Resultado Editorial "Recorded Books" em Casa e Jardim

Scott Simon’s household does not make much distinction between humans and other animals. Whether two legged or four, flesh-covered, fur-covered, feathered, or gilled―everyone is family. Today, the beloved radio host lives with the haiku-writing and absolument charmant French poodle Daisy; the daringly audacious foster cat Gato Blanco; and the energetic, cage-escaping hamster Bagel, who was almost Gato’s meal. And that’s just the start.

In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Hueston Mack presents listeners with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African Americans to ever work at the top level of the American wine industry.

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how.

There are nearly 1,400 known varieties of wine grapes in the world—from altesse to zierfandler—but 80 percent of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, award-winning travel writer Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss.

Cider is the quintessential American beverage. Drank by early settlers and founding fathers, it was ubiquitous and pervasive, but following Prohibition when orchards were destroyed and neglected, cider all but disappeared. In The Cider Revival, Jason Wilson chronicles what is happening now, an extraordinary rebirth that is less than a decade old. Following the seasons through the autumn harvest, winter fermentation, spring bottling, and summer festival and orchard work, Wilson travels around New York and New England, with forays to the Midwest, the West Coast, and Europe.

Do you need help training your puppy? Do you want your dog to listen to you? You have come to the right place! The Puppy Head Start is designed to give dog owners all the information they need to successfully raise and train their puppy.

It’s a natural impulse: As dog owners watch their canine best friend age, they think about getting a puppy, hoping that the new pup will be influenced by the older dog while softening the inevitable loss. But is that the right step? Supporting an aging dog who’s declining while attending to the demands of a puppy presents unique challenges. Can both be done well at the same time? In this first-of-its-kind guide, senior dog expert Helen St. Pierre and puppy expert Kathy Callahan have come together to help dog lovers answer this question and navigate the terrain with joy and compassion.

A nerdy farmer—and doctor with expertise in nutrition—provides insight into how best to prepare and savor vegetables while recounting his journey in building an organic vegetable farm and discovering the family that farmed the same land some 200 years ago.

Robert and Cortney Novogratz, stars of HGTV’s Home by Novogratz and Bravo’s 9 by Design, have transformed fabulous properties across the United States and around the world, including Hotel Dylan (Woodstock, New York), the Bungalow Hotel (Long Branch, New Jersey), and Timber Cove (Sonoma, California), to name a few. The Novogratz Chronicles is their most intimate and personal book to date, taking listeners on their journey from their first house renovation project in Chelsea in the 1990s to their latest home in Greenwich Village and projects in Los Angeles, Brazil, and the Berkshires.

In this witty, deeply original book, the renowned novelist Jamaica Kincaid offers an ABC of the plants that define our world and reveals the often brutal history behind them.

In Tender Paws, award-winning journalist Wendy Lyons Sunshine shows dog lovers how to use best practices from child development, attachment theory, trauma research, parenting styles, and learning theory to foster trust, resilience, and cooperation in their canine companions.

In this utterly charming volume, Stephen Fry excavates his epic collection of neckties and shares the stories behind them. From the traditional "egg and bacon" colors of the Marylebone Cricket Club to the exuberant Dalmatian pattern of a 1980s Nicole Miller design, each tie tells a story.

No one is better than Dr. Marc Bekoff at turning state-of-the-art animal science into practical, digestible information. His subjects include dog care, dog cognition and emotions, and dog-human relationships, and though he has impressive scientific credentials and much technical expertise, this is the accessible book that every dog lover should have.

Mark H. Brezinski is a forty-five-year veteran of the dynamic restaurant industry. A graduate of the famed School of Hotel Administration at Cornell University, Mark went on to create or co-create multiple nationally acclaimed restaurant companies. His experiences span the globe in search of culinary discoveries and inspirations with industry icons like the late Norman Brinker, Paul Fleming, Phil Romano, and chefs Michael Mina and Mark Miller. This book takes you to all of these places and more, while telling behind-the-scenes stories.

In Sweet Land of Liberty: A History of America in 11 Pies, food writer Rossi Anastopoulo cracks open our relationship to pie with wit and good humor. She traces the pies woven into our history, following the evolution of our country across centuries of innovation and change and examining how America’s relationship with this iconic dessert impacted culture across eras—and vice versa.

Why on earth should the nail-by-nail building of a house hold any fascination for anyone? Because when you put a lawyer, an architect, and a hippie builder together, that spells trouble. Kidder tells his story so well that you can’t help but take sides.

Teresa Rhyne vowed to get things right this time around: new boyfriend, new house, new dog, maybe even new job. But shortly after she adopted Seamus, a totally incorrigible beagle, vets told Teresa that he had a malignant tumor and less than a year to live. The diagnosis devastated her, but she decided to fight it, learning everything she could about the best treatment for Seamus. Teresa couldn't possibly have known then that she was preparing herself for life's next hurdle - a cancer diagnosis of her own.

When Mel Miskimen's mother dies, her tough, retired-cop father withdraws into his sadness, and his broken grief is more than Mel can handle on her own. Enter Seamus: a rowdy, hapless Labrador devoted to chaos. In a spark of inspiration, Mel ropes her father into training the wayward hound for a local contest. As the seasons change, Mel finds herself connecting with her last surviving parent more than she'd ever dreamed.

In 2007, a few years after purchasing Bedlam Farm in upstate New York, Jon Katz met Maria Wulf, a quiet, sensitive artist hoping to rekindle her creative spark. Jon, like her, was introspective yet restless, a writer struggling to find his purpose. He felt a connection with her immediately, but a formidable obstacle stood in the way: Maria' s dog, Frieda. A rottweiler-shepherd mix who had been abandoned by her previous owner in the Adirondacks, where she lived in the wild for several years, Frieda was ferociously protective and barely tamed.

Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine.