of the civil rights movement, Desegregating Private Higher Education in the South fills a gap in the history of the academy.
A pioneering history that transforms our understanding of the colonial era and China's place in it China has conventionally been considered a land empire whose lack of maritime and colonial reach contributed to its economic decline after the mid-eighteenth century. Distant Shores challenges this view, showing that the economic expansion of southeastern Chinese rivaled the colonial ambitions of Europeans overseas. In a story that dawns with the Industrial Revolution and culminates in the Great Depression, Melissa Macauley explains how sojourners from an ungovernable corner of China emerged among the commercial masters of the South China Sea. She focuses on Chaozhou, a region in the great maritime province of Guangdong, whose people shared a repertoire of ritual, cultural, and economic practices. Macauley traces how Chaozhouese at home and abroad reaped many of the benefits of an overseas colonial system without establishing formal governing authority. Their power was sustained instead through a mosaic of familial, fraternal, and commercial relationships spread across the ports of Bangkok, Singapore, Saigon, Hong Kong, Shanghai, and Swatow. The picture that emerges is not one of Chinese divergence from European modernity but rather of a convergence in colonial sites that were critical to modern development and accelerating levels of capital accumulation. A magisterial work of scholarship, Distant Shores reveals how the transoceanic migration of Chaozhouese laborers and merchants across a far-flung maritime world linked the Chinese homeland to an ever-expanding frontier of settlement and economic extraction.
DIVVolumes four through six in Canal House Cooking’s seasonal recipes series, including mouthwatering dishes for the novice and experienced cook alike/divDIV Canal House Cooking Volumes Four Through Six is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the summer, fall, and right through the holiday season. They’ll make you want to run straight to the store, market, kitchen, or out to the grill and start cooking. /divDIV /divDIVIn Farm Markets and Gardens we live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. Join us as a “salt-and-pepper cook,” making simple yet intensely flavorful dishes such as tomato salad and berry cobbler./divDIV /divDIVIn The Good Life we toast the good life and cook lots of big, delicious food. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken. We fry apple fritters in the fall and decorate sugar cookies for the holidays. /divDIV /divDIVFinally, good cooking relies on good shopping, so in The Grocery Store we buy smoked fish to make a delicious creamy stew. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues./div
With 75 all-new recipes--50 of which can be made in under an hour start to finish--Melissa Clark brings her easy sophistication to comfort food classics for any electric pressure cooker, multicooker, or Instant Pot. The electric pressure cooker makes getting meals on the table fast, convenient, and utterly delicious--and with less mess and stress than any other kitchen appliance. In Comfort in An Instant, Melissa Clark elevates the classics with her trademark deep flavors and special spins--without ever sacrificing ease: Sriracha Turkey Meatloaf Pesto Risotto with Cherry Tomatoes Classic Matzo Ball Soup Easy Weeknight Chili Lemon Chicken With Garlic + Olives Pimento Mac + Cheese Chipotle Pork Tacos Flourless Chocolate Truffle Cake Innovative and practical, Comfort in an Instant sets the gold standard for flavor, quality, and convenience.
How Brazil and Portugal experimented with corporatism as a “third path” between laissez-faire capitalism and communism Following the Great Depression, as the world searched for new economic models, Brazil and Portugal experimented with corporatism as a “third path” between laissez-faire capitalism and communism. In a corporatist society, the government vertically integrates economic and social groups into the state so that it can manage labor and economic production. In the 1930s, the dictatorships of Getúlio Vargas in Brazil and António de Oliveira Salazar in the Portuguese Empire seized upon corporatist ideas to jump-start state-led economic development. In A Third Path, Melissa Teixeira examines these pivotal but still understudied initiatives. What distinguished Portuguese and Brazilian corporatism from other countries’ experiments with the mixed economy was how Vargas and Salazar dismantled liberal democratic institutions, celebrating their efforts to limit individual freedoms and property in pursuit of economic recovery and social peace. By tracing the movement of people and ideas across the South Atlantic, Teixeira vividly shows how two countries not often studied for their economic creativity became major centers for policy experimentation. Portuguese and Brazilian officials created laws and agencies to control pricing and production, which in turn generated new social frictions and economic problems, as individuals and firms tried to evade the rules. And yet, Teixeira argues, despite the failings and frustrations of Brazil’s and Portugal’s corporatist experiments, the ideas and institutions tested in the 1930s and 1940s constituted a new legal and technical tool kit for the rise of economic planning, shaping how governments regulate labor and market relations to the present day.
200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award–winning chef “Everything I want for my dinner—dishes which are familiar but fresh, approachable but exciting.”—Yotam Ottolenghi Dinner has the range and authority—and Melissa Clark’s trademark warmth—of an instant classic. With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week. Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it—Dinner covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. Melissa Clark’s mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.
Named a Best New Cookbook of Spring 2020 by Bon Appétit, Food & Wine, NPR’s The Splendid Table, Eater, Epicurious, and more “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.
Written for major and advanced non-major course offerings, Nutrition, Seventh Edition provides students with a comprehensive, current, and science-based introduction to nutrition concepts, guidelines, and functions. It's student-focused approach provides information about topics and issues that concern them -- a balanced diet, nutritional supplements, weight management, exercise, and much more. Throughout each chapter readers will engage with the latest dietary guidelines, scientific evidence, and national standards to help individuals follow a healthy dietary pattern at every life stage.
75 all-new recipes for Melissa Clark’s signature flavor-forward dishes that can be made in any pressure cooker, multicooker, or Instant Pot®. “Recipes that are as reliable as they are appealing.”—The Boston Globe Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. It focuses on what you should make in the pressure cooker (rather than what you can make) because it does it better—faster, more easily, and more flavorfully. These delicious weeknight-friendly and company-worthy recipes include: • Leek & Artichoke Frittata • Coconut Curry Chicken • Duck Confit • Osso Buco • Saffron Risotto • French Onion Soup • Classic Vanilla Bean Cheesecake Here, too, are instructions for making the same dish on both the pressure and slow cooker settings when possible, allowing home cooks flexibility, as well as indications for paleo, gluten-free, vegetarian, and vegan recipes. Dinner in an Instant is a new classic and Melissa Clark’s most practical book yet.
As grocery costs continue to rise, many family cooks are finding themselves in a tough predicament: How can they feed their families healthy, satisfying meals without breaking the bank? In The Biggest Loser Family Cookbook, New York Times bestselling author Devin Alexander shows families that eating on a budget can be easy, nutritious-and delicious! With more than 125 recipes that will satisfy every member of the family, Chef Alexander provides complete, affordable options for breakfast, lunch, and dinner, along with mix-and-match side dishes, healthy snacks, and desserts. From Broccoli & Cheddar Frittatas to Steak Fajita Quesadillas, Family Sized Meatball Parmesan to Peanut Butter Fudge Sundaes, these wholesome, satisfying dishes will become an essential part of every family cook's repertoire. In addition to an overview of the Biggest Loser eating plan and Chef Alexander's recipes, readers will find helpful cooking and cost-saving tips from favorite Biggest Loser contestants and online club members. They will also find simple ways to get kids involved in the kitchen and fun ideas for family mealtimes. Designed to make healthy eating accessible for everyone, The Biggest Loser Family Cookbook will help pad wallets--not waistlines.
Are you ready to impress family and friends with your yummy meals…and dish up great nutrition at the same time? Are you ready to experience the health and longevity benefits of eating based on the physician-recommended The Power of 5? This is your guide to making the right choices on what and how to cook to maximize your wellness without compromising on flavor. These delicious and nutritious, Mediterranean-inspired recipes are easy to cook and easy to adapt to any eating preferences and dietary restrictions with options in each recipe. In this book you will get: Nutritious Mediterranean inspired recipes Healthy snack choices Lifestyle guidance on benefits of eating common foods What foods are healthy and which ones to avoid The powerful benefits of herbs and spices- and the top 12 you need to be using regularly Healthy eating tips and recipes for dogs with ingredients right from your kitchen! Healthy eating is the key to optimum health. Are you ready to eat well for the health of it? Melissa Bernstein is a passionate, lifelong devotee to healthy cooking and eating for herself, her family and her friends. A graduate of Boston University, she brings her long-standing commitment to helping others; first as a "seasoned" occupational therapist and later as a certified chef. This is a companion cookbook to Dr. David Bernstein's Power of 5: The Ultimate Formula for Longevity and Remaining Youthful.
Discover how simple and delicious eating well can be. Jasmine and Melissa Hemsley are revolutionizing how we eat. Experts on wholesome, nutritious cooking and living a healthy, fashionable lifestyle, the sisters teach people how to enjoy real food to feel happier and more energized. Their simple philosophy of eliminating gluten, grains, and refined sugars, while focusing on maximizing nutrition has revolutionized the way people think of “diet.” And, the best part is, preparing such meals is easy and fun. Good + Simple has 140 beautiful recipes that are so tasty you’ll forget that they’re designed with nourishment in mind. Dishes such as Roasted Squash Soup with Coriander Pesto, Green Goddess Noodle Salad, Cauliflower Rice 3 Ways, Roasted Chicken Thighs with Watercress Salsa Verde, Shrimp and Arugula with Zucchini Noodles, and Cannellini Vanilla Sponge Cake with Chocolate Avocado Frosting are packed with healthful, whole ingredients and taste wonderful. Also included is lots of helpful information from the sisters on making first steps and maintaining a healthy lifestyle; you’ll find an at-a-glance guide to their principles of eating well, ten recipes to get you started, basic pantry ingredients to have on-hand, their signature bone both recipe, and much more. With 140 vibrant photographs, tips on transforming leftovers, stocking your fridge and freezer, meals on the run, advice on mindful eating, and a one-week body reset plan, as well as two weekly meal plans, Good + Simple is the perfect book for any home cook who loves food and wants to eat well every day.
NEW YORK TIMES BESTSELLER • 100 all-new super-simple and incredibly delicious one-pot, one-pan, one-sheet—one-everything!—recipes from the star food writer and bestselling author of Dinner in French. ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & Wine Melissa Clark brings her home cook’s expertise and no-fuss approach to the world of one-pot/pan cooking. With nearly all of the recipes being made in under one hour, the streamlined steps ensure you are in and out of the kitchen without dirtying a multitude of pans or spending more time than you need to on dinner. Expect to find a bevy of sheet-pan suppers (Miso-Glazed Salmon with Roasted Sugar Snap Peas), skillet dinners (Cheesy Meatball Parm with Spinach), Instant Pot® pinch hitters (Cheaters Chicken and Dumplings), comforting casseroles (Herby Artichoke and Gruyere Bread Pudding) that you can assemble right in the baking dish, crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens), vegetable-forward mains, and dozens of tips for turning a vegetarian or meat-based recipe vegan. And since no dinner is complete without dessert, you'll find a chapter of one-bowl cakes, too—from an Easy Chocolate Fudge Torte to a Ricotta-Olive Oil Pound Cake. These are simple, delicious recipes for weekdays, busy evenings, and any time you need to get a delicious, inspiring meal on the table quickly—with as little clean-up as possible.
From boiling an egg to creating a Waldorf chicken salad, capture a year of cooking at Canal House. All the recipes are easily to prepare, and all are completely doable for the novice and experienced cook alike.
Presents a guide to organic food, outlining eight practical steps for transitioning to a healthier diet made up of locally-grown ingredients and providing advice for saving money, shopping wisely, and cleaning with natural ingredients.
Learn to cook well with this Joy of Cooking for the Instagram generation from James Beard Award-winning cookbook studio Canal House, "the 1600 Pennsylvania Avenue of the food world" (Bon Appetit), with 300 simple recipes to rely on for the rest of your life. Canal House's Melissa Hamilton and Christopher Hirsheimer are home cooks writing about home cooking for other home cooks. From a lifetime of making dinner every single night, they've edited their experience down to the essentials: 300 simple and genius recipes that reveal the building blocks of all good cooking, and are guaranteed to make you a better cook. Each chapter of Cook Something helps you master a key ingredient or powerful technique, moving from simple (a perfect soft-boiled egg, and how to make it uncommonly delicious) to ambitious (a towering chocolate souffle). Recipes for salad dressings, sauces, braises, roasts, meatballs, vegetables, and even perfect snacks and sweets help novice and experienced cooks alike reach for the perfect dish for any occasion. Inside, you'll find: Poached salmon with lemon-butter sauce Fettucine with ragu bolognese Oven-braised chicken with gnocchi French onion soup Canal House's classic vinaigrette Classic Italian meatballs Caramelized apple galette And so much more. Filled with step-by-step photographs and indispensable kitchen wisdom, it is a perfect gift for beginners and an ideal reference for confident cooks. Cook. Cook something. Cook something for yourself. Cook something for others. It will satisfy you more than you know.
The road to a healthier lifestyle starts with small decisions and better choices. Now, with The Biggest Loser Simple Swaps, you can get healthy by simply swapping your old food, habit, and lifestyle choices for healthier versions every day. With 100 simple swaps that cut calories, save money, and provide better nutrition as well as more than 30 mouthwatering recipes that put these swaps into action, getting fit and healthy has never been easier. Learn how to: - Swap lasagna noodles for veggies. Pasta used to be a guilty pleasure for many Biggest Losers-until they learned to make a healthy version. Try replacing lasagna noodles in your favorite recipe with slices of grilled zucchini or eggplant. Better yet, try the Veggie Lasagna recipe in Chapter 4! - Swap traditional yogurt for Greek-style yogurt. Greek-style fat-free yogurt contains the same number of calories as regular fat-free yogurt but has twice the protein and half the carbs. It's a great base for dips, too. Try using it in the French Onion Dip in Chapter 5! - Swap sugary cereals for whole grains. The slow release of energy from complex carbs will help you feel full and keep your blood sugar steady and your energy revved. Or turn to Chapter 5 to make your own Hi-Pro Vanilla Breakfast Grains! Throughout the book, you'll also find advice and tips from The Biggest Loser experts, trainers, and the contestants themselves, who understand the challenges of fitting lifestyle changes into a busy schedule. These simple, budget-friendly swaps can make a major difference in your health and weight loss efforts. Start swapping-and losing-today!
Wouldn’t you do more healthy cooking at home—if you only had the time? It can be tough to put dinner on the table without falling back on packaged, processed foods. But for Melissa King, watching her two young daughters struggle with health issues was tougher. She switched her family to a whole foods, plant-based diet—and it made all the difference. Today, Melissa is a master at crafting flavor-packed, no-stress recipes that are Easy. Whole. Vegan. (Plus, they’re gluten-free!) Here are her top 100 meals, snacks, desserts, and more—ingeniously organized by need to help busy families find the right one: QUICK: Make Sweet Potato Pancakes or Avocado & Chickpea Stuffed Cucumbers in 30 minutes or less EASY: Multitask effortlessly with slow-cooker dishes like Chili Mac & Cheese MAKE-AHEAD: Prep Lentil Shepherd’s Pie when you do have time, and freeze it for later (Melissa explains exactly how!) Plus, ENTERTAIN with White Bean & Zucchini Burgers, MAKE IT YUMMY with wholesome condiments like Hidden Veggies Tomato Sauce, and hydrate for health with PICK-ME-UPS like Beet, Orange & Ginger Juice or a Tropical Green Smoothie. You do have time to cook whole, vegan food at home—once a week, or all the time. It’s easy!
Create an at-home Italian vacation with these 23 inspiring recipes from two James Beard Award winners. BUON APPETITO: A Taste of Italy from Canal House Cooking is a collection of our favorite Italian-inspired recipes, the ones we cook for ourselves, our friends, and our families all throughout the year. From sumptuous antipasti like our eggplant caponata to fresh, flavorful main dishes like grilled lamb chops scottadito, these are the recipes that will make you want to forget about everything else and toast to la vita bella with loved ones. We are home cooks writing about home cooking for other home cooks. Our recipes are special enough for entertaining but simple enough for the novice and experienced cook alike. In this booklet we deliver something for every palate. We make flatbreads from scratch for smoky grilled pizzas and scour gardens and farmers’ markets for the best ingredients for rice salad, roasted onions agrodolce, and more. We pick the freshest figs, the sweetest strawberries, and the creamiest ricottas for simple, elegant desserts. Buon Appetito is an enticing taste of what is to come this year from the Canal House kitchen. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. This year we dedicate each title to the robust, fresh flavors of Italy, and to dishes that will delight your palate and warm your hearts. Buon appetito! 23 delicious triple-tested recipes
Across the world, ecosystems are for sale. ‘Green grabbing’ – the appropriation of land and resources for environmental ends – is an emerging process of deep and growing significance. A vigorous debate on ‘land grabbing’ already highlights instances where ‘green’ credentials are called upon to justify appropriations of land for food or fuel. Yet in other cases, environmental green agendas are the core drivers and goals of grabs. Green grabs may be drivn by biodiversity conservation, biocarbon sequestration, biofuels, ecosystem services or ecotourism, for example. In some cases theyse agendas involve the wholesale alienation of land, and in others the restructuring of rules and authority in the access, use and management of resources that may have profoundly alienating effects. Green grabbing builds on well-known histories of colonial and neo-colonial resource alienation in the name of the environment. Yet it involves novel forms of valuation, commodification and markets for pieces and aspects of nature, and an extraordinary new range of actors and alliances. This book draws together seventeen original cases from African, Asian and Latin American settings to ask: To what extent and in what ways do ‘green grabs’ constitute new forms of appropriation of nature? What political and discursive dynamics underpin ‘green grabs’? How and when do appropriations on the ground emerge out of circulations of green capital? What are the implications for ecologies, landscapes and livelihoods? Who is gaining and who is losing? How are agrarian social relations, rights and authority being restructured, and in whose interests? This book was published as a special issue of the Journal of Peasant Studies.
Easy-to-source recipes from the home cooks of Canal House, which “has garnered quite the following among the farm-to-table set with an eye for beauty” (Food52). CANAL HOUSE COOKING, VOLUME N° 6, THE GROCERY STORE is a collection of our favorite recipes, the ones we cook for ourselves, our friends, and our families, using the best that grocery stores have to offer. It is filled with recipes that will make you want to run straight to the grocery store to stock up and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. Good cooking relies on good shopping, so we buy smoked fish to make a delicious creamy stew, and plump organic chickens to roast right on the oven rack over potatoes and vegetables. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues. Canal House Cooking, Volume N° 6, The Grocery Store, is the sixth book of our award-winning series of seasonal recipes. We publish three volumes per year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 95 delicious triple-tested recipes
Canal House Cooking’s seasonal recipe series feature mouth-watering Italian cuisine from two James Beard Award–winning authors. The Canal House Cooking series is a seasonal collection of our favourite recipes—home cooking by home cooks. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare, all completely doable for the novice—and well worth it for the experienced cook. La Dolce Vita celebrates the bounty of fall and the festive holiday season with delicious Italian dishes, including traditional classics and our own Canal House inspirations. Pronto! is filled with seventy-seven delicious, fast, and easy Italian recipes, including antipasti, pizzas, pastas, grilled meats and fish, and simple Italian sweets. It’s a collection that will make you want to roll up your sleeves, pour yourself a glass of Sangiovese, and start cooking!
DIVThe Canal House Cooking series is a seasonal collection of our favorite recipes—home cooking by home cooks for home cooks. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare, all completely doable for the novice and experienced cook alike. We want to share with you as fellow cooks, our love of food and all its rituals. The everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life. /divDIVThis volume celebrates the bounty of fall and the festive holiday season with delicious Italian dishes, some classic, some reinterpreted Canal House style./div
This Open Access book provides a critical reflection into how indigenous cultures are attempting to adapt to climate change. Through detailed first-hand accounts, the book describes the unique challenges facing indigenous peoples in the context of climate change adaptation, governance, communication strategies, and institutional pressures. The book shows how current climate change terminologies and communication strategies often perpetuate the marginalisation of indigenous peoples and suggests that new approaches that prioritise Indigenous voices, agency and survival are required. The book first introduces readers to Indigenous peoples and their struggles related to climate change, describing the impacts of climate change on their everyday lives and the adaptation strategies currently undertaken to address them. These strategies are then detailed through case studies which focus on how Indigenous knowledge and practices have been used to respond to and cope with climate change in a variety of environments, including urban settings. The book discusses specific governance challenges facing Indigenous peoples, and presents new methods for engagement that will bridge existing communication gaps to ensure Indigenous peoples are central to the implementation of climate change adaptation measures. This book is intended for an audience of Indigenous peoples, adaptation practitioners, academics, students, policy makers and government workers.
Dishes made with mindfulness that reflect a “love of Asian flavors and current tastes for lighter vegetarian meals” from the legendary Buddhist monastery (Edible Monterey Bay). In Tassajara: Dinner & Desserts, readers will not only find recipes filled with the flavor of Zen practice but also stories from past guest cooks, such as Deborah Madison, Ed Brown, Gloria Lee, and many others, whose calm and peaceful minds were truly tested behind the doors of the Tassajara kitchen, whose monastic kitchen differs from a normal restaurant kitchen in that the activity of preparing the food is understood to be spiritual practice. The Tassajara Zen Mountain Center teaches that every aspect of one’s day can be lived with mindfulness—even food preparations and choices of what we eat. A few of the fifty recipes include: Frittata with Caramelized Onions, Goat Cheese, and Sage Coconut Curry with Mixed Vegetables Tofu Neatballs Sweet Tapioca Soup with Honeydew Ricotta Chevre with Ginger Berry Compote “The book includes lots of amusing parables from the kitchen and makes Kent the latest in a long lineage of cooks who’ve contributed to the Tassajara mystique.” —Edible Monterey Bay
This book covers the full spectrum of daily life among slaves in the Antebellum South, giving readers a more complete picture of slaves' experiences in the decades before emancipation. In their daily struggles to forge lives of dignity and meaning within an inhuman system, slaves in the Antebellum South demonstrated creativity, resilience, and an insatiable desire to be free. The Daily Life of African American Slaves in the Antebellum South focuses on their struggles to create lives of meaning and dignity within a brutal and repressive system. This volume provides a comprehensive examination of the institution of slavery from the perspective of the slaves themselves. Readers can explore the family life, religious beliefs, political activities, intellectual aspirations, material possessions, and recreational pursuits of enslaved people. The book shows that enslaved people were tightly constrained by the harsh realities of the oppressive system under which they lived but that they found ways to forge lives of their own. The book synthesizes the latest and best literature on slavery and gives readers the opportunity to examine history through the lens of daily life using primary source documents created by slaves or former slaves.
The New York Times Food columnist and beloved home cooking authority welcomes the next generation of chefs into the kitchen with 100 recipes that are all about what YOU think is good. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND TOWN & COUNTRY Whether you’re new to cooking or you already rock that kitchen, these 100 recipes make it easy to cook what you like, exactly how you like it. In Kid in the Kitchen, Melissa Clark, who has been cooking with her own kid for years, takes you step-by-step through how to understand and create each dish. These recipes are fun, insanely delicious, and will help you become a confident cook. There are tons of tips and tweaks, too, so you can cook what you want with what you have. Make amped-up breakfasts, sandwiches that slay, noodles and pasta for every craving, plus sheet pan dinners, mix and match grain bowls and salads, one-pot meals, party classics, and the richest, gooiest desserts. This is the fun, easy way to awesome food. Recipes include: Fresh Custardy French Toast • OMG, I Smell Bacon! (spicy and candied, too) • Granola Bar Remix, feat. Cranberry and Ginger • The. Last. Guacamole. Recipe. Ever. • Fast Pho • Garlicky, Crumb-y Pasta • Classic Caesar Salad with Unclassic Cheesy Croutons • Crispy Pork Carnitas Tacos • Mexican Chicken Soup & Chips • Shrimp Scampi Skillet Dinner • Korean Scallion and Veggie Pancakes (Pajeon) • Fluffy Buttermilk Biscuits Put a Spell on You • Rise & Dine Cinnamon Raisin Bread • Buttery Mashed Potato Cloud • Deep Dark Fudgy Brownies • Think Pink Lemonade Bars Melissa will explain the most helpful kitchen tools and tips, from the proper way to hold a chef’s knife to why you need a Microplane grater right now. She’ll even clue you in on which recipe rules you can break and how to snap amazing food photos to share!
Taking the reader into the lived experience of Afro-Caribbean people who call the watery lowlands of Belize home, Melissa A. Johnson traces Belizean Creole peoples' relationships with the plants, animals, water, and soils around them, and analyzes how these relationships intersect with transnational racial assemblages.
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