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Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
by Thomas J. CraughwellThis culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along "for a particular purpose"-- to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure--and even includes a few of their favorite recipes!
Thoroughly Modern Milkshakes
by Adam Ried"The perfect guide for blending up an icy avalanche of creamy concoctions."--David Lebovitz, author of The Perfect Scoop The time-honored combination of milk, ice cream, and syrup has satisfied ice cream lovers for generations. In this collection of 100 new recipes, Adam Ried brings America's favorite concoction into the twenty-first century with familiar ingredients turned into foolproof shakes. Featuring a wide range of blended treats such as the bold Mexican Chocolate Shake with Chipotle and Almond and the traditional Malted Caramel, Thoroughly Modern Milkshakes gives us a whole new take on the shake.
Thoughtful Cooking: Recipes Rooted in the New South
by William Stark DissenA long-anticipated cookbook from the chef and owner of The Market Place, Asheville’s renowned farm-to-table restaurant. Growing up in West Virginia, Chef William Dissen began his culinary journey in his grandmother’s kitchen. There, family meals were cooked with local ingredients, many from the home’s bountiful garden. In this ambitious debut cookbook, Dissen reinterprets the flavors of his youth, putting a modern spin on recipes grounded in the traditions of sustainable agriculture, local cuisine, and the hills and valleys of his Appalachian community. Thoughtful Cooking also represents a culinary vibe shift, as these recipes invite the reader to meditate on the importance of cooking through the seasons and considering the people who are growing, harvesting, fishing, and foraging the ingredients. With modern, Southern-inspired recipes like Cornmeal Fried Catfish with Butterbean and Boiled Peanut Stew, Tomato Sandwiches with Confit Garlic Aioli, and Red Wine–Braised Beef Short Ribs with Blue Cheese and Green Apple Slaw and Cumin Chili Sauce, Dissen showcases the flavors of the place he calls home.
Thread on Arrival (A Mainely Needlepoint Mystery #8)
by Lea WaitIn this coastal New England town, folks take care of the needy—but someone is killing without kindness . . . Ike Hamilton is a part of the Haven Harbor community just like anyone else, though he’s fallen on hard times and has to make do on disability checks and deposit bottles. Most of the locals do what they can to help him out, and needlepointing partners Angie and Sarah are happy to see him at the annual Blessing of the Fleet, honoring all those lost at sea over the centuries. But when harmless Ike is stabbed, suspicion quickly falls on a troubled teenage boy who’s new in town. Angie’s convinced that young Leo is innocent—but if he didn’t do it, who did? Turns out Ike may have appeared simple-minded, but he knew a few secrets that someone might have murdered him to keep quiet. Angie sets out to trace Ike’s bottle-collecting route to find out what he witnessed—and for this killer, there may be no redemption . . .
Three Blonde Mice
by Jane HellerThe New York Times-bestselling author of Princess Charming returns with &“a hilarious culinary comedy dripping with both romance and suspense&” (Ciji Ware, New York Times bestselling author of That Winter in Venice). Elaine Zimmerman and her best friends, Jackie and Pat, are venturing to a farm in Litchfield, Connecticut. It&’s been over a year since their last trip together, a Caribbean cruise aboard the Princess Charming—and after dealing with a murderous ex and his hit man, they&’re yearning for a no-drama vacation. During their Cultivate Our Bounty Week, they and eight other guests will learn how to cook farm-to-table meals with artisan-in-residence Chef Jason Hill. But amid milking a cow, making cheese, and managing the surprise appearance of an ex-boyfriend, Elaine discovers that one of their classmates is a little too keen on practicing knife technique. Is the killer one of the freakishly fit Manhattan couple who take their devotion to organic, hormone-free, non-GMO food to the point of obsession? The grandmother from Wisconsin who&’s a groupie of the celebrity chef and follows him to every event? The mother and son from Palm Beach who bicker over whether he should give up his law practice to open his own restaurant? Three Blonde Mice serves up a crackling romance, a twisty whodunit involving a screwball cast of suspects, and a satire of food fads and the chefs who perpetuate them. &“A real treat.&”—Eileen Goudge, New York Times-bestselling author of The Diary &“A hilarious send-up of foodies and the farm-to-table movement…a delicious read―and there are no calories.&”―Elaine Viets, author of the Dead-End Job Mysteries
Three Fudges and a Baby (A Candy-Coated Mystery)
by Nancy CocoWhen her pregnant best friend&’s doula is found with a smoking gun, fudge maker Allie McMurphy&’s sleuthing becomes a labor of love . . . &“A delightful cozy larded with appetizing fudge recipes.&” —Kirkus ReviewsDID THE DOULA DO IT? April is not only the start of &“fudgie&” season on picturesque Mackinac Island, it&’s when Allie&’s BFF Jenn Carpenter is due. Jenn wants to have her baby on the island, so she&’s lined up a midwife and a doula. But she&’s two weeks overdue—and if one more person tells her she looks ready to pop, she&’s going to go bananas. If there was a list of what not to expect when you&’re expecting, right at the top would be coming upon your doula holding a gun over the body of her fiance. Clearly in shock, Hannah Riversbend claims not to have shot him. Jenn asks Ally to prove the doula&’s innocence before her special delivery arrives. The clock is ticking as Ally races to solve the murder in time for Jenn&’s bun to come out of the oven. . .
Three Ingredient Baking: Incredibly simple treats with minimal ingredients
by Sarah RaineyHave fun in the kitchen with this game-changing collection of over 100 brilliantly simple baking recipes using ONLY 3 INGREDIENTS, as featured by dishesbydaisy on TIKTOK'Full of simple and straightforward recipes, even the most inexperienced of bakers will be able to make yummy treats for their friends and family' Mail OnlineAs heard on BBC Radio 2's Chris Evans Breakfast Show . . ._________Keep the whole family entertained with this essential collection of no-fuss treats that guarantee fun in the kitchen.With 100 surprising and brilliantly simple recipes for cakes, biscuits, breads, desserts, savoury bakes and frozen treats, Three Ingredient Baking lets you utilise what you already have in your cupboards to create deceivingly delicious treats that'll look like they took five times longer.Tickle your tastebuds with...- Deliciously decadent GOLDEN SHARDS OF HONEYCOMB- Magical FLUFFY SCONES for a quick cream tea- A slice of the tropics with DARK CHOCOLATE AND COCONUT BOUNTY BARS- Crisp, light-as-a-pillow PALMIER PASTRIES filled with CINNAMON SUGARThese are fast, fun and affordable recipes to suit small budgets, total beginners, and anyone looking to whip up something delicious at the very last minute, including gluten- and guilt-free options.Once you discover the magic of Three Ingredient Baking, you won't look back._________'These recipes really work, and they all taste like they have taken five times as long to make' The Times'Being a star baker? It's so simple . . . recipes that use just three ingredients to make fabulous showstoppers without any fuss' Daily Mail'We're amazed that you can make so many delicious cakes, bakes and puddings with just three ingredients' Good Food'Have a sweet tooth but don't have the time or equipment for complicated baking? This book might just have the answer' The Independent'This engagingly written book would make an ideal present for children who love messing around in the kitchen, or anyone who fancies cooking something tasty with minimum fuss' Daily Mail
Three Many Cooks: One Mom, Two Daughters: Their Shared Stories of Food, Faith & Family
by Sharon Damelio Pam Anderson Maggy KeetWhen the women behind the popular blog Three Many Cooks gather in the busiest room in the house, there are never too many cooks in the kitchen. Now acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book. Together, Pam, Maggy, and Sharon reveal the challenging give-and-take between mothers and daughters, the passionate belief that food nourishes both body and soul, and the simple wonder that arises from good meals shared. Pam chronicles her epicurean journey, beginning at the apron hems of her grandmother and mother, and recounts how a cultural exchange to Provence led to twenty-five years of food and friendship. Firstborn Maggy rebelled against the family's culinary ways but eventually found her inner chef as a newlywed faced with the terrifying reality of cooking dinner every night. Younger daughter Sharon fell in love with food by helping her mother work, lending her searing opinions and elbow grease to the grueling process of testing recipes for Pam's bestselling cookbooks. Three Many Cooks ladles out the highs and lows, the kitchen disasters and culinary triumphs, the bitter fights and lasting love. Of course, these stories would not be complete without a selection of treasured recipes that nurtured relationships, ended feuds, and expanded repertoires, recipes that evoke forgiveness, memory, passion, and perseverance: Pumpkin-Walnut Scones, baked by dueling sisters; Grilled Lemon Chicken, made legendary by Pam's father at every backyard cookout; Chicken Vindaloo that Maggy whipped up in a boat galley in the Caribbean; Carrot Cake obsessively perfected by Sharon for the wedding of friends; and many more. Sometimes irreverent, often moving, always honest, this collection illustrates three women's individual and shared search for a faith that confirms what they know to be true: The divine is often found hovering not over an altar but around the stove and kitchen table. So hop on a bar stool at the kitchen island and join them to commiserate, laugh, and, of course, eat!Advance praise for Three Many Cooks "This beautiful book is a stirring, candid, powerful celebration of mothers, daughters, and sisters, and of family, food, and faith. The stories are relatable and real, and are woven perfectly with the time-tested, mouthwatering recipes. I loved every page, every word, and am adding this to the very small pile of books in my life that I know I'll pick up and read again and again."--Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks "As a little story about mac and cheese illustrates, when it comes to family, the trick is to make a masterpiece with the ingredients you've got. Three Many Cooks is the perfect encouragement to work with what we have: one another."--Kelly Corrigan, New York Times bestselling author of Glitter and Glue "Pam Anderson is the consummate test cook--smart, thorough, and curious. Her new book, Three Many Cooks, puts cooking in the context it ultimately belongs, at the center of friends and family."--Christopher Kimball, founder and editor, America's Test Kitchen "A wonderful, honest account of food and family, Three Many Cooks deliciously reveals what I've suspected all along: Cooking for people you love pays back enormous dividends."--Jenny Rosenstrach, New York Times bestselling author of Dinner: The PlaybookFrom the Hardcover edition.
Three Men on a Diet: A Very English Approach to Losing Weight
by George Courtauld'An excellent stocking filler' SpectatorThree Men on a Diet is the very funny and brutally honest story of three mighty men with nothing to gain and so much to lose: a diet book with a difference.Three Men on a Diet is the story of George, Reggie and Sebastian, three middle-aged friends and food- and drink-lovers, learning how to lower their calorie intake without losing their joie de vivre.Determined to improve his looks and health before it's too late (and after being told that he looked like a pregnant bulldog), Reggie persuades the others to join him on a five-month quest to shed three stone. Each has his own degree of cynicism, commitment and willingness to compromise on breakfast, parties and alcohol.Amidst the bewildering array of information on offer (what is a carb? What is saturated fat? How many units in a bottle of wine?), together they learn how to navigate stumbling blocks such as mayonnaise, chocolate and cheese, and support each other through fortnightly weigh-ins and varied levels of success with the Fast Diet, the Atkins Diet and others. At the very least, they hope to give up snoring and rekindle their love lives.Join the trio on their journey as they learn the truth about dieting. This hilarious and realistic guide rips up the rule books: it is an anti-diet book for those who enjoy the finer things in life.
Three Scoops and a Fig
by Sara Laux Akin"I am not too little!" Scrumptious smells awaken Sofia and her cat Figaro. Her parents and older brother have already begun preparations for another menu of culinary delights at the family's Italian restaurant, The Fig Tree. And today is extra-special because Nonno and Nonna are coming to visit. Little Sofia is determined to help in the bustling kitchen. She wants to make something delicious for her beloved grandparents. But mamma mia! In her boundless enthusiasm, the eager little chef makes so many messes that no one seems to want her help. Crushed, Sofia retreats with Figaro to the comfort of the swing in the branches of her favorite tree. Then, with a whoosh! of wind and the plop! of a juicy fig, Sofia has an idea for a very sweet recipe all her own.
Three Sheets: 6 Continents, 15 Countries, 190 Drinks, and 1 Mean Hangover!
by Zane LampreyMost people have a few drinks to relax after work. For Zane Lamprey, however, having a few (or a few too many) drinks is work. But he's not complaining. Zane has circled the globe knocking back an endless variety of booze while capturing his imbibing exploits for the cult-hit TV show Three Sheets. And now the Indiana Jones of alcohol consumption has gathered a round of his most amusing adventures, fascinating factoids, and tips for adventurous tipplers into this, the ultimate pub crawler's memoir. Join him as he ventures, glass in hand, to bull; Ireland, where whiskey was invented, drinking is a way of life, and beer is the best medicine bull; Tanzania, where the popular "bee brew," engortorogi, was accidentally discovered by a woman trying to poison her two-timing husband bull; Las Vegas, where the scary-to-look-at, tasty-to-sip, and impossible-to-finish-alone Witch Doctor is a better bet than the gaming tables, and a bacon martini is a savory way to wash down Sin City's famed $777 burger bull; Japan, where the celebrated sake is brewed like beer and once featured saliva as a secret ingredient bull; Poland, where vodka is the equivalent of America's apple pie (one of the most popular brands is infused with flakes of gold) and lovers of beer constitute an official political party Zane also sips champagne in the French region that gave the bubbly its name and heads to Tequila, Mexico to sample the infamous local spirit from the blue agave plant. He also bellies up to bars in Scotland, Jamaica, Argentina, New Zealand, Belgium, St. Martin, South Africa, and Taiwan. Each destination is a new adventure in libation. Packed with anecdotes, recipes and drinking games, and more hangover remedies than you can shake a swizzle stick at, Three Sheets makes for a delightfully intoxicating cocktail.
Three Squares: The Invention of the American Meal
by Abigail CarrollWe are what we eat, as the saying goes-but we are also how we eat, and when, and where. Our eating habits reveal as much about our national identity as the food on our plates, as food historian Abigail Carroll vividly demonstrates in Three Squares. Reaching back to colonial America, when settlers enjoyed a single, midday meal, Carroll shows how later generations of Americans abandoned this utilitarian habit for more civilized, circumscribed rituals, trading in rustic pottages and puddings for complex roasts, sides, desserts, and-increasingly-processed foods. These new foodstuffs became the staples of breakfast and lunch in the late nineteenth century, and even brought with them a new eating tradition: snacking, which effectively transformed the American meal into one never-ending opportunity for indulgence. Revealing how the simple gruel of our forefathers gave way to cheese puffs and moon pies, Three Squares fascinatingly traces the rise and fall of the American meal.
Three Tainted Teas (Kitchen Witch Mysteries #3)
by Lynn CahoonAspiring witch and culinary entrepreneur, Mia Malone, must dispel a deadly plot to wreck her clients&’ wedding in this charming continuation of New York Times bestselling author Lynn Cahoon&’s Kitchen Witch Mystery series. Business is bubbling at Mia&’scatering service and cooking school, Mia&’s Morsels, but toil and trouble are not far behind. Mia just accepted her toughest gig yet: last-minute wedding planner for Magic Springs&’ own Romeo and Juliet. Though the small town is fairly accepting of magic, two families have been locked in a vicious feud spanning generations. Unfortunately for both families, they&’re about to become in-laws! Amethyst and Tok are excited to wed in a few weeks and somehow Mia must ensure the event is flawless. But when she goes to pick up paperwork from the couple&’s previous wedding planner, Mia discovers the woman murdered in an apparent attempt to stop the contentious union. Now, not only is Mia a prime suspect, as the new planner she may also be the killer&’s next target. Backed by her squad, her charms—literal and figurative—and a protective amulet from her Grans, it&’s up to Mia to save the star-crossed couple&’s wedding, her professional reputation…and maybe even her life! Includes Recipes! Praise for Lynn Cahoon&“One Poison Pie deliciously blends charm and magic with a dash of mystery and a sprinkle of romance.&” —Agatha Award–winner Daryl Wood Gerber
Three Widows and a Corpse (A Food Blogger Mystery #3)
by Debra SennefelderFood blogger Hope Early finds one item not on her scavenger hunt list—a dead husband . . . Between developing her food blog, Hope at Home, and choosing low-cal recipes for a feature in Cooking Now! magazine, Hope has a full plate. Still, she’s never too busy to compete in a Jefferson, Connecticut, tradition—the town’s annual scavenger hunt.But as she races with her team to check off the next item, Hope discovers a grisly surprise—the body of shady real estate developer Lionel Whitcomb, shot in a parking lot. His wife Elaine, who’s also in the hunt, gasps and nearly faints. But two other women on the scene cry out that their husband is dead.It turns out this louse of a spouse was more than a little lax in legally divorcing his former wives. Did one of them put a bullet in the bigamist? Number one suspect and number three wife Elaine begs Hope to investigate. Now Hope is on a new kind of hunt—for a cold-hearted killer and triple widow-maker . . . Includes Recipes from Hope’s Kitchen!
Thrive
by Brendan Brazier Hugh JackmanThe thrive diet is a long-term eating plan to help all athletes (professional or not) develop a lean body, sharp mind, and everlasting energy. As one of the few professional athletes on a plant-based diet, Brendan Brazier researched and developed this easy-to-follow program to enhance his performance as an elite endurance competitor.Brazier clearly describes the benefits of nutrient-rich foods in their natural state versus processed foods, and how to choose nutritionally efficient, stress-busting whole foods for maximum energy and health. Featuring a 12-week meal plan, over 100 allergen-free recipes with raw food options-including recipes for energy gels, sport drinks, and recovery foods-and a complementary exercise plan, The Thrive Diet is "an authoritative guide to outstanding performance" (Neal D. Barnard, M.D., Physician's Committee for Responsible Medicine).
Thrive Energy Cookbook: 150 Plant-Based Whole Food Recipes
by Brendan BrazierPacked with 150 plant-based, nutrient-dense, whole food recipes developed within the Thrive nutritional philosophy, Thrive Energy Cookbook brings concepts that started the functional, plant-based nutrition revolution to life. Recipes are all vegan and allergen-free (or with gluten-free options) to eliminate wheat, yeast, gluten, soy, refined sugar, and dairy from your diet. Easy-to-make and performance-enhancing, these chef-created recipes merge purpose driven functionality (every ingredient has a nutritional purpose) with mouth-watering appeal. From the alkaline-forming, plant protein#150;packed Vanilla-Almond-Mocha Motivator Smoothie to Roasted Red Pepper & Sweet Potato Soup, Thai Green Curry Rice Bowl, and desserts such as Raspberry Chocolate Pomegranate Tart, Thrive Energy Cookbook will have you quickly preparing nutrient-packed and delicious dishes.
Thrive Fitness
by Brendan BrazierFrom the author of "Thrive": a vegan-based performance-boosting fitness program for the busy beginner to the elite athlete
Thrive Fitness, second edition: The Program for Peak Mental and Physical StrengthFueled by Clean, Plant-based, Whole Food Recipes
by Brendan Brazier Venus WilliamsHead of nutrition for the Cannondale-Garmin Cycling Team, nutrition consultant to the pros, and former professional Ironman triathlete Brendan Brazier is one of the world's leading experts on nutrition for professional athletes. In Thrive Fitness, he presents his own easy system for total health and fitness, complete with new photos and step-by-step exercises, for maximum results in minimal time. Whether you're a time-crunched beginner or an experienced athlete, Thrive Fitness will help you sculpt strong, lean muscles, reduce body fat, prevent disease and injuries, increase energy, cut sugar cravings, and sharpen mental clarity.
Thrive Foods: 200 Plant-Based Recipes for Peak Health
by Brendan BrazierFocusing on an environmentally friendly diet, Brendan Brazier's new book builds on the stress-reducing, health-boosting nutritional philosophy introduced in Thrive. Finding creative ways to use basic ingredients such as kale, blueberries, and wild rice, Thrive Foods recipes are plant-based and nutritionally complete. They utilize the power of superfoods such asmaca, chia, hemp, and chlorella and avoid ingredients like wheat, yeast, gluten, soy, dairy, and corn.If you're looking for sustainable energy, high-quality sleep, physical strength, and mental sharpness to meet modern-day demands, Thrive Foods is your go-to recipe source.
Thrive, 10th Anniversary Edition: The Plant-Based Whole Foods Way to Staying Healthy for Life
by Brendan BrazierOne of the few professional athletes on an entirely plant-based diet, Brendan Brazier developed this easy-to-follow program to enhance his performance as an elite endurance athlete. Ten years later, his lifestyle still works. In this anniversary edition, Brendan brings 25 new recipes as well as updates throughout. Thrive features a 12-week whole foods meal plan, 125 easy-to-make recipes with raw food options that are free of dairy, gluten, soy, wheat, corn, refined sugar. With this program, you can lower body fat and increase muscle tone; diminish visible signs of aging; increase energy and mental clarity; sleep better and more restfully. Thrive is a long-term eating plan that will help you develop a lean body, sharp mind, and everlasting energy, whether you're a professional athlete or simply looking to boost your physical and mental health.
Thriving with Hypothyroidism: The Holistic Guide to Losing Weight, Keeping It Off, and Living a Vibrant Life
by Susan Tucker Anna AustinThriving with Hypothyroidism is an empowering guide for women to lose weight, keep it off, and live a vibrant life despite having hypothyroidism. Women with hypothyroidism often feel like the disease is hijacking their life, sabotaging their efforts to lose weight, keep it off and preventing them from living an energy-filled life. Many women with hypothyroidism have been told that “Your thyroid test came back in the normal range!” or “The dose of thyroid hormone you are on is perfect!” yet they still feel hypothyroid symptoms. Or maybe they’ve been told, “Your weight gain is not due to your thyroid. Maybe you’re eating too much and not getting enough exercise!” It sounds all too familiar, and it’s a vicious cycle! After Anna Austin was diagnosed with hypothyroidism at such a young age, Susan Tucker did everything she could for her daughter to get to the root cause of the symptoms Anna was experiencing, even after starting medication. Thriving with Hypothyroidism is about empowering women to take an active role in their health in stopping the progression of thyroid disease and not settling living with symptoms for the rest of their lives. Susan and Anna help people understand that there’s more to preventing hypothyroidism than just taking medication. Rather, women can improve symptoms and thyroid function through a more natural, whole-body approach. Thriving with Hypothyroidism comes from 20 years of research, personal experience, and education in getting to the root causes of Susan and Anna’s own hypothyroidism. Susan and Anna share how to stop the progression of thyroid disease, lose weight and keep it off, and have a more energetic life!
Through a Glass Lightly: Confession of a Reluctant Water Drinker
by Thomas Tylston GregThe love of drinking was well-developed in the nineteenth-century Englishman. With chapters on port, claret, sherry, champagne, Burgundy, Madeira, wine cellars, glasses and butlers, Through a Glass Lightly is a love letter to wine and everything that came with it. But the passionate tale has a sorry ending: in the final two chapters, the author develops gout and has to become a teetotaller in order to be able to take out life insurance.The books in "Found on the Shelves" have been chosen to give a fascinating insight into the treasures that can be found while browsing in The London Library. Now celebrating its 175th anniversary, with over seventeen miles of shelving and more than a million books, The London Library has become an unrivalled archive of the modes, manners and thoughts of each generation which has helped to form it.From essays on dieting in the 1860s to instructions for gentlewomen on trout-fishing, from advice on the ill health caused by the "modern" craze of bicycling to travelogues from Norway, they are as readable and relevant today as they were more than a century ago.
Throw Me a Bone
by Susan Orlean Sally Sampson Cooper Gillespie Cami JohnsonCooper Gillespie, an extremely intelligent and handsome Welsh springer spaniel, is a dog of discriminating taste and strong opinions. Now Cooper, with the assistance of cookbook author Sally Sampson and the transcription services of his favorite human, Susan Orlean, has put together 50 delectable recipes for snacks, meals, and treats for your canine companion. Maybe you're cooking everything because your collie has colitis or your Akita has a wheat allergy or your older dog just isn't thriving on commercial kibble. Maybe you're mixing up the occasional biscuit or treat to help your best fur-bearing friend over that I-just-ate-a-tennis- ball-and-don't-feel-so-good episode. Whatever the reason, the recipes in this book (which have been approved by dog trainer and nutritional consultant Stacy Alldredge) will satisfy the most discerning doggie palate. Many of them, in fact, can be shared with a favorite human (though preferably not from the same dish). Illustrated with more than 50 endearing black-and-white photographs of Cooper and friends by Cami Johnson, and liberally seasoned with stories, quotes, and nutrition tips, Throw Me a Bone makes a dog's dinner something to look forward to.
Thruhikers: A Guide to Life on the Trail
by Renee Miller Tim BeissingerExplore the outdoors in a whole new way with this comprehensive guide to hiking, camping, and backpacking, from @thruhikers Renee and TimRenee Miller and Tim Beissinger, also known as @thruhikers, share their experiences exploring the outdoors—hiking, backpacking, canoeing, and camping—with millions of people. They break down every aspect of their adventures—trail routes, gear, recipes, and more—and share stories from their time out on the trail.Their first book is packed with advice, techniques, gear recommendations, and troubleshooting tips for beginner and experienced outdoorsy people alike. They take you through the entire experience: before the trail, on the trail, and after the trail. Plus, they include over 20 plant-based dehydrated recipes, like Curry Rice and Cold-Soaked Shepherd's Pie, to bring on your adventures. Learn how to plan your trip, pack your gear, deal with animals and leave no trace, eat and drink safely, avoid and care for injuries, pass the time, navigate all types of weather, get over the post-trail blues, and more. With this guide, you&’ll be prepared for anything.
Thug Kitchen 101: Fast as F*ck (Thug Kitchen Cookbooks)
by Thug KitchenA kickass kitchen primer full of healthy, plant-based recipes that you can whip up any night of the week. The creators of the New York Times bestselling cookbook series Thug Kitchen are back to give you a crash course to help you to take the leap into healthy eating, starting with their signature fresh, California-inspired food.Thug Kitchen 101 includes more than 100 easy, accessible recipes to give you a solid start toward a better diet like sweet potato al pastor tacos, firecracker salad, chickpea and green chili soup, and no-bake cookies. And it serves up food facts along with helpful tips and tricks so you'll feel confident knowing exactly what the f*ck you're making. All recipes in TK 101 are guaranteed to be quicker than take out, so you can cook some tasty meals with simple ingredients regardless of when you stumble home from work. No excuses. It’s delicious, healthy, homemade food for all the full-time hustlers out there."Thug Kitchen backs up its bluster with good, solid recipes." —The New York Times"Funny, self-aware, and full of delicious-looking recipes that I want to make right this second." —Epicurious.com"F*cking delicious." —Popsugar.com