Vitello wants to be a tough guy, and with his mum's butter knife tucked in his belt he plans to be rude to everyone and not scared of anything. Particularly not stupid dogs... Vitello lives in a terraced house by a ring road with his mum, where the traffic is noisy and his friends are annoying. He’s had other adventures and been in other scrapes too.
A new family moves in near Vitello, only they don’t have a cool boy for him to play with, just a yucky girl. And it won’t be fun to play with a yucky girl and her crazy hamster. Definitely not. Vitello lives in a terraced house by a ring road with his mum, where the traffic is noisy and his friends are annoying. He’s had other adventures and been in other scrapes too.
The multiple award-winning fantasy author of The Fionavar Tapestry brings his extraordinary imagination to a tale of mythic figures in contemporary times... Ned Marriner is in France with his father, a celebrated photographer shooting the Saint-Sauveur Cathedral of Aix-en-Provence. While exploring the cathedral, Ned meets Kate, an American exchange student with a deep knowledge of the area’s history. But even Kate is at a loss when she and Ned surprise a scar-faced stranger, wearing a leather jacket and carrying a knife. “I think you ought to go now,” he tells them. “You have blundered into a corner of a very old story...” In this ancient place, where the borders between the living and the long-dead are thin, Ned and his family are about to be drawn into a haunted story, as mythic figures from conflicts of long ago erupt into the present, changing—and claiming—lives.
The beloved chef presents her most accessible and affordable cookbook to date, a gathering of more than 100 Italian recipes that have become Lidia's go-to meals for her very own family—the best, the most comforting, and the most delicious dishes in her repertoire. In Lidia’s Favorite Recipes, you’ll find a fresh take on more than 100 of Lidia’s signature and irresistibly reliable dishes, including: • Fried Mozzarella Skewers—Spiedini alla Romana • Escarole and White Bean Soup—Zuppa di Scarola e Cannellini • Ziti with Broccoli Rabe and Sausage—Ziti con Broccoli Rabe e Salsicce • Baked Stuffed Shells—Conchiglie Ripiene al Forno • Eggplant Parmigiana—Melanzane alla Parmigiana • Savory Seafood Stew—Zuppa di Pesce • Chicken Cacciatore—Pollo alla Cacciatore • Veal Ossobuco with Barley Risotto—Ossobuco di Vitello con Risotto d’Orzo • Cannoli Napoleon—Cannolo a Strati • Limoncello Tiramisù—Tiramisù al Limoncello From the classic sauces to the delicious desserts, these recipes have been revised and updated to be more concise and clear, but just as soul-satisfying as ever. With new information about the affordability, seasonality, and nutritional value of the ingredients, this book shows there is no question why these dishes are the easiest and most enjoyable to bring to the family table for your most memorable moments. Beautifully illustrated throughout with full-color photographs, Lidia’s Favorite Recipes will give both new cooks and longtime fans something extraordinary to celebrate.
Micah LeMon had one slight problem when he started bartending nearly twenty years ago: he had no idea what he was doing. Mixology, he came to understand, is based on principles that are indispensable but not widely known. In The Imbible, LeMon shares the knowledge he has gained over two decades, so that even beginning bartenders can execute classic cocktails--and riff on those classics to create originals of their own. A good cocktail is never a random concoction. LeMon introduces readers to the principal components of every drink--spirit, sweet, and sour or bitter--and explains the role each plays in bringing balance to a beverage. Choosing two archetypes--the shaken Daiquiri and the stirred Manhattan—he shows how bartenders craft delicious variations by beginning with a good foundation and creatively substituting like ingredients. Lavishly illustrated in color and laid out in an inviting and practical way, The Imbible also provides a thorough overview of the bartender’s essential tools and techniques and includes recipes for over forty drinks--from well executed classics to original creations exclusive to this book. Both a lesson for beginners and a master class for more experienced bartenders, LeMon’s book opens the door to endless variations without losing sight of the true goal--to make a delicious cocktail.
From PEN/Hemingway award winner Brigid Pasulka, the “charming…refreshing tale” (The New York Times Book Review) of a widowed butcher and his son whose losses are transformed into love in a small town on the Italian Riviera. In the seaside village of San Benedetto, twenty-two-year-old Etto finds himself adrift. Within the past year, Etto has not only lost both his twin brother and his mother, but in his grief has become estranged from his father, the local butcher. While his father passes the time with the men of the town in the fine tradition of Italian men everywhere—a reverential obsession with soccer—Etto retreats ever further from his day-to-day life, seeking solace in the hills above the town. But then a Ukrainian soccer star, the great Yuri Fil, sweeps into San Benedetto, taking refuge himself from an international scandal. Soon Yuri and his captivating sister Zhuki invite Etto into their world of sport, celebrity, loyalty, and humor. Under their influence, Etto begins to reconstruct his relationship with his father and, slowly, open himself back up to the world. Who knows: perhaps the game of soccer isn’t just a waste of time, and perhaps San Benedetto, his father, love, and life itself might have more to offer him than he ever believed possible. “Full of light and surprising grace, [The Sun and Other Stars] is both a poetic coming-of-age story and a poignant examination of the nature of family and belonging” (The Boston Globe). It is a gorgeous, celebratory novel about families, compromise, and community, a big-hearted masterpiece that showcases a writer at the joyful height of her talents.
Sharks are only a small proportion of world recorded fish landings, but they are a versatile and valuable resource. They sustain important fisheries in several countries and are a cheap but valuable source of protein for coastal communities dependent on subsistence fisheries. Sharks are exploited for their meat, fins, teeth, cartilage, liver and other internal organs. This report details species used and methods of preparation for various purposes.
Vitello never gets to see his dad and needs a decent one to show off to his friends. But where does one borrow a dad? Vitello lives in a terraced house by a ring road with his mum, where the traffic is noisy and his friends are annoying. He’s had other adventures and been in other scrapes too.
This text-workbook is a streamlined, no-nonsense approach to business communication. It takes a three-in-one approach: (1) text, (2) practical workbook, and (3) self-teaching grammar/mechanics handbook. The chapters reinforce basic writing skills, then apply these skills to a variety of memos, letters, reports, and resumes. This new edition features increased coverage of contemporary business communication issues including oral communication, electronic forms of communication, diversity and ethics.
