Or a crumbling platform from some once-bustling junction buried under the buddleia. If you are lucky you might be able to follow some rusting tracks, or explore an old tunnel leading to…well, who knows where? Listen hard. Is that the wind in the undergrowth? Or the spectre of a train from a golden era of the past panting up the embankment?These are the ghosts of The Trains Now Departed. They are the railway lines, and services that ran on them that have disappeared and gone forever. Our lost legacy includes lines prematurely axed, often with a gripping and colourful tale of their own, as well as marvels of locomotive engineering sent to the scrapyard, and grand termini felled by the wrecker's ball. Then there are the lost delights of train travel, such as haute cuisine in the dining car, the grand expresses with their evocative names, and continental boat trains to romantic far-off places.The Trains Now Departed tells the stories of some of the most fascinating lost trains of Britain, vividly evoking the glories of a bygone age. In his personal odyssey around Britain Michael Williams tells the tales of the pioneers who built the tracks, the yarns of the men and women who operated them and the colourful trains that ran on them. It is a journey into the soul of our railways, summoning up a magic which, although mired in time, is fortunately not lost for ever.THIS EDITION REVISED AND UPDATED TO INCLUDE MAPS.

    Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend.For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter's Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising.

    Want to join them? This is your guidebook to the theme park that Disney never built.In this unique, extensively researched book, Christopher Smith discusses the many attractions, shows, and resorts that were planned for Walt Disney World, from opening day to the present day, but that exist only in the minds of Imagineers.You'll find old "favorites" such as Thunder Mesa and Beastly Kingdom, as well as those lost to the pixie dust of time, like Dick Tracy's Crime Stoppers, the Enchanted Snow Palace, and Buffalo Junction. Smith looks at the politics and internal struggles behind the decision to shelve each concept, and imagines what guests might have experienced.Every park at Walt Disney World—Magic Kingdom, Epcot, Animal Kingdom, and Hollywood Studios—has its hidden cache of "lost" attractions. They're all here, along with the many resort hotels that Disney intended to build, but didn't.Put aside those guidebooks of the Walt Disney World that is, and come to a vacation kingdom that you can visit only if you find the second star to the right and then keep straight on till morning.

    After being freed at the age of 57, she begins a tireless search for her only remaining family member, her daughter Eliza Jane. What Clara accomplishes in her 28 years of freedom will simply astound you! I first wrote about Clara Brown in my book Unbreakable Dolls, Too. This single story eBook is the expanded version, with much more information and 9 photos.

    Modern wine exists as the product of multiple revolutions scientific, industrial, social, even ideological. Though the same basic chemical substance as its ancient forebear, it is in every other respect very different. Contemporary wines both taste unlike those from earlier eras and are valued in novel ways. For many thousands of years, wine was a basic need. Today it is a cultural choice, and the reasons why millions of people choose it tells us as much about them as about the contents of bottle or glass. In Inventing Wine, Paul Lukacs chronicles wine s transformation from a source of sustenance to a consciously pursued pleasure, in the process offering a new way to view the present as well as the past.

    He is the author of numerous books on Latin American history and is currently the executive secretary of the Association of Latin American and Caribbean Historians.Oscar Loyola-Vega is a professor of history at the University of Havana.

    Practitioners of the art, known as ninja, were masters of exotic weapons, martial skills, and techniques of stealth and concealment. Their ability to move swiftly and silently, and to strike at will with deadly force, made them seemingly invincible opponents, giving rise to stories of amazing exploits and supernatural powers.

    This is a wine guide like no other and is sure to be savored by anyone who wants their wine without the attitude.

    He wanted to discover for himself whether it had become the circus that everybody described.But when a devastating avalanche swept across the Khumbu Icefall, he got more than he bargained for. Suddenly he found himself witnessing the greatest natural disaster Everest had ever seen.And that was just the start. Everest Sherpas came out in protest, issuing a list of demands to the Government of Nepal. What happened next left his team shocked, bewildered and fearing for their safety.

    Poole's is her master class in making the best foundational recipes and then turning these into exceptional sides, mains, and desserts--all inspired by the food at her James Beard award-winning restaurant, Poole's Downtown Diner. The ingredient-driven recipes range from beloved Southern favorites like Pimento Cheese, Buttermilk Fried Chicken with Hot Honey, and Dark Chocolate Pecan Pie to modern updates like Turnip Green Fritters with Whipped Tahini, the one-dish Pork Cassoulet with Pit Peas and Collards, and Zucchini Doughnuts with Marscapone.From the Hardcover edition.

    

    The author doesn't pull any punches describing the good, the bad, the funny and the just plain ridiculous of the Submarine Service. Besides a wealth of information about what it's like to serve on a submarine, you'll meet real life characters like Tongue, Snake and Button Butt John. Did submarines make them rude, crude, and crazy. Or does the Submarine Service act as a magnet for every nut in the Navy? One thing is sure, after two months underwater, and with their back pay in their back pocket, Sub Sailors are as wild as cowboys after a cattle drive. Bar the doors and hide your daughters. Every reader owes it to themselves to use Amazons "Look In" feature to take a peek inside this unique and entertaining book.

    As the world feels ever more dangerous and unreliable, there is something soothing and grounding about basic human activities such as baking.   Breadmaking provides an ideal opportunity to develop mindfulness skills by forcing you to concentrate on what you can see, hear, feel, and smell. Escape your mind and connect with your body by kneading a classic sourdough, or even just by tasting fresh bread straight out of the oven.   Featuring delicious recipes and how-tos that will inspire everyone from the bread baking beginner to a seasoned pro, this book is part guide, part cookbook, and the perfect gift for anyone that has discovered the joy of bread (or still needs to!). This delightful meditation on the intrinsic power of baking will fill your stomach and calm your mind.

    There are now 48 extra pages, including 17 new color illustrations, 20 new maps, and-for the first time ever-double page spreads and full-page photos in the atlas section for maximum visual impact. New World coverage has been extended for both Australia and South America; some New World regions even have their own entries for the first time, including Rutherford, Oakville, and Stag's Leap from California; Mendoza (Argentina); Limestone Coast (Australia); Central Otago and Martinborough (New Zealand); and Constantia (South Africa). And Old World coverage has grown too, with the addition of Toro (Spain), the Peleponnese (Greece), and Georgia. It's a truly incomparable book, and an essential addition to every wine lover's or professional's library."

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.