Search results for ""Hippocrene Books""

All the best vegetarian recipes from Alamelu’s cookbooks and TV show, plus many new ones! Alamelu Vairavan, host of the popular PBS Create show “Healthful Indian Flavors with Alamelu” has been teaching viewers how to embrace vegetables and protein-rich legumes with her flavorful, easy-to-follow recipes for years. Now all her vegetarian favorites are available in one volume, for home cooks who want creative, palate-pleasing ways to prepare wholesome vegetables like kale, cauliflower, radishes, eggplant, swiss chard, squashes and much more. These recipes are low-calorie, low-fat and packed with nutrients, fiber and flavor! Included are over 100 recipes, featuring many new ones that enhance vibrant vegetables with spices and legumes. They range from appetizers, soups, salads and vegetable entrees to chutneys and desserts, and each one is accompanied by a full-color photo and step-by-step instructions. Also included is a helpful guide to Indian spices and ingredients. Fans rave about how easy and fool-proof Alamelu’s recipes are—making nutritious, Indian-inspired meals will be a snap!Sample recipes: Butternut Squash in Tamarind Sauce Baby Kale in a Garlic-Lentil Sauce Stir-fried Beets with Coconut Sweet Potato, Black Beans & Spinach Wraps Asparagus with Shallots and Garlic Black-eyed Peas Masala Eggplant and Potato Masala Bell Pepper and Tomato Rice with Cashews Chickpeas with Ginger and Mango Parsnips with Green Peas Colorful Vegetable Quinoa Mango Lassi

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Discover favorite foods from all over India with the first regional Indian cookbook authorized by Instant Pot! Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Whether you crave takeout favorites or want to be introduced to lesser-known specialties, this cookbook brings the best of India to your table in an instant! The Instant Pot® lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare (like simmering-all-day dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options , and nearly all recipes are gluten-free. With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Sample recipes: Chicken Korma Kofta Pulao (Saffron Rice Pilaf with Chicken Meatballs) Goan Pork Ribs Vindaloo No-Knead Naan Kerala Shrimp Curry Parsee Steamed Fish with Coconut-Mint Chutney Cucumber Raita with Homemade (Instant Pot) Yogurt Hakka Noodles Tamatar Masala Anda (Poached Eggs in Tomato Sauce)

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Contains comprehensive definitions, phonetics for both languages, detailed index of geographical names, transliteration guides, and notes on Estonian cuisine.

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Argentine cuisine is one of the world's best-kept culinary secrets. The country's expansive landscape includes tropical jungles, vast grasslands with sheep and cattle, alpine lakes, and glacier-studded mountains. As a result, a great variety of foods are available -- game, lamb, an incredible assortment of fish and seafood, exotic fruits, and prime quality beef. This cookbook highlights recipes from Argentina's nine regions, including signature recipes from five-star chefs, the author, and other talented home chefs. Includes 190 recipes adapted for the North American kitchen; a helpful section on ingredients and techniques; A chapter on Argentine wines; An introduction and commentaries throughout that offer insights into Argentina's landscape, history, traditions and culture.

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This cookbook combines her two great loves -- Indian cooking and sustainable living -- to give readers a simple, accessible way to cook seasonally, locally and flavourfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to bring Indian flavours to nutritious family meals. Arranged in chapters from appetisers through desserts, the cookbook includes everything from small bites, soups, seafood, meat, poultry and vegetables, to condiments, breads and sweets. You will find recipes for tempting fare like "Mango and Goat Cheese Mini Crisps", "Roasted Red Pepper Chutney", "Crisped Okra with Dry Spice Rub", "Smoky Roasted Eggplant and Tomato Puree" and "Red Harvest Masala Cornish Hens", to name a few. As exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Includes: Over 15 recipes, mostly gluten-free and Vegetarian / Vegan; Gluten-free / Vegetarian / Vegan recipes are clearly labelled; Helpful sections on spices, ingredients and utensils; Tips and tricks for getting the best results and "green tips" for making your kitchen eco-friendly; Colour photographs for each recipe.

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Now in its 13th printing, this bestselling practical dictionary is revised with larger type and contains: Over 35,000 word-to-word entries for students and travelers, a phonetic guide to pronunciation in both languages, a handy glossary of menu terms and bilingual lists of irregular verbs, abbreviations.

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There are an estimated 17 million speakers of Nepali world-wide, including 11 million speakers within Nepal. It is home to Mount Everest and the birthplace of the Buddha. This title contains over 15,000 entries, and each entry includes part of speech, alternate words, Devanagari script as well as phonetic pronunciation.

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Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!The Arabic word Maghreb means “land where the sun sets.” The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences. It’s an inviting cuisine, made with fresh local and seasonal ingredients, that carries a diversity of flavors and time-honored traditions to the Maghreb table.Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Italian settlement, and the baguette, salad Niçoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine. Three generations ago, Alba Carbonaro Johnson’s family emigrated from Sicily to Tunisia. With this unique cultural vantage point, she learned to cook traditional Maghrebi dishes as well as the southern Italian specialties of her family. This book brings the best of both these Mediterranean cuisines together in simple, delicious recipes that readers will turn to again and again.Sample recipes: Crostini with Dill and Pecorino Spicy Cauliflower Minestra Couscous for Festive Occasions (Seffa) Lamb Chops in Dried Fig Sauce Baked Whole Bass with Chermoula Shrimp Speidini with Golden Breadcrumbs and Pistachios Rustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden Raisins Broccoli Affogati Marzipan-Stuffed Dates

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An up-to-date Catalan language resource for students and travelers to Barcelona and other cities in the Pyrenees region. Catalan is a romance language named after the autonomous province Catalonia in Spain and spoken by well over 9 million people worldwide. It is also the national and only official language of Andorra. Most Catalan speakers, however, reside in Spain's Catalonia and Valencia provinces. Catalan is not a dialect of Spanish, but a language that developed independently from Vulgar Latin during the Middle Ages around the Pyrenees region. During the 19th century and the rise of a nationalist cultural movement in Catalonia, the language was revived as a literary language. Since the 1980s, Catalan has been the language used in state schools, and thus most residents of Catalonia are bilingual in Catalan and Spanish. Ideal for businesspeople, travelers, and students, this dictionary features over 16,000 word-to-word entries, including common words as well as technical, legal, business and locally-specific terms (key cities, foods, and cultural terms). It also includes a comprehensive pronunciation guide and a concise discussion of the basics of Catalan grammar.

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The Ghana Cookbook explores the flavors, ingredients and techniques most common in Ghana. With an emphasis on fresh, local ingredients--especially vegetables, fruits and legumes--Ghana's cuisine is vibrant, healthful and eminently appealing. Also, since Ghana cannot grow wheat, most of its traditional recipes are gluten-free. The authors highlight the flavor principles, seasoning techniques, and basic stocks, with later chapters dedicated to snacks, soups and stews, protein entrees, beverages, baked goods, and much more. Among the 140 recipes, you'll find Kofi Brokeman (roasted ripe plantain and dry roasted peanuts), Fante-fante Fisherman's Soup, Jollof Rice with Chicken, Atadwe Milkye (Tiger Nut Pudding), and Lemongrass Tea. Historical and cultural notes throughout put the cuisine in its broader context.

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Gourmand World Cookbook Award winner“My copy of The Kerala Kitchen has notes scribbled in it and has turmeric stains on certain pages. Now it’s your turn to enjoy. So line up your spices, ready your grated coconut and go to it. You are in for both a literary and gastronomic treat.”—Abraham Verghese, author of The Covenant of WaterNow in an expanded edition with new recipes and photographs, this unique cookbook-memoir transports readers to Kerala, a verdant, tropical state on the Malabar Coast of South India.Since ancient times, seafarers and traders have been drawn by the lure of spices to Kerala. Saint Thomas also traveled this spice route, converting several Brahmin families who later intermarried with Syrians who had settled here; thus was born the vibrant Syrian Christian community of Kerala. Today, ayurvedic massage resorts and backwater cruises make this scenic land a top tourist destination, and spices still draw both travelers and gourmands to its rich culinary heritage. It is this legacy that The Kerala Kitchen brings us, through more than 170 recipes and the stories that accompany them.Authentic and easy to prepare, these recipes are adapted for the North American kitchen, and accompanied by a guide to spices, herbs, and equipment, as well as a glossary of food terms. Interwoven between these recipes, in the best tradition of the cookbook memoir, are tales of talking doves, toddy shops, traveling chefs and killer coconuts, evoking the beauty of a bygone era as well as the compelling pull of the present one.Sample recipes: Meen Vevichathu (Fish Curry Cooked in a Clay Pot) Parippu (Lentils with Coconut Milk) Thiyal (Shallots with Tamarind and Roasted Coconut) Pesaha Appam (Steamed Rice Bread) Paalappam (Lace-Rimmed Pancakes) Karikku Pudding (Tender Coconut Pudding)

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The most comprehensive collection of authentic Afghan recipes published in English, this cookbook brings the legendary hospitality and foods of the Afghan table to readers everywhere. Since ancient times, Afghanistan’s location in the heart of Central Asia has made it a crossroads for multiple cultures and culinary influences. The ancient city of Kabul was a hub for European, Chinese and Indian merchants as well as intellectuals and spiritual leaders. In this context, Afghanistan’s rich and multifaceted culinary identity evolved. To this day, Afghans retain the tradition of preparing food with freshly harvested ingredients. In most villages, flour is still ground in local mills and cows are milked daily, and the milk is then processed into fresh butter or yogurt. Kabobs, ranging from chicken, beef, lamb and fish, are seasoned with delicate spices before grilling. A variety of fresh vegetables, fruits, and herbs, along with lentils and meat, are used to prepare traditional stews called qurmas. Considered Afghanistan’s national food, rice dishes called palow are cooked with meat, onions, and distinctive spices such as cumin, cardamom, cinnamon, cloves, and black pepper. Dough prepared with fresh ingredients is shaped into bread, cookies, and cakes before being baked in a preheated ground oven called a tandoor. Aromatic spices and crunchy roasted nuts combined with fresh milk and wheat create unique desserts that are simple to prepare but deliver impressive results Kabul native Zarghuna Adel brings a lifetime of cooking experience and years of research into this unique cookbook, which features authentic Afghan recipes that were lost or forgotten in the course of four decades of war and displacement. This volume features over 225 recipes, each with easy-to-follow instructions and a color photograph. Fifteen chapters cover the range of Afghan culinary offerings, from appetizers, soups, salads, and main dishes to condiments and desserts, and each chapter includes a detailed introduction to the history, origins, and cultural traditions that surround the recipes. Sample recipes: · Ashak (leek dumplings with yogurt and ground beef) · Kabob Teka (marinated lamb and vegetable kabobs) · Badenjan Borani (eggplant appetizer with tomatoes and yogurt) · Chapli Kabob (fried spicy ground beef patties) · Qabeli Palow (long grain rice with onions, spices and tender meat) · Halwa Ardi (wheat flour halwa with cardamom and nuts) · Rout (fluffy sweet bread with sesame and nigella seeds) · Chai Chawa (green tea with ginger, fennel and walnuts)

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“A terrific introduction to a great culinary tradition about which egregiously little is known. Well researched, authentic, and easy-to-follow recipes.” —Anthony BourdainS.H. Fernando takes readers on an unforgettable culinary journey through Sri Lanka, where a typical meal is simply referred to as “rice & curry.” Demystifying ingredients, spices and flavors to prove that Sri Lankan Food is a healthy option, Fernando gives us the best of generations of folk cooking traditions as well as time-saving tips and menu suggestions for the modern cook.Included are more than 100 easy-to-follow recipes; an introduction to Sri Lanka’s history, culture, and cuisine; a detailed travel section for visitors; a comprehensive spice guide, and stunning color photos throughout.Sample recipes: Roasted Curry Powder Spicy Lentil Fritters (Masala Vadai) Coconut Milk Gravy (Kiri Hodhi) Hoppers (Appa) Lamb Biryani Leela's Chilaw Crab Curry (Kakuluwo Curry) Fish Mustard Curry (Abba Kiri Malu) Mango Curry (Amba Curry) Shymala's Coconut Custard Pudding (Wattalampan) <

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This pocket-sized bilingual dictionary of English and Farsi, the official language of Iran, provides over 8000 entries, with pronunciation and part of speech indicated. A guide to pronunciation and the Farsi script are provided.

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Contains more than ten thousand alphabetical listings, including English irregular plurals, irregular English verbs, and the gender of Icelandic nouns.

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The best of Alamelu’s cookbooks and TV recipes in one volume!“I highly recommend Healthful Indian Flavors with Alamelu to readers who want to take advantage of the powerful, healing antioxidant qualities of spices and at the same time, indulge in the flavor-rich, wholesome offerings of Indian cuisine.” — Dr. Bharat Aggarwal, author of Healing SpicesThis cookbook contains recipes featured on the first three seasons of Alamelu Vairavan’s popular MPTV/PBS cooking show, “Healthful Indian Flavors with Alamelu,” along with updated and improved recipes from her previously-published cookbooks, Healthy South Indian Cooking and Indian-Inspired Gluten Free Cooking.Included are more than 120 flavorful Indian favorites—each with a full-color photo—that are sure to please fans old and new. With a focus on vegetables and protein-rich legumes, the recipes include soups, curries, crunchy salads, and a host of vegetarian specialties that are not only low-calorie and low-fat, but packed with nutrients, fiber and flavor. Step-by-step recipes and a helpful guide to spices and ingredients make it easy for readers to create authentic Indian dishes at home.Sample recipes: Salmon Tikka Kebabs Peanut and Coconut Chutney Cauliflower and Lentil Soup Sweet Potato Quinoa Soup Masala Dosais Fragrant Lemon Rice Pomegranate Yogurt Salad Kohlrabi Sambhar Cabbage with Ginger Poriyal Lentil Crumble with Coconut Chettinad Chicken Masala Spice-Rubbed Seared Fish

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Build your French vocabulary with this simple method! Many words in French are nearly the same as their English counterparts, except for the word ending. This unique book identifies the 23 most common word-ending patterns between these languages and provides over 4,000 words that follow them. For example, many English words that end in "-ary" (ordinary, necessary, salary) correspond to "-aire" in French (ordinaire, nécessaire, salaire). Using this system for learning, students can add thousands of new French words to their vocabulary. Teaches 4,000 new French words New introduction "How We Learn Languages" Perfect as a classroom supplement

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Book & CD. This companion course to the best-selling Beginner's Chinese with 2 Audio CDs is now revised and updated for today's students. The continuation of the lessons from Beginner's Chinese expands the user's knowledge of the language through dialogues and new vocabulary that illustrate common grammatical patterns. To assist students with making a smooth transition, this book includes a glossary of the vocabulary that appeared in Beginner's Chinese. New features in this edition include: ten revised lessons with dialogues, vocabulary, and exercises; new audio CD featuring professional actors from Beijing; updated vocabulary lists, and an attractive, easy-to-read presentation of the Chinese characters.

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Russian is the most widely-spoken Slavic language, and its 280 million speakers make it the fifth most-spoken language in the world. It is an official language of Russia and many of the former Soviet republics, as well as the United Nations. Entries in this dictionary go far beyond simple translations and include a wealth of information: grammar and usage labels, usage examples, idioms, stress marks, and irregular pronunciations. Each Russian noun entry includes a reference to the declension pattern that the word follows, and Russian verb en-tries reference the correct conjugation pattern. Comprehen-sive declension/conjugation tables are included in an appendix. Features: Over 35,000 entries; Entries include extensive additional information; Includes tables of Russian noun declensions and verb conjugations; Up-to-date and authoritative.

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Birthplace of Buddha and home to stunning Himalayan peaks, Nepal is also known for its unique cuisine and rich cultural traditions. Nepal is a landlocked country that had little contact with the outside world for centuries, resulting in a unique culinary culture that was not influenced by other cuisines. After opening borders in the 1950s, however, Nepal’s cuisine evolved to take on influences from neighboring India, China and Tibet. Those influences, combined with Nepal’s vast cultural and geographic diversity, result in a singular cuisine characterized by the simplicity of fresh local ingredients that are artfully paired with herbs and spices.A Nepali staple is Daal-Bhaat-Tarkaari (lentil-rice-vegetable), found in many variations and flavors. It includes boiled rice accompanied by daal made from dried beans, lentils, or peas. A variety of fresh vegetables and leafy greens round out the meal. The use of spices is mild and subtle, but meals are often served with a side of spicy pickles. Meat, poultry, and fish are served only occasionally, mostly during celebrations.Author Jyoti Pathak’s first cookbook Taste of Nepal won a Gourmand World Cookbook award for Best Foreign Cuisine Cookbook and showcased the foods and recipes of her native Nepal to a wider audience. This new cookbook brings the foods and flavors of Nepal alive with color photographs throughout, notes about important Nepali customs, festivals and holidays, and a collection of 185 recipes that spans traditional Nepali fare to popular fusion dishes, street foods and the modern Nepali table. Also included are helpful chapters on Nepali ingredients, utensils and cooking techniques and a glossary of Nepali-English words.Sample recipes: Kukhura ko Chowelaa (Chicken Chowelaa) Jwaano-Bhaat (Ajowan Rice) Maas ko Khichari (Split Urad Bean-Rice Khichari) Panchamukhi Daal (Mixed Five Daal) Tinkune-roti (Flaky Roti Bread) Sit le Khaeko Raayo so Saag (Spiced Mustard Greens) Pharsi ko Munta (Pumpkin Vine Shoots) Rukh-Katahar ko Tarkaari (Green Jackfruit Curry) Alu ko Achaar (Spicy Potato Salad with Sesame Seeds) Dahi Haaleko Khasi ko Maasu (Goat Curry with Yogurt)

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WINNER GOURMAND COOKBOOK AWARD for Best Foreign Cuisine Cookbook“Highly recommended: a ‘must’ for any serious international cookbook collection: there’s simply nothing like it on the American market.” —The Midwest Book ReviewThe landlocked nation of Nepal is tucked into the Himalayan mountains between India and Tibet. Nepali cuisine is surprisingly diverse for such a small country, with influences from both neighboring countries. In this cookbook, the popular staple daal-baat-tarkaari (rice served with lentils and vegetables) is showcased in all its healthful variations, as are a variety of potato, meat, and fish dishes.With more than 350 authentic, easy-to-follow recipes, Taste of Nepal is a complete culinary journey with guides to Nepali ingredients, kitchen equipment, and planning traditional meals, a Nepali-English glossary of terms, and delightful illustrations by a Nepali artist. Sample recipes: Maas ko Baara (Urad Bean Fritters) Kesari Bhuja (Saffron Rice) Daal ra Paalungo ko Saag (Spinach Dal) Phulka Roti (Whole Wheat Flatbread) Bhanta Saandheko (Roasted Eggplant with Sesame Seeds) Dashain ko Boka Maasu (Dashain Goat Curry) Tarkaari ko Momo (Mixed Vegetable Momo Filling) Piro Golbheda ko Chutney (Hot and Fiery Tomato Chutney) Doodh Haaleko Chiya (Milk Tea)

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“A richly detailed and well-informed month-by-month accounting of all the major Polish customs and traditions practiced over the centuries. Ms. Knab stirs and reawakens our ancestral memory.” ―The Kosciuszko Foundation Newsletter Now in a paperback edition with illustrations, historical black and white photographs, and color photographs throughout the book! This unique, well-researched reference is arranged by month, showing the various occasions, feasts and holidays prominent in Polish culture―beginning with December it continues through Holy Week Customs, superstitions, beliefs and rituals associated with farming, Pentecost, Corpus Christi, midsummer, harvest festival, wedding rites, Name Days, birth and d

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Latin Twist is the first book to celebrate the signature cocktails of 18 Latin American countries and Spain in one volume! The award-winning food bloggers from Muy Bueno and Sweet Life have teamed up to create this all-new collection of Latin-American cocktails. Yvette and Vianney's cocktails—featuring fresh-squeezed juices and homemade mixers—have been so popular that they’ve decided to devote a whole book to them! Latin Twist delves into the history of each country’s special ingredients, wines and liquors, and includes traditional drinks as well as the authors’ original recipes. Try a luscious Passion Fruit Caipirinha from Brazil, Chile’s fruity Borgoña, or Peru's classic Pisco Sour. Whether you are hosting a holiday get-together or backyard fiesta, there is a drink in this book for every occasion. Clear instructions and gorgeous color photos make it easy to mix up a glass or pitcher of crowd-pleasing cocktails. Includes: 97 recipes with a chapter for each country Brief historical facts about the alcohols used in each countr Charming illustrated cocktail map “Setting the Bar” guide for at-home bartending Gorgeous color photography throughout Latin Twist: Traditional & Modern Cocktails is an Foreword Review INDIES Finalist!

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“. . . fills a void for the delightful, little-known and vibrant cuisine of this South American nation. You will be thrilled by the ethnic diversity and originality of the dishes passionately and thoroughly gathered by native chef Patricia McCausland-Gallo.” —Jacques PépinFrom the coffee and cacao grown high in the Andes Mountains, to the tropical fruits of the Caribbean and Amazonian regions, the great cattle farms on the plains, and bountiful seafood from the Pacific Ocean and Caribbean Sea, Colombia is a country of varied and exotic culinary offerings.Now updated with a new chapter on lighter Colombian fare, this bestselling Hippocrene cookbook shares even more secrets from this beloved cuisine. With a 16-page color insert, glossary of Colombian foods and ingredients, an introduction to Colombia’s cuisine and regions, and of course, over 200 easy-to-follow recipes, this cookbook brings the vibrant culinary tradition of Colombia alive! Sample recipes: Pandebono Ajiaco bogotano (Chicken and Potato Soup) Crema de Zapallo o Ahuyama (Cream of Pumpkin Soup) Buñuelos de Maíz (Corn Fritters) Pernil de Cerdo (Fresh Leg of Pork) Carne Desmechada (Stripped Beef) Cocktail de Calamares (Squid Cocktail) Pescado Frito (Whole Fried Fish) Bolas de Tamarindo (Tamarind Balls)

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The innumerable contributions of Polish immigrants and their descendants on communities in North America can be seen on monuments, bridges, churches, cultural centers, and cemeteries across the continent. These “footprints” of Polonia (the Polish diaspora), commemorating towering events and figures from history that are a source of pride among Polish Americans, are cataloged for readers in this unique volume. From Revolutionary War heroes Tadeusz Kosciuśzko and Casimir Pulaski to more recent figures like Pope John Paul II and political movements like Solidarity, statues and historic sites all over North America pay homage to their contributions and importance.A version of this guide was originally published in 1992, and in the intervening decades, many shifts have occurred in Polish American communities. The Polish American Historical Association (PAHA) initiated work on this new volume with the goal of highlighting new sites of Polish-interest and the important ways in which Polish immigrants contributed to history, politics, arts and society. This book explores key Polish-interest sites in forty-six U.S. states, eight Canadian provinces and parts of Mexico and the Caribbean as well.This project is based on the input of volunteers from Polish organizations all over North America, who helped identify the most important sites in their region and provided summaries and pictures for over 200 entries. The guide is organized alphabetically by states and provinces, with entries that describe the historical significance of each site. Most entries also include a color photo. Informative prefaces and introductions from the editor and other historians help contextualize the culture of Polish immigrants and their deep, lasting connection to Poland.Footprints of Polonia can serve as the perfect travel companion for anyone who wants to learn about the rich history and heritage of the Polish diaspora. It is also an excellent resource for Polish language schools and Polish American organizations who want to learn more about and take pride in sites of interest in their area.

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The most up-to-date two-way Icelandic dictionary available, from the author of popular textbook Beginner’s Icelandic! Icelandic is a North-Germanic language related to Norwegian, Danish and Swedish. The language can be traced back to Old Norse brought by settlers from Norway in the 9th and 10th centuries. Old Norse is the language of the Icelandic Sagas and these works from the Middle ages can be read by Icelandic speakers today with little difficulty as the written language has not changed drastically over the centuries. Ideal for businesspeople, travelers, and students, this dictionary features: Over 18,000 word-to-word entries, including common words as well as technical, legal, business and locally-specific terms (such as cities, foods, and cultural terms) Guides to the Icelandic alphabet and pronunciation Practical usage guide which outlines the parts of speech Due in large part to Iceland’s isolation and remote location, the linguistic changes that occurred in other Scandinavian languages are not seen in Icelandic, which still has complicated grammar systems such as four cases for nouns and three genders (male, female, and neuter). The Icelandic literary tradition is a large part of the nation’s culture and understanding the language is a necessity to learning more about Iceland.

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Spoken by over 850 million people world-wide, Mandarin Chinese is the standard language for business and trade in China, one of the six official languages of the United Nations, and the world's most widely-spoken language. This dictionary includes simplified Chinese characters and the internationally standard pinyin Romanisation for all entries.

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