Why? Because just like any other relationship, your life with money has its ups and downs, its twists and turns, its breakups and makeups. And just like other relationships, living happily with money really comes down to love. In fact, love is such an essential part of getting and keeping your financial house in order that money maven Kate Northrup made it the basis of her book.     After taking the Money Love Quiz to see where on the spectrum your relationship with money stands—somewhere between “on the outs” and “it’s true love!”—Northrup takes you on a rollicking ride to a better understanding of yourself and your money. Step-by-step exercises that address both the emotional and practical aspects of your financial life help you figure out your personal perceptions of money and wealth and how to change them for the better. You’ll learn about thought patterns that may be holding you back from earning what you’re worth or saving what you can. You’ll learn how to chart your current financial life and create a plan to get you to where you want to be—whether that’s earning enough to live in a penthouse in Manhattan or a cabin in the Rockies.     Using client stories and her own saga of moving from $20,000 in debt to complete financial freedom by the age of 28, Northrup acts as a guide in your quest for personal financial freedom. She’ll teach you how to shift your beliefs about money, create a budget, spend in line with your values, get out of debt, and so much more. In short, she’ll teach you to love your money, so you can love your life.

    - Easy-to-follow instructions for creating beautiful, elaborate designs with more than 90 Sashiko patterns- 33 projects incorporate different designs and techniques- Features a full-color inspirational gallery of Sashiko work from contemporary textile artists.

    That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States.Here Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table.With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.

    With its buttery texture and subtle flavor, the avocado pairs well with meat and seafood, makes a great topping for burgers and salads, and adds a wonderful creaminess to dips, sauces, and even desserts. Absolutely Avocados presents delightfully delicious new ways to use avocados in breakfasts, lunches, salads, snacks, and plenty of the ways you haven't even imagined.But this is more than just a book of avocado recipes; it's also the first cookbook from renowned blogger Gaby Dalkin. Displaying her fresh and simple cooking style—a mix of California casual with a healthy dose of Southwestern flair—Gaby's recipes are ideal for anyone who loves avocados or just scrumptious meals.Features 75 to-die-for recipes like Crab and Avocado Quesadilla and Avocado and Tuna CevicheThe first book by popular food blogger and avocado expert Gaby DalkinIllustrated with gorgeous full-color photographs from acclaimed food photographer Matt ArmendarizIncludes an introductory section that describes common varieties of avocado and includes foolproof advice on cutting, storing, and picking ripe avocados at the marketIf you love avocados and fresh, delicious meals, this is the ideal cookbook for you. Absolutely Avocados serves up a wide range of recipes that get the most of out of this popular, but under-used food.

    Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method.The definitive book for our time, The Great Meat Cookbook includes• hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye• handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion• at-a-glance guides to all the major cuts, with a full-color photo of each• recipes for handcrafted sausages, pâtés, confits, and hams• recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb• recipes for underappreciated parts that make delicious dishes without breaking the bankWith straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.

    But how does a beginning cook become good, a good cook great?Modeled on Strunk and White's The Elements of Style, The Elements of Cooking is an opinionated volume by Michael Ruhlman—the award-winning and bestselling author of The Making of a Chef and coauthor of The French Laundry Cookbook—that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White's book sits on the desk of every writer and every English student. Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook. With hundreds of entries from acid to zester, here is all the information—no more and no less—you need to cook, as well as countless tips (including only one recipe in the entire book, for the “magic elixir of the kitchen”) and no-nonsense advice on how to be a great cook. You'll learn to cook everything, as the entries cover all the key moves you need to make in the kitchen and teach you, for example, not only what goes into a great sauce but how to think about it to make it great. Eight short, beautifully written essays outline what it takes not merely to cook but to cook well: understanding heat, using the right tools (there are only five of them), cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the elusive, most important skill to have in the kitchen, finesse.

    Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources.Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community.Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.

    As the dynamic new authority on home and living, Melissa knows that to invest any of our precious time in cleaning, we need to see big, long-lasting results. So, she developed her method to help us get the most out of our effort and keep our homes fresh and welcoming every day. In her long-awaited debut book, she shares her revolutionary 3-step solution:- Identify the most important areas (MIAs) in your home that need attention- Select the proper products, tools, and techniques (PTT) for the job- Implement these new cleaning routines so that they stickClean My Space takes the chore out of cleaning with Melissa's incredible tips and cleaning hacks (the power of pretreating!), her lightning fast 5-10 minute "express clean" routines for every room when time is tightest, and her techniques for cleaning even the most daunting places and spaces. And a big bonus: Melissa gives guidance on the best non-toxic, eco-conscious cleaning products and offers natural cleaning solution recipes you can make at home using essential oils to soothe and refresh. With Melissa's simple, groundbreaking method you can truly live in a cleaner, more cheerful, and calming home all the time.

    Readers of this book will gain a clear understanding of what really makes the Japanese, and their society, tick. Among the topics explored: aimai (ambiguity), amae (dependence upon others' benevolence), amakudari (the nation's descent from heaven), chinmoku (silence in communication), gambari (perseverence), giri (social obligation), haragei (literally, "belly art"; implicit, unspoken communication), kenkyo (the appearance of modesty), sempai-kohai (seniority), wabi-sabi (simplicity and elegance), and zoto (gift giving), as well as discussions of childrearing, personal space, and the roles of women in Japanese society. Includes discussion topics and questions after each chapter.

    At the height of the McCarthy era, an experimental theater troupe set up shop in a bar near the University of Chicago. Via word-of-mouth, astonished crowds packed the ad-hoc venue to see its unscripted, interactive, consciousness-raising style. From this unlikely seed grew the Second City, the massively influential comedy theater troupe, and its offshoots—the Groundlings, Upright Citizens Brigade, SNL, and a slew of others.   Sam Wasson charts the meteoric rise of improv in this richly reported, scene-driven narrative that, like its subject, moves fast and digs deep. He shows us the chance meeting at a train station between Mike Nichols and Elaine May. We hang out at the after-hours bar Dan Aykroyd opened so that friends like John Belushi, Bill Murray, and Gilda Radner would always have a home. We go behind the scenes of landmark entertainments from The Graduate to Caddyshack, The Forty-Year Old Virgin to The Colbert Report. Along the way, we commune with a host of pioneers—Mike Nichols and Harold Ramis, Dustin Hoffman, Chevy Chase, Steve Carell, Amy Poehler, Alan Arkin, Tina Fey, Judd Apatow, and many more. With signature verve and nuance, Wasson shows why improv deserves to be considered the great American art form of the last half-century—and the most influential one today.

    This book explains not only what Midwesterners say but also how and why they say it and covers such topics as: the causes of the Northern cities vowel shift, why the accents in Fargo miss the nasality that’s a hallmark of Minnesota speech, and why Chicagoans talk more like people from Buffalo than their next-door neighbors in Wisconsin. Readers from the Midwest will have a better understanding of why they talk the way they do, and readers who are not from the Midwest will know exactly what to say the next time someone ends a sentence with ”eh?”.

    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.

    In other words, everything you would have learned from your shop and home ec teachers, if you'd had them.The Useful Book features 138 practical projects and how-tos, with step-by-step instructions and illustrations, relevant charts, sidebars, lists, and handy toolboxes. There’s a kitchen crash course, including the must-haves for a well-stocked pantry; how to boil an egg (and peel it frustration-free); how to grill, steam, sauté, and roast vegetables. There’s Sewing 101, plus how to fold a fitted sheet, tie a tie, mop a floor, make a bed, and set the table for a formal dinner.Next up: a 21st-century shop class. The tools that everyone should have, and dozens of cool projects that teach fundamental techniques. Practice measuring, cutting, and nailing by building a birdhouse. Make a bookshelf or a riveted metal picture frame. Plus: do-it-yourself plumbing; car repair basics; and home maintenance, from priming and painting to refinishing wood floors.

    Konami's secret games console, the origin of Game Arts and Quintet, unusual events at Telenet, stories on Falcom, politics behind Enix's game programming contests, a tour of the Love-de-Lic and WARP offices (with layout sketches). Every interviewee is asked about unreleased titles. Foreword by GAMESIDE magazine's editor-in-chief, Yusaku Yamamoto. INTERVIEWEES INCLUDE: Hitoshi YONEDA / Tatsuo NOMURA / Katsutoshi EGUCHI / Toru HIDAKA / Roy OZAKI / Kouichi YOTSUI / Masaaki KUKINO / Yoshitaka Murayama / Harry Inaba / Ryukushi07 / Kotaro UCHIKOSHI / ZUN / Yoshiro KIMURA / Kouji YOKOTA / Jun Nagashima / Yuzo KOSHIRO / Masamoto MORITA / Akira TAKIGUCHI / Masakuni MITSUHASHI / Kohei IKEDA / Hiroshi SUZUKI / Tomonori SUGIYAMA / Yutaka ISOKAWA / Yasuhito SAITO / Takaki KOBAYASHI / Keite ABE / Keiji INAFUNE / Makoto GOTO

    We keep stacks of it on the kitchen counter, stash it in drawers, and store file cabinets full of documents that we never even look at. Studies show that fully 85 percent of the paper in our lives can be tossed--but which 85 percent? And how do we organize and manage the 15 percent that remains? With The Paper Solution, founder of Organize365 Lisa Woodruff delivers a proven, step-by-step guide for what to shred, what to save, and how to sort what's left behind. With her method, you'll learn:   •  What documents you must absolutely hold on to  •  Which papers you can dispose of today  •  How to ditch your bulky filing cabinets and make your vital documents accessible and portable And at the heart of it all is the Sunday Basket: a box that sits on your counter and corrals those stray bills, forms, coupons, and scraps into an easy-to-use paper-management system. The Sunday Basket will become your new weekly habit--one that leads to less paper, less stress, and more time to spend on the things (and people) that matter most.