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Louise Kasser Genecand: Manger Genevois

Manger Genevois

Des spécialités • Des lieux • Des chefs

A vibrant celebration of Indonesian cuisine featuring 80 plant-based, delicious recipes, rooted in tradition and crafted for the modern home cook

 

Join acclaimed chef Petty Pandean-Elliott on a delicious plant-based journey through The Spice Islands. This abundant recipe collection features a bounty of vegetarian and vegan dishes, from fiery sambals and crisp pickles to warming stews and bold curries, each showcasing Indonesia’s rich culinary heritage.

 

Home cooks of all skill levels will discover accessible, exciting recipes that blend authentic techniques, easy-to-source ingredients, and approachable instructions. Organized by ingredient type – Leafy Greens and Salads; Hearty Vegetables; Tofu; Tempeh; Grains and Legumes; Mushrooms; Ferments and Pickles; Tropical Fruits; and Desserts and Drinks – the book is a testament to Indonesia’s extraordinary biodiversity, as well as the versatility of plant-centric eating. Dishes such as Gado-Gado with Peanut Sauce, Jackfruit Rendang, and Tempeh Laksa offer a feast of flavors, from the fragrant spices of author’s hometown of Sulawesi to the refined ceremonial fare of Bali and beyond.

 

Dietary icons indicate recipes that are gluten-free, dairy-free, vegan, or nut-free, and a number of weeknight-friendly dishes can be made in under 30 minutes. A glossary of essential ingredients, complete with smart substitutions, ensures confidence for those new to Indonesian cuisine, while the broad range of recipes will appeal to confident cooks seeking creative meat-free meals.

 

Beautifully written and lushly illustrated, The Indonesian Vegetarian Cookbook is a tribute to a way of eating that has nourished generations – where local ingredients, ancestral knowledge, and colorful flavors converge in dishes that are as satisfying as they are sustainable.

The Indonesian Vegetarian Table

A rich history of the development of American minimum wage policy with lessons for today. Despite broad popular support for robust minimum wage policy, the federal minimum wage is now worth less--in real, inflation-adjusted terms--than at any time since 1949. While some state and local governments have stepped in to fill this void, others have declined to set any minimum wage standard at all. Traversing more than 100 years of history, Raising the Floor examines how interest groups have navigated the highly decentralized American political system to shape the development of federal, state, and local minimum wage laws. In her analysis, Shanna Rose highlights the importance of American federalism. She argues that because federalism creates multiple arenas for policy change, interest groups have sought out the sites most conducive to their goals, shifting their lobbying efforts as new obstacles and opportunities emerge. Federalism has facilitated minimum wage policymaking by fostering policy experimentation, learning, and diffusion across states and by allowing state and local governments to overcome gridlock and status-quo biases at the national level. Yet, federalism has also been an instrument for containment, enabling those opposed to minimum wage increases to litigate and preempt local-level laws. With rich historical chapters that illuminate different phases in the development of today's patchwork of wage standards, Raising the Floor is a deep examination of the past, present, and future of American minimum wage law.

Federalism and the Politics of Us Minimum Wage Policy

Raising the Floor

Mallorca enchants. With its dreamy beaches, turquoise coves, elegant fincas, and that unmistakable Mediterranean ease, the island never fails to captivate. This book invites readers on a culinary journey to Mallorca's finest restaurants and cafés. Chefs share their favorite recipes, offer a glimpse behind the scenes, and speak about their very own Mallorca.
Beyond the cuisine, this travel companion reveals the island's most special places - far from the well-trodden tourist paths. Each region has its own unique charm, impressing with dramatic landscapes, picturesque villages, and an honest, heartfelt cuisine.

Places of longing, original recipes and insider tips

A Taste of Mallorca

Have you ever felt unsure about what to say to a friend, a colleague, or your boss? Do you freeze in small talk, tiptoe through tricky topics, or second guess your instincts in high-stakes moments like salary negotiations or meeting your partner's parents? If so, you're not alone. And the good news is--you can learn to handle it all with ease. In Was It Something I Said? etiquette expert Alison M. Cheperdak demystifies social and professional situations, teaching you how to address each one with respect, confidence, and grace.In any scenario, whether in your personal or professional life, respecting others and ourselves requires soft skills and social-emotional intelligence--in a word, etiquette.Drawing on her experience in high-pressure moments as a lawyer, news anchor, and White House West Wing staff member, Alison shares the soft skills that set people apart in social and professional settings--grace under pressure, kindness in action, and polished presence without pretense.This book will help you: <ul><li>Honor others and the important moments you share with them.</li><li>Talk to strangers, start and end a conversation, and speak about yourself with charm.</li><li>Navigate awkward situations (and recover from them!).</li><li>Demystify dress codes and dining etiquette in all sorts of settings.</li></ul> Whether you're giving a toast, sending a text, or sitting down to dinner, the small things make a big difference. Was It Something I Said? is your guide to handling them with heart, confidence, and care--so you can build deeper connections and move through the world with gracious ease.

Everyday Etiquette to Avoid Awkward Moments in Relationships, Work, and Life

Was It Something I Said?

The Sidmouth Murder Mysteries

The instant Sunday Times bestseller.'A deftly-written whodunnit' Jennie GodfreyThere's a killer on the airwaves... and they're calling for you.Darkness looms over sunny Sidmouth, when an unsolved murder comes to the attention of late-night radio talk show host Edward Temmis.Recently sacked from his beloved job, Edward meets Stevie, whose grandmother died in a suspicious fire. Well, nobodyhurts his listeners and helping Stevie might just give him the purpose he needs.Reinvigorated, Edward joins forces with Stevie and his old fling, Kim, only to uncover a sinister plot.Can they get to the bottom of this mystery before it's too late?'Hugely enjoyable' Janice Hallett'Full of heart' C.L. TaylorSunday Times bestseller list 4 May 2025Perfect for fans of Richard Osman, Anthony Horowitz and Agatha Christie-style murder mysteries.

Murder on Line One

akko und ihr Vater besitzen ein gemütliches Okonomiyaki-Restaurant, das den Namen Mambo trägt. Tagsüber hilft Yakko im Laden aus und abends besucht sie Vorlesungen an der Universität. Eines Tages trifft sie auf den kleinen Jungen Hashizo und seinen pummeligen Kater Juliano. Sie verstehen sich auf Anhieb alle so gut, dass die beiden von nun an öfters im Mambo vorbeischauen, um sich eine Portion Okonomiyaki abzuholen. Dabei wird Hashizo nicht müde, von seinem coolen großen Bruder Joe zu erzählen, der sich nur wenig später als Sänger der angesagten Rockband Bee Hive entpuppt. Yakkos Kommilitoninnen sind bereits Riesenfans dieser Jungs, und auch Yakko wird sich nicht lange dem Bann entziehen können, den diese Band umgibt ... 

Die langersehnte deutsche Erstveröffentlichung des Shojo-Klassikers und Vorlage zur beliebten Anime-Serie aus den 1990ern! Die Reihe erscheint in vier dicken Sammelbänden mit Farbseiten und Buchrückenmotiv! Der Erstauflage von Band 1 liegt eine rockige ShoCo Card bei!

Rock 'n' Roll Kids 01

Diese alte Dame wird sich mit ihren ungewöhnlichen Botschaften in Ihr Herz kochen. Geumnam ist eine ältere Dame und führt ein zauberhaftes Lunchbox-Restaurant. Ihre Speisen sind köstlich, doch es sind Geumnams Botschaften, die sie unter dem Reis versteckt und die ihr Restaurant zu einem ganz besonderen Ort machen: Durch sie finden ihre Gäste zurück ins Leben. Sogar als Geumnam ein verlassenes Baby vor dem Restaurant findet, sorgt sie dank ihrer unerschütterlichen Zuversicht dafür, dass eine verzweifelte Mutter wieder mit ihrem Kind zusammenkommt. Doch ein Geheimnis, das Geumnam tief in sich verbirgt, könnte die Zukunft ihres Lunchbox-Restaurants gefährden ... Ein Buch wie eine farbenfrohe Lunchbox, die Sie nach Korea entführt: voller duftendem Reis, herzhaftem Genuss und einer großen Portion Zuversicht.

Roman - Über die heilsame Kraft des Essens, Vergebens und Vergessens: Der Bestseller aus Südkorea

Kimchi zum Frühstück

In den 14 Jahren der Weimarer Republik hat es an der Spitze der Reichswehr vier Chefs der Heeresleitung gegeben. Der erste, Walther Reinhardt, amtierte vom Kriegsende 1918 bis zum Kapp-Putsch 1920. Ihm folgte Hans von Seeckt, von dem kürzlich eine Edition seiner Papiere bei Brill | Schöningh erschienen ist. Er wurde 1926 ersetzt durch Wilhelm Heye, der bis 1930 amtierte. Der letzte Chef der Reichswehr war Kurt von Hammerstein-Equord, der aus politischen Rücksichten nur wenige Quellen hinterlassen hat. Er schied 1934 aus dem Amt. Die vorliegende Edition bietet eine Auswahl aus den Nachlässen Walther Reinhardt, Wilhelm Heye und Kurt von Hammerstein-Equord und rundet damit das Bild an der Spitze der deutschen Armee von 1918 bis 1934 ab.

Walther Reinhardt und Wilhelm Heye. Aufzeichnungen und Erinnerungen 1914-1930

Zwei Chefs der Heeresleitung

The very best plant-based recipes from the bestselling&nbsp;Vegan: The Cookbook, collected in an elegant and easy-to-use new cookbook&nbsp;

 The Vegan Kitchen offers a delicious tour of plant-based cooking across countries and cultures. This stylish volume collects 75 of the best recipes from Jean-Christian Jury’s classic compendium Vegan: The Cookbook, highlighting fresh, tasty dishes enjoyed in every corner of the globe. 

Here, home cooks will discover creative techniques for transforming vegetables, grains, beans, legumes, and other vegan staple ingredients into exciting, meat-free meals. Chapters on Starters, Salads, Soups, Main Courses, Grains &amp; Beans, Pasta &amp; Noodles, Cakes &amp; Pies, and Desserts reveal the breadth and creativity of vegan cuisine. Easy-to-follow&nbsp;instructions and vibrant photography make this the perfect book for vegans, vegetarians, and anyone interested in healthier, sustainable eating.

Spanning dishes, such as South Korea’s Kimchi Fried Rice, Caribbean Jerk Chili, and Italy’s Butternut Squash and Sage Risotto, as well as sweet treats, including El Salvador’s ChocoBananas, Malawi’s Blood Orange Crème Brûlée, and America’s Carrot Cake with Cream Cheese Frosting, The Vegan Kitchen invites readers to experience the abundant variety of vegan food around the world.

The Vegan Kitchen

Routledge Food Studies

Culinary Man and the Kitchen Brigade offers an exploration of the field of normative subjectivity circulated within western fine dining traditions, presenting a theoretical analysis of the governing relationship between the chef, who embodies the Culinary Man, and the fine dining brigade.The book offers a unique treatment of western haute cuisine's interlocking regime of labor and aesthetics and theorizes the underexplored kitchen brigade as a model of disciplinary formation. It deploys a heterogeneous set of disciplinary discourses and practices which have the effect of consolidating monopolies on epistemic authority and governance. Each position within the brigade's hierarchy is subject to distinct, though related, disciplinary practices. Thus, chapters identify the specific practices pertinent to each brigade subject, while also illuminating how they fit together as a coherent hegemonic project. The application of Wynterian and Foucauldian insight to the fine dining brigade offers a political theory of culinary work which departs from other food studies texts. Notably, this work offers an in-depth treatment of the brigade's colonial dimensions which resonate with emerging critiques, scholarly and general, of the race and gender politics of restaurant labor. The concluding chapters seek to identify where extant modes of resistance or alternative forms of culinary organization may hold the potential to move beyond the hegemonic overrepresentation of Culinary Man.This book will be of great interest to students and scholars from across the social sciences and humanities interested in critical food studies, political and cultural theory, and popular culinary culture.

Normative Subjectivity in Western Fine Dining Traditions

Culinary Man and the Kitchen Brigade

From James Beard Award–winning author Anissa Helou, a vibrant and inviting look at the food of her home country, exploring the astonishing variety of local Lebanese cuisine&nbsp; Though she has lived all over the world, Anissa Helou has her heart firmly in one place: Lebanon, her late mother’s home country and the place she grew up. In her ninth book, Helou shares the beauty and diversity of the country’s regional cuisines, along with a deep look at its culinary history and culture.While only half the size of New Jersey, Lebanon boasts an astounding variety in its cuisine, including classics like hommos or kibbeh, as well as lesser-known regional specialties. Spanning a breadth of dishes from flat breads and savory pastries, soups, dips, and salads to stuffed vegetables, fish, poultry, and grains, Lebanon represents Helou’s unique perspective on the most essential—and delightful—dishes from her homeland. Meatballs in lemony sauce, fava beans and lamb in yogurt, lentil risotto, and baked fish with Tripolitan tahini cilantro sauce are just a few of her chosen favorites among 165 recipes, along with delectable sweets, including sweet walnut triangles, aniseed fritters, semolina cream pastries, and tahini rice pudding.Lebanon is animated by Helou’s warm and conversational voice, punctuated by her family stories as well as her reflections and encounters as she treks through Lebanon to discover—and rediscover—her home country’s rich and varied culinary traditions.&nbsp;

Cooking the Foods of My Homeland

Lebanon

'This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious.' - Alice Waters, chef and owner of Chez PanisseA delicious homage to cooking with eggs, from the founder of the iconic Rose Bakery cafesThis stylish and newly re-issued cookbook from renowned English chef Rose Carrarini collects 84 indispensable egg recipes for the home cook.Along with failproof versions of classic egg preparations, including poached, scrambled, and fried, Carrarini presents recipes for some of Rose Bakery's most beloved dishes. Readers will find heaps of breakfast treats, including pastries, pancakes, and French toast; afternoon sweets, including Welsh Tea Cakes and Walnut Cake and Orange Crème Caramel; and light lunches, including soups, quiches, tarts, and more.Featuring high-quality ingredients and creative taste profiles, the recipes are wholesome, healthful, and appealing, with plenty of options for different palates and dietary preferences.Beautifully illustrated with specially commissioned, original paintings by award-winning botanical artist Fiona Strickland and a stunning new cover, How to Boil an Egg is an elegant addition to any home cook's kitchen shelf.

A Cookbook

How to Boil an Egg

Manger Genevois

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