Helpful hints on how to avoid pests and diseases, and what to do when problems occur.

Delicious, modern, versatile Asian-influenced recipes from an international rising star of cookery Asian food has it all - contrasts of flavour and texture, straightforward dishes you can eat straight from the wok in socks and pyjamas, as well as celebratory meals your friends will talk about for months after. A Splash of Soy is full of everyday family recipes you'll love to eat. It is the simplicity and usefulness of soy that this book is named after, an ingredient so impressive it can transform a meal with just a splash. In this book, Lara gives us 80 game-changing recipes that close the gap between classic Asian dishes and easy, quick-to-table meals. Here you'll find inventive brunch ideas like a Tom Yum Bloody Mary, spicy sides like Sambal Patatas Bravas, easy noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veg. She also includes pantry swaps and vegan swaps so these fuss-free recipes can adapt to your own busy home kitchen. Lara Lee is a rising star of the international food scene. This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. -------- ‘Simple, beautiful food to electrify the tastebuds’ Meera Sodha ‘Makes me want to head straight into the kitchen’ Anna Jones 'Every recipe a thrilling adventure for the tastebuds and the imagination’ Ixta Belfrage ‘Eclectic, imaginative and fun – a must-have for every kitchen shelf’ Ken Hom

An updated and revised edition of the much-requested global cookbook designed to introduce students to worldwide foodways. When it was first published, The Multicultural Cookbook for Students was widely acclaimed for its unique way of introducing students both to world cultures and to the kitchen. Now, that landmark volume returns in a thoroughly revised and expanded new edition, offering an even richer culinary tour of the planet with more delectable stops along the way. The Multicultural Cookbook for Students: Updated and Revised offers hundreds of recipes from over 150 countries—including 140 new recipes to this edition. Recipes are arranged geographically by region, then country of origin. For each country, the book offers one to three recipes as well as a brief introduction to that location's geography, history, and culinary traditions. Students will not only enjoy deliciously diverse eating, they will understand why these dishes are representative of the countries they originate from. They will also get expert training in the ways of the kitchen, with easy-to-follow recipe instructions, and advice on safety, cooking equipment, and appropriate substitutions for more exotic ingredients.

Kook en geniet het in 1951 vir die eerste keer verskyn. Met meer as 'n halfmiljoen eksemplare in druk is dit ongetwyfeld die klassieke Suid-Afrikaanse kookboek. Generasies is grootgemaak en het self leer kook aan die hand van die boek. Kook en geniet dek alles wat jy ooit oor kook kan wil weet - van hoe om bestanddele te meet, oonde optimaal te gebruik, groente voor te berei en vleis gaar te maak tot hoe om kos perfek te vries - naas die meer as 700 ekonomiese, beproefde en geliefde resepte. Dink aan Japie se gunsteling, waterblommetjies of souskluitjies.

Looks can be deceiving, and in a society where one's status and access to opportunity are largely attendant on physical appearance, the issue of how difference is constructed and interpreted, embraced or effaced, is of tremendous import.

Lisa Walker examines this issue with a focus on the questions of what it means to look like a lesbian, and what it means to be a lesbian but not to look like one. She analyzes the historical production of the lesbian body as marked, and studies how lesbians have used the frequent analogy between racial difference and sexual orientation to craft, emphasize, or deny physical difference. In particular, she explores the implications of a predominantly visible model of sexual identity for the feminine lesbian, who is both marked and unmarked, desired and disavowed.

Walker's textual analysis cuts across a variety of genres, including modernist fiction such as "The Well of Loneliness "and "Wide Sargasso Sea, "pulp fiction of the Harlem Renaissance, the 1950s and the 1960s, post-modern literature as Michelle Cliff's "Abeng, "and queer theory.

In the book's final chapter, "How to Recognize a Lesbian," Walker argues that strategies of visibility are at times deconstructed, at times reinscribed within contemporary lesbian-feminist theory.

Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called Callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of "making do"--using whatever is on hand or can be found--the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors. The Caribbean is known as the cradle of the Americas. The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. Caribbean food culture has wider resonance to North, Central, and South America as well. The parallels in the food-related evolution in the Americas include the early indigenous foods and agriculture; the import and export of foods; the imported food culture of colonizers, settlers, and immigrants; the intricacies of defining an independent national food culture; the loss of the traditional agricultural system; the trade issues sparked by globalization; and the health crises prompted by the growing fast-food industry. This thorough overview of island foodculture is an essential component in understanding the Caribbean past and present.

Jane’s Delicious A–Z of Vegetables is an accessible guide to the most commonly-grown vegetables, plus many new and unusual ones now available, with detailed information on how to sow, plant, feed, water, protect, harvest and eat them, as well as save their seed for future generations. Written in Jane’s quirky, practical style and lavishly illustrated with full-colour photographs for easy reference, this is a one-stop guide to growing any type of vegetable organically.

The first published reference source to bring together biographical information on American antiquarian bookdealers, this book provides librarians, dealers, and collectors with useful information on those dealers who were prominent in securing and distributing used and rare books, manuscripts, maps, autographs, documents, and ephemera. The book covers 205 notable dealers who died before August 1, 1997. Prominent dealers are identified as those who carried quality stock, issued carefully documented sales catalogs, participated in professional organizations, and helped develop important private and institutional collections.

The book considers such well-known figures as Abraham Simon Wolf Rosenbach, Charles Sessler, and Hans Peter Kraus. Each profile describes the dealer's subject specialities, the style of catalogs and sales lists issued, the dealer's impact on private and institutional collecting, professional activity, and, when relevant, the final disposition of the dealer's stock. Entries conclude with a selected bibliography of sources. The information, drawn from both primary and secondary sources, will be useful to library reference workers, bookdealers, collectors, and anyone interested in the history of the American antiquarian book trade.

One of the greatest writers of all time, Jane Austen drew upon her domestic culture to color her works. Food is central to her novels, just as it was to everyday life in Austen's England. And just as her fiction continues to captivate modern audiences, her world of breakfasts and banquets captures the imagination of contemporary readers. Many of her fans will enjoy recreating the meals she describes in her novels, while high school students will similarly gain greater appreciation for her works by learning about her food culture. Through more than 200 recipes, this book transports readers to Jane Austen's England and brings her world to contemporary kitchens. The book begins with some introductory chapters on cooking and eating in Austen's world. It then presents chapters on broad categories of food, such as beef and veal, seafood, pastries and sweets, and beverages. Each chapter includes extracts from Austen's works and from cookbooks of her period, accompanied by easy-to-follow modernized recipes. Some of these are for relatively common dishes, such as: Roast Beef Roast Pork Loin Roast Chicken Apple Pie And more. Others are for more exotic meals, such as: Fricasseed Tripe Neat's Tongue Fried Cowheel and Onion Mutton Hash Liver and Crow Mushroom Ketchup And others. The volume closes with some sample menus; glossaries of ingredients, sources, and special tools; and a bibliography of period cookbooks and modern studies.

An inspiring and accessible guide to creating landscape-style quilts, this book is the perfect basic introduction to art quilting. Featuring 3 stunning yet simple quilt designs, including a bookmark, card, and 8 x 10 scene, author Dr. Susan Kruszynski offers easy-to-follow techniques that infuse art quilts with splashes of intense color that both beginner and experienced quilters can achieve and will love! Also included are sections on planning your quilt and mapping a design, design rules, guidelines, and tips, basic tools, and the entire art quilt process from start to finish! Dr. Susan Kruszynski is an award-winning quilted landscape fabric artist and educator.

Beekeeping is surprisingly easy; the bees are the ones that do all the hard work. In Bees & Honey, Rachel de Thample tells you everything you need to know about setting up a hive in both rural and urban locations, keeping happy and healthy bees and harvesting golden pots of honey for use in your kitchen. This practical handbook will enable you to establish a colony of honeybees and understand exactly what is going on inside the hive. You’ll be guided through the bee’s year month-by-month, and be given instructions for sustainably harvesting the products of their hard work. And once you have retrieved your first pot of delicious honey, there are recipes for cakes and buns, sauces and marinades, and drinks and tonics, as well as some creative ideas for using the beeswax. With an introduction by Hugh Fearnley-Whittingstall and plenty of clear step-by-step photography, this book will be the only one you ever need on the art of keeping bees.