Attracting Birds, Butterflies & Other Winged Wonders to Your Backyard
by Kris Wetherbee
Published 2005 by Lark Books (NC)

Hardcover, English. ISBN: 1579905943

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Jacket Notes:

Any garden can become a more beautiful and welcoming haven for winged wildlife with the extensive information and 30 projects found within these attractive pages. Birds, butterflies, and dragonflies will come flocking to the yard when gardeners follow the advice on adding plants, water features, and other creature comforts to the landscape. Supplemental charts detail the plants' key characteristic, and there are sample plans for designing lovely hummingbird, songbird, and butterfly gardens.

In the Company of Stone: The Art of the Stone Wall
by Dan Snow
Published 2001 by Artisan Publishers

Paperback, English. ISBN: 1579651844

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Jacket Notes:

""Finding stone, choosing it, and letting go of it are the three things a waller does. I'd miss any one of them too much if I asked someone else to do them for me. I may work by myself, but I'm not alone. I'm in the company of stone.""

Daniel Snow is a waller, an artisan who builds walls, terraces, caverns, and the occasional sphere or pool out of dry stone. It's an ancient skill--building with only what the earth provides. No mortar, no nails, nothing to hold his creations together except gravity, an invisible glue he can sense in the stones' "conversations" of squeaks and rumbles. A hollow sound means a void needs to be filled; a solid fit is secured with the sound of a bolt being thrown. Snow's evocative prose and Peter Mauss's richly textured photographs of Snow's work reveal the nuance and beauty of walling--and of one man's relationship with nature. The result is by turns poetic and practical.

Rachael Ray's 365: No Repeats: A Year of Deliciously Different Dinners
by Rachael Ray
Published 2005 by Clarkson N Potter Publishers

Paperback, English. ISBN: 1400082544

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Jacket Notes:

Bestselling cookbook phenom and Food Network megastar Ray is back with her most indispensable cookbook yet, filled with enough 30-minute recipes and variation to put something different and irresistible on the table every night for an entire year. 16-page full-color insert.

REVIEW: Publisher's Weekly 10/17/2005

Food Network darling Ray wants home cooks to become more "instinctual," and this assortment of quick meals is expansive enough to encourage even novices to wing it. The author hopes readers cook their way through the entire book; to that end, she organizes the recipes not by course or main ingredient (though there are indexes), but by number. The organization takes some getting used to. Helpful but occasionally jarring "tidbits" pop up everywhere, and many "recipes" make more than one dish, so cooking just one requires a fair amount of reading. For example, number 16 encompasses "Oregon-Style Pork Chops with Pinot Noir and Cranberries; Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts, and Blue Cheese; [and] Charred Whole-Grain Bread with Butter and Chives." Readers making just the hash must read around the instructions for the other two dishes. Still, the recipes are great. They vary in technique and ethnicity, and many give instructions on expanding the dish (after making Spicy Shrimp and Penne with Puttanesca Sauce, for example, "now try" omitting the olives and capers, swapping linguine for the penne, reducing the number of shrimp, and adding lump crab meat and mussels to make Frutti di Mare and Linguine). As Ray would say, "Yummo." (Nov.)

Cooking with My Sisters: One Hundred Years of Family Recipes, from Bari to Big Stone Gap
by Mary Trigiani
Published 2004 by Random House

Hardcover, English. ISBN: 1400062594

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Jacket Notes:

For the Trigianis, cooking has always been a family affair-and the kitchen was the bustling center of their home, where folks gathered around the table for good food, good conversation, and the occasional eruption. Example: Being thrown out of the kitchen because one's Easter bread kneading technique isn't up to par. As Adriana says: "When the Trigianis reach out and touch someone, we do it with food." Like the recipes that have been handed down for generations from mother to daughter and grandmother to granddaughter, the family's celebrations are also anchored to the life and laughter around the table. We learn how Grandmom Yolanda Trigiani sometimes wrote her recipes in code, or worked from memory, guarding her recipes carefully. And we meet Grandma Lucia Bonicelli, who never raised her voice and believed that when people fight at the dinner table, the food turns to poison in the body.

Adriana Trigiani's voice springs to life from the first page of Cooking with My Sisters, a collection of beloved family recipes that the Trigianis have been enjoying for generations. But there's much more here than just the food. Peppered with hilarious family anecdotes, poignant letters, and exquisite color photographs, Cooking with My Sisters draws us into the warm and witty world of the Trigiani clan. Each recipe has a story behind it, and each chapter has tips from different sisters, reflecting the unique personalities of the latest generation of Trigiani women.

Here are mainstay meals, featured in sections such as "The Big Life" and "The Big Wow," which include the chapters "Pasta, or as We Called It, "Maccheroni" and "Food We Hated as Kids but Love to Serve Now." Accessible to any cook, the recipes range from Chicken and Polenta, Zizi Mary's Rice Soup, and Gnocchi to favorite desserts like Grandmom's Buttermilk Cake-and all the delectable dishes are geared toward bringing your family together.

Written with Adriana Trigiani's trademark humor and verve, this wonderful book will appeal to anyone who values the bonds that food, community, and cultural tradition can provide.

REVIEW: Publisher's Weekly 08/30/2004

Trigiani, author of the Big Stone Gap trilogy, Queen of the Big Time (Forecasts, July 12) and other novels, offers a scrapbook of homey recipes and reminiscences. While it'll undoubtedly please her family, friends and biggest fans, readers outside that circle may tire of endless photographs of Trigiani family parties and tales of mothers who wanted their children to eat plenty of greens and grandmothers who were loath to share recipes. There are many parallels between the author's family and her fictional characters, and the anecdotes Trigiani shares sometimes resemble incidents from her books. Handwritten notes from Trigiani's grandmother ("Congratulations on your engagement.... the Prince of Wales wouldn't be good enough for my granddaughters") and memories of Trigiani's mother's "warm, inviting, creative" kitchen are sweet, but hardly compelling or unusual. Similarly, the recipes-contributed by Trigiani and her sisters-are for well-worn (if delicious) Italian classics: Gnocchi, Basic Tomato Sauce, Meatballs, Sausage and Peppers, Braciole, Trigiani Lasagne with Meat and Cheese, and Mom's Stuffed Peppers. Authentic, yes. Interesting? It depends. Beginning cooks stand to gain the most from this collection, but those already familiar with standard Italian-American fare won't find much of interest, making this a "for fans only" cookbook. Photos. Agent, William Morris. (On sale Oct. 5)