Filled with volatile characters, each wiht his own unique ties, Shinjuku Shark is a masterpiece of nonstop tension. Arimasa Osawa is one of Japan's leading hardboiled novelists, influenced by American authors such as Elmore Leonard. His famous work, Shinjuku Shark (the first installment in a series) won the Eiji Yoshikawa Award for fiction and the Naoki Prize.

     It all began with a pit bull named Booger. Former Miss Wyoming Bernann McKinney was so distraught over the death of her dog, whom she regarded as her guardian and savior, that she paid $50,000 to RNL Bio for the chance to bring her beloved companion back to life. The result were five new Boogers-the first successful commercial cloning of a canine- delivered in 2008, along with a slew of compelling questions about the boundaries of science, commerce, and ethics. Blending shocking investigative reporting with colorful anecdotes, Pulitzer Prize-winning John Woestendiek takes readers behind the scenes of this emerging industry. But "Dog, Inc." isn't just a book about pets. Nor is it just a book about science. Rather it's a fascinating look at how our emotional needs are bending the reaches of science and technology, as well as a study of this uncharted territory. With our pet obsession climbing to new heights and our scientific abilities even more so, this combination raises a serious concern: Are we crossing the boundary of controlling science in the name of science, in the name of love, in the name of merchandising-or a blend of all three?

     In Everyday Harumi, Harumi Kurihara, Japan's most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to sylish living and eating. Every recipe is photographed and includes beautiful step by step advice that show key Japanese cooking techniques, such as chopping skills or how to serve rice. Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.

    The forests, meadows, streambanks, and even the weedy margins of neighborhoods are home to an abundance of delicious wild edible plants. Discover wild lilies with their peppery flowers, buds, and seeds and use them in your spring salads. Select sweet, succulent thistles or the shoots of invasive Himalayan blackberries and Japanese knotweed to add wonderful flavor to hearty soups. Douglas Deur, a lifetime Northwest forager and specialist in Native American plant traditions, shares his insights and experiences, showing you what to look for, when and where to look, and how to gather in a responsible way. For foragers in Washington, Oregon, British Columbia, and Southeast Alaska.

    There, he befriended a Japanese family, the Takishitas. After musing offhandedly that he would like to one day have his own house in Japan, the familyunbeknownst to Johnset out to grant his wish. They found Roderick a 250-year-old minka, or hand-built farmhouse, with a thatched roof and held together entirely by wooden pegs and joinery. It was about to be washed away by flooding and was being offered for only fourteen dollars. Roderick graciously bought the house, but was privately dismayed at the prospect of living in this enormous old relic lacking heating, bathing, plumbing, and proper kitchenfacilities. So the minka was dismantled and stored, where Roderick secretly hoped it would stay, as it did for several years.But Roderick's reverence for natural materials and his appreciation of traditional Japanese and Shinto craftsmanship eventually got the better of him. Before long a team of experienced carpenters were hoisting massive beams, laying wide wooden floors, and attaching the split-bamboo ceiling. In just forty days they rebuilt the house on a hill overlooking Kamakura, the ancient capital of Japan. Working together, they renovated the farmhouse, adding features such as floor-to-ceiling sliding glass doors and a modern kitchen, bath, and toilet. From these humble beginnings, Roderick's minkahas become internationally known and has hosted such luminaries as President George H. W. Bush, and Senator Hillary Clinton. John Roderick's architectural memoir Minka tells the compelling and often poignant story of how one man fell in love with the people, culture, and ancient building traditions of Japan, and reminds us all about the importance of craftsmanship and the meaning of place and home in the process.

    Though ice cream was once considered a food for the elite, it has evolved into one of the most successful mass-market products ever developed.In Ice Cream, food writer Laura B. Weiss takes the reader on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation. Weiss tells of donkeys wooed with ice cream cones, Good Humor-loving World War II-era German diplomats, and sundaes with names such as “Over the Top” and “George Washington.” Her account is populated with Chinese emperors, English kings, former slaves, women inventors, shrewd entrepreneurs, Italian immigrant hokey-pokey ice cream vendors, and gourmand American First Ladies. Today American brands dominate the world ice cream market, but vibrant dessert cultures like Italy’s continue to thrive, and new ones, like Japan’s, flourish through unique variations.Weiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream truck.

    Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West.Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just  sticky rice, coconut, and palm sugar.Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

    A must-have guide for mushroom hunters in the Pacific NorthwestMushrooms of the Pacific Northwest is a compact, beautifully illustrated field guide to 460 of the region's most common mushrooms. In addition to profiles on individual species, it also includes a general discussion and definition of fungi, information on where to find mushrooms and guidelines on collecting them, an overview of fungus ecology, and a discussion on how to avoid mushroom poisoning.More than 500 superb color photographsHelpful keys for identificationClear coded layoutCovers Oregon, Washington, southern British Columbia, Idaho, and western-most MontanaEssential reference for mushroom enthusiasts, hikers, and naturalists

    But did you know that you can swirl sprinkles into waffles, “embroider” them on cookies, and bake them into pretty pie crusts?! Inside this book you’ll find dozens of creative, colorful, super-fun recipes, plus quick-and-easy projects (ideal for little kids), holiday treats, and party-perfect edible gifts. Learn how to custom tint your own sparkling sugars, mix up sprinkles cocktail rims, and even craft your own sprinkles from scratch. When it comes to sprinkles, the possibilities are endless—and so much fun!

    She explains the principles of ethical fashion, from why it matters to how to do it. Tips are offered for the aspiring green goddess—including how to knit your own scarf, seduction in eco-couture, the best places to shop for vintage sunglasses, and ethical bling. Fun facts and essential directories on every aspect of sustainable stylish living are also included. With a foreword from Lily Cole, illustrations throughout by top fashion illustrator Kat Heyes (Gucci, Calvin Klein, Vogue, and Elle) and fashion secrets from celebrity friends, Green is the New Black is the chicest, greenest survival manual around. If you want to change the world—and your wardrobe—don’t go shopping without it.

    Read it and please don't let me down any more.' Mrs. Hyacinth Bucket"Keeping Up Appearances" is a book of etiquette on modern social behaviour. As a book on etiquette it delves into what to do and what not to do in times of social indecision.

    The battles are conducted in the mystifying language of genetics. A handful of corporate "life science" giants, such as Monsanto, are pitted against a worldwide network of anticorporate ecowarriors like Greenpeace. And yet the possible benefits of biotech agriculture to our food supply are too vital to be left to either partisan.The companies claim to be leading a new agricultural revolution that will save the world with crops modified to survive frost, drought, pests, and plague. The greens warn that "playing God" with plant genes is dangerous. It could create new allergies, upset ecosystems, destroy biodiversity, and produce uncontrollable mutations. Worst of all, the antibiotech forces say, a single food conglomerate could end up telling us what to eat.In "Food, Inc., " acclaimed journalist Peter Pringle shows how both sides in this overheated conflict have made false promises, engaged in propaganda science, and indulged in fear-mongering. In this urgent dispatch, he suggests that a fertile partnership between consumers, corporations, scientists, and farmers could still allow the biotech harvest to reach its full potential in helping to overcome the problem of world hunger, providing nutritious food and keeping the environment healthy.

    Pie-lovers everywhere will be thrilled to find their favorite recipes plus fabulous new creations. Savory pies also make an appearance: grab a Bacon, Egg, and Cheese Breakfast Pie on the way out the door in the morning! Ideal for beginning and seasoned bakers alike (a chapter on crusts offers all the instruction anyone needs to make delicious, flaky pastry with ease!), Handheld Pies proves that good things definitely come in small packages.

    But it can be overwhelming to learn, even for professional photographers, graphic designers, keen amateurs, and others who already have an initial grasp of Photoshop. Acclaimed photographer Martin Evening, who wrote the best-selling previous books, 'Adobe Photoshop for Photographers', makes it easy with this new, thoroughly updated edition. * Illustrated throughout with before-and-after pictures - more than 750 professional, color illustrations!* Practical techniques and real-life assignments* Step-by-step tutorials* Keyboard shortcut reference guideIncludes FREE DVD with: * QuickTime movie tutorials for MAC and PC * Searchable tips on tools, palettes layer styles, and shortcuts * Includes images selected for you to experiment with to get you up to speed with everything in the book, including the new Photoshop CS3 features, fast! * Updated Camera Guide to help you decide which will best suit your needs, plus bonus Digital Capture chapter in printable PDF formatUncover quickly exactly what Adobe's CS3 now offers photographers. New tutorials focus on the key features introduced in CS3. You lose no time in finding out how to put your ideas to work with: * Adobe's Camera Raw 4 plug-in that can now also process TIFFs and JPEGs* New Align controls for combining HDR images; Photomerge; new Clone Stamp; Curves dialog that now incorporates Levels functionality; and improved controls for Brightness/Contrast to match raw image processing controls* The latest on Black and White adjustment, which provides all the black and white conversion tools you need for optimum monochrome conversions* A pro's scoop on choosing from among dozens of Photoshop's image adjustment methods to get the results you want* Tips on Bridge 2.0 and Lightroom - when you should use each* Top tactics for successful composite images, insider guidance on editing shadows and highlight adjustments, and lessons on how to preview and re-edit filter effects as many times as you want - without complex workaroundsGet the preeminent advice from one photographer to another as Martin completely updates you on the core aspects of working with Photoshop, digital workflow, and improving accessibility. Real-life examples, diagrams, illustrations, and step-by-step explanations ensure that you're up to speed with the next generation of digital photography in no time!Foreword by Adobe Systems' key Director of Engineering, Digital Imaging, Marc Pawliger

    This handbook provides all the information one would need on these tricky units of grammar. All About Particles covers more than 70 particles those that are used regularly as well as those used less frequently in more than 200 uses. The book can be approached as a guiding textbook and studied from beginning to end. It is as a reference book, however, that All About Particles shines. It is light and easy to carry, slim enough to fit into the corner of a shoulder bag, and concise enough to quickly clarify particle-related questions. It is a priceless tool for any serious student of Japanese.