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Awardwinning author Dennis Eichhorn is back with a new collection of autobiographical comix. For "Extra Good Stuff" Eichhorn has enlisted the best comic artists of our time to illustrate stories that are improbable, hilarious, and shockingly honest. In this collection: In the Beginning by Ivan Brunetti It's Good to be the King by Tom Van Deusen Big Ben by Michael Arnold Spud Scout Soliloquy by Gerald Jablonski Up Against It by Aaron Lange The Mormon Factor by Dame Darcy What Next? by R.L. Crabb Grunge Father by Pat Moriarity and David Collier Boarding Party by Colin Upton Taxi Driver by Max Clotfelter Rest Stop by J.R. Williams Gold Dust Twins by Noah Van Sciver Phone Sex by David Lasky The Geratric Comic by David Collier Pinch Me! by Michael Arnold The Biggest Unit by Sean Hurley The Cartoonist Who Loved Me by Ashleigh Talbot The Roadside by Stan W. Shaw
Ottolenghify every meal. Yotam Ottolenghi and his superteam are back, with flexible, flavour-packed dishes that all lend a little something to the next meal. It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Extra Good Things is rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as 'one basic mousse' transformed into coffee mousse with tahini fudge. This is playing it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime. Praise for Ottolenghi Test Kitchen Shelf Love- 'I absolutely love this book!' - Nigella Lawson 'You could cook out of this for years and never eat a dull meal.' - Diana Henry, Telegraph 'In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients.' - Observer Books of the Year
Welcome to food freedom: 100+ recipes that prove you can make healthy choices without sacrificing the meals, snacks, and sweets you love—with plenty of gluten-free, Paleo, and plant-based options. Rachel Mansfield’s vibrant debut cookbook proves that living a healthy lifestyle doesn’t mean adhering to restrictive diets or giving up all the foods you crave. Using better-for-you ingredients, such as grain-free flours, collagen peptides, and coconut sugar, you can indulge while still maintaining a balanced approach to eating. Rachel’s recipes focus on creative, flavor-forward takes on favorite, comfort food dishes—think Almond Butter Pad Thai, Sweet Potato Nachos with Cashew Cheese, Homemade Pastry Tarts with Berry Chia Jam, and Epic Quinoa Burrito Bowls. Though Rachel personally doesn’t prescribe to a single diet or label, many recipes are Paleo-friendly, dairy-free, and gluten-free, and none include any refined sugar. This highly approachable book is organized to reflect the rhythms of real life: grab-and-go breakfasts, meat and vegetables perfect to mix and match for meal prep, easy solo dinners, potluck-friendly spreads, shareable snacks, and, of course, sweets—lots of ’em because as Rachel says, “You can have your gluten-free cake and eat it too!” Perfect for those who are new to cooking or learning how to incorporate healthy ingredients into their everyday lives, Just the Good Stuff includes an entire chapter on food prep (both a money and time saver!), lots of confidence-building tips, and inspirational advice. Praise for Just the Good Stuff “In Just the Good Stuff, Rachel creates recipes that are gluten-free, dairy-free, and deliciously vibrant. Her Crunchy Tahini Chocolate Grain-Free Granola and Paleo Everything Bagel Bread are just two of the many recipes you’ll crave over and over again. Plus, having a guide to prepping food for the week, this book has you covered for all aspects of eating.”—Frank Lipman, MD, bestselling author of The New Health Rules and How to Be Well “Rachel’s recipes are modern, approachable, and simple enough that anyone can make them! Just the Good Stuff is a new staple on my bookshelf!”—Gina Homolka, New York Times bestselling cookbook author and founder of Skinnytaste
GOOD STUFF CHEAP! The story of Jerry Ellis (Gerald Elovitz), who - when he didn't have a job and sorely needed one - inadvertently created the legendary BUILDING #19, Inc - New England's laziest, messiest "department" store! Here's Jerry's story, as told by his daughter, Linda Elovitz Marshall, and illustrated by the famous Building #19 cartoonist, Mat Brown. Read, remember...and remininsce.
Autobiographical anecdotes by Dennis P. Eichhorn. Themes include sex, violence, and drug use.
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
NATIONAL BESTSELLER • Yotam Ottolenghi, Noor Murad, and the test kitchen superteam behind the New York Times bestseller Shelf Love deliver maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Delish, Epicurious Extra Good Things is all about the secret culinary weapons—condiments, sauces, dressings, and more—that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway—a sauce, a sprinkle, a pickle!—that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize your plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more. And this is where the fun really begins, with extras like marinated feta, featured in a dish of oven-braised chickpeas, that can then be spooned onto your favorite salad or swirled into soup. Slow-cooked za’atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on . . . well, just about everything. Whether it’s a spicy kick of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably “Ottolenghi.”
Tom Gates, master of excuses, expert doodler and hilarious story writer is back -- and making the most of his holiday! No school for two whole weeks leaves Tom with tons of time for the important things in life. He can forget all about school and the irritating Marcus Meldrew, and save his energy for the good stuff! Stuff like: inventing new ways to annoy his sister Delia (so many); band practice for the Dogzombies (rock stars in the making!); watching TV and eating caramel wafers; eating caramel wafers and watching TV. Excellent. Of course, he still has to do his book report for Mr. Keen... Full of Tom's honest, silly, laugh-out-loud funny scribbles and stories -- and a doodle-filled glossary to help Canadian kids make sense of British terms (what IS a caramel wafer, anyway?) -- this follow-up to the Roald Dahl Funny Prize winner The Brilliant World of Tom Gates is guaranteed to have readers in stitches!
A New York Times bestseller! In a world that feels increasingly disconnected, it’s time to reclaim a life of rich, authentic connection—because we are all made better when we trust one another and work together. In his most vulnerable book to date, Chip Gaines opens up about his lifelong pursuit of building relationships with people from all walks of life. Chip emphasizes the importance of seeing people for who they are and not for what they can do for you, enabling you to build a strong community and a life of meaning, joy, and connection. How does it happen? By being intentional about choosing the company you keep. Chip explains the value of seeking out people who are electrified by living according to their purpose, who will stand beside you as you tackle new challenges, and who bet on each other instead of the status quo. The key is being true to yourself, figuring out what you want to do with your life, and finding people who will lift you up along the way. No Pain, No Gaines will open your eyes to valuable lessons, including how to: Find the risks worth taking Value what you bring to the table Resist the status quo Look outside yourself and your circle and foster connections with others Get comfortable with being uncomfortably kind Live life fully awake, not asleep at the wheel A good life doesn't always come easy, but that's because the good stuff never does. It requires faith in people. It requires faith in yourself. It requires hope. And it requires a willingness to grow even when it hurts. In No Pain, No Gaines, through hard-won lessons and personal stories all told with his trademark blend of wit and wisdom, Chip Gaines will coach you on how to make your life rich and your relationships run deep.
NATIONAL BESTSELLER From the New York Times bestselling author and his superteam of chefs, this is Ottolenghi, unplugged: 86 irresistible recipes for relaxed, flexible home cooking that will bring the love to every shelf in your pantry, fridge, and freezer. Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss. With fit-for-real-life chapters like "The Freezer Is Your Friend," "That One Shelf in the Back of Your Pantry," and "Who Does the Dishes?" (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics. All the signature Ottolenghi touches fans love are here--big flavors, veggie-forward appeal, diverse influences--but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you've got to hand--that last can of chickpeas or bag of frozen peas--without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken. With accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike.