Whether it takes the form of a simple yet inexplicable estrangement or a devastating betrayal, a failed friendship can make your life miserable, threaten your success at work or school, and even undermine your romantic relationships. Finally there is help. In When Friendship Hurts, Jan Yager, recognized internationally as a leading expert on friendship, explores what causes friendships to falter and explains how to mend them -- or end them. In this straightforward, illuminating book filled with dozens of quizzes and real-life examples, Yager covers all the bases, including: The twenty-one types of negative friends -- a rogues' gallery featuring such familiar types as the Blood-sucker, the Fault-finder, the Promise Breaker, and the Copycat How to recognize destructive friends as well as how to find ideal ones The e-mail effect -- how electronic communication has changed friendships for both the better and the worse The misuse of friendship at work -- how to deal with a co-worker's lies, deceit, or attempts at revenge How to stop obsessing about a failed friendship And much more The first highly prescriptive book to focus on the complexities of friendship, When Friendship Hurts demonstrates how, why, and when to let go of bad friends and how to develop the positive friendships that enrich our lives on every level. For everyone who has ever wondered about friends who betray, hurt, or reject them, this authoritative book provides invaluable insights and advice to resolve the problem once and for all.

    With fundamental skills for beginners that progress to more sophisticated designs, this book covers techniques such as basic wirework, texturizing, silver fusing, adding patina, and traditional finishes.Included are over 30 projects for making custom wire findings, each accompanied by step-by-step photographs and directions to ensure success.

    PHOTOGRAPHING THE WORLD AROUND YOU, is about learning to see and about using your camera to record and interpret what you see where ever you are.

    More than sixty carefully crafted, authentic recipes, each illustrated with Ellen's exquisite watercolor paintings, put the key to re-creating these delectable morsels in every cook's hand. Anyone who has enjoyed the pleasures of a dim sum meal has inevitably wondered what it would be like to create these treats at home. The answer, surprisingly, is that most are quite simple to make. From dumplings to pastries, Dim Sum is filled with simple, foolproof recipes, complete with clear step-by-step illustrations to explain the art of forming, filling, and folding dumpling wrappers and more. Ellen Blonder offers her favorite versions of traditional Pork and Shrimp Siu Mai, Turnip Cake, and Shrimp Ha Gow, each bite vibrantly flavored, plus recipes for hearty sticky rice dishes, refreshing saut�ed greens, tender baked or steamed buns, and a variety of pastries and desserts--all the ingredients required for an authentic, restaurant-style dim sum feast. Practical advice on designing a tea lunch menu and making dim sum ahead of time round out this irresistible collection.Lovingly created from years of tasting, refining, and seeking out the best dim sum recipes from San Francisco to Hong Kong, Dim Sum is a gem that any student of Chinese cooking will treasure.

    But every volume of The DK Art School gives the reader the precise information needed to create a delightful work of art.

    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!

     "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.

    Each one is unique; you can't paint one wrong! Painted Blossoms will encourage you to welcome creativity with ease as you discover ways to tend the garden within. In addition to watching yourself grow through seven different stepped-out flower projects, you'll learn basic design elements, how to get unstuck from the mud, how to carve your own stamps, cut your own stencils and more.A sampling of what you'll add to your creative toolshed:Techniques for creating a wide variety of flower shapesThe know-how to incorporate key design elements into your floral paintingsHow to absorb inspiration beyond the garden to include your favorite symbols, intentions and storiesTips and advice from over a dozen established artists--each with a unique floral styleNurture today what's waiting to bloom within you with Painted Blossoms!

    Now in The Zentangle Untangled Workbook, you'll get enough Zentangle instruction and inspiration to last all year long. Filled with dozens of new tiles and four never-before seen tangles designed especially for this book, you'll be using Zentangle in ways you never dreamed. Create shapes, letterforms, borders, even Zendalas as you master each new tangle, all while reducing stress through the intentional act of creating repetitive patterns. Perfect for artists of all levels, this workbook will immerse you in a daily meditation of Zentangle. Insides you'll find: Seven step-by-step demonstrations to help you get started. Inspiration and guidance on how to use those tangles to create unique and beautiful tiles throughout the year. More than 400 blank or partially started tiles so you can practice all year inside this book and without the fear of the blank page. It's time to tangle!

    It's the only current, comprehensive guide to working with cabochons--a flat piece of rock or mineral--and it covers all the basics, along with a range of new creative techniques and hot trends. Find out which tools and materials to use, which beads work best, and how to wrap them round the stones. Craft turned, pointed, twisted, brick stitch, ruffled, or scalloped edges, or add decorative fringe. For something dramatic, combine more than one cabochon in a single piece. Or, instead of natural stone, use dichroic glass or other found objects. Make a glittering brooch, funky bracelets, a wearable art necklace, and other showstoppers.

    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.

    John in 1995, now one of the world's most admired restaurants. His Nose to Tail books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume, The Complete Nose to Tail, with additional new recipes and more brilliant photography from Jason Lowe. This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig's head to name but a few. With a dozen new recipes on top of 250 existing ones, more than 100 quirky photos and exceptional production values, The Complete Nose to Tail is not only comprehensive but extremely desirable.

    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.

    With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore. If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.

     Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.  Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.  Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.Winner – 2011 James Beard Cookbook Award – Single Subject Category