There is nothing like Haitian Cuisine, and our distinctive flavor has been celebrated by many, especially our famous “Pikliz.” Pikliz is a well-known traditional Haitian Hot slaw that is typically served as a side-dish. It is a combination of cabbage, carrots, hot peppers, vinegar, and onions. My mother, Cricilia Ladouceur has always been known for her cooking, but her special pikliz put her on the map in South Florida. Her heroic journey on how she transitioned from working for others to manufacturing her own condiments is what inspired me to write this book. Learning about different cultures is essential, and developing a cultural self-awareness at a young age can influence the way children view the world. Furthermore, closing that culture gap by educating on culture differences is not only important, but beneficial. This book is written in English with Haitian-Creole Translation.

There is nothing like Haitian Cuisine, and our distinctive flavor has been celebrated by many, especially our famous "Pikliz." Pikliz is a well-known traditional Haitian Hot slaw that is typically served as a side-dish. It is a combination of cabbage, carrots, hot peppers, vinegar, and onions. My mother, Cricilia Ladouceur has always been known for her cooking, but her special pikliz put her on the map in South Florida. Her heroic journey on how she transitioned from working for others to manufacturing her own condiments is what inspired me to write this book. Learning about different cultures is essential, and developing a cultural self-awareness at a young age can influence the way children view the world. Furthermore, closing that culture gap by educating on culture differences is not only important, but beneficial. This book is written in English with Haitian-Creole Translation.

Cuban-American cooking show star Miriam Quiñones-Smith becomes a seasoned sleuth in Raquel V. Reyes's Caribbean Kitchen Mystery debut, a savory treat for fans of Joanne Fluke and Jenn McKinlay. Food anthropologist Miriam Quiñones-Smith's move from New York to Coral Shores, Miami, puts her academic career on hold to stay at home with her young son. Adding to her funk is an opinionated mother-in-law and a husband rekindling a friendship with his ex. Gracias to her best friend, Alma, she gets a short-term job as a Caribbean cooking expert on a Spanish-language morning TV show. But when the newly minted star attends a Women's Club luncheon, a socialite sitting at her table suddenly falls face-first into the chicken salad, never to nibble again. When a second woman dies soon after, suspicions coalesce around a controversial Cuban herbalist, Dr. Fuentes--especially after the morning show's host collapses while interviewing him. Detective Pullman is not happy to find Miriam at every turn. After he catches her breaking into the doctor's apothecary, he enlists her help as eyes and ears to the places he can't access, namely the Spanish-speaking community and the tawny Coral Shores social scene. As the ingredients to the deadly scheme begin blending together, Miriam is on the verge of learning how and why the women died. But her snooping may turn out to be a recipe for her own murder.

"My submissive won't do what I want!" This is a common complaint, especially for new femdoms. This guide will help.Whether your submissive forgets to do things you've asked of them, or doesn't complete tasks you set, or thinks it's fun to disobey, or outright says 'no' when you ask something of them, this guide is for you. As a new Domme, disobedience can shake your confidence and leave you struggling because you just aren't sure what to do. Maybe you've tried a bunch of things to get your dynamic back on track, but it hasn't worked out as you'd hoped.This short, sharp, practical 'How To' femdom guide is for you.Discover why your submissive disobeys, what makes them obey, and how you can build a dynamic that makes them want to fall over themselves to obey you. Far past the basics of building a relationship where obedience is a given, this guide presents an actionable strategy for handling your submissive's disobedience: SLAPS*.SLAPS is an acronym that describes 5 practical steps that will not only help you handle your submissive's disobedience, but that will also strengthen your dynamic while you're at it. S - Seek Clarity L - Listen A - Agree P - Punish (optional) S - Start fresh SLAPS is not just going to help you to deal with an instance of disobedience, but will help you use the experience to better understand your submissive, to improve communication, to increase intimacy, and to make your dynamic and your relationship better. The toolset and strategies in this guide reach wider than simple disobedience and you can apply them more broadly, but if you just want to deal with your submissive not doing what you want, it will absolutely help you. *This guide contains no actual slaps!

"When her family moved from Puerto Rico to Atlanta, Von Diaz traded plantains, roast pork, and malta for grits, fried chicken, and sweet tea. Brimming with humor and nostalgia, Coconuts and Collards is a recipe-packed memoir of growing up Latina in the Deep South. Inspired by her grandmother's 1962 copy of Cocina Criolla--the Puerto Rican equivalent of the Joy of Cooking--Coconuts and Collards celebrates traditional recipes while fusing them with Diaz's own family history and a contemporary Southern flair. Diaz discovers the connections between the food she grew up eating in Atlanta and the African and indigenous influences in so many Puerto Rican dishes. With stunning photographs that showcase the geographic diversity of the island and the vibrant ingredients that make up Puerto Rican cuisine, this cookbook is a moving story about discovering our roots through the foods that comfort us. It is about the foods that remind us of family and help us bridge childhood and adulthood, island and mainland, birthplace and adopted home."--[page 166]

Get the recipes everyone is talking about in the debut cookbook from the wildly popular blog, Skinnytaste. Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent. The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight. With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.

NAACP IMAGE AWARD WINNER • “Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The Washington Post, Vogue, San Francisco Chronicle, Forbes, Food & Wine, Salon, Garden & Gun, Delish, Epicurious More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today. Praise for Vegetable Kingdom “In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America “[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)