The creators of Desperation Dinners! explain how to save time and money in the kitchen with 275 delicious recipes that are quick and easy to prepare, economical, healthy, and family friendly, and include helpful tips on stocking the pantry, shopping, menu planning, creating one's own convenience items, food substitutions, and cooking techniques. Simultaneous.

Viral marketing should not be a happy accident Aashish Chopra's first viral video was shot with close to no budget and sparing equipment. Yet, today, his content has over 350 million views and industry masters universally agree that Aashish has cracked the viral code. In Fast, Cheap and Viral, the ace marketer shares the secrets behind his success - all of them learnt and honed on his journey. This one-stop super-guide to viral video marketing gives you the low-down on: HOW TO GRAB EYEBALLS in a sea of content; HOW TO DRIVE ENGAGEMENT (because views can be bought, but engagement is earned); WHY STORYTELLING BEATS PRODUCTION VALUE and behind-the-scenes tips and tricks; HOW TO BUILD YOUR PERSONAL BRAND and kill job insecurity. For every student, entrepreneur, blogger, marketing manager or leader who dreams of reaching millions on a shoestring budget, this book is the definitive manual on sustainable viral success "

101 bite-sized lessions in building a business from ignition to liquidity event (start-up to sale) by Dave Berkus, an internationally recognized business expert, author and keynote speaker. Graduate with your degree in BERKONOMICS, and use these insights to drive your growth and business success. Use separate workbook to create your own personalized guide for corporate growth. www.berkonomics.com, www.berkus.com.

In over 200 recipes, Jessica Fisher shows budget-conscious cooks how they can eat remarkably well without breaking the bank. "Good Cheap Eats" serves up 70 three-course dinners main course, side, and dessert all for less than ten dollars for a family of four. Chapters include "Something Meatier," on traditional meat-centered dinners, "Stretching It," which shows how to flavor and accent meat so that you are using less than usual but still getting lots of flavor, and "Company Dinners," which proves that you can entertain well on the cheap. The hard-won wisdom, creative problem-solving techniques, and culinary imagination she brings to the task have been chronicled lovingly in her widely read blog Good Cheap Eats. Now, with the publication of the book "Good Cheap Eats, "she shows budget-challenged, or simply penny-pinching, home cooks how they can save loads of money on food and still eat smashingly well."

By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. Created for people who have to watch every dollar—but particularly those living on the U.S. food stamp allotment of $4.00 a day—Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragù to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals—and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully. And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner.

If I don't open every door, to see what lies within, I'll miss an opportunity, that might not come again. I stay busy day and night, through winter, fall, and spring. I crush my fear of missing out by doing EVERYTHING. Seraphina wants to do it all. From soccer to ballet to French club, her schedule is jam-packed. However, Seraphina finds she feels blue. With some help from her dad, Seraphina discovers that in trying to do everything, she's missing out on some of her favorite things.

Tom Waits, even with his barnyard growl and urban hipster yawp, may just be what the Daily Telegraph calls him: &“the greatest entertainer on Planet Earth.&” Over a span of almost four decades, he has transformed his music and persona not to suit the times but his whims. But along with Bob Dylan, he stands as one of the last elder statesmen still capable of putting out music that matters. Journalists intent upon cracking the code are more likely to come out of a Waits interview with anecdotes about the weather, insects, or medieval medicine. He is, in essence, the teacher we wished we had, dispensing insights such as: &“Vocabulary is my main instrument;&” &“We all like music, but what we really want is for music to like us;&” &“Anything you absorb you will ultimately secrete;&” &“Growth is scary, because you're a seed and you're in the dark and you don't know which way is up, and down might take you down further into a darker place . . .;&” and &“There is no such thing as nonfiction. . . . People who really know what happened aren't talking. And the people who don't have a clue, you can't shut them up.&” Tom Waits on Tom Waits is a selection of over fifty interviews from the more than five hundred available. Here Waits delivers prose as crafted, poetic, potent, and haunting as the lyrics of his best songs.

The single most influential culinary trend of our time is fast food. It has spawned an industry that has changed eating, the most fundamental of human activities. From the first flipping of burgers in tiny shacks in the western United States to the forging of neon signs that spell out “Pizza Hut” in Cyrillic or Arabic scripts, the fast food industry has exploded into dominance, becoming one of the leading examples of global corporate success. And with this success it has become one of the largest targets of political criticism, blamed for widespread obesity, cultural erasure, oppressive labor practices, and environmental destruction on massive scales. In this book, expert culinary historian Andrew F. Smith explores why the fast food industry has been so successful and examines the myriad ethical lines it has crossed to become so. As he shows, fast food—plain and simple—devised a perfect retail model, one that works everywhere, providing highly flavored calories with speed, economy, and convenience. But there is no such thing as a free lunch, they say, and the costs with fast food have been enormous: an assault on proper nutrition, a minimum-wage labor standard, and a powerful pressure on farmers and ranchers to deploy some of the worst agricultural practices in history. As Smith shows, we have long known about these problems, and the fast food industry for nearly all of its existence has been beset with scathing exposés, boycotts, protests, and government interventions, which it has sometimes met with real changes but more often with token gestures, blame-passing, and an unrelenting gauntlet of lawyers and lobbyists. Fast Food ultimately looks at food as a business, an examination of the industry’s options and those of consumers, and a serious inquiry into what society can do to ameliorate the problems this cheap and tasty product has created.

As Simpson shows in fascinating detail, rockface concrete blocks, pressed metal imitations of stone, linoleum "marble" and "parquet," and embossed wall coverings made available to the masses a host of ornamental effects that only the wealthy could previously have afforded. But, she notes, wherever these new materials appeared, a heated debate over the appropriateness of imitation followed. Were these materials merely tasteless shams?

"Gewertz and Errington unpack the aspirations and anxieties, calculations and controversies that inhabit an inexpensive cut of fatty meat. Following the trail of sheep bellies from slaughterhouses in Australia and New Zealand to the plates of Pacific Islanders, they evenhandedly map the divergent perspectives of commercial traders, government officials, and ordinary consumers acting within a contested material and moral economy. Cheap Meat provides a startling view of how global food markets fashion the bodies and identities of people everywhere."--Robert J. Foster, author of Coca-Globalization: Following Soft Drinks from New York to New Guinea "Cheap Meat is a compelling example of how ethnography concerned with Oceania can elucidate broader questions in anthropology and the social sciences in general. Gewertz and Errington show the complexity of globalization by focusing on the most unlikely commodity. This work at once demonstrates how unfettered capitalism is able to use global circulation to literally convert one person's trash to another's treasure and how resilient Pacific Islanders refashion Western commodities to their own ends."--Paige West, Curator for the Pacific American Museum of Natural History