Since fieldwork is situated, Raybeck's treatment also includes rich descriptions of Kelantanese society and culture, addressing such topics as kinship, linguistics, gender relations, economics, and political structures. Through the lively pages of this narrative, readers gain insight into the human dimension of the fieldwork undertaking, a sense of how the anthropologist builds rapport in a research setting, and how reliable information is obtained.

    Tom Chesshyre took a different approach - he jumped on a plane and became the first to return to the region as a tourist. The result is the fascinating, street-level tale of a journey through lands fresh from revolution – Tunisia, Libya and Egypt. Chesshyre heads for tourist sites that few have seen in recent years, as well as new 'attractions' like Gaddafi's bombed-out bunker in Tripoli. In a book both touching and humorous, he describes being abducted in Libya, listening to the sound of Kalashnikovs at night and talking to ordinary people struggling to get by.  On the second anniversary of the Arab Spring, this is the ideal time for this book.

    After working at the Savoy in London, the George V in Paris, the Princess in Bermuda, and the Homestead in Virginia, Roland Mesnier took on the job of a lifetime as pastry chef to the White House. He provides behind-the-scenes insight into the characters, tastes, and obsessions of the five presidents and first ladies he served during his 25 years in Washington. Having witnessed major world events from the hub of the world's superpower, Mesnier has unique perspective on both crises and celebrations. He recounts stories such as Carter's incessant battle for the return of American hostages in Tehran, the aftermath of the attempt to assassinate Reagan, Bush senior's doubts after the war in Kuwait, and the shock of September 11. He uncovers intimate details such as Mrs. Reagan's bad moods and Prince Charles's embarrassment at not knowing how to use a tea bag. Fiercely loyal to each of the first families, Mesnier's bipartisan message is positive and inspirational. Twelve easy-to-follow recipes include the favorite desserts of presidents Jimmy Carter, Ronald Reagan, George Bush, Bill Clinton, and George W. Bush.

    On the outskirts of civilization, often uncertain, without money and near death, he finds that everything he was seeking in the world was within him the whole time. Journeying from Guatemala to Australia, Indonesia to Thailand, and ending with fourteen days of silent meditation, he shows that our destiny is in reach if we only look within ourselves first.Foreword by Laird Hamilton, World Surfing Champion"Jake's book will move you to pursue your wildest dreams." Laird Hamilton, World Surf Champion"Decades ago there were visionaries at Apple Inc. who changed the world; Steve Jobs and me. Now Jake is here to transform the world in his own right." Steve Wozniak, (co-founder of Apple Inc.)"Jake's journey and book are proof that when we follow the Law-of-Attraction miracles become regularities and we live our wildest dreams while love surrounds us!" Richard Cohn (Publisher of the Secret/Founder of Beyond Words Publishing)"Jake's book shows that if you Make-A-Wish and act on it, you're rewarded. Inspiring!" Frank Shankwitz (Founder of Make-A-Wish Foundation)"Jake is proof that when we trust in Spirit we achieve whatever we put our minds to, including changing the world." Leah Amico (three time Olympic Gold Medalist, motivational speaker)"Jake's book shows that no matter your age, you can Think and Grow Rich, but that wealth begins within." Greg S. Reid (NYT Bestselling author-Napoleon Hill Foundation"Jake's big vision and unlimited passion will push you to do more to become a leader for a new way of life with endless possibilities." Forbes RileyLisa McCourt, author of the Hay House book, Juicy Joy - 7 Simple Steps to Your Glorious, Gutsy Self, as well as many books for young people that have sold over 5.5 million copies, said: "With a raw, authentic passion for his mission, Jake Ducey is bringing New Thought principles of truth and love to a whole new generation of seekers. I'm so excited to watch the unfolding of this blossoming visionary.""Jake's book and ability to speak will take you from your transition phase to one of success and purpose." Johnny Campbell, The Transition Man (Speaker Hall of Fame 2007)"Jake's adventures of illuminating past mistakes into divine greatness is an inspiration for anyone wanting to go beyond their negative mental conditioning." Dr. David Corbin (Author, inventor, life coach)"Jake is a fearless and daring young man with a message and journey that'll make you leap off the edge of comfort to your destiny" Nik Halik (Thrillionaire, author and motivational speaker)"Want inspiration to live the impossible dream? Read Jake's book. Listen to him speak." David E. Stanley (Bestselling author, Renowned Public Speaker)

    In The Happy Cook, Daphne Oz makes cooking fun and relaxing, and shows anyone—newbie or seasoned expert—how to celebrate every day with delicious meals that are as easy to create as they are to enjoy.Like cooking with a good friend and a glass of wine, The Happy Cook is filled with friendly advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, all using just a handful of ingredients, that will transform the most nervous or reluctant novice into a happy, confident home cook.Here are recipes for the whole day and the whole week, from Saturday dinner parties to quick-and-easy weeknight leftovers. With The Happy Cook, eating well is a breeze with delights such as:Breakfast—Crispy-Crunchy Honey-Thyme Granola, Chocolate Almond Breakfast Bars, and Coconut-Mango PancakesLunch—Kale and Plum Salad with Miso Vinaigrette, Warm Spring Pea Soup, Seared Garlic-Lime Shrimp Banh Mi and Philly Cheesesteak QuesadillasDinner—Truffle Salt Roast Chicken with Lentils and Squash, Cashew Soba Noodles with Fried Shallots, Sea Bass Roasted Over Citrus, and Apricot-Rosemary Glazed Lamb ChopsDessert—"Outlaw" Carrot Cake with Brown Sugar Buttercream, Better Brownies, Sour Apple Juice Pops, and Nutty Banana "Ice Cream"The Happy Cook is all about real-life application—and real-life success. Celebrate every occasion and every meal with mouthwatering, vibrant, easy food. It's not about perfection, as Daphne makes clear. It’s about the confidence to get into the kitchen, have fun, and become a happy cook!

    What followed was a family journey of epic proportions – a journey of physical challenge, emotional endurance, teamwork, perseverance, and tremendous learning opportunities. It was a discovery of self, of priorities, of accepting hardships, of appreciating blessings, and of contrasting a comfortable past life with the extreme hardship and poverty of those they met.

    Chronicles of a Cruise Ship Crew Member goes below the waterline to explore the cramped, dirty, and dimly lit crew areas on a revealing tour of the ship's underworld. Go where no passenger has gone before and learn what the crew eats, where they sleep, how they party, and finally understand why all of the officers on a cruise ship are Italian.Climb aboard an adventure on the high seas and witness the wonderful side of ship life where crew members have whirlwind escapades while traveling the world aboard a massive sailing city.Drawing from his experiences working as a musician aboard cruise ships for more than five years, Joshua tells the laugh-out-loud funny and also beautifully poignant story of what cruise ship crew members experience from the minute they first step onto a ship to the day they walk down that gangway for the last time.

    But it doesn’t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 50 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure. “You may not know it yet, but you are hungry for what is bound and written on these pages. As he did for me, Peter Miller will help fill you up. I’m sure of it.” —Matthew Dillon, James Beard Award–winning chef of Sitka & Spruce, The Corson Building, and Bar Sajor

    Whether you want to get more nutrients, cleanse your body of toxins, or prevent disease and live longer, juicing is the answer!

    Lonely Planet Belize Spy on the rare red-footed booby before diving into the Blue HoleBuzz across treetops on a zip-line at Jaguar Paw Jungle ResortHear howler monkeys stake their territory as dawn breaks in the Spanish Creek Wildlife SanctuaryTake a riverboat through the jungle to the magnificent Maya ruins of Lamanai In This Guide Two authors, 60 days of in-country research, 50 more pages of coverage and reviewsThe best snorkel and dive sites of the second-longest coral reef system in the worldVisit lonelyplanet.com for up-to-the-minute reviews, updates and traveler insights

    From the day they met, they’d been talking about “travelling more”, but in ten years they hadn’t advanced very far toward that dream and it had become more of a nagging dissatisfaction than an inspiring goal. Every time they returned from one of their brief yearly vacations, Joyce would spend weeks depressed, thinking there had to be a way to do more than this. They gradually came to the somewhat obvious realization that “travelling more” wasn’t just going to happen, they would need to decide what exactly they wanted, make a plan and commit to a lot of work. In early 2012, they made a decision to go all in on their travel dream, sell everything, and hit the road for an open-ended period of time.On March 31, 2013, they locked up their house one last time and left on a tour that would take them to 23 countries and 23 U.S. states over the next 14 months. This book is the chronicle of the first six months, spent in Central America and Africa, as they learned to slow down, look around and embrace wherever the heck they were. Alternately funny, frustrating and inspiring, their journey proves that anyone can travel more and that you don’t have to be rich, young or all that brave to get out and see the world.

    The Japanese go to the most extraordinary lengths and expense to eat the finest, most delectable, and downright freakiest food imaginable. Their creativity, dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm, whale penis and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet.Inspired by Shizuo Tsuji's classic book, Japanese Cooking, A Simple Art, food and travel writer Michael Booth sets off to take the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by with two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa.Along the way, they dine with - and score a surprising victory over - sumos; meet the indigenous Ainu; drink coffee at the dog café; pamper the world's most expensive cows with massage and beer; discover the secret of the Okinawan people's remarkable longevity; share a seaside lunch with free-diving, female abalone hunters; and meet the greatest chefs working in Japan today. Less happily, they trash a Zen garden, witness a mass fugu slaughter, are traumatised by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto. They also ask, 'Who are you?' to the most famous TV stars in Japan.What do the Japanese know about food? Perhaps more than anyone on else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country.

    Her latest memoir – the long-awaited sequel to Tout Soul – features more tales from the French countryside and takes the reader on a 3000-kilometre road trip from Paris to Spain and Portugal. Accompanied by her sixteen-year-old niece and her charismatic black dog Biff, the author mingles with surfers in Biarritz, upsets religious pilgrims in Fatima and learns never to argue with a Spanish waiter. She also discovers Lisbon’s best-kept secret and how to ‘be like a bee’ in Madeira. Meanwhile, back in France, a new expat is behaving very badly indeed… Featuring a quirky cast of characters in the French countryside, Sweet Encore is sprinkled with anecdotes form the author’s previous life as a fashion editor – meeting Carolyn Bessette-Kennedy in New York, incurring the wrath of a famous Italian fashion designer, and receiving an invitation to a private dinner with Madonna in Milan. So, pour yourself a glass of something chilled, sit back and enjoy a sparkling summer read.

    Campodimele, Italy, has for some time attracted the interest of the medical community: the people here lead extraordinarily long lives, enjoy low blood pressure and low cholesterol, and stay active and healthy to their last years.What is it about this place that makes it so easy to live well and long? In A Year in the Village of Eternity, Tracey Lawson goes beyond the medical figures, immersing herself in the lifestyle and timeless eating habits of this vibrant place. Daybreak in Campodimele finds villagers in their seventies and eighties rising to tend their olive trees, chasing their chickens uphill, or weaving through mountain roads on a Vespa. In Campodimele, the seasons and the bounty of the land dictate the food on the table, and each month brings its own traditions of harvesting and foraging, cooking and preserving. The villagers are warm and welcoming, sharing the recipes handed down from generation to generation, and Lawson offers over one hundred of those same recipes here, from simply dressed salads to homemade sausages and fresh egg pasta. She introduces us to the cicerchie, a legume particular to this elevated spot, high in protein and free of cholesterol, and key to zuppa della nonna, "grandmother's soup." There's lamb cooked over charcoal; a zucchini soup that uses stalks, leaves, and flowers; preserved sweet red peppers; fig jam; and celebratory sweets like almond cake and a ricotta tart with cinnamon. With beautiful photographs of the dishes, the people, and the countryside of Campodimele, A Year in the Village of Eternity brims with warmth, generosity, tradition, and flavor. Here we can learn secrets not only of living longer, but of living every moment to the fullest.

    Having exhausted nearly every posh Manhattan restaurant, former model Rat suggests they take their buffed bodies to new gastronomic heights via a tour of Europe's Michelin three-star restaurants. Rat's boyfriend will underwrite the trip--but only if they do the twenty-nine restaurants on their list in twenty-nine days. What follows is nothing less than gustatory madness, a wacky dash in a cherry-red 1965 Mustang across England, Belgium, Germany, Italy, and France through Europe's greatest food temples. Filled with hilarious misadventures, priceless exchanges with star chefs, wild excess, breathtaking scenery, and sensual depictions of once-in-a-lifetime meals, Feeding Frenzy will delight travelers and epicures alike.