From the bars of New York's East Village to the neon forest of Tokyo's underworld, from the hidden waterfalls of Hawaii to the slums of Mexico City, this is a journey that spans continents and mental states. Driven ever onwards by a savage love, Keelin is searching for her sister, Aisling, who disappeared from her home in Ireland one summer without warning. Her family is devastated, haunted by the loss, with only exotic postcards as hints to her whereabouts. But the postcards have long since dried up and Keelin is determined to track her sister down. And as she visits the places where Aisling has been and encounters the trail of friends and lovers that her sister has left behind, she finds herself being sucked into the dark, erotic world that Aisling inhabits...

Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.

"Transatlantic poetics" is the principal theme and the constructive burden of these essays. The motive toward its articulation lies in the demand for cross-national, international, and post-nationalist comprehension of cultural relations and critical practices across modern Anglophone British, Irish, and North American literary developments, literary filiations, and literary history. Anglophone literary study needs to articulate ever more clearly the poetics of literary practices, including the cultural politics of literary histories and literary reading. Ireland is a small island, yet its finest writers have insistently articulated its modern culture within a transatlantic neighborhood stretching from continental Europe across the British and Irish archipelago to the western reaches of North America. Modern Dublin is a cultural location for constructing transatlantic literary relations and poetics. This collection foregrounds modern Dublin, its writers, its universities, its literary journals, its teachers, and critics of English Studies, as well as the contested critical construction of regional and international poetics and cultural politics that emerges from the often tense interaction of local and global literary practices and critical desires.

The transformations undergone by Ireland in the last decades have relocated the country within that liminal space of the local and the global. The country of the deeply-rooted rural traditions, the severely religious impositions and the fragile economic system became in the 1990s a world referent due to its unprecedented and impressive growth. However, the emergence of the so-called Celtic Tiger and the recognition that Ireland had become one of the most globalised nations in the Western world met a dramatic downfall that has left the country (pre)occupied with matters concerning its re-positioning and re-definition within a wider European framework. The cultural and artistic productivity of this nation has also moved away from the topical insularity of the past, adopting more transnational and universal subjects, at the same time that it has struggled to retain its genuine values and its own signs of identity. For, in Ireland, the more this global progress has grown to be unavoidable, the more evocatively the local has befallen. Therefore, the editors of this volume contend that the global and the local should be understood not as opposed concepts but as two ends of a continuum of interaction. Within this state of affairs, this volume comprises a series of articles that revolve around the issue of glocality in Irish literature, culture and cinema in order to disentangle the complexities that underlie this concept and which are inextricably related to the drastic changes undertaken by Ireland in the years before and after the economic boom and posterior bailout.

The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.

The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!