Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, includingTonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friendsso Let's Cook Japanese Food!

    After introducing the reader to the region's history from the origins of Islam in the seventh century, Cleveland focuses on the past two centuries of profound and often dramatic change. While built around a framework of political history, the book also carefully integrates social, cultural, and economic developments into a single, carefully crafted account. The revised and updated third edition of this benchmark text places the developments of the 1990s in a new historical perspective and includes an examination of key events of the early twenty-first century. An epilogue offers a critical evaluation, from a historian's perspective, of the al-Qa'ida attacks of September 11th, 2001 and the early phases of the US occupation of Iraq.

    An internationally acclaimed playwright, Eduardo Machado has grappled with questions of identity, loss and resistance throughout his life and work. He hasmore than any other playwrightbeen able to convey the experiences of both the Cubans who chose to stay in Cuba and those who chose to leave. His fearless style and unabashed politicism in the face of dissent have made him a controversial figure to the Cubans and Americans on opposite sides of an intense conflict. In his memories and in his more recent travels to Cuba, he has found that the most natural means of connecting with todays Cuban experience is through food. Machado says, When I taste something I havent tasted in twenty years, I cant resist that connection to the past, to the conflict, to the identity that is mine. I know the feeling as I taste the flavor. There are no arguments, no political controversies, just the real sensation. If its that complex, it must be Cuban. To any exile, food represents not only the lost comfort of home, but the best chance to reclaim it. The stories of Machados lifefrom child of privilege in pre-Revolutionary Cuba; to exile in Los Angeles; to actor, director, playwright and professor in New Yorkare interleaved with recipes for the meals that have enriched him. Every recipe has been updated for the modern home cook, enabling us to recreate the flavors of traditional Cuban dishes such as Machados favorite roast pork and his grandfathers arroz con pollo, as well as the cuisine of necessity he encountered in 1960s suburban America: Velveeta, SPAM, and otherprocessed wonders. What emerges is a larger picture of what it means to be a Latino in America today. For anyone who has ever longed for a home, real or imagined, Tastes Like Cuba delivers a fascinating story of two worldsand one delectable life.

    As a result, East Asian thought is “holistic”—drawn to the perceptual field as a whole and to relations among objects and events within that field. By contrast, Westerners focus on salient objects or people, use attributes to assign them to categories, and apply rules of formal logic to understand their behavior. From feng shui to metaphysics, from comparative linguistics to economic history, a gulf separates the children of Aristotle from the descendants of Confucius. At a moment in history when the need for cross-cultural understanding and collaboration have never been more important, The Geography of Thought offers both a map to that gulf and a blueprint for a bridge that will span it.

    Written during the Second World War and circulated privately, it appeared in a printed edition in Amsterdam in 1947. "What we had set out to do," the authors write in the Preface, "was nothing less than to explain why humanity, instead of entering a truly human state, is sinking into a new kind of barbarism."Yet the work goes far beyond a mere critique of contemporary events. Historically remote developments, indeed, the birth of Western history and of subjectivity itself out of the struggle against natural forces, as represented in myths, are connected in a wide arch to the most threatening experiences of the present. The book consists in five chapters, at first glance unconnected, together with a number of shorter notes. The various analyses concern such phenomena as the detachment of science from practical life, formalized morality, the manipulative nature of entertainment culture, and a paranoid behavioral structure, expressed in aggressive anti-Semitism, that marks the limits of enlightenment. The authors perceive a common element in these phenomena, the tendency toward self-destruction of the guiding criteria inherent in enlightenment thought from the beginning. Using historical analyses to elucidate the present, they show, against the background of a prehistory of subjectivity, why the National Socialist terror was not an aberration of modern history but was rooted deeply in the fundamental characteristics of Western civilization.Adorno and Horkheimer see the self-destruction of Western reason as grounded in a historical and fateful dialectic between the domination of external nature and society. They trace enlightenment, which split these spheres apart, back to its mythical roots. Enlightenment and myth, therefore, are not irreconcilable opposites, but dialectically mediated qualities of both real and intellectual life. "Myth is already enlightenment, and enlightenment reverts to mythology." This paradox is the fundamental thesis of the book.This new translation, based on the text in the complete edition of the works of Max Horkheimer, contains textual variants, commentary upon them, and an editorial discussion of the position of this work in the development of Critical Theory.

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    It will be a revelation to those who have known Habermas only through his theoretical writing to find his later interests in problems of legitimation and communication foreshadowed in this lucid study of the origins, nature, and evolution of public opinion in democratic societies.

    Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. And yet . . . Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.

    It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    . . from Parisian salons and cafes where the French Revolution was born, to the roadside diners and chain restaurants of the good ol U.S.A., where something resembling brown water passes for coffee, Allen wittily proves that the world was wired long before the Internet. And those who deny the power of coffee (namely tea-drinkers) do so at their own peril."

    Now you can relieve your worst IBS symptoms by adopting a low FODMAP diet. FODMAPs are simple carbohydrates that can be the hidden culprits behind digestive disorders. The Low FODMAP 28-Day Plan, from New York Times and Amazon best-selling publisher Rockridge Press, is a straightforward 4-week plan for removing FODMAPs from your diet and banishing digestive pain forever. With easy guidelines and simple recipes, you’ll learn how to identify and avoid FODMAP foods, and make healthy and delicious FODMAP free meals in your own kitchen. With The Low FODMAP 28-Day Plan you will soothe your digestive system and make it easy to enjoy meals again, with:•105 recipes for delicious, nutritious low FODMAP dishes including Huevos Rancheros, Maple-Soy Glazed Salmon, Butterscotch Pudding, and Spiced Popcorn •A “symptom tracker” so you can log what you’re eating and how it affects your symptoms •An easy-to-follow quickstart guide to help you begin a low FODMAP diet •Comprehensive lists of foods to enjoy or avoid based on their FODMAP content, •10 tips for sticking to a low FODMAP diet when dining out

    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

    From Norwegian moonshine to the pentobarbital sodium sipped by suicide tourists in Switzerland--and, in between, baby eels killed by an infusion of tobacco, a garlicky Spanish stew of bull's testicles, tea laced with cocaine, and malodorous French cheese--Taras Grescoe has written a travelogue of forbidden indulgences. As Grescoe crisscrosses the globe in pursuit of his quarry, he delves into questions of regional culture and repressive legislation--from the clandestine absinthe distillation in an obscure Swiss valley to the banning of poppy seed biscuits in Singapore--and launches into a philosophical investigation of what's truly bizarre: how something as fundamental as the plants and foods we consume could be so vilified and demonized.An investigation into what thrills us, what terrifies us, and what would make us travel ten thousand miles and evade the local authorities, The Devil's Picnic is a delicious and compelling expedition into the heart of vice and desire.

    You simply prep the ingredients then pop them in the oven to roast while you get on with your life. From quick after-work suppers and light veggie meals to more substantial feasts to feed friends, these recipes are packed with full-on flavor.Diana includes recipes such as Spatchcock Chicken with Chilie, Garlic and Oregano Aioli, Cod with Chorizo, Tomatoes, Olives and Saffron and Sherry-roast Jerusalem Artichokes, Chestnuts and Mushrooms, proving that impressive meals are achievable in every home - no matter how limited your time, resources or energy.

    of the Americas set in motion a transformation of food cultures around the world, this look at the five-hundred-year revolution in food history explains how Europeans, Americans, and Asians came to eat what they eat today.