Hail To The Chef

White House executive chef Ollie Paras has to put her own interests on the back burner when a kindly electrician is electrocuted to death, and the First Lady’s nephew dies in an apparent suicide less than 24 hours after cleaning shrimp with Ollie. Ollie suspects something fishy is going on. She’ll have to watch her back—and find a killer unlikely to be pardoned.

The companion cookbook for Warner Brothers' charming and hilarious new movie, My Fellow Americans, co-starring Jack Lemmon, James Garner, Lauren Bacall, and Dan Ackroyd, Hail to the Chef! offers a humorous salute to the palate featuring recipes for more than 100 favorite American dishes. of photos.

A wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump’s fast-food burgers and Biden’s ice cream—what they ate, why they ate it, and what it tells us about the state of the nation—from the coauthor of Julia Child’s bestselling memoir My Life in France "[A] beautifully written book about how the presidential palate has helped shape America. . . . Fascinating."—Stanley Tucci Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foes: Thomas Jefferson’s nation-building receptions in the new capital, Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Teddy Roosevelt’s groundbreaking supper with Booker T. Washington; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s cakes and pies that fueled a détente between Israel and Egypt at Camp David. Here Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents and the ways their choices affected food policy around the world. And the White House menu grew over time—from simple eggs and black coffee for Abraham Lincoln during the Civil War to jelly beans and enchiladas for Ronald Reagan and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, war, class, gender, race, and so much more. Prud’homme also details overlooked figures, like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, and pioneering First Ladies, such as Dolley Madison and Jackie Kennedy. As he weaves these stories together, Prud’homme shows that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, and a symbol of the nation. Included are ten authentic recipes for favorite presidential dishes, such as: *Martha Washington’s Preserved Cherries, *Abraham Lincoln’s Gingerbread Men, *William H. Taft’s Billy Bi Mussel Soup, *Franklin D. Roosevelt’s Reverse Martini, *Lady Bird Johnson’s Pedernales River Chili

Now an animated show streaming on HBO Max! From the New York Times bestselling, Eisner-winning creators of Babymouse, it’s green . . . it’s blobby . . . it’s gross . . . it’s SQUISH(!), a comic-book-loving amoeba whose adventures are perfect for fans of Dog Man, Captain Underpants, and My Weird School. Uh-oh! Squish’s friend Pod just hasn’t been himself lately. One minute he’s happy-dancing; the next he’s sobbing in his soup. What’s going on? (Hint: “mitosis” is the process that splits single-celled organisms. That’s right, splits.) It is truly Pod vs. Pod—and may the best Pod, umm, win? BONUS: Look in the back to find out how to draw one of the Squish characters and to get instructions for a SENSATIONAL science experiment you can do at home! SHAZAM! Praise for Squish: * “Hilarious. If ever a new series deserved to go viral, this one does.” —Kirkus Reviews, Starred “An energetic, good-hearted escapade, one that young readers will enjoy.” —The New York Times “Simple enough for early readers but still remarkably snarky, clever, and entertaining.” —The Bulletin of the Center for Children’s Books

MORE THAN 100 RECIPES FROM AVERY AAMES/DARYL WOOD GERBER ELLERY ADAMS CONNIE ARCHER LESLIE BUDEWITZ LAURA CHILDS CLEO COYLE VICTORIA HAMILTON B. B. HAYWOOD JULIE HYZY JENN McKINLAY PAIGE SHELTON Great meals don’t have to be a mystery—but they can come from a mystery. Selecting the most delicious recipes from some of the most popular names in crime solving, The Cozy Cookbook serves up mouth-watering appetizers, entrèes, and desserts that will leave your family or book club group asking, “Whodunit?” In addition to recipes, choose a sleuth du jour from our menu of mystery series and get a taste of each of our authors’ bread and butter—page-turning puzzles and stay-up-all-night suspense in excerpts from their bestselling works. Whether you like your meals sautéed, roasted, baked, or served cold like revenge, The Cozy Cookbook has something to satisfy every mystery fan. This book contains previously published material.

During the late 1800s, prospectors in search of gold, silver, and copper began to settle around the Pinal Mountains area in Miami. By 1918, several mining companies had established roots and contributed to the town's booming growth. The community established housing, schools, a hospital, and a town government, and the population grew to 5,000. Soon, Miami achieved recognition as one of the main mining towns in the state, along with neighboring Globe, Jerome, Morenci, Superior, Ajo, and Ray-Sonora. The new mining opportunities brought immigrants from around the world to settle in the area and eventually turned Arizona into a leading contributor to the copper industry. Although mining's hold on the local economy has changed over the years, today at least 20 percent of Miami-area employment is centered around copper mining, which remains close to the heart of the first hardy miners' descendants.