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Chef in Your Backpack

by Nicole Bassett

We all look forward to spring and summer, when the sun returns, the blooms bud, and we feel the urge to reacquaint ourselves with the great outdoors. But camping and hiking trips, whether day treks or week-long journeys, beg an age-old question: what to bring along to eat? Chef in Your Backpack proves that camping and hiking meals don't always have to be about stale sandwiches and bagged veggies. With a little ingenuity and know-how, and a bit of advance planning, you can be dining in high style around the campfire.Nicole Bassett is an outdoors enthusiast who has been developing and preparing outdoor meal recipes for years. She believes in the notion that a great yet easy-to-make meal is not only more satisfying, but is more nutritious and energizing for your hikes and treks. She also offers great tips for keeping your food safe from spoilage and not-so-friendly creatures, as well as nifty ideas like using film canisters to store spices, and using your camping mug as a measuring cup.Nicole offers a wide-range of meal ideas, from power breakfasts to soul-nurturing dinners, all of which can either be prepared in their entirety outdoors or with a -little preparation at home before you go.With this Chef in Your Backpack, camping and hiking never tasted so good!Nicole Bassett grew up in the wilds of northern British Columbia, Canada. After moving to Vancouver to attend school, she now lives in Toronto where, among other things, she is developing a television series based on Chef in Your Backpack.

Chef Jeff Cooks

by Jeff Henderson

The author of the New York Times bestselling Cooked, award-winning chef, and star of his own Food Network docu-reality show dishes up his first cookbook, Chef Jeff Cooks. Jeff Henderson's story is familiar: Raised in South Central Los Angeles, he became a successful drug dealer. He made a lot of money. He got caught. But what happened next wasn't the same old story: Jeff changed. He found a passion in prison kitchens and taught himself to cook. Once released, he talked his way into a series of professional kitchens -- almost always having to prove himself by starting as a dishwasher or line cook. His talent was obvious; his work ethic even more so. After rising to the top of the kitchen in some of Los Angeles's best restaurants, he became the first African American Chef de Cuisine in Las Vegas at Caesars Palace and then executive chef at Café Bellagio in the prestigious Bellagio Resort. Now Jeff shows theworld his food and it is delicious. What inspires him? Foods he ate as a child -- Half-pound "Back-in-the-Day" Chili Cheeseburger, Turkey Smoked Collard Greens, Friendly Fried Chicken, Macaroni and Smoked Cheddar Cheese, Cakelike Cornbread with Maple Butter, and Chocolate S'more Bread Pudding -- are here as well as the more elegant, celebratory cuisine he developed as a chef -- Sweet Potato Soup, Barbecued Shrimp Scampi, and slow-cookedMolasses Braised Beef Short Ribs. Cooks will also find lots of great recipes for the grill and plenty of party foods, satisfying salads, quick breads, sides, soups, sweet endings, and more. Featuring over 150 recipes, stunning full-color photographs, tips and techniques, as well as personal outtakes and anecdotes from Chef Jeff's life on the streets, the prison kitchen, and hiswork as a chef andmotivational speaker, this is much more than a cookbook -- it is a larger-than-life American success story and the recipe for how Chef Jeff fulfilled his dream.

Chef M.D.'s Big Book of Culinary Medicine

by John La Puma Rebecca Powell Marx

What Dr. Andrew Weil is to herbal medicine and Dr. Phil is to TV psychology, Dr. John La Puma is to culinary medicine. At thirty-five, after eating too much of the Standard American Diet (SAD, isn't it?), Dr. La Puma had become SADly paunchy. So he decided to research the science of nutrition while also going to culinary school to learn to cook. He created the revolutionary new concept of "culinary medicine" - recipes, foods, and meals that prevent or control common health conditions without sacrificing restaurant-quality taste. Now you can use culinary medicine too. In Chef MD's Big Book of Culinary Medicine, you'll learn to stock the medicine chest in your kitchen, use the doctor inside of you, and create dishes that give you lifesaving benefits and truly dazzling flavor. Dr. La Puma serves up a step-by-step eight-week plan to motivate you and help you change your life. Try Saffron Scallop, Shrimp, and Chickpea Paella. Or Sicilian Pasta with Swiss Chard, Goat Cheese, and Basil. Or Spicy and Rich Sausage and Kidney Bean Chili. Anyone who loves food, wants to have more energy, wants to reverse his or her family health history, or wants to know what to eat to get and stay healthy should read this book. Its recipes, meals, and menus can work within minutes of eating them. Experience food you can't wait to make, and grab the energy and good health to reclaim your life.

Chef Michael Smith's Kitchen

by Michael Smith

Chef Michael Smith, Canada's most popular chef, is back with a brand-new cookbook for all his fans! Chef Michael Smith's Kitchen is a fabulous new collection of Michael's all-time favourite recipes that he regularly cooks at home. Simple, easy to make and packed with tips, all you have to do is follow the instructions and you will be making the best version of the recipe that Chef Michael Smith creates consistently in his own kitchen. Chef Michael Smith's Kitchen includes 100 recipes--from Oatmeal Crusted French Toast or Buttermilk Waffles, to Coconut Crusted Chicken or Honey Mustard Barbecue Baked Baby Back Ribs, or a great fish dish like Grilled Tuna Steak or Pan Seared Scallops. Also included are lots of recipes for delicious vegetables, grains, and side dishes like Nutmeg Roast Sweet Potatoes or Sausage Sage Bread Pudding--and, of course, Michael's favourite desserts including his Iron Chef Strawberry Shortcake!

Chef Michael Smith's Kitchen

by Michael Smith

Chef Michael Smith, Canada's most popular chef, is back with a brand-new cookbook for all his fans! Chef Michael Smith's Kitchen is a fabulous new collection of Michael's all-time favourite recipes that he regularly cooks at home. Simple, easy to make and packed with tips, all you have to do is follow the instructions and you will be making the best version of the recipe that Chef Michael Smith creates consistently in his own kitchen. Chef Michael Smith's Kitchen includes 100 recipes--from Oatmeal Crusted French Toast or Buttermilk Waffles, to Coconut Crusted Chicken or Honey Mustard Barbecue Baked Baby Back Ribs, or a great fish dish like Grilled Tuna Steak or Pan Seared Scallops. Also included are lots of recipes for delicious vegetables, grains, and side dishes like Nutmeg Roast Sweet Potatoes or Sausage Sage Bread Pudding--and, of course, Michael's favourite desserts including his Iron Chef Strawberry Shortcake!

Chef Michael Smith's Kitchen

by Michael Smith

Chef Michael Smith is passionate about cooking and sharing great food and flavors. Chef Michael Smith's Kitchen is a collection of Chef Michael's all-time favorite recipes that he cooks regularly in his own home kitchen, using lots of wonderful, memorable flavors to be enjoyed with family and friends. Chef Michael Smith's Kitchen features over 100 fabulous, easy-to-make recipes, each with a mouth-watering photo, celebrating easy and delectable meals, and embracing a relaxed approach in the kitchen. Packed with helpful tips and suggestions, aspiring and experienced home cooks alike will have the freedom to play and experiment, guided by Chef Michael Smith's expertise. Readers will learn to expand their culinary repertoire and create flavorful food for family and friends with accessible recipes that are perfect for both everyday meals and special-occasion dinners.

The Chef Next Door

by Amanda Freitag

Improve your confidence and add joy to your home cooking with this beautiful, practical, full-color cookbook filled with information, techniques, and more than 100 recipes from the Food Network favorite and critically acclaimed chef of New York's Empire Diner restaurant.Amanda Freitag is a master at knocking out fabulous meals in her restaurant kitchen and on the set of Food Network's Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen, relating to the fears of many home cooks. She realized she wasn't alone!She set out to help other home cooks and created a list of restaurant-quality recipes that shine in the home kitchen. The Chef Next Door teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. She also teaches you how to think like a chef--to consider seasonality, balancing flavors, understanding the steps, and learning how to improvise--to create a menu and execute dishes with pro techniques, as if she were right there in the kitchen with you.You'll find everything from the basics--sauces, marinades, stocks, and rubs--to first impressions, salads, and easy dinner recipes, and will even become skilled in making "The Scary Stuff"--recipes that may seem out of reach but are not. With The Chef Next Door, you'll be able to dazzle friends and family with a diverse range of dishes, such as Spinach Feta Pies, Kale and Farro Salad with Aged Goat Cheese, Lusty Lemon Chicken, Pop's Beer-Braised Bold Beef Stew, Mediterranean Potato Salad, Marinated Artichokes, Cocoa Carrot Cake, and more.Filled with beautiful color photographs that show how achievable good food really is, The Chef Next Door makes confident home cooking a breeze.

Chef Paul Prudhomme's Fork in the Road

by Paul Prudhomme

Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you! Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. For instance, he uses purÉed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes. To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish--without a drop of oil, butter, shortening, or other fat--he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better--new recipes as well as your favorite standbys. Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered howeasy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Chef Paul Prudhomme's Louisiana Kitchen

by Paul Prudhomme

Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Chef Paul Prudhomme's Louisiana Tastes

by Paul Prudhomme

Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available -- familiar or not -- and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Chef Paul Prudhomme's Pure Magic

by Paul Prudhomme

Over one hundred recipes show you how to bring a symphony of flavors to everyday meals. If you're looking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken Lotsa Crab Crab Cakes Southern Smothered Spuds Sweet Potato Omelet Bronzed Fish Fresh Garlic Pasta Corn Chowder Black Bean Soup Really Rich Beef and Mushrooms Also included are all your Louisiana favorites, such as gumbos, jambalayas, and etouffÉes. This collection of nearly 100 savory recipes brings out a symphony of flavors and smiles in the everyday dishes loved by all--meatloaf, mashed potatoes, salads, bronzed chicken--as well as Louisiana favorites such as gumbos, jamabalayas, and etouffees. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Chef Paul Prudhomme's Seasoned America

by Paul Prudhomme

When one of America's most talented and best loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better. In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for the sheer taste of it. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

The Chef Says

by Nach Waxman Matt Sartwell

Compelling quotations from 150 chefs--including James Beard, Julia Child, Gordon Ramsay, April Bloomfield--to inspire and delight professional chefs, foodies, and anyone who's ever resolved a crisis by adding more butter."Clean plates don't lie."--Dan BarberGreat chefs are not self-effacing or meek--there's no room for indecision in the professional kitchen, where the slightest stumble can send an entire restaurant into the weeds. So it follows that even in quieter moments, what chefs have to say is usually opinionated and always illuminating.The Chef Says invites readers to the ultimate food-lover's dinner party, where cooks from ancient Greece rub shoulders and talk shop with today's rising stars. These unruly culinarians compliment, compete, and disagree with one another as they discuss childhood and training, taste preferences and trends, the quest for perfection, and the grueling but exhilarating business of opening a restaurant. The Chef Says will captivate anyone who has ever worked in a kitchen, been inspired by a flawlessly ripe tomato, or resolved a crisis by adding more butter. * The first compendium to focus on quotations from chefs themselves, it is the perfect gift for professionals, foodies, home cooks, and anyone interested in culinary culture * Features 150 quotes from an international roster of chefs, including Ferran Adrià, Lidia Bastianich, Mario Batali, James Beard, Daniel Boulud, Anthony Bourdain, David Chang, Julia Child, Tom Colicchio, Elizabeth David, Wylie Dufresne, Gabrielle Hamilton, Thomas Keller, Jim Lahey, Sarabeth Levine, Edna Lewis, Anita Lo, Gordon Ramsay, Marcus Samuelsson, Andre Soltner, Charlie Trotter, Jean-Georges Vongerichten, Alice Waters, and many others * The fourth volume in our successful Words of Wisdom series (following The Architect Says, The Designer Says, and The Filmmaker Says) * Authors Nach Waxman and Matt Sartwell are the owner and manager, respectively, of the celebrated Kitchen Arts & Letters bookstore in New York City, which offers 13,000 food- and drink-related titles

ChefMD's Big Book of Culinary Medicine

by John La Puma

What Dr. Andrew Weil is to herbal medicine and Dr. Phil is to TV psychology, Dr. John La Puma is to culinary medicine. At thirty-five, after eating too much of the Standard American Diet (SAD, isn't it?), Dr. La Puma had become SADly paunchy. So he decided to research the science of nutrition while also going to culinary school to learn to cook. He created the revolutionary new concept of "culinary medicine"-recipes, foods, and meals that prevent or control common health conditions without sacrificing restaurant-quality taste. Now you can use culinary medicine too. InChefMD's Big Book of Culinary Medicine, you'll learn to stock the medicine chest in your kitchen, use the doctor inside of you, and create dishes that give you lifesaving benefits and truly dazzling flavor. Dr. La Puma serves up a step-by-step eight-week plan to motivate you and help you change your life. Try Saffron Scallop, Shrimp, and Chickpea Paella. Or Sicilian Pasta with Swiss Chard, Goat Cheese, and Basil. Or Spicy and Rich Sausage and Kidney Bean Chili. Anyone who loves food, wants to have more energy, wants to reverse his or her family health history, or wants to know what to eat to get and stay healthy should read this book. Its recipes, meals, and menus can work within minutes of eating them. Experience food you can't wait to make, and grab the energy and good health to reclaim your life. Doctor, What Do I Eat for That? Your kitchen needs a ChefMD. Renowned physician and professionally trained chef Dr. John La Puma has just the person for the job-you! By following the ChefMD Eight-Week Plan, you'll find your inner doctor and learn to eat for optimal health and maximum satisfaction. UseChefMD's Big Book of Culinary Medicineto: * Discover what and how to eat for forty health conditions-starting with Acne, ADD, Alzheimer's, Arthritis, and Asthma * Build a "culinary medicine chest" with fifty amazing foods that prevent or control common health conditions without sacrificing restaurant-quality taste * Conquer fatigue, supercharge your immune system, and look and feel younger * Get the most nutrition from the foods you eat * Find the ChefMD Essentials-thirty-six healthful and flavorful brand-name foods in boxes, bags, and cans * Fall in love with food again with fifty easy ChefMD recipes-and no guilt! Eat and cook the ChefMD way and discover just how delicious life can be! From the Hardcover edition.

The Chef's Choice

by Kristin Hardy

Ian and Amanda McBain didn't raise a foolTheir daughter Cady could spot a player a mile away. . . and Damon Hurst was a textbook player. What the hell was a celebrity chef doing in Grace Harbor, anyway? True, he was trying to save the family business, but helping her family didn't give him carte blanche to Cady. She'd heard the rumors: the parade of pop tarts, the raunchy parties. She wouldn't be another notch on his cutting board. Damon was no stranger to women, but this fiery, caramel-eyed tomboy was unlike anyone he'd ever met. The chef might be accustomed to having his own way, but, this time, could he have bitten off more than he could chew?

Chef's Secrets

by Harry Bates Francine Maroukian

Chef's Secrets--Revealed! In Chef's Secrets, more than 80 renowned chefs share the tricks, timesaving techniques, and kitchen wisdom they've learned through years of experience. * Steven Raichlen on Building a Three-Zone Fire on a Charcoal Grill * Charlie Palmer on Roasting a Perfect Turkey * Bruce Aidells on the Secret to Flavorful Pork * Gary Guitard on Tempering Chocolate * Plus techniques from Sara Moulton, Marcus Samuelsson, Norman Van Aken, Roxanne Klein, James Peterson, Emily Luchetti, and dozens of other top-notch chefs! Each technique is explained in the chef's own words, along with a short, revealing interview and a detailed profile of the chef's accomplishments. With tips stretching from the basics (how to peel ginger with a teaspoon) to the extreme (how to peel a tomato with a blow-torch), Chef's Secrets is an essential reference for any food lover's bookshelf!

Chef's Story

by Patric Kuh Dorothy Hamilton

Twenty-seven extraordinary chefs tell the personal stories behind their culinary triumphs. Over the past decade, our culture's interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile stars with restaurants as their stages--masterful artists working in the medium that binds us all: food! A wonderful companion volume to The French Culinary Institute's hit public television series, Chef's Story takes us into the private world of more than two dozen maestros of the kitchen--twenty-seven remarkable individuals who share their memories, their beliefs, and their passion for quality to reveal what helped them all become modern culinary legends.

The Cheim Manuscript

by Richard S. Prather

Wilfred Jefferson Jellicoe is nowhere to be found. And the person missing him most, his ex-wife, hires Shell Scott to find him. Though alimony payments may be her motive to pursue his trail, Hollywood producer, Gideon Cheim, has another reason for calling on Scott to track this man down. For Cheim has entrusted Jellicoe with his autobiography, only to be published post-mortem. Is it coincidental that the Cheim manuscript has disappeared with the man responsible for it while Cheim lies in his hospital bed nearing death? Scott doubts that--and is determined to discover what it is that his clients are really in search of--the man, or...

Chekhov: The Essential Plays

by Anton Chekhov Michael Heim

Because Chekhov's plays convey the universally recognizable, sometimes comic, sometimes dramatic, frustrations of decent people trying to make sense of their lives, they remain as fresh and vigorous as when they were written a century ago. Gathered here in superb new renderings by one of the most highly regarded translators of our time--versions that have been staged throughout the United States, Canada, and Great Britain--are Chekhov's four essential masterpieces for the theater.From the Trade Paperback edition.

Chekov's Enterprise: A Personal Journal of the Making of Star Trek--The Motion Picture

by Walter Koenig

Walter Koenig's (Classic Star Trek's Pavel Chekov) journal of the making of "Star Trek: The Motion Picture. His moods swing wildly between elation at reuniting with the original Star Trek cast to bleak insecurity that his character is being overlooked, and that the movie won't be the hit the fans expect. Here is a look behind the scenes of filming a movie detailing highly technical explanations of camera set ups, scene composition and a multitude of script rewrites to accommodate the special effects, the actor's expectations, and time allotted for the completed movie. There are anecdotes illuminating the tensions and camaraderie between actors and technicians and the big brass. During the four months of filming the actors mingle, gossip, and fill long periods of time between shots where they are needed. When they are in front of the cameras they work feverishly shooting take after take, often under difficult, exhausting conditions. there is a wealth of information here about the trades of actors, directors, and many types of technicians who must cooperate to create a movie. Sometimes the actors are gregarious and the atmosphere electric with optimism. Sometimes they are lonely, self-absorbed and anxious in their dressing rooms or in the midst of frenetic activity. Through it all, Mr. Koenig's very personable humor, honesty, fair mindedness and sharp observation make this a fascinating book.

The Chelsea Girl Murders

by Sparkle Hayter

Reporter-turned-television executive Robin Hudson is living it up at New York's legendary Chelsea Hotel--until murder gets her down in award-winning author Sparkle Hayter's dazzling comic mystery After a neighbor's electric wall-hanging short-circuits and sets Robin Hudson's East Village apartment building on fire, the TV newswoman and her cat are forced to temporarily relocate. Their new digs are in the Chelsea Hotel, home to bohemian artists both famous and infamous. But people have a habit of dying on Robin--this time literally. Who shot controversial bad-boy art dealer Gerald Woznik? His wife tells the world he was a great connoisseur and a real bastard. The heiress he was living with calls him a misunderstood genius. With suspects coming out of the woodwork, Robin is drawn into a homicide investigation that forces her to brave the downtown scene: guerrilla performance artists, fiery revolutionaries, handcuffed nuns, and the ex-lover of her current beau. She must scramble to find a missing woman and track the last stops of a modern-day underground railroad before she loses her life--and her last chance for romance. The Robin Hudson Mystery series is a winner of the Sherlock Award for Best Comic Detective.

The Chelsea Green Reader

by Ben Watson Ian Baldwin

Chelsea Green, the Vermont-based independent publisher, has always had a nose for authors and subjects that are way ahead of the cultural curve, as is evident in this new anthology celebrating the company's first thirty years in publishing. The more than one hundred books represented in this collection reflect the many distinct areas in which we have published-from literature and memoirs to progressive politics, to highly practical books on green building, organic gardening and farming, food and health, and related subjects-all of which reflect our underlying philosophy: "The politics and practice of sustainable living." The Chelsea Green Reader offers a glimpse into our wide-ranging list of books and authors and to the important ideas that they express. Interesting and worth reading in their own right, the individual passages when taken as a whole trace the evolution of a highly successful small publisher-something that is almost an oxymoron in these days of corporate buyouts and multinational book groups. From the beginning, Chelsea Green's books were nationally recognized, garnering positive reviews, accolades, and awards. We've published four New York Times bestsellers, and our books have set the standard for in-depth, how-to books that remain relevant years-often decades-beyond their original publication date. "Chelsea Green was born from a single seed: the beauty of craft. Craft in writing and editing, in a story well told, or a thesis superbly expressed," writes cofounder and publisher emeritus Ian Baldwin in the book's foreword. Today, craft continues to inform all aspects of our work-design, illustration, production, sales, promotion, and beyond. It has even informed our business model: In 2012, Chelsea Green became an employee-owned company. With the rise of the Internet, new media platforms, and a constantly shifting bookselling landscape, the future of publishing is anything but predictable. But if Chelsea Green's books prove anything, it is that, despite these challenges, there remains a hunger for new and important ideas and authors, and for the permanence and craftsmanship of the printed word. Today our ongoing mission is stronger than ever, as we launch into our next thirty years of publishing excellence.

Chelsea: The Story of a Signal Dog

by Paul Ogden

From the Book Jacket: Chelsea: The Story of a Signal Dog is the heartwarming, humorous, inspirational love story of a young deaf couple and the beautiful Belgian sheepdog who acts as their "ears" When Paul and Anne Ogden felt they needed a better link to the hearing world, they turned to Canine Companions for independence, a unique organization that trains dogs to help deaf and disabled persons live more successfully and creatively with their special needs. ... Once the Ogdens return home with Chelsea, the story unfolds in lively detail. Life in a deaf family with an "almost human" dog seems to be a constant series of adventures and misadventures, and as Chelsea matures into a proud professional, readers will be utterly captivated by her charm. In addition to being a heartfelt animal story, the book shows us life in the deaf world ... Poignant, touching, and joyful, Chelsea reveals deeper truths about the way we communicate or fail to communicate with one another, while conveying the spirit of triumph that once again proves that dogs are man's (and woman's) best friend. Chelsea is a love story guaranteed to delight. Paul W. Ogden, professor of deaf education at California State University at Fresno, is the coauthor of The Silent Garden: Understanding the Hearing-Impaired Child. He lives with his wife, Anne Keegan Ogden, R.N., and their signal dog, Chelsea. When Paul is not teaching, writing, or beachcombing, he is collecting stories from deaf people for an anthology.

The Chelsea Strangler

by Susanna Gregory

In the sapping summer heat of 1665 there is little celebration in London of the naval victory at the Battle of Lowestoft. The King, his retinue and anyone with sufficient means has fled the plague-ridden city, its half-deserted streets echoing to the sound of bells tolling the mounting number of deaths. Those who remain clutch doubtful potions to ward off the relentless disease and dart nervously past shuttered buildings, watchful for the thieves who risk their lives to plunder what has been left behind.At Chelsea, a rural backwater by the river, with fine mansions leased to minor members of the Court avoiding the capital, there are more immediate concerns: the government has commandeered the theological college to house Dutch prisoners of war and there are daily rumours that those sailors are on the brink of escaping. Moreover, a vicious strangler is stalking the neighbourhood.Thomas Chaloner is sent to investigate the murder of the first victim, an inmate of a private sanatorium known as Gorges. There have been thefts there as well, but the few facts he gleans from inmates and staff are contradictory and elusive. He realises, though, that Gorges has stronger links to the prison than just proximity, and that the influx of strangers offers plenty of camouflage for a killer - a killer who has no compunction about turning on those determined to stop his murderous rampage.

Chelsea's Chariot

by Carol Mayer

Chelsea is confined to a wheelchair and lives with her Grandmother after her parents are killed. A teacher convinces her to enter a wheelchair race in her 'Chariot'. An inspirational story about adversity, love, and triumph.

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