From the # 1 New York Times bestselling author of The Dangerous Book for Boys comes the long-awaited sequel - another action-packed adventure guide featuring full-color illustrations, perfect for dads, grads, and boys of all ages. The Double Dangerous Book for Boys is a treasure trove of the essential activities and skills that have defined generations of boyhoods, from building a treehouse to fishing to finding true north. Designed with the same nostalgic look and feel as the first book, this companion volume includes more than 70 new chapters and important skills, fascinating historical information, and captivating stories, including: How to pick a padlock Making a Flying Machine Tying a Windsor Knot Advice from Fighting Men Questions About the Law Chess Openings Making Perfume Maps of Historic Empires: British, Ottoman, Genghis, Persian, Medes, Babylonian, Alexander Great Speeches Forgotten Explorers How to Wire a Plug and Make a lamp Writing a Thank You Letter Polishing Shoes Parents looking to reduce screen time and rediscover the great outdoors can use this book to fill weekend afternoons and summer days with wonder, excitement, adventure, and fun-learn to build go-carts and electromagnets, identify insects and spiders, and fly the world's best paper airplanes. This charming and practical guide, packed with hundreds of full-color charts, maps, diagrams, and illustrations, will ignite the imagination and stimulate curiosity, and provide grandfathers, fathers, sons, and brothers the opportunity to deepen their bonds. Conn Iggulden has at last put together a second wonderful collection that is the essence of boyhood.
Explains the nuances between a bistro, a brasserie, and a wine bar, as it takes home cooks on a tour of Paris's best eateries. This book presents classic recipes, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan-Grilled Rib Steak with Bearnaise Sauce, Warm Almond Cake with Caramel Cream, and many more.
A guide that includes various things about cheese. It includes entries from Asiago to Zamorano; cheese terminology; information on how cheese is made along with tips for pairing cheese with wine and beer.
The restaurant critic for The New York Daily News and a food commentator for National Public Radio leads American cooks on an illustrated tour of Paris's fifty best cafes featuring more than 150 recipes
Recipes for meals that many Parisians consider their daily fare are accompanied by descriptions of Paris's shopkeepers and their goods as well as anecdotes about traditional recipes and daily shopping