When Gorgonzola the dinosaur learns that everyone runs from him to avoid his smell, rather than out of fear, he is grateful to the little bird who shows him how to brush his teeth and wash.

"Gorgonzola Cheese Sandwich" would have received stellar backcover praise were it not that so many great Joycean scholars the likes of Anthony Burgess, Ronald Symond and Hugh Kenner have died, and are no longer around. This fourth outing under the JayJay Jouissance Series is a conceptualist novella by Desmond Kon Zhicheng-Mingdé. The JayJay Jouissance Series is composed of several conceptualist novellas, each taking on an image from an episode in Joyce's Ulysses for its title. This installment takes its image from "Lestrygonians". For Jacques Lacan, "jouissance" is not mere "enjoyment", but rather "painful pleasure". JayJay is "the funny and lovable person in the room everyone can't help but adore". Its initialized form "JJ" means "Just Joking". It is also a pseudonym for the modernist writer James Joyce. This book has its text written on texture, the visual or implied texture of one empty page after another. It is an invitation to fill in the blanks.

They're funny and just a little scary. These books have black-and-white illustrations on every page, but the emphasis here is on the written word and its capacity to entertain. Gorgonzola is a ghost mouse who haunts a wonderful house. In this story he must deal with with sharing his home with human, living strangers.

Here are more than 75 sophisticated, weeknight-friendly pasta dishes that come together in the same amount of time it takes to boil the water. As much a mindset as it is a cookbook, Back Pocket Pasta shows how a well-stocked kitchen and a few seasonal ingredients can be the driving force behind delicious, simply prepared meals. Pantry staples—a handful of items to help you up your dinner game—give you a head start come 6pm, so you can start cooking in your head on the way home from work. For instance, if you know that you have a tin of anchovies, a hunk of parmesan, and panko bread crumbs, you can pick up fresh kale to make Tuscan Kale "Caesar" Pasta. Or if you have capers, red pepper flakes, and a lemon, you can make Linguine with Quick Chili Oil. With genius flavor combinations, a gorgeous photograph for every recipe, and a smart guide to easy-drinking cocktails and wine, Back Pocket Pasta will inspire you to cook better meals faster. "Who knew just five ingredients could taste like magic?!" --Refinery29

Italian food is the most accessible, generous and participatory cooking style in the world. Even an absolute beginner can produce meals that are satisfying and impressive. In Buon Ricordo, Armando Percuoco removes the mystique from restaurant food to make you feel as comfortable in your kitchen as he feels in the kitchen of Buon Ricordo. He shows you how to cook great Italian food in many different ways, and teaches you how different techniques can bring out different qualities in them.

From passionate home cook to Australia's most popular food blogger, Lorraine Elliott has her cake and eats it too – and she's never been happier. Lorraine Elliott has long been a food enthusiast who believes cakes belong in an art gallery. Not so long ago she decided to ditch her day job as a highly paid media strategist to cook, eat and write – even though she's not quite Nigella. Now her fabulous food blog Not Quite Nigella is the go-to internet destination for hundreds of thousands of foodies from around the world. This is the story behind that journey. With her irresistible humour and optimism, Lorraine reveals the pitfalls, triumphs and challenges of becoming a full-time food blogger, and shares the best of her new-found wisdom: the secret to winning a man's heart through food, the key to baking perfect macarons, tips on hosting unforgettable dinner parties, and how to create a successful blog. More than a celebration of food, Not Quite Nigella is the inspiring and delightful story of how one woman set about turning a dream into a reality.

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.