#4 on Publishers Weekly's Bestselling Gardening Books list! This new, completely revised edition has over 500 new photographs, 400 new illustrations, 400 new plants and trees, the latest pest control recommendations, fruit and vegetable recommendations, new tips and plants specifically for Southern Texas, plus everything in the first edition.

    Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent. The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight. With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.

    The author explores juicing remedies, backed by scientific data and extensive research, to treat everything from allergies to water retention. This guide shows readers how to get the maximum healing potential by incorporating freshly made juices, especially vegetable juices, into their daily plans for health, healing, and recovery.

    His highly accessible program is filled with the practical tools, emotional support, and real-life wisdom readers need to get lasting results.Complete Keto is the first book of its kind, offering a truly comprehensive, integrative, and results-driven ketogenic diet program to create lasting change in your life. Expert trainer Drew Manning, author of the New York Times bestseller Fit2Fat2Fit, brings together his expertise in keto with the insights gained in his own weight loss journey, which he undertook in order to write his first book from an informed and empathetic perspective. He has done the experimentation on himself, so he knows what people go through when they begin a ketogenic program. In this book, readers will grasp the basics of keto; jump-start their journey with Drew's signature 30 Day Keto Cleanse; learn to use exercise alongside a keto eating plan; and find tools and strategies to help ensure their results can last and their lives can change for good.

    Juxtaposing theology and science, poetry and mysticism, Eco explores the relationship that existed between the aesthetic theories and the artistic experience and practice of medieval culture.  “[A] delightful study. . . . [Eco’s] remarkably lucid and readable essay is full of contemporary relevance and informed by the energies of a man in love with his subject.” —Robert Taylor, Boston Globe “The book lays out so many exciting ideas and interesting facts that readers will find it gripping.” —Washington Post Book World  “A lively introduction to the subject.” —Michael Camille, The Burlington Magazine “If you want to become acquainted with medieval aesthetics, you will not find a more scrupulously researched, better written (or better translated), intelligent and illuminating introduction than Eco’s short volume.” —D. C. Barrett, Art Monthly

    In The Beginnings of Western Science, David C. Lindberg provides a rich chronicle of the development of scientific ideas, practices, and institutions from the pre-Socratic Greek philosophers to the late-medieval scholastics.Lindberg surveys all the most important themes in the history of ancient and medieval science, including developments in cosmology, astronomy, mechanics, optics, alchemy, natural history, and medicine. He synthesizes a wealth of information in superbly organized, clearly written chapters designed to serve students, scholars, and nonspecialists alike. In addition, Lindberg offers an illuminating account of the transmission of Greek science to medieval Islam and subsequently to medieval Europe. And throughout the book he pays close attention to the cultural and institutional contexts within which scientific knowledge was created and disseminated and to the ways in which the content and practice of science were influenced by interaction with philosophy and religion. Carefully selected maps, drawings, and photographs complement the text.Lindberg's story rests on a large body of important scholarship produced by historians of science, philosophy, and religion over the past few decades. However, Lindberg does not hesitate to offer new interpretations and to hazard fresh judgments aimed at resolving long-standing historical disputes. Addressed to the general educated reader as well as to students, his book will also appeal to any scholar whose interests touch on the history of the scientific enterprise.

    He won spectacular military victories (most notably at Brunanburh), forged unprecedented political connections across Europe, and succeeded in creating the first unified kingdom of the English. To claim for him the title of "first English monarch" is no exaggeration.In this nuanced portrait of Æthelstan, Sarah Foot offers the first full account of the king ever written. She traces his life through the various spheres in which he lived and worked, beginning with the intimate context of his family, then extending outward to his unusual multiethnic royal court, the Church and his kingdom, the wars he conducted, and finally his death and legacy. Foot describes a sophisticated man who was not only a great military leader but also a worthy king. He governed brilliantly, developed creative ways to project his image as a ruler, and devised strategic marriage treaties and gift exchanges to cement alliances with the leading royal and ducal houses of Europe. Æthelstan's legacy, seen in the new light of this masterful biography, is inextricably connected to the very forging of England and early English identity.

    Ball takes readers on a journey into the depths of epic fantasy's obsession with rabbit stew and teaches them how to catch the blasted creatures, how to move armies across enemy territories without anyone starving to death, and what a medieval pantry should look like when your heroine is seducing the hero. Learn how long to cook a salted cow tongue, how best to serve salt fish, what a "brewis" is (hint: it isn't beer), how an airship captain would make breakfast, how to preserve just about anything, and why those dairy maids all have ample hips. What Kings Ate will give writers of historical and fantastical genres the tools to create new conflicts in their stories, as well as add authenticity to their worlds, all the while giving food history lovers a taste of the past with original recipes and historical notes.

    

    Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

    The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. 
 
   Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!