Showing results by publisher "Audible Studios" in Home & Garden

The popular and highly respected horse trainer Mark Rashid brings together Western and Eastern philosophies to demonstrate a seamless new incarnation of horse training. After years of helping "difficult" horses, Mark Rashid understands how to build the foundation of a horse's training and resolve any problems encountered along the way.

In America Walks into a Bar, Christine Sismondo recounts the rich and fascinating history of an institution often reviled, yet always central to American life. She traces the tavern from England to New England, showing how even the Puritans valued "a good Beere".

In this engrossing memoir, Marion Nestle reflects on how she achieved late-in-life success as a leading advocate for healthier and more sustainable diets. Slow Cooked recounts of how she built an unparalleled career at a time when few women worked in the sciences, and how she came to recognize and reveal the enormous influence of the food industry on our dietary choices.

Own an unruly horse? Thinking about purchasing a horse but don't exactly know what to expect once you do? Ever wondered what and how a horse thinks? Mark Rashid tells stories that provide horse owners and potential buyers with the best training solutions - straight from the horse's mouth. By considering the horse's point of view, he explores a variety of solutions to common training problem like head tossing, trailer loading, mounting problems, and more.

From exciting and entertaining accounts of courage and humor to heartwarming tales of healing and learning, each touching story in this book will inspire dog lovers to rejoice in the unique bond they share with their canine companions.

In A Good Horse Is Never a Bad Color, Mark Rashid continues to share his talent for training horses through communication rather than force. Rashid uses humorous, feel-good stories to relate his techniques of teaching horses by examining their view of the world. This book is a must-have for compassionate horse trainers and owners. Tales of Arabs, appaloosas, and paints - mistrusted and mistreated because of their breed - will give listeners a new perspective on these breeds and others.

A complete primer for fresh and experienced planters alike, this book contains everything you need to know to start a happy and healthy raised-bed garden. Learn to build your bed, select the right plants, and so much more. Simple guides will have even the greenest gardeners serving up freshly picked vegetables in no time.

The original India Pale Ale was pure gold in a glass; a beer specially invented, in the 19th century, to travel halfway around the world and arrive in perfect condition for a cold drink on an Indian verandah. But although you can still buy beers with 'IPA' on the label they are a pale imitation of the original. For the first time in 140 years, a keg of Burton IPA has been brewed with the original recipe for a voyage to India by canal and tall ship, and the man carrying it is Pete Brown, Britain's best beer writer.

Many horse trainers, even those who espouse the so-called natural horsemanship approach, take the position that horses who fail to obey a human's request are doing so as much out of perversity as ignorance. That's not Mark Rashid's view. In his words, "If we understand that horses can't separate the way they feel from the way they act, then we can start to see that unwanted behavior isn't bad behavior at all. More times than not, it's just the horse expressing the way he feels at that particular moment in time....

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

What's more, Lightly is a complete philosophy of life. When you're tempted by an impulse purchase, trying to resist a chocolate donut, or struggling to say no to another obligation, all you have to remember is one word - "lightly" - to boost your resolve and make beautiful choices. It doesn't get any easier than that. Lightly is like a recipe book for minimalism, designed so you can dip into it anytime for advice and inspiration.

When he purchased four acres of land on Vashon Island, Kurt Timmermeister was only looking for an affordable home near the restaurants he ran in Seattle. But as he slowly settled into his new property, he became awakened to the connection between what he ate and where it came from: a hive of bees provided honey, a young cow could give fresh milk, an apple orchard allowed him to make vinegar.

There is no denying that the emotional bond between horses and the humans who love them can reach mystical proportions, and nowhere is that relationship more evident than in these 24 true-life accounts of horses rescuing people. Many of the stories recount incidents where death or physical injury was imminent, and only because a horse intervened are the narrators alive to tell the tale.

As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world.

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

Journeying 2,000 years into the past, food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms. Whether he’s traversing the inns and taverns of Pompeii before its destruction in AD 79, witnessing the tumultuous emergence of fine dining during the French Revolution, or recounting the mid-20th-century invention of the taco machine in New York City, Sitwell’s engaging prose gives listeners a front-row seat to the restaurant experience across cultures and millennia.

When the Saulnier sisters suffer one disappointment too many in their native France, they decide to pack up and try their luck in America. As journalists, they have the run of the country, following stories that take them to places where most Americans have never been - from the back roads of Appalachia to an underground village of homeless people in the New York City subway system. And along the way, they dine on: Nathan's Famous hot dogs at the annual hot dog-eating contest in Coney Island.

Cats have been popular household pets for thousands of years, and their numbers only continue to rise. Today there are three cats for every dog on the planet, and yet cats remain more mysterious, even to their most adoring owners. In Cat Sense, renowned anthrozoologist John Bradshaw takes us further into the mind of the domestic cat than ever before, using cutting-edge scientific research to explain the true nature - and needs - of our feline friends. Tracing the cat’s evolution from solitary hunter to domesticated companion, Bradshaw shows that cats remain independent, predatory, and wary of social contact.

Once, farmers knew how to make a living hedge and fed their flocks on tree-branch hay. Rural people knew how to prune hazel to foster abundance: both of edible nuts, and of straight, strong, flexible rods for bridges, walls, and baskets. No place could prosper without its inhabitants knowing how to cut their trees so they would sprout again. This created the healthiest, most sustainable, and most diverse woodlands that we have ever known. In this journey from the English fens to Spain, Japan, and California, William Bryant Logan rediscovers what was once an everyday ecology.