The prophetic church is on the rise to bring a hope reformation to the world! The Hope Diamond is the largest blue diamond on Earth and it is the heavenly symbol of this hope reformation. The Hope Diamond has a voice. It carries a message from God that can be heard by those who understand the scriptural meaning of jewels and color. In this book the Hope Diamond’s true identity and heavenly message are revealed. Five physical senses help people interpret the material world: sight, smell, touch, taste, and sound. Each of these senses has a greater spiritual match! Once awakened these senses defy the limits of what could formerly be perceived and engage us with reality on a whole new level. The spiritual dimension earnestly awaits each individual awakening. Tasting Blue is a collection of prophetic writing that cultures and nurtures the spiritual senses. It beckons each reader beyond the mental confines of worldly perspective and helps us to interpret reality through a different kind of sight. Ephesians 1:17 says that Jesus opens our eyes! The surprise lies, in the set of eyes, that Jesus comes to open. Laura Francis writes in poems and parables-a form of prophetic language seen often within the Scriptures. She writes to accelerate our understanding of spiritual realities. Using scriptural references, her work helps reveal the treasure found within the pages of the Holy Bible: precious words given by God to edify, encourage and comfort humanity.

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

Caverns of Ornolac is volume two of the Blue Shaman Trilogy. Obsessed with the mystery of Caron's resurrection, the shaman Morgon Kara undertakes to weave a pattern that will betray the secret and subject the knight to him. Returning to Europe with the lost hallow, the stone of sovereignty, Caron is drawn into the intrigues of an ancient order that made and destroyed both Cathar Church and Knights Templar, and sees in him their once and future king. Blue Shaman Trilogy Volume 1: Stone of Sovereignty Volume 2: Caverns of Ornolac Volume 3: Master of Hallows

The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an indepth understanding of the world of cheese - the science, the smells, the succulence. The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.

"Wassily Kandinsky s contributions as a theorist were arguably more influential on modern art than any of his paintings. In Concerning the Spiritual in Art, first published in 1914, Kandinsky both promotes and defends a form of art in which painters express themselves in abstract terms independent of the material world around them, much as musicians do. Divided into two parts, About General Aesthetic (including an examination of geometrical forms) and About Painting (a discussion of the psychology of color and the language and form of color), Concerning the Spiritual in Art offers an insight into the mind of one of the most renowned of all abstract painters and a preview of the art that he was to produce in the years to come. Russian painter WASSILY KANDINSKY (1866 1944), one of the most famous artists of the 20th century, pioneered abstract art. His other books include Point and Line to Plane and Kandinsky, Complete Writings on Art."

Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine. Revised and updated coverage, notably the physiology and neurology taste and odor perception Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination Flow chart of wine tasting steps Flow chart of wine production procedures Practical details on wine storage and problems during and following bottle opening Examples of tasting sheets Details of errors to be avoided Procedures for training and testing sensory skill

Broaden your palate and enhance your appreciation for gourmet flavor combinations with Tasting Wine and Cheese. Is there anything better than a great wine and cheese pairing? You might enjoy a robust cabernet with the sharp, aged cheddar, or perhaps a crisp Sancerre with a tangy, creamy chevre. Based on the curriculum Adam Centamore developed teaching at Formaggio Kitchen and the Boston Wine School, Tasting Wine and Cheese guides you through the world of flavor pairing with an emphasis on understanding and developing your own palate. Maitre d 'Fromage Adam Centamore teaches you how to first taste wines and cheeses separately, allowing you to understand the complex profiles of reds, whites, aged, and fresh. But wading through these waters is only half the battle. Tasting Wine and Cheese takes you on a journey through pairings of cheeses with white, red, sparkling, and dessert wines. There is even a section to help you pair condiments with your wine and cheese. Whether you're looking to broaden your appreciation for gourmet combinations or simply looking for a menu to host a party, you'll find everything that you need in this comprehensive guide. "Adam Centamore is a master at making the perfect wine and cheese match. The interactive pairing workshop he teaches is one of our most popular Wine School classes ever." - Jonathan Alsop, founder & executive director of the Boston Wine School and author of Wine Lover's Devotional: 365 Days of Knowledge, Advice and Lore for the Ardent Aficionado "Wine and cheese pairings decoded! In Tasting Wine and Cheese, Adam employs the same approach in this book as he does his classes - comprehensive, fun and filled with practical information for anyone interested in the enjoyment of food. The result is a pairing of its own as both a solid primer and a worthwhile reference for your future wine and cheese pairing adventures." - Tim Bucciarelli - Manager, Formaggio Kitchen

This meticulously edited sea adventure collection is formatted for your eReader with a functional and detailed table of contents: Randall Parrish: Wolves of the Sea Charles Boardman Hawes: The Dark Frigate The Mutineers Rafael Sabatini: Captain Blood The Sea-Hawk Captain Charles Johnson: The History of Pirates R. L. Stevenson: Treasure Island Jack London: The Sea Wolf The Mutiny of the Elsinore A Son of the Sun Daniel Defoe: Robinson Crusoe Captain Singleton Tobias Smollett: The Adventures of Roderick Random Walter Scott: The Pirate Frederick Marryat: Mr. Midshipman Easy Masterman Ready; Or, The Wreck of the "Pacific" Edgar Allan Poe: The Narrative of Arthur Gordon Pym of Nantucket James Fenimore Cooper: The Pilot: A Tale of the Sea The Red Rover Afloat and Ashore: A Sea Tale Miles Wallingford Homeward Bound; Or, The Chase: A Tale of the Sea Thomas Mayne Reid: The Ocean Waifs: A Story of Adventure on Land and Sea Victor Hugo: Toilers of the Sea Herman Melville: Redburn White-Jacket Moby Dick Benito Cereno R. M. Ballantyne: The Coral Island: A Tale of the Pacific Ocean Fighting the Whales Jules Verne: The Voyages and Adventures of Captain Hatteras In Search of the Castaways; Or, The Children of Captain Grant 20 000 Leagues under the Sea Dick Sand: A Captain at Fifteen An Antarctic Mystery L. Frank Baum: Sam Steele's Adventures on Land and Sea Joseph Conrad: The Nigger of the 'Narcissus' Lord Jim Typhoon The Shadow Line The Arrow of Gold Rudyard Kipling: Captains Courageous Ralph Henry Barbour: The Adventure Club Afloat Jeffery Farnol: Black Bartlemy's Treasure Martin Conisby's Vengeance Henry De Vere Stacpoole The Blue Lagoon The Garden of God

The cookbook that will make cheese lovers melt! On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It's a staple ingredient in plenty of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place. Clifford A. Wright's Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese. The book presents an exhaustive collection of cheesy comfort food recipes from around the world Author Clifford A. Wright is the award-winning author of such cookbooks as Bake Until Bubbly, The Best Soups in the World, and A Mediterranean Feast Like all of Wright's books, this title also includes historical and cultural notes on each recipe From imported artisanals to the pride of Wisconsin, from gouda to gruyere, there's something in Hot & Cheesy for every cheese lover.

The Joy of Cooking for a new generation: A collection of easy-to-make, delicious, and original recipes from the kitchens of Blue Apron—the beloved national meal-delivery service—featuring 165 step-by-step, technique-driven dishes that will transform novice cooks into confident home chefs and will excite experienced cooks too. Named for the uniform of apprentice chefs in professional kitchens, Blue Apron has made its mark from its exemplary meal-delivery service, but its true passion is culinary education—a value that infuses their commitment to providing healthy, sustainably sourced, seasonal foundations for creative cooking. Now in The Blue Apron Cookbook, this trusted national brand steps into the kitchens of home cooks everywhere, taking its familiar step-by-step instructional style to a new level in a technique-driven cookbook intended to build confidence and expertise through meals that are as beautiful to look at as they are mouth-wateringly delicious to enjoy. Organized around essential meals that explain both the "how" and the "why" of cooking techniques, The Blue Apron Cookbook excites, educates, and inspires. With the help of 800 stunning color photographs and unparalleled step-by-step instruction, amateur home cooks will grow into competent home chefs, perfecting and creating variations of classics ranging from roast chicken to risottos, pastas, soups, salads, and desserts. Each chapter starts with the basics and builds from there—as you cook through the recipes, even experienced cooks will appreciate the basics in a new way, learning how one dish or technique can be transformed into many others. Today’s cooks are hungry for real culinary expertise, and eager to cook smarter and better. A cookbook that reflects the tastes and trends of the moment while honoring the traditional methods and flavors chefs have perfected for centuries, The Blue Apron Cookbook is poised to become the go-to resource for anyone looking to truly master home cooking.