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Author: George Putney
Publisher: iUniverse
ISBN: 0595192696
Category : Fiction
Languages : en
Pages : 334
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Book Description
Building on his first novel, The Red Crab Conspiracy, which explored the scientific and technological advances shaping our modern world, in his newest work, The White Crab, George Putney turns his insightful analysis to the societal forces that shape the way we live. We follow the lives of John Boxford and Dante Ferrante from their early childhood in Philadelphia, the influence of the depression, the second World War, and the succeeding decades on their path from young adults to successful businessmen and entrepreneurs. Along their journey we meet Jean deGroot who becomes a militant atheist striking out against religion as big business, John’s brother Peter who becomes a decorated general continuing to benefit from the military industrial complex, psychiatrist and author Ben Marcus who abandons his Freudian roots in favor of modern psychoactive drugs, and Trevor Churchill who overcomes racism by teaching inner city youth to speak the Queen’s English. Putney uses his keen insight into human nature to create characters who poignantly describe the evolution and balance of the moral, religious, psychological, and political forces that mold our society. Few authors can work so expertly in both the technological and sociological arenas, and Putney’s works are must reads for anyone who strives to understand the forces that have created our modern world.
Author: George Putney
Publisher: iUniverse
ISBN: 0595192696
Category : Fiction
Languages : en
Pages : 334
Get Book Here
Book Description
Building on his first novel, The Red Crab Conspiracy, which explored the scientific and technological advances shaping our modern world, in his newest work, The White Crab, George Putney turns his insightful analysis to the societal forces that shape the way we live. We follow the lives of John Boxford and Dante Ferrante from their early childhood in Philadelphia, the influence of the depression, the second World War, and the succeeding decades on their path from young adults to successful businessmen and entrepreneurs. Along their journey we meet Jean deGroot who becomes a militant atheist striking out against religion as big business, John’s brother Peter who becomes a decorated general continuing to benefit from the military industrial complex, psychiatrist and author Ben Marcus who abandons his Freudian roots in favor of modern psychoactive drugs, and Trevor Churchill who overcomes racism by teaching inner city youth to speak the Queen’s English. Putney uses his keen insight into human nature to create characters who poignantly describe the evolution and balance of the moral, religious, psychological, and political forces that mold our society. Few authors can work so expertly in both the technological and sociological arenas, and Putney’s works are must reads for anyone who strives to understand the forces that have created our modern world.
Author: Charlie White
Publisher: Heritage House Publishing Co
ISBN: 1927527473
Category : Nature
Languages : en
Pages : 66
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Book Description
There is nothing quite like a harvest of freshly caught crabs to set the tone for a perfect shoreline feast. Charlie White shows how beginners and veteran crabbers alike can benefit from his decades of experience--from finding and capturing crabs to storing, cleaning, and cooking your catch. Whether you use crab traps or the traditional shoreline, low-tide hunt to bag your quota, this book will aid your cause. This new edition of the classic crabber's manual contains an up-to-date list of websites where you can find the latest regulations and catch limits for BC, Alaska, Washington, Oregon, and California.
Author: DK
Publisher: Penguin
ISBN: 1465405186
Category : Cooking
Languages : en
Pages : 498
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Book Description
Both an exhaustive recipe resource and an authoritative produce guide in one, Cooking Season by Season will put you back in touch with the flavors of the season. Evidence of a turn to seasonality can be seen in the explosion of farmers' markets across the country, as people reconnect with what's grown, reared, or fished local to them. The number of farmers' markets in the US has grown from 1,755 in 1994 to 5,274 in 2009. With 1000 recipes organized by season, and "Season's Best" features highlighting which produce tastes amazing right now and how to make the most of it, Cooking Season by Season will be the kitchen companion you turn to 365 days of the year.
Author: Heather Angel
Publisher: Bloomsbury Publishing
ISBN: 1399403001
Category : Gardening
Languages : en
Pages : 241
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Book Description
Planting for Pollinators is an easy-to-use gardening guide to help you encourage different types of insect pollinators into your garden. Insect pollinators not only bring joy to our gardens, they also provide an essential service for our planet. Without bees, flies, hoverflies, butterflies, moths and beetles, some of our favourite foods, flowers and plants would cease to exist. Whether you have a large garden, an urban balcony or just a window box, planting to encourage pollinators is a fantastic and surprisingly easy first step in creating a wildlife-friendly space. Planting for Pollinators features a wide range of plants, with guidance on the best ways to nurture lawns and verges, pollinator predation and tips on watching and photographing wildlife. Beautifully illustrated throughout with images from award-winning wildlife photographer Heather Angel, this essential guide will show you how plants communicate with insects, and why it's so important to protect our pollinators. Organised by season and featuring more than 100 plant species – including bulbs, annuals, perennials, shrubs and climbers – this practical guide will help you to discover the short- and long-term benefits of having a variety of pollinators visit your garden.
Author: Rick Stein
Publisher: Random House
ISBN: 1446415430
Category : Cooking
Languages : en
Pages : 408
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Book Description
Rick (and Chalky his trusty dog) discover great seafood dishes and small delicacies amongst the tidal estuaries, shingle banks and rocky shores of Britain. Rick travels from the bleak Suffolk coast where fishermen scrape a living catching cod to the wild, clear waters of Scotland's lochs bringing back an abundance of stories and imaginative, colourful recipes. The book is organised geographically with each chapter covering one of the regions featured in the BBC series. Rick describes the fish-catching and fish-eating traditions of each area as well as details of the local life, legends and literature. He singles out local delicacies and includes six to eight fish and seafood recipes per chapter. Each chapter is illustrated with stunning food and landscape photography and ends with an area map and a guide to a small selection of the best hotels, restaurants, pubs and specialist suppliers (including information on extra locations, not featured in the series). 'Just as I do in the restaurant to keep ahead of the game, I look for the best suppliers, the freshest fish and who catches them. In a way, this is what this series is about, the fish I love, for all sorts of reasons, not just taste or fashion, where they come from and the people who catch them and the best way to cook them. As a result of looking around the country for the best seafood, it's turned out to be a love affair with the changing coastline of Great Britain and Ireland and the business of going to sea in small boats to catch the freshest prime fish we have.' Rick Stein
Author: John F. Mariani
Publisher: Bloomsbury Publishing USA
ISBN: 1620401614
Category : Cooking
Languages : en
Pages : 1092
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Book Description
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.
Author: Tom Kerridge
Publisher: Bloomsbury Publishing
ISBN: 1472981553
Category : Cooking
Languages : en
Pages : 257
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Book Description
________ Recipes that work hard so you don't have to Michelin-star chef Tom Kerridge is here to make your lunch, tea and weekends taste like you want them to, even if you don't have much time or headspace. From quick tasty meals that you can rustle up on a weeknight to massively lush Sunday lunch, it's all here. Get stuck in to proper tasty food like Cheddar and chutney sausage rolls, Crispy-skin mustard chicken, Smoky beef and bean pie, Creamy mushroom and sage lasagne, Pork pot roast, and Self-saucing cherry and chocolate pudding. There's no faffing about here, just great recipes from a professional chef who can dish up the best flavours you never imagined from 'normal' ingredients and classic British food, time after time. 'I hope this book will mean there's one less thing on your list to stress about. Just get stuck in and enjoy the madness. And I really don't care if you have a bottle of brown sauce or ketchup on the table. I'll let you into a secret you might not see on Instagram: I often do too.' TOM KERRIDGE
Author: Anna Botsford Comstock
Publisher: Ravenio Books
ISBN:
Category : Science
Languages : en
Pages : 1554
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Book Description
For decades, Handbook of Nature Study has been a matchless resource for teachers, naturalists, and anyone curious about the world around them. Originally written in 1911 and later revised by a group of naturalists in 1939, this classic work remains as valid and helpful today as it was back then. Anna Botsford Comstock crafted this handbook primarily for elementary school teachers who had limited knowledge of common plants, animals, and the natural environment. Whether you’re in an urban setting or the rural outback, this treasure trove of information provides insights into the living and nonliving things that surround us.
Author: Philip Howard
Publisher: Bloomsbury Publishing
ISBN: 1408192381
Category : Cooking
Languages : en
Pages : 530
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Book Description
There are some books we publish which, from the outset, you know are going to be special. This was true of this exciting book from Philip Howard: a collection of recipes from his restaurant, The Square. We knew we wouldn't be able do the recipes justice in one volume, so it became two - a first volume, Savoury, followed by Sweet. We knew we couldn't limit it to the conventional two pages per recipe and food photo, so they each became either 4 or 6 pages. We knew we couldn't illustrate anything less than every one of those recipes, so one of the world's finest food photographers, Jean Cazals, did just that. And yet these measures are only a small part of why this book is so special. It is special because it represents a collection of recipes from 21 years of one of the country's finest and most consistently fine restaurants. Special because the chef who has been at the helm of that restaurant for all of those years is recognised as one of the very best of his generation. But most of all, it is special because that chef has that rare ability to translate a genius in the restaurant kitchen into the words of a book. This was evident from the day we received the first written recipe, and, with it, Phil's fiercely intelligent vision for how the book - and every recipe within it - should be structured. It is also manifest in the dozen or so essays that weave throughout, that show a profound consideration and passion for every aspect of his craft and industry. This is a landmark publication and has become a must-have book for every chef and for every serious foodie. It can't fail to impress and inspire anyone with a desire for cooking and a thirst for food knowledge. It is nothing less than an incredible achievement and a book of truly unbounded culinary ambition.
Author: Riccardo Moratto
Publisher: Taylor & Francis
ISBN: 1000812375
Category : Literary Criticism
Languages : en
Pages : 267
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Book Description
This edited volume contains an excellent collection of contributions and presents various informative topics under the central theme: literary and translation approaches to China’s greatest classical novel Hongloumeng. Acclaimed as one of the Four Great Classical Novels of Chinese literature, Hongloumeng (known in English as The Dream of the Red Chamber or The Story of the Stone) epitomizes 18th century Chinese social and cultural life. Owing to its kaleidoscopic description of Chinese life and culture, the novel has also exerted a significant impact on world literature. Its various translations, either full-length or abridged, have been widely read by an international audience. The contributors to this volume provide a renewed perspective into Hongloumeng studies by bringing together scholarship in the fields of literary and translation studies. Specifically, the use of corpora in the framework of digital humanities in a number of chapters helps re-address many issues of the novel and its translations, from an innovative angle. The book is an insightful resource for both scholars of Chinese literature and for linguists with a focus on translation studies.
