But as The Good Karma Diet reveals, the secret to looking and feeling great is actually quite simple: Treat our planet and all its inhabitants well. In this revolutionary book, bestselling author Victoria Moran reveals that by doing what’s best for all creatures and the planet, you align your eating with your ethics—a powerful health and wellness tool if there ever was one!  The Good Karma Diet shows readers how favoring foods that are karmically good for you will help you:   - Sustain energy - Extend youthfulness - Take off those stubborn extra pounds - Reflect an enlightened outlook   This book also includes the inspiring stories of men and women across the country who have made this simple mealtime shift and reaped “good karma” in every aspect of their lives. Follow this wise diet and lifestyle program and you will find yourself waking up in a good mood more often and having a luminous look that bespeaks health and clean living.

    As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother to a string of foster homes to the house from which she launches her own cooking adventure, Martin’s heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal—and celebrates the simple truth that happiness is created from within.

    Her job is to stand in court representing the mad and the bad, the vulnerable, the heartbroken and the hopeful. She must become their voice: weave their story around the black and white of the law and tell it to the courtroom. These stories may not make headlines but they will change the lives of ordinary people in extraordinary ways. They are stories which, but for a twist of luck, might have been yours.To work at the Bar is to enter a world shrouded by strange clothing, archaic rituals and inaccessible language. So how does it feel to be an instrument of such an unknowable system? And what does it mean to be at its mercy? Our legal system promises us justice, impartiality and fair judgement. Does it, or can it, deliver this?With remarkable candour, Sarah describes eleven cases which reveal what goes on in our criminal and family courts. She examines how she feels as she defends the person standing in the dock. She tells compelling stories - of domestic fall out, everyday burglary, sexual indiscretion, and children caught up in the law – that are sometimes shocking and often heart-stopping. She shows us how our attitudes and actions can shape not only the outcome of a case, but the legal system itself.

    This revised and updated edition on sauces includes a 32-page insert with 100 colour photographs, new chapters on Asian sauces and pasta sauces, a section on wine and sauce pairing, and expanded sections on lighter, healthier sauces, such as infused oils and chutneys.

    Readers also get the insider's take on:The smell of home-baked cookies on Main Street in the Magic KingdomThe Fountain of World Friendship in Epcot that contains water from rivers and oceans around the globeWalt Disney's opening day speech tapped out in Morse Code in FrontierlandThe eco-friendly benches (recycled milk jugs) in the Animal KingdomTwo versions of The Great Movie Ride at Disney's Hollywood StudiosComplete with secret tips from Disney's Imagineers, this book is the perfect in-park companion for Disney World fans.

    It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

    Star of action blockbuster Alpha Papa; a man with a fascinating past and an amazing future.Gregarious and popular, yet Alan’s never happier than when relaxing in his own five-bedroom, south-built house with three acres of land and access to a private stream. But who is this mysterious enigma?Alan Gordon Partridge is the best – and best-loved – radio presenter in the region. Born into a changing world of rationing, Teddy Boys, apes in space and the launch of ITV, Alan’s broadcasting career began as chief DJ of Radio Smile at St. Luke’s Hospital in Norwich. After replacing Peter Flint as the presenter of Scout About, he entered the top 8 of BBC sports presenters.But Alan’s big break came with his primetime BBC chat show Knowing Me, Knowing You. Sadly, the show battled against poor scheduling, having been put up against News at Ten, then in its heyday. Due to declining ratings, a single catastrophic hitch (the killing of a guest on air) and the dumbing down of network TV, Alan’s show was cancelled. Not to be dissuaded, he embraced this opportunity to wind up his production company, leave London and fulfil a lifelong ambition to return to his roots in local radio.Now single, Alan is an intensely private man but he opens up, for the second time, in this candid, entertaining, often deeply emotional – and of course compelling – memoir, written entirely in his own words. (Alan quickly dispelled the idea of using a ghost writer. With a grade B English Language O-Level, he knew he was up to the task.)He speaks touchingly about his tragic Toblerone addiction, and the painful moment when unsold copies of his first autobiography, Bouncing Back, were pulped like ‘word porridge’. He reveals all about his relationship with his ex-Ukrainian girlfriend, Sonja, with whom he had sex at least twice a day, and the truth about the thick people who make key decisions at the BBC.A literary tour de force, I, Partridge: We Need to Talk About Alan charts the incredible journey of one of our greatest broadcasters.

    Lavishly illustrated with Dilbert strips, these hilarious essays on incompetent bosses, management fads, bewildering technological changes and so much more, will make anyone who has ever worked in an office laugh out loud in recognition. The Dilbert Principle: The most ineffective workers will be systematically moved to the place where they can do the least damage -- management.Since 1989, Scott Adams has been illustrating this principle each day, lampooning the corporate world through Dilbert, his enormously popular comic strip. In Dilbert, the potato-shaped, abuse-absorbing hero of the strip, Adams has given voice to the millions of Americans buffeted by the many adversities of the workplace.Now he takes the next step, attacking corporate culture head-on in this lighthearted series of essays. Packed with more than 100 hilarious cartoons, these 25 chapters explore the zeitgeist of ever-changing management trends, overbearing egos, management incompetence, bottomless bureaucracies, petrifying performance reviews, three-hour meetings, the confusion of the information superhighway and more. With sharp eyes, and an even sharper wit, Adams exposes -- and skewers -- the bizarre absurdities of everyday corporate life. Readers will be convinced that he must be spying on their bosses, The Dilbert Principle rings so true!

    He reveals the ups and downs of his career, and the fortunes won and lost. He also presents an analysis of fame and how it can destroy, and delivers a study of the showbiz characters - good and bad - he encountered.

    From the mountains of Mexico and the forbidden distilleries of Havana, to the wilds of Scotland and the pastoral corners of France and beyond, this adventure will change how you think about your drink. Thad Vogler, owner of San Francisco's acclaimed Bar Agricole and Trou Normand, is one of the most important people in the beverage industry today. He's a man on a mission to bring "grower spirits"--spirits with provenance, made in the traditional way by individuals rather than by mass conglomerates--to the public eye, before they disappear completely.We care so much about the food we eat: how it is made, by whom, and where. Yet we are far less careful about the spirits we drink, often allowing the biggest brands with the most marketing dollars to control the narrative. In By the Smoke and the Smell, Vogler is here to set the record straight. This remarkable memoir is the first book to ask the tough questions about the booze industry: where our spirits come from, who makes them, and at what cost.By the Smoke and the Smell is also a celebration of the people and places behind the most singular, life-changing spirits on earth. Vogler takes us to Normandy, where we drink calvados with lovable Vikings; to Cuba, a country where Vogler lived for a time, and that has so much more to offer than cigars, classic cars, and mojitos; to the jagged cliffs and crystal-clear lochs of Scotland; to Northern Ireland, Oaxaca, Armagnac, Cognac, Kentucky, and California. Alternately hilarious and heartfelt, Vogler's memoir will open your eyes to the rich world of traditional, small-scale distilling--and in the process, it will completely change the way you think about and buy spirits.

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    19 experiments. Five continents. 91,000 miles. And a book that will forever change the way you think about humor.Part road-trip comedy and part social science experiment, a scientist and a journalist detail their epic quest to discover the secret behind what makes things funny.Dr. Peter McGraw, founder of the Humor Research Lab at the University of Colorado Boulder, teamed up with journalist Joel Warner on a far-reaching search for the secret behind humor. Their journey spanned the globe, from New York to Japan, from Palestine to the Amazon. Meanwhile, the duo conducted their own humor experiments along the way—to wince-worthy, hilarious, and illuminating results.In their quixotic search, they questioned countless experts, from comedians like Louis C.K. to rat-tickling researchers, and answered pressing (and not-so-pressing) questions such as, “What’s the secret to winning The New Yorker cartoon caption contest?”; “Who has the bigger funny bone—men or women, Democrats or Republicans?”; and “Is laughter really the best medicine?” As a final test, McGraw uses everything they learned to attempt stand-up—at the largest comedy festival in the world.Funny, surprising, and often touching, The Humor Code is a revealing exploration of humor, society, and an unusual friendship.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pepin Fast Food My Way at your side, the best food is always the simplest.

    The narrator, Dave, a 28-year-old school teacher and expectant father, his 30-year-old sister, Cathy, who runs a small business, and his buddy, Tom, who works in a refinery, sit around a barber shop in Sarnia, Ontario, and listen as Ray Miller, the well-to-do barber, teaches them how to get rich. The friends are at the age when most people start thinking about their future stability; among the three of them, they face almost every broad situation that can influence a financial plan. Ray, the Socrates of personal finance, isn't a pin-striped Bay Street wizard. He is a simple, down-to-earth barber dispensing homespun wisdom while he lops a little off the top. Ray's barbershop isn't the place to learn strategies for trading options and commodities. Instead, his advice covers the basics of RRSPs, mutual funds, real estate, insurance, and the like. His first and most important rule is "pay yourself first." Take 10 per cent off every pay cheque as it comes in and invest it in safe interest-bearing instruments. Through the magic of compound interest, this 10 per cent will turn into a substantial nest egg over time. This book isn't about how to get rich quick. It's about how to get rich slowly and stay that way.