Explore the connection between culinary inspiration and one of the world's oldest forms of rebel art! From James Beard Award winners, Top Chef competitors, and Food Network stars to prep cooks, interns, and sous chefs, few other people are more closely associated with tattoos than chefs. Professional kitchens have traditionally been an unseen haven for many of society's misfits, but recently they have been transformed into stages as the world's obsession with great food and great chefs continues to grow. Knuckle tattoos that once excluded a person from many careers have become a badge of honor and the tattoos are now a testament to their commitment to their craft. Eat Ink goes beyond their Michelin stars and chef's coats to explore what lies beneath: seasoned cooks who love preparing original plates and wear their tattoos proudly as they share the experiences that led them to the kitchen. Inside this cookbook, you'll discover a range of recipes as diverse as the chefs themselves, as well as personal details about the chef's remarkable journeys through the kitchen (and the tattoo parlor). From Lish Steiling's Roasted Parsnip and Kale Salad to Rick Tramonto's Gemelli with Chicken and Spring Herb Sauce to Duff Goldman's Pineapple Hummingbird Cake, each revealing profile offers a never-before-seen peek behind the kitchen door and into the mind of a chef. Complete with hundreds of full-color photographs and 60 delicious recipes from today's top chefs, Eat Ink invites you into their kitchens to sample some of world's best plates.

A deliciously dark, gorgeously written YA mystery that'll prickle your skin . . . and leave a permanent mark. There are no secrets in Saintstone.From the second you're born, every achievement, every failing, every significant moment are all immortalized on your skin. There are honorable marks that let people know you're trustworthy. And shameful tattoos that announce you as a traitor. After her father dies, Leora finds solace in the fact that his skin tells a wonderful story. That is, until she glimpses a mark on the back of his neck . . . the symbol of the worst crime a person can commit in Saintstone. Leora knows it has to be a mistake, but before she can do anything about it, the horrifying secret gets out, jeopardizing her father's legacy . . . and Leora's life.In her startlingly prescient debut, Alice Broadway shines a light on the dangerous lengths we go to make our world feel orderly--even when the truth refuses to stay within the lines. This rich, lyrical fantasy with echoes of Orwell is unlike anything you've ever read, a tale guaranteed to get under your skin . . .

New York Times bestselling author Kevin Hearne returns to the world of his beloved Iron Druid Chronicles in a spin-off series about an eccentric master of rare magic solving an uncanny mystery in Scotland. “A terrific kick-off of a new, action-packed, enchantingly fun series.”—Booklist Al MacBharrais is both blessed and cursed. He is blessed with an extraordinary white moustache, an appreciation for craft cocktails—and a most unique magical talent. He can cast spells with magically enchanted ink and he uses his gifts to protect our world from rogue minions of various pantheons, especially the Fae. But he is also cursed. Anyone who hears his voice will begin to feel an inexplicable hatred for Al, so he can only communicate through the written word or speech apps. And his apprentices keep dying in peculiar freak accidents. As his personal life crumbles around him, he devotes his life to his work, all the while trying to crack the secret of his curse. But when his latest apprentice, Gordie, turns up dead in his Glasgow flat, Al discovers evidence that Gordie was living a secret life of crime. Now Al is forced to play detective—while avoiding actual detectives who are wondering why death seems to always follow Al. Investigating his apprentice’s death will take him through Scotland’s magical underworld, and he’ll need the help of a mischievous hobgoblin if he’s to survive.

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world. The title They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World says it all. This fun encyclopedia, organized A–Z, describes and offers cultural context for foodstuffs people eat today that might be described as "weird"—at least to the American palate. Entries also include American regional standards, such as scrapple and chitterlings, that other regions might find distasteful, as well as a few mainstream American foods, like honey, that are equally odd when one considers their derivation. A long narrative entry on insects, for example, discusses the fact that insects are enjoyed as a regular part of the diet in some Asian, South and Central American, and African countries. It then looks at the kinds of insects eaten, where and how they are eaten, cultural uses, nutrition, and preparation. Each of the encyclopedia's 100 entries includes a representative recipe or, for a food already prepared like maggoty cheese, describes how it is eaten. Each entry ends with suggested readings.

Before award-winning chef Jeff Michaud ever opened the doors of his acclaimed Philadelphia restaurants, he spent three years in northern Italy as a culinary apprentice to master butchers and chefs, immersing himself in the culture and cuisine of the old country. It is safe to say that he never anticipated the romance that would ensue. Eating Italy is a delicious, funny, and mesmerizing spin through the boot, teaching true heirloom techniques and telling Jeff 's culinary and personal love story (he met his wife when she came into the restaurant one night for dinner, and to this day, he hasn't forgotten what she ordered). Part inventive cookbook, part travel narrative, each chapter of Eating Italy explores a village or town in northern Italy, unveiling the unique culinary and cultural experience it has to offer. The reader experiences his journey from "Paladina: The Butcher's Apprentice" to "Trescore Balneario: Our Big Italian Wedding" in dishes like Apricot and Chanterelle Salad, Swordfish Pancetta with Fennel Zeppole, Pheasant Lasagne, and Blood Orange Crostata with Bitter Chocolate. Each authentic recipe serves to mark his professional growth, learning from some of the most skilled chefs in Italy. Vivid photography of Italian culture, people, and landscapes are dispersed throughout, allowing the reader a glimpse of northern Italia from a kitchen far away.

Tom Sito (the legendary animator behind Who Framed Roger Rabbit, Beauty and the Beast, and other classic works) brings together the perfect fusion of culinary skill and animation in his cookbook, Eat, Drink, Animate: An Animator's Cookbook. Sito’s book is a celebration of the works from legendary animation artists from around the world. Twelve Academy Award winners, five Emmy Award winners. From legendary animators from Hollywood’s Golden Age, to modern masters. Not only does he demonstrate examples of their works, but he also includes their favorite personal recipe, and an anecdote from their professional lives that relates to food. Key Features: A rare look behind the scenes of some of animation's most memorable films. Usable recipes you canmake yourself, tested and adapted by Rebecca Bricetti, former editor for Stewart, Tabori, & Chang (Glorious Food ) and Robert Lence animator and gourmet (Toy Story, Shrek). Never before seen photos and illustrations. Anecdotes from behind-the-scenes of some of your favourite animated classics.