Jean Anderson

Stretching is the most popular fitness book in the world, having sold over 33/4 million copies in 40 years. It has been translated into 24 languages. In this new edition there are stretches for improving the bad posture attributable to cell phone usage (tech neck"), and for people using computers. This is the book that people tell their friends about, that trainers suggest for virtually every sport and activity, and that medical professionals recommend to people just starting to get back in shape. Stretching first appeared in 1980 as a new generation of Americans became committed to running, cycling, aerobic training, and workouts in the gym -- all of which are commonplace now. It features stretching routines specific to a variety of people, including sports enthusiasts, travelers, children, gardeners, and people in wheelchairs. There is a new section titled "Stretches for the Digital World," with stretches for people using cell phones and/or computers, as well as tips for better posture and stretches to do in an office environment.

This is the book that people tell their friends about, that trainers suggest for virtually every sport and activity, and that medical professionals recommend to people just starting to get back in shape. Stretching first appeared in 1980 as a new generation of Americans became committed to running, cycling, aerobic training, and workouts in the gym -- all of which are commonplace now. It features stretching routines specific to a variety of people, including sports enthusiasts, travelers, children, gardeners, and people in wheelchairs. There is a new section titled "Stretches for the Digital World," with stretches for people using cell phones and/or computers, as well as tips for better posture and stretches to do in an office environment.

While the country's soldiers were fighting in World War II, the women who stayed behind were making their own courageous--and delicious--contributions. Across the nation, women learned to do jobs formerly held by men while their husbands and sons served overseas. But on top of the extra responsibilities, they were still expected to cook hearty meals, set an attractive table and appear perfectly coiffed for dinner. "In essence, women were asked to work harder and harder, and they rose to the challenge," author Joanne Lamb Hayes writes in this fascinating book. Grandma's Wartime Kitchen shows us how our mothers and grandmothers coped with shortages and strict rationing of meat, sugar, butter, cheese and canned foods--all without electric dishwaters and other appliances we take for granted today. Quotes and reminiscences reveal a wartime world where families scrimped, adapted recipes, and even foraged for food. Part cookbook, part fascinating history, this collection contains more than 150 classic recipes that have been updated for today's kitchens, as well as plenty of anecdotes, advertisements and advice from the time. You'll find: - Recipes for Monday Meatloaf, Victory Pudding, Mother's Fried Chicken, Apple Dumplings and more. - The U. S. government's food rules and ration books. - Substitutes for rationed sugar and the recipes they inspired. Social life during wartime, including Defense Parties and a Thanksgiving dinner made with only wartime commodities. Lovers of traditional American fare will also want to check out Joanne Lamb Hayes' companion cookbook, Grandma's Wartime Baking Book.

The public image of Alaska for those who live elsewhere tends to be bound up with the outdoors. But while that's not necessarily false, it's a far from complete picture. This collection of stories shows us what we're missing: set in Alaska's cities and suburbs, homes and back roads, cars and kitchens and bedrooms, it offers not tales of adventures, but quietly powerful psychological dramas, introspective explorations of the private triumphs and failures of personal life played out in an extraordinary place. Jean Anderson delicately balances the lyrical and the experimental to tell the stories of hardworking Alaskans teachers, laborers, dental hygienists, artists worrying over fairness and equity and meaning, falling in and out of love, and pondering elusive, long-dreamed-of goals. Powered by a rich empathy, Human Being Songs shows us life in Alaska as it's actually lived today its successes, failures, and moments of transcendent beauty.

This book is part of the Oxford Reading Tree Fireflies series which offer a wide range of stimulating non-fiction titles for young children. It includes a variety of topics covering all areas of the curriculum, from science to citizenship. The books have a bright modern page design, and are illustrated with colour photographs. They are carefully graded across 10 levels and contain built-in progression and vocabulary repetition throughout. Each book includes notes for parents/carers and teaching assistants on the inside covers. Help with childrens reading development is also available at www.oxfordowl.co.uk. This book is also available as part of a mixed pack of 6 different books or a class pack of 36 books of the same ORT level. CD-ROM versions of Fireflies titles are also available as eFireflies.

Process This is the award-winning cookbook for the new generation of food processors. With 150 recipes for everything from guacamole to strawberry shortcake, plus dozens of time-saving tips and techniques, Process This is one-bowl mixing at its best.

Easy does it That's the mantra of today's busy cook. And what could be easier than quick loaves -- no-fuss, no-muss starters, main dishes, sides, breads, and desserts? When it comes to quick loaves, it's time to think outside the box. And that's exactly what award-winning cookbook author Jean Anderson has done here. She offers up tips for trimming prep time, such as recipes for make-ahead bread, cake, herb, and spice mixes, as well as tricks for speedy cooking, such as making mini meatloaves in muffin pans. The 150 recipes include everything from exotic new quick loaves to familiar classics. On the savory side there's Little Thai Turkey Loaves, Bobotie (a mildly curried South African lamb loaf), Quick-Mix Five-Ingredient Meatloaf, and Blonde Lasagna. For something sweet, try Frangelico Torte, Key Lime Mousse, or Shenandoah Blackberry Cake with Browned Butter Frosting. Ever the teacher, Anderson shows you how to cook on fast-forward without dirtying every pan in the kitchen. Indeed, many of her recipes require one bowl, one measuring cup, and one loaf pan. Talk about easy

Procedural / Report. Ideal for Guided reading and writing. Also for independent reading and writing. Suitable as take home readers. Interactive books. Good for children who are high-interest, lower ability. Age range: 4-11 years. Provides thorough coverage of literacy strategy for Foundation (P1) through to Year 6 (P7). Can also be used with Year 7+ (S1+). Book banded. Teacher's Notes available separately on CD-ROM. Size: 21cm tall x 14.7cm wide. Published 2001. 32 pages.

Gathers Portuguese-style recipes for appetizers, soups, meats, poultry, fish, shellfish, vegetables, rice, salads, breads, and desserts, and discusses the wines and cuisine of Portugal

Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy W rz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in L beck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs. With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience. Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy W rz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.