"First published in 1897, Richard Marsh's classic work of gothic horror, The Beetle, opens with Robert Holt, an out-of-work clerk seeking shelter in an abandoned house. He comes face to face with a fantastical creature with supernatural and hypnotic powers; a creature who can transform at will between its human and beetle forms and who wrecks havoc when he preys on young middle-class Britons. Featuring an introduction by bestselling author Chelsea...

Features four hundred recipes for salsas, savory sauces, chutneys, pickles, relishes, jams, jellies, and fruit spreads, including instructions for beginners and tips for experienced cooks.

With a little planning and foresight, refrigeration is absolutely not necessary. In this book, the author discusses how to store food and make delicious meals without the use of a refrigerator. From milk and cheese to eggs and meat, the book lays out ways any boater, hiker, or camper can have home-cooked meals without artificially freezing or cooling their food. Broken down into handy categories, this reference guide gives techniques on how to properly...

This meditation on cinema's past from pieces together the bizarre true history of a long-lost collection of 533 nitrate film prints from the early 1900s. Located just south of the Arctic Circle, Dawson City was settled in 1896 and became the center of the Canadian Gold Rush that brought 100,000 prospectors to the area. It was also the final stop for a distribution chain that sent prints and newsreels to the Yukon. The films were seldom, if ever, returned....

Futuresteading is a practical and inspirational guide to living in a way that values tomorrow: a slower, simpler, steadier existence that is healthier for you, your home, and the environment. Whether you live in a city apartment, in the suburbs or on twenty acres, the principles of futuresteading offer easy-to-understand information and hands-on ideas. Learn to grow delicious food and medicinal plants; share rituals with loved ones through the seasons;...

From vegetables and fruits to eggs, cheese, and nuts, Leda Meredith unlocks the secrets to pickling everything.