The Golden Scallop

Third Edition (2023) Crix was a young Cricken (the cricket sapiens) from a magical nook of Amber Heights and he never liked war affairs. In fact, he was a keen collector of secrets! When he and the suit of the First Light had left the premises of the shah, the image of the purple spider he saw there, had puzzled him. Back at Amber Heights, his friend Legen (Green Elf) was waiting for him with a plan! This time, with the help of uncle Dirp (the Hedgen of the forest), they unravel even more troubles the castle of Nabadeen was hunting after.

"Sound nutrition is the cornerstone of any healthy lifestyle," writes Michel Stroot, and he should know. As the executive chef at southern California's famed Golden Door Spa, he has perfected the art of conscious cooking and nourishment and now shares over 150 of his unique and delicious recipes in Golden Door Cooks Light and Easy. The Golden Door Spa is one of America's most exclusive holistic wellness retreats, and the celebration of food-from garden to table-is a cornerstone of the spa's "simplicity is luxury" ideology. Stroot's recipes are not only nutritionally balanced, but also imaginative, aromatic, and always delicious. In keeping with the Golden Door Spa philosophy, he aims to "provide the hurried person a cuisine of simple and enticing meals that will renew physical and mental energy," with recipes that use only fresh, healthy ingredients, allowing creativity and spirit to enhance every meal. With guidelines for creating well-balanced meal plans, advice on how to cut time in the kitchen, and ways to reduce fat while enhancing flavor, Golden Door Cooks Light and Easy surpasses so many other cookbooks that amount to nothing more than a list of exotic ingredients from a fancy kitchen. From breakfast to beverages, appetizers to sauces, salads to seafood and easy desserts, Chef Stroot shares his favorite menus as he reflects on the Golden Door belief that "it is necessary to maintain a balance between what goes into our bodies and what we can expect to get out in terms of energy, enthusiasm, and enjoyment."Classically trained, Chef Michel Stroot honed his skills as the executive chef at the Golden Door Spa for more than two decades. His food has been praised by the New York Times, Los Angeles Times, Gourmet, and Vogue. Stroot has been called "a kitchen genius" and his creations "tantalizing and singularly inspiring." Originally from Belgium, he lives in San Marcos, California.

Dr. Albert G. Mackey appears as author of this " Encyclopedia of Freemasonry and its Kindred Sciences," which, being a library in inself, superseded most of the Masonic works which have been tolerated by the craft — chiefly because none better could be obtained. Here is a work which fulfils the hope which sustained the author through ten years' literary labor, that, under one cover he "would furnish every Mason who might consult its pages the means of acquiring a knowledge of all matters connected with the science, the philosophy, and the history of his order." Up to the present time the modern literature of Freemasonry has been diffuse, lumbering, unreliable, and, out of all reasonable proportions. There is, in Mackey's "Encyclopaedia of Masonry," well digested, well arranged, and confined within reasonable limits, all that a Mason can desire to find in a book exclusively devoted to the history, the arts, science, and literature of Masonry. This is volume one out of four and covering the letters A to C.

Scallops: Biology, Ecology, Aquaculture and Fisheries, Third Edition, continues its history as the definitive resource on scallops, covering all facets of scallop biology, including anatomy, taxonomy, physiology, ecology, larval biology, and neurobiology. More than thirty extensive chapters explore both fisheries and aquaculture for all species of scallops in all countries where they are fished or cultured. This treatise has been updated to include the most recent advances in research and the newest developments within the industry. As aquaculture remains one of the fastest-growing animal food-producing sectors, this reference becomes even more vital. It has all the available information on scallops needed to equip researchers to deal with the unique global issues in the field. Offers 30 detailed chapters on the development and ecology of scallops Provides chapters on various cultures of scallops in China, Japan, Scandinavia, Europe, Eastern North America, and Western North America Includes details of scallop reproduction, nervous system, and behavior, genetics, diseases, parasites, and much more Completely updated edition with valuable information on one of the most widely distributed shellfish in the world