Pepe the King Prawn is no ordinary shrimp. He's an entrepreneur, a raconteur, a ladies' prawn, a schemer, and a specialist at looking on the bright side of life! Known for his hilarious, uninhibited honesty and his smooth-talking way with the ladies, Pepe has finally written the book everyone has been begging him to publish. (Well, actually they wanted him to publish his little black book. But some things are priceless, okay.) From family and friendship to romance and roguery--plus everything in between--Pepe's words of wisdom will delight readers of all ages. Served up hot, fresh, and filled with wit, pith, and a dash of salsa--this is Pepe's guide to life, love, and livin' large. Pepe is a prawn for our time, guaranteed to make your life lively, hot, and very, very spicy!

There’s only one thing that Coolio’s been doing longer than rapping: cooking. His recipes are built around solid comfort foods with a healthy twist that don’t break the bank. You can’t find the fusions Coolio created like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout. Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. Start your Ghetto Gourmet adventure with some “Soul Rolls,” follow-up with “Finger-Lickin’, Rib-Stickin’, Fall-Off-the-Bone-and-into-Your-Mouth Chicken,” and finish off with “Banana Ba-ba-ba-bread” sweetened with golden honey. Cookin' with Coolio features 76 tasty, easy-to-make and economical recipes built around comfort foods with a healthy twist, accompanied by 25 full-color pictures. The book covers everything: -How to Become a Kitchen Pimp -The Rules of the Ghetto Gourmet to everything you'll need to make a complete meal -Pimpin’ the poultry -Sinful steaks -It’s Hard Out Here for a Shrimp -Chillin’ and Grillin’ As Coolio says, “All you need is a little bit of food, and a little bit of know-how.”

Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.

Even though we know full well that most restaurant foods are made using ingredients laden with chemicals and additives, most of us can’t seem to shake the desire for even just a taste. Not to mention that nothing is easier than picking up takeout, hitting the drive-thru, or ordering delivery—but at what cost? Paleo Takeout: Restaurant Favorites Without the Junk delivers much healthier but equally satisfying alternatives, offering delectable recipes that mimic the flavors of our drive-thru and delivery favorites—Paleo style! Russ Crandall teaches you step-by-step how to prepare meals in less than an hour—leaving no sacrifice of taste or time. Our modern lives are hectic: We all face the challenge of creating meals at home that are as quick and flavorful as those from our neighborhood takeout restaurants. It’s hard to beat the convenience of restaurant food, even when we know full well that it’s seldom a healthy choice. In Paleo Takeout: Restaurant Favorites Without the Junk, celebrated author Russ Crandall re-creates everyone’s favorite takeout meals, made in record time using wholesome ingredients, giving you all of the gratification and none of the regret! Inspired by beloved restaurant experiences, Paleo Takeout features more than 200 recipes expertly culled from Chinese, Korean, Japanese, Thai, Vietnamese, Indian, Italian, Mexican, Greek, and American cuisines. Inside, you’ll find everything from Chow Mein to Moo Shu Pork, and Thai Red Curry to Buffalo Wings, all with a focus of “fridge to face” in less than an hour. Also featured is an indispensible meal-planning guide to help you put everything together for a doable, lasting approach to cooking and health. Paleo Takeout: Restaurant Favorites Without the Junk proves that eating right in a way that satisfies even the choosiest of healthy eaters is not only possible but also a lot of fun

When Diane Wilson, fourth-generation shrimp-boat captain and mother of five, learns that she lives in the most polluted county in the United States, she decides to fight back. She launches a campaign against a multibillion-dollar corporation that has been covering up spills, silencing workers, flouting the EPA, and dumping lethal ethylene dichloride and vinyl chloride into the bays along her beloved Texas Gulf Coast. In an epic tale of bravery, Wilson takes her fight to the courts, to the gates of the chemical plant, and to the halls of power in Austin. Along the way she meets with scorn, bribery, character assassination, and death threats. Finally Wilson realizes that she must break the law to win justice: She resorts to nonviolent disobedience, direct action, and hunger strikes. Wilson's vivid South Texas dialogue resides somewhere between Alice Walker and William Faulkner, and her dazzling prose brings to mind the magic realism of Gabriel Garcia Marquez, replete with dreams and prophecies.

From one of the most famous divas of our time comes The Diva Code: Miss Piggy on Life, Love, and the 10,000 Idiotic Things Men Frogs Do. Over her years of celebritude, Miss Piggy has gleaned, glommed, and garnered much wisdom about what's wrong with everyone else and what's right with her. Now, in the latest book from the Muppets, Miss Piggy is ready to share with vous her best advice on love, fashion, career, attitude, and her secrets of diva-dom! It's time for you to release your inner diva! Get what you deserve! And give others exactly what they deserve! Take, for example, Miss Piggy's insights on a few of the idiotic things men frogs do... HE'S JUST NOT READY TO COMMIT--You give him the pleasure of your company (plus untold hours of prep time) and in return he's not willing to commit to anything. Mention a romantic getaway, a steady and exclusive dating policy, a long-term relationship, marriage . . . and he runs for the exit! WHAT VOUS NEED TO DO: The best defense is a good offense, which means that you must never give up trying to make him commit. Remember: Never stop being offensive. HE'S STATUS OBSESSED--It's all about the label, the fancy car, the platinum-encrusted watch, the vacation place in Gstaad, and the showy perks. WHAT VOUS NEED TO DO: Give moi his number. HE'S A NARCISSIST--This guy can usually be found at the gym defining his triceps, biceps, bicuspids, you name it. And when he's not pumping iron, he's primping in front of the mirror--tweezing, conditioning, moisturizing, and otherwise invading your personal grooming space. WHAT VOUS NEED TO DO: Ask yourself if he's such a hunk that he's worth it. If so, get more mirrors. If not, dump him . . . but get more mirrors anyway. After all, narcissism isn't a bad thing if it's about vous.

The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'

Packed with recipes that are max 10 minutes to prep and 10 minutes to cook, RAMSAY IN 10 is your new everyday cookbook. In Ramsay in 10, superstar chef, Gordon Ramsay, returns with 100 new and delicious recipes inspired by his YouTube series watched by millions across the globe – you’ll be challenged to get creative in the kitchen and learn how to cook incredible, flavorsome dishes in just ten minutes. Whether you need something super quick to assemble, like his Microwave Sticky Toffee Pudding, or you’re looking to impress the whole family, with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki – these are recipes guaranteed to become instant classics and with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients. 'When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence. It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years’ of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks.' -- Gordon Ramsay This is fine food at its fastest and fast food at its finest.

Kermit the Frog shares the behind-the-scenes story of his climb from swamp to Hollywood, and offers advice on attaining dreams, finding love, overcoming obstacles, and other topics.

This book portrays the history of the people, places, and boats of the commercial shrimping industry in the Southeast. In addition to accessing research from traditional sources, such as libraries, museums and old newspapers, the author conducted hundreds of hours of interviews with the fishermen themselves. Many of these men were in there 60s,70s and 80s; and their stories, family recipes and poems give authenticity and color to the book.In addition to providing an accurate text describing the development of shrimping, the author believed that seeing the industry was as important as reading about it. Accordingly, there are over 800 pictures in this book which in addition to the boats and people include tools, maps and other equipment. These were gleaned from years of research, and travels to the many places where shrimping was born and grew. Some of these have never been published previously.Before the invention of refrigerated boxcars in 1875, the US shrimping industry virtually didn't exist. People ate what they caught. The book begins with the region's earliest shrimpers: Italian and Portuguese fishermen who came to Fernandina and St. Augustine at the end of the 19th century and combined an enterprising ingenuity with old-world fishing techniques to turn shrimping into a profitable industry. Subsequent chapters show life in major shrimping ports up and down the coast; St. Augustine, Fernandina, Thunderbolt and Savannah, Port Royal, Beaufort, Hilton Head Island, Bennetts Point, Edisto, Rockville, Shem Creek, McClellanville and Georgetown. Additionally, a chapter offers a colorful glimpse of the Blessing of the Fleet ceremonies. Finally, there is a chapter that examines the integral role that shrimpers played in keeping the German chemical company, BASF, from building a plant that could have devastated local fishing. This event was absolutely momentous, as it may have saved the future of many seaside resorts, like Hilton Head, that depended on clean waters.All proceeds of sales will go to the South Carolina Seafood Alliance, which advocates for healthy and safe seafood sourcesContains: 9 chapters, approx. 300 pages, more than 800 photos and imagesAuthor: Beverly Bowers Jenningswww.ShrimpTales.org