But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

    His father created the Tommy Taylor fantasy series, boy-wizard novels with popularity on par with Harry Potter. The problem is Dad modeled the fictional epic so closely to Tom's real life that fans are constantly comparing him to his counterpart, turning him into the lamest variety of Z-level celebrity. In the final novel, it's even implied that the fictional Tommy will crossover into the real world, giving delusional fans more excuses to harass Tom.When an enormous scandal reveals that Tom might really be a boy-wizard made flesh, Tom comes into contact with a very mysterious, very deadly group that's secretly kept tabs on him all his life. Now, to protect his own life and discover the truth behind his origins, Tom will travel the world, eventually finding himself at locations all featured on a very special map -- one kept by the deadly group that charts places throughout world history where fictions have impacted and tangibly shaped reality, those stories ranging from famous literary works to folktales to pop culture. And in the process of figuring out what it all means, Tom will find himself having to figure out a huge conspiracy mystery that spans the entirety of the history of fiction.Collecting: The Unwritten 1-5

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Please go away.This book is for the rest of us. These comics document the wasting of entire beautiful weekends on the internet, the unbearable agony of holding hands on the street with a gorgeous guy, dreaming all day of getting home and back into pajamas, and wondering when, exactly, this adulthood thing begins. In other words, the horrors and awkwardnesses of young modern life.

    Home to a hate-filled and relentless creature that will not rest until it forces open the most terrible door of them all...

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

    Through her comics, we make unexpected yet wise discoveries: how armadillos make fast-and-easy Halloween costumes, how dinosaurs deal with their inquisitive children, or the ingenious ways that animal friends can work together to ensure their juice is always freshly squeezed.

    From the author of the #1 New York Times bestseller Snug and the bestselling Little Moments of Love comes an all-new collection, In Love & Pajamas by Catana Chetwynd of Catana Comics!  When you've reached that sweatpants-wearing cozy place in your relationship, it's all In Love & Pajamas!  This brand-new collection of Catana Comics presents some fan favorites and half of the book features never-before-seen comics that delight and amuse readers of all ages.  Wholesome, sweet, feel-good humor!

    In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.      In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

    Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils, Green Persian Rice with Tahdig, and Lemon Verbena Crème Brulee.  Dinner in an Instant provides instructions when possible for making the same dish on both the pressure cooker and slow cooker settings, allowing home cooks flexibility. Symbols guide the reader toward Paleo, Vegan, Vegetarian, and Gluten Free dinners. Fresh, approachable, and classic, Dinner in an Instant is Melissa Clark's most practical book yet.

    They are much darker, and they are much more horrifying. Wytches takes the mythology of witches to a far creepier, bone-chilling place than readers have dared venture before. When the Rooks family moves to the remote town of Litchfield, NH to escape a haunting trauma, they're hopeful about starting over. But something evil is waiting for them in the woods just beyond town. Watching from the trees. Ancient...and hungry.Collecting: Wytches 1-6

    As Poppy and Cyrenic try to discover who wants her dead, they must navigate the dangerous waters of life at court, and of their growing feelings for one another. Collects issues 1-6.

    VAUGHAN launches a brand-new ONGOING SERIES with superstar Wonder Woman artist CLIFF CHIANG! In the early hours after Halloween of 1988, four 12-year-old newspaper delivery girls uncover the most important story of all time.

    It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    Easier than ever to use, it's organized just he way you plan your meals - with meats and main dishes first. It's packed with know-how, show-how and how-to. More than 1500 recipes, 299 full-color photographs, cooking hints, shopping tips, charts, line drawings.