Is Wall Street bad for Main Street America? "A well-told exploration of why our current economy is leaving too many behind." —The New York Times In looking at the forces that shaped the 2016 presidential election, one thing is clear: much of the population believes that our economic system is rigged to enrich the privileged elites at the expense of hard-working Americans. This is a belief held equally on both sides of political spectrum, and it seems only to be gaining momentum. A key reason, says Financial Times columnist Rana Foroohar, is the fact that Wall Street is no longer supporting Main Street businesses that create the jobs for the middle and working class. She draws on in-depth reporting and interviews at the highest rungs of business and government to show how the “financialization of America”—the phenomenon by which finance and its way of thinking have come to dominate every corner of business—is threatening the American Dream. Now updated with new material explaining how our corrupted financial sys­tem propelled Donald Trump to power, Makers and Takers explores the confluence of forces that has led American businesses to favor balance-sheet engineering over the actual kind, greed over growth, and short-term profits over putting people to work. From the cozy relationship between Wall Street and Washington, to a tax code designed to benefit wealthy individuals and corporations, to forty years of bad policy decisions, she shows why so many Americans have lost trust in the sys­tem, and why it matters urgently to us all. Through colorful stories of both “Takers,” those stifling job creation while lining their own pockets, and “Makers,” businesses serving the real economy, Foroohar shows how we can reverse these trends for a better path forward.

Not many people are aware that a small country like Nepal is home to incredibly diverse culinary traditions. Each community in this beautiful country has nurtured a unique culinary legacy influenced by geographic and climatic conditions on one hand and their individual cultural heritage on the other. This is true of the Sherpas and the Thakalis from the Himalayan mountain ranges, the Brahman, Chetri, Gurung, Tamang, Newar and Kirati communities in the lower mountain ranges to the Tharus and the Madeshis in the Terai jungles in the south. Rohini Rana, food connoisseur and the author of The Rana Cookbook, has travelled the length and breadth of Nepal interacting with different ethnic communities and recording in painstaking detail their recipes and knowledge of food and nutrition. The result is this remarkable book featuring a carefully curated selection of 108 recipes, each accompanied by stunning photographs. Its purpose is to offer readers a glimpse into the kaleidoscope that is Nepali cuisine. From the delicious rikikur (potato pancake) and the Newari Haans Ko Choela (barbecued tempered duck) to the lip-smacking momos, this book takes you on a captivating journey across Nepal—a journey that nourishes both your belly and your soul.

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The Asian Flavors Diabetes Cookbook is the first book that takes the naturally healthy recipes and meals of Asian cuisine and crafts them specifically for people with diabetes. Authored by Corinne Trang, who was dubbed by The Washington Post "the Julia Child of Asian cuisine," this unique collection of recipes will be attractive to anyone with diabetes looking for a fresh approach to diabetes-friendly cooking. With more than 125 recipes, this compilation of simple comfort foods from all over Asia will include classics such as wontons and fresh spring rolls, and more contemporary recipes like garden tomatoes and mixed greens salad tossed in an Asian-inspired dressing blending soy sauce, sesame oil, and wasabi. The recipes are nutritionally sound, with plenty of fresh vegetables and complex flavors using readily available ingredients, and they rely on healthy cooking techniques such as steaming, stir-frying, braising, and grilling. The book will open with shopping and stocking techniques, including tips on building a basic pantry of Asian ingredients. Then readers will find recipes covering everything from soups and stews to meat and poultry. Each recipe will be broken down with easy step-by-step instructions, as well as menu ideas for serving one, two, four, or more. An added benefit will be a chapter titled “On The Go, Bento!” which shows how leftovers and ready-made sides can be quickly assembled into an on-the-go lunch. Filled with a wide variety of vegetables, whole grains, and protein-based dishes, readers will discover countless new flavors to enjoy with their family. With meails inspired by Chinese, Japanese, Korean, and Southeast Asian food cultures, the Asian Flavors Diabetes Cookbook will become a “go-to” book for Asian-inspired diabetes-friendly meals.

For over a decade Tony Kitous has been Britain's most passionate provider of contemporary Lebanese and North African food. His restaurants were the first in London to merge traditional Arabic cooking with easy contemporary eating. There are now seven Comptoir Libanais restaurants in London with more planned in the next 18 months. The success of Comptoir Libanais restaurants centres on an easy, relaxed cafe-style of food: light Arabic home cooking mixed with familiar bistro flavours and techniques. Tony Kitous' recipes combine fresh vibrant vegetable dishes with simple grills, flat breads, grains, herb salads and dips. Pastries are richly flavoured and delicate, made with syrups and spices. Absolutely the menu for today and adaptable for the home cook. Containing eighty recipes, each one with a full-page photograph, Comptoir Libanais makes achieving a great result easy at home. Tony Kitous' approach and shortcuts inspire new ways to prepare readily-available ingredients: big on spices, fresh herbs and bright citrus flavours drawn from traditional Arabic cooking. The book is strong on vegetarian and vegan dishes, alongside simple grilled or poached meats, fish and beautiful sauces that are quick to prepare or make in advance. If you want a quick snack for yourself, or an extraordinary celebration feast, all the how-to you'll need is here. Bringing together the passion of owner Tony Kitous, the extraordinary designs of award-winning graphic artist Rana Salam, and bestselling author and photographer Dan Lepard, the Comptoir Libanais cookbook blends a vibrant culinary tradition with modern flavours and cooking methods

Oil or Trglycerdies make about 99% of the fats that we consume in our food. Research in the last twenty years have shown that Triglycerdies are equally responsible for creating heart disease, when compared to Cholesterol.

Playful recipes for sweet party treats and family desserts, from the New York Times–bestselling authors! The New York Times–bestselling authors of Hello, Cupcake! and What’s New, Cupcake? are back, applying their oversized imaginations not just to cupcakes but to cookies, pies, cakes, and other treats, with projects that are more hilarious, more spectacular, more awe-inspiring—and simpler than ever. No sweet treat is safe from their ingenuity: refrigerator cookies, pound cakes, pie dough, cheesecakes, bar cookies, and Jell-O are all transformed into amazing and playful desserts. There’s something for everybody in this book, and every single item you need can be found in the neighborhood supermarket or convenience store. This enhanced ebook, with five stop-motion videos demonstrating recipes from the book and links that allow you to easily find exactly what you’re looking for, is one of the best ways to experience this phenomenon. Playing with your food has never been so exciting—or so easy. Karen Tack and Alan Richardson have appeared on TV with Martha Stewart, Rachael Ray, and Paula Deen and have been featured many times on NBC’s Today as well as in America’s top magazines.

'I would pretty much cook anything @cookinacurry told me to.' - Mindy Kaling Selected for Jamie Oliver's Cookbook Club In Thali Indian cook and social media star Maunika Gowardhan serves up over 80 easy and accessible recipes that show you just how simple it is to create a Thali at home. The word 'Thali' refers to the way meals are eaten in India; where a mixed selection of delicious dishes are served together on one platter. They offer a wonderful way to experiment with Indian flavours and dishes and to discover the rich and diverse range of this cuisine. From familiar and classic Indian dishes like Tadka Dal and Matar Paneer alongside less familiar ones such as Pomegranate Spiced Chicken and Konkani Jackfruit Stir-Fry, these recipes will encourage you to explore the varied and vibrant range of food, flavours and textures across the Indian subcontinent, and give you the confidence and skill to create your own perfect thali. Featuring a thali inspiration section at the end which showcases four stunning regional thalis to recreate at home, as well as menu ideas to help you mix and match recipes as you like, Thali is a joyful and creative approach to Indian home-cooking that will excite and inspire.

Identification & values : featuring department store specials, porcelain treasures & Disney.