Though far from traditional, the dishes remain true to one glorious hallmark of Indian cooking: fabulous spicing. Among the luscious offerings included here are yogurt and tamarind marinated grilled chicken, seared venison medallions with fig and roasted pomegranate khoa, and marinated lamb popsicles in fenugreek curry. Vegetarian selections abound, with dishes like portobello mushrooms in porcini cream curry, coconut curried vegetables, and jackfruit with cayenne and black cardamom. Recipes for naan, chapattis, raiti, and other sides, staples, vegetables, and desserts allow readers to prepare an Indian feast from beginning to end. As beautiful and sumptuous as the recipes it contains, Vij's is a delicious manifesto for a new style of Indian cooking.

    A Dark Elf. An Avenging Wizard The name’s Corvin Chance, and though I was born with magical abilities, I’d rather be playing my guitar in one of my local pubs than running around flashing my magic. Until someone murdered my mother that is. Now I’m slinging magic around the streets of Dublin as I try to find out who killed her. Iolas Tasar—a gangster elf who crowned himself King of the South—is my main suspect. But besides being powerful and sociopathic, he is also part of a murderous cabal that includes a bloodthirsty vampire prince. If I’m going to take him down, I’m going to need help. Luckily, I have my two best friends: Dalia, a sardonic Demi-Fae who could scare the bejeezus out of Lucifer himself, and Monty, a wise-cracking street magician and YouTube star with a gift for technomancy and conjuring. Together we will enter a dangerous Dublin underbelly populated by dark elves, vampires, goblins and orcs to discover just who killed my mother and why…if we don’t die ourselves first, that is. And did I mention the Fae Queen who has also blackmailed Dalia and I into helping her…on pain of death? Join me and my oddball motley crew as we attempt to solve a murder, exact justice and just maybe…get a pint of the black stuff afterward. Being Human meets Iron Druid in this gripping urban fantasy action adventure series. Grab your copy of the first book in the GODS AND MONSTERS TRILOGY today!

    The best stories are often about the lowest points in our lives - the soul-crushing jobs, the bad boyfriends, the terrible holidays, the betrayals and heartbreaks. These are the stories I tell people to make them like me, but, more importantly, they've helped me learn how to like myself.So this book is a collection of thankyous and acknowledgments:∗ Thank you to an ex-lover who marvelled at the fact he could get hard with me, even though I wasn't up to his usual standard.∗ Thank you to the coked-up real estate agent who, while lecturing me and my friend about the importance of travelling, fell down a flight of stairs.∗ Thank you to the woman who approached me after a gig and told me she hoped her daughter wouldn't end up like me.You've all taught me that you can't control who comes into your life or what happens to you, but you can decide just what it is you take from them.

    Many know that it was hockey legend Tim Horton who opened the first restaurant, but few know the inside story of Ron Joyce, who, after the death of Horton, grew the company into a colossal North American enterprise. Always Fresh is Joyce’s own story about the much-loved business that has become a cultural tradition, from 1964 and the first almost-failed Tim Hortons to Joyce’s decision to sell the company to Dave Thomas of Wendy’s.Along the way, Joyce provides an account of the strategy behind the chain’s phenomenal expansion, the Tim Hortons philosophy of freshness and quality, and the company’s successful launch of such products as Timbits. This is a candid look at the successes and failures of a business empire and the determined passion of a man who changed our morning routines forever.

    But when she tried going back to her apartment in Seattle and returning to graduate school, she knew it wasn't possible to resume life as though nothing had happened. So she went to Paris, a city that held vivid memories of a childhood trip with her father, of early morning walks on the cobbled streets of the Latin Quarter and the taste of her first pain au chocolat. She was supposed to be doing research for her dissertation, but more often, she found herself peering through the windows of chocolate shops, trekking across town to try a new pâtisserie, or tasting cheeses at outdoor markets, until one evening when she sat in the Luxembourg Gardens reading cookbooks until it was too dark to see, she realized that her heart was not in her studies but in the kitchen.At first, it wasn't clear where this epiphany might lead. Like her long letters home describing the details of every meal and market, Molly's blog Orangette started out merely as a pleasant pastime. But it wasn't long before her writing and recipes developed an international following. Every week, devoted readers logged on to find out what Molly was cooking, eating, reading, and thinking, and it seemed she had finally found her passion. But the story wasn't over: one reader in particular, a curly-haired, food-loving composer from New York, found himself enchanted by the redhead in Seattle, and their email correspondence blossomed into a long-distance romance.In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mother's pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined. You won't be able to decide whether to curl up and sink into the story or to head straight to the market to fill your basket with ingredients for Cider-Glazed Salmon and Pistachio Cake with Honeyed Apricots.

    It’s even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station.  And yet, that’s exactly what Julia Child did.  The warble-voiced doyenne of television cookery became an iconic cult figure and joyous rule-breaker as she touched off the food revolution that has gripped America for more than fifty years. Now, in Bob Spitz’s definitive, wonderfully affectionate biography, the Julia we know and love comes vividly — and surprisingly — to life.  In Dearie, Spitz employs the same skill he brought to his best-selling, critically acclaimed book The Beatles, providing a clear-eyed portrait of one of the most fascinating and influential Americans of our time — a woman known to all, yet known by only a few.At its heart, Dearie is a story about a woman’s search for her own unique expression.  Julia Child was a directionless, gawky young woman who ran off halfway around the world to join a spy agency during World War II.  She eventually settled in Paris, where she learned to cook and collaborated on the writing of what would become Mastering the Art of French Cooking, a book that changed the food culture of America.   She was already fifty when The French Chef went on the air —  at a time in our history when women weren’t making those leaps.  Julia became the first educational TV star, virtually launching PBS as we know it today; her marriage to Paul Child formed a decades-long love story that was romantic, touching, and quite extraordinary. A fearless, ambitious, supremely confident woman, Julia took on all the pretensions that embellished tony French cuisine and fricasseed them to a fare-thee-well, paving the way for everything that has happened since in American cooking, from TV dinners and Big Macs to sea urchin foam and the Food Channel.  Julia Child’s story, however, is more than the tale of a talented woman and her sumptuous craft.  It is also a saga of America’s coming of age and growing sophistication, from the Depression Era to the turbulent sixties and the excesses of the eighties to the greening of the American kitchen.  Julia had an effect on and was equally affected by the baby boom, the sexual revolution, and the start of the women’s liberation movement. On the centenary of her birth, Julia finally gets the biography she richly deserves.  An in-depth, intimate narrative, full of fresh information and insights, Dearie is an entertaining, all-out adventure story of one of our most fascinating and beloved figures.From the Hardcover edition.

    The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.    Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.

    Kerry Stokes is a remarkable Australian. Not because he is one of this country's wealthiest and most powerful people but because of what he overcame to get there and because he has endured when others didn't. He is the last mogul. His rise has intrigued the business world for decades but there is so much more to him than takeover targets and balance sheets. Behind the laconic front is a human story as tough and touching as a Dickens tale: Oliver Twist with great self-expectations. It is the story of a poor boy who stared down poverty, ignorance and the stigma of his birth to achieve great wealth and fulfilment. A compelling story that, until now, he has not told. Now he oversees a multi-billion dollar media, machinery and property empire. He is renowned for his art collection and for philanthropy, spending millions of dollars to buy Victoria Crosses from soldiers' families to donate to the Australian War Memorial. But he's a private man. A man apart. He made his name in the West but kept his distance from the buccaneering band of entrepreneurs who forged fabulous fortunes in Perth from the 1960s until the 1987 crash. Bond went to jail, Holmes a Court died; Connell did both. Lesser lights flickered and faded but Stokes grew stronger, becoming a player alongside Murdoch, Packer and Lowy. His story fascinates all the more because he has spent most of his life guarding it. But now he's telling it, to one of Australia's great storytellers. This book will tell his story, scars and all.

    Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.

    A traumatic, violent upbringing saw to that. But after serving a short sentence for theft as a teenager, she worked hard to break the cycle. Thirteen years later Angela was studying, teaching, providing a stable home for her son, and finally feeling like she'd got her life together. Then she got hit by a postie bike. Police realised that Angela still had ten months to go on the prison sentence she'd thought was in her distant past. However, Angela was a different prisoner the second time around: no longer a scared, damaged nineteen-year-old, she knew how to speak up for herself and her fellow prisoners against a system of power, privilege and cruelty that controls the lives of Australia's most vulnerable women and offers little hope for redemption. With unwavering courage, intelligence and humour, SNAKES AND LADDERS reveals an astonishing true story of falling through the cracks, and what it takes to climb back out again.

    Then it all went horribly wrong. In 1999 he was charged with being knowingly concerned with the importation of a commercial quantity of cocaine. Fraser pleaded guilty to a charge of possessing, trafficking a small quantity, and using cocaine over a period of time. He was sentenced to seven years in maximum security prison. Court in the Middle describes his early years—growing up in a family of lawyers, running hard to build a criminal law practice; his successful years with a national practice, and defending high profile, sometimes notorious, clients. He also discusses his relationship with cocaine, addiction and deals, crime and punishment, and the shocking details of his time spent in a maximum security prison.

    Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

     Reducing FODMAP intake by consuming low-FODMAP foods and avoiding high-FODMAP foods may help to control or eliminate symptoms associated with these digestive diseases and may lead to a more comfortable belly. The countless number of books on the low-FODMAP diet serves as an indirect measure of the successfulness of the diet. For a varied and balanced low-FODMAP diet it is helpful to have information on the FODMAP rating for more than 50 foods. The FODMAP Navigator offers charts with FODMAP ratings for more than 500 foods, food additives and prebiotics. This FODMAP Navigator is an excellent chart book for everybody intending to go on or already conducting a low-FODMAP diet.

    Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City s finest kitchens for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten she grew up in a northern Minnesota town home to the nation s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking pulsed with joy, family drama, and an overabundance of butter.Inspired by her grandmother s tales of cooking on the family farm, Thielen moves with her artist husband to the rustic, off-the-grid cabin he built in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads to the sensory madhouse of New York s top haute cuisine brigades. When she goes home, she comes face to face with her past, and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions, and that taste memory is the most important ingredient of all. Amy Thielen's coming-of-age account brims with energy, a cook s eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife offers a fresh, vivid view into New York s high-end restaurant before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace, but gravy honest, thick with nostalgia, and hard to resist."

    Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia's unforgettable story--struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe--unfolds with the spirit so key to Julia's success as a chef and a writer, brilliantly capturing one of America's most endearing personalities.