When Geronimo and his warriors surrendered to the US Army, General Miles made a number of promises for the surrender terms that were in fact false. Geromino: Prisoner of Lies provides insights into how Chiricahua prisoners of war lived while held in captivity by the United States Army in the late nineteenth and early twentieth centuries as seen through the eyes of their war leader Geronimo. The indignities and lies they suffered, and how they maintained their tribal culture in the face of great pressure to change or vanish entirely, are brought to life and provided new context through this book.

Helpful hints on how to avoid pests and diseases, and what to do when problems occur.

Discover the wonderfully relaxing art of papercutting and create stunning designs. This gorgeous book explains the absorbing and rewarding art of papercutting. Packed with ideas and enthusiasm, it takes you through the whole process from first picking up a scalpel to displaying your work of art. Kyleigh generously shares her skills and her amazing designs to present a book that inspires as well instructs. Guides to Materials, Techniques, Display, Templates and step by step guides.

An updated and revised edition of the much-requested global cookbook designed to introduce students to worldwide foodways. When it was first published, The Multicultural Cookbook for Students was widely acclaimed for its unique way of introducing students both to world cultures and to the kitchen. Now, that landmark volume returns in a thoroughly revised and expanded new edition, offering an even richer culinary tour of the planet with more delectable stops along the way. The Multicultural Cookbook for Students: Updated and Revised offers hundreds of recipes from over 150 countries—including 140 new recipes to this edition. Recipes are arranged geographically by region, then country of origin. For each country, the book offers one to three recipes as well as a brief introduction to that location's geography, history, and culinary traditions. Students will not only enjoy deliciously diverse eating, they will understand why these dishes are representative of the countries they originate from. They will also get expert training in the ways of the kitchen, with easy-to-follow recipe instructions, and advice on safety, cooking equipment, and appropriate substitutions for more exotic ingredients.

There are many things which define Scotland, from unicorns, Rabbie Burns, and the Forth Road Bridge to Celtic knotwork, whisky and tartan. This colouring book features designs inspired by and featuring many of the symbols which signify Scotland to residents and visitors alike – all imaginatively depicted for colour to be added. Contents include: Tartan ● Bagpipes ● The kilt and Scottish dress ● Celtic symbols and knotwork ● Charles Rennie Mackintosh designs ● Mythical animals ● Famous Scots from history ● Iconic animals and plants ● the Burns supper

Rustic isn’t what it used to be. Gone are the days when rustic style meant fusty dried flower arrangements, antlers over a stone fireplace and acres of tartan. At its heart, the modern rustic look celebrates the fabric of a home, from the roof beams to the brickwork. This style revels in earthy colours and rich textures; in natural materials such as wood and stone; and the ruggedly handsome bones of a building. In this book, stylist Emily Henson and writer Joanna Simmons first lead you through the Elements of the Modern Rustic look. Pure Rustic elegantly blends clean lines with muted shades of grey. Bohemian Rustic mixes texture and pattern with lush colour, while Pop Rustic teams raw wood with pops of neon and tongue-in-cheek artworks. Retro Rustic, meanwhile, brings a relaxed feel, showcasing beaten-up leather armchairs and brick floors. In Details, textiles, furniture, fabric and display are explored, while Living Spaces shows how Modern Rustic style translates beautifully to every room in the house.

With Wristwatch Annual, collectors have at hand a wealth of information on the latest offerings from today’s most important watch producers, from Swiss mainstays like Rolex and Patek Philippe to the maverick independent brands springing up across Europe and the U.S. The book is arranged alphabetically by producer, and the movement, functions, case, band, price, and variations of each pictured watch are fully described. This year’s edition, like its predecessors, features a variety of additional articles on independent watchmaking, key personalities in the watch world, and the technical aspects of horology. An illustrated glossary and a primer on watch care help acclimate the reader to the world of fine timepieces.

Go vegan in a bowl - that's what happiness tastes like! Really tasty and so healthy: Buddha bowls are fun and easy to prepare - and all without animal products. In Vegan Buddha Bowls the author has put together over 50 recipes for breakfasts, salads, bowls for during the week, dinner and dessert bowls - from smoothie bowls to stews and sweet bowls. This brings the vegan kitchen into the spotlight with a diverse selection full of essential nutrients, fresh ingredients and aromatic spices. The first cookbook full of Buddha bowls without animal products Over 50 recipes for varied and sustainable enjoyment from morning to night New inspiration for a balanced weekly plan Vegan dressing recipes and topping ideas Salted caramel date bowl, Asian rainbow bowl, chickpea and sweet potato goulash or jackfruit nacho bowl - there is something for every taste. Many healthy ingredients, flavours and different textures come together to create a harmonious whole.

Jan Braai issued a crowdsourcing call in early 2017, and the response from the South African public was overwhelming – from the hundreds of entries received, Jan Braai has curated, tested and included over 80 favourite South African braai recipes. Each entry tells the story of how the recipe came about, why it is special – and of course celebrates the diversity of shisanyama available in South Africa. Shisanyama literally means ‘to burn meat’ in Zulu, and refers to the act of coming together to cook meat on an open fire.

Discover Mzansi favourites such as Bacon Bombs, Baby Back Ribs, Breakfast Pizza, Chakalaka, Brandy & Coke Short Rib, Red Curried Black Mussels, Corn Bread, Mustard Ice-cream with T-Bone Steak, Thokoza Park Chuck, Watermelon Salad and Lamb Jaffles, with loads of other treasured recipes.

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

Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called Callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of "making do"--using whatever is on hand or can be found--the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors. The Caribbean is known as the cradle of the Americas. The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. Caribbean food culture has wider resonance to North, Central, and South America as well. The parallels in the food-related evolution in the Americas include the early indigenous foods and agriculture; the import and export of foods; the imported food culture of colonizers, settlers, and immigrants; the intricacies of defining an independent national food culture; the loss of the traditional agricultural system; the trade issues sparked by globalization; and the health crises prompted by the growing fast-food industry. This thorough overview of island foodculture is an essential component in understanding the Caribbean past and present.