Guatemala holds a dual image. For more than a century, travel writers, explorers, and movie producers have painted the country as an exotic place, a land of tropical forests and the home of the ancient and living Maya. Archaeological ruins, abandoned a millennium ago, have enhanced their depictions with a wistful, dreamy aura of bygone days of pagan splendor, and the unique colorful textiles of rural Maya today connect nostalgically with that distant past. Inspired by that vision, fascinated tourists have flocked there for the past six decades. Most have not been disappointed; it is a genuine facet of a complex land. Guatemala is also portrayed as a poor, violent, repressive country ruled by greedy tyrants with the support of an entrenched elite—the archetypal banana republic. The media and scholarly studies consistently confirm that fair assessment of the social, political, and economic reality. The Historical Dictionary of Guatemala contains a chronology, an introduction, and an extensive bibliography. The dictionary section has over 700 cross-referenced entries on important personalities, politics, economy, foreign relations, religion, and culture. This book is an excellent resource for students, researchers, and anyone wanting to know more about Guatemala.
The authors of the James Beard Award-winning Zahav “mine the melting pot of Israel for the 70-year-old country’s classic meals” (Publishers Weekly, starred review). Co-owners of Philadelphia’s acclaimed Zahav restaurant, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible. Praise for Zahav “Solomonov’s food is the genuine cooking that you find all over Israel . . . cooking that bursts with freshly ground spices and complex flavors, from char-edged kebabs to tahini-rich sauces, chewy grains, fresh herbs and rainbows of vegetable salatim, or small cold salads that are the vivid starting point of every meal.”—The New York Times “The pervasive feeling is one of warmth and commensality and celebration, family-style platters rather than perfect platings, a paean to off-the-cuff pleasures and raucous gatherings.”—Eater
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
Today's science and culinary arts are finally catching on to what the ancients of China, India, Babylonia, Persia, Egypt, and the Americas knew for centuries: Hemp is one of the tastiest, most powerful superfoods on the planet. Deliciously nutty in flavor, hemp is gluten free and naturally reduces inflammation throughout the body. It contains all nine essential amino acids--making it one of the few plant-based complete sources of protein--and is a great source of gamma linoleic acid (GLA), critical for detoxification and hormone balance. Plus, hemp quickly and noticeably improves the condition of skin, hair, and nails. Each of the nearly 200 recipes in this innovative cookbook uses hempseeds, hemp nuts, hemp flour, or hempseed oil. Vegans, vegetarians, and omnivores alike are honored, and there are many gluten-free recipes as well. The diversity of dish runs the gamut from comfort food such as Hempnut Burgers and Hempnut Fried Chicken to foreign-inspired exotica such as Pumpkin Hempanadas, Hemp Spätzel, and Green Papaya Spring Rolls with Spicy Hemp Dipping Sauce. Also provided are substitutions for hemp ingredients, as well as a list of resources to help readers find top-quality hemp ingredients. The Galaxy Global Eatery Hemp Cookbook is the result of restaurateur Denis Cicero's lifelong dream of making hempseed a household ingredient. In the book, he dispels hemp myths (it is not psychoactive, and eating it won't cause you to fail a drug test), provides "fast facts" (did you know the Declaration of Independence was written on hemp paper?), and offers all kinds of fascinating insight into the amazing virtues of hemp. Best of all, with the simple, step-by-step instructions provided for each recipe, any home cook can impress friends and family by re-creating some of the most innovative and scrumptious hemp dishes ever invented. --Globetrotting recipes feature African, Californian, Caribbean, French, German, Indian, Italian, Japanese, Korean, Laotian, Mediterranean, Mexican, North American, South American, and Thai cuisines. --Simple instructions on making hemp milk, butter, and cheese help vegan and vegan-curious readers try these delicious dairy alternatives at home. --Beautiful four-color photographs throughout will inspire home cooks to re-create these unique dishes for their friends and family.
“Stuffed with doable recipes, from breakfast right on through to dinner, dessert, and cocktails . . . packed with the flavor and soul of the city.” —The Christian Science Monitor In Tremé, jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Tremé by serving up its down-home dishes and new twists on classic New Orleans favorites like: Muffuletta Salad Chargrilled Oysters Crawfish and Corn Beignets Shrimp and Okra Hushpuppies Chicken and Andouille Gumbo Roast Beef Po’ Boy Creole Tomato Shrimp Jambalaya Bananas Foster Including fascinating cultural facts about the music, architecture and dining that make up Tremé, this book will have your taste buds tapping to the beat of a big brass band. “Explores one of the most famous neighborhoods of New Orleans through recipes, photographs, vignettes, and quotations . . . a celebration of everything that New Orleans has to offer, including food, music, architecture, and more.” —FaveSouthernRecipes
`Zeig and Munion have provided us with a lucid insight into the life and work of a 20th century giant, and it is a book ful of human warmth and humour. I congratulate you who still have the adventure of exploring Milton H Erickson's story ahead of you' - Hypnos `This new offering on Erickson does not set out to uncover new ground, but more to introduce one to Erickson (and the cases are so extraoridinary they are worth repeating anyway). It does this in a number of easy to read sections, that gives a coherence, but the structure seems to filter out some of the magic of Erickson's uncommon mind' - New Therapist `This book is an easily accessible primer for those who are new
Surprisingly, one of the best sources of information on life in Margate in the early 19th century was a little town in Australia. Stewart Viney had attended school and later worked in Margate, living just a few doors away from where the artist Turner was staying with his mistress Mrs Booth, but then joined the Bendigo Gold Rush. Finding only mixed fortune there, he progressed into journalism and produced many fascinating articles about the place where he had grown up and the people who had surrounded him. These have been fortunately rediscovered and edited into a single volume of great interest to local people and social historians alike.
The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert. Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988." Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), and The Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3).
Diego Rivera, Dorothea Lange, Adolfo Pérez Esquivel: Art and activism have long been intertwined, and the political fallout has resulted in an artistic canon riddled with historical holes. One of the most glaring omissions from most listings of American art masters is Ad Reinhardt (1913–67). An artist who had significant ties to the American Communist movement and leftist political organizations, Reinhardt and his contributions to modern art have been largely pushed out of the spotlight for political reasons. But in this unprecedented in-depth study of Reinhardt’s life and work, Michael Corris returns the artist to his rightful place in the history of modern art and culture. A pioneering avant-garde artist with fierce political beliefs, Reinhardt immersed himself in the vibrant left-wing political and cultural circles of the 1930s and ’40s, only to be marginalized by the social and cultural conservatism that arose in postwar America. Corris examines Reinhardt’s work against this historical background, charting the development of his entire oeuvre, ranging from his abstract paintings to his popular graphic artwork, illustrations and cartoons. Ad Reinhardt also re-evaluates Reinhardt’s role and influence in the art world, chronicling his time as an artist and educator at the California School of Fine Arts, University of Wyoming, Yale University, and Hunter College, and examining his influence on younger artists who created successive avant-garde movements such as minimal and conceptual art. A long-awaited examination of a less-heralded American master, Ad Reinhardt is a fascinating portrait of an artist whose political radicalism infused his art with a poignant resonance that stretches, through this rediscovery, into the present.
“An essential account of America’s greatest sculptor . . . [A] magnum opus.” —Marjorie Perloff, The Times Literary Supplement The landmark biography of the inscrutable and brilliant David Smith, the greatest American sculptor of the twentieth century. David Smith, a pioneer of Abstract Expressionism, did more than any other sculptor of his era to bring the plastic arts to the forefront of the American scene. Central to his project of reimagining sculptural experience was challenging the stability of any identity or position—Smith sought out the unbounded, unbalanced, and unexpected, creating works of art that seem to undergo radical shifts as the spectator moves from one point of view to another. So groundbreaking and prolific were his contributions to American art that by the time Smith was just forty years old, Clement Greenberg was already calling him “the greatest sculptor this country has produced.” Michael Brenson’s David Smith: The Art and Life of a Transformational Sculptor is the first biography of this epochal figure. It follows Smith from his upbringing in the Midwest, to his heady early years in Manhattan, to his decision to establish a permanent studio in Bolton Landing in upstate New York, where he would create many of his most significant works—among them the Cubis, Tanktotems, and Zigs. It explores his at times tempestuous personal life, marked by marriages, divorces, and fallings-out as well as by deep friendships with fellow artists like Helen Frankenthaler and Robert Motherwell. His wife Jean Freas described him as “salty and bombastic, jumbo and featherlight, thin-skinned and Mack Truck. And many more things.” This enormous, contradictory vitality was true of his work as well. He was a bricoleur, a master welder, a painter, a photographer, and a writer, and he entranced critics and attracted admirers wherever he showed his work. With this book, Brenson has contextualized Smith for a new generation and confirmed his singular place in the history of American art.
The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.
A wide-ranging, insightful history of culture in West Germany—from literature, film, and music to theater and the visual arts After World War II a mood of despair and impotence pervaded the arts in West Germany. The culture and institutions of the Third Reich were abruptly dismissed, yet there was no immediate return to the Weimar period’s progressive ideals. In this moment of cultural stasis, how could West Germany’s artists free themselves from their experiences of Nazism? Moving from 1945 to reunification, Michael H. Kater explores West German culture as it emerged from the darkness of the Third Reich. Examining periods of denial and complacency as well as attempts to reckon with the past, he shows how all postwar culture was touched by the vestiges of National Socialism. From the literature of Günter Grass to the happenings of Joseph Beuys and Karlheinz Stockhausen’s innovations in electronic music, Kater shows how it was only through the reinvigoration of the cultural scene that West Germany could contend with its past—and eventually allow democracy to reemerge.
Coffee and chocolate combined have a complementary effect, which means drinking a mocha wakes you up and puts you in a good mood. High-quality chocolate, strong coffee, and a big mug--basic tools of the trade for Mocha, the sophisticated follow-up to Michael Turback's best-selling Hot Chocolate. Presented in a compact yet luxurious collection, Mocha offers nearly sixty recipes featuring the companionable ingredients of chocolate and coffee. Ranging from cozy cocoa concoctions to caffeinated couture combinations, recipes include hot drinks (the Triple Chocolate Maple Passion hails from Toronto, where they know how to heat things up); cold, refreshing classics (the Black-and-White Espresso Milkshake is almost a meal); creative cocktails (Chocolate-Espresso Martini, anyone?); and outrageous desserts (the Mocha-Java Cheesecake is the richest and smoothest cheesecake ever). Recipe contributors include notable chocolatiers, popular coffee purveyors, preeminent restaurant chefs, and a competitive cadre of coffeehouse baristas.
Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.
The meeting of Eastern and Western art is always more than a synthesis; it offers creative possibilities for interaction between East and West, a process in which the great civilizations preserve their own character while stimulating and enriching each other. In this book, Michael Sullivan leads the reader through four centuries of exciting interaction between the artists of China and Japan and those of Western Europe. From Hokusai to van Gogh, Sullivan shows how the study of artistic interpretation has significantly enlarged and enriched our vision of artists and their aims and ideals both East and West.
Anything that can be cooked inside the kitchen can be cooked outside with more fun and more flavor. For beginning backyard cooks, mediocre smokers, or grilling pros, MASTERING BARBECUE is the primer for introducing barbecue into one's culinary repertoire. Compiling more than a decade's worth of recipes and expertise from veteran grill masters, professional chefs, and barbecue enthusiasts from around the country, barbecue guru Michael Stines packs a whole lot more than just marinades into this comprehensive handbook. He gives beginners the basics on selecting ingredients and tools; teaches intermediate cooks detailed techniques for choosing, preparing, and finishing consistently good dishes; and throws in a few surprises for the seasoned pit master that'll turn great barbecue into championship-quality eats. A comprehensive guide from barbecue guru Michael H. Stines, including 280 recipes. The collected wisdom and shared secrets of down-in-the-trenches pit masters. Featuring tips and advice for choosing utensils, equipment, and fuels; a glossary of terms; a shopping guide; and precise per-pound temperature and smoke-time charts. Includes more than 100 recipes for rubs, sauces, mops, and marinades; all the classics for beef, pork, ribs, poultry, seafood, and vegetables; plus a fascinating history of regional cooking styles. Start Media Reviews
I am unaware of any textbook which provides such comprehensive coverage of the field and doubt that this work will be surpassed in the foreseeable future, if ever!' From the foreword by Robert C. Moellering, Jr., M.D, Shields Warren-Mallinckrodt Professor of Medical Research, Harvard Medical School, USA Kucers' The Use of Antibiotics is the leading major reference work in this vast and rapidly developing field. More than doubled in length compared to the fifth edition, the sixth edition comprises 3000 pages over 2-volumes in order to cover all new and existing therapies, and emerging drugs not yet fully licensed. Concentrating on the treatment of infectious diseases, the content is divided into 4 sections: antibiotics, anti-fungal drugs, anti-parasitic drugs and anti-viral drugs, and is highly structured for ease of reference.Within each section, each chapter is structured to cover susceptibility, formulations and dosing (adult and paediatric), pharmacokinetics and pharmacodynamics, toxicity and drug distribution, detailed discussion regarding clinical uses, a feature unique to this title. Compiled by an expanded team of internationally renowned and respected editors, with a vast number of contributors spanning Europe, Africa, Asia, Australia, South America, the US and Canada, the sixth edition adopts a truly global approach. It will remain invaluable for anyone using antimicrobial agents in their clinical practice and provides in a systematic and concise manner all the information required when treating infections requiring antimicrobial therapy. Kucers' The Use of Antibiotics is available free to purchasers of the books as an electronic version on line or on your desktop: It provides access to the entire 2-volume print material It is fully searchable, so you can find the relevant information you need quickly Live references are linked to PubMed referring you to the latest journal material Customise the contents - you can highlight sections and make notes Comments can be shared with colleagues/tutors for discussion, teaching and learning The text can also be reflowed for ease of reading Text and illustrations copied will be automatically referenced to Kucers' The Use of Antibiotics
Tastes Like Cuba is the account of an exile searching for the identity he's lost and becoming someone else in the process. Eduardo Machado has grappled with questions of identity, loss, and resistance throughout his life and work. He has found that the most natural means of connecting with today's Cuban experience is through food." "The stories of Machado's life from child of privilege in pre-revolutionary Cuba; to exile in Los Angeles; to actor, director, playwright, and professor in New York are interleaved with recipes for the meals that have enriched him. What emerges is a larger picture of what it means to be Latino in America today." --Book Jacket.
For foodies, wordsmiths, and anyone who loves to eat, an illustrated guide to authentic American fare, from the beloved Roadfood team In linguistics, the lexicon of a language is its vocabulary, including its words and expressions. In The Lexicon of Real American Food, renowned foodies Jane and Michael Stern record the lingo of American food as it is spoken—and enjoyed—across the nation. With their signature wit and exuberance, they define how America really eats—to the delight of food lovers and word aficionados everywhere. Fun to read and easy to browse, with spot illustrations and select recipes, this book will also become a valuable reference to document regional specialties and signature American fare. Since the first edition in their Roadfood series in 1978, the Sterns have reported on more than 100,000 meals at America’s tables and cafe counters alongside people of every stripe; and in doing so they have gained an unequalled sense of real American food. Thus, the food described in these pages is democratic, not elitist—from hoppel-poppel to puffy tacos, The Sterns see the nation’s diet like its language: endlessly, endearingly exuberant. Their Lexicon of Real American Food inspires a new and joyful appreciation of our country’s irrepressible foodways.
A zany chronicle of the rise of America’s hottest donut mini empire—with recipes—by the authors of Zahav, the James Beard 2016 Book of the Year. “We knew absolutely nothing about making donuts.” So begins this quirky story of how two James Beard Award–winners hatched a harebrained idea that resulted in a mini empire and turned Philadelphia into a donut destination. Federal Donuts is at once an ode to an American passion and a collection of recipes for the cult-favorite hits. With a wad of cash in hand and a dream, Solomonov and Cook meet a Craigslist stranger in a parking lot and buy a used “donut robot.” It would do all the rest, right? Regrets, partially raw donuts, and long lines ensue, but soon the partners work out the kinks and develop an exquisite dough delicately spiced with Middle Eastern aromatics. Strawberry lavender, guava poppy, pomegranate Nutella, and salted tehina are just a few of the imaginative flavors featured in this book. Also included are all the tips needed for making foolproof donuts at home. There is even a bonus recipe for the other specialty of “Fednuts”: shatteringly crisp Korean-style fried chicken. “I would recommend the book, not only for the recipes, but for the whimsical artwork and the impressive list of Cook and Solomonov’s favorite doughnut shops from California to Nashville.” —The Philadelphia Inquirer
Traditional takes and bold new flavors served up in a split loaf of light and crusty French bread Humble and delicious, po' boys are the favorite of local folks in the Big Easy who snatch them up by the thousands at delis, bars, and corner stores every day. In recent years, gourmet chefs have been getting innovative and raising these popular submarine sandwiches to new heights. Now, The Southern Po' Boy Cookbook brings the many flavors of these scrumptious treats to the home cook's kitchen. The first cookbook to focus solely on po' boys, this beautiful, full-color compilation offers all the traditional fillings ? roast beef, fried oysters, shrimp, soft-shell crab, catfish, and sausage ? and an array of delectable new variations. For a healthier sub, the author offers up turkey breast or Vietnamese bánh mi?inspired po' boys. And for the more adventurous, the foot-longs crammed with seafood-stuffed artichoke hearts, French poutine, and alligator will entice anyone.
How much food do you throw away every day? The Salvage Chef Cookbook is far more than a book of 125 scrumptious recipes; it begins by demonstrating to readers how to both increase food shelf life and determine when food is truly spoiled. What then follows is a collection of easy recipes for cooks of all levels. Families throw away perfectly edible yet overlooked food every day, as they often aren’t savvy enough in the kitchen to stretch their hard-earned dollars and salvage the food they have in their refrigerators and pantries. How much time do you spend staring at last week’s groceries, wondering if you can make a hearty meal with half a box of rice, wilted spinach, or leftover grilled chicken? Can you incorporate those overripe bananas or week-old strawberries into a breakfast or dessert that will satisfy your family? According to Chef Michael Love, you can. Instead of running to the store or ordering take-out, you can more often than not make use of what you have on hand. The food in your kitchen can and should be salvaged. Chef Love’s recipes show you how to creatively transform what you currently have into surprising, delectable, and delicious family meals. Love also provides an accessible and innovative Salvage Index—a comprehensive list of both fresh and leftover items designed to help readers decide what meals they can prepare from the ingredients they have. The Salvage Chef Cookbook is a culinary must-have featuring old favorites reimagined through the use of salvaged food to create dishes both familiar and exciting. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Merriam Press World War 2 History Series. A History of the 316th Troop Carrier Group, 1942-1945. Complete history utilizing the author's personal recollections and those of his comrades along with extensive archival research. Encompasses Headquarters, 36th, 37th, 44th and 45th Squadrons, the Group was part of the 52nd Troop Carrier Wing, Ninth Air Force, participating in the airborne/glider operations in Sicily, Italy, Normandy, Holland and Germany. 91 photos, 30 maps, 13 appendices, 428 footnotes, bibliography, index.
Are you tired of eating takeout? Are you longing for some good home cooking? Then the recipes of No Place Like Home: Southern Food with a Latin Flare! are for you. Whether you're in the mood for breakfast, dinner, or anything in between, these palate-pleasing recipes range from Pumpkin Pancakes to Paprika Potatoes, Chicken Marsala to Chocolate Mousse. Authors Iris Raie and Michael Raie, a mother and son team, have collaborated to share their best recipes in No Place Like Home. Their collection of family favorites has made them a success, and they have been featured on several TV programs, such as Charley's World, Studio 10, and Daytime. The recipes in this book are easy to follow and will soon have you cooking like a professional. Drawing from their Florida roots, the Raies have created recipes ranging from comforting Southern food to Latin recipes. After trying these recipes, you will find there is No Place Like Home.
This book covers the history of Haiti starting in 1492 with the initial European landing of the island to the present day. Haiti shares the island of Hispaniola with the Dominican Republic. Haiti proclaimed its independence from France on January 1, 1804 following the only successful slave evolution in the Americas. As a result of the Haitian Revolution (1791-1804), Haiti became the first independent Latin American nation and the second independent nation in the Western Hemisphere, after the United States. Throughout its history it has suffered political violence, and a devastating earthquake which killed over 300,000 people. Historical Dictionary of Haiti, Second Edition contains a chronology, an introduction, and an extensive bibliography. The dictionary section has more than 500 cross-referenced entries on important personalities as well as aspects of the country’s politics, economy, foreign relations, religion, and culture. This book is an excellent resource for students, researchers, and anyone wanting to know more about Haiti.
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