Renowned for the beauty and simplicity of his teachings, Ajahn Chah was Thailand's best-known meditation teacher. His charisma and wisdom influenced many American and European seekers, and helped shape the American Vipassana community. This collection brings together for the first time Ajahn Chah's most powerful teachings, including those on meditation, liberation from suffering, calming the mind, enlightenment and the 'living dhamma'. Most of these talks have previously only been available in limited, private editions and the publication of Food for the Heart therefore represents a momentous occasion: the hugely increased accessibility of his words and wisdom. Western teachers such as Ram Dass and Jack Kornfield have extolled Chah's teachings for years and now readers can experience them directly in this book.
Food from the Heart is just that, it takes recipes from Malaysians and provides a written account of treasured and time-honoured recipes. Some family secrets that go back generations are retold here, along with their own unique story, meaning that all of us, even the newcomer to Asian cookery can become Malaysian food experts. This book showcases Malaysia's tantalising and distinct style of cooking.
Romania is a true cultural melting pot, rooted in Greek and Turkish traditions in the south, Hungarian and Saxon in the north and Slavic in the east and west. Carapathia, the first book from food stylist and cooking enthusiast Irina Georgescu, aims to introduce readers to Romania's bold, inventive and delicious cuisine. Bringing the country to life with stunning photography and recipes, it will take the reader on a culinary journey to the very heart of the Balkans, exploring it's history and landscape through it's traditions and food. From fragrant pilafs, sour borsch and hearty stews, to intricate and moreish desserts, this book celebrates the dishes from a culture living at the crossroads of eastern and western traditions.
In "Food From My Heart", Martínez describes the connection between Mexico and food, between food and culture. Mexican cooking is itself the result of the collision of cultures; it brings together Old and New World ingredients—rice, onions, corriander, from the Old; corn, chiles, beans, tomatoes, from the New—and the culinary influences of its constantly shifting ethnic mosaic—the Mayans, Aztecs, Spanish, French, Germans, Chinese.Martínez has drawn upon these influences, of friends and family, of traditional foods of many regions of Mexico, to create her own personal style of cooking, one that is imaginative and highly flavorful, easy to prepare, and evocative of the classic Mexican cooking upon which it is based. It is all brought together—the traditional and new—in the form of memoir, stories, and more than 175 recipes to create this singular cookbook.Now celebrating it's 20th anniversary.
Simple techniques for securing your food supply in an insecure world. There are books you merely read. There are books you read, recommend to others and pass along. Then there are those books you read, lay aside, jump to your feet, throw your hands in the air, and holler, "Yes!!" Food Security for the Faint of Heart is one of the latter. Robin Wheeler has managed to extract logic from hysteria, package it with a strong environmental perspective, an abundance of practical suggestions and enough good humour to make this a must-have for every soul interested in surviving whatever natural disaster comes along. Wheeler wastes no time in addressing the central theme of her book: Anything can happen so you better be prepared--and here's how. In her impressive list of "Good Things to Have in an Emergency", she catalogues essential items, including lesser touted items such as cooking oil and salt. If Wheeler has done anything by writing this book, she's pulled thr proverbial rug from under our feet when it ocmes to excuses for not eating well through any disaster. — Reviewed by Linda Wegner, Country LIfe in BC Where would you find your groceries if your supermarket’s shelves were suddenly empty? The threat of earthquakes, trucker strikes, power outages, or a global market collapse makes us vulnerable like never before. With spiraling fuel prices and unstable world economies, individuals and communities are demanding more control over their food supply. Food Security for the Faint of Heart is designed to gently ease readers into a more empowered place so that shocks to our food supply can be handled confidently. As well as acquiring new skills and ideas, there are other compelling reasons to get better prepared. The local economy gains support and encouragement to expand, in turn boosting food’s taste and nutritional value, along with the health of people and ecosystems. Community support helps low-income families eat higher quality food, and the preparation provides a psychological edge in an emergency. Chapters are devoted to useful, transferable skills, including: Preserving garden food Saving freezer food during a power outage Managing through an earthquake Preparing quick herbal medicinals Foraging for wild food A humorous treatment of a sometimes threatening topic, this book will appeal to both long-time food security advocates and newcomers to the topic who are wary of it all and would prefer to avoid it. Robin Wheeler teaches traditional skills, sustenance gardening, and medicinals at Edible Landscapes (www.ediblelandscapes.ca), a nursery and teaching garden in Roberts Creek, British Columbia. She is also the author of Gardening for the Faint of Heart (New Catalyst Books).
Addressing the temptations and patterns of secrecy and shame that people adopt, the author of Becoming Who God Intended reveals how appetites can dominate the lives of men and women and offers guidance to break away from those unhealthy desires. Original.
In this latest addition to the successful Natow/Heslin Counter series, the authors offer their trusted advice for getting--and staying--heart healthy. With a sound, workable blueprint for longevity and success, this book provides individualized guidelines for handling personal risk, listings for restaurant chains and takeout food, and food counts for calorie, sodium, fat, and cholesterol.
Food and Everyday Life provides a qualitative, interpretive, and interdisciplinary examination of food and food practices and their meanings in the modern world. Edited by Thomas M. Conroy, the book offers a number of complementary approaches and topics around the parameters of the “ordinary, everyday” perspective on food. These studies highlight aspects of food production, distribution, and consumption, as well as the discourse on food.Chapters discuss examples ranging from the cultural meanings of food as represented on television, to the practices of food budgeting, to the cultural politics of such practices as sustainable brewing and developing new forms of urban agriculture. A number of the studies focus on the relationships between food, eating practices, and the body. Each chapter examines a particular (and in many instances, highly unique) food practice, and each includes some key details of that practice. Taken together, the chapters show us how the everyday practices of food are both familiar and, yet at the same time, ripe for further discovery.
After interviewing a young farmer, writer Kristen Kimball gave up her urban lifestyle to begin a farm with her interviewee near Lake Champlain in northern New York.
