Much more than a cookbook offering a breadth of delicious recipes that honor ethnic traditions and religious customs, this text provides readers with an understanding and appreciation of customs and rites of passage from around the world. International Cookbook of Life-Cycle Celebrations takes readers on a journey around the world and back with an overview of religious customs, specific cultural traditions, and delicious recipes. Readers will learn about unique customs and traditions from more than 150 countries relevant to birth celebrations to weddings to funeral rituals. Although the text is rich with detail, the presentation of information is accessible to general readers and the recipes are kept simple so students of all ages and cooking abilities can execute the dishes and enjoy the results. Organized by continent, region, and then country, the book begins with an overview of religious customs as well as safety and cleanliness tips for cooks. After the introduction, the chapters present information on each country with the specific customs and recipes that correspond to that ethnicity's traditions. The recipes are easy to follow and provide alternatives to complex or hard-to-find ingredients that can be used without jeopardizing the flavor and taste of the end result.

Over 5,500 detailed biographies of the most eminent, talented and distinguished women in the world today.

150 traditional favorites from Chicago’s famed Berghoff Restaurant alongside contemporary culinary creations, plus a guide to entertaining at home. With The Berghoff Family Cookbook, fans of the beloved restaurant can now make Berghoff classics at home, including the famous Berghoff Creamed Spinach, German Potato Salad, Wiener Schnitzel, Sauerbraten, Apple Strudel, Black Forest Cake, and many more treasured and—until now—secret recipes from the Berghoff’s celebrated kitchens. More than a collection of wonderful recipes, The Berghoff Family Cookbook is a piece of Chicago history and an essential guide for cooking and party planning. What started as a small saloon in 1898 quickly became a Chicago dining institution when Prohibition prompted founder Herman Joseph Berghoff to start serving meals to stay in business. When Prohibtion ended in 1933, the Berghoff Restaurant was the first Chicago establishment to receive a liquor license, and it soon became famous for both its traditional German food and its Dortmunder beer. The Berghoff Family Cookbook offers a rare and personal glimpse into the history of a Chicago landmark, complete with full-color photographs of Berghoff’s no-nonsense waitstaff and legendary chefs, its iconic stained-glass windows and murals, the famous mahogany bar, and the chandeliers, as well as old menus and historical items never before seen by the public. Jan and Carlyn Berghoff not only provide treasured memories about the restaurant, but they also offer their wealth of knowledge and experience on beer and food pairings, how to host a bourbon tasting, party planning, and tips for memorable and hassle-free gatherings. In addition, Carlyn Berghoff shares many of her favorite recipes from her successful catering company, including Shrimp Martinis, Pesto Cheesecake, Grilled Vegetable Wraps, Pan-Seared Tilapia with Tabasco Broth, and Almond-Pear Tartlets. The Berghoff Family Cookbook helps cooks everywhere create delicious food, special celebrations, and lasting traditions.

Focusing on how to improve the participation of non-governmental actors in the making of international climate change laws, this book is a conversation on the relevance of a human rights-based approach to international climate change law-making. The book considers a possible reform of the United Nations Framework Convention on Climate Change institutional arrangement, inspired by the practice and model of participation of Arctic Indigenous Peoples in the Arctic Council. Different non-State entities play a fundamental role in the development and enforcement of the climate change regime by enhancing the knowledge base of decision-making, keeping States in line with their commitments, and engaging in private initiatives aimed at mitigating the impacts of global warming. Albeit non-governmental and subnational actors increasingly work alongside States in the making of a climate change regime, the category of observers through which they participate in intergovernmental negotiations only gives them limited rights and their participation in international norm-making has at times been impaired. The relevance of a human rights-based approach consists in recognising the status of individuals and groups as rights-holders under human rights law, a paradigm that was first established by Arctic Indigenous Peoples when claiming their participatory rights in the Arctic Council, the main forum of governance of the Arctic region. This book argues that, in the absence of a globally binding treaty regulating procedural rights in intergovernmental negotiations, the emerging relationship between human rights and climate change could serve as a legal basis for the enhancement of non-governmental actors’ procedural rights, establishing the right to participation as a right in itself and which can benefit the governance of climate change. Due to the relevance of the addressed subject, the book is destined to a broad readership and will be of use to academic researchers, law practitioners, policy-makers and non-governmental organisations’ representatives.

A grand tour for the taste buds—a delightful classic cookbook of the postwar era from a well-traveled woman. This charming little book was first published in 1956, when people in England were still enduring postwar restrictions on both traveling and eating. In the words of its author, Lesley Blanch, “benign fate whisked me elsewhere to follow less restricted ways, travelling widely and eating wildly.” Her gastronomic world tour includes eighty recipes, each prefaced by an account of where they were first tasted or with some amusing anecdote. You’ll find delicious dishes from her journeys around Europe and to the Middle East and Far East, Africa, the Pacific, Central and South America, and even a good old Baked Virginia Ham from the USA.