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This Is a Book for People Who Love Hot Sauce
by Matt GarczynskiFrom sriracha to Tabasco, this funny, feisty book is an illustrated love letter to the quirky stories and fiery flavors of the world's best hot sauces. Smart, short, and just a touch silly, This Is a Book for People Who Love Hot Sauce is exactly that - a book for people who love hot sauce. For devoted fans and casual enthusiasts alike, this charming guide is nothing short of a celebration of capsaicin. An introduction to the condiment's storied history and traditional producing regions, as well as its significance in popular culture, is paired with engaging profiles of more than two dozen of the world's most tongue-singeing sauces. Fiery facts and spicy asides add a dash of context, while vintage-inspired illustrations capture the essence of each iconic bottle. Deeply researched, but not too serious, This Is a Book for People Who Love Hot Sauce is sure to rise to the top of the Scoville scale.
This Is a Cookbook: Recipes For Real Life
by Max Sussman Eli SussmanCreative, doable recipes from the brothers who are &“on their way to becoming the scruffy avatars of next-wave Brooklyn cuisine for a national audience&” (Time Out New York). Get into the kitchen. Use what&’s in there. And don&’t be worried about f&’ing it up. James Beard Foundation Rising Star nominee Max Sussman and his partner in crime, Eli, are over perfection. They care about cooking good food that tastes like you made it. These Brooklyn brothers of über-hip New York establishments Roberta&’s and Mile End have a go-to, hands-dirty method for wannabe-kitchen-badasses. This is a cookbook—for real life. Included are more than sixty killer recipes that demystify the cooking process for at-home chefs, especially young people just starting out. Combining years of elbow grease in the fiery bowels of restaurants, the Sussmans provide a plethora of tricks to make life in the kitchen easier and frankly, more fun. This new cookbook also re-creates some of their favorite comfort foods while growing up, as well as recipes with their origins in brotherly b.s. that wound up tasting delicious. The Sussmans have got the back of those who may be too freaked to pick up a cast-iron skillet and instead opt for cop-out take-out as a culinary standby. This Is a Cookbook is designed to be a go-to kitchen companion with meals fit for one, two, or many, and features plans of attack for dinner shindigs. The best part? All of the recipes have easy-to-find ingredients that limit the prep time fuss—and can be prepared in small (read: shoebox) kitchens. &“It&’s easy to get lost in the pages . . . Recipes, which include simple, original twists on things like popcorn and sandwiches, might also push readers out of their comfort zones with Korean-Style Short Ribs and Chicken Adobo.&” —T: The New York Times Style MagazineIncludes a foreword by Rob Delaney
This Isn't Brave: A Brave Girls Guide to Body Positivity & Self-Acceptance
by Laetitia DuveauLearn Self Love with this Brave Girls Self-Esteem GuideThis Isn’t Brave is a guide packed with beautiful illustrations and powerful words empowering you towards full self-acceptance. Your body is yours, so choose today to love your body!Love your body today with curated art.This isn’t Brave is packed with curated art pages featuring a diverse set of beautiful girls from all walks of life. As you gaze upon the unique beauty of each woman, you’ll learn how to accept what makes you unique as well. Instagram girls could never!Learn how to care and love your body. Being a real woman with a real body is hard so prepare your mind and heart with this self-esteem guide. Learn about hormonal changes, sexual reproduction, and radical feminism. Self acceptance is right around the corner; this is the perfect gift for brave girls learning body positivity! Inside, you’ll find:Unique and empowering ways to love your bodyDelicately curated art embodying all types of brave girlsA brave girls guide to radical self-acceptance and body positivity If you like promoting female artists or liked books like A Body to Love, Women Don’t Owe You Pretty, or Body Talk, you’ll love This Isn’t Brave.
This Little Piggy
by James SerafinoIf You Give a Mouse a Cookie meets Stuck in this clever laugh-riot that honors an underrated superstar in kid-cuisine -- cereal -- and the girl who just can't eat enough of it . . . no matter how large a mess she leaves in her wake!"[A] buoyant tale of togetherness." --KirkusOnce there was a girl who only ate cereal. This kid LOVED cereal. But lots of cereal can make a BIG mess and get a girl in trouble. So she asks the dog for help cleaning up her crumbs, but the dog soon fills up. Then she asks a cat, but the cat only wants to nap. One after another, animals try to help...but the mess is too large!Then the girl meets a pig...Perfect for the fan of Dragons Love Tacos, If You Give a Mouse a Cookie, and Oliver Jeffers' Stuck.
This Messy Magnificent Life: A Field Guide
by Anne Lamott Geneen RothInspiring, personal, and often spiritual reflections on how women can find peace, make wise choices, practice everyday joy, and step into their power from Geneen Roth—author of the #1 New York Times bestselling Women Food and God.From the beginning, Geneen Roth was told she was too sensitive, too emotional, too curious, too demanding, too intense, and too big. Yet gaining and losing weight for decades did not improve her self-worth or reduce other people’s criticisms. Like most women who struggle with their weight, she believed that if she could resolve what seemed to be the source of her self-hatred—how and what she ate—she would be thin, happy, and free. That belief, she discovered, was false. When her struggle with food ended—and didn’t change anything except the size of her thighs—she kept trying to fix other broken parts of herself with therapy, intensive meditation retreats, and rigorous spiritual practices. Yet it was only when Geneen stopped trying to change or fix herself—that she was at last able to feel at home in her mind, body, and life. Now, she shares the wisdom of giving up what Geneen calls "the Me Project," and finding the freedom, peace and power that await us just beyond it. With humor, compassion, and insight, This Messy Magnificent Life explores the personal beliefs, hidden traumas, and social pressures that shape not just women’s feelings about their bodies, but also their confidence, choices, and relationships. This provocative, enchanting, and sometimes laugh-out-loud look at the imperfect path women take to step into their own power, presence, and ownership is based on the author’s personal journey and her decades of work with thousands of women around the country. Roth embraces everyone’s unique and often unsung potential and shows us how to be open, curious, and kind with ourselves; how to say no to people and ideas that hold us back; how to let go of grudges and anxieties; how to pick ourselves up after setbacks; how to say a resounding yes to the world; how to move from fixing ourselves to finding ourselves; how to find joy in the ordinary; and how to experience the extraordinary right here and now in our bodies. With a foreword by Anne Lamott, This Messy Magnificent Life is a compelling and often quirky look at what it means to be an imperfect but unapologetic woman living a (mostly) magnificent life.
This Must Be the Place: Dispatches & Food from the Home Front
by Rachael RayRachael Ray presents 125+ recipes straight from her home kitchen in upstate New York, with personal stories on loss, gratitude, and the special memories that make a house a home. &“I wanted to write this book because for the first time in my fifty-two years, everyone on the planet was going through the same thing at the same time. We were all feeling the same fear, heartsickness, worry, and sadness, but due to the nature of the virus, it was hard to connect. I connect through cooking, and I noticed that&’s what many others were doing as well. We took to the kitchen to share something of ourselves—and cooking became the discipline, diversion, and devotion that got us through.&” You may think you know Rachael Ray after decades of TV appearances and dozens of books, but 2020 changed us all and it changed her, too—her life and her direction. During the early months of the pandemic in upstate New York, far away from her New York City television studio, Rachael Ray and her husband, John, went to work in their home kitchen hosting the only cooking show on broadcast TV. At her kitchen counter, with the help of her iPhone cameraman (John), Rachael produced more than 125 meals—everything from humble dishes composed of simple pantry items (One-Pot Chickpea Pasta or Stupid Good, Silly Easy Sausage Tray Bake) to more complex recipes that satisfy a craving or celebrate a moment (Porcini and Greens Risotto or Moroccan Chicken Tagine).This Must Be the Place captures the words, recipes, and images that will forever shape this time for Rachael and her family, offering readers inspiration to rethink and rebuild what home means to them now.
This Old Gal's Pressure Cooker Cookbook: 120 Easy and Delicious Recipes for Your Instant Pot and Pressure Cooker
by Jill SelkowitzYour go-to reference for easy-to-prepare, perfectly pressure-cooked and flavorful recipes that will satisfy your hungry family any time of day.Your family’s favorite meals are here . . . in a fraction of the time!If you’ve got a pressure cooker or an Instant Pot and you need easy, delicious, everyday recipes that will keep your family coming back for more, then This Old Gal’s Pressure Cooker Cookbook is for you!Get tasty easy-to-prepare meals on your table in a fraction of the time. Millions of people visit Jill Selkowitz’s This Old Gal to access her incredibly effortless and satisfying pressure cooker recipes, and now you can get her classic favorites at your fingertips, along with brand-new, never-before-seen recipes. This Old Gal’s Pressure Cooker Cookbook features 120 recipes, tips for getting the most from your pressure cooker, and the quickest, tastiest dishes that will keep ‘em coming back for more.Want to learn how to make Creamy Tuscan Garlic Chicken? How about Drive-Thru Tacos? Salisbury Steak? Or Penne alla Vodka? With beautiful photographs and step-by-step instructions, as well as freezer-meal tips, pot-in-pot recipes, and more, Jill will show you how to use your pressure cooker to make anything, including appetizers, pastas, meats, and desserts—you’ll never be at a loss for a delicious meal! Stop wasting money and time on mediocre take-out meals and make dinner fun again with your pressure cooker. Your family will thank you.
This Place, These People: Life and Shadow on the Great Plains
by David StarkDavid Stark is Arthur Lehman Professor of Sociology and International Affairs at Columbia University, where he directs the Center on Organizational Innovation. His most recent book is The Sense of Dissonance: Accounts of Worth in Economic Life.Nancy Warner is a fine-art and portrait photographer based in San Francisco. Many of the photographs in this book were first exhibited at the Great Plains Art Museum as Going Back: Midwestern Farm Places (2008).
This Place, These People: Life and Shadow on the Great Plains
by David StarkThe numbers of farms and farmers on the Great Plains are dwindling. Disappearing even faster are the farm places—the houses, barns, and outbuildings that made the rural landscape a place of habitation. Nancy Warner's photographs tell the stories of buildings that were once loved yet have now been abandoned. Her evocative images are juxtaposed with the voices of Nebraska farm people, lovingly recorded by sociologist David Stark. These plainspoken recollections tell of a way of life that continues to evolve in the face of wrenching change.Warner's spare, formal photographs invite readers to listen to the cadences and tough-minded humor of everyday speech in the Great Plains. Stark's afterword grounds the project in the historical relationship between people and their land. In the tradition of Wright Morris, this combination of words and images is both art and document, evoking memories, emotions, and questions for anyone with rural American roots.
This Will Make It Taste Good: A New Path to Simple Cooking
by Vivian HowardAn Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. &“I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what&’s in your fridge, the way you see yourself in an apron.&” Vivian Howard&’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you&’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you&’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian&’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you&’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that&’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.
Thomas Jefferson on Wine
by John HailmanIn Thomas Jefferson on Wine, John Hailman celebrates a founding father's lifelong interest in wine and provides unprecedented insight into Jefferson's character from this unique perspective. In both his personal and public lives, Jefferson wielded his considerable expertise to influence the drinking habits of his friends, other founding fathers, and the American public away from hard liquor toward the healthier pleasures of wine. An international wine judge and nationally syndicated wine columnist, Hailman discusses how Jefferson's tastes developed, which wines and foods he preferred at different stages of his life, and how Jefferson became the greatest wine expert of the early American republic. Hailman explores the third president's fascination with scores of wines from his student days at Williamsburg to his lengthy retirement years at Monticello, using mainly Jefferson's own words from hundreds of immensely readable and surprisingly modern letters on the subject. Hailman examines Jefferson's five critical years in Paris, where he learned about fine wines at Europe's salons and dinner tables as American Ambassador. The book uses excerpts from Jefferson's colorful travel journals of his visits to France, Italy, and Germany, as well as his letters to friends and wine merchants, some of whose descendants still produce the wines Jefferson enjoyed. Vivid contemporaneous accounts of dinners at the White House allow readers to experience vicariously Jefferson's "Champagne diplomacy." The book concludes with an overview of the current restoration of the vineyards at Monticello and the new Monticello Wine Trail and its numerous world-class Virginia wineries. In Thomas Jefferson on Wine, Hailman presents an absorbing and unique view of this towering historical figure.
Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
by Thomas J. CraughwellThis culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along "for a particular purpose"-- to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure--and even includes a few of their favorite recipes!
Thoroughly Modern Milkshakes
by Adam Ried"The perfect guide for blending up an icy avalanche of creamy concoctions."--David Lebovitz, author of The Perfect Scoop The time-honored combination of milk, ice cream, and syrup has satisfied ice cream lovers for generations. In this collection of 100 new recipes, Adam Ried brings America's favorite concoction into the twenty-first century with familiar ingredients turned into foolproof shakes. Featuring a wide range of blended treats such as the bold Mexican Chocolate Shake with Chipotle and Almond and the traditional Malted Caramel, Thoroughly Modern Milkshakes gives us a whole new take on the shake.
Thoughtful Cooking: Recipes Rooted in the New South
by William Stark DissenA long-anticipated cookbook from the chef and owner of The Market Place, Asheville’s renowned farm-to-table restaurant. Growing up in West Virginia, Chef William Dissen began his culinary journey in his grandmother’s kitchen. There, family meals were cooked with local ingredients, many from the home’s bountiful garden. In this ambitious debut cookbook, Dissen reinterprets the flavors of his youth, putting a modern spin on recipes grounded in the traditions of sustainable agriculture, local cuisine, and the hills and valleys of his Appalachian community. Thoughtful Cooking also represents a culinary vibe shift, as these recipes invite the reader to meditate on the importance of cooking through the seasons and considering the people who are growing, harvesting, fishing, and foraging the ingredients. With modern, Southern-inspired recipes like Cornmeal Fried Catfish with Butterbean and Boiled Peanut Stew, Tomato Sandwiches with Confit Garlic Aioli, and Red Wine–Braised Beef Short Ribs with Blue Cheese and Green Apple Slaw and Cumin Chili Sauce, Dissen showcases the flavors of the place he calls home.
Thread on Arrival (A Mainely Needlepoint Mystery #8)
by Lea WaitIn this coastal New England town, folks take care of the needy—but someone is killing without kindness . . . Ike Hamilton is a part of the Haven Harbor community just like anyone else, though he’s fallen on hard times and has to make do on disability checks and deposit bottles. Most of the locals do what they can to help him out, and needlepointing partners Angie and Sarah are happy to see him at the annual Blessing of the Fleet, honoring all those lost at sea over the centuries. But when harmless Ike is stabbed, suspicion quickly falls on a troubled teenage boy who’s new in town. Angie’s convinced that young Leo is innocent—but if he didn’t do it, who did? Turns out Ike may have appeared simple-minded, but he knew a few secrets that someone might have murdered him to keep quiet. Angie sets out to trace Ike’s bottle-collecting route to find out what he witnessed—and for this killer, there may be no redemption . . .
Three Blonde Mice
by Jane HellerThe New York Times-bestselling author of Princess Charming returns with &“a hilarious culinary comedy dripping with both romance and suspense&” (Ciji Ware, New York Times bestselling author of That Winter in Venice). Elaine Zimmerman and her best friends, Jackie and Pat, are venturing to a farm in Litchfield, Connecticut. It&’s been over a year since their last trip together, a Caribbean cruise aboard the Princess Charming—and after dealing with a murderous ex and his hit man, they&’re yearning for a no-drama vacation. During their Cultivate Our Bounty Week, they and eight other guests will learn how to cook farm-to-table meals with artisan-in-residence Chef Jason Hill. But amid milking a cow, making cheese, and managing the surprise appearance of an ex-boyfriend, Elaine discovers that one of their classmates is a little too keen on practicing knife technique. Is the killer one of the freakishly fit Manhattan couple who take their devotion to organic, hormone-free, non-GMO food to the point of obsession? The grandmother from Wisconsin who&’s a groupie of the celebrity chef and follows him to every event? The mother and son from Palm Beach who bicker over whether he should give up his law practice to open his own restaurant? Three Blonde Mice serves up a crackling romance, a twisty whodunit involving a screwball cast of suspects, and a satire of food fads and the chefs who perpetuate them. &“A real treat.&”—Eileen Goudge, New York Times-bestselling author of The Diary &“A hilarious send-up of foodies and the farm-to-table movement…a delicious read―and there are no calories.&”―Elaine Viets, author of the Dead-End Job Mysteries
Three Fudges and a Baby (A Candy-Coated Mystery)
by Nancy CocoWhen her pregnant best friend&’s doula is found with a smoking gun, fudge maker Allie McMurphy&’s sleuthing becomes a labor of love . . . &“A delightful cozy larded with appetizing fudge recipes.&” —Kirkus ReviewsDID THE DOULA DO IT? April is not only the start of &“fudgie&” season on picturesque Mackinac Island, it&’s when Allie&’s BFF Jenn Carpenter is due. Jenn wants to have her baby on the island, so she&’s lined up a midwife and a doula. But she&’s two weeks overdue—and if one more person tells her she looks ready to pop, she&’s going to go bananas. If there was a list of what not to expect when you&’re expecting, right at the top would be coming upon your doula holding a gun over the body of her fiance. Clearly in shock, Hannah Riversbend claims not to have shot him. Jenn asks Ally to prove the doula&’s innocence before her special delivery arrives. The clock is ticking as Ally races to solve the murder in time for Jenn&’s bun to come out of the oven. . .
Three Ingredient Baking: Incredibly simple treats with minimal ingredients
by Sarah RaineyHave fun in the kitchen with this game-changing collection of over 100 brilliantly simple baking recipes using ONLY 3 INGREDIENTS, as featured by dishesbydaisy on TIKTOK'Full of simple and straightforward recipes, even the most inexperienced of bakers will be able to make yummy treats for their friends and family' Mail OnlineAs heard on BBC Radio 2's Chris Evans Breakfast Show . . ._________Keep the whole family entertained with this essential collection of no-fuss treats that guarantee fun in the kitchen.With 100 surprising and brilliantly simple recipes for cakes, biscuits, breads, desserts, savoury bakes and frozen treats, Three Ingredient Baking lets you utilise what you already have in your cupboards to create deceivingly delicious treats that'll look like they took five times longer.Tickle your tastebuds with...- Deliciously decadent GOLDEN SHARDS OF HONEYCOMB- Magical FLUFFY SCONES for a quick cream tea- A slice of the tropics with DARK CHOCOLATE AND COCONUT BOUNTY BARS- Crisp, light-as-a-pillow PALMIER PASTRIES filled with CINNAMON SUGARThese are fast, fun and affordable recipes to suit small budgets, total beginners, and anyone looking to whip up something delicious at the very last minute, including gluten- and guilt-free options.Once you discover the magic of Three Ingredient Baking, you won't look back._________'These recipes really work, and they all taste like they have taken five times as long to make' The Times'Being a star baker? It's so simple . . . recipes that use just three ingredients to make fabulous showstoppers without any fuss' Daily Mail'We're amazed that you can make so many delicious cakes, bakes and puddings with just three ingredients' Good Food'Have a sweet tooth but don't have the time or equipment for complicated baking? This book might just have the answer' The Independent'This engagingly written book would make an ideal present for children who love messing around in the kitchen, or anyone who fancies cooking something tasty with minimum fuss' Daily Mail
Three Many Cooks: One Mom, Two Daughters: Their Shared Stories of Food, Faith & Family
by Sharon Damelio Pam Anderson Maggy KeetWhen the women behind the popular blog Three Many Cooks gather in the busiest room in the house, there are never too many cooks in the kitchen. Now acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book. Together, Pam, Maggy, and Sharon reveal the challenging give-and-take between mothers and daughters, the passionate belief that food nourishes both body and soul, and the simple wonder that arises from good meals shared. Pam chronicles her epicurean journey, beginning at the apron hems of her grandmother and mother, and recounts how a cultural exchange to Provence led to twenty-five years of food and friendship. Firstborn Maggy rebelled against the family's culinary ways but eventually found her inner chef as a newlywed faced with the terrifying reality of cooking dinner every night. Younger daughter Sharon fell in love with food by helping her mother work, lending her searing opinions and elbow grease to the grueling process of testing recipes for Pam's bestselling cookbooks. Three Many Cooks ladles out the highs and lows, the kitchen disasters and culinary triumphs, the bitter fights and lasting love. Of course, these stories would not be complete without a selection of treasured recipes that nurtured relationships, ended feuds, and expanded repertoires, recipes that evoke forgiveness, memory, passion, and perseverance: Pumpkin-Walnut Scones, baked by dueling sisters; Grilled Lemon Chicken, made legendary by Pam's father at every backyard cookout; Chicken Vindaloo that Maggy whipped up in a boat galley in the Caribbean; Carrot Cake obsessively perfected by Sharon for the wedding of friends; and many more. Sometimes irreverent, often moving, always honest, this collection illustrates three women's individual and shared search for a faith that confirms what they know to be true: The divine is often found hovering not over an altar but around the stove and kitchen table. So hop on a bar stool at the kitchen island and join them to commiserate, laugh, and, of course, eat!Advance praise for Three Many Cooks "This beautiful book is a stirring, candid, powerful celebration of mothers, daughters, and sisters, and of family, food, and faith. The stories are relatable and real, and are woven perfectly with the time-tested, mouthwatering recipes. I loved every page, every word, and am adding this to the very small pile of books in my life that I know I'll pick up and read again and again."--Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks "As a little story about mac and cheese illustrates, when it comes to family, the trick is to make a masterpiece with the ingredients you've got. Three Many Cooks is the perfect encouragement to work with what we have: one another."--Kelly Corrigan, New York Times bestselling author of Glitter and Glue "Pam Anderson is the consummate test cook--smart, thorough, and curious. Her new book, Three Many Cooks, puts cooking in the context it ultimately belongs, at the center of friends and family."--Christopher Kimball, founder and editor, America's Test Kitchen "A wonderful, honest account of food and family, Three Many Cooks deliciously reveals what I've suspected all along: Cooking for people you love pays back enormous dividends."--Jenny Rosenstrach, New York Times bestselling author of Dinner: The PlaybookFrom the Hardcover edition.
Three Men on a Diet: A Very English Approach to Losing Weight
by George Courtauld'An excellent stocking filler' SpectatorThree Men on a Diet is the very funny and brutally honest story of three mighty men with nothing to gain and so much to lose: a diet book with a difference.Three Men on a Diet is the story of George, Reggie and Sebastian, three middle-aged friends and food- and drink-lovers, learning how to lower their calorie intake without losing their joie de vivre.Determined to improve his looks and health before it's too late (and after being told that he looked like a pregnant bulldog), Reggie persuades the others to join him on a five-month quest to shed three stone. Each has his own degree of cynicism, commitment and willingness to compromise on breakfast, parties and alcohol.Amidst the bewildering array of information on offer (what is a carb? What is saturated fat? How many units in a bottle of wine?), together they learn how to navigate stumbling blocks such as mayonnaise, chocolate and cheese, and support each other through fortnightly weigh-ins and varied levels of success with the Fast Diet, the Atkins Diet and others. At the very least, they hope to give up snoring and rekindle their love lives.Join the trio on their journey as they learn the truth about dieting. This hilarious and realistic guide rips up the rule books: it is an anti-diet book for those who enjoy the finer things in life.
Three Scoops and a Fig
by Sara Laux Akin"I am not too little!" Scrumptious smells awaken Sofia and her cat Figaro. Her parents and older brother have already begun preparations for another menu of culinary delights at the family's Italian restaurant, The Fig Tree. And today is extra-special because Nonno and Nonna are coming to visit. Little Sofia is determined to help in the bustling kitchen. She wants to make something delicious for her beloved grandparents. But mamma mia! In her boundless enthusiasm, the eager little chef makes so many messes that no one seems to want her help. Crushed, Sofia retreats with Figaro to the comfort of the swing in the branches of her favorite tree. Then, with a whoosh! of wind and the plop! of a juicy fig, Sofia has an idea for a very sweet recipe all her own.
Three Sheets: 6 Continents, 15 Countries, 190 Drinks, and 1 Mean Hangover!
by Zane LampreyMost people have a few drinks to relax after work. For Zane Lamprey, however, having a few (or a few too many) drinks is work. But he's not complaining. Zane has circled the globe knocking back an endless variety of booze while capturing his imbibing exploits for the cult-hit TV show Three Sheets. And now the Indiana Jones of alcohol consumption has gathered a round of his most amusing adventures, fascinating factoids, and tips for adventurous tipplers into this, the ultimate pub crawler's memoir. Join him as he ventures, glass in hand, to bull; Ireland, where whiskey was invented, drinking is a way of life, and beer is the best medicine bull; Tanzania, where the popular "bee brew," engortorogi, was accidentally discovered by a woman trying to poison her two-timing husband bull; Las Vegas, where the scary-to-look-at, tasty-to-sip, and impossible-to-finish-alone Witch Doctor is a better bet than the gaming tables, and a bacon martini is a savory way to wash down Sin City's famed $777 burger bull; Japan, where the celebrated sake is brewed like beer and once featured saliva as a secret ingredient bull; Poland, where vodka is the equivalent of America's apple pie (one of the most popular brands is infused with flakes of gold) and lovers of beer constitute an official political party Zane also sips champagne in the French region that gave the bubbly its name and heads to Tequila, Mexico to sample the infamous local spirit from the blue agave plant. He also bellies up to bars in Scotland, Jamaica, Argentina, New Zealand, Belgium, St. Martin, South Africa, and Taiwan. Each destination is a new adventure in libation. Packed with anecdotes, recipes and drinking games, and more hangover remedies than you can shake a swizzle stick at, Three Sheets makes for a delightfully intoxicating cocktail.
Three Squares: The Invention of the American Meal
by Abigail CarrollWe are what we eat, as the saying goes-but we are also how we eat, and when, and where. Our eating habits reveal as much about our national identity as the food on our plates, as food historian Abigail Carroll vividly demonstrates in Three Squares. Reaching back to colonial America, when settlers enjoyed a single, midday meal, Carroll shows how later generations of Americans abandoned this utilitarian habit for more civilized, circumscribed rituals, trading in rustic pottages and puddings for complex roasts, sides, desserts, and-increasingly-processed foods. These new foodstuffs became the staples of breakfast and lunch in the late nineteenth century, and even brought with them a new eating tradition: snacking, which effectively transformed the American meal into one never-ending opportunity for indulgence. Revealing how the simple gruel of our forefathers gave way to cheese puffs and moon pies, Three Squares fascinatingly traces the rise and fall of the American meal.
Three Tainted Teas (Kitchen Witch Mysteries #3)
by Lynn CahoonAspiring witch and culinary entrepreneur, Mia Malone, must dispel a deadly plot to wreck her clients&’ wedding in this charming continuation of New York Times bestselling author Lynn Cahoon&’s Kitchen Witch Mystery series. Business is bubbling at Mia&’scatering service and cooking school, Mia&’s Morsels, but toil and trouble are not far behind. Mia just accepted her toughest gig yet: last-minute wedding planner for Magic Springs&’ own Romeo and Juliet. Though the small town is fairly accepting of magic, two families have been locked in a vicious feud spanning generations. Unfortunately for both families, they&’re about to become in-laws! Amethyst and Tok are excited to wed in a few weeks and somehow Mia must ensure the event is flawless. But when she goes to pick up paperwork from the couple&’s previous wedding planner, Mia discovers the woman murdered in an apparent attempt to stop the contentious union. Now, not only is Mia a prime suspect, as the new planner she may also be the killer&’s next target. Backed by her squad, her charms—literal and figurative—and a protective amulet from her Grans, it&’s up to Mia to save the star-crossed couple&’s wedding, her professional reputation…and maybe even her life! Includes Recipes! Praise for Lynn Cahoon&“One Poison Pie deliciously blends charm and magic with a dash of mystery and a sprinkle of romance.&” —Agatha Award–winner Daryl Wood Gerber
Three Widows and a Corpse (A Food Blogger Mystery #3)
by Debra SennefelderFood blogger Hope Early finds one item not on her scavenger hunt list—a dead husband . . . Between developing her food blog, Hope at Home, and choosing low-cal recipes for a feature in Cooking Now! magazine, Hope has a full plate. Still, she’s never too busy to compete in a Jefferson, Connecticut, tradition—the town’s annual scavenger hunt.But as she races with her team to check off the next item, Hope discovers a grisly surprise—the body of shady real estate developer Lionel Whitcomb, shot in a parking lot. His wife Elaine, who’s also in the hunt, gasps and nearly faints. But two other women on the scene cry out that their husband is dead.It turns out this louse of a spouse was more than a little lax in legally divorcing his former wives. Did one of them put a bullet in the bigamist? Number one suspect and number three wife Elaine begs Hope to investigate. Now Hope is on a new kind of hunt—for a cold-hearted killer and triple widow-maker . . . Includes Recipes from Hope’s Kitchen!