The experts at the American Society of Botanical Artists offer step-by-step projects that move from introductory to advanced—so any level of artist can build on acquired skills. Helpful tutorials cover watercolor, graphite, colored pencil, vellum, egg tempera, oils, pen and ink, and printmaking. Filled with more than 900 photographs and stunning examples of finished art by the best contemporary botanical artists, Botanical Art Techniques is the authoritative manual on this exquisite art form.

    If your kitchen had just one pan, one single tool to accomplish any cooking concoction of which you dare to dream, it should be a pretty awesome one, right? The chosen one, the golden child, the king of the ring, the one true pan to rule them all! It should be a cast iron skillet!Cast iron cookware is a proven hero, never goes out of style, and cannot be destroyed despite how you feel about yourself as a home cook. Here Howie Southworth and Greg Matza—best friends and adventurous home cooks—share 100 recipes for cooking in a skillet on the stovetop or outdoors on a grill or campfire. Here you’ll find easy-to-follow recipes for:Spinach and Cheddar FrittataCajun Biscuits and GravyHeavy Metal PizzaCreole JambalayaBacon Fried SteakBlackened CatfishCrispy Mac and CheesePeach CobblerCampfire TaquitosAnd more!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    Organized by experience level, this no-holds-barred, irreverent guide is for anyone—bisexual, queer, pansexual, or none of the above—who wants the best of both worlds. Increase your Bi-Q now!

    Artists of every level will be inspired by the amazing new techniques created by Alyona Nickelsen, presented in Colored Pencil Painting Bible for the very first time. Nickelsen’s innovations will delight readers and detailed you-can-do-it processes bring her striking results within reach for every artist. Take colored pencils beyond the ordinary with Colored Pencil Painting Bible!

    The joy of tiny house livingTiny house living is sustainable living: Tiny House Basics is an adventure in off grid living! In their debut book, tiny house living experts Shelley and Joshua Engberg show you how you can join the revolution to downsize to small space living without giving up everything you hold dear. This is not about downsizing drastically, or giving up a lot of your necessities. They show you how your life still can be comfortable and entertaining in a tiny house living environment. This is about redefining what a house is and mastering organization, location and happiness. You can still keep your closet full and pantry stocked.Tiny house living tips and tricks: As avid campers and off roaders, Shelley and Joshua present the best tips and tricks to help you enter the world of small space living. You will learn about: How to maintain a good relationship in a small space Practical downsizing for everyone Small space living with pets The pros and cons of off grid living and on grid living How to make your small space feel big Keeping your small space feeling fresh with practical storage solutions and design tips Equipping your space for entertaining Accordion/bi-fold style windows How downsizing and simplifying your life will allow you more freedom and time

    Welcome to Big Gay Ice Cream’s debut cookbook, a yearbook of ice cream accomplishments—all the recipes you need to create delicious frozen treats• New to making ice cream at home? Never fear—freshman year starts off simple with store-bought toppings and shopping lists for the home ice cream parlor.• Sophomore year kicks it up a notch with tasty sauces and crunchy toppings.• Junior year puts your new skills to work with shakes, floats, and sundaes inspired by some of Big Gay Ice Cream’s top-selling treats, including, of course, the Salty Pimp.• In Senior year, get serious with outrageously delicious sorbets and ice cream recipes.Along the way, you can enjoy Bryan and Doug’s stranger-than-fiction stories, cheeky humor, vibrant photography and illustrations, and plenty of culinary and celebrity cameos (including an introduction by Headmaster Anthony Bourdain).

    It will change the way we think and talk about religious freedom.” —Randall Balmer, author of Thy Kingdom Come: How the Religious Right Distorts Faith and Threatens AmericaWeary of religious conservatives urging “defense of marriage” and atheist polemicists decrying the crimes of religion? Sick of pundits who want only to recast American life in their own image? Americans are stuck in an all-or-nothing landscape for religion in public life. What are reasonable citizens to do? Seen as godless by the religious and weak by the atheists, secularism mostly has been misunderstood. In How to Be Secular, Berlinerblau argues for a return to America’s hard-won secular tradition; the best way to protect religious diversity and freedom lies in keeping an eye on the encroachment of each into the other. Berlinerblau passionately defends the virtues of secularism, reminds us what it is and what it can protect, and urges us to mobilize around its cause, which is for all Americans to continue to enjoy freedom for—and from—religion. This is an urgent wake-up call for progressives in and out of all faiths.www.jacquesberlinerblau.com

    The South's economy in ruins and his millions of dollars in Confederacy currency worthless, he had no choice but to return with his wife, Mary, to her family home in Avery Island, a former sugar plantation destroyed by Union soldiers.To McIlhenny's surprise, the hot peppers he had planted before being forced off the island had flourished. Desperate to start a new business, he chopped up the peppers, combined them with salt and vinegar, and produced the first batch of hot pepper sauce. Or so the story goes. He called the sauce Tabasco.In this fascinating history, Jeffrey Rothfeder tells how, from a simple idea—the outgrowth of a handful of peppers planted on an isolated island on the Gulf of Mexico—a secretive family business emerged that would produce one of the best-known products in the world. In short order, McIlhenny's descendants would turn Tabasco into a gold mine and an icon of pop culture, making it as recognizable as far bigger brands such as Coca-Cola and Kleenex.To this day, the McIlhenny Co., still run by a family of matchless characters who believe in a rigid code of family loyalty, clings to tradition and the old ways of doing business. Yet by fiercely protecting its beloved brand and refusing to sell out to big food conglomerates, this family business has run circles around its competitors, churning out annual revenues that have surpassed everyone's expectations.A delectable and satisfying read for both Tabasco fans and business buffs, McIlhenny's Gold is the untold story of the continuing success of an eccentric, private company; a lively history of one of the most popular consumer products of all times; and an exploration of our desire to test the limits of human tolerance for fiery foods.

     "This remarkable book translates state-of-the art neuroscience into practical techniques that rapidly promote personal transformation. If you want to double your happiness and your income, start using these powerful brain-changing exercises today!" ―John Assaraf, New York Times bestselling author and CEO of NeuroGym Adapted from a business school course they created for professionals, bestselling author Mark Waldman and Chris Manning present simple brain exercises, based on the latest neuroscience research, to guide readers to improvement in all parts of life, from work to home, from how we think to how we feel. Their promise is to help people create more "wealth" in their lives, defined as the combination of money, happiness, and success. Using the latest research studied by two experts in their field, the book presents both the scientific background and sets of "NeuroWisdom" exercises that will help people reduce neurological stress and increase happiness, motivation, and productivity. The "worry" centers of the brain are turned off and the optimism circuits are turned on. Work becomes more pleasurable and creativity is increased, enabling the brain to anticipate and solve problems more efficiently. From the cutting edge of brain science to real-world solutions, these exercises help readers gain the wisdom that leads to greater fulfillment.

     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.

    Discover how the food stylist exercises unique techniques to make the food look attractive in the finished product. You’ll get a taste of the visual know-how that is required to translate the perceptions of taste, aroma, and appeal into a stunning, lavish finished photograph. Takes you through the art and techniques of appetizing food photography for everyone from foodies to food bloggers to small business owners looking to photograph their food themselves Whets your appetite with delicious advice on food styling, lighting, arrangement, and more Author is a successful food blogger who has become a well-known resource for fellow bloggers who are struggling with capturing appetizing images of their creations So, have the cheese say, "Cheese!" with this invaluable resource on appetizing food photography.

    Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

    Candy bar devotees Susie Norris and Susan Heeger show how to reinvent candy bars as they should be—thick and layered with nougat, crisp with toffee, and coated with fine chocolate. Familiar candy-store bars and other nostalgic favorites are re-created using the freshest ingredients, right down to the peanut-laden caramel and chocolate-drenched cookie crunch. A mix-and-match flavor chart inspires anyone with a sweet tooth to dream up custom treats of their own, such as covering marshmallows with molten chocolate. From the basics of candy making to tips on dressing up these luscious indulgences as elegant desserts, Hand-Crafted Candy Bars evokes the sweet memory of youth with simple, scrumptious sophistication.

     The average American woman is 5"4' tall, weighs 160 pounds, wears a size 14, and bears no resemblance to the typical runway model. Yet the runway model sets the standard for “ideal” wardrobes. Top L.A. designer Bradley Bayou has dressed women of all shapes and sizes and knows that every woman has her own natural combination of silhouette shape, height, and weight. Style is not about fitting into the size you think is sexy, it is about picking clothes that fit your body correctly and that create balance. Perfect balance is perfect style. In The Science of Sexy, Bayou helps readers identify their silhouette shape (triangle, inverted triangle, rectangle, or hourglass) and combines that information with a height/weight chart to determine which of forty-eight “fitting rooms” to go to in the book. Each fitting room has Bradley’s specific advice for that woman on the clothes and accessories to wear and avoid, and how to create balance using color, scale, proportions, and fabric. With a fabulous design and instructive and fun four-color illustrations throughout, The Science of Sexy takes the fear out of shopping and gives all women the gift of confidence that they deserve.

    Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle.   Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.   Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate.   With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.