Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
New Boston Globe Cookbook
The classic cookbook, now fully updated and revised With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948 and has sold almost 100,000 copies in Globe Pequot Press editions since the 1980s—comes back to life in all its glory, now also reflecting the flavors of the twenty-first-century city. Revised and updated by Boston Globe food editor Sheryl Julian, it features full-color photographs and the addition of ethnic recipes—Greek, Middle Eastern, Asian, and more—as well as new twists on old New England favorites. New recipes come from the cooks who have written for the Boston Globe’s food pages in recent years, while staples from earlier editions still remain; and recipe adjustments have been made that reduce fat, leavening agents, and flour. A new introduction looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. The recipes range from baked bean dishes and simmered meats and vegetables to Brazilian breakfast eggs and Vietnamese pot-fried rice.
As I See It: Selected Writings of Leo Sarkisian
As I See It is a collection of essays on Armenian-American culture, politics, and current affairs by the late Leo Sarkisian (1934-1992), a prolific writer, commentator and activist who served for many years as regional chairman of the Armenian National Committee. During five decades of political activism, Sarkisian became widely regarded as a leader in the effort to promote and modernize the Armenian Cause. Working on behalf of the Armenian National Committee, Sarkisian was instrumental in politicizing the Armenian Genocide issue and worked in numerous forums- the United Nations, the United States Congress, the media, public schools, and grassroots coalitions - to present the story of dispossessed people as an international question of contemporary relevance. The book is arranged into six sections, entitled "Early Writings," "Armenian-American Community Life," "The Armenian Self-Image," "The Armenian Genocide," "International Politics," and "Armenian-American Culture." The essays contained therein were written between 1951 and 1992, during Sarkisian's several stints as a columnist for The Armenian Weekly.
The Big Fat Surprise
A New York Times bestseller Named one of The Economist’s Books of the Year 2014 Named one of The Wall Street Journal’s Top Ten Best Nonfiction Books of 2014 Kirkus Reviews Best Nonfiction Books of 2014 Forbes’s Most Memorable Healthcare Book of 2014 In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health. For decades, we have been told that the best possible diet involves cutting back on fat, especially sat...
Out of Line
Blood, Bones, & Butter meets A Devil in the Kitchen in this funny, fierce, and poignant memoir by world-renowned chef, restaurateur, and Top Chef judge Barbara Lynch, recounting her rise from a hard-knocks South Boston childhood to culinary stardom.
Polymorphous Linguistics
James McCawley (1938-1999) was one of the most significant linguists of the latter half of the twentieth century. His legacy to a generation of linguists encompasses not only his work in phonology, syntax, semantics, pragmatics, and the philosophy of language but also his emphasis on bridging research in linguistics with that in other disciplines, from anthropology and psychology to physics and biology. This book, written by his former students—all now scholars in their own right—pays tribute to McCawley by pursuing questions about language that engaged him during his career. The variety of perspectives in these essays reflects McCawley's eclecticism as well his belief that what is impor...
The Man Who Changed the Way We Eat
Originally published in hardcover in 2012.
New England's Notable Women
New England has nurtured countless women who shook off traditional gender roles to forge their own destinies. Their achievements are legion. Narragansett tribal historian Princess Red Wing served as a delegate to the United Nations and co-founded Rhode Island’s Tomaquag Museum. Boston iconoclast Isabella Stewart Gardner had the acute artistic vision to establish the museum that bears her name. Harriet Beecher Stowe ignited public opinion against slavery, arguably hastening the Civil War, as displays in her Hartford home make clear. Pioneering naturalist Rachel Carson jumpstarted the modern environmental movement with her writings about the rocky beaches and quivering tidepools of Southport, Maine. New England's Notable Women shines the spotlight on 45 of these trailblazers and achievers and directs readers to the homes and sites throughout New England where their stories come to life.
Values-Centered Entrepreneurs and Their Companies
A new brand of entrepreneurs has arrived on the business scene, carrying with them a whole new set of values. They possess a sense of mission – to be socially responsible, protect the planet, and do the right thing for all of their stakeholders. Rather than focus exclusively on financial gain, they aim to achieve a balance between profits and one or more causes of their choosing. In fact, they view for-profit entrepreneurship as a vehicle for social change. The authors call these pioneers "values-centered" entrepreneurs. Some of the values-centered entrepreneurs have been around a few decades. In recent years, however, the numbers have proliferated and the nascent movement has started to m...
Of Sugar and Snow
Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back? In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects historical events to its business and consumption. A diverting yet serious work of history, Of Sugar and Snow provides a fascinating array of recipes, from a seventeenth-century Italian lemon sorbet to a twentieth-century American strawberry mallobet, and traces how this once elite status symbol became today's universally available and wildly popular treat.
