From the spark of possibility and jolt of creativity in High Summer, to the need for release from anxiety and pressure during Monsoon, to the desolation and numbness of Winter, Thapp implores us to consider the seasons of our own emotional journeys.Articulating and validating the range of feelings we all experience, this is a book that allows us to feel connected and comforted by the experiences that make us human.

    It follows them through the process of choosing a clinic, reaching out to friends, partners, and/or family, and eventually the procedure(s) itself. It simply shows what happens when a woman goes through it, no questions asked. Despite the fact that so many women and girls have abortions every day, in every city, all around us, it can be a lonely experience. Not Funny Ha-Ha is a little bit technical, a little bit moving, and often funny, in a format uniquely suited to communicate. The book is meant to be a non-judgmental, comforting, even humorous look at what a woman can go through during an abortion. Although the subject matter is heavy, the illustrations are light. The author takes a step back from putting forth any personal opinion whatsoever, simply laying out the events and possible emotional repercussions that could, and often do occur.

    Other kids are into punk or ska, but Una is learning to play "Mull of Kintyre" by Wings on the guitar, and she thinks it’s a really good song. There's another song, chanted on the terraces by Leeds United fans. It might not have made it on to Top of the Pops, but the boys all sing it on the walk home from school: "One Yorkshire Ripper . . . There’s only one Yorkshire Ripper . . . One Yorkshire Ri-pper . . ."  A serial murderer is at large in West Yorkshire and the police—despite spending more than two million man-hours hunting the killer and interviewing the man himself no less than nine times—are struggling to solve the case. As this national news story unfolds around her, Una finds herself on the receiving end of a series of violent acts for which she feels she is to blame. Unbecoming explores gender violence, blame, shame, and social responsibility. Through image and text Una asks what it means to grow up in a culture where male violence goes unpunished and unquestioned. With the benefit of hindsight Una explores her experience, wonders if anything has really changed and challenges a global culture that demands that the victims of violence pay its cost.

    With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.” Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.

    Or, at least, you'll flick through these pages and find recipes so inviting that you'll head straight for the kitchen: roast garlic and tomato soup, uplifting chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches or burnt-butter brownies. It's the kind of cooking you can do a little bit drunk. It's the kind of cooking that is probably better if you've got a bottle of wine open, and a hunk of bread to mop up the sauce.But if you sit down with this book and a cup of tea (or that glass of wine), you'll also discover that it's an annotated list of things worth living for: a manifesto of moments worth living for. Because there was a time when, for Ella Risbridger, the world had become overwhelming. Sounds were too loud, colours were too bright, everyone moved too fast. One night she found herself lying on her kitchen floor, wondering if she would ever get up - and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet, and made her want to be alive.This is a cookbook to make you fall in love with the world again

    In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pepin Fast Food My Way at your side, the best food is always the simplest.

    Get started on your Whole30 transformation with the #1 New York Times best-selling The Whole30. Since 2009, Melissa Hartwig Urban's critically-acclaimed Whole30 program has quietly led hundreds of thousands of people to effortless weight loss and better health—along with stunning improvements in sleep quality, energy levels, mood, and self-esteem. The program accomplishes all of this by specifically targeting people’s habits and emotional relationships with food. The Whole30 is designed to help break unhealthy patterns of behavior, stop stress-related comfort eating, and reduce cravings, particularly for sugar and carbohydrates. Many Whole30 participants have described achieving “food freedom”—in just thirty days.   Now, The Whole30 offers a stand-alone, step-by-step plan to break unhealthy habits, reduce cravings, improve digestion, and strengthen your immune system. The Whole30 prepares participants for the program in five easy steps, previews a typical thirty days, teaches the basic meal preparation and cooking skills needed to succeed, and provides a month’s worth of recipes designed to build confidence in the kitchen and inspire the taste buds. Motivating and inspiring with just the right amount of signature tough love, The Whole30 features real-life success stories, an extensive quick-reference FAQ, detailed elimination and reintroduction guidelines, and more than 100 recipes using familiar ingredients, from simple one-pot meals to complete dinner party menus.

    Trashed, Derf Backderf's follow-up to the critically acclaimed, award-winning international bestseller My Friend Dahmer, is an ode to the crap job of all crap jobs--garbage collector. Anyone who has ever been trapped in a soul-sucking gig will relate to this tale. Trashed follows the raucous escapades of three 20-something friends as they clean the streets of pile after pile of stinking garbage, while battling annoying small-town bureaucrats, bizarre townfolk, sweltering summer heat, and frigid winter storms. Trashed is fiction, but is inspired by Derf's own experiences as a garbage­man. Interspersed are nonfiction pages that detail what our garbage is and where it goes. The answers will stun you. Hop on the garbage truck named Betty and ride along with Derf on a journey into the vast, secret world of garbage. Trashed is a hilarious, stomach-churning tale that will leave you laughing and wincing in disbelief.

    In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmetmagazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home, that it's too spicy for the American palate or too difficult to source ingredients. Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy's now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, Pok Pok makes authentic Thai food accessible to American home cooks.

    Barbara Thorson, a girl battling monsters both real and imagined, kicks butt, takes names, and faces her greatest fear in this bittersweet, coming-of-age story called "Best Indy Book of 2008" by IGN.

    By which we mean: orderly, neat, contained and, moreover, beardless.Or at least it is until one famous day, when Dave, bald but for a single hair, finds himself assailed by a terrifying, unstoppable... monster*!Where did it come from? How should the islanders deal with it? And what, most importantly, are they going to do with Dave?The first book from a new leading light of UK comics, The Gigantic Beard That Was Evil is an off-beat fable worthy of Roald Dahl. It is about life, death and the meaning of beards.(*We mean a gigantic beard, basically.)

    But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there’s never been a better time to revisit the centuries-old techniques of preserving food at home.<!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-->This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition. Praise for Canning For a New Generation: "A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor." -The New York Times

    These three ground-breaking researchers were all students of the great Louis Leakey, and each made profound contributions to primatology—and to our own understanding of ourselves.Tackling Goodall, Fossey, and Galdikas in turn, and covering the highlights of their respective careers, Primates is an accessible, entertaining, and informative look at the field of primatology and at the lives of three of the most remarkable women scientists of the twentieth century. Thanks to the charming and inviting illustrations by Maris Wicks, this is a nonfiction graphic novel with broad appeal.

    Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why with stories, interviews, and over 100 delicious, super-approachable recipes.      It's spicy, it's fermenty, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, Korean cookbooks have been focused on taking readers to an idealized Korean fantasyland. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.

    Using a palette of natural ingredients now widely available in supermarkets, Super Natural Cooking offers globally inspired, nutritionally packed cuisine that is both gratifying and flavorful. With her weeknight-friendly dishes, real-foodie Heidi Swanson teaches home cooks how to become confident in a whole-foods kitchen by experimenting with alternative flours, fats, grains, sweeteners, and more. Including innovative twists on familiar dishes from polenta to chocolate chip cookies, Super Natural Cooking is the new wholesome way to eat, using real-world ingredients to get out-of-this-world results.An inspiringly stylish introduction to nutritional superfoods, with an emphasis on whole grains, natural sweeteners, healthy oils, and colorful phytonutrient-packed ingredients.Features 80 recipes, a comprehensive pantry chapter, and 100 stunning full-color photos.Shows how to build a whole-foods pantry with nutrition-rich ingredients like almond oil, pomegranate molasses, and mesquite flour--each explained in detail.Winner of the 2005 Webby Award for best personal website, Heidi Swanson's recipe blog (www.101cookbooks.com) attracts close to 500,000 page views a month, making it one of the most widely read recipe journals online.