Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience -- over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion.Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

    Done with feeling sick and tired, she threw out her fat-free butter spray and low-calorie frozen dinners. Instead, Angela embraced whole foods that made her glow from the inside out. But first, she had to learn to cook-and eat-right. Five years ago, Angela started a blog, ohsheglows.com, to spread the word about her journey to health and the powerful transformation that food can make in our lives. Almost overnight, her energy and authenticity attracted readers eager to create their own positive life changes. Today, Oh She Glows attracts millions of visitors every month, making it one of the most popular vegan recipe blogs on the Internet.

    From paying taxes and getting up for work to dancing with kittens and starting a band, readers everywhere will relate to the ongoing struggle between Heart and Brain.Heart and Brain: An Awkward Yeti Collection illustrates the relationship between the sensible Brain and its emotionally driven counterpart, the Heart.Boasting more than one million pageviews per month, TheAwkwardYeti.com has become a webcomic staple since its creation in 2012.

    The city of Beirut is cut in two, separated by bricks and sandbags and threatened by snipers and shelling. East Beirut is for Christians, and West Beirut is for Muslims. When Zeina's parents don't return one afternoon from a visit to the other half of the city and the bombing grows ever closer, the neighbors in her apartment house create a world indoors for Zeina and her brother where it's comfy and safe, where they can share cooking lessons and games and gossip. Together they try to make it through a dramatic day in the one place they hoped they would always be safe--home.

    Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He's also the brother of TV celebrity Gok Wan and both boys grew up working in their family's Cantonese Restaurant in Leicester in the 1970s.  He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed – and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn's fabulous take on food from the takeaway.

    But the concept falls under such an absurdly large umbrella and can manifest in so many different ways. Art can be self indulgent, goofy, serious, altruistic, evil, or expressive, or any number of other things. But how can it truly make lasting, positive change? In Why Art?, acclaimed graphic novelist Eleanor Davis (How To Be Happy) unpacks some of these concepts in ways both critical and positive, in an attempt to illuminate the highest possible potential an artwork might hope to achieve. A work of art unto itself, Davis leavens her exploration with a sense of humor and a thirst for challenging preconceptions of art worth of Magritte, instantly drawing the reader in as a willing accomplice in her quest.

    It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, such as ramen, soba, udon, and tempura. Others are lesser known Japanese classics—such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms—that will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.

    In Passing for Human, Finck is on a quest for self-understanding and self-acceptance, and along the way she seeks to answer some eternal questions: What makes us whole? What parts of ourselves do we hide or ignore or chase away—because they’re embarrassing, or inconvenient, or just plain weird—and at what cost?Passing for Human is what Finck calls “a neurological coming-of-age story”—one in which, through her childhood, human connection proved elusive and her most enduring relationships were with plants and rocks and imaginary friends; in which her mother was an artist whose creative life had been stifled by an unhappy first marriage and a deeply sexist society that seemed expressly designed to snuff out creativity in women; in which her father was a doctor who struggled in secret with the guilt of having passed his own form of otherness on to his daughter; and in which, as an adult, Finck finally finds her shadow again—and, with it, her true self.Melancholy and funny, personal and surreal, Passing for Human is a profound exploration of identity by one of the most talented young comic artists working today. Part magical odyssey, part feminist creation myth, this memoir is, most of all, an extraordinary, moving meditation on what it means to be an artist and a woman grappling with the desire to pass for human.

    No fuss, no fancy ingredients – just fantastic food using plants, only. Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn't mean missing out on taste. In Plants-Only Kitchen, Gaz's recipes are easier than ever before – following his step-by-step instructions, tips and advice, anyone can cook great vegan food.

    With a bright, positive outlook and a sense of humor, Super Chill tells a story that is both highly relatable and intensely personal.

    Presented in a loose narrative style that can be read front to back or dipped into at one’s leisure, the book spans three years of Debbie's life, from the end of college to the present day. In these early years of adulthood, Debbie slowly but finally discovers there is a name for her lifelong need to be alone: she’s an introvert.The first half of the book traces Debbie’s final year in college: socializing with peers, dating, falling in love (with an extrovert!), moving in, getting married, meeting new people, and simply trying to fit in. The second half looks at her life after graduation: finding a job, learning to live with her new husband, trying to understand social obligations when it comes to the in-laws, and navigating office life. Ultimately, Quiet Girl sends a positive, pro-introvert message: our heroine learns to embrace her introversion and finds ways to thrive in the world while fulfilling her need for quiet.

    That's why Well Fed: Paleo Recipes For People Who Love To Eat is packed with recipes for food that you can eat every day, along with easy tips to make sure it takes as little time as possible to get healthy, delicious food into your well-deserving mouth. If you count meals and snacks, we feed ourselves about 28 times each week. All of the Well Fed recipes — made with zero grains, legumes, soy, sugar, dairy, or alcohol — were created so you can enjoy your food every time.The two essential tricks for happy, healthy eating are being prepared and avoiding boredom. Well Fed explains how to get in the habit of a Weekly Cookup so that you have ready-to-go food for snacks and meals every day. It will also show you how to make Hot Plates, a mix-and-match approach to combining basic ingredients with spices and seasonings to take your taste buds on a world tour. The recipes are as simple as possible, without compromising taste, and they've been tested extensively to minimize work and maximize flavor.With 115+ original recipes and variations, this book will help you see that paleo eating, too often defined by what you give up, is really about what you'll gain: health, vitality, a light heart, and memorable meals to be shared with the people you love.

    As she moves through the world navigating banal, familiar, and sometimes uncomfortable interactions with the familiar-faced strangers she sees daily, Williams weaves together a riveting collection of flashbacks. Her recollections highlight the indefinable moments when lines are crossed and a woman must ask herself if the only way to avoid being objectified is to simply cease to draw any attention to her physical being. She delves into the gray space that lives between consent and assault and tenderly explores the complexity of the shame, guilt, vulnerability, and responsibility attached to both.

    She shares the important post-death firsts, such as celebrating holidays without her mom, the utter despair of cleaning out her mom's closet, ending old traditions and starting new ones, and the sting of having the "I've got to tell Mom about this" instinct and not being able to act on it. This memoir, bracingly candid and sweetly humorous, is for anyone struggling with loss who just wants someone to get it.

    Only Jacques could have come up with dishes so innovative and uncomplicated.“Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage BitsSmashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)