Featuring a new epilogue and updated tables, this is the updated and bestselling biography of Black Caviar, the racehorse who transcended the track to become an Australian icon. Written by acclaimed journalist and broadcaster Gerard Whateley, with a foreword by Peter Moody, Black Caviar begins with the entrancing story of champion trainer Peter Moody, a self-made man bred in the remote outback of Queensland, who came to select and guide the fastest horse the world had ever seen. Under Moody's patient and masterful guidance, the hulking injury-prone filly matured into a champion, idolized by a devoted following more akin to a rock band than a racehorse. Her gift is to defy the very nature of sport, making victory look both certain and effortless. With her invincible run and marauding dominance, Black Caviar has returned racing to the glory days of more than half a century past and secured a reputation that will echo for as long as horses are sent out to race.

In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar. Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity. The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the “caviar Mafia” that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables. Filled with lore and intrigue, Caviar is a captivating work of culinary, natural, and cultural history.

Served up with a mother of pearl spoon and alongside a crystal flute of champagne, caviar is the ultimate culinary symbol of wealth, luxury, and decadence. But how did tiny fish eggs—which many might regard as an unwanted, throwaway food—become such an international delicacy? In Caviar: A Global History, renowned food writer Nichola Fletcher answers this curious question, examining the rise of caviar as an indulgence and its effect on the lives of the people who seek and sell it today. Fletcher takes the reader on a tour of the main areas of caviar production—Russia, Iran, Europe, and America—and investigates how the industry has contributed to the decline of the sturgeon population, the fish most associated with caviar. As Fletcher details, many efforts are underway to create sustainable sturgeon farming, which would make it possible to enjoy caviar with a clear, environmental conscience. Featuring vibrant illustrations and many fascinating anecdotes, Caviar also offers advice on purchasing and serving caviar. This is the perfect food book for everyone in need of a little opulence and glamour.

The Caspian redefines a Caspian debate long characterized by one-sided and politically motivated analyses and, at times, fantastic reporting. Bringing together a range of influential voices from academia, the media, the oil industry, civil service, the military and diplomatic corps, this book rewrites the region's recent history.

I was "the bride who knew nothing" . . . And now I love sharing the joy of kosher cooking with people like me: Busy parents who want to make real food for real families in a snap, and people who want to entertain without slaving in the kitchen, knowing their dishes will always elicit oohs and aahs. Our Sabbath and holiday meals are warm, fun, and flowing with food, family, and tons of guests. Do the math: two weekly Shabbos meals + 26 holiday banquets = 130 feasts per year, not to mention feeding my hungry family every other day of the week. That plus a full-time job should qualify me as some kind of expert in fast, fresh family dinners! Here in Joy of Kosher I share more than 100 of my absolute best recipes and give each a creative twist: Dress It Up—add some bling for your party table—or Dress It Down and lure your picky eaters to meals they'll beg for again and again. That's more than 200 recipes! A few of my faves: Crystal Clear Chicken Soup with Julienned Vegetables and Angel Hair (Dress It Down: Chicken Noodle Alphabet Soup) Garlic Honey Brisket (Dress It Down: Honey Brisket Pita Pockets) Miso-Glazed Salmon (Dress It Up: Avocado-Stuffed Miso-Glazed Salmon) Butternut Squash Mac 'n' Cheese (Dress It Down: Mac 'n' Cheese Muffin Cups) Gooey Chocolate Cherry Cake (Dress It Up: Red Wine Chocolate Cherry Heart Cake) And talk about challah! I give you ten yummy variations, including Sun-Dried Tomato, Garlic, and Herb Braided Challah; Blueberry Apple Challah Rolls; Sea-Salted Soft Challah Pretzel Rolls; and Gooey Pecan Challah Sticky Buns. All that, plus gorgeous photos, wine pairings, time-savers, and my guide to sane, no-jitters holiday menus. I hope you love this book as much as I loved writing it for you!

Now available in a hardcover gift edition! Spanning three generations, Muy Bueno offers traditional old-world northern Mexican recipes from grandmother Jeusita's kitchen; comforting south of the border home-style dishes from mother Evangelina; and innovative Latin fusion recipes from daughters Yvette and Veronica. Muy Bueno has become one of the most popular Mexican cookbooks available. This new hardcover edition features a useful guide to Mexican pantry ingredients. Whether you are hosting a casual family gathering or an elegant dinner party, Muy Bueno has the perfect recipes for entertaining with Latin flair! You'll find classics like Enchiladas Montadas ("Stacked Enchiladas"); staples like Homemade Tortillas and Toasted Chile de Arbol Salsa; and light seafood appetizers like Shrimp Ceviche and Scallop and Cucumber Cocktail. Don't forget tempting Coconut Flan and daring, dazzling cocktails like Blood Orange Mezcal Margaritas and Persimmon Mojitos. There is truly something in Muy Bueno for every taste! This edition features more than 100 easy-to-follow recipes, a glossary of chiles with photos and descriptions of each variety, step-by-step instructions with photos for how to roast chiles, make Red Chile Sauce, and assemble tamales, a rich family history shared through anecdotes, photos, personal tips, and more, and stunning color photography throughout.

This revealing and compelling title analyzes the illegal trade in endangered species from a criminological viewpoint and presents specific crime reduction techniques that could help save thousands of species from extinction. The illegal trade in endangered species is a worldwide problem that involves not only animals but also plants, and it contributes to troubling factors such as organized crime as well as the further decline of the earth's natural climate. This book explores the extensive endangered species illegal market, spotlighting the worldwide nature and extent of the problem, and presents revealing case studies of terrestrial, marine, plant, and avian species. Sold into Extinction: The Global Trade in Endangered Species focuses attention on the plight of endangered wild flora and fauna as well as the specific illegal acts committed against them that have long and largely been ignored by criminology. The author provides a fresh look at the topic by presenting it within a crime reduction framework, an approach rarely taken by those with traditional criminological or conservation backgrounds, demonstrating how an innovative strategy to reduce illegal market activities can simultaneously further the conservation of these endangered species. International treaties, national and domestic laws, and international policing efforts pertaining to crimes involving endangered species are also examined.