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It is well known that there are millions of refugees in Africa. It is less well known that there are milions of refugees who have returned home. This book puts these 'returnees' on the map, documenting some of what happens to people when they go back to their countries of origin and start to pick up the pieces of their lives.Published in association with UNRISD; North America: Africa World Press ... Read more

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This major new title provides definitions, biographies and explanations detailing the key terminology, issues, people and events in the field of humanitarianism, a topic that is increasingly at the forefront of international relations. This Dictionary provides information which will be essential to all those involved in humanitarianism.

A Dictionary of Humanitarianism brings together knowledge and insight from a number of different fields, such as political economy, human rights, international law, security studies, anthropology and international relations, and this multi-disciplinary approach provides a unique view of one of the most important subject areas in international relations today.

Recent events such as the reconstruction of Iraq are included, making the Dictionary up-to-date on the key issues of humanitarianism today.

Entries include:
Bosnia, Peace Keeping, Conflict Resolution, Security Council, CAFOD, Civil War, Earthquakes, Genocide, Humanitarian Intervention, Just War, Malnutrition, Médecins Sans Frontières, Oxfam, Terrorism, and The World Bank.

This book will prove valuable to journalists and researchers, staff of aid agencies and other charities, reference libraries, students and university or departmental libraries, businesses, government departments, international organizations and research institutes. The book will also provide a useful reference tool for university courses dealing with the topic of humanitarianism.

The author of A Dictionary of Humanitarianism is Dr Tim Allen of the London School of Economics, who has written and contributed to many publications on the issues of humanitarianism and international development, including the books Culture and Global Change, Poverty and Development into the 21st Century, and The Media of Conflict - War Reporting and Representations of Ethnic Violence. ... Read more

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"I had in mind a kind of anti prose poem that would look and smell like one but give a different taste and have a different texture. One way of doing this was by making the conclusion of each Set flat and deflationary, almost deliberately poor in the sense that they never approached closure, either artificially or in actuality."(Tim Allen) ... Read more

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To an extraordinary extent everyone in Britain still lives under the shadow of the 'Glorious Revolution' of 1688. It was a massive, brutal and terrifying event, which completely changed the governments of England, Scotland and Ireland and which was only achieved through overwhelming violence. Initiated by a large Dutch army marching through southern England and climaxing in a series of the most terrible battles ever fought on Irish soil, the revolution by which William III seized James II' kingdoms could only for a very narrow and exclusively English viewpoint be called 'glorious'. Many thousands died during the Revolution, an event that marked a new and final orientation for Britain that, except for a large part of Ireland, has endured to the present day. "Revolution" brilliantly captures the sense that this was a great turning point in Britain's history, but also shows how severe a price was paid to achieve this. ... Read more

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In these pages is a lesson in baking from Irelandis renowned Ballymaloe Cookery School. ... Read more

Customer Reviews (2)

Great Source for quickbreads. Some measuring and naming issues..
`The Ballymaloe Bread Book' by the husband of Darina Allen and co-founder of the Ballymaloe cooking school, Tim Allen (no connection to the `Home Improvement' comedian) is a very nice little introduction to bread baking of all types, although it does begin with and feature Irish favorites such as the Irish soda bread, spotted dog, and scones.

The one statement made in this book which immediately gave me a favorable impression of the work was his claim that yeast bread making is actually easier than soda bread baking. It may not be simpler and it may not be faster, but soda bread and other `quick breads' with chemical leaveners are simply more tricky and more subject to environmental conditions than yeast breads. One can easily pound the dickens out of yeast bread dough and it will reward you by an even better result. On the other hand, breads raised with baking soda and buttermilk or baking powder must be brought together very gingerly, very similar to the way one might do a pastry crust. On the other hand, the `quick breads' do deserve their nickname, as they are certainly a lot faster to mix and bake than almost all yeast breads. What you loose with the speed is the great lightness and flavor that comes from yeast fermentation. While I like quickbreads, I get tired of them a lot faster than I do of a good yeast white bread.

But, if you are really fond of quick breads and want to make a splash at your next St. Patrick's day party, this is the book for you. As a bonus, you get an excellent introduction to virtually all different kinds of European breadmaking.

The chapters in this book are:

Soda Bread, An Old Friend including recipes with chocolate, savory seeds, treacle, and potato flour.
Scones, including sultanas, chocolate, orange, walnut, crumpets, popovers, brownies, and balloons.
Basic Yeast Bread, including brown bread, bread sticks, rye bread with caraway seeds and Carta Musica.
Sweet Breads, including croissants, brioche, banana bread, stollen, shortbread, and cinnamon swirl.
Pizza, including focaccia, gluten-free pizza base, calzone, Pizza Margherita, and garlic pizza bread.
Sweet Buns, including doughnuts, biscotti, muffins, and `London Buns'.
Ethnic Breads including black bread, Chinese Wok bread, ciabatta, Pitta (sic) bread, and tortillas
Flavored and Specialty Breads, including stromboli, fig bread, walnut bread, and zucchini bread.
Sourdough (natural yeasts), including bigas, potato starter, malted sourdough, and rye sourdough.
Bread as the Base, including things made from bread such as French Toast and Chicken Casserole.
Essential Extras such as jams, butters, marzipan, tomato sauce, Roux, and Ice Cream.

This is an extraordinary range for such a small book. Needless to say, the author devotes almost all his space to the recipes and none to the kind of background information on flours and leavenings you may find in Rose Levy Beranbaum's books. I was especially happy and surprised to find so many French, Italian, and American specialities. It is the rare cookbook, even one specializing in breads, to include a recipe for the specialty, Carta Musica, or `music paper', a Sardinian flatbread.

There are at least two very important cautions I must give you before you rush out to get this book.

First, there are many ingredients with unfamiliar names, and the substitutions for some of these are not entirely clear. Treacle, for example, is very close to our Black Strap molasses, but I had a little trouble finding good substitutions for kibbled wheat, castor sugar, muscovado sugar, bread soda, cream flour, strong flour (probably bread flour), and coffee essence (probably instant coffee). Neither David Joachim's `The Food Substitutions Bible', Alan Davidson's `The Oxford Companion to Food', nor the venerable `Larousse Gastronomique' could help out on several of these words. The best source for many of these may be Elizabeth David's great `English Bread and Yeast Cookery'.

Second, all flour measurements are by weight in either grams or ounces and pounds. You must either invest in a good kitchen scale or arrive at some good equivalence between cups and pounds. I strongly vote for getting a good, reliable scale. Several other measurements may also be in not the most convenient units. One real puzzle was a measurement in `dessert spoons'. I seem to recall from some other source that this is roughly equivalent to a teaspoon.

While I strongly caution you away from this book if you are not serious about bread baking, I still recommend it highly to anyone who is especially interested in a broad sampling of good, traditional Irish recipes for bread which appear in the first two chapters. Therefore, while I really love this book, I must give it only four stars as a warning to the casual baker.

Not your usual bread recipes
If you're looking for a bread cookbook with recipes that are different than the usual bread recipes, this is an excellent choice.My search for an authentic Irish Soda Bread recipe met with success when I found it here.And the Orange Butter Scones are a MUST.They are melt in your mouth delicacies.The instructions are easy to follow, once you look at the glossary and decipher the different types of sugar.(For castor sugar, just use regular granulated sugar.)Enjoy! ... Read more

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Chapters: Jello Biafra, Amy Adams, Frank Welker, Don Cheadle, Jessica Biel, Spring Byington, Sheryl Lee, Tim Allen, Annasophia Robb, Kristin Davis, Jon Heder, Dee Bradley Baker, Horace Hahn, Barbara Bates, Jan-Michael Vincent, Irene Tedrow, Denver Pyle, Kristin Cavallari, Grant Withers, Arthur Hoyt, Nathan Parsons, Michael Boatman, Lise Simms, Kelly Bishop, Jake Lloyd, Barry Atwater, Amanda Peterson, Gordon Mitchell, Chad Bannon, Michael J. Anderson, Marjorie Daw, John Carroll Lynch, Zachery Ty Bryan, Darwood Kaye, Amy Bruckner, Diane Neal, Shanti Lowry, George Stults, Buddy Roosevelt, Rubye de Remer, Julie Bishop, Tom Tully, Dian Bachar, Geoff Stults, Bobby Buntrock, Vicki Vola, Joe Bordeaux, Gregg Henry, Marion Shilling, Hanna R. Hall, Teala Loring, Donna Anderson, Jeffrey Pierce, Peg Murray, Miki Ishikawa, Marjean Holden, Brandon Quinn, Enid Markey, Joel Geist, Dehl Berti, Sylvia Ashton, Jake Dinwiddie, Charity Shea, Patricia Elliott, Harry Sweet, Jerome Storm, Maria Ford, Tyler Pierce, Arthur Loft, Robin Sydney, Matthew Carey, Ryan Serhant. Source: Wikipedia. Pages: 303. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: Amy Lou Adams (born August 20, 1974) is an American actress. Adams began her performing career on stage in dinner theaters before making her screen debut in the 1999 black comedy film Drop Dead Gorgeous. After a series of television guest appearances and roles in B movies, she landed the role of Brenda Strong in 2002's Catch Me If You Can, but her breakthrough role was in the 2005 independent film Junebug, playing Ashley Johnsten, for which she received critical acclaim and an Academy Award nomination for Best Supporting Actress. Adams subsequently starred in Disney's 2007 film Enchanted, a critical and commercial success, and received a Golden Globe Award nomination for...More: http://booksllc.net/?id=3830432 ... Read more

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magazine ... Read more

Customer Reviews (1)

Normal
This book was like any other biography.I found it went slow and always talked about the same thing.It had no order in which it was written.For example it skpped from him going to jail to his childhood.I would only recommend this book to a big fan of Tim Allen.Personally I am not so I found this book to be quite slow moveing and non-pleasurable.All in all this book was just another biography that would only interest fans of Tim Allen. ... Read more

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Word count: 1652. ... Read more

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Monthly magazine of innovation and invention. ... Read more