For what is seen is temporary, but what is unseen is eternal (NIV)---and helps girls 10 andamp; up find Inner Beauty, Outward Faith. Every girl is unique and special, and here's a Bible that connects them more closely to God, themselves, and their friends---all with Faithgirlz sparkle. Features include: Dream Girl---use your imagination to put yourself in the story; Bring It On---take quizzes to really get to know yourself; Is There a Little ____ (Eve, Ruth, Isaiah) in You?---see for yourself what you have in common; Between You and Me---share what you are learning with a friend Between God and Me---get brutally honest with God through guided journaling space.; Oh, I Get It ---find answers to Bible questions you've wondered about.; Complete NIV translation---the most read, most trusted translation

    Mary Emma Showalter compiled favorite recipes from hundreds of Mennonite women across the United States and Canada noted for their excellent cooking into this book of more than 1,100 recipes. These tantalizing dishes came to this country directly from Dutch, German, Swiss, and Russian kitchens. Old-fashioned cooking and traditional Mennonite values are woven throughout. Original directions like “a dab of cinnamon” or “ten blubs of molasses” have been standardized to help you get the same wonderful individuality and flavor. Showalter introduces each chapter with her own nostalgic recollection of cookery in grandma’s day—the pie shelf in the springhouse, outdoor bake ovens, the summer kitchen.First published in 1950, Mennonite Community Cookbook has become a treasured part of many family kitchens. Parents who received the cookbook when they were first married make sure to purchase it for their own sons and daughters when they wed.This 65th anniversary edition adds all new color photography and a brief history while retaining all of the original recipes and traditional Fraktur drawings.Check out the cookbook blog at mennonitecommunitycookbook.com

    Piercing the fog of mysticism and sentimentality that engulfs art, the essays in The Romantic Manifesto explain why, since time immemorial, man has created and consumed works of art.Ayn Rand argues that objective standards in art are possible because art is not a subjective luxury, but rather a critical need of human life—not a material need, but a need of man’s rational mind, the faculty on which his material survival depends.Ayn Rand explains the indispensable function of art in man’s life (ch. 1), the objective source of man’s deeply personal, emotional response to art (ch. 2), and how an artist’s fundamental, often unstated view of man and of the world shapes his creations (ch. 3).Turning to her own field of artistic creation, Rand elaborates (ch. 5) on her distinctive theory of literature and identifies principles by which to judge an artwork objectively. “What is Romanticism?” (ch. 6) sheds new light on the nature and philosophy of the school of literature under which Rand classified her own work. Later essays explain how contemporary art reveals the debased intellectual state of our culture (ch. 7, 8 and 9).In the final essay Rand articulates the goal of her own fiction writing as “the projection of an ideal man, as an end in itself”—and explains that she originated her philosophy as a means to this end.Table of ContentsIntroductionThe Psycho-Epistemology of ArtPhilosophy and Sense of LifeArt and Sense of LifeArt and CognitionBasic Principles of LiteratureWhat Is Romanticism?The Esthetic Vacuum of Our AgeBootleg RomanticismArt and Moral TreasonIntroduction to Ninety-ThreeThe Goal of My WritingThe Simplest Thing in the WorldIndex

    From the Twin Bing to the Idaho Spud, the Valomilk to the Abba-Zaba, and discontinued bars such as the Caravelle, Marathon, and Choco-Lite, Almond uncovers a trove of singular candy bars made by unsung heroes working in old-fashioned factories to produce something they love. And in true candyfreak fashion, Almond lusciously describes the rich tastes that he has loved since childhood and continues to crave today. Steve Almond has written a comic but ultimately bittersweet story of how he grew up on candy-and how, for better and worse, the candy industry has grown up, too. Candyfreak is the delicious story of one man's lifelong obsession with candy and his quest to discover its origins in America.

    After a few glasses of wine, heartbroken and lost, Emily, an avid cook and professional food writer, poured her heart out on Facebook. The next morning she woke up with a terrible hangover and a feeling she'd made a terrible mistake, only to discover she had more friends than she knew, many of whom invited her to come visit and cook with them while she put her life back together. Thus began the Comfort Food Tour.Searching for a way forward, Emily travels the country, cooking and staying with relatives and friends, among them renowned chefs Mark Bittman and Ina Garten. She also travels back to revisit scenes from her dysfunctional Southern upbringing, dominated by her dramatic, unpredictable mother and her silent, disengaged father. Her wonderfully idiosyncratic aunts and uncles and cousins come to life in these pages, all part of the rich Southern story in which past and present are indistinguishable, food is a source of connection and identity, and a good story is often preferred to a not-so-pleasant truth. But truth, pleasant or not, is what Emily Nunn craves, and with it comes an acceptance of the losses she has endured, and a sense of hope for the future.In the salty snap of a single Virginia ham biscuit, in the sour tang of Grandmother's Lemon Cake, Nunn experiences the healing power of comfort food, and offers up dozens of recipes for the wonderful meals that saved her life. With the biting humor of David Sedaris and the emotional honesty of Cheryl Strayed, Nunn delivers a moving account of her descent into darkness and her gradual, hard-won return to the living.

    An enlarged edition, including thirty pages of illustrations (sculpture and drawings) as well as Pound's later pieces on Gaudier, was brought out in 1970, and is now re-issued as an ND Paperbook. The memoir is valuable both for the history of modern art and for what it shows us of Pound himself, his ability to recognize genius in others and then to publicize it effectively. Would there today be a Salle Gaudier-Brzeska in the Musée de L'Art Moderne in Paris if Pound had not championed him? Gaudier's talent was impressive and his Vorticist aesthetic important as theory, but he was killed in World War I at the age of twenty-three, leaving only a small body of work. Pound knew Gaudier in London, where the young artist had come with his companion, the Polish-born Sophie Brzeska. whose name he added to his own. They were living in poverty when Pound bought Gaudier the stone from which the famous "hieratic head" of the poet was made. Pound arranged exhibitions and for the publication of Gaudier's manifestoes in Blast and The Egoist. And he wrote and sent packages to him in the trenches, where Gaudier––a sculptor to the last––carved a madonna and child from the butt of a captured German rifle, just two days before he died.

    It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, such as ramen, soba, udon, and tempura. Others are lesser known Japanese classics—such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms—that will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.

    The Gold Rush had begun.300,000 gold-seekers left their homes, grabbed what they could and headed West to find their fortune.This is the diary of one of those intrepid men, and the trials and tribulations that he faces in his search for riches. From May 1850 through to June 1852 the life of Alfred T. Jackson, one of the forty-niners, was compiled by Chauncey Canfield. Jackson’s dream was that “I would like to have enough capital so that I would not have to slave from sunrise till dark as I did on dad's farm.” But like many others who moved out west to find gold it was not easy … He lived a truly wild existence during his time in the west, sleeping rough, panning for gold and fleeing from gunfights with his dog and his best friend. First-hand accounts of early settlements like Nevada City and Rock Creek are given as well as descriptions of Grass Valley, the Sierra Mountains and the North and South Yuba Valleys. It is a rich and vivid depiction of gold mining with accounts of pioneer travelling overland, the infiltration of foreign workers, particularly Chinese miners, and contains many details of how forty-niners like Jackson entertained themselves with the nuggets that they found and spent. First published in 1906, this classic work provides a thorough insight into the real wild west and the life of the forty-niners. Chauncey Canfield (1843-1909) first published The diary of a forty-niner in 1906. Albion Press is an imprint of Endeavour Press, the UK's leading independent digital publisher. For more information on our titles please sign up to our newsletter at www.endeavourpress.com. Each week you will receive updates on free and discounted ebooks. Follow us on Twitter: @EndeavourPress and on Facebook via http://on.fb.me/1HweQV7. We are always interested in hearing from our readers. Endeavour Press believes that the future is now.

    An attractive and comprehensive guidebook, this work has been completely revised and updated by the author. The reader will find an easy-to-use text which details the natural history of the plants and animals found in the Galápagos Islands. Management and conservation of the Galápagos National Park is discussed, and visitor information and notes about the various tourist sites are given. An index and checklist of plants and animals with page references and a glossary of technical terms are provided. New photographs have been added.

    Ireland: a terrible beauty ; the story of Ireland today (1970's during the time of the Troubles) with 388 photographs, including 108 in full color, 213 pages.

    has been the fastest growing brewery in the country—Beer lovers gravitate to its unique line-up which includes favorites such as Stone IPA and Arrogant Bastard Ale. This insider's guide focuses on the history of Stone Brewing Co., and shares homebrew recipes for many of its celebrated beers including Stone Old Guardian Barley Wine, Stone Smoked Porter, and Stone 12th Anniversary Bitter Chocolate Oatmeal Stout. In addition, it features recipes from the Stone Brewing World Bistro & Gardens like Garlic, Cheddar, and Stone Ruination IPA Soup, BBQ Duck Tacos, and the legendary Arrogant Bastard Ale Onion Rings. With its behind-the-scenes look at one of the leaders of the craft beer scene, The Craft of Stone Brewing Co. will captivate and inspire legions of fans nationwide.

    Delia seeks to investigate new ways to bring out the fullest flavor of ingredients, whether it is by oven-roasting or grilling to concentrate the essence of a dish, or by her individual blending of flavors to transform even the simplest of recipes. Delia shares her ideas for creamy risottos made in the oven, vegetable combinations to cook alongside main courses, and preserves that eliminate fuss.

    And, with the growing number of beer festivals popping up worldwide, beer is finally getting the attention and appreciation it deserves. For the average beer lover, the overwhelming choices, brewing styles and traditions can be confusing to say the least. Enter beer specialist Mirella Amato - one of only seven Certified Master Cicerones (beer sommeliers) in the world. With an advanced brewing certificate behind her, readers will be in expert hands as they navigate the multifaceted world of beer, guided by Amato's refreshingly accessible style. Broken down into fun, easy-to-read chapters, Beerology starts with an introduction to beer and tips on storage and cellaring, then leads into a guide on tasting. Amato presents beer styles in four groups—Refreshing, Mellow, Striking, and Captivating—covering everything from the history and origins of specific brews, to brands that exemplify each type. She then gives tips on hosting beer-tasting parties at home, complete with beer games, and includes a chapter dedicated to beer cocktails (who’s in for a delicious cucumber Pils?). Her original take on pairing beer with food—including chocolate and cheese—is perfect for anyone with an inquisitive mind and an epicurean streak.

    Today, he's waking up in a sleeping bag on an air mattress in a two-bedroom apartment with no furniture thinking, "How the hell did I get here?"A thirty-year battle with drug addiction, three career changes, one divorce, a major mid-life crisis, and countless AA meetings later, he tells his cautionary -- and very funny -- tale.In this frankly humble and hilarious anti-memoir, Adam Nimoy shares the incredibly wonderful, miserable truth about life as a newly divorced father, a forty-something on the L.A. dating scene, a recovering user, and a former lawyer turned director turned substitute teacher...in search of his true self. And, oh yeah, the wonderful, miserable truth about growing up the son of a pop culture icon.In a city where appearing perfect is a way of life, Adam Nimoy doesn't mince words. He's been rushed by crazed Star Trek fans at a carnival, propositioned by his father's leading ladies, promised by his own teenage daughter that she never wants to see him again, and fired by famous television producers for his temper.Wonderful? Sometimes. Miserable? Occasionally. Survivable? Stay tuned...

    Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.