From Seattle to New York, from Missoula to Miami, game is appearing on many restaurant menus and gracing more and more tables at home. Why? Because game, whether buffalo or boar, partridge or pigeon, is a delicious, low fat, nutritionally impressive, and versatile alternative to more traditional meats. And since so much game is now farm raised, it's tender and flavorful, and, best of all, readily available in butcher shops and grocery stores everywhere. Clearly, the time is right for Wild About Game, a comprehensive, updated cookbook by a nationally recognized expert in cooking game. In this groundbreaking book, Janie Hibler offers detailed information, helpful techniques, and contemporary recipes for wild and farm raised game. The 150 recipes range from simple dishes Buffalo Burgers and Roast Muscovy Duck with Persimmons and Figs to sophisticated ones Venison Osso Buco and Ostrich Satay. Wild About Game is divided into chapters by the types of game birds, large game, and small and exotic game. Each begins with an explanation of each type of animal wild and farm raised including what they eat, how and where to buy their meat, and the best cooking method for each cut. Then comes the best part the recipes. Some are for farmed game, while others are innovative twists on wild game dishes that Hibler has been cooking for more than thirty years. And if you're hankering to make a recipe, but have no game, Hibler offers suggestions for non game substitutions, such as Cornish hens for squab or pork tenderloin for venison. Other sections include recipes for smoking game, marinades and rubs, sauces, and side dishes. Color photographs of favorite dishes and archival photographs and etchings are included along with a list of nutritional data for each type of game, an unusual American game timeline, and an extensive resource list for game that can be delivered to your doorstep. Try just one recipe from Wild About Game, and you'll soon be wild about game yourself.

YUMI STYNES worked as a cook before going into broadcasting, and SIMON DAVIS has edited literally hundreds of cookbooks in his career in food publishing. They met while working on one of Yumi's cookbooks and discovered they share an insatiable desire to nail the never-ending task of feeding a family (between them, they have a LOT of kids). Inside their heads is an infinite Rolodex of recipes, plus endless hints and hacks for getting the most out of a meal without cracking the shits. So they decided to join forces and launched a podcast to solve the daily dilemma of what to cook for dinner. Since its launch, the 5 Minute Food Fix has consistently been among the most downloaded food podcasts in the country, and has spawned a vast collection of fans who tune in religiously for dinner inspiration. This book pulls together the best hits from the pod and some never-before-seen recipes, all of which have been tested - and re-tested - on the world's most unforgiving critics, and cooked under the most trying circumstances (during life or whatever). Yumi and Simon aren't here to waste your time, so every recipe has been developed to be quick, fuss-free and most importantly, delicious. You need this book if ... * you're constantly being asked 'What's for dinner?' and your answer is a despairing shrug * you're exhausted by dinnertime and your repertoire of meals is nightmarishly repetitive * you love food and want to be a better cook but, like, within the bounds of reality * you want to save money, eat less takeaway and generally be a better human * you might not be nailing life but could possibly nail an easy and delicious dinner.

Through her personal family history and tireless research, author Von Diaz presents more than 125 recipes and intimate stories that exemplify the food and history of the island nations of Indian, Atlantic, and Pacific Oceans, organized by ancestral techniques. The islands spanning Indian, Atlantic, and Pacific oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, fermenting, deep-frying, smoking, and in-ground roasting. Bold flavors drip from the edges of each dish-tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation. This narrative cookbook by writer, documentary producer, and author Von Diaz, travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home. Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across the island nations of the Indian, Atlantic, and Pacific Oceans, despite distance and cultural differences, pair remarkably well together. Partnered with deep-rooted cooking techniques-marinating, pickling + fermentation, braising + stewing, frying, grilling + smoking, and steaming + in-ground cooking-these ingredients and techniques typify the harmonious, synchronous spirit found in each of their unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul-nourishing and flavorful. Coco Bread from Jamaica Arroz Con Jueyes (Stewed Crab Rice) from Puerto Rico Masikita (Papaya-Marinated Beef Skewer) from Madagascar Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia Lechon Kawali (Crispy Fried Pork Belly) from the Philippines Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act. Cooks are givers, always.

Behind the Bar: Gin uncovers 50 gin cocktails from bars around the world, as well as anecdotes from the gin scene. In Behind the Bar: Gin, Alia Akkam gives a guided tour around bars around the world and their gin cocktails. From the Enzoni Cobbler at the Gin Palace in Melbourne to a Southern riff on the Gin & Tonic at The Gin Joint in Charleston, there is a simple recipe for anyone wanting to whip up a cocktail at home in no time. Along with recipes, Behind the Bar: Gin explores stories surrounding the bars and their cocktails, as well as interesting gin-based nuggets of inspiration – from sloe gins, the Negroni Sbagliato, to guides on tonics and punches, there is a lot to discover! With its beautiful illustrations and accessible style of writing, this will appeal to the armchair traveller as much as the keen home bartender.

Small enough to take to the garden center or nursery, this book contains all the gardening information you need to decide which plants to select and how to care for them in your regional garden

Complete Home Comforts contains over 150 of James Martin's favourite recipes from his hit TV show. This is James in his comfort zone, cooking the food he loves best. This irresistible collection of recipes ranges from fancy dinners to impress friends, to those times when you just need to make a satisfying lunch for two. The chapters reflect this and are divided into Little Lunches, Family Favourites, Weekends, Spice Suppers, Food with Friends, Summer Nights, Sunday Night Bites, Sweet Treats and Posh Puds. Much-loved for his trademark wholesome, hearty British food, James's recipes are all accessible and easy to follow. The mouth-watering temptations include childhood comforts such as Fish pie or Classic chicken kiev, as well as comforts to share, such as Lamb belly with bbq sauce and pickled red onions, Dahl chicken, chilli paneer and naan, and Keralan prawns. James is famous for his fabulous puddings and this book does not disappoint. Try the mouth-watering Steamed chocolate and clementine sponge with orange sauce, or bake Lavender shortbread to eat with Lavender creme caramel. Beautifully shot in James's own home, this is a book of favourite recipes to use every day for years to come.

The Modern Spice Rack is an insightful guide to the most common spices in our cupboards, and offers up how to best make use of them in delicious recipes. Spices have, historically, been a tricky ingredient. They’re prevalent in everyone’s kitchens, but too often are underused, stored badly and kept years beyond their ‘best before date’. There’s the perceived alchemy of making a curry from scratch and the stringent marrying of certain spices to specific cuisines. This cookbook encourages liberal, creative and everyday use – a well-timed pinch to elevate a dish, with a focus on great taste rather than being tethered to tradition. Colourful introductions give context to lesser-known spices and provide new insights into more familiar varieties, and the global, taste-led recipes will have readers cooking more confidently with spices.

In personal stories, evocative photographs, and recipes that are purposefully simple and designed for the home cook, Chef Kirsten Dixon and her family share fresh, rustic cuisine offering friendship, communicating passion, and bringing comfort and delight to the table. This recipe collection represents the cuisine at Tutka Bay Lodge, the Dixons’ seaside lodge nestled within the curve of a quiet cove at the entrance to Tutka Bay, a deep seven-mile fjord in Kachemak Bay, Alaska. In oldworld tradition, Kirsten Dixon’s family works together to craft a lifestyle that centers around three themes: the natural world, their culinary lives, and living a life of adventure. The cookbook is organized by sections for breakfast, lunch, appetizers, dinner, and the Cooking School at Tutka Bay. Among the one hundred recipes are Brioche Doughnuts with Cider Black Currant Marmalade, Hot-Smoked Salmon Croquettes, Grilled Oysters with Salmon Bacon and Pernod, Braised Short Rib Ravioli, and Wild Berry Chocolate Shortcake. “Seafood is the star of our cuisine here, as it should be. We certainly serve our share of ocean-caught salmon throughout the entire summer season. Halibut, cod, rockfish, shrimp, and crab also are served nearly daily. We are never too far from the garden in our cooking and many of our recipes include fresh-picked herbs or vegetables that grow well in Alaska. In addition, the wild berries, herbs, mushrooms, and sea vegetables inspire us to remember where on the Earth we live and how lucky we are,� Kirsten says.

A classic collection of over 1,400 Alaskan recipes to delight those who love the North's traditional fare.

The Ultimate Wedding Planning Guide, 4th Edition is an updated version of the small-format book based on the best-selling Easy Wedding Planner, Organizer & Keepsake. This edition features a beautifully updated interior pages and hardcover with concealed wire-O to go along with valuable wedding planning worksheets, checklists, money-saving tips, wedding etiquette and more. Stylishly designed and easy to read and take anywhere, it is the essential wedding planning tool for brides everywhere!

Mary C. Beaudry mines archaeological findings of sewing and needlework to discover what these small traces of female experience reveal about the societies and cultures in which they were used. Beaudry’s geographical and chronological scope is broad: she examines sites in the United States and Great Britain, as well as Australia and Canada, and she ranges from the Middle Ages through the Industrial Revolution.The author describes the social and cultural significance of “findings�: pins, needles, thimbles, scissors, and other sewing accessories and tools. Through the fascinating stories that grow out of these findings, Beaudry shows the extent to which such “small things� were deeply entrenched in the construction of gender, personal identity, and social class.

Feline fans will love this collection of 50 a-miaow-zing cat-themed creations. Bake Me a Cat showcases the cutest bakes you will ever see, all celebrating our favourite pet. With brand new recipes for cakes, cookies, desserts, breads and more, plus vegan and gluten-free options, it's the kitchen essential for every kitten-cuddler. Kim-Joy is an expert in creating gorgeous animal-themed bakes, and her adorable feline characters have a purrsonality all of their own. Catering for a range of skills levels, whether you fancy baking Tiger Buns, Meow Bao, Kit-tea Scones or a Happy Purrrrthday Cake, bring joy to your cooking and a smile to every cat-owner's face with Bake Me a Cat!

Vetgetable Gardening for California lists over 40 vegetables, hundreds of recommended varieties perfectly suited for California. Also, includes information on cultivating and harvesting, and organic approaches to pests and diseases.

"Cooking on the Big Green Egg is an all-round experience... I view it as an oven that just happens to live in the garden that can do all the things a conventional oven does, plus much more. There’s nothing else quite like it." – Tom Kerridge The Big Green Egg has been a phenomenon in the world of outdoor cooking, with a devoted following and high-end reputation. This is not just a brilliant BBQ, this is the most versatile and exciting bit of cooking kit there is. Not only can you cook on the griddle, oven roast, smoke, bake, or leave to 'low and slow', but you can treat it like a konro, mangal, forno, parilla, comal, tandoor or h�ngi and create a plethora of international dishes of restaurant quality. Master Fish Tacos for friends and family, rustle up a Chicken Balti for a cosy night in, present Bistecca Fiorentina for a Tuscan feast, or serve up a Couscous Royale for a balmy summer evening. And with the expert guidance of award-winning food writer Tim Hayward, you’ll be making exceptional dishes all year round. The EGG and this cookbook will encourage you to never look at cooking the same way again. The EGG can be the linchpin of a memorable outdoor event, giving you the confidence to cook beyond your normal repertoire and create an occasion – whether it’s a special dinner for two or a celebration for many.

Packed full of the age-old wisdom and expertise of generations of gardeners, who used their down-to-earth and practical experience to create beautiful, productive and useful gardens without spending a fortune. Behind every beautiful garden is the skill and experience of the gardener who tends it. How do you know which plants will thrive in your patch, given the bewildering array on offer? How do you know what soil and location they will like? And what do you do about all those pests just waiting to tuck in, not to mention the fungal diseases that suddenly turn your rose leaves from glossy green to blotchy yellow and coat other leaves with a powdery white dust? Just how do you tackle these gardening challenges, while being eco friendly at the same time? This is where Old Wives’ Lore for Gardeners comes in. Packed within its pages is all the age-old wisdom of generations of gardeners, people who knew a thing or two about plants. They lived before the days of chemical pesticides and concocted kitchen-cupboard remedies to treat pests and diseases. They gardened organically – although they wouldn’t have called it that – because there was no other choice on offer. With a wealth of savvy and cost-effective tips and advice, intriguing facts, snippets of history and quotes, Old Wives’ Lore for Gardeners is not only a fascinating read but also an invaluable guide to the gardening practices of old, which are as relevant today as they have ever been.

Botanical Knits incorporates the natural beauty of plant life into twelve elegant garments and accessories.  Included in the twelve are four sweaters for every occasion, a stylish cloche, a matching pair of textured socks and mittens, and an elegant leaf-bordered wrap.  Each botanically inspired piece offers both charted and written pattern instructions that are easy to follow and fun to knit.

The Dunbars of Ackergill and Hempriggs emerged in the late 1600s as one of the largest landowners in Caithness. As such they played a major part in the history of the county, a role revealed in the family papers with their wide variety of documents, including personal letters and legal missives. Readers will learn about the Dunbars selling Caithness grain in the Lowlands, coping with the effects of the last Jacobite rising, handling disputes with their neighbours, arranging elections, dealing with debt - and that is just in the 18th century. During the Napoleonic wars the Dunbars recruited a fencible regiment called the Caithness Legion that saw action in Ireland. At the same time the British Fisheries Society acquired land from the family and began to develop Pulteneytown as a major herring fishing port. An agricultural revolution swept over the estates, leading to the enclosing of fields, disputes over common land, evictions and refurbishment of farms. In the mid-19th century, when the family home at Ackergill Tower was refashioned by the architect David Bryce, the Dunbars adopted the lifestyle of the Victorian country gentry as well as finding careers in the Empire. With family trees, photographs, maps and documents, the book presents an absorbing, intriguing and, at times, amusing account of the social and economic life of the Dunbars over more than three hundred years, using unique messages from the past, never before made public. A fascinating insight into life in northern Scotland during centuries of change.

It seems we’re all crazy for casseroles! Homestyle and all-American, the oven-to-table recipes in Best-Ever Casseroles are the dishes we grew up loving…tried & true favorites we want to share with our families today. Take a peek inside…Country Coffee Cake and Baked Apple Pancake can easily be popped into the oven and if you like breakfast with a little more kick, make Zesty Sausage Burritos. Chicken Mozzarella and Beef & Potato Casserole are ideal for toting to potlucks. And kids will love Cheeseburger & Fries Casserole and Betty-getti…even the name makes us giggle! Oven-Bake Ragout and Homestyle Pork Chops will have everyone asking for seconds, while Dilly Tuna Casserole and Deep Sea Delight are deliciously easy to prepare. Our veggie casseroles are chock-full of flavor…Tangy Corn Casserole and Summery Herbed Tomato Pie are so tasty! No matter what the occasion…dinner for a new mom, a family reunion or neighborhood block party, the recipes in Best-Ever Casseroles are simply delicious and always welcome. Let's get cooking! 206 Recipes

During the eighteenth century, ladies of high society kept handwritten notes on recipes and it became fashionable to exchange the most successful with friends and neighbours. This charming book is a compilation of fifty of the best recipes taken from the archives of the country houses of Britain and Ireland. Each recipe is shown in its original form accompanied by an up-to-date version created by professional chefs so that the recipes can be recreated today. In a world dominated by additives and synthetic foodstuffs, these traditional recipes contain only natural ingredients and show that simple ways are often the best when it comes to creating dishes that stand the test of time.

This lavishly illustrated book provides a unique insight into the evolution of mapmaking and the science behind it, from the stone age to the digital age.  Britain’s leading cartographic author takes us on a historical journey through how the greatest maps were created. Exploring key cartographers and mapmaking methods, as well as fascinating interludes on subjects such as the very first maps, deliberate mistakes, and superlative maps, this comprehensive guide explores how the techniques and technology have developed throughout human history: • Evolving methods of surveying: from the Roman groma, through the naval instruments of the magnetic compass, astrolabes and sextants, to the 20th century revolution of aerial photography  • Drawing tools and materials: from Babylonian maps carved in clay, to digital maps created via touchscreen • The introduction of various mapping conventions and key components of a map: from Ptolemy's introduction of longitude and latitude, through the 13th century origins of having north at the top, to the various projections used to represent the Earth.   With visually stunning historic maps and antique instruments, this book will engross readers with its fascinating stories of how we came to chart our world.

Theresa Wahl, chef-owner of L.A. retro-hip hotspot Auntie Em's Kitchen, showcases her simple and beloved recipes for breakfast, brunch, and dessert in a cookbook that celebrates seasonal and local flavors. Drawing inspiration from her past as a punk guitarist, Wahl pairs her recipes with a playlist, sharing her belief that food tastes better when there's music in the kitchen. Rich with photography by David Kiang, "The Auntie Em's Cookbook" takes American comfort food into the modern era with a relaxed style and a commitment to deep flavor.

Theresa Wahl is the chef and owner of Auntie Em's Kitchen, a cafe and catering business in L.A.'s Eagle Rock neighborhood. In the 1990s, she was a singer and guitarist for the Red Aunts, an all-female punk band that toured the United States and Europe for a decade. Her travels inspired a love of hearty American home cooking, and when she retired from performing, she started catering gigs for bands and their crews. This led to the 2002 opening of her cafe, where she quickly developed a following for her comfort food and baked goods with a punk-rock edge. Wahl lives in Los Angeles, California, with two dogs and several chickens.

A Lincoln Legacy: The History of the U.S. District Court for the Western District of Michigan by David Gardner Chardavoyne with Hugh W. Brenneman, Jr. provides the first and only comprehensive examination of the history of the United States federal courts in the Western District of Michigan. The federal courts were established by the U.S. Constitution to adjudicate disputes involving federal laws, disputes between litigants from different states involving state and federal laws, and to punish violations of criminal laws passed by Congress. During the Civil War, Abraham Lincoln signed legislation creating two federal districts in the state of Michigan: the Eastern and Western Districts-the latter of which is headquartered in Grand Rapids and which now encompasses the western half of the Lower Peninsula and all of the Upper Peninsula. With the rapid expansion of legislation passed by Congress, the increasing mobility of society, and the growth of interstate commerce, the federal courts have assumed an important and sometimes dominant role in major litigation today. In A Lincoln Legacy, Chardavoyne tracks the history of these courts over eleven chapters, from their creation by the Northwest Ordinance of 1787 to 2020. He discusses the changes in society that drove the evolving federal litigation and some significant cases heard in the Western District. Additionally, fifteen appendices are included in the book, listing of all the federal circuit and district judges in the Western District; commissioners; magistrate judges and bankruptcy judges; U.S. Attorneys; clerks of the courts; U.S. Marshals; and more. Chardavoyne also identifies auxiliary offices and organizations revolving around the federal court that play a major role in its activities (e.g., the U.S. Attorney's Office, the Federal Public Defender's Office, the Federal Bar Association, etc.). A Lincoln Legacy provides a thorough examination of the history of the federal courts of Western Michigan. It will appeal to those learning and practicing law, as well as those with an interest in Michigan history.

Learn about the five different rug-making techniques – rug hooking, punch needle rugs, prodded rugs, braided rugs, and sewn rugs – and how to design and transfer your pattern, choose colors, fabrics, and materials, and even dye your supplies. A detailed and inspiring projects and patterns section is also included so you can make your very own handmade floor rugs, pillows, wall hangings, and more! Upcycle scrap materials and fabrics into beautiful rugs as you discover and fall in love with this sustainable craft.

Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen.

This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.