Pardiz is a personal journey into Manuela Darling-Gansser's ""paradise past"". Having lived in Iran for the first nine years of her life, she returned as an adult to reconnect with the country she remembered so fondly. This book is a celebration of that time; a compilation of memories, stories and beautiful recipes that underline the depth and broad appeal of this great and enduring food culture. In Pardiz, what Darling-Gansser does is show how seamlessly Persian food fits with trends of today: flourishing food markets; the primacy of local ingredients; the health-giving aspects of vegetable-centric dishes; and the joys of a shared table. The latter is a theme in her book – and in her life. In her choice of recipes, she gives a sense of the diversity of Persian food – whether it is served in a restaurant, eaten at home, prepared for a picnic, or enjoyed on the street, the setting can determine what is served. Ultimately, she focuses on recipes that are not too complicated or time consuming – recognising the great virtue that is simplicity. And encouraging readers to embrace the sociability that goes with the food as much as the food itself.

New Cookbook from Former ‘Miss Lebanon’ Explores Modern Middle Eastern Cooking The Middle East cradles an ancient cuisine—one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic casseroles and a range of home cooking which revolves around humble, yet delicious vegetables and grains. It is these that routinely welcome home hungry school children and soothe the appetites of tired workers. They too must be shared with the world. For the past five years, Lebanese-American Bethany Kehdy has sought to demystify Middle Eastern food through her blog DirtyKitchenSecrets.com and her Taste of Lebanon tours. In her debut book, Pomegranates & Pine Nuts, she provides 100+ new recipes that will introduce you to the wonders of the Middle East and change any thought you might have had that this hearty cuisine is complicated or laborious.

This is the first comprehensive science-based textbook on the biology and ecology of the Baltic Sea, one of the world’s largest brackish water bodies. The aim of this book is to provide students and other readers with knowledge about the conditions for life in brackish water, the functioning of the Baltic Sea ecosystem and its environmental problems and management. It highlights biological variation along the unique environmental gradients of the brackish Baltic Sea Area (the Baltic Sea, Belt Sea and Kattegat), especially those in salinity and climate. pt;font-family:"Arial","sans-serif"; color:#262626">The first part of the book presents the challenges for life processes and ecosystem dynamics that result from the Baltic Sea’s highly variable recent geological history and geographical isolation. The second part explains interactions between organisms and their environment, including biogeochemical cycles, patterns of biodiversity, genetic diversity and evolution, biological invasions and physiological adaptations. In the third part, the subsystems of the Baltic Sea ecosystem – the pelagic zone, the sea ice, the deep soft sea beds, the phytobenthic zone, the sandy coasts, and estuaries and coastal lagoons – are treated in detail with respect to the structure and function of communities and habitats and consequences of natural and anthropogenic constraints, such as climate change, discharges of nutrients and hazardous substances. Finally, the fourth part of the book discusses monitoring and ecosystem-based management to deal with contemporary and emerging threats to the ecosystem’s health.

Covers more than a thousand species. Accompanying text is full of facts.

Embark on the enchanting culinary journey and experience the culinary delights of the Sicilian diet. Join Sicilian cook, writer, and photographer Cettina Vicenzino as she shares more than 70 authentic and mouth-watering recipes from this unique Mediterranean island. While only a few miles from Italy, Sicily's heritage is proudly distinct from that of the mainland, favoring dishes packed with spices, citrus fruits, cheeses, olives, tomatoes, eggplants, and seafood. Featuring three strands of Sicilian cooking - Cucina Povera (peasant food), Cibo di Strada (street food), and Cucina dei Monsù (sophisticated food) - alongside profiles on local chefs and food producers, The Sicily Cookbook invites you to discover the island's culinary culture and let your summer cooking burst with Mediterranean sunshine.

Looking at material flows, industrial and societal metabolism and their implications for the economy, this book provides radical perspectives on how the global economy should use natural resources in intelligent ways that maximise well-being without destroying life-supporting ecosystems.