International Human Rights: Law, Policy, and Process

Human Rights
This comprehensive work provides an introduction to human rights law, policy, and process. International Human Rights begins with an overview, then discusses drafting and ratifying treaties, establishing institutions, using procedures for monitoring compliance and responding to gross violations, using adjudicative remedies, applying refugee and international labor law, relating human rights norms to terrorism, and exploring how the causes of violations can be used to improve human rights compliance. The Fourth Edition addresses a number of significant developments in the human rights arena including: Emergence of international criminal law as a potential response to crimes against humanity; Emergence of the United Nations Security Council as a significant human rights actor and the challenges it faces; The role of human rights norms in responding to and regulating state responses to terrorism; The capacity of human rights to respond to abuses by corporate actors; The ability of human rights to respond to and account for violations committed in the context of ethnic hatred, internal conflict, and intrastate violence; and The challenges faced by non-government human rights organizations in the post 9/11 context.

Used Book in Good Condition

The Working Garde Manger

Professional Cooking
A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM must be a well-organized professional, a departmental leader, and an inspirational trainer of kitchen staff. The job requires the ability to multitask and respond quickly to emergencies. The Working Garde Manger is designed to help students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers. Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes within the GM bailiwick. After an introduction to each item, clear, concise recipes follow. Among the food items covered, the book presents focused chapters on hors d’oeuvres, soups, salsas, salads, charcuterie, pâté, mousse, and seasonings. It instructs students on all forms of food preparation, including poaching, sautéing, grilling, baking, braising, and roasting. Chef’s Notes are sprinkled throughout the text, offering additional tips from the author’s lengthy experience in the restaurant industry. The rewarding career of Garde Manger is challenging and it takes years to master the abilities necessary to acquire expertise. This volume will not only help students refine their skills in class, but will also follow them to the kitchen as a professional reference.