Exhaustion, burnout, tiredness, even breakdown... sadly, such conditions are all too common these days, not least among those involved in some kind of Christian ministry, whether full-time, part-time or voluntary. In striving to do our utmost for God, we can easily forget that there were many times when Jesus himself was willing to rest, to do nothing except wait for the Spirit's prompting, so that he demonstrated the vital principle of 'working from a place of rest'. Drawing on extensive experience of training and mentoring across the world, Tony Horsfall reflects on the story of Jesus and the Samaritan woman to draw out practical guidance for sustainable Christian life and work. As he writes: 'Come and sit by the well for a while. Take some time out to reflect on how you are living and working. Watch Jesus and see how he does it. Listen to what the Spirit may be saying to you deep within, at the centre of your being; and maybe, just maybe, God will give you some insights that will change your life and sustain your ministry over the long haul.'
The God of the universe created us for a love relationship with Him! We long for that sweet intimacy with God, but it often seems so out of reach. Yet even in the busyness of daily life, we hear those whispers calling us, drawing us to sit at the feet of Jesus. Best-selling author Nancy Leigh DeMoss demystifies the process of coming to know God intimately. For over 10 years A Place of Quiet Rest has spoken to readers, helping them to a deeper relationship with Christ. In A Place of Quiet Rest Nancy shares from her heart and life how a daily devotional time can forever change your life. Includes personal reflections by Elisabeth Elliot, Kay Arthur, Barbara Rainey, Joni Eareckson Tada in addition to Making it Personal sections for deeper study.
THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater
Think you can cook better than Bobby Flay? Put your kitchen skills to the test and cook alongside Bobby and his competitors with more than 100 recipes from the hit show. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Beat Bobby Flay brings the excitement of the Food Network show stage into your home kitchen, with more than 100 recipes for breakfast and brunch, weeknight-worthy dinners, and stunning desserts that make every meal a winner. Bobby’s best recipes and other favorites from the show make appearances, from Seafood Fra Diavolo with Saffron Fettuccine (handmade pasta always wins the judges’ hearts) to Mushroom and Goat Cheese Chiles Rellenos (the secret: crispy Brussels sprout leaves) and Bittersweet Chocolate Soufflé. Sprinkled throughout Bobby’s recipes are behind-the-scenes stories of fan-favorite moments, tips to help you “beat the clock” when you’re pressed for time, and pro-chef suggestions for everything from meal prep to garnish (when in doubt, add anchovy breadcrumbs!). Alongside Bobby’s favorites are a wealth of recipes from his competitors on the show who beat Bobby Flay, including Alex Guarnaschelli’s Lobster Newberg, Marcus Samuelsson’s Doro Wat (Ethiopian chicken stew), and Shelby Sieg’s Lemon-Thyme Olive Oil Cake. The ultimate companion cookbook to one of the country’s favorite Food Network shows, Beat Bobby Flay also features beautiful, all-new color food photography as well as shots from everyone’s favorite episodes. With Bobby’s expertise and tried-and-true tips helping you stay in it to win it, you’ll be ready to crush any competition that comes your way!
Experience a deeper relationship with Jesus as you savor the presence of the One who understands you perfectly and loves you forever. With scripture and personal reflections, bestselling author Sarah Young brings Jesus' message of peace--for today and every day. In this #1 New York Times bestselling devotional, readers will receive words of hope, encouragement, comfort, and reassurance of Jesus' unending love. The devotions are written as if Jesus Himself is speaking directly to each reader and are based on Jesus' own words of hope, guidance, and peace within Scripture--penned by one who loves him and reveres His Word. Each entry is accompanied by Scripture for further reflection and meditation. These much-loved devotions will help you look forward to your time with the Lord. Experience peace in the presence of the Savior who is always with you. This edition is sure to be a favorite in the popular Jesus Calling(R) line. The on-trend fabric cover with foil has feminine floral touches, giving a gorgeous, elegant feel, along with large text and written-out scripture verses.
Winner of the 2007 National Book Critics Circle Award for Criticism A New York Times Book Review Top Ten Book of the Year Time magazine Top Ten Nonfiction Book of 2007 Newsweek Favorite Books of 2007 A Washington Post Book World Best Book of 2007 In this sweeping and dramatic narrative, Alex Ross, music critic for The New Yorker, weaves together the histories of the twentieth century and its music, from Vienna before the First World War to Paris in the twenties; from Hitler's Germany and Stalin's Russia to downtown New York in the sixties and seventies up to the present. Taking readers into the labyrinth of modern style, Ross draws revelatory connections between the century's most influential composers and the wider culture. The Rest Is Noise is an astonishing history of the twentieth century as told through its music.
In this volume Christina Di Cerbo and Richard Jasnow publish 92 Demotic graffiti, along with several ostraca and mummy bandages, from Theban Tombs 11, 12, Tomb-399-, and environs recorded and studied under the aegis of the Spanish Mission at Dra Abu el-Naga directed by Jose Galan. These texts from the mid-second century BCE were inscribed on the tomb walls by workers of the Ibis and Falcon cult, who used the New Kingdom tombs as burial places for mummified birds dedicated to the gods Thoth and Horus. This varied corpus of texts includes not only votive formulae and lists of names, but, most unusually, labels for chambers and halls to guide the men depositing the mummies through the labyrinthine catacombs. The cult workers also recorded important burials and memorialized events of special significance, as when a massive conflagration broke out that consumed several mummies and damaged the tomb walls. The Missions conservators recovered many hitherto virtually invisible graffiti. Numerous inscriptions posed daunting epigraphic challenges; the text editors employed computer applications, especially DStretch, in order to enhance the digital images forming the basis for decipherment. In an introductory chapter Galan discusses the work of the Spanish Mission at Dra Abu Naga and recounts the complicated history of this important area of the Theban Necropolis down to the Roman period. The graffiti illustrate how New Kingdom tombs were reused for the sacred animal cult in the Ptolemaic period. Francisco Bosch-Puche and Salima Ikram contribute a detailed chapter analyzing the archaeological context of the graffiti and the material evidence for the animal cult in the site. The volume, a holistic study of this area at the twilight of Pharaonic history, represents a true collaboration between archaeologists and philologists.
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)
