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The epic struggle for survival in America's untamed West. BLACK POWDER For the brave and the strong there was freedom to be found in the majestic Rocky Mountains-freedom that renegades would steal for a few pieces of gold. When mountain man Nathaniel King and his family were threatened by a band of bloodthirsty slavers, they faced enemies like none they'd ever battled. But the sun hadn't risen on the day when the mighty Nate King would let his kin be taken captive without a fight to the death. TRAIL'S END Daring frontiersmen like Nate King risked everything to carve a new world from the savage wilderness, and they were no strangers to danger. So when some friendly Crows asked Nate to help them rescue a missing girl from a band of murderous Lakota warriors, he set off on a journey that would take him to the end of the trail-and possibly the end of his life.
To survive in the untamed wilderness a man needs all the friends he can get. No one can battle the continual dangers for long on his own. Even a fearless frontiersman like Nate King needs help now and then and he's always ready to give it when it's needed. So when an elderly Shoshone warrior comes to Nate asking for help, Nate agrees to lend a hand-no matter how strange the request may be. The old warrior knows he doesn't have long to live and he wants to die in the remote canyon where his true love was killed many years before, slain by a giant bear straight out of Shoshone myth. No Shoshone will dare accompany the old warrior, so he and Nate will brave the dreaded canyon alone. And as Nate soon learns the hard way, some legends are far better left undisturbed.
The riveting adventures of a mountain man and his quest to live free in the untamed country of frontier America.
In Heavenly Fragrance, award-winning chef and author Carol Selva Rajah brings you on an unforgettable journey of aromatic discovery in the preparation of foods from different parts of Asia. Inspired by fond memories of fragrant dishes from her childhood, Carol has always believed that what sets Asian cooking apart from other traditions is its vast array of highly fragrant and aromatic ingredients. In this book she sets out her definitive collection of new and classic recipes for cooks who wish to recreate the memorable flavors and aromas of Asia at home.The recipes in Heavenly Fragrance are organized according to the aromatic ingredients used--Asian Herbs, Fruits, Spices and Seasonings--which makes the creation of a meal as simple as picking and choosing from what you've already got stocked in your pantry. Recipes include: Spring Rolls with Orange Chili Sauce Pineapple Lime Salsa with Mint Chicken Satay with Fragrant Spices and Coconut Eggplant Sambal with Black Mustard and Cashews Crab Soup with Lemongrass, Tamarind and Mint Green Mango and Saffron Lassi
Carol Selva Rajah, a well respected authority and dedicated educator in the field of Asian culinary culture, honors her childhood memories of sweet-smelling and fragrant kitchen aromas in her newest Asian cookbook, Malaysian Cooking, which also features a foreword by David Thompson, winner of the James Beard Award and IACP Finalist for Thai Food.Since three quarters of what we taste comes from smell, Chef Carol understands that the aromas produced by our food are vitally important to the enjoyment that comes from eating. This is particularly evident of the Malaysian and Indonesian food recipes she includes in this book. To excite both the palate and sense of smell, Chef Carol predominantly uses Malaysia's most aromatic cooking ingredients--from sweet tamarind date chutney and cucumber mint raita to cashew nut and plum sauces--to prepare easy Malaysian and Indonesian foods that not only burst with flavor, but also overwhelm the kitchen with wonderful fragrances anyone would like to create. Detailed with mouth-watering, dynamic photographs, this book is an inspired collection of new and traditional Malaysian dishes for anyone wishing to serve the best flavors of Malaysian cooking at home.
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy's now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, Pok Pok makes authentic Thai food accessible to any home cook.
This book is a veritable compendium of beloved local classics, including the most fabulous Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra and Nasi Ulam. These recipes are well written, easy to follow, and accompanied by clear color photographs. The reader's acquaintance-or re-acquaintance-with Singapore food promises to be an exciting and mouthwatering experience.
An abiding Singaporean passion, food is a central part of life on this multicultural island quite simply because there's so much of it that's so good! <P><P>Singapore Cooking, featuring a foreword by David Thompson, is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad).The recipes are well written, easy to follow, and accompanied by beautiful color photographs. With this cookbook by your side your acquaintance--or re-acquaintance--with Singapore food promises to be an exciting and mouthwatering experience.Recipes include:Bergedel Potato Fish CakesSop Kambing Spiced Mutton SoupMalay-style Nasi Goreng Fried RiceLaksa Rice Noodle SoupSambal Roast ChickenHainanese Pork ChopsDevil CurrySingapore Chilli CrabFish Moolie in Spicy Coconut SauceBeansprouts with TofuPumpkin with Dried PrawnsKueh Dadar Coconut Filled Pancakes
David Thompson's Travels is not only the account of a remarkable life in the fur trade but an extended meditation on the land and Native peoples of western North America. A distinguished literary work, the tale spans the years from 1784 to 1897 and extends from the Great Lakes to the Rockies, from Athabasca to the Missouri. This is the first volume of an ambitious project to bring together all of Thompson's writings for a new generation of readers.
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