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Author: Lynne Truss Publisher: Penguin ISBN: 1101218290 Category : Language Arts & Disciplines Languages : en Pages : 119
Book Description
We all know the basics of punctuation. Or do we? A look at most neighborhood signage tells a different story. Through sloppy usage and low standards on the internet, in email, and now text messages, we have made proper punctuation an endangered species. In Eats, Shoots & Leaves, former editor Lynne Truss dares to say, in her delightfully urbane, witty, and very English way, that it is time to look at our commas and semicolons and see them as the wonderful and necessary things they are. This is a book for people who love punctuation and get upset when it is mishandled. From the invention of the question mark in the time of Charlemagne to George Orwell shunning the semicolon, this lively history makes a powerful case for the preservation of a system of printing conventions that is much too subtle to be mucked about with.
Author: Lynne Truss Publisher: Penguin ISBN: 1101218290 Category : Language Arts & Disciplines Languages : en Pages : 119
Book Description
We all know the basics of punctuation. Or do we? A look at most neighborhood signage tells a different story. Through sloppy usage and low standards on the internet, in email, and now text messages, we have made proper punctuation an endangered species. In Eats, Shoots & Leaves, former editor Lynne Truss dares to say, in her delightfully urbane, witty, and very English way, that it is time to look at our commas and semicolons and see them as the wonderful and necessary things they are. This is a book for people who love punctuation and get upset when it is mishandled. From the invention of the question mark in the time of Charlemagne to George Orwell shunning the semicolon, this lively history makes a powerful case for the preservation of a system of printing conventions that is much too subtle to be mucked about with.
Author: Lynne Truss Publisher: Penguin ISBN: 1984815741 Category : Juvenile Nonfiction Languages : en Pages : 66
Book Description
Laugh your way to punctuation perfection with this pocket-sized paperback compendium of the hilariously illustrated #1 New York Times bestselling series. Clever side-by-side illustrations show how punctuation placement makes a huge difference in the meaning of a sentence. Imagine this without the middle period and the comma: “The king walked and talked. A half hour after, his head was cut off.” Oh no—a beheaded king that can still walk and talk! You might want to eat a huge hot dog, but a huge, hot dog would run away pretty quickly if you tried to take a bite out of him. Scenes from all three of Lynne Truss and Bonnie Timmons’s best-selling punctuation picture books (Eats, Shoots & Leaves, The Girl's Like Spaghetti, and Twenty-Odd Ducks) highlight the important jobs of commas, apostrophes, hyphens, quotation marks, and more in this humorous punctuation primer. “Wordplay or ‘grammarplay’ at its finest.” —School Library Journal
Author: Gyles Brandreth Publisher: Atria Books ISBN: 1982127406 Category : Language Arts & Disciplines Languages : en Pages : 320
Book Description
For anyone who wants to make fewer (not less) grammar mistakes, a lively, effective, and witty guide to all the ins and outs of the English language, reminiscent of the New York Times bestseller Eats, Shoots & Leaves. Our language is changing, literary levels are declining, and our grasp of grammar is at a crisis point. From commas to colons, apostrophes to adverbs, there are countless ways we can make mistakes when writing or speaking. But do not despair! Great Britain’s most popular grammar guru has created the ultimate modern manual for English speakers on both sides of the Atlantic. In this brilliantly funny and accessible guide to proper punctuation and so much more, Gyles Brandreth explores the linguistic horrors of our times, tells us what we’ve been doing wrong and shows us how, in the future, we can get it right every time. Covering everything from dangling participles to transitive verbs, from age-old conundrums like “lay” vs. “lie,” to the confounding influences of social media on our everyday language, Have You Eaten Grandma? is an endlessly useful and entertaining resource for all.
Author: Lynne Truss Publisher: Bloomsbury Publishing USA ISBN: 1635575982 Category : Fiction Languages : en Pages : 320
Book Description
The quirky and charming third crime novel from New York Times bestselling author Lynne Truss. In the wake of two extremely high-profile murder cases, and with the summer of 1957 finally winding down, Constable Twitten is eagerly anticipating a quiet spell at work. But his hoped-for rest is interrupted when he and his colleagues find a trio of bodies, all murdered with the same unusual weapon: a milk bottle. The three victims are seemingly unconnected-a hardworking patrolman, a would-be beauty queen, and a catty BBC radio personality-so Constable Twitten, Sergeant Brunswick, and Inspector Steine are baffled. But with Brighton on high alert and the local newspaper churning out stories of a killer on the loose, the police trio is determined to solve the case and catch the killer. Charming, witty, and full of the joyfully zany characters Truss's readers have come to love, Murder by Milk Bottle will delight old fans and new alike.
Author: Mark Z. Danielewski Publisher: Pantheon ISBN: 0375420525 Category : Fiction Languages : en Pages : 738
Book Description
“A novelistic mosaic that simultaneously reads like a thriller and like a strange, dreamlike excursion into the subconscious.” —The New York Times Years ago, when House of Leaves was first being passed around, it was nothing more than a badly bundled heap of paper, parts of which would occasionally surface on the Internet. No one could have anticipated the small but devoted following this terrifying story would soon command. Starting with an odd assortment of marginalized youth -- musicians, tattoo artists, programmers, strippers, environmentalists, and adrenaline junkies -- the book eventually made its way into the hands of older generations, who not only found themselves in those strangely arranged pages but also discovered a way back into the lives of their estranged children. Now this astonishing novel is made available in book form, complete with the original colored words, vertical footnotes, and second and third appendices. The story remains unchanged, focusing on a young family that moves into a small home on Ash Tree Lane where they discover something is terribly wrong: their house is bigger on the inside than it is on the outside. Of course, neither Pulitzer Prize-winning photojournalist Will Navidson nor his companion Karen Green was prepared to face the consequences of that impossibility, until the day their two little children wandered off and their voices eerily began to return another story -- of creature darkness, of an ever-growing abyss behind a closet door, and of that unholy growl which soon enough would tear through their walls and consume all their dreams.
Author: Jon Krakauer Publisher: Anchor ISBN: 0307476863 Category : Biography & Autobiography Languages : en Pages : 241
Book Description
NATIONAL BESTSELLER • In April 1992 a young man from a well-to-do family hitchhiked to Alaska and walked alone into the wilderness north of Mt. McKinley. Four months later, his decomposed body was found by a moose hunter. This is the unforgettable story of how Christopher Johnson McCandless came to die. "It may be nonfiction, but Into the Wild is a mystery of the highest order." —Entertainment Weekly McCandess had given $25,000 in savings to charity, abandoned his car and most of his possessions, burned all the cash in his wallet, and invented a new life for himself. Not long after, he was dead. Into the Wild is the mesmerizing, heartbreaking tale of an enigmatic young man who goes missing in the wild and whose story captured the world’s attention. Immediately after graduating from college in 1991, McCandless had roamed through the West and Southwest on a vision quest like those made by his heroes Jack London and John Muir. In the Mojave Desert he abandoned his car, stripped it of its license plates, and burned all of his cash. He would give himself a new name, Alexander Supertramp, and, unencumbered by money and belongings, he would be free to wallow in the raw, unfiltered experiences that nature presented. Craving a blank spot on the map, McCandless simply threw the maps away. Leaving behind his desperate parents and sister, he vanished into the wild. Jon Krakauer constructs a clarifying prism through which he reassembles the disquieting facts of McCandless's short life. Admitting an interest that borders on obsession, he searches for the clues to the drives and desires that propelled McCandless. When McCandless's innocent mistakes turn out to be irreversible and fatal, he becomes the stuff of tabloid headlines and is dismissed for his naiveté, pretensions, and hubris. He is said to have had a death wish but wanting to die is a very different thing from being compelled to look over the edge. Krakauer brings McCandless's uncompromising pilgrimage out of the shadows, and the peril, adversity, and renunciation sought by this enigmatic young man are illuminated with a rare understanding—and not an ounce of sentimentality. Into the Wild is a tour de force. The power and luminosity of Jon Krakauer's stoytelling blaze through every page.
Author: Alan Bergo Publisher: Chelsea Green Publishing ISBN: 1603589481 Category : Cooking Languages : en Pages : 290
Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: Agustina Bazterrica Publisher: Scribner ISBN: 1982150920 Category : Fiction Languages : en Pages : 240
Book Description
Working at the local processing plant, Marcos is in the business of slaughtering humans—though no one calls them that anymore. His wife has left him, his father is sinking into dementia, and Marcos tries not to think too hard about how he makes a living. After all, it happened so quickly. First, it was reported that an infectious virus has made all animal meat poisonous to humans. Then governments initiated the “Transition.” Now, eating human meat—“special meat”—is legal. Marcos tries to stick to numbers, consignments, processing. Then one day he’s given a gift: a live specimen of the finest quality. Though he’s aware that any form of personal contact is forbidden on pain of death, little by little he starts to treat her like a human being. And soon, he becomes tortured by what has been lost—and what might still be saved.
Author: Ari Weinzweig Publisher: HMH ISBN: 0547348118 Category : Cooking Languages : en Pages : 513
Book Description
A culinary master shares the secrets of shopping for the very best ingredients: “As delicious and satisfying a read as the traditional foods it celebrates” (Detroit Free Press). Hailed as one of the best delicatessens in the country by the New York Times, Esquire, and the Atlantic Monthly, Zingerman’s is a trusted source for superior ingredients—and an equally dependable supplier of reliable information about food. Now, Ari Weinzweig, the founder of Zingerman’s, shares two decades of knowledge gained in his pursuit of the world’s finest food products. How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? How do you select an extraordinary olive oil from the bewildering array of bottles on the grocery shelf? Which Italian rice makes the creamiest risotto (and what are the tricks to making a terrific one)? Is there a difference between traditionally made pastas and commercial brands? How do English and American Cheddars compare? How do you make sense of the thousands of teas in the world to find one you love? What should you look for on the label of a good chocolate? In this fascinating resource guide, Weinzweig tells you everything you need to know about how to choose top-quality basics that can transform every meal from ordinary to memorable: oils, vinegars, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea. Zingerman’s Guide to Good Eating also includes approximately 100 recipes, many collected from artisan food makers, from Miguel’s Mother’s Macaroni to “LEO” (lox, eggs, and onions) to Funky, Chunky Dark Chocolate Cookies. This book is not only an indispensable guide to pantry essentials—it’s an enthralling read. You’ll visit artisan food producers, learn fascinating facts, find sources for the best brands and food suppliers, and get valuable advice that will change the way you cook forever.
Author: Lynne Truss
Author: Lynne Truss
Author: Lynne Truss
Author: A. Parody
Author: Gyles Brandreth
Author: Lynne Truss
Author: Mark Z. Danielewski
Author: Jon Krakauer
Author: Alan Bergo
Author: Agustina Bazterrica
Author: Ari Weinzweig