"ONE invitation to a salsa dance. TWO dancing shoes to make a pair." This bilingual English-Spanish book teaches how to count to 10 using salsa. ¡Vamonos! Learn to count with salsa in English and Spanish. Children, caretakers, and educators will love the rhythmic text paired with bright and colorful illustrations showcasing characters of diverse backgrounds and abilities.

After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world’s most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca’s coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.

Salsa is one of the most popular types of music listened to and danced to in the United States. Until now, the single comprehensive history of the music--and the industry that grew up around it, including musicians, performances, styles, movements, and production--was available only in Spanish. This lively translation provides for English-reading and music-loving fans the chance to enjoy Cesar Miguel Rondon's celebrated El libro de la salsa. Rondon tells the engaging story of salsa's roots in Puerto Rico, Cuba, Colombia, the Dominican Republic, and Venezuela, and of its emergence and development in the 1960s as a distinct musical movement in New York. Rondon presents salsa as a truly pan-Caribbean phenomenon, emerging in the migrations and interactions, the celebrations and conflicts that marked the region. Although salsa is rooted in urban culture, Rondon explains, it is also a commercial product produced and shaped by professional musicians, record producers, and the music industry. For this first English-language edition, Rondon has added a new chapter to bring the story of salsa up to the present.

This book has over 450 recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.

By universal acclaim, Diana Kennedy is the world’s authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country.

In styles as diverse as flamenco, czardas, and bangra, dance reflects cultural identity and inspires and energizes individuals and groups. Dance contains everything you need to know about world dance. With lively and colorful presentation, young people will discover the joy of movement from cultures all over the globe.

AS SEEN ON 'DOWNSIZING DUBBO' WITH CHANNEL 9'S TODAY SHOW. 'I've been helping patients with weight loss for over 30 years and I've never been so excited about a program before.' Dr Penny Adams The diet that helps you lose weight while still having a social life. After years of yo-yo dieting, Australian women Victoria Black and Gen Davidson lost 40 kg between them using the intermittent fasting methods described in SuperFastDiet. What's more, they have kept the weight off. Determined to help others do the same, Victoria and Gen created the world's first and now largest online fasting program. In the process, they've built a supportive and fun community of SuperFast enthusiasts (some of whom have lost more than 30 kg). Now, Victoria and Gen bring their dieting genius to life in their SuperFastDiet book. Here you will find: - all the information you need to select the SuperFast program that best suits you: 2 day (5:2), 3 day (4:3) or part-day (16:8) - the science behind the diet, showing how fasting can help you avoid diabetes, heart disease and a range of lifestyle diseases - 80 delicious recipes - weekly meal plans - real-life stories of dramatic weight loss from the SuperFast community. Fully photographed, and bursting with clear advice and encouragement, SuperFastDiet is your passport to long-term weight loss and good health. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.