A paradigm-shifting book that helps cooks think on their feet, create brilliant dishes from ingredients on hand, and avoid wasting food. For more than two decades, Ronna Welsh has been empowering home cooks and chefs with radically simple strategies for cooking creatively and efficiently. In this sweeping masterwork with 400 recipes, she shows how to make varied, impromptu, economical, and delicious meals by coaxing the most flavor from common ingredients. The Nimble Cook teaches optimal prep methods, like the perfect way to dry and store greens--forget the salad spinner--for a salad made in seconds to pair with a vinaigrette composed of refrigerator door condiments. It provides hundreds of "starting point" recipes to transform basic dishes into luxurious ones, like an onion jam for burgers; a cheese stock for decadent risotto; or a mix of salt and whirred bay leaves that takes roasted shrimp or fish from ordinary to extraordinary. Welsh teaches nimble cooks irresistible uses for parts that otherwise go to waste, whether cucumber peels in kimchi or apple cores in a sweet-and-sour syrup for a bourbon cocktail. Graceful illustrations throughout provide further inspiration, making this book an essential addition to any creative cook's kitchen.

High schoolers Nanaya and Minori are classmates, best friends, and roommates. Though the two are as different as night and day, they do just about everything together! But what drew them together in the first place? Find out in the second volume of the sweet slice-of-life yuri series, Our Wonderful Days!

Daniel Boulud is a pioneer of our contemporary food culture-from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passion about the vocation of creating food. Part memoir, part advice book, part recipe book, this updated edition celebrating of the art of cooking will continue to delight and enlighten all chefs, from passionate amateurs to serious professionals.

The creator and host of Food Network’s Good Eats updates his award-winning primer on essential cooking techniques—now with fifteen new recipes! First published in 2002, Alton Brown’s I'm Just Here For the Food received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the original a classic kitchen instruction manual. Each of the book’s fifteen sections is a mini-master class on a given cooking method—from pan searing to pressure cooking, stewing, steaming, and more. And each includes a "master" recipe that epitomizes the technique along with a selection of recipes that demonstrate its range. Plus Brown shares a plethora of fascinating food facts, history, lore, and science.

When he returned to the city, he was prepared to take good care of his brother's sister and make up for the pain in his heart. However, after receiving the old man's order, he became the personal bodyguard of the beautiful CEO.See how the little bodyguard dominates China and walks the world.

Charlie Miller moved to Montana to help her friend Merry, and she did so happily, knowing there were more men than women in the west. She expected to meet someone and live happily ever after. When she’s still alone three years later, she seriously contemplates writing to her sister Elizabeth, hoping she’ll find a husband for her. A chance meeting with a stranger in a snowstorm changes all her plans. Abel Burton takes a chance and heads to Mistletoe, Montana, to meet a local artist. Meeting Charlie is just a side benefit—one that will change him forever. When he returns home, he takes his new bride with him. He worries that his sister-in-law will get in the way of his happiness when she immediately treats Charlie as her servant. Will the two of them get past the interference caused by the other woman’s presence? Or will they lose their chance for true love?