Love, love, love. So begins and ends Zach Beach's first poetry collection, Drinking Roses on Sunday. Zach spins a masterful mixture of light, magic and wonder, one that takes the reader's heart on a journey across all stages of life, bringing hopeful rain to desolate deserts. He transforms the sorrows and ecstasies of the fundamental human condition into potent poetry that moves mountains. He has, quite simply, written 10,000 words to open the heart.

It's drinks, it's chickens: It's the cocktail book you didn't know you needed! To add some extra happy to your happy hour , invite a chicken and pour yourself a drink. Author Kate Richards serves up cocktails made for Instagram with the spoils of her Southern California garden, chicken friends by her side. Enjoy any (or all) of the 60+ deliciously drinkable garden-to-glass beverages, such as: Lilac Apricot Rum Sour Meyer Lemon + Rosemary Old Fashioned Rhubarb Rose Cobbler Blackberry Sage Spritz Cantaloupe Mint Rum Punch Cocktails are arranged seasonally, and are 100% accessible for those of us without perpetually sunny backyard gardens at our disposal. Drinking with Chickens will quickly become a boozy favorite, perfect for gifting or for hoarding all for yourself. You don't need chickens to enjoy these drinks or the colorful photos, but be careful, because you may even find yourself aspiring to be, as Kate is, a home chixologist overrun by gorgeous, loud, early-rising egg-laying ladies, and in need of a very strong drink.

Combining delightful stories with whimsical and clever illustrations, Drink Pink is a clever, captivating, and unpretentious look at rosé for novices and connoisseurs alike. For years, rosé has lived a quiet life as the not-red and not-white wine, but in the last five years this vintage has taken its rightful place in the spotlight. Use this book as a guide to rosé’s myriad of pleasures. Comprehensive and complete with both esoteric knowledge and entirely practical cocktails and dinner party recipes, this is the perfect book give your girlfriend or keep to display for yourself! Part 1: Rosé Is Old School – Learn about the three-thousand-year history of rosé, and see exactly why it took so long for this wine to saturate American culture. Part 2: Producing Pink Juice – Discover the crafting methods that set rosé apart from other wines, and get a crash course in the significance of saignée, skin contact, blending, and more! Part 3: People and Places – Study the different producers of rosé and start talking like a true sommelier. Part 4: Why and How to Drink Pink – hear professional foodies and wine experts sing praises about pink wine, and – Part 5: Recipes – Enjoy a myriad of rosé-related recipes. Here, the options are endless! Cocktail recipes starring rosé; appetizer, entrée, and side dishes that include or pair well with rosé; classy desserts and the best types of rosé to accent them. There’s no better way to get in the pink than with Drink Pink!

What was antebellum life like for the two communities of people—one white and one black—who lived and worked on a plantation on the Eastern Shore of Maryland? Thomas Marsh Forman was in his early twenties when he returned from the Revolutionary War to take over the proprietorship of Rose Hill plantation from his father. The estate lay alongside the Sassafras River in Cecil County, on Maryland's Eastern Shore. Rose Hill was a product of its historical moment, a moment in which men like Forman acted on their belief that the future prospects of the country required a continuation not only of their energy, their skills, and their desire to improve the lives of Americans but also of the slave economy they had done so much to shape. A focused study of this one plantation, The People of Rose Hill illuminates the workings of the entire plantation system in the border region between the end of the Revolution and the approach of the Civil War. Lucy Maddox looks closely at the public and private lives of the people of Rose Hill, who labored together in a profitable agricultural enterprise while maintaining relationships with one another that were cautious, distant, sometimes secretive, and often explosive. Making extensive use of the letters of wife, Martha Ogle Forman, Maddox places the experiences of Rose Hill's inhabitants (enslaved and free) within the context of the cultural, economic, and political history of the state. Piecing together the scattered information in these documents, she offers readers fascinating insights into life and labor on the plantation, from grueling daily work schedules to menus for elaborate dinners and teas. Her account includes comparative analyses of family structures and social practices within the Forman family and in the community of enslaved workers. Individual sections profile thirty-eight of the fifty enslaved people at Rose Hill, identifying, as far as possible, that person's primary work responsibilities, family connections, and history at the plantation, thus giving each a recognized place in the larger history of plantation slavery in the Upper South. Maddox's discussion of Rose Hill extends to the places around it where the slave culture of the plantation found confirmation and support: churches, law courts, social gatherings, agricultural fairs and societies, the parlors and sitting rooms of the Eastern Shore elite. The People of Rose Hill is a fascinating look at the intersection of the constricted world of the plantation with the larger world of early America.

What happens when a former Zen Buddhist monk and his feminist wife experience an apparition of the Virgin Mary? “This book could not have come at a more auspicious time, and the message is mystical perfection, not to mention a courageous one. I adore this book.”—Caroline Myss, author of Anatomy of the Spirit Before a vision of a mysterious “Lady” invited Clark Strand and Perdita Finn to pray the rosary, they were not only uninterested in becoming Catholic but finished with institutional religion altogether. Their main spiritual concerns were the fate of the planet and the future of their children and grandchildren in an age of ecological collapse. But this Lady barely even referred to the Church and its proscriptions. Instead, she spoke of the miraculous power of the rosary to transform lives and heal the planet, and revealed the secrets she had hidden within the rosary’s prayers and mysteries—secrets of a past age when forests were the only cathedrals and people wove rose garlands for a Mother whose loving presence was as close as the ground beneath their feet. She told Strand and Finn: The rosary is My body, and My body is the body of the world. Your body is one with that body. What cause could there be for fear? Weaving together their own remarkable story of how they came to the rosary, their discoveries about the eco-feminist wisdom at the heart of this ancient devotion, and the life-changing revelations of the Lady herself, the authors reveal an ancestral path—available to everyone, religious or not—that returns us to the powerful healing rhythms of the natural world.

Winner of The IACP 2019 First Book Award presented by The Julia Child Foundation Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

"Ray Foley is known as the bartender's bartender. Leave it to him to take the mystery out of mixology!" —Legendary spirits master, author, and marketer Michel Roux Bartenders don't rely on just anyone to create delicious frozen drinks. They turn to Bartender Magazine, published by 30-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now you can get your refreshing sips straight from the top—from Bartender and the best mix masters across America. From sophisticated to fun, this is the only frozen drink book you'll ever need.

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