During his lifetime, the “wild west” from the storybooks still lived and breathed in one of the last places to be modernized—Arizona. Joe, as he calls himself, took various roles throughout his adventurous life, including sheep herder, cowman, courter, tracker, line rider, and, most famously, that venerated breed of law man know as the Arizona Ranger. His story leads him to encounters with cattle rustlers, gamblers, saloons, stampedes, horse thieves, Indian trackers, outlaws, and nearly every other subject that later made its way into western legend. But this story is absolutely real, told in his own voice in vivid detail.

    He has been a busy man. Yet, for the last two years, he has also managed to squeeze in a weekly column for The Times. Without fail, he sat down every week and wracked his brain to think of something to write 900 words about. Dispatches From the Sofa is the brilliant result. Alighting on such random topics as the potential demise of Margaret Thatcher, the love-hate relationship with your football club, Mike Read's musical of Oscar Wilde, fat pop stars, Serbian breakfast banter, the pleasures of air-guitar, the banking crisis and the evil phenomenon of Jedward, this is a thought-provoking, wide-reaching, hilarious and self-deprecating collection - which also includes the first two chapters from his unpublished novel - from one of our funniest, quickest and most beloved comedians.

    Instead, I risked my life on a nightly basis playing in underground poker games on Long Island and in Charlotte. This story is about how I managed to survive, but just barely.

    Now this book serves up Magpie's seasonal menu for home bakers everywhere: the fruity, creamy, and nutty pies; hand pies, pot pies, and quiches; and even pie shakes and pie "fries," all fine-tuned to exacting standards and with lots of step-by-step instruction for that all-important crust. Baker-owner Holly Ricciardi's upbringing deep in the Central Pennsylvania countryside provided the basis for Magpie's perfect synthesis of classic favorites and new twists-alongside down-home favorites like Sweet Crumb Pie and Shoofly Pie you'll find Holly's bourbon-infused update of her great-grandmother's special butterscotch pie as well as the ingenious (and instant-sellout) Cookie Dough Hand Pies. More than 90 recipes also include sweets like:Cranberry Curd Mini Meringue PiesBlueberry Rhuby Rose PieChocolate Blackout PieAnd savories like:Summer Squash PieHam-Leek-Dijon PotpiesQuiche LorraineFrom crusts to crumbles and sumptuous savories to sweet confections, there's a Magpie pie for every occasion.

    Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle. Although obscured by myth, the history of bourbon reflects the history of our nation.Historian Michael R. Veach reveals the true story of bourbon in "Kentucky Bourbon Whiskey." Starting with the Whiskey Rebellion of the 1790s, he traces the history of this unique beverage through the Industrial Revolution, the Civil War, Prohibition, the Great Depression, and up to the present. Veach explores aspects of bourbon that have been ignored by others, including the technology behind its production, the effects of the Pure Food and Drug Act, and how Prohibition contributed to the Great Depression. The myths surrounding bourbon are legion, but Veach separates fact from legend. While the true origin of the spirit may never be known for certain, he proposes a compelling new theory.With the explosion of super-premium bourbons and craft distilleries and the establishment of the Kentucky Bourbon Trail, interest in bourbon has never been higher. Veach shines a light on its pivotal place in our national heritage, presenting the most complete and wide-ranging history of bourbon available.

    From traditional favorites like Snickerdoodles, Oatmeal Raisin, and Favorite Lemon Squares to future stars of the cookie jar like the trail mix–inspired Teton Trailers and chewy, chocolaty Midnight Macaroons, Great Cookies provides something to satisfy every taste and every occasion. There’s even a section devoted to the quintessential American cookie—chocolate chip. With nuts or without? White chocolate or milk? Chocolate dough? Oatmeal in the dough? Carole provides a dozen chocolate chip recipes in all, plus definitive research on a crucial issue: “Not All Chocolate Chips Are Created Equal.” Drop cookies. Bar cookies. Piped, pressed, and rolled. Great Cookies covers every conceivable method for baking these tasty confections. In the more than thirty years that she has studied and taught baking, Carole has cataloged a wealth of helpful tips and troubleshooting hints that for the first time are gathered in one collection. With guidelines for measuring and substituting ingredients, storing and freezing, recapturing that fresh-from-the-oven flavor, decorating, even gift-wrapping and shipping, Great Cookies addresses all the basics and then some. And this ultimate guide is rounded out with authoritative information on ingredients, equipment, and the foolproof techniques for which Carole is known, including the essential “Secrets To” hints for every type of cookie. With master baker Carole Walter by your side, you may never look at a glass of ice cold milk the same way again.

      Forget the elliptical machine and the candy-colored Barbie weights. Female athletes are hungry for real fitness. They want to be Strong.   By now, it’s common knowledge that women can and should train the way men do. Today’s women want to be strong, with lean and athletic physiques. Fitness author Lou Schuler and renowned strength coach Alwyn Cosgrove present a comprehensive strength and conditioning plan to help women burn fat and build muscle by getting them off the machines and revolutionizing how they work out. Offering direct guidance and proven tools to help readers enhance their strength and get truly fit, Strong provides:•  A three-phase training program, including nine unique total-body workouts •  More than 100 exercises, with detailed instructions and step-by-step photographs •  Simple nutrition guidelines to cut through the barrage of trendy diets in magazines •  Inspiring success stories from women who have used this training program   Schuler and Cosgrove’s The New Rules of Lifting for Women has empowered tens of thousands of women inside and outside the weight room. Filled with the latest research distilled in Lou and Alwyn’s signature direct style, Strong will help women remake their physiques and reimagine their lives.

    With a completely unlikely but forever memorable cast of characters—including the slight, lisping coach Lou Holtz; the star quarterback, Tony Rice; five foot nothing Asian kicker, Reggie Ho; NFL-bound Ricky Watters; and a crazed and ferocious defensive line, among others—Notre Dame whipped millions of fans into a frenzy. This roller coaster season of football includes the infamous Catholics vs. Convicts game (Notre Dame vs. Jimmy Johnson's #1 ranked Miami Hurricanes). The two teams were undefeated when they met at Notre Dame Stadium, with the Irish winning in the final seconds by a final score of 31-30.With original reporting and interviews with everyone from the players to the coaches, detailed research, and access to the Notre Dame archives, Jerry Barca tells a gripping story of an unbelievable season and the players who would become legends. More than a Notre Dame book, Unbeatable is a compelling narrative of one of the most incredible sports stories of the last century—the unlikely tale of an underdog team coming together and making history.

    More than merely blessed with camera-wooing beauty, Princess Grace was also a canny decision maker who selected roles that quickly made her one of cinema’s most adored and unforgettable leading ladies. She also captured hearts on- and off-camera, including many belonging to her handsome co-stars. Though her reign as Princess of Hollywood yielded all-too-soon to her real-life role as Princess of Monaco, Grace Kelly remains the timeless embodiment of refined glamour, style, and poise. Now, Gina McKinnon makes Grace Kelly’s indelible style secrets available to everyone. In What Would Grace Do?, readers will find invaluable lessons in charm and loveliness—from handling careers and cashmere to manners and men. In the style of What Would Jackie Do? and What Would Audrey Do? comes a beautifully designed book filled with lovely two-color illustrations. What Would Grace Do? inspires women everywhere to reach for those moments of strife when we could all use a little Grace.

    Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day. Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese, milk allergies and lactose intolerance, nutrition and why cheese is a vital part of a balanced diet. The Science of Cheese is an entertaining journey through one of America's favorite foods.

    After meeting an I rishwoman in London and moving to Dublin, Bill Barich—a “blow-in,” or stranger, in Irish parlance—found himself looking for a traditional I rish pub to be his local. There are nearly twelve thousand pubs in Ireland, so he appeared to have plenty of choices. He wanted a pub like the one in John Ford’s classic movie, The Quiet Man, offering talk and drink with no distractions, but such pubs are now scare as publicans increasingly rely on flat-screen televisions, rock music, even Texas Hold ’Em to attract a dwindling clientele. For Barich, this signaled that something deeper was at play—an erosion of the essence of Ireland, perhaps without the Irish even being aware. A Pint of Plain is Barich’s witty, deeply observant portrait of an Ireland vanishing before our eyes. Drawing on the wit and wisdom of Flann O’Brien (the title comes from one of his poems), James Joyce, Brendan Behan, and J. M. Synge, Barich explores how I rish culture has become a commodity for exports for such firms as the I rish Pub Company, which has built some five hundred “authentic” Irish pubs in forty-five countries, where “authenticity is in the eye of the beholder.” The tale of Arthur Guinness and the famous brewery he founded in the mid-eighteenth century reveals the astonishing fact that more stout is sold in Nigeria than in Ireland itself. While 85 percent of the I rish still stop by a pub at least once a month, strict drunk-driving laws have helped to kill business in rural areas. Even traditional I rish music, whose rich roots “connect the past to the present and close a circle,” is much less prominent in pub life. I ronically, while I rish pubs in the countryside are closing at the alarming rate of one per day, plastic I PC-type pubs are being born in foreign countries at the exact same rate. From the famed watering holes of Dublin to tiny village pubs, Barich introduces a colorful array of characters, and, ever pursuing craic, the ineffable Irish word for a good time, engages in an unvarnished yet affectionate discussion about what it means to be Irish today.

     The world of Sweetapolita is sparkly and sprinkly and charming as can be, with 75 recipes for everything from pretty homemade cookies to decadent layer cakes. But what really sets these treats apart are interactive designs that let everyone in on the fun of decorating: Painted Mini Cakes are served with edible "paint" for guests to personalize at the table, the fondant-covered tiered Chalk-a-Lot cake is paired with homemade edible "chalk," and Rainbow Doodle cookies are made for kids to go to town on with edible markers.  Rosie Alyea, the creator of the Sweetapolita blog, frolics in flour and frosting, and she loves to get her two young daughters involved, too. The pages of her debut book are full of playful ideas that will inspire creativity in bakers of all levels—including a recipe for making sprinkles at home and numerous ways to showcase them, such as the Sprinkle-Me-Silly Pizza with rainbow jimmies and nonpareils galore.  With 75 full-color photographs of cookies, cakes, and more plus step-by-step technique tutorials, The Sweetapolita Bakebook will change the way bakers decorate, while entertaining every kid—and kid-at-heart.

    Taken from Britains top-selling BBC Good Food magazine, these imaginitive and easy recipes are guaranteed to guide you to baking success.From such delicious classics as Authentic Yorkshire Parkin and Shortbread, and the imaginative combinations of Raspberry and Blueberry Lime Drizzle Cake or Cranberry and Poppy Seed Muffins, to spectacular cakes such as Seriously Rich Chocolate Cake, there's plenty to keep your family and friends happy.These quick and easy recipes have been specially chosen to help even the busiest people enjoy delicious, fresh, home-cooked food. Each recipe is written with simple step-by-step instructions and is accompanied by a useful nutritional analysis and a full-colour photograph, so you can cook with complete confidence.

    In the golden age of light, bland and cheap beers, John Hall and his son Greg brought European flavors to America. With distribution in two dozen states, two brewpubs and status as one of the 20 biggest breweries in the United States, Goose Island became an American success story and was a champion of craft beer. Then, on March 28, 2011, the Halls sold the brewery to Anheuser-Busch InBev, maker of Budweiser, the least craft-like beer imaginable. The sale forced the industry to reckon with craft beer’s mainstream appeal and a popularity few envisioned. Josh Noel broke the news of the sale in the Chicago Tribune, and he covered the resulting backlash from Chicagoans and beer fanatics across the country as the discussion escalated into an intellectual craft beer war. Anheuser-Busch has since bought nine other craft breweries, and from among the outcry rises a question that Noel addresses through personal anecdotes from industry leaders: how should a brewery grow?

    Laughlin transports us two centuries into the future, when we've ceased to use carbon from the ground--either because humans have banned carbon burning or because fuel has simply run out. Boldly, Laughlin predicts no earth-shattering transformations will have taken place. Six generations from now, there will still be soccer moms, shopping malls, and business trips. Firesides will still be snug and warm.How will we do it? Not by discovering a magic bullet to slay our energy problems, but through a slew of fascinating technologies, drawing on wind, water, and fire. Powering the Future is an objective yet optimistic tour through alternative fuel sources, set in a world where we've burned every last drop of petroleum and every last shovelful of coal.The Predictable: Fossil fuels will run out. The present flow of crude oil out of the ground equals in one day the average flow of the Mississippi River past New Orleans in thirteen minutes. If you add the energy equivalents of gas and coal, it's thirty-six minutes. At the present rate of consumption, we'll be out of fossil fuels in two centuries' time. We always choose the cheapest gas. From the nineteenth-century consolidation of the oil business to the California energy crisis of 2000-2001, the energy business has shown, time and again, how low prices dominate market share. Market forces--not green technology--will be the driver of energy innovation in the next 200 years. The laws of physics remain fixed. Energy will still be conserved, degrade entropically with use, and have to be disposed of as waste heat into outer space. How much energy a fuel can pack away in a given space is fixed by quantum mechanics--and if we want to keep flying jet planes, we will need carbon-based fuels. The Potential: Animal waste. If dried and burned, the world's agricultural manure would supply about one-third as much energy as all the coal we presently consume. Trash. The United States disposes of 88 million tons of carbon in its trash per year. While the incineration of waste trash is not enough to contribute meaningfully to the global demand for energy, it will constrain fuel prices by providing a cheap supply of carbon. Solar energy. The power used to light all the cities around the world is only one-millionth of the total power of sunlight pouring down on earth's daytime side. And the amount of hydropump storage required to store the world's daily electrical surge is equal to only eight times the volume of Lake Mead. PRAISE FOR ROBERT B. LAUGHLIN -Perhaps the most brilliant theoretical physicist since Richard Feynman---George Chapline, Lawrence Livermore National Laboratory -Powerful but controversial.--- Financial Times -[Laughlin's] company ... is inspirational.- --New Scientist