When highly prized coffee beans sell at auction for $50, $100, or $150 a pound wholesale (and potentially twice that at retail), anything can happen. In God in a Cup, journalist and late-blooming adventurer Michaele Weissman treks into an exotic and paradoxical realm of specialty coffee where the successful traveler must be part passionate coffee connoisseur, part ambitious entrepreneur, part activist, and part Indiana Jones. Her guides on the journey are the nation's most heralded coffee business hotshots—Counter Culture's Peter Giuliano, Intelligentsia's Geoff Watts, and Stump-town's Duane Sorenson.With their obsessive standards and fiercely competitive baristas, these roasters are creating a new culture of coffee connoisseurship in America—a culture in which $10 lattes are both a purist's pleasure and a way to improve the lives of third-world farmers. If you love a good cup of coffee—or a great adventure story—you'll love this unprecedented look up close at the people and passions behind today's best beans.

    In The New Indian Slow Cooker, veteran cooking teacher and chef Neela Paniz revolutionizes the long, slow approach to making Indian cuisine by rethinking its traditional recipes for the slow cooker. She showcases the best regional curries, dals made with lentils and beans, vegetable and rice sides, as well as key accompaniments like chutneys, flatbreads, raita, and fresh Indian cheese.

    Use them to decorate clothes and accessories, give them as gifts---or use to decorate your gift wrap and greeting cards.Everyone of these cute little beasts is thoughtfully displayed in a directory at the front of the book. And each is cross-referenced to a complete pattern and/or chart at the back of the book, with information on stuffing, finishing, and yarn requirements.You'll also find a mixture of fun and fabulous ideas for using the creatures in a range of styles and settings: children's designs, quirky homewares, and elegant fashion and accessories.

    This new revised edition updates the information and adds several new sections on how to: preserve with less sugar and salt, make better-than-store-bought foods at home, freeze for the microwave, preserve and can for the small family, can and freeze convenience foods, choose the right equipment, and make Christmas presents.

    Now, take a deep trans-dimensional dive into the creation of these many insane universes with The Art of Rick and Morty!This new book is a must-have, not only for followers of the series, but for fans of animation as well! Featuring intimate commentary from the show's creators accompanying a vast collection of process, concept, and production art, this striking volume offers a tantalizing exploration of one of the most outlandish and beloved shows on television. Don't miss your chance to see the amazing art that goes into creating this twisted and fantastic Adult Swim series!

    In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it."Few countries in Europe," the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen."Here they all are, hundreds of them. So Prosit and gut essen: your health and good eating.

    In this one-of-a-kind recipe collection, Yvonne shows how to create beautiful, delicious, and wholesome desserts from scratch using just one bowl. No mixer, no food processor. It's for anyone looking for the ease and convenience of box mix baking, but with quality ingredients and gourmet results. Best of all, practically all of the recipes are mixed and in the oven in just 15 minutes or less. That's it!One Bowl Baking includes more than 100 effortless recipes for all types of super delicious treats, including: Layer cakes Cookies Muffins Scones Tarts Cheesecakes And more!

    His studies have yielded a startling discovery: that a wide range of traumatic events—from illness, divorce, separation, assault, and bereavement to accidents, natural disasters, and terrorism—can act as catalysts for positive change. Boldly challenging the conventional wisdom about trauma and its aftermath, Joseph demonstrates that rather than ruining one’s life, a traumatic event can actually improve it. Drawing on the wisdom of ancient philosophers, the insights of evolutionary biologists, and the optimism of positive psychologists, What Doesn’t Kill Us reveals how all of us can navigate change and adversity— traumatic or otherwise—to find new meaning, purpose, and direction in life.

     The invasion of Guadalcanal was a long, cruel holding operation fought with too little equipment and support, not enough food and ammunition, and too few men. The marines on the island were subjected to bombing raids and strafing by Japanese aircraft, bombardment by battleships, cruisers, destroyers, submarines, and land artillery, as well as being continually attacked by Japanese tanks and infantry. For five long months they were attacked day and night before being eventually relieved by Army units. Who were these men who faced overwhelming odds? And how did they survive? T. Grady Gallant, who fought at Guadalcanal himself, answers these questions in his brilliant book On Valor’s Side Gallant’s account begins with an account of the grueling training that he and his fellow marines received in places such as Parris Island, before they undertook last minute preparations in New Zealand and made the journey towards Guadalcanal. It is a fascinating work that gives an eyewitness view of one of the most ferocious encounters that the United States Marines had to face through the course of the Second World War. “recreates the real-life training, fighting and comradeship of men at arms, from North Carolina to Guadalcanal.” — Kirkus Review “A great book” — Leon Uris T. Grady Gallant was a journalist, editor, columnist, author and editor. He served as a Sergeant of Special Weapons in the U.S. 1st marine Division, Fleet Marine Force 1941-1945, in the assault at Guadalcanal, and served a second tour with the 4th marine Division, Fleet Marine Force and was in the assault and Battle of Iwo Jima during World War II. His book On Valor’s Side was first published in 1963 and he passed away in 2009.

    Yet, for all the pain and suffering Batman’s nemesis has brought the world over the last five decades, virtually nothing has been learned about him. Until now.In The Further Adventures of The Joker you’re invited to accompany some of today’s most gifted writers on a descent into madness, a journey in search of The Joker’s greatest hopes, dreams . . . and fears. In these stories of crime, mayhem, horror, and twisted humor, you will discover tales you won’t soon forget, tales which will chill your soul and tickle your funny bone.

    Saitō Tamaki’s work of popular psychology provoked a national debate about the causes and extent of the condition.Since Hikikomori was published in Japan in 1998, the problem of social withdrawal has increasingly been recognized as an international one, and this translation promises to bring much-needed attention to the issue in the English-speaking world. According to the New York Times, “As a hikikomori ages, the odds that he’ll re-enter the world decline. Indeed, some experts predict that most hikikomori who are withdrawn for a year or more may never fully recover. That means that even if they emerge from their rooms, they either won’t get a full-time job or won’t be involved in a long-term relationship. And some will never leave home. In many cases, their parents are now approaching retirement, and once they die, the fate of the shut-ins—whose social and work skills, if they ever existed, will have atrophied—is an open question.”Drawing on his own clinical experience with hikikomori patients, Saitō creates a working definition of social withdrawal and explains its development. He argues that hikikomori sufferers manifest a specific, interconnected series of symptoms that do not fit neatly with any single, easily identifiable mental condition, such as depression.Rejecting the tendency to moralize or pathologize, Saitō sensitively describes how families and caregivers can support individuals in withdrawal and help them take steps toward recovery. At the same time, his perspective sparked contention over the contributions of cultural characteristics—including family structure, the education system, and gender relations—to the problem of social withdrawal in Japan and abroad.

    The oldest of recipes dating back to prehistoric times and one of the cornerstones of the Paleo Diet, bone broth is made from the boiled bones of poultry, fish, or beef, and is often enriched with flavors of vegetables, herbs, and spices. This mineral-rich liquid has been praised for its gifts of immune support, digestive health, and joint strength along with beauty-enhancing qualities of strengthening hair and nails and reducing acne-causing inflammation.The Bone Broth Miracle details everything you need to know about the many health benefits of this miracle soup. Along with information about the history and varieties of broth, this book also contains fifty-one easy-to-follow recipes for your daily dose of nutrients: calcium, amino acids, collagen, magnesium, potassium, and minerals, among others. Once you’re able to prepare your own broth, you’ll join thousands of others worldwide who have fallen in love with that clear, bright flavor that only comes from high-quality and fresh ingredients.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.

    Completely revised from start to finish this new edition, is written by Leatrice Eiseman, executive director of the Pantone Color Institute. And the color "moods" that she writes about in each chapter are based and matched with Pantone colors. The book expands on previous editions for the most comprehensive color reference to date.  This edition includes information on creating special effects, as well as an entirely new section devoted to the psychology of color. Eiseman helps readers determine their best color choices and suggests why some colors may inspire their creativity while others don't. The book includes new color palette sections along with expanded and updated color trends.

    The plant profiles in Northeast Foraging include clear, color photographs, identification tips, guidance on how to ethically harvest, and suggestions for eating and preserving. A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in New York, Connecticut, Massachusetts, Maine, New Hampshire, Vermont, Pennsylvania, New Jersey, Delaware, and Rhode Island.

    Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.