No Leftovers reveals the deep spirituality of Pastor Nesbitt, and the intimate devotional life he shares with God. It is a testimony to the goodness of God in his life, and a day-by-day journey toward the blessing of God in the lives of its readers. I strongly recommend this book. Joseph L. Johnson Pastor, West Oakland Missionary Baptist Church Atlanta, Georgia There is an old familiar truth presented freshly and vividly in this work, so as to make simple that which is often made complicated that God can use the un-usable. The un-usables are the leftovers commonly thought of in our world, however God uses the leftovers so that nothing is lost. Dr. Freddy J. Clark Shalom Church (City of Peace) Saint Louis, Missouri The book entitled "No More Leftovers" written by the Reverend Dr. Charles E. Nesbitt is a must read for those intent on developing and deepening their morning devotion time in the presence of God. Dr. Nesbitt's easy-to-read compact devotional provides both concise and provocative Biblical nuggets that will feed the soul and encourage your heart! Dr. Stephen J. Clay Senior Pastor Messiah Missionary Baptist Church Indianapolis, Indiana

From the Mogul era to the streets of Bangkok discover feasts that are fit for any occasion and age group. “No Leftovers” stands true to its name. With a variety of international recipes and an infusion of Indian and Asian spices, each recipe is unique and original. In the book Aeta shares her authentic family recipes that will introduce readers to a new world of flavors. From restaurant style appetizers, kid friendly snacks and dinner entrees fit for a party this book is a bundle of treasured recipes.

"Susanne Duplantis is out to save the world one leftover at a time. You'll think twice before ever throwing edible food away again!"--Poppy Tooker, host of Louisiana Eats! radio show "With this fun, family-friendly cookbook, there's no longer any excuse for standing in front of the refrigerator with the door wide open and asking oneself the eternal question: 'What in the world am I going to make?'"--Adrian Miller, James Beard Award-winning author "You'll never look at your leftovers the same way again! Susanne Duplantis has unlocked the code to rethinking leftovers and reducing kitchen waste."--Cynthia Graubart, James Beard Award-winning author Susanne Duplantis takes the last bit of leftovers from your favorite Southern dishes and repurposes them into brand-new tasty offerings. These simple home-cooked recipes combine the time-saving advantage of leftovers with the convenience of pantry staples you already have on hand to create family-pleasing meals that are also friendly on your wallet. With Susanne's guidance, you'll begin to see leftovers as a delicious way to save time, food, and money.

The waste this book tackles is not just of food and money but of really good eating opportunities. With this book you'll discover delicious ways of making the most of every scrap of food available, without being forced into the cycle of buying more ingredients just to use up leftovers. There are hundreds of suggestions for imaginative, ingredient-inspired cooking. Never again leave food to fester because you can't think what to do with it. Take advantage of special offers and discover the many ways they can be enjoyed.Find out which ingredients can be substituted for others to vary a basic recipe.Use even small amounts of food to create a 'cook's treat' or as a tasting sample.Enjoy the freedom of impromptu cooking with the ultimate list of essential store cupboard, fridge and freezer basics - you won't have to hit the shops in order to use up what you have.Be inspired by 100s of fun and useful tips; e.g. how to turn a lonely bacon rasher into Bacon Salt to sprinkle on poached eggs, roast tomatoes, cheese on toast, or any number of things. DID YOU KNOW? The most wasted food is bread and yet there are so many delicious dishes that can be made with it, even when stale; from French Toast and Bread Pudding to Panzanella and Skordiala. This book gives 22 basic ideas for using up bread - with numerous variations, often using other leftovers! What do you do with the 1.6 million untouched bananas that are wasted annually? You peel them, freeze them and dip them in chocolate!

The waste this book tackles is not just of food and money but of really good eating opportunities. With this book you'll discover delicious ways of making the most of every scrap of food available, without being forced into the cycle of buying more ingredients just to use up leftovers. There are hundreds of suggestions for imaginative, ingredient-inspired cooking, listed by A-Z for quick reference.

Reggie Tremont has always had clear goals. Open a catering business: check. Enter Reno's premier catering competition: check. Have a baby with her ex.... Okay, maybe Reggie Tremont's life went slightly off course with that singular unplanned event. But she's not going to let Tom Gerard--renowned rebel of the culinary world and father-to-be--distract her again. Tom may insist that he's changed and that he's dependable. That he's sworn off his prima donna fits. But he needs to back those promises with some action...starting with being a humble prep cook for her. It turns out that sharing her kitchen with him is more temptation than Reggie can afford. And suddenly she's considering another unplanned event...with him

The traditional Marxian picture of a two-class polarisation seems far removed from today's diverse society. Re-examining the very foundations of the Marxian theory in the process, the author argues that important critiques can fruitfully be understood and to accomplish the goal, he extends the traditional concepts in innovative and original ways.

Hong Cheng: Memoirs of a Turbulent Life through Sunlight-tinted Red Earth Storm is a compilation of memories of Hsueh Chi Pei translated from his Chinese brushstrokes or told to me when he was over eighty years old. He begins his story from the place of his birth in a tiny village Dawu at the border of Sichuan, China, and Kham, Tibet; through primary and middle school in KhangDing and ChengDu; to the war and political colleges in Nanking and eventually to Chungking; and World War II and the Japanese invasion of China. It tells of his early years: his stern father who was almost never at home because of his job as protectorate of the far western and southern regions of the realm, his encounters with the local Tibetans boys who were always at odds with the Han boys, and his meetings with several holy lamas and monks. With his fathers insistence, he was one of the first Chinese boys, at the age of seven, to start English lessons, which served him well in his later years. With his unusual curly hair and quick wit, he was a very popular little figure in his village. He spoke about his work in the Opium Detox Center where he met his wife and how he accompanied her to meet her family and were caught in the line of refugees escaping from the Japanese. All in all, the book describes what the title tried to describe: a life full of change and strife but with glints of sunshine and humor. I have kept the title of this book as close a translation to Hong Cheng as possible. It is a very personal narration, and I have tried to keep the words as close to his way of speaking. He deliberately refused to get into the political climate of the times, except for a few remarks and observations here and there, because it was simply too painful for him to relive those conditions. So I let be at that. He was not very specific about dates and spoke almost like a stream of consciousness, and as he narrated, we wept and I transcribed. Occasionally, we had to consult a Chinese-English dictionary when I could not find the word or meaning he was trying to express.

Identifies the dietary and lifestyle behaviors of the Paleolithic era while arguing that many common diseases, including aging, can be avoided, explaining the benefits of such principles as eating strategically, exercising periodically, and skipping meals.

In over 200 recipes, Jessica Fisher shows budget-conscious cooks how they can eat remarkably well without breaking the bank. "Good Cheap Eats" serves up 70 three-course dinners main course, side, and dessert all for less than ten dollars for a family of four. Chapters include "Something Meatier," on traditional meat-centered dinners, "Stretching It," which shows how to flavor and accent meat so that you are using less than usual but still getting lots of flavor, and "Company Dinners," which proves that you can entertain well on the cheap. The hard-won wisdom, creative problem-solving techniques, and culinary imagination she brings to the task have been chronicled lovingly in her widely read blog Good Cheap Eats. Now, with the publication of the book "Good Cheap Eats, "she shows budget-challenged, or simply penny-pinching, home cooks how they can save loads of money on food and still eat smashingly well."