In Tarot for Beginners, you’ll learn how to apply the history and symbolism of tarot to everyday events for your own personal growth and development.Tarot for Beginners introduces a new perspective to tarot, and explains each card as it relates to your life today. From fortune-telling device to spiritual tool, this up-to-date beginner’s guide provides you with exercises and a clear method for connecting the themes of or your life with your day-to-day experience.Explore the day-to-day events in your life through a new lens with Tarot for Beginners, which includes: An Essential Overview that explains the history and symbolism of tarot, plus a guide on how to choose and use your tarot deck In-Depth Tarot Card Profiles that provide clear meanings, along with example questions and guided interpretations Easily Identifiable Illustrations that feature 10 sample spreads and images of each card in the Rider-Waite-Smith system Find Inspiration, overcome obstacles, and discover what tarot means for you today with Tarot for Beginners.

    Unlike any other Plain community in the world, this village is a virtual melting pot of Amish and Mennonites from around the world, intermingled with people, like author Sherry Gore's family, who live there year-round. Gore has put together a cookbook that represents the people who make Pinecraft unique. With hundreds of easy-to-prepare recipes, 16 full-color photographs and black-and-white photographs throughout, this cookbook includes traditional favorites such as Sweet Potato Sweet Mash and Mrs. Byler's Glazed Donuts, as well as Florida favorites including Fried Alligator Nuggets, Grilled Lime Fish Fillets, and Strawberry Mango Smoothies. Interspersed with the recipes are true-life stories about births, engagements, weddings, deaths, funerals, celebrations, wildlife encounters, and accidents told through years of Sherry's Letters from Home column published in The Budget, the Amish newspaper. This delightful cookbook offers readers a faith-based, family-focused perspective of the simple way of life of the Plain People. It is truly a breath of fresh air from Sarasota, Florida!

    Culled from classic works of poetry, unpublished work solicited especially for the book, and poetry and erotica journals, these poems celebrate sexual connection and expression. Contributors include Sharon Olds, Gary Soto, E. E. cummings, Marge Piercy, Raymond Carver, Galway Kinnell, Pablo Neruda, and Tess Gallagher.

    There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.

    But the cakes, cookies, pies, and goodies assembled in Rosie's Bakery are hands-down the best you'll ever taste. And aren't you worth the treat? A nationally celebrated baker from Boston, Judy Rosenberg shares 200 of her recipes, including Pieces of Cakes: Rosie's Famous Sour Cream Chocolate Layer Cake, The Queen Raspberry, The Velvet Underground. The Smart Cookies: Orange-Pecan-Chocolate Chip Cookies, Gingersnappers, Sunken Kisses, Very Short Shortbread Cookies. The Harvard Squares: Extra Extra Fudgy Brownies, Chunky Chocolate Bars, Honeypots, Linzer Bars. The Cutie Pies: All-American Apple Pie, Blueberry-Plum Crumb Pie, Nectarine Synergie, Raspberry Chiffon Pie. And The Old Smoothies: Bourbon Bread Pudding, Pumpkin Caramel Custard, Truffle SoufflS. Along the way, the author proves to be a trusted and knowledgeable guide who reveals almost all the hard-won secrets of her baking success. She lists her five basic rules of baking, and gives instructions on how to mix, bake, remove, serve, and store every different kind of baked good-from angel food cakes to filled pastry cookies. Winner of a 1991 IACP/Julia Child Cookbook Award. 181,000 copies in print.

    Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring—and often misunderstood—movements in American cultural history. Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival. Featuring more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, Smuggler’s Cove is the magnum opus of the contemporary tiki renaissance. Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia.

    Seduced by the city's sauntering pace, its rich flavors and exotic atmosphere, she was never entirely able to leave again. After almost fifteen years of living like a vagabond on her reporter's schedule, she got married and bought a house in the historic Garden District. Four weeks after she moved in, Hurricane Katrina struck.With her house as the center of her own personal storm as well as the ever-evolving stage set for her new life as an upstanding citizen, Reed traces the fates of all who enter to wine, dine (at her table for twenty-four), tear down walls, install fixtures, throw fits and generally leave their mark on the house on First Street. There's Antoine, Reed's beloved homeless handyman with an unfortunate habit of landing in jail; JoAnn Clevenger, the Auntie Mame—like restaurateur who got her start mixing drinks for Dizzy Gillespie and selling flowers from a cart; Eddie, the supremely laid-back contractor with Hollywood ambitions; and, with the arrival of Katrina, the boys from the Oklahoma National Guard, fleets of door-kicking animal rescuers and the self-appointed (and occasionally naked) neighborhood watchman. Finally, there's the literally clueless detective who investigates the robbery in which the first draft of this book was stolen. Through it all, Reed discovers there really is no place like home.Rich with sumptuous details and with the author's trademark humor well in the fore, The House on First Street is the chronicle of a remarkable and often hilarious homecoming, as well as a thoroughly original tribute to our country's most original city.

    After writing A Confederacy of Dunces, Toole corresponded with Robert Gottlieb of Simon & Schuster for two years. Exhausted from Gottlieb's suggested revisions, Toole declared the publication of the manuscript hopeless and stored it in a box. Years later he suffered a mental breakdown, took a two-month journey across the United States, and finally committed suicide on an inconspicuous road outside of Biloxi. Following the funeral, Toole's mother discovered the manuscript. After many rejections, she cornered Walker Percy, who found it a brilliant novel and spearheaded its publication. In 1981, twelve years after the author's death, A Confederacy of Dunces won the Pulitzer Prize.In Butterfly in the Typewriter, Cory MacLauchlin draws on scores of new interviews with friends, family, and colleagues as well as full access to the extensive Toole archive at Tulane University, capturing his upbringing in New Orleans, his years in New York City, his frenzy of writing in Puerto Rico, his return to his beloved city, and his descent into paranoia and depression.

    For the first time, English-language audiences have access to her artistry with the publication of the French bestseller, Mes Confitures: The Jams and Jellies of Christine Ferber. Written in a clear,accessible style, Mes Confitures brings hand-made jams to life for home cooks and professional chefs alike.     In Mes Confitures, Ferber opens her personal recipe book, sharing such treasures as Black Cherry with Pinot Noir, Apricot and Spiced Apple, and Rosehip and Vanilla. Organized seasonally, uncommon recipes like Rhubarb with Acacia Honey and Rosemary, or Banana, Orange, and Chocolate jams raise the craft of confiture to a new level. Ferber also divulges her secrets, identifying the proper tools and equipment for foolproof, exciting, and unusual creations.     Ferber’s use of locally grown, extraordinary ingredients, most of which are accessible in farmers’ markets, gourmet foodshops, or by mail-order, makes for exquisite jams that are far more interesting than the everyday. Ferber’s jams are artisanal in their reliance on seasonal fruits, traditional techniques, and their emphasis on simplicity and freshness.

    You'll feel like you're in your grandma's kitchen, where she teaches you the secrets of her tender, flakey pie crust and shares recipes taken from handwritten 19th century cooking journals, recipes like Dutch Oven Apple Cherry, Vanilla Crumb, Fresh Raspberry, Louisianna Peanut, Sour Cherry Ammaretto, and dozens more. There are also scores of vintage photos, pie insults, pie superstitions, pie advice, why men love pies and tips on how to host your own pie contest.

    Every element of the book aims to make it incredibly easy to create great food of the highest quality and creativity, as only Wolfgang Puck can do. In addition to more than 100 recipes, the book features numerous cooking tips as well as advice on how to select the freshest ingredients, how to adapt recipes to the season, using the right cookware, and menu and wine selections.He is creator of some of the world's greatest restaurants such as Spago and Postrio. He is known for the fast-growing Wolfgang Puck Express, a line of cooking accessories, television appearances on the Food Network, and a line of soups and pizzas. He is author of five previous cookbooks. Wolfgang Puck is one of the most visible names and faces in the food business.

    Now she uses those same talents and savoir faire to help readers pop their own corks and get the mostout of life. Drawing on her experiences at the front lines and highest echelons of the business world, she gives women (and a few men, peut-être) the practical advice they need to make the most of work without skimping on all the other good things in life.With lively lessons, stories, and helpful hints, Mireille teaches every reader how to identify her own passions and talents, improve her communication skills, balance work and life, cope with everyday stress, turn herself into a winning brand, and so much more. From acing a job interview or performance review to hosting a simple but elegant dinner party, Mireille tells it like it is as she shares her secrets for achieving happiness and success at any stage in business and life.Stylish, witty, and wise, Mireille segues easily from the small details to the big picture, never losing sight of what is most important: feeling good, facing challenges, getting ahead, and maximizing pleasure at every opportunity.

    From the swamps of Dagobah to the forests of Endor and the deserts of Jakku, chef extraordinaire Strono “Cookie” Tuggs has traveled countless light-years to compile the galaxy’s most delicious recipes into this unique volume. With Cookie as your guide, journey to the streets of Black Spire Outpost and discover delectable delicacies such as Braised Shaak Roast, Nerf Kebabs, Mustafarian Lava Buns, Huttese Slime Pods, Spicy Mandalorian Stew, and much more.  Featuring seventy recipes—including sides, sauces, soups, breads, main courses, desserts, and drinks—this comprehensive cookbook is a hyperspace route to the tastiest treats in the galaxy, bringing a little taste of Black Spire Outpost right into your own home.

    Most of all, mixing a sublime cocktail is an art.Preparing a first-class cocktail relies upon a deep understanding of its ingredients, the delicate alchemy of how they work together—their flavor, aroma and color. Most of all, mixing a sublime cocktail is an art. In The Curious Bartender, the mastermind behind three of London’s most avant-garde cocktail bars Tristan Stephenson explores and experiments with the art of preparing the perfect cocktail, explaining the fascinating modern turns mixology has taken. Showcasing a selection of classic cocktails, Tristan explains their intriguing origins, introducing the colorful characters who inspired or created them and how they were intertwined within their historical context. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe “air” or an Insta-age Rob Roy with the “age” on the side. Also included is a reference section, detailing all the techniques and equipment you will need, making this an essential and exciting anthology for the cocktail enthusiast.

    Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.