Virgin to Veteran


Book Description

Virgin to Veteran is a cookbook with a difference. Written by Sam Stern, the twenty-year-old prodigy with 5 successful cookbooks already to his name, this is a modern masterclass in cooking designed to inspire and get young people (primarily twenty and thirty-somethings) into the kitchen and cooking with confidence. The way Sam sees it, there are only so many meals you’ll ever cook, so you really should learn how to make each one special. From mastering the basics to insider tips and techniques, Virgin to Veteran will teach you everything you need to become a confident cook.




Sam Stern's Cookery Course


Book Description

This is a contemporary cookery masterclass designed to get today's teens, 20-somethings and 30-somethings into the kitchen and cooking with confidence.




Teens Cook


Book Description

Cooking for teens, like finding the perfect gift for teen boys and girls, is almost impossible. Teenagers like what they like, and they will only eat what they like. But instead of causing mealtime strife, now they can learn to cook those foods themselves. With over 75 delicious recipes for meals at all times of the day—breakfast, snacks, sides, dinners, and dessert, too—Teens Cook is a guide to everything teenagers (and tweens) need to learn about conquering the kitchen without accidentally setting the house on fire. Written by teens and for teens in easy-to-follow instructions, authors Megan and Jill Carle give young readers advice on how to maneuver their kitchen in a language they’ll understand (and actually listen to). The Carle sisters pass on their knowledge of how to decipher culinary vocabulary, understand kitchen chemistry (why stuff goes right and wrong when cooking), adapt recipes to certain dietary restrictions (like vegetarianism), and avoid all sorts of possible kitchen disasters. Teens Cook is not only a fantastic teen gift—it’s the perfect cookbook to inspire young adults to take interest in their diets, and empower them to try a new and tasty hobby.




Real Food, Real Fast


Book Description

Only got 5 minutes to whisk up a quick snack? This cookbook is designed to suit teenagers' hectic lifestyles! It contains over 170 food ideas, using real ingredients and simple techniques, for veggies, meat-eaters and everything in between.




Sam the Cooking Guy


Book Description

The Emmy Award-winning host of Sam the Cooking Guy and Just Cook This provides unconventional ideas for cooking anything on the grill and includes recipes and instructions for making sauces, drinks and everything else for the perfect backyard barbecue. Original.




The Last Thousand


Book Description

Under the protection of foreign forces, a special place has flourished in Afghanistan. The Marefat School is an award-winning institution in the western slums of Kabul, built by one of the country’s most vulnerable minorities, the Hazara. Marefat educates both girls and boys; it teaches students to embrace the arts, criticize their leaders, interrogate their religion, and be active citizens in a rapidly changing country. But they are dependent on foreign forces for security. When the United States begins to withdraw from Afghanistan, they are left behind, unprotected. Acclaimed journalist Jeffrey E. Stern explores the stakes of war through the eyes of those touched by Marefat: the school’s daring founder and leader, Aziz Royesh; a mother of five who finds freedom in literacy; a clever mechanic; a self-taught astronomer; the school’s security director; and several intrepid students who carry Marefat’s mission to the streets. We see how Marefat has embraced the United States and blossomed under its presence---and how much it stands to lose as that protection disappears. The Last Thousand tells the story of what we leave behind when our foreign wars end. It shows us up close the promise, as well as the peril, of our military adventures abroad. Stern presents a nuanced and fascinating portrait of the complex history of Afghanistan, its American occupation, and the ways in which once community rallies together in compelling, heartbreaking, and inspiring detail.




Southern Cooking


Book Description




The Trials of Nina McCall


Book Description

The nearly forgotten story of the fight against the American Plan, a government program designed to regulate women’s bodies and sexuality “A consistently surprising page-turner . . . a brilliant study of the way social anxieties have historically congealed in state control over women’s bodies and behavior.” —New York Times Book Review Nina McCall was one of many women unfairly imprisoned by the United States government throughout the twentieth century. Tens, probably hundreds, of thousands of women and girls were locked up—usually without due process—simply because officials suspected these women were prostitutes, carrying STIs, or just “promiscuous.” This discriminatory program, dubbed the “American Plan,” lasted from the 1910s into the 1950s, implicating a number of luminaries, including Eleanor Roosevelt, John D. Rockefeller Jr., Earl Warren, and even Eliot Ness, while laying the foundation for the modern system of women’s prisons. In some places, vestiges of the Plan lingered into the 1960s and 1970s, and the laws that undergirded it remain on the books to this day. Nina McCall’s story provides crucial insight into the lives of countless other women incarcerated under the American Plan. Stern demonstrates the pain and shame felt by these women and details the multitude of mortifications they endured, both during and after their internment. Yet thousands of incarcerated women rioted, fought back against their oppressors, or burned their detention facilities to the ground; they jumped out of windows or leapt from moving trains or scaled barbed-wire fences in order to escape. And, as Nina McCall did, they sued their captors. In an age of renewed activism surrounding harassment, health care, prisons, women’s rights, and the power of the state, this virtually lost chapter of our history is vital reading.




Sam the Cooking Guy: Recipes with Intentional Leftovers


Book Description

20 master recipes, more than 100 dishes—weeknight cooking has never been so exciting or so easy! Say goodbye to fourth-night-in-a-row meat loaf and identical containers of tragically “meal-prepped” chicken thighs. YouTube cooking sensation and restauranteur Sam the Cooking Guy is here to save us from mediocre leftovers. With 20 bulk-cooking master dishes, each featuring a main protein, with corresponding follow-up meals that all benefit from the work you’ve already done, Sam ensures that you’ll never be bored in the kitchen again! Sam’s recipes are simple and quick, but never tired. Your Mexican Meat Loaf from Sunday can shapeshift into Tuesday night’s Tacos or Thursday’s Sloppy Joes. Monday’s Roast Chicken becomes Wednesday’s Thai Chicken Curry or Friday’s Baked Taquitos. “Aw man, Beer-Braised Short Ribs again?” “Nah: Short Rib Egg Rolls!” Sam’s genuine and engaging personality, along with vibrant color photography, makes this book a lifesaver for busy folks who are looking for dinners that they can finally be excited about.




From the Oven to the Table


Book Description

THE SUNDAY TIMES BESTSELLER 'For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.' - Nigella Lawson Whether you're short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food. Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen. Praise for How to Eat a Peach: 'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times Food Book of the Year at the André Simon Food & Drink Book Awards 2019