Angelos Wild Kitchen


Book Description

Angelo's Wild Kitchen brings wholesome, wild cooking into the homes of everyone. His simple, user-friendly recipes are the perfect beginning to a wilder, more holistic approach to food and cooking. There are plenty of gluten-free, vegetarian, and dairy-free options within each section of the book and the emphasis is on healthy, wholesome, stress-free food that heals and nourishes your body, mind, soul, and the environment.




WALK ON THE WILD SIDE


Book Description

Chicago heiress Sunny Chandler was born with a silver spoon in her mouth. Now she's determined to take a walk on the wild side—and take the first job she comes across. But "kitchen helper" in a cozy Italian restaurant is a stretch even for cool, elegant Sunny! Nick D'Angelo was practically born with a cooking spoon in his fist. He runs the family restaurant with an iron hand, keeping his meddlesome siblings and matchmaking grandmother in line. The last thing he needs is sexy Sunny trying to find herself while wreaking havoc in his kitchen. Although he wouldn't mind the leggy blonde wreaking havoc in his bedroom. In fact, Nick is tempted to take a walk on the wild side, too…







The Percy Jackson and the Olympians, Book Three: Titan's Curse


Book Description

In this third book of the acclaimed series, Percy and his friends are escorting two new half-bloods safely to camp when they are intercepted by a manticore and learn that the goddess Artemis has been kidnapped.




Borderlands


Book Description

Literary Nonfiction. Poetry. Latinx Studies. LGBTQIA Studies. Edited by Ricardo F. Vivancos-Pèrez and Norma Cantú. Rooted in Gloria Anzaldúa's experiences growing up near the U.S./Mexico border, BORDERLANDS/LA FRONTERA remaps our understanding of borders as psychic, social, and cultural terrains that we inhabit and that inhabit us all. Drawing heavily on archival research and a comprehensive literature review while contextualizing the book within her theories and writings before and after its 1987 publication, this critical edition elucidates Anzaldúa's complex composition process and its centrality in the development of her philosophy. It opens with two introductory studies; offers a corrected text, explanatory footnotes, translations, and four archival appendices; and closes with an updated bibliography of Anzaldúa's works, an extensive scholarly bibliography on Borderlands, a brief biography, and a short discussion of the Gloria E. Anzaldúa Papers. "Ricardo F. Vivancos-Pèrez's meticulous archival work and Norma Elia Cantú's life experience and expertise converge to offer a stunning resource for Anzaldúa scholars; for writers, artists, and activists inspired by her work; and for everyone. Hereafter, no study of Borderlands will be complete without this beautiful, essential reference."--Paola Bacchetta




A Di Sione for the Greek's Pleasure


Book Description

A woman ventures from the safety of her family estate—and finds a daring passion—in a novel by the USA Today–bestselling author of The Secrets We Keep. “Finding my book will take you on a journey in more ways than one.” Natalia is trembling. She hasn’t left the Di Sione estate in years, but must retrieve her grandfather’s lost book of poems from formidable tycoon Angelos Menas—who’s just mistaken her for his daughter’s new nanny! The brooding Greek and his precious daughter were scarred in the fire that claimed his wife, and Talia is drawn to the man beneath the damaged exterior. She knows the untold pleasure Angelos offers is limited, but when she leaves with the book, will her heart remain behind on the island?




FOODHEIM


Book Description

NEW YORK TIMES BESTSELLER • From one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post • “A book with all the recipes to Wareheim’s insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I’ll take two please . . . extra crispy!!!”—Jack Black Director and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he’s learned on this epic food journey. In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home. Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat. Praise for Foodheim “We are all searching for greatness, and Eric is what we are searching for in ourselves. Through his searching we don’t need to search: we have found. Eric is my Martha Stewart, my mother. He’s the maître d, the Emeril Lagasse, the Andre Agassi, the Dennis Rodman. He’s true love and commitment to the craft of the food. He is food.”—Matty Matheson “Eric has written an instant classic that will command prime real estate in every young culinary enthusiast’s kitchen. People will say about Foodheim what past generations have said about Joy of Cooking, ’This book taught me how to cook.’ If this book existed as a resource for me when I was making my bones, I would surely be more successful today. Hail, Foodheim!”—Kris Yenbamroong, chef and owner of NIGHT + MARKET




Married to a Mistress


Book Description

Read this classic romance by USA Today bestselling author Lynne Graham, now available for the first time in e-book! Race to the altar—Maxie, Darcy and Polly are The HUSBAND Hunters! The terms of the will: Maxie, Darcy and Polly have each been left a share of their godmother’s estate—if they marry within a year and remain married for six months… The hunter: Maxie is faced with paying her father’s gambling debts. Her godmother’s bequest could be the answer to her prayers… The husband? Greek tycoon Angelos Petronides has waited three long years to bed Maxie, and mistakenly assumes she will be his the instant he asks… Only, Angelos finds that marriage is the price he must pay to make Maxie his! Originally published in 1998




I Know Why the Caged Bird Sings


Book Description

Here is a book as joyous and painful, as mysterious and memorable, as childhood itself. I Know Why the Caged Bird Sings captures the longing of lonely children, the brute insult of bigotry, and the wonder of words that can make the world right. Maya Angelou’s debut memoir is a modern American classic beloved worldwide. Sent by their mother to live with their devout, self-sufficient grandmother in a small Southern town, Maya and her brother, Bailey, endure the ache of abandonment and the prejudice of the local “powhitetrash.” At eight years old and back at her mother’s side in St. Louis, Maya is attacked by a man many times her age—and has to live with the consequences for a lifetime. Years later, in San Francisco, Maya learns that love for herself, the kindness of others, her own strong spirit, and the ideas of great authors (“I met and fell in love with William Shakespeare”) will allow her to be free instead of imprisoned. Poetic and powerful, I Know Why the Caged Bird Sings will touch hearts and change minds for as long as people read. “I Know Why the Caged Bird Sings liberates the reader into life simply because Maya Angelou confronts her own life with such a moving wonder, such a luminous dignity.”—James Baldwin From the Paperback edition.




The Sqirl Jam (Jelly, Fruit Butter, and Others) Book


Book Description

A home cook–friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard–nominated chef. “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.