Search results for ""Author Peter Frank""

Originally published in 1804 and aimed at the volunteer regiments of the Napoleonic Era, when engagements with swords were still a reality of warfare, The Art of Defence was written for civilians wanting to learn to fence with the sabre, broad-sword or spadroon. The growing interest in Historical European Martial Arts (HEMA) has led to a world-wide increase in clubs and societies, and this text is aimed at these new students. The content is presented in a highly-structured way and in easily accessible language. Although primarily aimed at the novice, the text contains a number of more advanced techniques, from which more experienced fencers can benefit. This newly transcribed edition puts the complete, original text into a modern typesetting to make it easily accessible during lessons, but is otherwise left unchanged. To ensure the transcription will remain as compatible with other sources that refer to specific parts of the text as the original edition, all content has remained on the same page. All the plates, including the foldouts, have been photographed and digitally enhanced in order to reproduce them in as much detail as possible.

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Insights on current research and recent developments in understanding global savanna systems Increasingly recognized as synonymous with tropical grassy biomes, savannas are found in tropical and sub-tropical climates as well as warm, temperate regions of North America. Savanna Woody Plants and Large Herbivores examines the interactions between woody plants and browsing mammals in global savannas—focusing primarily on the C4 grassy ecosystems with woody components that constitute the majority of global savannas—and discusses contemporary savanna management models and applications. This much-needed addition to current research examines topics including the varying behavior of browsing mammals, the response to browsing by woody species, and the factors that inhibit forage intake. Contributions from an international team of active researchers and experts compare and contrast different savanna ecosystems, offering a global perspective on savanna functioning, the roles of soil and climate in resource availability and organism interaction, and the possible impacts of climate change across global savannas. Fills a gap in literature on savanna management issues, including biodiversity conservation and animal production Applies concepts developed in other biomes to future savanna research Complements contemporary books on savanna or large herbivore ecology Focuses on the woody component of savanna ecosystems and large herbivore interactions in savannas Compares tree-mammal systems of savannas and other eco-systems of temperate and boreal regions Provides numerous case studies of plant-mammal interactions from various savanna ecosystems Savanna Woody Plants and Large Herbivores is a valuable addition to those in fields such as ecology, wildlife and conservation biology, natural resource management, and environmental science.

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New York Times best sellerWinner, James Beard Award for Best Book in American CookingWinner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

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