In the most comprehensive analysis to date of the world of open air marketplaces of West Africa, Gracia Clark studies the market women of Kumasi, Ghana, in order to understand the key social forces that generate, maintain, and continually reshape the shifting market dynamics. Probably the largest of its kind in West Africa, the Kumasi Central Market houses women whose positions vary from hawkers of meals and cheap manufactured goods to powerful wholesalers, who control the flow of important staples. Drawing on more than four years of field research, during which she worked alongside several influential market "Queens", Clark explains the economic, political, gender, and ethnic complexities involved in the operation of the marketplace and examines the resourcefulness of the market women in surviving the various hazards they routinely encounter, from coups d'etat to persistent sabotage of their positions from within.
“A wonderfully evocative compilation of seven life histories from Kumasi, Ghana, of women Gracia Clark encountered in the course of a lifetime of fieldwork.” —African Studies Review In these lively life stories, women market traders from Ghana comment on changing social and economic times and on reasons for their prosperity or decline in fortunes. Gracia Clark shows that market women are intimately connected with economic policy on a global scale. Many work at the intersection of sophisticated networks of transnational commerce and migration. They have dramatic memories of independence and the growth of their new nation, including political rivalries, price controls, and violent raids on the market. The experiences of these women give substance to their reflections on globalization, capital accumulation, colonialism, technological change, environmental degradation, teenage pregnancy, marriage, children, changing gender roles, and spirituality. Clark’s commentary illuminates the complex historical and cultural setting of these deeply revealing lives. “Shows, in direct speech, how family, kinship, marriage and age/generation work together in a daily life which is shaped by political, demographic, cultural, and wholly accidental change in people’s circumstances.” —Jane Guyer, Johns Hopkins University “Overall, this is an excellent book: it will be useful in undergraduate teaching and makes an important contribution to our understanding of the richness and variety of women’s lives in West Africa.” —Journal of Africa “Clark . . . offers intriguing insights into the lives of seven Akan women traders . . . Recommended.” —Choice
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.
An exciting tale of family, faith, and survival, Abner's Story begins in the 1730's after ten-year-old Abner and his friend Schotzy hear William Penn's land agent tell of the opportunities in Pennsylvania. The boys are excited and ask Abner's grandpa to teach them all they need to know to go to America, including how to build a house. As Grandpa is planning to repair Widow Schneider's porch the next day he agrees to begin by taking the boys along to help. However, he is unaware that Schotzy's grandfather, a widower, has plans of his own. He accompanies Schotzy to the work site where he sweet talks the widow and then disappears. The boys are caught up in a series of events over which they have no control. There is tension in the village because by law, everyone must worship in the official church. However, Abner's family belongs to a group that refused to do so. The king has forced Abner's father to work for him, and is beginning to clamp down on the dissidents. Trouble breaks out when several boys from their religious group play a prank at the official church. "This work makes a contribution toward retaining a fast-vanishing culture that of the Pennsylvania Dutch. One intriguing part of their culture is its language, which is a form of German rather than Dutch. The language is often interspersed with English words, and some English speakers of Pennsylvania Dutch intersperse their language with German words. It's all part of what makes the Pennsylvania Dutch seem so quaint. Abner's Story digs into that culture and its language. Indeed, it effectively begins before the Pennsylvania Dutch era to when they were farmers living in Germany. One other point: Abner's Story describes powwowing and other Pennsylvania Dutch superstitions. Powwowing, a kind of faith healing bordering on white magic, will intrigue readers turning these pages. Information on these practices, also on the wane in Pennsylvania Dutch culture, deserve to be captured for posterity. Abner's Story does just that." James McClure, Managing Editor, York Daily Record York, Pennsylvania. "As York County celebrates the past 250 years, we commend the heartfelt effort to document and preserve this facet of our heritage? Rarely have I read a story that expressed the feelings of the people who were not the stereotypical adventurers that we like to think came here. Rather, they are ordinary folks being stifled by others' belief systems. They only thought of leaving their beloved homeland after it was no longer safe to stay in their own homes." Karen Hostetter, Headquarters Manager, 250th Year Anniversary Committee of York County, York, Pennsylvania. Abner's Story is not difficult reading and is suitable for the entire family as well as public, private, and Christian schools. It is historically accurate, fast moving, filled with interesting characters, laced with ethical values and humor, as well as pathos and mystery.
A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. “Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune
NEW YORK TIMES BESTSELLER • Part cookbook, part memoir, these “rollicking, poignant, sometimes hilarious tales” (USA Today) are the Pulitzer Prize-winner’s loving tribute to the South, his family and, especially, to his extraordinary mother. Here are irresistible stories and recipes from across generations. They come, skillet by skillet, from Bragg’s ancestors, from feasts and near famine, from funerals and celebrations, and from a thousand tales of family lore as rich and as sumptuous as the dishes they inspired. Deeply personal and unfailingly mouthwatering, The Best Cook in the World is a book to be savored.
When waking from your dream means living your nightmare... The last time the dream came, Sam was seven years old; and that was the night her parents were to die. Twenty-five years later, Sam's nightmares are starting to come true once more. Now a successful TV commercials producer, juggling her roles of career woman, wife and mother, she attempts to shut them out. But soon Sam is faced with the reality of dreams in which her life and that of her family are threatened. In desperation, she consults the experts: a psychiatrist; a clairvoyant ... but to no avail. Sam is being inexorably drawn into a vortex of terror from which there is no escape... 'Britain's closest equivalent to Stephen King.' Sunday Times 'Peter James is getting better with every book.' Times Read more from the multi-million copy bestselling author of the Roy Grace novels: Possession Dreamer Sweet Heart Twilight Prophecy Host Alchemist Denial The Truth Faith * Each Peter James novel can be read as a standalone*
Onions add a full-bodied flavor that cannot be duplicated with any other vegetable. The Italians made it popular in Italian cooking, and onions have been used for centuries in every culture to add the perfect flavor and texture to almost any meal. Living in the heart of Washington brings great appreciation for sweet Walla Walla onions. All varieties of the onion are distinct in shape, size, color, and flavor, and all have their own appeal. The most common type of onion commercially produced is the yellow onion. Delicious onions are versatile, nutritious, and always add a special flair to many dishes, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. In Onion Delights Cookbook, author Karen Jean Matsko Hood presents her collection of more than 230 exciting onion recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding this flavorful vegetable’s history, folklore, cultivation, and much more. With recipes using readily available ingredients, Onion Delights Cookbook will be a valued addition to any chef’s bookshelf.
Onions Etcetera features more than 130 supermarket-friendly recipes, all from the indispensable allium family: leeks, chives, garlic, shallots, scallions, and every other type of onion! "I don’t believe there is a single recipe in this book I don’t want to cook." - Nigella Lawson Whether you delight in the hunt for scapes, your favorite heirloom cipollini, the spice of raw garlic, or the sweetness of caramelized onions, Onions Etcetera is right place for you. This book is for all the Allium lovers out there; all of you out there who can’t imagine cooking dinner without at least one onion in the mix. In Onions Etcetera you’ll explore the wonderful versatility of the humble onion as you learn to coax out flavors familiar and unknown. From classics and family favorites, to more obscure recipes, you’ll find 130 onion-centric dishes, including: Za’atar Onion Petals with Beets and Labneh Pearl Onion Tarte Tatin Appalachian Chimichurri Curried Onion Fritters with Mint Raita Grilled Delicata Squash with Shallot Agrodolce Cheese and Allium Toasties Eggplant Salad with Black Garlic Tahini Dressing Scallion Sesame Pancakes Grilled Fish with Charred Garlic Scape Relish And that's just a start, fellow onion lovers. Grab your chefs knife, your favorite member of the Allium family, and Onions Etcetera, of course, and get cooking!
