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Sir Cumference Gets Decima's Point (Sir Cumference)
by Cindy NeuschwanderPart of the popular Sir Cumference series! Baker Pia is back with a handy way of counting by tens and fractions in this fun introduction to the decimal system.This time the focus is back on Pia of Chartres from Sir Cumference and the Off-the-Charts Dessert. She is kidnapped by a family of ogres--Tentt, the father, Hoondrit, the mother, and their ten daughters, Una to Decima. Pia is asked to help the ogres prepare a feast for a large celebration, which will involve tens, hundreds, even thousands of pieces of dessert! Readers will learn about place value and the decimal system of notation in this latest medieval math adventure. The endnote includes a diagram with place names.
Siren's Feast
by Nancy MehagianSet against the backdrop of the late sixties and early seventies, Nancy Mehagian's delicious memoir tells the tale of a young woman who heeded the siren's call to a life of freedom and romanceA first-generation Armenian-American whose family narrowly escaped genocide, Nancy Mehagian, the rebellious daughter, left behind the safety and security of suburban life for an unforgettable adventure that would find her establishing the first vegetarian restaurant on the Spanish island of Ibiza, having an affair with a Bedouin gypsy during a stint as a cabaret dancer in Syria, and, through a series of mishaps, incarcerated for sixteen months in a London prison (along with her newborn baby), where she managed--even there--to pioneer a healthy way of eating. A breathtaking, sensual, and page-turning chronicle that whisks you along the author's lifelong path to spiritual enrichment, Siren's Feast: An Edible Odyssey is a story that captures a colorful era and features over forty recipes as delectable as the journey itself.
Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Siri DalyPopular food blogger and TODAY food contributor Siri Daly shares her collection of cooking triumphs and mistakes, and delicious recipes for people who love food.Like many of us trying to feed our families, Siri Daly is a very busy cook. As a mother of three under the age of 10, TODAY food contributor, and wife of a bicoastal traveling man, Carson Daly ("The Voice" host and TODAY show co-host), Siri often doesn't know which end is up. Siri is not a serious cook, but she is serious about her food-and what she serves her family, friends and loved ones. Siriously Delicious is organized by how a busy mom gets through her day-breakfast, lunch, happy hour (her favorite!), dinner with sides, and dessert. Siri's recipes are created with three goals in mind: to create food that is delicious and satisfying for both kids and adults, to prepare dishes packed with traditionally comforting flavors and ingredients (think cheese, avocado, chocolate!), and to make each recipe approachable for even a novice cook-no trips to specialty food stores are required.Whether you're looking for easy-to-cook recipes your kids will devour, such as mouth-watering Bacon Pizzadillas, or you're dying to relax with a Spicy Grapefruit Cocktail when the days feel too long, this cookbook has a recipe for every occasion. Siri also includes extra tips to make your time in the kitchen easier: Siriously Simple offers a hack or time-saving tip, Siriously Sinful details how to make something even more indulgent, Siriously Nutritious explains how to make something healthier, and Siriously Mini advises how to satisfy the kiddos. Filled with Siri's often hilarious anecdotes, Siriously Delicious will not only feed your family's bellies but hopefully deliver a belly laugh along the way.
Sirocco
by Sabrina Ghayour Haarala HamiltonJourney to the Middle East and Mediterranean with alluring recipes from Sabrina Ghayour, dubbed "the golden girl of Persian Cookery" by The Observer, in the highly anticipated follow-up to her bestselling debut cookbook, Persiana. Sirocco highlights the use of simple pantry staples and striking flavor combinations to transform everyday dishes. From eye-catching salads to indulgent sweets, each of Ghayour's recipes is a vibrant addition to the modern home cook's table.
Sirocco: Fabulous Flavors from the Middle East
by Sabrina Ghayour Haarala HamiltonJourney to the Middle East and Mediterranean with alluring recipes from Sabrina Ghayour, dubbed "the golden girl of Persian Cookery" by The Observer, in the highly anticipated follow-up to her bestselling debut cookbook, Persiana. Sirocco highlights the use of simple pantry staples and striking flavor combinations to transform everyday dishes. From eye-catching salads to indulgent sweets, each of Ghayour's recipes is a vibrant addition to the modern home cook's table.
Sirocco: Fabulous Flavours from the East
by Sabrina GhayourThe eagerly awaited follow-up to top 10 bestseller Persiana.
Sirocco: Fabulous Flavours from the East
by Sabrina GhayourThe eagerly awaited follow-up to top 10 bestseller Persiana.
Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit
by Lisa LudwinskiA bursting-with-personality cookbook from Sister Pie, the boutique bakery that's making Detroit more delicious every day.At Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city’s east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice—those who don’t have money in their pockets can simply cash in a prepaid slice from the “pie it forward” clothesline strung across the window. With 75 of her most-loved recipes for sweet and savory pies—such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie—and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Illustrated throughout with 75 drool-worthy photos and Ludwinski’s charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won’t be able to resist this book.
Sit to Get Fit: Change the way you sit in 28 days for health, energy and longevity
by Suzy ReadingWe live increasingly sedentary lives and our lifestyle has radically changed in terms of how we work and naturally move throughout our day. While we all know about the benefits of exercise for mental and physical health, what we're not so attuned to are the damaging effects of just how we sit - at our desks, scrolling on our phones, in the car or even on our bicycles.But it doesn't have to be this way. By making small changes to our everyday sitting behaviour, we can experience increased energy, confidence, optimism and openness.Featuring a practical 28 day plan to transform your relationship with sitting, how long you sit at a time, how to add simple breath work and movement into your day and restorative moves for the end of the day.Sit up, sit better and reap the benefits.
Sit to Get Fit: Change the way you sit in 28 days for health, energy and longevity
by Suzy ReadingWe live increasingly sedentary lives and our lifestyle has radically changed in terms of how we work and naturally move throughout our day. While we all know about the benefits of exercise for mental and physical health, what we're not so attuned to are the damaging effects of just how we sit - at our desks, scrolling on our phones, in the car or even on our bicycles.But it doesn't have to be this way. By making small changes to our everyday sitting behaviour, we can experience increased energy, confidence, optimism and openness.Featuring a practical 28 day plan to transform your relationship with sitting, how long you sit at a time, how to add simple breath work and movement into your day and restorative moves for the end of the day.Sit up, sit better and reap the benefits.
Sitopia: How Food Can Save the World
by Carolyn Steel'A visionary look at how quality food should replace money as the new world currency' Tim Spector'Hugely ambitious and beautifully written...destined to become a modern classic' Bee WilsonHow we search for, make and consume food has defined human history. It transforms our bodies and homes, our politics and our trade, our landscapes and our climate. But by forgetting our culinary heritage and relying on cheap, intensively produced food, we have drifted into a way of life that threatens our planet and ourselves.What if there were a more sustainable way to eat and live? Drawing on many disciplines, as well as stories of the farmers, designers and economists who are remaking our relationship with food, this inspiring and deeply thoughtful book gives us a provocative and exhilarating vision for change, and points the way to a better future.'Utterly brilliant' Thomasina MiersWINNER OF THE 2021 GUILD FOOD OF WRITERS AWARD FOR BEST FOOD BOOK*Shortlisted for the Wainwright Prize 2020*
Sitting in Bars with Cake: Lessons And Recipes From One Year Of Trying To Bake My Way To A Boyfriend
by Audrey ShulmanA &“sweet indulgence for your mind, heart, and tastebuds&”—now a major motion picture starring Yara Shahidi, Odessa A&’zion, and Bette Midler (Molly Tarlov, MTV&’s Awkward). Meeting Mr. Right is never easy. And in a big city like Los Angeles, it&’s even harder. So, after years of fruitless efforts at finding a soul mate, Audrey Shulman decided to take a different route to a man&’s heart—through his sweet tooth. Whipping up a variety of sinfully delicious cakes, Audrey invaded the savage singles scene fully armed with butter, sugar, and frosting. Sitting in Bars with Cake recounts Audrey&’s year spent baking, bar-hopping, and offering slices of cake to men in the hope of finding a boyfriend (or, at the very least, a date). With 35 inventive recipes, this charming book pairs each cake with a short essay and tongue-in-cheek lesson about picking up boys in bars. &“This delectable mix of encouragement, anecdote and cream-filling is more than enough reason to start baking and flirting.&” —Winnie Holzman, creator of My So-Called Life &“This is a delightfully humble and enthralling tale about cake and bars and boys, but it&’s really about life, and what it takes to get up every day and be the person you have always wanted to be.&” —Tracy Moore, Jezebel
Six California Kitchens: A Collection of Recipes, Stories, and Cooking Lessons from a Pioneer of California Cuisine
by Sally SchmittWinner of a 2023 IACP Cookbook Award and the Golden Poppy Book Award in the Glenn Goldman Cooking categorySix California Kitchens is the quintessential California cookbook, with farm-to-table recipes and stories from Sally Schmitt, the pioneering female chef and original founder of the French Laundry."Schmitt, the founder of California’s famed French Laundry restaurant, reflects on the food that defined her life, in this sumptuous collection of recipes and tales from the kitchens that inspired them. [...] Fans of Alice Waters won’t want to miss this delectable page-turner."—Publishers Weekly Sally Schmitt opened The French Laundry in Yountville in 1978 and designed her menus around local, seasonal ingredients—a novel concept at the time.In this soon-to-be-classic cookbook, Sally Schmitt takes us through the six kitchens where she learned to cook, honed her skills, and spent her working life. Six California Kitchens weaves her remarkable story with 115 recipes that distill the ethos of Northern California cooking into simple, delicious dishes, plus evocative imagery, historic ephemera, and cooking wisdom.With gorgeous food and sense-of-place photography, this is a masterful, story-rich cookbook for home and aspiring chefs who cook locally and seasonally, food historians, fans of wine country, and anyone who wants to bring the spirit of Northern California home with them.CALIFORNIA CONNECTION: This is a California cookbook from a native Californian chef, who founded one of the most well-known and revered restaurants in California (and in the world). The book was written, photographed, and designed by members of Sally's family.PERSON OF NOTE: Sally Schmitt is the great unsung hero of California cuisine, a pioneer of the farm-to-table movement, and original founder of the French Laundry restaurant in Napa Valley. This book celebrates a respected, reputable chef and shares a collection of her best recipes from a lifetime of cooking.COMPELLING PACKAGE: This book is full of evocative images of Napa Valley, rustic kitchens, and the rugged California coastline. With lifestyle photography that offers a peek into the history of Northern California and its food revolution, this book will appeal to readers with its lovely design and package—but they'll stay for the inspiring story and approachable recipes.Perfect for:• Home cooks who cook locally and seasonally, who live in California, or who enjoy California cuisine• Foodies who collect regional cookbooks rich with history and visuals• People who bought Twelve Recipes, Zuni, and Gjelina• Fans of the French Laundry and Alice Waters
Six Cloves Under (A Garlic Farm Mystery #1)
by Gin JonesApp developer Mabel Skinner is about to discover something rotten on her late aunt's garlic farm—and it's not the compost heap . . . Mabel doesn't know a stinkin' thing about garlic farming. She knows how to develop an app and how-to code. But when her aunt, Peggy Skinner, dies suddenly, Mabel inherits her Stinkin' Stuff Farm in western Massachusetts. She arrives during peak harvest time—with three days to bring in the entire crop before rain can destroy it. But Mabel has an even bigger problem: she suspects her aunt's &“accidental death&” was murder. As she digs for both garlic and clues, Mabel must contend with a mysterious crop thief, a rival garlic grower her aunt was suing, and a farmer who was after Aunt Peggy's green-thumb secret. It's up to Mabel to crack the code on a killer, before she joins the garlic bulbs six cloves under . . . &“Growing garlic might be my newest obsession thanks to Six Cloves Under!&” —Lynn Cahoon, New York Times bestselling author of the Farm-to-Fork mystery series
Six Cloves Under (A Garlic Farm Mystery #1)
by Gin JonesApp developer Mabel Skinner is about to discover something rotten on her late aunt's garlic farm—and it's not the compost heap . . . Mabel doesn't know a stinkin' thing about garlic farming. She knows how to develop an app and how-to code. But when her aunt, Peggy Skinner, dies suddenly, Mabel inherits her Stinkin' Stuff Farm in western Massachusetts. She arrives during peak harvest time—with three days to bring in the entire crop before rain can destroy it. But Mabel has an even bigger problem: she suspects her aunt's &“accidental death&” was murder. As she digs for both garlic and clues, Mabel must contend with a mysterious crop thief, a rival garlic grower her aunt was suing, and a farmer who was after Aunt Peggy's green-thumb secret. It's up to Mabel to crack the code on a killer, before she joins the garlic bulbs six cloves under . . . &“Growing garlic might be my newest obsession thanks to Six Cloves Under!&” —Lynn Cahoon, New York Times bestselling author of the Farm-to-Fork mystery series
Six Feet Deep Dish (Deep Dish Mysteries #1)
by Mindy QuigleyFresh mozzarella, tangy tomato sauce, and murder: the perfect recipe for a delicious first entry in Mindy Quigley's Six Feet Deep Dish, a delectable new series...Delilah O’Leary can’t wait to open her new gourmet deep-dish pizzeria in Geneva Bay, Wisconsin—a charming resort town with a long history as a mobsters’ hideaway, millionaires’ playground, and vacation mecca. Engaged to a hunk with a hefty trust fund, Delilah is poised to begin a life that’s just about as delicious as one of her cheesy creations.Just before opening night, though, Delilah’s plans for pizza perfection hit the skids when her fiancé dumps her and leaves her with a very large memento from their relationship—Butterball, their spoiled, plus-sized tabby cat.Delilah’s trouble deepens when she discovers a dead body and finds her elderly aunt holding the murder weapon. Handsome local police detective Calvin Capone, great grandson of the legendary gangster, opens an investigation, threatening to sink Delilah’s pie-in-the-sky ambitions before they can even get off the ground. To save her aunt and get her pizza place generating some dough, Delilah must deliver the real killer.
Six Seasons of Pasta: A New Way with Everyone's Favorite Food
by Joshua McFaddenIn the follow-up to Six Seasons: A New Way with Vegetables, James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. Named a Best New Cookbook of Fall 2025 by Bon Appetit & Epicurious, Eater, Publishers Weekly, Saveur, and more. In Six Seasons: A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail &“build-the-sauce-in-the-skillet&” method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.
Six Seasons: A New Way with Vegetables
by Martha Holmberg Joshua McFadden<P>Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. <P>In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. <P>Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Six Stunning Sirens (Kitchen Witch Mysteries #6)
by Lynn CahoonIn the latest in the enchanting series by New York Times bestselling author Lynn Cahoon, Mia Malone is looking forward to catering the Miss Magic Springs Harvest Pageant, part of the local coven&’s big autumn celebration—until death puts a chill in the air . . . In a triumph for Mia&’s catering business and cooking school, Mia&’s Morsels is chosen to host a fall festival event in their Idaho mountain town—which means managing a bunch of stage moms and their social-media obsessed daughters as they get ready for the big beauty contest. There&’s a lot riding on the results of the Harvest Moon Festival—it&’s where the winning family receives an inside track to coven power. But after one stage mom is found dead, and another winds up in the hospital, the coven suspects magical meddling. With a week to go before the coronation of the new queen, Mia must draw on her sleuthing powers to find out what&’s going on—and whether this competition has gotten a little too cutthroat . . .
Six Sweets Under (A True Confections Mystery #1)
by Sarah FoxIn a cute new culinary cozy from USA Today bestselling author Sarah Fox, budding chocolatier Becca Ransom must solve a murder before she meets a sticky end.Former actress Becca Ransom lived her dream in Hollywood for seven years before returning to her hometown of Larch Haven, known as the Venice of North America. The Vermont town has canals instead of roads, gondolas instead of cars, and charming cottages plucked from the pages of a fairy tale. It&’s also where Becca is pursuing her newest passion as a chocolatier at True Confections, the chocolate shop owned by her grandparents, Lolly and Pops. While Becca&’s testing new flavors and reconnecting with old friends, the town is gearing up for the annual Gondola Races, popular with both residents and tourists, with one exception. Local curmudgeon Archie Smith wants nothing more than to keep tourists away from Larch Haven. He&’s determined to derail this year&’s event and does his best to stir up trouble for the organizers, including Becca&’s grandfather. Following a heated argument with Pops, Archie is found floating face-down in the canal, and Pops finds himself in hot water as one of the top suspects. Becca&’s determined to clear her grandfather&’s name, but when the case heats up, she could be facing a sticky end.
Six Thousand Years of Bread: Its Holy and Unholy History (The\cook's Classic Library)
by H. E. Jacob Richard and Clara WinstonYeast, water, flour, and heat. How could this simple mixture have been the cause of war and plague, celebration and victory supernatural vision and more? In this remarkable and all-encompassing volume, H. E. Jacob takes us through six thousand dynamic years of bread's role in politics, religion, technology, and beyond.Who were the first bakers? Why were bakers distrusted during the Middle Ages? How did bread cause Napoleon's defeat? Why were people buried with bread? SIX THOUSAND YEARS OF BREAD has the answers.Jacob follows the story from its beginning in ancient Egypt and continues through to modern times. The poignant and inspiring conclusion of the book relays the author's experiences in a Nazi concentration camp, subsisting on bread made of sawdust.
Six Weeks to OMG: Get Skinnier Than All Your Friends
by Venice A. FultonIf you think you've failed on every diet you've ever tried, think again: The diet failed, you didn't. Now it's time to forget all those weight-loss cliches and listen to the truth: -Skipping breakfast can be healthy-Certain fruits instantly block fat loss-Small, frequent meals frequently pack on the pounds-Juices and smoothies cause overeating-Exercise is about much more than how much and how hard-Broccoli carbs can be worse than soda carbsBased on a plan originally designed by a nutrition expert and personal trainer Venice A. Fulton for his A-list clients, SIX WEEKS TO OMG is a groundbreaking system that uses a precise mix of nutrition, biochemistry, genetics, and psychology to produce amazing results. Authoritative, clearly written, and entertaining, this book combines years of red carpet success with fresh, cutting-edge strategies to help anyone get thin and healthy-- fast!Quick fixes don't work, but the right quick improvements can lead to permanent weight loss. No one is born fat, or destined to have cellulite. Anyone-- really, anyone-- can get skinny. Learn how with SIX WEEKS TO OMG.
Six Weeks to Skinny Jeans: Blast Fat, Firm Your Butt, and Lose Two Jean Sizes
by Amy CottaWe all have a pair: those frumpy, roomy, "fat jeans" we reach for when a few (or more than a few) extra pounds have banished our favorite "skinny jeans" to the back of the closet. Well, get ready to toss those fat jeans, because personal trainer and fitness expert Amy Cotta is here to help you tone up, slim down, and stay motivated until you can shimmy back into those sexy skinny jeans for good. Cotta believes that the key to skinny jeans success is threefold: diet, exercise, and attitude. Her 6-week eating plan trims fast-burning carbohydrates for the first 3 weeks, ignites weight loss, then reintroduces and manages those carbs for the second half of the plan. Her graduated fitness plan offers three styles of cardio and strength-training exercises that get progressively more challenging to keep you from getting bored or hitting a plateau while you sculpt those curves. Both plans are simple to follow in your own home--no gym, fancy equipment, or expensive food deliveries required--and there are calendars, food logs, and meal plans to help you stay upbeat and organized. Plus, photos and stories of real-life results from Cotta's clients who are back in their skinny jeans and loving it show how easy it is to regain the trim, lithe contours that make you look great and feel a youthful confidence you thought was gone forever. Packed with dynamic, down-to-earth strategies, Six Weeks to Skinny Jeans will inspire you to take control of your lifestyle and feel younger, sexier, and fitter than ever before.
Six-Ingredient Solution
by America'S Test KitchenClassic meals made with only six ingredients Think it takes more than a handful of ingredients to get a hearty chicken soup, Sunday dinner--worthy roast beef, or robustly flavored spaghetti and meatballs on the table? Think again. The test cooks at America's Test Kitchen tackled a new challenge in this collection of 175+ fuss-free recipes that slash the shopping list but deliver the big flavor you'd expect. In The Six-Ingredient Solution, we put our ingredients to work and revamped the cooking methods for everything from starters and soups to braises, casseroles, pastas, and desserts--without losing any flavor.
Six-Minute Showstoppers: Delicious bakes, cakes, treats and sweets – in a flash!
by Sarah RaineyTreat the whole family with ridiculously quick, easy and awe-inspiring desserts that anyone can rustle up in just SIX MINUTES'The queen of store cupboard baking' Huffington PostCreating mouth-watering sweets, treats and desserts has never been easier. With minimal ingredients and time-saving shortcuts, these easy and delicious recipes won't compromise on flavour or wow factor.The best part? They're guaranteed to be on your plate in just six minutes.This revolutionary new cookbook proves that baking doesn't have to be time-consuming, stressful or expensive. Perfect for home cooks and impatient foodies, these 100 recipes are easy, affordable and simple and ready to eat in 360 seconds - that's less time than it takes to drink a cup of coffee!Satisfy your sweet tooth with:- PIMM'S CUPCAKES- MICROWAVE BROWNIES- BUTTERSCOTCH BANOFFEE PIE- CINNAMON CRONUTS- NUTELLA GRIDDLE COOKIES- UNICORN BARK- HALLOUMI FRITTERSPut the fun and magic back into baking. It has to be tried to be believed . . .