• Lively introductory textbook that uses three strategies to help students master statistics: use of models throughout; repetition with variation to underpin pedagogy; and emphasis on the tools most commonly used in contemporary research
  
• Demonstrates how more than one statistical method can be used to approach a research question
  
• Enhanced learning features include a 'walk-through' of statistical concepts, applications, features, advanced topics boxes, and a 'What Have We Learned' section at the end of each chapter
  
• Supported by a website containing instructor materials including chapter-by-chapter PowerPoint slides, answers to exercises, and an instructor guide

Visit www.wiley.com/go/dietz for additional student and instructor resources.

There are many ways to learn about the Bible, even if it seems to be totally familiar to us. It is, in fact, full of so many little known, interesting stories like the ones that rivet today's audiences -- full of intrigue and surprising changes of character.

Broken up into individual sections, such as 'Freaks and Geeks,' 'Dashers and Vixens,' 'Big Shots and Mug Shots,' 'Leaders and Laborers,' and 'Prophets and Losses,' it can be read a bit at a time. Saints & Scoundrels of the Bible reveals many of the little-known facts about Scripture in an entertaining and informative manner, so the reader will be fascinated and constantly saying, 'I didn't know that!'

With chapters such as 'The Trickster Trailed,' 'The Perils of Paul,' 'Tempting Tamar,' 'A Greedy Grandmother,' and 'The Deadly Dance,' readers will turn each page to find out what happens next in these captivating tales. This clever new way of reading Scripture puts a light-hearted twist on old stories, all while drawing the reader closer to God's truth. There is nothing old or boring in this creative approach to learning about the Bible.

Woodrow McIlmore is leading the perfect life in Paris, Arkansas: married to his high school sweetheart, he has two wonderful children and a warm circle of family and friends. When Wood's daughter announces that she wants to marry a college classmate, Wood is stunned. But that's just the tip of the iceberg -- her intended is the son of the woman who left Wood twenty years earlier, the free-spirited Duff. And so begins a tumultuous year in Paris, as Duff returns and familiar sparks fly with her old flame. Their rekindled passion affects not only Wood and Duff but also their good friends, as they must now all decide what in their lives is worth keeping and what needs to be thrown away.

From the towering cake known as the Triumph of Gluttony to the pert cherry-topped pastries called Virgin's Breasts to puckery, palate-tingling ices made from the island's luscious lemons and tangerines, Sicily is known for its audacious -- and delicious -- desserts. Pastry chef and food stylist Victoria Granof has traveled throughout Sicily learning sweet secrets and local lore from the island's pastry chefs and home bakers, and the result is Sweet Sicily, a lushly photographed exploration of authentic Sicilian pastry-making.

For more than two thousand years, Sicily has been coveted for its fertile land and unique location in the Mediterranean. The Greeks, Romans, Normans, Austrians, French, Bourbons, and Saracens have all landed on its shores, and in turn left their imprints on its food. Granof's magical tour takes us to Modica, where Franco and Pierpaolo Ruta of the Antica Dolceria Bonajuto create chocolate pastries using a five-hundred-year-old recipe that originated with the island's Bourbon conquerors, and to the Baroque town of Noto, where master pastry chef Corrado uses jasmine blossoms planted by Saracens more than a thousand years ago to flavor his jasmine gelato. Granof goes on a quest to find the most authentic ingredients and recipes, including delectable homemade ricotta made from the milk of sheep that graze on fragrant herbs and pistachios that grow in the shadow of Mount Etna, the island's still active volcano.

In Sicily, every holiday and festival has its proper sweet accompaniment: marzipan lambs at Easter, honeyed pastry fritters at Christmas, crunchy, clove-scented cookies called 'bones of the dead' for All Soul's Day. Granof explores these customs and festivals, gathering heirloom recipes, along with local anecdotes and advice. In addition to sweets that are already familiar to Americans, such as cannoli, cassata, and lemon ice, she introduces us to dozens of delectable pastries, confections, and cookies that are destined to become favorites as well.

With a guide to festivals and pastry shops throughout the island, and nearly one hundred recipes formulated for use in American kitchens, Sweet Sicily is an unforgettable exploration of the desserts of the world's most beguiling island.