The ultimate guide to international behavior…now completely updated and expanded! Do’s and Taboos Around the World 3rd Edition "Roger Axtell is an international Emily Post." —The New Yorker "Can help you make friends [and] avoid travel trouble." —BusinessWeek "Helpful…fun to read…" —Steve Birnbaum The first two editions of Do’s and Taboos Around the World helped thousands of high-powered executives and tourists avoid the missteps and misunderstandings that plague the world traveler. This updated and expanded Third Edition provides even more facts, tips, and cautionary tales—gleaned from the experiences of more than five hundred international business travelers—as well as:

• Information on protocol, customs, and etiquette; hand gestures and body language; tipping; American jargon; and the international communications crisis
• Up-to-date advice on dealing with the monumental changes in Russia, Germany, Eastern Europe, the People’s Republic of China, and other locales
• A new chapter on business gift-giving and gift-receiving customs, with country-by-country gift suggestions and precautions
• A special quick reference guide to customs and mores in 96 countries, including revisions and updates from foreign embassies and consulates

Inspired Combinations for the Way We Love to Eat Whether for breakfast, lunch, or dinner, and complete with protein, fresh fruits or vegetables, and grains, a one-bowl meal checks all the boxes--delicious, nourishing, casual, filling, seasonal. And in the hands of Maria Zizka its possibilities are even more exciting, with thirty brilliant combinations organized by base--oatmeal, chia, or yogurt for breakfast, and grains, noodles, or greens to build mains. Plus, there are tips, tutorials, and substitution rules of thumb throughout, including how to customize your bowl to make it vegan, gluten-free, or protein-forward. It's all about mastering the five steps to building a bowl: Start with a base Include a protein Consider a sauce Add a couple of toppings Garnish with something crunchy or bright Get ready to create your own complete meal in a bowl.

Taking at-home entertaining to an entirely new level, sophisticated L.A. hostess Stephanie Booth Shafran--recently named by the Salonniere as one of the top hostesses in Los Angeles--has a gift for celebration. From the table settings to the decor to the color-coordinated menus, every party she hosts showcases a myriad of inspired elements. In her first book, she shows readers how to set the stage for eight parties, from an elegant housewarming in her Jeffrey Bilhuber-decorated home to a classic California pool party to a festive Christmas brunch. She also shares advice on palette creation--blue and white for a ladies' charity luncheon, and deep burgundies for a gentleman's wine and cigar party. Each chapter ends with tips for that theme, whether it is entertaining alfresco or having parties for a charitable purpose. Shafran also includes a guide to her party essentials: inspiration, invitations, flowers, tablescape, linens, seating, the bar, and select recipes.

When "Cooking for Crowds" was first published in 1974, home cooks in America were just waking up to the great foods the rest of the world was eating, from pesto and curries to Ukrainian pork and baklava. Now Merry White's indispensable classic is back in print for a new generation of readers to savor, and her international recipes are as crowd-pleasing as ever--whether you are hosting a large party numbering in the dozens, or a more intimate gathering of family and friends.

In this delightful cookbook, White shares all the ingenious tricks she learned as a young Harvard graduate student earning her way through school as a caterer to European scholars, heads of state, and cosmopolitans like Jacqueline Kennedy Onassis. With the help of her friend Julia Child, the cook just down the block in Cambridge, White surmounted unforeseen obstacles and epic-sized crises in the kitchen, along the way developing the surefire strategies described here. All of these recipes can be prepared in your kitchen using ordinary pots, pans, and utensils. For each tantalizing recipe, White gives portions for serving groups of six, twelve, twenty, and fifty.

Featuring a lively new introduction by White and Edward Koren's charming illustrations, "Cooking for Crowds" offers simple, step-by-step instructions for easy cooking and entertaining on a grand scale--from hors d'oeuvres to desserts.