Baopu is a monthly serialized comic on Autostraddle, and this book includes beloved fan favorites plus new, never-before-seen comics.This one-of-a-kind graphic novel explores the poetics of searching for connection, belonging, and identity through the fictional life of a young, queer immigrant. Inspired by the creator's own experiences as a queer, China-born illustrator living in the United States, Everything Is Beautiful, and I'm Not Afraid has an undeniable memoir quality to its recollection and thought-provoking accounts of what it's like to navigate the complexities of seeking belonging—mentally and geographically.

    Recent films such as Lost in Translation and Memoirs of a Geisha seem to have made everyone an expert on Japan, even if they've never been there. But the only way for a Westerner to get to know the real Japan is to become a part of it. Kate T. Williamson did just that, spending a year experiencing, studying, and reflecting on her adopted home. She brings her keen observations to us in A Year in Japan, a dramatically different look at a delightfully different way of life. Avoiding the usual clichés--Japan's polite society, its unusual fashion trends, its crowded subways--Williamson focuses on some lesser-known aspects of the country and culture. In stunning watercolors and piquant texts, she explains the terms used to order various amounts of tofu, the electric rugs found in many Japanese homes, and how to distinguish a maiko from a geisha. She observes sumo wrestlers in traditional garb as they use ATMs, the wonders of "Santaful World" at a Kyoto department store, and the temple carpenters who spend each Sunday dancing to rockabilly. A Year in Japan is a colorful journey to the beauty, poetry, and quirkiness of modern Japana book not just to look at but to experience.

    In 1975, the Khmer Rouge seized power in the capital city of Phnom Penh. Immediately after declaring victory in the war, they set about evacuating the country’s major cities with the brutal ruthlessness and disregard for humanity that characterized the regime ultimately responsible for the deaths of one million citizens.Cartoonist Tian Veasna was born just three days after the Khmer Rouge takeover, as his family set forth on the chaotic mass exodus from Phnom Penh. Year of the Rabbit is based on firsthand accounts, all told from the perspective of his parents and other close relatives. Stripped of any money or material possessions, Veasna’s family found themselves exiled to the barren countryside along with thousands of others, where food was scarce and brutal violence a constant threat.Year of the Rabbit shows the reality of life in the work camps, where Veasna’s family bartered for goods, where children were instructed to spy on their parents, and where reading was proof positive of being a class traitor. Constantly on the edge of annihilation, they realized there was only one choice—they had to escape Cambodia and become refugees. Veasna has created a harrowing, deeply personal account of one of the twentieth century’s greatest tragedies.

    Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

    Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

    Their relationship is put to the test as they forge ahead, working together to rebuild themselves amidst the churning tumult of devastating loss, and ultimately facing the soul-crushing reality that they may never conceive a child of their own.Based on author Ingrid Chabbert’s own experience, coupled with soft, sometimes dreamlike illustrations by Carole Maurel, Waves is a deeply moving story that poignantly captures a woman’s exploration of her pain in order to rediscover hope.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

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

    When a sudden medical incident lands Tomine in the emergency room, he begins to question if it was really all worthwhile: despite the accolades, awards, and opportunities of a seemingly charmed career, it's the gaffes, humiliations, slights, and insults he's experienced (or caused) within the industry that loom largest in his memory.But as those memories are delineated in excruciatingly hilarious detail, a different, parallel narrative plays out in the background. In between chaotic book tours, disastrous interviews, and difficult interactions with other artists, life happens: Tomine fumbles his way into marriage, parenthood, and an indisputably fulfilling existence. While mining his conflicted relationship with comics and comics culture, Tomine illustrates the amusing absurdities of life and how we choose to spend our time. Through these cringe-inducing moments, a deeper emotional story emerges, and we see Tomine’s life develop into something much more robust than the blunders. In a bold departure in style from his award-winning Killing and Dying, Tomine distills his art to the loose, lively essentials of cartooning. His stripped-down lines communicate effortlessly, with each pen stroke economically imbued with human depth. Designed as a sketchbook complete with place-holder ribbon and an elastic band, The Loneliness of the Long-Distance Cartoonist shows an acclaimed artist at the peak of his career.

    From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.Moosewood Restaurant is run by a group of eighteen people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.Moosewood Restaurant contributes 1% of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people.Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1% of the Defense Department budget towards programs that create and maintain peace in positive ways.

    A chance meeting at church bingo in 1963 brings Hazel Johnson and Mari McCray together. Through their formative years, these two women develop feelings for each other and finally profess their love for one another.Forced apart by their families and society, Hazel and Mari both married young men and had families. Decades later, now in their mid 60’s, Hazel and Mari are reunited again at a bingo hall. Realizing their love for each other is still alive, what these grandmothers do next takes absolute strength and courage.From TEE FRANKLIN (NAILBITER’s “THE OUTFIT,” Love is Love) and JENN ST-ONGE (Jem & the Misfits), BINGO LOVE is a touching story of love, family, and resiliency that spans over 60 years.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    For Nora, the simple fact of her German citizenship bound her to the Holocaust and its unspeakable atrocities and left her without a sense of cultural belonging. Yet Nora knew little about her own family’s involvement in the war: though all four grandparents lived through the war, they never spoke of it.In her late thirties, after twelve years in the US, Krug realizes that living abroad has only intensified her need to ask the questions she didn’t dare to as a child and young adult. Returning to Germany, she visits archives, conducts research, and interviews family members, uncovering in the process the stories of her maternal grandfather, a driving teacher in Karlsruhe during the war, and her father’s brother Franz-Karl, who died as a teenage SS soldier in Italy. Her quest, spanning continents and generations, pieces together her family’s troubling story and reflects on what it means to be a German of her generation.

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

    From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.   Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:  • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup• Mains: Sarah Woolam’s Scotch Pies; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Governor Tryon’s Humble Crumble Apple Pie; Banoffee Trifle at River Run   With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget Bon appétit. As the Scots say, Ith do leòr!