Description : Twelve-year-old Teddy Fitzroy is the prime suspect when FunJungle's newly-acquired koala goes missing, thanks to a prank staged by middle school bully Vance Jessup.
Description : 'Unassailable culinary credentials.' The Times 'A really great kitchen companion, full of easy-to-follow tasty dishes based on good-quality ingredients.' Gizzi Erskine Classically trained chef and model Isaac Carew takes it back to the kitchen with his debut cookbook The Dirty Dishes, featuring the fun, delicious and tasty food that’s inspired his life-long love of cooking. The Dirty Dishes is a fresh and modern collection of one hundred recipes: from lazy brunches to easy weekday suppers, and from vegan delights to late-night bites. He shares new takes on classics including Poached Salmon Niçoise, celebrates his love of pasta with Lasagne, Crab Linguine and Butternut Squash Cannelloni, and introduces more adventurous yet surprisingly easy recipes like Tamarind Treacle Tart. Modern and bursting with flavour, the book reveals the secrets of Isaac's culinary training and gives you everything you need to get a bit messy and have fun in the kitchen. Isaac's dad and godfather both worked in kitchens, so Isaac grew up washing mussels and leafy greens. He qualified as a chef in his teens and went on to work in some of the best restaurants in the world. Since then, via a high-profile modelling career, Isaac has nurtured his passion for great cooking and diverse food with the fashion capitals as his inspiration.
Description : The Asian elephant has had a unique cultural association with people. Unfortunately, elephants and people have also been in conflict, resulting in the decline in elephants throughout their former range in Southern Asia. This book provides an ecological analysis of elephant human interaction and its implications for the conservation of elephants. The foraging habits of elephants and their impact on vegetation are considered, along with the interactions that occur between elephants and humans. The ecological data provide the basis for recommendations on elephant conservation and management, keeping in view the socio-economic imperatives of the Asian region.This first comprehensive account of Asian elephant ecology will be of particular interest to conservation biologists and mammalogists.
Description : A book with full-color photos and 450 recipes provides a professional resource to the art of garde manger, which includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering and sautéing meats, fish, poultry, vegetables and legumes.
Description : Telling the food story of spring, summer, autumn and winter, this is the definitive guide to cooking the right things all through the year. When it comes to the tastiest food, keeping in touch with the rhythm of nature allows us to cook the most delicious recipes with the freshest, most flavoursome ingredients. Each dish is a celebration of the best of local British produce, from Fishcakes with Wilted Chard, Red Pepper and Feta Fritters, Rocket Pesto with Sirloin and Panna cotta with Poached Rhubarb, The Allotment Cookbook follows seasonal produce to restore a natural way of eating. You don't need to have an allotment or big kitchen garden to enjoy this book; although all the ingredients can be found in the shops, have a go at growing your own in the garden, in a scrap of ground or in a pot on a windowsill - it's so easy and is one of life's most satisfying pleasures. The Allotment Cookbook is a joyful guide to a sustainable and nourishing way of life.
Description : Hollywood, 1939: semi-independent mogul David O. Selznick has just shut down production on the most eagerly anticipated movie in history - his megabudget version of Margaret Mitchell's bestselling novel Gone With The Wind - scrapping the original script and sacking the director in the progress. Determined to produce a rewrite in five days, he engages the reluctant services of ace script doctor Ben Hecht - possibly the only person in America who has not read the novel - and the movie's new director Victor Fleming, poached straight from the set of The Wizard of Oz, where he had been squabbling with the Munchkins and coming to blows with Judy Garland. His reputation on the line, and with nothing but a stockpile of peanuts and bananas to sustain them, Selznick locks himself in his office with his two collaborators, and a marathon creative session begins.
Description : Patti LaBelle discovered the good life and wants to share it with you. Her new cookbook offers delicious recipes that range from healthy to decadent. “A lot of my memories with my loved ones are set around a dinner table, sharing a meal and sharing good conversation. Food has always been at the center of my joy, from the fish fries my parents had every weekend to the barbecues I have in my backyard today. Food can bring people together, to laugh, to eat, and to simply celebrate life. Most people know me for my voice, and that is truly a gift from God. But food and the ability to share it with others is also a gift—a gift that you can give to those you love. It is with that spirit that I share my third cookbook.” Patti LaBelle Miss Patti is back, as fierce as ever, sharing more than 100 new recipes that will have your mouth watering and your guests begging for seconds! With dishes ranging from the Over the Top, Top, Top Macaroni and Cheese (with shrimp and lobster!), to the Poached Salmon with Basil Cream Sauce and Fettuccine, to the Tender and Juicy Barbecued Baby Back Ribs, to the Fried Apple Pie, there's something perfect for every occasion. She not only walks you through the preparation of her favorite dishes with ease, but also shares heartfelt and witty stories about food, family, and life throughout the book. Her first two cookbooks were hits and this one is sure to please as well.
Description : The cookbook that launched Yotam Ottolenghi as an international food celebrity If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you'll love this Ottolenghi cookbook A vegetarian cookbook from the author of Jerusalem: A Cookbook and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables. Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. "My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs and other ingredients to create a sense of surprise." Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. The Plenty cookbook: Plenty is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike! Plenty is an indispensable cookbook for every home library.
Description : Presents recipes for making traditional Japanese foods, and includes folk traditions and the author's memories of growing up in Japan
Description : The laugh sensation that swept the nation, How to Speak Southern and More How to Speak Southern, is now collected in one complete–and completely hilarious–volume. Embraced by Southerners everywhere and dedicated to all Yankees in the hope that it will teach them to talk right, this uproarious book decodes “Suthun” wit and wisdom for “Nawthun” upstarts everywhere. From “aig” (a breakfast food that may be fried, scrambled, boiled, or poached) to “zackly” (as in “precisely”), here’s just a sampling of what you’ll find inside: ATTAIR: Contraction used to indicate the specific item desired. “Pass me attair gravy, please.” EVERWHICHAWAYS: To be scattered in all directions. “You should have been there when the train hit that chicken truck. Them chickens flew everwhichaways.” YONTNY: Do you want any. “Yontny more corn bread?” Funny as well as informative, this laugh-out-loud dictionary will keep you laughing and learning–no matter where you fall on the Mason-Dixon Line!