Jason Walker is a child star turned teen heartthrob turned reluctant B-movie regular who's sick of his failing career. So he gives up Hollywood for northern Idaho, far away from the press, the drama of L.A., and the best friend he's secretly been in love with for years. There's only one problem with his new life: a strange young man only he can see is haunting his guesthouse. Except Benjamin Ward isn't a ghost. He's a man caught out of time, trapped since the Civil War in a magical prison where he can only watch the lives of those around him. He's also sweet, funny, and cute as hell, with an affinity for cheesy '80s TV shows. And he's thrilled to finally have someone to talk to. But Jason quickly discovers that spending all his time with a man nobody else can see or hear isn't without its problems-especially when the tabloids find him again and make him front-page news. The local sheriff thinks he's on drugs, and his best friend thinks he's crazy. But Jason knows he hasn't lost his mind. Too bad he can't say the same thing about his heart. (This title was originally released by Riptide Publishing.)
Plump, juicy oranges are one of the great pleasures of winter—and one that is usually taken for granted. Now here's an eloquent, celebratory picture of how those oranges have found their way to the grocery store shelves, and then into kids—tummies! With vivid, glowing paintings, this unique picture book offers a poetic lesson about a plant's growth cycle and about the produce industry. We follow an orange from blossom to ripe fruit, from tree to truck to market . . . and into the hands of a boy who shares this treat with his friends on the playground, —so that everyone could taste the sweetness of an orange in January. In the tradition of Apple Farmer Annie and Red Leaf, Yellow Leaf, this is a satisfying, celebratory look at an everyday object with a remarkable life story.
Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many cooks have come through the kitchen at Chez Panisse,” observes the legendary Alice Waters, “But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome.” And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goin’s cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goin’s gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant. Her Sunday Supper menus at Lucques–ever changing and always tied to the produce of the season–have drawn raves from all quarters: critics, fellow chefs, and Lucques’s devoted clientele. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers the general public, for the first time, the menus that have made her famous. This inspired cookbook contains: §132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter §75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for §A wealth of information on seasonal produce–everything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items §Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck §A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook) With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cooking–not to mention transform your results in the kitchen.
The New York Times–bestselling author’s Whitbread Prize–winning debut—“Winterson has mastered both comedy and tragedy in this rich little novel” (The Washington Post Book World). When it first appeared, Jeanette Winterson’s extraordinary debut novel received unanimous international praise, including the prestigious Whitbread Prize for best first fiction. Winterson went on to fulfill that promise, producing some of the most dazzling fiction and nonfiction of the past decade, including her celebrated memoir Why Be Happy When You Can Be Normal?. Now required reading in contemporary literature, Oranges Are Not the Only Fruit is a funny, poignant exploration of a young girl’s adolescence. Jeanette is a bright and rebellious orphan who is adopted into an evangelical household in the dour, industrial North of England and finds herself embroidering grim religious mottoes and shaking her little tambourine for Jesus. But as this budding missionary comes of age, and comes to terms with her unorthodox sexuality, the peculiar balance of her God-fearing household dissolves. Jeanette’s insistence on listening to truths of her own heart and mind—and on reporting them with wit and passion—makes for an unforgettable chronicle of an eccentric, moving passage into adulthood. “If Flannery O’Connor and Rita Mae Brown had collaborated on the coming-out story of a young British girl in the 1960s, maybe they would have approached the quirky and subtle hilarity of Jeanette Winterson’s autobiographical first novel. . . . Winterson’s voice, with its idiosyncratic wit and sensitivity, is one you’ve never heard before.” —Ms. Magazine
A classic of reportage, Oranges was first conceived as a short magazine article about oranges and orange juice, but the author kept encountering so much irresistible information that he eventually found that he had in fact written a book. It contains sketches of orange growers, orange botanists, orange pickers, orange packers, early settlers on Florida's Indian River, the first orange barons, modern concentrate makers, and a fascinating profile of Ben Hill Griffin of Frostproof, Florida who may be the last of the individual orange barons. McPhee's astonishing book has an almost narrative progression, is immensely readable, and is frequently amusing. Louis XIV hung tapestries of oranges in the halls of Versailles, because oranges and orange trees were the symbols of his nature and his reign. This book, in a sense, is a tapestry of oranges, too—with elements in it that range from the great orangeries of European monarchs to a custom of people in the modern Caribbean who split oranges and clean floors with them, one half in each hand.
The tangy, juicy sweetness of oranges has made them a mainstay on our breakfast tables, as snacks, and even as healthy desserts. Indeed, oranges and orange juices are so ubiquitous nowadays that we take them for granted—but their journey to our supermarket shelves is a long and tantalizing story, as Clarissa Hyman reveals in Oranges. Following the orange from its origins in the Mediterranean world to the grocery produce section, Hyman illuminates the wide-ranging cultural resonance and culinary presence of the popular fruit. Charting the arrival of bitter and sweet oranges in the Mediterranean, where they were seen as a gift from the gods, Hyman chronicles their dramatic voyage to the Americas and the impact they had on agriculture, garden design, and architecture along the way. She surveys the many varieties of oranges that now exist and analyzes their status as symbols of great wealth in art, an inspiration for poets and painters, and a source of natural health. Dealing with the practical complexities of orange cultivation, she details the challenges facing modern producers and consumers across the globe. Packed with delicious recipes and luscious photos, Oranges is a refreshing look at the king of citrus.
