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In the Name of the Great Work: Stalin's Plan for the Transformation of Nature and its Impact in Eastern Europe (Environment in History: International Perspectives #10)
by Doubravka OlšákováBeginning in 1948, the Soviet Union launched a series of wildly ambitious projects to implement Joseph Stalin’s vision of a total “transformation of nature.” Intended to increase agricultural yields dramatically, this utopian impulse quickly spread to the newly communist states of Eastern Europe, captivating political elites and war-fatigued publics alike. By the time of Stalin’s death, however, these attempts at “transformation”—which relied upon ideologically corrupted and pseudoscientific theories—had proven a spectacular failure. This richly detailed volume follows the history of such projects in three communist states—Poland, Hungary, and Czechoslovakia—and explores their varied, but largely disastrous, consequences.
In the Night Kitchen
by Maurice SendakClassic dreamlike children's tale of a boy's nighttime cooking adventures.
In the Restaurant: Society in Four Courses
by Jamie Lee Searle Christoph RibbatThe deliciously cosmopolitan story of the restaurant from eighteenth-century Paris to El BulliWhat does eating out tell us about who we are? The restaurant is where we go to celebrate, to experience pleasure, to see and be seen - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories.As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world.This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets.
In the Shadow of Policy: Everyday Practices in South Africa's Land and Agrarian Reform
by Paul Hebinck Ben Cousins Henning de Klerk Jonathan Denison Ntombekhaya Faku Derick Fay Klara Jacobson Petunia Khutswane Rosalie Kingwill Karin Kleinbooi Zamile Madyibi Francois Marais Modise Moseki Malebogo Phetlhu Robert Ross Dik Roth Limpho Taoana Harriët Tienstra Wim van Averbeke Yves van LeynseeleNotions of land and agrarian reform are now well entrenched in post-apartheid South Africa. But what this reform actually means for everyday life is not clearly understood, nor the way it will impact on the political economy. In the Shadow of Policy explores the interface between the policy of land and agrarian reform and its implementation; and between the decisions of policy ‘experts’ and actual livelihood experiences in the fields and homesteads of land reform projects.Starting with an overview of the socio-historical context in which land and agrarian reform policy has evolved in South Africa, the volume presents empirical case studies of land reform projects in the Northern, Western and Eastern Cape provinces. These draw on multiple voices from various sectors and provide a rich source of material and critical reflections to inform future policy and research agendas.In the Shadow of Policy will be a key reference tool for those working in the area of development studies and land policy, and for civil society groups and NGOs involved in land restitution.
In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World
by Cara Eisenpress Phoebe Lapine“[A] practical and creative cookbook. Easy-to-read recipes for all occasions, whether eating alone, with a date or partying with friends” (Kirkus).Cara Eisenpress and Phoebe Lapine, creators of the popular food blog biggirlssmallkitchen.com, share their kitchen prowess and tasty tips in this “essential first-apartment culinary guide”. Filled with delicious and resourceful recipes for daily cooking and entertaining on a budget, In the Small Kitchen is required reading for anyone who wants to put an appetizing meal on the table (MSN Glo). More than just a guide to quarter-life cooking, this cookbook is also a wonderful ode to the people we cook and eat with, who stick with us through breakups, birthdays, and myriad kitchen disasters.“A comprehensive and inspiring must-have guide.” —Merrill Stubbs, author of The Food52 Cookbook
In the Struggle: Scholars and the Fight against Industrial Agribusiness in California
by Daniel J. O'Connell Scott J. PetersA call to action in an ongoing battle against industrial agricultureFrom the early twentieth century and across generations to the present, In the Struggle brings together the stories of eight politically engaged scholars, documenting their opposition to industrial-scale agribusiness in California. As the narrative unfolds, their previously censored and suppressed research, together with personal accounts of intimidation and subterfuge, is introduced into the public arena for the first time. In the Struggle lays out historic, subterranean confrontations over water rights, labor organizing, and the corruption of democratic principles and public institutions. As California’s rural economy increasingly consolidates into the hands of land barons and corporations, the scholars’ work shifts from analyzing problems and formulating research methods to organizing resistance and building community power. Throughout their engagement, they face intense political blowback as powerful economic interests work to pollute and undermine scientific inquiry and the civic purposes of public universities.The findings and the pressure put upon the work of these scholars—Paul Taylor, Ernesto Galarza, and Isao Fujimoto among them—are a damning indictment of the greed and corruption that flourish under industrial-scale agriculture. After almost a century of empirical evidence and published research, a definitive finding becomes clear: land consolidation and economic monopoly are fundamentally detrimental to democracy and the well-being of rural societies.
In the Weeds: Around the World and Behind the Scenes with Anthony Bourdain
by Tom VitaleAnthony Bourdain's long time director and producer takes readers behind the scenes to reveal the insanity of filming television in some of the most volatile places in the world and what it was like to work with a legend. In the nearly two years since Anthony Bourdain's death, no one else has come close to filling the void he left. His passion for and genuine curiosity about the people and cultures he visited made the world feel smaller and more connected. Despite his affable, confident, and trademark snarky TV persona, the real Tony was intensely private, deeply conflicted about his fame, and an enigma even to those close to him. Tony&’s devoted crew knew him best, and no one else had a front-row seat for as long as his director and producer, Tom Vitale.Over the course of more than a decade traveling together, Tony became a boss, a friend, a hero and, sometimes, a tormentor.In the Weeds takes readers behind the scenes to reveal not just the insanity that went into filming in some of the most far-flung and volatile parts of the world, but what Tony was like unedited and off-camera. From the outside, the job looked like an all-expenses-paid adventure to places like Borneo, Vietnam, Iran, the Democratic Republic of Congo, and Libya. What happened off-camera was far more interesting than what made it to air. The more things went wrong, the better it was for the show. Fortunately, everything fell apart constantly.
In Thought, Word, and Seed: Reckonings from a Midwest Farm
by Tiffany Eberle KrinerIn this brilliantly crafted essay collection, Tiffany Eberle Kriner weaves together literary criticism, nature writing, and memoir to explore what grows when we plant texts in the landscapes of our lives.The first time Tiffany Eberle Kriner walked the parcel of land that would become Root and Sky Farm its primary crop seemed to be chaos. Industrial agriculture practices had depleted the fields, leaving them littered with the detritus of consumerism and rural poverty—plastic deck chairs, bags of diapers, endless empty cans of Monster Energy Drink. In this landscape, she meets Virgil and Charles W. Chesnutt, where her close readings of their works intersect with her efforts to create &“a just and sustainable community farm.&”From her sixty acres in northern Illinois, Kriner reads James Baldwin, Zora Neale Hurston, T. S. Eliot, William Langland, and others. She weaves reflections into the warp and woof of her life: coaxing growth from neglected land, embracing the frustrations and joys of family life, reckoning with racism in a small town. Along the way she cultivates an awareness of interdependence and mercy as they appear in the particulars of her rooted life.Connecting culture, ecology, faith, and literature, In Thought, Word, and Seed invites readers to cultivate fruitful conversations between literature and the environments in which they live.
In Too Steep (A Misty Bay Tea Room Mystery #2)
by Kate KingsburyThe peace and tranquility of the Misty Bay Tearoom is rocked by murder and a long-buried secret hidden in a most unlikely place in bestselling author Kate Kingsbury&’s second charming book for fans of Cleo Coyle and Laura Childs.It seemed like a simple case: the murder of Lewis Trenton, a beachcomber who lived alone in a cabin in the Oregon hills. But the newspaper article piques the interest of Vivian Wainwright, owner of the British-style Misty Bay Tearoom. The photo accompanying the article shows Lewis&’s cluttered living room, and on the shelf is a replica of Big Ben. Vivian is sure she sold the clock a week before in her shop. Who could have given the replica to Lewis? Unable to keep from doing a bit of sleuthing, Vivian hunts down the replica in a local thrift shop, noticing that the base is missing, rendering it worthless, but just as Vivian is about to throw it in the trash, a sparkle catches her eye. It&’s a diamond, hidden away in a crevice in the clock. Vivian takes the diamond to Detective Tony Messina, who identifies it as part of a jewelry heist in Portland a month earlier. Portland police think Lewis was the fence who sold the jewels, and that he was killed after double-crossing the thieves—but Messina doesn&’t believe the story. What was the true motive behind Lewis&’s murder? How did he come upon the diamond? And what secrets can the clock tell—before the killer strikes again?
In Vino Duplicitas: The Rise and Fall of a Wine Forger Extraordinaire
by Peter HellmanAs seen on ABC’s The Con, an “engrossing account of wine fraud and forgery” that duped some of the biggest names in the elite world of wine collecting (Wall Street Journal) In 2002, Rudy Kurniawan, an unknown twentysomething, burst into the privileged world of ultrafine wines. Blessed with a virtuoso palate, and with a seemingly limitless supply of coveted bottles, Kurniawan quickly became the leading purveyor of rare wines to the American elite. But in April 2008, at a New York auction house, dozens of Kurniawan's trophy bottles were abruptly pulled from sale. Journalist Peter Hellman was there, and he began to investigate: Were the bottles fake? Were there others? And was Kurniawan himself duped by forgery…or had he ensnared the world's top winemakers, sellers, and drinkers in a web of deceit?
In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland
by Beth DooleyThe explosive growth of the local food movement is hardly news: Michael Pollan's books sell millions and the spread of farm-to-table restaurants is practically viral. But calls for a "food revolution" come most often from a region where the temperature rarely varies more than a few degrees. In the national conversation about developing a sustainable and equitable food tradition, the huge portion of our population who live where the soil freezes hard for months of the year feel like they're left out in the cold.In Winter's Kitchen reveals how a food movement with deep roots in the Heartland-our first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the region-isn't only thriving, it's presenting solutions that could feed a country, rather than just a smattering of neighborhoods and restaurants. Using the story of one thanksgiving meal, Dooley discovers that a locally-sourced winter diet is more than a possibility: it can be delicious.
Ina's Kitchen: Memories and Recipes from the Breakfast Queen
by Ina Pinkney Christina Silvestris Stephen HamiltonIna Pinkney--the beloved restaurateur known affectionately as the "Breakfast Queen"--has been feeding Chicago for more than 30 years. When she closed her namesake restaurant's doors in 2013, it headlined news across the Midwest. Now, the favorite dishes that thousands came to love at Ina's are showcased in the first paperback edition of her newly retitled book, Ina's Kitchen: Taste Memories and Recipes from the Breakfast Queen. Ina first self-published this book in hardcover in 2014, and it has already sold thousands of copies with minimal bookstore distribution. Ina's Kitchen is part cookbook part memoir, collecting 39 of Ina's favorite recipes with stories from her life. From milestone moments and warm memories to the "truth" about owning a restaurant, readers will gain a deeper understanding of one of Chicago's best-known culinary icons. Ina views her life as a recipe, and the book's chapters reflect that notion. From "Ingredients" and "Preparation" to "Clean Up," readers will come to understand what inspired and drove Ina's love of food--and her culinary success. Recipes include everything from Ina's signature Blobbs and Heavenly Hots to Foolproof Pancakes and Baked French Toast. In addition to breakfast favorites, Ina has also included savory dishes and dessert recipes. Ina's Kitchen is a love letter to the diners Ina has fed over the years. In it, she shares her wisdom with the same generosity--both of food and of spirit--that kept people coming back to her restaurant for decades.
Inches Off! Your Tummy: The Super-Simple 5-Minute Plan to Firm Up Flab & Sculpt a Flat Belly
by Jorge CruiseJorge Cruise unleashes his new fitness and weight-loss series with one simple piece of advice: Work smarter, not harder. With his revolutionary 5-Minute Fitness Formula and 6-Day Challenge, he shatters the conventional wisdom that rapid, lasting weight loss can only be achieved through hours and hours in the gym, day after day. In Inches Off! Your Tummy, Jorge unveils the most effective exercise formula to optimize belly-fat burn all day—using compound exercises to hit virtually every muscle in the body with each rep—while also showing readers how to avoid the hidden sugars in foods that signal their bodies to store fat. The outcome: Visible results in 6 days, exercising just 5 minutes per day. With more than 6 million books in print and 3 million online weight-loss clients via JorgeCruise.com, Jorge Cruise is one of the most successful fitness and diet authors on the planet—and his newest book franchise launches now. "Jorge Cruise has answers that really work and take almost no time. I recommend them highly." —Andrew Weil, MD "Jorge Cruise sets you up to win!" —Anthony Robbins
Incorporating Science, Economics, and Sociology in Developing Sanitary and Phytosanitary Standards in International Trade: Proceedings of a Conference
by Board On Agriculture Natural ResourcesThe National Academies Press (NAP)--publisher for the National Academies--publishes more than 200 books a year offering the most authoritative views, definitive information, and groundbreaking recommendations on a wide range of topics in science, engineering, and health. Our books are unique in that they are authored by the nation's leading experts in every scientific field.
Increasing Physical Activity: A Practical Guide (Lifestyle Medicine)
by James M. RippeOnly a fifth of adults in the United States do enough physical activity to meet the guidelines set by Centers for Disease Control. The health benefits of regular physical activity are beyond dispute, yet less than 40% of physicians routinely counsel their patients on the importance of physical activity. Increasing Physical Activity: A Practical Guide equips healthcare practitioners to include physical activity counseling in the daily practice of medicine. Written by lifestyle medicine pioneer and cardiologist, Dr James Rippe, this book proves inactivity is a stronger risk factor than other lifestyle factors for cardiovascular disease, diabetes, and many other diseases. It provides evidence-based information on the role of physical activity in preventing and treating chronic conditions and includes practical strategies for healthcare practitioners to prescribe this powerful method to enhance both short and long-term health and quality of life. Features: Specific chapters explain the role of physical activity in reduction of risk of heart disease, diabetes, cancer, osteoarthritis, dementia and many other chronic conditions. Chapters begin with bulleted, key points and conclude with a list of clinical applications. Strategies are provided to encourage previously sedentary individuals to adopt regular physical activity. Physical activity is placed in the context of other lifestyle medicine concepts including maintenance of a healthy body weight, following sound nutritional practices, stress reduction and other practices which impact on health and quality of life. Written for healthcare practitioners at all levels, this is a user-friendly, evidence-based manual for healthcare practitioners looking to incorporate more physical activity counseling into either general medicine or subspecialty practices.
The Incredible Book Eating Boy
by Oliver JeffersLike many children, Henry loves books. But Henry doesn't like to read books, he likes to eat them. Big books, picture books, reference books . . . if it has pages, Henry chews them up and swallows (but red ones are his favorite). And the more he eats, the smarter he gets-he's on his way to being the smartest boy in the world! But one day he feels sick to his stomach. And the information is so jumbled up inside, he can't digest it! Can Henry find a way to enjoy books without using his teeth? With a stunning new artistic style and a die-cut surprise, Oliver Jeffers celebrates the joys of reading in this charming and quirky picture book. It's almost good enough to eat.
Incredibly Decadent Desserts: Over 100 Divine Treats with 300 Calories or Less
by Deb WiseIf you've ever skipped dessert because you didn't want to indulge, Cooking Light has the solution: guilt-free versions of your favorite recipes that cut calories without sacrificing flavor. The secret?<P><P> Deb Wise, an experienced baker who has perfected the art of healthy baking and dessert-making. In Incredibly Decadent Desserts, Deb shares 100 amazingly tasty recipes - from show-stopping cakes and mile-high cupcakes to rich cream pies and delicious cookies and bars - all for under 300 calories. You'll learn Deb's brilliant tips and tricks for creating lightened-up treats, from ingenious ingredient swaps to smart test kitchen techniques. Straightforward instructions paired with step-by-step photographs ensure sweet success for everyday home cooks. And with ingredient lists that favor whole grains over processed foods, these irresistible dishes prove that healthy desserts aren't just pie in the sky.
Independence Days: A Guide to Sustainable Food Storage & Preservation (Mother Earth News Books for Wiser Living)
by Sharon Astyk&“Be warned! Independence Days will change the way you eat. It is not just a guide for storing food but a manual for living in a changing world.&” —Kathy Harrison, author of Prepping 101 Hard times aren&’t just coming, they are here already. The recent economic collapse has seen millions of North Americans move from the middle class to being poor, and from poor to hungry. At the same time, the idea of eating locally is shifting from being a fringe activity for those who can afford it to an essential element of getting by. But aside from the locavores and slow foodies, who really knows how to eat outside of the supermarket and out of season? And who knows how to eat a diet based on easily stored and home preserved foods? Independence Days tackles both the nuts and bolts of food preservation, as well as the host of broader issues tied to the creation of local diets. It includes: · How to buy in bulk and store food on the cheap · Techniques, from canning to dehydrating · Tools—what you need and what you don&’t In addition, it focuses on how to live on a pantry diet year-round, how to preserve food on a community scale, and how to reduce reliance on industrial agriculture by creating vibrant local economies. Better food, plentiful food, at a lower cost and with less energy expended: Independence Days is for all who want to build a sustainable food system and keep eating—even in hard times. &“[Astyk] builds a sturdy path to a full larder, a safe family, and a more secure community.&” —Robin Wheeler, author of Food Security for the Faint of Heart
India Express: Simple And Delicious Recipes For Every Day
by Rukmini IyerMinimum effort, maximum flavor—Rukmini Iyer’s Indian cuisine is effortlessly delicious and achievable, from simple snacks to quick curries. Rukmini Iyer grew up in London with two working parents who were always transforming their family’s Indian recipes into quick and easy weeknight meals. So, when Rukmini and her parents took a trip through India on the Coromandel Express—from her mother’s native Kolkata to her father’s native Chennai—Iyer was inspired to recreate the cuisine of their travels for the harried home cook. Featuring 75 recipes, this book is the ultimate display of Iyer’s skill for deliciously doable dishes. Aptly titled India Express, it lends the word “express” dual meaning, evoking both a culinary tour of India by train, as well as the delightful speed and ease required by the recipes. From Bengali popcorn shrimp and mango cardamom lassis to mini-naan pizzas and more, these dishes perfectly capture the depth of south Asian flavors with Rukmini’s signature fuss-free flare.
India on a Plate!: Indian Food from A to Z
by Archana SreenivasanSpicy or tangy, savory or sweet—let&’s meet some Indian foods from A to Z! Warning: this book might make you very hungry!Fry, simmer, sauté, and create.I&’ll try them all. I can&’t wait!You can&’t fit India on a plate!Kids love learning about food, they need to learn their ABC's, and this mouth-watering alphabet book covers both in the most delicious way! From spicy achaar to sweet zafrani pulao, flip through food from every corner of India, for all kinds of occasions. Author/illustrator Archana Sreenivasan brings each dish to life with playful rhyming text and bright, engaging illustrations.
Indian: 50 Essential Recipes for Today's Busy Cook (The Best of Everything®)
by Adams MediaEverything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste you’ve spent all day in the kitchen. But now we’ve collected fifty of our most delicious and authentic Indian recipes. Here’s all you need to get started making tasty, satisfying recipes from Chicken Tikka Masala to Mango-Saffron Chutney.
Indian Cookery: A Cookbook
by Madhur JaffreyA beautiful new edition of the classic Indian cookbook, with all-new recipes, illustrations, and a new foreword by the authorIn 1982, with the premier of her now-legendary television program, Indian Cookery, Madhur Jaffrey firmly established herself as "the queen of Indian cooking" (Saveur). The show and this, its companion cookbook, helped to inspire countless home cooks to embrace real Indian food, many for the first time.In this stunning new edition, beautifully illustrated and featuring new recipes and a new foreword by the author, Jaffrey shares timeless dishes with a new generation. From dals, curries, and chutneys, to breads, rice dishes, and relishes, the 125 recipes in this book are a sweeping survey of the countless dishes of the subcontinent. A go-to resource for generations of readers, four decades after it was first published Indian Cookery remains the last word on the subject.
Indian Cookery Course
by Monisha Bharadwaj'Monisha Bharadwaj [is] an Indian cooking authority,' The New York TimesThis comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.
Indian Cookery Course
by Monisha Bharadwaj'Monisha Bharadwaj [is] an Indian cooking authority,' The New York TimesThis comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.
Indian Cooking For Dummies
by Monisha BharadwajTaste the real thing and discover the delights of home-cooked Indian food Indian food—delicious, diverse, and not as difficult to cook as you might think! In Indian Cooking For Dummies, you’ll learn the fundamentals, plus over 100 make-at-home recipes for your Indian favorites. Even newbie cooks will have no trouble making these easy and delectable dishes right at home. With this book, you’ve got a suite of recipes to suit every dietary need (vegetarians, rejoice!), spice tolerance, and skill level. When you crave a Bengaluru breakfast, Lucknow lunch, or Delhi dinner, Indian Cooking For Dummies is for you. Inside, you’ll learn the steps and secrets used in all the regions of India, so you can create a perfect, balanced Indian meal in your kitchen. With pro suggestions and tips about key ingredients and dish pairings, you’ll be eating healthy, hearty, flavorful food in no time. Imagine your own stay-at-home buffet of rice, Indian breads, curried meats, creamy lentils, aromatic vegetables, raitas, chutneys, relishes, and more. Hungry yet? Cook authentic Indian appetizers, snacks, main courses, desserts, drinks, and popular vegetarian dishes Discover regional Indian cuisine and the ingredients, techniques, and spices unique to each Eat healthily and cook from scratch, without spending too much time in the kitchen Enjoy expert advice on how to make a meal for one or feed a large family, Indian style For flavor, aroma, variety, and sheer pleasure, Indian food is tops—and you can make it yourself, with this friendly Dummies guide!