Böcker av Martin Jacobs

Find out when big carp are where. Lots of new hotspots, tactics and bait tips. This book uses a scientific approach to re-evaluate and improve carp fishing. Combined with practical tips and detailed insights into the behaviours and preferences of big carp, the book is a gamechanger for anglers of all experience levels. It empowers readers to expand their skills while deepening their passion for fishing.170+ pages of in-depth carp knowledgeAll tips scientifically basedLots of graphics on spots for medium and large carpFind carp at any time of day or yearHotspots for lakes & riversWith this book you will understand & find carp faster and end up catching more and bigger carp. The information will be like magic for you. Promise!

Get ready to feast on the scrumptious staples and rich delicacies of ranch-style cooking! Pot Roast with Dumplings, Quichelma Cattle Company's Rum Ribs, Potato Doughnuts are some of the enticing, simple, and hearty meals that sustained the hard-working and hard-eating cowboys, wranglers, cattle barons and early settlers of the American West. Using available ingredients and basic cookware, these classic and approachable recipes are guaranteed to satisfy the even most hearty appetite. Peppered throughout the book are the histories behind the recipes-stories of gun-toting grandmothers and fortuitous improvisations over the cook-stove. Notes from Western historian David Dary begin each chapter, providing additional background information and context. Spirit of the West isn't just a record of the foods of the region, but is also a record of the people who created and were sustained by these foods. The native peoples of the region, the Mexican cowboys (vaqueros), and settlers from across the entire United States, all left their mark on this truly American cuisine. The eye-catching photographs capture the vibrancy of the dishes and help bring Spirit of the West to the very top of the list of regional cookbooks. Another mouth-watering cookbook by Cox and Martin is Spirit of the Earth: Native Cooking from Latin America, full of accessible recipes of the Maya, Inca, and Aztec cultures.

The first comprehensive investigation of premodern Jewish travel writing about the Islamic world, Reorienting the East examines Hebrew and Judeo-Arabic travel accounts from the mid-twelfth to the early sixteenth centuries that subvert, or reorient a decidedly Christian vision of the region and reflect changing Jewish self-perceptions.