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Zen is not just about what we do in the meditation hall, but what we do in the home, the workplace, and the community. That's the premise of this book: how to cook what Zen Buddhists call "the supreme meal"—life. It has to be nourishing, and it has to be shared. And we can use only the ingredients at hand. Inspired by the thirteenth-century manual of the same name by Dogen, the founder of the Japanese Soto Zen tradition, this book teaches us how we can "enlarge the family we're feeding" if we just use some imagination. Bernie Glassman founded Greyston Bakery in Yonkers, New York, in 1982 to employ those whom other companies deem unemployable—the homeless, ex-cons, recovering addicts, low-skill individuals—with the belief that investing in people, and not just products, does pay. He was right. Greyston has evolved into an $8 million-a-year business with clients all over New York City. It is the sole supplier of brownies to Ben & Jerry's Ice Cream, and has even sold cakes to the White House. But financial profit is only one of two bottom lines that Greyston is committed to. The other one is social impact, and this goal is certainly being met. The bakery enterprise has led to the creation of the Greyston Foundation, an integrated network of organizations that provide affordable housing, child care, counseling services, and health care to families in the community. Using entrepreneurship to solve the problems of the inner city, Greyston has become a national model for comprehensive community development. Its giving back is more than just sloughing off a percentage of its profits and donating it to charity; it's about working with the community's needs right from the beginning—bringing them from the margins to the core. As its company motto goes, "We don't hire people to bake brownies. We bake brownies to hire people." This book is as much a self-manual as a business manual, addressing such concepts as • Beginner's mind • The Middle Way of Sustainability • The "hungry ghosts" of Buddhism as a picture of all humanity • Working with our faults • Indra's Net and the interconnectedness of life • Leaving no trace
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"Children's Cooking Diary: Easy Recipes with Photos to Prepare Together" Fun cooking, an easy recipes diary with photos for young cooks to show off their creations and keep their memories. This children's book will unleash their imagination! Preparing the recipes and taking their own photos to be placed as author's photo on each recipe page, allowing them to learn to relate to the ingredients and create unique memories with the whole family; also to carry out a notation of what they liked the most when preparing it and what they learned when preparing it. With twenty-four delicious, easy-to-prepare and nutritious recipes.
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Lead young chefs on a tasty tour of global cultures and cuisines with this international food adventure featuring 50 kid-tested recipes inspired by culinary traditions from around the world. Food is a fun way to celebrate diversity, and in her new kids’ cookbook, best-selling author Deanna F. Cook leads young chefs on a tasty tour of global cultures and cuisines. Kids gain practical kitchen skills through preparing breakfasts, drinks, snacks, dinners, and desserts from around the world. Alongside recipes for foods such as Irish soda bread, ANZAC biscuits, ramen noodle soup, and mango lassi, step-by-step photography and profiles feature children from a wide range of backgrounds honoring their heritage and preparing dishes that reflect their unique food traditions. A pop-out food passport, world language flash cards, and flag stickers provide additional fun on their global food journey, while infographics encourage taste-test explorations of fruits, drinks, breads, vegetables, and ice creams from around the world. Kids will be inspired to expand their palates as they cook, discovering new flavors while developing pride and appreciation for the foods they’ve grown up with. 2019 Mom's Choice Award Gold Winner 2020 NAPPA Award Winner Also available in the Cooking Class series: Cooking Class and Baking Class.
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An Asian cookbook written with fresh eyes by an author whose soul lies in Asia but who has adopted techniques and ingredients from the west that endear his recipes to cooks everywhere. Structured by food type - from meat, poultry and seafood to vegetables, and dumplings - Tony Tan's Cooking Class takes readers through the fundamentals of more than 100 beloved dishes, many core to the canon, others dishes that he has made his own. Tan shares insights on the key building blocks, from the art of the wok to understanding the role of oils and fats to noodles 101 and the essential pantry. Beautifully photographed, thoughtfully illustrated and evocatively written, this is the essential book for a new generation on the essential foods and techniques of Asian cuisine from a beloved teacher, cook, writer and respected expert.
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As the world’s most popular annual Bible commentary for more than three decades, Standard Lesson Commentary (SLC) provides 52 weeks of study in a single volume and combines thorough Bible study with compelling illustrations and questions. Key features include: Verse-by-verse explanation of the Bible text Contextualized literary and historical introductions Pronunciation guide for difficult words Printed Scripture Discussion questions and group learning activities A review quiz for each quarter Available in King James Version (KJV) and New International Version® (NIV) editions, the SLC is based on the popular Uniform Series. This series, developed by scholars and pastors from numerous church fellowships, outlines an in-depth study of the Bible and all its major themes in a multi–year cycle. The four main themes of the 2025–2026 study are: Judah, From Isaiah to the Exile—Isaiah, 2 Chronicles, Jeremiah, 2 Kings, Ezekiel Enduring Beliefs of the Christian Faith—Exodus, Psalms, The Gospels, Acts, Romans, 1 and 2 Corinthians, Ephesians, 2 Timothy, 1 John, Revelation Social Teachings of the Church—Genesis, Exodus, Deuteronomy, Nehemiah, Isaiah, Daniel, Jonah, Psalms, The Gospels, Acts, Romans, 1 Corinthians, Galatians, Ephesians, Hebrews, 1 Timothy, 2 Thessalonians, James The Testimony of Faithful Witnesses—Judges, 1 Samuel, Amos, The Gospels, Acts, 2 Timothy, Philemon The SLC is perfect as the primary resource for an adult Sunday School class, for personal study, or as a supplemental resource for any curriculum that follows the ISSL/Uniform Series. Nearly two dozen ministers, teachers, and Christian education specialists contribute their expertise to SLC.
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Savannah Guthrie, Craig Melvin, Carson Daly, Jenna Bush, and the other TODAY show hosts curate a collection of the show’s most popular recipes Today Loves Food is an accessible and beautiful cookbook featuring the recipes that have made TODAY a top destination for home cooks looking for easy, delicious meals. Ever wonder what your favorite TODAY show host cooks at home? Well, Today Loves Food features all-new recipe notes from Savannah Guthrie, Craig Melvin, Al Roker, and Jenna Bush Hager, who have selected recipes that they love and make for their own families. Today Loves Food also includes recipes by fan-favorite guests, as well as a foreword by Ina Garten. TODAY hosts and contributors: Al Roker Hoda Kotb Jenna Bush Hager Savannah Guthrie Carson Daly Craig Melvin Sheinelle Jones Dylan Dreyer Celeb chefs: Adam Richman: TV host and cookbook author Alejandra Ramos: Host of The Great American Recipe Alex Guarnaschelli: Chef and host of Ciao House Ali Rosen: Author of 15 Minute Meals Alison Roman: Cookbook author Alon Shaya: Chef and cofounder of Pomegranate Hospitality Ayesha Nurdjaja: Chef-partner at Shuka and Shukette Bobby Flay: Chef at Brasserie B Camila Alves McConaughey: Founder of Women of Today Ching He Huang: TV chef and cookbook author Christina Tosi: Chef and owner of Milk Bar Curtis Stone: Chef at Maude Daniel Boulud: Chef and restaurateur David Rose: Author of EGGin’ Edy Massih: Chef and owner of Edy’s Grocer Elizabeth Heiskell: Author of Come on Over! Elizabeth Poett: Author of The Ranch Table cookbook Eric Ripert: Chef and co-owner of Le Bernardin Erin French: Chef and owner of The Lost Kitchen Gaby Dalkin: Founder and author of What’s Gaby Cooking Gesine Bullock-Prado: Owner and baking instructor at Sugar Glider Kitchen Hetty Lui McKinnon: Cookbook author and food writer Hillary Sterling: Chef at Ci Siamo Ina Garten: Author and TV host of Barefoot Contessa Jernard Wells: Chef and host of New Soul Kitchen Jet Tila: Host of Ready Jet Cook JJ Johnson: Chef and founder of Field Trip Jocelyn Delk Adams: Author and founder of Grandbaby Cakes José Andrés: Founder, José Andrés Group Judy Joo: TV chef Julius Roberts: Cook, author and farmer Katie Lee Biegel: Cohost of The Kitchen Kwame Onwuachi: Chef at Tatiana Laura Vitale: Author and host of Laura in the Kitchen Lazarus Lynch: Author of Son of Southern Chef Marcus Samuelsson: Chef and owner of the Marcus Samuelsson Group Mark Anderson & Ryan Fey: The Grill Dads Martha Stewart: Chef and author Matt Abdoo: Chef-partner at Pig Beach BBQ Maya-Camille Broussard: Chef, owner, and author of Justice of the Pies Michael Solomonov: Chef and co-owner of Zahav Michael Symon: Chef and restaurateur Molly Yeh: Host of Food Network’s Girl Meets Farm Nancy Silverton: Chef and co-owner of Mozza Restaurant Group Priyanka Naik: Chef and author of The Modern Tiffin Radhi Devlukia: Author of JoyFull Roze Traore: Chef and entrepreneur Stefano Secchi: Chef-partner at Rezdôra Sunny Anderson: Co-host of The Kitchen Yasmin Fahr: Author of Cook Simply, Live Fully
