At a time when the environment is of growing concern to students and general readers, nature writing is especially meaningful. This book profiles the literary careers of 52 early American nature writers, such as John James Audubon, Ralph Waldo Emerson, Caroline Stansbury Kirkland, Thomas Jefferson, Henry David Thoreau, and Mabel Osgood Wright. Each entry is written by an expert contributor and discusses the writer's life and works. Entries close with primary and secondary bibliographies, and the encyclopedia ends with suggestions for further reading. Global warming, pollution, and other issues have made the environment a topic of constant discussion these days. Many environmental concerns were treated by early American nature writers, who recognized the beauty of the natural world in an age of commercial expansion. Some of the most famous writers of the 18th and 19th centuries wrote about nature, and their works are stylistic masterpieces. At a time when students are being encouraged to read and write about nonfiction, these masterworks of early American nature writing are all the more important. This book gives students and general readers a welcome introduction to early American nature writers. The volume begins with an introductory essay on the history of early American nature writing and its anticipation of present day concerns. The book then provides alphabetically arranged entries on 52 writers, including: Elizabeth Agassiz, John James Audubon, Ralph Waldo Emerson, Caroline Stansbury Kirkland, Thomas Jefferson, Meriwether Lewis, Edith M. Thomas, Henry David Thoreau, Bradford Torrey, and Mabel Osgood Wright.

'An absorbing self-portrait of an exceptional cook.' Harold McGee Daniel Patterson is the head chef /owner of Coi (pronounced "Kwa"), a two-Michelin-starred restaurant in San Francisco. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create original dishes that speak of place, memory, and emotion. It's an approach that has earned him a worldwide reputation for pioneering a new kind of Californian cuisine. Patterson is also known for his original food writing, and he has been published in recent years in The New York Times, Bon Appetit and Lucky Peach. Now, in his highly anticipated new book, Coi: Stories and Recipes, Patterson writes a personal account of the restaurant, its dishes and his own unique philosophy about food and cooking. Beginning with a look at California - how Patterson arrived from the East Coast and how he became to feel more at home as the years progressed - the book takes the reader into the Coi kitchen, and through 70 of the restaurant's original dishes such as Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans, Monterey Bay Abalone with Nettle-Dandelion Salsa Verde; Inverted Cherry Tomato Tart and Lime Marshmallow with Coal-Toasted Meringue. The dishes are explained through a series of personal essays and narrative recipes, offering insight into Patterson's life, family, and inspirations. Coi: Stories and Recipes includes 150 color photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi's staff and suppliers. The book features forewords by Peter Meehan and Harold McGee. It is sure to be one of the most talked about cookbooks of the year.

Featuring the collection of airplanes, art, photographs, and memorabilia of the National Museum of the U.S. Air Force at Wright-Patterson Air Force Base near Dayton, Ohio, this magnificently illustrated book tells the story of the beginnings of flight, through the creation of the U.S. Air Force as a separate branch of the military, to the unbelievable technological achievements of what is the preeminent air power in the world today. Here are combat aces, Medal of Honor recipients, crusty generals, and average citizens who served in the Air Force. There are philosophers, airplane designers, test pilots, rocket scientists, armorers, and grease monkeys. More than 250 color and 150 black-and-white illustrations and photos and insightful text present the story of the U.S. Air Force of yesterday, today, and tomorrow, published on the occasion of the seventy-fifth anniversary of the United States Air Force.

'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper understanding of the way flavours work together.' Pratap Chahal (@thathungrychef), Flavour Bastard, Soho, London 'Am counting down the days till your book arrives!' Nigella Lawson Daniel Patterson, a chef, and Mandy Aftel, a perfumer, present a revolutionary new approach to creating delicious, original food. Aftel and Patterson are rock stars in their respective fields: Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco'l is attracting national interest; Aftel has been profiled in the New York Times T Magazine and other publications and is constantly featured and quoted in magazines and blogs. In a world awash with cooking shows, food blogs and recipes, the art of flavour has been surprisingly neglected. The multibillion-dollar flavour industry practises its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat. But foods in their natural states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette. The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish. With more than sixty recipes that allow the cook to grasp each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level to become flavour virtuosos in their own right. From The Flavour Bible on, flavour has been a particular focus of recent interest, but no one has Patterson's and Aftel's unique perspective on it, their combined expertise, or their winning blend of ideas, information, recipes and cooking and perfuming lore. The Art of Flavour is a thinking person's cookbook that uses recipes to instil principles for creating delicious food at home, larded with fascinating information on the history and science of flavour that make it a great armchair read as well.

Published here for the first time, the diary of George Lloyd (1642-1718) presents a richly detailed account of the everyday life of an unremarkable man during two phases of his life: his attempt, between 1675 and 1678, to establish himself as a schoolmaster in Colchester; and the twilight of his career as a Customs officer at the Port of London in 1711-12. Virtually unknown to scholarship, Lloyd's diary is not a record of notable events, political upheavals, or religious controversies. Rather, it is a uniquely quotidian text consisting of regular daily entries documenting the activities and experiences of an individual far removed from - and largely unconcerned with - the great events of history. This diary will be an invaluable resource for scholars studying many aspects of early modern English social and cultural history, including sociality, fashion, religious observance, courtship, food and drink, and working life.

John James Audubon's journal of 1826 details the months leading up to his creation of The Birds of America, one of the greatest works of natural history and art of the nineteenth century. The first accurate transcription of Audubon's 1826 journal, this edition corrects many of the errors, both intentional and unintentional, found in previous editions. Such errors have obscured the figure of Audubon as a man struggling to realize his professional and artistic dreams.