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A rollicking, rhyming read-aloud that will knock your socks off! Warm-up, wiggle, stretch your beak. Duck Sock Hop comes once a week! The mood is high, the sun is low, the music starts, get ready, go! In this tongue-twisting, toe-tapping picture book, ducks grab socks from a big sock box and head on down to the duck sock hop. In socks with stripes and socks with spots, socks with squares and socks with dots, these brightly, boldly illustrated ducks dance until their socks go rip; and ducks teeter, tumble, twist, and trip. But not to worry; in this preschool-perfect read-aloud, when one sock hop ends, the countdown to the next one begins. So, prepare for a feel-good, giggle-inducing read.
The handbook of stouts and porters is the ultimate, complete, and definitive guide to some of the most complex and original beers available in the market today. It has an extensive history of the two styles, has all the up-to-do info on the current brewing trends, and has hundreds of reviews, along with profiles and other food and tasting tips. Some of the leading edges of the new craft beer revolution have found their expression in unique stouts and porters. Big, round, and roasty, these are huge, brawny beers that have gathered a following. Imperial stouts in porters barrel aged, highly hopped, or aged in bourbon, whiskey, and wine barrels. The history and development of stout and porter and intertwined. Porter was originally an English dark beer style, made popular by street and river porters of London in the 18th century. Because of its huge popularity, London brewers made them in a variety of strengths, and the term “stout” was used for the stronger, fuller bodied porters. They were labeled as “stout porters” but eventually, porter was dropped from the label and stout became its own unique dark brew, distinctively made with roasted barley. Porters are conceived as sweeter on the nose and palate and remain firmly in the brown spectrum.
Reprint of the original, first published in 1871. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.
One man’s “curiously thrilling joyride” of travelogue, history, and climatology, across a planet on the brink of cataclysmic transformation (Donovan Hohn). As the planet warms, winter is shrinking. In the last fifty years, the Northern Hemisphere lost a million square miles of spring snowpack and in the US alone, snow cover has been reduced by 15-30%. On average, winter has shrunk by a month in most northern latitudes. In this deeply researched, beautifully written, and adventure-filled book, journalist Porter Fox travels along the edge of the Northern Hemisphere's snow line to track the scope of this drastic change, and how it will literally change everything—from rapid sea level rise, to fresh water scarcity for two billion people, to massive greenhouse gas emissions from thawing permafrost, and a half dozen climate tipping points that could very well spell the end of our world. This original research is animated by four harrowing and illuminating journeys—each grounded by interviews with idiosyncratic, charismatic experts in their respective fields and Fox's own narrative of growing up on a remote island in Northern Maine. Timely, atmospheric, and expertly investigated, The Last Winter will showcase a shocking and unexpected casualty of climate change—that may well set off its own unstoppable warming cycle.
This down-to-earth kitchen companion “for frugal and economical housekeepers” was designed to help reconstitute the rich cookery traditions of the region that had been interrupted by the Civil War, and adapt them to the new requirements for thrift and “making do.” The cuisine reflects that time when a new generation of southerners began to reach out beyond their borders and incorporate other regional and foreign dishes into their homes. The hundreds of primarily southern recipes also include dishes from all over the United States—a new feature for a southern cookbook—that appealed to a mass audience rather than the elite class. Mrs. Porter appears to have been determined not to offend anyone, so “Yankee Fruit Cake” is joined by “Confederate Fruit Cake,” and “Wine Sauce” is balanced by “Temperance Foam Sauce.” The list of entrees confirms the promise of frugality, and indicates what ingredients were available at the time: fresh seafood was plentiful, as were beef, mutton, and game. The chapter on vegetables is diversified and long with many recipes for potatoes (another chapter contains what may be the first printed recipes for Potato Bread), tomatoes, eggplant, pumpkin, beets, turnips, and cucumbers. Half of the book is devoted to cakes, puddings, and sweets. This edition of Mrs. Porter’s Southern Cookery Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
“Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—Eater Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs, and poems, the book is divided into sections such as “Food Writing Through History,” “At the Family Hearth,” “Hunger Games: The Delight and Dread of Eating,” “Kitchen Practices,” and “Food Politics.” Selections from writings by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O’Neill, Calvin Trillin, and Adam Gopnik, along with works by authors not usually associated with gastronomy—Maxine Hong Kingston, Henry Louis Gates Jr., Hemingway, Chekhov, and David Foster Wallace—enliven and enrich this comprehensive anthology. “We are living in the golden age of food writing,” proclaims Ruth Reichl in her preface to this savory banquet of literature, a must-have for any food lover. Eating Words shows how right she is.
The second installment in Ann Hood’s Gracie Belle imprint challenges the traditional solemnity that characterizes nonfiction books of grief, loss, and sorrow. “Few readers will fail to be gripped by this tragically common story about death and what comes after for those left behind . . . A haunting and thought-provoking consideration of death and ‘how utterly it rips apart our lives.'” —Kirkus Reviews, Starred Review Planet Claire is the story of the untimely death of the author’s wife and his candid account of the following year of madness and grief. As his life unravels, Porter analyzes his sadness with growing interest. He talks to Claire as if to evoke a presence, to mark a space for memory. He reports on his daily walks and shares observations of life’s sadness, while reminiscing about various moments in their life together. Like Orpheus, the author searches for a lost love, and what he finds is not the dog of doom but flashes of an intimate symmetry that brighten the darkest places of sorrow. The second title from Ann Hood’s Gracie Belle imprint, Planet Claire takes readers on a journey of sorrow that recalls memorable works by C.S. Lewis (A Grief Observed), Joan Didion (The Year of Magical Thinking), and Julian Barnes (Levels of Life). Porter’s memoir, however, is also playful, quirky, and self-ironic in a way that challenges the genre’s traditional solemnity. Like the novel Grief Is the Thing with Feathers by Max Porter, this is an unpredictably funny account of heartbreak, as if to say there’s something about the magnitude of loss that troubles even earnestness.

Hearings

United States. Congress. House. Committee on Merchant Marine and Fisheries

Published: 1965

Total Pages: 1464


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“Sarah Porter is a genius. Her language is lush and dangerous, and her books burn with the beautiful, ferocious intensity of a bonfire in the darkest night.”—Brittany Cavallaro, New York Times bestselling author of A Study in Charlotte From critically-acclaimed author Sarah Porter comes Never-Contented Things: a standalone surreal young adult fantasy of teenagers ensorcelled into a wicked bargain with otherworldly beings... Every moment of the night— Forever changing places— And they put out the star-light With the breath from their pale faces... —Edgar Allan Poe, “Fairy-Land” Bound by haunting tragedies, Ksenia Adderley and Joshua Korensky have shared a home as foster siblings since they were children. Despite their opposite personalities—Ksenia is prickly, mistrustful, Josh, flamboyant and outgoing—they are fiercely protective of one another. As teens, they’ve grown even closer. Some say unnaturally so. With Ksenia's eighteenth birthday approaching, their guardians expect her to move out. They want to free Josh of his obsession with the foster-sister whom they regard as a strange, unhealthy influence. But they don’t understand the depths of Josh’s feelings for Ksenia and how desperate he is to ensure they stay together—forever. The one called Prince understands all too well. Attracted by the intensity of Josh’s desires and Ksenia’s fears, he can grant them a home among his kind: beautiful creatures not of this earth. All they have to do is surrender their very humanity and succumb to the cruel whims of Prince and his fae courtiers... “A creepy new world like none I’ve seen before. Eerie, edgy and filled with mystery, Porter takes us to the depths of the magical and psychological.”—Danielle Paige, New York Times bestselling author of Dorothy Must Die At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.