With more than 700 alphabetically arranged entries, this two-volume encyclopedia contains enough listings to allow readers to research a wide range of fascinating topics. The author treats the massive amount of subject material within this reference title in a fair and balanced manner. A secondary focus of this encyclopedia is to chart the spread of some American fast food chains and commercially produced junk foods internationally.
Smith recounts how tuna became a popular low-cost high-protein food beginning in 1903, when the first can rolled off the assembly line. By 1918, skyrocketing sales made it one of America’s most popular seafoods. In the decades that followed, the American tuna industry employed thousands, yet at at mid-century production started to fade. Concerns about toxic levels of methylmercury, by-catch issues, and over-harvesting all contributed to the demise of the industry today, when only three major canned tuna brands exist in the United States, all foreign owned. A remarkable cast of characters— fishermen, advertisers, immigrants, epicures, and environmentalists, among many others—populate this fascinating chronicle of American tastes and the forces that influence them.
First domesticated by prehistoric people in the Andes, the potato has since been adopted by cultures around the globe. For instance, the potato was aggressively adopted by cooks in India and China, where it has become a dietary staple. In fact, these two countries now stand as the world’s largest potato producers. Nonetheless, despite its popularity, in this era of both fast food and health consciousness, the potato is now suffering negative publicity regarding its low nutritional value. Its health benefits continue to be debated, especially considering that the potato is most often associated with the ubiquitous but high-calorie french fry.
Potato is a captivating read that provides a concisely written but thoroughly researched account of the history, economy, politics, and gastronomy behind this beloved starch—as well as recipes. As loaded with goodies as a well-dressed baked potato, this book is comforting and satisfying.
In this book, expert culinary historian Andrew F. Smith explores why the fast food industry has been so successful and examines the myriad ethical lines it has crossed to become so. As he shows, fast food—plain and simple—devised a perfect retail model, one that works everywhere, providing highly flavored calories with speed, economy, and convenience. But there is no such thing as a free lunch, they say, and the costs with fast food have been enormous: an assault on proper nutrition, a minimum-wage labor standard, and a powerful pressure on farmers and ranchers to deploy some of the worst agricultural practices in history. As Smith shows, we have long known about these problems, and the fast food industry for nearly all of its existence has been beset with scathing exposés, boycotts, protests, and government interventions, which it has sometimes met with real changes but more often with token gestures, blame-passing, and an unrelenting gauntlet of lawyers and lobbyists.
Fast Food ultimately looks at food as a business, an examination of the industry’s options and those of consumers, and a serious inquiry into what society can do to ameliorate the problems this cheap and tasty product has created.
Americans have invented, adopted, modified, and commercialized tens of thousands of beverages—whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch’s Grape Juice, Coca-Cola, root beer, and Kool-Aid. Involved in their creation and promotion were entrepreneurs and environmentalists, bartenders and bottlers, politicians and lobbyists, organized and unorganized criminals, teetotalers and drunks, German and Italian immigrants, savvy advertisers and gullible consumers, prohibitionists and medical professionals, and everyday Americans in love with their brew.
Smith weaves a wild history full of surprising stories and explanations for such classic slogans as “taxation with and without representation;” “the lips that touch wine will never touch mine;” and “rum, Romanism, and rebellion.” He reintroduces readers to Samuel Adams, Thomas Jefferson, George Washington, and the colorful John Chapman (Johnny Appleseed), and he rediscovers America’s vast literary and cultural engagement with beverages and their relationship to politics, identity, and health.
As Smith demonstrates, sugar’s past is chockfull of determined adventurers: relentless sugar barons and plantation owners who worked alongside plant breeders, food processors, distributors, and politicians to build a business based on our cravings. Exploring both the sugarcane and sugar beet industries, he tells story after story of those who have made fortunes and those who have met demise all because of sugar’s simple but profound hold on our palates. Delightful and surprisingly action-packed, this book offers a layered and definitive tale of sugar and the many people who have been caught in its spell—from barons to slaves, from chefs to the countless among us born with that insatiable devil, the sweet tooth.
Andrew F. Smith traces the trajectory of hamburger history, from its humble beginnings as a nineteenth-century street food sold by American vendors, from which it soon spread to the menus of diners and restaurants. The sandwich came into its own with the 1921 opening of the first hamburger chain, White Castle, and subsequent successful food chains such as McDonald’s and Wendy’s ensured the burger’s success in the United States and around the world. The hamburger irrevocably changed American life, Smith argues, as the sandwich propelled the rise of fast food over home-cooked meals in Americans’ eating habits. At the same time, burgers were making inroads in American culture, as well as becoming a rich symbol in paintings, television, and movies. Smith also discusses the darker nutritional, economic, and cultural conflicts raised by the hamburger, such as the “McDonaldization” of international cultures.
A juicy and richly illustrated read, Hamburger will stimulate the taste buds of carnivores the world over.
In April 1861, Lincoln ordered a blockade of Southern ports used by the Confederacy for cotton and tobacco exporting as well as for the importation of food. The Army of the Confederacy grew thin while Union dinner tables groaned and Northern canning operations kept Grant's army strong. In Starving the South, Andrew Smith takes a gastronomical look at the war's outcome and legacy. While the war split the country in a way that still affects race and politics today, it also affected the way we eat: It transformed local markets into nationalized food suppliers, forced the development of a Northern canning industry, established Thanksgiving as a national holiday and forged the first true national cuisine from the recipes of emancipated slaves who migrated north. On the 150th anniversary of the Battle of Fort Sumter, Andrew Smith is the first to ask "Did hunger defeat the Confederacy?".
With more than 700 alphabetically arranged entries, this two-volume encyclopedia contains enough listings to allow readers to research a wide range of fascinating topics. The author treats the massive amount of subject material within this reference title in a fair and balanced manner. A secondary focus of this encyclopedia is to chart the spread of some American fast food chains and commercially produced junk foods internationally.
Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias).
Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay.
As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.
The coverage of each of the many controversial food issues in the set offers perspectives from different sides to encourage readers to examine various viewpoints and make up their own minds. The first volume, Food and the Environment, addresses timely issues such as climate change, food waste, pesticides, and sustainable foods. Volume two, entitled Food and Health and Nutrition, addresses subjects like antibiotics, food labeling, and the effects of salt and sugar on our health. The third volume, Food and the Economy, tackles topics such as food advertising and marketing, food corporations, genetically modified foods, globalization, and megagrocery chains.
Each volume contains several dozen primary documents that include firsthand accounts written by promoters and advertisers, journalists, politicians and government officials, and supporters and critics of various views related to food and beverages, representing speeches, advertisements, articles, books, portions of major laws, and government documents, to name a few. These documents provide readers additional resources from which to form informed opinions on food issues.
In The Encyclopedia of Magickal Ingredients she provides beginner and experienced practitioners of spellcasting with a quick, easy, and accurate guide to the magickal powers and properties of herbs, spices, flowers, vegetables, fruits, metals, and colors -- more than 500 ingredients in all.
With this info at your fingertips, you can craft spells for specific desires or needs -- whether it's love, luck, fertility, or even next month's rent! Written with passion for the craft and a deep understanding of the needs of modern-day Wiccans, The Encyclopedia of Magickal Ingredients is an indispensable addition to every occult library and an essential reference for all with the gift of magick.
For more than twenty years Ina Garten's, Barefoot Contessa, the acclaimed specialty food store, has been turning out extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.
Ina's most popular recipes use familiar ingredients and yield amazing results. Her Pan-Fried Onion Dip is the real thing, with slowly caramelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.
Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.
Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!
Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.
For Ina, it’s friends and family–gathered around the dinner table or cooking with her in the kitchen–that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they’re easy, they work, and they’re universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina’s homey dinners–from her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of Eli’s Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.
Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she’s designing a kitchen to menu-planning basics and how to make a dinner party fun (here’s a hint: it doesn’ t involve making complicated food!).
Along with beautiful photographs of Ina’s dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.
From the Hardcover edition.
—A 16-page full-color insert, new with this edition
—Birthstone and jewelry magic lore
—Tables listing both planetary and elementary rulers of stones, magical intentions, and magical substitutions
Written and compiled by the Lord of Evil himself, The Adventure Time Encyclopaedia matches the playful, subversive tone of the television series, detailing everything anyone will ever need to know about the postapocalyptic land of Ooo and its inhabitants—secret lore and spells, fun places you should visit and places where you will probably die, whom to marry and whom not to marry, how to make friends and destroy your enemies—plus hand-written marginalia by Finn, Jake, and Marceline.
An indispensable guide to the show fans love to watch, this side-splittingly funny love letter to Adventure Time is sure to appeal to readers of all ages. Heck yeah!
From the Back Cover:
Written by the Lord of Evil Himself, Hunson Abadeer (a.k.a. Marceline the Vampire Queen's dad), to instruct and confound the demonic citizenry of the Nightosphere, The Adventure Time Encyclopaedia is perhaps the most dangerous book in history. Although seemingly a guidebook to the Land of Ooo and its postapocalyptic inhabitants, it is in fact an amusing nightmare of literary pitfalls, bombastic brain-boggles, and ancient texts designed to drive the reader mad.
Complete with secret lore and wizard spells, fun places you should visit and places where you will probably die, advice on whom to marry and whom not to marry, and how to make friends and destroy your enemies, this volume includes hand-written marginalia by Finn, Jake, and Marceline.
Arguably the greatest encyclopaedia ever written since the beginning of the cosmos, it is also an indispensable companion to humans and demons who know what time it is: Adventure Time!
Praise for The Adventure Time Encyclopaedia:
“Even if you’re an adult Adventure Time fan, the book will make you feel like you’re 10 again.”
—USA Today’s Daily Candy blog
“The brand-new Adventure Time Encyclopaedia will tell viewers everything they need to know about the post-apocalyptic magical land and its inhabitants.”
—Entertainment Weekly’s Family Room blog
“The . . . Encyclopaedia will appeal to Adventure Time fans who want to delve deeper into the show’s mysterious back story and bizarre details.”
—The Los Angeles Times’Hero Complex blog
Acclaimed author Michael J. Gelb, who has helped thousands of people expand their minds to accomplish more than they ever thought possible, shows you how. Drawing on Da Vinci's notebooks, inventions, and legendary works of art, Gelb introduces Seven Da Vincian Principles—the essential elements of genius—from curiosità, the insatiably curious approach to life to connessione, the appreciation for the interconnectedness of all things. With Da Vinci as your inspiration, you will discover an exhilarating new way of thinking. And step-by-step, through exercises and provocative lessons, you will harness the power—and awesome wonder—of your own genius, mastering such life-changing abilities as:
•Enjoying the world around you
•Goal setting and life balance
•Harmonizing body and mind
Drawing on Da Vinci's notebooks, inventions, and legendary works of art, acclaimed author Michael J. Gelb, introduces seven Da Vincian principles, the essential elements of genius, from curiosita, the insatiably curious approach to life, to connessione, the appreciation for the interconnectedness of all things. With Da Vinci as their inspiration, readers will discover an exhilarating new way of thinking.
Step-by-step, through exercises and provocative lessons, anyone can harness the power and awesome wonder of their own genius, mastering such life-changing skills as problem solving, creative thinking, self-expression, goal setting and life balance, and harmonizing body and mind.
Whole grains. Fresh fruits and vegetables. Lean, nutrient-rich fish. We all know the virtues of a well-balanced diet—of choosing foods that nourish our bodies and respect the environment—but as the world around us gets busier and more complicated, we also know how difficult it can be to prepare a wholesome, satisfying supper. With an emphasis on healthful natural foods, Moosewood Restaurant has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine.
Shortcut Chili. Creamy Lemon Pasta. Warm French Lentil Salad. Pine Nut–Crusted Fish. Mocha Sorbet. From soups and pastas made with just a few pantry essentials to crisp salads, stir-fries, sandwiches, and desserts, these easy-to-prepare recipes are brilliant as is. However, the folks at Moosewood realize that flexibility is the cornerstone of weeknight cooking, so you’ll find clever ingredient substitutions, alternative cooking methods, and serving suggestions alongside the recipes in Simple Suppers—it all depends on what’s in the fridge and what sounds appetizing at the moment. Make extra Fresh Tomato and Mozzarella Salad on Monday and toss leftovers with hot pasta for Tuesday’s supper. No onions for Black Beans with Pickled Red Onions? Try the beans over rice with Quick Avocado and Corn Salsa instead. The 175-plus recipes in Moosewood Restaurant Simple Suppers are as flexible as they are flavorful—the perfect go-to for a quick, healthy meal any day of the week, any time of year.
Unparalleled in its depth of coverage, The Princeton Companion to Mathematics surveys the most active and exciting branches of pure mathematics. Accessible in style, this is an indispensable resource for undergraduate and graduate students in mathematics as well as for researchers and scholars seeking to understand areas outside their specialties.Features nearly 200 entries, organized thematically and written by an international team of distinguished contributorsPresents major ideas and branches of pure mathematics in a clear, accessible styleDefines and explains important mathematical concepts, methods, theorems, and open problemsIntroduces the language of mathematics and the goals of mathematical researchCovers number theory, algebra, analysis, geometry, logic, probability, and moreTraces the history and development of modern mathematicsProfiles more than ninety-five mathematicians who influenced those working todayExplores the influence of mathematics on other disciplinesIncludes bibliographies, cross-references, and a comprehensive index
Graham Allan, Noga Alon, George Andrews, Tom Archibald, Sir Michael Atiyah, David Aubin, Joan Bagaria, Keith Ball, June Barrow-Green, Alan Beardon, David D. Ben-Zvi, Vitaly Bergelson, Nicholas Bingham, Béla Bollobás, Henk Bos, Bodil Branner, Martin R. Bridson, John P. Burgess, Kevin Buzzard, Peter J. Cameron, Jean-Luc Chabert, Eugenia Cheng, Clifford C. Cocks, Alain Connes, Leo Corry, Wolfgang Coy, Tony Crilly, Serafina Cuomo, Mihalis Dafermos, Partha Dasgupta, Ingrid Daubechies, Joseph W. Dauben, John W. Dawson Jr., Francois de Gandt, Persi Diaconis, Jordan S. Ellenberg, Lawrence C. Evans, Florence Fasanelli, Anita Burdman Feferman, Solomon Feferman, Charles Fefferman, Della Fenster, José Ferreirós, David Fisher, Terry Gannon, A. Gardiner, Charles C. Gillispie, Oded Goldreich, Catherine Goldstein, Fernando Q. Gouvêa, Timothy Gowers, Andrew Granville, Ivor Grattan-Guinness, Jeremy Gray, Ben Green, Ian Grojnowski, Niccolò Guicciardini, Michael Harris, Ulf Hashagen, Nigel Higson, Andrew Hodges, F. E. A. Johnson, Mark Joshi, Kiran S. Kedlaya, Frank Kelly, Sergiu Klainerman, Jon Kleinberg, Israel Kleiner, Jacek Klinowski, Eberhard Knobloch, János Kollár, T. W. Körner, Michael Krivelevich, Peter D. Lax, Imre Leader, Jean-François Le Gall, W. B. R. Lickorish, Martin W. Liebeck, Jesper Lützen, Des MacHale, Alan L. Mackay, Shahn Majid, Lech Maligranda, David Marker, Jean Mawhin, Barry Mazur, Dusa McDuff, Colin McLarty, Bojan Mohar, Peter M. Neumann, Catherine Nolan, James Norris, Brian Osserman, Richard S. Palais, Marco Panza, Karen Hunger Parshall, Gabriel P. Paternain, Jeanne Peiffer, Carl Pomerance, Helmut Pulte, Bruce Reed, Michael C. Reed, Adrian Rice, Eleanor Robson, Igor Rodnianski, John Roe, Mark Ronan, Edward Sandifer, Tilman Sauer, Norbert Schappacher, Andrzej Schinzel, Erhard Scholz, Reinhard Siegmund-Schultze, Gordon Slade, David J. Spiegelhalter, Jacqueline Stedall, Arild Stubhaug, Madhu Sudan, Terence Tao, Jamie Tappenden, C. H. Taubes, Rüdiger Thiele, Burt Totaro, Lloyd N. Trefethen, Dirk van Dalen, Richard Weber, Dominic Welsh, Avi Wigderson, Herbert Wilf, David Wilkins, B. Yandell, Eric Zaslow, Doron Zeilberger
From its beginnings the Movement has developed into one of the most vital and diverse Christian traditions in the world. Today it encompasses three major American communions -- Churches of Christ, the Christian Church (Disciples of Christ), and Christian Churches/Churches of Christ -- as well as united churches in several other countries.
Over ten years in the making, The Encyclopedia of the Stone-Campbell Movement offers for the first time a sweeping historical and theological treatment of this complex, vibrant global communion. Written by more than 300 contributors, this major reference work contains over 700 original articles covering all of the significant individuals, events, places, and theological tenets that have shaped the Movement. Much more than simply a historical dictionary, this volume also constitutes an interpretive work reflecting historical consensus among Stone-Campbell scholars, even as it attempts to present a fair, representative picture of the rich heritage that is the Stone-Campbell Movement.
Scores of photographs and illustrations (many quite rare) enrich and enliven the text, and an extensive, carefully prepared index facilitates ready access to important information throughout the volume. The Encyclopedia of the Stone-Campbell Movement -- a standard reference work for religious, academic, public, and personal libraries everywhere.
Features of this encyclopedia: Presents over 700 articles on the people, events, churches, and beliefs that comprise the Stone-Campbell traditionProvides cutting-edge commentary on current topics of discussion as well as basic historical knowledgeWritten by more than 300 scholars from across the Stone-Campbell MovementEnlivened with photographs and illustrations (some quite rare) from around the worldIncludes an extensive index for rapid reference
In 457 entries—345 new to this edition, plus 112 revisited and reviewed classics—The Food Lover’s Guide to Paris offers an elegantly written go-to guide to the very best restaurants, cafés, wine bars, and bistros in Paris, as well as where to find the flakiest croissants, earthiest charcuteries, sublimest cheese, most ethereal macarons, and impeccable outdoor markets. The genius of the book is Ms. Wells’s meritocratic spirit. Whether you’re looking for a before-you-die Michelin three-star experience (Guy Savoy, perhaps, or Restaurant Alain Ducasse au Plaza Athénée) or wanting to sample the new bistronomy (Bistrot Paul Bert, Le Comptoir du Relais) or craving something simple and perfect (L’As du Fallafel, or Breizh Café for crêpes), Patricia Wells tells you exactly where to go and why you should go there. You no longer have to rely on the iffy “reviews” of Yelp or Trip Advisor.
Included are 40 recipes from some of her favorite chefs and purveyors and, of course, all the practical information: addresses, websites, email, hours, closest métro stop, specialties, and more.
The French celebrate food and drink more than any other people, and Peter Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Château Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once.
With Dirr's Hardy Trees and Shrubs and Dirr's Trees and Shrubs for Warm Climates, Michael Dirr set the gold standard for horticultural reference. This season, Timber Press is proud to publish his seminal work, Dirr's Encyclopedia of Trees and Shrubs, the most comprehensive visual reference on this important subject. From majestic evergreens to delicate vines and flowering shrubs, Dirr features thousands of plants and all the essential details for identification, planting, and care, plus full-color photographs showing a tree's habit in winter, distinctive bark patterns, fall color, and more. In a class by itself for its quality of information, the best researched recommendations for hardiness in the industry, beautiful photography, and Dirr's own preeminence as a master plantsman, Dirr's Encyclopedia of Trees and Shrubs is a critical addition to any garden library.
Do you eat food? Then follow these simple instructions for finding great meals everywhere from the North End to the North Shore, including standout restaurants in Rhode Island, Cape Cod, and even southern New Hampshire and southern Maine:
1. Buy this book.
2. Go to the table of contents on p. iii.
3. Select a location or a type of restaurant.
4. Read reviews of the Phantom Gourmet's eight favorite restaurants in that category.
5. Enjoy an unforgettable meal, and don't forget to tell them the Phantom sent you!
The Phantom Gourmet Guide to Boston's Best Restaurants is the ultimate guide to finding good eats in Boston and New England.
and sometimes murder. When fast cash and easy drugs are available, some
musicians spiral out of control and make enemies, while others are
killed in cold blood for petty cash. Not surprisingly, the music
industry has had more murder scandals than any other entertainment
industry in existence.
This short book recounts 15 of the music
industry's most famous murders. From Bobby Fuller to Tupac, you'll be
shocked at how brutally young talent can be struck down by pointless
Information on habitat and cultivation, parts used, active constituents, therapeutic properties, and traditional and current uses are described in a unique photographic plant index, and instructions on growing, harvesting, and processing your own home treatments are detailed. With its jargon-free text, fantastic photography, and focus on safety, this guide enables ease of understanding no matter what your level of herbal expertise.
Encyclopedia of Herbal Medicine, 2nd Edition is the ultimate reference for anyone interested in exploring the healing benefits of plants and who wants to take control of their health with alternative natural treatments. Now updated to reflect the latest research.
With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948 and has sold almost 100,000 copies in Globe Pequot Press editions since the 1980s—comes back to life in all its glory, now also reflecting the flavors of the twenty-first-century city. Revised and updated by Boston Globe food editor Sheryl Julian, it features full-color photographs and the addition of ethnic recipes—Greek, Middle Eastern, Asian, and more—as well as new twists on old New England favorites.
New recipes come from the cooks who have written for the Boston Globe's food pages in recent years, while staples from earlier editions still remain; and recipe adjustments have been made that reduce fat, leavening agents, and flour. A new introduction looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. The recipes range from baked bean dishes and simmered meats and vegetables to Brazilian breakfast eggs and Vietnamese pot-fried rice.
The optimum way to get the most out of your workouts and feel your best is to develop an energizing, performance-enhancing nutrition plan, tailored to your body's specific needs. Do that, and you're on track to achieve the higher level of fitness and better overall health that you crave.
Inside is an A-to-Z look at how you can enhance your workouts and maximize your results with proper nutrition, safe and effective sports supplements, and beneficial vitamins and minerals. No matter your lifestyle, fitness background, or family health history, author and nutrition expert Liz Applegate will empower you to make smart eating and nutrition decisions for yourself and your family. You'll learn how to:
·Understand your body and its precise needs
·Apply the fundamentals of sports and fitness nutrition to your life and workouts
·Select the right foods, supplements, vitamins, and minerals for specific sports, activities, and health conditions
·Develop and follow an individualized food plan based on your age and fitness level
·And much more!
Scientifically accurate and loaded with the most up-to-date information, Encyclopedia of Sports & Fitness Nutrition provides everything you need to create your ultimate eating and exercise regimen.
Encyclopedia of Sports & Fitness Nutrition includes daily food & activity pyramids customized for 7 life stages:
·Children ages 4 to 8
·Children ages 9 to 12
·40s and 50s
·60 and over
From the Trade Paperback edition.
Pablo Escobar and Manuel Noriega...men. Men may rule the world of
illegal drug trade, but it's women drug traffickers that will put
shivers down your spine. They're beautiful, cunning...and ruthless.
book of 10 short profiles takes you inside the lives of the most
sinister drug lords who ever lived. Inside you’ll learn how they came to
power and their gritty tactics of business.
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.
This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.
Unfortunately, most Americans know little of this progressive history. It isn't taught in most high schools. You can't find it on the major television networks. In popular media, the most persistent interpreter of America's radical past is Glenn Beck, who teaches viewers a wildly inaccurate history of unions, civil rights, and the American Left.
The 100 Greatest Americans of the 20th Century, a colorful and witty history of the most influential progressive leaders of the twentieth century and beyond, is the perfect antidote.
This is an astounding collection of female fighters, from heads of state and goddesses to pirates and gladiators. Each entry is drawn from historical, fictional, or mythical narratives of many eras and lands. With over one thousand entries detailing the lives and influence of these heroic female figures in battle, politics, and daily life, Salmonson provides a unique chronicle of female fortitude, focusing not just on physical strength but on the courage to fight against patriarchal structures and redefine women’s roles during time periods when doing so was nearly impossible.
The use of historical information and fictional traditions from Japan, Europe, Asia, and Africa gives this work a cross-cultural perspective that contextualizes the image of these unconventional depictions of might, valor, and greatness.
Now he shows in Encyclopedia of Earth Myths how many of the oldest and most evocative of the world's myths contain a secret about the Earth. They tell something vital about its make-up and history and our long-standing human relation to it.
Encyclopedia of Earth Myths offers a unique blueprint for understanding world mythology. Carl Jung and Joseph Campbell tutored us in the psychological relevance of myths and the universality of their themes. Now Richard Leviton shows us how they reveal hidden clues about the Earth's spiritual landscape.
Using clairvoyance and scholarship, Leviton examines 153 mythic topics in A-Z fashion drawn from 21 cultures to tease out their information about Earth's secret landscape. Each entry shows how something considered merely mythic--dragons, giants, the Minotaur, Holy Grail, Fountain of Youth, Golden Apples--actually decodes and illuminates the planet's esoteric make-up.
Whether it's African, Tibetan, Native American, Hindu, Peruvian, Egyptian, Greek, or one of 14 other cultures, myths of many cultures all point to the planet. It's as if clues about the Earth's visionary geography have been scattered in all cultures, awaiting our retrieval and decoding.
Encyclopedia of Earth Myths is also a practical tutorial for a new subject: our Earth. But this is virtually a new planet we're being introduced to here. The result is an essential reference for anyone interested in world mythology who wants to look beyond the cloak of mythic symbolism and see the world anew.
How do you tell the Balkans from the Caucasus? What’s the difference between fission and fusion? Whigs and Tories? Shiites and Sunnis? Deduction and induction? Why aren’t all Shakespearean comedies necessarily thigh-slappers? What are transcendental numbers and what are they good for? What really happened in Plato’s cave? Is postmodernism dead or just having a bad hair day? And for extra credit, when should you use the adjective continual and when should you use continuous?
An Incomplete Education answers these and thousands of other questions with incomparable wit, style, and clarity. American Studies, Art History, Economics, Film, Literature, Music, Philosophy, Political Science, Psychology, Religion, Science, and World History: Here’s the bottom line on each of these major disciplines, distilled to its essence and served up with consummate flair.
In this revised edition you’ll find a vitally expanded treatment of international issues, reflecting the seismic geopolitical upheavals of the past decade, from economic free-fall in South America to Central Africa’s world war, and from violent radicalization in the Muslim world to the crucial trade agreements that are defining globalization for the twenty-first century. And don’t forget to read the section A Nervous American’s Guide to Living and Loving on Five Continents before you answer a personal ad in the International Herald Tribune.
As delightful as it is illuminating, An Incomplete Education packs ten thousand years of culture into a single superbly readable volume. This is a book to celebrate, to share, to give and receive, to pore over and browse through, and to return to again and again.
From the Hardcover edition.
This book looks at the rise, fall, and rediscovery of the great city of Pompeii.
The book gives you a glimpse of Oz's geography, defense system and politics; it also gives a pre-history of how Oz came to be, and gives character summaries for every important character.
We all need refreshers every now and then. Whether you are a student trying to cram for that big final, or someone just trying to understand a book more, BookCaps can help. We are a small, but growing company, and are adding titles every month.
Martial Arts of the World comprises 120 entries in two volumes. The first volume is organized geographically to explore the historic development of martial arts styles in Asia, Africa, Europe, and the Americas. The second volume looks at martial arts thematically, with coverage of belief systems, modern martial arts competitions, and a wide range of such topics as folklore, women in martial arts, martial arts and the military, and martial arts and the media.
The Vermont Country Store Cookbook captures both the essence of the iconic store and the soul of the Vermont way of life: a self-reliant, rich life in the slow lane. Through recipes, yarns, archival photos, and sumptuous visuals, it tells the story of five generations of Orton storekeepers, while featuring fresh-from-the-farm cooking that imbues the cuisine of the present with the best of the past. Approximately 120 updated and original family recipes evoke memories, conveying all the hominess of the catalogue, but also appeal to the modern tastes of contemporary cooks. The book also features sidebars of Vermont history and more than 200 photographs, both black-and-white archival and four-color photographs, the latter taken especially for the book.
Far Flung and Well Fed is a classic collection of food writing— lively, warm and rich with a sense of place and taste—and deserves to join the works of A.J. Liebling, Elizabeth David, M.F.K. Fisher and Calvin Trillin on the bookshelf.
If you want to know how pleurisy root, lungwort, and abscess root got their names, how poison ivy used to treat rheumatism, or how garlic guarded against the Bubonic Plague, consult A Modern Herbal. This 20th-century version of the medieval Herbal is as rich in scientific fact and folklore as its predecessors and is equally encyclopedic in coverage. From aconite to zedoary, not an herb, grass, fungus, shrub or tree is overlooked; and strange and wonderful discoveries about even the most common of plants await the reader.
Traditionally, an herbal combined the folk beliefs and tales about plants, the medicinal properties (and parts used) of the herbs, and their botanical classification. But Mrs. Grieve has extended and enlarged the tradition; her coverage of asafetida, bearberry, broom, chamomile, chickweed, dandelion, dock, elecampane, almond, eyebright, fenugreek, moss, fern, figwort, gentian, Hart's tongue, indigo, acacia, jaborandi, kava kava, lavender, pimpernel, rhubarb, squill, sage, thyme, sarsaparilla, unicorn root, valerian, woundwort, yew, etc. — more than 800 varieties in all — includes in addition methods of cultivation; the chemical constituents, dosages, and preparations of extracts and tinctures, unknown to earlier herbalists; possible economic and cosmetic properties, and detailed illustrations, from root to bud, of 161 plants.
Of the many exceptional plants covered in Herbal, perhaps the most fascinating are the poisonous varieties — hemlock, poison oak, aconite, etc. — whose poisons, in certain cases, serve medical purposes and whose antidotes (if known) are given in detail. And of the many unique features, perhaps the most interesting are the hundreds of recipes and instructions for making ointments, lotions, sauces, wines, and fruit brandies like bilberry and carrot jam, elderberry and mint vinegar, sagina sauce, and cucumber lotion for sunburn; and the hundreds of prescriptions for tonics and liniments for bronchitis, arthritis, dropsy, jaundice, nervous tension, skin disease, and other ailments. 96 plates, 161 illustrations.
Contrary to popular myth, the Wild West was not a glamorous land where chivalry and courage were the custom and a man died with his boots on. It was a land of incredible hardships—brutal weather, hunger and disease, and the constant threat of violent death. Everyone carried a six-shooter, neutrality was impossible, and violence unavoidable; lawmen and shooter, neutrality was impossible, and violence unavoidable; lawmen and outlaws lived side by side, and often there was no telling one from the other. Into this land came pioneers lured by promises of great fortunes, ex-Confederate soldiers embittered by the outcome of the war, greedy cattle barons, and merchant princes. It was truly an explosive mixture.
Included in this volume are all the great Western legends—Billy the Kid, Jesse and Frank James, Butch Cassidy, the Sundance Kid, Wyatt Earp, Doc Holliday, Judge Roy Bean, "Wild Bill Hickock—and a host of lesser-known figures who, though they may have missed notoriety, were equally lethal. In addition to alphabetical listings, it offers two glossaries listing the lawmen and outlaws for quick reference, a wonderful photo and illustration appendix, and an extensive bibliography of books on the American West.
The first part of the book features listings of over 75 of the most popular chain and family restaurants in America, including mall and airport listings. For each entry, the book provides an editorial overview and specific menu recommendations and nutritional information. The South Beach Diet Dining Guide focuses on what you can eat, not what you should avoid! The second part of the book covers suggestions on what to eat from different ethnic food categories, such as French, Italian, Mexican, Spanish, Indian, and Japanese.
A bonus section for the business traveler will include an editorial overview and menu suggestions from South Beach-friendly restaurants in 15 of the most well-traveled cities: New York; Los Angeles; San Francisco; Boston; Chicago; Atlanta; Dallas; Cleveland; New Orleans; Kansas City; Minneapolis; Miami; Washington, DC; St. Louis; and Las Vegas.
The London Encyclopaedia is the most comprehensive book on London ever published. In its first new edition in over ten years, completely revised and updated, it comprises some 6,000 entries, organised alphabetically, cross-referenced and supported by two large indexes – one for the 10,000 people mentioned in the text and one general – and is illustrated with over 500 drawings, prints and photographs. Everything of relevance to the history, culture, commerce and government of the capital is documented in this phenomenal book. From the very first settlements through to the skyline of today, The London Encyclopaedia comprehends all that is London.
‘Written in very accessible prose with a range of memorable quotations and affectionate jokes...a monumental achievement written with real love’ Financial Times
With nearly double the number of entries devoted to music in the original Encyclopedia, this volume includes 30 thematic essays, covering topics such as ragtime, zydeco, folk music festivals, minstrelsy, rockabilly, white and black gospel traditions, and southern rock. And it features 174 topical and biographical entries, focusing on artists and musical outlets. From Mahalia Jackson to R.E.M., from Doc Watson to OutKast, this volume considers a diverse array of topics, drawing on the best historical and contemporary scholarship on southern music. It is a book for all southerners and for all serious music lovers, wherever they live.
This guidebook introduces international tourists to Japan’s popular fast food. An unforgettable eating experience can be the highlight of any trip. Although Japan is a famously expensive country, this guidebook will introduce you to very low price foods, about 500 yen or less for one food in popular shops.
Usually, the tourists repeatedly go to the downtown areas of Shibuya 渋谷, Shinjuku 新宿, Asakusa 浅草 and Akihabara 秋葉原 of Tokyo 東京, because these areas are really famous for nice sightseeing and shopping places. So, this guidebook shows you some recommended food shops from these areas.
Actually, this guidebook doesn’t describe a luxury and expensive restaurant. If you are a backpacker and traveling on a budget, it would be a good idea to read this guidebook before going to these areas. If your travel schedule is tight, you can enjoy several types of low price foods in a day, because some of the recommended foods are less quantity than their standard size. You can inexpensively enjoy an EATING TOUR by yourself. Let’s go from shop to shop consecutively!