Other books that might interest you

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  Surf Fishing the Atlantic Coast

  Eric B Burnley

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  From the outdoor writer and The Fisherman magazine field editor, “a fine—nay, necessary—addition to any serious surf fisherman’s library” (George Reiger, author of Profiles in Saltwater Angling).  Surf Fishing the Atlantic Coast is the guide every surf fisher, beginner to veteran, needs. Expert surf caster Eric Burnley offers the most up-to-date information available on tackle, baits, and casting technique.    With information on:  The how and why of rods, reels, line, and lures  All about baits  Casting basics that will get your line and lure to the fish  Rigging and driving a surf-fishing vehicle  Where the fish are and how to find them  Where and when various species of fish show up along the surf  Access points along the coast from Maine to Florida

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  First Catch - Study of a Spring...

  Thom Eagle

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  “Eagle, a chef and food writer, uses a nine-dish lunch as the occasion to ruminate about cooking, and life” (New York Times Book Review). 
   
  First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook—and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?” 
   
  Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen. 
   
  Winner of the Fortnum and Mason’s Debut Food Book Award 
   
  Shortlisted for the 2018 Andre Simon Food & Drink Book of the Year 
   
  BBC Radio 4 Food Programme Best Foodbooks of 2018 
   
  Times Best Food Books of 2018 
   
  Financial Times Summer Food Books of 2018 
   
  “A contemplation of cooking and eating, a return to the great tradition of food writing inspired by M.F.K. Fisher’s The Gastronomical Me . . .  Eagle writes with a wit and sharpness that can turn a chapter on fermenting pickles into a riff on death and decay while still making it seem like something you would like to put in your mouth.” —Mark Haskell Smith, Los Angeles Times 
   
  “In two dozen short chapters linked like little sausages, he serves up a bounty of fresh, often tart opinions about food and cooking . . .  Eagle is a natural teacher; his enthusiasm and broad view of food preparation is both instructive and inspiring . . .  Eagle’s prose, while conversational in tone, is as crafted and layered as his cuisine. Never bland, it is also brightly seasoned with strong opinions . . .  Rare among food writing, this book is bound to change the way you think about your next meal.” —Heller McAlpin, Christian Science Monitor

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  A Natural History of Belize -...

  Samuel Bridgewater

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  A wide-ranging study that draws on local and regional research findings to provide a popular portrait of the biodiverse and resilient Chiquibul.   Belize’s Chiquibul Forest is one of the largest remaining expanses of tropical moist forest in Central America. It forms part of what is popularly known as the Maya Forest. Battered by hurricanes over millions of years, occupied by the Maya for thousands of years, and logged for hundreds of years, this ecosystem has demonstrated its remarkable ecological resilience through its continued existence into the twenty-first century. Despite its history of disturbance, or maybe in part because of it, the Maya Forest is ranked as an important regional biodiversity hot spot and provides some of the last regional habitats for endangered species such as the jaguar, the scarlet macaw, Baird’s tapir, and Morelet’s crocodile.  A Natural History of Belize presents for the first time a detailed portrait of the habitats, biodiversity, and ecology of the Maya Forest, and Belize more broadly, in a format accessible to a popular audience. It is based in part on the research findings of scientists studying at Las Cuevas Research Station in the Chiquibul Forest. The book is unique in demystifying many of the big scientific debates related to rainforests. These include “Why are tropical forests so diverse?”; “How do flora and fauna evolve?”; and “How do species interact?” By focusing on the ecotourism paradise of Belize, this book illustrates how science has solved some of the riddles that once perplexed the likes of Charles Darwin, and also shows how it can assist us in managing our planet and forest resources wisely in the future.

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  The US of EH? - How Canada...

  Rob Sorensen, Kerry Colburn

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  “Uncovers evidence of covert Canadian usurpation . . .Thankfully, Colburn has some tips on identifying these stealthy yet tidy marauders in our midst.” —Seattle Weekly 
   
  Canadians are peaceable, friendly, unassuming, and adorable. They’re also secretly in control of nearly every aspect of life in the Southernmost Canadian territory known as the United States.  
   
  This hilarious illustrated compendium of real facts and wild assertions traces a vast, maple-leaf conspiracy that plays up Canada’s self-effacing second fiddle image to the U.S. while it creates and clandestinely controls nearly everything Americans hold dear, from Superman to basketball to William Shatner to macaroni and cheese.  
   
  With everyday life in the U.S. already as much as 70% Canadian, and our music, movies, and TV shows filled with subliminal pro-Canadian messages, the authors of So, You Want to Be Canadian reveal that in actuality, you already are. 
   
  “The premise is that Canadians have gotten their overly polite (and no doubt well groomed) mitts on everything. The U.S. of Eh? includes lists of many Canadian things—hotties, music, actors, inventions—as well as lots of general silliness about the ‘maple leaf conspiracy.’” —January Magazine

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  The Great Book of French Cuisine

  Henri-Paul Pellaprat

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  Thoroughly updated by James Beard Award-winning chef Jeremiah Tower, this is the Le Cordon Bleu founder’s classic cookbook and guide to French cuisine.  
   
  In the nineteenth century, Henri-Paul Pellaprat founded Le Cordon Bleu. In the twentieth century, his landmark cookbook, L’Art Culinaire Moderne, wastranslated into English and acclaimed as the most comprehensive and authoritative book on French cooking and gastronomy ever written. This complete revision and updating by James Beard Award-winning chef Jeremiah Tower is a reference cookbook that continues to shape great chefs and great cooking in the twenty-first century.  
   
  Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Included are 2,000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French desserts.  
   
  This new edition includes more than 600 easy-to-follow techniques and timesaving tips, and a complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and consulted throughout a lifetime of cooking.

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  Stubborn Dog A: GG

  Anita Powell

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  I want to say first that this is not a children's book. 
  This is GG and my story told through a series of blogs from the time I got her to now. The blogs are informative and talk about all the mistakes I make and how she and I overcame them. Those mistakes ranged from feeding her to bringing in another dog. 
  I served in the military, however with all that training, I was not prepared for what one little dog could do for my life. She was a matchmaker that helped find my spouse of over a decade. There was much more to getting a dog that I didn't consider. This book is funny and heartwarming.

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