Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.

A virtual who's who in a century of imaginative fiction, this new hardcover collection includes classic and influential stories by:

Brian W. Aldiss * Isaac Asimov * Greg Bear * Gregory Benford * Octavia E. Butler * Arthur C. Clarke * Philip K. Dick * William Gibson * Joe Haldeman * Robert A. Heinlein * Ursula K. Le Guin * Anne McCaffrey * Frederik Pohl * Mike Resnick * Kim Stanley Robinson * Pamela Sargent * Robert Silverberg * Clifford D. Simak * John Varley * Roger Zelazny

With a new critical essay by Orson Scott Card, Masterpieces is a glimpse of the greatest works that mixed science with fiction...and changed the way we think about ourselves, our future, and our place in the universe. Featuring bold, brave, and breathtaking stories, this definitive collection will stand the test of time in this century and in those to come.

While other divination systems deal with the awareness of our Earth selves, this oracle offers us a galactic perspective. The Mayan symbols are a "language of light" that represents a bridge between physical and spiritual realities, intended to transform our human experience into an experience of the infinite.

This Better Homes and Gardens collectible cookbook measures 7" by 10", with a glossy pictorial cover showing vegetables, fruits, rice, in Chinese dishes, 61 pp. Published by Meredith Publishing in 1963, the interior boards are covered with bright pink paper. Inside are more than 100 recipes from 18 countries, including: Mexican Guacamole, Chinese Teriyaki, German Sauerbraten, Italian Cannelloni, Indian Rice, and Danish Kringle. This cookbook is organized in two sections, "Fabulous parties", and "a la carte".

Although the Freemasons number over six million members worldwide, they are a very secretive organization. the general public today thinks of them as a social fraternity like the Rotary Club, but that is hardly the whole truth. By mysterious coincidence, it seems, many Masons have been major figures in modern history. many of the Founding Fathers of the United States—including George Washington, Thomas Jefferson, Benjamin Franklin, and Paul Revere—were Freemasons. Giuseppe Garibaldi, the Italian freedom fighter, was also one, as were the composers Franz Joseph Haydn and Wolfgang Amadeus Mozart and writers François Marie Arouet de Voltaire and Johann Wolfgang von Goethe. The Meaning of Masonry explores the beliefs behind the order, its cryptic rites and symbols, and uncovers its ultimate purpose.

A garden of delights for the word obsessed: a funny, amazing, and even profound world tour of the best of all those strange words that don't have a precise English equivalent, the ones that tell us so much about other cultures' priorities and preoccupations and expand our minds.

Did you know that people in Bolivia have a word that means "I was rather too drunk last night and it's all their fault"? That there's no Italian equivalent for the word "blue"? That the Dutch word for skimming stones is "plimpplamppletteren"? This delightful book, which draws on the collective wisdom of more than 254 languages, includes not only those words for which there is no direct counterpart in English ("pana po'o" in Hawaiian means to scratch your head in order to remember something important), but also a frank discussion of exactly how many Eskimo words there are for snow and the longest known palindrome in any language ("saippuakivikauppias"—Finland).

And all right, what in fact is "tingo"? In the Pascuense language of Easter Island, it's to take all the objects one desires from the house of a friend, one at a time, by asking to borrow them. Well, of course it is. Enhanced by its ingenious and irresistible little Schott's Miscellany/Eats Shoots and Leaves package and piquant black-and-white illustrations throughout, The Meaning of Tingo is a heady feast for word lovers of all persuasions. Viva Tingo!

Paula Wolfert is passionate about theMediterranean — its landscape, its people, its culture, and above all, its rich culinary tradition. Her five earlier cookbooks celebrated the sensuous pleasures of the Mediterranean kitchen and introduced a previously uninitiated American audience to an exciting new way of cooking and eating.

In her eagerly awaited Mediterranean Grains and Greens, Wolfert continues that tradition, focusing on the delectable grains and greens-based dishes she discovered as she spent five years traversing the Mediterranean region, from Spain in the west toIsrael, Lebanon, and Syria in the east, with stops in France, Italy, Turkey, and Greece.

Here are bountiful breads (Mirsini's Spiced Barley Bread); mouthwatering pastries (Spicy Beef, Olives, and Capers in Semolina Pastry Turnovers); nourishing comfort soups (Garlic Soup with Leafy Greens); crisp salads of mixed greens, cooked green salads, and savory grain salads (Samira's Tabbouleh with Parsley, Bulgur, Cinnamon, and Cumin); unusual desserts (Tunisian Homemade Couscous with Golden Raisins); and accompanying sauces, condiments, and seasonings. Though Mediterranean Grains and Greens is not a vegetarian cookbook, meat, fish, and poultry, when they appear, are used primarily as condiments and flavor enhancers rather than the main focus of a meal.

Throughout, Wolfert explains the historical and cultural significance of her dishes, sharing traditional preparation techniques as well as her adaptations for the American home kitchen. Ever conscious of the availability of ingredients in this country, she recommends readily available alternatives found in grocery stores and farmer's markets. Whether foraging for wild "apron greens" in the Turkish countryside, "listening" to risotto in Venice to tell if it's ready to eat, making homemade rustic pasta on the island of Crete, baking Sardinian flatbread the old-fashioned way, scrambling eggs with kofte along the Euphrates, or preparing the unusual "black paellas" of Valencia, Paula Wolfert shares her adventures in the engaging first-person stories that accompany each recipe. This comprehensive collection invites Paula Wolfert's loyal fans and followers to rediscover the joys of Mediterranean living, cooking, and eating right along with her. Like her earlier works, the enticing, wide-ranging Mediterranean Grains and Greens is destined to become a kitchen classic, a book that every serious cook, armchair traveler, and lover of good food will want to own.

The Mediterranean Pantry is filled with delicious recipes for unusual and familiar condiments—preserves, flavored oils and vinegars, liqueurs, and spice and herb mixtures—that can be used to infuse sunny Mediterranean flavors into meals all year. It also contains many suggestions and a selection of delicious recipes that use these products to produce dishes with a Mediterranean flavor at a moment' notice. The text is accompanied by twenty color photographs. which demonstrate how to make these condiments into elegant gifts.

Drawing on customs that extend back to ancient times, Aglaia Kremezi explores traditional seasonings and preserved foods from around the Mediterranean, weaving together historical, mythological, and botanical information. She presents seventy recipes from Italy, Spain, Greece, the Eastern Mediterranean, and North Africa that incorporate distinctive herbs, spices, and flavorings. Included are recipes for Preserved Lemons, Harissa, Green Olives with Harissa and Orange, Green Fig Preserves, Fried Artichokes with Garlic in Olive Oil, Thyme Liqueur, Olive Oil with Truffles, and many other items with which to stock your pantry shelves and which also make out-of-the-ordinary gifts. Many recipes are as simple as mixing several ingredients, with little or no cooking.

The book includes a details list of mail-order sources so that even the most exotic ingredients are available to all. It is an indispensable volume for all who like to preserve their summer produce, prepare delicious, robust dishes quickly, and share the bounty of their larders by giving homemade prepared foods. Photographs by Martin Brigdale * A Book-of-the-Month Club Selection

Jingle bells! Jingle bells! Jingle all the way! Oh, what fun it is to ride in a one-horse open sleigh, hey!

J. Pierpont

Yes, Virginia, there is a Santa Claus.

Francis P. Church

A good conscience is a continual Christmas.

Benjamin Franklin

"Happy Christmas to all, and to all a good night!"

Clement C. Moore

At last, a cookbook that brings Mexican food within easy reach: named to Food & Wine Magazine’s Year’s 25 Best Cookbooks as part of its annual Best of the Best cookbook. In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls. As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. Mexican Everyday is written with the time sensitivities of modern life in mind. It is a collection of 90 full-flavored recipes—like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans—that meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured meals—no elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out.