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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This w...

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A classic cookbook by renowned author Arthur Schwartz, brought back into print as part of giftable series of timeless cookbooks with updated forwards and cover designs for the modern cook.

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The author of What to Cook When You Think There's Nothing in the House to Eat provides delicious and easy-to-follow recipes for turning simple soups into sensational meals. Contains over 100 soup recipes and 40 accompaniments--appetizers, salads, breads, and desserts.

Ethics has long been burdened with a certain perplexity: Is self-interest or altruism the primary ethical imperative? When either perspective is blind to the legitimate interests of the other viewpoint, self-negating exceptions invariably emerge. Thus, philosophical arguments such as Ayn Rand's Objectivism or John Stuart Mill's utilitarianism, when applied to real issues, often become inadequate and dysfunctional. Ethical Empowerment: Virt...

Ethics has long been burdened with a certain perplexity: Is self-interest or altruism the primary ethical imperative? When either perspective is blind to the legitimate interests of the other viewpoint, self-negating exceptions invariably emerge. Thus, philosophical arguments such as Ayn Rand's Objectivism or John Stuart Mill's utilitarianism, when applied to real issues, often become inadequate and dysfunctional. Ethical Empowerment: Virt...

The call for our schools and universities to develop ethical leaders has never been stronger. This volume offers new approaches to equipping our student leaders with the skills, competencies, and courage to act in an ethical manner, even in the face of peer pressure, tradition, or convention.

-- Sheldon D. Rose, University of Wisconsin, Madison

Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. This collection presents authentic yet contemporary versions of traditional Ashkenazi foods.

Arthur Schwartz is the Big Apple's official foodie-about-town, a fellow who has fork-and-knived his way through the five boroughs. He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And in "Arthur Schwartz's New York City Food, " which won the IACP Award for Cookbook of the Year in 2005, he shared his gastronomic expertise, chronicling the city's culinary history from its Dutch colonial start to...