Read Along or Enhanced eBook: Carlos is working in the kitchen of the Mexican monastery when the cook enters the room in a panic. The Spanish Viceroy is on his way for a surprise visit and will arrive by noon, expecting dinner. What will the brothers feed this important ambassador to the king? Carlos tries to stay out of the way as lunch is hastily prepared, but his curiosity gets the best of him. His eagerness results in a moment of crisis, followed by what the brothers can only assume is a miracle. This story, inspired by the Mexican folk tradition, explains the origins of molé, the popular national dish that combines chocolate with turkey, spices, and nuts. Stefan Czernecki's amusing, angular illustrations capture the chaos in the kitchen as well as the folk tradition behind the tale.

"Subtle wisdom from an unconventional comic strip" -- Cover.

A retelling of the traditional Mexican tale explaining the origins of molâe, the savory chocolate sauce that is served over turkey or chicken.

An Upscale Cookbook for Enthusiasts of All Skill Levels That Approaches Cannabis as an Ingredient to Explore Cannabis is one of the hottest ingredients to hit the culinary world, and cannabis-infused food is an evolving art and science. In The Cannabis Kitchen Cookbook, chefs in the know from Amherst to Anaheim share their secrets for infusing everything from oil and agave to soups and cocktails with this once taboo ingredient. Covering every meal from brunch to late-night cocktails and snacks, The Cannabis Kitchen Cookbook approaches cannabis as yet another fine ingredient to be studied and savored, like a great wine, a premium cigar, gourmet chocolate, or single malt scotch. With more than one hundred fully tested recipes from experienced professional chefs, The Cannabis Kitchen Cookbook guides readers through the process of making fresh, tasty, and healthy home-cooked meals using cannabis as the main additive. The cookbook also provides step-by-step instructions on preparing cannabis for use in the kitchen as well as advice on personalizing dosage for different tastes. Tips for trimming, processing, storing, and preserving cannabis are included along with a “buyer’s guide” that sheds light on the many varieties of cannabis flavor profiles, showcasing strains based not only on feel-good levels, but more importantly, taste-good levels Contributors to this Collection include . . . Leslie Cerier • Mike DeLao • Scott Durrah • Joey Galeano • Rowan Lehrman • Andie Leon • Catjia Redfern • Herb Seidel • Donna Shields • Grace Gutierrez • Lucienne Bercow Lazarus • Emily Sloat • Rabib Rafiq • Chris Kilham Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

The jasmine plant is Duke Cosimo de Medici's most treasured possession. When the gardener Antonio clips a sprig of the forbidden jasmine for his love, he is sent to prison. Now brave Donatella, Antonio's beloved, is his only hope for freedom. Full color.

Fred Klineis a well-known art historian, dealer, connoisseur, and explorer who has made a career of scouring antique stores, estate sales, and auctions looking for unusual—and often misidentified—works of art. Many of the gems he has found are now in major museum collections like the Frick, the Getty, and the Metropolitan Museum of Art. But this book is about the discovery of one piece in particular. . . About ten years ago, when Kline was routinely combing through a Christie's catalog, a beautiful little drawing caught his eye. Attributed to Carracci, it came with a very low estimate, but Kline's every instinct told him that the attribution was wrong. He placed a bid and the low asking price and bought the drawing outright. And that was the beginning of how Kline discovered Leonardo da Vinci's model drawing for the Infant Jesus and the Infant St. John. It is the first work by da Vinci to have surfaced in over a century. LEONARDO'S HOLY CHILD chronicles not only the story of this amazing discovery, from Kline's research all over the world to how exactly attributions work with regards to the old masters (most of their works are unsigned). Kline also sheds light on the idea of "connoisseurship," an often-overlooked facet of art history that's almost Holmesian in its intricacy and specificity.

The Laysan albatross is called ml in Hawaiian.--

Now available in a hardcover gift edition! Spanning three generations, Muy Bueno offers traditional old-world northern Mexican recipes from grandmother Jeusita's kitchen; comforting south of the border home-style dishes from mother Evangelina; and innovative Latin fusion recipes from daughters Yvette and Veronica. Muy Bueno has become one of the most popular Mexican cookbooks available. This new hardcover edition features a useful guide to Mexican pantry ingredients. Whether you are hosting a casual family gathering or an elegant dinner party, Muy Bueno has the perfect recipes for entertaining with Latin flair! You'll find classics like Enchiladas Montadas ("Stacked Enchiladas"); staples like Homemade Tortillas and Toasted Chile de Arbol Salsa; and light seafood appetizers like Shrimp Ceviche and Scallop and Cucumber Cocktail. Don't forget tempting Coconut Flan and daring, dazzling cocktails like Blood Orange Mezcal Margaritas and Persimmon Mojitos. There is truly something in Muy Bueno for every taste! This edition features more than 100 easy-to-follow recipes, a glossary of chiles with photos and descriptions of each variety, step-by-step instructions with photos for how to roast chiles, make Red Chile Sauce, and assemble tamales, a rich family history shared through anecdotes, photos, personal tips, and more, and stunning color photography throughout.

From the best-selling author of It's All Greek to Me! comes a wild tale of life and business in the brave new Russia. John Mole went to seek his fortune in the New Russia revolution with his Big Idea of setting up British baked potato restaurants to rival McDonald's and Pizza Hut, and came back with the rights for a revolutionary biotechnology for cleaning air pollution. In between he tangled with fantasists and scientists, Stalinists and Tolkeinists, hopeful oligarchs and hopeless biznismyen, A"muggers and, finally, the mafia. Sometimes sinister, often hilarious and always fascinating, this book is a Russian feast from caviar to samovar.

"A wonderful memoir ... hands down the most charming book I read last year."--Margaret Renkl, The New York Times A country gardener explores his kinship with the natural world in this heartwarming, human book where "each page is filled with love, regret, humility and a sense of wonder (and oneness) with nature" (Washington Post). Marc Hamer is a humble gardener with the heart of a poet and the mind of a philosopher. In this peaceful memoir, he shares how, from boyhood into old age, he has lived with, and not against, nature. How his proximity to soil, sun, and shade has unleashed the greatest joys and profoundest sorrows of his life. And how our humanity is inextricably linked to the natural world, so we should have the good sense to leave it alone. In simple, striking sentences, Marc offers a kind of poetic field guide to living in nature. He shares memories of childhood homelessness, his own poetry, wisdom about plants, and vivid descriptions of the garden he works in daily. He tells of flowers that are planted, bloom, and then die, of trees that burst into color, and of moles who burrow below pristine lawns. As a hired gardener, he has hunted moles for decades, but now he decides to let them be. Like him, moles do their work in the soil. Allowing them to continue is allowing all life to flourish. Beautifully written, life-affirming, and meditative, How to Catch a Mole is a portrait of one man's unshakable bond with his natural surroundings, offering hope and inspiration for readers looking to reconnect to nature, to each other, and to life itself.