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'This extraordinary book sets a new benchmark for science writing in India.' - RAMACHANDRA GUHA Tigers, elephants, lions and other large mammals have so far been central to India's conservation story. In spite of the country's vast coastline and millions being dependent on marine resources for their livelihoods, such species and habitats have been largely neglected in writings on wildlife. From Soup to Superstar provides the first comprehensive account of marine conservation in India, focusing on sea turtles, which are at once a fishery resource, a religious symbol and a conservation icon. Worshipped as Kurma, the incarnation of Vishnu, by several communities, these creatures have been part of folklore and mythology for over 2,000 years. Until the 1970s, there were large- and small-scale turtle fisheries in Odisha and the Gulf of Mannar, while eggs and meat were consumed along the rest of the coast. Since then, several conservation programmes have been led in these regions by naturalists, scientists, activists and concerned citizens with diverse, often conflicting, approaches. Globally, attention has centred on the mass-nesting beaches in Odisha, where over 1,00,000 turtles may nest simultaneously. New threats have emerged and elicited responses at local, national and international levels. Bringing together a range of issues and actors that have affected the world of sea turtles, filled with fascinating insights into scientific research and human-animal ecologies, this is a definitive chronicle of the efforts that have been made to protect these mysterious creatures in the last fifty years.
From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks. Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish. Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.
‘This could be some new kind of animal. Something new to our forest. Wouldn’t that be exciting?’ When Lori, a curious and wide-eyed slender loris, spies a bewildering cat-like figure in the fading light of the evening, she instantly becomes obsessed with finding out what it is. So she teams up with her friend Don Wrongo, the crafty racket-tailed drongo, to look for the elusive animal. But they can hardly get to the bottom of this all by themselves. And along their tireless search for the ever-teasing shadow, they recruit the wiles of M. Owli, the non-musical delights of a mob of mynahs, the gossipy banter of Mina Mouse, the faithful love of Kau’a, the wisdom of Viji the all-knowing turtle, the fury of Baba Brown, the—the—Oh, for the love of gordonflies! Who’s not in this book? Packed with eccentric creatures and heart-stopping turns, Lori’s great big romp is a little look at friendship and self-discovery—and the rush of adventure.
There’s only one thing that Coolio’s been doing longer than rapping: cooking. His recipes are built around solid comfort foods with a healthy twist that don’t break the bank. You can’t find the fusions Coolio created like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout. Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. Start your Ghetto Gourmet adventure with some “Soul Rolls,” follow-up with “Finger-Lickin’, Rib-Stickin’, Fall-Off-the-Bone-and-into-Your-Mouth Chicken,” and finish off with “Banana Ba-ba-ba-bread” sweetened with golden honey. Cookin' with Coolio features 76 tasty, easy-to-make and economical recipes built around comfort foods with a healthy twist, accompanied by 25 full-color pictures. The book covers everything: -How to Become a Kitchen Pimp -The Rules of the Ghetto Gourmet to everything you'll need to make a complete meal -Pimpin’ the poultry -Sinful steaks -It’s Hard Out Here for a Shrimp -Chillin’ and Grillin’ As Coolio says, “All you need is a little bit of food, and a little bit of know-how.”
Shook and Farber invite eager entrepreneurs to join 33 of today’s business and sales best as they share the details behind their greatest sales moves and ultimately, impart valuable lessons on how to sell your way to success. Crafted to cover a variety of industries, products, and services, this entertaining playbook urges entrepreneurs to reinvent their sales approach, illustrating proven techniques, tips, and tricks in each story and summarizing the unique take-away offered by its teller. Entrepreneurs uncover such pearls as how to ignite creativity to overcome sale barriers, how to create long-term customers, and how to sell what the customer wants (hint: it’s not always a product or service). Entrepreneurs also gain invaluable insight and encouragement as they turn from story to story, leaving the pages with lessons learned and the excitement of being privy to an exchange among the elite in their industry.
“Masterful . . . Many books have been written about Streisand but few, if any, put readers as close to the subject as Mann does” (Miami Herald). A legendary singer, songwriter, actress, and filmmaker with multiple Academy, Emmy, Grammy, Tony, and even two Peabody awards to her name, Barbara Streisand is a talent like no other. In Hello, Gorgeous, celebrity biographer William J. Mann profiles the Brooklyn-born talent, focusing on her early years, honing her persona at Greenwich Village nightclubs like the Blue Angel and the Bon Soir. Streisand lost her father at an early age and had a rocky relationship with her mother, but her natural abilities and supernatural chutzpah soon earned her the role of a lifetime: a starring role as Fanny Brice in the Broadway musical, Funny Girl. In lush detail, Mann chronicles Streisand’s dizzying ascent from an unknown dreamer into one of the world’s most beloved superstars. “Mann’s meticulous research and insightful analysis go deeper than any previous biography: shedding light on the formative years that shaped Streisand’s persona, debunking some myths . . . and providing a cultural snapshot of the wild and free-spirited era in which Streisand blossomed.” —USA Today
From bestselling author Rebecca Katz comes this collection of 60 recipes for pure, cleansing soups intended to renew and restore. Soup has a unique ability to nourish and heal the body. In Clean Soups, author Rebecca Katz shows you how to use wholesome stocks and soups to naturally detox and stay energized year-round. She also explains the building blocks for creating deliciously balanced soups, such as Moroccan carrot soup, kale soup with coconut and lime, and simplest chicken pho. With foundational broths, blended soups, and traditional healing soups, as well as a two-day cleanse, Clean Soups shows how one simple bowl can make a huge difference in how you feel.
Sea turtles belong to the most ancient line of living reptiles. However, there is a lack of up-to-date information on the regional status and conservation efforts of sea turtles on the subcontinent. Addressing this gap, Marine Turtles of the Indian Subcontinent documents the results of surveys carried out under the Sea Turtle project sponsored by the Indian government and the United Nations. With contributions from leading experts from a variety of disciplines, the book provides up-to-date information on the regional status and conservation efforts of sea turtles on the subcontinent. The book records the status of sea turtles along the east and west coasts of the Indian mainland, the Lakshaweep archipelago, and the Andaman and Nicobar Islands and surveys their status in Sri Lanka, Pakistan, and Bangladesh.
"Our oceans are filled with plastics, but who exactly cooked up this soup? And, more importantly, what is the recipe for getting our oceans clean? This rhyming story pulls no punches about how we ended up in this mess but also offers hope and help for cleaning up ocean soup"--
Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose. Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal. With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake. Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.