At once hilarious and inspiring, CookFight is a one-of-a-kind cookbook that that pits the strategies and recipes of popular New York Times food reporters Julia Moskin and Kim Severson against each other as they take on the challenges today's home cook faces both in and out of the kitchen. An epic battle for kitchen dominance, CookFight features two well-seasoned cooks, 12 tough culinary challenges, and 125 mouth-watering recipes, plus a foreword by Frank Bruni, former chief restaurant critic of the New York Times. Fans of Mark Bittman, Melissa Clark, Ruth Reichl, and Dorie Greenspan, as well as top-rated cooking shows like Top Chef, Top Chef Masters, Iron Chef, and Hell's Kitchen, will be riveted by every round of this intense, no-punches-pulled CookFight until the final (dinner) bell!

This is the story of Cockfighting and how it is practised in certain parts of the World where it is still legal. In Britain it has been a forbidden sport for more than 150 years, although it is said that in country parts, that it ceased much later than that time. Many people keep Game Fowl purely for interest and this book is reissued in the hope that many of the sections relating to the history, feeding, conditioning and other aspects of keeping these birds will be of great interest. Contents Include: History Selection of a Strain, Basic Strains, The Hen Breeding and Breeding Systems The House Caring for Brood Fowl Rearing Game Chickens, Stages in the Life History of a Gamecock Dubbing Stags The Farm Walk Coop Walks, Movable and Stationary Getting Ready for Battle Trimming out for Battle Six Good Keeps Conditioning Powders and Drugs Tools of the Trade Gaffs Heeling Cocks for Battle In the Pit Handling and Nursing in the Pit The Referee After the Battle Methods of Conducting Cockfights

Originating more than 2500 years ago, cockfighting is one of the oldest documented sports in the world. It has continued to flourish despite bans against it in many countries. In The Cockfight: A Casebook, folklorist Alan Dundes brings together a diverse array of writing on this male-dominated ritual. Vivid descriptions of cockfights from Puerto Rico, Tahiti, Ireland, Spain, Brazil, and the Philippines complement critical commentaries, from the fourth-century reflections of St. Augustine to contemporary anthropological and psychoanalytic interpretations. The various essays discuss the intricate rules of the cockfight, the ethical question of pitting two equally matched roosters in a fight to the death, the emotional involvement of cockfighters and fans, and the sexual implications of the sport. The result is an enlightening collection for anthropologists, folklorists, sociologists, and psychologists, as well as followers of this ancient blood sport.

A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar. Make the Most of Your Produce! Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful. Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork. Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.

“Quick-paced, well-researched and well-illustrated, this is the first new history of Canada’s armed forces in decades.” — J. L. Granatstein, author of Canada’s Army Punching Above Our Weight takes readers on a riveting exploration spanning one hundred and fifty years of Canadian forces. This photograph-rich history of 150 years of the Canadian military traces the evolution of the country’s armed forces from a small, underfunded, poorly trained militia to the modern, effective military it is today. From the Red River Resistance and the Boer War to modern peacekeeping and the long war in Afghanistan, David A. Borys details the conflicts and operations that Canadian soldiers have served in. He highlights the key battles, decisive moments, and significant people that came to define Canada’s participation and helped cement its global reputation. Borys also explores the challenges that the Canadian nation and its military have faced over those years, including major cultural and demographic shifts, a continual struggle for resources from generally disinterested governments, battlefield failures, notorious and shocking scandals, along with ever-changing global threats. Punching Above Our Weight brings to light a new perspective on the Canadian military and its place in the world over the past one hundred and fifty years.

Originally published in 1938. This early works is a comprehensive and illustrated look at the subject of Cock-Fighting. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.