a towering tale of dreams unfettered, of mustangs running free, and of young men riding hell-bent-for-leather into Indian country for no other reason than they were young, brave and wild.By 1900 the Old West was vanishing, but the man many called its fastest gun was still alive.  By then Car Brules had shut himself and his secrets away in a cabin on Colorado's Lone Cone Peak.  Only one person knew his real story, a boy of eleven who became his friend and heard his extraordinary tales in 1909.  The Scout is that unforgettable story, just as young Steven Cartwright heard it, just as Brules told it: hard and gritty, wry with a cowboy's humor, and true to the spirits of all those who loved the west--and died for it--from Custer to Crazy Horse.Many hard, hurting things had driven Cat Brules to become the man he was.  The death of his beloved Shoshone bride, Wild Rose, was one of them.  Months after Brules lost her--brutally and far too soon--Wild Rose still came to him in his dreams.  With a void in his heart and a reckless spirit, Brules signed on as a Scout for General George Crook, whose cavalry was headed into the Badlands. Then, the U.S. Army still didn't know that there were fifteen thousand Sioux and Cheyenne in those Wyoming foothills, and under chiefs Sitting Bull and Crazy Horse, every one of them was willing to fight to the death to live free.Brules's account of the violence that ensued, told with eyewitness immediacy and chilling authenticity, is one of courage and shame as he rides the trail toward the Little Big Horn and the battles that followed.  Seeing for himself the dying of a way of life, Brules tells a searing truth about America's history: the betrayal of Custer to the Sioux, the hunting of Geronimo, and the U.S. Army's cruel pursuit of Chief Joseph and his Nez Perce.  And here too are the women who loved Brules: White Antelope, the gentle Indian maiden who wanted what Brules felt he could never give again--and Melisande, the saucy Mormon girl who might be too much for even Cat Brules to handle.Debunking the myths of the Old West and the romanticism of movies, renowned Western writer Harry Combs creates a vision at once more complex, magnificent and genuine--from the make of the rifle to the caliber of the bullet that cut Custer down.  A novel unmatched in excitement and adventure, The Scout lets you smell the cordite, feel a man's hard need for a woman, and discover that the real flesh and blood inhabitants of those legendary days were tougher, bolder and more fascinating than we ever dared to imagine.

    Now, for fall 1997, she's created a new hand-painted book that no fan will want to miss -- the Heart of the Home Address Book. For everyone who loves Susan Branch, it's the ideal gift for holidays, birthdays, and other special occasions -- now and for years to come.Filled with Branch's homespun wit and wisdom and decorated with her signature watercolors, this lovely address book features a ring binding that allows for paper refills as well as special pages for recording birthdays, anniversaries, and other special dates.

    Numerous bestselling books attest to American Francophilia, to say nothing of bestselling cookbooks, like those of Julia Child and Paula Wolfert. Now, husband-and-wife team Stephane Henaut and Jeni Mitchell give us the rich history behind the food—from Roquefort and absinthe to couscous and Calvados. The tales in A Bite-Sized History of France will delight and edify even the most seasoned lovers of food, history, and all things French.From the crêpe that doomed Napoleon to the new foods borne of crusades and colonization to the rebellions sparked by bread and salt, the history of France—from the Roman era to modern times—is intimately entwined with its gastronomic pursuits. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative culinary and social history includes travel tips; illustrations that explore the impact of war, imperialism, and global trade; the age-old tension between tradition and innovation; and the ways in which food has been used over the centuries to enforce social and political identities. A Bite-Sized History of France tells the compelling story of France through its food.

    With the help of Luigi, his guide and companion, he travels through Italy--Rome, Gamberale, Matera, Miglionico, Alessandria, even Mussolini's hometown of Predappio--and discovers the tragic legacy of the Second World War that is still affecting the Old Country. He visits ancient castles and village churches, samples superb Italian cuisine, haggles at the open air market at Porta Portese, enjoys and Alessandria siesta, and frequents "coffee bars", where beggars discuss politics with affluent Italian locals. He finds lost-lost cousins during the day and performs with an amateur jazz group during the night. Along the way, he discovers deeply moving stories about his family's past and learns answers to question that have plagued him since childhood.More that just a spiritual account of one man's ancestral search, Dances With Luigi is also a stunning portrait of la bella Italia--both old and new--that is painted beautifully in all of its glamour, history, and contradiction.

    A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.

    Having recently married the love of her life, Lee prefers quiet dinners with her family to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don’t need to be complicated to be good. In It's Not Complicated, Katie Lee, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting—and always delicious. Written for the veteran chef and kitchen novice alike, Lee’s recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It’s Not Complicated shares the recipes people really want: classic, unfussy sure-things.

    In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.

    His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

    He survives this perilous wheel of fortune, and thrives in the face of danger! I would like to add to why my book is important, is that we are true authentic Alaskans that live life off of the grid and that we have been entrepreneurs, making our living off of the land and sea. We are wilderness and off the grid consultants if that is important. On our website we have a variety of things we consult on from sport fishing, hunting, adventures, lodges/outfitters, developing or improving remote properties, and much more.

    Who could have seen this coming? Many people, including myself, and that is why I wrote this story, to warn people of what could happen to this country if we stay on the present course. Taken from headlines from Hurricane Katrina and now Sandy, hospitals are particularly affected when the lights go out. Hard decisions have to be made and people die. People stand in the streets and shout at the cameras for the govenment to come to their rescue and take care of them instead of being prepared and helping themselves. This is a warning to readers, this book will be considered controversial and not politically correct by liberals and socialists. It is as much political treatise as a story of survival. If you do not believe in God, country and family, you might not like this book. It is about survival and includes guns, death, blood and guts. All the characters and events are just imaginary and fictional but the medical scenes depected here are exactly as they would be in real life and things I do and have done in my practice. I tried to tell a story as true to life as I could while making it as interesting as possible, so it is a fusion of politics and fiction. That being said, the story itself is about how the US economy collapses after America defaults on its loans to foreign countries. When the government is no longer able to send out checks widespread riots break out all across the country. Dr. Edwards is caught up in the riots in North Mississippi, just outside Memphis, Tn. He along with a few others are trapped inside while the violence rages on and destruction surrounds the hospital. As the riots rage on they struggle to save themselves and their patients. Dr. Edwards must also make sure his family is safe and try to rejoin them when and if he and some of his coworkers can escape the riots. Everyone surrounding the cities must cope with the effects of the mass exodus of people trying to escape the violence. Along with close friends and members of his own family, Dr. Edwards must come to grips with the aftermath of the riots and deal with the Takers and the refugees alike.

    Illustrating what you should be eating to keep your body in its best-ever shape, 'Clean & Lean Cookbook' takes you through lunch and dinner with ideas for quick, easy meals that won't impact on your waistline.

    Along the way Helena Attlee traces the uses of citrus essential oils in the perfume industry and describes the extraction of precious bergamot oil; the history of marmalade and its production in Sicily; the extraordinary harvest of 'Diamante' citrons by Jewish citron merchants in Calabria; the primitive violence of the Battle of Oranges, when the streets in Ivrea run with juice. She reveals the earliest manifestations of the Mafia among the lemon gardens outside Palermo, and traces the ongoing links between organised crime and the citrus industry. By combining insight into the country's cultural, political and economic history with travel writing, horticulture and art, Helena Atlee gives the reader a unique view of Italy.Helena Attlee is the author of four books about Italian gardens, and others on the cultural history of gardens around the world. Helena is a Fellow of the Royal Literary Fund and has worked in Italy for nearly 30 years.

    This third collection of pieces from his popular historical column also includes longer articles and interviews originally published in Weekend and Sunday Inquirer Magazine.

    For 70 days he and his rowing partner ate, slept and rowed in a boat seven metres long and two metres wide, in one of the world's most extreme environments. This is his story of adventure, endurance and self-discovery.They were following in the wake of pioneers. In 1896 a pair of Norwegian fisherman crossed the 2,500 miles in a wooden fishing dory - and their record stood for 114 years. John Fairfax, a smuggler, gambler and shark hunter, was the first to complete the feat single-handedly in 1969. Others have followed; some have not survived the attempt. This is their story, too.

    But too many home cooks believe they don't have the time to bake except for the occasional special dessert. If you are one of them, this comprehensive baking collection, with nearly 400 recipes for everything from homespun favorites and bake-shop sweets to popular restaurant-style desserts, is guaranteed to change your mind. In this inspired book, you will find recipes that both fit into your busy schedule and suit nearly every occasion, from quick dessert for weeknight suppers to fancy cakes for holiday tables. Whether you are dreaming of buttery shortbread for an afternoon snack, a luscious berry pie for a midsummer get-together, a buche de Noel for a Christmas Day buffet, or a batch of rolls for Sunday supper, you will discover how to make it in these pages. The recipes are organized into eight comprehensive chapters: Cookies and Bars; Muffins and Quick Breads; Coffee Cakes, Scones, and Biscuits; Cakes and Tortes; Pies and Tarts; Yeasted Breads; Fruit Desserts; and Custards and Egg Dishes. Each chapter provides an array of flavor options to match the seasons and to accommodate a variety of tastes. Every recipe includes a photograph of the finished dish, so you can see how it will look, as well as photographs illustrating key baking task, ingredients, and/or equipment. Classics enjoyed by adults and kids alike are here, such as lemon bars, chocolate-studded cookies, blueberry muffins with brown-sugar topping, buttermilk biscuits, birthday cake with fudge frosting, pumpkin pie, and country-style cinnamon rolls. Detailed directions for baking chocolate cupcakes, bagels, and madeleines make these typical bakery specialties easy to prepare at home. A large selection of recipes for special occasions, such as almond-flecked chocolate cake with caramel sauce, pear torte with fresh ginger, and cherry cheesecake with a biscotti crust, provides plenty of ideas for holiday and dinner-party tables. Rounding out the book are dozens of recipes for savory baked items, from Roquefort-laced popovers and goat cheese muffins to olive bread and mushroom quiche. An extensive reference section at the end of the book includes basic recipes, such as pie and tart doughs, dessert sauces and glazes, and cake frostings and fillings. Also included is a tips-and-techniques primer, with photographed step-by-step instructions on everything from rolling out pie dough, making decorative crusts, and frosting a cake to kneading bread dough in a stand mixer. Cooking and ingredient charts and a comprehensive glossary complete the section. With The Williams-Sonoma Baking Book on your kitchen shelf, you will find yourself baking more often, with results that are always both delicious and rewarding.