An Estonian proverb says, “If the bread in the oven is a failure, you lose a week; if the harvest is a failure, you lose a year, but if a marriage is a failure, you lose a life. ‘For better for worse’ is a ubiquitous marriage vow expression. But the ultimate question is: does true love truly conquer all? Kelvin and Anne were a happily married couple – having fallen in love during their university days. Life was rosy and the colours of their rainbow shone ever brightly…until life threw them a number of curves that eventually bursts their bubble of happiness. Kelvin lost his writing job at a major publishing house as a result of his unyielding scruples – leaving Anne, a banker, to shoulder the family responsibilities, including caring for their young son. Pretty soon the financial strain became more than she could handle, as her moralist husband failed to secure another job. The emotional and psychological effects of their dire situation, slowly began to eat at the fabric of their union and eventually tore the once-loving couple apart. A demanding job, an overbearing superior, her perceived nonchalant attitude of Kelvin, towards their plight, and the lure of a luxurious life by another man, eventually compelled Anne to walk out of her marriage and into an illicit affair. But she soon learnt the reality of the adage: all that glitters isn’t gold. Meanwhile Kelvin, engulfed by ineffable feelings of rejection and abandonment found himself in a very dark place. Haunted by an unrelenting sense of failure, he spiraled into depression, prompting him to commit suicide… Limes and Lemonades is a powerful and poignant story about love, lust, power, and betrayal. Readers will definitely be thrilled from the very first page to the last sentence

Includes plastic insert with equivalent measurements and metric conversions.

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

A lemonade stand in winter? Yes, that's exactly what Pauline and John-John intend to have, selling lemonade and limeade--and also lemon-limeade. With a catchy refrain (Lemon lemon LIME, Lemon LIMEADE! Lemon lemon LIME, Lemon LEMONADE!), plus simple math concepts throughout, here is a read-aloud that's great for storytime and classroom use, and is sure to be a hit among the legions of Jenkins and Karas fans. "A beautifully restrained tribute to trust and tenderness shared by siblings; an entrepreneurship how-to that celebrates the thrill of the marketplace without shying away from its cold realities; and a parable about persistence." —Publishers Weekly, Starred

Friends, justice, and . . . lemonade? Evan and Jessie are hot on the trail of the missing lemonade-stand money. Follow this brother-sister duo as they take justice into their own hands and explore the meaning of fairness, integrity, and repairing relationships on the playground and in business in this installment of the award-winning Lemonade War series. Evan Treski thinks fourth grader Scott Spencer is their prime suspect, so he challenges him to a game of basketball. But his little sister Jessie disagrees. Her solution? Turn the playground into a full-blown courtroom with a judge, jury, witnesses . . . and surprising consequences. But what happens when neither solution is what they expected? Can these siblings solve the mystery on their own or will they need to work together after all? And will the lemonade money ever be found? Humorous and emotionally engaging, this entertaining novel is full of ideas for creative problem solving, definitions of legal terms, and even analytical thinking. The five books in this fun-to-read series are: The Lemonade War The Lemonade Crime The Bell Bandit The Candy Smash The Magic Trap

Author and herbalist Brittany Wood Nickerson understands that food is our most powerful medicine. In Recipes from the Herbalist’s Kitchen she reveals how the kitchen can be a place of true awakening for the senses and spirit, as well as deep nourishment for the body. With in-depth profiles of favorite culinary herbs such as dill, sage, basil, and mint, Nickerson offers fascinating insights into the healing properties of each herb and then shares 110 original recipes for scrumptious snacks, entrées, drinks, and desserts that are specially designed to meet the body’s needs for comfort, nourishment, energy, and support through seasonal changes. Foreword INDIES Gold Award Winner IACP Cookbook Awards Finalist

Everyone loves Miss Wichelman?s fifth-grade class—especially best friends Traci and Marilyn. That's where they learn that when life hands you lemons, make lemonade! They are having a great year until Traci begins to notice some changes in Marilyn. She's losing weight, and seems tired all the time. She has leukemia—and a tough road of chemotherapy ahead. It is not only Traci and Miss Wichelman who stand up for her, but in a surprising and unexpected turn, the whole fifth-grade class, who figures out a way to say we're with you. In true Polacco fashion, this book turns lemons into lemonade and celebrates amazing life itself.

Newly revised and expanded, The New York Bartender's Guide includes even more tips, trends, and tasty recipes from the hottest bars in New York City. Featuring more than 1,300 alcoholic and non-alcoholic drink recipes, there's something here for everyone, whether it's the hottest vodka cocktail or the most traditional egg cream. Find out the latest trends from top bartenders, get tips on how to serve drinks either professionally or at home, and make some of the most delicious potables New York City has to offer.

Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

The Lemonade Cookbook takes the bold flavors, imaginative dishes, and southern California lifestyle that have made the brand an instant hit and captures them in a fresh, beautifully-designed, full-color book. Like Los Angeles, Lemonade's cuisine is carefully blended with variety. L.A. is agents and movie grips, surfers and yoga moms, students and celebrities, and a wide mix of different culinary traditions. At Lemonade the marketplace salads, unique sandwiches, and slow-simmered stews taste as though every culture stirred a bit into the pot—for example, the skirt steak with grilled onions and piquillo peppers with its smoky depth, pairs perfectly with the snappy salad of Chinese long beans, plums, and scallion vinaigrette. A comfortable place where locals and visitors enjoy a rotating daily spread of deliciousness, the recipes, more than 120 in all, stress simple cooking preparation with a global taste, and are a perfect fit for today's on-the-go lifestyles and perceptive palates. And, of course, it wouldn't be L.A. without the amazing desserts—from banana mascarpone layer cake to caramel fleur de sel macaroons to peanut butter milk chocolate cookies, there are recipes for treats galore, plus ten different recipes for delicious flavors of lemonade. The Lemonade Cookbook: Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria speaks to all cooks who want to make sophisticated highly-urban "comfort food" with ease.