Product Description: The culinary heritage of most regions in the US is often determined by the ethnic cuisine of those who settled there, whether it be the Cajun/Creole food of Louisiana or the Italian-inspired fare of the Northeast. For Maryland, the food that defines the state is less about the ethnicity of the population than the bounty which springs forth from the Chesapeake Bay...read more

Product Description: New Jersey native John Holl searched from Sussex County to Cape May to find the best recipes New Jersey has to offer, and the result is this rich and unique cookbook celebrating the foods, flavors, cultures, and traditions of the Garden State...read more

Product Description: Learn how to make the iconic dishes of Chelsea Market and witness the craft of the world’s premier vendors with this behind-the-scenes look at America’s leading food hall. Chelsea Market Makers offers collected advice, recipes, and expertise from the artisans of the market—chefs, grocers, butchers, cheese mongers, and more—and presents a rare opportunity to learn their renowned techniques and methodologies...read more

Product Description: This lively cookbook celebrates Brooklyn’s happening bar culture—from the mixologists who craft classic and original cocktails to the talented chefs who create delicious dishes made with fresh-from-the-market ingredients to accompany the drinks...read more

Product Description: Maryland Recipes! I have lived in Maryland almost my whole life. I went to high school in Baltimore County and spent my summers in Ocean City. I have taken cooking classes on the cuisine. If there is one thing that I know is the food eaten by Marylanders...read more

Product Description: When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites...read more

First published in 1985, this book presents a 'triarchic' theory of human intelligence that goes beyond IQ in its conceptualisation and implications for assessment. The theory has three parts. The first deals with relations between intelligence and experience; the second, with relations between intelligence and the external world; the third part with relations between intelligence and the internal world of the individual. Robert J. Sternberg begins by sketching the history of intelligence research. He then outlines the three parts of the theory and adduces supporting evidence, including evidence from studies of 'practical' as well as 'academic' intelligence. He considers the issues raised by exceptional intelligence and by intelligence testing. His conclusions will be of interest to all those concerned with intelligence, its development and its measurement.

Product Description: Beyond its crowded highways, Long Island serves up a plentiful, eclectic bounty with a side of history. Enticing appetites from Nassau to Montauk, food writer and Long Island native T.W. Barritt explores how immigrant families built a still thriving agricultural community, producing everything from crunchy pickles and hearty potatoes to succulent Long Island duckling...read more

Product Description: Central Market, just off the main square in the city of Lancaster, Pennsylvania, is the oldest continually operating farmer’s market in the US. It absolutely bursts with life every Tuesday, Friday, and Saturday of the year, when it throws open its doors to its loyal shoppers...read more

Milton Hicks, a half-breed hired gun, tracks down a killer to the Neutral Strip, a land controlled by armed bands of outlaws

Product Description: Are you harnessing the power of a journal?If you are going through life right now feeling like everything is out of control or that things are not happening the way you planned, you need a journal. I don’t mean to be too direct, but it is time for you to discover why you feel the way you do and then figure out what to do about it...read more

Product Description: Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with an abundance of delectable flavors. In Eating Appalachia, Darrin Nordahl looks at the unique foods that are native to the region, including pawpaws, ramps, hickory nuts, American persimmons, and elk, and offers delicious and award-winning recipes for each ingredient, along with sumptuous color photographs...read more