A tiger whose idea of adventure is to lie on his back by the fire and have his stomach rubbed. In six short years this unlikely duo has captured the hearts, the minds, and, most of all, the funny bones of America. They are the most phenomenal success story in syndication - and publishing - history. In only six years, they appear in more than 2,100 newspapers worldwide, and Calvin and Hobbes wins as many readership polls as Calvin has excesses. All seven of Bill Watterson's collections have sold a million copies within a year of publication.This treasury collection contains a never-before-published full-color section, as well as the cartoons appearing in The Revenge of the Baby-Sat and Scientific Progress Goes "Boink." All Sunday cartoons are presented full-page and full-color.

    Geared specifically for owners of adult cats, be they recently adopted or long time family pets, this book illustrates how it's never too late to correct behavior problems. With her trademark wit and common sense, Pam covers every aspect of a cat's lifestyle, behavior, and environment and gives cat owners specific techniques to help seemingly set-in-their-ways cats change for the better. Authoritative and entertaining, Starting from Scratch is the next best thing to a house call from the world's top feline behaviorist.

    Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

    Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.

    Enjoy steaming hot pork, chicken, or beef ramen dishes. Or branch out with seafood, vegetarian, or super spicy soups. There's even a host of recipes for cold ramen and other specialty ramen meals.Looking to please a lot of people? Amy Kimoto-Kahn will help you to "build-your-own-ramen" and show you how to start with one basic soup and then add a myriad of toppings to please a crowd. You'll even learn how to use instant ramen for delicious, but quick and easy dinners.Try your hand at:- Kobe Beef Tsukemen, ramen dipping noodles topped with quickly seared kobe beef, daikon radish, quail egg, lemon and shiso leaf served with a separate Shoyu (soy sauce based) soup infused with horseradish. - Lobster Ramen with lobster shell infused Shio (salt based) soup topped with fresh lobster, spinach, arugula, shredded purple cabbage, roasted garlic and lemon zest. - Oven Broiled Karaage Curry Ramen, topped with Japanese fried chicken, mizuna lettuce, marinated half-cooked egg, charred red onion and garlic chips in a Miso curry soup - Spicy Pork TanTanMen, a no soup version of the Szechwan style Dan Dan noodle with chili oil, sesame paste, numbing spices, topped with green onions, crushed peanuts and diakon radish sprouts. - Kamo Matcha Ramen topped with tea and shoyu (soy sauce) marinated smoked duck, marinated half-cooked egg, sliced pear and cilantro in a matcha infused Shio (salt based) soup. - Crispy Greens Ramen topped with broiled swiss chard, kale, and brussels sprouts with a coconut soup, topped with a poached egg, green onions and garlic chips in a Tonkotsu (pork bone based) soup. - Slow Roasted Tomato and Miso Spinach Chilled Ramen topped with herb roasted tomatoes, miso spinach, poached egg and toasted sesame seeds with a cold noodle broth. Why wait? Simply Ramen has all the recipes to make a comforting, steaming bowl of ramen to serve for dinner tonight!

    It is just one of those facts which never get bruited about.Since that time I have practically lived among the newtsI first became interested in the social phenomena of newt life early in the spring of1913, shortly after I had finished my researches in sexual differentiation among amoeba. Since that time I have practically lived among newts, jotting down...

    'All for Love' is a collection of brief quotations by many hands, chosen and illustrated with exquisite wit by Laura Stoddart.Here the raptures of love are counter-balanced by the rueful, comic, and often rather crisply cynical observations of men and women who have been there before. Divided into sections on the nature of love, the pursuit of love, love and marriage and the love affair, the book ranges from the passionate to the severely practical. We can smile at the silliness of those blinded by love (Shakespeare), feel a pang of heartache for jilted lovers (Dorothy Parker) reflect with Byron that there is little to be said about a happy marriage, and take note of P G Wodehouse advising girls that chumps make the best husbands, while relishing snatches of great poetry about great loves, from Sappho, Marlowe, Wordsworth, John Clare and Thomas Hardy.'All for Love' is a rare treat for everyone who is in love, contemplating marriage, has a broken heart, or has put the whole business behind them, and wants to be cheered up by some brilliant insights and by Laura Stoddart's enchanting visual comments on them.

    Huckelbridge shows how beer has evolved along with the country—from a local and regional product (once upon a time every American city has its own brewery and iconic beer brand) to the rise of global mega-brands like Budweiser and Miller that are synonymous with U.S. capitalism.We learn of George Washington’s failed attempt to brew beer at Mount Vernon with molasses instead of barley, of the 19th century “Beer Barons” like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz who revolutionized commercial brewing and built lucrative empires—and the American immigrant experience—and of the advances in brewing and bottling technology that allowed beer to flow in the saloons of the Wild West. Throughout, Huckelbridge draws connections between seemingly remote fragments of the American past, and shares his reports from the frontlines of today’s craft-brewing revolution.

    Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home.

    Reveals the complete story behind the virtual British band, from childhood to Gorillaz inception, through albums, tours, videos, influences, breakdowns, and break-ups.

    Some money from each copy of Speaking with the Angel sold will benefit autism education charities around the world, including The Treehouse School in London, where Nick’s son Danny is a student, and the New York Child Learning Institute here in the States. This project is truly a labor of love for Hornby and the other writers involved, many of whom are Nick’s friends.These original first-person narratives come from the most exciting voices in fiction. Melissa Bank gives readers a glimpse into the mind of a modern New Yorker whose still-new relationship is a constant source of surprise in “The Wonder Spot.” In Zadie Smith’s “I’m the Only One,” a young man recalls his strained relationship with his diva-esque sister. Dave Egger’s “After I Was Thrown in the River and Before I Drowned,” is told from the viewpoint of an unfortunate pit bull. Helen Fielding offers up a new twist on I’ve fallen and I can’t get up in “Luckybitch.” And in Nick Hornby’s “NippleJesus,” a bruiser finds out that guarding modern art is far more hazardous than controlling the velvet ropes at a nightclub. Speaking with the Angel also includes stories from Roddy Doyle, Irvine Welsh, Colin Firth, John O’Farrell, Robert Harris, Patrick Marber, and Giles Smith.Twelve completely new stories, written by twelve undeniably imaginative voices. Speaking with the Angel is at turns clever, outrageous, witty, edgy, tender, and wicked. This is what they meant by original.

    Whether it takes the form of a simple yet inexplicable estrangement or a devastating betrayal, a failed friendship can make your life miserable, threaten your success at work or school, and even undermine your romantic relationships. Finally there is help. In When Friendship Hurts, Jan Yager, recognized internationally as a leading expert on friendship, explores what causes friendships to falter and explains how to mend them -- or end them. In this straightforward, illuminating book filled with dozens of quizzes and real-life examples, Yager covers all the bases, including: The twenty-one types of negative friends -- a rogues' gallery featuring such familiar types as the Blood-sucker, the Fault-finder, the Promise Breaker, and the Copycat How to recognize destructive friends as well as how to find ideal ones The e-mail effect -- how electronic communication has changed friendships for both the better and the worse The misuse of friendship at work -- how to deal with a co-worker's lies, deceit, or attempts at revenge How to stop obsessing about a failed friendship And much more The first highly prescriptive book to focus on the complexities of friendship, When Friendship Hurts demonstrates how, why, and when to let go of bad friends and how to develop the positive friendships that enrich our lives on every level. For everyone who has ever wondered about friends who betray, hurt, or reject them, this authoritative book provides invaluable insights and advice to resolve the problem once and for all.

    Now berry lovers can maximize their enjoyment with The Berry Bible, the new offering from James Beard Book Award-winning author Janie Hibler.Part encyclopedia, part cookbook, The Berry Bible begins with an explanation of the health benefits of nutrient-rich berries and goes on to profile dozens of important culinary berries and berrylike fruits in the vibrantly illustrated "A-to-Z Berry Encyclopedia." Tips on how to remove berry stains and freeze for the off-season pave the way for 175 delectable recipes that use cultivated, wild, fresh, and frozen berries.From Blackberry-Blueberry Cardamom Muffins, Mango-Raspberry Summer Soup, and Boysenberry Applesauce to Blackberry-Port Lamb Shanks, Almond-Gooseberry Cream Pie, and The Perfect Strawberry Shortcake, these succulent dishes are sure to garner The Berry Bible a permanent spot in any kitchen.

    When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination. The magic of this book is that once you learn how to make just one easy custard or simple syrup base, you can dream up an infinite number of flavors. In addition to being able to re-create Ciao Bella’s award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, you’ll be able to invent your own combina­tions and mix and match more than 100 unbeliev­ably indulgent frozen desserts. From the PLAIN BASE: • Italian classics such as GIANDUJA and PISTACHIO • New American favorites like APPLE CARAMEL CRISP and PUMPKIN AND SPICE • Cutting-edge flavors like BOURBON BUTTER PECAN and ROSEMARY AND OLIVE OIL From the CHOCOLATE BASE: • Exotic options from around the world like CHOCOLATE CHAI and MEXICAN COFFEE • Kid-pleasers like CHOCOLATE S’MORES From the SIMPLE SYRUP: • Sorbets such as WATERMELON, COSMOPOLITAN, and PEAR WITH BALSAMIC SWIRL • Make-your-own granita combinations (no ice cream machine required!) like COFFEE/CINNA­MON and RASPBERRY/SAUTERNES/HONEY A special section called “Amazing Endings” tops off this delicious volume, containing fun ideas for how to serve gelato and sorbetto as the pros do—or with a more personal creative touch. With hundreds of helpful tips, information on the best ingredients, and a list of sources, this gorgeously photographed book ensures that the best gelato and sorbetto you can imagine are just a churn away. NOW, WITH THE HELP OF CIAO BELLA co-owner F. W. Pearce and chef Danilo Zecchin, making gelato and sorbetto in your own kitchen couldn’t be easier. You’ll add an exclamation point to any meal with these tantalizing flavors: • HAZELNUT BISCOTTI • FIG AND PORT • APPLE CARAMEL CRISP • ROSE PETAL • GREEN TEA • POMEGRANATE CHAMPAGNE • PEACH AND HABANERO CHILE

    . . Don't Tell Me! to test their knowledge of the week's dumbest news against some of the best and brightest-panelists including author and humorist Roy Blount Jr., author and radio anomaly Tom Bodett, syndicated advice columnist Amy Dickinson ("Ask Amy"), Atlantic Monthly journalist P.J. O'Rourke, Washington Post columnist Roxanne Roberts, and other know-it-alls.