Red Green was recycling material long before the green revolution got underway. Look at the autmobiles he's driven over the years. Many of those were assembled using the same basic method employed for The Green Red Green: by welding together the surviving bits of some old wrecks. In this case, we're talking about the three Red Geen books published long ago by other, inferior publishers: Duct Tape Is Not Enough, a collection of newspaper columns by Red Green's alter-ego Steve Smith on surviving middle age; Red Green Talks Cars; and Red's literary debut The Red Green Book, a souvenir of the TV show. The selection for his best-of pretty much made itself. Out went the Steve Smith columns with once-topical references; out went the material from The Red Green Book that was in the voices of the other characters (he's been carrying those bums for too long) and out went very little from the perenially hilarious Cars. The resulting mass of pieces have been well-shaken into a new mix; re-edited to new levels of sharpness and hilarity, and updated so that, for example, jokes about hairstyles now feature Russell Brand and not Rod Stewart. And the perfectly competent illustrations from the previous books have been replaced by much better, incompetent ones by the author, so that the look of this book very much resembles How to Do Everything.

A fable about the colors, Red and Green and how their jealousy caused problems for everyone living around them. Finally they recognize that they could be a team and do what each did best rather than competing.

Winner of the 2008 New Mexico Book Award for Best Cookbook Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, “Red or green?” Diners have strong opinions on which color best complements a dish, so much so that in 1999 “Red or Green?” was adopted as the official state question. In Red or Green, Casey invites readers to experience the bold flavors of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking. Also included are a guide to New Mexico wines and wineries, a glossary, and information on high altitude cooking and where to buy chiles and chile products. With more than two hundred recipes centering on chile cuisine, Red or Green offers an enticing exploration of the traditional and the exotic in New Mexican fare.

Green, black, or red, grapes have long been the stars of the snack bowl and the wine press. Now, the versatility of the grape is explored as a key ingredient in 60 recipes for every occasion. Written by the California Table Grape Commission, this cookbook covers everything from starters and drinks to quick dinners, celebrations, and treats for the kids. Enjoy the color and freshness grapes add to chicken salad, the juicy burst of flavor with grilled chicken skewers, the sweetness provided to any dessert, and many other fabulous new ways to enjoy the fruit of the vine.

Let's pack our bags and sneek peek the classroom of VII-H along with our super excited Venkata Ramakrishnan. A colourful schooling of a middle level student - it has all the joyful days with those little moments of unique friendship in the class, the scary exam days and not the least, the extraordinary cricketing days with his boys and gang.