When Betty MacDonald married a marine and moved to a small chicken farm on the Olympic Peninsula in Washington State, she was largely unprepared for the rigors of life in the wild. With no running water, no electricity, a house in need of constant repair, and days that ran from four in the morning to nine at night, the MacDonalds had barely a moment to put their feet up and relax. And then came the children. Yet through every trial and pitfall—through chaos and catastrophe—this indomitable family somehow, mercifully, never lost its sense of humor. A beloved literary treasure for more than half a century, Betty MacDonald's The Egg and I is a heartwarming and uproarious account of adventure and survival on an American frontier.

A practical and evidence-backed approach for improving egg quality and fertility-- fully revised and updated in 2019. The latest scientific research reveals that egg quality has a powerful impact on how long it takes to get pregnant and the risk of miscarriage. Poor egg quality is in fact the single most important cause of age-related infertility, recurrent miscarriage, and failed IVF cycles. Based on a vast array of scientific research, It Starts with the Egg provides a comprehensive program for improving egg quality in three months, with specific advice tailored to a variety of fertility challenges-- including endometriosis, unexplained infertility, diminished ovarian reserve, PCOS, and recurrent miscarriage. With concrete strategies such as minimizing exposure to common environmental toxins, choosing the right vitamins and supplements to safeguard developing eggs, and harnessing nutritional advice shown to boost IVF success rates, this book offers practical solutions that will help you get pregnant faster and deliver a healthy baby.

Betty Bard MacDonald (1907–1958), the best-selling author of The Egg and I and the classic Mrs. Piggle-Wiggle children’s books, burst onto the literary scene shortly after the end of World War II. Readers embraced her memoir of her years as a young bride operating a chicken ranch on Washington’s Olympic Peninsula, and The Egg and I sold its first million copies in less than a year. The public was drawn to MacDonald’s vivacity, her offbeat humor, and her irreverent take on life. In 1947, the book was made into a movie starring Fred MacMurray and Claudette Colbert, and spawned a series of films featuring MacDonald's Ma and Pa Kettle characters. MacDonald followed up the success of The Egg and I with the creation of Mrs. Piggle-Wiggle, a magical woman who cures children of their bad habits, and with three additional memoirs: The Plague and I (chronicling her time in a tuberculosis sanitarium just outside Seattle), Anybody Can Do Anything (recounting her madcap attempts to find work during the Great Depression), and Onions in the Stew (about her life raising two teenage daughters on Vashon Island). Author Paula Becker was granted full access to Betty MacDonald’s archives, including materials never before seen by any researcher. Looking for Betty MacDonald, a biography of this endearing Northwest storyteller, reveals the story behind the memoirs and the difference between the real Betty MacDonald and her literary persona. Watch the book trailer: https://www.youtube.com/watch?v=_Lr6iVK4zWk

“Getting tuberculosis in the middle of your life is like starting downtown to do a lot of urgent errands and being hit by a bus. When you regain consciousness you remember nothing about the urgent errands. You can’t even remember where you were going.” Thus begins Betty MacDonald’s memoir of her year in a sanatorium just outside Seattle battling the “White Plague.” MacDonald uses her offbeat humor to make the most of her time in the TB sanatorium—making all of us laugh in the process.

In this tour de force, master storyteller Gregory Maguire offers a dazzling novel for fantasy lovers of all ages. Elena Rudina lives in the impoverished Russian countryside. Her father has been dead for years. One of her brothers has been conscripted into the Tsar’s army, the other taken as a servant in the house of the local landowner. Her mother is dying, slowly, in their tiny cabin. And there is no food. But then a train arrives in the village, a train carrying untold wealth, a cornucopia of food, and a noble family destined to visit the Tsar in Saint Petersburg — a family that includes Ekaterina, a girl of Elena’s age. When the two girls’ lives collide, an adventure is set in motion, an escapade that includes mistaken identity, a monk locked in a tower, a prince traveling incognito, and — in a starring role only Gregory Maguire could have conjured — Baba Yaga, witch of Russian folklore, in her ambulatory house perched on chicken legs.

A picture book about transformations: from egg to chicken, from seed to flower, from word to story, and more.

The author relates the joys and frustrations of life on a poultry farm in the mountains of Washington. Copyright © Libri GmbH. All rights reserved.

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with this book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.

Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman.