Filled with classic recipes and inspirational stories, this stunningly illustrated book celebrates the power of food throughout American history and in women's lives.

Filled with classic recipes and inspirational stories, this stunningly illustrated book celebrates the power of food throughout American history and in women's lives.

LBC Collection copy was presented to Lancaster Bible College in honor of Charlie Jones for the Charles & Gloria Jones Library, Erick Erickson.

(Piano Vocal). This sheet music features an arrangement for piano and voice with guitar chord frames, with the melody presented in the right hand of the piano part as well as in the vocal line.

Michael Pennington's solo show about Shakespeare, Sweet William, has been acclaimed throughout Europe and in the US as a unique blend of showmanship and scholarship. In this book, he deepens his exploration of Shakespeare's life and work - and the connection between the two - that lies at its heart. It is illuminated throughout by the unrivalled insights into the plays that Pennington has gained from the twenty thousand hours he has spent working on them as a leading actor, an artistic director and a director - and as the author of three previous books on individual Shakespeare plays. 'Michael Pennington is a great Shakespearian actor who writes with the authority of an academic. His book analyses the plays, the characters and the playwright's life. It will intrigue, entertain and challenge students, actors and their audiences. It undoubtedly leads the field in modern Shakespeare scholarship' Ian McKellen 'There are very few who can bring to Shakespeare the thoughts that are born in the burning heart of hard-earned experience. Michael Pennington not only knows what he means, he has the writer's talent to put this into irresistibly readable words.' Peter Brook

Solariad of Surazeus - Guidance of Solaria presents 114,920 lines of verse in 1,660 poems, lyrics, ballads, sonnets, dramatic monologues, eulogies, hymns, and epigrams written by Surazeus 2006 to 2011.

Fifteen-year-old Dashti, sworn to obey her sixteen-year-old mistress, the Lady Saren, shares Saren's years of punishment locked in a tower, then brings her safely to the lands of her true love, where both must hide who they are as they work as kitchen maids.

In this age of climate change, killer germs, and obesity, it's easy to feel as if we've fallen out of synch with the global ecosystem. This ecological anxiety has polarized a new generation of Americans: many are drawn to natural solutions and organic lifestyles, while others rally around high-tech development and industrial efficiencies. Johnson argues that both views, when taken to extremes, can be harmful, even deadly. Johnson, raised in the crunchy-granola epicenter of Nevada City, California, lovingly and rigorously scrutinizes his family's all-natural mindset, a quest that brings him into the worlds of an outlaw midwife, radical doctors, renegade farmers and one hermit forester. Along the way, he uncovers paradoxes at the heart of our ecological condition: Why, even as medicine improves, are we becoming less healthy? Why are more American women dying in childbirth? Why do we grow fatter the more we diet? Why have so many attempts to save the environment backfired? In All Natural*--a sparklingly intelligent, wry, and scrupulously reported narrative--Johnson teases fact from faith and offers a rousing and original vision for a middle ground between natural and technological solutions that will assuage frustrated environmentalists, perplexed parents, and confused consumers alike.

There's nothing subtle about Sicily. From the towering cake known as the Triumph of Gluttony to the pert cherry-topped pastries called Virgin's Breasts to puckery, palate-tingling ices made from the island's luscious lemons and tangerines, Sicily is known for its audacious -- and delicious -- desserts. Pastry chef and food stylist Victoria Granof has traveled throughout Sicily learning sweet secrets and local lore from the island's pastry chefs and home bakers, and the result is Sweet Sicily, a lushly photographed exploration of authentic Sicilian pastry-making. For more than two thousand years, Sicily has been coveted for its fertile land and unique location in the Mediterranean. The Greeks, Romans, Normans, Austrians, French, Bourbons, and Saracens have all landed on its shores, and in turn left their imprints on its food. Granof's magical tour takes us to Modica, where Franco and Pierpaolo Ruta of the Antica Dolceria Bonajuto create chocolate pastries using a five-hundred-year-old recipe that originated with the island's Bourbon conquerors, and to the Baroque town of Noto, where master pastry chef Corrado uses jasmine blossoms planted by Saracens more than a thousand years ago to flavor his jasmine gelato. Granof goes on a quest to find the most authentic ingredients and recipes, including delectable homemade ricotta made from the milk of sheep that graze on fragrant herbs and pistachios that grow in the shadow of Mount Etna, the island's still active volcano. In Sicily, every holiday and festival has its proper sweet accompaniment: marzipan lambs at Easter, honeyed pastry fritters at Christmas, crunchy, clove-scented cookies called "bones of the dead" for All Soul's Day. Granof explores these customs and festivals, gathering heirloom recipes, along with local anecdotes and advice. In addition to sweets that are already familiar to Americans, such as cannoli, cassata, and lemon ice, she introduces us to dozens of delectable pastries, confections, and cookies that are destined to become favorites as well. With a guide to festivals and pastry shops throughout the island, and nearly one hundred recipes formulated for use in American kitchens, Sweet Sicily is an unforgettable exploration of the desserts of the world's most beguiling island.