Strikingly illustrated, "Susanna Foo Fresh Inspiration" is both more accessible and more authentic than usual Chinese cookbooks, issuing a fresh invitation to cooks at all levels to roll up their sleeves and head to the kitchen.

Shares recipes for dim sum, soups, vegetables, salads, fish, seafood, poultry, meat, noodles, rice, breads, pancakes, and desserts.

A collection of more than 150 original recipes from Susanna Foo, who is renowned for adapting Chinese cuisine to Amer. ingred. and cooking methods. She writes in her intro.: ¿After 25 years as a restaurateur and a lifetime as a home cook, I firmly believe that freshness is the single most important quality of any dish. My primary goal is to preserve the natural flavor and integrity of the ingred. Cooking this way has resulted in an unexpected bonus: my food is even simper to prepare than before.¿ The recipes in this beautiful book include: dim sum and first courses; soups and stocks; salads and cold veg. dishes; fish and shellfish; poultry; meats; noodles, rice, and other side dishes; tofu and eggs; veg.; condiments and relishes; and desserts. Color photos.

Offers a collection of soup recipes for the months of September through June.

Book & slipcase. Compiled from Bruce Lee's notes and essays and originally published in 1975, Tao of Jeet Kune Do is the best-selling martial arts book in the world. This iconic work explains the science and philosophy behind jeet kune do -- the art Lee invented -- and includes hundreds of Lee's illustrations. Topics include Zen and enlightenment, kicking, striking, grappling, and footwork. With introductions by Linda Lee and editor Gilbert Johnson, Tao of Jeet Kune Do is essential reading for any practitioner and offers a brief glimpse into the mind of one of the world's greatest martial artists. This limited edition features a slipcase and each copy is personally signed by Linda Lee Cadwell and Shannon Lee. Includes a signed, numbered certificate. Only 500 copies available.

JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients. Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends. Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.

WASHINGTON POST TOP 50 NON-FICTION BOOK 'Extremely compelling' - The Guardian 'Searing... funny, eloquent and honest' - Psychologies 'Remarkable... I hope this book finds a wide readership' - Washington Post __________________________________________ As a child, Lily Bailey knew she was bad. By the age of 13, she had killed someone with a thought, spread untold disease, and spied upon her classmates. Only by performing a series of secret routines could she correct her wrongdoing. But it was never enough. She had a severe case of Obsessive Compulsive Disorder, and it came with a bizarre twist. This true story is from a startling new voice in non-fiction. It lights up the workings of the mind like Mark Haddon or Matt Haig. Anyone who wants to know about OCD, and how to fight back, should read this book. Immerse yourself in a new world. Reviews Model and journalist Bailey offers an authentic and stunning account of her struggle with Obsessive Compulsive Disorder in this beautifully-rendered memoir. - Publishers Weekly I laughed, I cried. I could not put this book down. Intensely moving with flashes of black humour, Because We Are Bad is the compelling account of one young woman's experience of Obsessive Compulsive Disorder. - Rosanna Greenstreet writes for The Guardian Often as chilling as Sylvia Plath's The Bell Jar, but also full of so much inner and external turbulence that it reminded me at times of The Bourne Identity and Memento.Because We Are Bad is an intense heart-rending roller coaster of a book... - Will Black, Huffpost UK A harrowingly honest memoir of profound psychological struggle. In her courageous book, the author offers compelling insight into the pain and destructive power of OCD as well as the resilience of a young woman determined to beat the odds. - Kirkus Reviews A fascinating read. It's brilliantly written; I felt inside your head - Ray D'Arcy Show, RTE Radio 1 Because We Are Bad is an emotional, challenging read. Lily takes us deep into the heart of the illness but she is also a deft writer, and even the darkest moments are peppered with wit and wry observations. - James Lloyd, OCD-UK Remarkable. She writes with literary poise and a gift for mordant observation and self-deprecating humor that belie her youth. I hope this book finds a wide readership. - Scott Stossel, Washington Post It's a fascinating read... Buy the book! Buy the book! - Jo Good, BBC Radio London

A 2019 James Beard Foundation Book Award Finalist Meatless Vietnamese cooking for vegetarians and omnivores alike. In the years he spent living and cooking in Vietnam, Cameron Stauch learned about a tradition of vegetarian Vietnamese cuisine that is light and full of flavor. Based on recipes devised over centuries by Mahayana Buddhist monks, the dishes in Vegetarian Việt Nam make use of the full arsenal of Vietnamese herbs and sauces to make tofu, mushrooms, and vegetables burst with flavor like never before. With a lavishly illustrated glossary that helps you recognize the mushrooms, noodles, fruits, and vegetables that make up the vegetarian Vietnamese pantry, Vegetarian Việt Nam will unlock an entire universe of flavor to people who want healthy, tasty, and sustainable food.

The first book of its kind about what it’s like to be a child with ADHD, Hyper is a “haunting narrative that explores the world’s most scrutinized childhood condition from the inside out” (Nature) that also illuminates the history of how we came to medicate more than four million children today. Among the first generation of boys prescribed medication for ADHD in the 1980s, Timothy Denevi took Ritalin at the age of six and suffered a psychotic reaction. Thus began his long odyssey through a variety of treatments. In Hyper, Denevi describes how he made his way to adulthood, knowing he was a problem for those who loved him, longing to be able to be good and fit in, and finally realizing he had to come to grips with his disorder before his life spun out of control. Using these experiences as a springboard, Denevi also traces our understanding and treatment of ADHD from the nineteenth century, when bad parenting and even government conspiracies were blamed, through the twentieth century and drug treatments like Benzedrine, Ritalin, and antidepressants. His insightful history shows how drugs became the treatment of choice for ADHD, rather than individually crafted treatments like the one that saved his life. Thought provoking and deeply intelligent, this is a remarkable book both for its sensitive portrait of a child’s experience as well as for its thorough exploration of a remarkably complex and controversial mental condition and its treatment. “There’s much to be learned in Hyper, about pushing boundaries and respecting them, about parenting, and about the special kind of triumph that can come as a result of hard-earned self-knowledge. Denevi has written a book about a condition that has been studied for a long time, but, truly, it hasn’t been talked about like this” (BookPage).