A Little Spanish Cookbook

Spanish cooking is regionally diverse, flamboyant and imaginative and, above all, to be eaten and enjoyed in a leisurely manner. Together with fresh fish, vegetables and fruit, peppers, herbs, garlic and olive oil give Spanish food a taste that is unique. This introduction to Spanish cuisine not only contains well-known dishes such as paella de Mariscos, Gazpacho and lesser known specialities such as Pote Gallego, Calderada and Gachas. The increasingly popular Tapas are, of course, included, and a wide ranging selection of salads and vegetable dishes.

Coming Up from the Streets: The Story of the Big Issue

The success story of "The Big Issue" is both inspirational and paradoxical; rather than a charity, it is a flourishing commercial enterprise, but one that genuinely benefits those involved. The magazine is sold by homeless and vulnerable people and, in return, they achieve financial independence and status, and self-reliance. The story of the paper's development has a practical angle; it should offer help and insights to NGOs and governments involved with the homeless, or those businesses wishing to set up enterprises for the common good.

Easy Vegetarian: Uncomplicated and Sophisticated Vegetarian Recipes for All Seasons

Vegetarian cooking has taken a firm foothold in our culture. Here you'll find a variety of savory meatless meals. Though the ingredients are simple to find and recipes a breeze to prepare, the emphasis is placed on purchasing seasonal produce for optimum flavor, nutrition and cost.
Also included are tips on nutrition in a vegetarian diet - a guide about how to get sufficient protien, profiles on legumes and grains, and information about sweetening alternatives.

The Disney Bakery : 30 Magical Recipes

With The Disney Bakery, you can bring magic from your imagination into your kitchen: each recipe is vividly inspired by one of the classic animated Disney films. Turn piecrusts into Aristocats and puff pastry into Aladdins lamp, or, best of all, turn a rainy afternoon into a mouth-watering memory to treasure. Adrienne Berofsky has run her own catering company, worked as a private chef and restaurant manager, and served as a personal assistant to Gael Greene, food critic for New York Magazine.

Spectacles of Death in Ancient Rome

The elaborate and inventive slaughter of humans and animals in the arena fed an insatiable desire for violent spectacle among the Roman people.

Donald G. Kylecombines the words of ancient authors with current scholarly research and cross-cultural perspectives, as he explores

* the origins and historical development of the games

* who the victims were and why they were chosen

* how the Romans disposed of the thousands of resulting corpses

* the complex religious and ritual aspects of institutionalised violence

* the particularly savage treatment given to defiant Christians.