Get ready to party your ass off without damaging your waist or wallet. With more than 100 recipes for healthy, vegan meals, sides, snacks, and cocktails, Party Grub helps you throw a bomb-ass party without serving gut grenades.From passed appetizers like Deviled Chickpea Bites to main events like Mexican Lasagna, Thug Kitchen Party Grub brings the flavor without the side of fat, calories, and guilt.

    It includes plenty of tips on bridging the cultural gap. It covers various Ethiopia's national parks and wildlife sanctuaries.

    THE HAIRY DIETERS: FAST FOOD is jam-packed with tasty recipes for breakfast and brunch, soups, salads, mains and snacks, including Spicy Sweetcorn Fritters, Pasta with Chilli Prawns, Chicken Tagine and Instant Sorbet with Frozen Berries. Si King and Dave Myers, aka the Hairy Bikers, have been entertaining and feeding Britain with their unique blend of delicious recipes, cheeky humour and motorbike enthusiasm for years now. The Hairy Dieters books have sold over 2 million copies in the UK, and their fourth book is set to make healthy eating even easier. Si King and Dave Myers are the nation's favourite food heroes. The stars of numerous TV cookery series, they represent all that is good-hearted and loved about food.

    Luke, the world's largest fighter wing, is the only F-16 fighter training base in the United States, and each year it produces one thousand pilots who will fly the F-16 from Korea to Afghanistan to Iraq.But being among the elite pilots who are selected for the course is by no means a guarantee that they will earn the right to fly the F-16, perhaps the most agile jet fighter ever sent into combat. Only a few select individuals will have what it takes. Award-winning journalist Peter Aleshire, given unprecedented access to the pilots and teachers at Luke, provides a full blast of the rigors and intensity of the course--the personalities, the incredible machines, the irreverence, the bravado, and the toughness, not only of the hand-picked students seeking a place in the warrior subculture, but of the veteran pilots who must teach them how to stay alive. Readers will quickly come to understand the extraordinary mental and physical demands on a modern pilot--and the incredible joy and sense of freedom that makes most F-16 pilots describe their single-engine, weapons-laden, needle-nosed jet in terms that sound more like true love or helpless addiction than a relationship with a mere airplane. Eye of the Viper is a frank, ambitious, eminently entertaining look at the ambitions, fears, frailties, and courage that make or break the young pilots at the exquisitely sensitive controls of a $35-million jet.

    But for a word that's grown so popular, what does being vegan actually mean? The vegan community has grown hugely in the last decade, but is surrounded by questions of ethics, of community, of celebrity food fads and spurious health claims. For the last seven years, Fat Gay Vegan has been a voice that cuts through the fuss and the fads, and calling bullshit wherever he finds it. Now, he brings together his story and those of others in the vegan community to answer to the questions both vegans and non-vegans alike might have: Why should I be vegan in the first place? Does not being vegan mean I'm a bad person? What should my friends and family do... and are they bad people? Do I need to be a gym bunny to be worthy of veganism? (answer: no) Can I still eat junk food if I'm vegan? (answer: definitely yes!) In Sean's own words: When a wave of realisation swamps you and you come to learn how incredibly simple and sensible choosing veganism is, you'll have me sitting up there in your head like a friendly, fat uncle whispering, "I knew you could do it." The day will arrive when you proclaim, "Hey, if that fat gay guy can do it, so can I!" Packed with personal stories and non-preachy advice, this is a compassionate, no-nonsense guide to veganism from one of the community's biggest celebrities.

    Townsend Brown to the B-2 Advanced Technology Bomber. He discloses the existence of advanced gravity-control technologies, under secret military development for decades, that could revolutionize air travel and energy production. Included among the secret projects he reveals is the research of Project Skyvault to develop an aerospace propulsion system using intense beams of microwave energy similar to that used by the strange crafts seen flying over Area 51.Using subquantum kinetics--the science behind antigravity technology--LaViolette reviews numerous field-propulsion devices and technologies that have thrust-to-power ratios thousands of times greater than that of a jet engine and whose effects are not explained by conventional physics and relativity theory. He then presents controversial evidence about the NASA cover-up in adopting these advanced technologies. He also details ongoing Russian research to duplicate John Searl’s self-propelled levitating disc and shows how the results of the Podkletnov gravity beam experiment could be harnessed to produce an interstellar spacecraft.

    Food should be one of life's greatest pleasures yet, increasingly, choosing it is becoming a chore. Bombarded by questions such as 'Is red meat bad for you?' and 'Is local always best?' it's difficult to know what to eat. At the same time, even the basics are becoming more and more expensive, making it essential that we choose the best foods for ourselves and the planet and make them go as far as possible. Packed with brilliant ideas for choosing lovely, wholesome meat, fish and veg and quick, easy suggestions for cooking them well, without compromising your principles or emptying your purse, this is the modern manual for eating well in the twenty-first century. About the Author Joanna Blythman is Britain's leading investigative food...

    From the incredible seafood of the north Pacific coast, and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo, no one better captures the foodie essence of a country like Rick.With the trademark beautiful photography and evocative design of Rick's books, The Road to Mexico is a must-have cookbook for Autumn 2017.

    Bar Tartine--co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt--is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

    Written with the full co-operation of Sondheim himself, it examines each of Sondheim's masterpieces - including West Side Story, Gypsy, A Funny Thing Happened on the Way to the Forum, Company, Follies, A Little Night Music, Sweeney Todd, Sunday in the Park with George and Into the Woods - as well as the other Sondheim productions on Broadway, Off-Broadway, in repertory, as revivals, as opera, on film, and on television. this account is based on hundreds of hours of interviews with Sondheim and his associates.

    There is also a Spring and Summer collection and an Autumn and Winter collection so that the availability and freshness of ingredients is assured.The recipes are both savoury and sweet, main meals and light snacks and have influences and flavours from around the world.

    Shannon Martinez and Mo Wyse are here to challenge them all, one inventive dish at a time. Determined to do things differently, they built a restaurant in Melbourne called Smith & Daughters. The instant crowds told the story; these were the bold flavors people had been waiting for. From Shannon's take on meatballs and garlic prawns, to Chilean shepherd's pie and a tantalizing line-up of desserts and drinks, these are recipes for anyone who appreciates creative, good food – vegan or otherwise. The chef of the duo, Shannon, comes from the perspective of a carnivore and combines science, innovation and whimsical methods to create dishes and flavors that aren't the norm for vego/vegan food. She instead tries to replicate the tastes and textures of meat that is the opposite of bland, predictable vegan food. Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, Smith & Daughters: A Cookbook (that happens to be vegan) offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. From 'chorizo' and potato, Spanish 'meatballs' in a saffron almond sauce, chipotle cashew 'cheese', 'tuna' and green pea croquettes to doughnuts, avocado and corn icecream, the recipes give new inventive life to classics that will appeal to meat and vegetarian eaters alike.

    . . __________________This is the OFFICIAL companion cookbook, featuring the beautiful, simple and must-try recipes from her upcoming BBC TV series NADIYA'S FAMILY FAVOURITES.Nadiya shares the food she loves to cook and eat with her family and friends, offering fast, easy and delicious new recipes for every kind of day.This cookbook shows you how to create the perfect dishes to complement the moments we all love, from days out with friends to big get-togethers and lazy weekends at home, as well as simple and satisfying solutions for busy weeknights and speedy showstoppers for impromptu guests.Here's a taster of Nadiya's new classics . . .· Mocha Swirls · Smoky Spinach Shakshuka · Bombay Potato Tacos · Lamb Ribs · Grapefruit Chicken Stew · Peanut Honeycomb Banana Cake · Raspberry Ice Cream CakeWith over 100 easy and rewarding recipes, Nadiya's family favourites will soon become yours too. This is the cookbook you'll reach for time and time again for those memorable moments. You'll find quick meal solutions, food to lift the spirits, fuel for hungry bellies and feasts for feeding friends.Let Nadiya's recipes fill your home with memories, just as they do hers. 'She baked her way into our hearts and hasn't stopped since' Prima

    Award-winning personal trainer Brett Klika provides step-by-step explanations of basic exercise movements paired with helpful illustrations so you can get started moving your way to a healthier, more energized body. With circuits devoted to full body, arms, legs, and core, 7 Minutes to Fit is all you need for a quick and effective workout.

    All three astronauts were experienced pilots and had dreams of one day walking on the moon, but little did they know, nor did anyone else, that once they entered the spacecraft that cold winter day they would never leave it alive. The Apollo program would be perilously close to failure before it ever got off the ground. But rather than dooming the space program, this tragedy caused the spacecraft to be completely overhauled, creating a stellar flying machine to achieve the program’s primary goal: putting man on the moon. Apollo 1 is a candid portrayal of the astronauts, the disaster that killed them, and its aftermath. In it, readers will learn: How the Apollo 1 spacecraft was doomed from the start, with miles of uninsulated wiring and tons of flammable materials in a pure oxygen atmosphere, along with a hatch that wouldn’t open How, due to political pressure, the government contract to build the Apollo 1 craft went to a bidder with an inferior plan How public opinion polls were beginning to turn against the space control before the tragedy and got much worse after Apollo 1 is about America fulfilling its destiny of man setting foot on the moon. It’s also about the three American heroes who lost their lives in the tragedy, but whose lives were not lost in vain.