Coffee Mythology
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Mythology $18.62 Mythology |
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Hazelnut Coffee $8.49 Our 100% Arabica gourmet coffee is infused with the smooth and nutty tasted of fresh hazelnut. Whole Bean 12 oz. |
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Decaffeinated Coffee $6.49 A distinctive and balanced flavor for those who love the richness of a darker roast and the smooth flavor of a lighter roast coffee. Ground 13 oz. |
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Crescent City Blend® Coffee $8.49 A tribute to the rich, bold coffee served in New Orleans. Whole Bean 12 oz. |
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Dark Roast Coffee $6.49 The rich aroma of our original coffee blend will awaken your senses. Ground 16 oz. |
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Brazil Santos Bourbon Coffee $8.49 This delectable gourmet coffee yields an enticingly smooth cup with a rich aroma and mild acidity. Whole Bean 12 oz. |
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French Vanilla Coffee $8.49 A truly delectable and luxuriously sweet French Vanilla coffee you are sure to enjoy. Whole Bean 12 oz. |
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Pecan Praline Coffee $8.49 Our Pecan Praline flavored coffee is a truly delightful Southern treat. Whole Bean 12 oz. |
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Fresh-O-Lator® Coffee Canister $29.95 Our airtight canister will preserve the freshness of your favorite coffee. |
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Kenya Coffee $8.49 Bright acidity and fruity flavors combine for a wonderfully aromatic cup with a taste that maintains a refined winey character. Whole Bean 12 oz. |
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Around the World Gourmet Coffee Sampler $34.95 Explore four specialty coffees from distinctive coffee-growing regions around the world. Whole Bean Four 12 oz. packages. |
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Medium Roast Coffee $6.49 This extraordinarily aromatic and light-roasted blend produces a fragrant and mellow cup. Ground 16 oz. |
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Kona Blend Coffee $8.49 Our Kona Blend is light-medium roasted and produces a sweet and mellow floral tone. Whole Bean 12 oz. |
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Café Special® Coffee $5.99 Roasted medium-dark to a rich brown color for a distinctive café taste and aroma. Ground 12 oz. |
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Breakfast Blend Coffee $8.49 Ease into the day as we do down in New Orleans with the smooth and mellow flavor of our Breakfast Blend. Ground 12 oz. |
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New Orleans Blend® Coffee and Chicory $5.49 Indulge in a delicate combination of fine Arabica beans and high quality chicory that is steeped in the traditions of New Orleans. Ground 16 oz. |
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Louisiana Blend™ Medium-Dark Coffee $8.49 This blend of gourmet Latin American coffees embodies the distinctive flavor of Louisiana. Whole Bean 12 oz. |
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Mythology – Edith Hamilton – Paperback $9.29 Mythology |
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Mythology – Edith Hamilton – Hardcover $21.2 Mythology |
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Mythology – Alex Ross – Paperback $28.75 Mythology |
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Dragons $0.07 Experience in words and pictures the many faces of the dragon from the worlds of Forgotten Realms , Dragonlance , Magic: The Gathering and Eberron . Contributors include R.A. Salvatore, Margaret Weis, Tracy Hickman, Scott McGough, and Keith Baker.From the Publisher:Four worlds, five authors, seven artists and one legendary beast.For the first time ever, five writers from four different settings are gathered together in a single beautiful coffee table book. There is one story each from the foremost authors in the Forgotten Realms, Dragonlance, Magic: The Gathering, and Eberron worlds. Preceding each story will be a beautiful, full-color plate illustration of a dragon.Ancient beasts imbued with magic, and prone to madness. Masters of a world where they are kings among men. Legendary creatures few have ever seen, and lived to tell the tale. Eldritch constructs bent to the service of godlike wizards. From four worlds of magic and mystery, one monster rises above all others to threaten death, offer hope, spread fear, or horde treasure. No matter what the world, only a dragon can set it, and the imaginations of millions, afire. Four of the most exciting shared worlds in the history of fantasy come together for the first time in one volume, drawn together at last by the mighty dragons of myth and legend.About the Author:R.A. Salvatore has published numerous Forgotten Realms novels, most of which have been New York Times bestsellers. He is also known as the best-selling author of the Star Wars: Episode II: Attack of the Clones novelization from Del Rey.Margaret Weis & Tracy Hickman are the original co-creators of the Dragonlance mythology. Together they have co-authored numerous Dragonlance novels and short stories.Keith Baker’s Eberron setting was chosen out of 11,000 submissions to become the first new Dungeons & Dragons setting in ten years.Scott McGough is a fr |
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Irish People Of World War Ii $14.14 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Excerpt: Charles Henry Bewley (July 12, 1888, Dublin 1969, Rome) was raised in a famous Dublin Quaker business family, embraced Irish Republicanism. He was the Irish envoy to Berlin who reportedly thwarted efforts to obtain visas for Jews wanting to leave Nazi Germany in the 1930s and to move to the safety of the Irish Free State. He was born into a wealthy privileged family, the eldest of four brothers. His mother was Evelyn Pim. Her family owned a large department store in Georges Street, Dublin. His father was a medical doctor. The family operated the successful “Bewley’s cafés” chain of coffee houses in Dublin that is still famous today. His mother was Anglican and his father was a Quaker; Charles and his brothers were raised as Quakers. He was educated at Park House, a boarding school in England. In 1901 he won a scholarship to attend Winchester School. He became a library prefect. This honour was withdrawn when he declared in a debate that England is not a musical nation and he ridiculed the anthem God save the King. He went up to New College, Oxford, where he read Law. In 1910 he won the Newdigate prize for poetry. He completed his training as a barrister at King’s Inns, Dublin and in 1914 he was called to the bar. Charles’ brother Kenneth also attended Oxford University. Kenneth was a career civil servant in H.M. Treasury. His younger brothers, Geoffrey and Maurice, studied medicine at Trinity College, Dublin. Charles Bewley was seen as an enfant terrible. He rejected his Anglo-Irish heritage and embraced Celtic mythology of the kind popularised by WB Yeats. He spoke against the evils of Anglicization’, supported the Boers and converted to Catholicism. He rejected Unionist politics and supported the Home Rule movement. At the outbreak of the … More: |
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Native Universe: Voices of Indian America $40 This colorful coffee table pictorial serves as the grand accompaniment to the opening of the Smithsonian’s National Museum of the American Indian in Washington, D.C. In addition to more than 300 color illustrations of artworks, Native Universe contains extensive essays on Native mythology, history, culture, and identity. The book also includes poems by N. Scott Momaday, Louise Erdrich, Linda Hogan, and others. |
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Native Universe: Voices of Indian America $40 This colorful coffee table pictorial serves as the grand accompaniment to the opening of the Smithsonian’s National Museum of the American Indian in Washington, D.C. In addition to more than 300 color illustrations of artworks, Native Universe contains extensive essays on Native mythology, history, culture, and identity. The book also includes poems by N. Scott Momaday, Louise Erdrich, Linda Hogan, and others. |
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Peony with Glass Vase Silk Flower Arrangement $64.97 Peony with Glass Vase Silk Flower Arrangement: This colorful arrangement will brighten any room Perfect size to fill any space Artificial water set in a unique glass vase Polyester material, plastic, glass, resin Pot Size: 12″ x 5.5″ |
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Texas Cowboy Cookbook: A History in Recipes and Photos $18.99 Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries.Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta—Debra Winger film.Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine:• Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin• Stews and one-pot meals: chili, gumbo, fideo con carne• Sides: scalloped potatoes, onion rings, pole beans, field peas• Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preservesThrough over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life. |
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Texas Cowboy Cookbook: A History in Recipes and Photos $14.99 Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries.Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta—Debra Winger film.Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine:• Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin• Stews and one-pot meals: chili, gumbo, fideo con carne• Sides: scalloped potatoes, onion rings, pole beans, field peas• Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preservesThrough over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life. |
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