MALA is a darkly funny tale about what it means to put our loved ones first, right to the very end, and what happens when we strive to be good but don’t always succeed. It is a comical and brutally honest look at family dynamics, including stubborn parents and unequipped children, and explores the unsentimental poetry of everyday life. A one-woman tour-de-force for a powerful actress, MALA careens from comedy to deep pathos, while having the toughest conversation about the most common of events—the end of life.
The Mala of God is a unique spiritual gift, an expression of the surrendered heart filled with prayer, devotion, and gratitude, yet imbued with the unsparing wisdom and power of non-dual self-inquiry. With profound simplicity, Advaita zen master Mooji unveils the intimate, mystical ways of the praying heart, and provides insight for those yearning to discover their true nature. Many of us seek inner peace and happiness, lasting self-realization and awakening, or a felt blissful oneness beyond the mere concept of unity. In our search for truth and enlightenment, we may find ourselves drawn deeply into sincere introspection or with a deep affinity for prayer as a means of self-discovery and communion with the Supreme. Using language familiar to many spiritual traditions, including Christianity and Sufism, this book bridges the seeming divide between devotion and non-dual self-inquiry. This beautiful collection can be read start to finish or opened to any page for insight into the moment—perfect for both the spiritual seeker with an interest in non-duality or one who is drawn to devotion and the power of prayer. Including over 100 powerful prayers and blessings, complemented by Mooji’s drawings and handwritten sayings throughout, The Mala of God provides wisdom and inspiration that sets your heart free.
There is a yoga boom in America, and Jois is at the heart of it. One of the great yoga figures, Jois brought Ashtanga yoga to the West a quarter of a century ago. Here he outlines the ethical principles and philosophy underlying the discipline and explains its important terms and concepts. 67 photos.
The Magic Mala (pronounced mah-lah) is the story of Robby Robertson, a down-on-his-luck writer who realizes that he doesn't know as much about life as he once believed. His desperate financial circumstances lead him to open his mind to new ways of living. After finding some mala beads (similar to a rosary but with 108 beads), Robby is taken on a magical journey that teaches him the secrets to personal manifestation.Every so often a book comes along that changes the lives of its readers. The Magic Mala is just such a book. This novel, written as a story that inspires change, will teach you how to claim what you desire by being conscious about what you think, say, and do. More importantly, this story will help you recognize the power you've always had but didn't know was there'your inner ability to create the life of your dreams.
The seminal treatise and guide to Ashtanga yoga by the master of this increasingly popular discipline There is a yoga boom in America, and Sri K. Pattabhi Jois is at the heart of it. One of the great yoga figures of our time, Jois brought Ashtanga yoga to the West a quarter of a century ago and has been the driving force behind its worldwide dissemination. Based on flowing, energetic movement, Ashtanga and the many forms of vinyasa yoga that grow directly out of it--have become the most widespread and influential styles of practice in the United States today. Mala means "garland" in Sanskrit, and Yoga Mala--a "garland of yoga practice"--is Jois's distillation of Ashtanga. He first outlines the ethical principles and philosophy underlying the discipline and explains its important terms and concepts. Next he guides the reader through Ashtanga's versions of the Sun Salutation and its subsequent sequence of forty-two asanas, or poses, precisely describing how to execute each position and what benefits each provides. Brought into English by Eddie Stern, a student of Jois's for twelve years and director of the Patanjali Yoga Shala in New York City, Yoga Mala will be an indispensable handbook for students and teachers of yoga for years to come.
Malaita is one of the major islands in the Solomons Archipelago and has the largest population in the Solomon Islands nation. Its people have an undeserved reputation for conservatism and aggression. Making Mala argues that in essence Malaitans are no different from other Solomon Islanders, and that their dominance, both in numbers and their place in the modern nation, can be explained through their recent history. A grounding theme of the book is its argument that, far than being conservative, Malaitan religions and cultures have always been adaptable and have proved remarkably flexible in accommodating change. This has been the secret of Malaitan success. Malaitans rocked the foundations of the British protectorate during the protonationalist Maasina Rule movement in the 1940s and the early 1950s, have heavily engaged in internal migration, particularly to urban areas, and were central to the ‘Tension Years’ between 1998 and 2003. Making Mala reassesses Malaita’s history, demolishes undeserved tropes and uses historical and cultural analyses to explain Malaitans’ place in the Solomon Islands nation today.
The OM Mala is a book (and a mala or a rosary) about just one word-OM. OM is one of the shortest Sanskrit words, and yet is perhaps the most powerful one, besides being a globally recognized mystic mantra. The OM Mala gives 84 names of OM from Sanskrit texts and explains their meanings in 109 sections or beads: 108 chanting beads and one 'sumeru' bead. Each bead offers the meaning(s), explanation, traditions, etymology, and quotations for one or more names of OM. The book covers rare names of OM like 'shrutipada' and 'rasa' as well as common names like 'om', 'udgitha', and 'pranava'. Popular meanings (like Brahma-Vishnu-Shiva) and rare meanings (like inhalation, holding the breath, and exhalation) are included. The book contains teachings and narratives related to OM from Veda-s, Upanishad-s, Smriti-s, Purana-s, Ramayana, Mahabharata, Gita, Yoga, Tantra, Vaishnavism, Shaivism, and Shaktism. Pearls on OM from poems, plays, and works on music and Ayurveda are presented. The use of OM in Yogic breathing and meditation is explained and the explanations/relevance of OM in Jainism, Buddhism, and Sikhism is briefly touched upon. The OM Mala is a mini-encyclopaedia on OM and associated concepts in Indian religions and culture.
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
