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Author: Will Bowen
Publisher: Harmony
ISBN: 0770436390
Category : Body, Mind & Spirit
Languages : en
Pages : 306
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Book Description
Full of practical ideas and inspiring stories from people who have already transformed their lives through the Complaint Free program, you'll learn not only how to stop complaining but also how to become more positive and live the life you’ve always dreamed about. More than ten million people in 106 countries have used the simple principles found in this book to eradicate the toxicity of complaining from their lives. And, as a result, they have experienced better health, happier relationships, greater career success and a significant increase in happiness. A Complaint Free World will explain what constitutes a complaint, why we complain, what benefits we think we receive from complaining, how complaining is destructive to our lives, and how we can get others around us to stop complaining. Find out how forming the simple habit of not complaining can transform your health, relationships, career and life. Consciously striving to reformat your mental hard drive is not easy, but you can start now by using the steps Bowen presents here. If you stay with it, you'll find that not only will you stop complaining, but others around you will cease to do so as well and in a short period of time, you'll have a more positive life. “A Complaint Free World is an engaging, enjoyable, easy-to-read reminder that the only permanent, constructive changes you can make in the world are the changes that you make in yourself.” –Gary Zukav, author of The Seat of the Soul and Soul to Soul
Author: Will Bowen
Publisher: Harmony
ISBN: 0770436390
Category : Body, Mind & Spirit
Languages : en
Pages : 306
Get Book Here
Book Description
Full of practical ideas and inspiring stories from people who have already transformed their lives through the Complaint Free program, you'll learn not only how to stop complaining but also how to become more positive and live the life you’ve always dreamed about. More than ten million people in 106 countries have used the simple principles found in this book to eradicate the toxicity of complaining from their lives. And, as a result, they have experienced better health, happier relationships, greater career success and a significant increase in happiness. A Complaint Free World will explain what constitutes a complaint, why we complain, what benefits we think we receive from complaining, how complaining is destructive to our lives, and how we can get others around us to stop complaining. Find out how forming the simple habit of not complaining can transform your health, relationships, career and life. Consciously striving to reformat your mental hard drive is not easy, but you can start now by using the steps Bowen presents here. If you stay with it, you'll find that not only will you stop complaining, but others around you will cease to do so as well and in a short period of time, you'll have a more positive life. “A Complaint Free World is an engaging, enjoyable, easy-to-read reminder that the only permanent, constructive changes you can make in the world are the changes that you make in yourself.” –Gary Zukav, author of The Seat of the Soul and Soul to Soul
Author: Matt Moore
Publisher: Matt Moore
ISBN: 9780615318790
Category : Biography & Autobiography
Languages : en
Pages : 86
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Book Description
Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.
Author: Ray Daniels
Publisher: Brewers Publications
ISBN: 0984075615
Category : Cooking
Languages : en
Pages : 636
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Book Description
Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.
Author: Amanda Eyre Ward
Publisher: Penguin
ISBN: 0593084829
Category : Self-Help
Languages : en
Pages : 354
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Book Description
A sober hedonist's guide to living a decadent, wild, and soulful life--alcohol-free. In a culture where sipping "rosé all day" is seen as the epitome of relaxation, "grabbing a drink" the only way to network; and meeting at a bar the quintessential "first date," many of us are left wondering if drinking alcohol really is the only way to cultivate joy and connection in life. Jardine Libaire and Amanda Eyre Ward wanted to live spontaneous and luxurious lives, to escape the ordinary and enjoy the intoxicating. Their drinking, however, had started to numb them to the present moment instead of unlocking it. Ward was introduced to Libaire when she first got sober. As they became friends, the two women talked about how they yearned to create lives that were Technicolor, beautifully raw, connected, blissed out, and outside the lines . . . but how? In The Sober Lush, Libaire and Ward provide a road map for living a lush and sensual life without booze. This book offers ideas and instruction for such nonalcoholic joys as: • The allure of "the Vanish," in which one disappears early from the party without saying goodbye to a soul, to amble home under the stars • The art of creating zero-proof cocktails for all seasons • Having a fantastic first date while completely sober • A primer on setting up your own backyard beehive, and honey tastings For anyone curious about lowering their alcohol consumption or quitting drinking altogether, or anyone established in sobriety who wants inspiration, this shimmering and sumptuous book will show you how to keep indulging in life even if you stop indulging in alcohol.
Author: Randy Mosher
Publisher: Brewers Publications
ISBN: 0984075623
Category : Cooking
Languages : en
Pages : 666
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Book Description
Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.
Author: Rick Reilly
Publisher: Anchor
ISBN: 076791970X
Category : Sports & Recreation
Languages : en
Pages : 226
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Book Description
Bestselling author and ESPN star, Rick Reilly delivers a hilarious, unabashedly fun, and at times, skin-searing tour through some of the world’s most amazing and outrageous sports From the physically and mentally taxing sport of chess boxing to the psychological battlefield that is the rock-paper-scissors championship, to the underground world of illegal jart throwing, Rick Reilly subjected himself to both bodily danger and abject humiliation (or, in the case of ferret legging, both) in order to personally find the world's strangest sporting event. Chronicling his adventures as only he can, Rick enters a world of bizarre characters, fierce competition, and exotic locals--with stops in Australia, New Zealand, Finland, Denmark, England, and even a maximum security prison at Angola, Louisiana--and the result is a laugh-out-loud book perfect for any sport’s fan.
Author: Martyn Cornell
Publisher: The History Press
ISBN: 0752475940
Category : History
Languages : en
Pages : 235
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Book Description
Amber, Gold & Black is the most comprehensive history of British beer in all its variety ever written. Learn all there is to know about the history of the beers Britons have brewed and enjoyed down the centuries: Bitter, Porter, Mild and Stout, IPA, Brown Ale, Burton Ale and Old Ale, Barley Wine and Stingo, Golden Ale, Gale Ale, Honey Ale, White Beer, Heather Ale and Mum. This is a celebration of the depths of our beery heritage, a look at the roots of the styles we enjoy today, as well as those ales and beers we have lost, and a study of how the liquids that fill our beer glasses, amber gold and black, developed over the years. Whatever your knowledge of beer, from beginner to buff, Amber, Gold & Black will tell you things you never knew before about Britain's favourite drink.
Author: Deb Perelman
Publisher: Knopf
ISBN: 0307961060
Category : Cooking
Languages : en
Pages : 696
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Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: W.J. Rorabaugh
Publisher: Oxford University Press
ISBN: 0199766312
Category : History
Languages : en
Pages : 324
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Book Description
Rorabaugh has written a well thought out and intriguing social history of Americas great alcoholic binge that occurred between 1790 and 1830, what he terms a key formative period in our history....A pioneering work that illuminates a part of our heritage that can no longer be neglected in future studies of Americas social fabric. A bold and frequently illuminating attempt to investigate the relationship of a single social custom to the central features of our historical experience....A book which always asks interesting questions and provides many provocative answers.
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 622
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Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
