Featuring brutally compassionate photographs taken from 1990-99, inspired by an overwhelming belief in the human possibility of change, this volume is a definitive selection from Nachtwey's astonishing portfolio. It documents today's conflicts and their victims, from Somalia's famine to genocide in Rwanda, from Romania's abandoned orphans and 'irrecoverables' to the lives of India's 'untouchables', from war in Bosnia to conflict in Chechnya. Inferno is an evocative visual insight into modern history, bringing it disturbingly close to our consciousness.

    From its humble beginnings in Canton, Ohio, to its emergence as a sport cherished by millions, all the key moments and famous athletes are honored within the pages of this handsomely produced book. In addition to the lively text, and action and portrait photography, the story of the game and the context in which it grew are animated by original lists, charts, creative statistics, and infographics, along with beautiful photos of the evolving equipment and artifacts essential to the story of the sport. A perfect gift, NFL: 100 Years will be cherished by every football fan, new or old.

    Presenting the one and only Mr Paul Keating – at his straight-shooting, scumbag-calling, merciless best.Paul lets rip – on John Howard: “The little desiccated coconut is under pressure and he is attacking anything he can get his hands on.”On Peter Costello: “The thing about poor old Costello is he is all tip and no iceberg.”On John Hewson: “[His performance] is like being flogged with a warm lettuce.”On Andrew Peacock: “...what we have here is an intellectual rust bucket.”On Wilson Tuckey: “...you stupid foul-mouthed grub.”On Tony Abbott: “If Tony Abbott ends up the prime minister of Australia, you’ve got to say, God help us.”And that’s just a taste.

    Some are recipes from her Polish Mother and Grandmother. Others are recipes she's collected or developed over the years. You’ll find a total of 51 recipes. There are an additional 26 toppings listed without recipes. They are very easy to make. That includes recipes for: 10 different pierogi doughs (traditional and contemporary), 15 savory fillings, 6 sweet fillings, 3 traditional pierogi toppings, 2 contemporary toppings, 9 compound butters and 6 sauces. I also included a list of 16 additional traditional toppings and 10 contemporary toppings (without recipes.) Finally you’ll find a lot of information about the history of pierogi, how to make pierogi dough, different methods to cut, stuff and seal the pierogi, how to best boil, saute, deep fry or bake pierogi, how to freeze pierogi and more. She also provides links to a couple of pierogi cutting and sealing tools that will save you a lot of time preparing pierogi.Making pierogi at home is really easy if you have the right directions. This book will give you a head start on making perfect pierogi.

    Some of the 50 flower images in this collection, all in colour, date from the early 1980s, but many of them from the months leading to his death in 1989.