But at the heart of the island's rare beauty is a network of violence and corruption that reaches into every corner of Sicilian life: "La Cosa Nostra," the Mafia.In an intoxicating mix of crime and travel writing, Peter Robb, a writer who lived in Southern Italy for fourteen years, sets out to understand both the historical roots of the Mafia and its central place in contemporary Italian politics. And whether he's touting the gustatory pleasures of Sicilian ice cream, unveiling the Arabic origins of pasta, or unraveling the criminal history of a bandit, Robb seductively brings Sicilian culture to life.

    BradyGames’ World of Warcraft: Wrath of the Lich King Official Strategy Guide includes the following: Complete coverage of each race, with strengths, weaknesses, and more.WEAPONS: Discover the awesome battery of weapons and armor, with detailed equipment listsNORTHREND EXPLORED: In-depth information on quests, bosses, and treasuresNEW DUNGEONS: Instances and Raid roles explained plus locations and strategyCOMPLETE CRAFTING COVERAGE: Every recipe for every crafting professionPlatform: PCGenre: Role-Playing Game

    This handsome hardcover contains never-before-seen concept art, the full history of Hyrule, the official chronology of the games, and much more! Starting with an insightful introduction by the legendary producer and video-game designer of Donkey Kong, Mario, and The Legend of Zelda, Shigeru Miyamoto, this book is crammed full of information about the storied history of Link's adventures from the creators themselves! As a bonus, The Legend of Zelda: Hyrule Historia includes an exclusive comic by the foremost creator of The Legend of Zelda manga - Akira Himekawa!

    With this book, you can prepare dishes delicate enough to dine like elves and their drow cousins or hearty enough to feast like a dwarven clan or an orcish horde. All eighty dishes—developed by a professional chef—are delicious, easy to prepare, and composed of wholesome ingredients readily found in our world.Heroes’ Feast includes recipes for snacking, such as Elven Bread, Iron Rations, savory Hand Pies, and Orc Bacon, as well as hearty vegetarian, meaty, and fish mains, such as Amphail Braised Beef, Hommlet Golden Brown Roasted Turkey, Drow Mushroom Steaks, and Pan-Fried Knucklehead Trout—all which pair perfectly with a side of Otik’s famous fried spiced potatoes. There are also featured desserts and cocktails—such as Heartlands Rose Apple and Blackberry Pie, Trolltide Candied Apples, Evermead, Potion of Restoration, and Goodberry Blend—and everything in between, to satisfy a craving for any adventure.

    This illustrated unabridged collection features five works by author J.M. Barrie that includes: 77 Illustrations by renowned artists F.D. Bedford, Arthur Rackham, and Melanie Smith A biography about the author Historic facts about the series An easy to navigate table of contents system Sentimental Tommy - A FREE bonus book by Barrie that is similar to the story of Peter A speech entitled Courage delivered in Canada The collection is completely unabridged and has the original grammar. The following is a complete list of works: Peter and Wendy (1911);/li> The Little White Bird (1902) Peter Pan in Kensington Gardens (1906) Sentimental Tommy (1896) Courage (1922) Happy Reading!!!

    'Let's pretend that the glass has gone soft and... Why, I do believe it has! It's turning into a kind of cloud!' A moment later Alice is inside the looking-glass world. There she finds herself part of a great game of chess, travelling through forests and jumping across brooks. The chess pieces talk and argue with her, give orders and repeat poems... It is the strangest dream that anyone ever had...

    • Behind The Scenes - 48 pages of bonus content, including a closer look at the art for The Witcher 3: Wild Hunt.• Never Get Lost - labeled maps show all points of interest for each area.• All The Endings - complete details on the steps that need to be taken to unlock all 36 endings.• 100% Completion - full details on how to unlock each trophy and achievement.• Robust eGuide - purchase of the print guide includes full access to the eGuide, which features searchable tables, interactive maps and video strategy.

    Put a map at the start of a book, and we know an adventure is going to follow. Displaying this truth with beautiful full-color illustrations, The Writer’s Map is an atlas of the journeys that our most creative storytellers have made throughout their lives. This magnificent collection encompasses not only the maps that appear in their books but also the many maps that have inspired them, the sketches that they used while writing, and others that simply sparked their curiosity.   Philip Pullman recounts the experience of drawing a map as he set out on one of his early novels, The Tin Princess. Miraphora Mina recalls the creative challenge of drawing up ”The Marauder’s Map” for the Harry Potter films. David Mitchell leads us to the Mappa Mundi by way of Cloud Atlas and his own sketch maps. Robert Macfarlane reflects on the cartophilia that has informed his evocative nature writing, which was set off by Robert Louis Stevenson and his map of Treasure Island. Joanne Harris tells of her fascination with Norse maps of the universe. Reif Larsen writes about our dependence on GPS and the impulse to map our experience. Daniel Reeve describes drawing maps and charts for The Hobbit film trilogy. This exquisitely crafted and illustrated atlas explores these and so many more of the maps writers create and are inspired by—some real, some imagined—in both words and images.   Amid a cornucopia of 167 full-color images, we find here maps of the world as envisaged in medieval times, as well as maps of adventure, sci-fi and fantasy, nursery rhymes, literary classics, and collectible comics. An enchanting visual and verbal journey, The Writer’s Map will be irresistible for lovers of maps, literature, and memories—and anyone prone to flights of the imagination.

    Originally published by Palliard Press.

    Like Los Angeles, Lemonade's cuisine is carefully blended with variety. L.A. is agents and movie grips, surfers and yoga moms, students and celebrities, and a wide mix of different culinary traditions. At Lemonade the marketplace salads, unique sandwiches, and slow-simmered stews taste as though every culture stirred a bit into the pot—for example, the skirt steak with grilled onions and piquillo peppers with its smoky depth, pairs perfectly with the snappy salad of Chinese long beans, plums, and scallion vinaigrette.A comfortable place where locals and visitors enjoy a rotating daily spread of deliciousness, the recipes, more than 120 in all, stress simple cooking preparation with a global taste, and are a perfect fit for today's on-the-go lifestyles and perceptive palates. And, of course, it wouldn't be L.A. without the amazing desserts—from banana mascarpone layer cake to caramel fleur de sel macaroons to peanut butter milk chocolate cookies, there are recipes for treats galore, plus ten different recipes for delicious flavors of lemonade. The Lemonade Cookbook: Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria speaks to all cooks who want to make sophisticated highly-urban "comfort food" with ease.

    Have you been feeling left out lately? Many is the vegetarian or vegan who has watched their meat-eating friends with envy as they followed the Atkins diet and the pounds dropped off. There's no doubt about it: a high-protein, low-carbohydrate diet really does work. But what about vegetarians and vegans? Is it possible to follow a high-protein diet without the fry-ups or the meat? And can it really be a healthy way of life? The answer to all these questions is a resounding 'yes'. Top vegetarian cookery writer Rose Elliot has devised an easy to follow, meat-free answer to the Atkins diet. Scientifically formulated to make your metabolism stop burning carbs and start burning fat, her diet helps you to lose weight and make carb cravings, mood swings and energy lows a thing of the past. With over 80 delicious, mouth-watering recipes, top tips for losing weight and staying slim, carbohydrate counters, menu plans and an explanation of why the diet works, this is the must-have book for any vegetarian or vegan who wants to lose weight.

    “Well written and I was left wanting to read on.... It is certainly an intriguing concept” (Troubador)“Writing is dynamic and fast-paced. There's a definite charm about the novel that, I think, would appeal to the kind of audience cultivated by writers such as Marina Lewycka” (HHB Agency)“What a charming novel. I’m from Dundee myself, and the masterful way you wove together setting and culture was admirable. Your characters, too, were powerful yet compassionate, and the prose had a lovely twisting quality” (Canongate Press)“This is fresh and intriguing” (Andrew Lownie)Mrs Keiller's Marmalade is a book about marmalade, the isolation of old age, respect for tradition and the pain of abandonment. Maggie Keiller is a fictional descendent of John Keiller, the last patriarch of Keiller marmalade, whose clan famously created the first ‘Dundee Marmalade’. She is married John's son Billy Keiller in 1909 but lost him in the same year to a storm which visited their small enclave of Auchobane, a village perched precociously on the Dundee coastline of North-East Scotland. Forward fifty years, and Maggie lives a lonely life in Rose Cottage surrounded only by her jars of fine and vintage homemade marmalade. Her only visitor is Dougie, an elderly grocery man and decorated veteran. Maggie’s life is changed when she unexpectedly receives a letter from her estranged niece in London, asking for haven for her teenage daughter. Maggie takes her on, not out of affection for her niece whom she loathes, but to fill the void left by her childless marriage. Isla arrives in 1969, a year on the cusp of a revolution in the London she has just left, and in her own life, hiding the pregnancy she has kept from her mother. Maggie teaches Isla about her heritage, and hopes to pass on to her the tradition of marmalade making. For Isla, abandoned by mother and lover, and struggling to cope with the imminent arrival of an unwanted child, her bond with Maggie becomes a channel to help regain the self-esteem taken from her over her young years. The book culminates in Isla’s entry into the silver spoon Marmalade competition, fifty years after Maggie Keiller had taken the same prize.

    And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermarket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."--From Sam the Cooking GuyLook inside for great recipes like these:• One Dank Tomato Pie • "Whatever" Spring Rolls • Five-Minute Stir-Fry Noodles • O.F.R.B.P.J.G.O. • Awww Nuts! • BBQ Chicken Pizza • Halloween Chicken Chili • Fridge Fried Rice • Sam's Sticky Sweet BBQ Ribs • Stuffed Burgers • Pesto BBQ Shrimp • Chili Salmon • Motor Home Meatballs • Spicy-ish Sausage Pasta • The Great Potato Cake • Brussels Sprouts You'll Actually Eat • (Fake) Creme Brulee • Chocolate Toffee Matzoh  • Peanut Butter Ice-Cream Cup Things

    

    . . In New York City, famous for its food and restaurants, locals are reverential about the bakeshop and café Once Upon a Tart. For more than a decade, they have been lining up at the store mornings and afternoons, waiting patiently for their signature scones, muffins, soups, salads, sandwiches, cookies, and—of course—tarts. And pretty much since the day the café opened, patrons have been asking—sometimes begging—the proprietors for their sweet and savory recipes. Good news: the wait is over.In Once Upon a Tart, the café’s founders and co-owners, Jerome Audureau (a New Yorker via France) and Frank Mentesana (a New Yorker via New Jersey), go public with their culinary secrets (“We don’t have any,” says Frank. “That’s our biggest secret of all”) and recipes. They also tell their inspiring success story, from selling tarts wholesale out of a warehouse in Long Island City to opening their now-famous outpost in Soho.In nine delicious chapters ranging from savory tarts to cookies, the authors instruct and advise home cooks on everything from how to make the flakiest tart crust (“keep the dough cold”) to making sandwiches (“condiments are key”) to how to diet (“you want half the calories, eat half the scone”). Once Upon a Tart is packed with more than 225 easy-to-prepare recipes, including all the store classics that have earned Frank and Jerome the devotion of their customers: Caramelized-Leek-and-Celery Tart, Creamy Carrot Soup with Fresh Dill, Pork Loin Sandwich with Frisée and Rosemary-Garlic Aioli, Buttermilk Scones with Dried Currants, Banana–Poppy Seed Muffins, and Strawberry-Rhubarb Tart with Crisp Topping.Says Frank, “We believe that deep down, everyone is a cook.” Adds Jerome, “And that a little butter in your life is a good thing.”