The text is intended for students in colleges or universities who have little or no previous background in grammar, and presupposes no linguistics. It contains exercises, and will provide a basis for introductions to grammar and courses on the structure of English, not only in linguistics departments but also in English language and literature departments and schools of education.

    Here are 65 recipes for some of the most delicious ever. Jam cakes and jelly rolls; humble pear bread and peanut cake; whole chapters on both chocolate and coconut cakeseach moist and delicious forkful represents the spirit of the South. A Baking 101 section offers the cake basics, some finishing touches (that means frosting and lots of it!), and the how-to's of storing each lovely concoction so that the last slice tastes as fresh and delightful as the first.

    Author Phil Cousineau takes us on a tour into the obscure territory of word origins with great erudition and endearing curiosity. The English poet W. H. Auden was once asked to teach a poetry class, and when 200 students applied to study with him, he only had room for 20 of them. When asked how he chose his students, he said he picked the ones who actually loved words. So too, with this book -- it takes a special wordcatcher to create a treasure chest of remarkable words and their origins, and any word lover will relish the stories that Cousineau has discovered.

    In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice.From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

    While laying out how languages mix and mutate over time, linguistics professor John McWhorter reminds us of the variety within the species that speaks them, and argues that, contrary to popular perception, language is not immutable and hidebound, but a living, dynamic entity that adapts itself to an ever-changing human environment.Full of humor and imaginative insight, The Power of Babel draws its illustrative examples from languages around the world, including pidgins, Creoles, and nonstandard dialects.

    Some of the delicious favorites to be rediscovered include: a frosted fairy cake (a hit at children’s birthday parties), the picnic-ready lemon icebox cake with white chocolate cream, and a boozy eggnog bundt cake with brandy butter glaze. With Richardson’s modern look at beloved baked goods, these 65 nostalgic and fool-proof recipes rekindle our love affair with cakes.

    Does your feline friend like to pee everywhere but in his or her litter box? Does your kitty have a thing for your furniture that has left your beloved couch in tatters? Catify to Satisfy will show you how simple DIY design projects and hacks can help bring harmony back into your home. Featuring the amazing projects cat guardians from around the world have shared with Jackson and Kate—design strategies for solving even the most daunting kitty challenges—this book is the ultimate guide to creating a happy home for cat guardian and cat alike.

    C. Cole. Once again, acclaimed science writer K. C. Cole brings the arcane and academic down to the level of armchair scientists in The Hole in the Universe, an entertaining and edifying search for nothing at all. Open the newspaper on any given day and you will read of a newly discovered planet, star, and so on. Yet scientists and mathematicians have spent generations searching the far reaches of the universe for that one elusive state—nothingness. Although this may sound like a simple task, every time the absolute void appears within reach, something new is discovered in its place: a black hole, an undulating string, an additional dimension of space or time—even another universe. A fascinating and literary tour de force, The Hole in the Universe is a virtual romp into the unknown that you never knew wasn't there.

    In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.

    I have selected a small set of common errors in reasoning and visualized them using memorable illustrations that are supplemented with lots of examples. The hope is that the reader will learn from these pages some of the most common pitfalls in arguments and be able to identify and avoid them in practice.

    I have an entire bookshelf of bibles and biblical commentaries, concordances, appendices, and the like, but the SAB is by far the best tool for biblical research I have ever come across." - Dr. Michael Shermer, Founding Publisher of Skeptic magazine and Executive Director of the Skeptics Society"I've been waiting for this book for my entire life! Finally, the Bible with organized notes and critique--pointing out the profane, the craziness, the tribalism, the murder, the incestuous episodes, and the beautiful and the sublime. All in one book!" - Julia Sweeney Writer and performer of "Letting Go of God" and "God Said Ha!" and the book, "If It's Not One Thing, It's Your Mother""The Skeptic's Annotated Bible offers an invaluable presentation of the bible that doesn't hide the cruelties, contradictions, absurdities, misogyny, and everything else that makes the 'Good Book' bad. It is an indispensible resource and the only book I keep on my desk." - Dr. Peter Boghossian, Dept. of Philosophy, Portland State University. Author of: "A Manual for Creating Atheists"

    7 restaurant and No. 7 Sub shops in New York. He is also a fabulously neurotic man who directs his energy into careless ruminations on sandwich philosophy, love, self-loathing, pay phones, getting drunk in the shower, Tom Cruise, food ethics, and what it's like having the names of two different women tattooed on your body. Most of these ruminations also happen to be truly excellent recipes, like roast beef with crispy shallots and smoky French dressing, or a mind-blowing mayonnaise that tastes exactly like pho. This is his first book. If you buy it, you can help make sure it won't be his last.

    English is a glorious mess of a language, cobbled together from a wide variety of sources and syntaxes, and changing over time with popular usage. Many of the words and usages we embrace as standard and correct today were at first considered slang, impolite, or just plain wrong. Filled with historic and contemporary examples, the book chronicles the long and entertaining history of language mistakes, and features some of our most common words and phrases. This is a book that will settle arguments among word lovers—and it’s sure to start a few, too.

    Davidson's remarkable Planet Word.'The way you speak is who you are and the tones of your voice and the tricks of your emailing and tweeting and letter-writing, can be recognised unmistakably in the minds of those who know and love you.'Stephen FryFrom feral children to fairy-tale princesses, secrets codes, invented languages - even a language that was eaten! - Planet Word uncovers everything you didn't know you needed to know about how language evolves. Learn the tricks to political propaganda, why we can talk but animals can't, discover 3,000-year-old clay tablets that discussed beer and impotence and test yourself at textese - do you know your RMEs from your LOLs? Meet the 105-year-old man who invented modern-day Chinese and all but eradicated illiteracy, and find out why language caused the go-light in Japan to be blue. From the dusty scrolls of the past to the unknown digital future, and with (heart) the first graphic to enter the OED, are we already well on our way to a language without words?In a round-the-world trip of a lifetime, discover all this and more as J. P. Davidson travels across our gloriously, endlessly intriguing multilingual Planet Word.John Paul Davidson is a film and television director and producer. After studying at Bristol University and completing his doctoral field work in The University of Malysia, he joined the BBC's Travel and Exploration Unit as their resident anthropologist.Stephen Fry's film, stage, radio and television credits are numerous and wide-ranging. He has written, produced, directed, acted in or presented productions as varied as Wilde, Blackadder, Jeeves and Wooster, A Bit of Fry and Laurie, Fry's English Delight and QI. After writing many successful books, his recent memoir The Fry Chronicles was a number one bestseller.

    She proclaims, in her delightfully urbane, witty, and very English way, that it is time to look at our commas and semicolons and see them as the wonderful and necessary things they are. Using examples from literature, history, neighborhood signage, and her own imagination, Truss shows how meaning is shaped by commas and apostrophes, and the hilarious consequences of punctuation gone awry.Featuring a foreword by Frank McCourt, and interspersed with a lively history of punctuation from the invention of the question mark in the time of Charlemagne to George Orwell shunning the semicolon, Eats, Shoots & Leaves makes a powerful case for the preservation of proper punctuation.