Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

    Others are cricketers and basketball players: they can do things with the ball that make their classmates talk about them when they're not around. His thing is football. He becomes the centre of whichever team he plays for: he becomes the advantage.Melbourne, 1985. Jason Dalton sits on his bed and counts his football cards, dreaming of the day he too is immortalized in the public eye. He's young and gifted, a natural player who can do anything with the ball in his hand. If only everything else in his life was as obvious to him as playing. Gold Coast, 1991. The bottom has fallen out of Jason's life; he's now a high-school dropout, tired and wasted on the Gold Coast, with an explosive family secret still ringing in his ears. He needs to get his life back. But first he needs to find out who he is.The Australian/Vogel's Literary Award winner 2012.

    Are you happy with what you see? Or are you a part of the nutritional statistic that estimates that 68.8 percent of American adults are overweight or obese. Sadly, 16 percent of our children under age 19 are considered overweight. Many kids today are destined for a lifetime of struggling with their weight and serious health problems, including diabetes and heart disease. There's a lot of national debate about how so many of us got this way, but most experts agree we're sitting at our desks or on the couch too much and not moving our bodies enough. And yes, there is just too much good food (and bad food) everywhere, including on our dinner plates. This serious public health issue continues to build, and it is estimated that 73 percent of American adults will be overweight or obese. We are long overdue in reversing this trend! So let me congratulate you on taking the first step in managing your weight with the purchase of this cookbook. I hope that this collection of recipes will help you make smart food choices every day. These low-carb recipes - from the Mediterranean Beef Kabobs to the Crab Chowder - taste really good, and I have trimmed fat and calories to make each recipe better for you and your family. The benefits of smart eating and maintaining a healthy weight are tremendous - including that feel-good feeling every time you look in the mirror.

    But what if you could take these and other meal favorites to the next level with an amazing, healthy marinade, rub or topping? Nothing beats salads or steamed veggies for healthful eating, but why not make them more tempting--and even more nutritious--with a delicious dressing that's loaded with antioxidants and healthful fats? And berries make a satisfying dessert, for sure, but the right topping can make it a decadent dessert. Sometimes all it takes to transform basic natural foods into a quick culinary masterpiece is a little added a rub, a sauce, a marinade, or a dressing. The problem is, most traditional sauces, glazes, and dressings that add zip and zest also tend to add sugar, trans fats, gluten, MSG, and other damaging ingredients.Following the remarkable worldwide success of The Primal Blueprint, best-selling author Mark Sisson and chef Jennifer Meier now present the solution to these problems: Primal Blueprint: Healthy Sauces, Dressings and Toppings. Based on the scientifically proven eating strategy that has enabled millions to burn off body fat, lose weight, boost energy, and become abundantly healthy, Healthy Sauces, Dressings and Toppings offers easy-to-prepare recipes and an almost infinite number of uses. Bring incredible flavor to basic good food while adding the important healthful benefits, including Omega-3 fats, powerful antioxidants, and countless other important nutrients lacking in most plain meals. Why suffer with bland food? Why not savor living your healthy life to the fullest!

    A collection of recipes from New York Times bestselling author Diane Mott Davidson with an excerpt from her next book, The Whole Enchilada.

    There are two stories here.Hannah Mulvey left her island home as a teenager. But her stubborn, defiant mother is dying, and now Hannah has returned to Chesil, taking up a teaching post at the tiny schoolhouse, doing what she can in the long days of this final year.But though Hannah cannot pinpoint exactly when it begins, something threatens her small community. A girl disappears entirely from class. Odd reports and rumours reach her through her young charges. People mutter on street corners, the church bell tolls through the night and the island's women gather at strange hours...And then the miracles begin.A page-turning, thought-provoking portrayal of a remote community caught up in a collective moment of madness, of good intentions turned terribly awry. A blistering examination of truth and power, and how we might tell one from the other.'Catherine Noske's debut novel grapples with questions of familial obligation, complicity, remorse and the fallibility of memory...The Salt Madonna will appeal to readers who enjoyed Laura Elizabeth Woollett's Beautiful Revolutionary.' Books+Publishing'Catherine Noske's The Salt Madonna is Australian Gothic at its most sublime and uncanny. Superbly atmospheric and darkly unsettling, the characters are haunted by their colonial pasts, manifested in guilty silence...Noske's taut, subversive writing exposes unspeakable truths buried in dazzling stories, miracles and epiphanies.' Cassandra Atherton

    In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires.In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs.  And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries.  This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark.Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture.  Some of her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes--are highlighted in the text for gardeners and farmers' market aficionados.  But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable.  To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources.Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary.  Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant.  Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions.  For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook.Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant.  Under Somerville's guidance as executive chef, Greens has become a culinary landmark.  Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine.  She also contributed to The Open Hand Cookbook and Women Chefs cookbook.

    He explains in depth the tools Lacan gave him to navigate the extremes of his other two philosophical "masters," Jean-Paul Sartre and Louis Althusser. Élisabeth Roudinesco supplements Badiou's experience with her own perspective on the troubled landscape of the French analytic world since Lacan's death—critiquing, for example, the link (or lack thereof) between politics and psychoanalysis in Lacan's work. Their exchange reinvigorates how the the work of a pivotal twentieth-century thinker is perceived.

    The world has failed Syria’s refugees and some of the world’s wealthiest countries have turned their backs on this humanitarian disaster. Syria’s neighbors—Lebanon, Jordan, Turkey, and Iraq—have together absorbed more that 3.8 million refugees. The need for food relief is great and growing. Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world. Contributors include: Alice Waters, Paula Wolfert, Claudia Roden, Chef Greg Maalouf, Chef Alexis Coquelet, Chef Chris Borunda, Chef Alexandra Stratou, Necibe Dogru, Aglaia Kremenzi, and many others. - Celebrity chefs contribute favorite recipes to help feed Syrian refugees - Fabulous soups from around the world—from hearty winter warmers to chilled summer soups - Easy-to-follow instructions with stunning color photos throughout - Recipes made with no-fuss ingredients found in your local supermarket. All profits from the sales of the cookbook will be donated to help fund food relief efforts through various nonprofit organizations. Most Syrians hope that one day they will be able to return to their country and rebuild their lives. For now, though, what we can do is listen to their pleas. Be part of this vital work of saving lives and help us deliver essential food items to the displaced refugees.

     In April 2011, Lucy Rocca woke up in a hospital bed with no memory of how she had ended up there. After accepting that her drinking had spiralled out of control, she made the decision there and then to never touch alcohol again. However, the early days were a challenge, and Lucy began recording her journey in a blog as a way of helping herself move forward to a happy and sober future. For someone who defined herself by her love of drinking for over twenty years, letting go of the booze crutch was initially a challenge, but over time, Lucy began to realise how much happier she was living alcohol-free. Glass Half Full is the story of her journey from hopelessly devoted wine fiend to sober and truly happy for the first time in her adult life. As the founder of Soberistas.com, Lucy’s blog also provides motivational and inspirational support for those seeking an alcohol-free life.

    Reserved and cool-headed, Marius Temperley has left the army and is struggling to fit into civilian life. His sister, Julia, quick-tempered, proud and passionate, has been running the family business since the death of her father. Both the Chancellor brothers, Jack and Will, are in love with her. As the years go by, family secrets are revealed, and the Temperleys and the Chancellors learn that passion can be both destructive and redemptive.

    Small Town. Big Secrets. With a divorce pending and her career hanging in the balance, Holly Waterston returns to her hometown of Hanmer Springs to lick her wounds. The last thing she expects is for a series of murders to occur in the township. As each crime unfolds, Holly and her sister Crystal must roll up their sleeves and get to work if they're to track down the culprits while keeping themselves and their neighbors safe. Not to mention, they need to keep the township of Hanmer Springs well-stocked with their delicious array of freshly-baked cupcakes. This boxed set contains the following titles to keep you guessing and keep the murderers on their toes! 1: Cupcakes and Conspiracies 2: Strawberries and Suffering 3: Blueberries and Bereavement 4: Pumpkin Spice and Poisoning 5: Raspberries and Retaliation 6: Cinnamon and Sinfulness These Sweet Baked Mysteries are certified allergy-free of the following ingredients: No Swearing No Gore No Graphic Scenes and absolutely No Cliffhangers.

    Glossary covers spirits from A to Z. Anecdotes about famous drinks, drinkers, and watering holes! Indexed.

    Rick Stein's culinary odyssey takes in both the islands and coast of this remarkable region.Travelling often by public ferry boat, and encountering extraodinary people along the way, Rick has sought out the very best of the region's food. This is a land where culinary trends are looked down upon. What matters is how good the lemons are this year and who is pressing the best olive oil. Rick's pick of more than 100 recipes includes Catalan Grilled Stuffed Mussels, Feta and Mint Pastries, Puglian Fava Bean Puree, Corsican Oysters with a Pernod and Tarragon Dressing, Moroccan Chicken with Preserved Lemon and Olives, Sicilian Orange Cake and Corfiot Rice Pudding.Fully illustrated with beautiful food photography by Earl Carter and landscape photography by Craig Easton, Rick Stein's Mediterranean is a fascinating journey into a rich and varied culinary heritage.

    Why did Ray Kroc's plan for McDonald's thrive when many burger joints failed? And how, decades later, did Krispy Kreme fail to heed Kroc's hard-won lessons? How did Walt Disney's most dismal day as a young cartoonist radically change his career? When Estée Lauder was a child in Queens, New York, the average American spent $8 a year on toiletries. Why did she spot an opportunity in selling high-priced cosmetics, and why did she pound on Saks's doors? How did Thomas Watson Jr. decide to roll the dice and put all of IBM's chips on computing, when his father thought it could be a losing idea? We learn about these CEOs' greatest challenges and failures, and how they successfully rode the waves of demographic and technological change.New Ideas from Dead CEOs not only gives us fascinating insights into these CEOs' lives, but also shows how we can apply their ideas to the present-day triumphs and struggles of Sony, Dell, Costco, Carnival Cruises, Time Warner, and numerous other companies trying to figure out how to stay on top or climb back up.The featured CEOs in this book were not candidates for sainthood. Many of them knew "god" only as a prefix to "dammit." But they were devoted to their businesses, not just to their egos and their personal bank accounts and yachts. Extraordinarily fresh and deeply thoughtful, Todd G. Buchholz's New Ideas from Dead CEOs is a truly enjoyable and fun—yet serious and realistic—look at what we still have to learn and absorb from these decomposing CEOs.