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Morocco
Presents an introduction to the food of Morocco, with eighty recipes for appetizers, tangine, coucous dishes, and stuffed pastries, along with a discussion of the country's history and diverse culinary culture.
Where the Wild Coffee Grows
"Enchanting . . . An absorbing narrative of politics, ecology, and economics."--New York Times Book Review (Editors' Choice) Coffee is one of the largest and most valuable commodities in the world. This is the story of its origins, its history, and the threat to its future, by the IACP Award–winning author of Darjeeling. Located between the Great Rift Valley and the Nile, the cloud forests in southwestern Ethiopia are the original home of Arabica, the most prevalent of the two main species of coffee being cultivated today. Virtually unknown to European explorers, the Kafa region was essentially off-limits to foreigners well into the twentieth century, which allowed the world's original cof...
Darjeeling
_______________ 'Koehler ... has the polymath's curiosity for everything, as well as the writer's ability to listen to and retell a good story ... A richly digressive book' - Nicholas Lezard, Guardian 'This exhaustively researched and eminently readable book will delight foodies, history buffs and armchair travelers alike' - Seattle Times 'Koehler has the knack of a good storyteller who has found a great story to tell' - South China Morning Post _______________ WINNER OF THE IACP AWARD FOR LITERARY FOOD WRITING Set against the backdrop of the looming Himalayas and drenching monsoons, this is the story of how Darjeeling developed its tea industry under Imperial British rule and eventually cam...
Spain
“This beautiful book is an amazing new window into the ingredients, the recipes, the stories of my home country.” —José Andrés In Spain, long-time Barcelona resident Jeff Koehler gathers the country’s many time-honored dishes and age-old culinary customs, and distills the Spanish table down to its essence—food that is prepared simply but full of homemade flavors, and always meant to be shared. Each chapter is an ode to Spain’s delightful kitchen, from gazpachos, salt cod, and poultry, to savory and sweet conserves. The story of the country is told through two hundred recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chill...
Darjeeling
Darjeeling's tea bushes stretch across a picturesque landscape steeped in religious, sacred and mythical history. Planted at high elevation in the heart of the Eastern Himalayas, in an area of northern India bound by Nepal to the west, Bhutan to the east and Sikkim to the north, the rows of brilliant green, waist-high shrubs that coat the steep slopes and valleys around this Victorian 'hill town' produce only a fraction of the world's tea, and less than one per cent of India's total. Yet the tea from this limited crop, with its characteristic bright, amber-coloured brew and muscatel flavours - delicate and flowery, with hints of apricots and peaches - is generally considered the best on the ...
La Paella
Dig into the king among rice dishes—from everyday simple to extravagant variations—plus recipes for the cazuela and caldero, and desserts. The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original paella valenciana, studded with chicken and rabbit, to his mother-in-law’s Saturday shellfish special, to sumptuous vegetarian variations, to surprising soups and sweet takes. Stunning scenic photographs, shots of the finished dishes, plus a source list of unusual ingredients and special equipment round out this gorgeous homage to one of Spain’s national culinary treasures. “Koehler does an excellent job of deconstructing paella, an often intimidating dish.” —Publishers Weekly
Ethiopia
Winner of a 2020 James Beard Foundation Book Award in the International category Ethiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera made from the staple grain teff and synonymous with an Ethiopian feast, along the way telling wondrous stories of the local communities and customs. Complete with photography of the country's stunning landscapes and vibrant artisans, this book demonstrates why Ethiopian food should be considered as one of the world's greatest, most enchanting cuisines.
The Koehler Method of Dog Training
For generations, The Koehler Method of Dog Training has been a beacon of wisdom for dog owners seeking effective techniques to build a strong bond with their furry companions. William Koehler’s approach, rooted in respect for dogs’ intelligence, remains as relevant today as it was when the book first graced the shelves. Koehler believed that dogs could make choices and be held accountable for their behavior. His method follows the pattern of Action → Memory → Desire: dogs act, remember the outcomes, and form desires based on those experiences. Correcting behavior becomes fair, reasonable, and expected once the training has been successfully imparted. In this classic guide, you’ll find practical guidance for creating a well-behaved and happy canine companion. From basic obedience to advanced skills, The Koehler Method covers it all. Whether you’re a seasoned dog owner or a first-time puppy parent, discover the joy of training your dog using a method that respects their intelligence and fosters a lifelong partnership.
The Creative Mindset
“Jeff and Staney emphasize that small acts of creativity can have huge consequences and that ordinary people can do extraordinary things if they can see the opportunities in front of them.” —Mitch Jacobson, Executive Director, Austin Technology Incubator, UT Blackstone LaunchPad, University of Texas at Austin Nearly all of today's major innovation workshops and programs call on organizations to drive innovation. What they miss is that innovation comes from the personal creativity of individuals. And creativity doesn't require an advanced education or technical skills—all employees can be creative. Often, all they lack is a fitting mindset and the right skills. The Creative Mindset br...
In Their Own Hands
Two and a half billion people worldwide, most of them desperately poor villagers, need a better way to save and to borrow. Even the most innovative banking institutions can’t reach them; savings groups can. In savings groups, members save what they can in a communal pot and loan their growing fund to each other for their short-term needs. Jeffrey Ashe and Kyla Neilan illustrate how these savings groups form and function and how little “outside” support is actually required for their success. Drawing on decades of Ashe’s personal experience, this book describes how he developed Saving for Change, which leveraged the wisdom and strength of group members to train and establish new groups. This model has impacted the lives of 680,000 people across five countries. Savings groups are a “catalytic innovation” that bypasses subsidies, dependency, and high costs while effectively reducing chronic hunger, building assets, and empowering the community. Today, saving groups have 9 million members around the globe—with minimal support, membership could grow to ten times this number.
