In The New Indian Slow Cooker, veteran cooking teacher and chef Neela Paniz revolutionizes the long, slow approach to making Indian cuisine by rethinking its traditional recipes for the slow cooker. She showcases the best regional curries, dals made with lentils and beans, vegetable and rice sides, as well as key accompaniments like chutneys, flatbreads, raita, and fresh Indian cheese.

    

    Quite simply the most flexible, and user friendly system for anyone interested in building strength and muscle. This book explains in detail the principles of Johnny Pain's famed Greyskull LP method used in the construction of hundreds of beasts around the globe. Cut through the dogmatic B.S. that pollutes the internet, and produce the outcomes that you desire from your training efforts.A must have for anyone serious about getting strong.

    Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West.Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just  sticky rice, coconut, and palm sugar.Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

    Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. Her lifelong love of this favorite food is apparent throughout this collection of 50 sweet and savory recipes, ranging from the simple and snacky Butter-Sugar-Lemon of her teenage years to the crepe cakes and cannelloni of an accomplished cook. Her encouraging instructions and master formulas produce beautiful crepes and tempting sauces and fillings that pay homage to the classics while also playing with ambitious and fascinating flavor combinations and ingredients.

    Thisupdated and expanded edition retains the popular and innovativefeatures of previous editions-including Feature Problems, follow-upIntegrative and Practice Exercises to accompany every in-chapterExample, and Focus On application boxes, as well as new Keep inMind marginal notes. Topics covered include atoms and the atomictheory, chemical compounds and reactions, gases, Thermochemistry, electrons in atoms, chemical bonding, liquids, solids, andintermolecular forces, chemical kinetics, principles of chemicalequilibrium, acids and bases, electrochemistry, representative andtransitional elements, and nuclear and organic chemistry. Forindividuals interested in a broad overview of chemical principles andapplications

    Beatrice Ojakangas must have had inspiration by the gallon to come up with these 500 casseroles. From a breakfast of Eggs Florentine to a dinner of Pork Chops with Apple Stuffing, soon even the most casserole-wary cook will be dishing about these delights. Yummy treats like Parmesan and Sun-Dried Tomato Quiche and Strawberry Rhubarb Crisp are just right for parties. Even appetizers are reinvented in casserole form! The Best Casserole Cookbook Ever will inspire comforting dishes and innovative feasts for any meal of the dayno matter what's in the fridge.

    Much of the text has been rewritten and new photos added, but it still contains the latest information on all the episodes and new spin-off products and activities.

    And in this cutthroat $200 million business, no one made more money than—or posed as great an ecological danger as—Yoshi Kojima, the kingpin of butterfly smugglers. Determined to capture Kojima, rookie U.S. Fish and Wildlife Agent Ed Newcomer became close to the smuggler, posing as a young apprentice eager to learn the smuggling trade. But twice the agent's inexperience allowed this criminal, with a nearly supernatural sense of survival and an overwhelming sense of paranoia, to get away. Just when it seemed Kojima was out of reach, Newcomer was given one last chance to reel him in. Somewhere in the hunt, Kojima had become obsessed with the agent. This obsession, along with his continued mania for butterflies, could finally spell the downfall of the untouchable smuggler. But the story doesn't end there. Working under-cover to research this book, Jessica Speart befriended Kojima as well. Like Newcomer, she was going to betray Kojima. What she didn't know was that this cagey smuggler was planning to turn the tables and use her as a patsy for continuing his illegal butterfly trade.

    You'll never look at a hand-me-down dresser the same way again! The book offers 26 easy-to-follow techniques that can be applied to all different types of pieces, from bookshelves to desks: painting, applying gold leaf, wallpapering, distressing, dip dyeing, and more. In addition to the core techniques, author and Knack Studios founder Barb Blair shares 30 beautiful before-and-after makeovers from her studio and outlines how to achieve each look. With helpful step-by-step photographs, a visual glossary explaining all the tools and materials needed, and a lovely contemporary aesthetic, Furniture Makeovers is a treasure trove of ideas and instruction for the home decorator.

    In Quirkology, he navigates the backwaters of human behavior, discovering the tell-tale signs that give away a liar, the secret science behind speed-dating and personal ads, and what a person's sense of humor reveals about the innermost workings of their mind- all along paying tribute to others who have carried out similarly weird and wonderful work. Wiseman's research has involved secretly observing people as they go about their daily business, conducting unusual experiments in art exhibitions and music concerts, and even staging fake seances in allegedly haunted buildings. With thousands of research subjects from all over the world, including enamored couples, unwitting pedestrians, and guileless dinner guests, Wiseman presents a fun, clever, and unexpected picture of the human mind.

    They've turned their California home into a feline fun house. It's the perfect mix of cat-friendly and cat-fantasy. And now cat fans can get an inside look with the first-ever paperback edition of The Cats' House.The house is all cat, and nine of them call it home. Bob Walker shows us the cats' living space, giving us a peek into 140 feet of brightly colored aerial walkways, spiral staircases, giant scratching posts, and playful peepholes.It's cat care combined with interior design.

    It's a casual, comforting, satisfying way to eat lunch or dinner, and a delicious way to serve up healthy superfoods and probiotics. What makes Bowls! different is that it offers a comprehensive strategy for tackling this fun new way to eat, including 26 full recipes perfect for bowls plus 90 recipes for mix-and-match components. And it leads with visual inspiration in the form of a photographic matrix of ideas, making this handy volume an ideal go-to for weeknight cooks and healthy eaters.

    Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes—salads, soups, side dishes, main courses, drinks, and desserts—that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.

    It’s an epidemic, with a cost to society in medical expenses and lost productivity that is steeper than heart disease. But remember the 80% figure—that’s the astonishing cure rate at Dr. Jeremy James’s Aspen Club Back Institute. A Doctor of Chiropractic who took that path because of his own severe injury-induced back pain, he has developed a revolutionary behavioral/whole-body approach to help sufferers heal—and often eliminate—back pain forever. Co-written with Chris Crowley, The Younger Next Year Back Book follows the alternating chapter format of the #1 New York Times bestselling Younger Next Year and other books in the series. And just as millions of readers positively changed their lives following Harry’s Rules in Younger Next Year, the millions of back pain sufferers can find relief following Jeremy’s rules, including Stop Doing Dumb Stuff, Be Still So You Can Heal, and Stand Tall for the Long Haul. He explains the workings of the spine and muscles, and then why back pain is almost never a disease, per se, but the result of behavior. He then shows how to change our behavior, find a neutral spine, and begin a regimen of simple exercises—with step-by-step two-color illustrations—to realign our core to virtually eliminate back pain forever. Chris Crowley, in his been-there-done-that-and-you-can-too-damnit! voice, provides all the motivation and patient perspective we need.