In trunks, under floorboards, in remote ravines — even in their own beds — the bodies of those for whom their lovers’ passion proved fatal have been found, and often through the stench of decay. One ingenious killer boiled down his wife’s remains in a vat at his sausage factory. Another throttled and incinerated a perfect stranger in order to stage his own death and thus escape the charge of bigamy. Then there were the lesbian schoolgirls who bludgeoned to death the mother of one of them with a brick in a stocking. Her crime: she had tried to keep them apart. Whilst one woman kept her lover in a secret attic for years until he shot her husband dead. A dark narrative, Adrian Vincent expertly brings together some of the world’s most notorious killer. In sixteen fascinating case histories, Fatal Passions tells the true stories of those who have literally loved someone to death. Praise for Adrian Vincent ‘A skilfully written account’ – Kirkus Reviews. Adrian Vincent worked in Fleet Street for twenty-seven years, becoming managing editor of IPC’s educational magazines. He is the author of many books on art and antiques, novels and true crime.

    An ingredient is a tomato, a tortilla, or some tarragon. An Ingredient (with a capital "I") is a fundamental building block or recurring theme that works behind the scenes in everything we cook. There are millions of ingredients, but only eight Ingredients: Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat.Each Ingredient has its own personality, a set of things it does or doesn’t do. Ever been blown away by a wonderfully fragrant dish? From soup and mashed potatoes to French toast and barbecue, lipids act like glue to stick aromas to your food. Is a batter too thin or sauce not clinging correctly? The best bets for thickening any liquid are carbs and proteins, which we can find anywhere from a bag of flour to a roasted garlic clove or a piece of braised meat. This book teaches you the personalities of the Ingredients, where to find them, and how to put them to work.Ingredient isn’t a book of recipes, nor is it a definitive treatise on the science of the kitchen. It’s an illustrated guide to visualizing and controlling food’s invisible moving parts, regardless of your skill level or how you like to cook.Through this lively, engaging, and accessible guide, renowned culinary scientist Ali Bouzari shifts our focus from secret ingredients to the secrets of Ingredients.

    In other cases, whatever it is you’re intending to protect may be highly confidential information that requires increased security. A hollow book just won’t do. This book isn’t hollow; in it, we will discuss various hiding places, from the simple and straight forward to the complex – a place to hide your cash from your light-fingered roommate or a place where your family heirlooms may be safe from the most cunning of jewelry thieves. We will also look at secret hiding places specific to travel, as tourists are often a prime target for petty theft or burglary. The use of secret hiding places isn’t limited to hiding items of value; hiding places can also be used to conceal weapons. Carrying a weapon on your person at all times will allow you to defend yourself should the need arise, without provoking suspicion in your assailant or making those around you feel threatened. We’ll provide a few methods by which to hide both valuables and weapons on your person. Learn how to hide your treasures, items and documents securely: 1) In Your Home 2) On The Road 3) When You're Traveling 4) From Hackers/Cyber Thieves and more...

    Farmhouse Ales defines the results of years of evolution, refinement, of simple rustic ales in modern and historical terms, while guiding today's brewers toward credible--and enjoyable--reproductions of these old world classics.

    Due to popular demand, Absinthe: History in a Bottle is back in paperback with a handsome new cover. Like the author's bestselling The Martini and The Cigar, it is a potent brew of wild nights and social history, fact and trivia, gorgeous art and beautiful artifacts. As intoxicating as its subject, Absinthe makes a memorable gift for anyone who knows how to celebrate vice.

    Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours.You'll learn:Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grillsOver 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted AlmondsSmoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of woodWeber's Top Ten Smoking Tips for getting the best possible results on any grill

    From the early days of raw corn liquor to the myriad distilleries that have proliferated around the country today, bourbon is a symbol of the United States.This course traces bourbon's entire history, from the 1700s, with Irish, Scottish, and French settlers setting up stills and making distilled spirits in the New World, through today's booming resurgence.On their tour of bourbon's fascinating, turbulent, and uniquely American evolution, listeners will explore the mysterious origins of the whiskey’s name and meet the men and women who have been championed as its inventors and made it so popular - from Daniel Boone's cousin and Baptist minister Elijah Craig to Jacob Beam and Evan Williams.In this 10-lecture journey through the story of an undeniably American libation, listeners will: Hear the stories behind the earliest bourbon whiskies right up to the current "bourbon bubble" Learn how a contemplative spirit went from agricultural product to industrial commodity Explore how - and why - bourbon played such a large role in the years of the early republic Get the facts on when and why Congress passed whiskey-protection laws Discover the surprising importance of bourbon distilleries during World War II, when the spirit became war material Go inside the Golden Age of Bourbon - a remarkable proliferation of new brands and niche markets happening now Witness the growth of brands like Jim Beam, Heaven Hill, Bulleit Bourbon, and Old Taylor Gain insights into why distilled spirits, like clothes and cars, project a message about who we are and the cultures to which we belong

    He had staggered into a Boston cop’s apartment, helping himself to the sellable stuff and all the beer in the fridge. The cop came home, found Jim passed out at the kitchen table, beat the hell out of him, and arrested him.But Wahlberg, a 130-pound kid from Dorchester, had learned some things from his life on the street and his first prison sentence. He knew how to survive. And he knew that if he wanted to avoid serving the full sentence, he would have to do something.He did what he was best at: He hustled. He would create the illusion that he was trying to change, that he’d become the model prisoner, not a guy hell-bent on getting out while he was still young enough to drink more, steal more, and do more drugs.He didn’t know, though, that the Catholic priest he was trying to hustle was actually hustling him.The Big Hustle is the story of a redeemed life and a family’s healing. This is the no-holds-barred, unvarnished, and sometimes brutal true story of Jim Wahlberg, the fifth of nine kids growing up in a working-class Irish Catholic neighborhood outside of Boston, hustling for attention any way he could get it, which led him to the biggest hustle of his life. Against all odds he got clean, he got out, and he got the girl. Jim dedicated his new life as a former addict to working with addicts, and for years has spread the word that recovery is possible.But nothing could have prepared him for what came next. His discovery that his own son was an addict threw Jim into a crisis—one that led him deeper into his faith and led to healing he never thought possible. This book is a testament to God’s power and an invitation to all of us to hope in the darkest places.

    He also talked a fair amount about mayonnaise. The interview was conducted by Mara Altman, the author of four bestselling Kindle Singles including “Baby Steps” and “Bearded Lady.” Altman has worked as a staff writer for The Village Voice, and has also written for New York Magazine and The New York Times. In 2009, HarperCollins published Altman's first book, “Thanks For Coming: A Young Woman's Quest for an Orgasm,” which was optioned as a comedy series by HBO. Cover design by Adil Dara Kim.

    In this single, from n+1 (Issue 12), Kent Russell gives a remarkable (and very funny) report on the festival and a sympathetic account of the situation of the white poor in the US.

    But what few people seem
to know is where to start when it comes to learning the basics. How to Drink Wine solves that problem. The path to drinking wine with confidence begins with this very informative, very relatable, very entertaining book, thanks to award-winning sommelier and restaurateur Grant Reynolds and acclaimed writer and founder of The Infatuation, Chris Stang. By reading How to Drink Wine, you will: • Acquire some foundational terminology. Cuvée, maceration, sul tes . . . what does it all mean? 
• Learn of the twenty-nine wines you need to know—and about important producers. 
• Find answers to questions you might be embarrassed to ask, like exactly how is rosé made? 
• Start to pair wines with your life instead of your plate. 
• Be able to navigate a wine list and/or store. You probably already know what you like to drink. This book will help you better understand why. And as a result, your knowledge, curiosity, and wine collection will expand. So will your number of friends.

    From enthusiasts to those who have just been introduced to the beautiful world of photography, knowing the craft and equipment is essential. This little comprehensive guide for beginners will take you on an amazing journey of discovering how wonderful Digital Photography is and how mesmerizing the art can be. From the advantages of SLR and the importance of shutter speed, to the types of lenses and the significance of good lighting, you will soon be on your journey to capturing the most stunning pictures and a kaleidoscope of dazzling sights to be eternalized. Technology is ever changing and now with Digital Photography, the world can be seen in vivid colors through your art. Begin your journey right here, right now.

    Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most any restaurant.The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner is an experience that lasts an entire evening. The clubs emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.Author Ron Faiola is the critically acclaimed director and producer of the documentary by the same name. Supper clubs are hugely popular with Wisconsin locals and regularly frequented by all Midwestern foodies "in the know." With Wisconsin Supper Clubs as a guide, these establishments are primed to be choice summer road trip destinations for anyone looking for low-cost vacations this summer. After the successful debut of Faiola's documentary, this book is sure to be a hit throughout the region and beyond.

    Tom Kerridge's idea of food heaven isn't fussy gastronomy; it's proper 'man food' with Michelin star magic, including breakfasts that keep you smiling for the whole day, indulgent long lunches, teatime temptations, seasonal snacks and heart-warming suppers.In this cookbook Tom proves that everyone can make proper pub food, and the only place he wants to see a foam is on the head of a pint of beer! Over 100 recipes reveal his secrets for making real food truly amazing, including perfected dishes from his childhood and special treats he serves at his own one-of-a-kind pub. These recipes are simply the best version you'll ever have of the dishes everyone loves the most.This fantastic feel-good cookbook is the official accompaniment to Tom Kerridge's Proper Pub Food TV show, featuring all the recipes from the six episodes and many, many more. With excellent photography from Cristian Barnett.

    What he found challenged everything he believed about "the good life" and equipped him to rebuild an even better life based on God's timeless design. Filled with scripture and practical application, Saved from Success is the book millions of burned-out and bedraggled Christians have been waiting for.