Rana Cookbook

The Rana name has been synonymous with the history and culture of Nepal for centuries. The beautiful palaces of Nepal were known not only for their glamour and architecture but also for their royal feasts. The recipes of the food served were exclusively with the cooks of the palaces and a lucky few who inherited them from earlier generations. In this exquisite book, for the first time ever, the doors to the palace kitchens are opened and we get a glimpse into the mouthwatering cuisine of the royals. Nepali food is famous for its fresh and light flavours in the staple rice, daals, meat and vegetables. The food of the Ranas, however, is vastly influenced by Indian flavours. While Indian food is renowned for its rich, thick gravies, Nepali cuisine tends to prefer lighter jhols and dry bhutans and kawafs. Though raw materials such as meat and vegetables can easily be found in the Indian kitchen, the style of preparation and spices such as jimbu and timur are unique in their Nepali flavour. With help and inputs from numerous family members, Rohini Rana has collected and documented the recipes precious to each Rana prime minister's family. Showcasing magnificent food from the palaces, this luxurious and beautifully illustrated cookbook attempts to preserve these recipes for future generations, and posterity.

Is Wall Street bad for Main Street America? "A well-told exploration of why our current economy is leaving too many behind." —The New York Times In looking at the forces that shaped the 2016 presidential election, one thing is clear: much of the population believes that our economic system is rigged to enrich the privileged elites at the expense of hard-working Americans. This is a belief held equally on both sides of political spectrum, and it seems only to be gaining momentum. A key reason, says Financial Times columnist Rana Foroohar, is the fact that Wall Street is no longer supporting Main Street businesses that create the jobs for the middle and working class. She draws on in-depth reporting and interviews at the highest rungs of business and government to show how the “financialization of America”—the phenomenon by which finance and its way of thinking have come to dominate every corner of business—is threatening the American Dream. Now updated with new material explaining how our corrupted financial sys­tem propelled Donald Trump to power, Makers and Takers explores the confluence of forces that has led American businesses to favor balance-sheet engineering over the actual kind, greed over growth, and short-term profits over putting people to work. From the cozy relationship between Wall Street and Washington, to a tax code designed to benefit wealthy individuals and corporations, to forty years of bad policy decisions, she shows why so many Americans have lost trust in the sys­tem, and why it matters urgently to us all. Through colorful stories of both “Takers,” those stifling job creation while lining their own pockets, and “Makers,” businesses serving the real economy, Foroohar shows how we can reverse these trends for a better path forward.

Oil or Trglycerdies make about 99% of the fats that we consume in our food. Research in the last twenty years have shown that Triglycerdies are equally responsible for creating heart disease, when compared to Cholesterol.

For over a decade Tony Kitous has been Britain's most passionate provider of contemporary Lebanese and North African food. His restaurants were the first in London to merge traditional Arabic cooking with easy contemporary eating. There are now seven Comptoir Libanais restaurants in London with more planned in the next 18 months. The success of Comptoir Libanais restaurants centres on an easy, relaxed cafe-style of food: light Arabic home cooking mixed with familiar bistro flavours and techniques. Tony Kitous' recipes combine fresh vibrant vegetable dishes with simple grills, flat breads, grains, herb salads and dips. Pastries are richly flavoured and delicate, made with syrups and spices. Absolutely the menu for today and adaptable for the home cook. Containing eighty recipes, each one with a full-page photograph, Comptoir Libanais makes achieving a great result easy at home. Tony Kitous' approach and shortcuts inspire new ways to prepare readily-available ingredients: big on spices, fresh herbs and bright citrus flavours drawn from traditional Arabic cooking. The book is strong on vegetarian and vegan dishes, alongside simple grilled or poached meats, fish and beautiful sauces that are quick to prepare or make in advance. If you want a quick snack for yourself, or an extraordinary celebration feast, all the how-to you'll need is here. Bringing together the passion of owner Tony Kitous, the extraordinary designs of award-winning graphic artist Rana Salam, and bestselling author and photographer Dan Lepard, the Comptoir Libanais cookbook blends a vibrant culinary tradition with modern flavours and cooking methods

John Gregory-Smith's new book is a revelation. Drawing inspiration from Thailand, China, Taiwan, Malaysia, India, Mexico, Turkey, and Morocco, Gregory-Smith has created recipes that are super-quick to prepare and full of savory flavors. Whether you're looking for a Mighty Bite, a Not Quite Lunch, a Midweek Lifesaver, Something Spectacular, or a Naughty but Nice recipe, even the most complicated meal takes less than 45 minutes to make. Try the Taiwanese Beef Noodles, ready in 15 minutes, and made with a mix of spices that don't take long to cook, or his Cinnamon Fig Tarts, which you can make in 25 minutes. Here you'll find exotic flavors and tongue-tingling spices from every corner of the globe--all super fast. With Mighty Spice Express, your spicy dishes don't have to simmer for hours or steep in complicated mixtures. Put away the pestle and mortar. Get all the taste without the sweat.

Not many people are aware that a small country like Nepal is home to incredibly diverse culinary traditions. Each community in this beautiful country has nurtured a unique culinary legacy influenced by geographic and climatic conditions on one hand and their individual cultural heritage on the other. This is true of the Sherpas and the Thakalis from the Himalayan mountain ranges, the Brahman, Chetri, Gurung, Tamang, Newar and Kirati communities in the lower mountain ranges to the Tharus and the Madeshis in the Terai jungles in the south. Rohini Rana, food connoisseur and the author of The Rana Cookbook, has travelled the length and breadth of Nepal interacting with different ethnic communities and recording in painstaking detail their recipes and knowledge of food and nutrition. The result is this remarkable book featuring a carefully curated selection of 108 recipes, each accompanied by stunning photographs. Its purpose is to offer readers a glimpse into the kaleidoscope that is Nepali cuisine. From the delicious rikikur (potato pancake) and the Newari Haans Ko Choela (barbecued tempered duck) to the lip-smacking momos, this book takes you on a captivating journey across Nepal—a journey that nourishes both your belly and your soul.

"The landlocked nation of Nepal is tucked into the Himalayan Mountains between India and China (Tibet). Possessed of a varied landscape and such treasures as Mount Everest, the Nepalese are proud of their time-worn temples, sublime scenery, hiking trails, and a rich and vibrant culture. The cuisine is surprisingly diverse for such a small country, with influences from Chinese and Indian culinary methods and tastes. One of the very few Nepali cookbooks on the market, Taste of Nepal is a thorough and comprehensive guide to this cuisine, featuring more than 350 authentic recipes, a section on well-known Nepali herbs and spices, menu planning, Nepalese kitchen equipment, and delightful illustrations. Instructions are clearly detailed and most ingredients are readily available in the United States. Complete with illustrations. There is something for everyone in this book. For the most timid cook--Fried Rice (Baasi-Bhaat Bhutuwa) or Stir-Fried Chicken (Kukhura Taareko) are easily achievable. The adventurous home chef will be tempted to try Goat Curry (Khasi-Boka ko Maasu) and Sun-Dried Fish with Tomato Chutney (Golbheda ra Sidra Maacha)." -- Amazon.com viewed August 31, 2020.

A pair of doctors team up to illuminate, through neuroscience and captivating stories from their clinical practice, how serving others—and pitching in to the world in general—is a secret superpower. If a doctor’s prescription could bring you: - Longer life - Better health - More energy and resilience - Less burnout, depression and anxiety - More happiness, fulfillment and well-being - More personal and professional success (including higher income) - And, no harmful side effects Would you take it? In Wonder Drug, physician scientists Stephen Trzeciak, M.D., and Anthony Mazzarelli, M.D., illuminate, through neuroscience and captivating stories from their clinical practices, how being a giving, other-focused person is a secret superpower. Serving others—and pitching in to the world in general—is the evidence-based way to live your life. Kinder people not only live longer, they also live better. Science shows that serving others is not just the right thing to do, it’s also the smart thing to do. Wonder Drug will make you rethink your notions of “self-care” and “me time,” and realize that focusing on others is a potent antidote to the weariness that so many of us feel in modern times. Getting outside of your own head, outside the swirl of self-concern that may dominate your mental chatter, is, ironically, one of the best things you can do for yourself. Building upon their earlier work showing that, in the context of healthcare, having more compassion for patients is a powerful way to not only achieve better patient outcomes, but also promote well-being, resilience and resistance to burnout among healthcare workers, Trzeciak and Mazzarelli now extend their research to uncover how the power of serving others reaches far beyond the medical world and can be a life-changing therapy for everyone. Wonder Drug relates to the varying meanings of giving in real people’s daily lives. The stories in this book will convince and inspire you to make simple prism changes. You don’t need a total life upheaval, just a purposeful shift in mindset. In fact, the crucial first piece of the evidence-based prescription is this: start small. Per science, the best way to well-being and finding your true fulfillment is this: scan your orbit for the people around you in need of help, and go fill that need, as often as you can.

'I would pretty much cook anything @cookinacurry told me to.' - Mindy Kaling Selected for Jamie Oliver's Cookbook Club In Thali Indian cook and social media star Maunika Gowardhan serves up over 80 easy and accessible recipes that show you just how simple it is to create a Thali at home. The word 'Thali' refers to the way meals are eaten in India; where a mixed selection of delicious dishes are served together on one platter. They offer a wonderful way to experiment with Indian flavours and dishes and to discover the rich and diverse range of this cuisine. From familiar and classic Indian dishes like Tadka Dal and Matar Paneer alongside less familiar ones such as Pomegranate Spiced Chicken and Konkani Jackfruit Stir-Fry, these recipes will encourage you to explore the varied and vibrant range of food, flavours and textures across the Indian subcontinent, and give you the confidence and skill to create your own perfect thali. Featuring a thali inspiration section at the end which showcases four stunning regional thalis to recreate at home, as well as menu ideas to help you mix and match recipes as you like, Thali is a joyful and creative approach to Indian home-cooking that will excite and inspire.