Easy-Care Orchids [Storey Country Wisdom Bulletin A-250]
25 September 2013, 23:57
2000 | EPUB | 3.33MB
It's Never Been Easier to Grow Orchids at Home.
Have you heard that orchids are impossible to cultivate? Do you love orchids' exotic flowers but despair of ever having one survive in your home? Thing again! With simple instructions and straightforward advice from professional orchid grower Mary Carol Frier, you'll find that orchids can thrive on your home windowsill, rewarding you year after year with gorgeous blooms.
What makes an orchid "easy care"? The six orchids featured in Easy-Care Orchids are surprisingly hardy flowers with minimal maintenance requirements, and they do well in the environmental conditions found in most North American homes. Armed with the basic growing information in this bulletin, you'll enjoy the unique pleasure of adorning your home with the strange and magical beauty of orchids.
The Best Fences [Storey Country Wisdom Bulletin A-92]
25 September 2013, 23:56
1984 | EPUB | 2.34MB
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making Herbal Hand Creams and Salves [Country Wisdom Bulletin A-256]
25 September 2013, 23:54
2000 | EPUB | 17.12MB
Sensational Recipes for Silky-Smooth Hands!
Experience the best moisturizers that nature has to offer! Whether you're an office worker or a stone mason, a gardener or a mechanic, chances are your hands could use some love and attention. Help is here! In Making Herbal Hand Creams and Salves, you'll find easy-to-follow recipes for more than twenty all-natural lotions and creams designed to hydrate, replenish, and smooth your skin for a beautiful, silky feeling. Author Norma Weinberg also offers expert advice on healing dry, cracked skin; softening calluses; soothing inflamed, sore cuticles; preventing premature skin aging; and removing age spots, as well as essential information on evaluating commercial products.
The Joy of Jams, Jellies, and Other Sweet Preserves
25 September 2013, 23:53
2009 | EPUB | 3.1MB
Homemade preserves are the perfect way to enjoy a favorite fruit all year long. They're also inexpensive and, in this book, are made without commercial pectin or other artificial ingredients. For novices, a thorough guide to equipment, techniques, and safety is followed by essential recipes such as Raspberry Jam, Apple Butter, and Concord Grape Jelly. More experienced preservers will be delighted at innovative offerings including Blackberry Vinegar, Red Grapefruit Marmalade, and Brandied Peaches with Vanilla.
25 September 2013, 10:27
2013 | EPUB | 19.22MB
A companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits the country's major historical moments -- colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition, and its repeal -- and he tracks the growth of the American beverage industry throughout the world. The result is an intoxicating encounter with an often overlooked aspect of American culture and global influence.
Americans have invented, adopted, modified, and commercialized tens of thousands of beverages -- whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch's Grape Juice, Coca-Cola, root beer, and Kool-Aid. Involved in their creation and promotion were entrepreneurs and environmentalists, bartenders and bottlers, politicians and lobbyists, organized and unorganized criminals, teetotalers and drunks, German and Italian immigrants, savvy advertisers and gullible consumers, prohibitionists and medical professionals, and everyday Americans in love with their brew.
Smith weaves a wild history full of surprising stories and explanations for such classic slogans as "taxation with and without representation;" "the lips that touch wine will never touch mine;" and "rum, Romanism, and rebellion." He reintroduces readers to Samuel Adams, Thomas Jefferson, George Washington, and the colorful John Chapman (Johnny Appleseed), and he rediscovers America's vast literary and cultural engagement with beverages and their relationship to politics, identity, and health.
Eating History Thirty Turning Points in the Making of American Cuisine
25 September 2013, 10:24
2009 | EPUB | 3.66MB
Food expert and celebrated food historian Andrew F. Smith recounts—in delicious detail—the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats.
Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
Three Squares: The Invention of the American Meal
25 September 2013, 10:21
2013 | EPUB | 2.16MB
We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go.
In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result.
The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.
Sugar: A Bittersweet History
25 September 2013, 10:19
2010 | EPUB | 5.27MB
Much like oil today, sugar was once the most powerful commodity on earth. It shaped world affairs, influencing the economic policies of nations, driving international trade and wreaking environmental havoc. The Western world's addiction to sugar came at a terrible human cost: the near extinction of the New World indigenous peoples gave rise to a new form of slavery, as millions of captured Africans were crammed into ships to make the dangerous voyage to Caribbean cane plantations.
What began as the extraordinarily expensive luxury of nobles and the very wealthy has become a staple in the modern world. Indeed, it played its own role in creating that world, fuelling the workers of the Industrial Revolution, and giving rise to the craze for fast food. Sugar: A Bittersweet History tells the extraordinary, dramatic and thought-provoking story of this most commonplace of products from its very origins to the present day.
Elizabeth Abbott examines how and in what quantities we still consume sugar; its role in the crisis of obesity and diabetes; how its cultivation continues to affect the environment; and how coerced labour continues in so many sugar-producing nations. Richly detailed, impeccably researched and thoroughly compelling, Sugar is a comprehensive social history of a substance that has revolutionised the way we eat, and poignant testimony to the suffering endured in the name of satisfying the world's sweet tooth.
From the Ground Up
25 September 2013, 10:17
2013 | EPUB | 4.47MB
An inspiring story for everyone who’s ever dreamed of growing the food they eat.
When Jeanne Nolan, a teenager in search of a less materialistic, more authentic existence, left Chicago in 1987 to join a communal farm, she had no idea that her decades-long journey would lead her to the heart of a movement that is currently changing our nation’s relationship to food. Now a leader in the sustainable food movement, Nolan shares her story in From the Ground Up, helping us understand the benefits of organic gardening—for the environment, our health, our wallets, our families, and our communities. The great news, as Nolan shows us, is that it has never been easier to grow the vegetables we eat, whether on our rooftops, in our backyards, in our school yards, or on our fire escapes.
From the Ground Up chronicles Nolan’s journey as she returned seventeen years later, disillusioned with communal life, to her parents’ suburban home on the North Shore as a single mother with few marketable skills. Her mother suggested she plant a vegetable garden in their yard, and it grew so abundantly that she established a small business planting organic gardens in suburban yards. She was then asked to create an organic farm for children at Chicago’s Lincoln Park Zoo, and she soon began installing gardens around the city—on a restaurant’s rooftop, in school yards, and for nonprofit organizations. Not only did she realize that practically anyone anywhere could grow vegetables on a small scale but she learned a greater lesson as well: rather than turn her back on mainstream society, she could make a difference in the world. The answer she was searching for was no further than her own backyard.
In this moving and inspiring account, which combines her fascinating personal journey with the knowledge she gained along the way, Nolan helps us understand the importance of planting and eating organically—both for our health and for the environment—and provides practical tips for growing our food. With the message that we can create utopias in our very own backyards and rooftops, From the Ground Up can inspire each of us to reassess our relationship to the food we eat.
The Whole Fromage: Adventures in the Delectable World of French Cheese
25 September 2013, 10:14
2013 | EPUB | 2.23MB
The French, sans doute, love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all?
In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world.
With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chevre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.
Au Revoir to All That: Food, Wine, and the End of France
25 September 2013, 10:12
2009 | EPUB | 1.83MB
A rich, lively book about the upheaval in French gastronomy, set against the backdrop of France’s diminishing fortunes as a nation.
France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cooking, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second-most-profitable market in the world for McDonald’s.
How did this happen? To find out, Michael Steinberger takes an enviable trip through the traditional pleasures of France. He talks to top chefs—Alain Ducasse, Paul Gagnaire, Paul Bocuse—winemakers, farmers, bakers, and other artisans. He visits the Elysee Palace, interviews the head of McDonald’s Europe, marches down a Paris boulevard with Jose Bove, and breaks bread with the editorial director of the powerful and secretive Michelin Guide. He spends hours with some of France’s brightest young chefs and winemakers, who are battling to reinvigorate the country’s rich culinary heritage. The result is a sharp and funny book that will give Francophiles everywhere an entirely new perspective—political, economic, personal, and cultural—on the crisis in the country and food they love.
A Cook's Tour of France: Regional French Recipes
25 September 2013, 10:11
2013 | EPUB | 6.71MB
A Cook's Tour of France is a collection of regional French recipes from chef and television presenter Gabriel Gate's annual gastronomic journey along of the course of the Tour de France, the most famous race in the world. The Tour takes a different route every year, visiting famous cities and regions like Provence, The Loire Valley and Burgundy, making it as much a delight for the food lover as it is the sports fan. The gastronomy of France is quite simply superb. Its outstanding fish and seafood, excellent wines and liqueurs, extraordinary cheeses, unique range of charcuteries, delicious bread, cakes and patisseries are a constant delight for the French people.
This beautiful cookbook gathers together the best classic recipes from the many regions of France, one of the world's best destinations for food lovers. The recipes include dishes from across France, such as the popular Chicken Casserole Vallee d'Auge from Normandy, the colourful Ratatouille with Lemon and Olive Chantilly from Provence and, of course, lovely desserts, as only the French can do, like the luscious Strawberry Tart from the Loire Valley.
From India: Food, Family and Tradition
25 September 2013, 10:08
2013 | EPUB | 52.88MB
The skilled restauranteurs behind 'hatted' restaurants Abhi's and Aki's, present traditional and modern Indian recipes alongside the personal story of their arranged marriage, international adventures and their ultimate move to Australia.
From the talented chef behind Sydney's most iconic Indian restaurants, Abhi's and Aki's, comes a spicy blend of contemporary food and authentic cooking. Kumar Mahadevan weaves a full array of recipes with the unique tale of his family's journey from India to Australia. This book offers a full range of traditional curries, contemporary seafood dishes and interesting vegetarian meals. From India is a beautiful, surprising and flavoursome trip from the regional fare.
Paris to Provence: Childhood Memories of Food & France
25 September 2013, 08:40
2013 | EPUB | 11.5MB
Paris to Provence is a culinary travelogue of separate summers spent in France, interweaving a collection of simple recipes with evocative memories and stories of those years.
Ethel and Sara beguile you with recipes and stories from their summer childhoods as they traveled with their respective families from Paris to Provence. In markets, cafés, truck stops, bakeries, bistros, and French family homes, the girls experienced their first taste of France, re-created here through recipes, stories, and photographs.
Inspired by her memories of truck stop lunches sitting next to tables of grizzled truckers, Ethel gives us Steak au Poivre à la Sauce aux Morilles (pepper steak with morels). Sara’s whimsical game of using her asparagus as soldiers’ spears to guard her food from her sister is the source of her recipe for Les Soldats (soft-boiled eggs and fresh asparagus spears). Lingering over late-night dinners with grown-ups and listening in on their stories of the resistance and wild boar hunts inspired Ethel’s recipe for Fraises au Vin Rouge (strawberries in red wine syrup). Rosemary and its powerful scent, first discovered by Sara while hiking with her family in the Luberon Mountains in the south of France, infuses her recipe for Cotes d’Agneau Grillées au Romarin (grilled lamb chops with rosemary). From Îles Flottantes (poached meringues in crème anglaise) to Escargots (snails in garlic butter), and from Merguez (spicy grilled lamb sausage patties) to Ratatouille (summer vegetable stew), each recipe reflects Sara and Ethel’s childhood experiences in Paris and Provence. Sixty thoughtful, simple, and traditionally French dishes complemented by over one hundred luscious photographs will send you to your kitchen, and maybe even to France.
Balzac's Omelette: A Delicious Tour of French Food and Culture
25 September 2013, 08:35
2011 | EPUB | 5.94MB
"Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are. "This is the motto of Anka Muhlstein's erudite and witty book about the ways food and the art of the table feature in Honore de Balzac's The Human Comedy. Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings.
Full of surprises and insights, Balzac's Omelet invites you to taste anew Balzac's genius as a writer and his deep understanding of the human condition, its ambitions, its flaws, and its cravings.
Catching Fire: How Cooking Made Us Human
25 September 2013, 05:46
2009 | EPUB | 329.23KB
Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking.
In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be sued instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor. Tracing the contemporary implications of our ancestors’ diets, Catching Fire sheds new light on how we came to be the social, intelligent, and sexual species we are today.
A pathbreaking new theory of human evolution, Catching Fire will provoke controversy and fascinate anyone interested in our ancient origins—or in our modern eating habits.
The Philosopher and the Wolf [Audiobook]
25 September 2013, 05:42
2010 | MP3@64 kbps + EPUB + MOBI | 7 hrs 19 mins | 201.51MB
The charming and poignant story of the relationship between a philosophy professor and his pet wolf.
Mark Rowlands was a young philosophy professor, rootless and searching for life’s greater meaning. Shortly after arriving at the University of Alabama, he noticed a classified ad in the local paper advertising wolf cubs for sale, and decided he had to investigate, if only out of curiosity. It was love at first sight, and the bond that grew between philosopher and wolf reaffirms for us the incredible relationships that exist between man and animal.
When Mark welcomed his new companion, Brenin, into his home, but more than just an exotic pet, Brenin exerted an immense influence on Rowlands both as a person, and, strangely enough, as a philosopher, leading him to reevaluate his attitude toward love, happiness, nature, death, and the true meaning of companionship.
The Art of Healing
25 September 2013, 05:25
2013 | EPUB | 6.08MB
In these pages, renowned medical doctor and spiritual teacher Bernie Siegel demonstrates how science and spirituality interact — and how you can tap your body’s potential to heal. After studying the use of crayon drawings by patients facing life-threatening disease, Bernie founded Exceptional Cancer Patients to facilitate self-induced healings, which were often called miraculous. Bernie realized our bodies actually want to heal, and we can aid this innate propensity through what are currently seen as unconventional practices, including drawing, visualization, dreams, love, and laughter. You’ll learn how to use these practices to help with everything from diagnosing and understanding your illness to making the correct treatment decisions to sharing your experience with loved ones and caregivers. Filled with inspiring true stories and suggestions for traveling your own healing journey, this book offers hands-on, patient-proven techniques that can create miracles.
Talk Less, Say More [Audiobook]
25 September 2013, 05:20
2009 | M4B + PDF | 3 hrs 04 mins | 47.64MB
Talk Less, Say More is a revolutionary guide to 21st century communication skills to help you be more influential and make things happen in our distracted, attention-deficit world. It's loaded with specific tips and takeaways to ensure that you're fully heard, clearly understood, and trigger positive responses in any business or social situation.
It's the first book to deliver a proven method to master the core leadership skill of influence. Talk Less, Say More lays out a powerful 3-step method called Connect, Convey, Convince and guides you in how to use these habits to be more influential. This succinct book solves your modern communication issues in today's demanding, distracted world at a time when interaction skills are plummeting.
Communication is the single greatest challenge in business today. It takes just 3 habits to conquer it. Talk Less, Say More will help you achieve more with less. Less wordiness. Less tune-out. Less frustration. You'll gain more time. More positive outcomes. More rewarding relationships.
Stop Playing Safe [Audiobook]
25 September 2013, 05:07
2013 | M4B | 8 hrs 48 mins | 136.79MB
What could you achieve if you were more courageous? We are hardwired to avoid risk but in an increasingly uncertain and competitive world, the true key to success is courage-the courage to speak up and challenge the status quo, the courage to take career-building risks, and the courage to seize the opportunities all around us. So, what's stopping you?
Best-selling author, media commentator and master coach, Margie Warrell here shares powerful tools and techniques for overcoming fear and achieving greater success and fulfilment. Stop Playing Safe features insights from trailblazing entrepreneurs and leaders in organisations including NASA, Ernst & Young, UN Foundation and Qantas. Don't wait for success to come to you. Learn to tap the power of courage to achieve greater clarity, confidence and satisfaction at work and beyond.
Margie Warrell is a Forbes columnist, best-selling author, sought-after media commentator and an internationally recognised thought leader in human potential. With her background in coaching, psychology and working with Fortune 500 companies, Margie supports individuals and organisations globally to live and lead more courageously and achieve outstanding success.
Find Your Courage: 12 Acts for Becoming Fearless at Work and in Life
25 September 2013, 05:06
2008 | PDF | 1.3MB
From popular life coach and motivational speaker Margie Warrell comes an inspiring, practical guide for finding the courage to change any--or every--aspect of your life. Warrell's "12 Acts of Courage" challenges you to rethink your "life scripts," overcome everyday fears, and dream bigger. Each chapter includes proven strategies and "Courage Exercises" to help you harness their inner strength and make meaningful changes in your personal and professional lives.
The Migraine Brain
25 September 2013, 05:03
2009 | EPUB + MOBI | 1.0/1.5MB
This groundbreaking book by renowned Harvard neurologist Bernstein launched on the Today show to great acclaim and sales. It’s the only book to present the newest science on migraine headaches as well as offer a comprehensive program to treat them—and will change the lives of migraine sufferers forever.
Thirty million Americans get migraines, often with excruciating headache pain. Dr. Carolyn Bernstein, a migraine sufferer herself, explains that certain unique chemical and structural differences in "the migraine brain" and central nervous system cause the many symptoms associated with migraines. Even though migraines cannot be completely cured, readers can decrease the number of migraines they experience and lessen their intensity with the personalized wellness program that Dr. Bernstein provides. Readers learn their own patterns and triggers and how to prevent, abort, and stop migraines.
Packed with the latest clinical and pharmacological research, as well as lively anecdotes, celebrity interviews, and quizzes and questionnaires, The Migraine Brain has been hailed as "the ultimate migraine resource" by Nieca Goldberg, M.D.
Grain Brain [Audiobook]
25 September 2013, 05:02
2013 | M4B | 9 hrs 22 mins | 146.51MB
The devastating truth about the effects of wheat, sugar, and carbs on the brain, with a 30-day plan to achieve optimum health.
Renowned neurologist David Perlmutter, MD, blows the lid off a topic that's been buried in medical literature for far too long: carbs are destroying your brain. And not just unhealthy carbs, but even healthy ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more.
Dr. Perlmutter explains what happens when the brain encounters common ingredients in your daily bread and fruit bowls, why your brain thrives on fat and cholesterol, and how you can spur the growth of new brain cells at any age. He offers an in-depth look at how we can take control of our "smart genes" through specific dietary choices and lifestyle habits, demonstrating how to remedy our most feared maladies without drugs. With a revolutionary 30-day plan, GRAIN BRAIN teaches us how we can reprogram our genetic destiny for the better.