Wolfert was in the thick of it, facing death alongside the troops, and he reproduces events as they happen in real time, making for a tense, suspenseful read. Wolfert risked his life on several occasions for the sake of authenticity, and survived to write this, one of the most remarkable combat memoirs of World War 2.

    But they passed and passed and still the doorway remained empty of his deep voice, calling out her name. Blending the intimacy of memoir with an artist's vision, Toyo is the story of a remarkable woman, a vivid picture of Japan before and after war, and an unpredictable tale of courage and change in today's Australia. Born into the traditional world of pre-war Osaka, Toyo must always protect the secret of her parents' true relationship. Her father lives in China with his wife; her unmarried mother runs a caf . Toyo and her mother are beautiful and polite, keeping themselves in society's good graces. Then comes the rain of American bombs. Toyo's life is uprooted again and again. With each sharp change and painful loss, she becomes more herself and more aware of where she has come from. She finds family and belief, but still clings to her parents' secret. In Toyo, Lily Chan has pieced together the unconventional shape of her grandmother's story. Vibrant and ultimately heart-rending, Toyo is the chronicle of an extraordinary life, infused with a granddaughter's love.

    Yours can succeed. The owners in this book will tell you how... Restaurant Owners Uncorked is a collection of interviews with a diverse range of twenty owners, such as the legendary and colorful Phil Roberts, founder of Buca di Beppo and The Oceanaire Seafood Room; Scott Leibfried, a renowned, high-energy figure in the culinary industry who is part of the cast of the hit television show, "Hell's Kitchen"; and Chris Sommers, a former Silicon Valley technology executive who makes Chicago-style deep dish pizza (in St. Louis) so well that he was invited to the White House to cook it for President Obama and the first family. This book isn't useful only for aspiring restaurant owners. It also provides practical advice for anybody who currently owns a restaurant or who simply wants to understand and be entertained by reading the business philosophies of twenty successful entrepreneurs. As you read these interviews, you'll feel like you are sitting down with the owners over a cup of coffee or a beer, picking their brains and finding out what makes them tick. You'll learn why restaurants don't have to be risky at all, what chain restaurants' collective Achilles heel is, why having a good CPA is as important as the food you put on the plate, and much more.

    Exploring the careers of the original wave of artists and their contemporary equivalents, Leech tells the story of acid and psychedelic folk recording artists from the 1960s to the present day.

    The work of Yagyῡ Munenori from 1632 concerns martial arts and military science. It is translated by Thomas Cleary and can be found tucked behind Miyamoto Musashi‘s “the Book of five rings” from 1643. Both these texts analyse conflict between two men armed with swords and scale this up bigger battles. These important treaties on swordsmanship, and have been taken as giving lessons on life in general.

    This book covers 30 essential traits that will change your life. Modern Bushido expands on the standards and principles needed for a life of excellence, and applies them directly to life in today’s world. Readers will be motivated and inspired by the straightforward wisdom in this enlightening book. If you want to live a life of excellence, this book is for you! This is a must read for every martial artist and anyone who seeks to live life as it is meant to be lived.

    Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts.

    Why not treat yourself to some gorgeous mocha cupcakes or delight a friend on their birthday with some maple, pecan and white chocolate muffins? Each recipe is accompanied by easy-to-follow instructions and a full page colour photograph to ensure perfect results every time.

    You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun! Discover how to: * Find the right equipment and ingredients * Understand the special language of sushi * Make fragrant sushi rice * Prepare vegetarian and fish-free recipes * Dish up sushi-friendly drinks and side dishes

    Some were evacuated before the Marines landed and others were taken as Prisoners-of-War. The Japanese army and navy combatants are given a voice to share their experiences in the battle that coined the phrase, "Uncommon valor was a common virtue."

    After completing a university education, Oyama entered the business workforce and appeared destined to walk the same path as many a "salaryman." A singular temperament and a deep loathing of conformity, however, altered his career trajectory dramatically. Oyama left his job and moved to Osaka, where he lived for three years. Later he returned to the corporate world but fell out of it again, this time for good. After spending a short time on the streets around Shinjuku, home to Tokyo's bustling entertainment district, he moved to San'ya in 1987, at the age of forty.Oyama acknowledges his eccentricity and his inability to adapt to corporate life. Spectacularly unsuccessful as a salaryman yet uncomfortable in his new surroundings, he portrays himself as an outsider both from mainstream society and from his adopted home. It is precisely this outsider stance, however, at once dispassionate yet deeply engaged, that caught the eye of Japanese readers. The book was published in Japan in 2000 after Oyama had submitted his manuscript on a lark, he confesses for one of Japan's top literary awards, the Kaiko Takeshi Prize. Although he was astounded actually to win the award, Oyama remained in character and elected to preserve the anonymity that has freed him from all social bonds and obligations. The Cornell edition contains a new afterword by Oyama regarding his career since his inadvertent brush with fame."

    Hardcover: 372 pages Publisher: Random House; 1st edition (September 12, 1980) Language: English ISBN-10: 0394504534 ISBN-13: 978-0394504537 Product Dimensions: 10.1 x 8.1 x 1.1 inches Shipping Weight: 3.2 pounds

    This kitchen manual has everything you need to turn your stove into a small-batch, artisanal brewery. Hone your craft by perfecting the basic beer styles, or go wild with specialty techniques like barrel-aging and brewing with fruit. Beer Craft is the ultimate modern homebrewing resource, simple and clear but packed with enough information to satisfy anyone making their first, or four-hundredth, beer.• Master simple stovetop recipes for all your favorite styles, from pale ales and barleywines to fruit and sour beers• Flavor your beer with spices, special grains, and a pantry full of deliciously unexpected extras like coffee, chocolate, and homegrown hops• Create labels and bottle caps for your home brewery, and get inspired by retro designs of beers gone by• Get pro tips on advanced techniques like barrel-aging and wild bacteria from interviews with brewers at Rogue, Sierra Nevada, Stone, and more of today's best craft breweries• Learn facts from beer history, like recipes for ancient bog-myrtle and heather beers, the story of the great London beer flood of 1814, and even brewing advice from Thomas Jefferson

    Now recognized as a classic work, this incisive portrait of Japanese society investigates a nation whose deeper proclivities remain veiled behind cliches cherished in the West.

    In this collection, Bill has simplified his favourite classics to create the very best that Asian food has to offer, drawing on his own colourful and varied experiences.