Nik has lots of questions about his late father but knows better than to ask his mother, Avani. It's their unspoken rule.

When his grandfather dies, Nik has the opportunity to learn about the man he never met. Armed with a key and new knowledge about his parents' past, Nik sets out to unlock the secrets that his mother has been holding onto his whole life.

As the carefully crafted portrait Avani has painted for her son begins to crack, and painful truths emerge, can the two of them find their way back to each other?

The Things That We Lost is a beautifully tender exploration of family, loss and the lengths to which we go to protect the ones we love.

If countless books and movies are to be believed, America's Wild West was, at heart, a world of cowboys and Indians, sheriffs and gunslingers, scruffy settlers and mountain men—a man's world. Here, Chris Enss, in the latest of her popular books to take on this stereotype, tells the stories of twelve courageous women who faced down schoolrooms full of children on the open prairies and in the mining towns of the Old West. Between 1847 and 1858, more than 600 women teachers traveled across the untamed frontier to provide youngsters with an education, and the numbers grew rapidly in the decades to come, as women took advantage of one of the few career opportunities for respectable work for ladies of the era. Enduring hardship, the dozen women whose stories are movingly told in the pages of Frontier Teachers demonstrated the utmost dedication and sacrifice necessary to bring formal education to the Wild West. As immortalized in works of art and literature, for many students their women teachers were heroic figures who introduced them to a world of possibilities—and changed America forever.

For ultimate winter indulgence, why not try a fondue! Indulge in fun retro food with a modern twist with this collection of delicious recipes created to share with family and friends. Starting with the well-known melted cheese fondues from ski resorts around the world, recipes here include classics from the Alps, such as the archetypal Fondue Neuchatel, based on local cheeses and local wines, and the variation Raclette. But there are others, too, such as a Roasted Tomato Fondue and the Italian version, Fonduta and hot oil Fondues to try such as Fondue Bourguignonne. Also included are some delicious lighter choices, like stock fondues where food is cooked in a scented broth – try Fish & Seafood in Saffron & Tomato Broth, and Beef with Horseradish in Red Wine & Juniper Stock. Also included are some up-to-the-minute, stylish Modern Fondues, such as Blue Cheese Fondue with Walnut Grissini. And don't forget the sweet fondues – there's Chocolate with Orange & Chilli, or White Chocolate Fondue with Lemon and Gin.

Zero Waste Patterns offers a modern approach to sustainable sewing. Using natural fabrics and core sewing techniques, learn how to stitch without waste and make a scandi-style collection of 20 garments. Zero waste pattern cutting is a bit like a puzzle. You use a pre-determined length of fabric end to end by strategically planning your pattern pieces so that everything is used and then draw them onto the fabric. By using this unique "paperless" method you can eliminate both textile and paper waste from your sewing projects and take the fear out of learning to self draft and sew your own clothing. This book includes 5 simple zero waste pattern blocks—a t-shirt, skirt, tank top, shirt, and trousers. These can then be used to make a further 15 projects by making simple changes or mixing and matching your blocks into new designs, and comes with pattern layout instructions and templates to make sizes UK 6-30/US 2-26. Once you have mastered the 5 blocks the possibilities are endless.

Putting food on the table for the family quickly and economically doesn't mean you have to compromise on quality. This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, healthy snacks, eating on the move and weekend cooking for the week ahead - all these, and more, are covered in River Cottage Every Day. As Hugh says: 'I make no prior assumptions about where you shop, what you may or may not know about growing vegetables or keeping livestock, whether you can tell the difference between a swede and turnip, or know what to do with a belly of pork and a breast of lamb. Instead, I'll show you easy and confidence-inspiring ways with cuts of meat, types of fish and other ingredients you may not have tried before. And I'll offer you new approaches that I hope will breathe new life to familiar staples, like rice, spuds, beans, and your daily bread. Above all, I intend to tempt you irresistibly towards a better life with food, with a whole raft of recipes that I think you will love. I hope some of them will become your absolute favourites, and the favourites of your dear friends and beloved family. I hope that the dishes you like best will infiltrate and influence your cooking, giving you increased confidence and fresh ideas. In short, I hope that before long, cooking simple and delicious food from the best seasonal ingredients becomes second nature and first priority for you, not just once in a while, but every day.'

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

Each of the more than seven hundred entries in the dictionary contains a description of the historical background of each of the two types of language, literal and nonliteral, and provides an explanation for the relationship between them. Wherever possible, dates of first record in English are provided, along with the bibliographical sources of these dates; and all of the works that record those terms and expressions are given in coded form as listed in the Key to Works Cited.

A Guide to Reading the Entries illustrates the typical form of an entry by analyzing an example from the dictionary that introduces five nonliteral expressions, cites thirteen bibliographical sources, and refers the reader to three other relevant entries by means of cross-references. Following the dictionary proper is a Classification of Terms According to Source, in which nearly three hundred nonliteral terms and expressions are listed under the more than four hundred literal categories from which they derive.

Food has functioned both as a source of continuity and as a subject of adaptation in the course of human history. Onions have been a staple of the European diet since the Paleolithic era, while the orange is once again being cultivated in great quantities in Southern China, where it was originally cultivated. Other foods—such as the apple and pear in Central Asia, the tomato in Mexico, the chili pepper in South America, and rice in South Asia—remain staples of their original regions and of the world diet today.Still other items are now grown in places that would have seemed impossible in the past-bananas in geothermally heated greenhouses in Iceland, corn on the fringes of the Gobi, and tomatoes in space. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into entertaining tales of discovery, complete with delicious recipes from many culinary traditions around the world. Among the 30 types of food discussed in the course of this alphabetically-arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen.

The Complete Bordeaux Vintage Guide 1870–2020 breaks new ground in wine publishing, being the first volume to cover in depth 150 years of vintages and totally unique in its cultural scope. For wine lovers and collectors this is the indispensable guide, not only for finding out what happened in a particular season, but providing wider historical and social context. Every single year is accompanied by one event or milestone, one song or musical composition and one film that encapsulates the spirit of the time as well as the world into which the vintage was born. Wine writer Neal Martin offers a personal, witty take on the traditional wine handbook, with notes on not just the growing seasons, harvests and wines themselves, but cultural phenomena ranging from Sherlock Holmes through Casablanca to Beyoncé. Innovative, inspired and addictively dip-in-able, The Complete Bordeaux Vintage Guide is an essential addition to your bookshelf as well as your cellar.

Cables are a traditional knitwear favourite and feature increasingly in contemporary fashion collections. By simply crossing stitches over, in effect altering the order in which they are knitted, patterns from the simplest twist to the most intricate directional patterns can be produced on even the simplest knitting machine. Once a few basic techniques have been mastered, the number of cable designs available is virtually endless. With the learning of a few more advanced methods, different directions soon suggest themselves, giving scope for the knitter’s own creativity to truly flourish.