OB STARE is a Spanish publisher specialized in conscious maternity, early childhood education and development that supports knowledge and freedom of choice. We publish inspirational books for a new way of looking, including empowerment, gender equality, self-love and sexual diversity.
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For over 25 years No Starch Press has set editorial standards with the world's leading technical books on computer security, hacking, and programming.
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Despite repeated interventions by governments, donors and NGOs in recent years, food insecurity continues and developing countries are forced to rely on food aid again and again. The original idea of Starter Pack was to give a tiny bag of agricultural inputs - fertiliser and seed - to every smallholder farmer in Malawi. Although the programme did not work as originally intended, it was successful in achieving food security. The scaling down of the programme was a major contributor to the food crisis which hit Malawi (and other countries in Southern Africa) at the beginning of 2002. For once, we have a success story about how hunger can be tackled efficiently. This book assesses the case of the Starter Pack programme in Malawi, and whether it can be replicated elsewhere. It covers the practicalities of implementing such a large programme and the policy debates.
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This is the world of the distant future – comfortable, bright and full of hopes and expectations. This is Kyiv, in which kids fly to school on jetpacks and study at the School of Space Travelling. And this is Mykhailo Neborak, an ordinary schoolboy who on one April day meets Oleksandr Nenarok, a new boy in his school. And this newbie knows a lot of strange and dangerous things about this beautiful and comfortable world of the future… ‘Sapiences’ is a sci-fi novel for teenagers set in Kyiv of 2178. One of the protagonists, Oleksandr Nenarok, has two moms, a necromant grandpa and an iron heart. Dangerous adventures, interplanetary voyages and fighting against galactic thugs – the readers will find all these in the book.
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Juli can’t wait for the holidays. His cousin Jenny and he can once more go to her uncle’s Superhero Hotel. Maybe the next superhero adventure will be awaiting them there? Indeed it is: the evil Snakeman has created an army of mutated giant rabbits, whose underground tunnels threaten one city after another with complete collapse. And as the real superheroes are still lazing around at the swimming pool, and Bruce suddenly has to go and defend the world against an alien invasion, it’s once more left to Juli and Jenny to prevent this disaster! Armed with nothing more than a cheap pair of X-ray laser glasses with which they can see through walls, doors and even people’s clothes (villains in underpants – not a pretty sight!). And while Juli is still asking “What on earth are we doing here?” he and Jenny find themselves in the middle of a crazy adventure that takes them all round the world – across the desert, through London, and on to Paris! Can Juli and Jenny stop the evil villain and his giant rabbits in time?
Pastel colors, hyper-realistic murals, indoor jungles, curved and luxurious couches, golden accents, and soft light. Designers, architects and restaurateurs transform a night out at a restaurant into a unique and memorable experience. An array of interiors creatively correspond with each particular menu’s offerings: flower shops that serve coffee amongst the blooms; art galleries that mix the best cocktails in town; shoe boutiques that double as dessert bars. Appetizer visits fashionable bars, tasteful eateries, cozy cafes, and everything in between. Exquisite room concepts are realized with unusual ideas and materials, and experts showcase how to create dream rooms in dining realms. Within Appetizer awaits a range of inspiration for all who wish to satisfy their visual hunger.
From My Kitchen To Yours: Food, Love And Other Ingredients celebrates how Maria Goretti lives her life, with memorable recipes from her mother’s East-Indian spreads, aromas from her grandmother’s kitchen and the food that she has seen, touched and tasted over her many travels across India and the world, as a VJ with MTV. Add to that, all those delicious dishes she has eaten at her friends’ homes, especially those sinful desserts that she loved, which she tried and tried till she got them right. Divided into monthly menus with soups, salads, starters, non-vegetarian and vegetarian main course dishes and desserts, the recipes are simple and delicious. With a foreword by actress and politician Jaya Bachchan, the book presents a six-course meal layout for each month and easy-to-make recipes with ingredients readily available in any home kitchen. It contains an array of both vegetarian and non-vegetarian recipes.
Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a career in Food Biotechnology and especially in Fish Processing Technology. There is information about fermented fish from Southeast Asia. Products from this region are highly salted and fermented until the fish flesh is transformed into simpler components and the fermentation process lasts for several months (three to nine months) and the fish flesh may liquefy or turn into a paste. Fermented fish products from the north eastern part of India share many common features with that from other Southeast Asian countries. Still some of the steps in the fermentation process are unique to the Northeast India. More over the scenario varies with the varieties of the fermented fish items. This book aims at bringing out not only the scientific basis of the fermentation process but also endeavors to cite the present market status of the fermented fish. With its balanced coverage of historical development, microbial diversity, nutritional aspects and contemporary application, the book provides the tools and basic knowledge necessary for success in this industry. Special sections on Probiotics and Fermented Fish, Starter Culture in Fish Fermentation are in great detail which is the outcome of various research works. This book is therefore, suitable for undergraduate, postgraduate as well as research students. The first, Fermented Food Products in India depicts about various fermented food items available in India and international scenario is also highlighted. The second , Traditional Fish Preservation Techniques gives an idea of traditional system of fish preservation in various parts of the world will surely help the students as well as the research students to carry out various projects in this field and in designing the protocol for standardization of fish preservation technique. The third , Microbial Diversity describe about the world of microbes in the fermented fish products, their role in fermentation, desirable and associated types of microbes in fish fermentation, the spoilage group of microbes involvedin fish fermentation, pathogenic microbes and possible health hazards, the beneficial group of microbes in the process and the relevant data of various research works. In the fourth , Nutritional Aspects of Fermented Fish, the nutritional value of a variety of fermented fish products are highlighted, their role as an important protein supplement for many nutritional diseases is also projected. This will give a basic idea of nutritional quality of fermented fish products. 5 and 6 are mainly aimed at introducing cutting edge technology in the field of fish fermentation which, in turn, is the result of the advent of modern biotechnological tools."
In this six-session DVD, John Ortberg’s conversational style sets the stage for great discussion starters to get to know one another more deeply.
Whether you enjoy wine, beer, or spirits, a quiet drink at home is an essential component of the good life. So, next time you are enjoying a glass of wine, why not pair it with a specially prepared appetizer? Whether you are alone, or in the company of a few close friends, the complementary flavors will enhance your pleasure, and, after a hard day’s work, you absolutely deserve it! A classic like coddled egg saturated with sweet soy broth is easy to throw together with the ingredients you already have in your kitchen. If you find your appetite still isn’t satisfied, sardines roasted in garlic and oil will do the trick — ready in just twenty minutes. If you crave something with a little more flair try the braised oysters. Paired with white wine, this savory dish is sure to drive away the lingering worries of the workday. The unique recipes collected in this volume are all best enjoyed with an adult beverage or two, and are accompanied by exquisite photos of the finished products. Author Bizet starts out with a personal story about the ingredients used in each dish, and then proceeds with simple instructions that even the most inept bumblers in the kitchen will be able to follow. From Japanese classics to innovative European dishes, readers will find no shortage of culinary inspiration in this volume. Any of these sixty-seven easy-to-prepare recipes will give readers a taste of elegance straight from their own kitchens. With fine appetizers so close at hand, the usual “drinks at home” quickly becomes an exquisite culinary experience, one to be treasured alone, or in the company of a few close companions.
This is the perfect book to accompany school starters as they learn English. Each expertly designed section encourages enthusiasm, builds confidence and gives young learners the basic English skills. Learning through clear, fun and familiar examples will spark a lifelong passion for English!
iFoodies is a new series from the publisher italiangourmet that chronicles the most successful trends in the 'food universe' through easy and affordable recipes. In Cuciniamo Naturale. the recipes are vegetable-based, prepared with readily available pulses, doughs with wholemeal flours such as millet flour or rice flour and desserts sweetened with agave or maple syrup. There is a wide variety of uses for legumes, risottos whipped without margarine, gluten-free cereal-based first courses such as lemon gnocchi or sweet potato ravioli. And of course, there is no shortage of seasonal vegetables, mushrooms, dried fruit and dates. All recipes are prepared using natural and unprocessed ingredients. This book offers an alternative to those who for health, belief, conviction or simply pleasure have decided to eat according to a precise standard, avoiding certain types of food. All the recipes proposed are therefore free - apart from meat - of gluten, shellfish, eggs, fish, soya, dairy products, sulphur dioxide and shellfish.The book is divided into 6 sections: appetisers, starters, creams and soups, first courses, main courses and desserts. The book contains 55 recipes divided into 6 sections: appetisers, starters, creams and soups, first courses, main courses and desserts. Each recipe contains nutritional information and various tips as well as an indication of which foods characterise it.
Children who experience a traumatic crisis cannot process their feelings without adult support, and it can be hard for teachers to know how to help. After the Crisis provides teachers with tools to help children who have been through a trauma, such as homelessness, a natural disaster, or the death of a loved one. With activities and exercises that can be used in conjunction with fifty-two children’s books, discussion starters, writing activities, and art centers, teachers can use After the Crisis to promote children’s ability to cope and heal.
Josh Baker isn't sure why his brain tells him to do things that other people don't need to do: checking his locker again and again, counting cracks in ceilings, and always needing to finish a song, for starters. He is a talented drummer, a math genius, and he knows everything about rock and roll. Yet, he knows his problems have the power to hurt his family and make him fail at school. When Josh is diagnosed with OCD, it's a blessing and a curse. Can he overcome his thoughts, or will they break him?
Children who experience a traumatic crisis cannot process their feelings without adult support, and it can be hard for teachers to know how to help. After the Crisis provides teachers with tools to help children who have been through a trauma, such as homelessness, a natural disaster, or the death of a loved one. With activities and exercises that can be used in conjunction with fifty-two children’s books, discussion starters, writing activities, and art centers, teachers can use After the Crisis to promote children’s ability to cope and heal.
A book bringing together typical homemade cuisine with eighty simple recipes for everyone to make at home. Mother’s cooking, traditional cooking, brought up to date, but keeping its ties to the very deeply rooted need to recover and perpetuate the most authentic dishes loved by everyday people. Uncomplicated, non-technical recipes, but with Joan Roca’s special touch. The book contains three types of recipes: our mother’s dishes, the ones we’ve known our whole lives; adaptations for modern palates, with less fat or sugar; others that represent the evolution of traditional recipes with modernized flavors. The book is structured with the classic organization of recipes: starters, fish, meat, eggs, vegetables, sweets. And it will give a brief introduction to basic techniques, with clear, uncomplicated explanations. An homage to all our mothers’ cooking.
Welcome to delicious Lebanon! Zahra Hakim will help us to discover the delicacies of the country, seasoned with personal memories and culinary traditions. Prepare irresistible hummus with her, make your own cream cheese the traditional way and enjoy her vegetable, fish and meat specialties. Lebanese cuisine combines the flavors and spices of Europe with those of the Middle East in an incomparable way. The dishes in this book range from breakfast recipes, light starters and crunchy salads to rich mezze plates; from spicy and aromatic soups to traditional and modern main courses and fragrant desserts. The beautiful watercolour illustrations by Lisa Rammensee also give a visual impression of the food and life in Lebanon and wet your appetite for the dishes, which are all easy to cook and a real treat.
Come to Live is an ELT series for kids under 12 and covers CEFR A1 to A2. The book comes with abundant learning tools which include course book, workbook, audio, and online platform.
The publication provides fundamental information about dairy farming. The book covers the basic knowledge about how to start an entrepreneurial dairy farming covering almost all the basic aspects related to the field. The information provided is scientific and cosmopolitan and will be useful for small scale dairy farming. This book covers all the elements of dairy production with the goal of helping the dairy owners to keep their animals as healthy as possible. It covers areas including breeds and breeding management, housing and feeding management, basics of dairy animal diseases, disease prevention and control measures etc. This book will serve as a complete encyclopaedia of dairy husbandry practices and will help to guide practicing dairy farmers as well as starter (youth entrepreneur) in starting the dairy entrepreneurial venture from the scratch. This book provides the first hand knowledge to the entrepreneurs to start the dairy farming by using the resources present locally. The topics in the book are so designed that even by looking at the pictorial representations one can get the idea of how to start the dairy farming. The book also popularizes the use of non- conventional items present at rural households and their significant use in dairy animal rearing.
“Come along – Do the Math!” gets each child from where he stands. This comprehensive book series helps teachers to recognize dyscalculia with detailed diagnostic tests and provides the relevant course material for all primary school classes. The 8 volumes of the series cover all steps from basic numeric skills to calculation up to 1 000 000 and measurements. The framework is based on the findings of learning psychology, that children are only capable to do abstract, purely intellectual operations when they have acquired sufficient inner mental images. This learning process needs manifold experiences and activities. “Come along – Do the Math!” to identify risk factors at the beginning of each school year and all the way through primary school for differentiated learning in normal lessons as well as designated special courses for the individual needs of each child spiral curricular structure to support children with dyscalculia in all levels of primary school
