And few things taste more delicious than fruit picked straight from the tree or bush and eaten when perfectly ripe, perhaps still warm from the sun. This is fruit the way nature intended, not fruit that has been flown in from hundreds or thousands of miles away or stored in climate-controlled warehouses before being sealed in plastic for supermarket shelves. What could be fresher, tastier, more local, and more seasonal than fruit you've grown yourself, in your own garden or allotment, picked at just the moment when it's at its most perfect?This book shows just how easy it is to grow your own fruit. You don't need a huge garden or a dedicated orchard. It's possible to get a perfectly good harvest from plants grown in containers on balconies or patios and from even the smallest of town gardens. Pick the right varieties for the conditions you've got, invest in a bit of planning and preparation, follow the instructions contained in these pages, and you can be harvesting and eating your own strawberries, plums, pears, apricots, blackberries, redcurrants, melons, and figs.

    We provide solutions within 4-8 hours to all customers contacting us. %100 refunding is guarranteed.Used books may not include companion materials, may have some shelf wear, may contain highlighting/notes, may not include CDs.

    Singh has been a formidable civil servant, an empathetic politician, a keen chronicler of India’s socioeconomic history and the quintessential academic that academia never got. His life’s work, as chronicled in this book has indeed been intertwined with the progress India has made. In many such cases, Singh has been not just an active contributor but has also given shape to those many momentous decisions—whether through the use of diplomacy or the rigours of understanding the mechanism of the levers of power or, for that matter, by consensus building.Portraits of Power is not just an autobiography of a man, who for several decades has played an active role in India’s march towards becoming a formidable economy; it is indeed, on multiple levels, a book that profiles myriad institutions that work in harmony to make things happen. And in everything that N.K. Singh has done, so in this book too, there is both incisive clarity and insightful anecdotal heft.This book helps readers navigate the vast complexities of India but in a way that is stark and yet elegant.From personal happenings to national movements, Portraits of Power covers it all.

    Who knew Laine Crosby, former marketing executive at The Weather Channel, had the gift of being an Investigative Medium? Not even Laine, that is, until she moved from Atlanta to the property of an eighteenth century Maryland plantation and woke up talking to a former slave buried in her backyard! Investigative Medium - the Awakening, examines the gift that was thrust upon Laine who was at first surprised, and then upset, and over time and through experience, embracing of this new way of life. Laine’s husband, Chris, twins Annie and Caleb, and even her Jack Russell terrier “Steve” have peripheral ghostly involvement, so it is a family affair, although at first an unsettling one.Along Laine’s journey, she meets an unlikely friend, the spirit of Jannette, once nanny to the children on the plantation where she lives. Laine becomes Jannette's voice, bringing her back from the antebellum South to tell the incredible story of her life as a slave, and a tender romance is revealed. Interwoven with Laine’s personal story, are the first hand accounts of former slaves Jannette and Bill, and others.Laine finds similarities in her own life and Jannette's, and with Jannette's friendship, Laine begins her journey down a path of self discovery. Once Laine accepts her gift, it is her mother who, from beyond the grave, helps Laine find a way to surrender, and at long last give up on the life she dreamed of having, in order to have the life she was meant to live. Investigative Medium - the Awakening is first in the Investigative Medium series, a preface to future books about Laine's adventures with law enforcement, historians and archaeologists. It is a fast read and an uplifting and hopeful book for anyone who has lost a loved one. But, put on your seat belts; It's a thriller along the way!Now available as an ebook on Amazon, B&N, and Smashwords. Paperback available July 2013 (ISBN 978-1-940261-00-3)on LaineCrosby.com among other stores.

    From the balconies of Manhattan to the patios of Malibu to the backyards of Chicago, anybody with a few square feet of earth is doing their best to make their little corner of the world more gracious and beautiful. And the best thing is, you really don't have to be born with a green thumb to give life to a glorious garden. Anybody can do it with a little coaching. Which is where Gardening All-in-One For Dummies comes in.Puzzled by pruning? Baffled by bulbs? Can't tell a hosta from a hyacinth? Don't worry! This all-in-one reference delivers the know-how you need to transform your little patch of the outdoors into a blooming paradise. Drawing upon the expertise of the National Gardening Association, it gets you up to speed on:Basic gardening skills--from understanding your microclimate to using gardening tools to managing pests and common plant diseases How to design, plan and build a garden landscape that reflects your unique sense of style Selecting, planting and maintaining stunning roses Building a raised bed for your perennials and making them bloom in any climate Choose, grow and maintain annuals From amaryllis to spider dahlias to wood tulips--coaxing beauty from homely bulbs Enjoying nature's bounty by growing you own vegetables and herbs A veritable encyclopedia of gardening, this Gardening All-in-One For Dummies is an indispensable resource for novices and experienced gardeners alike. It brings together between the covers of a single volume seven great books covering:Gardening Basics Garden Design Roses Perennials Annuals Bulbs Vegetables and Herbs Your one-step guide to a beautiful garden, Gardening All-in-One For Dummies shows you how to experience the "purest of human pleasures" in your own backyard.

    Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions.   Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more; plus 300 full-color photographs. From Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade, Saving the Season is the ultimate guide for cooks — from the novice to the professional — and the only book you need to save (and savor) the season throughout the entire year.

    The genius of Simply Ming is a versatile array of master recipes—intensely flavored sauces, pestos, salsas, dressings, rubs, and more that eliminate much of the last-minute prep work. So sophisticated dishes such as Tea-Rubbed Salmon with Steamed Scallion-Lemon Rice, Grilled Miso-Citrus Scallop Lollipops, and Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks can be on the table in less than 30 minutes.Even casual dishes such as spaghetti, burgers, fried calamari, and chicken wings get a boost of East-West excitement in Ming’s creative hands, becoming Asian Pesto Turkey Spaghetti, Salmon Burger with Tomato-Kaffir Lime Salsa, Blue Ginger Crispy Calamari, and Soy-Dijon Chicken Wings. This is food that is simple enough to serve on a weeknight, but special enough to share with guests. And desserts get the Simply Ming treatment, too, with tempting ways to transform basic shortbread dough, chocolate ganache, and crème anglaise into a range of show-stopping finales.Filled with color photographs that motivate and inspire, beverage suggestions to complement each dish, and helpful tips for cooking with unfamiliar ingredients, Simply Ming makes the excitement and innovation of East-West cooking easily accessible to all home cooks.

    What’s it like to work at Walt Disney World?Amber Sewell spent two semesters “earning her ears” at the Happiest Place on Earth, first in the CareerStart Program and then in the better known Disney College Program.During her time backstage, as the Cast Member areas of the theme park are called, Amber kept a diary of her successes and her failures, her moments of delight and her moments of despair, and most of all, her discoveries about what happens when the pixie dust settles and the guests have gone home.Amber will never feel the same about Walt Disney World again.After you’ve read her book, neither will you.

    And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermarket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."--From Sam the Cooking GuyLook inside for great recipes like these:• One Dank Tomato Pie • "Whatever" Spring Rolls • Five-Minute Stir-Fry Noodles • O.F.R.B.P.J.G.O. • Awww Nuts! • BBQ Chicken Pizza • Halloween Chicken Chili • Fridge Fried Rice • Sam's Sticky Sweet BBQ Ribs • Stuffed Burgers • Pesto BBQ Shrimp • Chili Salmon • Motor Home Meatballs • Spicy-ish Sausage Pasta • The Great Potato Cake • Brussels Sprouts You'll Actually Eat • (Fake) Creme Brulee • Chocolate Toffee Matzoh  • Peanut Butter Ice-Cream Cup Things

    But then in 2001, a Cabernet Sauvignon / Malbec blend beat all contenders in a blind taste test featuring Napa and Bordeaux’s finest. Today, Argentina and its signature wine are on the tip of every smart traveler’s tongue. How did this happen?The Vineyard at the End of the World tells the fascinating, four-hundred-year history of how a wine mecca arose in the high Andean desert. Profiling the outlandish figures who fueled the Malbec revolution—including celebrity enologist Michel Rolland, acclaimed American winemaker Paul Hobbs, and the Mondavi-esque Catena family—Ian Mount describes in colorful detail the nefarious scams, brilliant business innovations, and backroom politics that put Malbec on the map.

    But how do these uncompromising and often haunting performances square with his off-duty reputation as the ultimate salt-of-the-earth diamond geezer? The answer lies in the East End of his youth. Revisiting the bomb-sites and boozers of his childhood and adolescence, Ray Winstone takes the reader on an unforgettable tour of a cockney heartland which is at once irresistibly mythic and undeniably real. Told with its author's trademark blend of brutal directness and roguish wit, Young Winstone offers a fascinating insight into the social history of East London, as well as a school of hard knocks coming-of-age story with a powerful emotional punch.

    This book has a very specific purpose: to help songwriters find better rhymes and use them more effectively. Rhyme is one of the most crucial areas of lyrics writing, and this guide will provide all of the technical information necessary to develop your skills completely. The exercises and worksheets help experienced writers take a fresh look at their techniques, and prevent novices from developing bad habits. Use this book to start writing better than ever before!

    The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf.In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery.Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász.With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.

    You can eat them, trade them, sell them, or ???? This little eBook shows you a number of ways to preserve homegrown eggs: freezing, pickling, dehydrating, larding, and water glassing. Also discusses shelf life and how to have fresh eggs all winter long.

    We travelled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way right here in Britain, and cooked simply over real charcoal, packed more flavour than anything we tried on our travels.'The critics have hailed Hawksmoor as one of the great restaurant openings of recent years. Their credo is simple: the best ingredients - dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by multi-award-winners The Ginger Pig, dry-aged for at least thirty-five days, simply cooked on a real charcoal grill. Their cocktails, wines and desserts too have been applauded to the echo.Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood and indeed much else (including how to cook the both the 'best burger in Britain' and the 'best roast beef in Britain'); how to mix terrific cocktails and choose wine to accompany your meal. Above all Hawksmoor at Home entertains and informs in the inimitable 'Hawksmoor' way.