From a debut picture-book author and a #1 New York Times best-selling illustrator, a wry take on "Why did the chicken cross the road?” that gives a whole new meaning to “the Other Side.” Cock-a-doodle-BOO! It’s punny. It’s spooky. It’s a meta picture book that puts a fresh spin on an old joke and elevates chicken comedy to ghastly new levels. A little spring chicken crosses the road but quickly gets flattened under a semitruck. The barnyard beasts who’ve gone before break the news: now that Chicken’s fried—dispatched to the Other Side—Chicken has a job, an unwanted job, as a noisy troublemaking ghost. This fowl may be weak in the beak, but Chicken knows that scaring people isn’t nice. There is such a thing as a friendly ghost, after all—isn’t there? Loaded with laughs and shivers, this Halloween-ready treat features ghoulishly funny art by the illustrator of the #1 New York Times best-selling Bad Seed series. Let the haunting begin! No chickens were harmed in the making of this book.
For those who love rotisserie chicken--fresh off the spit at home or hot from the supermarket--this value-priced book is a one-stop guide to delicious everyday meals. The Great Rotisserie Chicken Cookbook features not only tips on how to buy chicken and set up a rotisserie but also recipes for flavorful rubs and more than 120 quick and easy recipes to make and serve with roasted chicken. Rotisserie chicken has become a staple in supermarkets across the country, pre-cooked and ready to take home for a quick and healthy meal. The Great Rotisserie Chicken Cookbook provides recipes for salads, side dishes, and breads to serve on a night that you need to get dinner on the table right away. For nights when you have leftovers, there are mouth-watering soups, salads, sandwiches, rice dishes, pastas, and entrees that use chicken as an ingredient. And for days when you have more time, there are tips and tricks for roasting your own chicken on a rotisserie at home. These are meals made with readily available ingredients that come together from stove to table in 1 hour or less.
For those who love rotisserie chicken--fresh off the spit at home or hot from the supermarket--this value-priced book is a one-stop guide to delicious everyday meals. The Great Rotisserie Chicken Cookbook features not only tips on how to buy chicken and set up a rotisserie but also recipes for flavorful rubs and more than 120 quick and easy recipes to make and serve with roasted chicken. Rotisserie chicken has become a staple in supermarkets across the country, pre-cooked and ready to take home for a quick and healthy meal. The Great Rotisserie Chicken Cookbook provides recipes for salads, side dishes, and breads to serve on a night that you need to get dinner on the table right away. For nights when you have leftovers, there are mouth-watering soups, salads, sandwiches, rice dishes, pastas, and entrees that use chicken as an ingredient. And for days when you have more time, there are tips and tricks for roasting your own chicken on a rotisserie at home. These are meals made with readily available ingredients that come together from stove to table in 1 hour or less.
Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico. Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, grilled in his own backyard outdoor kitchen. In this book, Werner shares the secrets to and recipes for simple, unrestricted, foolproof outdoor cooking in a way that reimagines the way you cook at home. Whether you already have a grill or have never cooked outdoors before, The Outdoor Kitchen provides all the tools and inspiration you need. Featuring step-by-step blueprints for constructing your own outdoor kitchen plus variations and modifications for store-bought grills, this handbook shows you how to build a high heat quickly and achieve a perfect sear. The recipes range from grilled meats, fish, and vegetables to marinades, quick pickles, cocktails, and desserts, including: · Grilled Lamb Chops and Burnt Cherries · Rib Eye for One with Onion Jam · Salmon and Almond-Tarragon Salsa Verde · Grilled & Pickled Zucchini · Grilled Romaine with Smoked Fish Dressing · Burnt Strawberry Ice Cream Whether you're cooking for yourself or your family on a weeknight or entertaining guests on the weekend, all the recipes are straightforward, with just a few ingredients and simple methods, for dishes that emphasize fresh flavor and the magic of wood-fired cooking.
Where do you stop?" is the question posed by Miss Rheingold, the intoxicating new teacher of Peter Leroy's junior high school class. That question forms the basis of a science paper that Peter spends thirty years trying to complete-along the way exploring quantum physics, entropy, epistemology, principles of uncertainty and discontinuity, and a range of Life's Big Questions. Deceptively simple and warmly engaging, Eric Kraft's novel is an ingenious portrait of a small American town in the 1950s, when the atom seemed to hold the key to the mystery of creation, as well as the power to utterly destroy it.
In 1962, as a college sophomore, Eric Kraft fell asleep in the library. Among the books surrounding him, he began to dream...of a nameless boy, sitting on a dilapidated dock in the warm sun of a summer day, playing a game: He was trying to bring the soles of his bare feet as close as he could to the surface of the water, without touching it. That boy became Peter Leroy, and from Kraft's dream grew one of the most delightful, unusual projects in contemporary literature. Funny, touching, witty, mythic, and profound, Kraft's novels, featuring Peter, his friends and family, and the seaside town of Babbington create an alternate reality-a world in which we see ourselves, darkened and wavering, as reflected by deep water. Little Follies gathers nine Peter Leroy novellas into one volume: the perfect introduction to an irresistible cycle of books by an author sometimes compared to Cheever, Proust, Twain, Borges, Russel Baker, and Garrison Keillor, but who is uniquely Eric Kraft.
For those of you who never thought there was such a thing as a delicious low-calorie food, you're in for a treat. For those of you who knew such foods existed, but were frustrated because you had to buy six bottles of dressing to find the one that tasted just OK, your salad days are just beginning! There are over 590 foods in 43 different categories. Yummy Hunters provide reviews of their submissions. Then Eric and I add our own reviews. These product reviews take the guesswork out of shopping for you. They will give you important insights into each food and will help you determine if the product is something you want to try for yourself and your family. This translates into saving time and money and pays off with delicious-tasting, low-cal products that make your dieting more enjoyable and ultimately more successful.
More Epic Recipes and Unique Techniques from an Award-Winning BBQ Pitmaster From the author who brought you the bestselling Smoke It Like a Pro comes Eric Mitchell’s highly anticipated follow-up book that gives you more out-of-this-world, delicious barbecue dishes. This book will give you one hundred more great excuses to use your Big Green Egg® and other Kamado-style cookers. Your friends and family will be thrilled by the results. Eric Mitchell shares more lip-smackingly good recipes like Competition Pork Ribs Memphis Dry Style, Rib Eye Tomahawks with Horseradish Sauce, Marinated Mojo Spatchcock Chicken, and new twists on kabobs, pork loin and more. He also helps you bake homemade breads, sides and desserts on your ceramic cooker so you can wow a crowd with a complete meal all using one fire. Unlock the full potential of your Big Green Egg® with these daring recipes that will make you a talk-of-the-town champion barbequer and grill master.
NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. SHORTLISTED FOR THE ART OF EATING PRIZE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly, Simply Recipes “This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness.”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.
From designing your food truck and identifying your market to establishing a business plan and determining the operational concerns of a mobile business, this comprehensive guide provides down-to-earth advice on every aspect of setting up and running a food truck business. Learn all about overcoming the hurdles facing the mobile food vendor, the legal aspects of food safety, menu planning, setting up your home-based headquarters, and navigating the catering industry. Whatever your plans, each chapter can help you experience the satisfaction of establishing and building your own home-based food truck business and reaching opening day! Look for useful charts and worksheets throughout the book, including: Preferred Vendor Checklist Start-Up Cost Worksheets Sample Operational Weekly Schedule 7878Outfitting your mobile kitchenAttracting customersNavigating operations concernsUnderstanding legal aspects and food safetyBuilding your menu
NEW YORK TIMES BESTSELLER • From one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post • “A book with all the recipes to Wareheim’s insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I’ll take two please . . . extra crispy!!!”—Jack Black Director and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he’s learned on this epic food journey. In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home. Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat. Praise for Foodheim “We are all searching for greatness, and Eric is what we are searching for in ourselves. Through his searching we don’t need to search: we have found. Eric is my Martha Stewart, my mother. He’s the maître d, the Emeril Lagasse, the Andre Agassi, the Dennis Rodman. He’s true love and commitment to the craft of the food. He is food.”—Matty Matheson “Eric has written an instant classic that will command prime real estate in every young culinary enthusiast’s kitchen. People will say about Foodheim what past generations have said about Joy of Cooking, ’This book taught me how to cook.’ If this book existed as a resource for me when I was making my bones, I would surely be more successful today. Hail, Foodheim!”—Kris Yenbamroong, chef and owner of NIGHT + MARKET
Theatre and film frequently require replicas of three-dimensional objects built for actors to use. This book lays the groundwork for an artisan to determine what materials and techniques to use to build these props. Walking the reader through the various tools and techniques used in historical and contemporary prop-making, the author present a process for deciding the materials and methods to build any prop. With an explanation of how the craft and its products have developed over time, the budding artisan will understand not just how and when to use certain techniques or materials, but also why to use them and what advantages they give. It arms the prop maker with a structured procedure for approaching the construction of any prop. Illustrated with step-by-step examples of how to use each construction method, and explanations of different types of materials, this book gives the beginner prop artisan a strong foundation to approach the construction of props and answers the question, "How should I begin?" The author is hosting an online component to the book along with his successful blog. It will feature additional resources for the prop maker, including books, shops, contact information, and how-to videos.
Authored by some of the state’s top wildlife scientists, The Upland and Webless Migratory Game Birds of Texas presents the most up-to-date and comprehensive information covering twenty-one species of game birds. Ranging from the most well-known, like the Wild Turkey and Mourning Dove, to the marsh-loving rails and other more elusive species, these birds have widespread appeal among both hunters and birders and underscore the diverse challenges facing wildlife scientists, land managers, and conservationists in Texas today. From cultural significance to taxonomy and evolutionary history, this volume provides a wealth of background information on these species. Additionally, the book offers illustrated species accounts, detailed range maps, and information about habitat and management requirements, hunting regulations, and research priorities. Readers will gain a deeper understanding of these game birds and the array of terrestrial and wetland landscapes key to their survival. This will serve as a convenient and thorough reference volume for wildlife biologists and enthusiasts, as well as landowners and hunters.
A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions. Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.
Essays on topics ranging from the handling of raw fish and the power of vinaigrette to the virtues of Tabasco highlight this cookbook which features more than 125 recipes reflecting the various seasons in four different locales.
Meet Chicken and his right hand man’s Money. Two comrades that’s from Duncan Projects that’d came out the mud together as they take you on a rollercoaster trying to beat da odds with two head’s & two hearts on the same mission trying to take over the City with the protégé, TTG and Goon coming under them, will they accomplish they mission or will they fall a victim to them cold streets of Jersey City. With the famous Stick-up Twin’s Brick and Rock trying to hold on to their father legacy while schema. After giving back 66 years from N.J State Prison, What’s in store for Mohammad? Will he walk light on a straight path to success or will he stay ‘need deep in the game? Welcome to My City is a gritty urban novel with twist and turns that will keep you reading to the very end.
Make the Best Barbecue Out There In Smoke It Like a Pro, barbecue pitmaster, Eric Mitchell, teaches you how to smoke, grill, roast, cure, fry and sear unbelievable, melt-in-your-mouth barbecue dishes that will blow your competition out of the water and make you the talk of the block. He is a certified Kansas City Barbeque Society judge and was the director of the New England Barbecue Society for three terms. He has competed at both the Jack Daniel's World Championship Barbecue Invitational and the American Royal Invitational using his seven Big Green Eggs®. With his help, you'll learn to make barbecue staples like a perfectly seared steak and competition-worthy smoked pulled pork. Plus, you'll get one-of-a-kind showstoppers, like Eric's MarylandStyle Pit Beef, Coffee-Encrusted Lamb Chops and Bourbon Moxie® Meatballs. Along the way, Eric walks you through the ins-and-outs of the Big Green Egg® and other ceramic cookers, sharing lessons that will improve every meal you cook outdoors.
Genomic Control Process explores the biological phenomena around genomic regulatory systems that control and shape animal development processes, and which determine the nature of evolutionary processes that affect body plan. Unifying and simplifying the descriptions of development and evolution by focusing on the causality in these processes, it provides a comprehensive method of considering genomic control across diverse biological processes. This book is essential for graduate researchers in genomics, systems biology and molecular biology seeking to understand deep biological processes which regulate the structure of animals during development. Covers a vast area of current biological research to produce a genome oriented regulatory bioscience of animal life Places gene regulation, embryonic and postembryonic development, and evolution of the body plan in a unified conceptual framework Provides the conceptual keys to interpret a broad developmental and evolutionary landscape with precise experimental illustrations drawn from contemporary literature Includes a range of material, from developmental phenomenology to quantitative and logic models, from phylogenetics to the molecular biology of gene regulation, from animal models of all kinds to evidence of every relevant type Demonstrates the causal power of system-level understanding of genomic control process Conceptually organizes a constellation of complex and diverse biological phenomena Investigates fundamental developmental control system logic in diverse circumstances and expresses these in conceptual models Explores mechanistic evolutionary processes, illuminating the evolutionary consequences of developmental control systems as they are encoded in the genome
“Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating.” —The Austin Chronicle Inspired by David Simon’s award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City’s rich foodways. From chef Janette Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s Smothered Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, “seasoned with delicious nostalgia.” As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city’s heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the six million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world’s greatest cities. “Food, music, and New Orleans are all passions about which—it seems to me—all reasonable people of substance should be vocal . . . This book gives voice to the characters, real and imaginary, whose love and deep attachments to a great but deeply wounded city should be immediately understandable with one bite.” —Anthony Bourdain
New research in nutrition and weight loss has revealed an amazing discovery: the brain—virtually neglected in all other diet plans—is the most important organ in dieting. Dieters can actually lose weight by eating foods, nutrients, teas, and spices that change the chemical balance of the brain for permanent weight loss—a major factor contributing to how quickly the body ages. In fact, everyone can take years off their age by changing their brain chemistry. In Younger (Thinner) You Diet, Dr. Eric Braverman expands upon concepts introduced in Younger You to present a totally new approach to lifelong weight management, where the key is not found in counting carbs, fat grams, or calories. Obesity is a brain chemical imbalance, an addictive disorder, treated successfully only through the combined approach of diet, nutrients, and hormones. One of the foremost experts in integrative medicine, known for his work on the brain-body connection, Dr. Braverman teaches readers: - which foods naturally boost the body's production of dopamine, the chemical in the brain that tells the body to start its fat-burning engine - how to choose foods, supplements, teas, and spices—even hormones and medicine—to avoid the effects of other aging organs that can destroy one's metabolism - how to personalize the diet for specific health concerns, such as heart problems, aging skin, weak muscles, and achy joints Eliminating the frustration and deprivation of conventional dieting, Younger (Thinner) You Diet will help anyone turn back the clock to a slimmer, healthier, younger you.
′This is the media and society text that critical scholars have been waiting for′. - Professor Mark Andrejevic, Pomona College This book unpacks the role of the media in social, cultural and political contexts and encourages you to reflect on the power relationships that are formed as a result. Structured around the three cornerstones of media studies; production, content and participation, this is an ideal introduction to your studies in media, culture and society. The book: Evaluates recent developments in media production, industries and platforms brought about the emergence of interactive media technologies. Examines the shifting relationship between media production and consumption instigated by the rise of social and mobile media, recasting consumption as ‘participation’. Explores the construction of texts and meanings via media representations, consumer culture and popular culture, as well as the relationship between politics and public relations. Assesses the debates around the creative and cultural labour involved in meaning-making. Includes a companion website featuring exercise and discussion questions, links to relevant blogs and web material, lists of further reading and free access to key journal articles.
Essential Terms of Chinese Painting provides a comprehensive coverage of the broad spectrum of Chinese painting. Through an array of some 900 terms, it exhibits the history of Chinese culture, as interpreted by artists and portrayed in their work. In masterful detail, it describes not only the artistic implements and drawing styles, but also how these are influenced by changing cultural considerations over time such as religion, philosophy, intellectual ideas, and political developments. From the broad view of how the change of dynasties affected painting trends in both format and subject, to the smallest detail of the methods used to paint different styles of tree branches, this is a full compendium of the scope and depth of artwork from China. This volume features twelve chapters which • explore all major areas of art including techniques, implements and materials, inscriptions and seals, painting and mounting formats for all categories including landscape, bird-and-flower, figure and auspicious paintings; • provide a helpful resource for readers to enjoy Chinese art with over 500 full-colour illustrations and pictures to further elaborate the terms discussed; • serve as an introduction to begin a true understanding of traditional Chinese painting.
Your Backyard is the New Farm! Whether you want two chickens or two hundred, this manual will guide you along your journey to successfully raising chickens. Growing a backyard chicken flock is an investment, and one of the most important factors in cultivating a happy, healthy poultry society is taking the time to learn everything you can about your birds. The Backyard Chicken Bible is filled with real-life solutions and expert advice on what to do in almost any scenario you may find yourself in while raising chickens. No matter if you're starting with eggs, chicks or adult birds, you'll find the guidance you need to succeed. Inside you'll find: • step-by-step processes for preparing your yard for chickens, caring for chicks when they arrive, maintaining the health and behavior of your flock, and addressing common issues • illustrated explanations of the anatomy of a chicken • detailed treatment advice for poultry diseases and ailments • ideas for building coops and nest boxes • step-by-step instructions for bathing, grooming, clipping wings, and trimming toe nails and beaks • advice for common flock problems including hens that stop laying, aggressive roosters, and changing flock dynamics Take the guesswork out of raising chickens, and start preparing yourself now to be the best chicken farmer in your neighborhood!
THE OFFICIAL CHILANGO COOKBOOK Just about anything you can dream up can become a burrito. There are no rules. Chilango is continuously raising the bar for Mexican food, with their lust for new tastes and their no holds barred approach to flavour. With over 80 delicious and vibrant recipes - some beloved classics from the restaurant, some with a twist and many, many more that are completely new - The Chilango Burrito Bible is a must-have for foodies and burrito-devotees everywhere. Recipes include: Chilango fried chicken burrito Ultimate surf 'n' turf burrito Vegan charred pineapple and pickled jalapeno burrito Breakfast burrito (with black pudding and scrambled eggs) Caramelized coconut rice S'more churros with chocolate chili sauce
A proven plan to reverse prediabetes and type 2 diabetes with manageable changes to improve your life. If you are struggling with type 2 diabetes, obesity, or hypertension, you should know two important things: 1) It is not your fault. 2) It is your responsibility to turn things around. The truth is that the hardship caused by type 2 diabetes is fueled by profit-seeking food manufacturers. And while it is easy to place blame on the food industry, it is also important to understand our own roles in creating these circumstances. You might wonder why, if type 2 diabetes is reversible, it is commonly treated as a lifelong condition. The answer might shock you: It is being treated that way because it is profitable to treat it that way. It is a lot more profitable to sell drugs to treat lifelong conditions than to show people how to turn them around. But here's the good news: it doesn't have to be this way. In this book, Eric Edmeades and Dr. Ruben Ruiz give you a solid, step-by-step plan that just might reverse the condition for you. Over the course of 9 weeks, you'll learn how to make subtle changes to your lifestyle and deep changes to your psychology. You'll look at what you eat, when you eat it, and why you eat it. You'll begin to move your body into a primarily fat-burning metabolism and away from your current sugar-burning metabolism, learn more about seasonal eating, and reap the benefits of cyclical eating patterns. By the end of this program, you will have a clear understanding of the way the seasons work in concert with your body, and how you can turn around your type 2 diabetes and maintain a healthy lifestyle.
Hailed as one of “the most successful Black authors of the last quarter-century” (The New York Times), Eric Jerome Dickey captures the humor and heartache of modern love in this sexy, soulful tale. Attraction can be instant. So can the consequences. Just ask Leonard, Debra, Tyrel, and Shelby. Four friends with so much in common: They’re good-hearted, loyal, and vulnerable to the complicated state of relations between men and women. They’re all searching for love—or at least unqualified affection. Either way, their lives are about to change…. A witty, honest portrait of the choices we make in the search for happy ever after, Friends and Lovers chronicles the lives of four young Black people through the joy, laughter, and pain of not-so-everyday life.
The undead are everywhere. They're not just in movies and books, but in commercials, fetish clubs, and even in your breakfast cereal. Bloodsuckers have become some of the most recognizable bad guys in the modern world, and Eric Nuzum wanted to find out why. He was willing to do whatever it took —even drinking his own blood—in his quest to understand the vampire phenomenon. And he found the answer in Goth clubs, darkened parks, haunted houses, and . . . chain restaurants. In The Dead Travel Fast, Nuzum delivers a far-reaching look at vampires in pop culture from Bram to Bela to Buffy, and at what vampires and vampirism have come to mean to us today. And the blood? Let's just say it doesn't go with eggs.
Indulgent Southern Favorites Made Healthier and Better Than Ever! Rediscover southern classics without compromising on flavor! In this must-have collection, Shanna and Eric Jones, creators of Dude That Cookz, are here to bring you lighter and tastier versions of the comforting southern fare you know and love. By making small adjustments to reduce cholesterol, fats and salts, it's easier than ever to make healthier versions of your favorite traditional meals. You'll be amazed to find that you can still enjoy iconic side dishes like Southern Collard Greens with Turkey Drums or Old-Fashioned Skillet Cornbread. If you're really feeling hungry, try a hearty main like Momma Pearl’s Pot Roast, Low-Fat Homestyle Chicken Meatloaf or Low-Sodium Chicken-Fried Chicken with Country Gravy. Craving dessert? Whip up some satisfying sweets like Healthier Southern Peach Cobbler or Bourbon Apple Crisp à la Mode. No matter what you’re in the mood for, Eric and Shanna have you covered! Full of southern charm and Cajun flair, this cookbook has everything you need to make wholesome meals while still keeping the depth and richness that southern food is known for. No matter where you're from, these modern takes on comforting classics are sure to bring everyone at the kitchen table closer together.
F. P. Ramsey was a remarkably creative and subtle philosopher who made significant contributions to logic, philosophy of mathematics, philosophy of language and decision theory.
Sundquist presents a major reevaluation of the formative years of American literature, 1830-1930, that shows how white and black literature constitute a single interwoven tradition. By examining African America's contested relation to the intellectual and literary forms of white culture, he reconstructs American literary tradition.
A grasshopper walks into a bar and orders a drink. The bartender looks at him and says, 'You know we have a drink named after you?' The grasshopper replies, 'You have a drink named Stanley?' Just one of the gags in this book, many of which explore Jewish themes.
Cooking with kids is more than merely making cookies or brownies together for some special occasion. Cooking Together: Making Memories and Meals is packed with useful information, historic tidbits, and culinary advice all of which provides an opportunity to teach kids healthy habits while having fun. From super-hero muffins to roasted vegetable wraps with herb spread, this cookbook features over one hundred mouth-watering recipes, lots of useful information, and valuable insight into how to improve your family's diet. They'll learn how to make delicious meals that the entire family will enjoy meals that are healthy, easy-to-prepare, and tasty. Establishing a bond over preparing the family meal provides children with a sense of stability that will carry them into adulthood. This volume offers more than recipes. It's about teaching your family healthy eating habits by exploring new foods and augmenting recipes in a manner that will ingratiate children to positive dietary habits. Cooking Together includes important information about food throughout the book. Making a meal is a terrific way for Moms and Dads to interact with their kids, building memories and sharing the dinner chores. By using Michelle Day's commonsense approach to family cooking, children can learn healthy eating habits and enjoy family together times.
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