Boost your fermentation

    All you need is the know-how.               That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals.               Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.

     This book is an eye opener on Mughal history in India. Mughals have been glorified as great rulers in Indian history books despite being maniacs, incest-lovers, rapists and merciless invaders. The book is a compilation of all hidden facts. Straight from their authentic biographies. To make Indians realise, enough is enough. Do not glorify these filthy creatures in the name of preserving the secular fabric of India. Note: This is the latest edition of the book “Great Ruler of India” with different title and few additional chapters.

    Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.

    In the early hours of Thursday, August 8, 1963, at Sears Crossing near Cheddington in Buckinghamshire, £2.6 million (£45 million today) in unmarked £5, £1 and 10-shilling notes was stolen from the Glasgow to London mail train in a violent and daring raid which took forty-six minutes. Quickly dubbed "the Crime of the Century," it has captured the imagination of the public and the world's media for fifty years, taking its place in British folklore. Ronnie Biggs, Bruce Reynolds, and Buster Edwards became household names, and their accounts have fed the myths and legends of The Great Train Robbery. But what really happened? This definitive account dismantles the myths and strips away the sensational headlines to reveal a flawed, darker, and more complex story. The crime, the police investigation, the trial, two escapes from high-security prisons, and an establishment under siege are all laid bare in astonishing detail for an epic tale of crime and punishment. Fifty years later, here is the story set out in full for the first time—a true-life crime thriller, and also a vivid slice of British social history.

    Being Britney is the compelling account of a talented, troubled and talked-about modern icon, whose life, work and individual significance will be recognised for many decades to come.'After years of being framed as a victim, Britney deserves to be celebrated as the fighter, inspiration and enigma she truly is.' - Jennifer Otter Bickerdike

    Are we products of our culture, or free agents within it? Are our neural pathways fixed early on by a mixture of nature and nurture, or is the possibility of comprehensive, intentional psychological change always open to us? What role does our brain play in the construction of free will, and how much medical evidence is there for the existence of it? What exactly are we talking about when we talk about 'freedom' anyway?In this cogent and compelling book, Julian Baggini explores the concept of 'free will' from every angle, blending philosophy, neuroscience, sociology and cognitive science. Freedom Regained brings the issues raised by the possibilities - and denials - of free to vivid life, drawing on scientific research and fascinating encounters with expert witnesses, from artists to addicts. It will provide a new understanding of our sense of personal freedom - and change the way the reader will think about their own choices.

    A fascinating chronological guide to all the key events and people who have helped shape the world today.From the Big Bang through the rise and fall of the greatest empires to the great technological achievements of modern times, this book will help readers view our collective past in panorama, making sense of the confusing world in which we live today.Contents1) The Ancient World 2) The Medieval and Renaissance World3) The Enlightened World4) The Nineteenth Century5) The Modern World

    So when her mother's dying confession reveals an astonishing truth, Marie walks away from her career to find answers at Fairchild Acres…where she might be the heiress to the Fairchild family fortune!But Marie can't bring herself to reveal her true identity. Her? An heiress? And to make matters worse, she's falling for racing world royalty. Andrew Preston is wealthy, handsome…and completely wrong for her. Because even as Andrew makes Marie feel like Cinderella, she knows fairy tales don't exist. And men like Andrew don't fall for women like her….

    Romance author Serenity Woods and best selling author Mark Dawson provide ten short tips to help the eager beginner interested in turning their hobby of writing romance stories into a way to earn a living.

    No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.

    Marnie Old and Sam Calagione divulge the secrets of their trades (sommelier and brewmaster, respectively) in this fully illustrated instruction book on how to successfully pair both beer and wine with a wide variety of foods.

    Rooted in his own powerful personal story, twenty-one-year-old Zachary Wood shares his dynamic perspective on free speech, race, and dissenting opinions--in a world that sorely needs to learn to listen.

    This is volume one of the Understanding China Through Comics series.Jing Liu is a Beijing native now living in Davis, California. A successful designer and entrepreneur who helped brands tell their stories, Jing currently uses his artistry to tell the story of China.

    Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad. Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits. The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of brassica varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store. For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.