Showing results by publisher "HarperAudio" in Home & Garden

We live on a planet infested with humans. They are a pernicious species, yet undeniably clever and capable—even if the reasons behind their actions are often incomprehensible to us felines. But while it is true that there have never been so many primates on Earth, in reality, they are quite simple to teach using well-practiced domestication techniques, such as loud vocalizations, strategic nighttime alarms, and selective displays of affection.

Hart takes us back to the magical time when she and Marty rubbed elbows with the rich and famous; pinched pennies to eat at the Automat; experienced nightlife at La Martinique; and danced away their weekends with dashing midshipmen. Between being dazzled by Judy Garland's honeymoon visit to Tiffany, celebrating VJ Day in Times Square, and mingling with Caf society, she fell in love, learned unforgettable lessons, and made important decisions that would change her future.

Since Copernicus, humanity has increasingly seen itself as adrift, an insignificant speck within a large, cold universe. Brazilian physicist, astronomer, and winner of the 2019 Templeton Prize Marcelo Gleiser argues that we’re using the wrong paradigm to relate to the universe and our position in it. In this deeply researched and beautifully rendered book, he calls for us to embrace a new life-centric perspective, one which recognizes just how rare and precious life is and why it should be our mission to preserve and nurture it.

In Life from Scratch, Vanessa shares personal stories, ideas, delicious recipes, and parenting tips you can use to make your own celebrations unique and unforgettable. Inside you’ll discover the simple gift-giving custom Vanessa shares with her best girlfriends each year; the date-night tradition that she and Nick swear by; and her fool-proof recipe for “authentic” Chicken Adobo she serves to family and friends.

Hi, I’m benny blanco. I’m in a television show with my best friend Dave and I probably produced most of the songs you have heard on the radio from 2008 until now. When I was thirteen, my friend got a George Foreman Grill and it changed my life forever. We would invite friends over, get stoned, and make the most elaborate sandwiches our prepubescent minds could fathom. I became obsessed with food and cooking for friends.

The New York Times best-selling author and front man and rhythm guitarist of Kiss grants fans an all-access backstage pass to his personal life and shows them how to pursue a rock ‘n’ roll lifestyle of their own, offering hard-won advice from a music legend.

Rob Kenney’s father left him and his seven siblings when he was 14 years old, and the youngest had to fend for themselves. He wished that he had someone who could teach him the basics - how to tie a tie, jump-start a car, unclog a drain, use tools properly - as well as succeed in life. But he and his siblings had to figure these things out on their own. Now a father himself, Rob decided that he would help people out by providing how-to tips as well as advice - and even throw in some bad dad jokes.

Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them.

In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances—a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. Nezhukmatathil restores our astonishment and wonder about food through her encounters with a range of foods and food traditions. From shave ice to lumpia, mangoes to pecans, rambutan to vanilla, she investigates how food marks our experiences and identities and explores the boundaries between heritage and memory.

The engrossing, often scandalous saga of one of the wealthiest, longest-lasting, and most colorful family dynasties in the history of American commerce—a cautionary tale about prosperity, profligacy, hubris, and the blessings and dark consequences of success. This engrossing, vivid narrative captures the Busch saga through five generations. At the same time, it weaves a broader story of American progress and decline over the past 150 years. It's a cautionary tale of prosperity, hubris, and loss.

When Mark Doty went looking to adopt a small dog, a cuddly creature who might comfort his terminally ill partner, Wally Roberts, he was surprised to find himself returning home from an animal shelter with a full-grown golden retriever, a dog whose "absolute openess of regard", and paw gently offered through the bars of a cage, proved irresistable to him.

When it opened a decade ago, the acclaimed Los Angeles speakeasy The Varnish - owned, designed, and managed by award-winning cocktail aficionado Eric Alperin - quickly became the stylish standard bearer for modern bars. Unvarnished is a candid, voice-driven, no-holds-barred look at the workings of a bar, and the foundation of The Varnish’s success: attention to hospitality and an abiding belief in the nobility of service.

In How to Be Alive, Beavan shares his insights on finding the path that's right for you. Drawing on everything from classic literature and philosophy to current science, and combining that with his own experiences alongside those of the many people he has met along the way, Colin explores a broad array of transformational lifestyle adjustments - small and large - that offer security and meaning in a world confronted by ecological crises, economic upheaval, and ongoing war and social injustice.

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.

Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.

Patric Richardson is known as “The Laundry Evangelist,” but his genuine love for household chores extends far beyond the laundry room. His philosophy is simple: tidying up is a privilege and a task you do for those you love (including yourself), and there are a million ways to infuse joy into the everyday tasks behind maintaining a home.

The Dogs That Made Australia pays tribute to the dogs that gave their all for our prosperity: the fearless hounds that saved fledgling colonies from famine; the courageous heelers and tireless collies that powered the rise of beef and wool; the tough little home-grown terriers that protected the homestead and garden; and the extraordinary police dogs, ahead of their time, loved by the nation. The selfless exploits of our heroic dogs are writ indelibly in our nation's heritage and identity.

Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career.

Culinary creator, writer and community advocate, Sohla El-Waylly selects the best twenty articles published in 2021 that celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

When 16-year-old Jessica Wragg applied for a job at her local farm shop in Derbyshire, England, she never expected to land a position behind the butchery counter. Wragg was younger than many of her colleagues by decades, and she was one of the few women on staff, struggling to earn her keep among colleagues who were reluctant to share the tricks of their trade with a novice. Breaking down carcasses by day, and studying animal anatomy by night, Wragg was soon hooked and determined to establish herself in an industry that is steeped in tradition, and often resistant to change.