Her attitude toward curating her own collection of designs is informed as much by travel, cultural history, and tried-and-true sourcebooks as it is by modern media and technology. In Magpies, Homebodies, and Nomads, Rose takes readers behind the scenes of her design process, showing them how she curates and organizes ideas and translates them into knitwear designs. Through 25 projects that fall into three categories—Magpies (accessories for the small amounts of precious yarns that knitters inevitably collect), Homebodies (garments for time spent close to home), and Nomads (garments to wear when venturing out into the world)—Rose shares her modern aesthetic and invites readers to develop their own.

    But few people are aware of the bagel’s provenance, let alone its adventuresome history. This charming book tells the remarkable story of the bagel’s journey from the tables of seventeenth-century Poland to the freezers of middle America today, a story of often surprising connections between a cheap market-day snack and centuries of Polish, Jewish, and American history. Research in international archives and numerous personal interviews uncover the bagel’s links with the defeat of the Turks by Polish King Jan Sobieski in 1683, the Yiddish cultural revival of the late nineteenth century, and Jewish migration across the Atlantic to America. There the story moves from the bakeries of New York’s Lower East Side to the Bagel Bakers’ Local 388 Union of the 1960s, and the attentions of the mob. For all its modest size, the bagel has managed to bridge cultural gaps, rescue kings from obscurity, charge the emotions, and challenge received wisdom. Maria Balinska weaves together a rich, quirky, and evocative history of East European Jewry and the unassuming ring-shaped roll the world has taken to its heart.

    Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their original Brooklyn location.   Now, in Baked Explorations, the authors give their signature “Baked” twists to famous desserts from across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mud Pie, and more—from the overworked to the underappreciated. Readers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between.  Praise for Baked Explorations:"They might look like another pair of fresh-faced Brooklynites (retro tie and mustache? check), but Matt Lewis and Renato Poliafito, the owners of the Baked sweet shops in Brooklyn and Charleston, are media-savvy butter fiends . . . Those whoopie pies? Four sticks of buttery fun. Oh to be young, decadent and baked in Brooklyn." -The New York Times  "Lewis and Poliafito take on more underappreciated desserts, giving beloved treats like black-and-white cookies and whoopie pies a modern makeover." -New York Daily News

    Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go.In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result.The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares, also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.

    In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States.From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food.As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food.By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings.The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate.“A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls.“Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.

    Noguchi recounts his colorful and stormy career, explains his innovative techniques, and reveals the full story behind his most fascinating investigations, including the deaths of Marilyn Monroe, Robert F. Kennedy, Sharon Tate, Janis Joplin, William Holden, Natalie Wood, John Belushi, and many more.

    As a registered nurse, Wendy Cohan has provided health information and treatments for patients with a number of bladder conditions. She begins with a description of the anatomy and function of the urological system and the assessment, diagnosis, and treatment of typical bladder problems. She lists frequently prescribed medications, explains how they work, and identifies their side effects. The bulk of the book picks up where medical treatment leaves off: the use of diet and herbs, regular exercise, stress and pain reduction techniques, and methods for better sleep are discussed. Cohan includes self-assessments, meal plans, herbal recipes, and a week-by-week recovery plan to create a complete holistic approach to bladder wellness. Information on specific diets, a review of the range of conditions that can cause pelvic pain, and a thorough guide to additional resources complete the book.

    Having been developed after extensive analysis by educational design experts, this textbook exhibits the most sophisticated methods for relaying information, stimulating thought, aiding comprehension, and enhancing retention. Milady's Standard Cosmetology provides students with the information they will need to pass the licensure exams as well as the most contemporary techniques to ensure success once they are on the job. This revision features a fresh new layout, reorganized chapters, and new photography and illustrations to provide an open, easy-to-follow format that students need with the reliability that is the hallmark of Milady. This edition of Milady's Standard Cosmetology is organized into six parts containing 32 chapters, each written by an industry expert in the field, creating an immediate connection to the professional world. New information on many subjects, including sanitation and infection control, and haircoloring has been included. The result is the most reliable cosmetology textbook available, one that covers all essential information in a contemporary, easy-to-use manner. While Milady's Standard Cosmetology is the center of the curriculum, students and educators have a wide range of supplements from which to choose. All supplements have been revised and updated to complement the new edition of the textbook. This book will serve as a valuable guide, and students will refer to it again and again throughout their career!

    Over 450 photographs, drawings, and diagrams reveal in exquisite detail the hows, whys, and how-to's of the traditional craft of guitarmaking, all accompanied by fascinating historical and technical notes. A comprehensive bibliography; a list of tools, materials, and supply sources; and a full index complete this uniquely authoritative reference -- and essential acquisition -- for guitar and craft enthusiasts, woodworkers, and students of instrument making everywhere.

    The brainchild of misfit maths genius Richard Garfield, Magic combines fiendishly complex gameplay with collectability. When it came out in the early '90s it transformed the lives of gamers who had longed for a game that combined challenging mechanics and kick-ass artwork with a chance to connect and compete with likeminded people. Titus Chalk's tale is part biography, charting the author's own relationship with the game, part history, and part love letter to the card game that made it cool to be a geek. Prepare to meet Generation Decks, a community like no other...

    At the height of the McCarthy era, an experimental theater troupe set up shop in a bar near the University of Chicago. Via word-of-mouth, astonished crowds packed the ad-hoc venue to see its unscripted, interactive, consciousness-raising style. From this unlikely seed grew the Second City, the massively influential comedy theater troupe, and its offshoots—the Groundlings, Upright Citizens Brigade, SNL, and a slew of others.   Sam Wasson charts the meteoric rise of improv in this richly reported, scene-driven narrative that, like its subject, moves fast and digs deep. He shows us the chance meeting at a train station between Mike Nichols and Elaine May. We hang out at the after-hours bar Dan Aykroyd opened so that friends like John Belushi, Bill Murray, and Gilda Radner would always have a home. We go behind the scenes of landmark entertainments from The Graduate to Caddyshack, The Forty-Year Old Virgin to The Colbert Report. Along the way, we commune with a host of pioneers—Mike Nichols and Harold Ramis, Dustin Hoffman, Chevy Chase, Steve Carell, Amy Poehler, Alan Arkin, Tina Fey, Judd Apatow, and many more. With signature verve and nuance, Wasson shows why improv deserves to be considered the great American art form of the last half-century—and the most influential one today.

    Featuring beautiful color photographs of the exhibition’s installation, details of the garments, and supplementary historical material, the book demonstrates how the extravagant clothing of the period reiterated the splendor of Rococo and Neoclassical interiors.

    You will be in command of your words and always stay ahead of the game. With this passport to success, you will begin a new journey on which you are among the charismatic, the untouchable...the elite.This easy-to-use reference book will give you a new image you can take pride in helping you to quickly reach your full leadership potential. You will have all the weapons to effectively succeed whenever vibrant, forceful language is required. It works like magic!The Leader Phrase Book will teach you how to:•    Speak like a leader•    Master all conversations•    Attain a charismatic presence•    Gain the respect of others•    Achieve a lightning-fast rhetoric•    Find the right phrases instantly•    Argue effectively•    Be the envy of all you meetThe Leader Phrase Book is the culmination of ten years of Patrick's personal research on how leaders communicate. It is the summation of his efforts to share one of the most invaluable skills in life: "how to put yourself in command."

     Originally self-published as IBS--Free at Last! and now expanded with 50 recipes, this is the bible of the low-FODMAP lifestyle. FODMAP is an acronym for a group of difficult-to-digest carbohydrates found in wheat, milk, beans, and soy, as well as some fruits, veggies, nuts, and sweeteners ("fermentable oligo-, di-, mono-saccharides and polyols"), and this book walks you through eliminating all of them from your diet, and then adding them back in one by one to discover your unique sensitivity fingerprint. Originally developed by researchers at Monash University in Australia, the low-FODMAP diet offers relief to IBS sufferers (estimated 64 million in the US), as well as those with Crohn's disease, ulcerative colitis, and nonresponsive celiac disease. The IBS Elimination Diet and Cookbook offers the theory along with a step-by-step elimination program, comprehensive Q&A's, delicious recipes, and 25 full-color photos.

    Sojourner Truth, activist and abolitionist. Ada Lovelace, first computer programmer. Marie Curie, first woman to win the Nobel Prize. Joan Jett, godmother of punk. The 100 revolutionary women highlighted in this gorgeously illustrated book were bad in the best sense of the word: they challenged the status quo and changed the rules for all who followed. From pirates to artists, warriors, daredevils, scientists, activists, and spies, the accomplishments of these incredible women vary as much as the eras and places in which they effected change. Featuring bold watercolor portraits and illuminating essays by Ann Shen, Bad Girls Throughout History is a distinctive, gift-worthy tribute.