Stocked with cleverly named canine confections--from SnickerPoodles to Scotty Biscotti to Big Scary Kitties -- the pooch patisserie has grown into an international operation, featuring its fresh-baked, all-natural bakery treats for dogs.Three Dog Bakery's 1996 autobiography, Short Tails and Treats from Three Dog Bakery, tells all about how Dan Dye and Mark Beckloff, with inspiration from their three dogs, came to run 12 retail bakeries around the world, as well as wholesale and mail-order divisions. Now, Three Dog Bakery is sharing its secrets with dog devotees everywhere. With this new Three Dog Bakery Cookbook, readers will be able to concoct the kind of tasty treats that canines crave.Featuring more than 50 recipes--from Banana Mutt Cake to Great Danish, and from Fiesta Bones to Gracie's Megapizza--the Three Dog Bakery Cookbook will have dogs salivating like Pavlov's proverbial pet. Full-color finished dish photographs give human cooks a look at what they're making, while health tips and canine trivia sprinkled throughout the book both educate and entertain.Arranged into six chapters, Three Dog Bakery Cookbook covers the dog-snack gamut, from savory morsels to carob-coated treats, from luscious entrees to chewy soft-baked confections. Readers will find recipes for all doggie occasions, from birthdays to obedience school graduation.

    Read it and weep!When George Lopez gives a comic performance, there’s not a dry eye or empty seat in the house, and for six years, millions of viewers tuned in to get their weekly G-Lo fix with ABC’s The George Lopez Show. Now, George is back, and he’s made the switch from prime-time family guy to late-night talk show host. Lopez Tonight combines George’s irreverent and very opinionated humor with spontaneous celebrity interactions to create a party of a show; with George, the audience knows the conversation will be high-energy, low-formality, and 100 percent unpredictable. But while he can make his audiences cry with laughter, Lopez’s own life—before becoming one of America’s most popular Latino personalities—was anything but funny. Abandoned by his California migrant-worker father at the tender age of two months and deserted by his own mother at the age of ten years, Lopez was raised by grandparents who viewed “love” as a different four-letter word. Co-written by Emmy Award-winning writer and sportscaster Armen Keteyian, the darkly funny narrative of Why You Crying? riffs on the importance of family, the stark, often hysterical differences between Chicano and gringo culture, and the inspirational message that anybody can become Somebody. Read it and weep!

    But not before a goldmine of humorous insights were revealed to her about what really matters most in life.

    Designed for people who are lost in the kitchen, the book starts with 100 recipes each presented in an non-intimidating way and accompanied by a picture. How To photographs illustrate the techniques used.

    Written by UCB founding members Matt Besser, Ian Roberts, and Matt Walsh, the manual covers everything from the basics of two person scene work (with a heavy emphasis on finding "the game" of the scene), to the complexities of working within an ensemble to perform long form structures, such as "The Harold" and "The Movie". A practical "how to" book, the guide provides exercises throughout to help the reader master each new concept and technique introduced. While the manual is written to be understood by beginners with no previous exposure to improvisational comedy, experienced improvisors will find it to be an excellent resource for honing their skills, clarifying concepts, and generally taking their work to a higher level.

    Syndicated Gannett News Services columnist Susan Reinhardt takes every topic on men's and women's minds and blows them wide open with a never-before-seen candor. The humor is explosive. Topics range from bodies that have gone to pot, to grandmothers taking up smoking at age 80 and hiding lit cigarettes in bras and aprons. Once, the author had to "marry" her best friend when the minister (also the bride's yard man) blew a gasket in his colostomy bag.Reinhardt's stories are often compared to that of a female David Sedaris or a married and middle-aged Bridget Jones. She is Erma Bombeck if Erma had Chef Emeril kicking it up a notch! People say they've never read funnier, but the poignant stories she tells pull a few tears.From the AuthorI wrote this book because people need to laugh. If it weren't for the odd things in life, the every day that can turn hilarious if viewed in the right frame of mind, most of us might as well stay in bed with popcorn, Lifetime and QVC.I needed to bring the humorous to the surface because there are too many Eeyores and sad sacks in this world and I love those who love to laugh. Power is laughter. Humor heals.I held nothing back. My mother, one of the more eccentric characters in the book, said she wasn't letting her Baptist church friends know about the book. But finally, she's relenting. One Baptist at a time.I sure hope you enjoy reading these wild but heart-infused stories as much as I enjoyed writing them. It isn't easy being married, nearly middle-aged, and watching my skin sag and teats fall to my knees. But it sure helps to write about it, and laugh so hard the tears salt the face.Like an edgier, naughtier Erma Bombeck, award-winning columnist Susan Reinhardt has made die-hard fans of fellow writers and newspaper readers across the country with her wickedly skewed reports from the trenches of American family life.

    In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Food That Really Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler's stories and anecdotes about cooking, life with the Mennonites, family, and the Waterloo Region. Described by Edith Fowke as folklore literature, Staebler's cookbooks have earned her national acclaim.Back in print as part of Wilfrid Laurier University Press's Life Writing series, a series devoted celebrating life writing as both genre and critical practice, the updated edition of this groundbreaking book includes a foreword by award-winning author Wayson Choy and a new introduction by well-known food writer Rose Murray.

    As did his stand-up comedy and his present, top-rated CBS-TV program, Romano draws on his real-life experience as a husband, a father, a father of twins, a son with parents living very very close, and a brother, to make readers laugh and laugh harder.From the Hardcover edition.

    Frances Mayes offers her readers a deeply personal memoir of her present-day life in Tuscany, encompassing both the changes she has experienced since Under the Tuscan Sun and Bella Tuscany appeared, and sensuous, evocative reflections on the timeless beauty and vivid pleasures of Italian life. Among the themes Mayes explores are how her experience of Tuscany dramatically expanded when she renovated and became a part-time resident of a 13th century house with a stone roofin the mountains above Cortona, how life in the mountains introduced her to a "wilder" side of Tuscany--and with it a lively engagement with Tuscany's mountain people. Throughout, she reveals the concrete joys of life in her adopted hill town, with particular attention tolife in the piazza, the art of Luca Signorelli (Renaissance painter from Cortona), and the pastoral pleasures of feasting from her garden.Moving always toward a deeper engagement, Mayes writes of Tuscan icons thathave become for her storehouses of memory, of crucible moments from which bigger ideas emerged, andof the writing life she has enjoyed in the room where Under the Tuscan Sun began. With more on the pleasures of life at Bramasole, the delights and challenges of living in Italy day-to-day and favorite recipes, Every Day in Tuscany is a passionate and inviting account of the richness and complexity of Italian life."

    Drummond colorfully traces her transition from city life to ranch wife through recipes, photos, and pithy commentary based on her popular, award-winning blog, Confessions of a Pioneer Woman, and whips up delicious, satisfying meals for cowboys and cowgirls alike made from simple, widely available ingredients. The Pioneer Woman Cooks—and with these “Recipes from an Accidental Country Girl,” she pleases the palate and tickles the funny bone at the same time.

    24 chapters of poignancy, humor, and poignant humor. Chapters include, "That the Paul David Hewson urinal?" - "Brushes with the spirit world aka WTF was that?" - "Don't mess with a mother's love, or Don't be a d*ck to your little sister!" You're sure to have a favorite! Prepare to laugh and cry . . . sometimes at the same time!

    You’ll find recipes for appetizers, mains, side dishes, and desserts, as well as shopping lists, lavish color photos, and game plans that take you step-by-step through each menu.“Fast” food does not have to be prepackaged and bland. Peter Berley teaches us how we can live without compromise, enjoying fresh, wholesome meals any day of the week.

    In Eat Good Food, former chef Sam Mogannam, owner of San Francisco’s popular Bi-Rite Market, guides you through the grocery store one department at a time, and explains how to identify incredible ingredients, decipher labels and terms, build a great pantry, and reconnect with the people and places that feed us.  Eat Good Food gives you a new way to look at food, not only the ingredients you buy but also how to prepare them. Featuring ninety recipes for the dishes that have made Bi-Rite Market’s in-house kitchen a destination for food lovers, combined with Sam’s favorite recipes, you’ll discover exactly how to get the best flavor from each ingredient. Dishes such as Summer Corn and Tomato Salad, Spicy String Beans with Sesame Seeds, Roasted Beet Salad with Pickled Onions and Feta, Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce, Apricot-Ginger Scones, and Chocolate Pots de Crème will delight throughout the year.   No matter where you live or shop, Sam provides new insight on ingredients familiar as well unique, including:   • Why spinach from open bins is better than prepackaged greens • What the material used to wrap cheese can tell you about the quality of the cheese itself • How to tell where an olive oil is really from—and why it matters • What “never ever” programs are, and why you should look for them when buying meat   With primers on cooking techniques and anecdotes that entertain, enlighten, and inspire, Eat Good Food will revolutionize the way you shop and eat.

    100 million people viewed those videos, turning Bo into an online sensation with a huge and dedicated following. Bo taped his first of two Comedy Central specials four days after his 18th birthday, making him the youngest to do so in the channel's history. Now Bo is a rising star in the comedy world, revered for his utterly original and intelligent voice. And, he can SIIIIIIIIING!In EGGHEAD, Bo brings his brand of brainy, emotional comedy to the page in the form of off-kilter poems, thoughts, and more. Teaming up with his longtime friend, artist, and illustrator Chance Bone, Bo takes on everything from death to farts in this weird book that will make you think, laugh and think, "why did I just laugh?"

    It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks.The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.