The Sellersburg Writers' Group, in southern Indiana, presents Tangled Thoughts, a unique anthology which includes short stories and poems based on each of the authors' interpretation of the cover photo: a stand of giant, yet stately trees with beautifully tangled limbs. You will find tales of motivation, faith, fantasy, thoughts gone awry, mysteries unfolding, a plea for people to be better caretakers of our rich natural resources, and more. Authors include: Brenda Drexler, Penny Pearson, Jen Selinsky, Scott Spoonmore, Grace Click, J.D. Fly, John Van Binsbergen, Chris Edwards, Ken Glinski , and C. J. Sampson.
“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
Edna Lewis—acclaimed author of the American classic, The Taste of Country Cooking—and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook filled with recipes and stories of two distinct styles of Southern cooking. Miss Lewis’s specialty is Virginia country cooking and Scott Peacock focuses on inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own. Together they share their secrets for such Southern basics as pan-fried chicken, creamy grits, and genuine Southern biscuits. Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables, and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table. Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-tasting, genuinely American recipes. The result is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.
Bluetooth death rays, killer Roombas, and Teslas with a secret button that will launch your car into outer space -- the future, according to Not Elon Musk, is an exciting time to neuralink and obey! A landmark volume written by one of the great minds of our time, Not Elon Musk's Welcome to the Future explores such profound questions as: How will mankind travel through tubes? When will Alexa and Siri become self-aware and convince us to fall in love with them only to break our hearts? Why is the Tesla plant built in a hollowed-out volcano on a private island? And where are the best hidden valleys on Mars to survive the coming Hair Transplant Wars? Part Stephen Hawking-like visionary, part Neil deGrasse Tyson-like evil genius, part Steve Jobs-like cornered-at-a-party creep, Not Elon Musk explains in Welcome to the Future why Not Elon Musk is so ready to fix Earth but also, possibly, leave it.
This collection offers a complete guide to oceanside meals with 75 recipes for appetizers and finger foods, soups, chowders, sandwiches, main courses, salads and side dishes, desserts, and beach-house drinks.
In a world of climate change and declining oil supplies, what is the plan for the provisioning of resources? Green economists suggest a need to replace the globalised economy, and its extended supply chains, with a more 'local' economy. But what does this mean in more concrete terms? How large is a local economy, how self-reliant can it be, and what resources will still need to be imported? The concept of the 'bioregion' -- developed and popularised within the disciplines of earth sciences, biosciences and planning -- may facilitate the reconceptualisation of the global economy as a system of largely self-sufficient local economies. A bioregional approach to economics assumes a different system of values to that which dominates neoclassical economics. The global economy is driven by growth, and the consumption ethic that matches this is one of expansion in range and quantity. Goods are defined as scarce, and access to them is a process based on competition. The bioregional approach challenges every aspect of that value system. It seeks a new ethic of consumption that prioritises locality, accountability and conviviality in the place of expansion and profit; it proposes a shift in the focus of the economy away from profits and towards provisioning; and it assumes a radical reorientation of work from employment towards livelihood. This book by leading green economist Molly Scott Cato sets out a visionary and yet rigorous account of what a bioregional approach to the economy would mean -- and how to get there from here.
Illustrated with bright watercolors evoking the delicious languor of the warmer seasons, this charming collection of 30 delectable recipes is the perfect gift for those who revel in the fresh, clean-tasting meals of spring and summer.The warmth and abundance of the seasons are reflected in the recipes. 40 Full-color illustrations.
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