Not long arrived in this exotic colony is pretty Sophi Hardcastle, newly married but already disillusioned enough with her soldier husband to have fallen under the spell of a dashing and mysterious lieutenant, Bruce Farquhar. But a brutal awakening lies in store for the complacent British: one May night, after 30 years of abuse, the East India Company's native soldiers rise against their British officers. Thus begins the most savage episode in our imperial history.In the chaos that follows the uprising, Sophie's infant son Stephen becomes one of a dwindling band of lost children wandering the war-torn plains in the care of the Hardcastles' desperate native maid, Lavanya. As Sophie and her friend Catherine search for their children they find themselves bearing appalled witness to atrocities on both sides, including the massacre of British women and children in Cawnpore and the hideous reprisals that follow.Moving, sombre and thrilling, Rathbone's tale is told on a grand scale, ranging from the Cannings in Government House to the heroism of the humblest soldiers and peasants. It is as exhilarating as any Victorian adventure story, and yet, with its unflinching examination of religious fanaticism and the horrors of war, The Mutiny also carries a powerful message for the modern world.

    Garstang makes the whole greater than the sum of its parts. The lives of the inhabitants of a condominium in Washington, D.C.'s Chinatown are told separately and as part of a web of entanglements. The entrances and exits are handled with the deftness of a French comedy, but the empathy of the author brings all the characters achingly alive. What the Zhang Boys Know is a wonderful and haunting book." - John Casey, author of Compass Rose and Spartina, winner of the National Book Award

    Sixteen months into their marriage, one day Allison goes home to their apartment and discovers that during her two-hour absence Cameron has moved everything out, cut off all services, withdrawn all the money in their bank account, and served her divorce papers. From a powerless, abandoned immigrant bride to a confident woman in command of her own destiny, 99 Fire Hoops, A Memoir tells the story of how Allison’s choice to break the Chinese cultural expectation for women to submit to men’s will allows her to create her own destiny.

    Written with an infectious passion, this is an extraordinarily original and genre-defining piece of travel writing by one of our most highly respected travel correspondents.

    When she decided to enroll in a local cooking school—held in an unheated classroom with nary a measuring cup in sight—she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a “rice bowl” (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.

    Nine years later, Li’s wife, Nai-nai, comes to live with her son’s family in New York City, bringing a whole new world of sights, smells, and tastes as she quickly takes control of the kitchen. Nai-nai’s tantalizingly exotic cooking opens up the heart and mind of her American granddaughter to her Chinese heritage—and to the world. Through her grandmother’s traditional cuisine Leslie bridges the cultural divide in an America in which she is a minority—as well as the growing gap at home between her rigid, traditional Chinese father and her progressive American-born mother. Interspersed throughout her intimate and moving memoir are the author’s personal recipes, most from Nai-nai’s kitchen, that add a delicious dimension to the work. A loving ode to family and food, Daughter of Heaven is an exquisite blend of memory, history, and the senses.

    His love and passion for Chinese food and cooking techniques shine through from every page. From his unique perspective he gives us his personal and modern take on the Chinese food that he grew up eating, drawing on his Chinese heritage to give us a different angle on how to eat - for Gok, it's all about sitting down, tucking into fantastic food that is fuss-free and relaxed. Gok's food is about balance, health, flavour and fun. From his absolute favourite recipe for Prawn Wonton Noodle Soup (which he calls 'happiness in a bowl') to Perfect Fried Rice or classics like his dad's Honey-glazed Char Siu Pork, through chapters on Dim Sum, Street Food, One Pot Wonders and Feasting, you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself. Above all, Gok Wan will demystify Chinese ingredients and equipment. Gok Cooks Chinese shows us how easy it is to shop and cook just like him. Thanks to the overwhelming success of his Channel 4 series, How To Look Good Naked, acclaimed fashion stylist and on-screen consultant, Gok Wan, is now an institution on our screens. Not only has Gok appeared in a further six series, he has also hosted three of Gok's Fashion Fix and the follow-on, Gok's Clothes Roadshow, is into its second series. Gok has also made a moving documentary on child obesity, Too Fat Too Young, and explored the modern day issues our teenagers are facing in Gok's Teens: The Naked Truth. He has written four books, including his bestselling autobiography, Through Thick and Thin. His women's wear collection for Sainsbury's broke UK sales records upon its release in October 2011, allowing women up and down the country to fulfill their dreams and get well and truly Gok'd!

    He presents a simple 4-step plan for a healthy diet, backed by science. No gimmicks, no expensive supplements, no hassle – just practical advice and 70 easy recipes for every day of the week.

    When Dorothy set off on a night out with her sister, she never dreamed it would lead to a car journey to Baghdad; but that night she met a dark, mysterious stranger—an Iraqi student named Zane—and almost before she knew it they were married and driving to Baghdad in a borrowed car with their baby daughter. They moved into a house in the suburbs with Zane’s family, throwing Dorothy into the maelstrom of Iraqi culture: letters could take weeks to arrive, there were no mobile phones or computers, and there was no direct dial facility to the UK—she might as well have been living on the moon.

    International travelers, now more than ever, are not just individuals from the United States, but ambassadors and impression makers for the country as a whole. Newly updated, redesigned, and resized for maximum shelf appeal for travelers of all ages, Culture Shock! country and city guides make up the most complete reference series for customs and etiquette you can find. These are not just travel guides; these are guides for a way of life.

    You know those ….. drifting kinds of thoughts? When it’s easy to believe that someone else is dreaming you? Well that’s Trance Poetry. The purpose of the poems in this book are to try and show how words alone can lift you up and take you places, how they can enchant and bewitch, creating the illusion that just for a few minutes everything’s alright with the world. When I started to write poetry I searched around for subject matter, and chose colour. Not yellow, red and blue, but Paprika, Jet, Ochre, Huckleberry Blue, Fiesta etc. and went inside trying to see where that ‘colour’ would take me. From this I created a series of poems which I entitled Colour-oetry, and I’ve included these here as well. Only half of this book is poetry, well 56% to be precise. A while ago I took an interest in the parallel lives of the chef and the writer. How the chef creates his magic in the chaotic environment of the kitchen compares well with how the writer creates his hocus-pocus in the peace and quiet of his study. A chef’s wizardry is in his ingredients, whilst a writer’s sorcery is in his words. So I wrote a few chapters on food, following it all over the world at one stage, attempting to paint pictures with my words. But I also focused on the 'writer,' comparing him or her not only to the chef but also to other master tradesmen, even a bricklayer at one stage. Deep down this is the purpose of this book, to discuss the art of the writer and the sorcery in his words. Whether I’ve succeeded or not, only the reader can tell. I’ve finished the book with three chapters on parenting experiences. True stories actually. My goal here is to use the writer’s sorcery to establish emotion and hopefully leave you with a lump in your throat. I hope you enjoy reading this, because I loved writing it!

    Far from the trendy gaijin neighborhoods of downtown Tokyo, she’s settled in a remote seaside village where she makes ends meet as a bar hostess. Her world appears to open when she meets Yusuke, a savvy and sensitive art gallery owner who believes in her talent. But their love affair, and subsequent marriage, is doomed to a life of domestic hell, for Yusuke is the chonan, the eldest son, who assumes the role of rigid patriarch in his traditional family while Jill’s duty is that of a servile Japanese wife. A daily battle of wills ensues as Jill resists instruction in the proper womanly arts. Even the long-anticipated birth of a son, Kei, fails to unite them. Divorce is the only way out, but in Japan a foreigner has no rights to custody, and Jill must choose between freedom and abandoning her child.Told with tenderness, humor, and an insider’s knowledge of contemporary Japan, Losing Kei is the debut novel of an exceptional expatriate voice.Suzanne Kamata's work has appeared in over one hundred publications. She is the editor of The Broken Bridge: Fiction from Expatriates in Literary Japan and a forthcoming anthology from Beacon Press on parenting children with disabilities. A five-time nominee for the Pushcart Prize, she has twice won the Nippon Airways/Wingspan Fiction Contest.

    Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

    The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

    In her first US cookbook, Ching shows readers how to make fresh, simple, delicious, and satisfying takeout food without ever leaving their homes. From the traditional Chicken Chow Mein to the adventurous Cantonese style steamed Lobster with Ginger Soy Sauce, here is delicious do-it-yourself Chinese food without the delivery guy…just as tasty and healthier than anything you can get at your favorite Chinese restaurant.