• The Dragon Ball & Dragon Ball Z series combined have sold through more than one million GNs in the U.S. to date (BookScan). • Over 11.7million Dragon Ball and Dragon Ball Z videos & DVDs have sold through in the U.S. to date (VideoScan). • Every volume of the Dragon Ball series is still selling to this day.  There are 42 volumes total and they debuted in the U.S. in 2000! • Toriyama has a strong fan base in the U.S. • Dragon Ball & Dragon Ball Z have also spawned numerous video games, which consistently rank in the top ten in national sales. • A live action Dragon Ball Z movie is currently in production to be released theatrically in Spring 2009.Dragon Ball: The Complete Illustrations   A seminal series from a legendary creator. Dragon Ball, a wry update on the Chinese "Monkey King" myth, introduces us to Son Goku, a young monkey-tailed boy whose quiet life is turned upside-down when he meets Bulma, a girl determined to collect the seven "Dragon Balls." If she gathers them all, an incredibly powerful dragon will appear and grant her one wish. But the precious orbs are scattered all over the world, and to get them she needs the help of a certain super-strong boy...

    This book also features a section on how the art was created and comments as to why they did what the director did. This 176 pages book is no disappoint for any Makoto Shinkai fan.176 pages. Japanese text. Softcover with Dust Jacket. Landscape Format. Printed in Japan.

    This is the story of the world according to beer, a toast to flavors born of necessity and place—in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.Fueled by date-and-honey gruel, sour pediococcus-laced lambics, and all manner of beers between, William Bostwick’s rollicking quest for the drink’s origins takes him into the redwood forests of Sonoma County, to bullet-riddled South Boston brewpubs, and across the Atlantic, from Mesopotamian sands to medieval monasteries to British brewing factories. Bostwick compares notes with the Mt. Vernon historian in charge of preserving George Washington’s molasses-based home brew, and he finds the ancestor of today’s macrobrewed lagers in a nineteenth-century spy’s hollowed-out walking stick.Wrapped around this modern reportage are deeply informed tales of history’s archetypal brewers: Babylonian temple workers, Nordic shamans, patriots, rebels, and monks. The Brewer’s Tale unfurls from the ancient goddess Ninkasi, ruler of intoxication, to the cryptic beer hymns of the Rig Veda and down into the clove-scented treasure holds of India-bound sailing ships.With each discovery comes Bostwick’s own turn at the brew pot, an exercise that honors the audacity and experimentation of the craft. A sticky English porter, a pricelessly rare Belgian, and a sacred, shamanic wormwood-tinged gruit each offer humble communion with the brewers of yore. From sickly sweet Nordic grogs to industrially fine-tuned fizzy lager, Bostwick’s journey into brewing history ultimately arrives at the head of the modern craft beer movement and gazes eagerly if a bit blurry-eyed toward the future of beer.

    Our bodies are hardwired for sweets, so food giants have developed fifty-six types of sugar to add to their products, creating in us the expectation that everything should be cloying; we've evolved to prefer fast, convenient meals, hence our modern-day preference for ready-to-eat foods. Moss goes on to show how the processed food industry--including major companies like Nestlé, Mars, and Kellogg's--has tried not only to evade this troubling discovery about the addictiveness of food but to actually exploit it. For instance, in response to recent dieting trends, food manufacturers have simply turned junk food into junk diets, filling grocery stores with "diet" foods that are hardly distinguishable from the products that got us into trouble in the first place. As obesity rates continue to climb, manufacturers are now claiming to add ingredients that can effortlessly cure our compulsive eating habits. An account of the legal battles, insidious marketing campaigns, and cutting-edge food science that have brought us to our current public health crisis, Moss lays out all that the food industry is doing to exploit and deepen our addictions, and shows us why what we eat has never mattered more.From the #1 New York Times bestselling author of Salt Sugar Fat comes a powerful exposé of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public health.

    It describes more than 100 food plants and gives specific information on the growth habits, culture, harvest, and storage of each.

    Whether decorating a dorm room, an apartment, or a little cottage, what we strive for is a look and feel that expresses our individual personalities. Part style guide, part idea sourcebook, this handy volume--designed to meet the needs of real people with real budgets--is bundled with smart ideas, basic design principles, and enough inspiration to get you off the sofa to make it happen. In her lively, informative text, design guru Marisa Bartolucci takes readers inside 33 small homes from cities across the U.S. to reveal how a strong sense of style--rather than design know-how or unlimited resources--is the most effective tool for transforming an ordinary cramped living space into a smart yet functional private sanctuary.

    He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day.Praise for Edible Selby:“Todd Selby has turned his curious eye to the kitchens of some of the world’s most imaginative cooks, artisans, and foragers. Far too often, food and the people who produce it are hidden behind closed doors or lost in an industrial food system, so it’s heartening to see this book champion those who have nothing to hide. With Todd’s trademark good humor and disarmingly quirky style, Edible Selby is a pure celebration of the creativity and authenticity of the wonderful individuals who are bringing real food to the table.”- Alice Waters, owner of Chez Panisse Restaurant“Todd Selby’s foray into the world of food is every bit as intriguing as his eccentric take on the world of interiors. Long live Signor Selby!”- Simon Doonan, Barneys New York creative ambassador“Edible Selby captures the energy and excitement of today's food world. This book is pure Selby.”- Thomas Keller, The French Laundry“Books On My Gifts List…Photographer Todd Selby’s scrapbook reportage on passionate cooks and famous chefs around the world. Messy, magnificent, inspiring.”—Food & Wine magazine“Exploring the world for food, that’s what Edible Selby is all about…and hopefully, you get really hungry when you read it.” —New York Daily News“Photographer Todd Selby has an uncanny eye for the beauty of the unconventional kitchen; in his second book, he features cooks, chefs, and other culinary creative types in their workspaces—complete with recipes and witty hand-drawn illustrations.” —Saveur“This is a book to read on the couch and leave there. Next you’ll want to go to the kitchen and get crazy and make a mess. You will let your hair down, and the meal will be infused with life.” —TheKitchn.com

    Or do we? This uniquely American holiday has a rich and little known history beyond the famous feast of 1621.In Thanksgiving, award-winning author Melanie Kirkpatrick journeys through four centuries of history, giving us a vivid portrait of our nation's best-loved holiday. Drawing on newspaper accounts, private correspondence, historical documents, and cookbooks, Thanksgiving brings to life the full history of the holiday and what it has meant to generations of Americans.Many famous figures walk these pages—Washington, who proclaimed our first Thanksgiving as a nation amid controversy about his Constitutional power to do so; Lincoln, who wanted to heal a divided nation sick of war when he called for all Americans—North and South—to mark a Thanksgiving Day; FDR, who set off a debate on state's rights when he changed the traditional date of Thanksgiving.Ordinary Americans also play key roles in the Thanksgiving story—the New England Indians who boycott Thanksgiving as a Day of Mourning; Sarah Josepha Hale, the nineteenth-century editor and feminist who successfully campaigned for Thanksgiving to be a national holiday; the 92nd Street Y in New York City, which founded Giving Tuesday, an online charity established in the long tradition of Thanksgiving generosity. Kirkpatrick also examines the history of Thanksgiving football and, of course, Thanksgiving dinner.While the rites and rituals of the holiday have evolved over the centuries, its essence remains the same: family and friends feasting together in a spirit of gratitude to God, neighborliness, and hospitality. Thanksgiving is Americans' oldest tradition. Kirkpatrick's enlightening exploration offers a fascinating look at the meaning of the holiday that we gather together to celebrate on the fourth Thursday of November.With Readings for Thanksgiving Day designed to be read aloud around the table.

    From facial expressions to creative coloring, this book contains all the know-how you need to create anthropomorphic cat, dog, horse, rodent and bird characters.Step by step, you'll learn how to:- Draw species-appropriate tails, eyes, wings and other fun details - Give your characters clothes, poses and personalities - Create the perfect backgrounds for your furry antics--with two start-to-finish demonstrations showing howPacked with tons of inspiration--from teeny-bopper bunnies and yorky glamour queens to Ninja squirrels and lion kings--Draw Furries will help you create a world of crazy, cool characters just waiting to burst out of your imagination.

    Francis Lam pays a visit to the lauded but elusive Alex Lee; Peter Meehan talks life (and how it happens to a cook) with legendary pastry chef Claudia Fleming. Daniel Boulud and Michael Anthony school us in the art of omelet-making. Pulitzer-prize-winning writer Jonathan Gold and funny-as-hell artist Lisa Hanawalt hop on board as new columnists. And there’s a magazine inside the magazine, like a Russian nesting doll: with content culled from René Redzepi’s annual MAD food conference, which Lucky Peach had the honor of co-curating. The theme, this year, was GUTS, both literal and figurative. We heard from an array of speakers: chefs, of course, and activists, filmmakers, and a schoolgirl too. Their talks were inspiring for cooks, chefs, and eaters alike.

    . . and one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom.Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.

    The sense of private mystery that fills these photographs--mostly taken during Koudelka's many years of wandering through Europe and Great Britain since leaving his native Czechoslovakia in 1968--speaks of passion and reserve, of his rage to see. Solitary, moving, deeply felt and strangely disturbing, the images in Exiles suggest alienation, disconnection and love. Exiles evokes some of the most compelling and troubling themes of the twentieth century, while resonating with equal force in this current moment of profound migrations and transience.Josef Koudelka (born 1938) has published ten books of photographs, many of which focus on the relationship between man and the landscape, including Gypsies (1975; revised and enlarged edition in 2011), Exiles (1988), Black Triangle (1994), Invasion 68: Prague (2008) and Wall (2013). Significant exhibitions of his work have been held at The Museum of Modern Art and the International Center of Photography, both in New York; Hayward Gallery, London; and Palais de Tokyo, Paris. Koudelka is the recipient of the Medal of Merit awarded by the Czech Republic (2002) and numerous other awards. In 2012, he was named Commandeur de l'Ordre des Arts et des Lettres by the French Ministry of Culture. He is based in Paris and Prague.

    Her lifelong friend, Ingrid, has asked her to do the impossible -- authenticate the painting from a photograph. The photograph in question was passed down to Ingrid by her grandfather, Klaus Rettke a key member of the German Einsatzstab Reichsleiter Rosenberg, the Nazi organization appointed to confiscate art from the Jews. Obscure references in Klaus Rettke's diary convince Maggie that Rettke stole the painting from the Nazis. Now she must use science to verify that the painting in the photo is genuine, something that has never been done before. From the National Gallery of Art in Washington, D.C. to the Musee du Jeu de Paume in Paris, Maggie searches for answers. Finally, she confronts the possibility that there is not one painting, but the original and several forgeries. With tens of millions of dollars at stake and a killer at large, she is determined to find the authentic Van Gogh. To do so, Maggie must stay alive . . . something that's proving difficult to do.

    The skeleton, muscles and joints are covered with descriptions of differences between female and male anatomy.This is a reproduction of a 1852 British publication and may contain non-standard spellings and characters. The work has been proof-read and edited to remove typographical errors and reformat the text for the Kindle. All images have been cleaned and resized.

    The Mediterranean approach to food is a way of eating that includes balanced, whole foods, and is a way of planning meals and snacks that take into account seasonal products. You can find most foods at your local grocery store and farmers’ markets.