Op een warme zomerochtend is 'geluksdeskundige' Mart Hitz onderweg naar zijn vrouw om haar te vertellen dat hij haar voor een ander gaat verlaten.
Aan de rand van zijn woonplaats stuit hij op een wegversperring. De dijk langs de ringvaart blijkt doorgebroken en de bewoners zijn overgebracht naar een sporthal. Als hij zijn vrouw daar niet kan vinden, begint een even duistere als zenuwslopende zoektocht die hem door het onbekende leven van zijn vrouw voert. Het beeld dat hij van haar en van zijn huwelijk had, blijkt voornamelijk een bedenksel. Wanneer zijn veertienjarige dochter, ingefluisterd door zijn schoonouders, hem de verdwijning begint te verwijten, staat hij helemaal alleen voor zijn opdracht: het vinden van de vrouw die hij wil verlaten.
From the egg to the ocean, see where these adorable creatures live, what they eat, how they are born and raised, and how they survive in their frigid environments. Kids will be intrigued to know that the father penguins care for the young right after they are born, while the mother penguin goes to the ocean to find food. They will also learn that penguins have a layer of fat called blubber to keep them toasty warm.
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.
The short works collected in Four Huts give voice to one of the most treasured aesthetic and spiritual ideals of Asia—that of a simple life lived in a simple dwelling. The texts were written between the ninth and the seventeenth centuries and convey each author's underlying sense of the world and what is to be valued in it. Four Huts presents original translations by Burton Watson—one of the most respected translators of Chinese and Japanese literature. The qualities that emerge from these writings are an awareness of impermanence, love of nature, fondness for poetry and music, and an appreciation of the quiet life. Four Huts features eleven brush paintings by artist Stephen Addiss.
Tareq Y. Ismael and Mustafa Aydin explore Turkey's role within a globalizing world and, as a new century unfolds, examine a nation at the crossroads of both time and space within the international political order. The volume discusses potential policies and their suspected implications for Turkey and its people in the 21st century. Chapters consider Turkey's policy history and prospects with Europe and the United States as well as regional concerns such as Greece, the Caucasus and Central Asia. Policy issues such as security, economic development and integration, as well as globalization and migration are discussed with positive alternatives outlined for Turkish policy-makers and the academics who examine them.
Rule One: Don't let yourself start thinking about his eyes ... or you'll be in trouble. Rule Two: Definitely don't let him catch you moaning his name. Rule Three: And whatever you do -- absolutely DO NOT fall in love. #ThisIsNotARomanceNovel Vanessa’s a shy librarian working for Chase Castor’s megacorporation. But when Mr. Castor pays her an unexpected visit, suddenly all bets are off. Chase Castor’s looking for a good time, and the curvy girl’s his number one choice. But what happens when she turns up again two years later ... and the baby's got his blue eyes? Hey Readers -- This is a re-release of The Black Book with a 20k never-published bonus novella for your reading enjoyment. 60k full-length romance filled with emotional ups and downs, a secret baby, and of course, a happily ever after! You’ll love this one, I promise :) xoxo Cassie and Katie