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Grandma Can You Teach Me?
by Jacqui ErtischekTeach me to dance, to cook and to sew. Teach me to fish and help me to grow. This is a wonderful story of a young girl staying for the day with her grandma. Grandparents and Grandchildren all over the world will understand and appreciate the love and joy of spending time with each other.
Grandma Grace's Southern Favorites: Very, Very Old Recipes Adapted for a New Generation
by Marty DavidsonIn this unique and charming cookbook, Marty Davidson takes more than 100 delicious Southern recipes that were prepared by her grandmother over a fireplace in the 1800s and adapts them for today's modern appliances. Accompanying the recipes are charming and funny tales of Grandma Grace's family and some of her favorite tips on everyday living. This cookbook will fill your belly with recipes for foods such as Watermelon Syrup, Aunt Hattie Mae's Onion Pie in Cracklin' Pastry, Grandma's Sweet Potato Pone, Milk Soup, Chicken and Cloud-Tender Dumplin's, Molasses Pull Candy, and Maudie's Reception Cookies. It will also fill your heart with joy with stories about relatives Aunt Gussie, Aunt Hattie, Cousin Viola and her bachelor son, Cousin Effy, Cousin Pearl, Aunt Maudie and her jilted daughter, and Aunt Lillie Mae's 325 pound daughter.
Grandma Lena's Big Ol' Turnip
by Denia Lewis HesterGrandma Lena grows a turnip so big that it takes her entire family to pull it up, and half of the town to eat it.
Grandma Lena's Big Ol' Turnip
by Jackie Urbanovic Denia Lewis HesterGrandma Lena believes that something worth doing is worth doing right. So she takes good care of the turnips she plants in her garden. One turnip grows to an enormous size--Baby Pearl thinks it's a big potato! It is big enough to feed half the town. And it's so big that Grandma can't pull it out of the ground! Even when Grandpa, Uncle Izzy, Aunt Netty, and the dog help Grandma yank and tug, the big ol' turnip doesn't budge. Still, this African-American family, including Baby Pearl, knows how to pull together.
Grandma's Roof Garden
by Tang WeiGranny may be old, but she’s certainly not feeble – or idle! She’s built a splendid vegetable garden from scratch on the rooftop of her Chengdu apartment building. She collects thrown-away produce to feed her animals or make compost for the garden. She waters, weeds, and shows the neighborhood kids how to care for her plants: with love, patience, and pride. Come harvest time, Granny gathers her fresh produce and cooks up a delicious feast for her friends and family. She even sends them off with extra bags of goodies so people can make their own yummy, healthy meals at home! Debut author/illustrator Tang Wei creates a love letter to an indomitable grandma of the city, inspired by her own childhood and a beloved relative. Combining a fun, rhythmic text reminiscent of Chinese folk nursery rhymes with earthy, vibrant colored pencil drawings, Wei shows how one person can create a beautiful green space in the heart of the concrete jungle and bring together an entire community. P R A I S E ★ "This heartwarming tale is one to share and treasure." –BookPage (starred) ★ "In this exquisite debut inspired by her childhood and a precious elder, Wei lovingly cultivates a picture book that captures Chengdu, the capital city of Sichuan province, with expressionistic folk art and vibrant, textured colored-pencil illustrations… Readers with a green thumb will admire Granny’s passion for giving back to the community while living happily and healthily in green spaces." –Bulletin of the Center for Children’s Books (starred)
Grandma's Wartime Kitchen: World War II and the Way We Cooked
by Joanne Lamb HayesWhile the country's soldiers were fighting in World War II, the women who stayed behind were making their own courageous--and delicious--contributions. Across the nation, women learned to do jobs formerly held by men while their husbands and sons served overseas. But on top of the extra responsibilities, they were still expected to cook hearty meals, set an attractive table and appear perfectly coiffed for dinner. "In essence, women were asked to work harder and harder, and they rose to the challenge," author Joanne Lamb Hayes writes in this fascinating book. Grandma's Wartime Kitchen shows us how our mothers and grandmothers coped with shortages and strict rationing of meat, sugar, butter, cheese and canned foods--all without electric dishwaters and other appliances we take for granted today. Quotes and reminiscences reveal a wartime world where families scrimped, adapted recipes, and even foraged for food. Part cookbook, part fascinating history, this collection contains more than 150 classic recipes that have been updated for today's kitchens, as well as plenty of anecdotes, advertisements and advice from the time. You'll find: - Recipes for Monday Meatloaf, Victory Pudding, Mother's Fried Chicken, Apple Dumplings and more. - The U.S. government's food rules and ration books. - Substitutes for rationed sugar and the recipes they inspired. Social life during wartime, including Defense Parties and a Thanksgiving dinner made with only wartime commodities. Lovers of traditional American fare will also want to check out Joanne Lamb Hayes' companion cookbook, Grandma's Wartime Baking Book.
Grandpa's Garden
by Barbara J. PetersonJoey loves to visit with his grandparents to plant corn in their garden. Every season, he has special traditions to do with the corn. Can you guess what Joey will make with cornstalks?
Grandpa's Ha-la-loo-ya Hambone!
by Joe Hayes Antonio Castro L.Kids today grow up knowing all about recycling. But when Joe Hayes was a kid, recycling hadn't been invented. Money was so tight for his family that they had to be inventive about reusing everything. And when the family splurged for a fat hambone to flavor their beans, Joe's mother was determined to make it last as long as possible.
Granny Root Grows Fruit (Follow My Food)
by Deborah ChancellorFollow Granny Root as she spreads compost, plants seedlings, and picks fruit in this stylish and fact-filled picture book, part of the Follow My Food series that looks at the ways different foods are produced.Blueberries, raspberries, apples, and pears—they all come to the table after months of hard work growing them in the ground, on bushes, or in trees. Granny Root Grows Fruit is a simple but effective way to teach children (and adults!) about the process of growing berries and fruit. Featuring attractive collage-style art, the book also includes a matching game, a display of different types of fruits, berries, and nuts, and a recipe using fruits and berries.
Granny Torrelli Makes Soup (Joanna Cotler Bks.)
by Sharon Creech Chris RaschkaNIMAC-sourced textbook
Granny's Kitchen: A Jamaican Story of Food and Family
by Sadé SmithAccompanied by Ken Daley's vibrant, sun-soaked artwork, Sadé Smith's debut picture book Granny's Kitchen is the perfect readaloud for budding chefs everywhere.Shelly-Ann lives with her Granny on the beautiful island of Jamaica. When Shelly-Ann becomes hungry, she asks her Granny for something to eat. Granny tells her “Gyal, you betta can cook!” and teaches Shelly-Ann how to get in touch with her Jamaican roots through the process of cooking.As Shelly-Ann tries each recipe, everything goes wrong. But when Granny is too tired to cook one morning, Shelly-Ann will have to find the courage to try one more time and prepare the perfect Jamaican breakfast.Praise for Granny's Kitchen:"Warm and inviting. Daley’s vibrant, highly saturated illustrations bolster the appeal and are sure to entice young readers—and perhaps encourage them to try their own hand in the kitchen. ... A vibrant, upbeat story of a determined girl and her love of food." —Kirkus Reviews
Granny's Natural Remedies: Traditional Cures for Everyday Ailments
by Brenda EvansGranny always has just the thing for a nasty cold or a grazed knee. Her pantry is not only packed with tasty treats for hungry grandchildren, but also just the right ingredient to soothe an angry rash or calm an upset tummy. Expensive medicines can do the trick, but often we use them once or twice and then they stay at the back of a cupboard, gathering dust.Granny's Natural Remedies is a treasure trove of effective alternative treatments for everything from bee stings to burns and headaches to hiccups, using only the contents of the average kitchen or garden. If you don't know your aloe from your elbow, follow Granny's advice and discover the wonderful healing properties of everyday ingredients such as nutmeg, honey and garlic, and learn how to take care of your family using safe and cost-effective traditional cures ... just like Granny.
Grans receptes per a cuines petites
by Marta CarniceroDelicioses i originals receptes per a cuines petites. Plats que es preparen amb pocs ingredients, de forma fàcil i sense embrutar massa. Preparacions bàsiques i cuina de recursos per els que tenen poc temps. Receptes per un, dos i quatre comensals. Tenir una cuina petita no vol dir que haguem de cuinar poc ni de menjar malament. És innegable, però, que hi ha receptes més adequades que d'altres: convé que preparem els plats amb pocs ingredients, de manera senzilla i sense embrutar gaires estris. En aquest llibre trobareu una bona colla de receptes d'aquesta mena. També hi trobareu algun plat un xic més laboriós, perquè tenir una cuina petita no ha d'estar renyit amb allò que en diem fer un "extra" de tant en tant, si el plat s'ho val i disposem de temps i ganes. Quan no tenim massa espai, l'organització és fonamental. Per això Marta Carnicero proposa un ampli apartat dedicat a recursos per assortir la cuina i us ofereix un seguit de receptes de preparacions bàsiques i versàtils, moltes de les quals es poden elaborar amb antelació i conservar al frigorífic o al congelador. Algunes de les receptes que presenta estan pensades per a una persona; d'altres, per a dues, i d'altres (les més festives, o més adequades per compartir o convidar) per a quatre comensals. Delicioses receptes per menjar bé, de manera variada i sense complicacions.
Grant Achatz
by Chicago Tribune StaffGrant Achatz's career as a chef has been built around beating the odds--from his humble Midwestern beginnings and rise to stardom in Chicago; his iconoclastic vision of the American dining experience; and his life-threatening battle with cancer that temporarily stripped him of his ability to taste. In all these situations, Achatz defiantly and definitively surmounted innumerable obstacles to become--and remain--one of the world's most recognizable and respected chefs.Grant Achatz: The Remarkable Rise of America's Most Celebrated Young Chef, a collection of articles taken from the Chicago Tribune, is an up-close examination of Achatz's personal history and international impact in the culinary world. Included are rare interviews on Achatz's humble beginnings as a young chef and modest lifestyle, stories from his stint as executive chef of Evanston, Illinois's four-star restaurant Trio, long-unseen restaurant reviews, as well as features on his innovative restaurants Aviary and Next, which play with Achatz's trademark concept of molecular gastronomy and the importance of presentation and memory in fine dining. In the middle of all this success, Achatz was diagnosed with stage-four squamous cell carcinoma, a rare cancer afflicting the tongue that completely eliminated Achatz's sense of taste. Told he would die if he did not have his tongue surgically removed, Achatz tenaciously clung to the belief he would be able to regain the sense most vital to his extraordinary talent. While undergoing experimental treatment to regain his sense of taste, Achatz continued to manage Alinea and even improved it despite his professionally debilitating condition. Miraculously, Achatz made a full recovery and regained his ability to taste while going on to open one of the culinary world's most discussed and praised new restaurants: Next.Grant Achatz tells the story of the man at the forefront of modern culinary trends and the world's top-rated restaurants, as seen through both his own eyes and the journalists who have been covering his fights against the odds from the beginning.
Grape, Olive, Pig: Deep Travels Through Spain's Food Culture
by Matt GouldingWinner of the 2017 IACP Award: Literary or Historical Food WritingGourmand World Cookbook Award Winner: Culinary TravelAmazon Best Book of November (2016): Cookbooks, Food and WineFinancial Times Best Books of 2017: Food and Travel"Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish,took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times)Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.”Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.
Grapes into Wine
by Philip M. WagnerAs the first to write a basic book in English on winemaking from the winemaker's point of view, Philip Wagner has long been considered an authority on the subject, and his book American Wines and Wine-Making has become a bible for small producers and home winemakers in this country. Now, in this completely new version of that classic, Mr. Wagner takes into account the many dramatic changes that in recent years have revolutionized the American wine scene. With the knowledge that comes from his own experimentation, Mr. Wagner discusses the new, successful hybrids that have now made it possible to grow wine-producing grapes in far more areas of the United States than used to be considered feasible. Once again he covers all the basic technical information, including recent developments important to the small commercial winery and to the home producer--from the choice of the right vines to the vintage itself, the care of the new wines, and finally the bottling of the wine: red, white, and rosé, sparkling and sweet. There is a new chapter on concentrates for the growing number of people who want to make wine but are not close to a source for suitable grapes, or haven't the space to work with fresh materials. Mr. Wagner describes what concentrates are, how they are made, what the characteristics are of different types, and what to expect. There are specific instructions on procedure and on the necessary (and unnecessary) equipment. In addition, Philip Wagner's introductory chapters on the evolution of the wine grape, on European winegrowing, and on the contemporary scene throughout the United States provide an excellent guide for the consumer, as does his concluding chapter on tasting and using wine. Peppered throughout with a wealth of historical and anecdotal material as well as down-to-earth experience--and full of the author's appreciation of wine and winemaking as a way of life--this book is not only a useful guide but delightful and rewarding reading.
Grappa: Italy Bottled
by Ove Boudin Megan LynchWINNER OF GOURMAND COOKBOOK AWARDS--The world's best drink bookGrappa: Italy Bottled contains all you ever wanted to know about the Italian spirit grappa. The book is the first of its kind, revealing everything there is to know about grappa--the kinds, the production process and the history, all in a prize-awarded book full of beautiful photos.
Grass-Fed Beef for a Post-Pandemic World: How Regenerative Grazing Can Restore Soils and Stabilize the Climate
by Ridge Shinn Lynne Pledger*With a foreword by Gabe Brown, bestselling author of Dirt to SoilHow can we learn from our mistakes and pave a way for sustainable, nutritious, local meat?The COVID-19 pandemic exposed the vulnerabilities of our globalized food system and highlighted the desperate need for local and regional supplies of healthy meat. We must replace corn-based feedlots, which are responsible for significant climate emissions, nitrogen pollution, and animal suffering. Grass-Fed Beef for a Post-Pandemic World outlines a hopeful path out of our broken food system via regional networks of regeneratively produced meat.In 2017, Ridge Shinn and Lynne Pledger went to market with Big Picture Beef, a company that partners with farmers across the Northeast to increase access to wholesale markets while promoting holistic grazing management techniques. The result? Increased health benefits for consumers, the environment, and livestock.In Grass Fed-Beef for a Post-Pandemic World, you&’ll find information assembled from the fields of ecology, climate science, nutrition, and animal welfare, along with on-the-farm stories from Ridge&’s travels as a consultant all over the United States and abroad.You&’ll discover how regenerative grazing can: restore degraded farmlandprotect against droughts and floodsincrease biodiversitycombat climate change by reducing emissions and sequestering carboncontribute to regional economic developmentproduce nutrient-dense, healthy meat for consumersGrass-Fed Beef for a Post-Pandemic World is not just for beef producers, but for anyone wondering how our farmers and ranchers can raise cattle while also caring for the local and global environment.&“The next time someone argues that cows are disastrous for the planet, hand them a copy of Grass-Fed Beef for a Post-Pandemic World. Equal parts manifesto and how-to guide, Shinn and Pledger will show you that the solution to our human and planetary health crisis begins with a cow eating grass and ends with the most delicious steak you&’ve ever had.&”—Dan Barber, author of The Third Plate
Grasso, in sovrappeso - E dunque? Finalmente ora comincio con la corsa.
by Kevin Liesen Zurlo RosaNon ti senti più bene nel tuo corpo e vorresti cambiare qualcosa? Ma in televisione e anche negli annunci pubblicitari si vedono solo individui snelli che fanno sport. Questo libro spazza via il mito che lo sport non sia per niente per le persone in sovrappeso. Si apprende ciò che riguarda lo sport e cosa accade al nostro corpo durante l’attività sportiva. Utili consigli e strategie ci aiutano a sopraffare il nostro vigliacco interiore ed, infine, a diventare attivi. L’alimentazione, naturalmente, é un fattore importante per perdere peso ed un capitolo di questo libro é dedicato a questo argomento. Insieme ad informazioni per cambiare alimentazione si viene anche ad apprendere con quali alimenti si può sollecitare il consumo del grasso corporeo. In aggiunta si apprendono tutte le cose importanti da sapere sul correre. Questo volume ci svela quale sia l’equipaggiamento necessario e ci suggerisce anche le prime sessioni ed esercizi per l’allenamento. Importanti suggerimenti e stratagemmi aiutano a conseguire un training ottimale per il dimagrimento. Sapevi quali fossero le attività sportive più amate nell’antichità? Durante i periodi di guerra si praticava sport? Com’é la pratica sportiva ai nostri tempi? Questo libro ti fa anche un po‘ approcciare alla storia dello sport. „Oggi me ne sto tranquillo“ „ Non sono dell’umore giusto“ „ Ho molto da fare“. Basta con gli alibi! L’opera ci fa apprendere come ci si possa motivare al meglio ed anche esercizi per la motivazione divertenti e curiosi. E, se dovessi aver bisogno di una scusa, nel nostro capitolo premio trovi „il meglio di“ per le scuse. La lettura di quest’opera ci rende pronti a fare il primo passo importante per fare finalmente qualcosa contro il sovrappeso. Via, cominciamo!
Grassroots Leviathan: Agricultural Reform and the Rural North in the Slaveholding Republic (Studies in Early American Economy and Society from the Library Company of Philadelphia)
by Ariel RonHow the vast agricultural reform movement undertaken by northern farmers before the Civil War fundamentally recast the relationship of rural Americans to market forces and governing structures.Recipient of The Center for Civil War Research's 2021 Wiley-Silver Book Prize, Winner of the Theodore Saloutos Memorial Award by the Agricultural History SocietyThe United States was an overwhelmingly rural society before the Civil War and for some time afterward. There were cities and factories, of course, especially in the northern seaboard states. In 1860, Manhattan's population was nearing a million. Brooklyn, which had been farmland at the time of the American Revolution, was itself home to 250,000. New England's mill towns were already well known, and Chicago's growth elicited awe. But these were exceptions. In the same year, 80% of Americans lived in rural places of 2,500 inhabitants or fewer. While 59% of the labor force worked in agriculture, only 15% worked in manufacturing. As the newspaperman Jesse Buel put it at the time, agriculture remained "the great business of civilized life." In this sweeping look at rural society from the American Revolution to the Civil War, Ariel Ron argues that agricultural history is absolutely central to understanding the nation's formative period. Upending the myth that the Civil War pitted an industrial North against an agrarian South, Grassroots Leviathan traces the rise of a powerful agricultural reform movement spurred by northern farmers. Showing that farming dominated the lives of the majority of Americans, in the North and the South, through almost the entire nineteenth century, Ron traces how middle-class farmers in the "Greater Northeast" built a movement of semipublic agricultural societies, fairs, and periodicals that, together, fundamentally recast the relationship of rural people to market forces and governing structures. By the 1850s, Ron writes, this massive movement boasted over a thousand organizations and the influence to have Congress publish annual agricultural reports in editions that rivaled sales of Uncle Tom's Cabin, the era's runaway bestseller. As northern farmers became increasingly organized, they pressed new demands on the federal government that inevitably challenged the entrenched prerogatives of southern slaveholders. Ideologically and organizationally, agricultural reform conditioned the emergence of the Republican Party and the North's break with the slaveholding republic. The movement culminated in the creation of the US Department of Agriculture and the land-grant university system. These agencies reconfigured the nature and purpose of the American state at the same time as they came to revolutionize farming in the United States and the world over.Looking at farmers as serious independent agents in the making, unmaking, and remaking of the American republic, Grassroots Leviathan offers an original take on the causes of the Civil War, the rise of federal power, and American economic ascent during the nineteenth century.
Gravy on a Bucket Lid
by Eddie BowmanOne of twelve kids growing up in the hills of Arkansas without a lot of money happily describes a favorite meal, gravy on a bucket lid.
Graze: Inspiration for Small Plates and Meandering Meals
by Suzanne LenzerGrazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too. When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset—to name just a few. Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming. Graze is full of tips to help you prepare healthy, wholesome, and appetizing food without spending hours in the kitchen.
Grazing Communities: Pastoralism on the Move and Biocultural Heritage Frictions (Environmental Anthropology and Ethnobiology #29)
by Letizia BindiPastoralism is a diffused and ancient form of human subsistence and probably one of the most studied by anthropologists at the crossroads between continuities and transformations. The present critical discourse on sustainable and responsible development implies a change of practices, a huge socio-economic transformation, and the return of new shepherds and herders in different European regions. Transhumance and extensive breeding are revitalized as a potential resource for inner and rural areas of Europe against depopulation and as an efficient form of farming deeply influencing landscape and functioning as a perfect eco-system service. This book is an occasion to reconsider grazing communities’ frictions in the new global heritage scenario.
Great American Craft Beer: A Guide to the Nation's Finest Beers and Breweries
by Andy Crouch"Great American Craft Beer" takes readers on a passionate and informative journey through the most palate pleasing ales and lagers produced in America today. Built on the inalienable truth that there is a beer out there for everyone, the book directs readers to focus on the flavors they already enjoy tasting, such as sweet fruits, roasted coffee, or bitter hops. More than 80 styles and 340 beer profiles are accompanied by full-color photographs and illustrations of the beers and beer labels. This unconventional approach allows drinkers of all experience levels to step right up to the bar and order their next pint with confidence. If you like the taste of . . . fresh oranges tangy lemons ripe raspberries creamy pumpkin toasted caramel rich espresso bananas dark chocolate smoked meats a a a a a a a a a a a a a a a Try . . . Address Unknown IPAaby Willimantic Brewing 312 Urban Wheat Aleaby Goose Island Brewing Raspberry Tartaby New Glarus Brewing Punkin Aleaby Dogfish Head Craft Brewery Anchor Bockaby Anchor Brewing Speedway Stoutaby Alesmith Brewing Hefeweizenaby Live Oak Brewing Black ChocolateaStoutaby Brooklyn Brewery Smokestack HeritageaPorteraby East End Brewing Both a personal guide and companion to the exciting world of American craft beer, this unique book touches upon several subject areas, including not only beer, but food, travel, history, and the stories and personalities of those who brew AmericaOCOs best beers. It includes 25 perfect pairing recipes and profiles of some of the best brewpubs in the country. a
Great Balls of Cheese: More Than 50 Irresistible Cheese Ball Creations for Any Occasion
by Michelle BuffardiThis crafty cookbook “transforms the tired cheese ball into a versatile make-ahead appetizer. Fun party food for the entertainer with a sense of humor" (Library Journal).Remember the nut-covered, pink-colored cheese balls served at grandma’s house for the holidays? Well, these are not your grandma’s cheese balls. Updated for contemporary tastes, Michelle Buffardi’s cheese balls come in both savory and sweet flavors—from cheddar and blue cheese to Bing cherry, pecan, and beyond!And cheese balls are just the beginning. Many of the recipes, photographed in gorgeous full color, form adorable holiday-themed shapes, such as Easter egg, Thanksgiving turkey, and Christmas ornament, while other designs are just plain fun, like the Nacho Cat, Wise and Cheesy Owl, and others. With more than fifty inventive recipes and designs, Great Balls of Cheese is sure to be a favorite resource for every party planner.