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New Arrivals - Cooking, homemaking, and family

Animal cookies are as much fun to decorate as they are to eat! All the techniques for creating these adorable cookies are easy to master, using supplies and ingredients that are inexpensive and readily available. Author, teacher, and award-winning designer Autumn Carpenter shows you how to make these colorful critters with simple step-by-step directions, photos, and tips. From family pets to farm dwellers, ocean swimmers to backyard creepers, these creature cookies are delightful treats for special parties or everyday snacks.

" ... an introduction to sewing on a machine that will have beginner stitchers up and running in no time"--Dust jacket.

The acclaimed comedian teams up with a New York University sociologist to explore the nature of modern relationships, evaluating how technology is shaping contemporary relationships and considering the differences between courtships of the past and present.

"...provides tips, advice and detailed instructions on how to improve everyday life from an environmental and organic perspective while keeping the focus on the family" -- From back cover.

An award-winning journalist and professionally-trained chef describes her love of food and the passion for meals shared by those around her in her adopted country of France. By the author of On Rue Tatin and French Farmhouse Cookbook. Includes 85 recipes.

A resource for home cooks from an award-winning pitmaster unlocks the secrets behind great barbecue, including building a smoker, curing the right wood, and tending fires, with recipes for brisket, spare ribs, beef ribs, and turkey breast.

"In the summer of 2008 the Van Leeuwen team rolled out their first two yellow ice cream trucks in New York City. Now, with over seven years of ice cream making under their belts, Laura, Ben, and Pete are delighted to share their recipes and stories with you. With an emphasis on traditional practices and artisanal ingredients, Van Leeuwen Artisan Ice Cream will teach you how to make these delicious scoops at home and give you the foundation to create any flavor your heart desires" -- page [4] of cover.

"A delicious memoir that takes us from Buenos Aires to New York to Berlin as the author, driven by wanderlust and an unrelenting appetite, finds purpose, passion, and unexpected flavor. Layne Mosler's search for her next meal based on a recommendation from a cab driver starts in Buenos Aires: After leaving a tango club following a terrible turn on the dance floor, she impulsively asks her taxista to take her to his favorite restaurant. Soon she's savoring one of the best steaks of her life, and in the weeks after, repeating the experiment with equally delectable results. So begins the gustatory adventure that became the basis for her cult blog, Taxi Gourmet. In New York City the author continues her food quests and meets a pair of extraordinary lady cab drivers who convince her to become a taxi driver herself. In Berlin she becomes as enchanted with the city's aura of restless transformation as she does with the spicy curries, and a certain fellow cabbie who knows as much about Nietzsche as he does about sausage. With her vivid descriptions of places and people and food, Mosler, who has a degree in anthropology and more than a decade of experience in the restaurant trade, has given us a beguiling book that speaks to the beauty of chance encounters and the pleasures of not always knowing your destination."-- Provided by publisher.

"Clean up your diet and look and feel better than ever with this simple, beautiful cookbook featuring more than 100 recipes that make it easy and delicious to eat clean and green. We all know we should eat more green foods, but after a few variations on the same salad, juice or smoothie, it's easy to run out of ideas that excite our taste buds. In Clean Green Eats, celebrity chef Candice Kumai offers an answer to that dilemma, offering more than 100 simple, unique and delicious recipes made from whole foods packed with nutrients that will help you lose weight, detox, and look amazing. All of her recipes are effortlessly gluten free (no complicated ingredients required!) and while a plant-based diet is the focus, the idea of "meat as a treat"--eating high-quality, sensible portions of animal protein--is also central to her plan"--Provided by publisher.

From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer. For New England Open-House Cookbook, she draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had. It reflects the bountiful ingredients and recipes of New England, served up in evocative prose, full-color photographs, and 300 recipes. All of New England's classic dishes are represented, including a wealth of shellfish soups and stews and a full chapter celebrating lobster. From breakfast (Debbie's Blue Ribbon Maine Muffins) to delightful appetizers and nibbles (Tiny Tumbled Tomatoes, Oysters "Clark Rockefeller") to mains for every season and occasion: Baked Bluefish with New Potatoes and Summer Rib Eyes with Rosemary, Lemon, and Garlic. Plus: perfect picnic recipes, farmstand sides, and luscious desserts.

A perfect introduction to the joys of paleo baking. Whether you are gluten-free, living the paleo or primal lifestyle, or simply love gourmet-quality food, in Sweet Paleo you will discover delectable breakfast and dessert recipes made with nutrient-dense ingredients.

Guided by the seasons, award-winning chef Matt Wilkinson has always designed his recipes with vegetables as the foundation of the plate. In his latest cookbook, Matt takes this a step further by showing us how versatile salads can be in both form and flavor. With the garden's yield as his inspiration, he pairs produce with grains, beans, cheeses, fish, and meat to create enticing, adaptable dishes. You'll find a recipe to match each season's bounty, from spring salads featuring early sprouting vegetables and herbs, and summer produce mixed with garden-fresh greens, to autumn roots tossed with hearty grains, and earthy winter noodle salads.

"Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes. "When we eat, we travel." Thus begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What's the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What's the story behind the curries of India? Bubbling over with anecdotes, trivia, and lore-from the role of a priest in the genesis of camembert to the Mayan origins of the word "chocolate." The World on a Plate serves up a delicious melange of recipes, history, and culinary wisdom to be devoured by food lovers and armchair travelers alike"-- Provided by publisher.

Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don't need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats.

"Some of the best dining memories take shape under the stars, on the deck, and outside the stadium. Whether it's a muggy August night grilling on the patio with family or a chilly October morning with friends before the big game, the outdoor table is the perfect place to gather for the most important occasions or for no real reason at all. April McKinney's recipe collection and event profiles reflect the rich tradition of outdoor dining"--Page [2] of cover.

"Profiles of 25 chefs, farmers, and artisans in Nebraska, Iowa, and South Dakota. Featuring more than 50 seasonal recipes and color photography throughout"--Provided by publisher.

Provides quick and easy recipes for appetizers, meals, and desserts, including sour cream blueberry muffins, spinach pizza, scallops in sage cream sauce and much more.

"12 attractive projects in a variety of shapes and styles ; Projects include a pleated clutch, market bag, satchel, and wallet ; Includes resource info and comprehensive how-to techniques; learn about tools, fabric prep, interfacings, and purse hardware"--Back cover.

The star of truTV?s hit show Lizard Lick Towing joins with the owner of the acclaimed gluten-free Blackbird Bakery to create amazingly tasty gluten-free versions of beloved Southern classics. Amy Shirley, champion power lifter, mother of four, and the star of the hit television reality show Lizard Lick Towing is one tough mother. But this strong woman who can deadlift 450 pounds was nearly licked by a gluten allergy. A born and bred Southerner, Amy wasn?t about to give up the mouthwatering favorite foods--pork on soft white buns, fluffy biscuits, mile-high pancakes, and famous layer cakes and flaky pies--she?s always loved. Instead, she learned to improvise, transforming beloved Southern mainstays into delectable down-home gluten-free meals. Pairing with one of the most cutting-edge gluten-free chefs in America today, Karen Morgan, the founder of the gluten-free bakeshop, Blackbird Bakery out of Austin, Texas, Amy now brings gluten-free favorites to every kitchen. Gluten-Free in Lizard Lick includes 100 recipes for the classics that feed our souls--North Carolina breakfasts, Southern lunches, snacks, suppers, and desserts. Indulge in irresistible fare made with healthy substitutes so delicious, you won?t know they?re gluten free. Here are tips, tricks, and insights, as well as thirty-two pages of color photos and everyday recipes for Southern comfort food that will help your family feel better, be fitter, and still enjoy the homemade foods they love.

" ... much more than just a burger recipe book; it is inspiration and a creative jolt for those who want more: innovative patties, inventive bun choices, imaginative toppings, inspired preparation, and of course, more flavor"--Page [4] of cover.

Hit the town with chic, modern bags for any occasion! With 19 fashionable projects, from a metal-framed clutch to a ruffled carryall, you'll have a match for every outfit. Learn to sew darts, ruffles, and other design elements for a professional finish. Make multiples of your favorites and see for yourself how a simple change in fabric offers a whole new look.

"A wonderfully engaging memoir from the woman who founded Restaurant Nora, America's first certified organic restaurant--the natural foods pioneer who, earlier than anyone else, made it her mission to bring organic foods to the American table. The current proliferation of organic food and farm-to-table cuisine owes its existence to this mostly unheralded, groundbreaking woman who changed the way we eat as few others have. Growing up on a farm in the Alps, she was surrounded by fresh food--delicious produce and meats that had never been touched by artificial pesticides or hormones. When she and her husband moved to the United States in the 1960s, she was horrified to discover a food culture dominated by hormone-bloated meat and unseasonal vegetables. The distance between good, healthy produce and what even the top restaurants were serving was enormous. Determined to make a difference, first as a teacher and then as the country's premiere organic restaurateur, she charted a path that forever changed our relationship with what we eat. Spanning the last forty years of our culinary history, My Organic Life gives us the remarkable life of a little-known hero of the organic revolution"-- Provided by publisher.

"Your one-stop resource for living and eating gluten-free"--Back cover.

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