First published in 1891, Pellegrino Artusi?s La scienza in cucina e l?arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi?s death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor ? humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi?s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Guardians of Being
Author: Eckhart Tolle
Publisher: Hay House
"I sometimes call animals - dogs and cats particularly - guardians of being. Dogs fill a vital function in the collective consciousness of humanity... they show us what we have lost and, once we realise that, they can help us in our shift into a deeper state of consciousness." - Eckhart TolleFrom bestselling author and visionary Eckhart Tolle comes this wonderful, enlightening and inspiring work on the importance of dogs and cats not just as pets, but as guides, guardians and beloved friends. Richly illustrated by Patrick McDonnell, creator of Mutts, Guardians of Being shows us that not only can we rely on our pets to help us, but that though their partnership, we can gain a deeper understanding of the universe and its love, as well as ourselves.Through this extraordinary exploration of our relationship with animals, Tolle demonstrates that our relationship with the animals we know and care for is not simply a bond of love, but a spiritual one too, transcending words to form an uplifting, enlightening experience.
Author: James Howe, Randy Cecil
Publisher: Candlewick Press
Despite her size and not having the proper footwear, a determined dinosaur pursues her dream of becoming a ballerina.
Professional Spoken English for Hotel & Restaurant Workers, 1st edition is a self-study practical Spoken English training guide for all nonnative English speaking hotel, restaurant, casino workers and hospitality student who want to accomplish a fast track, lavish career in hospitality industry. www.hospitality-school.com, world's most popular free hotel & restaurant management training blog publishes this book with an aim that after going through this book, a reader will be able to use the language for communication in different day to day life situation in any part of hospitality sector – both orally and written. The book on “Professional Spoken English for Hotel & Restaurant Workers”, 1st edition consists of the subjects that will enable the readers to learn English for the practical usage and at the same time, they will get exposure to the real life experience in different fields related to their current & future job. The language used is very smooth, easy and effortless that anyone using the book will definitely be benefited by using this.The book covers most of the situations someone needs to use English in his job with hotel, restaurants, kitchen, front office, travel agency, tour operator's office, etc. The book will help to improve all communications for the users.
Eating and Healing
Author: Andrea Pieroni, Lisa Price
Publisher: CRC Press
Discover neglected wild food sources—that can also be used as medicine! The long-standing notion of “food as medicine, medicine as food,” can be traced back to Hippocrates. Eating and Healing: Traditional Food As Medicine is a global overview of wild and semi-domesticated foods and their use as medicine in traditional societies. Important cultural information, along with extensive case studies, provides a clear, authoritative look at the many neglected food sources still being used around the world today. This book bridges the scientific disciplines of medicine, food science, human ecology, and environmental sciences with their ethno-scientific counterparts of ethnobotany, ethnoecology, and ethnomedicine to provide a valuable multidisciplinary resource for education and instruction. Eating and Healing: Traditional Food As Medicine presents respected researchers’ in-depth case studies on foods different cultures use as medicines and as remedies for nutritional deficiencies in diet. Comparisons of living conditions in different geographic areas as well as differences in diet and medicines are thoroughly discussed and empirically evaluated to provide scientific evidence of the many uses of these traditional foods as medicine and as functional foods. The case studies focus on the uses of plants, seaweed, mushrooms, and fish within their cultural contexts while showing the dietary and medical importance of these foods. The book provides comprehensive tables, extensive references, useful photographs, and helpful illustrations to provide clear scientific support as well as opportunities for further thought and study. Eating and Healing: Traditional Food As Medicine explores the ethnobiology of: Tibet—antioxidants as mediators of high-altitude nutritional physiology Northeast Thailand—“wild” food plant gathering Southern Italy—the consumption of wild plants by Albanians and Italians Northern Spain—medicinal digestive beverages United States—medicinal herb quality Commonwealth of Dominica—humoral medicine and food Cuba—promoting health through medicinal foods Brazil—medicinal uses of specific fishes Brazil—plants from the Amazon and Atlantic Forest Bolivian Andes—traditional food medicines New Patagonia—gathering of wild plant foods with medicinal uses Western Kenya—uses of traditional herbs among the Luo people South Cameroon—ethnomycology in Africa Morocco—food medicine and ethnopharmacology Eating and Healing: Traditional Food As Medicine is an essential research guide and educational text about food and medicine in traditional societies for educators, students from undergraduate through graduate levels, botanists, and research specialists in nutrition and food science, anthropology, agriculture, ethnoecology, ethnobotany, and ethnobiology.
Author: Simonetta Agnello Hornby
Publisher: Farrar, Straus and Giroux
A richly evocative tale of a woman's struggle for life and love A triumphant follow-up to Simonetta Agnello Hornby's internationally acclaimed The Almond Picker, this entertaining new novel is an intricate family saga interwoven with violent passions, cruelty, deceit, and the abuse of power. The Marchesa is an eyeopening historical drama about a remarkable woman and her extraordinary family, and the complex, often abusive relations that mark the lives of master and servant, brother and sister, husband and wife. Costanza Safamita, beloved daughter of Baron Domenico Safamita, is a precious but unusual child. Redhaired, gawky, and shy, she is considered an outsider by many on the family estate, but her adoring father makes her sole heir to the Safamita fortune, and then everything changes—for them and for her. Now she must conquer glittering, alien Palermo—where, uncertain of her future, she falls in love with a charming, dissolute young marchese whose sexual appetite she fears she cannot satiate. The Marchesa's brave, unusual story offers an unprecedented woman's perspective on the incestuous hypocrisy of the Sicilian aristocracy during a dramatic time in its history, as the Bourbon monarchy collapsed, the Mafia rose to power, and Palermo's decadent aristocracy began its inevitable decline. These themes are flawlessly woven into the fabric of Costanza's triumphant life, so that The Marchesa becomes not only an unforgettable human tale but a masterly fresco of a vanished world.
Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine -- which consisted of bread, wine, and olives -- with the barbarian diet -- rooted in bread, milk, and meat -- first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.
Fresh and Light
Author: Donna Hay
Fresh and Light is Donna Hay's answer to finding the perfect balance. Designed to complement her hugely popular existing repertoire, it is full of new recipes that combine fresh and flavoursome ingredients. Ditch the diet and find the balance - Fresh and Light is mindful of fat and carbohydrates, but focuses on flavour and variety, without the guilt. With chapters divided by meals, Fresh and Light offers a multitude of recipes for those times when you're seeking something a little more virtuous. Start your day the right way with five-grain porridge or asparagus, tomato and feta egg-white omelette. Store up an array of go-to recipes for fast but healthy weekday dinners such as lemon and goat's cheese roasted chicken, red quinoa, kale and haloumi salad or thai green curry chicken skewers. Treat yourself but feel a little more innocent doing it with Donna's chocolate, pistachio and almond biscotti or berry and ricotta slice. Donna shares her fool-proof recipes for light breakfasts, tasty lunch tips and fast dinner solutions to give you ideas for every time of the day. This book is the answer to that constant juggle for the perfect balance, with a focus on ease and flavour, but always leaving room for the little indulgences in life.
Fisiologia Del Gusto
Author: J.A AUTOR BRILLAT SAVARIN