Thinking About America? India sends more of its students, employees, spouses, and brains abroad than most other countries in the world. Many of them go to America; and when they arrive, they are in for the culture shock of their lives. From having to immediately modify their name (Annapoorna becomes Anna) to knowing how to field curious Americans’ questions ("Do you speak Indian?"), it can be an overwhelming transition. In Ketchup & Curry: Your Guide to Life and Success in America, Vivek Sreedhar helps bridge the gap between Indian and American culture in a humorous and informative manner through the eye popping adventures of Subramaniam Venkataraman Parthasarathy (Subbu) in America. Starting his American life being called a FOB (fresh off the boat), and having his name butchered, Subbu is thrown into the dollar-to-rupee conversion and Bollywood to Hollywood drama. From then on begins the long and emotional journey of Subbu's transformation as he goes from Slumdog to Swag and learns the ABCDs of being an IBCD (Indian Born Confused Desi). He even starts dating for real (not shaadi.com). When Subbu returns to India, the culture shock comes back to haunt him, keeping his heart torn between his American girlfriend, Angela, and his childhood friend Sulokshana. He struggles to find where his heart really lies: within the bustling streets of Detroit or the humid, homely galis of southern India. What does he do...choose Angela or Sulokshana...America or India? "A hilarious guide to life and success in America. Must read for anyone aspiring to go abroad!" - Vikram Krishnan, Partner at Oliver Wyman "Finally! A book that screams the story of every Indian who came to America to live the American Dream!"- Vijayata Sanghvi, Statistical Analyst at PRA International "Very informative and funny, this book is a great read for Indians moving to the States." - Dr. Anupama Shekar, Ph.D., University of Wisconsin-Madison "This book should appeal to both first time travelers looking for perspectives on life in America as well as fully integrated immigrants who will look back at their life and smile at how far they have come."- Shavin Shahnawaz, Manager at Deloitte Consulting.

When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.

Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.

Even though we know full well that most restaurant foods are made using ingredients laden with chemicals and additives, most of us can’t seem to shake the desire for even just a taste. Not to mention that nothing is easier than picking up takeout, hitting the drive-thru, or ordering delivery—but at what cost? Paleo Takeout: Restaurant Favorites Without the Junk delivers much healthier but equally satisfying alternatives, offering delectable recipes that mimic the flavors of our drive-thru and delivery favorites—Paleo style! Russ Crandall teaches you step-by-step how to prepare meals in less than an hour—leaving no sacrifice of taste or time. Our modern lives are hectic: We all face the challenge of creating meals at home that are as quick and flavorful as those from our neighborhood takeout restaurants. It’s hard to beat the convenience of restaurant food, even when we know full well that it’s seldom a healthy choice. In Paleo Takeout: Restaurant Favorites Without the Junk, celebrated author Russ Crandall re-creates everyone’s favorite takeout meals, made in record time using wholesome ingredients, giving you all of the gratification and none of the regret! Inspired by beloved restaurant experiences, Paleo Takeout features more than 200 recipes expertly culled from Chinese, Korean, Japanese, Thai, Vietnamese, Indian, Italian, Mexican, Greek, and American cuisines. Inside, you’ll find everything from Chow Mein to Moo Shu Pork, and Thai Red Curry to Buffalo Wings, all with a focus of “fridge to face” in less than an hour. Also featured is an indispensible meal-planning guide to help you put everything together for a doable, lasting approach to cooking and health. Paleo Takeout: Restaurant Favorites Without the Junk proves that eating right in a way that satisfies even the choosiest of healthy eaters is not only possible but also a lot of fun

Here is what German author/narrator Uwe Timm uncovers about a popular German sidewalk food, curried sausage. Convinced the delicacy did not originate in Berlin, Timm tracks down its creator, one Lena Brucker, now living in a retirement home. Thus the tale of how curried sausage came to be is the romantic story of Lena Brucker's life.

Features more than four hundred recipes for beef, veal, lamb, pork, and poultry dishes and includes instructions for preparing side dishes, salsas, sauces, vegetables, snacks, and appetizers of all kinds.