Flying Pans

Presents a collection of recipes the authors discovered during their trips throughout the world.

"Filled with the information every bird-owner...needs." Joel Murphy, DVM, ABVP, author of How to Care For Your Pet Bird Praise for Birds for Dummies(r) "Squawk about this! A lighthearted...informative book about the care and maintenance of our fine-feathered friends." - Gary A. Gallerstein, DVM, author of The Complete Bird Owner's Handbook "At last - a book that contains more than just pretty bird pictures. This was fun to read. It is clear, concise, factual, useful, and understandable." -Linda Biggi, owner, Bird Gardens Full-color guide to pet birds inside! "You will not be disappointed." Walter Rosskopf, Jr., DVM, Dipl. ABVP Certified in Avian Practice Get the word on birds! From finches and canaries to conures and macaws, this friendly guide describes the species that make the best pets, explains how to select the bird who's best for you, offers tips on bonding with your feathered friend, and provides expert advice on feeding and grooming. Discover how to: Choose the right bird for your budget and lifestyle Create a bird-friendly environment Minimize noise and mess Keep your bird groomed, fit, and healthy Bond with your bird Get smart! www.dummies.com Register to win cool prizes Browse exclusive articles and excerpts Get a free Dummies Daily(TM) e-mail newsletter Chat with authors and preview other books Talk to us, ask questions, get answers

Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook. The more than 120 delectable fish, shellfish, and crustacean recipes are organized by species and accompanied by expert tips on selection and preparation as well as engaging anecdotes and stories conveying the Chefs’ culinary expertise and insatiable cultural curiosity. With an eye to making cooking seafood both easy and rewarding, the recipes are high in nutrition, low in fat, and astounding in flavor. Inspired by their travels around the globe, these passionate chefs have created such imaginative combinations as: Ahi Tuna Tiger Eye with Spicy Cashew Sauce, Quick Easy Bouillabaise, Shrimp Andouille Lollipops, Leek Parsley Coated Halibut with Oven Roasted Tomatoes, and more. Each dish is beautifully photographed in full color by top photographer Marshall Williams.

This book recounts the entangled stories of three distinctly Russian movements—state ideology, Russian cosmism, and Eurasianism—from their inception at the end of the nineteenth century and beginning of the twentieth century until now. Despite harboring pseudoscientific and mystical ideas specific to Russia, all three movements were propagated by their followers as “universal sciences,” and all three vied for scientific supremacy and universal acceptance. Suppressed by the Bolsheviks and their state ideology as “unscientific” in the 1920s, Russian cosmism and Eurasianism led an esoteric underground existence during the Soviet period and re-emerged in the dying years of the Soviet Union, seeking not only to reclaim their “scientific” status but also to potentially fill the perplexing vacuum left by the ensuing demise of Soviet state ideology. This study relates the post-Soviet search for a new state ideology, or new National Idea, at the federal and regional levels, based on the Kremlin’s projects and the case of the ethnic Republic of Kalmykia in south-west Russia.