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Classic Palestinian Cuisine
Classic Palestinian Cuisine is a collection of over one hundred mouh-watering dishes, such as ful m'dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean. Christiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows to buying the perfect cabbage for stuffing, vividly bring to life the smells and flavours of Palestinian cookery, as practiced in kitchens across the region for generations.
Classic Palestinian Cookery
This charming and beautifully written book features a rich variety of the dishes characteristic of eastern Mediterranean cuisine and their culinary cultures. This is a collection of over one hundred easy-to-follow recipes representing traditional Palestinian cooking while exposing possibilities for a wider and more eclectic cuisine.
A Moon Will Rise
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Life in a Country Album
From migrations to pop culture, loss to la dérive, Life in a Country Album is a soundtrack of the global cultural landscape—borders and citizenship, hybrid identities and home, freedom and pleasure. It’s a vast and moving look at the world, at what home means, and the ways we coexist in an increasingly divided world. These poems are about the dialects of the heart—those we are incapable of parting from, and those that are largely forgotten. Life in a Country Album is a vital book for our times. With this beautiful, epic collection, Nathalie Handal affirms herself as one of our most diverse and important contemporary poets.
The Azerbaijani Kitchen
Full of mouth-watering recipes, this book is a wonderful introduction to Azerbaijani cuisine and the country.
The Palestinian Table
Authentic modern Middle Eastern home cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition. While interest in Middle Eastern cuisines has blossomed, the nuances and subtleties of Palestinian food are still relatively unexplored. In The Palestinian Table, Reem Kassis weaves a tapestry of personal anecdotes, local traditions, and historical context, sharing with home cooks her collection of nearly 150 delicious, easy-to-follow recipes that range from simple breakfasts and quick-to-prepare salads to celebratory dishes fit for a feast - giving rare insight into the heart of the Palestinian family kitchen.
The Odyssey of Samuel Glass
A coming-of-age story by a master of storytelling on the need to love and cherish life and grab it by the drosky's reins. This is Kops at his most irrepressible and irreverent, vibrant and lyrical and connected - to the present and the past. Seventeen-year-old Sam Glass is depressed. Since his father died suddenly, he sees no point in life especially not among the cosy middle class environs where his love of quoting from classical literature falls on deaf ears. Then a strange figure appears who claims to be a rabbi from the Middle Ages, who takes Sam back in time to the Russia of 1881. He meets a panoply of characters including his own forebears and some familiar figures from Jewish history. Then he discovers the secret purpose for which he has been chosen -- to assassinate Tsar Alexander II ..
Turkish Cookery
Turkish recipes and culinary essays by celebrity chefs.
Project Management for Sustainable Development
Project Management for Sustainable Development (PM4SD) forms the basis of a new methodology for designing and managing successful tourism projects. PM4SD aims to become the internationally recognised methodology to use tourism as a force for social, economic and cultural change, supporting the delivery of successful projects in a way that ensures benefits for everyone: visitors, local communities and stakeholders alike. The first training courses in PM4SD were launched in 2013, and certificates have been awarded at PM4SD foundation level to almost 100 professionals from 15 countries representing different types of organisations, such as national and local governments, international organisations, academies, tour operators and consultancy companies
Food That Really Schmecks
In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler’s stories and anecdotes about cooking, Mennonites, her family, and Waterloo Region. Described by Edith Fowke as folklore literature, Staebler’s cookbooks have earned her national acclaim. Including this long-anticipated reprint of Food That Really Schmecks in our Life Writing series recognizes the cultural value of its narratives, positing it as a groundbreaking book in the food writing genre. This edition includes a foreword by award-winning author Wayson Choy and a new introduction by the well-known food writer Rose Murray.
