The stinking rose is one name for garlic. This collection includes a sequence of 25 poems which explore the mythologies and the practical aspects of garlic. Divided into five parts, the book is also haunted by places - Vancouver Island, the poet's native India, and Europe. A dialogue between new worlds and old intensifies in a series of bilingual poems which bring Gujarati and English together. This limited edition is signed by the author and artist.

The quest to find Rose after she stole company fund and disappeared looked like mission impossible for Roosevelt. He had to either find Rose or put off his planned wedding indefinitely. With only a name and address of her uncle and passport photo she provided at employment, Roosevelt had to rely on a wild guess from Uche and travel to Jos in search of Rose. At Jos, he got introduced to the student underworld when it became obvious that the police will not be able to find Rose. Forty-eight hours’ operation and arrest of several boys using student ID cards produced Rose, to the surprise and admiration of the police. But the chase is just beginning.

Follow your nose to the Stinking Rose, where you'll find hearty, California-Italian fare for the garlic worshipper in us all. Recipes like Garlic-Encrusted Baby Back Ribs, Savory Garlic Noodles, and even (brace yourself) Garlic Ice Cream will please die-hard garlic enthusiasts as well as those who prefer just a graceful hint of the bulb. Living up to the restaurant's motto, "We season our garlic with food," this unique cookbook will fill every kitchen with the tantalizing aroma of "the stinking rose."A pungent collection of the most popular dishes from the Stinking Rose, the garlic lover's mecca based in San Francisco and Beverly Hills.Includes 65 recipes plus 45 gorgeous photos of the food and the restaurants' whimsical d?©cor.The original Stinking Rose, in San Francisco's Italian neighborhood, North Beach, has become famous for serving more than 3,000 pounds of garlic each month.

Perry shares 65 recipes that celebrate glorious garlic. There's also a handy resource guide with farm and garden sources, a year-round calendar of garlic festivals and tips on interesting books and Web sites.

Briefly traces the history of garlic, explains how to grow and cook with it, shares a variety of recipes, and discusses garlic's medicinal properties

Uglesich's Seafood Restaurant was a New Orleans institution founded in 1924. This anticipated compilation offers the family's personal home dishes as well as newly developed recipes from the business such as Hakon and Watcha Doin' Shrimp, along with explanations of how they were named or developed. Chapters include photographs of the last day that the restaurant was open and messages to the family after their home and business were damaged by Hurricane Katrina. These words of encouragement from friends and strangers across the country pay tribute to the family business and make this book a history and a legacy.

The third volume in an epic military fantasy series following a group of hard-bitten mercenaries caught in the middle of a war between The Lady and The White Rose She is the last hope of good in the war against the evil sorceress known as the Lady. From a secret base on the Plains of Fear, where even the Lady hesitates to go, the Black Company, once in service to the Lady, now fights to bring victory to the White Rose. But now an even greater evil threatens the world. All the great battles that have gone before will seem a skirmishes when the Dominator rises from the grave. At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.

"The columns in this book were previously published in The Times-picayune"--Title page verso.

Imagine preparing signature dishes from over 100 of Louisiana's leading restaurants right in your own kitchen. These 350 recipes will enable you to do just that! From the Chicken and Andouille Smoked Sausage Gumbo at K-Paul's to the White Chocolate Bread Pudding at Commander's Palace, world-renowned Louisiana restaurant recipes are now at your fingertips.

Widely regarded as one of North America's finest restaurants, West has garnered much critical acclaim, including recognition as among "ten of the best, worldwide" by U.K.'s "Sunday Independent." Organized by season and drawing on West's delicious recipes, this cookbook includes such tempting dishes as Dungeness Crab Tortellini with Lemongrass and Lime Broth in spring. The wine is important too -- West's wine director Owen Knowlton has suggested pairings, including the best international wines. Those who can't make it to Vancouver can still enjoy West's sumptuous menu -- it's all right here.