Growing old is great fun when you keep your sense of humor and never forget the wonder and energy of childhood. Let's Get Pickled!, the latest collection of Pickles cartoons, feeds on unconditional love¿of pets, old friends, and, of course, family¿to provide zinger-filled humor. Earl and Opal, a wise-but-spunky loving couple, have been married for 50-plus years. The Pickles' 30-something remarried daughter and her son round out this sweet intergenerational comic that appeals to both sexes and all age groups. Pickles appears in almost 500 newspapers and has steadily grown in popularity since its debut 16 years ago. Readers nationwide turn to the strip again and again for its good-natured wit and wry humor.
The comfortable life of Pickles, the calico housecat, is turned upside down when humans succumb to a zombie apocalypse. She doesn’t know where her “pet” – human child Connor – has gone, only that there are zombies everywhere. Determined to find Connor, Pickles sets off with her cat friends and a streetwise raccoon, exploring a world she has only seen through a window. Fending off human zombies, street cats from the wrong side of the track, and a fearsome gang of chipmunks, Pickles and her crew search for remnants of human society.
The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook. In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape. Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.
'The Book of St John is too witty to be a manifesto, but it is a sturdy invocation of the need for comfort, generosity and ritual at the table. And it is a gurglingly delightful compendium of - quite simply - delicious ideas and stories' Nigella Lawson 'An unutterable joy from the team behind one of the most influential and important restaurants in Britain ... This is much more than a book of recipes, though (glorious as they are). It’s also about the importance of the table, of feasting, of friendship, of the white cloth napkin on your knee. And it sings of simple but wonderful pleasures: a bacon sandwich and a glass of cider, a doughnut and a glass of champagne.’ Diana Henry, The Telegraph 'The Book of St. JOHN, part food gospel, part memoir, part recipe book.' Observer Food Monthly Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon Ox tongue, carrots and caper sauce Duck fat toast Smoked cod’s roe, egg and potato cake Confit suckling pig shoulder and dandelion The Smithfield pickled cucumbers St. JOHN chutney Butterbean, rosemary and garlic wuzz Honey and bay rice pudding Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.
Usha's Pickle Digest is not a fancy coffee-table book on pickling. It demolishes the myth that pickling is difficult, cumbersome and time consuming. In simple and straight-forward language, Usha presents 1000 mouth-watering pickle delicacies on a variety of vegetables and fruits, guaranteed to make even the connoisseur marvel. The author demonstrates that the fascinating world of Indian pickling is rich in variety and sophistication, and is in a class of its own. This book of 1000 usual and unusual pickle recipes, covers the whole gamut of the Indian pickling repertoire. The recipes have been adapted to suit various pilates without sacrificing authenticity.
"Five reasons you should read my book of lists: 1. You'll look smart; 2. Your teachers can't get mad at you for reading during class; 3. Your parents will be so impressed they'll let you eat ice cream for dinner; 4. You can ignore your annoying little sister (or any other annoying sibling); 5. I couldn't think of a fifth reason. Give me a break-- there's a whole book of lists waiting for you!"--P. [4] of cover.
Brian Crane, creator of the highly acclaimed 'Pickles' Comic Strip, illustrates his first-ever children's book. Story by acclaimed Canadian children's book author, Dianne Young.
