When the World Tips Over
When the World Tips Over

Author: Jandy Nelson

Publisher: Penguin

Published: 2024-09-24

Total Pages: 529

ISBN-13: 0525429093

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An explosive new novel brimming with love, secrets, and enchantment by Jandy Nelson, Printz Award–winning and New York Times bestselling author of I’ll Give You the Sun The Fall siblings live in hot Northern California wine country, where the sun pours out of the sky, and the devil winds blow so hard they whip the sense right out of your head. Years ago, the Fall kids’ father mysteriously disappeared, cracking the family into pieces. Now Dizzy Fall, age twelve, bakes cakes, sees spirits, and wishes she were a heroine of a romance novel. Miles Fall, seventeen, brainiac, athlete, and dog-whisperer, is a raving beauty, but also lost, and desperate to meet the kind of guy he dreams of. And Wynton Fall, nineteen, who raises the temperature of a room just by entering it, is a virtuoso violinist set on a crash course for fame . . . or self-destruction. Then an enigmatic rainbow-haired girl shows up, tipping the Falls’ world over. She might be an angel. Or a saint. Or an ordinary girl. Somehow, she is vital to each of them. But before anyone can figure out who she is, catastrophe strikes, leaving the Falls more broken than ever. And more desperate to be whole. With road trips, rivalries, family curses, love stories within love stories within love stories, and sorrows and joys passed from generation to generation, this is the intricate, luminous tale of a family’s complicated past and present. And only in telling their stories can they hope to rewrite their futures. “I am fervently in love with this brave, funny, tender, exuberant beating heart of a book.” —Becky Albertalli, author of Simon vs. the Homo Sapiens Agenda "Transcendently beautiful.” —Nina LaCour, author of We Are Okay “Sublime, intricate, and dazzling . . . I adored it.” —Helena Fox, author of How It Feels to Float “Jandy Nelson is a rare, explosive talent.” —Tahereh Mafi, author of the Shatter Me series "Intricately rendered . . . Profound and satisfying." —PW (starred review) “A technicolor fever dream offering readers a sensory feast.” —Kirkus "Splendid and complex . . . Satisfying and soul-thrilling . . . Well worth the wait." —SLJ (starred review) "Beautiful.” —Booklist

Sergeant Smelly and Captain Chunder: Dimensions
Sergeant Smelly and Captain Chunder: Dimensions

Author: James Sharkey

Publisher: James Sharkey

Published: 2014-10-11

Total Pages: 48

ISBN-13:

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The evil Onionman has yet another plan for world domination by sending Sergeant Smelly and Captain Chunder to another dimension. Can he finally succeed with no superheroes to save the day? Can Sergeant Smelly's fire-farting superpower come to the rescue? Will farting ever stop being funny? Find out the answers to these questions and many more in the hilarious adventures of Sergeant Smelly and Captain Chunder.

Plant Forward
Plant Forward

Author: Richard Blais

Publisher: Victory Belt Publishing

Published: 2023-11-14

Total Pages: 495

ISBN-13: 1628601361

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Next Level Chef co-star and Bravo’s Top Chef All-Stars winner Richard Blais and his wife, Jazmin, deliver 100 bold & stylish recipes that cast veggies in the starring role on your plate. In their new book, Plant Forward, the Blaises open their kitchen to show you how they eat and maintain healthy habits when the TV cameras are off. Using humor and heart, Richard details how he found his path to health by moving meat to the side in favor of a more plant-centric diet. He teams up with Jazmin to show you how to have fun with cooking, taking produce to an entirely new level without having to abandon meat or dairy entirely—think Zucchini al Pastor and Carrot Hotdogs! Each chapter focuses on a particular veggie or category of plant foods, from cauliflower to greens to tomatoes to whole grains, showcasing many of the diverse ways in which it can be prepared. The recipes feature Blais’s creative signature style but remain approachable for time-strapped individuals and families. With this array of innovative flavor combinations and flexibility, get ready to embark on the ultimate cooking and eating adventure. Sample Recipes: Tomato and Watermelon Poke Jerk Cauliflower Steaks Potatostones Broccoli Top Pesto with Kale and Whole Wheat Spaghetti Zucchini Fritters with Parmesan Carrot Osso Bucco with Polenta The Blended Mushroom Burger Eggplant and Chickpea Samosas Anytime Almond Biscuits Plant Forward is complete with full-color photos, pantry upgrades, and the Blais cheat sheet—a weekly guide to staying on track. Learn how to achieve balance and fall in love with cooking again with the Blaises. Whether you are a seasoned chef yourself or a humble home cook, Plant Forward will help you achieve your healthy eating goals and challenge culinary norms with one of America’s most dynamic and inspiring foodie couples.

Confessions of a Funeral Director
Confessions of a Funeral Director

Author: Caleb Wilde

Publisher: HarperCollins

Published: 2017-09-26

Total Pages: 164

ISBN-13: 0062465260

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“Wise, vulnerable, and surprisingly relatable . . . funny in all the right places and enormously helpful throughout. It will change how you think about death.” —Rachel Held Evans, New York Times–bestselling author of Searching for Sunday We are a people who deeply fear death. While humans are biologically wired to evade death for as long as possible, we have become too adept at hiding from it, vilifying it, and—when it can be avoided no longer—letting the professionals take over. Sixth-generation funeral director Caleb Wilde understands this reticence and fear. He had planned to get as far away from the family business as possible. He wanted to make a difference in the world, and how could he do that if all the people he worked with were . . . dead? Slowly, he discovered that caring for the deceased and their loved ones was making a difference—in other people’s lives to be sure, but it also seemed to be saving his own. A spirituality of death began to emerge as he observed the family who lovingly dressed their deceased father for his burial; the nursing home that honored a woman’s life by standing in procession as her body was taken away; the funeral that united a conflicted community. Through stories like these, told with equal parts humor and poignancy, Wilde’s candid memoir offers an intimate look into the business of death and a new perspective on living and dying. “Open[s] up conversations about life’s ultimate concerns.” —The Washington Post “As a look behind the closed doors of the death industry, as well as a candid exploration of Wilde’s own faith journey, this book is fascinating and compelling.” —National Catholic Reporter “[A] stunner of a debut.” —Rachel Held Evans, author of Inspired

Vibration Cooking
Vibration Cooking

Author: Vertamae Smart-Grosvenor

Publisher: University of Georgia Press

Published: 2011-04-15

Total Pages: 255

ISBN-13: 0820339598

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Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black “consciousness raising.” In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, “where the bohemians lived and let live.” Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat’s nine lives as chanter, dancer, costume designer, and member of the Sun Ra Solar-Myth Arkestra, Smart-Grosvenor introduces us to a rich cast of characters. We meet Estella Smart, Vertamae’s grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens à la Shepp, to name a few. She also tells us how poundcake got her a marriage proposal (she didn’t accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. “When I cook, I never measure or weigh anything,” writes Smart-Grosvenor. “I cook by vibration.” This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor’s approach to food and culture. A new preface by the author details how she came to write Vibration Cooking.

Come and Eat
Come and Eat

Author: Bri McKoy

Publisher: Thomas Nelson

Published: 2017-09-05

Total Pages: 241

ISBN-13: 0718090624

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In today's busy world, we all crave something deeper and truer. Whether we're seeking relationships that go beyond the surface or gatherings that allow for joy and pain, Bri McKoy reminds us that all we need is a table, open hearts, and a simple invitation: come and eat. Join Bri as she invites you to discover how a common dining room table can be transformed into a place where brokenness falls away to reveal peace and fellowship. Whether your table is laid with bounty or meager offerings, surrounded by the Body of Christ or homeless, broken souls, she shows us that healing begins when we open our hearts and homes. Throughout the pages of Come and Eat, Bri gives you the tools and encouragement you need to: Learn to look more intently at the tables God is preparing before you Come to the table with your brokenness, your celebration, and your worries Create a warm and welcoming environment Chock full of recipes, timeless tips, and thoughtful questions for discussion, Come and Eat reminds us that fellowship in God's love is always the most remembered, most cherished nourishment. Because when we make room for others, we make room for God, and our homes become vibrant sources of life, just as he means them to be. Praise for Come and Eat: "A coveted place at Bri’s table also means she has made a loving space for you in her heart. In this book, with unbound generosity, Bri shares both table and heart with all of us." --Joy Wilson, bestselling author of Joy the Baker's Over Easy "Bri takes the best of life--neighbors, good food, the hope of Christ--and cooks it down into an invitation to reach for the solace of community. I'll be holding on to Come and Eat, both for the go-to recipes and for the reminder that God's love for me is a feast best shared with those around me." --Shannan Martin, author of Falling Free: Rescued from the Life I Always Wanted

Salt, Fat, Acid, Heat
Salt, Fat, Acid, Heat

Author: Samin Nosrat

Publisher: Simon and Schuster

Published: 2017-04-25

Total Pages: 480

ISBN-13: 1476753830

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Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.

Ideas in Food
Ideas in Food

Author: Aki Kamozawa

Publisher: Clarkson Potter

Published: 2010-12-28

Total Pages: 322

ISBN-13: 030771974X

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Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

Cook. Heal. Go Vegan!
Cook. Heal. Go Vegan!

Author: Bailey Ruskus

Publisher: Page Street Publishing

Published: 2021-08-31

Total Pages: 192

ISBN-13: 1645673073

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"Finally, a professionally trained chef to lead us on a journey to eat more plants in a most delicious and joyful way. I'm not fully vegan yet, but Chef Bai has really helped me see it is very possible. So buy the book, it will fast become a favorite!" - Amazon Customer, 5-Star Review 70 Amazing Recipes to Kick-Start Your Plant-Based Journey With the guidance of professional plant-based chef Bailey Ruskus, adopting a whole-food, plant-based lifestyle is full of fun and flavor. Learn to make easy, nutrient-dense dishes you’ll want again and again, while inviting purpose and intention into every meal. Consider this collection a gateway into the colorful and delicious plant kingdom. Each recipe is designed to teach core culinary techniques, so you can become confident and creative in the kitchen. Comforting classics—think pizza, falafel, tacos and curry—get a vibrant vegan makeover, ensuring tasty alternatives for any craving. Savor Spaghetti Alfredo in an indulgent sauce that won’t weigh you down; experience better-than-takeout Miso-Mushroom Ramen, low in sodium but big on umami; or dig into a chocolate-studded oatmeal cookie, packed with good-for-you ingredients. Fridge staples are made healthier and cheaper with essentials like Not Your Mama’s Salted Butter, Herbed Creamy Feta and Cashew-Hemp Milk. To encourage holistic healing from the inside out, most of Bailey’s recipes are gluten-free and all are free of refined sugars. Whether it’s a quick garden bowl or slow-simmered chili, these dishes are fuss-free and seriously nourishing. Let Bailey lead the way as you embrace Earth’s abundance, cook consciously and feel better than ever. *70 Recipes & 70 Full-Page Photographs*