A raunchy comedy manga with a determined hero, an epic fantasy plot, and a harem of troublesome monster fangirls–soon to be an anime! After winning the Grand Fighting Tournament, Peter Grill hoped he’d finally be allowed to marry his guild-mate sweetheart. However, being crowned the world’s strongest man comes with its own set of challenges: namely the queue of ogres, elves, and other warrior women lining up outside his door. They aren’t out to challenge him for his title–they want his seed for their bloodlines! What’s a strongman to do?!
Few, if any, thinkers and writers today would have the imagination, the breadth of knowledge, the literary skill, and-yes-the audacity to conceive of a powerful, secular alternative to the Bible. But that is exactly what A.C. Grayling has done by creating a non-religious Bible, drawn from the wealth of secular literature and philosophy in both Western and Eastern traditions, using the same techniques of editing, redaction, and adaptation that produced the holy books of the Judaeo-Christian and Islamic religions. The Good Book consciously takes its design and presentation from the Bible, in its beauty of language and arrangement into short chapters and verses for ease of reading and quotability, offering to the non-religious seeker all the wisdom, insight, solace, inspiration, and perspective of secular humanist traditions that are older, far richer and more various than Christianity. Organized in 12 main sections----Genesis, Histories, Widsom, The Sages, Parables, Consolations, Lamentations, Proverbs, Songs, Epistles, Acts, and the Good----The Good Book opens with meditations on the origin and progress of the world and human life in it, then devotes attention to the question of how life should be lived, how we relate to one another, and how vicissitudes are to be faced and joys appreciated. Incorporating the writing of Herodotus and Lucretius, Confucius and Mencius, Seneca and Cicero, Montaigne, Bacon, and so many others, The Good Book will fulfill its audacious purpose in every way.
James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
A hilarious interspecies comedy about a modern virgin and her roommate: a virgin-loving unicorn. Emuko is a twenty-something virgin–in fact, she’s never even had a boyfriend. Her roommate, a unicorn named Uni, adores her purity, but sometimes Emuko yearns for the romance she’s been missing. And does Uni love Emuko a little too much?
Some of the Praise for No Sense of Obligation . . . fascinating analysis of religious belief -- Steve Allen, author, composer, entertainer [A] tour de force of science and religion, reason and faith, denoting in clear and unmistakable language and rhetoric what science really reveals about the cosmos, the world, and ourselves. Michael Shermer, Publisher, Skeptic Magazine; Author, How We Believe: The Search for God in an Age of Science About the Book Rejecting belief without evidence, a scientist searches the scientific, theological, and philosophical literature for a sign from God--and finds him to be an allegory. This remarkable book, written in the laypersons language, leaves no room for unproven ideas and instead seeks hard evidence for the existence of God. The author, a sympathetic critic and observer of religion, finds instead a physical universe that exists reasonlessly. He attributes good and evil to biology, not to God. In place of theism, the author gives us the knowledge that the universe is intelligible and that we are grownups, responsible for ourselves. He finds salvation in the here and now, and no ultimate purpose in life, except as we define it.
Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category
Black & white print. Principles of Management is designed to meet the scope and sequence requirements of the introductory course on management. This is a traditional approach to management using the leading, planning, organizing, and controlling approach. Management is a broad business discipline, and the Principles of Management course covers many management areas such as human resource management and strategic management, as well as behavioral areas such as motivation. No one individual can be an expert in all areas of management, so an additional benefit of this text is that specialists in a variety of areas have authored individual chapters.
After winning the Grand Fighting Tournament, Peter Grill hoped he'd finally be allowed to marry his guild-mate sweetheart. However, being crowned the world's strongest man comes with its own set of challenges: namely the queue of ogres, elves, and other warrior women lining up outside his door. They aren't out to challenge him for his title--they want his seed for their bloodlines! What's a strongman to do?!
The invisible man is the unnamed narrator of this impassioned novel of black lives in 1940s America. Embittered by a country which treats him as a non-being he retreats to an underground cell.
