THE EARTH, AS WE KNOW IT, WILL NO LONGER EXIST. The young and famous actor Gael Ryan is about to see his world completely changed when he falls in love with the beautiful Yseut, from the distant planet Aether, and learns that the Earth, as we know it, will disappear forever. The Savia, a substance of unknown origin capable of modifying the genetic constitution and causing biological alterations, is coming to our planet. Given his Natural Leader condition, Gael must leave to the Aethereal world during the maximum point of the next Terrestrial eclipse. Yseut assures him that the fate of the Humanity will depend on it. But Lara, his agent and closest friend since his childhood, is going to play a paramount role in the imminent invasion, without even suspecting it...
HYBRID ARE AMONG US Earth has changed. Humans are Changed. Now Hybrids are here. The Nixo Chief Norkam, along with the hybrid-human Leiana and her Warrior Cyan, rule the new world. Yseut and Gael run away in order to reunite with Hugo, his father, and accomplish their mission in the planet Aether. On the way, they will rescue a 18-year-old boy called Jano who, together with the seasoned Leon, will take part of the growing group of «Normal» humans; they will try to resist the Change created by the Nixos planning the destruction of the «Distinct» people. But everything could blow up when Gael discovers Leiana's true identity?
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Musaicum Books presents to you this unique Lost World collection, designed and formatted to the highest digital standards and adjusted for readability on all devices. Abraham Merritt: The Moon Pool The Metal Monster The People of the Pit Arthur Conan Doyle: The Lost World Jules Verne: Journey to the Center of the Earth Twenty Thousand Leagues under the Sea The Mysterious Island Edward Bulwer-Lytton: The Coming Race George MacDonald: Lilith H. Rider Haggard: King Solomon's Mines She: A History of Adventure Gertrude Barrows Bennett (aka Francis Stevens): The Citadel of Fear (5b) Edgar Rice Burroughs: Pellucidar Series: At the Earth's Core Pellucidar Caspak Series: The Land That Time Forgot The People That Time Forgot Out of Time's Abyss Other SF Novels: The Monster Men The Lost Continent (aka Beyond Thirty) Francis Bacon: New Atlantis C. J. Cutcliffe Hyne: The Lost Continent Philip K. Dick: Adjustment Team The Defenders
Examines the factors which limit human economic and population growth and outlines the steps necessary for achieving a balance between population and production. Bibliogs
An illustrated journey into the life and imagination of one of the world's best-loved authors, Tolkien's Worlds provides a unique exploration of the relationship between the real and the fantastical and is an essential companion for anyone who wants to follow in Tolkien's footsteps.
Freedom in the World contains both comparative ratings and written narratives and is now the standard reference work for measuring the progress and decline in political rights and civil liberties on a global basis.
This volume examines the impact of wealth on quality of life and subjective well-being (SWB). As wealth is related to economic, environmental and social features of societies, this volume serves as an important resource in understanding economic and SWB. It further discusses a variety of experiences and consequences of inequalities of wealth. Through the availability of wealth data in recent international surveys, this volume explores the multiple relations between wealth and SWB. Structured around four main pillars the book presents analysis of the topic at various levels such as theoretical and conceptual, methodological and empirically, ending with a section on distribution and policies.
