In this book, Ana shares her experiences about her beloved canine pets, Kenji and Ice Cream. She includes anecdotes about her canine companions as it is her belief that our pets are loving and wonderful members of our families!

With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics—super chocolately chocolate and Tahitian vanilla—then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.

It is Ana’s hope that readers will contemplate the themes in each chapter, pull back the covers of fear and shed light on the dark corners of life’s challenges. In this book, Ana uses “questions”, “fictional stories”, and “scenarios for reflection” to illustrate concepts in each chapter. Lastly, Ana writes in the narrative and invites the reader to join her in a discussion about the book’s themes.

Finding Mars is an interwoven tale of science, travel, and adventure, as science writer Ned Rozell accompanies permafrost researcher—and inveterate wanderer—Kenji Yoshikawa on a 750-mile trek by snowmobile through the Alaska wilderness. Along the way, Rozell learns about Yoshikawa’s fascinating life, from his boyhood in Tokyo to the youthful wanderlust that led him to push a wheeled cart across the Sahara, ski to the South Pole, and take a sailboat into the frozen reaches of the Arctic Ocean, spending a winter frozen in the ice near Barrow. It’s an always on-the-move account of a man driven not just by the desire to fill in the blank spots on a map, but also to learn everything he can about them—and a ringing testament to the power of science, enthusiasm, and individual inspiration.

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more. Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond. Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.

A TIME, NPR, VOGUE, OPRAH DAILY, AND VULTURE BEST BOOK OF THE YEAR (SO FAR) One of TIME’s 100 Must-Read Books of 2022 “Ho's debut work is the perfect modern example of great American fiction. . . . You will love it.” —Jake Tapper “Intimate, cinematic. . . . The world Ho creates between the two women feels like one friend reading the other’s story, wishing she were there.” —The New York Times Book Review “[Fiona and Jane] is about an incredible lifelong friendship between two Asian American women growing up in Southern California—absolutely adored that book.” —Ailsa Chang, NPR’s “All Things Considered” “Intricately rendered. . . . Fiona and Jane celebrates a woman’s ability to be late, to show up in their own lives when and where they want to, to change their minds, to be lonely and to be in love, and to be respected regardless.” —The Washington Post A witty, warm, and irreverent book that traces the lives of two young Taiwanese American women as they navigate friendship, sexuality, identity, and heartbreak over two decades. Best friends since second grade, Fiona Lin and Jane Shen explore the lonely freeways and seedy bars of Los Angeles together through their teenage years, surviving unfulfilling romantic encounters, and carrying with them the scars of their families' tumultuous pasts. Fiona was always destined to leave, her effortless beauty burnished by fierce ambition—qualities that Jane admired and feared in equal measure. When Fiona moves to New York and cares for a sick friend through a breakup with an opportunistic boyfriend, Jane remains in California and grieves her estranged father's sudden death, in the process alienating an overzealous girlfriend. Strained by distance and unintended betrayals, the women float in and out of each other's lives, their friendship both a beacon of home and a reminder of all they've lost. In stories told in alternating voices, Jean Chen Ho's debut collection peels back the layers of female friendship—the intensity, resentment, and boundless love—to probe the beating hearts of young women coming to terms with themselves, and each other, in light of the insecurities and shame that holds them back. Spanning countries and selves, Fiona and Jane is an intimate portrait of a friendship, a deep dive into the universal perplexities of being young and alive, and a bracingly honest account of two Asian women who dare to stake a claim on joy in a changing, contemporary America. NAMED A MOST ANTICIPATED BOOK OF 2022 BY VOGUE * USA TODAY * TIME * OPRAH DAILY * PARADE * THE WASHINGTON POST * BUZZFEED * GOOD HOUSEKEEPING * MARIE CLAIRE * FORTUNE * GLAMOUR * W MAGAZINE * NYLON * BUSTLE * POPSUGAR * ELECTRIC LITERATURE * THE RUMPUS * DEBUTIFUL * AND MORE!