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.

    The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as well as Saulnier himself. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cookingYou won't find big glossy photos; meticulous lists of ingredients and instructions; or details about measurements, temperature and the like here. The Repertoire is a handy, highly portable, quick reference for those who are already well versed in the classic techniques.Here, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate and knowledgeable about fine dining will find a definitive catalog of French culinary terms along with more than 6000 recipes, each briefly listed on just a few detailed lines. Inside, twelve convenient sections cover: Fundamental elements of cookeryGarnishes and SaucesHors d'oeuvreSoupsEggsFishEntrees--meat supplies such as livers, kidneys, and heartsEntrees--meat, game, and poultrySaladsVegetables and PastasSweetsSavouriesIt is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn out their old edition.EXCERPTSAmong the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. As a source of reference, Le Repertoire de La Cuisine, is precious to both. For serious students of cookery, it's a handy guide that is extremely complete, reliable, and easy to understand.-- Jaques Pepin, Le Repertoire de La CuisineA priest in Nigeria will have very little in common with another priest from Guam, except their common faith in God and in the Bible. I venture to say the Repertoire has been and will continue to be the common bible for the cognoscenti of cooking. -- George Lang, Le Repertoire de La Cuisine

    

    Bikram Choudhury, the world's foremost authority on Hot Yoga, is here to show you the true way to self-improvement and a new love of life. Based on a centuries-old and scientifically proven pathway to health, Bikram Yoga will whip your body, mind, and spirit into shape.Based on Bikram's signature program of 26 postures and two breathing exercises, this book will help you combat a variety of afflictions—from stress and insomnia to arthritis and back pain—and maintain exceptional health for years to come. The various postures work your muscles, increase flexibility, and flush toxins out of your system—a completely natural, full-body workout without the unhealthy stresses and dangers of a gym. It isn't easy: It's a rigorous, body-bending program, and Bikram gives it to you straight in his outspoken, charismatic, and tough-love fashion. But just like the hundreds of thousands of students who go to his studios across the country, you'll end up sweaty and exhausted but keep coming back for more.Additionally, Bikram Yoga can help you do much more than drop inches from your belly. Bikram explains how practicing yoga is also a mental and spiritual mission that can help you create a path to true happiness. When it comes to love and marriage, realizing your full potential, or living a life in perfect balance, Bikram's yogic philosophy shows you how physical strength and flexibility can be a gateway to mental clarity and spiritual calm.If you've never tried Bikram's yoga, get ready for the deepest, most beneficial class of your life. And if you're an old hand at it, your understanding of the postures and the sequence will increase exponentially, as will your results.So are you ready to achieve lasting health and happiness? The time has come for Bikram Yoga. Grab your mat and get ready to change your life.

    Kamp, a writer and editor for GQ and Vanity Fair, chronicles the amazing transformation from the overcooked vegetables and scary gelatin salads of yore to the current heyday of free-range chickens, extra-virgin olive oil, Whole Foods, Starbucks, and that breed of human known as the foodie.

    Eerie red marks on the apartment's ceiling kept Zack and his wife on edge. The landlord warned them not to open a door in the apartment that led to nowhere. "Our Japanese visitors had no problem putting a name to it . . . they would sense the vibes of the place, look around a bit and inevitably say 'Ahhh . . . yurei ga deteru.' There is a yurei here."Combining his lifelong interest in Japanese tradition and his personal experiences with these vengeful spirits, Davisson launches an investigation into the origin, popularization, and continued existence of yurei in Japan. Juxtaposing historical documents and legends against contemporary yurei-based horror films such as The Ring, Davisson explores the persistence of this paranormal phenomenon in modern day Japan and its continued spread throughout the West.Zack Davisson is a translator, writer, and scholar of Japanese folklore and ghosts. He is the translator of Mizuki Shigeru's Showa 1926–1939: A History of Japan and a translator and contributor to Kitaro. He also worked as a researcher and on-screen talent for National Geographic's TV special Japan: Lost Souls of Okinawa. He writes extensively about Japanese ghost stories at his website, hyakumonogatari.com.

    To Alexander the Great, the country was a place of clever naked philosophers and massive armies mounted on elephants – which eventually forced his army to retreat. To ancient Rome, it was a source of luxuries, mainly spices and textiles, paid for in gold—hence the enormous numbers of Roman gold coins excavated in India. At the height of the Mughal empire in 1700, India boasted 24 percent of the world economy—a share virtually equal to Europe’s 25 percent. But then its economy declined. Colonial India was known for its extremes of wealth and poverty, epitomized by the Taj Mahal and famines, maharajas and untouchables, and also for its spirituality: many-armed Hindu gods and Buddhist philosophy, Mahatma Gandhi and Rabindranath Tagore.India: A Short History places as much emphasis on individuals, ideas and cultures as on the rise and fall of kingdoms, political parties and economies. Anyone curious about a great civilization, and its future, will find this an ideal introduction, at times controversial, written by an author who has been strongly engaged with India for more than three decades.

    This is not that book! Hardcore Zen was a groundbreaking look at Zen Buddhism through the eyes of a Western punk rocker living in Japan who became an ordained monk while working for a company that made cheap monster movies. In this new sequel, Hardcore Zen Strikes Again, Brad returns to his roots and provides a glimpse into some of his early writings that formed the basis for that book. These essays, mostly from a long-defunct website Brad produced in the early 2000s, form a snapshot of the genesis of Brad’s first book. Brad has provided new introductions and afterwords to each essay as well as a complete chapter written for Hardcore Zen that did not make the final cut, plus an article about his experiences at the company he was working for when the book was written. Together they make an invaluable collection for anyone interested in Brad’s writing as well as those interested in his unique way of presenting the timeless truths of Zen in a contemporary idiom.

    This title takes the mystery and menace out of learning Japanese by walking readers step-by-step through the fundamentals of the language.

    Astral projection, lucid dreaming, out-of-body experiences and vision quests are all part of the extensive practical science of Dream Yoga, the sacred knowledge of consciously harnessing the power of the dream state. Any sincere practitioner who actively utilizes the clues in this book can open the doors to the inner dimensions of nature and the soul, and thereby come to know the truth of the mysteries that exist beyond the reach of our physical senses."Whosoever awakens the consciousness can no longer dream here in this physical plane or in the internal worlds. Whosoever awakens the consciousness stops dreaming. Whosoever awakens the consciousness becomes a competent investigator of the superior worlds. Whosoever awakens consciousness is an illuminated one. Whosoever awakens the consciousness can study at the feet of the master. Whosoever awakens the consciousness can talk familiarly with the Gods who initiated the dawn of creation. Whosoever awakens the consciousness can remember his innumerable reincarnations." - Samael Aun Weor• Provides step-by-step guidance leading to personal experience in the internal worlds• Explains how to remember dreams and how to understand them• Filled with examples from all the world’s religions

    This book does not repeat the timeworn cocktails of old. Instead historian, expert, and drink aficionado Dr. Cocktailhas hand-picked a superb collection of 80 drinks rarely made today, and all of them deserve revival. Some are from the nineteenth century, some from the Prohibition era, and some from just after World War II, just as the golden age of the cocktail was waning. All are retrieved from extremely uncommon sources. In fact, some of these drinks were found carefully penned into old cocktail manuals or on scraps of paper and may never have been published. They are true treasures, indeed.Vintage Spirits and Forgotten Cocktails pays homage to the great bartenders of the past and the grand beverages they created, the recipes for which were almost lost to history. Fully illustrated, it is filled with golden-age style, narrated with humorous and colorful anecdotes, chock-full of fascinating cocktail history, and brimming with delicious concoctions. If you have half the fun looking at this book and trying these recipes as the author did putting them together, a great party is about to ensue.

    - Chapters spotlight the Deen brothers' specialties--from Bobby's all-time favorite goulash to Jamie's amazing cheeseburger pies.- Fresh and upbeat, it's spiced up with lively Deen brothers' tidbits and stories giving you an inside look at their lives.- Deen family photos and recent photos of the brothers shaking it up in the kitchen with family and friends add a special touch.

     Dani Watson, a Self Love and Law of Attraction coach, walks you through a process that will help you get clear on what you really want, ditch the limiting beliefs and negative thoughts that are holding your back and teach you how to raise your vibration so that you can to be, do and have anything you desire. Within the book, Dani shares her story of how she battled with anxiety after years of struggling to figure out her career path, accumulating significant debts and then dealing with heartbreak. Through learning how to love herself again and discovering the world of coaching and spirituality, Dani went on to figure out her purpose and find the confidence to go for her dreams. Self Love and Spiritual Alchemy weaves personal experiences with practical guidance so that you can discover how to unleash your inner goddess and co-create magic with The Universe. You can find out more about Dani via @dani_watson_coaching or online at www.daniwatson.com

    With eight sections ranging from Food Fights to Fast Food, The World's Kitchen to Why I Cook, this stellar collection features both established food writers and rising stars who serve up their culinary forays, musings, and discoveries. By turns luminous, nostalgic, witty, sensual, and sometimes just plain funny, this delectable sampler will invoke your imagination and tantalize your taste buds-whether you're in the mood for tartare-or tacos.Food fights --Waiting for asparagus / by Barbara Kingsolver --Local heroes? / by Barry Estabrook --Rare tuna / by Todd Kliman --French revolution / by Violaine Charest-Sigouin --Do recipes make you a better cook? / by Daniel Patterson --You may kiss the chef's napkin ring / by Frank Bruni --Discovering new worlds / by Francis Lam --Feast of burden / by Sara Deseran --Organicize me / by Michael A. Stusser --Home cooking --Kitchen existential / by David Leite --Cast iron skillet / by Andrea King Collier --Death by lobster pad Thai / by Steve Almond --Alabama's best covered-dish dinner / by John T. Edge --The age of casseroles / by Irene Sax --Someone's in the kitchen --The great carrot caper / by Dan Barber --Spoon-fed / by John Grossmann --The Harveys circus / by Marco Pierre White and James Steen --The best chef in the world / by Alan Richman --Building the perfect pizza / by Laurie Winer --Sharing in the feast with Johnny Apple / by Adam Noagourney --Dining around --My Miami / by Anthony Bourdain --Then there were none / by Dara Moskowitz Grumdahl --Precision cuisine : the art of feeding 800 a night in style / by Melissa Clark --The greatest restaurant on earth / by Ivy Knight --Are you lonesome tonight? / by Gail Shepherd --Mood food / by Tim Gihring --Wedded bliss / by Jason Sheehan --Post-it love / by Brett Anderson --Fast food --Don't call it a hot dog / by Joe Yonan --In search of the transcendent taqueria / by Bill Addison --Porno burrito / by Jonathan Gold --Las fabulosas taco trucks / by Robb Walsh --The world's kitchen --The soulful crêpes of Brittany / by Nancy Coons --Shanghai high / by Adam Sachs --Old school Madrid / by Anya Von Bremzen --Visiting the old city / by Madhur Jaffrey --Waiting for a cappuccino / by Carolyn Thériault --The Japanese paradigm / by John Kessler --The insidious rise of cosmo-cuisine / by Salma Abdelnour --The meat of the matter --Meat / by James Sturz --What's a stake at the butcher shop / by Pete Wells --The best burger / by Raymond Sokolov --Steak, well done / by Colman Andrews --Personal tastes --A memorable fruit / by Shuna Fish Lydon --A sugar binge / by Charles Ferruzza --The centerpiece / by Rita Williams --A grandchild of Italy cracks the spaghetti code / by Kim Severson --Why I cook --The frying of latke 49 / by Steven Shaw --Around the world to our kitchen table / by Ame Gilbert --Give me credit / by Hugh Fearnley-Whittingstall --Cooking for a crowd / by Matthew Amster-Burton --Simple cooking, then and now / by John Thorne

    Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two—one a palaeoanthropologist, the other a molecular biologist—to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question What can science tell us about wine? And vice versa.   Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even Classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.