The Culinary Bro-Down Cookbook is full of irreverent essays and anecdotes, but running throughout is a deep sense of soul and self that strives to answer the question: Why can't the deep-fried nonsense you eat with your bros at 2 a.m. have the same emotional gravitas as an intimate family dinner? There was never anything wrong with instant ramen. But there was never anything wrong with not being on the moon, either. That didn't stop Neil Armstrong, Buzz Aldrin, and that other guy* from changing the course of human history with a few daring steps and a super dope catchphrase. So too shall journalist and blogger Josh Scherer change the course of late-night, often-insane, sometimes-smart-but-always-monstrous munchie food that puts your MSG packet garbage to shame. You'll find more than seventy creations broken into the ten "brossential" food groups like: Beer, Fried Things, Tacos, and Struggle Snacks (because money is hard). Josh's recipes range from indulgent eats like Beer-Poached Bratwurst Party Subs and Mac 'n' Cheese Nachos to hella-classy dishes like Broccolini with Burnt Lemon Hollandaise and Pork Belly Tacos with Fish Sauce Caramel. Sprinkled in are the unholy commandments for bro cooking, such as "bagged wine is the only wine you need," and Josh's expert advice on how to beat a hangover (it's mostly just pastrami and emotionally purging movies). Oh and there's bacon, too. Like, a lot of it.

This ultimate foodie guide to the Florida city “features more than 70 restaurants, and the recipes reflect the diverse, multicultural culinary landscape” (Mitch & Mel Take Miami). A Taste of Coral Gables is brimming with all the great food and good vibes that make this sunny city in South Florida such a magnet for food lovers of all stripes. Filled with recipes, restaurant descriptions, menu highlights, chef profiles, wine pairings, and more, this one-stop resource on the Coral Gables food scene doubles as a restaurant guide and recipe resource to the best places the city has to offer. There are approximately seventy-five restaurants covered in the book, each with a two-page spread that contains color photographs, informative text on the origins and highlights of the restaurant, what makes it unique, and who the people are behind the restaurant’s unique atmosphere and cuisine. Each also features a recipe for one of the restaurant’s signature dishes for easy preparation at home. From such venerable dining establishments as the Palm d’Or at the Biltmore (haute cuisine in Old-World charm with New World sensibilities) to fun and funky specialty joints such as Ms. Cheezious (grilled cheese in every manner imaginable), to ethnic standouts such as Talavera (down-home Mexican), all bases are covered in this comprehensive culinary treasure trove paying homage to the “City Beautiful.”

The Culinary Bro-Down Cookbook is full of irreverent essays and anecdotes, but running throughout is a deep sense of soul and self that strives to answer the question: Why can't the deep-fried nonsense you eat with your bros at 2 a.m. have the same emotional gravitas as an intimate family dinner? There was never anything wrong with instant ramen. But there was never anything wrong with not being on the moon, either. That didn't stop Neil Armstrong, Buzz Aldrin, and that other guy* from changing the course of human history with a few daring steps and a super dope catchphrase. So too shall journalist and blogger Josh Scherer change the course of late-night, often-insane, sometimes-smart-but-always-monstrous munchie food that puts your MSG packet garbage to shame. You'll find more than seventy creations broken into the ten "brossential" food groups like: Beer, Fried Things, Tacos, and Struggle Snacks (because money is hard). Josh's recipes range from indulgent eats like Beer-Poached Bratwurst Party Subs and Mac 'n' Cheese Nachos to hella-classy dishes like Broccolini with Burnt Lemon Hollandaise and Pork Belly Tacos with Fish Sauce Caramel. Sprinkled in are the unholy commandments for bro cooking, such as "bagged wine is the only wine you need," and Josh's expert advice on how to beat a hangover (it's mostly just pastrami and emotionally purging movies). Oh and there's bacon, too. Like, a lot of it.

There’s only one thing that Coolio’s been doing longer than rapping: cooking. His recipes are built around solid comfort foods with a healthy twist that don’t break the bank. You can’t find the fusions Coolio created like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout. Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. Start your Ghetto Gourmet adventure with some “Soul Rolls,” follow-up with “Finger-Lickin’, Rib-Stickin’, Fall-Off-the-Bone-and-into-Your-Mouth Chicken,” and finish off with “Banana Ba-ba-ba-bread” sweetened with golden honey. Cookin' with Coolio features 76 tasty, easy-to-make and economical recipes built around comfort foods with a healthy twist, accompanied by 25 full-color pictures. The book covers everything: -How to Become a Kitchen Pimp -The Rules of the Ghetto Gourmet to everything you'll need to make a complete meal -Pimpin’ the poultry -Sinful steaks -It’s Hard Out Here for a Shrimp -Chillin’ and Grillin’ As Coolio says, “All you need is a little bit of food, and a little bit of know-how.”

Anyone who loves watching anime has heard of Naruto, even people who do not watch anime have heard of Naruto. If it is not the greatest anime yet, then it is certainly in the top 5 of all times so far. The storyline was topnotch, the characters and every other thing were perhaps perfect.This anime was about a gutsy ninja named Naruto. His name was gotten from the name of a brand of noodles. At birth, his parents died while they were trying to save the village (Konoha) from the strongest of the 9 tailed beasts, Kyuubi. Fortunately for the village, his parents saved the village from the beast but at the cost of their lives.This beast was sealed inside Naruto to prevent it from running wild and when people of the village realized that beast was inside Naruto, they disdained him. The disdain coupled with the loneliness from having no real family caused him to be despondent. However, he went beyond normal limits to ensure that he was acknowledged by everyone in the village and he achieved his aim.

"A simple book of food that Carter makes. Made to use."--Publisher description.

More than 100 fun food-crafting ideas that will engage, delight, and amaze kids - from actress, entrepreneur, and mom, Sarah Michelle Gellar, and former Martha Stewart Living editor Gia Russo. Why stop with making basic brownies? Why not put them on a stick and decorate them? Why not take boring broccoli and turn it into a yummy cheese muffin instead? Sarah Michelle Gellar learned quickly that to get her kids to be adventurous with food, she had to involve them in preparing it. She wanted that process to be fun and help them develop self-confidence, creative thinking, and even math skills! So Sarah and co-author Gia Russo came up with more than 100 fun food-crafting ideas that take basic food preparation to a surprising new level. Organized by month, the book offers projects for every occasion and theme, including Super Bowl, Valentine's Day, Shark Week, Halloween, and even a Star Wars Day with licensed Star Wars creations! The possibilities are endless!

"I came for the recipes and stayed for the funny, personal writing. How could you not love a book with recipes like 'Fuck It, Let's Just Get Stoned Nachos' and 'All My Friends Are Married Mud Pie'? Surely there is not one among you who has not felt both sentiments. You could buy this book and enjoy it without ever taking out your oven mitts." --Mindy Kaling, from the foreword Decades ago, every young woman left home knowing how to cook, but now, well, not so much. And while they're happy times have changed, authors Gabi Moskowitz and Miranda Berman want to save millennials from the perils of takeout and take back the kitchen with their new book, Hot Mess Kitchen. These ladies aren't serving caviar and champagne; they're making Quarter-Life Crisis Queso. They're not giving you a plan for the perfect dinner party, but suggesting How to Throw a Fabulous Dinner Party Without Having an Anxiety Attack. And they're going to be there each step of the way with easy, delicious recipes and personal stories that make it feel like they're right there in your kitchen with you, showing you which knife to use and wiping the mascara from your face as you cry from onion chopping. They're going to be your friends. Your kitchen friends, your Hot Mess Kitchen friends. Your best friends? No, no, this isn't like a Her type of scenario. Have real friends. Read this book and all their stories, and let Gabi and Miranda show you how cooking has helped, or how it could have helped them, in their messiest moments!

"Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971. Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above. With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.