Cooking And Stealing

Meet Ricky! A cute little boy that just can't seem to figure out that stealing is wrong: When I see something that I really want, I think, "Hey, that could be mine!" So I look both ways, reach out my hand, and take it at just the right time. If I ever get caught, I just pretend that it wasn't me that took it. A quick little lie is just what I need, and lying helps me get through it! Taking things that I want to have at times can be very tricky. But there's no way that I can help myself, because all of my fingers are sticky! Ricky learns first-hand what it feels like to have something stolen from him. Then he uses the "GOOD" inside of himself to overtake the "BAD" and returns the items that he took from others. Finally, a book that confronts the issue of stealing and offers a strategy to curb the desire to steal! Through a fun and whimsical story, children will learn the concept of ownership and how it feels when someone doesn't respect what is yours. This book uses empathy in a powerful way to teach children that stealing is wrong.

‘I adore Meades’s book . . . I want more of his rule-breaking irreverence in my kitchen’ New York Times ‘The Plagiarist in the Kitchen is hilariously grumpy, muttering at us “Don’t you bastards know anything?” You can read it purely for literary pleasure, but Jonathan Meades makes everything sound so delicious that the non-cook will be moved to cook and the bad cook will cook better’ David Hare, Guardian The Plagiarist in the Kitchen is an anti-cookbook. Best known as a provocative novelist, journalist and film-maker, Jonathan Meades has also been called ‘the best amateur chef in the world’ by Marco Pierre White. His contention here is that anyone who claims to have invented a dish is delusional, dishonestly contributing to the myth of culinary originality. Meades delivers a polemical but highly usable collection of 125 of his favourite recipes, each one an example of the fine art of culinary plagiarism. These are dishes and methods he has hijacked, adapted, improved upon and made his own. Without assuming any special knowledge or skill, the book is full of excellent advice. He tells us why the British never got the hang of garlic. That a purist would never dream of putting cheese in a Gratin Dauphinois. That cooking brains in brown butter cannot be improved upon. And why – despite the advice of Martin Scorsese’s mother – he insists on frying his meatballs. In a world dominated by health fads, food vloggers and over-priced kitchen gadgets, The Plagiarist in the Kitchen is timely reminder that, when it comes to food, it’s almost always better to borrow than to invent.

As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. In Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960, Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home. The enhanced electronic version of the book includes twenty letters, photographs, first-person narratives, and other documents, each embedded in the text where it will be most meaningful. Featuring nearly 100 pages of new material, the enhanced e-book offers readers an intimate view into the lives of domestic workers, while also illuminating the journey a historian takes in uncovering these stories.

Part autobiography, part culinary history, Steal the Menu is former New York Times food editor Raymond Sokolov’s account of four decades of eating. From his pathbreaking dispatches on nouvelle cuisine in France to finding top-notch Chinese dishes at a New Jersey gas station to picking the brain of the most Michelin-starred chef in the world, Sokolov captures the colorful characters and mouth watering meals that define food today. Throughout, he shares a lifetime of personal anecdotes, including infuriating President Nixon’s daughter over a wedding cake, as well as prescient observations on one of the most tumultuous—and exciting—periods in gastronomic history.

From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together

Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

While living in West Africa in the 1970s, John Chernoff recorded the stories of “Hawa,” a spirited and brilliant but uneducated woman whose insistence on being respected and treated fairly propelled her, ironically, into a life of marginality and luck as an “ashawo,” or bar girl. Rejecting traditional marriage options and cut off from family support, she is like many women in Africa who come to depend on the help they receive from one another, from boyfriends, and from the men they meet in bars and nightclubs. Refusing to see herself as a victim, Hawa embraces the freedom her lifestyle permits and seeks the broadest experience available to her. In Hustling Is Not Stealing and its follow-up, Exchange Is Not Robbery, a chronicle of exploitation is transformed by verbal art into an ebullient comedy. In Hustling Is Not Stealing, Hawa is a playful warrior struggling against circumstances in Ghana and Togo. In Exchange Is Not Robbery, Hawa returns to her native Burkina Faso, where she achieves greater control over her life but faces new difficulties. As a woman making sacrifices to live independently, Hawa sees her own situation become more complex as she confronts an atmosphere in Burkina Faso that is in some ways more challenging than the one she left behind, and the moral ambiguities of her life begin to intensify. Combining elements of folklore and memoir, Hawa’s stories portray the diverse social landscape of West Africa. Individually the anecdotes can be funny, shocking, or poignant; assembled together they offer a sweeping critical and satirical vision.