Peterson. It features expanded introductions to each book of the Bible that explain the purpose of the book, who wrote it, and for whom it was written. The introductions help set the stage for the book and help you understand each book's unique message. A reading Bible in contemporary language, The Message//REMIX also has a unique verse-numbering system, charts and maps, and a topical guide for students. Trim size: 5 3/16 x 7 1/8

    We can write a check to feed starving children or hold signs in the streets and feel like we’ve made a difference without ever encountering the faces of the suffering masses. In this book, Shane Claiborne describes an authentic faith rooted in belief, action, and love, inviting us into a movement of the Spirit that begins inside each of us and extends into a broken world. Shane’s faith led him to dress the wounds of lepers with Mother Teresa, visit families in Iraq amidst bombings, and dump $10,000 in coins and bills on Wall Street to redistribute wealth. Shane lives out this revolution each day in his local neighborhood, an impoverished community in North Philadelphia, by living among the homeless, helping local kids with homework, and “practicing resurrection” in the forgotten places of our world. Shane’s message will comfort the disturbed, and disturb the comfortable . . . but will also invite us into an irresistible revolution. His is a vision for ordinary radicals ready to change the world with little acts of love.

    There are no verse references, and Scripture segments are seamlessly woven together with transition text into a single grand narrative. For those intimidated or overwhelmed by the unabridged Bible, The Story helps people understand God’s Word more fully and engage with it more easily.Simple, accessible, and easy to use, churches are finding The Story a powerful way to engage their people in Bible reading like never before. As The Story brings the Bible to life, the broad scope of God’s message will penetrate hearts. People of all ages will be swept up in the story of God’s love and God’s plan for their lives.God goes to great lengths to rescue lost and hurting people. That is what The Story is all about: the story of the Bible, God’s great love affair with humanity. Condensed into 31 accessible chapters, The Story sweeps you into the unfolding progression of Bible characters and events from Genesis to Revelation. Using the clear, accessible text of the NIV Bible, it allows the stories, poems, and teachings of the Bible to read like a novel. And like any good story, The Story is filled with intrigue, drama, conflict, romance, and redemption; and this story’s true! “This book tells the grandest, most compelling story of all time: the story of a true God who loves his children, who established for them a way of salvation and provided a route to eternity. Each story in these 31 chapters reveals the God of grace---the God who speaks; the God who acts; the God who listens; the God whose love for his people culminated in his sacrifice of Jesus, his only Son, to atone for the sins of humanity.”

    Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters. Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in—and to savor.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    It is a book for teenagers about martyrdom, containing dozens of profiles of figures ranging from Stephen, whose martyrdom is described in the Book of Acts, to "Anila and Perveen," two teenage Pakistani girls and Christian believers. In 1997, Perveen was killed for running away in order to avoid marrying a Muslim man; Anila was imprisoned for helping her friend escape. In an introduction to the book, Michael Tait explains its purpose: "In a world built on free will instead of God's will, we must be the Freaks. While we may not be called to martyr our lives, we must martyr our way of life. We must put our selfish ways to death and march to a different beat. Then the world will see Jesus." The book's design is hip and easy to read, and its summary of Christian persecutions that continue today is useful--and frightening.

    In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike. Anthony Bourdain is the author of seven books including the bestselling Kitchen Confidential and A Cook's Tour. A thirty-year veteran of professional kitchens, he is the host of No Reservations on the Discovery Channel, and the executive chef at Les Halles in Manhattan. He lives in New York City.Praise for Anthony Bourdain: Bourdain's enthusiasm is so intense that it practically explodes off the page . . . Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.--New York Times Book Review[Writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.--USA TodayBourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois.--New York magazine

    As a result, romantic hopes are often replaced with disappointment in the home. But it doesn’t have to stay that way.The Love Dare, as featured in the popular new movie Fireproof (from the makers of Facing the Giants), is a 40-day challenge for husbands and wives to understand and practice unconditional love. Whether your marriage is hanging by a thread or healthy and strong, The Love Dare is a journey you need to take. It’s time to learn the keys to finding true intimacy and developing a dynamic marriage. Take the dare!

    God doesn't have boundaries, and faith doesn't have to be limited to what someone else has told us. God is alive. Faith is alive. Velvet Elvis helps us find our faith. And even if it doesn't, it encourages us to keep looking. Faith doesn't end with this book. But it just might begin...

    Kamp, a writer and editor for GQ and Vanity Fair, chronicles the amazing transformation from the overcooked vegetables and scary gelatin salads of yore to the current heyday of free-range chickens, extra-virgin olive oil, Whole Foods, Starbucks, and that breed of human known as the foodie.

    It wasn't their natural qualities that made these women extraordinary but the power of the one true God whom they worshipped and served.In "Twelve Extraordinary Women," you'll learn more than fascinating information about these women, you'll discover-perhaps for the first time-the unmistakable chronology of God's redemptive work in history through their lives. These women were not ancillary to His plan, they were at the very heart of it.Some of the women you'll come to know include:Ruth (Ruth 1-4) Anna (Luke 2:36-38) Martha and Mary, sisters of Lazarus (Luke 10:38-42) Mary Magdalene (Matthew 27:56-61) Sarah (Genesis 11-25) Hannah (1 Samuel 1-2) The Samaritan woman (John 4 Mary, the mother of Jesus (Luke 1-2)You will be challenged and motivated by this poignant and personal look into the lives of some of the Bible's most faithful women. Their struggles and temptations are the same trials faced by all believers in all ages. And the God to whom they were so committed is the same God who continues to mold and use ordinary people today.

    Providing an intimate window into a loving Muslim home, Qureshi shares how he developed a passion for Islam before discovering, almost against his will, evidence that Jesus rose from the dead and claimed to be God. Unable to deny the arguments but not wanting to deny his family, Qureshi's inner turmoil will challenge Christians and Muslims alike. Engaging and thought-provoking, Seeking Allah, Finding Jesus tells a powerful story of the clash between Islam and Christianity in one man's heart---and of the peace he eventually found in Jesus.

    In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

    Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered it's a different world "en France." From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with--and even understand--this glorious, yet sometimes maddening, city. When did he realize he had morphed into "un vrai parisien"? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything. The more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar-Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha-Creme Fraiche Cake, will have readers running to the kitchen once they stop laughing. "The Sweet Life in Paris" is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.

    She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that "doing it yourself" would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese's discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it. With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun "Make or buy" recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here's the full picture of what is involved in a truly homemade life -- with the good news that you shouldn't try to make everything yourself -- and how to get the most out of your time in the kitchen.