Restorative gardens for the sick, which were a vital part of the healing process from the Middle Ages to the early twentieth century, provided ordered and beautiful settings in which patients could begin to heal, both physically and mentally. In this engaging book, a landscape architect, a physician, and a historian examine the history and role of restorative gardens to show why it is important to again integrate nature into the institutional--and largely factorylike--settings of modern health care facilities. In this unique book, Nancy Gerlach-Spriggs, Dr. Richard Enoch Kaufman, and Sam Bass Warner, Jr., unfold their argument by presenting the history of restorative gardens and studies of six American health care centers that cherish the role of their gardens in the therapeutic process. These institutions are examined in detail: community hospitals in Wausau, Wisconsin, and Monterey, California; a full-care mental institution in Philadelphia; a nursing home in Queens; a facility for rehabilitative medicine in New York City; and a hospice in Houston. In their comprehensive review the authors suggest that contemporary scientific understanding clearly recognizes the beneficial physiological effects of garden environments on patients’ well-being. The book ends with a plea to make gardens--rather than the shopping mall atria so often seen in newly renovated hospitals--a vital part of the medical milieu.
Get acquainted with one of the most distinctive flavors the chile world has to offer: the fruity, hot habanero. This die-cut little book offers approximately thirty recipes, from the basics (Essential Habanero Hot Sauce) to the unexpected (Creole Peanut Soup-a West African-influenced treat with habaneros, peanut butter, tomatoes, and coconut milk). There's legend and lore about the colorful history of these peppers (a West Indies folktale describes how a mother inadvertently killed her children by using too much habanero in her broth!), and thorough listings of mail-order sources. As chock-full of inspiration as a well-stocked pantry, The Pepper Pantry: Habaneros is perfect for either beginning cooks or die-hard chile aficionados.
Prepare the exciting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook. Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it—and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients—rice, beans, squash and chiles—into mouthwatering new tex-mex dishes. Authentic Southwestern recipes include: Mexican Corn Chowder from The Pink Adobe Restaurant Carne Adovada from Marie's New Mexican Kitchen Rack of Lamb with Heirloom Bean Ragout from Santecafe Orange-marinated Chicken Fajitas from Santa Fe School of Cooking Red Corn Rubbed Chicken from Inn of the Anasazi Chilean Sea Bass Napoleon from La Casa Sena Taco-nolis from Cafe Pasqual's Food of Santa Fe offers the best of Southwest cooking, New Mexico's traditional dishes, and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.
Prepare the exciting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook. Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it--and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients--rice, beans, squash and chiles--into mouthwatering new tex-mex dishes. Authentic Southwestern recipes include: Mexican Corn Chowder from The Pink Adobe Restaurant Carne Adovada from Marie's New Mexican Kitchen Rack of Lamb with Heirloom Bean Ragout from Santecafe Orange-marinated Chicken Fajitas from Santa Fe School of Cooking Red Corn Rubbed Chicken from Inn of the Anasazi Chilean Sea Bass Napoleon from La Casa Sena Taco-nolis from Cafe Pasqual's Authentic Recipes from Santa Fe offers the best of Southwest cooking, New Mexico's traditional dishes, and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.
The editors of Chile Pepper magazine present a wide variety of recipes for southwestern style dishes, including salads, salsas, soups, stews, seafood, beef, chicken, cheese dishes, appetizers, and desserts
Combining fire with flame, chile experts Dave DeWitt and Nancy Gerlach present a collection of recipes designed to bring your grill alive and set your taste buds ablaze. Barbecue Inferno covers the basics of cooking with chile peppers on the grill and in a smoker, offering up fiery recipe after recipe for meat, seafood, and vegetable dishes. From Margarita-Grilled Shrimp and Avocado Quesadilla to Thai Ginger Pork Steaks; from Armenian Spiced Lamb Brochettes to Southwestern Grilled Chicken Caesar Salad with Chile-Dusted Croutons, the authors draw on cuisines from around the globe in their gastronomic quest for fire.
This sizzling collection offers easy-to-follow recipes for seventy spicy-hot appetizers guaranteed to satisfy the most discerning of heat-seeking palates.
An intimate self-portrait by the British and American TV personality of the 70's - Paint Along with Nancy Kominsky enjoyed a run of almost 10 years on PBS and ITV.
Nancy Reagan describes her life from her happy childhood to her exciting stage and film career to her experiences as the wife of a famous actor, governor, and presidential candidate and expresses hopeful views on America's future.
Discusses the history of hot spices, including pepper, horseradish, ginger, mustard, and chili peppers and shares recipes for spicy appetizers, salads, soups, sauces, meat, poultry, seafood, eggs, pasta, and vegetable dishes
In Shishmaref, Alaska, new seawalls are constructed while residents navigate the many practical and bureaucratic obstacles to moving their entire island village to higher ground. Farther south, inland hunters and fishermen set out to grow more of their own food—and to support the reintroduction of wood bison, an ancient species well suited to expected habitat changes. First Nations people in Canada team with conservationists to protect land for both local use and environmental resilience. In Early Warming, Alaskan Writer Laureate, Nancy Lord, takes a cutting–edge look at how communities in the North—where global warming is amplified and climate–change effects are most immediate—are responding with desperation and creativity. This beautifully written and measured narrative takes us deep into regions where the indigenous people who face life–threatening change also demonstrate impressive conservation ethics and adaptive capacities. Underpinned by a long acquaintance with the North and backed with scientific and political sophistication, Lord's vivid account brings the challenges ahead for us all into ice–water clarity.
Gathers recipes for a variety of meat, vegetable, seafood, cheese, egg, and pasta dishes containing ginger, tabasco, pepper, curry, and other hot spices
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