Here are some familiar faces from the online series, joined by dozens of dogs never seen before—all whose engaging personalities shine through. Sprinkled throughout the photos are words of wisdom from the Buddha, Gandhi, and other meditative masters, inspiring messages that, with the photos, warm the heart and soothe the spirit.A gorgeous compendium for every dog lover, animal enthusiast, and everyone looking to add some peace and joy to their day, Zen Dogs reminds us of the power dogs have to enrich our lives—to make us happier, healthier, calmer, and more loving.

    What about a trifecta of beauty parlor, chain saw repair, and nightclub housed inside an all-in-one-stop shop?Classic FAILs like these are presented in more than 15 different categories, including At Home, In A Relationship, On the Job, and With Your Pets.If you must FAIL, FAIL Harder.

    The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers).  Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how “nothing goes to waste in the kansha kitchen.” In one especially satisfying example, she transforms each part of a single daikon—from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost—into an array of wholesome, flavorful dishes. Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights.  Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs.

    This insight inspired Joanna to get back in the kitchen and start from scratch, pushing herself beyond her comfort zone to develop new recipes for her family, and yours, to gather around.Magnolia Table, Volume 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple’s restaurant Magnolia Table, Silos Baking Co, and new coffee shop, Magnolia Press. From breakfast to dinner, plus breads, soups, and sides, Magnolia Table, Volume 2 gives readers abundant reasons to gather together.The book is beautifully photographed and filled with dishes you’ll want to bring into your own home, including: Mushroom-Gruyére Quiche, Pumpkin Cream Cheese Bread, Grilled Bruschetta Chicken, Zucchini-Squash Strata, Chicken-Pecan-Asparagus Casserole, Stuffed Pork Loin, Lemon-Lavender Tart, and Magnolia Press Chocolate Cake.

    

    This friendly guide breaks it down for you, meaning you won’t need to calculate any complex measurement conversions. Just follow the tips and instructions and you’ll be whipping up smaller batches of cakes, brownies, breads, pies, and so much more.Exactly the right amount―Portioned for just 6 cupcakes or 12 cookies, these baking recipes make the perfect number for serving a small gathering or just yourself.Customizable recipe yields―All of the ingredients are measured by both weight and volume so it’s easy to double or triple a recipe if you need to make more.Simple kitchen equipment―These sweets can be made with standard bowls and pans, with no need for any specialty or mini bakeware.Create perfectly portioned treats anytime with the Small Batch Baking Cookbook.

    Whether you're an experienced enthusiast or toy camera neophyte, you'll find Plastic Cameras: Toying with Creativity chock full of tantalizing tips, fun facts and, of course, absolutely striking photographs taken with the lowest tech and simplest tools around. I got me a Holga. Now What? Holgas need a little TLC before they're ready to go out in the world and start snapping. Plastic Cameras: Toying with Creativity digs through all the different Holga models available, lays out thier advantages and quirks and helps you get up to speed on all the prep you'll need to do to jump in on the toy-camera revolution. What should I Feed my Holga? Holgas, Dianas, other toy cameras can use many types of film. Plastic Cameras: Toying with Creativity, lays all their pros and cons on the line letting you get some images you want, and some you could just never imagine. Can Holga come out to play?Plastic Cameras: Toying with Creativity will help you steer your way through all the details and quirks of taking wonderful and weird pictures with your toy camera. We'll explore possible subjects and the best way to shoot them and play with all sorts of techniques from vignetting, to multiple exposures, to panoramas, close-ups, movement, night photography, flare, flash, color and more. For the Intrepid Holga-ographerFor the Holga master, we've diagramed and described advanced toy camera modifications and introduce you to a variety of problems, solutions and inventions born from toy cameras' "limitations." What Next?From negatives to prints or pixels, we help you navigate your post-shooting choices.Don't ForgetThe Diana, Banner, Action Sampler, Photo Blaster, and Lensbaby are all toy cameras with their own loveable qualities. We'll look beyond the Holga to show a whole wide world of toys. Artists Artists in this book include: Michael AckermanJonathan BaileyEric Havelock-BaillieJames BalogBetsy BellSusan BowenLaura BurltonDavid BurnettNancy BursonPerry DilbeckJill EnfieldAnnette FournetMegan GreenWesley KennedyTeru KuwayamaMary Ann LynchAnne Arden McDonaldDaniel MillerTed OrlandRobert OwenBecky RamotowskiNancy RexrothFrancisco Mata RosasRichard RossFranco SalmoiraghiMichael SherwinHarvey SteinGordon StettiniusMark SinkKurt SmithSandy SorlienPauline St. Denis;-p r a b u!

    Illustrated throughout in full color.

    However, none has intrigued him more or stayed with him longer than Korea’s. On a pilgrimage to Korea to unearth the real food eaten by locals, Holliday discovers a country of contradictions, a quickly developing modern society that hasn’t decided whether to shed or embrace its culinary roots. Devotees still make and consume traditional dishes in tiny holes-in-the-wall even as the phenomenon of Korean people televising themselves eating (mukbang) spreads ever more widely.Amid a changing culture that’s simultaneously trying to preserve what’s best about traditional Korean food while opening itself to a panoply of global influences, that’s balancing new and old, tradition and reinvention, the real and the artificial, Holliday seeks out the most delicious dishes in the most authentic settings-even if he has to prowl in back alleys to find them and convince reluctant restaurant owners that he can handle their unusual flavors. Holliday samples soondae (or blood sausage); beef barbeque; bibimbap; Korean black goat; wheat noodles in bottomless, steaming bowls; and the ubiquitous kimchi, discovering the exquisite, the inventive and, sometimes, the downright strange.Animated by Graham Holliday’s warm, engaging voice, Eating Korea is a vibrant tour through one the world’s most fascinating cultures and cuisines.

    The challenge is finding well-tested recipes, and that’s where best-selling author Stephanie O’Dea comes in, with her wildly popular website (crockpot365.blogspot.com) that attracts more than a million visitors a month. In addition, O’Dea has made numerous national morning show appearances, including on Good Morning America. Fans have been clamoring for a new cookbook, and this one ties directly to her website with 365 recipes. Every recipe is written with gluten-free options, so there is a large secondary audience for this book. Full-color photography will further entice slow cooker enthusiasts, making this a must-have collection.

    In the years that followed, she published other notable monographs, including "Aila" (2004), "The Eyes, the Ear" (2005) and "Semear" (2007). And now, ten years after her precipitous entry onto the international stage, Aperture has published "Illuminance," the latest volume of Kawauchi's work and the first to be published outside of Japan. Kawauchi's photography has frequently been lauded for its nuanced palette and offhand compositional mastery, as well as its ability to incite wonder via careful attention to tiny gestures and the incidental details of her everyday environment. As Sean O'Hagan, writing in "The Guardian" in 2006, noted, "there is always some glimmer of hope and humanity, some sense of wonder at work in the rendering of the intimate and fragile." In "Illuminance," Kawauchi continues her exploration of the extraordinary in the mundane, drawn to the fundamental cycles of life and the seemingly inadvertent, fractal-like organization of the natural world into formal patterns. Gorgeously produced as a clothbound volume with Japanese binding, this impressive compilation of previously unpublished images is proof of Kawauchi's unique sensibility and her ongoing appeal to lovers of photography.

    Organized seasonally, The New Classics highlights the timeless, can’t-go-wrong items every man needs in his wardrobe—from a chambray shirt to a perfectly fitted peacoat (all modeled by Bodhi, of course)—and shows how to mix and match them all year long. Whatever your style dilemma, dog’s got your back! Readers will learn what to wear to a summer wedding, when to splurge (on the perfect white dress shirt) and when to save (snag your military field jacket at a thrift store), the secrets to getting the right fit, the brands that stand the test of time, the basics of clothing care, and more.

    These popular recipes are fast and easy, with detailed instructions for perfect results every time. 6" x 9".

    Made with 58 easy do-it-yourself mixes. Better nutrition. No preservatives. Enjoy delicious breads, breakfasts, main dishes, appetizers and super desserts.

    The summer before she turned sixteen, she returned to Tokyo, making a solo journey to get reacquainted with her birthplace. Through illustrations, photos, and musings, Inzer documented her journey. In Diary of a Tokyo Teen, Inzer explores the cutting-edge fashions of Tokyo's trendy Harajuku district, eats the best sushi of her life at the renowned Tsukiji fish market, and hunts down geisha in the ancient city of Kyoto. As she shares the trials and pleasures of travel from one end of a trip to the other, Inzer introduces the host of interesting characters she meets and offers a unique—and often hilarious—look at a fascinating country and an engaging tale of one girl rediscovering her roots. **Listed as a 2016 Great Graphic Novel for Teens by the Young Adult Library Services Association**