Altered forms and transfigured ideas. Power and vulnerability. Parallel universes of the heart and mind. Space and time. In a few brief years, the stunning visual oeuvre of Tara McPherson has grown and evolved at thrilling speed. Expanding beyond the limits of rock poster art into the worlds of commercial illustration and fine art, her paintings, drawings, toys, sculptures, and installations have pushed her influence and authority across the breadth of creative expression and helped redefine the boundaries of pop surrealism. Lost Constellations: The Art of Tara McPherson Volume 2 is the compelling road map to the artist's most recent and ambitious journeys in paint, pencil, and vinyl.

    Proper dinners mean so much-good blood, good health, good judgment, good conduct. The fact makes tragic a truth too little regarded; namely, that while bad cooking can ruin the very best of raw foodstuffs, all the arts of all the cooks in the world can do no more than palliate things stale, flat and unprofitable. To buy such things is waste, instead of economy. Food must satisfy the palate else it will never truly satisfy the stomach. An unsatisfied stomach, or one overworked by having to wrestle with food which has bulk out of all proportion to flavor, too often makes its vengeful protest in dyspepsia. It is said underdone mutton cost Napoleon the battle of Leipsic, and eventually his crown. I wonder, now and then, if the prevalence of divorce has any connection with the decline of home cooking? A far cry, and heretical, do you say, gentle reader? Not so far after all-these be sociologic days. I am but leading up to the theory with facts behind it, that it was through being the best fed people in the world, we of the South Country were able to put up the best fight in history, and after the ravages and ruin of civil war, come again to our own. We might have been utterly crushed but for our proud and pampered stomachs, which in turn gave the bone, brain and brawn for the conquests of peace. So here's to our Mammys-God bless them! God rest them! This imperfect chronicle of the nurture wherewith they fed us is inscribed with love to their memory Almost my earliest memory is of Mammy's kitchen. Permission to loiter there was a Reward of Merit-a sort of domestic Victoria Cross. If, when company came to spend the day, I made my manners prettily, I might see all the delightful hurley-burley of dinner-cooking. My seat was the biscuit block, a section of tree-trunk at least three feet across, and waist-high. Mammy set me upon it, but first covered it with her clean apron-it was almost the only use she ever made of the apron. The block stood well out of the way-next the meal barrel in the corner behind the door, and hard by the Short Shelf, sacred to cake and piemaking, as the Long Shelf beneath the window was given over to the three water buckets-cedar with brass hoops always shining like gold-the piggin, also of cedar, the corn-bread tray, and the cup-noggin. Above, the log wall bristled with knives of varying edge, stuck in the cracks; with nails whereon hung flesh-forks, spoons, ladles, skimmers. These were for the most part hand-wrought, by the local blacksmithThe forks in particular were of a classic grace-so much so that when, in looking through my big sister's mythology I came upon a picture of Neptune with his trident, I called it his flesh-fork, and asked if he were about to take up meat with it, from the waves boiling about his feet. The kitchen proper would give Domestic Science heart failure, yet it must have been altogether sanitary. Nothing about it was tight enough to harbor a self-respecting germ. It was the rise of twenty feet square, built stoutly of hewn logs, with a sharply pitched board roof, a movable loft, a plank floor boasting inch-wide cracks, a door, two windows and a fireplace that took up a full half of one end. In front of the fireplace stretched a rough stone hearth, a yard in depth. Sundry and several cranes swung against the chimney-breast. When fully in commission they held pots enough to cook for a regiment. The pots themselves, of cast iron, with close-fitting tops, ran from two to ten gallons in capacity, had rounded bottoms with three pertly outstanding legs, and ears either side for the iron pot-hooks, which varied in size even as did the pots themselves."

    . . and that's only an inkling of what's inside. We're not squidding around: this is a must have for all fans of Splatoon!Character illustrations!Concept art!Behind the scenes notes!All the content that splatters most!

     Working alongside skilled photographers, Rockwell acted as director, carefully orchestrating models, selecting props, and choosing locations for the photographs -- works of art in their own right -- that served as the basis of his iconic images. Readers will be surprised to find that many of his most memorable characters -- the girl at the mirror, the young couple on prom night, the family on vacation -- were friends and neighbors who served as his amateur models. In this groundbreaking book, author and historian Ron Schick delves into the archive of nearly 20,000 photographs housed at the Norman Rockwell Museum. Featuring reproductions of Rockwell's black-and-white photographs and related full-color artworks, along with an incisive narrative and quotes from Rockwell models and family members, this book will intrigue anyone interested in photography, art, and Americana.

    This story is a simple one about a little girl. She has parents, naturally, but they went away when she was nine. And as she has no relatives to care for her, she is taken in by an orphanage. Lonely and a bit unusual, she stares at people with her big eyes. She often does things that aren't very nice, and people aren't very nice to her. In fact, they want to send her away. Until, one day...Part story, part visual play, Love will surprise and enchant all who turn its pages.

    Opium Drugs Culture studies Drug policy Poppy

    The book covers the basics of all the kitchens Western, Indian, and pastry, along with new tools and technologies that are being used today. The concepts are illustrated with the help of photographs, videos, charts, layouts, tables, etc.Beginning with an introduction to cookery, the book goes on to discuss basic menu planning, principles and methods of cooking, and imparts to the readers an understanding of meats, vegetables, fruits, pastries, and so on. It explores the history and evolution of Indian cuisine and delves into the basics of Indian gravies. The book also includes sections on food safety, ergonomics, internal and external customers, and modern cooking equipment, new concepts in wine and pairing, game and poultry.The book would be very useful to hotel management students and aspiring chefs in understanding the basics of kitchen operations and also their practical applications, which are illustrated with photographs and videos.

    Beautiful, affordable and - if you know how - easy to care for, they're a short cut to creating brighter, calmer, more relaxing spaces in the home and office.In Prick, cactus and succulent expert Gynelle Leon gives you all the knowledge you need to help your plants thrive in a simple, easy-to-understand way. Featuring: A plant gallery, showcasing the many weird and wonderful varieties A chapter of styling ideas to show off your plants A care guide to help your cacti and succulents flourish As an RHS-award-winning plant photographer and founder of London's only shop dedicated to cacti and succulents, Gynelle is the perfect guide on your path to cactus know-how.

    An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco, the city that spends more money per capita on alcohol than any other in the country.Bartenders Jeff Hollinger and Bob Schwartz share their artisanal approach for stunning creations that unveil a new spectrum of flavors. Fresh herbs and even aromatic lavender are deftly used to augment classic and new cocktail recipes. Syrups and mixes are carefully crafted from scratch, ensuring small-batch perfection and a harmony of flavors. Hollinger and Schwartz also share the colorful anecdotes behind the 21 Hayes, Ginger Rogers, and other signature cocktails created at Absinthe.Acclaimed photographer Frankie Frankeny captures their virtuoso mixing performances with a refreshing take on the cocktail, creating a showpiece for any living room.

    By sharing tips, tricks and techniques with the QVC customers while equipping their kitchens with QVC’s professional Technique® and Blue Jean Chef® cookware, Meredith has helped people become comfortable in their kitchens. Now, in this cookbook, Meredith gives you a wide variety of delicious recipes for the pressure cooker, so you can get meals on the table in one third of the time it would normally take. Her recipes, tips, and techniques will help make any cook more Comfortable Under Pressure. With 125 recipes and over 100 tips and explanations, Blue Jean Chef: Comfortable Under Pressure will help you create delicious meals while becoming more versatile and at ease with your pressure cooker. Don’t let the pressure get to you! Get Comfortable Under Pressure!

     Dramatically raising the bar for realism and invention, his trademark battle-weary spacecraft, dramatic alien landscapes and crumbling brutalist architecture irrevocably changed the aesthetic of science fiction art and cinema. Featuring work for books by Isaac Asimov, E. E. ‘Doc’ Smith, Arthur C. Clarke, A. E. Van Vogt and Philip K. Dick, and film design for Ridley Scott and Stanley Kubrick, this volume brings together many rare and classic images that have never been seen or reprinted before. The first comprehensive retrospective of Chris Foss’s SF career. “Chris Foss’ name has become pre-eminent among sf artists... He is in love with the monstrous, with angular momentum, with inertia-free projectiles and irresistable objects.” — Brian Aldiss “[Foss’] creations are real machines, not just an artist’s dreams. They combine the two elements so essential to science fiction: realism and a sense of wonder... A medieval goldsmith of future eons.” — Alejandro Jodorowsky

    Throughout his career he produced eight certified platinum albums and had numerous singles and LPs debut at No. 1 on the charts. This folio features Tupac's most successful works spanning his career. Titles are: R U Still Down? * Brenda's Got a Baby * California Love * Changes * Dear Mama * Do for Love * How Do U Want It * I Ain't Mad at Cha * I Get Around * I Wonder If Heaven Got a Ghetto * Me Against the World * Papa'z Song * So Many Tears * To Live & Die in L.A. * 2 of Amerikaz Most Wanted.

    Herbal Medicine for Beginners shows you how to use a few important herbs to promote the body’s ability to fight infection and heal naturally.Herbal Medicine for Beginners shows herbalists-in-training how to use a limited number of versatile, medicinal herbs to craft herbal remedies for common ailments. From allergies to fevers to headaches, beginners will gain the essential knowledge they need to blossom into natural healers and practice herbal medicine.Herbal Medicine for Beginners teaches you how to use herbs as preventative and restorative medicine with: Herbal Medicine 101 provides step-by-step instruction on how to shop for, make, and apply herbal medicine effectively Profiles on Popular Herbs teach you how to choose the right herbs for your herbal medicine collection 100 Herbal Remedies for Common Ailments with easy-to-follow instructions to safely make remedies at home Learn how to detox with dandelion, beat stress with linden, soothe burns with marshmallow and much more with remedies for common ailments in Herbal Medicine for Beginners.

    No gram counting. Cheating is allowed! It's uncomplicated. Inexpensive. A cinch to maintain. And most of all, a sensible guide to healthy eating that will help you lose weight fast and keep it off for the rest of your life. During his forty years of medical practice and in his nationally syndicated medical column, Dr. Peter Gott has been asked constantly by patients and readers for a simple, foolproof way to lose weight. In response, he developed the No Flour, No Sugar Diet, which has prompted countless success stories from his patients, thousands of letters from his readers raving about their phenomenal weight loss, and this New York Times bestselling book. While Dr. Gott's program teaches you how to eliminate flour and sugar from your diet, you won't go hungry. The diet includes selections from all the food groups, with a stong emphasis on nutrient-dense foods that leave you feeling satisfied. You'll still enjoy lean meats, brown rice, low-fat dairy products, vegetables, fruits, and other goodies?and discover how to satisfy your sweet tooth and carb cravings without sugar or flour. In addition, Dr. Gott's No Flour, No Sugar Diet? features: Easy-to-follow meal plans you customize to your needs More than 50 mouthwatering recipes for soups, entrees, desserts, and more--from Omelet Muffins to Pork Tenderloin Roasted with Fennel, Apples, Potatoes, and Onions to Strawberry Crepes with Dark Chocolate Sauce Pantry and food lists Guidelines for finding the hidden flour and sugar in many foods Important nutritional and exercise tips Inspirational stories from Dr. Gott's patients and letters from readers ...and much more. Get ready to let four powerful words "No Flour, No Sugar"make you healthier than you've ever been before!

    In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity.The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the “caviar Mafia” that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables. Filled with lore and intrigue, Caviar is a captivating work of culinary, natural, and cultural history.From the Hardcover edition.