Offers an account of the author's walk from his home in Vermont to his former home in the Adirondacks, reflecting on the wonders of the natural world, what it means to be truly wild, and the impact of human intervention.

Lonely Planet presents 100 authentic recipes that deliver the world's most tastebud-tingling flavours direct to your kitchen! Explore the culture behind the planet's spiciest dishes, from Sichuan hotpots and Malaysian laksas to tangy Mexican salsas.

“Remarkable: a book about borders that makes the reader feel sumptuously free.

The bestselling reference updated and expanded with seven new coffee-growing countries. Praise for the first edition: "Fills a gap in the popular reference literature. Recommended." -- Booklist "The definitive guide.... Well-written, informative, and a must-have for general readers who want to know more about their favorite morning brew." -- Publishers Weekly "Educational, thought-provoking, and substantial. I've already recommended this book to (our) readers countless times." -- Barista Magazine The World Atlas of Coffee takes readers on a global tour of coffee-growing countries, presenting the bean in full-color photographs and concise, informative text. It covers where coffee is grown, the people who grow it and the cultures in which it is a way of life. It also covers the world of consumption -- processing, grades, the consumer and the modern culture of coffee. For this new edition, the author expanded his research travels over the last several years to include seven additional coffee-growing regions: Democratic Republic of Congo, Uganda, China, Philippines, Thailand, Haiti and Puerto Rico. These are covered in 16 additional pages. As well, all of the book's maps have been updated to show greater detail, and all statistics and data have been updated to the most recent available. Organized by continent and then country or region, The World Atlas of Coffee presents the world's favorite brew in color spreads packed with information. The coverage in The World Atlas of Coffee is wide and deep. The book is used by barista and coffee-tasting instructors in North America and overseas and has been welcomed by enthusiastic coffee drinkers everywhere. Appropriate for special and general collections alike, it is an essential selection.

The Pulitzer Prize-winning author of Confederates in the Attic documents the three high-adventure voyages of Captain James Cook, who between 1768 and 1779 mapped a final third of the globe that was previously uncharted. Reprint. 125,000 first printing.

A new anthology of personal writings shares the author's whimsical observations of such locales as Paris, Portugal, and Alaska as well as her more experienced understandings of her home and relationships in New York.

The Monk of Mokha is the exhilarating true story of a young Yemeni American man, raised in San Francisco, who dreams of resurrecting the ancient art of Yemeni coffee but finds himself trapped in Sana’a by civil war. Mokhtar Alkhanshali is twenty-four and working as a doorman when he discovers the astonishing history of coffee and Yemen’s central place in it. He leaves San Francisco and travels deep into his ancestral homeland to tour terraced farms high in the country’s rugged mountains and meet beleagured but determined farmers. But when war engulfs the country and Saudi bombs rain down, Mokhtar has to find a way out of Yemen without sacrificing his dreams or abandoning his people.

This collection of short-form travel writing from the author of the best-selling classics Blue Highways and River Horse features his observations on Japan, England, Italy and even Long Island, New York. 50,000 first printing.

In the winter of 1933, eighteen-year-old Patrick (“Paddy

Each of the ten itineraries in this cookbook/guidebook takes readers through parts of Tuscany that still remain largely undiscovered and into the kitchens of more than fifty superb but little-known restaurants specializing in regional cuisine–those that are for the most part overlooked by tourists and known only to the locals. Each regional section begins with illuminating and absorbing explanations of what makes Tuscan cooking so unique: location, location, location. You’ll read about a bean so beloved by a village that it’s been elevated to cult status–but unknown a few kilometers down the road; an aboriginal baby lamb that is almost unknown outside of the Zeri valley; the endless array of vegetable tarts found nowhere in Tuscany but Lunigiana and Garfagnana. With this guide in hand, you’ll not only know where to dine but what to order when you get there. In addition to 100 recipes, also included are nearby points of interest, descriptions and contact information for restaurants, trattorie, gourmet shops, wineries, olive oil producers, local markets, and regional food festivals, and how to find the monasteries, workshops, and artisans’ studios that offer local items ranging from herbal beauty products to traditional ceramics and handwoven linens.