In The Swordfish and the Star Gavin Knight takes us into this huddle of grey roofs at the edge of the sea at the beginning of the twenty-first century.He catches the stories of a whole community, but especially those still working this last frontier: the Cornish fishermen. These are the dreamers and fighters who every day prepare for battle with the vast grey Atlantic. Cornwall and its seas are brought to life, mixing drinking and drugs and sea spray, moonlit beaches and shattering storms, myth and urban myth. The result is an arresting tapestry of a place we thought we knew; the precarious reality of life in Cornwall today emerges from behind our idyllic holiday snaps and picture postcards. Even the quaint fishermen’s pubs on the quay at Newlyn, including the Swordfish and its neighbour the Star, turn out to be places where squalls can blow up, and down again, in an instant.Based on immersive research and rich with the voices of a cast of remarkable characters, this is an eye-opening, dramatic, poignant account of life on Britain’s most dangerous stretch of coast.Praise for Hood Rat 'A gripping novelistic immersion' Louis Theroux'A must-read' Owen Jones'Britain's Gomorrah' Independent

    Again. Kelly is twenty-eight and engaged to an older man who is quite wealthy. She’s happy, and only desires to make the trip back brief, sell her deceased father’s place, and return to her stable life in Los Angeles. However, while taking care of business in Oshkosh, Kelly meets a fishing guide, launching her on an emotional journey she never could have predicted or foreseen. BARBARY POINT is Kelly’s story of what happened that one magical week in May on the shores of Lake Winnebago when the ducklings hatch and the walleye run. Warning: Not your typical HEA! Alan Nayes is the author of the giant cat thriller, SMILODON, and the spellbinding sci-fi apocalyptic series, The Resurrection Trilogy (GARGOYLES, PLAGUE, RESURRECTION). ABOMINABLE is his most recent release.

    Tales of heroics, wrecks and rescues are all captured in this unique collection of epic tales that will have fans of the show and readers alike setting sail for adventures on the frigid Bering Sea.

    After two surgeries and a lengthy rehabilitation, she’s ready to pursue her goal again. Or is she…Jill’s healing and ready to hit the pavement, but her passion for the sport she’d planned to make her career unexpectedly wanes. On a whim, she changes course and runs right into tall, blonde, and gorgeous Tyler Bloodworth. Fly fisherman come and go in south central Colorado, but Ty’s back for a second summer, minus his girlfriend and hotter than ever.Tyler Bloodworth's life plan to start a fly-fishing business with his dad back home in North Carolina is suddenly snagged when Jill Jennings runs circles around his heart during a summer stint as a fishing guide in Colorado. Back for a second summer, he sets his bait and casts his line, but Jill's not so easy to catch.A catch and release fisherman hooks the one girl he won’t let go. A distance runner with big dreams and an uncertain future falls hard for a summer fling. Can Jill risk losing her career and her heart to Tyler when he’ll be gone in a few months, or will Ty reel in the biggest catch of his life?

    Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled."In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

    Chalker-Scott offers invaluable advice to gardeners gardeners who have wondered:Are native plants the best choice for sustainable landscaping?Should you avoid disturbing the root ball when planting?Are organic products better or safer than synthetic ones?What is the best way to control weeds-fabric or mulch?Does giving vitamins to plants stimulate growth?Are compost teas effective in controlling diseases?When is the best time to water in hot weather?If you pay more, do you get a higher-quality plant?How can you differentiate good advice from bad advice?The answers may surprise you. In her more than twenty years as a university researcher and educator in the field of plant physiology, Linda Chalker-Scott has discovered a number of so-called truths that originated in traditional agriculture and that have been applied to urban horticulture, in many cases damaging both plant and environmental health. The Informed Gardener is based on basic and applied research from university faculty and landscape professionals, originally published in peer-reviewed journals.After reading this book, you will:Understand your landscape or garden plants as components of a living systemSave time (by not overdoing soil preparation, weeding, pruning, staking, or replacing plants that have died before their time)Save money (by avoiding worthless or harmful garden products, and producing healthier, longer-lived plants)Reduce use of fertilizers and pesticidesAssess marketing claims objectivelyThis book will be of interest to landscape architects, nursery and landscape professionals, urban foresters, arborists, certified professional horticulturists, and home gardeners.For more information go to: http: //www.theinformedgardener.com

    Patrick Moore's engaging firsthand account of his many years spent as the ultimate Greenpeace insider, a co-founder and leader in the organization's top committee. Moore explains why, 15 years after co-founding it, he left Greenpeace to establish a more sensible, science-based approach to environmentalism. From energy independence to climate change, genetic engineering to aquaculture, Moore sheds new light on some of the most controversial subjects in the news today.

    Set in Mercer, Wisconsin, where tensions over Native American fishing rights are escalating, JERKWATER is told from three alternating points-of-view:Shawna Reynolds, a young Ojibwa woman who doesn’t much care for white people to begin with, and who is quickly being pulled in a direction she may no longer have a desire to resist;Kay O’Brien, Shawna’s 64-year-old, usually drunk, neighbor who is still grieving the loss of her husband;And Kay’s son, Douglas, who now finds himself in charge of running the family’s auto repair shop while dealing with his own feelings of guilt.JERKWATER is a story about the racial tensions churning just beneath the surface of what often appears to be placid, everyday American life.

    Begin with the basics if your kitchen confidence needs a boost or go straight to the easy-to-follow recipes to make a new kind of meal where the approach is simple, the ingredients are fresh and the flavors are unforgettable. Complicated, time-consuming recipes and hard-to-get ingredients will become a thing of the past when The New Cook takes over your kitchen.

    Enjoyed by all ages ...

    But Clifford's words have too much life in them to be ignored, and start to permeate his family's world. This book tells the story of three generations of the Stilton family.

    And they were usually half the age of their opponents—whom they thrashed soundly with almost monotonous regularity. This is the story of Ney, Murat, Soult, Davout, Bernadotte, Massena, Lannes, Marmont, and Augereau. It took, for instance, only 23 days for the entire Prussian army to be defeated and one of the French marshals, Augereau, had the pleasure of taking prisoner the feared Prussian Guards, a regiment he had deserted 20 years earlier in order to become a dancing master. A.G. Macdonell is also the author of England, their England.

    And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.To make the very best cider--whether for yourself, your family, and friends or for market--you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker's Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today's cider makers with all the tools they need to produce high-quality ciders.The New Cider Maker's Handbook is divided into five parts containing:An accessible overview of the cider making process for beginners;Recommendations for selecting and growing cider-appropriate apples;Information on juice-extraction equipment and directions on how to build your own grater mill and cider press;A discussion of the most important components of apple juice and how these may influence the quality of the cider;An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a "no-compromise" approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP).Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.

    You can also forget the dust masks, face shields and hearing protection since many of the safety concerns related to woodworking--the use of power tools--are eliminated. In this book, you'll learn to set up a hand-tool woodworking shop, then discover the toolset, practice the skillset, and understand the mindset--effectively completing a comprehensive course in hand-tool woodworking.

    With expert advice on the latest techniques and valuable insights on new plants, this updated version of The Pruning Book deserves a prominent place in your gardening library. From humble houseplants to the most amazing exotics, author Lee Reich explains all the dos and don'ts of cutting back. So you'll always make the right cut the first time -- every time. Reich demystifies even the most complex pruning strategies by providing the precise timing and exact techniques you'll need to guarantee healthy growth and beautiful form. In great detail, he walks you through the process of pruning everything from ornamental trees and bushes to topiaries and bonsai. And all his insights are delivered with clear, straightforward prose and supported by 250 colorful photos and 135 drawings. Whether you're a professional gardener, a landscape veteran --or pruning for the very first time --this essential reference gives you everything you need to master the subtle art of pruning.