Rarely has a book so packed with accurate and well researched factual information been so widely read and popularly acclaimed. It has played a key role in the spread of general interest in language matters, generating further publications and broadcasting events for an avid audience. Its First Edition appeared in hardback in 1995 and a revised paperback in 1997. There have been numerous subsequent updated reprintings; but this Second Edition now presents an overhaul of the subject for a new generation of language-lovers and of teachers, students and professional English-users concerned with their own linguistic legacy.The book offers a unique experience of the English language, exploring its past, present and future. David Crystal systematically explains the history, structure, variety and range of uses of English worldwide, employing a rich apparatus of text, pictures, tables, maps and graphics.The length of the Second Edition has increased by 16 pages and there are 44 new illustrations, a new chapter, extensive new material on world English and Internet English, and a complete updating of statistics, further reading suggestions and other references throughout the book.

    The classic styles are listed and illustrated, together with full descriptions of how they were derived from models in the world. Outstanding examples of plantings in all of the various styles are shown. The types of containers are detailed, and the importance of their use for different trees or styles explained. Advice is given on placing and exhibiting your completed bonsai.CLEAR STEP-BY-STEP SEQUENCESThere is comprehensive information on how to create a bonsai from a seedling, cutting, or garden center plant. Clear step-by-step sequences take you from the initial raw material through to the finished bonsai, showing the superb results that can be achieved. All the tools and techniques of bonsai are illustrated and explained, and their use described in detail. Maintenance and propagation sections tell you everything you need to know to keep your bonsai beautiful and healthy, or to create your own trees.DETAILS OF MORE THAN 100 SPECIESA photographic catalogue of bonsai trees and shrubs lies at the heart of the book, providing the cultivation and styling details of over 100 different species. Each entry is accompanied by an original full-color photograph of at least one outstanding specimen. This section is supplemented by a further compendium of trees and shrubs that can be grown as bonsai, giving a total of over 300 to choose from.The Complete Book of Bonsai reveals every aspect of the art, with inspirational ideas and practical advice at every turn. Whether you are a beginner who would like to grow just one or two trees, or an experienced enthusiast who wishes to build up a whole collection, it is the essential reference work.

    Now berry lovers can maximize their enjoyment with The Berry Bible, the new offering from James Beard Book Award-winning author Janie Hibler.Part encyclopedia, part cookbook, The Berry Bible begins with an explanation of the health benefits of nutrient-rich berries and goes on to profile dozens of important culinary berries and berrylike fruits in the vibrantly illustrated "A-to-Z Berry Encyclopedia." Tips on how to remove berry stains and freeze for the off-season pave the way for 175 delectable recipes that use cultivated, wild, fresh, and frozen berries.From Blackberry-Blueberry Cardamom Muffins, Mango-Raspberry Summer Soup, and Boysenberry Applesauce to Blackberry-Port Lamb Shanks, Almond-Gooseberry Cream Pie, and The Perfect Strawberry Shortcake, these succulent dishes are sure to garner The Berry Bible a permanent spot in any kitchen.

    Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

    Written in a clear and informative style, the dictionary describes the Indo-European origins of English and includes many new words and coinages adopted each year.

    Sample recipes include: Everyone Loves Oatmeal Breakfast Cookies, Chocolate Chip Cookie Dough Pops, Trail Mix Truffles, Cuppa-ccino Muffin for One, Spicy Vegetable Ranch Salad, Thai Quinoa Bites, Crispy Creamy Cheesy Polenta Fries, Chips & Queso, Bananas Foster Shake, and Nourishing Spiced Mylk. As an added bonus, every recipe in Snackable is suitable for dairy-free, gluten-free, soy-free, peanut-free and vegan diets, and all but two of the recipes address tree nut-free needs, too.Alisa Fleming is the founder of the leading dairy-free website, GoDairyFree.org. Her credits also include the best-selling dairy-free guide and cookbook, Go Dairy Free, Senior Editor for Allergic Living magazine, and ten years as a special diet content and recipe creator for the natural food industry.

    "Sugoku suki! Mata aeru?"--(I'm crazy about you! Shall we meet again?) Answer this correctly in Japanese and you may be going on a hot date. Incorrectly, and you could be hurting someone's feelings or getting a "slap!" Japanese classes and textbooks tend to spend a lot of time rehearsing for the same fictitious scenarios but chances are while in Japan you will spend a lot more time trying to make new friends or start new romances--something you may not be prepared for. If you are a student, businessman or tourist traveling to Japan and would like to have an authentic and meaningful experience, the key is being able to speak like a local. This friendly and easy-to-use Japanese phrasebook makes this possible. "Making Out in Japanese" has been updated and expanded to be even more helpful as a guide to modern colloquial Japanese for use in everyday informal interactions--giving access to the sort of catchy Japanese expressions that aren't covered in traditional language materials. As well as the Romanized forms ("romanji"), each expression is now given in authentic Japanese script ("kanji and kana" with "furigana" pronunciation clues), so that in the case of difficulties the book can be shown to the person the user is trying to communicate with. This Japanese phrasebook includes: A guide to pronouncing Japanese words correctly. Explanations of basic Japanese grammar, such as, intonation, word stress, and particles. A guide to male and female usage. Romanized forms of words and phrases ("romanji"). Complete Japanese translations including Japanese characters ("kanji") and the Japanese alphabet ("kana"). Useful and interesting notes on Japanese language and culture. Lots of colorful, fun and useful expressions not covered in other phrasebooks.Titles in this unique series of bestselling phrase books include: "Making Out in Chinese, Making Out in Indonesian, Making Out in Thai, Making Out in Korean, Making Out in Hindi, Making Out in Japanese, Making Out in Vietnamese, Making Out in Burmese, Making Out in Tagalog, Making Out in Hindi, Making Out in Arabic, Making Out in English, More Making Out in Korean, and More Making Out in Japanese.

    This is the winning system of "Fix, Freeze, Feast," a cookbook that has already attracted an enthusiastic following among busy families. Millions of shoppers save money by buying groceries in bulk - trays of boneless chicken breasts, pairs of flank steaks, flats of ripe tomatoes. But savings can quickly turn to losses if those bulk quantities spoil in the refrigerator or lie forgotten - unlabeled and unrecognizable under lays of ice crystals - in the back of the freezer. In the new paperback edition of "Fix, Freeze, Feast," authors Kati Neville and Lindsay Tkacsik offer a complete system for taking full advantage of bulk purchasing and advance preparation to ensure no food is ever wasted. They show how easy it is to get organized, prepare ahead, and be ready to put healthful, satisfying meals on the dinner table (or breakfast table, or even brunch table!) at a moment's notice. Theirs is a cookbook price-conscious shoppers will love and warehouse club members shouldn't be without. Cooks will find 125 delicious, healthful recipes to choose from Each one includes directions for dividing, preparing, and storing raw ingredients; a second set of simple direction is included for thawing, cooking, and enjoying the food. Designed for the way people cook today, "Fix, Freeze, Feast" meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-Fry. "Fix, Freeze, Feast," also includes ready-to-bake cookie doughs, soups, side dishes, smoothies, and snacks. With these innovative techniques and recipes, dinner is always in the freezer!

    Many have written about the evolution of our grammar, pronunciation, and vocabulary, but only Lerer situates these developments in the larger history of English, America, and literature.Lerer begins in the seventh century with the poet Caedmon learning to sing what would become the earliest poem in English. He then looks at the medieval scribes and poets who gave shape to Middle English. He finds the traces of the Great Vowel Shift in the spelling choices of letter writers of the fifteenth century and explores the achievements of Samuel Johnson's Dictionary of 1755 and The Oxford English Dictionary of the late nineteenth and early twentieth centuries. He describes the differences between English and American usage and, through the example of Mark Twain, the link between regional dialect and race, class, and gender. Finally, he muses on the ways in which contact with foreign languages, popular culture, advertising, the Internet, and e-mail continue to shape English for future generations.Each concise chapter illuminates a moment of invention-a time when people discovered a new form of expression or changed the way they spoke or wrote. In conclusion, Lerer wonders whether globalization and technology have turned English into a world language and reflects on what has been preserved and what has been lost. A unique blend of historical and personal narrative, Inventing English is the surprising tale of a language that is as dynamic as the people to whom it belongs.

    Covering the entire spinning process, Sarah Anderson describes the unique architecture of each type of yarn and shares expert techniques for manipulating and combining fibers. Take your crafting to a new level and ensure that you have the best yarn available by spinning it yourself.

    If your kitchen had just one pan, one single tool to accomplish any cooking concoction of which you dare to dream, it should be a pretty awesome one, right? The chosen one, the golden child, the king of the ring, the one true pan to rule them all! It should be a cast iron skillet!Cast iron cookware is a proven hero, never goes out of style, and cannot be destroyed despite how you feel about yourself as a home cook. Here Howie Southworth and Greg Matza—best friends and adventurous home cooks—share 100 recipes for cooking in a skillet on the stovetop or outdoors on a grill or campfire. Here you’ll find easy-to-follow recipes for:Spinach and Cheddar FrittataCajun Biscuits and GravyHeavy Metal PizzaCreole JambalayaBacon Fried SteakBlackened CatfishCrispy Mac and CheesePeach CobblerCampfire TaquitosAnd more!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    We think nothing of jumping on a plane to travel to another country or continent. The most exotic locations are now destinations for mass tourism. Small business people are dealing across frontiers and language barriers like never before. The Internet brings different languages and cultures to our finger-tips. English, the hybrid language of an island at the western extremity of Europe seems to have an unrivalled position as an international medium of communication. But historically periods of cultural and economic domination have never lasted forever. Do we not lose something by relying on the wide spread use of English rather than discovering other languages and cultures? As citizens of this shrunken world, would we not be better off if we were able to speak a few languages other than our own? The answer is obviously yes. Certainly Steve Kaufmann thinks so, and in his busy life as a diplomat and businessman he managed to learn to speak nine languages fluently and observe first hand some of the dominant cultures of Europe and Asia. Why do not more people do the same? In his book The Way of The Linguist, A language learning odyssey, Steve offers some answers. Steve feels anyone can learn a language if they want to. He points out some of the obstacles that hold people back. Drawing on his adventures in Europe and Asia, as a student and businessman, he describes the rewards that come from knowing languages. He relates his evolution as a language learner, abroad and back in his native Canada and explains the kind of attitude that will enable others to achieve second language fluency. Many people have taken on the challenge of language learning but have been frustrated by their lack of success. This book offers detailed advice on the kind of study practices that will achieve language breakthroughs. Steve has developed a language learning system available online at: www.thelinguist.com.

    It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy.Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores.

    Now DK brings this ancient practice into the 21st century, explaining how to grow and care for bonsai trees with a clear step-by-step approach.Offering easy-to-follow advice and simple photography, Bonsai demystifies the art of bonsai with sequences covering the traditional styles of Chokkan, Moyogi, Shakan, and Kengai, as well as deadwood bonsai styles such as Ishizuki, Yose Uye, and Sharimiki.For bonsai enthusiasts in search of fresh ideas, innovative techniques, and new ways to display their living art, Bonsai is the must-have book of the season.

     In Everyday Harumi, Harumi Kurihara, Japan's most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to sylish living and eating. Every recipe is photographed and includes beautiful step by step advice that show key Japanese cooking techniques, such as chopping skills or how to serve rice. Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.