Bulls Make Money, Bears Make Money, Pigs Get Slaughtered
Bulls Make Money, Bears Make Money, Pigs Get Slaughtered

Author: Anthony Gallea

Publisher: Prentice Hall Press

Published: 2002

Total Pages: 280

ISBN-13:

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Bulls Make Money, Bears Make Money, Pigs Get Slaughtered provides easy-to-read, solid investment advice organized around maxims that have endured and become timeless touchstones that, if followed, perform over time. Starting with his very personal prologue, "A True Tale of Woe," Gallea takes readers along as he revisits these market truths, extracting lessons for today's investor.

White Walls
White Walls

Author: Judy Batalion

Publisher: Berkley

Published: 2016

Total Pages: 354

ISBN-13: 0451473116

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Judy Batalion grew up in a house filled with endless piles of junk, obsessively gathered and stored by her hoarder mother. The first chance she had, she escaped the clutter to create a new identity - one made of order, regimen and clean white walls. Until, one day, she found herself enmeshed in life's biggest chaos: motherhood. Told with heartbreaking honesty and humour, this is Judy's poignant account of her trials negotiating the messiness of motherhood and the indelible marks that mothers and daughters make on each other's lives.

China, the Livestock Sector
China, the Livestock Sector

Author:

Publisher:

Published: 1987

Total Pages: 220

ISBN-13: 9780821309407

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The study considers the most efficient means of satisfying the growing demand for pork, poultry and dairy products in China's large municipalities and discusses the major issues hampering the development of the sector. These constraints include difficulties in making the transition from an administered to a market system; price distortions due largely to the scope of consumer and producer subsidies; insufficient reliance on interregional and international trade to solve problems of feed and livestock product supply; lack of functional specialization within the industry; and various weaknesses of support services and the sectoral management structure. The report reviews the recent developments in China's livestock production, the organization of the sector, the emergence of Agricultural Trade Markets (ATMs) in large cities as a result of 1985 policy reforms, and influences determining future growth of urban demand for livestock products. Each component of the industry is examined in detail, including feed supply and processing, livestock and poultry breeding, animal health and veterinary services, alternative production systems and product processing.

Wicked
Wicked

Author: Gregory Maguire

Publisher: Harper Collins

Published: 2009-10-13

Total Pages: 430

ISBN-13: 0061792942

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The New York Times bestseller and basis for the Tony-winning hit musical, soon to be a major motion picture starring Cynthia Erivo and Ariana Grande With millions of copies in print around the world, Gregory Maguire’s Wicked is established not only as a commentary on our time but as a novel to revisit for years to come. Wicked relishes the inspired inventions of L. Frank Baum’s 1900 novel, The Wonderful Wizard of Oz, while playing sleight of hand with our collective memories of the 1939 MGM film starring Margaret Hamilton (and Judy Garland). In this fast-paced, fantastically real, and supremely entertaining novel, Maguire has populated the largely unknown world of Oz with the power of his own imagination. Years before Dorothy and her dog crash-land, another little girl makes her presence known in Oz. This girl, Elphaba, is born with emerald-green skin—no easy burden in a land as mean and poor as Oz, where superstition and magic are not strong enough to explain or overcome the natural disasters of flood and famine. Still, Elphaba is smart, and by the time she enters Shiz University, she becomes a member of a charmed circle of Oz’s most promising young citizens. But Elphaba’s Oz is no utopia. The Wizard’s secret police are everywhere. Animals—those creatures with voices, souls, and minds—are threatened with exile. Young Elphaba, green and wild and misunderstood, is determined to protect the Animals—even if it means combating the mysterious Wizard, even if it means risking her single chance at romance. Ever wiser in guilt and sorrow, she can find herself grateful when the world declares her a witch. And she can even make herself glad for that young girl from Kansas. Recognized as an iconoclastic tour de force on its initial publication, the novel has inspired the blockbuster musical of the same name—one of the longest-running plays in Broadway history. Popular, indeed. But while the novel’s distant cousins hail from the traditions of magical realism, mythopoeic fantasy, and sprawling nineteenth-century sagas of moral urgency, Maguire’s Wicked is as unique as its green-skinned witch.

Meathead
Meathead

Author: Meathead Goldwyn

Publisher: HarperCollins

Published: 2016-05-17

Total Pages: 400

ISBN-13: 0544018508

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New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.

The Pig: Tales and Recipes from the Kitchen Garden and Beyond
The Pig: Tales and Recipes from the Kitchen Garden and Beyond

Author: Robin Hutson

Publisher: Hachette UK

Published: 2019-08-01

Total Pages: 641

ISBN-13: 1784726230

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The Pig is a collection of restaurants with rooms in Hampshire, Devon, Dorset and Somerset - and soon in Kent, West Sussex and Cornwall. Now, everyone can enjoy The Pig from the comfort of their own homes. Among the pages of The Pig you will find an idiosyncratic, seasonal approach to the good life, with delicious recipes, how-to guides, tips, tricks and stories. Inside the pages of The Pig you will find: Classic recipes from Nan's rice pudding to proper fish pie, porchetta, gammon with parsley sauce, devilish devilled kidneys on toast, a right old eton mess and even a pink blancmange bunny. The Pig's Guide to Pigs from identifying different breeds and selecting the best cuts of meat to making your own sausages, crackling and charcuterie. How to pickle, forage and identify edible flowers and suggestions on how to bring the weird and wonderful vegetables, fruits and salads from the garden into the kitchen. Noble wine, simple food from classic cocktails to modern twists and all the best accompaniments. Interior design recreating the comfort and elegance of The Pig at home. Setting the scene, The Pigs top tips on hosting your own festivals, summer feasts and winter gatherings, including creating the perfect playlist to the best recipes to cook outdoors. Praise for the book: 'For us at home, the cookbook provides the perfect inspiration.' The Telegraph Magazine Praise for The Pig Hotels: Rick Stein: 'Dinner, bed and breakfast at The Pig, any Pig, is a comforting thought of some lovely flavoured pork, a British abundance of vegetables and some fabulous red wine.' The Sunday Times: 'There isn't a trace of cynicism here - just enthusiasm, craft and people who love what they do, creating a place you really, really don't want to leave.' The Financial Times 'Some inherited memory of a weekend with grandparents I never had... a little bohemian, and unbelievably good at cooking.' Tom Parker Bowles: 'The Pig revolutionised the country house hotel, creating a true home away from home. No pomp or pretence, just beautiful rooms and magnificent food with produce from their own kitchen gardens. Where The Pig goes, the others follow.'