Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.  Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.  Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.Winner – 2011 James Beard Cookbook Award – Single Subject Category

    A third roommate heard the horrific commotion but never saw the killer. News of the tragedy sent shockwaves throughout the peaceful region as well as the nation -- but while investigators pursued every angle from a satanic cult to a disgruntled suitor, the murders of Leslie Mazzara and Adriane Insogna remained unsolved. Until someone came forward with a shocking confession -- someone who was close enough to the women to escape suspicion. Someone who knew the victims all too well.Complete with up-to-the-minute court action and the stunning crime scene breakthroughs that turned the case around, here is the full story of the Nightmare In Napa.

    Candy bar devotees Susie Norris and Susan Heeger show how to reinvent candy bars as they should be—thick and layered with nougat, crisp with toffee, and coated with fine chocolate. Familiar candy-store bars and other nostalgic favorites are re-created using the freshest ingredients, right down to the peanut-laden caramel and chocolate-drenched cookie crunch. A mix-and-match flavor chart inspires anyone with a sweet tooth to dream up custom treats of their own, such as covering marshmallows with molten chocolate. From the basics of candy making to tips on dressing up these luscious indulgences as elegant desserts, Hand-Crafted Candy Bars evokes the sweet memory of youth with simple, scrumptious sophistication.

    And with each serving containing approximately 80 calories—nearly 100 calories fewer than a serving of traditional ice cream—you can indulge with peace of mind (and keep your trim waistline!).   Chapters are devoted to innovative flavor “inspirations,” and cover everything from Caribbean & Island Flavors to Healthy Flavors and Aphrodisiacal Flavors. You’ll also find two chapters full of recipes for toppings, sauces, sides, and other dessert accompaniments. Recipes include:Peanut Butter BananaBlack SesameChocolate MarshmallowAlmond CookieOrange Passion FruitGranola CrunchPecan Apple DanishEspresso BeanVanilla Graham Cracker and hundreds more!

    Your parents can’t help—the rules have all changed, and faster than guide books can keep up. In Welcome to the Real World, career expert and entrepreneur Lauren Berger arms a new generation of workers like you with the tools you need to succeed. She feels your pain. She’s been in your shoes. Just a few years ago, she was you.In a world defined by uncertainty, she argues you need to be bold, take risks, and understand your value. She shows you how to think of your job as a link that will eventually connect you to the opportunity of your dreams. It’s time to get comfortable getting uncomfortable, she advises. Her essential handbook tells you everything you should know to make the most of your first on-the-job experience, including how to:Think about “The Big Picture” Deal with rejection Effectively manage your time Navigate “sticky situations” in the office and communicate with different personality types Embrace entrepreneurship regardless of position, rank, or title Organize your financial situation and personal life Get promoted and (one day) take your boss’ job!

    George Diener, World War II veteran and traveling salesman, and his wife, Carol, had old-fashioned values and ordinary aspirations: a home, a family, the pleasure of watching their two sons grow up. But in February 1972, an unthinkable tragedy occurred in the basement of their Nassau County residence, shattering their hopes and dreams forever.   George and Carol doted on their shy eldest son, Richie. But at fifteen, the boy fell into a devastating downward spiral. He started smoking marijuana, shoplifting, and hanging out with drug dealers, and was soon arrested for assault and expelled from school. By the time his parents sought psychiatric counseling for their son, Richie was addicted to barbiturates and given to violent outbursts and threats. The boy George and Carol knew was long gone. Then, one winter evening, Richie came at his father with a steak knife and a suicidal cry of “Shoot!”   Edgar Award–winning author Thomas Thompson delivers a “scary, harrowing” account of a turbulent era in American history when the gulf between young and old, bohemian and conservative, felt wider and more dangerous than ever before (The New York Times Book Review). A tragedy of Shakespearean proportions, the devastating account of George and Carol Diener’s nightmare was adapted into The Death of Richie, a television movie starring Ben Gazzara, Eileen Brennan, and Robby Benson as Richie.

    They are highly independent, individual professionals with their own fully developed ideas. Leaders and managers who try to micro-manage them will inevitably confront wide-spread disgruntlement, absenteeism, and turnover--and increase their own and their employees' stress levels. In The Hands-Off Manager, Chandler and Black offer a new vision for all managers. With stories, examples, and vibrant activities for the reader to practice, this book shows any manager--new or seasoned--how to coach and mentor employees rather than hover over their shoulders and goad them into action. In this system, each employee's strengths are honored and honed in a climate of partnership and mutual goal-setting. Chandler, whose 100 Ways to Motivate Others is a bestselling favorite with small and large businesses alike, has called The Hands-Off Manager "my most original work to date" because it finally solves the age-old problem of getting the best performance out of people without frustrating yourself and them.The Hands-Off Manager and its breakthrough content will take its place beside In Search of Excellence, The One Minute Manager, and Who Moved My Cheese as an instant classic that will forever change the way we lead and manage.

    For any home cook who is stuck in a -three-green rut---who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects--The Book of Greens has the solution. Chef Jenn Louis has compiled more than 150 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers' market, or use your old standbys in totally fresh ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.

    There, he befriended a Japanese family, the Takishitas. After musing offhandedly that he would like to one day have his own house in Japan, the familyunbeknownst to Johnset out to grant his wish. They found Roderick a 250-year-old minka, or hand-built farmhouse, with a thatched roof and held together entirely by wooden pegs and joinery. It was about to be washed away by flooding and was being offered for only fourteen dollars. Roderick graciously bought the house, but was privately dismayed at the prospect of living in this enormous old relic lacking heating, bathing, plumbing, and proper kitchenfacilities. So the minka was dismantled and stored, where Roderick secretly hoped it would stay, as it did for several years.But Roderick's reverence for natural materials and his appreciation of traditional Japanese and Shinto craftsmanship eventually got the better of him. Before long a team of experienced carpenters were hoisting massive beams, laying wide wooden floors, and attaching the split-bamboo ceiling. In just forty days they rebuilt the house on a hill overlooking Kamakura, the ancient capital of Japan. Working together, they renovated the farmhouse, adding features such as floor-to-ceiling sliding glass doors and a modern kitchen, bath, and toilet. From these humble beginnings, Roderick's minkahas become internationally known and has hosted such luminaries as President George H. W. Bush, and Senator Hillary Clinton. John Roderick's architectural memoir Minka tells the compelling and often poignant story of how one man fell in love with the people, culture, and ancient building traditions of Japan, and reminds us all about the importance of craftsmanship and the meaning of place and home in the process.

    Leading fashion and beauty editor Lois Joy Johnson shares style-boosting, closet reviving, money-saving fashion tricks she's learned over thirty years working with A-list models, celebrities, and real women.The Wardrobe Wakeup is packed with solutions to fashion dilemmas specific to women 40+, like: changes in skin that make baring legs, arms, and chest an uncomfortable experience; working with colleagues half your age or a boss twenty years younger; going on job interviews where the competition is thirty years old. Lois also addresses fashion problems surrounding lifestyle changes including the horrors of dating again, what's sexy vs. sleazy, and rethinking spending on clothes if living on investments or 401(k)s. Featured in photos throughout are glam women 40+ in the fashion and beauty business. Each woman provides inspiration through interviews about their own style and fashion solutions at this time of life. In Lois's engaging point of view and straightforward approach, she teaches women to maximize their wardrobeand feel fabulous at any age.

    People invite problems into their lives through poor choices, apathy, indecision, arrogance, anxiety, selfishness, and other traits they would rather not discuss but must be addressed. In this valuable book, Cahill shares what he has learned about these battles that either keep people from success and significance or usher them to victory. As a life coach and leadership trainer, he has taught thousands of people these lessons, and many of them are now experiencing a level of personal achievement, relational abundance, and financial freedom they never thought possible.  People often self-sabotage if they’re not mindful, wise, and willing. Cahill reinforces the idea that readers can choose today to fight against who they once were (or are) and become who they are made to be. You vs You is about that choice and the challenging, rewarding quest that ensues.

    It is the harmonious integration of landscape and people providing their food, energy, shelter, and other material and non-material needs in a sustainable way. Without permanent agriculture there is no possibility of a stable social order. Permaculture design is a system of assembling conceptual, material, and strategic components in a pattern which functions to benefit life in all its forms. The philosophy behind permaculture is one of working with, rather than against, nature; of protracted and thoughtful observation rather than protracted and thoughtless action; of looking at systems in all their functions rather than asking only one yield of them; and of allowing systems to demonstrate their own evolutions.

    But did you know that you can swirl sprinkles into waffles, “embroider” them on cookies, and bake them into pretty pie crusts?! Inside this book you’ll find dozens of creative, colorful, super-fun recipes, plus quick-and-easy projects (ideal for little kids), holiday treats, and party-perfect edible gifts. Learn how to custom tint your own sparkling sugars, mix up sprinkles cocktail rims, and even craft your own sprinkles from scratch. When it comes to sprinkles, the possibilities are endless—and so much fun!

    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 have XXL cars, homes, and waistlines. We built the world’s tallest monument. We get the largest breast implants. We’re home to the world’s largest retailer, sports stadiums, and office building. But with a deep recession and our nation’s leaders urging us to reassess the impact of our daily lives, it has become impossible to ignore the effects—on our environment, finances, communities, and psyches—of going ever-bigger. By turns funny and incisive, Living Large is a nation-spanning journey into the world of “extreme big,” from North Way Christian Community Church in Wexford, Pennsylvania (one of the 1,300 American megachurches), to Bloomington, Minnesota’s, Mall of America (4.2 million square feet in size); from the Tiffany flagship store in Manhattan (where in the past two decades the average engagement ring diamond has nearly doubled in size), to Whittier, California (home of America's largest landfill).  Wexler’s firsthand reports on going for a breast enlargement consultation, trying to lift the world’s largest ball of twine, getting lost in the country’s largest hotel, talking shop with members of the Hummer Club of America are complemented by interviews with researchers, economists, business owners, critics, and consumers. Living Large offers a fascinating, thought-provoking look at a nation that’s been supersizing for centuries but is only now coming to terms with its appetite for more.