Based on first-hand encounters with spirits, strange beings, poltergeists, fireballs and other "things that go bump in the night."

It took a lot of courage for a 25-year-old girl from Wu Xi City in Jiang Shu province, China, who had never flown on a plane, and who had never left home before, to travel 2,000 miles to a foreign country in search of work. It took even more courage to stay once she discovered what life was really like for a factory girl on the island of Saipan in the US Commonwealth of the Northern Mariana Islands (CNMI). This is the only first-hand account of work and life in the garment factories of Saipan. (196 pages; 5.5" x 8.5"; ISBN: 978-0974531342) Read more at www.saipanfactorygirl.com

Reprint of the first in the series that started the trend, of first-person account of the unexplained & supernatural.

Many people who live outside the island state don't realize that, like anywhere else, many places in Hawai'i are very haunted, perhaps more so. Local residents seem to take Hawaii's hauntings as a part of everyday life. Lopaka Kapanui is Hawaii's "Ghost Guy" who collects and shares the ghost stories of Hawai'i.Na Mo'olelo Lapu is a collection of ghost stories from different people who have lived in Hawai'i long enough to have experienced their own hauntings personally. From an old woman who longs for her lost child and a Royal Princess who has been known to make a ghostly appearance, to an old Hawaiian man in a former hospital and a regal man who died in a tragic accident, Kapanui shares a myriad of stories of the ghosts of different cultures who all lived, and died, in Hawai'i.Some of the tales are the author's own experiences while others have been shared by those who were haunted. All of them are true as told by everyday people.

The only one-pot cookbook you'll ever need! Simplify dinner and eat well with hundreds of meals that take full advantage of your favorite pans. Today's one-pot recipes are more varied than ever. From sheet-pan suppers to no-boil pastas, these flavorful recipes represent the test kitchen's best strategies for successful single-pan cooking, including staggering cooking times so everything finishes at once and developing an arsenal of no-cook sauces to dress up Instant Pot and slow cooker meals. ATK flips the lid on several one-pot cooking assumptions; first, that it's always slow. More than 130 of the 400+ recipes can be made in 45 minutes or less. Next, that the recipes serve an army: We paid attention to smaller family sizes by adding scaled-down recipes serving two throughout the book. And we made some of the all-time best recipes more flexible with choose-your-own pan options such as Classic Chicken Soup that can be made in a Dutch oven, slow cooker, or pressure cooker. Finally, we realized that decluttering dinner didn't stop with using just one pot but also meant limiting the number of bowls. Skip takeout with Sheet Pan Veggie Pizza. Make date-night Classic Arroz Con Pollo for Two in a saucepan. Cook for a crowd using a roasting-pan for Herbed Lamb Shoulder with Fingerling Potatoes and Asparagus. Set and forget Slow Cooker Spiced Pork Tenderloin with Raisin-Almond Couscous, or get dinner on the table fast using an Instant Pot to make Cod with Warm Tabbouleh Salad.

200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award–winning chef “Everything I want for my dinner—dishes which are familiar but fresh, approachable but exciting.”—Yotam Ottolenghi Dinner has the range and authority—and Melissa Clark’s trademark warmth—of an instant classic. With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week. Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it—Dinner covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. Melissa Clark’s mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.

This popular 13th-century Syrian cookbook ("Kitab al-wusla ila al-habib") is an ode to what its anonymous author calls the 'greater part of the pleasure of this life', namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Collecting 635 meticulous recipes, the book invites to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences

This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire.

The hardest-working pan in the kitchen gets its moment to shine. ATK pushes the limit what you can make in a skillet with 200+ recipes and inventive techniques that will forever change how you sear steak, roast chicken, simmer pasta, even scramble eggs. Once you start cooking from this book you will look at your skillets with fresh eyes. A skillet can be a baking dish, a roasting pan, a saucepan, a pasta pot, a griddle, and more. With this collection of one-pan dishes you have a roadmap for cooking perfect meals, breads, even dessert. Up Your Skillet IQ: Whether you’re a nonstick superfan, a cast iron devotee, or exploring carbon steel, you’ll learn the science behind each type so you can choose the best skillets (and sizes) for your cooking style and learn how to swap one for another. Streamlined Recipes Meet Superior Results: In just one pan, make Cheesy Stuffed Shells, Spanakopita, Tomato Cobbler, Herbed Roast Pork Loin with Asparagus, Chicken Under a Brick with Herb-Roasted Potatoes, French Toast Casserole, Sticky Buns, and Brownies. Beautiful Technique Spreads Hammer Home Key Strategies: These visual spreads bring to life core techniques like why you should start food in a cold pan with no oil when searing (sometimes), how to poach fish perfectly in a skillet, the keys to successful pan-roasting, and more. For-Two Variations Throughout: Cooking for a smaller household? Dozens of variations help you scale down recipes one you’ve mastered the technique. With recipes using just one pan, this is the book to reach for on nights when less cleanup is a plus and fast recipes are ideal.