Signature recipes and wisdom from the country's foremost pitmaster Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as “The Legend,” Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert. Praise the Lard, named after the Mills' popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family’s lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain’t No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills’ history.

This unique combination of cookbook, memoir, and travelogue features 100 recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills. In Peace, Love, & Barbecue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine—its intense smoky flavors, its lore and traditions, and its wild cast of characters. Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best “shrines, shacks, joints, and right-respectable restaurants.” Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast. With its folksy, fun tone and its unique insider’s take on a hugely popular—and deeply American—subject, Peace, Love, & BBQ is perfect for barbecue lovers, food mavens, and cooks of all stripes.

Diva Q, host of the hit TV show BBQ Crawl, brings us her backyard barbecue recipes, with more than 185 grilling favorites for absolutely everyone. Diva Q's (aka Danielle Bennett's) backyard barbecue book is packed with simple recipes for casual, down-to-earth family food. Get started with the six recipes you need to know most, then move to chapters on appetizers, pork, bacon (Diva Q's claim to fame), beef, fowl, seafood, sides, salads, slaws, breads and desserts, that take you from the basics to the best the barbecue world has to offer. Plenty of meatless options are included, including Portobello-Cheddar Burgers, Smokin' Good Sweet Potatoes with Bourbon Butter and The Ultimate Mac and Cheese. With more than just recipes, Diva Q takes all the guesswork out of grilling for you, with guidance on everying from getting great char marks, to picking the right meat--and even points you to her YouTube videos online for extra help. If it's got anything to do with barbecue, Diva Q has got you covered! Diva Q's Barbecue is an indispensable book for every backyard barbecuer, and the perfect companion when cooking for a crowd. So fire up the grill and invite your friends over--because life's too short for bad barbecue!

A collection of recipes from the world champion pitmaster features such dishes as coffee-rubbed cowboy steaks and spareribs with mustard sauce, along with tips covering everything from choosing the right equipment to the best way to trim meat.

The world is a busy place, and many families rely on fast food. Kent and Shannon Rollins serve up spins on Southern and Western favorites, with a side of spiritual values. Their cookbook is an open invitation to spend time with them, praise the Lord, and pass the biscuits! -- adapted from Introduction.

It's not like I meant for him to get hurt. . . . Julian Twerski isn't a bully. He's just made a big mistake. So when he returns to school after a weeklong suspension, his English teacher offers him a deal: if he keeps a journal and writes about the terrible incident that got him and his friends suspended, he can get out of writing a report on Shakespeare. Julian jumps at the chance. And so begins his account of life in sixth grade--blowing up homemade fireworks, writing a love letter for his best friend (with disastrous results), and worrying whether he's still the fastest kid in school. Lurking in the background, though, is the one story he can't bring himself to tell, the one story his teacher most wants to hear. Inspired by Mark Goldblatt's own childhood growing up in 1960s Queens, Twerp shines with humor and heart. This remarkably powerful story will have readers laughing and crying right along with these flawed but unforgettable characters. Praise for Twerp: A Bankstreet Best Book of the Year A Junior Library Guild Selection A Summer Top Ten Kids’ Indie Next List Pick A Sunshine State Award Finalist “Reminiscent of The Perks of Being a Wallflower. . . . You don’t have to be a twerp to read this book.” —New York Post “A vivid, absorbing story about one boy’s misadventure, heartache, and hope for himself.” —Rebecca Stead, Newbery Award-winning author of When You Reach Me “Mark Goldblatt is an amazingly wonderful writer.” —Chris Grabenstein, New York Times bestselling author of Escape from Mr. Lemoncello’s Library “[Fans of] Jeff Kinney’s Diary of a Wimpy Kid who have matured beyond the scope and gravity of that series will find a kindred spirit in Julian.” —School Library Journal “Reminiscent of movies like The Sandlot. . . . Well-written and funny.” —The Advocate “Alternately poignant and comical. . . . A thought-provoking exploration of bullying, personal integrity and self-acceptance.” —Kirkus Reviews “A timely book.” —New York Journal of Books “Elegant in its simplicity and accessibility.” —The Bulletin of the Center for Children’s Books “An empathetic and authentic glimpse into the mind of a sixth-grade boy.” —The Florida Times-Union “Funny, poignant, and an effective commentary on bullying and its consequences.” —The Horn Book Magazine

Agee's colleague at Time in the 1940s, John Hersey, writes a major evaluation of Agee's work and the Agee legend in a new introduction to this literary classic. 64 pages of photos.

An unforgettable portrait of London and one of the most talked about debuts of all time! 'The almost preposterous talent was clear from the first pages' Guardian On New Years Day 1975, the day of his almost-suicide, life said yes to Archie Jones. Not OK or 'You-might-as-well-carry-on-since-you've-started'. A resounding affirmative. Promptly seizing his second life by the horns, Archie meets and marries Clara Bowden, a Caribbean girl twenty-eight years his junior. Thus begins a tale of friendship, of love and war, of three culture and three families over three generations . . . ***** 'Street-smart and learned, sassy and philosophical all at the same time' New York Times 'Outstanding' Sunday Telegraph 'An astonishingly assured début, funny and serious . . . I was delighted' Salman Rushdie

In this lively and fascinating book, a guilt-ridden, bacon-loving journalist finds work at an industrial pig farm as he researches the long and torrid history of humans and swine. After convincing a skeptical pig farmer to take him on as a hired hand for six months, journalist Kristoffer Endresen follows a litter of piglets from birth to slaughter, all in the hopes of understanding what goes on inside an industrial pig farm and whether humans can ethically justify eating pork… which just so happens to be the most consumed animal protein in the world. During his days as a beginner pig wrangler, he mucks out pig pens and cuddles a cute piglet. He inseminates a female pig and narrowly escapes being trampled. Endresen interweaves his fast times at a piggery with surprising insights into the long and star-crossed bond between pigs and humans—drawing on history, literature, archeology, and myth—and shares new science into video-game-playing swine and pig heart transplants, and asks if pigs really are as smart as we think. Both an engaging saga of an overlooked animal and a provocative exploration of the ethics of industrial meat, The Pig and I asks us to consider not only where our food comes from, but also the tangled history that first brought it to our plates.

Tender Grassfed Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time. Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat- grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful taste of these traditional meats. Tender Grassfed Meat adapts traditional ways of cooking grassfed meat for modern kitchens. The results have to be tasted to be believed. Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat. It must be cooked differently. All the recipes in this book have been specifically created and designed for grassfed meat, using only the best natural ingredients. The step-by-step recipes are detailed and easy to use.