"Beneath the flannel surface of this deer-hunting, truck-loving Badger is the soul of a poet." —Chicago TribuneYou'll find in this book a slender silver cord of smart contemplation about meaning and purpose." —Minneapolis Star Tribune"He's the real thing." —USA Today

    Chicken is a versatile ingredient that’s well suited for any kind of meal, so whether you’re planning a school-day lunch, Saturday night get-together or a special Sunday dinner, you’ll find a recipe here that will fit your time schedule and budget. This cookbook covers a wide diversity of chicken recipes, from boneless chicken to bone-in, including quick recipes for the skillet, baked chicken, salads, chicken on the grill, soups and slow cooker recipes.Prep time can turn off even the most enthusiastic cook. That’s why these recipes are so popular. They don’t have dozens of ingredients or contain complicated preparations, so you’ll have your meal ready to cook in just minutes. Get in and out of the kitchen fast with 101 Easy Chicken Recipes!

    But in a world where we sometimes know more about the Kardashians than we do the people sleeping right down the hall, it's easy to forget that walking through life with our family offers all sorts of joy wrapped up in the seemingly mundane. There's even a little bit of sacred sitting smack-dab in the middle of the ordinary. And since time's-a-wastin', we need to be careful that we don't take our people--and their stories--for granted. Whether it's a marathon bacon-frying session, a road trip gone hysterically wrong, or a mother-in-law who makes every trip to the grocery store an adventure, author Sophie Hudson reminds us how important it is to slow down and treasure the day-to-day encounters with the people we love the most.Written in the same witty style as Sophie's BooMama blog, "A Little Salty to Cut the Sweet" is a cheerful, funny, and tender account of Sophie's very Southern family. It's a look into the real lives of real people--and a real, loving God right in the middle of it all.

    These range from good beginner's beers such as pale ale and brown ale to more advanced ales such as barley wine, smoked stout and Belgian wild ale, so there is something here for both the novice and the experienced home brewer.  Learn too about Mikkeller's evolution from experimental hobby brewer to trailblazing international microbrewery; the history of beer; the beer revolution of the 1990s, beer and food, and the most important beer types, from pale lagers through highly-hopped IPAs to dark stouts and strong quadruples.

    This Hockey Dad, Bob McKenzie, is not afraid to look into the mirror and candidly assess and reveal his own strengths and weaknesses. He has anecdotes that will make you laugh, stories that will bring a tear to your eye, and insights into this minor hockey world that can only come from having lived through the highs and the lows and everything in between with two boys who grew up in an environment where minor hockey was their epicenter. Michael is now a 22-year-old entering his junior year playing NCAA hockey on scholarship, one step away from the professional ranks. Shawn, now 19, had his competitive minor hockey life cut drastically short at age 14 because of complications from multiple concussions. While Michael has attempted to, and continues to try to, scale the heights within hockey, Shawn has, at times, had to navigate the depths. Their deeply personal stories, and how their father dealt with them (sometimes well, sometimes not so well), are a compelling look into the world of minor hockey--a major Canadian passion. From hysterically funny anecdotes, to debates on numerous hockey issues, praise and criticism for the system, and personal reflections on the game, this book is an insightful, irreverent, and moving look at a slice of hockey culture that is not so much a recreation as it is a way of life.

    But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the autobiography of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself.

    Too on the nose? Sorry. Let me dial it back.  I’m Mike Birbiglia and I’m a comedian. You may know me from Comedy Central or This American Life or The Bob & Tom Show, but you’ve never seen me like this before. Naked. Wait, that’s the name of another book. Also I’m not naked as there are no pictures in my book. Also, if there were naked pictures of me, you definitely wouldn’t buy it, though you might sneak a copy into the back corner of the bookstore and show it to your friend and laugh. Okay, let’s get off the naked stuff. This is my first book. It’s difficult to describe. It’s a comedic memoir, but I’m only 32 years old so I’d hate for you to think I’m “wrapping it up,” so to speak. But I tell some personal stories. Some REALLY personal stories. Stories that I considered not publishing time and time again, especially when my father said, “Michael, you might want to stay away from the per­sonal stuff.” I said, “Dad, just read the dedication.” (Which I’m telling you to do too.) Some of the stories are about my childhood, some are about girls I made out with when I was thirteen, some are about my parents, and some are, of course, about my bouts with sleepwalking. Bring this book to bed. And sleepwalk with me.

    After a long day on air, Chris would often arrive home hungry and delight at the sight of a big pot of his wife Lorraine's soup on the burner. Lorraine may not be a professional cook, but you wouldn't know it from her soups!In fact, her soups were so good that Chris couldn't help but rave about them on-air. Before long, the show's fans were begging him to share his wife's wonderful recipes. Now, in Mr. Sunday's Soups, Lorraine Wallace shares a wide variety of soups that are sure to please the whole family.Includes 78 recipes and 40 beautiful full-color photosWith recipes such as Tortellini Meatball, Cuban Black Bean, Chicken Garlic Straciatella, and many moreThe perfect cookbook for fans of Fox News Sunday and great soups in generalFeatures a Foreword by Chris WallacePerfect as comfort food at the end of a long day at the office or the studio, these satisfying soups offer simple, wholesome solutions to the dinner doldrums.

    Then they told it was not just one baby, but six!On 18 November 1983, Janet Walton gave birth to the world’s first all-female sextuplets: Hannah, Lucy, Ruth, Sarah, Kate and Jennie.Janet takes us through the reality of parenting six children of the same age – the extreme sleep deprivation, the bottle-feeding, and later the chaotic routine of getting six girls to school on time. As they grew up, Janet learned to keep a sense of humour through the teenage tantrums and boy trouble, and she watched her little girls blossom into individual, confident young women. She has loved every minute.

    Now all he had to do was explain to Ana, his wife, that they were the proud owners of an isolated sheep farm in the Alpujarra Mountains in Southern Spain. That was the easy part.Lush with olive, lemon, and almond groves, the farm lacks a few essentials—running water, electricity, an access road. And then there's the problem of rapacious Pedro Romero, the previous owner who refuses to leave. A perpetual optimist, whose skill as a sheepshearer provides an ideal entrée into his new community, Stewart also possesses an unflappable spirit that, we soon learn, nothing can diminish. Wholly enchanted by the rugged terrain of the hillside and the people they meet along the way—among them farmers, including the ever-resourceful Domingo, other expatriates and artists—Chris and Ana Stewart build an enviable life, complete with a child and dogs, in a country far from home.

    He was a below-average student with a lackluster work ethic and a bad attitude, who hung with the wrong crowd and made a lot of bad choices. He was a kid whose life was headed for disaster—until a local coach took interest in him, suggested that he take up amateur wrestling, and offered to work with him if he promised to stay out of trouble.It was in North Dakota that Bob Backlund had the first of several chance encounters that would shape his destiny. While working out at the YMCA gymnasium in Fargo, North Dakota, where he wrestled for North Dakota State, Backlund met a well-known professional wrestler, “Superstar” Billy Graham. The men talked, and at Graham’s suggestion, Backlund was inspired to pursue a career in professional wrestling.Less than five years from that day, on February 20, 1978, Backlund would find himself halfway across the country, standing in the middle of the ring at Madison Square Garden with his hand raised in victory as the newly crowned World Wide Wrestling Federation Heavyweight Champion. The man Backlund pinned for the championship that night was none other than Superstar Billy Graham.Featuring contributions from Bruno Sammartino, Harley Race, Terry Funk, Pat Patterson, Ken Patera, Sergeant Slaughter, The Magnificent Muraco, George “The Animal” Steele, “Mr. USA” Tony Atlas, The Iron Sheik, and many others, this book tells the incredible story of the life and nearly forty-year career of one of the most famous men to ever grace the squared circle.Skyhorse Publishing, as well as our Sports Publishing imprint, is proud to publish a broad range of books for readers interested in sports—books about baseball, pro football, college football, pro and college basketball, hockey, or soccer, we have a book about your sport or your team.In addition to books on popular team sports, we also publish books for a wide variety of athletes and sports enthusiasts, including books on running, cycling, horseback riding, swimming, tennis, martial arts, golf, camping, hiking, aviation, boating, and so much more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.

    Working a rural beat in God's Own Country he finds that life and crime in the countryside continue to throw up fresh challenges.

    Jacob Tomsky never intended to go into the hotel business. As a new college graduate, armed only with a philosophy degree and a singular lack of career direction, he became a valet parker for a large luxury hotel in New Orleans. Yet, rising fast through the ranks, he ended up working in “hospitality” for more than a decade, doing everything from supervising the housekeeping department to manning the front desk at an upscale Manhattan hotel. He’s checked you in, checked you out, separated your white panties from the white bed sheets, parked your car, tasted your room-service meals, cleaned your toilet, denied you a late checkout, given you a wake-up call, eaten M&M's out of your minibar, laughed at your jokes, and taken your money. In Heads in Beds he pulls back the curtain to expose the crazy and compelling reality of a multi-billion-dollar industry we think we know. Heads in Beds is a funny, authentic, and irreverent chronicle of the highs and lows of hotel life, told by a keenly observant insider who’s seen it all. Prepare to be amused, shocked, and amazed as he spills the unwritten code of the bellhops, the antics that go on in the valet parking garage, the housekeeping department’s dirty little secrets—not to mention the shameless activities of the guests, who are rarely on their best behavior. Prepare to be moved, too, by his candor about what it’s like to toil in a highly demanding service industry at the luxury level, where people expect to get what they pay for (and often a whole lot more). Employees are poorly paid and frequently abused by coworkers and guests alike, and maintaining a semblance of sanity is a daily challenge.Along his journey Tomsky also reveals the secrets of the industry, offering easy ways to get what you need from your hotel without any hassle. This book (and a timely proffered twenty-dollar bill) will help you score late checkouts and upgrades, get free stuff galore, and make that pay-per-view charge magically disappear. Thanks to him you’ll know how to get the very best service from any business that makes its money from putting heads in beds. Or, at the very least, you will keep the bellmen from taking your luggage into the camera-free back office and bashing it against the wall repeatedly.

    

    Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking--stocks and dough--and moved swiftly on to veal demi-glace and p�te bris�e. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco.Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef--years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son's most beloved novels. These tales and more are followed by corresponding recipes--from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that "A recipe is a story that ends with a good meal.""This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . "