This book features highlights from Russian artist Vladimir Arkhipov's collection of unique inventions. These objects were made by ordinary Russians, at a time when the Soviet Union was in a state of collapse, often inspired by a lack of instant access to manufactured goods.

In this second volume of home-made artifacts, Russian artist Vladimir Arkhipov has travelled across Europe to further his collection. The objects he has found are made by everyday people inspired to create something themselves, rather than buying manufactured goods. His archive includes hundreds of objects created with idiosyncratic functional qualities: an Austrian ski-bob made using an old bicycle frame, and a device from Germany that enables a musician to play three brass tubas at once. Featuring 230 individual artifacts from Albania, Austria, Czech Republic, England, France, Germany, Ireland, Italy, Russia, Spain, Switzerland, Ukraine and Wales, accompanied by a photograph of the creator, their story of how the object came about, its function and the materials used to create it. The book is an essential companion to the first volume by the same author, expanding its theme. Here the objects are more recent, suggesting that the home-made phenomenon transcends simple necessity. Many have been made in pursuit of a hobby, or because the maker had the time and inclination to construct something personal. But with others (in Albania for example) the objects feel like they might be more vital to the maker's livelihood.

Discover the fun of making food from scratch: “You’ll want to eat everything in this book.” —People StyleWatch Named One of the Year’s Ten Best Cookbooks by Details How do you make cheese from pantry staples? Or create an oven smoker from scratch in just two minutes? Or make ice cream without a machine? In Home Made, Yvette van Boven shows you how, complete with step-by-step photos and illustrations and a gorgeous photo alongside every recipe. While her recipes are rooted in a natural, from-scratch cooking philosophy, van Boven is never preachy—she believes that this way of cooking is fun and that the dishes simply taste better! Chapters include Preserving Vegetables, Pre-Dinner Drinks, Chocolate and Cookies, After a Night Out, Ice-Cream-You-Scream, Don’t Forget the Dog!, and more. Each chapter starts with a basic dish that you can make yourself, but usually don’t because you think it’s too complicated (think again!), and includes variations—basic bread becomes focaccia with olives and rosemary, or red cherry and thyme bread. Written with a friendly, irreverent voice, this book will inspire you to make every dish at home.

No. 1 bestseller and superstar doing what he does best, introducing millions of avid readers to little-known peoples and places. Until the early 1990s, when the Berlin Wall came tumbling down, travelling behind the iron curtain was never easy. In undertaking his new journey through Eastern Europe, breathing in its rich history, and exquisite sights and talking to its diverse peoples, Michael fills what has been a void in his own experience and that of very many others. NEW EUROPE is very much a voyage of discovery, from the snows of the Julian Alps to the beauty of the Baltic sea, he finds himself in countries he'd barely heard of, many unfamiliar and mysterious, all with tragic histories and much brighter futures. During his 20-country adventure Palin meets Romanian lumberjacks, drives the 8.58 stopping train from Poznan to Wolsztyn, treads the catwalk at a Budapest fashion show, learns about mine-clearing in Bosnia and watches Turkish gents wrestling in olive oil. As with all his bestselling books, in his uniquely entertaining style, Palin opens up a new and undiscovered world to millions of readers.

Uncover the decisive moments that shaped a world-changing continent. The Shortest History books deliver thousands of years of history in one riveting, fast-paced read. Celebrated historian John Hirst draws from his own lectures to deliver this ultra-accessible master class on the making of modern Europe, from Ancient Greece through World War II. With over 600,000 copies sold worldwide, this brief history is a global sensation propelled by a thesis of astonishing simplicity: Just three elements—German warfare, Greek and Roman culture, and Christianity—come together to explain everything else, from the Crusades to the Industrial Revolution. Hirst’s razor-sharp grasp of cause and effect helps us see with sparkling clarity how the history of Europe—the crucible of liberal democracy—shapes the way we live today.

A forceful study of Islamophobia in Europe in an age of populism and pandemic, considering survival strategies for Muslims on the basis of Qur’an, Hadith, and the Islamic theological, legal and spiritual legacy.

Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

NEW YORK TIMES EDITORS’ CHOICE • An “extraordinary” (The New York Times Book Review) tender and vivid memoir about the radical grace we discover when we consider ourselves bound together in community, and a moving account of one woman’s attempt to answer the essential question Who are we to one another? “Your heart will be altered by this book.”—Gregory Boyle, S.J., New York Times bestselling author of Tattoos on the Heart Liz Hauck and her dad had a plan to start a weekly cooking program in a residential home for teenage boys in state care, which was run by the human services agency he co-directed. When her father died before they had a chance to get the project started, Liz decided she would try it without him. She didn’t know what to expect from volunteering with court-involved youth, but as a high school teacher she knew that teenagers are drawn to food-related activities, and as a daughter, she believed that if she and the kids made even a single dinner together she could check one box off her father’s long, unfinished to-do list. This is the story of what happened around the table, and how one dinner became one hundred dinners. “The kids picked the menus, I bought the groceries,” Liz writes, “and we cooked and ate dinner together for two hours a week for nearly three years. Sometimes improvisation in kitchens is disastrous. But sometimes, a combination of elements produces something spectacularly unexpected. I think that’s why, when we don’t know what else to do, we feed our neighbors.” Capturing the clumsy choreography of cooking with other people, this is a sharply observed story about the ways we behave when we are hungry and the conversations that happen at the intersections of flavor and memory, vulnerability and strength, grief and connection. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY SHE READS

Winner of the Jhalak Prize 'A revelation' Owen Jones 'Afropean seizes the blur of contradictions that have obscured Europe's relationship with blackness and paints it into something new, confident and lyrical' Afua Hirsch A Guardian, New Statesman and BBC History Magazine Best Book of 2019 'Afropean. Here was a space where blackness was taking part in shaping European identity ... A continent of Algerian flea markets, Surinamese shamanism, German Reggae and Moorish castles. Yes, all this was part of Europe too ... With my brown skin and my British passport - still a ticket into mainland Europe at the time of writing - I set out in search of the Afropeans, on a cold October morning.' Afropean is an on-the-ground documentary of areas where Europeans of African descent are juggling their multiple allegiances and forging new identities. Here is an alternative map of the continent, taking the reader to places like Cova Da Moura, the Cape Verdean shantytown on the outskirts of Lisbon with its own underground economy, and Rinkeby, the area of Stockholm that is eighty per cent Muslim. Johny Pitts visits the former Patrice Lumumba University in Moscow, where West African students are still making the most of Cold War ties with the USSR, and Clichy Sous Bois in Paris, which gave birth to the 2005 riots, all the while presenting Afropeans as lead actors in their own story.

The debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman's time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.