"A guide to the best parks in the United States and Canada, including activity and accommodation information; information on nearby attractions; top ten lists; and information on local fare"--
This richly illustrated book from the travel experts at National Geographic showcases the best travel experiences in every state, from the obvious to the unexpected. Sites include national parks, beaches, hotels, Civil War battlefields, dude ranches, out-of-the-way museums, and more. You'll discover the world's longest yard sale in Tennessee, swamp tours in Louisiana, dinosaur trails in Colorado, America's oldest street in NYC, and the best spot to watch for sea otters on the central California coast. Each entry provides detailed travel information as well as fascinating facts about each state that will help fuel your wanderlust and ensure the best vacation possible. In addition to 50 states in the U.S., the book includes a section on the Canadian provinces and territories.
Primitive beers, country wines, herbal meads, natural sodas, and more "Baudar has elevated the concept of terroir into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer."--Patrick E. McGovern, author of Ancient Brews Fermentation fans and home brewers can rediscover "primitive" drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar's first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, including: Wild sodas Country wines Primitive herbal beers Meads Traditional ferments like tiswin and kvass. The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author's playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them. "With gorgeous photos and clear technical details, this book will be a source of great inspiration."--Sandor Ellix Katz, author of The Art of Fermentation
Fun 5-minute drawing lessons for kids ages 6-12—now in a mini size that's perfect for travel and coloring on the go! Perfect for budding artists and kids who have never drawn before, this beginner drawing book will teach your kid how to draw cool things in no time! Author and professional artist Alli Koch's kid-friendly mini drawing lessons will help your child practice their basic art skills and teach them how to draw with confidence. This book is perfect for kids 8-12, but kids as young as 5 will be able to easily follow along as well. From cupcakes, to unicorns, to cars, and cats, your kid will be drawing all sorts of things that they'll want to show off to their friends, or color afterward and hang on their room! No experience required! Easy-to-Follow Instructions: Simple steps and diagrams from start to finish 42 Cool Projects: Learn how to draw an ice cream cone, fruit, castle, spaceship, cactus, airplane, animals, and so many more cute and cool things! Layflat Binding: Making it easier for kids to keep the book open as they follow along Perforated Pages and Premium Paper: Easily removable pages that are thick and sturdy
Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.
Larkin Mancinkus prides herself on making the town of Whynot, North Carolina just a little sweeter. As owner of Sweet Cakes Bakery, Larkin gets all the town gossip – the sugar, the spice, and the everything not so nice. So when she finds herself on the tip of everyone’s tongue thanks to an encounter with a mysterious and handsome stranger, she learns the true meaning of ‘if you can’t stand the heat, get out of the kitchen.’ Deacon Locke has spent his life traveling the world with no particular destination in mind. But when he rolls into Whynot on his Harley, he just knows there is something different about this town. What he doesn’t know is that out of all the places he’s traveled and all the people he’s met, the gorgeous bakery owner might just entice him to put down some solid roots. Come on down to see what’s cookin’ between Larkin and Deacon!
Tempests After Shakespeare shows how the 'rewriting' of Shakespeare's play serves as an interpretative grid through which to read three movements - postcoloniality, postpatriarchy, and postmodernism - via the Tempest characters of Caliban, Miranda/Sycorax and Prospero, as they vie for the ownership of meaning at the end of the twentieth century. Covering texts in three languages, from four continents and in the last four decades, this study imaginatively explores the collapse of empire and the emergence of independent nation-states; the advent of feminism and other sexual liberation movements that challenged patriarchy; and the varied critiques of representation that make up the 'postmodern condition'.