The worm wiggled and jiggled and jumped right off the hook and into the water. "Plop!" went the worm. Using her fingers, Jelly grabbed another worm, picked up the hook with her other hand, and carefully slipped the wiggly, jiggly worm right on the hook. "Yes!" she yelled, jumping up and down. "I did it, Gram! Look! The worm is on my hook!" Now that Jelly had the worm on her hook, she carefully put it back into the water. Down the worm went, deeper, deeper and deeper into the cold, clear water. Catching fish for dinner was one of their favorite things to do. This was the first time she had caught a fish all by herself. As a reward, her grandmother said that she could fry the fish for dinner. She could hardly wait.

Every Boy Scout camp has its unique history. This is the story of one of them: the Curtis S. Read Scout Reservation, located since 1948 in upstate New Yorks beautiful and historic Adirondack Mountains. The story is a mixture of fact, nostalgia, and youthful dreams. It is intended to provide a lasting record of what went on in this extraordinary camp from the day it opened in 1920 on Long Pond near Mahopac, NY to the present. Written by scouters who, as staff members, lived parts of that history, it evokes experiences that often affect entire lifetimes of those who lived them. It also offers something of value to those of you who perhaps never went to camp.

Foreword by Alton Brown. The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.

Imagine a plate of crisp, golden, salted fries, and you'll know why this is the world's favorite food. Who better to write the consummate cultural history and user's guide of the fry than Blake Lingle, whose fries were recently voted the best in America by U.S. News & World Report? In this lighthearted ode, Lingle offers a 360-degree look at fries, from their roots in antiquity, to the long-standing debate as to whether the Belgians or the French created the first true frites, to their current status as a gourmet treat (whether dusted with truffle salt or slathered in gravy and cheese curds in that outrageous Canadian delicacy, poutine). The pop culture and lore of fries includes a look inside a potato farm and fry factory. Lingle catalogs the many varieties—of shapes, oils, vegetables, coatings, seasonings, sauces, and pairings—describing what to eat and drink with your fries. Detailed instructions are given for how to cut, fry, and serve your own Platonic ideal of the fry. Additional fry know-how is combined with archival images and new color photography to showcase the glorious tastiness of fries, in this ideal gift for anyone who can't get enough of the world's favorite food.

The Charmed Kitchen brings you into the world of cooking with herbs and spices. The book includes a lot of recipes for making your own herb and spice blends and plenty of info on pairing herbs and spices with specific foods. The Charmed Kitchen makes cooking with herbs and spices a welcoming and easy way to take your food from ordinary to extraordinary.