For all you fellow agonizers, fretters, and nervous wrecks, this book is for you. Read it and weep...with laughter

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

    government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.Download a free PDF copy at http://www.leannebrown.ca/cookbooks

    The accessibility of Beranbaum's recipes and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time.

    Following the success of Cat Getting Out of a Bag, this all-new collection of color and black-and-white comic strips loosely follows the adventures of a pair of cats as they explore the world around them, indoors and out. Adventures include taking a nap, licking a shoe, attacking dust particles, hiding in cabinets, pouncing on fallen leaves, confronting the vacuum cleaner, patrolling the yard, and purring up a stormall adorably rendered in Brown's immediate and irresistible style. Sure to delight anyone who lives with cats and appreciates their sweet and batty behavior, this beautifully packaged gift book is the cat's meow.

    Meet Riverdale High teen Archie, his oddball, food-loving best friend Jughead, girl-next-door Betty and well-to-do snob Veronica Lodge as they embark on a modern reimagining of the beloved Archie world. It’s all here: the love triangle, friendship, humor, charm and lots of fun – but with a decidedly modern twist.Brought to you by some of the masters of the comic book genre, including writer Mark Waid and the all-star lineup of artists: Fiona Staples, Annie Wu and Veronica Fish, the first volume of ARCHIE presents readers with a new take on the beloved Archie Comics concepts while retaining the best elements from the company’s 75 years of history. ARCHIE VOL. 1 collects ARCHIE #1-6 and features bonus content including scripts, sketches, variant covers and the full first issue of the all new JUGHEAD series by acclaimed writer Chip Zdarsky and artist Erica Henderson.

    But American food, like its history, is a world of its own. This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

    No book has ever told the story of beer in a graphic format as a liberating or emancipating force that improved the life of everyday people. Visually riffing on abstract subjects like pasteurization, "original gravity," and "lagering," artist Aaron McConnell has a flair for cinematic action and demonstrates versatility in depicting characters and episodes from beer's rich history. Hand-drawn in a classic, accessible style, The Comic Book Story of Beer makes a great gift, and will appeal to the most avid comic book geek and those who live for beer.

    The hilarity of TheOatmeal.com is now presented in book form with 35 never-before-seen pieces and 25 classic favorites from the Web site, including 6 Types of Crappy Hugs and 17 Things Worth Knowing about Your Cat.In Matthew Inman's New York Times best selling 5 Very Good Reasons to Punch a Dolphin in the Mouth (And Other Useful Guides), samurai sword-wielding kittens and hamsters that love .50-caliber machine guns commingle with a cracked out Tyrannosaur that is extremely hard to potty train. Bacon is better than true love and you may awake in the middle of the night to find your nephew nibbling on your toes.Inman creates these quirky scenes for theoatmeal.com, which launched in July 2009 and already has more than 82 million page views. In fact, every 15 to 30 seconds, someone Googles one of theoatmeal.com's creations. Now, 60 of Inman's comic illustrations and life-bending guides are presented in full-color inside 5 Very Good Reasons to Punch a Dolphin in the Mouth (And Other Useful Guides). Consider such handy advice as: 4 Reasons to Carry a Shovel at All Times, 6 Types of Crappy Hugs, 8 Ways to Tell if Your Loved One Plans to Eat You, 17 Things Worth Knowing About Your Cat, and 20 Things Worth Knowing About Beer.

    A proper cuppa tea and rock cakes in Hagrid's hut. Cauldron cakes and pumpkin juice on the Hogwarts Express. With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as:Treacle Tart--Harry's favorite dessert, Molly's Meat Pies--Mrs. Weasley's classic dish, Kreacher's French Onion Soup, Pumpkin Pasties--a staple on the Hogwarts Express cartWith a dash of magic and a drop of creativity, you'll conjure up the entries, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magickal culinary masterpieces, sure make even Mrs. Weasley proud!

    She'd sit at the table in silent protest, hide uneaten toast in her bedroom, listen to parental threats that she'd have to eat it for breakfast.But in any life a set of circumstance can collide, and normal behavior might soon shade into something sinister, something deadly.Lighter Than My Shadow is a hand-drawn story of struggle and recovery, a trip into the black heart of a taboo illness, an exposure of those who are so weak as to prey on the vulnerable, and an inspiration to anybody who believes in the human power to endure towards happiness.

    Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    But a foe from her family's past has arrived in Greendale, Madame Satan, and she has her own deadly agenda. Archie Comics' latest horror sensation starts here! For TEEN+ readers. Compiles the first five issues of the ongoing comic book series Chilling Adventures of Sabrina.

    In The Kind Diet, actress, activist, and committed conservationist Alicia Silverstone shares the insights that encouraged her to swear off meat and dairy forever, and outlines the spectacular benefits of adopting a plant-based diet, from effortless weight loss to clear skin, off-the-chart energy, and smooth digestion. She explains how meat, fish, milk, and cheese--the very foods we've been taught to regard as the cornerstone of good nutrition--are actually the culprits behind escalating rates of disease and the cause of dire, potentially permanent damage to our ecology.Yet going meat- and dairy-free doesn't mean suffering deprivation; to the contrary, The Kind Diet introduces irresistibly delicious food that satisfies on every level--it even includes amazing desserts to keep the most stubborn sweet tooth happy. Alicia also addresses the nutritional concerns faced by many who are new to a plant-based diet, and shows how to cover every nutritional base, from protein to calcium and beyond.Whether your goal is to drop a few pounds, boost your energy and metabolism, or simply save the world, Alicia provides the encouragement, the information, and the tools you need to make the transition to a plant-based diet deliciously empowering.

    Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.