Tag Archives: Books

In My Hands Today…

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Wanderers, Kings, Merchants: The Story of India through Its Languages – Peggy Mohan

One of India’s most incredible and enviable cultural aspects is that every Indian is bilingual, if not multilingual. Delving into the fascinating early history of South Asia, this original book reveals how migration, both external and internal, has shaped all Indians since ancient times.

Through a first-of-its-kind and incisive study of languages, such as the story of early Sanskrit, the rise of Urdu, and language formation in the North-East, it presents the astounding argument that all Indians are of mixed origins. It explores the surprising rise of English after Independence and how it may be endangering India’s native languages.

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Diabetes: 365 Tips for Living Well – Susan Weiner, Paula Ford Martin

Filled with practical tips and support to help you deal with the stress and lifestyle changes that come with living with diabetes each day, Diabetes: 365 Tips for Living Well offers reliable, easy to implement ways to face challenges, restore health, and live your life to the fullest with diabetes.

Written by Susan Weiner, the 2015 AADE Diabetes Educator of the Year, and Paula Ford-Martin, an award-winning health writer, this empowering guide is packed with information to help you:

  • Keep your blood sugar in check;
  • Make daily management easier;
  • Beat diabetes burnout and relieve stress;
  • Deal with holidays, special occasions, and common seasonal challenges with confidence;
  • Avoid complications;
  • And much more.

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If You Can’t Take the Heat: Tales of Food, Feminism, and Fury – Geraldine DeRuiter

When celebrity chef Mario Batali sent out an apology letter for the sexual harassment allegations made against him, he had the gall to include a recipe—for cinnamon rolls, of all things. Geraldine DeRuiter decided to make the recipe, making food journalism history along with it. Her subsequent essay, with its scathing commentary about the pervasiveness of misogyny in the food world, would be read millions of times, lauded by industry luminaries from Martha Stewart to The New York Times restaurant critic Pete Wells—and it would land DeRuiter in the middle of a media firestorm. She found herself on the receiving end of dozens of threats when all she wanted to do was make something to eat (and okay, maybe also take down the patriarchy).

In If You Can’t Take the Heat, DeRuiter shares stories about her shockingly true, painfully funny (and sometimes just painful) adventures in gastronomy. We’ll learn how she finally got a grip on her debilitating anxiety by emergency meal–planning for the apocalypse. (“You are probably deeply worried that in times of desperation I would eat your pets. And yes, I absolutely would.”) Or how she learned to embrace her hanger. (“Because women can be a lot of things, but we can’t be angry. Or president, apparently.”) And how she inadvertently caused another international incident with a negative restaurant review. (She made it on to the homepage of The New York Times’s website! And got more death threats!)

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Culinary Reactions: The Everyday Chemistry of Cooking – Simon Quellen Field

When you’re cooking, you’re a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, Whipped Creamsicle Topping—a foam; Cherry Dream Cheese—a protein gle; Lemonade with Chameleon Eggs—an acid indicator; and more!

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The Cure for Burnout: How to Find Balance and Reclaim Your Life – Emily Ballesteros

Is dread the first thing you feel when you wake up in the morning? Are you working in the evenings and on weekends to catch up? Have you already beat burnout once, only to find it creeping back? If you answered yes to any of these, you’re in need of a cure for burnout.

In The Cure for Burnout , burnout management coach and TikTok influencer Emily Ballesteros combines scientific and cultural research, her expertise in organizational psychology, and the tried-and-true strategies she’s successfully implemented with clients around the globe to demystify burnout for our post-pandemic world – and set you on a path toward a life of personal and professional balance. Ballesteros outlines five areas in which you can build healthy habits to combat burnout — mindset, personal care, time management, boundaries , and stress management .

She offers clear, easy-to-implement tools to help you find greater balance, energy, and fulfillment, showing you how to break burnout habits that keep you in a pattern of chronic overwhelm, create sustainable work/life balance through predictable personal care, get more done in less time while creating forward momentum toward a meaningful life, identify and set your personal and professional limits , guilt-free, and master your stress and detach from your stressors

The Cure for Burnout provides a holistic method for burnout management to address the epidemic of our always-on, chronically overextended culture, empowering us to reclaim control of our own lives once and for all.