Choosing fabrics, cleaning china, keeping the piano in tune, making a good fire, folding a fitted sheet, setting the dining room table, keeping surfaces free of food pathogens, watering plants, removing stains -- Home Comforts addresses the meanings as well as the methods of hands -- on housekeeping to help you manage everyday chores, find creative solutions to modern domestic dilemmas, and enhance the experience of life at home.Further topics include: Making up a bed with hospital corners, Expert recommendations for safe food storage, Reading care labels (and sometimes carefully disregarding them), Keeping your home free of dust mites and other allergens, Home safety and security, A summary of laws applicable to the home, including privacy, accident liability, contracts, and domestic employees and more in this practical, good-humored, historic, philosophical, even romantic, guidebook to the art of household management.--back cover

    Andrew Weil calls "a remarkable achievement with surprising conclusions"--upends the advice we have been told about how to live to a healthy old age. We have been told that the key to longevity involves obsessing over what we eat, how much we stress, and how fast we run. Based on the most extensive study of longevity ever conducted, The Longevity Project exposes what really impacts our lifespan-including friends, family, personality, and work.Gathering new information and using modern statistics to study participants across eight decades, Dr. Howard Friedman and Dr. Leslie Martin bust myths about achieving health and long life. For example, people do not die from working long hours at a challenging job- many who worked the hardest lived the longest. Getting and staying married is not the magic ticket to long life, especially if you're a woman. And it's not the happy-go-lucky ones who thrive-it's the prudent and persistent who flourish through the years.With questionnaires that help you determine where you are heading on the longevity spectrum and advice about how to stay healthy, this book changes the conversation about living a long, healthy life.

    So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice.

    There's no need to look through dozens of photos of birds that don't live in Michigan. This book features 112 species of Michigan birds, organized by color for ease of use. Do you see a yellow bird and don't know what it is? Go to the yellow section to find out. Fact-filled information, a compare feature, range maps and detailed photographs help to ensure that you positively identify the birds that you see.

    It crosses the ages from Biblical scribes to women writers making a name for themselves in the 21st century.

    With the printed book, information and ideas could disseminate more widely and effectively than ever before—and in some cases, affect and redirect the sway of history. Today, nearly one million books are published each year. But is the era of the book as we know it—a codex of bound pages—coming to an end? And if it is, should we celebrate its demise and the creation of a democratic digital future, or mourn an irreplaceable loss? The digital age is revolutionizing the information landscape. Already, more books have been scanned and digitized than were housed in the great library in Alexandria, making available millions of texts for a curious reader at the click of a button, and electronic book sales are growing exponentially. Will this revolution in the delivery of information and entertainment make for more transparent and far-reaching dissemination or create a monopolistic stranglehold? In The Case for Books, Robert Darnton, an intellectual pioneer in the field of the history of the book and director of Harvard University's Library, offers an in-depth examination of the book from its earliest beginnings to its shifting role today in popular culture, commerce, and the academy. As an author, editorial advisor, and publishing entrepreneur, Darnton is a unique authority on the life and role of the book in society. This book is a wise work of scholarship—one that requires readers to carefully consider how the digital revolution will broadly affect the marketplace of ideas.

    An appendix looks at a wide range of disorders including allergies, asthma, and hyperactivity, and how to teach a child who is reluctant to eat. The author also discusses the benefits and drawbacks of giving young children vitamins.

    Discover how easy it is to: file phone numbers, data, figures, and appointments right in your head; learn foreign words and phrases with ease; read with speed--and greater understanding; shine in the classroom--and shorten study hours; dominate social situations, and more.

    Culled from 38 plays, here are the best 5,000 examples of Shakespeare's glorious invective, arranged by play, in order of appearance, with helpful act and line numbers for easy reference, along with an index of topical scorn appropriate to particular characters and occasions. Line art.

    Maximum flavour. More than 100 quick, simple and slimming recipes from Kate Allinson and Kay Featherstone, authors of Pinch of Nom, the bestselling cookbook of 2019.From all-in-one family favourites to batch-cook basics and speedy sweet treats, Pinch of Nom Quick & Easy is packed with dishes so delicious you won’t even notice they’re slimming. With tasty, satisfying meals such as Veggie Satay Noodles, Creamy Cajun Chicken Pasta and Apple and Apricot Oaty Crumble, you definitely won't feel like you're missing out. Featuring Pinch of Nom’s trademark big flavours, these recipes use easy-to-find ingredients to create meals that everyone will love – whether they’re watching their waistline or not.'These fast, healthy recipes are so easy and made with simple-to-find ingredients. We’re so proud of this food that the whole family can enjoy together.' – Kate & Kay

    Etcoff, a faculty member at Harvard Medical School and a practicing psychologist at Massachusetts General Hospital, skewers the enduring myth that the pursuit of beauty is a learned behavior.Etcoff puts forth that beauty is neither a cultural construction, an invention of the fashion industry, nor a backlash against feminism, but instead is in our biology. It's an essential and ineradicable part of human nature that is revered and ferociously pursued in nearly every civilizatoin--and for good reason. Those features to which we are most attracted are often signals of fertility and fecundity. When seen in the context of a Darwinian struggle for survival, our sometimes extreme attempts to attain beauty--both to become beautiful ourselves and to acquire an attractive partner--become understandable. Moreover, if we come to understand how the desire for beauty is innate, then we can begin to work in our interests, and not soley for the interests of our genetic tendencies.

    Prized as “the best stone in Britain” by Roman invaders who carved jewelry out of it, coal has transformed societies, expanded frontiers, and sparked social movements, and still powers our electric grid. Yet coal’s world-changing power has come at a tremendous price, including centuries of blackening our skies and lungs—and now the dangerous warming of our global climate. Ranging from the “great stinking fogs” of London to the rat-infested coal mines of Pennsylvania, from the impoverished slums of Manchester to the toxic streets of Beijing, Coal is a captivating narrative about an ordinary substance with an extraordinary impact on human civilization.

    BRAND NEW, Exactly same ISBN as listed, Please double check ISBN carefully before ordering.

    And she has an important message for Americans today. . .to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish�to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable�to the more experienced cook: have fun improvising and creating your own versions of traditional dishesand to all of us: above all, enjoy the pleasures of the table.In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed�in shorthand form�by innumerable variations that are easily made once the basics are understood.For example, make her simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time DeviledRabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.In all, there are more than 800 recipes, including the variations�from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking.

    If you're new to the world of wine, it will clue you in on what you've been missing and show you how to get started. It begins with the basic types of wine, how wines are made, and more. Then it gets down to specifics:How to handle snooty wine clerks, navigate restaurant wine lists, decipher cryptic wine labels, and dislodge stubborn corks How to sniff and taste wine How to store and pour wine and pair it with food Four white wine styles: fresh, unoaked; earthy; aromatic; rich, oaky Four red wine styles: soft, fruity, and relatively light-bodied; mild-mannered, medium-bodied; spicy; powerful, full-bodied, and tannic What's happening in the "Old World" of wine, including France, Italy, Spain, Portugal, Germany, Switzerland, Austria, Hungary, and Greece What's how (and what's not) in the New World of Wine, including Australia, New Zealand, Chile, Argentina, and South Africa U.S. wines from California, Oregon, Washington, and New York Bubbling beauties and medieval sweets: champagne, sparkling wines, sherry, port, and other exotic dessert wines Authors Ed McCarthy, CWE, who is a regular contributor to Wine Enthusiast and The Wine Journal and Mary Ewing-Mulligan, MW, who owns the International Wine Center in New York, have co-authored six wine books in the For Dummies series. In an easy-to-understand, unpretentious style that's as refreshing as a glass of Chardonnay on a summer day, they provide practical information to help you enjoy wine, including:Real Deal symbols that alert you to good wines that are low in price compared to other wines of similar type, style, or quality A Vintage Wine Chart with specifics on numerous wines Info on ordering wine from out of state, collecting wine, and more Wine For Dummies, Fourth Edition is not just a great resource and reference, it's a good read. It's full-bodied, yet light...rich, yet crisp...robust, yet refreshing....