Coaching Yourself on Marriage is the first book of the Seven Little Books on Coaching Yourself series.
It reminds us of who we really are and the power we possess to design the life we desire to live. In this evidence-based book, you will receive the tools to set your intention on quality, longevity and being your best self as a partner in a healthy marriage. In Coaching Yourself on Marriage, you will discover how to: Navigate the day-to-day challenges that threaten to destroy all that you have built; Unravel the myths and stereotypes that have never served you well; and Expand your mind to new ways and ideas to anchor a most fulfilling and wonderful marriage
Three divers working for the Northern Ireland police are killed as they step ashore after leaving Rathlin Island off the north coast of Ulster. The shootings threaten to spark a return to violence after years of uneasy peace in the Province.
Mişima'nın, "Yaşayan en büyük Japon yazarlarından biri," dediği Kenzaburo Oe, kitaba adını veren "Kurbanı Beslemek" adlı uzun öyküsünde en sıradan ve masum insanın nasıl bir canavara dönüşebileceğini, salt mimiklerle bile ırkçılığın nasıl usul usul beslenebileceğini anlatır. Can Yayınları'nın geçmişte üç ayrı kitap olarak yayımladığı Kurbanı Beslemek, Delilikten Kurtar Bizi ve Gözyaşlarımı Sileceği Gün adlı bu üç uzun öyküsünde Oe, çağdaş dünyanın uğraştığı en sıkıcı insani sorunları yüksek bir edebî başarıyla anlatıyor. Özgün dilinden yeniden çevrilen bu üç uzun öykü bu kez bir arada yayımlanıyor. Kurbanı Beslemek (Shiiku) : 1957 Delilikten Kurtar Bizi (Warera no kyōki wo ikinobiru michi wo oshieyo): 1969 Gözyaşlarımı Sileceği Gün (Mizukara waga namida wo nuguitamau hi): 1972
Black Pudding & Foie Gras is Michelin Star chef Andrew Pern’s multi award-winning culinary autobiography. It strikes the perfect balance between showcasing many of his mouth-watering dishes and the heart-warming account of Andrew’s fascinating life around food at The Star Inn in North Yorkshire. Its much more than a cookery book, it tells Andrew’s story, delves deep into his philosophy on food, introduces you to his local suppliers and provides a captivating and humorous insight into the life of a family that run a successful British food institution. By the time you’ve finished the book, its very clear that these are the thoughts of someone who views food and cooking as a way of life, and not just a job. The recipes come divided into sections that reflect the menu as opposed to the ingredients and give you all the knowledge to recreate some of his best loved dishes. Starters include beer-battered Scarborough Woof - a much loved fish from the North Sea coast; butter-roast Sand Hutton Asparagus and pressed Terrine of Yorkshire Gammon. Main courses feature traditionally garnished North Yorkshire Moors Grouse complete with Streaky Bacon, Bread Sauce and homemade Redcurrant Jelly; Charles Ashbridge’s Gloucester Old Spot Suckling Pig with Black Pudding and Cider and Hartlepool-landed Halibut with steamed marsh Samphire. Also on offer are comfort foods such as steamed Steak and Kidney Pudding with Oysters and braised neck of heather-fed Moorland Mutton with Pearl Barley. Puddings again reflect local produce and combine the more modern with the old traditions - think fresh Lemon Tart, Pimms No1 Jelly and rich dark Chocolate and Orange Tart before moving on to Ampleforth Abbey Apple Tarte Tatin, baked Ginger Parkin and steamed Ale Cake. Andrew reflects that puddings were never a strong point, the household much preferring cheese and the section entitled 'Cheese Counter’ gives such delights as grilled Wensleydale Buck Rarebit with Ox Tongue and Lincolnshire Poacher with 'Felixkirk’ Fennel. Cheese is followed by an enticing chapter entitled 'Drinks Cabinet’ featuring recipes for home-made liqueurs such as Rhubarb Schnapps, Damson Vodka and spiced Cider, before you open up the 'Chef\’s Pantry’ and discover the essential stocks and accompaniments needed to complete the recipes. The book’s luxurious, tactile suede cover with embossed title gives way to 400 beautifully designed pages containing stunning photography, both in black and white and colour, by award winning photographers Antonio Olmos and Sam Bailey. There is nothing glossy about this book, it is just a rich reflection on the life and food of one of Britain’s brightest young chefs.
Calistoga is a name unlike that of any other city in America, first uttered by a man who had intended to develop the "beautiful land"--or Tu-la-halusi as the land at the foot of Mount St. Helena was known to the region's native Wappo tribe--into a resort area rivaling that great eastern resort of similar geological character, Saratoga Springs, New York. During a promotional event, the developer, Samuel Brannan, was about to declare that he would make his hot springs resort community the Saratoga of California, when he transposed the names and declared he would make it the Calistoga of Sarafornia--and the town's name was born. The name resonated with locals at the time and has come to represent the pioneer spirit, optimism, and determination of those who would make their way to this secluded region of northern Napa County. Men and women have come in pursuit of their dreams--farming, bottling the local mineral water, and building a community in the spirit of early Calistoga.
THE LAST THING YOU WANT TO BE WHEN THE WORLD ENDS IS A FREE MAN SECOND IN THE EXPLOSIVE OUTPOST SEASON ONE Night has fallen on Brennick Maximum Security Prison, and with it a hoard of the undead have descended upon the prison. They're out for blood, for living flesh, and the only supply left is inside the thick walls. The guards. The cooks.
The administrators. But most of all, the prisoners. Fifteen hundred of the worst violent offenders the world has to offer.
Locked up in their cells. Waiting. Plotting. Living. But for how much longer, none of them know...