The award-winning Scam School Book 1 is available March 14 (Pi day!) on the eReader of your choice. Hear behind-the-scenes secrets about Scam School episodes and listen to bonus techniques with Brian's exclusive audio commentary for every trick featured in the book. Embedded video demonstrations provide an easy way to understand some of the visual aspects of your favorite scams.Ever need to review a trick at the bar before pulling it off in front of an audience? Having the Scam School book on-the-go allows you to easily review tricks, techniques, and presentation ideas in secret before amazing your friends.Each trick has a custom header designed to summarize the type (or class) of trick, the factors involved, and what objects are required to pull it off. Each section that corresponds to a Scam School episode links directly to that episode.

    You’ll love these hot-as-sin Billionaires…Down Under ;) Logan Skye.Drop-dead gorgeous and knows it, shameless playboy and confirmed bachelor, heir to a luxury hotel empire.He has everything a man could want: fast cars, faster women, more money than God.It’s all about to be taken away from him thanks to a pesky little clause in his late father’s will.That is…unless he gets married.I’m Talia Rose, heir to a stack of debts and broken dreams, hiding from my past in the land down under. I am everything except a doting fiancée: Feisty. Stubborn. And determined to hate all men.Including Logan.Especially Logan.Imagine my surprise when Logan makes me the proposal of the century.All we have to do is to fake a whirlwind courtship, fool everyone that we’re desperately in love and get married in less than thirty days. Never mind he’s the most arrogant, annoying asshole I’ve ever met. I just have to ignore the electric, hateful, lusty sparks that fly when we’re together and focus on the big fat payday that will solve all my problems. I just have to NOT fall in love.Piece of (wedding) cake. Right?If you’re not into smirky, cheeky billionaires and the sassy, independent gal he can’t help falling for, don’t read this book. If you’re not into flamboyantly fabulous bosses, outrageous won’t-take-no-for-an-answer sisters and a butler with more back-chat than shock jock radio, you definitely shouldn’t read this book. We warned you.

    He has made dumplings at large family parties, in professional kitchens with Michelin-star chefs, and even with rap mogul P. Diddy. In his first cookbook, Lao reveals how to make the perfect dumpling and host amazing dumpling parties. Hey There, Dumpling! features 100 recipes covering classic Asian and modern flavors, including Pork and Napa Cabbage and Spicy BBQ-Glazed Beef dumplings, mix-and-match tangy dips, crispy salads, delicious noodles, and festive drinks. With 50 color photographs, graphic step-by-step tutorials, and Lao's accessible approach to the kitchen, you'll be inspired to make dumplings a regular for weeknight meals and a star at your next dinner party.

    Armed with only a saucepan, a cake pan, and a sharp knife (and ingredients!), readers can be well on their way to a gorgeous batch of Jelly Shots.

    Unfortunately, the only ones available are the prickly local private investigator Fox and a clairvoyant out-of-towner named Thayne who clash within the first five minutes. Just as the bodies start to pile up, only the clues from a mysterious child nicknamed 'Bouncer' can lead the oddball detective team of Fox & Thayne to the murderer before he sharpens his knife again.

    A thing that no one else can do. Once accomplished he is stuck there, his ancient and disciplined mind mixed with that of a young child, the rambunctious and lazy boy known as Anders Brolly...To give the innocent child the life he deserves, old Farad will have to change. Adapt and find a new path through the world. That of magic and warcraft.It may not be possible for an old hermit to pull off.Especially with an ancient evil coming back into the world.One that knows him all too well...This is the first book in the amazing new series that everyone has been waiting for! Don't miss out on this incredible adventure.

    Together we will learn the basic stitches and techniques used in the art of crochet. We’ll also learn about the hooks and equipment you need to start out and all about yarn and its various uses. Next we’ll pick up hook and yarn and get started on some basic projects. My goal for this book is to spark a love of crochet in you and help you get started on this popular and timeless fiber art. We will also explore how to read charts and graphs, different types of colorworks, and I will share tips on designing your own patterns. These are important skills for an expert crocheter because if you know how to read and work charts and graphs you open up an entire new world of patterns for you to explore. We will also learn some exciting expert techniques such as Filet. I hope this volume, Expert Crochet, will encourage you and sparks your creativity to reach an even higher level of crochet skills. Download this Bestseller Now!! Tags: Crochet, Patterns, Corner 2 Corner, Ripple and Wave, Intarsia Crochet, Fair Isle Crochet, Tapestry

    She shares the failures she experienced when using today's overly prescribed high-carb, low-fat (and also sugar-laden) diets and details how the ketogenic diet helped her lose more than 100 pounds! Kristie hopes that her story will inspire you to take charge of your own life and find your unique path to wellness. With her approachable and sensible philosophy and techniques, you too can use the keto template to overcome challenges, develop a truly healthy mindset, and shed unwanted pounds. Keto Living Day by Day will help you banish your fear of eating fat and embrace a scientifically proven and highly effective nutritional path. Keto Living Day by Day offers a real-world approach to low-carb/keto dieting. Kristie walks you through every step, starting with a simple and easy-to-understand breakdown of the nutritional science behind keto. She provides examples to match many of the scenarios that people encounter when starting a ketogenic diet and offers solutions for each, enabling you to find the most successful path for your needs. Section two of the book features a daily guide to help you make the keto way your way. Starting on day 1, Kristie shows you how to understand the challenges involved in making the transition, navigate around obstacles, and track your progress. She also offers tips for staying on course in social settings and when dining out, as well as foolproof ways to face down temptations. In addition, Keto Living Day by Day features a detailed preparation guide that includes advice on stocking your pantry with keto essentials and a day-by-day guide to implementing a ketogenic lifestyle. For maximum success, Kristie brings you her best tips for meal planning and preparation along with budget-friendly shopping guidelines. Keto Living Day by Day concludes with more than 130 easy-to-love keto recipes that Kristie has used to nourish herself, her family, and her friends. These recipes are easy to follow and are designed for people who enjoy mouthwatering meals but want to minimize time spent in the kitchen. The ingredients used in the recipes are readily available; most can be found at your local grocery store. Sample recipes include: Breakfast Pizza Broccoli Cheddar Ranch Chicken Soup Savory Ribs Lemon Chicken Moo Goo Gai Pan Pepper Steak Swedish Meatballs in Gravy Vanilla Coffee Creamer Mocha Latte Creamy Vanilla Ice Cream Keto Living Day by Day not only details Kristie’s inspiring journey, but also shows you how you can learn from her experience and use the keto template to lose weight and rediscover health.

    All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff. Now a James Beard Award–winning chef—the first pizzaiolo to receive the honor—and the owner of the legendary pizza mecca, Chris Bianco brings us a full- color, fully illustrated cookbook that illuminates the fundamentals of pizza making and the philosophy behind Chris’s cooking. The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind the scenes and a new array of big plates showcased at Chris’s highly regarded restaurants. With its attention to detail and tips for making unforgettable, flavorful pizzas, Bianco is an essential manual for anyone serious about pizza, pasta, and more.

    In this expanded edition of the original best-selling Pizza on the Grill, homemade gluten-free pizza dough and 10 inventive gluten-free pizza recipes accompany another 50 creative recipes for delicious pizzas, including kid-friendly, dessert, and knock-your-socks-off ingredient combinations. Home cooks will find Kung Pao Cashew Chicken Pizza, Pulled Pork Pizza, and Blistered Corn, Asparagus, and Pesto Pizza, along with traditional classics like Margherita Pizza and All-American Pepperoni Pizza. Each recipe contains drink suggestions. Nibbles to nosh on while the pizza is grilling as well as salads to serve with the pizza make this a one-stop resource.   In addition, the book provides dough recipes—including a to-die-for gluten-free dough—with step-by-step instructions and photos for working with gluten-free and regular pizza dough.

    With 10 recipes from the book, you can have a taste of just how fantastic these bakers really are. Enjoy!

    But the locals clamored for more, so owner Nancy Silverton--to ever-widening acclaim--introduced everyone's favorite sweets, including cookies, tarts, crisps, and crumbles. The irresistible sights and smells of a good local sweets shop permeate her second cookbook, Pastries from the La Brea Bakery, a follow-up and companion to Breads from the La Brea Bakery. The recipes are designed with the novice baker in mind (baking tools and ingredients are indexed with brief explanations of importance), but the book courts all levels of baking experience. For the more advanced, Silverton shows how to visually accentuate her creations with richly colored fruits and sugars that create varying caramelized effects in delicious ways. Dough recipes include bobka, brioche, and croissants; in the more decadent sweets department are recipes for cookies, tarts, scones, and an entire chapter on doughnuts. Once you get stuck in La Brea you'll have a deliciously hard time getting out. --Teresa Simanton

    In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

    In this work, fermentation guru Donna Schwenk introduces readers to the healing properties of kefir, kombucha, cultured vegetables, sprouted flour, and sourdough. Fermentation has been used in food preparation for thousands of years, but in the past few decades it has moved from being a commonplace kitchen ritual to being something done only by a few health-conscious proponents. Most fermentation now is done at factories, whose processes strip away some of the abundant vitamins, minerals, and healthy bacteria that make this way of preparing foods so beneficial. But Donna Schwenk is working to bring this staple of food preparation back to readers by showing that these now-unfamiliar processes are actually easy and fun. And by doing this, she opens the door to a world of foods that can help rid readers of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. After telling the astonishing story of how she healed herself and her family with these probiotic foods, Schwenk walks readers, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, sprouted flour, and sourdough plus more than 120 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce, Sprouted Ginger Scones with Peaches and Kefir Cream, Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Sprouted Brownies Kefir Cupcakes, along with inspirational stories from Donna’s family and friends, readers will enjoy a diet that’s as delicious as it is healthy. Schwenk originally self-published a portion of this book through Balboa Press. It garnered solid sales and positive reviews.

    But don't be fooled by its unassuming location—stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.