Beyond the plate gathers thirty notable food bloggers from around the world in a diverse and inspiring collection of mouth-wateringly irresistible recipes. Lady and Pups, Local Milk, and My Darling Lemon Thyme are just some of the beloved bloggers featured along with their most popular recipes and brand new dishes whipped up exclusively for this sumptuous feast ...

Jackie Robinson is one of the most revered public figures of the twentieth century. He is remembered for both his athletic prowess and his strong personal character. The world knows him as the man who crossed baseball’s color line, but there is much more to his legacy. At the conclusion of his baseball career, Robinson continued in his pursuit of social progress through his work as a writer. Beyond Home Plate, an anthology of Jackie Robinson’s columns in the New York Post and the New York Amsterdam News, offers fresh insight into the Hall of Famer’s life and work following his historic years on the baseball diamond. Robinson’s syndicated newspaper columns afforded him the opportunity to provide rich social commentary while simultaneously exploring his own life and experiences. He was free to write about any subject of his choosing, and he took full advantage of this license, speaking his mind about everything from playing Santa to confronting racism in the Red Sox nation, from loving his wife Rachel to despising Barry Goldwater, from complaining about Cassius Clay’s verbosity to teaching Little Leaguers how to lose well. Robinson wrote to prod and provoke, inflame and infuriate, and sway and persuade. With their pointed opinions, his columns reveal that the mature Robinson was a truly American prophet, a civil rights leader in his own right, furious with racial injustice and committed to securing first class citizenship for all. These fascinating columns also depict Robinson as an indebted son, a devoted husband, a tenderhearted father, and a hardworking community leader. Robinson believed that his life after his baseball career was far more important than all of his baseball exploits. Beyond Home Plate shows why he believed this so fervently.

"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.

My Life on a Plate tells Kelis' personal story through the food she creates. Her style has been molded by her culture, her travels, and all the people she met along the way. This book is a collection of her favorite recipes. Kelis' love affair with food started as a child. A native New Yorker, her mother worked as a chef in her own catering business, run out of their home in Harlem. Driven by the speed and the intensity in the kitchen, Kelis' passion behind watching her mother cook inspired her to roll up her sleeves. Every detail was clear and defined: Red lips, red nails, perfume, earrings and a military demeanour she felt in the presence of a master while watching her mother work. At age 17, Kelis signed her first recording contract and began to travel the world. She discovered local outdoor markets and tiny hole-in-the-wall restaurants and considered them the hidden treasures of her journeys. After 10 years in the music business, Kelis decided to attend Le Cordon Bleu. Attending the famous cooking school gave Kelis the confidence to call herself a chef and to write her first cookbook. My Life on a Plate tells Kelis' personal story through the food she creates. Her style has been moulded by her culture, her travels, and all the people she met along the way. This book is a collection of her favourite recipes. It features a mix of foods from her Puerto Rican heritage, such as Pernil (Puerto Rican Pork Shoulder), Arroz con Gandules, and Shrimp Alcapurias along with dishes she created after discovering them on her travels around the world such as Malay Curry Chicken and Swedish Meatballs.

Age of Union is a compelling guide for igniting today's changemaker—those ready to take action for our planet and its inhabitants. We have seen growing divisions between people on either side of gender, religious, political and cultural borders for too long. Meanwhile, global health crises, environmental degradation, and human-accelerated climate change pose immense challenges to our future that we must now face quickly and cooperatively. Separation has to be confronted head-on. We can do this each and every day with meaningful, impactful acts of union. There is a greater need for unity than ever before. Dax Dasilva presents a guide to take simple measures to promote our collective well-being and union. Grounded in four pillars—leadership, culture, spirituality, and nature—the book advocates that the time for change is now and that our choices are the catalyst. We are all in this together, so let us move toward an Age of Union. May it strengthen your resolve to start building a kinder, greener and more livable world where everyone and everything can thrive. You are the changemaker. For more information visit www.ageofunion.com Reviews "A compassionate call for the cultural revolution needed to take care of each other and our planet." —Marika Anthony-Shaw, Founder & CEO of Plus1.org “Humans are finally evolving and are becoming more aware of the fact that saving the world is a priority for everyone today.’ —Carmen Busquets, WWF Council Member, Humanitarian and FashionTech Entrepreneur (Net-a-Porter, Moda Operandi, FarFetched, and BoF) “This book is a lens that helps focus on what really matters. We get so wrapped up in our daily lives that we forget how our actions affect our environment daily. This book is very relevant today, as it’s time for everyone to become leaders of change and inspire others to do the same. Dax Dasilva portrays that an Age of Union is here and empowers others to rise to the occasion.” —Ekaterina Sky, Wildlife Conservation Artist “Age of Union is the much needed call to action our world needs right now. Dax Dasilva speaks to the inherent leader in every one of us and provides a guide so that the future changemakers of tomorrow can get started today.” —Jonathan Kanevsky MD “The first of its kind, Age of Union brings readers along an intimate journey that perfectly balances spiritual, entrepreneurial, and environmental guidance, all of which got me wanting to take action now.” —Shira Laza, on-air personality and founder, What’s Trending "Now more then ever we need to be more connected and share ideas to collectively save the planet. This book is a great starting point and guide while trying to shift to this new paradigm”. —Seth Troxler, International DJ “Age of Union is a well rounded read for anyone who wants to explore the subject of growth, change and connectedness. Especially in times like these, it gives hope and helps to understand how we can make a difference by transforming our relationship with ourselves and the world around us.“ —Annette & Daniela Fedler, Sustainable Luxury Design Consultants & Eco Friendly Fashion Designers "In Age of Union, Dax Dasilva shares with us a manifesto for the guiding principles that makes him a true leader in the ecological transition and the social evolution for a kinder world that will take us to the next phase of humanity. Age of Union is a mirror to be held for us to become leaders in that transition as well." —Damian Siqueiros, MFA, Artist and Activist

An inspiring book for professionals andsophisticated home cooks who wantto take their skills to the next level,Working the Plate goes beyond adding adrizzle of something here or a sprig ofsomething there to explore both the principlesand the art of food presentation. Christopher Styler shares the secrets of seven contemporaryplating styles: The Minimalist, The Architect, The Artist, Contemporary European Style, Asian Influences, The Naturalist, and DramaticFlair. He also reveals the thoughts of ten leading chefs on the art of plating, from Terrance Brennan and Emily Luchetti to Suzanne Goin and Marcus Samuelsson. Working the Plate includes several examples of each plating style. Stunning color photographs show both finished plates and the steps involved to duplicate the techniques behind such dishes as Roasted Quail with Chard and Potatoes, Parmesan Crusted Lamb Chops with Swirled Root Puree and Pea Sauce, Skate and Angel Hair Pasta with Caper Butter, Soba-Tofu Salad in a Nori Cone, and Bird's Nest Brunch. Plating provides the all important first impression and sets the stage for the sensoryexperience of enjoying a great meal. With this overview of popular plating styles, you'll see how you can vary approaches and add adistinctive dash of élan and panache to the dishes you serve. Discover the plating philosophies of these renowned chefs: Wayne Harley Brachman, Porter House, New York, NY Terrance Brennan, Artisanal, Picholine, New York, NY Andrew Carmellini, A Voce, New York, NY Suzanne Goin, Lucques, AOC, Los Angeles, CA Sharon Hage, York Street, Dallas, TX James Laird, Restaurant Serenade, Chatham, NJ Emily Luchetti, Farallon Restaurant, San Francisco, CA Tadashi Ono, Matsuri, New York, NY Kent Rathbun, Abacus, Jasper's, Dallas, Texas Marcus Samuelsson, Aquavit, Riingo, New York, NY

Everyone knows that stewardship is more than money and finances. Nevertheless, seldom do we give time to explore the profound concept of stewardship in its many dimensions, including stewardship of time, work, body, mind, spirit, community, technology, and more. Beyond the Offering Plate does just that. Written by ten engaging pastors, seminary professors, and church leaders, this unique resource offers a diverse and holistic approach to stewardship. In ten accessible chapters, readers will learn how they can faithfully and practically discuss and engage with stewardship on a regular basis. Ideal for church leaders, seminary students, and pastors, this book includes questions for reflection and applications for life together at the end of each chapter. Copeland adds a special section with biblical references and preaching themes at the end of the book. Featured contributors include: Margaret P. Aymer, Associate Professor of New Testament at Austin Presbyterian Theological Seminary in Austin, Texas Kathleen A. Cahalan, Professor of Theology at Saint John's University School of Theology and Seminary in Collegeville, Minnesota MaryAnn McKibben Dana, author of Sabbath in the Suburbs David Gambrell, Associate for Worship in the Office of Theology and Worship of the Presbyterian Church (U.S.A.) David P. King, Karen Lake Buttrey Director of the Lake Institute on Faith and Giving and Associate Professor of Philanthropic Studies at Indiana University in Bloomington, Indiana Neal D. Presa, pastor and former moderator of the Presbyterian Church (U.S.A.) Ellie Roscher, Director of Youth and Story Development at Bethlehem Lutheran Church Twin Cities in Minneapolis and author of How Coffee Saved My Life Mary Hinkle Shore, pastor of Lutheran Church of the Good Shepherd in Brevard, North Carolina John W. Vest, Visiting Assistant Professor of Evangelism at Union Presbyterian Seminary in Richmond, Virginia