This book is a guide for practical living in the world, where the Spiritual Warrior must live. The reader may meditate on a different Aphorism each day or the same one for as long as desired. The book may also be used as a source of guidance in times of crisis. Simply open a page at random and instruction will come your way.

In Volume II of John O'Loughlin's collected supernotational philosophy project, he has combined the titles 'Critique of Post-Dialectical Idealism', 'Philosophical Truth', 'Veritas Philosophicus', and 'Last Judgements', which span the period 1989–93 and have allowed him to bring some kind of strict chronology to bear on a series of writings dubbed 'supernotational', to distinguish them from essays on the one hand and aphorisms on the other, thereby treading a kind of intermediate position between essays and aphorisms in the interests of what became a gradual progression towards an enhanced sense of philosophical logic commensurate, so we believe, with 'Supertruth' and, ultimately, a kind of plateau of aphoristic purism which took shape in the ensuing years. – A Centretruths Editorial

Those who know Lewis's work will enjoy Martindale's thorough examination of the powerful images of Heaven and Hell found in Lewis's fiction, and all readers can appreciate Martindale's scholarly yet accessible tone. Read this book, and you will see afresh the wonder of what lies beyond the Shadowlands.

William Rounseville Alger (1822-1905) was a Unitarian minister and author whose writings were important to the development of comparative religious studies. His works included The Poetry of the East (1856) and A Critical History of the Doctrine of a Future Life (1860).

“Exudes a down-to-earth vibe. Packed with creative recipes constructed from fresh seasonal produce . . . accessible and inspiring at the same time.” —HuffPost Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only woman to win on TV’s Top Chef, she’s also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. Girl in the Kitchen collects more than one hundred of Izard’s best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef’s process—including where she finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her meals—this book represents the culmination of a craft and provides inspiration that reaches far beyond the kitchen walls. “A cookbook that should make anyone comfortable in the kitchen. The photos by Dan Goldberg are lush, and tips throughout cover techniques, ingredients, and wine or beer pairings for each dish. Izard wants her readers to have fun and even invites them to change up the recipes—just the way a professional chef does.” —Chicago magazine “Stephanie’s book is not only one of the most visibly appealing and beautiful cookbooks I’ve seen in a very long time, it’s also filled with awesome creative recipes that are sensible (like her). Stephanie is an amazing chef, an immense talent and a wonderful woman.” —Michelle Bernstein, James Beard Award–winning chef

This is an ongoing adventure of a person with no sense of time and no emotions. This book is his second attempt to communicate how he perceives things after the "accident".