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The ultimate cruise. Not to break speed records, not to face the extremes of high latitudes, not to be the youngest circumnavigator — this is world sailing for the rest of us. To meet the routine challenges of the sea, weather, breakdowns, and crew living in a confined space in stressful conditions. To savor the joys of the stars, the dolphins at the bows, the sensation of being moved by the wind, the islands appearing over the horizon, a welcome meal after a trying day. To more fully experience our home Earth, and meet a few of our distant brothers and sisters who share our home -- so different and yet so the same, to better understand our own lives and place.The author brings you aboard, crossing oceans, experiencing remote and beautiful parts of the world, wrestling with the concepts of climate change and climate justice, stitching together an ever-changing crew. The voyage is about people as much as it is about sailing.The book includes over 400 photos. To keep the cost reasonable it is printed in grayscale, but all the photos can be seen (in color) on a companion website www.satisfyingsail.com. A color edition of the book can also be ordered on the website.

Easy-to-scan list of snack ideas for anyone trying to reduce carbohydrates, such as those on keto diets or people with diabetes or prediabetes Suggestions range from grab-and-go snacks like roasted nuts to tasty combinations such as deli turkey rolled up with slices of avocado and tomato Add your custom personalization to the bottom

Desire is the throbbing pulse of human life. What we long for determines the scope of our experiences, the depth of our insights, the standards by which we judge, and the responsibility with which we choose our values. One of the greatest Christian thinkers and writers on spiritual formation today, Dr. James Houston thoughtfully examines what is at the core of every human soul: a longing for intimacy with God.

Book is in NEW condition. 0.53

Paperback. Neat freaks, rejoice! This clever activity book offers pages of activities that will satisfy your urge for order. From pages of "I"s to dot to almost-finished pictures to complete, this book will be the ideal gift for the person in your life who likes to have everything just so. Satisfying activities for the perfectionist in all of us. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

A year-round cookbook featuring one hundred soups and sides from veteran teacher and cookbook author Betty Rosbottom that makes soup the centerpiece of any meal. When Betty Rosbottom started a cooking school over twenty-five years ago, her soup classes were always the first to fill up. To her this made sense: soup is a universal staple, thanks to its versatility and ability to be prepared in seemingly endless variations. In this modern take on the perennially popular category, Rosbottom presents soups ranging from updated classics to those featuring fresh combinations of ingredients and garnishes, all guaranteed to inspire and delight. Drawing on her deep knowledge of cuisines around the world, Rosbottom presents more than one hundred recipes from far and near, from Onion Soup Gratinée, Vietnamese Shrimp and Noodle Soup, and Brodo with Asparagus and Gnocchi to closer-to-home favorites like New England Corn and Lobster Chowder and Louisiana Seafood Gumbo. Well-loved classics such as chicken noodle soup and gazpacho are elevated by respective additions of sautéed mushrooms and an icy cucumber granita. All recipes have been developed to provide aspects that home cooks love (ease of preparation, accessibility of ingredients, and the ability to double recipes). Also included are recipes for sandwiches, salads, and desserts, as well as sample menus that show readers how to make soup the start of endless memorable meals.

Book by Frank Grisanti, Larkin Grisanti, Frank Grisanti Jr.

Since Mary Pickersgill sewed Old Glory on the floor of a local brewery, Baltimore has been a beer-drinking town. At the turn of the nineteenth century, German immigrants erected elaborate breweries and leafy beer gardens, and the thirteen awful years of Prohibition only whetted the city's thirst for frosty pints. By the 1950s, Gunther and National Bohemian had joined advertising forces with the Orioles and the Colts in a spirited battle with American, Free State and Arrow for the palates and wallets of the Chesapeake Bay's burgeoning beer-drinking population. Baltimore beer scholar and journalist Rob Kasper traces the sudsy story from the days when alehouses lined the Jones Falls to the tales behind the current crop of local brewers who are fermenting a craft brew revival. Join Kasper as he uses interviews, stunning vintage images and a few recipes to pop the cap on Charm City's brewing history.

Hungry? Got a craving for some ooey, gooey slime? Learn how to master the art of culinary slime making with YouTuber and slime Chef, Krist Soup. Included is a full menu of over 30 DIY slime meal recipes for Breakfast, Lunch, Dinner, and Dessert. Each recipe comes with step by step instructions and guided images to help relieve stress, enhance creativity, and bring some serious satisfaction to the brain and soul. "Slime Soup" covers how to make basic slime and various types of some of the most popular slime. (Jiggly Slime, Butter Slime, Crunchy Slime, Fluffy Slime, etc.) "I created this book to spark creativity in all individuals. Not only do I want people to have fun while making slime, but also for people to get interested in learning how to cook meals. Plus, it’s the perfect excuse to play with your food." For more information, visit slimesoup.com

58 pages. 9.00x6.00x0.14 inches. This item is printed on demand.

Book by Frank Grisanti, Larkin Grisanti, Frank Grisanti Jr.

Throughout history and around the world, soup has been used to bring comfort, warmth, and good health. A bowl of soup can symbolize so much—celebrations, major life passages, and the everyday. Inspired by Patricia Solley’s website, SoupSong.com, and organized according to function—soups to heal the sick, recover from childbirth, soothe a hangover, entice the object of your affection, and mark special occasions and holidays—An Exaltation of Soups showcases more than a hundred of the best soup recipes of all time, including: · Festive Wedding Soup with Meatballs from Italy· Egyptian Fava Bean Soup, made to give strength to convalescents· Creamy Fennel Soup with Shallots and Orange Spice from Catalonia—perfect for wooing a lover· Hungarian “Night Owl” Soup, designed to chase a hangover· Spicy Pumpkin and Split Pea Soup from Morocco, served to celebrate Rosh Hashanah· Tanzanian Creamy Coconut-Banana Soup for KwanzaaSpiced with soup riddles, soup proverbs, soup poetry, and informative sidebars about the lore and legends of soup through the ages, An Exaltation of Soups is a steaming bowl of goodness that is sure to satisfy.

One of the hottest topics in contemporary culture is happiness. The explanation for this current fixation seems to lie in the contrary phenomenon―unhappiness. Despite the fact that we have tremendous access to every imaginable form of entertainment, we experience a pervading sense of insecurity, emptiness, and malaise amid sporadic peak experiences.Finding True Happiness attempts to provide a way out of this personal and cultural vacuum by helping people to identify and then reach for happiness. As Aristotle noted 2,400 years ago, happiness is the one thing we can choose for its own sake―everything else is chosen for the sake of happiness.After an exhaustive investigation of philosophical, psychological, and theological systems of happiness, Fr. Spitzer developed the Four Levels of Happiness, which he based on the classical thinkers Plato, Aristotle, Augustine, and Aquinas; the contemporary philosophers Marcel, Scheler, Buber, Ricoeur, and Jaspers; and the modern psychologists Maslow, Frankl, Erikson, Seligman, Kohlberg, and Gilligan.Finding True Happiness is both a philosophical itinerary and a practical guidebook for life’s most important journey―from the mundane and the meaningless to transcendent fulfillment. No other book currently available combines such breadth of practical advice and such depth of philosophical, psychological, and spiritual wisdom.

In shrink wrap. Looks like an interesting title!

"Cook well. Eat well. That's always been my philosophy," Karen Barnaby says. "I've just translated it into low-carbing." Anyone who is currently on-or contemplating embarking upon-one of the many low-carb diets will find The Low-Carb Gourmet to be a goldmine of recipes, tips, and inspiration.The first sophisticated low-carb cookbook on the market from acclaimed chef Karen Barnaby, who has lost 70 pounds through low-carb eating.Over the past few years, low-carb high-protein diets have changed the way America eats. But how much steak, bacon, and cheese can a person eat? Low-carbers have been looking for a cookbook that will give them the variety, sophistication, and sublime taste sensations that the true food lover craves-and yet will allow them to reap the weight-loss and health benefits of low-carb eating.In The Low-Carb Gourmet, award-winning Canadian cookbook author Karen Barnaby, executive chef of the famed Fish House in Vancouver, applies her carb-cutting techniques to sophisticated dishes, including soups, snacks, sauces, main dishes, and even spectacular sweets. The 250 recipes range from Prawns with Peppery Garlic Vinaigrette, Guacamole, and Pancetta Wrapped Salmon with Red Wine Butter to Beef Salad with Creamy Horseradish Dressing, Daikon Radish, Chinese Cabbage and Tofu Soup, Pumpkin Cheesecake, and Tiramisu. The author reveals some secrets to low-carb shopping and offers expertadvice on meal planning for special occasions.

The author shares her favorite recipes for appetizers, soups, vegetables, salads, fish, meat, poultry, breads, preserves, and desserts

If you have a thermo cooker, you’ll know that it makes cooking faster and easier. You can cook from scratch and cook more often—but you need the right recipes! In Everyday Thermo Cooking, Alyce Alexandra shows you how to get the best out of your thermo cooker with recipes that reflect the rhythm of everyday life. The Monday to Friday rush is covered with pre-prepared breakfasts, tasty lunchbox options, and quick meals. Then, when you’ve got a little more time on the weekends, there are slow cooks, baked goods, and investment flavor makers (like healthy hoisin, garlic cubes, or lemon meyer infused oil) to stock up on. There’s also an entertaining menu, creative ways to use up leftovers, and sweet treats for when a little indulgence is in order. And out of 103 recipes, 68 are dairy-free or provide a dairy-free option, 78 gluten-free, 84 vegetarian, and 57 vegan. With Alyce’s collection of never-fail recipes, it’s easy to put nourishing and delicious food on your table every day of the week. Includes metric measures.

Academic and public libraries are continuing to transform as the information landscape changes, expanding their missions into new service roles that call for improved organizational performance and accountability. Since Assessing Service Quality premiered in 1998, receiving the prestigious Highsmith Library Literature Award, scores of library managers and administrators have trusted its guidance for applying a customer-centered approach to service quality and performance evaluation. This extensively revised and updated edition explores even further the ways technology influences both the experiences of library customers and the ways libraries themselves can assess those experiences. With a clear focus on real-world application, the authorsChallenge conventional thinking about the utility of input, output, and performance metrics by suggesting new ways to think about the evaluation and assessment of library servicesExplain service quality and customer satisfaction, and demonstrate how they are separate but intertwinedIdentify procedures for qualitatively and quantitatively measuring both service quality and satisfactionEncourage libraries to take action by presenting concrete steps they can take to become more customer-centricOffer a range of customer-related metrics that provide insights useful for library planning and decision making, such as surveys and focus groupsThis book shows how to nurture an environment of continuous improvement through effective service quality assessment.

In a world where cooking has become increasingly complex it is perhaps an opportune time to demonstrate that simply prepared and cooked food is as good, if not better than the complicated offerings recently in vogue. For years the best ket secret has been that many of the best dishes are in fact perfectly simple. This applies to both the flavor and the preparation. The quality of the ingredients comes first whilst the preparation and the cooking concentrates on bringing out the natural flavours. The recipes are classics not only because of their enduring apeal, but also because of their timeless quality, such as Soupe a l'Oignon, Steak au Poivre and Summer Pudding. This collection of mouthwatering recipes is a resource to return to again and again.

Anna Pavlova's revolutionary debut in 1910 at the Metropolitan Opera House captivated the nation and introduced Americans to the charms of modern ballet. Willa Cather was among the first intellectuals to recognize that dance had suddenly been elevated into a new art form, and she quickly trained herself to become one of the leading balletomanes of her era. Willa Cather and the Dance traces the writer's dance education, starting with the ten-page explication she wrote in 1913 for McClure's magazine called "Training for the Ballet." Cather's interest was sustained through her entire canon as she utilized characters, scenes, and images from almost all of the important dance productions that played in New York.