And just because the yarn is thin doesn't mean crocheters need to use the smallest of hooks, fine crochet can be quick and easy, too.Crocheters begin by exploring techniques specific to crocheting with fine yarns: gauge, blocking, and garment construction tips to maximize drape. Then they can choose from 20 projects including stunning crocheted pullovers, cardigans, jackets, capes, shawls, scarves, hats, and more. Many of the projects only require one or two skeins of yarn. The designs are interesting to make, using clever stitch motifs, innovative and traditional shaping methods, and a variety of crochet techniques and embellishment ideas. In addition to a variety of stitch patterns, motifs, and techniques, Crochet So Fine includes tutorials with detailed illustrations and instruction on Tunisian crochet, broomstick crochet, and hairpin lace. The garments include couture details such as colorwork, beading, lace, ruffles, tiers, and more. All stitch motifs include charts, and the specialized techniques include how-to sections.

    This book contains hundreds of ideas and instructions for using knitted appliques, borders, cords, embroidery, and enhancements such as fringes, tassels, pom-poms, and ties. Step-by-step instructions, line drawings, and charts present more than 350 patterns for all types of embellishments. A special section includes techniques on how to incorporate these patterns into projects. Photographs provide guidance and inspiration to novices and experts.

    This book features easy projects, such as hats, scarves and device covers, and more difficult projects, including sweaters, wraps and blankets. Make the Hialeah Honey Baby Blankey to swaddle a newborn or create the Inisheer Sweater Wrap to stay cozy in cool weather. The Cables Meet Lace Cape is perfect for evenings out, and the Pennywhistler's Pack will let you carry your essentials on any day trip. These Celtic-inspired stitches and projects are the perfect addition to your crochet repertoire.

    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.

    Some 300 stitches are detailed, and hundreds of charts, photographs, and illustrations make it easy to understand how to construct each stitch, as well as the ways they can be used in projects. The experts at Vogue® Knitting demonstrate rib stitches such as brioche, herringbone, chevron, and quilted patterns; traveling patterns like parquet, ripple, and diamond stitches; lace, including daisy and wave patterns; and such unusual stitches as eye of lynx, bobble block, peppercorn, and bamboo. The most complete book of its kind, this is the definitive stitch reference!

    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.

     It all began with a pit bull named Booger. Former Miss Wyoming Bernann McKinney was so distraught over the death of her dog, whom she regarded as her guardian and savior, that she paid $50,000 to RNL Bio for the chance to bring her beloved companion back to life. The result were five new Boogers-the first successful commercial cloning of a canine- delivered in 2008, along with a slew of compelling questions about the boundaries of science, commerce, and ethics. Blending shocking investigative reporting with colorful anecdotes, Pulitzer Prize-winning John Woestendiek takes readers behind the scenes of this emerging industry. But "Dog, Inc." isn't just a book about pets. Nor is it just a book about science. Rather it's a fascinating look at how our emotional needs are bending the reaches of science and technology, as well as a study of this uncharted territory. With our pet obsession climbing to new heights and our scientific abilities even more so, this combination raises a serious concern: Are we crossing the boundary of controlling science in the name of science, in the name of love, in the name of merchandising-or a blend of all three?

    No matter your age, you can learn how to read, write, speak and understand Korean.Learn the Korean writing system, Korean culture, and even history. Learn over 1,000 vocabulary words and phrases through 20 in-depth and fun lessons, filled with plenty of examples. Additionally, practice sections with answer keys are built into every chapter.This book also contains additional advanced level notes for more skilled Korean speakers looking for a review of basic grammar and concepts, including a full appendix covering sound change rules.Start your exciting journey into the Korean language today. Let's learn Korean!

    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.

    Owner and designer Hadley Fierlinger shares her lovingly crafted collection of hand-knitted, heirloom-quality garments for infants and toddlers aged six months to three years. From caps, cardigans, and mittens to booties, bonnets, and blankets–each pattern features delicate period details hearkening back to the 1930s, ’40s, and ’50s while offering modern comfort and a contemporary preference for natural and organic yarns. This is a delightful gift for mothers-to-be, grandmothers, godmothers, aunties, and others, offering a full range of keepsake projects at proficiency levels for beginner, intermediate, and experienced knitters.

    A stylish collection inspired by films like Amelie and Chocolat, Vintage Knits recalls an era of well-tailored designs with elegant finishing touches.

     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

     IACP AWARD FINALISTEach of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history.Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.

     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.

    The Prayer Shawl Companion presents 38 wondrous wraps for all occasions from baptism to remembrance. The book includes easy intermediate to challenging patterns that include heartwarming stories to and from shawl recipients. 176 pages.