Other books that might interest you

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  Dim Sum - A Pocket Guide

  Kit Shan Li

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  “Features photos and descriptions of the most common dim sum items, from dumplings to desserts . . . can take a lot of guess work out of your ordering.” —San Francisco Chronicle 
   
  With its small plates and endless assortment of dishes, dim sum is an increasingly popular way to do brunch. For those new to this fun feast, or regulars looking to try a different dish, Dim Sum is the ultimate guidebook to this traditional Chinese meal. Perfect for your phone or tablet, this handy guide identifies the fifty most popular dim sum dishes with full-color photographs, short descriptions of the ingredients, the names of the dishes in English and Cantonese, and how to pronounce them. As the carts roll by, a quick glance at the book will tell a jean gow choy bang (chive dumpling) from mong gwor bo deen (mango pudding), and demystify the contents of that bamboo steamer. With tips on restaurant etiquette and how-tos for everything from refilling the teapot to handling chopsticks, Dim Sum is yum yum for everyone. 
   
  “Explains about 50 items, giving Chinese transliterations of the names and clear, appetizing photographs. Steamed pork dumplings, shrimp dumplings, barbecued pork buns and spring rolls share the pages with duck feet and tripe.” —The New York Times 
   
   
   
  “An illustrated explanation of the items one can expect to find at a dim sum restaurant—with it, one can figure out what’s inside that steamed dumpling, what that tiny dish of meat is and how to tell the difference between a White Turnip Cake and a Taro Cake.” —Publishers Weekly

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  Moufflet - More Than 100 Gourmet...

  Kelly Jaggers

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  Puts ordinary muffins over the top!Indulge in the rich flavors of pumpkin and caramel. Savor the satisfying taste of maple and bacon. Experience the extraordinary combination of goat cheese and leeks.In this cookbook, you'll find enough gourmet muffins to entertain your every tastebud. Whether you're looking for the perfect side for a special dinner or a delightful dessert to end your soiree, the scrumptious ingredients in these recipes are sure to leave you wanting more. You and your guests won't be able to resist nibbling on sweet and savory muffins like:Mascarpone Pound CakePepper Jack ChorizoDouble Shot EspressoPistachio Rose WaterSun-Dried Tomato and ParmesanDulce de LecheSpinach, Artichoke, and Jalapeno No longer just a complement to coffee, these flavorful muffins are sure to be the star of any meal.

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  Hog and Hominy - Soul Food from...

  Frederick Douglass Opie

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  “Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America.”—NPR.org   Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.   “Opie goes back to the sources and traces soul food’s development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North’s urban areas all left their distinctive marks on today’s African American cuisine.”—Booklist   “An insightful portrait of the social and religious relationship between people of African descent and their cuisine.”—FoodReference.com

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  Havana Before Castro - When Cuba...

  Peter Moruzzi

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  Take a trip to the golden age of Havana in this gorgeously illustrated volume of vintage photographs, postcards, brochures, and other ephemera.   Featuring hundreds of historic images and cultural artifacts, Havana Before Castro documents how the Cuban capital evolved from a Prohibition Era getaway destination to a heady blend of glittering nightclubs, outrageous cabarets, all-night bars, and backstreet brothels. Here, captured in one amazing book, is the drama, passion, intrigue, and opulence of a legendary city during its heyday—before the Castro regime took over and Americans were banned from travel to this tropical paradise.   In chapters covering such topics as Cuban rum and cigars, the world-famous Tropicana Club, and Havana’s association with the mob, author Peter Moruzzi provides essential historical context for the many fascinating and evocative images.

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  Peeps at Many Lands: Egypt

  R. Talbot Kelly

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  A short travelogue of Egypt, this book was written as part of an early 20th century series of travelogues on exotic destinations. (Summary by Sibella Denton).

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  The Retro Future - Looking to...

  John Michael Greer

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  The author of The Long Descent examines a solution for the troubles of our modern age: technical regression. 
   
  To most people paying attention to the collision between industrial society and the hard limits of a finite planet, it’s clear that things are going very, very wrong. We no longer have unlimited time and resources to deal with the crises that define our future, and the options are limited to the tools we have on hand right now. 
   
  This book is about one very powerful option: deliberate technological regression. 
   
  Technological regression isn’t about “going back”—it’s about using the past as a resource to meet the needs of the present. It starts from the recognition that older technologies generally use fewer resources and cost less than modern equivalents, and it embraces the heresy of technological choice—our ability to choose or refuse the technologies pushed by corporate interests. 
   
  People are already ditching smartphones and going back to “dumb phones” and land lines and e-book sales are declining while printed books rebound. Clear signs among many that blind faith in progress is faltering and opening up the possibility that the best way forward may well involve going back. 
   
  A must-read for anyone willing to think the unthinkable and embrace the possibilities of a retro future. 
   
  Praise for The Retro Future 
   
  “Whether or not you accept John Michael Greer’s argument that a deindustrialized future is inevitable, you’ll appreciate his call for the freedom to select the best technologies of the past—worthy and sustainable tools, not pernicious prosthetics. Greer’s vision of a “post-progress” world is clear, smart, and ultimately hopeful.” —Richard Polt, professor of philosophy, Xavier University; author, The Typewriter Revolution: A Typist’s Companion for the 21st Century 
   
  “What might your life be like without an automobile, TV, or a mobile phone? Ask John Michael Greer, who lives that way and recommends it as practice for the soon-to-be-normal. Greer says we are embarked upon the post-progress era. Climate change, loose nukes, and resource exhaustion are among its many challenges. In The Retro Future, Greer looks backward to mark the way forward.” —Albert Bates, author, The Post-Petroleum Survival Guide, The Biochar Solution, and The Paris Agreement

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