Whether it's a striking all-white cake with a secret rainbow heart baked inside, a birthday cake complete with a surprise balloon in the middle, or the gorgeous rose cake that took the blogging world by storm, Amanda's creations are downright revolutionary—and tons of fun! In Surprise-Inside Cakes, she gives us fresh new ways to enjoy life's greatest occasions, with themes and cakes including:Celebrating Family—Stripe Birthday Cake, Paw Print Cake, Rainbow Cake Celebrating You—Leopard Cake, Herringbone Cake, Cowboy Boot Cake Celebrating Love—Kiss Cake, Ring Cake, Sunset Cake Celebrating Holidays—Jack-o'-lantern Cake, Rudolph Cake, Holiday Candle Cake Celebrating Life—Football Cake, Cherry Cake, Smiley Face CakeFeaturing a few classic favorite cakes from her blog and more than forty brand-new cakes—along with her easy-to-follow instructions and step-by-step photo tutorials—Surprise-Inside Cakes shows you how to replicate these incredible designs in your own kitchen.To make these dazzling cakes, you can start with one of Amanda's delicious, foolproof recipes for cakes and frostings, or use a boxed cake mix or favorite family recipe. With tips on how to bake a level cake, tricks using household items such as rulers, biscuit cutters, and cookie cutters to carve and shape cakes, and Amanda's simple yet stunning frosting and decorating ideas, you'll not only be re-creating these amazing cakes for occasions large and small, you'll soon be using her techniques to create your own surprises!And your friends and family will be thrilled and delighted when a beautiful cake opens to reveal a special gift inside.

    And while the country runs with clockwork precision, the cultural life of the inhabitants is transformed with the changing of the seasons, a testament to the enduring power of nature's rhythms.With each page alive with facts, history and inspiration, Be More Japan unlocks the secrets behind modern Japanese living - whether you're eating sushi in London or enjoying the cherry blossoms in San Francisco. And if you're dreaming of a future trip to Japan, this book will get you closer to your destination before you've even departed.

    From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turningout the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle.With more than 750 recipes and 650 variations, making a perfect piecrust, a heavenly biscuit, mouthwatering vegetables, or crispy fried chicken is attainable for any home cook. The recipes and directions are easily accessible to kitchen novices as well as seasoned cooks-there is plenty here for everyone.

    Its 352 pages and 1100 photographs cover every aspect of fashion and décor sewing. Sections include choosing the right tools and notions, using conventional machines and sergers, fashion sewing, tailoring, and home décor projects. Included are step-by-step instructions for basic projects like pillows, tablecloths, and window treatments. Sewers from beginners to the skilled will turn to this book again and again.

    Their essays cover the spectrum of the hobby market, from role-playing games to collectible card games, miniatures games to wargames to board games, with titles both familiar and esoteric. Writers include such legendary designers as Gary Gygax, co-creator of Dungeons & Dragons; Richard Garfield, creator of Magic: The Gathering and Larry Harris, creator of Axis and Allies; best-selling authors R. A. Salvatore, Tracy Hickman, Ed Greenwood, and Michael Stackpole; computer industry notables Bruce Shelley of Ensemble Studios (Age of Empires) and Jack Emmert of Cryptic Studios (City of Heroes); as well as dozens of other noteworthy and award-winning creators. Hobby Games: The 100 Best also features a foreword by board game legend Reiner Knizia and an afterword by wargame legend James F. Dunnigan.

    This is complexity. But too many leaders approach complexity the wrong way - they push their people harder and harder and tackle problems one at a time over months, sometimes even years, and nearly always in a linear fashion. It's like setting a pot of water on "low" and waiting for it to boil. To solve the seemingly intractable challenges that leaders bang their heads against for months - to get the metaphorical water to boil - you must generate a high amount of heat very quickly. In this book, the authors share their proven formula for dramatically shortening the process and solving an organization's toughest challenges in mere days.

    No one should have to sacrifice time, money, or flavor to enjoy the astounding health advantages of going raw. Learn how to soak and sprout vegetables and nuts to increase the nutritional value, what types of kitchen tools are best for preparing raw food, and which foods to have on-hand for use in raw recipes. Recipes include:Broccoli Saad with RaisinsIndian Cauliflower MashBeet Burgers on Romaine BunsI Can’t Believe It’s Not Salmon PatePapaya CarpaccioStuffed PeppersAnd much more!From creative salads to spicy burritos to chocolate mousse, every recipe will broaden your raw-food horizons. Complete with recipes for breakfast, lunch, dinner, snacks, desserts, and side dishes, Raw Food is an innovative approach to a wholesome way of eating.

    Whether it be for fashion, function, or human connectedness, wearable electronics can be used to design interactive systems that are intimate and engaging.Make: Wearable Electronics is intended for those with an interest in physical computing who are looking to create interfaces or systems that live on the body. Perfect for makers new to wearable tech, this book introduces you to the tools, materials, and techniques for creating interactive electronic circuits and embedding them in clothing and other things you can wear.Each chapter features experiments to get you comfortable with the technology and then invites you to build upon that knowledge with your own projects. Fully illustrated with step-by-step instructions and images of amazing creations made by artists and professional designers, this book offers a concrete understanding of electronic circuits and how you can use them to bring your wearable projects from concept to prototype.

    Now imagine if you could make this and other breads completely from scratch with your own hands in less than ninety minutes from start to hot out of the oven.In No Need to Knead, acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable Italian breads that require no fussy steps, no special equipment, and no anxiety. Here are the Focaccia, Filoncino, Ciabatta, and Pane Rustico of your dreams. Dunaway also provides recipes for breads from around the world: traditional breads (like the best ever Sourdough Bisciuts and Skillet Corn Bread), sweet loaves (Classic Brioche and Sourdough Lemon Cake are just two), and special breads (from African Spice Bread to Russian Kulich). And there are dozens of recipes for Italian and other dishes you can make with bread including classic pizze, simple bruschette, bread soufflés, bread soups, bread salads, and bread desserts (try the knockout Chocolate Bread Pudding). There are even recipes for fun breads to make with children.Inspired by the honest simplicity of rustic Italian loaves, Dunaway spent years testing and experimenting to develop her radical technique for baking bread. While trying to reproduce the incredible Pane Casereccio (housewife's bread) she tasted in Rome, Dunaway discovered that stirring a very wet dough (as opposed to kneading a drier one) allows the dough to retain oxygen and moisture, yielding a loaf with incredible texture and taste. Maximizing surface area and baking the bread at a higher temperature than normal gives the bread its remarkable signature crust.With Dunaway's guidance, you will be making a Kalamata Olive Filoncino glistening with sea salt and infused with a tangy olive taste, and a classic chewy Focaccia. What's more, many of the basic bread doughs are fat-free, sugar-free, and dairy-free. So let Dunaway take the fear and work out of baking bread and show you how to make world-class loaves that are foolproof, fantastically delicious, and incredibly satisfying to the soul.

    Is it inborn or learned? Can it be chosen—or even changed? Does it have to be one or the other? These questions may seem abstract—but for parents whose children live outside of gender “norms,” they are very real.No two children who bend the “rules” of gender do so in quite the same way. Felicia threw away her frilly dresses at age three. Sam hid his interest in dolls and “girl things” until high school—when he finally confided his desire to become Sammi. And seven-year-old Maggie, who sports a boys’ basketball uniform and a long blond braid, identifies as “a boy in the front, and a girl in the back.” But all gender-nonconforming children have one thing in common—they need support to thrive in a society that still subscribes to a binary system of gender.Dr. Diane Ehrensaft has worked with children like Felicia, Sam, and Maggie for over 30 years. In Gender Born, Gender Made, she offers parents, clinicians, and educators guidance on both the philosophical dilemmas and the practical, daily concerns of working with children who don’t fit a “typical” gender mold. She debunks outmoded approaches to gender nonconformity that may actually do children harm. And she offers a new framework for helping each child become his or her own unique, most gender-authentic person.

    This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico. Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream, Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind, and written in Fany's knowledgeable but accessible voice. Mexican Ice Cream features vibrant location photography and captures the authentic Mexican heladerias that Gerson has been visiting for decades. For anyone looking to up their summer ice cream game, this is the book.

    The Story of Food is a sumptuously illustrated exploration of our millennia-old relationship with nearly 200 foods.A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history.Discover how foods have become a part of our culture, from their origins and how they are eaten to their place in world cuisine today.

    Drawing on the most fascinating linguistic studies--and touching on everything from the Marx Brothers to linguistic sexism, from the phenomenon of glossolalia to Apache names for automobile parts--Word Play shows what really happens when people talk, no matter what language they happen to be using."A captivating, almost entirely unpedantic book...solidly founded in scholarship, love of language, and an unabashed worldliness about play itself."--Washington Post"Absorbing...so curious, amusing, and enlightening...we almost inadvertently learn a great deal about linguistics. [But] it seems scarcely to matter what we've learned...we've simply had too much fun."--The New York Times

    When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston’s most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home—try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again. Paired with the couple's favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.

    From basic to Mediterranean, traditional and ancient bread, the recipes throw a fresh light on this seemingly simple food with a multitude of flavours, and a twist on the older ones.