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CLICK HERE to download two free hikes from 100 Classic Hikes in Northern California * Full-color photos, trail maps, and elevation trail profiles * Northern California hikes for all ages and hiking abilities * All facts, access, and route information is up-to-date and accurate This third edition brings the Soares' brothers classic guidebook to the 100 best of Northern California's hikes thoroughly up to date and adds elevation profiles for most of the 100 hikes. New color photos have been added and all facts, trail, and map details have been reviewed by rangers and trail supervisors. Appendices now include web contact information. A handy trails-at-a-glance chart indicates distance, level of difficulty, and seasonal considerations.
More than 150 full-color photographs highlight a photographic study of the various types of barns located in a sixty-mile strip of land that runs from Riverhead to Orient Point on New York's Long Island, revealing a rich variety of structures that range from the timber-frame barns of seventeenth-century British farmers to twentieth-century pole barns.
A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle
The Nim (North Fork Mono) Indians have lived for centuries in a remote region of California’s Sierra Nevada. In this memoir, Gaylen D. Lee recounts the story of his Nim family across six generations. Drawing from the recollections of his grandparents, mother, and other relatives, Lee provides a deeply personal account of his people’s history and culture. In keeping with the Nim’s traditional life-style, Lee’s memoir takes us through their annual seasonal cycle. He describes communal activities, such as food gathering, hunting and fishing, the processing of acorn (the Nim’s staple food), basketmaking, and ceremonies and games. Family photographs, some dating to the beginning of this century, enliven Lee’s descriptions. Woven into the seasonal account is the disturbing story of Hispanic and white encroachment into the Nim world. Lee shows how the Mexican presence in the early nineteenth century, the Gold Rush, the Protestant conversion movement, and, more recently, the establishment of a national forest on traditional land have contributed to the erosion of Nim culture. Walking Where We Lived is a bittersweet chronicle, revealing the persecution and hardships suffered by the Nim, but emphasizing their survival. Although many young Nim have little knowledge of the old ways and although the Nim are a minority in the land of their ancestors, the words of Lee’s grandmother remain a source of strength: "Ashupá. Don’t worry. It’s okay."
Produced by the California State Park volunteer group, Auburn State Recreation Area Canyon Keepers (ASRACK), for trails in the Auburn State Recreation Area (ASRA) in the Northern California Sierra foothills.
"Part cookbook, part memoir about a transplanted New Yorker learning to cook, live, and even enjoy herself on a ranch in Colorado"--
Thoroughly revised, with more than thirty new streams and up-to-date maps, this is the best guide to the best trout fishing in America.
Lying ninety miles east of Manhattan and bordered by both Long Island Sound and Peconic Bay, Greenport has long been known as a boater's paradise. Part of the town of Southold, this Long Island beach town is noted for its lively mix of ethnicities and its contrasts-old-time New England rectitude giving way to a growing artistic community. In stunning photographs, Greenport portrays this place of hearty good spirits, with its legacy of fast boats and rumrunners, hardworking artisans and their grateful descendants, and notable independent figures such as Kofi Annan, and three-time America's Cup winner George Monsell.