Play yourself happy! The educational-therapeutic games and materials of our Sternwiese-Verlag enable individual access to the child's emotions and thoughts. With help of exciting strategies, unique concepts and personable characters will be developing and strengthening of social and emotional skills varied support.
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Discover our JUNGLE list: comic series for kids, teens and YA. Jungle recently published best-selling comic series, adapted from teens novels such as The Enola Holmes Mysteries (now on Netflix) and The Diary of an 8-bit warrior (Cube Kid). Discover our STEINKIS list: graphic documentaries and graphic adaptation for adults. Steinkis essentially publishes non-fiction graphic books (memoirs, docu-fiction, investigations) and also published graphic adaptation of literary works.
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“We will have bread, and we will have everything.” This is a motto that helps David Young survive hardship. As his food import company develops, he is wealthy, contented, and has plenty of time to try the best cuisine around the world. During a gourmet travel, he entered into relationship with Helen, a relationship built on shared passion for wining and dining and full of fascinating tasting trips. However, a sudden illness deprived David of his appetite and also his lover. Relying on an utterly healthy diet, David experiences changes not only in his daily routines, but also in his life desires.
The taste of food is influenced by it’s surroundings. Find the best of international outdoor cuisine. Extreme(!) outdoor cooking techniques to do with friends and family. Variations for summer and winter!
From succulent ham to spare ribs All homemade – whether from pork, beef, lamb, venison or poultry, with the right recipe, good meat can be not only preserved, but also refined further. In this book, the experienced butcher, Bernhard Gahm, shows you how you can salt, pickle, dry, smoke and cook meats with just a little effort and outlay. The results include delicious specialities in all variations: ham, bacon, spare ribs, dried meat, gammon steak, pickled pork knuckle, shoulder and much more besides. In addition, you’ll find out everything you need to know about the most important equipment, devices and ingredients. To help you implement the tried and true recipes, there are more than 100 vivid photographs and a wealth of tips on how to avoid mistakes.
This is a practical handbook for any hillwalker or camper who wants to do more than simply open a boil-in-the-bag meal or some powdered soup on the hill. The recipes included here show that it is possible to eat hearty meals without having to carry masses of ingredients or be weighed down with cans and packets. Hints on how to use fresh ingredients which can range from fish to mushrooms and what equipment is required are included. Recipes include: seven pastas, chicken and wild mushrooms, corned beef hash, lamb with dill, omlettes, fish cakes, chilli with rice, risotto, saute potatoes, steak and onions, bananas in Grand Marnier, pancakes, peach tart and bananas with chocolate. Hot drinks, winter warmers and hot toddies are detailed, and full equipment and fuel lists, conversion tables and worldwide standards are also included.
Darts Miscellany collects together all the vital information you never knew you needed to know about the game of arrows. In these pages you will find irresistible anecdotes and the most mindblowing stats and facts. Heard the one about 'The Viking’s’ “pre-match nutrition” consisting of "25 bottles of Holsten Pils and six steak ‘n’ kidney pies"? How about the darter who wore sequins and carried a candelabra? Or the forgotten legend 'The Martial Dartist'? Do you know which player was fictionalised in a novel as ‘Keith Talent’? Which superstar crooner was once a local Darts Association president? Or which darts legend (who contributed the foreword here) had a degree in history from Cambridge University? All these stories and (at least) one hundred and eight-eee more appear in a brilliantly researched collection of trivia – essential for any darts fan who holds the riches of the sport’s history close to their heart.
The Food and Sex book spells out all the ingredients needed for a wide range of recipes and sexipes and clearly instructs readers what to do with them for great food and sex.The aim is to encourage creative, imaginative and adventurous treatment of food and body, resulting directly in well-being; interest for old and young alike. Something for everyone.There are 149 great recipes and when all the ideas in dice sex, oral sex techniques, orgasmic challenge, sixty nine, and orgasm on demand are added up, the 34 sexipes expand to 122 super sensuous suggestions; all organised in sections.Recipes: Meat: Red & whiteFish & seafoodVegetablesSpicySalads & mini saladsOmelettesSoupsSauces & gunksCurry powdersBBQBreakfastsSexipes: ToysAu Naturel (well, mostly)TiedOn demandThe recipes and sexipes are easy to follow, with direct and explicit language leaving nothing in doubt. The essentials that should always be on hand for good food and good sex are spelled out clearly in the introduction and the photographs are helpful, sometimes erotic and suggestive, but never prescriptive or pornographic.The food part is for thoughtful cooks; people who want to cook good food, well prepared from good ingredients. From simple dishes to the more complicated; scrambled eggs in the microwave or asparagus soup with poached eggs and pancetta for breakfast, to barbequed salmon, or ray wings in saffron milk sauce for dinner. It is about good, interesting cooking; some is quick and easy, some takes longer and is more complicated.Even those 'ordinary' fall backs chili con carne and spaghetti Bolognaise are enthusiatically included as well as the 'different' aubergine and dolcelatti sandwich, and mussels poached in cider with chorizo thyme and leek.The sex part is for thoughtful lovers, which both partners will enjoy. Women might want to select their favourite sexipes for their partners to read through prior to sex or lovemaking. Men might want their partners to read through some of the light ‘bondage’ sexipes in the ‘Tied’ section to show them that it is not all about pain, sadism, and weirdness, and to ley them know what will be happening. By following the sexipes men will also be able to show they can do bondage in an erotic and loving way, not to mention use their fingers and tongues more effectively!
A boy and his father are separated by an unforgivable lie. They meet again as adults. The father, close to death, tells of the men who cheated him of all he owned and the town of Mission that spurned him. John plans revenge. The sting that follows is so well sprung that you will feel the greed of his father's enemies and smell the mud they crawl in. 90,000 words
Where do the disappeared go? The girls and women who vanish, sometimes never to resurface. Allen Kimbo, a freelance journalist, thinks there is a circle of keepers – men who guard their taken. An email invites Allen to Belgrade, to a meeting of the Takers and Keepers. Allen’s girlfriend Emily pleads with him not to go, but he believes he can uncover more about this network. In Belgrade, Allen sees more than he had thought possible. However, back at home Emily is missing. 60,000 words
November 1941: In the Pacific, war looms with Japan. In Europe, the Nazis are triumphant. England is under siege by air and sea. France has fallen, and the Nazi Wehrmacht is at the gates of Moscow itself. Japan has been at war with China since 1937. Japan’s war industries depend upon imports of scrap metal and oil from the Allied nations. The Allies place an embargo on imports to Japan in 1941. The Japanese have a year's supply of oil to supply their armed forces. Japan surrounds American possessions in the Philippines with overwhelming force on three sides. The US Army makes a desperate attempt to reinforce the Philippines garrison, but the clock is also ticking for the Japanese. The armed forces of Imperial Japan may attack the Philippines at any moment. Two brothers, Jack and Charlie Davis, are pilots in the US Army Air Forces. They are part of the reinforcements sent to the Far Eastern Air Force, charged with air defense of the Philippines. For Jack and Charlie, in a time when the US is on the brink of world war, a simple question must soon be answered: what will I do when the Japanese come?
Artist, poet, novelist, singer-songwriter, icon – there has never been a figure like Leonard Cohen. He was a truly international sensation, entertaining and inspiring the world with his art. From his groundbreaking and bestselling novels, Beautiful Losers and The Favourite Game, to timeless songs such as “Suzanne” and “Hallelujah,” Cohen is one of the world’s most cherished artists. His death in 2016 was felt around the world by the legion of fans and fellow artists who would miss his warmth, humor, intellect, and piercing insights. Leonard Cohen, The Untold Stories follows the great man as he travels the globe developing his style and enigmatic character. This is the story of his early years, from boyhood in Montreal, university, and his growing career in to the 60s that took him to the world’s stage. It probes his public and private life, through the words of those who knew him best: his family and friends, colleagues and contemporaries, rivals, business partners, and his many lovers. From Montreal to Greece, London to Paris and New York, Cohen touched lives everywhere. It's also a snapshot of a golden era – the times that helped foster his talents and successes. In this revealing and entertaining first of three planned volumes, bestselling author and biographer Michael Posner draws on dozens of interviews to present a uniquely true and compelling portrait of Cohen – as if we’re right there beside him, overhearing a private conversation in a New York café.
Hardcover with full colour throughout and more than 100 colour photographs, these all-vegan comfort food recipes offer all the familiar carnivore satisfactions! The delicious recipes include Roasted Portobello Steaks with Béarnaise Sauce, Street Food-Style Thai Basil Beef, Superbowl Chili, Italian Bakery Veal Parmigiana among other delectable dishes that will be enjoyed by vegans, vegetarians, and omnivores alike! The author is a YouTube sensation. To learn more about this publisher, click here: http://bit.ly/2MNeRL2
The 1768 journey of James Cook’s Endeavour to the South Pacific told through the eyes of the ship’s cook.In 1768 James Cook set sail for the South Pacific on HMS Endeavour. Among the 94 crew on this famous voyage was the ship’s cook, John Thompson.Thompson tells the story of shipboard life and exotic places, and makes a friend of the famous botanist Joseph Banks. He shares his recipes—Pease Porridge, Shark Steaks, Albatross Stew. He has only one hand, but it’s enough to stir the porridge.In an age of explorers, here’s how a resourceful cook fed a shipful of hungry sailors on their grand adventure.
Scottish cooking is enjoying a renaissance as restaurants and cookery writers look to the past and traditional recipes for inspiration. Catherine Brown's book is a resource for these recipes, with glimpses into traditional eating habits and Scottish seasonal festivities.;Guided by the guardians of Scotland's culinary treasures - the farmers, fishermen, artisans and craftspeople in the food industry who follow the natural rhythm of the seasons as they grow, harvest, smoke, cure, preserve and cook food - she suggests a return to tracking down quality ingredients in season and their local suppliers. From the traditional Celtic New Year now celebrated as Hallowe'en, she follows the year, rediscovering the Celtic festivals of Beltane and Lammas.;Whether it's Caledonian Cream or strawberry eating-jam; roast grouse, Scotch beef, or seared salmon steaks; iced summer soup or Clapshot with Burnt Onions, Catherine Brown has sourced a working, tried and trusted recipe with the story behind it, and presents a recipe book for our time.
Strongly influenced by its proximity to northern France, but also retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine with comfort food and substantial portions. In this beautiful book, Suzanne Vandyck explores the history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine. The collection of recipes evokes the glorious tastes and textures of Belgian cooking, with dishes that range from fine soups and appetizers, to succulent meat and poultry dishes, wild game, delicate fish and shellfish, divine desserts and a tempting selection of cakes and bakes. Try Ghent-style Chicken Stew, Braised Partridge with Cabbage or Steak with Fries as a main course, for example, followed by Fresh Plum Tart, or Sugar Cookies. RECIPES FROM A BELGIAN KITCHEN 60 authentic recipes from Belgium CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
The Admiral’s Baths is composed of four inter-connected stories, each told from the perspective of a different woman in her own time period. The story opens as a contemporary historian conducts research at the baths, making discoveries which lead us back in time. History unfolds through the stories of the struggles, desires, tragedies, and triumphs of these four protagonists. Although they are separated by hundreds of years, we find that what connects them is more powerful than the passage of time. The Admiral’s Baths (102,300 words) revolves around an actual monument in Valencia, Spain, a medieval public bathhouse which was open for nearly seven centuries and is now a museum. Some years ago, I translated several articles about the monument, covering its history, owners, architecture, and restoration. I became fascinated with the subject, and was particularly struck by its longevity. The Baths’ long history became an integral part of the story; instead of choosing one moment in the Baths’ – and Spain’s—history, I chose four: the 14th, 16th, and 19th centuries as well as the 21st.
Three novellas which focus on the abusive uses of power in very varied circumstances, two of them 'contemporary', the third one historical (Renaissance Italy).
Vozdevieja (grown-up-voice), by Elisa Victoria Blackie Books (Spanish), February 2019 – 256s pp. Rights sold: And Other Stories (World English), Skarifima Editions (Greece). In Vozdevieja, her first novel, the Sevillian writer Elisa Victoria (1985) looks at illness, sex or the passage of time from the eyes of a nine-year-old girl. A unique, tender and hilarious new voice. This is the story of Marina, a nine-year-old girl who sails through the long summer of Seville and her own uncertainties, with a capacity for expression and analysis that some adults ara far from reaching. At school they call her Vozdevieja (something we could translate as Oldladyvoice). Elisa Victoria has managed to tell the terrible and wonderful dispersion of childhood. Marina, the protagonist, is at that point where kids start to dicover perversity without having lost the innocence or the need of protection, and the result of that salad of secrets, doubts and whims is a first great book. It’s a very long and hot summer in Seville, in the 1990s. Marina doesn’t know if she wants everything to change or to stay the same. Because she still plays with dolls but she already noses around adult magazines. Because her mother is sick and she already imagines herself in a convent surrounded by orphans. Because everyone, also his father, insists on disappearing. Because her best friend is her grandmother, who cooks for her, combs her hair, tells her love for Felipe González, teaches her new nasty words and sews flower dresses for her. Still, Marina is always hungry: for life, and for breaded steaks. Elisa Victoria has built an authentic and living protagonist and has let her fly through the pages of this book, a hilarious novel that exudes impudence and intimacy. Telling things from a child's perspective isn’t an easy task, but when a narrator has found the right tone and athmosphere it has provided great milestones. This novel by Elisa Victoria has to be joyfully recorded joyfully as one.
Legendary breakfasts to fuel days on the mountain; inventive, zesty salads and indulgent and luxurious cakes – these are all hallmarks of Aviemore's Mountain Cafe. Owner-chef Kirsten Gilmour draws on her Kiwi roots to turn out contemporary dishes with an antipodean love of fresh and bold favours, and in her debut cookbook she shares her secrets and inspirations with you. The Mountain Cafe Cookbook is packed full of Kirsten's irresistible recipes for the best-loved dishes and drinks at her Highland restaurant, alongside others drawn from her grandparents and infuenced by her travels around the world.This is not diffcult, fancy restaurant cooking, but gutsy, fresh, hearty food that will taste just as good from your kitchen as from hers. With vibrant photography by Paul Masson, The Mountain Cafe Cookbook has over 130 recipes including everything from Smoked Fish Chowder, Cider Sage Barbecue Chicken, Sloe Gin & Bramble Salmon Salad and Butternut Chilli & Coconut Fritters to Chocolate & Coconut Brioche, Cardamom Oranges, Badass Brownies and Passionfruit Melting Moments. All delicious and bursting with flavour.
