Author: Dolly Wiseman
Publisher: iUniverse
ISBN: 0595390013
Category : Juvenile Nonfiction
Languages : en
Pages : 74

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Book Description
A collection of twenty-three recipes featuring tortillas and other flatbreads from all over the world.

Author: Marcia K. Mogelonsky
Publisher: Probus Publishing Company
ISBN:
Category : Consumer behavior
Languages : en
Pages : 240

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Book Description
You'll learn about heavy economizers (shoppers who use five or more money-saving strategies), how different groups of consumers respond to new products, and how you can help consumers manage the sea of product information they face every time they enter the supermarket. With a consistent measure of spending on milk, bread, toilet paper and tissues, ground beef, poultry, fresh fruit, fresh vegetables, potato chips and snacks, the author compares the shopping baskets of each of these consumer groups.

Author: Nancy Allen
Publisher: Carson-Dellosa Publishing
ISBN: 1731620705
Category : Juvenile Nonfiction
Languages : en
Pages : 24

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Book Description
Have you ever eaten a bug? How about a caterpillar or a tarantula? Believe it or not, kids in other parts of the world eat these tasty treats every day. Learn all about different countries and the sometimes unusual and creepy things people eat. Get out your spoon and fork and get ready to learn about what everyone eats! This title will allow students to identify the main topic and retell key details of a text. • Multicultural • Text based questions • World map • Bold keywords with picture glossary

Author: William Stadiem
Publisher: Artisan Books
ISBN: 9781579653224
Category : Cooking
Languages : en
Pages : 388

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Book Description
If you love restaurants and you love to travel, this book will be your bible! From the private tatami rooms at Ten-Ichi in Tokyo to the sidewalk tables at Da Silvano in New York City, EVERYBODY EATS THERE: Inside the World's Legendary Restaurants by William Stadiem and Mara Gibbs is the ultimate tour of the liveliest, most beautiful, most delicious, most glamorous, most exclusive 100 restaurants on earth-and how they got that way. Stadiem and Gibbs reveal the mystique and excitement of the world's most fabulous eateries that are packed with A-listers every night. Funny, acerbic, totally in-the-know, EVERYBODY EATS THERE is part travelogue, part social commentary to give readers the real inside dish. Dine topless with Pamela Anderson in St. Tropez, share roast suckling pig with Bill Clinton in Madrid, eat the best Italian food on earth in San Paolo, party with The Stones in Tokyo, join the Joint Chiefs of Staff in a Wild West saloon and get picked up by Warren Beatty in Los Angeles. EVERYBODY EATS THERE weaves together lavish celebrity stories and incisive biographies of the famed chefs and restaurateurs with descriptions of the food that will whet appetites and jump-start plans for future dining excursions. Stadiem and Gibbs-with their discerning palates and social antennae-tell us what to eat, what to wear and how to behave once we make it in. Most guidebooks are about one city, or one country, and overload you with bad choices. EVERYBODY EATS THERE looks at restaurants as one global food club. And we're invited to join in. The result-an engrossing read on the history of modern dining. Read how: Al Capone embraces JOE'S STONE CRAB in Miami as his favorite dining spot Henri Soule jumps ship after the 1939 World's Fair and invents Manhattan snob French cuisine at LE PAVILION Ernest Hemingway turns readers into foodies by mythologizing CASA BOTIN in Madrid and HARRY'S BAR in Venice Hairdresser Michael Chow opens the first MR CHOW in London during the swinging sixties. It was architecturally famous for its firehouse staircase for looking up miniskirts DAVE in Paris pushes the envelope of snob appeal by serving take-out level Chinese fare to the world's chic-est crowd Princess Diana anoints SAN LORENZO as London's royal trattoria Alice Waters builds a special bathroom for future presidential hopeful Hillary Clinton at CHEZ PANISSE And much, much more! The dream tour, EVERYBODY EATS THERE reveals the juiciest details from the backstories to the back rooms, from what's on the menus to what's even better off, from the glamorous (and sometimes scandalous) clientele to the high-powered chefs. And now, we can be a part of this international delight of food, fun and fame!

Author: New Americas Press
Publisher: South End Press
ISBN: 9780896083684
Category : History
Languages : en
Pages : 260

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Book Description
These interviews, testimonies, and articles by and about women in the popular and revoultionary movements of El Salvador address Latin American feminism, the role of women in social change and war, and their ideas for building democracy out of totalitarianism.

Author: Francisco de Castañeda
Publisher:
ISBN:
Category : Acolman (Mexico)
Languages : en
Pages : 56

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Book Description

Author: William Curtis Farabee
Publisher:
ISBN:
Category : Foreign Language Study
Languages : en
Pages : 658

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Book Description

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 796

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Book Description

Author: Charles Clark Willoughby
Publisher:
ISBN:
Category : Excavations (Archaeology)
Languages : en
Pages : 412

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Book Description

Author: Gabriela Camara
Publisher: Lorena Jones Books
ISBN: 0399580573
Category : Cooking
Languages : en
Pages : 370

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Book Description
The innovative chef and culinary trend-setter named one of Time’s 100 most influential people in the world shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. IACP AWARD FINALIST • ART OF EATING PRIZE LONGLIST • NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY The New York Times • Bon Appétit • San Francisco Chronicle • Chicago Tribune Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook—from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta—and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.