hiking, each year's Data Book consolidates the most basic information from 11 detailed guidebooks into a lightweight table of distances between major Appalachian Trail shelters, road-crossings, and features. It is divided according to the guidebook volumes (one state or two or, for Virginia, parts of a state) and updated each December to account for Trail relocations, new (or removed) shelters, and other changes. In addition to codes for lodging, food, water, and other essentials, the Data Book is keyed to both the individual guidebook sections and to the separate maps. Day-hikers and long-distance hikers alike rely on this volume for armchair planning as well as on-the-trail orientation. This also is the source for the ever-changing official answer to, How long is the trail?

    Within hours, the flames had destroyed 4.5 million bottles of California's finest wine worth more than $250 million, making it the largest destruction of wine in history. The fire had been deliberately set by a passionate oenophile named Mark Anderson, a skilled con man and thief with storage space at the warehouse who needed to cover his tracks. With a propane torch and a bucket of gasoline-soaked rags, Anderson annihilated entire California vineyard libraries as well as bottles of some of the most sought-after wines in the world. Among the priceless bottles destroyed were 175 bottles of Port and Angelica from one of the oldest vineyards in California made by Frances Dinkelspiel's great-great grandfather, Isaias Hellman, in 1875. Sadly, Mark Anderson was not the first to harm the industry. The history of the California wine trade, dating back to the 19th Century, is a story of vineyards with dark and bloody pasts, tales of rich men, strangling monopolies, the brutal enslavement of vineyard workers and murder. Five of the wine trade murders were associated with Isaias Hellman's vineyard in Rancho Cucamonga beginning with the killing of John Rains who owned the land at the time. He was shot several times, dragged from a wagon and left off the main road for the coyotes to feed on. In her new book, Frances Dinkelspiel looks beneath the casually elegant veneer of California's wine regions to find the obsession, greed and violence lying in wait. Few people sipping a fine California Cabernet can even guess at the Tangled Vines where its life began.

    This book includes everything you need to know to make and fill these treats, plus step-by-step photographs and recipes for sauces, toppings, and glazes. Originally from Denmark, ebelskivers (pronounced “able-skeevers”) are snacks or desserts traditionally served during holidays and at celebrations. Today, cooks offer these puffy, sphere-shaped pancakes with a wide range of sweet and savory toppings and fillings, varying them in countless creative ways. Making ebelskivers requires little more than ingredients you probably already have on hand—milk, eggs, flour—and a special seven-welled pan that forms the pancakes’ unique shape. Everything you need to know about making these treats is here: from mixing the batter; to cooking and filling the pancakes; to tips for creating perfect ebelskivers every time. Filled with luscious photographs and more than forty tempting recipes, this book will provide endless inspiration for any occasion. Served any time of day, these delicious recipes will change the way you look at pancakes forever!

    in vegetable gardening with Ed Smith's amazing gardening system. By integrating four principles -- Wide beds, Organic methods, Raised beds, and Deep beds -- Smith reinvents vegetable gardening, making it possible for everyone to have the best, most successful garden ever. By following this complete system you cultivate deep, powerful soil that nourishes plants and discourages pests and disease. The result is fewer weeds, healthier plants, and lots of great-tasting vegetables. Plus, you'll enjoy gardening as you never have before. The Vegetable Gardener's Bible -- the last W.O.R.D. in vegetable gardening.Praise for the book:"this book will answer all your questions as well as put you on the path to an abundant harvest. As a bonus, anecdotes and stories make this informative book fun to read." - New York Newsday

    Filled with tips on how to select the right ingredients for your smoothies and juices and then how to make them taste absolutely perfect, this is the only book of smoothies and juices you will ever need.

    Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family. Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.

    With easy-to-follow instructions on canning, drying, and pickling, you’ll enjoy your backyard bounty all winter long. Also available in this series: The Backyard Homestead Seasonal Planner, The Backyard Homestead Book of Building Projects, The Backyard Homestead Guide to Raising Farm Animals, and The Backyard Homestead Book of Kitchen Know-How.

    Demons & Deadly Encounters. A Journey into the ultimate Heart of Darkness. Excerpts; ‘It’s the middle of the night and he thinks he’s been asleep for a while but he’s wide awake now. Something is pushing down on his chest, hard. He’s fighting to breathe and he tries to move, to get it off him, but his body won’t move. He’s paralysed and filled with panic. He tries to scream but nothing comes out...’ ‘They told her they were going to kill her and she didn't have a chance; they were too many...’ ‘Stood in the hall was a dark figure. The presence was finally showing itself to me...’ ‘The children’s eyes were rolling in their heads, blood pouring from their ears and mouths, talking in strange languages, and being thrown involuntarily across rooms...’ ‘Marks appeared on the neck of our three year old son. They were purple. They looked like strangulation marks.’ ‘Her eyes, which had moments before looked lacklustre and vacant, suddenly blazed with inhuman light.' ‘As the Doctor looked down at the blood in the bowl, he saw it swirling around in a most unnatural way, before rearing up in a solid column and leaping out of the bowl on to the floor. At this point the bowl shattered into a hundred pieces. The doctor fled in terror.’ ‘There are practitioners who have attempted to summon demons, and have been found with every bone in their body broken the next day.’ “I wake to see a tall, dark, hooded figure, standing still, right by my bed; his face covered by his hood, but watching me. I know he was real; I could hear his breathing...” “Her eyes rolled in the back of her head, her face contorted and she would tell him ‘they’ were going to kill her, that she belonged to Satan. It was a deep man’s voice that came out of her. The voice said, “We can kill her at any time we want...” “I’d lie in bed and feel someone’s arms around me. It wasn’t a safe feeling but a menacing one, as if someone was showing me that I belonged to them.” ‘According to the police report, one of the women had killed herself after she’d told friends she’d been hearing a voice that kept telling her to kill herself.’ “A creature appeared in the room, its eyes were glowing red. This creature was physical; at least after it had entered into our reality. It was naked, no hair, extremely muscular. I estimate his height about six foot five but his bone structure was bigger than in a human. His mouth was huge. There was no way to describe it other than as a demon.” "It was just supposed to be fun; we were asking it questions, and then it asked if it could visit us, so I said yes, thinking it was one of the children doing it; but it wasn’t one of the kids. And that’s when the horror started...” ‘Suddenly it was like a stake pierced my chest and gradually, I felt the sensation of it pulling open my ribs. I thought I would die...’ “I saw a boy sat at a table. He called me over to him and started talking to me. He spoke as if he knew all my thoughts. He finished my sentences for me. He promised me everything I always wanted. But there was one condition; I give my soul over to Satan.” “As I lay there I would see demons appearing in different forms; the most hideous faces, covered with blood, with sharp teeth and claws." “When I opened my eyes there was a black shadowed figure. It loomed over me, then took hold of me. I tried to get out of its grip but its strength was overpowering.

    The book contains step-by-step guides to a wide range of survival techniques, as well as accounts of Ray's own experiences and his bushcraft philosophy.

    It also addresses landscaping for birds, including planting advice, supplemental feeding, water in the garden, and a regional guide to plants and birds.

    This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Fusing new and traditional recipes and gathering farm-fresh produce and ingredients, the authors show cooks how to make delicious food in this versatile skillet. Recipes include: Succulent Seared Pork Chops with Plum-Mustard-Cornichon Sauce; Dutch Baby (puffed pancake with lemon and powdered sugar); Grilled Prosciutto-Wrapped Radicchio; and Warm Pear Upside Down Cake.

    Marnie Old and Sam Calagione divulge the secrets of their trades (sommelier and brewmaster, respectively) in this fully illustrated instruction book on how to successfully pair both beer and wine with a wide variety of foods.

    "To be a Frenchman means to fight for your country and its wine." -Claude Terrail, owner, Restaurant La Tour d'ArgentIn 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine. Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown-until now. This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them. Wine and War illuminates a compelling, little-known chapter of history, and stands as a tribute to extraordinary individuals who waged a battle that, in a very real way, saved the spirit of France.

    These range from good beginner's beers such as pale ale and brown ale to more advanced ales such as barley wine, smoked stout and Belgian wild ale, so there is something here for both the novice and the experienced home brewer.  Learn too about Mikkeller's evolution from experimental hobby brewer to trailblazing international microbrewery; the history of beer; the beer revolution of the 1990s, beer and food, and the most important beer types, from pale lagers through highly-hopped IPAs to dark stouts and strong quadruples.

    From starting seeds to preserving produce, Hart’s advice ensures that you won’t waste time and money while growing your own vegetables, flowers, houseplants, or landscape foliage. Perfect for thrifty gardeners of all levels, The Dirt-Cheap Green Thumb covers everything you want to grow, indoors and out.