This book explores love, sex, and life, from the asexual point of view. This book is for anyone, regardless of orientation. Whether you're asexual, think you might be, know someone who is, or just want to learn more about what asexuality is (and isn't), there's something inside for you. This is one of the first books exclusively dedicated to the subject of asexuality as a sexual orientation. Written by an asexual, it discusses the topic from the inside.

    Since the process takes place in a closed system, insects and smell are controlled, making it ideal for urban or business settings. The process is very fast, with compost usually ready to be integrated into your soil or garden in around two weeks.While bokashi has enjoyed great popularity in many parts of the world, it is still relatively unknown in North America. From scraps to soil, Bokashi Composting is the complete, step-by-step, do-it-yourself guide to this amazing process, with comprehensive information covering:Background—the history, development, and scientific basis of the techniqueGetting started—composting with commercially available products or homemade systemsMaking your own—system plans and bokashi bran recipes using common materials and locally sourced ingredientsGrowing—improving your soil with fermented compost and bokashi "juice"This essential guide is a must-read for gardeners, homeowners, apartment dwellers, traditional composters, and anyone who wants a safe, simple, and convenient way to keep kitchen waste out of the landfill.Adam Footer is a permaculture designer with a focus on soil building, food forestry, cover crops, water conservation and harvesting, and natural farming. He is a tireless promoter of bokashi to maximize the recycling of food waste and runs the website bokashicomposting.com.

    Unlike most makeup books that focus on celebrities or the already-glamorous, Makeup Makeovers shows every woman how to be her most beautiful. No matter what your age, skin tone, or profile, Robert can show you simple techniques that camouflage flaws and highlight each woman's unique beauty.Best of all, it's EASY! Even if you've never worn makeup before, you can learn how to bring out your best in just a few minutes.

    In This Cheese is Nuts, Julie is bringing that message to the forefront once more, with a stunning collection of flavorful nut-based cheeses. Julie has always been known for her dairy-free cheeses, and here she shares seventy-five recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. Nut-based cheeses are on the cutting edge in the world of vegan cuisine. They're remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator), and in as little as twenty minutes, you can have an assortment of tasty fresh cheeses fit for any occasion. Even creating aged cheeses is easy--they require only a day or two in the dehydrator, so making "fancier" cheeses, like Aged Almond Cheddar, is an almost entirely hands-off process. And though they're delectable on their own, Julie's nut-based cheeses are a terrific component in her recipes for Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. Filled with the essential tips, tools, and mouth-watering recipes home cooks need to immerse themselves in the world of nut-based cheese-making, This Cheese is Nuts will demonstrate why nut cheeses should be part of any healthy, sustainable diet.

    Candy bar devotees Susie Norris and Susan Heeger show how to reinvent candy bars as they should be—thick and layered with nougat, crisp with toffee, and coated with fine chocolate. Familiar candy-store bars and other nostalgic favorites are re-created using the freshest ingredients, right down to the peanut-laden caramel and chocolate-drenched cookie crunch. A mix-and-match flavor chart inspires anyone with a sweet tooth to dream up custom treats of their own, such as covering marshmallows with molten chocolate. From the basics of candy making to tips on dressing up these luscious indulgences as elegant desserts, Hand-Crafted Candy Bars evokes the sweet memory of youth with simple, scrumptious sophistication.

    It's That Simple.Just because you love eating Mexican food doesn't mean you want to spend hours in the kitchen preparing and cooking ingredients. This slow cooker cookbook brings easy slow cooker meals to your table with the flavors of Mexico--with minimal effort on your part.Whether you crave beloved Mexican classics or less-traditional restaurant favorites, you'll find everything from cochinita pibil (slow-roasted pork) to chile and cheese dip in Marye Audet's Mexican Slow Cooker Cookbook. The hearty soups and stews, enchilada- and tamale-inspired casseroles, and tender meat dishes make for convenient and satisfying everyday dinners.More than 80 Mexican slow cooker recipes, plus 10 bonus recipes for homemade staples from Corn Tortillas to Salsa Verde to Poblano Mole and moreTips for using your slow cooker effectivelyAn overview of beloved Mexican foods, from enchiladas to quesadillas to tacos and moreMust-have pantry items for making Mexican dishes in a flashEverything you need to know about chilesWhen you want flavorful Mexican dishes that take less than 20 minutes of prep, open this Mexican cookbook and go about your day. Dinner will be waiting for you.

    Sure, it's even simpler than it was before. Of course, you don't have to worry about fertilizer or poor soil ever again because you'll be growing above the ground. However, the best feature is that anyone, anywhere can enjoy a square foot garden - children, adults with limited mobility, and even complete novices can achieve spectacular results. But, let's get back to the ten improvements. You're going to love them: 1. New Location - Move your garden closer to your house by eliminating single-row gardening. Square foot gardens need just 20% of the space of a traditional garden.2. New Direction - Locate your garden on top of existing soil. Forget about pH soil tests, double-digging (who enjoys that?), or those never-ending soil improvements.3. New Soil - The new "Mel's Mix" is the perfect growing mix. We give you the recipe, and best of all, you can even buy the different types of compost needed.4. New Depth - You only need to prepare a SFG box to a depth of 6 inches! It's true - the majority of plants develop just fine when grown at this depth.5. No Fertilizer - The all new SFG does not need any fertilizer - ever! If you start with the perfect soil mix, then you don't need to add fertilizer.6. New Boxes - The new method uses bottomless boxes placed above ground. We show you how to build your own (with step-by-step photos).7. New Aisles - The ideal gardening aisle width is about three to four feet. That makes it even easier to kneel, work, and harvest.8. New Grids - Prominent and permanent grids added to your SFG box help you visualize your planting squares and properly space them for maximum harvest.9. New Seed-Saving Idea - The old-fashioned way advocates planting many seeds and then thinning the extras (that means pulling them up). The new method means planting a pinch - literally two or three seeds - per planting hole.10. Tabletop Gardens - The new boxes are so much smaller and lighter (only 6 inches of soil, remember?), you can add a plywood bottom to make them portable. Of course, that's not all. We've also included simple, easy-to-follow instructions using lots of photos and illustrations. You're going to love it!

    Field journalist Richard Conniff examines the lives of two-, four-, six-, and eight-legged creatures from around the globe, providing adventure-packed accounts of his many ill advised forays into the animal kingdom. He pulls a 90-pound snapping turtle out of a Louisiana bayou, tracks leopards with !Kung San hunters in the Namibian desert, and travels through the Himalayas in pursuit of tigers and the mythical migur. All in a day’s work, he flings chicken carcasses into piranha-infested waters to clock how quickly they disappear before diving in himself, and then encounters a man stung by 120 different species of insects, ranking their pain the way Robert Parker ranks wine. Again and again, Conniff courts the most dangerous animals and lives to tell the tale. This collection offers a rare chance to accompany him on death defying treks and see life through the lens of a bona-fide field naturalist. .

    If your kitchen had just one pan, one single tool to accomplish any cooking concoction of which you dare to dream, it should be a pretty awesome one, right? The chosen one, the golden child, the king of the ring, the one true pan to rule them all! It should be a cast iron skillet!Cast iron cookware is a proven hero, never goes out of style, and cannot be destroyed despite how you feel about yourself as a home cook. Here Howie Southworth and Greg Matza—best friends and adventurous home cooks—share 100 recipes for cooking in a skillet on the stovetop or outdoors on a grill or campfire. Here you’ll find easy-to-follow recipes for:Spinach and Cheddar FrittataCajun Biscuits and GravyHeavy Metal PizzaCreole JambalayaBacon Fried SteakBlackened CatfishCrispy Mac and CheesePeach CobblerCampfire TaquitosAnd more!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.

    Sample recipes include: Everyone Loves Oatmeal Breakfast Cookies, Chocolate Chip Cookie Dough Pops, Trail Mix Truffles, Cuppa-ccino Muffin for One, Spicy Vegetable Ranch Salad, Thai Quinoa Bites, Crispy Creamy Cheesy Polenta Fries, Chips & Queso, Bananas Foster Shake, and Nourishing Spiced Mylk. As an added bonus, every recipe in Snackable is suitable for dairy-free, gluten-free, soy-free, peanut-free and vegan diets, and all but two of the recipes address tree nut-free needs, too.Alisa Fleming is the founder of the leading dairy-free website, GoDairyFree.org. Her credits also include the best-selling dairy-free guide and cookbook, Go Dairy Free, Senior Editor for Allergic Living magazine, and ten years as a special diet content and recipe creator for the natural food industry.

    But over the last fifty years, job security has cratered as the postwar institutions that insulated us from volatility--big unions, big corporations, powerful regulators--have been swept aside by a fervent belief in "the market." Temp tracks the surprising transformation of an ethos which favored long-term investment in work (and workers) to one promoting short-term returns. A series of deliberate decisions preceded the digital revolution and upended the longstanding understanding of what a corporation, or a factory, or a shop, was meant to do.Temp tells the story of the unmaking of American work through the experiences of those on the inside: consultants and executives, temps and office workers, line workers and migrant laborers. It begins in the sixties, with economists, consultants, business and policy leaders who began to shift the corporation from a provider of goods and services to one whose sole purpose was to maximize profit--an ideology that brought with it the risk-taking entrepreneur and the shareholder revolution and changed the very definition of a corporation.With Temp, Hyman explains one of the nation's most immediate crises. Uber are not the cause of insecurity and inequality in our country, and neither is the rest of the gig economy. The answer goes deeper than apps, further back than downsizing, and contests the most essential assumptions we have about how our businesses should work.

    In hard times, the family can be greatly helped by growing a highly productive food garden, requiring little cash outlay or watering.Currently popular intensive vegetable gardening methods are largely inappropriate to this new circumstance. Crowded raised beds require high inputs of water, fertility and organic matter, and demand large amounts of human time and effort. But, except for labor, these inputs depend on the price of oil. Prior to the 1970s, North American home food growing used more land with less labor, with wider plant spacing, with less or no irrigation, and all done with sharp hand tools. But these sustainable systems have been largely forgotten. Gardening When It Counts helps readers rediscover traditional low-input gardening methods to produce healthy food.Designed for readers with no experience and applicable to most areas in the English-speaking world except the tropics and hot deserts, this book shows that any family with access to 3-5,000 sq. ft. of garden land can halve their food costs using a growing system requiring just the odd bucketful of household waste water, perhaps two hundred dollars worth of hand tools, and about the same amount spent on supplies — working an average of two hours a day during the growing season.Steve Solomon is a well-known west coast gardener and author of five previous books, including Growing Vegetables West of the Cascades which has appeared in five editions.

    In this book, Mari Grinde Arntzen asks how and why this is—how can fashion simultaneously attract us to its glamour and repel us with its superficiality and how being called “fashionable” can be at once a compliment and an insult. Arntzen guides us through the major figures and brands of today’s fashion industry, showing how they shape us and in turn why we love to be shaped by them. She examines both everyday, affordable “fast fashion” brands, as well as the luxury market, to show how fashion commands a powerful influence on every socioeconomic level of our society. Stepping into our closets with us, she thinks about what happens when we get dressed: why fashion can make us feel powerful, beautiful, and original at the same time that it forces us into conformity. Stripping off the layers of the world’s fifth largest industry, garment by garment, she holds fashion up as a phenomenon, business, and art, exploring the questions it forces us to ask about the body, image, celebrity, and self-obsession. Ultimately, Arntzen asks the most direct question: what is fashion? How has it taken such a powerful hold on the world, forever propelling us toward its concepts of beauty?

    He has been a reviewer since 1965 (long for Time magazine), has written almost forty books on the subject, and has produced and directed thirty documentaries. He has counted as personal friends many of the leading filmmakers of the twentieth century. Call it “obsession,” “lunacy,” or a “grand passion” (Schickel grants all three), but there’s simply no one who knows film better. Now Schickel gives us the ultimate summing up: a history of film as he’s seen—and lived—it, a tour of his favorites, a master class in what makes a film soar or flop. Schickel’s no-holds-barred, often raucously irreverent opinions can range from panning classics, to spotlighting forgotten treasures, to defending the art of “popular” genres such as horror, westerns, screwball comedy, and noir. Beyond his picks and pans, Schickel offers a wealth of behind-the-scenes anecdotes (a love note from Marlene Dietrich, Frank Capra’s unlikely path to success, Annie Hall’s original title), career studies of our greatest performers and auteurs, and candidly intimate glimpses of his own life in pictures (an evening with Greta Garbo, John Ford’s advice on directing, a “dust-up” in defense of Monty Python). Above all, Schickel gives us a collection of the true gems, the immortal moments that have stuck with him over a lifetime of movie watching—the transcendent scenes, characters, lines, shots, scores, even lighting cues that offer, each in their way, pure “movie magic.” Buster Keaton, His Girl Friday, Ingrid Bergman, Taxi Driver, Star Wars, Stanley Kubrick, Pulp Fiction—Schickel reveals all the films and the forces behind them that have kept him coming back for more. An essential addition to any cinephile’s library, Keepers is the curation of a brilliant connoisseur and critic, but more than that, it’s a love letter to film from one of its most dedicated devotees.

    Nearly 90 recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal.