A NEW YORK TIMES BESTSELLER Look no further than The Book on Pie for the only book on pie you'll ever want or need. Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it's almost like having Erin in the kitchen baking pies with you.

Volatiles in the Martian Crust is a vital reference for future missions - including ESA's EXO Mars and NASA's Mars2020 rover - looking for evidence of life on Mars and the potential for habitability and human exploration of the Martian crust. Mars science is a rapidly evolving topic with new data returned from the planet on a daily basis. The book presents chapters written by well-established experts who currently focus on the topic, providing the reader with a fresh, up-to-date and accurate view. Organized into two main sections, the first half of the book focuses on the Martian meteorites and specific volatile elements. The second half of the book explores processes and locations on the crust, including what we have learned about volatile mobility in the Martian crust. Coverage includes data from orbiter and in situ rovers and landers, geochemical and geophysical modeling, and combined data from the SNC meteorites. - Presents information about the nature, relationship, and reactivity of chemical elements and compounds on Mars - Explores the potential habitability of Mars - Provides a comprehensive view of volatiles in the Martian crust from studies of actual samples as well as from the variety of landed missions, including the MER and Curiosity rovers - Delivers a vital reference for ongoing and future missions to Mars while synthesizing large data sets and research on volatiles in the Martian atmosphere - Concludes with an informative summary chapter that looks to future Mars missions and what might be learned

From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, Four & Twenty Blackbirds Pie Book contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.

The outside layer of our planet is an active place. Earth's crust is always growing and changing. But do you know how Earth's crust forms? And what happens when its plates shift suddenly? Find out more about the moves that make mountains and ocean ridges in this interesting book!

Stress Field of the Earth’s Crust is based on lecture notes prepared for a course offered to graduate students in the Earth sciences and engineering at University of Potsdam. In my opinion, it will undoubtedly also become a standard reference book on the desk of most scientists working with rocks, such as geophysicists, structural geologists, rock mechanics experts, as well as geotechnical and petroleum en- neers. That is because this book is concerned with what is probably the most pe- liar characteristic of rock – its initial stress condition. Rock is always under a natural state of stress, primarily a result of the gravitational and tectonic forces to which it is subjected. Crustal stresses can vary regionally and locally and can reach in places considerable magnitudes, leading to natural or man-made mechanical failure. P- existing stress distinguishes rock from most other materials and is at the core of the discipline of “Rock Mechanics”, which has been developed over the last century. Knowledge of rock stress is fundamental to understanding faulting mechanisms and earthquake triggering, to designing stable underground caverns and prod- tive oil fields, and to improving mining methods and geothermal energy extraction, among others. Several books have been written on the subject, but none has atte- ted to be as all-encompassing as the one by Zang and Stephansson.

In a seaside California town, an apprentice baker is taking a bite out of crime . . . Business is booming at Yeast of Eden. But with a deadly mystery taking over the seaside town of Santa Sofia, the Mexican bread shop can't possibly leaven a killer's appetite . . . For once, Ivy Culpepper feels fulfilled. An apprenticeship at Yeast of Eden has opened her world to time-honored baking techniques under owner Olaya Solis's guidance—as well as the freshest small-town gossip, courtesy of chatty regulars known as the Blackbird Ladies. Ivy even begins accepting that she and restaurateur Miguel Baptista may never again rekindle their romance—despite the undeniable tension between them . . . But she's tied to Miguel again when his trusted produce supplier goes missing. Old Hank Riviera's financial troubles would make anyone consider running away forever. And with his relationship woes, there are plenty of people who might want to see Hank disappear. As Ivy, with the help of her octogenarian sidekick, turns to the loose-lipped Blackbird Ladies for leads, she soon finds herself caught in a web of lies stickier than a batch of Olaya's popular pastries . . .

A fascinating historical account of the emergence and development of the new interdisciplinary field of deep carbon science.

An exciting trip below the surface of Michigan's rocks and fossils. Most people recognize Michigan by its mitten-shaped Lower Peninsula and the Great Lakes embracing the state. Underneath the earth's surface, however, is equally distinctive evidence of an exciting history. Michigan rests on sedimentary rocks that reach down into the earth's crust more than fourteen thousand feet--a depth three-and-a-half times deeper than the Grand Canyon. Within these layers of rock rest all sorts of ancient fossils and minerals that date back to the eras when tropical seas spread across Michigan and hot volcanoes flung molten rock into its skies--long before mile-thick glaciers bulldozed over Michigan and plowed through ancient river valleys to form the Great Lakes. Under Michigan is the first book for young readers about the geologic history of the state and the structure scientists call the Michigan Basin. A fun and educational journey, Under Michigan explores Earth's geological past, taking readers far below the familiar sights of Michigan and nearby places to explain the creation of minerals and fossils and show where they can be found in the varying layers of rock. Readers will learn about the hard rock formations surrounding Michigan and also discover the tall mountain ridges hidden at the bottom of the Great Lakes. With beautiful illustrations by author Charles Ferguson Barker, a glossary of scientific terms, and charming page to keep field notes, Under Michigan is a wonderful resource for young explorers to use at home, in school, or on a trip across Michigan.

“An excellent resource for home bakers looking to up their pie game." – Publishers Weekly, starred review "The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers." – Library Journal, starred review "Readers will find everything they'd ever want to know about making pie, and even the dough-fearful will feel ready to measure, roll, and cut." – Booklist, starred review “Fear of pie? Ken Haedrich to the rescue. Pie Academy takes you through everything pie related — perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more.” — Kathy Gunst, coauthor of Rage Baking and resident chef for NPR’s Here and Now “A true baker’s delight.”— Amy Traverso, Yankee magazine food editor and author of The Apple Lover’s Cookbook Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook you’ll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings. Learn how to make pie dough using butter, lard, or both; how to work with all-purpose, whole-wheat, or gluten-free flour; how to roll out dough; which pie pan to use; and how to add flawless finishing details like fluting and lattice tops. Next are 255 recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much more. This beast of a collection, with gorgeous color photos throughout, weighs in at nearly four pounds and serves up forty years of pie wisdom in a single, satisfying package.