Leanna Adams moved to China in 2006, was nearly robbed, held her co-worker’s hand as she died in a filthy, smoke-filled hospital, bonded with many of her three hundred students and left part of her heart in Wuhu, China. Adams’s contrasting experiences highlight the differences that make the two cultures unique and the similarities that make all people human.

    It also includes Harry Potter-inspired recipes conjured to immortalize the amazing journeys etched in the pages, as well as on screen through the movie versions. We promise that you will take flight, not on superb brooms, but by leafing through the pages of this cookbook. We assure you, nevertheless, that you will enjoy the experience.

    After five years chasing echidnas and platypuses in Australia, Neil Humphreys returns to Singapore to see if the rumours are true. Like an old girlfriend getting a lusty makeover, the island transformed while Humphreys was away. Singapore is not just a sexier island, it’s a different world.So Humphreys embarked upon a nationwide tour to test that theory. He went in search of new Singapore, visiting only locations that either did not exist five years ago or had been extensively rebuilt, renovated or revamped in his absence. From the cloud-topped heights of Marina Bay Sands and Pinnacle@Duxton to making ill-advised bomb jokes at the subterranean tunnels of Labrador Park, Humphreys walks, cycles, kayaks and swims across a rapidly evolving country, meeting Guinness-swigging aunties in Resorts World Sentosa, eccentric toy museum owners in Bugis, political activists in Aljunied and a security guard at Marina Barrage ready to ‘tekan’ anyone who crosses his path. In new Singapore, Humphreys discovers a country still grappling between the economic rewards of progress at Biopolis and Fusionopolis and the historical cost at Bukit Brown Cemetery.With Humphreys’ characteristic honesty and wit, Return to a Sexy Island provides an insightful account of new Singapore; its best bits, it ugly bits and, most importantly of all, what it’s really like to pee in the world’s best toilet. Every Singapore resident and visitor should read this book.

    There are

    Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea.It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys.Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler).The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs.In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China.The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice.North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

    Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions.

    Boe entered the Vietnam war. Twice wounded during his one-year tour of duty, he endured some of the war's hottest moments, including the Tet offensive. He served honorably, facing an onslaught of bullets, mortars, rockets, hand grenades, and land mines. Through Bill's account, the reader gains a vicarious understanding of the day-to-day life and challenges of an American infantryman in Vietnam. This book's primary purpose is to honor those who made it home and those who did not by telling their story through Bill's eyes and ears. Written in the form of a novel, what makes Bill's true story so compelling is that his experiences likely are similar to those of many other men who served in the infantry in Vietnam. If you served in Vietnam in the infantry, Bill's story will likely bring back vivid memories. If you didn't serve, and if you have a friend who's a Vietnam infantry vet, you'll look at him differently after reading Bill's story. You'll come away with a deeper understanding of the challenges and hardships he faced.

    Some enlisted. Some were true war heroes, but most were just trying to survive. As everyone "in-country" knew, Vietnam was all about luck, good or bad. If you were there, you understand. If you weren't, grab a copy and start reading, anywhere in the book. The stories are like Doritos. Try a few and you won't be able to stop.The Vietnam War was the seminal event of my generation and affected so many lives. Over 58,200 of us paid the ultimate price, but the war didn't end when the last US helicopter lifted off from the roof of the US Embassy in Saigon. It continues to take its ugly toll on many who did come home. Instead of bands and parades, we got PTSD and Agent Orange, diabetes, ischemic heart disease, neuropathy, leukemia, Hodgkin's Disease, and prostate cancer, and many more. As they say, "Vietnam is the gift that keeps on giving."Unfortunately, what little our kids and grandkids know of the war comes from books that only focus on one soldier, one unit, and one year, or movies like Oliver Stone's Platoon and Hamburger Hill, leaving people to think that all we did was crawl through the jungle on the Cambodian border smoking dope. But that wasn't how most of us spent our year. In February, I published Volume 1. Due to the amazing response it received from vets and their families, I'm publishing Volume 2, with even more interesting, exciting, and informative stories. Hopefully, they will help correct that narrative.William F Brown is the author of nine action adventure and suspense novels on Kindle, including the highly successful Bob Burke series, and Our Vietnam Wars, Volumes 1 and 2, personal stories of the veterans who served there. His ministry and suspense novels include 'The Undertaker,' 'Amongst My Enemies,' 'Thursday at Noon,' 'Aim True, My Brothers,' 'Winner Lose All,' and 'The Cold War Trilogy,' as well as Burke's War, Burke's Gamble, and Burke's Revenge. You can them out on my web site and Enjoy!

    Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

    With Iris and Matthew as my guides, I would virtually and literally go anywhere." —Becky Selengut, author of Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms Seattle food writer Matthew Amster-Burton grew up on Chinese-American food. One day, he decided to take his ten-year-old daughter out for Chinese…in Hong Kong. Join two adventurous eaters as they explore night markets, hawker centers, gargatuan malls, and a fancy dim sum palace, all while living out their food fantasy: spending a week without having to eat anything other than Chinese food. Along with Matthew and Iris, you’ll: • Ride the world’s most exhilarating form of public transportation • Eat crispy rice, egg tarts, Hong Kong French toast, and a spicy chicken dish with more chiles than chicken • Hang out with locals (human and feline) • Discover Iris’s supervillain lair, high above the city Featuring two dozen color photos, Child Octopus is the first installment in a new series of short ebooks about Asian food and travel. We’re not experts. We just got here. And we’re hungry.

    Unable to confide in anyone or seek counselling for the abuse, he started drinking in his teenage years and became an alcoholic who sold his body for money. The author now feels that it is time to tell his heartbreaking story.

    Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5000 different dishes.Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital Chengdu, where she became the first foreigner to study full-time at the province's famous cooking school, the Sichuan Institute of Higher Cuisine. Now she has given us a cookbook gathered on the spot from the kitchens of Sichuan, filled with stories and colorful descriptions of the region itself. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and to appreciate the textures of dishes.Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe

    On a snowy winter's night in Vermont, eleven-year-old Adam Fifield and his family awaited the arrival of his new foster brother, Soeuth, a fourteen-year-old refugee from the killing fields of Cambodia.  Scrawny and terrified, Soeuth was mute for days, warily retreating into his room despite the Fifields' numerous attempts to make him feel welcome.  But for Soeuth, whose young life had been plagued with fear and violence, it would be months before any place could feel like home.In this rewarding memoir, Adam Fifield recalls the months and years that followed his first meeting with Soeuth.  He describes the boy's amazing physical prowess, his sense of humor, and, juxtaposed against his own typically American coming of age, the horrific details of Soeuth's early years.  But even more compelling is the story of Adam and his brother's journey to Cambodia to meet the family Soeuth once thought dead.  What awaits them on the side of the globe will both reunite Soeuth with his lost family and cement the relationship he has forced with his new one.

    Learn what to stock up on, what kitchen tools to buy and what they do, tips to prepare food, over 60 recipes, and much more.

     Do you think about every single ingredient, where it comes from and how it was produced or grown? Do you think the following about being vegan?: You will not enjoy your food, You can’t enjoy foods without doubling your food budget, Being vegan is hard, etc. Too often in today’s society we take the easy way out and listen to what commercials and magazines force feed us without learning the real truth. Instead, we should educate ourselves with the correct knowledge and resources. Veganism is probably one of the most misunderstood concepts in dieting, but this book will educate you about the real truths. You will learn that all of these ideas, and more, are wrong. Being vegan is not only a more healthy way of living, but can be easy as well. If you’ve ever considered veganism, but thought it was too hard or expensive - pick up Easy to be Vegan and start changing your mind, and life, today. Here Is A Preview Of What You'll Learn... Dealing With Your Social Life As a Vegan How To Avoid Deficencies On The Vegan Diet Shopping and Meal Planning As a Vegan How To Go Vegan The Right Way How And Why Vegan Diet Doesn't Have To Be Expensive How And Why You Don't Need To Give On Great Tasting Foods The Benefits Of a Vegan Diet Much, much more! Download your copy today! Tags: Vegan diet, vegan lifestyle, veganism, vegan, plant based diet, plant based, healthy lifestyle, health, healthy diet, healthy vegan, easy, vegan recipes, vegan bodybuilding.