But between complicated recipes and hard-to-find ingredients, many ramen lovers settle for the instant alternatives to get their fix. Ramen at Home offers simple, step-by-step recipes for authentic and creative homemade ramen. With over 100 recipes for broths, noodles, side dishes, and toppings, this cookbook makes it easy to enjoy real ramen any night of the week.Ramen at Home boils down to: Over 100 Recipes consisting of traditional ramen dishes from Japan along with creative flavor combinations from around the globe Step-by-Step Instructions making it simple to slurp homemade ramen on any weeknight Insightful Facts explaining Japanese culture and cuisine with every bite Recipes include: Green Vegetable Shio Ramen, Traditional Shoyu Ramen, Spicy Miso Ramen, Tonkotsu Ramen, Fried Noodles, Vegan Cold Chinese Noodles, and much more!Slurp up simple and savory bowls with Ramen at Home.

    But Moshe didn’t mind. Everything he heard was music to his ears. One day, while out for a walk, he heard a small, sad sound that he’d never heard before. It was a tiny kitten! "Come on, little Ketzel," Moshe said, "I will take you home and we will make beautiful music together." And they did—in a most surprising way. Inspired by a true story, Lesléa Newman and Amy June Bates craft an engaging tale of a creative man and the beloved cat who brings unexpected sweet notes his way.

    A miniature pig splashing in a bowl of soup; a duck leading a wheelbarrow down a country lane; a woman gently stroking her daughter's face with a rabbit: take a trip into Sowa's brilliant and darkly comic imagination, where a menagerie of creatures adopt strange personae and pop up in the most unexpected places. In the same realm as Chris Van Allsburg and Maurice Sendak, Sowa's paintings take on the other-worldly look of a whacked-out fairy tale—each work full of irony, a wry Brothers Grimm for grown-ups. These witty and satirical images—a cross between Magritte and The Far Side—are sure to attract a well-deserved and passionate following in the States.

    But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

    Featuring her twenty-two-pound, ginger-colored cat Zarathustra superimposed onto some of the greatest artworks of all time, Petrova’s paintings are an Internet sensation. Now fans will have the ultimate full-color collection of her work, including several never-before-seen pieces, to savor for themselves or to give as a gift to fellow cat lovers. From competing with Venus’s sexy reclining pose (and almost knocking her off her chaise lounge in the process) in Titian’s Venus of Urbino, to exhibiting complete disdain as he skirts away from God’s pointing finger in Michelangelo’s Creation of Adam, Zarathustra single-handedly rewrites art history in the way that only an adorable fat cat can.

    Edgy as in Bosco, the demonic Siamese with the out-of-focus eyes, razor-sharp fangs, and his own idea of Feng Shui. Or the half-shaved freak named Mr. Fliegel, who looks like a cross between a poodle and a lion. Mr. Fliegel shrugs and says, "Chicks dig me." Or Kato, resplendent in his Three Musketeers outfit: "One for all, blah blah blah . . . now just get me out of this @#%&ing costume!" Or Clark, whose hobby is eating other cats' food. Tina, who somehow always just misses the litter box . . . sucker. And the guilty-looking Clarence, caught with a Barbie doll in flagrante delicto. Clarence's defiant defense: "She was naked when I came in. . . ."Just as Kliban got us to think about the cat as something far more interesting than an innocuous house pet, and Suzy Becker taught us that cats possess a Buddha-like wisdom (together Cat and All I Need to Know I Learned from My Cat have more than 2.6 million copies in print), Jim Edgar reveals yet another facet of the ever-mesmerizing animal. Brooding, deranged, antisocial, these are kitties with attitude and borderline personality problems—ah, but what hilarious fun it is to read about them. All 244 photographed in terrifying full color in their most unflattering moments, with a quote plus vital stats: name, breed, age, and hobby. Get to know them. Then see if you can ever forget them.

    Now, doughnut aficionados everywhere can enjoy these tasty treats at home. Committed bakers, casual home cooks, and sweet-toothed fans will eat up these 50 tried-and-true recipes from classic Old-Fashioneds to the signature Pink Feather Boa and become experts themselves after learning the secrets of doughnut-making tools, terms, and techniques (no, you don't need a deep fryer). And the selections of toppings and glazes, from chocolate to lavender? That s just icing on the doughnut.

    Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around.   Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom, Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender.   Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery (without the long line).

    

    It has been translated into every major language on Earth and dozens of minor ones; it has spawned entire genres of animation, and had more books written about it than all but a handful of American Presidents. Even its minor characters have become iconic, and the titular family is recognizable in almost every corner of the planet. It is a definitive and truly global cultural phenomenon, perhaps the biggest of the television age. As of this writing, if you flip on FOX at 8pm on Sundays, you will see a program that bills itself as "The Simpsons". It is not "The Simpsons". That show, the landmark piece of American culture that debuted on 17 December 1989, went off the air more than a decade ago. The replacement is a hopelessly mediocre imitation that bears only a superficial resemblance to the original. It is the unwanted sequel, the stale spinoff, the creative dry hole that is kept pumping in the endless search for more money. It is Zombie Simpsons.

    From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

    Once these carbohydrates reach the large intestine, they cause many uncomfortable symptoms such as gas, bloating, and pain. The forbidden list of foods is extensive, but The Low-FODMAP Cookbook combines both taste and nutrition to create delightful recipes. The book includes a low-FODMAP eating plan that explains in detail which foods are not allowed and why. These recipes for breakfast, lunch, dinner and snacks are so simple and delicious, they'll appeal to the whole family!

    has been fully revised. Packed with 75% new material, L.A. Bizarro boasts scores of fresh discoveries plus original photos presented in luscious, lurid color. Connoisseurs of the weird and wonderful, Anthony Lovett and Matt Maranian steer readers into a world of culinary curiosities, morbid museums, sexual sideshows, and dipsomaniacal dives. From pet cemeteries to piata district, hundreds of odd and outr delights are laid bare for visitors and Angelenos alike.

    Just about everyone's familiar with the Venus flytrap...but did you know that there are pitcher plants that can-and do!-digest an entire rat? Or that there are several hundred species of carnivorous plants on our planet? Full-color photographs of the plants at work and play, plus everything you need to know to successfully grow your own Little Shop of Horrors.Awards1999 American Horticultural Society Book Award Winner ReviewsHow to get kids interested in gardening? The San Francisco Chronicle recommends The Savage Garden, "because there's nothing children like better than catching insects and feeding them to their houseplants."

    For the writer, there was something majestic and elemental about these inscrutable creatures he admired, sentient beings whose searing gaze could penetrate deep into our being. Bukowski considered cats to be unique forces of nature, elusive emissaries of beauty and love.On Cats offers Bukowski’s musings on these beloved animals and their toughness and resiliency. He honors them as fighters, hunters, survivors who command awe and respect as they grip tightly onto the world around them: “A cat is only ITSELF, representative of the strong forces of life that won’t let go.”Funny, moving, tough, and caring, On Cats brings together the acclaimed writer’s reflections on these animals he so admired. Bukowski’s cats are fierce and demanding—he captures them stalking their prey; crawling across his typewritten pages; waking him up with claws across the face. But they are also affectionate and giving, sources of inspiration and gentle, insistent care.Poignant yet free of treacle, On Cats is an illuminating portrait of this one-of-a-kind artist and his unique view of the world, witnessed through his relationship with the animals he considered his most profound teachers.