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A south Georgia farmer and his wife discover a giant onion named Yumion. His mission is to tell the world about Vidalia onions.
Introducing White House Assistant Chef Olivia Paras, who is rising-and sleuthing-to the top. Includes recipes for a complete presidential menu! Never let them see you sweat-that's White House Assistant Chef Olivia Paras's motto, which is pretty hard to honor in the most important kitchen in the world. She's hell-bent on earning her dream job, Executive Chef. There's just one thing: her nemesis is vying for it, too. Well, that and the fact that an elusive assassin wants to see her fry.
NEW YORK TIMES BESTSELLER • “A fascinating account of a double tragedy: one physical, the other psychological.”—Truman Capote This is the frighteningly true story of two young cops and two young robbers whose separate destinies fatally cross one March night in a bizarre execution in a deserted Los Angeles field. “A complex story of tragic proportions . . . more ambitious than In Cold Blood and equally compelling!”—The New York Times “Once the action begins it is difficult to put the book down. . . . Wambaugh’s compelling account of this true story is destined for the bestseller lists.”—Library Journal
Relates the saga of Henry who, because he could not stop making pancakes, became wealthy and famous.
"Good SciFi comedy is as rare as hen's teeth. This was a fun read." Kelly Frank is EarthCent's top diplomat on Union Station, but her job description has always been a bit vague. The pay is horrible and she's in hock up to her ears for her furniture, which is likely to end up in a corridor because she's behind on rent for her room. Sometimes she has to wonder if the career she has put ahead of her personal life for fifteen years is worth it. When Kelly receives a gift subscription to the dating service that's rumored to be powered by the same benevolent artificial intelligence that runs the huge station, she decides to swallow her pride and give it a shot. But as her dates go from bad to worse, she can only hope that the supposedly omniscient AI is planning a happy ending.
The Onion has quickly become the world's most popular humor publication, misinforming half a million readers a week with one-of-a-kind social satire both in print (on newsstands nationwide) and online from its remote office in Madison, Wisconsin. Witness the march of history as Editor-in-Chief Scott Dikkers and The Onion's award-winning writing staff present the twentieth century like you've never seen it before.
"A delectable straightforward guide to regional Indian cooking." --Padma Lakshmi, host of Top Chef USA In My Indian Kitchen, chef Hari Nayak shares the secrets of his family's style of Indian cooking that he learned from his mother and aunts, neighbors, local street vendors and countless friends. With the recipes in this Indian cookbook, consistently delicious Indian food at home becomes a reality. From a perfect Mint Chutney with Samosa to a melt-in-the-mouth Chicken Tikka Masala, to Pork Vindaloo, Tandoori Chicken and Sweet Mango Yogurt Lassi, traditional Indian meals without hours and hours of work can be achieved. Authentic Indian recipes include: Cucumber and Yogurt Raita Spicy Paneer Cheese Kebabs Red Kidney Bean Curry Street-Style Grilled Corn on the Cob Fish Tikka Chicken Tikka Masala Spicy and Fragrant Lamb Curry Baked Garlic Naan Creamy Rice Pudding And many more… Having lived in the West for many years, Chef Hari understands the time for meal preparation is limited. To accommodate our busy lifestyle, the recipes in this book have been simplified, without sacrificing any of their authenticity. With Hari's guidance and time-saving tips, the ability to create Indian meals appealing to the individual tastes of the home cook can, finally, be achieved.
When politics and policy clash, politics always win. And in this case, senior diplomat Percy Williamson loses. At odds with Canadas new Minister of Foreign Affairs, George Crowley, Percy draws an overseas assignment as ambassador to Bharalya, a small country in Asia that recently discovered a big cache of oil. When Percy and his wife Marilyn arrive in Bharalya they are quite unprepared for the bizarre experiences they will share and the eccentric people they will meet. Theres the king whos addicted to collecting medals from foreign governments, a junior diplomat who impersonates his own foreign minister, a visiting minister caught by the press in a brothel, and a travel-averse diplomat reduced to jelly by his one and only trip outside the capital. Diplomatic conflicts almost turn into wars over golf tournaments, and Percys and Marilyns duties include attending flower competitions, Christmas parties, national day celebrations, and events with rented camels. And regularly erupting at the most awkward moments is the dreaded Bharali amoeba, scourge of the diplomatic intestinal tract. But all frivolity is set aside when the government threatens to close down the embassy; the Foreign Service springs into action, with surprising results.
The ineffectual Ambassador is just one of the handicaps facing the Americans as Southeast Asia becomes increasingly involved with Communism.
An 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.