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By Bridget Moynahan, Wendy Howard Goldberg, Chris Peterson. 2015
ERIN REAGAN: How many times have you and I been setting the table together for Sunday dinner?NICKY REAGAN: A million.Anyone…
who has ever seen the hit TV show Blue Bloods knows that the family dinner is the centerpiece of every episode. And there are really only three things that Blue Bloods-and everyone else-need to make a successful family dinner: family, love and food. Bring the first two to the table and The Blue Bloods Family Dinner Cookbook will provide the third!Bridget Moynahan, the show's star, invites you to partake in that sacred family ritual, offering food lovers more than 100 delectable recipes and bringing you Irish/Italian comfort food that will make you feel right at home, including: -Clam Chowder (Manhattan, of course!)-Arthur Avenue Spaghetti and Meatballs-Chicken Francese-Pizza, Reagan Style-Standing Rib Roast with Cippolini Onion Sauce-Cheesecake with NYPD Blue ToppingJust as there is a chair around the table for every family member, there is a recipe in this cookbook sure to make any eater happy to be home again. Hearty and soulful, The Blue Bloods Cookbook will make you say, "Amen, now pass the potatoes!"By Veronica Atkins, Stephanie Nathanson, The Atkins Kitchen. 2004
"Controlling carbs works in virtually every situation, when you're having dinner with the family or hosting a dinner party, when…
you're in a hurry or spending the day creating delicacies in your kitchen. If you like to take shortcuts or you enjoy starting from scratch, if you mostly tinker in the kitchen on the weekends or cook every day, here are the recipes that suit your lifestyle."- Veronica AtkinsAtkins for Life took the nation by storm, proving that doing Atkins is not a "fad" - it's a healthy and satisfying way of eating that you can follow for a lifetime. With multiple weeks at the top of the New York Times bestseller list, Atkins for Life whet the appetites of millions of new and established Atkins followers, and had them clamoring for even more great-tasting recipes that complement the low-carb lifestyle. Enter Atkins for Life Low-Carb Cookbook. Whether you're an Atkins devotee or you're just beginning to explore the benefits of controlling carbs, this all-purpose cookbook has the solutions you need to cook and eat appropriately - and enjoyably every day, at every meal, whether you're feeding your family, throwing a sit-down dinner party, or just looking for a healthy between-meal snack!This invaluable book makes low-carb cooking easier than ever before. Illustrated with more than 80 full-color photographs, it includes 250 recipes for sumptuous dishes such as Pan-Seared Steak with Mustard Sauce, Clementine-Glazed Duck Breast, Ginger Ice Cream with Caramelized Pears, and more! There are also a slew of home-style favorites you may not have thought you could enjoy on Atkins, including Pork Stew with Hominy and Collards, Mini Meatballs and Spaghetti, Mexican Chicken Wrap, and Creamy Lemon Bars.Although many of these recipes are tailored to fit the Pre-Maintenance and Lifetime Maintenance phases of Atkins, more than half of them are also appropriate for the Induction and Ongoing Weight Loss plan. Inside you'll find:* More than 100 tips and sidebars including: Nuts About Nuts, Smart Snacks and Sides, and Spotlight on Ginger* Complete nutritional information for every recipe, including Net Carbs and suitable Atkins phases* Helpful ideas for choosing the highest-quality foods and avoiding those full of hidden sugars or dangerous added trans fats* Countless bits of wisdom to simplify cooking and preparation, plus important low-carb cooking techniquesThe wide range of recipes fills the bill for:* Speedy weeknight suppers in under 30 minutes* Budget and vegetarian options* Family-friendly fare for healthy eating at any age* Outdoor grilling and barbecuing* Snacks and bag lunches* Luscious desserts to satisfy a sweet tooth - all without sugar* Special-occasion and party menus, including: Thanksgiving, New Year's, Super Bowl Sunday, Valentine's Day, Easter, Halloween, and more! Now you don't have to give up your favorite dishes to control your carbs - you can simply make them the Atkins way.By Jane Kramer. 2017
Jane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove…
in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend. For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter’s Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising.By Glenn Rolnick, Chris Peterson. 2014
Carmine's is founded on the twin concepts of deliciousness and Italian abbondanza. In their wildly popular Times Square flagship location…
and their other restaurants in New York City, Atlantic City, Las Vegas, Washington, DC, and Paradise Island, Bahamas, the tables are filled with giant platters of pasta, steaks, chicken, vegetables and more. And every single diner has a smile on his face. Now that concept comes home from the masters. In new cookbook Carmine's Celebrates, Chef Glenn Rolnick teaches home cooks how to make more than one hundred dishes in happy-making quantities. Nothing is difficult to make, serve or store. Each dish uses grocery store ingredients and extracts the flavor of Italy from them so anyone can be an amazing cook. There is a special emphasis on "everyday" holidays, such as weekend family dinners, and also on traditional holiday food for Easter, Thanksgiving and Christmas. Recipes include:—Crostini with Cannellini Bean Dip—Sea Scallops Wrapped in Pancetta—Mussels Fra Diavolo—Pasta Carbonara—Chicken CacciatoreBy Jocelyn Brubaker. 2017
Add some cheesecake love to all your favorite desserts with these playful and inventive recipes!"If it doesn't have cheesecake in…
it, it should" is the baking motto that Jocelyn Brubaker lives by. Over the years, she has baked thousands of cheesecakes and challenged herself to work cheesecake into any and every dessert for the millions of readers who try and trust the recipes on her blog.Now, in her debut cookbook, Jocelyn will show you all the wild and wonderful ways you can go beyond traditional cheesecake. You’ll find creative and mouthwatering cheesecake desserts like: * Peanut Butter Cup Cheesecake Brownies* Cookies-and-Cream Cheesecake-Stuffed Strawberries* Snickerdoodle Cheesecake Cookie Bars* Marshmallow S'mores Cheesecake* Apple Crumb Cheesecake PieWith over 75 delicious recipes, dozens of easy-to-use baking tips, gorgeous color photos, and Jocelyn's warmth and bubbly personality on every page, this cookbook will become the go-to source for all things cheesecake, perfect for new and experienced bakers alike. With Jocelyn by your side in the kitchen, every dessert can become a blank canvas for a little cheesecake love.By John G. Miles Jr., David B. Richardson, Anthony E. Scudellari. 2024
The Law Officer’s Pocket Manual is a handy, pocket-sized, spiral-bound manual that highlights basic legal rules for quick reference and…
offers examples showing how those rules are applied. The manual provides concise guidance based on U.S. Supreme Court rulings on constitutional law issues and other legal developments, covering arrest, search, surveillance, and other routine as well as sensitive areas of law enforcement. It includes more than 100 examples drawn from leading cases to provide guidance on how to act in a wide variety of situations. The 2023 edition is completely updated to reflect recent court decisions. This book helps you keep track of everything in a readable and easy-to-carry format. Routledge offers tiered discounts on bulk orders of 5 or more copies: For more information, please visit: https://www.routledge.com/collections/16268By Laila Ali. 2017
Four-time undefeated boxing world champion, cooking personality, and passionate health advocate, Laila Ali’s Food For Life features over 100 sassy…
recipes that will help you “swap it out.”In Laila’s kitchen, nutrition is King, but flavor is Queen! In her debut cookbook, Laila shows you how to make knockout meals in ways that work with your busy and demanding life, so you can eat healthy, delicious food without feeling hungry!Food for Life shares more than 100 of Laila's favorite recipes. Whether you’re new to cooking, busy feeding a family, or ready to eat healthier, Food for Life will be your guidebook! In Food for Life, you’ll find real-life recipes to bring simple, healthy, hearty, and satisfying food to the table, such as: - Stovetop Ratatouille - Oven-“Fried” Chicken- West Coast Southern Greens - The Greatest of All Time Burger (her father's favorite) - Heavenly Lemon Yogurt CakeBy Beatrice Hohenegger. 2006
Traveling from East to West over thousands of years, tea has played a variety of roles on the world scene…
– in medicine, politics, the arts, culture, and religion. Behind this most serene of beverages, idolized by poets and revered in spiritual practices, lie stories of treachery, violence, smuggling, drug trade, international espionage, slavery, and revolution. Liquid Jade's rich narrative history explores tea in all its social and cultural aspects. Entertaining yet informative and extensively researched, Liquid Jade tells the story of western greed and eastern bliss. China first used tea as a remedy. Taoists celebrated tea as the elixir of immortality. Buddhist Japan developed a whole body of practices around tea as a spiritual path. Then came the traumatic encounter of the refined Eastern cultures with the first Western merchants, the trade wars, the emergence of the ubiquitous English East India Company. Scottish spies crisscrossed China to steal the secrets of tea production. An army of smugglers made fortunes with tea deliveries in the dead of night. In the name of "free trade" the English imported opium to China in exchange for tea. The exploding tea industry in the eighteenth century reinforced the practice of slavery in the sugar plantations. And one of the reasons why tea became popular in the first place is that it helped sober up the English, who were virtually drowning in alcohol. During the nineteenth century, the massive consumption of tea in England also led to the development of the large tea plantation system in colonial India – a story of success for British Empire tea and of untold misery for generations of tea workers.Liquid Jade also depicts tea's beauty and delights, not only with myths about the beginnings of tea or the lovers' legend in the familiar blue-and-white porcelain willow pattern, but also with a rich and varied selection of works of art and historical photographs, which form a rare and comprehensive visual tea record. The book includes engaging and lesser-known topics, including the exclusion of women from seventeenth-century tea houses or the importance of water for tea, and answers such questions as: "What does a tea taster do?" "How much caffeine is there in tea?" "What is fair trade tea?" and "What is the difference between black, red, yellow, green, or white tea?" Connecting past and present and spanning five thousand years, Beatrice Hohenegger's captivating and multilayered account of tea will enhance the experience of a steaming "cuppa" for tea lovers the world over.By Preeya Alexander. 2024
Banish mealtime stress for good with TV chef and Instagram&’s favourite GP, Dr Preeya Alexander. Full Plate is your ultimate…
solution to mealtime mayhem from a practising GP. More than a cookbook, this is your go-to guide for tackling fussy eaters, allergies, and the daily struggle of what to cook. Dr Preeya&’s stress-free, budget-friendly and downright delicious recipes cater to the diverse tastes and dietary needs of every family member. With practical tips steeped in medical science, creative substitutions, and a passion for making every meal a joy, Full Plate is a culinary lifesaver for families seeking harmony, health and happiness around the dinner table. Inside you&’ll find: Recipes where rainbows are the hero Dr Preeya&’s personal quick meals or `sanity savers&’ All dietary needs covered, from vegan and gluten-free to pescatarian and carnivore diets Allergies and intolerances unpacked and explained A focus on infant and child nutrition Vital questions answered, such as when to start solids and when to introduce potential allergy foods. Say goodbye to mealtime dilemmas and hello to a Full Plate of contentment for everyone!By Susan Dewey. 2024
Gun Present takes us inside the everyday operations of the law at a courthouse in the Deep South. Illuminating the…
challenges accompanying the prosecution of criminal cases involving guns, the three coauthors—an anthropologist, a geographer, and a district attorney—present a deeply human portrait of prosecutors’ work. Built on an immersive, community-based participatory partnership between researchers and criminal justice professionals, Gun Present chronicles how a justice assemblage comprising institutional structures and practices, relationships and roles, and individual moral and emotional worlds informs the day-to-day administration of justice. Weaving together in-depth interviews, quantitative analysis of more than a thousand criminal cases, analysis of trial transcripts, and over a year of ethnographic observations, Gun Present provides a model for scholar-practitioner collaborations.By Sohla El-Waylly. 2023
NEW YORK TIMES BESTSELLER • JAMES BEARD FOUNDATION BOOK AWARD NOMINEE • Change the way you think about cooking! In this epic…
guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.&“The new Joy of Cooking.&” —The New York Times A BEST BOOK OF THE YEAR: The New York Times, NPR, Epicurious, The Boston Globe&“The book I wish someone had handed me when I began my own journey as a cook.&”—from the Foreword by Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat"A book to return to again and again and again.&” —Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi Simple A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking.Across a dozen technique-themed chapters—from &“Temperature Management 101&” and &“Break it Down & Get Saucy&” to &“Go to Brown Town,&” &“All About Butter,&” and &“Getting to Know Dough&”—Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.A one-stop resource, regardless of what you&’re hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including: Crispy-Skinned Salmon with Radishes & Nuoc ChamCharred Lemon RisottoChilled Green Tahini SobaLemon, Pecorino & Potato PizzaFruity-Doodle CookiesMasa & Buttermilk Tres LechesPacked with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school—without the student loans.By Rick Easton, Melissa McCart. 2023
This is a book about bread: how to make it and how to eat it at every stage of its…
life cycle—from the James Beard Award-nominated owner of cult-favorite bakery Bread & Salt.&“What happens when an all-important subject like bread is tackled by one of the most talented chefs and one of the most engaging food writers in the country? Magic.&” —Mark Bittman, author of How to Cook EverythingBread and How to Eat It is a timely revival of cucina povera (poverty cooking)—a bread-centric approach to meal prep that has fallen out of favor in American kitchens and that baker Rick Easton is hell-bent on restoring.In these pages, home cooks will discover everything they need for baking their own bread (although Easton strongly recommends you frequent your local bakery, as people have for hundreds of years); things to make with bread (Bread Meatballs! Pasta with Bread Crumbs and Cauliflower!); things to eat with bread (Greens and Beans! Dried Chestnut and White Bean Soup!); and, of course, the ultimate guide to sandwiches you never knew you needed (Tuna with Harissa, Eggs, and Olives! Frittata, Artichoke, Pecorino, and Mint!).A celebration of bread in all its forms—from fresh-baked to stale, from slices to crumbs—Bread and How to Eat It is an eminently accessible, riotously opinionated, and utterly indispensable cookbook for making the most of every loaf.By Jason Skrobar. 2024
One of Epicurious' Most Exciting New Spring Cookbooks for 2024!Calling all sandwich lovers! Take a bite out of this drool-worthy…
cookbook and satisfy your every sandwich craving.Who doesn&’t love sandwiches? And who wouldn&’t love this mouthwatering cookbook of 85+ recipes for sandwiches of all kinds? Chances are you have a favorite sandwich, or maybe two, or six, or ten! We can all agree that sandwiches are fun; they&’re delicious, they&’re comforting, and they&’re as easy to make as it comes. In short, sandwiches are a damn good thing. In The Book of Sandwiches, you&’ll find sandwich recipes for every day of the week and every week of the year. Sandwiches for comfort food cravings, for quick meals to grab and go, even for high-impact (low-key) ways to impress your friends. (Make someone a great sandwich and you&’ve got a friend for life!) Inside are sandwiches for late nights when the hunger hits, and for the next morning when your energy is low . . . Try the very best new versions of well-known sandwiches, plus tons of truly inventive ideas for sandwiches you&’ve never thought of before. Included are recipes for: The Classics: Enjoy fresh takes on the quintessential sandwiches we all love, like timeless grilled cheeses, a simply sensational toasted tomato sandwich, and the beloved BLT. Breakfast: What better way to start your day than with a sandwich? Here are options galore—egg, cheese, avocado, bacon, sausage, or even homemade granola (granola in a sandwich?! Just you wait!).Chic: Dial it up a notch with stylish (dare we say fancy?) sandwiches like The Wild Duck, the Soft-Shell Crab, or our beautiful cover model, starring fried chicken.Open: Ditch the tops for these delicious and beautiful rule-bending recipes.Burgers: If a beef, turkey, chicken, fish, or portobello mushroom burger isn&’t a sandwich, then what is?Hot Hot Mess: Indulge in sandwiches like The Meatball, the Ragù for You, and even the It&’s a Hawaiian Pizza Sandwich—just remember the napkins!Sweet: Satisfy that sweet tooth with ice cream sandwiches, cookie sandwiches, and whoopie pies aplenty! Page after page, this book&’s mouthwatering photography unveils the potential of everyone&’s favorite food, with recipes you&’ll be running into the kitchen to try. This really is the book of sandwiches.Feast on this delicious collection of farm- and family-favourite recipes from the beloved Krause Berry Farms, which has been a…
Fraser Valley destination for 50 years thanks to its incredible berries, vegetables, pies, waffles, and more.In the decades since its beginnings as a single acre of strawberries, Krause Berry Farms has flourished under the care and passion of the Krause family. With their unwavering commitment to ethical and sustainable agriculture, the Krauses have grown their Fraser Valley estate into 200 acres devoted to mixed produce, four kitchens, a market, a bakery, a waffle bar, an ice-cream shop, and an award-winning winery. Year after year, close to half a million visitors make their way to Krause Berry Farms to revel in a day of family fun and feast on tasty home cooking, leaving with baskets of berries and lifelong memories.Now, some of their most beloved recipes are available for all in The Krause Berry Farms Cookbook. Inside this book you&’ll find recipes for every meal, snack, and celebration that a cook or baker of any skill level could tackle, including:Breakfast and Brunch: Wake up with Krause Berry Farms&’ Sensational Cinnamon Buns, Auntie Dona&’s Overnight Brunch Eggs, or their famous Waffles.Soups: Enjoy a hearty Apple, Cheese, and Cider Soup, Roasted Corn Chowder, or French Onion Soup.Main Meals: Feast on wonderful spreads with loved ones such as Corn on the Cob, Six Ways, Cheesy Chicken Enchiladas, Farmers Eat Quiche, or have a pizza party with their popular Roasted Corn Pizza.Breads and Muffins: Munch on Hearty Multigrain Bread or Blueberry Muffins.Cookies and Bars: Satisfy your sweet tooth with Berry Farm Cookies, Gingerbread People, Gluten-Friendly Almond Crescents, or Colourful Nanaimo BarsCakes and Desserts: Celebrate a special occasion with Berry Merry Christmas Fruitcake or Peach Cobbler. Pies and Tarts: Bring a piece of the farm to your table with Krause Berry Farms&’ famous Strawberry Custard Pie, Apple Pie, and Pecan Butter Tarts.Drinks and Snacks: Serve up an Old-Fashioned Berry Milkshake, Sangria, or Hot Berry Mulled Wine and snack on Fresh-Cut Strawberry Salsa or Roasted Casa Corn Dip.With something for everyone (even your four-legged friends), this book celebrates fresh-off-the-farm goodness and will inspire you to create with your own local, seasonal produce. Paired with gorgeous photography and charming farm and family tales, The Krause Berry Farms Cookbook transports the warm and fun-loving spirit of Krause Berry Farms right to your kitchen.By George Lee. 2024
A rendering of food through the memories of family and of home: over ninety plant-based recipes from George Lee, the…
creator of Chez Jorge, with Laurent Hsia's images of Taiwan.&“An astonishingly accomplished exploration of flavors, ingredients, and traditions.&”—Katy Hui-wen Hung (洪惠文), co-author of A Culinary History of Taipei: Beyond Pork and Ponlai &“This is a beautiful love letter to Taiwan and a quietly uncompromising work of documentation.&”—Hannah Che, author of The Vegan Chinese KitchenGeorge Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook. Years later, he revisited the lessons and pieced them into the story of his family&’s cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-size chunks of golden sweet potatoes, and the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt in the air for a few days in January. Others tread the boundaries between old and new, such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice. While writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. A-Gong&’s Table follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night.By Carleigh Bodrug. 2024
Instant #1 New York Times BestsellerSave money, reduce food waste, and eat healthier than you ever have before with this…
highly anticipated cookbook from New York Times bestselling author and social media sensation, Carleigh Bodrug. Spinning off of Bodrug's wildly popular Scrappy Cooking social media series, the cookbook is packed with over 150+ whole-food, plant-based recipes that show the reader how to make the most of the food they have in their fridge and pantry with easy and approachable vegan recipes anyone can make. Transform radish tops into pesto, broccoli stems into summer rolls and wilting greens into smoothie cubes... But that's not all. The book will equip readers with not only the tools to make the most of their scraps, but use up just about any vegetable, grain or bean from their fridge and pantry in the flexible Kitchen Raid Recipes, or cross reference commonly wasted foods like stale bread from a "Got This, Make That" index so these items can be used up in the easiest and most delicious way possible. Scrappy Cooking not only puts the focus on eating a diet that's more conscious for our environment (and our wallets) but our health as well. Every recipe in the book is vegan, almost entirely oil free, and focuses on whole, plant-based foods that are good for our bodies and the planet. Get ready for recipes like The Whole Darn Squash (Pasta), Skillet Lasagna, One Pan Orzo Casserole, Vodka Penne With Broccolini, Whole Roasted Cauliflower with Roasted Red Pepper Sauce, Chickpea Pot Pie, Orange Peel Chickn&’, Loaded Tortilla Bowls, Sheet Pan Tacos with Carrot Top Chimichurri, Rebel &“Ribs&”, Veggie Masala Burgers, Palak &“Paneer&”, Vegan Meaty Hand Pies, We-Got-the-Beet Chips, Pickle-Mania Chips, Cornmeal Biscuits, Bang Bang Broccoli-cious Steaks…and more!By Roderick S. Graham, 'Shawn K. Smith. 2024
Cybercrime and Digital Deviance, Second Edition, combines insights from sociology, criminology, psychology, and cybersecurity to explore cybercrimes such as hacking,…
identity theft, and romance scams, along with forms of digital deviance such as pornography addiction, trolling, and “canceling” people for perceived violations of norms.Other issues are explored including cybercrime investigations, nation-state cybercrime, the use of algorithms in policing, cybervictimization, and expanded discussion of the theories used to explain cybercrime. Graham and Smith conceptualize the online space as a distinct environment for social interaction, framing their work with assumptions informed by their respective work in urban sociology and spatial criminology, and offering an engaging entry point for understanding what may appear to be a technologically complex course of study. The authors apply a modified version of a typology developed by David Wall: cybertrespass, cyberfraud, cyberviolence, and cyberpornography. This typology is simple enough for students just beginning their inquiry into cybercrime, while its use of legal categories of trespassing, fraud, violent crimes against persons, and moral transgressions provides a solid foundation for deeper study. In this edition each chapter includes a new “Current Events and Critical Thinking” section, using concepts from the chapter to explore a specific event or topic like the effect of disinformation on social cohesion and politics.Taken together, Graham and Smith’s application of a digital environment and Wall’s cybercrime typology makes this an ideal upper-level text for students in sociology and criminal justice. It is also an ideal introductory text for students within the emerging disciplines of cybercrime and cybersecurity.How does justice for non-citizens look like? This book provides a nuanced cross-section of how criminal courts deliver justice to…
non-citizens, investigating rationales and purposes of penal power directed at foreign defendants. It examines how lack of citizenship alters the contours of justice, creating a different system oriented at control and exclusion of non-members. Drawing on ethnographic research in an Italian criminal court, the book details how citizenship and national belonging not only matter, but are matters reproduced, elaborated, and negotiated throughout the judicial process, exploring the implications of this development for the understanding of penal power and the role of criminal courts.Set in the context of the growing intersection between migration control and penal power, Delivering Justice to Non-Citizens explores whether and how instances of border control have seeped into judicial practices. In doing so, it fills a significant gap in the scholarship on border criminology by considering a rather unexplored actor in the field of migration studies: criminal courts. Based on a year of courtroom ethnography in Turin, Delivering Justice to Non-Citizens relies on interviews with courtroom actors, courthouse observations, analysis of court files, together with local media analysis, to provide a vivid image of judicial practices towards foreign defendants in a medium-size criminal court. It considers and balances the distinctive traits of the local context with ongoing global processes and transformations and adds much needed insights into how global processes impact local realities and how the local, in turn, adjusts to global challenges. Through instances of everyday justice, the book calls attention to how migration control has silently seeped into the judicial realm.The book will be of interest to students and academics in sociology, criminology, law, penology, and migration studies. It will also be an important reading for legal practitioners, magistrates, and other law enforcement authorities.By Karla Tatiana Vasquez. 2024
A beautifully photographed cookbook that celebrates the vibrant culture and community of El Salvador through 80 recipes and stories from…
twenty-five Salvadoran women.&“A heartfelt tribute to heritage, a testament to the power of storytelling, and an invitation to savor the true essence of El Salvador, one delicious recipe at a time.&”—Hawa Hassan, James Beard Award–winning author of In Bibi&’s KitchenIn search of the recipes and traditions that made her feel at home, food historian and Salvadoran Karla Tatiana Vasquez took to the internet to find the dishes her mom made throughout her childhood. But when she couldn't find any, she decided to take matters into her own hands. What started as a desire to document recipes turned into sharing the joys, histories, and tribulations of the women in her life.In this collection of eighty recipes, Karla shares her conversations with moms, aunts, grandmothers, and friends to preserve their histories so that they do not go unheard. Here are recipes for Rellenos de Papa from Patricia, who remembers the Los Angeles earthquakes of the 1980s for more reasons than just fear; Flor de Izote con Huevos Revueltos, a favorite of Karla's father; as well as variations on the beloved Salvadoran Pupusa, a thick masa tortilla stuffed with different combinations of pork, cheese, and beans. Though their stories vary, the women have a shared experience of what it was like in El Salvador before the war, and what life was like as Salvadoran women surviving in their new home in the United States.By Emma Hearst. 2024
From acclaimed chef Emma Hearst, Flavors from the Farm celebrates fresh food from her Upstate New York farmstead with 100+ flavor-forward recipes…
from the garden. From acclaimed chef Emma Hearst, Flavors from the Farm celebrates fresh food from her Upstate New York farmstead with 100+ flavor-forward recipes from the garden. Harnessing the growing trend of hobby farms, farmettes, community plots, and home gardens, Emma Hearst sets out to simplify the complex world of growing and utilizing seasonal produce in this farm-fresh cookbook. From choosing seeds to making use of microseasons to creating quick and vibrant meals, Fresh from the Kitchen Garden encourages home cooks to maximize the flavor of home-grown vegetables, fruits, and more along with and choice farmers&’ market selections. The ingredient-driven recipes include easy vegetal soups with beans and peas, crisp salads with shoots and microgreens, small plates with juicy tomatoes and eggplants, and other healthy, just-harvested produce. Managing a 60+-acre farm with over 250 varieties of vegetables, fruit, flowers, and herbs in the middle of the sprawling suburban neighborhoods of New York, Hearst—a former chef and James Beard–award finalist, is uniquely positioned to impart her wisdom to an ever-expanding base of home cooks looking to take charge of their food. You'll find spirited options like a sungold tomato gimlet, a chapter on the art of salad featuring ten fantastic salad dressings like tahini and honey pickles, and a robust chapter dedicated to savories and hors d'oeuvres. Throughout the book Emma shares the farm's ethos and her entertaining know-how via engaging narrative essays on subjects like a great way to eat cheese, how to nail an interactive snacking platter, and herbaceous drinks Enjoy 100+ recipes that capture the seasons, emphasize eating well, and are suited for entertaining from garden-driven batch cocktails to shareable cruidite platters, seasonal salads, pastas, meats, and more for eating and gathering with friends and family.