A humorous ñmulti-cutleryî tale about how Spork --- half spoon, half fork --- finally finds his place at the table. A charming story for anyone who has ever wondered about their place in the world.

A humorous "multi-cutlery" tale about how Spork - half spoon, half fork - finally finds his place at the table. A charming story for anyone who has ever wondered about their place in the world.

"Spork-Fed" is a savvy, upbeat introduction to vegan cuisine. The operative word is fun. The aim of the book is not to turn the world into vegans, but to show how delicious this kind of eating can be. In these 78 easy-to-prepare recipes, sense appeal comes first, then health and weight-control advantages are discussed.

Blank lined 24 lines per page, 120 pages, 6x9 inches, matte-finished cover, and white paper. Get smiles and laughs with this dad joke kitchen cutlery Vinn diagram Spoon Knife Fork Spork Spife Knork Splayd Funny notebook utensils notebook cover. Can be used to write your favorite recipes, a cookbook, or even a food & exercise logbook! Perfect journal notebook or diary gift for chefs, servers bartenders and restaurant owners who also love science and math. Great Mothers or Fathers day present with blank pages & journal lines for writing or note taking. Click author's name for expanded collection.

Meet Spoon. He's always been a happy little utensil. But lately, he feels like life as a spoon just isn't cutting it. He thinks Fork, Knife, and The Chopsticks all have it so much better than him. But do they? And what do they think about Spoon? A book for all ages, Spoon serves as a gentle reminder to celebrate what makes us each special.

A rollicking romp of a spy thriller from the acclaimed author of The Gone-Away World. • "A head-spinning cliffhanger that reads a bit like Harry Potter for grownups…. It would be a shame if no movie were made from this glorious piece of kaleidoscope-fiction." —The Wall Street Journal Joe Spork fixes clocks. He has turned his back on his father’s legacy as one of London’s flashiest and most powerful gangsters and aims to live a quiet life. Edie Banister retired long ago from her career as a British secret agent. She spends her days with a cantankerous old pug for company. That is, until Joe repairs a particularly unusual clockwork mechanism, inadvertently triggering a 1950s doomsday machine. His once-quiet life is suddenly overrun by mad monks who worship John Ruskin, psychopathic serial killers, mad geniuses and dastardly villains. On the upside, he catches the eye of bright and brassy Polly, a woman with enough smarts to get anyone out of a sticky situation. In order to save the world and defeat the nefarious forces threatening it, Joe must help Edie complete a mission she abandoned years ago, and he must summon the courage to pick up his father’s old gun and join the fight.

Looking for gourmet alternatives to packaged trail food? These "just-add-water" recipes put tasty, wholesome, nutritious meals in the hands of wilderness backpackers and other explorers. In this book, you'll find flavors from the world's major cuisines that can be adapted to your needs, whether you prefer whole foods with minimal additives or follow a special diet. Trail-tested by a dedicated group of backpackers, this collection of recipes relies on freeze-dried or home-dehydrated ingredients that can be rehydrated in warm water. Designed for the short- or long-distance adventurer, these recipes are ideal for those far from civilization, including backpackers, campers, hikers, paddlers or road-trippers. If you're looking for healthier gourmet options for quick and easy backcountry meals, you'll find an assortment of tasty, globally-inspired recipes that will make you look forward to mealtime as much as you look forward to adventuring.

What if you could make everything you eat more delicious? As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters. In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection? Written with an infectious blend of humor and smarts, Eat More Better is a tongue-in-cheek textbook that teaches readers to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and feature hundreds of drawings, charts, and infographics to illustrate key concepts like The Porklift—a bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness. Eat More Better combines Pashman’s award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever. Read this book and every bite you take will be better.

When Virginia wakes up feeling "wolfish," her sister, Vanessa, tries to cheer her up. After treats, funny faces and other efforts fail, Vanessa begins to paint a glorious mural depicting the world of the sisters’ imagination. Will it help lift Virginia from her doldrums?

This book investigates the importance of printing in early-modern Central Europe, revealing a complicated web of connections linking printers and scholars, Jews and Christians, from the Baltic to the Adriatic.