Twelve-year-old Andy Pembleton's younger brother disappeared two years ago. The loss tore Andy's world apart. His father left. His mother withdrew into guilt, all but ignoring Andy. But Andy is going to change all of that. He has a plan to find his brother—a deeply disturbing one. " ...about every parent’s worst nightmare. This was a gripping tale and goes to show that not only parents suffer when a child goes missing and how it can warp a child." —Bitten By Books
On Quinnipeague, hearts open under the summer stars and secrets float in the Sweet Salt Air... Charlotte and Nicole were once the best of friends, spending summers together in Nicole's coastal island house off of Maine. But many years, and many secrets, have kept the women apart. A successful travel writer, single Charlotte lives on the road, while Nicole, a food blogger, keeps house in Philadelphia with her surgeon-husband, Julian. When Nicole is commissioned to write a book about island food, she invites her old friend Charlotte back to Quinnipeague, for a final summer, to help. Outgoing and passionate, Charlotte has a gift for talking to people and making friends, and Nicole could use her expertise for interviews with locals. Missing a genuine connection, Charlotte agrees. But what both women don't know is that they are each holding something back that may change their lives forever. For Nicole, what comes to light could destroy her marriage, but it could also save her husband. For Charlotte, the truth could cost her Nicole's friendship, but could also free her to love again. And her chance may lie with a reclusive local man, with a heart to soothe and troubles of his own. Bestselling author and master storyteller Barbara Delinsky invites you come away to Quinnipeague...
The Fiddlehead Restaurant and Bakery has been a Juneau tradition since 1978, when its founder established a menu that celebrated Alaska's bounty of fresh, delicious ingredients and its jubilant spirit of adventure. In this lively and eclectic cookbook, the Fiddlehead Restaurant teams presents 150 of its most acclaimed, sought-after recipes. The colorful collection ranges from fresh Alaskan salmon and halibut to robust soups and sandwiches, light and healthy pasta dishes, grilled meats and stir fry, authentic sourdough breads, edible greens, wild berries, and extraordinarily delicious desserts--all prepared with creative flair and old-fashioned neighborliness that have made the Fiddlehead famous. Interspersed throughout are fascinating sidebars on such Alaskan passions as berry picking and glacier picnics, the fine art of smoking fish or preparing a while poaching salmon for holiday entertaining, and the springtime search for wild edibles like fiddlehead ferns, fireweed, beach asparagus, and morel mushrooms. Brimming with Alaskan freshman and pride, The Fiddlehead Cookbook will delight everyone who longs to shares in this generous coastal cuisine.
Quilters love a well-tended garden almost as much as perfect piecing. Now they can have both Quilters can finally create their ideal landscape with no watering required Use Amy Friend's 40 adaptable flower, stem, and leaf blocks (plus a snail and a butterfly ) to piece together a garden scene in any number of combinations: from tropical greenery using minimal greens and creams to a cottage garden packed with all of the bold hues of summer. Included are six colorful quilt patterns, and a cute tote, designed and pieced by the author to help get readers started with their planning, as well as inspirational digital layouts to showcase just how customizable these blocks can be. Perfectly pretty patchwork
"Identifying Ferns the Easy Way: A Pocket Guide to Common Ferns of the Northeast" is an exquisitely illustrated and easy-to-use guide created to make fern identification more accessible than ever for nature lovers of all ages. This guide presents a unique method to explain how ferns are classified into five major groups. Then, these groupings are illustrated using fern silhouettes. Each of the 28 common ferns in this guide has descriptions which detail "Where it Grows," "Tips for Identification," "Can be Confused With" and "Interesting Notes." The terminology used in this book makes this guide extremely user-friendly. "Gardeners, hikers and naturalists all need this elegantly simple guide to the common fern species of the Northeast. The lineage of these plants is ancient, their charms immutable. These pages bring their identities into the light, a gift indeed." Roger B. Swain. Host, PBS -TV's "The Victory Garden""This guide offers a wonderful way for people to become acquainted with our common regional ferns. A simple, effective key and great illustrations make this a very user-friendly field guide."Tom Wessels, Professor Emeritus, Antioch University and author of "The Forested Landscape."Lynn Levine, began her career in 1978, as the first woman consulting forester in the Northeast. She has taken thousands of people into the forest to share her love of nature, and to spur others to feel the same. She has found that teaching about trees, tracks and, now, ferns, is one powerful way to spark and enhance that bond. Levine is the author of "Mammal Tracks and Scat: Life-Size Pocket Guide," and two children's books: "Snow Secrets" and "Is it Time, Yet?" She is co-author of "Working with Your Woodland: A Landowner's Guide" and "Mammal Tracks and Scat: Life-Size Tracking Guide." Briony Morrow-Cribbs launched her book illustrating career with two New York Times Best Sellers: "Wicked Plants: The Weed that Killed Lincoln's Mother & Other Botanical Atrocities" and "Wicked Bugs: The Louse that Conquered Napoleon's Army & Other Diabolical Insects." Briony's work includes etchings, prints and illustrations.
Celebrate Canadian cocktail history and artistry with A Field Guide to Canadian Cocktails, a collection of over 100 recipes inspired by a bounty of homegrown ingredients and spirits that will appeal to armchair bartenders and professionals alike. From the Yukon’s Sour Toe Shot to a Prairie Caesar to New Brunswick’s Fiddlehead Martini, each beautifully crafted recipe—comprising updated classics, signature drinks from Canada’s top bartenders and the authors’ own creations—features quintessentially Canadian ingredients and cultural references, blending to create a libatious and entertaining journey from sea to shining sea. Also featured are syrup and infusion recipes, tips and tricks, technique and equipment guides, as well as travel narratives and recommendations from the authors’ cross-country road trips. Authors Victoria Walsh and Scott McCallum have dedicated countless hours, not to mention gas mileage, foraging, travelling and experimenting, in order to instill their own brand of northern spirit into the existing cocktail canon, and to add to the proud tradition of ensuring Canadian drinks, history and lore, in all their glory, are served at the global bar.
With You Can Teach Yourself Fiddling, veteran Mel Bay author, Craig Duncan, has produced an excellent book for the beginning fiddler. Its 36 lessons teach basic techniques through specific exercises and traditional fiddle tunes. from holding the fiddle and bow correctly to playing moderately advanced tunes in double stops, Craig will guide you through each progressive step. Although it is not necessary to be able to read music at the start of this book, the author gradually introduces principles of effective note reading throughout. A unique feature of this book is that the same tune may appear in more than one lesson, increasing in difficulty with each recurrence. Each variation builds on the previous one and assists students in learning how to create their own arrangements. Even with some repetitions of the same tune, you'll find more than 50 popular fiddle tunes in the book's 80 pages. Check points and reviews keep you on track from cover to cover. the companion DVD/video covers the first 17 lessons from the book.
Many North American plants have characteristics that are especially promising as candidates for expanding our food supply and generating new economically competitive crops. This book is an informative analysis of the top 100 indigenous food plants of North America, focusing on those species that have achieved commercial success or have substantial market potential. The book's user-friendly format provides concise information on each plant. It examines the geography and ecology, history, economic and social importance, food and industrial uses, and the economic future of each crop.
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
