Castiglione's Book of the Courtier (Il libro del cortegiano, 1528), a dialogue in which the interlocutors attempt to describe the perfect courtier, was one of the most influential books of the Renaissance. In recent decades a number of postmodern readings of this work have appeared, emphasizing what is often characterized as the playful indeterminacy of the text, and seeking to detect inconsistencies which are interpreted as signs of anxiety or bad faith in its presentation. In contrast to these postmodern readings, the present study conducts an experiment. What understanding does one gain of Castiglione's book if one attempts an early modern reading? The author approaches The Book of the Courtier as a text in which some of its most important aspects are intentionally concealed and veiled in allegory. W.R. Albury argues that this early modern reading of The Book of the Courtier enables us to recover a serious political message which has a great deal of contemporary relevance and which is lost from sight when the work is approached primarily as a courtly etiquette book, or as a lament for the lost influence of the aristocracy in an age when autocratic nation-states were coming into being, or as an impersonal textual field upon which a free play of transformations and deconstructions may be performed.

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This book is an attempt to give those who search and those who suffer some food for thought. The influence of Anthony de Mello on the lives of those who study him and his teachings is profound. In this book, John Callanan attempts to bring de Mello's vitality and energy to a new audience, explaining who Tony de Mello was and why his work was so ground-breaking among Christians. Different types of meditation, fantasy prayer and styles of reflection are described to help the reader to unlock their potential, get their lives into focus and deal with pain and failure. Like the work of de Mello himself, John Callanan's book gives those who search, those who think and those who suffer some food for thought. John Callanan works in Greendale Community School, Kilbarrack, in Dublin. He has qualifications in community development, youth work, theology and philosophy, and ran a youth development project with Peter McVerry and Michael Sweetman in inner-city Dublin. He is the author of The Spirit of Tony de Mello and Dreaming with de Mello, and has contributed numerous articles to publications on issues of spirituality and youth in the Church.

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Hal's life is less than happy. His last lover having left him owing a lot of debts, Hal works at a restaurant for a tyrant of a woman whose laughable taste renders her colorful but formidable. He needs the job to get through graduate school, and he learns how to deal with her nearly intolerable bullying. His solace is that he rents the house on Shadow Lane which at first provides him a merely a refuge where he can wallow in his despair, but with the arrival of Tom and Mike to whom he rents the spare room, the house becomes a real home where he finds joy and love. He meets and falls in love with Simon, and they begin life together. His eccentric friends drop by from time to time, generally for breakfast, the venue where the residents of the house discuss everything from who The Lurker might be, an unknown person who sits in a car at night and watches the house, to party planning (how to avoid food by the worst cook in town who thinks he's one of the best.) There is Norman whose fashion statement to the world includes wearing tons of Navajo turquoise jewelry, a would-be thief and his surprising boyfriend, and various other people-all come and go through the welcoming doors of the house on Shadow Lane.

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Food truck vendor Darcy Burnett unwraps a murder at the San Francisco Chocolate Festival in this mystery from the author of Death of a Crabby Cook… At this year's chocolate festival, Darcy and her Aunt Abby hope to win the $10,000 prize in the chocolate contest with Aunt Abby's taste sensation: the chocolate raspberry whoopee pie. A little friendly competition from Darcy's sometime-beau Jake Miller, who plans to enter with his chocolate cream puff delight, only sweetens the deal. But things get sticky when one of the judges, Polly Montgomery, is taken out of commission-permanently. The suspects include every contestant with reason to believe Polly wasn't too sweet on their sweets, including Aunt Abby's high school friend. Now Darcy must pick through an assortment of secrets to catch a killer before someone else gets a bittersweet finish.

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Discover the road to breast health and overall well-being Only about 10% of breast cancer is linked to heredity and genes; the majority is associated with lifestyle and environmental factors. This means that you can take control of your breast health-and work to prevent cancer and many other common breast problems. Written by two authorities in complementary medicine and women's health issues, Breast Health the Natural Way is a compassionate guide that combines mainstream and alternative medical advice, nutrition, exercise, and mind-body medicine into a simple, five-step program you can follow to ensure the health of your breasts. With reassuring understanding of women's concerns, Dr. Deborah Gordon explains:* Healthy food choices for breast health-including powerful cancer-fighting sources* Hormone therapy and how to decide if it's right for you* Exercise and meditation/visualization techniques to cut your breast cancer risk * How to perform a breast self-examination properly* How to understand and deal with breast changes during pregnancy* Other breast conditions, including cyclic fibrocystic changes, breast pain, nipple discharge, implants, breast reconstruction, mastectomy, and more. Uniquely created from a woman's perspective, Breast Health the Natural Way offers you a wellspring of insight along with the information and tools you need to ensure the health of your breasts-and the rest of your body.

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Reproductive toxicology is a complex subject dealing with three components-parent, placenta, and fetus-and the continuous changes that occur in each. Reproductive and Developmental Toxicology is a comprehensive and authoritative resource providing the latest literature enriched with relevant references describing every aspect of this area of science. It addresses a broad range of topics including nanoparticles and radiation, gases and solvents, smoking, alcohol and drugs of abuse, food additives, nutraceuticals and pharmaceuticals, and metals, among others. With a special focus on placental toxicity, this book is the only available reference to connect the three key risk stages, and is the only resource to include reproductive and developmental toxicity in domestic animals, fish, and wildlife. Provides a complete, integrated source of information on the key risk stages during reproduction and development Includes coverage of emerging science such as stem cell application, toxicoproteomics, metabolomics, phthalates, infertility, teratogenicity, endocrine disruption, surveillance and regulatory considerations, and risk assessment Offers diverse and unique in vitro and in vivo toxicity models for reproductive and developmental toxicity testing in a user-friendly format that assists in comparative analysis

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Sustainagility is about the ability to solve some of the world's most complex sustainability challenges with rapidly evolving business innovations, applications, methods, products and processes, adapted to changing situations. The book looks at how innovation and agility can save the world from the environmental disasters that face it. In addition, it sets forth positive ways in which businesses and individuals can deal with the issues and positively benefit from them. Sustainagility includes text boxes containing shocking statistics about the destruction of our planet, short inspiring examples of how innovation has created new profitable business and helped the world, and personal messages from global leaders about sustainable innovation. Case studies of numerous well-known, high-profile companies are featured - demonstrating companies that have successfully used innovative and agile ideas and processes to improve their businesses and fight some of the greatest threats to the world's ecosystems. Subjects covered include: Power; future cities; transport; manufacturing; water and wood; health and food; venture capital; carbon offsetting and banks; business agility and open innovation; 10 steps to profitable sustainability.

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Among the many challenges facing the contemporary smallholder who keeps livestock and grows his own food, is how to deal with the various pests that are capable of decimating crops, degrading pasture, stealing produce, contaminating animal feed and killing valuable livestock. This book provides the smallholder with the knowledge and the information about the skills to meet this challenge in an effective and humane way. Considers all the major pests faced by smallholders including rats, house and field mice, grey squirrels, moles, rabbits, deer, foxes, mink, wood pigeons, crows and rooks. Discusses each pest in detail, arguing that it is essential for the smallholder to understand their characteristics and behaviour in order to control them successfully. Emphasizes that 'prevention is better than cure' and identifies a variety of measures designed to thwart, rather than kill, pests. Examines both traditional and modern pest control methods. Covers traps, poisons, air rifles, dogs, ferrets, electric fencing, bird scarers, wildlife deterrents and repellents, automatic bird feeders, and polytunnels and cloches. Stresses that smallholders need to adopt a comprehensive pest control programme that complies with current legislation and balances conservation with control. An invaluable and well-illustrated book that provides the smallholder with the knowledge required to deal efficiently and humanely with the various pests that present a constant challenge. Essential reading for small-scale farmers, smallholders and those with large gardens attached to properties in the countryside. Superbly illustrated with 146 colour photographs. David Bezzant has been a smallholder for all his adult life and is an expert on the use of old-fashioned forms of pest control.

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Choose your favorite flavor120 piece pack Chips from natural hardwoods and fruitwoods Produces clean continuous smoke Consistent temperature smoke Fully automatic use Successful results with every use. When producing the Bradley Smoker Bisquettes - 120 Pack, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities from chippings of the natural hardwoods and fruitwoods. The flavor of the smoke is determined by the variety of wood being burned. By this method, their burning behavior remains consistent and predictable. Furthermore, by limiting the combustion time to 20 minutes for each bisquette, on top of the electrically heated element, the chippings produce clean continuous smoke at a consistent temperature. These two factors eliminate the guesswork and uncertainty from smoking food, giving you perfect results every time you smoke. The Bradley Smoker, which uses these bisquettes, is fully automatic, burning and dispensing one bisquette every 20 minutes. At a rate of 3 bisquettes per hour, the smoker has a capacity for 8 hours of unsupervised operation. The only hard thing about it is choosing a smoke flavor! Choose from a variety of flavors! Mix and match with multiple choices for a range of particular tastes. Flavors: (all choices are subject to manufacturer availablity) Alder Apple Cherry Hickory Maple Mesquite Oak Pecan Special Blend About Bradley SmokersBradley invites you to the wonderful world of gourmet food smoking. An exciting adventure awaits you, filled with a realm of endless possibilities for delicious food that will have you coming back for more time and time again. Bradley has has been making food smokers for the restaurant and hotel industry for well over a decade. Many of the finest hotels and restaurants around the world smoke their own foods using Bradley Smokers. Bradley Smokers are engineered to control the smoke in order to produce consistent results, all in a hassle-free design that doesn't demand constant attention. This endeavor led to the development of Bradley Flavor Bisquettes, which provide you with a simple way to add rich and savory flavors to your food, either on your BBQ grill or using your Bradley Smoker.

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NO BORDER CAN HOLD HIMRudi is a cook in a Krakow restaurant, but when his boss asks Rudi to help a cousin escape from the country hes trapped in, a new career part spy, part people-smuggler begins. Following multiple economic crises and a devastating flu pandemic, Europe has fractured into countless tiny nations, duchies, polities and republics. Recruited by the shadowy organisation Les Coureurs des Bois, Rudi is schooled in espionage, but when a training mission to The Line, a sovereign nation consisting of a trans-Europe railway line, goes wrong, he is arrested and beaten, and Coureur Central must attempt a rescue. With so many nations to work in, and identities to assume, Rudi is kept busy travelling across Europe. But when he is sent to smuggle someone out of Berlin and finds a severed head inside a locker instead, a conspiracy begins to wind itself around him. With kidnapping, double-crosses and a map that constantly re-draws itself, Europe in Autumn is a science fiction thriller like no other.

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These high quality roller grills are available in 10 20 and 30 hotdog capacities to meet any application. Stainless steel construction removable drip trays and non-stick rollers ensure ease of cleaning. All of these grills feature a high-torque motor and are covered by Benchmark USA's exclusive three-year warranty. 360 degree roller rotation insures evenly cooked hotdogs. Optional sneeze guards and dry bun boxes are available for all three models. Stainless steel construction for easy cleaning and durability. Removable drip tray collects grease for easy clean up. Non-stick stainless steel rollers make cleaning a breeze. Accommodates any size hotdog and many sausages and breakfast links. Front and rear heat controllers (on 20 and 30 dog models) for cooking and holding. Covered by Benchmark USA's exclusive three-year warranty. 360 degree rotation on rollers provides even heating of hotdogs. High torque motor for years of durability. Optional sneeze guards available on all models for self-serve environments. Optional stainless steel dry bun boxes available for all models. Volts: 120. Watts: 420. Amps: 3.5. Dimensions: 16 W x 13 D x 8 H.

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Do you have a relative or friend who would gladly wait on you, hand and foot, for a full month after you had a baby? How about someone to deliver a delicious, piping hot home-cooked meal, just like your mother's, right to your front door after work? Do you know people you'd trust enough to give several hundred dollars a month to, with no receipt, on the simple promise that the accumulated wealth will come back to you a year later? Not many of us can answer "yes" to these questions. But as award-winning journalist Claudia Kolker has discovered, each of these is one of a wide variety of cherished customs brought to the United States by immigrant groups, often adapted to American life by the second generation in a distinctive blending of old and new. Taken together, these extraordinary traditions may well contribute to what's known as "the immigrant paradox," the growing evidence that immigrants, even those from poor or violence-wracked countries, tend to be both physically and mentally healthier than most native-born Americans. These customs are unfamiliar to most Americans, but they shouldn't be. Honed over centuries, they provide ingenious solutions to daily challenges most of us face and provide both social support and comfort. They range from Vietnamese money clubs that help people save and Mexican cuarentenas-a forty-day period of rest for new mothers-to Korean afterschools that offer highly effective tutoring at low cost and Jamaican multigenerational households that help younger family members pay for college and, eventually, their own homes. Fascinated by the success of immigrant friends, Claudia Kolker embarked on a journey to uncover how these customs are being carried on and adapted by the second and third generations, and how they can enrich all of our lives. In a beautifully written narrative, she takes readers into the living rooms, kitchens, and restaurants of immigrant families and neighborhoods all across the country, exploring the sociable street lif

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The Finger Lakes area of upstate New York is America s largest wine region outside of California. The steep, rocky hillsides rising up from deep, glacier-sculpted lakes provide protection from weather extremes, allowing area wineries to produce up to 85 million bottles of wine each year. In GREETINGS FROM THE FINGER LAKES, local restaurateur Michael Turback profiles the best wineries, restaurants, farms, and markets surrounding the five largest lakes, and includes interviews with the proprietors, tasting notes, and even a few treasured local recipes. Featuring contact information for each location as well as photographs of the region s picturesque landscapes, GREETINGS FROM THE FINGER LAKES is the food and wine lover s companion to this up-and-coming culinary hot spot.A food and wine guide to the Finger Lakes region of upstate New York, featuring profiles, tasting notes, contact information, and recipes from the area s wineries, dairies, organic farms, orchards, cafes, inns, ice cream makers, brewing companies, blueberry farms, honey producers, u-pick farms, taverns, maple syrup companies, tea rooms, cider producers, and more. Over a million tourists visit the area annually. The Finger Lakes region is New York s second-largest tourist destination, behind New York City. From the Trade Paperback edition.

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This updated and revised edition is the essential guide for aspiring wine connoisseurs who are seeking the knowledge and confidence of a C.I.A. wine professional. Written by a leading wine educator from the esteemed Culinary Institute of America, The Sommelier's Guide to Wine is an engaging, in-depth introduction to the often-intimidating world of wine. This fully updated guide provides a basic text for wine aficionados. Created in a handy size and format, it gives wine lovers the confidence and savvy to navigate the wine list in a restaurant or the aisles of the local wine store. Foodies, wine expert wannabes, wait staff, and wine lovers alike can learn how to present, serve, drink, and store wine just like a sommelier. The guidebook explains different wine styles, grape types, wine regions, and includes tips on how to properly pair wines with specific foods. Learn about all the new wine trends, too. Full of photos, maps, and illustrations, The Sommelier's Guide to Wine takes readers from winemaking methods through reading labels, buying, ordering, and presenting all varieties of wine. It's the perfect introduction to the complex world of wines.

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Breaking into the Private Chef industry In 2010, Entrepreneur Magazine listed personal and private chefs as one of the fastest growing businesses in the country, with more than 300,000 clients expected in the next 5 years. You love being a chef, but what don't you love? The non-stop pace that goes hand-in-hand with restaurant life? What if you could not only make the same money and create imaginative dishes, but also make your own schedule, take holidays, and have the social life you crave? Acclaimed private chef Alex Tishman has made a name for himself cooking for San Francisco's elite. In this book he shares the secrets of his business with you. With opportunities for careers in the culinary arts expected to grow in the coming decade, there are now over 165 accredited Culinary Arts programs in the U.S. alone. In The Best Book On How To Become A Private Chef, Alex shares his secrets to getting into a top culinary program, as well as guides his readers through the steps to finding a job, building a clientele, and shopping for top-notch ingredients. Readers will take away details such as the day in the life of a private chef, salary and perks of being a private chef, as well as how to plan and execute the perfect ingredients, menu, and demo. Getting into the industry requires more than being a good cook: you need to have an outgoing personality and personal flair, a wide variety of clients, and know how to remain organized and structured in your daily life as a private chef. The Best Book On How To Become A Private Chef is guaranteed to get you on your way to a successful career in the private chef industry. Now, let's get started!

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This cookbook is the distillation of a life's work by a self-taught American chef who learned to cook by reading cookbooks and went on to become one of the world's most renowned chefs. O'Connell began his career with a catering business in an old farmhouse, cooking on a wood stove with an electric frying pan purchased for $1.49 at a garage sale. (The pan was used for boiling, sautéeing and deep frying for parties of up to 300 guests.) This experience sharpened his awareness of how much could be done with very little. The catering business evolved into a country restaurant and Inn which opened in 1978 in a defunct garage and which is now America's only 5 star Inn. Craig Claiborne raves, "the most magnificent inn I've ever seen, in this country or Europe, where I had the most fantastic meal of my life."This is not a typical "Chef's Cookbook" filled with esoteric, egomanical, and impossibly complicated recipes which only a wizard with a staff of eighty would ever attempt to produce. Rather, the recipes assembled here make up a practiced, finely honed repertoire of elegant, simple and straight-forward dishes. Everyday ingredients are elevated to new heights through surprising combinations and seductive presentations. []A Consuming Passion[] propels the home cook into a new world of American Haute Cuisine and provides the formulas for reproducing it at home. Careful and detailed instructions, all written by the author, assure success. NOTE: This edition does not include photos.

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An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer's nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter's day. Simple, scrumptious, cherished-these heritage desserts featuring local fruit are thankfully experiencing a long-due revival. In Rustic Fruit Desserts, each season's bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Award-winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland's Baker & Spice, to showcase the freshest fruit available amidst a repertoire of satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies. Whether you're searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites. Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon.A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers' markets. She lives in Portland, Oregon. From the Hardcover edition.

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It has been estimated that over 7.5% of the U.S. population lives dairy-free, yet so few resources cater to this expansive and diverse group. To aid this niche, Alisa Fleming founded the informational website GoDairyFree.org in 2004, and produced the limited edition guidebook Dairy Free Made Easy in 2006, which quickly sold out. Back by popular demand, Alisa has updated and expanded her guide to address additional FAQs and to include an expansive cookbook section. Within this complete dairy-free living resource, you will discover. Over 225 Delicious Dairy-Free Recipes with numerous options to satisfy dairy cravings, while focusing on naturally rich and delicious whole foods.A Comprehensive Guide to Dairy Substitutes which explains how to purchase, use, and prepare alternatives for butter, cheese, cream, milk, and much more, from scratch. Grocery Shopping Information from suspect ingredients lists and label-reading assistance to food suggestions and money-saving tips.A Detailed Calcium Chapter to identify calcium-rich foods and supplements and understand other factors involved in building and maintaining strong bones. An In-Depth Health Section that explains dairy, details the signs and symptoms of various dairy-related illnesses, and thoroughly addresses protein, fat, and nutrient issues in the dairy-free transition. Everyday Living Tips with suggestions for skincare, supplements, store-bought foods, restaurant dining, travel, celebrations, and other social situations. Infant Milk Allergy Checklists that go into detail on signs, symptoms, and solutions for babies with milk allergies or intolerances. Multiple Food Allergy and Vegan-Friendly Resources including a recipe index to quickly reference which recipes are vegan and which are free from soy, eggs, wheat, gluten, peanuts, and/or tree nuts.

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Unforgettable Appetizers are memorable recipes for any occasion. The cookbook includes 100 theme-related recipes that are easy to make and designed for a Fiesta Gathering, Soul Food Feast, Healthy Living Gathering, Fresh Seafood Party, Meat Lovers Buffet, and much more. Award-winning caterer and restaurant owner, Cassandra Harrell put together an assortment of unforgettable recipes from her party appetizer collection when she catered to national and local clients including celebrities, politicians, and recording artists to name a few. Specific recipes consists of Ranch-Style Angel Eggs, Dill Salmon Spread, Mini Fried Corn Bread, Cheezy Cheese Bowl Appetizer, Little Mac & Cheese Delights, Show Stopper Asian Tacos, and Unforgettable Cinnamon Apple Torte, to name a few. The cookbook also includes quick recipe tips, pre-planned party menus, and easy cooking tips for the novice, as well as the more experienced cook. If you're looking for a cookbook that offers creativity, a new flare, and amazing flavors designed for any occasion, this cookbook is for you.

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The definitive guide to the gluten-free lifestyle, completely revised and updated for the 2.2 million Americans with celiac disease According to a landmark 2003 National Institutes of Health study, 2.2 million Americans suffer from celiac disease, an allergy to the protein gluten found in wheat. Since this book was first published in 1995 (as Against the Grain), Jax Peters Lowell has been helping celiacs follow a gluten-free diet with creativity, resourcefulness, and humor. This edition includes chapters covering- the latest research into celiac disease, and myths that have been debunked- how to eat out happily, including a short course in restaurant assertiveness training- how to eat in happily, including a discussion of online and mail order suppliers and negotiating the supermarket as a celiac- dozens of delicious new recipes- drugs, cosmetics, and other products tested for celiac-safety- a thoroughly updated resource section Tens of thousands of celiacs have already enhanced their lives with Lowell's authoritative, witty, and practical guide. The Gluten-free Bible promises to bring relief to the new gluten-intolerant generation.

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