Jahangir, a number one player, offers instruction for beginners and advanced squash players

Squash is not just a game; it also builds independence. As with any sport approached properly and with concentration, one has to be independent in that area, because it's ruthless. You have to stand on your own two feet entirely. Basically it's the individual down there in the pit who has to promote himself or herself, and persevere, and learn all kinds of little things that are character-building. The average person playing squash on a social basis, or as a serious hobby, can treat the game as a mental and physical therapy and not as a matter of life or death. Although almost everyone has an inherent competitive instinct, there is not the same necessity to be successful and the enjoyment factor can and should be more overt. The game is very much the thing and winning then becomes an important part of the whole, but not the crux of the matter. But for the professional squash player - indeed, any professional sportsperson - the marvellous enjoyment derived from playing is only exceeded at the moment of triumph. That, and the moment of defeat, are the two real moments of truth: of exhilaration on the one hand and despair on the other, when one realizes that all the preparatory punishment and self-denial have or have not been enough. Jonah Barrington looks to the mental side of squash, to the talents you cannot see, but which divide the champion squash player from the also-ran. They are described alliteratively, so that you can remember them: Fire, Fitness, Fastness, Feel, Force, Fibre, Fear, Flair and Faith - the Nine Points of the Lore. And, in an extra chapter in this new edition of MURDER IN THE SQUASH COURT, Jonah Barrington re-visits his prediction in theForeword of the 1982 edition that Jahangir Khan's victory over Geoffrey Hunt in the World Open in Toronto in November 1981 would allow the remarkable 17-year-old rival to march on to take the British Open in the following spring. Barrington records Jahangir's journey - but the gifted teenager was just commencing his journey and would take that coveted title for 10 extraordinary consecutive years.

The first comprehensive history of squash in the United States, Squash incorporates every aspect of this increasingly popular sport: men's and women's play, juniors and intercollegiates, singles and doubles, hardball and softball, amateurs and professionals. Invented by English schoolboys in the 1850s, squash first came to the United States in 1884 when St. Paul's School in New Hampshire built four open-air courts. The game took hold in Philadelphia, where players founded the U.S. Squash Racquets Association in 1904, and became one of the primary pastimes of the nation's elite. Squash launched a U.S. Open in 1954, but its present boom started in the 1970s when commercial squash clubs took the sport public. In the 1980s a pro tour sprung up to offer tournaments on portable glass courts in dramatic locales such as the Winter Garden at the World Trade Center. James Zug, with access to private archives and interviews with hundreds of players, describes the riveting moments and sweeping historical trends that have shaped the game. He focuses on the biographies of legendary squash personalities: Eleo Sears, the Boston Brahmin who swam in the cold Atlantic before matches; Hashim Khan, the impish founder of the Khan dynasty; Victor Niederhoffer, the son of a Brooklyn cop; and Mark Talbott, a Grateful Dead groupie who traveled the pro circuit sleeping in the back of his pickup. A gripping cultural history, Squash is the book for which all aficionados of this fast-paced, exciting game have been waiting.

From 1981 to 1986, Pakistani squash great Jahangir Khan went undefeated to herald the longest unbeaten run in sport. In the 30th anniversary of his incredible achievements, the book dissects his five-year run, the extent his rivals went to even to win a game and, tellingly, brings to an end the long-held belief that he went 555 matches unbeaten.

Detailed instructions on how to plant, cultivate, harvest, and propagate a variety of pumpkin, squash, and ornamental gourd varieties are accompanied by more than 150 glorious color photographs, horticultural tips, and delicious recipes.

2017 Beverly Hills Book Award Winner in New Fiction 2017 Beverly Hills Book Award Winner in Women's Fiction 2018 IBPA Ben Franklin Finalist in Best New Voices: Fiction Becca Meister Fitzpatrick—wife, mother, grandmother, and pillar of the community—is the dutiful steward of her family’s iconic summer tradition . . . until she discovers her recently deceased husband squandered their nest egg. As she struggles to accept that this is likely her last season in Long Harbor, Becca is inspired by her granddaughter’s boldness in the face of impending single-motherhood, and summons the courage to reveal a secret she was forced to bury long ago: the existence of a daughter she gave up fifty years ago. The question now is how her other daughter, Rachel—with whom Becca has always had a strained relationship—will react. Eden is the account of the days leading up to the Fourth of July weekend, as Becca prepares to disclose her secret and her son and brothers conspire to put the estate on the market, interwoven with the century-old history of Becca’s family—her parents’ beginnings and ascent into affluence, and her mother’s own secret struggles in the grand home her father named “Eden.”

The New York Times bestseller from the founder of Oh She Glows "Angela Liddon knows that great cooks depend on fresh ingredients. You'll crave every recipe in this awesome cookbook!" —Isa Chandra Moskowitz, author of Isa Does It "So many things I want to make! This is a book you'll want on the shelf." —Sara Forte, author of The Sprouted Kitchen A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans from all over the world. After struggling with an eating disorder for a decade, Angela vowed to change her diet — and her life — once and for all. She traded the low-calorie, processed food she'd been living on for whole, nutrient-packed vegetables, fruits, nuts, whole grains, and more. The result? Her energy soared, she healed her relationship with food, and she got her glow back, both inside and out. Eager to share her realization that the food we put into our bodies has a huge impact on how we look and feel each day, Angela started a blog, ohsheglows.com, which is now an Internet sensation and one of the most popular vegan recipe blogs on the web. This is Angela's long-awaited debut cookbook, with a trasure trove of more than 100 moutherwatering, wholesome recipes — from revamped classics that even meat-eaters will love, to fresh and inventive dishes — all packed with flavor. The Oh She Glows Cookbook also includes many allergy-friendly recipes — with more than 90 gluten-free recipes — and many recipes free of soy, nuts, sugar, and grains, too! Whether you are a vegan, "vegan-curious," or you simply want to eat delicious food that just happens to be healthy, too, this cookbook is a must-have for anyone who longs to eat well, feel great, and simply glow!

Tempted to try your hand at vegan food but don't know where to start? Or even just to make meat-free Monday a regular thing? Long gone are the days of vegan food being dull and worthy: Vegan 100 is bold, vibrant and gorgeous. Going vegan was the best decision Gaz Oakley ever made. Gaz, aka Avant-Garde Vegan, was once a meat eater and often didn't feel well. Overnight, he decided to go vegan for the health benefits, for his love of animals and to do his part in looking after the planet. He found that, as a trained chef, it was surprisingly easy to get big tastes and colours into vegan dishes without compromise, and he also noticed an improvement in the way he felt. The emphasis in Gaz's 100 amazing vegan recipes is first and foremost on FLAVOUR. From Kentucky Fried Chick'n and Fillet "Steak" Wellington to Chocolate Tart and Summer Berry Mousse Cake, it's all incredible-tasting food that just happens to be vegan. Delectable, beautiful and packed with dishes that are good for you, this is like no other vegan cookbook.

With beguiling recipes and sumptuous photography, A Kitchen in France transports you to the French countryside and marks the debut of a captivating new voice in cooking. "This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France." —Alice Waters When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home.