"This book begins by telling the story of a great Supper Club, the River Inn, which was located in Wisconsin Dells, Wisconsin and about my tenure there"--Page 2.

This is the true story of an American hunter, Bruce VanBuskirk, who spent the 2001 season living a dream, working on safari in Zimbabwe. Full of fascinating characters, adventure and excitement, it also deals truthfully with the hard lessons learned about the future of hunting in Africa. This is a day by day description of the events, places and people who make the safari industry work in Zimbabwe. If you're tired of reading the same old books from the professional hunting writers, stories filled with technical details but no passion for the hunt or for Africa, then this is a book for you. If you want to know what really happens behind the scenes in order for a safari to occur, then this is a book for you. You'll travel the bush with the author, getting to know the professional hunters and clients, company employees, local villagers, and learn just how much work it takes to run a safari operation in a third world country. Fuel shortages, poaching, war vets seizing property, broken rifles, snakes, charging elephants, and wounded buffalo were all in a day's work. This is a rare look at the behind the scenes efforts to make a client's dreams come true. this deluxe paperback features non stop action, observations on the current political situation in Zimbabwe, as well as the stories of citizens forced to deal with the realities of life in Africa. Illustrated with over 70 images.

The husband-and-wife team behind one of New York City’s and Nashville’s favorite pizza places share the secrets behind their acclaimed restaurants in a cookbook featuring more than 100 recipes. NAMED ONE OF THE BEST COOKBOOKS OF FALL 2018 BY THE NEW YORK TIMES AND PUBLISHERS WEEKLY Legions of fans line the block as they flock to Emily and Matt Hyland’s flagship restaurants EMILY and the popular spinoff Emmy Squared. Now, with their irresistible debut cookbook, they share their delicious and doable recipes—no wood-fired oven or fancy equipment required. You’ll be shown how to re-create such crowd-pleasing favorites as their famous round pizza, the iconic Detroit pan pizza, and their legendary EMMY Burger, the juicy wonder that tops many New York City “Best Burger” lists. But EMILY: The Cookbook is more than pizza and burger perfection. You’ll also find recipes for small plates (Nguyen’s Hot Wings with Ranch Dip), salads (Shredded Brussels Sprouts with Blue Cheese, Bacon, and Miso Dressing), sandwiches (Lobster Salad Sandwich), pasta (Campanelle with Duck Ragù), cocktails (a Killer Colada), and scrumptious desserts (Rocky Road Brownies with Rum Ganache Dip). Packed with photos and handy tips, EMILY: The Cookbook is a fabulous find for people who want new ways to entertain, feed, and wow their friends and family. Praise for EMILY: The Cookbook “With EMILY: The Cookbook, the chef Matthew Hyland and his wife and business partner, Emily Hyland, deliver what is perhaps the first really full-throated American pizza cookbook.”—Sam Sifton, The New York Times “The husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection. . . . The Hylands bring an eclectic flair to some of America’s favorite foodstuffs . . . culled from their restaurant menus, but designed for home kitchens.”—Publishers Weekly (starred review)

Everyone loves pizza! There's no better way to make a great-tasting pizza than to start with great-tasting Sargento cheese. Choose from 40 meat, chicken, veggie and chef-inspired pizza recipes, all with easy-to-follow directions and full-color photos. This is a great gift idea for a friend, or a great addition to your very own culinary library.

NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

A delightful recipe collection of raw cookie dough confections, this is the perfect whimsical treat to “tempt your inner child,” and “highly recommended” for dessert lovers everywhere (Library Journal) Food blogger Lindsay Landis has invented the perfect cookie dough. It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough popsicles!), outrageous snacks (cookie dough wontons! cookie dough fudge! cookie dough pizza!), and more. The Cookie Dough Lover’s Cookbook features clear instructions and dozens of decadent full-color photographs. If you’ve ever been caught with a finger in the mixing bowl, then this is the book for you!

The best of the best--including recipes, tastings, and testings--of 2019, all compiled into one must-have collection from America's most trusted kitchen. A carefully curated collection--in full color for the first time--of ATK's best recipes of the year, selected from the hundreds of recipes developed for Cook's Illustrated and Cook's Country magazines and for new books such as The Complete Make-Ahead Cookbook, The Complete Slow Cooker, Nutritious Delicious, How to Roast Everything, Just Add Sauce, The Perfect Cake, and Multicooker Perfection. This year's edition offers a wide array of fresh, foolproof recipes like Chinese Pork Dumplings, Shrimp Po' Boys, Braised Brisket with Pomegranate, Cumin, and Cilantro, Thai Grilled Cornish Hens with Chili Dipping Sauce, and Roasted Lobster Tails. And we didn't forget about dessert! From Easy Holiday Sugar Cookies and Lazy Strawberry Sonker to Coconut Cream Pie and Blackberry-Mascarpone Lemon Cake, this collection will satisfy every sweet tooth. All of this year's ingredient and equipment tastings and testings are here, too. Want to find out which high-end blender makes the grade? Wonder how we selected our top supermarket turkey? Curious to know which roll of paper towels really gets the job done? For the answers to these questions and more, look no further than The Best of America's Test Kitchen 2019.

Preparing high-quality, home-cooked meals in record time has never been easier—or more delicious! You can enjoy that special homemade taste without spending hours in the kitchen. The new generation of convenience foods—like precut produce and premarinated meats—make it possible to enjoy outstanding home-cooked meals, fast! You simply need to know what ingredients to buy, what cooking techniques to use, and when you can safely slash preparation and cooking time without sacrificing taste. Here readers will learn how to shave 3 hours off Chicken Pot Pie with Biscuits or how to make a Clementine Tart with White Chocolate Macadamia Cookie Crust in only 8 minutes of hands-on time. In fact, more than 50 recipes require only five ingredients or less (plus salt and pepper). And readers will get two meals for the work of one with Double-Duty Dinners (learning, for instance, how to transform a set-aside portion of Roasted Chicken and Turnips in Peanut Sauce into Thai Chicken Noodle Salad). Menus and shopping guides make planning for a week's meals as hassle-free as possible. With more than 200 streamlined recipes and a wealth of ingenious time-saving tips, Homemade in Half the Time is the perfect cookbook for 21st-century America, when people's schedules are more hectic than ever yet they are more demanding about the flavor and healthfulness of the meals they eat.