Frogs Legs For Dinner

The Katie Lynn Cookie Company is up and running! With the help of her grandmother and her best friend, Tina, Katie Lynn thinks she has everything under total control. But suddenly, the kitchen is feeling a bit overheated, thanks mostly to her mother's awful new hobby--French cooking. Now everyone's in the way: Mrs. Cooke, her runaway frogs, and Tina's little brother, Gerald. Don't look now, but some slimy snails are heading straight for the cookie dough!

The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.

More than 800,000 copies in print! From the author of critically acclaimed and bestselling memoir Falling Leaves, this is a poignant and moving true account of her childhood, growing up as an unloved daughter in 1940s China. A Chinese proverb says, "Falling leaves return to their roots." In her own courageous voice, Adeline Yen Mah returns to her roots to tell the story of her painful childhood and her ultimate triumph in the face of despair. Adeline's affluent, powerful family considers her bad luck after her mother dies giving birth to her, and life does not get any easier when her father remarries. Adeline and her siblings are subjected to the disdain of her stepmother, while her stepbrother and stepsister are spoiled with gifts and attention. Although Adeline wins prizes at school, they are not enough to compensate for what she really yearns for -- the love and understanding of her family. Like the classic Cinderella story, this powerful memoir is a moving story of resilience and hope. Includes an Author's Note, a 6-page photo insert, a historical note, and the Chinese text of the original Chinese Cinderella. A PW BEST BOOK OF THE YEAR AN ALA-YALSA BEST BOOK FOR YOUNG ADULTS “One of the most inspiring books I have ever read.” –The Guardian

From field, forest, and stream to table, this is an indispensable introduction to the pleasures of foraging, fishing, and hunting, with more than 50 recipes for making the most of the fruits of a day spent gathering food in the wild. “Hunt, Gather, Cook is a fabulous resource for anyone who wants to take more control over the food they eat and have more fun doing so.”—Michael Ruhlman, author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking If there is a frontier beyond organic, local, and seasonal, beyond farmers’ markets and grass-fed meat, it’s hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to find them. In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears and grouper to snowshoe hares and wild boar. With beautiful photography, information on curing meats, and a helpful resource section, Hunt, Gather, Cook is a thoughtful, actionable guide to incorporating wild food into your diet.

Dedicated to the growing field of food and drink tourism and culinary engagement, Sally Everett offers a multi-disciplinary approach to the subject, embracing theories and examples from numerous subject disciplines. Through a combination of critical theory reflections, real-life case studies, media excerpts and activities, examples of food and drink tourism around the world as well as a focus on employability, Food and Drink Tourism provides a comprehensive & engaging resource on the growing trend of food motivated travel & leisure. Suitable for any student studying tourism, hospitality, events, sociology, marketing, business or cultural studies.

"Joseph F. Keithley, a modern pioneer of instrumentation, brings you a fascinating history of electrical measurement from the ancient Greeks to the inventors of the early twentieth century. Written in a direct and fluent style, the book illuminates the lives of the most significant inventors in the field, including George Simon Ohm, Andre Marie Ampere, and Jean Baptiste Fourier. Chapter by chapter, meet the inventors in their youth and discover the origins of their lifelong pursuits of electrical measurement. Not only will you find highlights of important technological contributions, you will also learn about the tribulations and excitement that accompany the discoveries of these early masters. Included are nearly 100 rare photographs from museums around the world. THE STORY OF ELECTRICAL AND MAGNETIC MEASUREMENTS is a ""must read"" for students and practitioners of physics, electrical engineering, and instrumentation and metrology who want to understand the history behind modern day instruments." Sponsored by: IEEE Instrumentation and Measurement Society

From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.

As author Himmelman can attest, people of all ages are actively learning more about frogs, toads, and salamanders. This book covers everything from amphibians' physiology to their place in folklore and literature to possible explanations of why many populations have declined. Along the way we learn where to find them and how to identify them, how to handle them safely, how to create vernal pools and year-round pond habitats for them, and more.