The choice to follow a vegan lifestyle is simple when you’ve got a cookbook full of delicious recipes representing the very best of gourmet, ethnic, and basic cuisine—served up vegan style! Even better, these dishes are tailored to fit a student’s schedule and budget, making a vegan diet possible for just about anybody. Carole Raymond brings flavor and depth to vegan food with just a few inexpensive ingredients and recipes that are simple enough for even dorm-room cooks to wow their friends. Raymond also includes nutrition information that is vital to a healthy vegan lifestyle, as well as tips on stocking a vegan pantry, innovative substitute ingredients for all the foods you love, and suggestions on how to experiment with vegan dishes and make each mouthwatering recipe your own. Her collection of recipes includes such savory dishes as: • Apple-Pecan French Toast • Hash in a Flash • Thai Spring Rolls with Spicy Peanut Dipping Sauce • Déjà Vu Sloppy Joes • Spanish Tomato Soup • Basic Baked Tofu • Millet Salad with Curry-Ginger Dressing • Pumpkin Scones • Ten-Minute Brownies • Coconut Tapioca And much more! Whether you’re a curious but passionate newcomer or already a dedicated pro, the Student’s Go Vegan Cookbook has enough variety, simplicity, and strategies for you to make tempting vegan food for every meal—every day of the week!

Student's Go Vegan Cookbook: Over 135 Quick, Easy, Cheap, and Tasty Vegan Recipes

Cookbooks, Food & Wine

Raymond, Carole

Cooking by Ingredient

Clarkson Potter/Ten Speed

The remarkable, amusing and inspiring adventures of a Canadian couple who make a year-long attempt to eat foods grown and produced within a 100-mile radius of their apartment. When Alisa Smith and James MacKinnon learned that the average ingredient in a North American meal travels 1,500 miles from farm to plate, they decided to launch a simple experiment to reconnect with the people and places that produced what they ate. For one year, they would only consume food that came from within a 100-mile radius of their Vancouver apartment. The 100-Mile Diet was born. The couple’s discoveries sometimes shook their resolve. It would be a year without sugar, Cheerios, olive oil, rice, Pizza Pops, beer, and much, much more. Yet local eating has turned out to be a life lesson in pleasures that are always close at hand. They met the revolutionary farmers and modern-day hunter-gatherers who are changing the way we think about food. They got personal with issues ranging from global economics to biodiversity. They called on the wisdom of grandmothers, and immersed themselves in the seasons. They discovered a host of new flavours, from gooseberry wine to sunchokes to turnip sandwiches, foods that they never would have guessed were on their doorstep. The 100-Mile Diet struck a deeper chord than anyone could have predicted, attracting media and grassroots interest that spanned the globe. The 100-Mile Diet: A Year of Local Eating tells the full story, from the insights to the kitchen disasters, as the authors transform from megamart shoppers to self-sufficient urban pioneers. The 100-Mile Diet is a pathway home for anybody, anywhere. Call me naive, but I never knew that flour would be struck from our 100-Mile Diet. Wheat products are just so ubiquitous, “the staff of life,” that I had hazily imagined the stuff must be grown everywhere. But of course: I had never seen a field of wheat anywhere close to Vancouver, and my mental images of late-afternoon light falling on golden fields of grain were all from my childhood on the Canadian prairies. What I was able to find was Anita’s Organic Grain &amp; Flour Mill, about 60 miles up the Fraser River valley. I called, and learned that Anita’s nearest grain suppliers were at least 800 miles away by road. She sounded sorry for me. Would it be a year until I tasted a pie? —From The 100-Mile Diet

Plenty: Eating Locally on the 100-Mile Diet: A Cookbook

MacKinnon, J.B.

Smith, Alisa

Health, Fitness & Dieting

The technology underground is a thriving, humming, and often literally scintillating subculture of amateur inventors and scientific envelope-pushers who dream up, design, and build machines that whoosh, rumble, fly—and occasionally hurl pumpkins across enormous distances. In the process they astonish us with what is possible when human imagination and ingenuity meet nature’s forces and materials. William Gurstelle spent two years exploring the most fascinating outposts of this world of wonders: meeting and talking to the men and women who care far more for the laws of physics than they do for mundane matters like government regulations and their own personal safety. Adventures from the Technology Underground is Gurstelle’s lively and weirdly compelling report of his travels. In these pages we meet Frank Kosdon and others who draw the scrutiny of the FAA, ATF, and other federal agencies in their pursuit of high-power amateur rocketry, which they demonstrate to impressive—and sometimes explosive—effect at the annual LDRS gathering held in various remote and unpopulated areas (a necessary consideration since that acronym stands for Large Dangerous Rocket Ships). Here also are the underground technologists who turn up at the Burning Man festival in the Nevada high desert, including Lucy Hosking, “the engineer from Hell” and the creator of Satan’s Calliope, aka the World’s Loudest Thing, a pipe organ made from jet engines. Also at Burning Man is Austin “Dr. MegaVolt” Richard, who braves the arcing, sputtering, six-digit voltages of a giant Tesla coil in his protective metal suit. Add in a trip to see medieval-style catapults, air cannons, and supersized slingshots in action at the World Championship Punkin Chunkin competition in Sussex County, Delaware, and forays to the postapocalyptic enclaves of the flamethrower builders and the future-noir pits of the fighting robots, and you have proof positive that the age of invention is still going strong. In the world of science and engineering, despite its buttoned-down image, there’s plenty of fun, humor, and sheer wonder to be found at the fringes. Adventures from the Technology Underground takes you there. • Launch homemade high-power rockets. • Catapult pumpkins the better part of a mile. • Watch robot gladiators saw, flip, and pound one another into high-tech junk heaps. • Dazzle the eye with electrical discharges measured in the hundreds of thousands of volts. • Play with flamethrowers, potato guns, and other decidedly unsafe toys . . . If this is your idea of fun, you’ll have a major good time on this wild ride through today’s Technology Underground. From the Burning Man festival in Nevada’s high desert to the latest gathering of Large Dangerous Rocket Ship builders to Delaware’s annual Punkin Chunkin competition (a celebration of “science, radical self-expression, and beer”), you’ll meet the inspired, government-unregulated, and corporately unfettered men and women who operate at the furthest fringes of science, engineering, and wild-eyed arc welding, building the catapults, ultra-high-voltage electrical devices, incendiary artworks, fighting robots, and other machines that demonstrate what’s possible when physics meets human ingenuity.

Adventures from the Technology Underground: Catapults, Pulsejets, Rail Guns, Flamethrowers, Tesla Coils, Air Cannons, and the Garage Warriors Who Love Them

Biographies & Memoirs

Gurstelle, William

Professionals & Academics

Recommended for readers seeking a thorough introductory exposure to today's professional possibilities in the culinary world.—Eric Petersen, Kansas City P.L., MO, Library Journal Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers. Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens. Tapping into that vast alumni network and beyond, Culinary Careers is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job. Instead of giving glossed-over, general descriptions of various jobs, Culinary Careers features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field. • Get the ultimate in advice from those at the very pinnacle of the industry, including Lidia Bastianich, Thomas Keller, and Ruth Reichl. • Figure out whether you need to go to cooking school or not in order to land the job you want. • Read about the inspiring—and sometimes unconventional—paths individuals took to reach their current positions. • Find out what employers look for, and how you can put your best foot forward in interviews. • Learn what a food stylist’s day on the set of a major motion picture is like, how a top New York City restaurant publicity firm got off the ground, what to look for in a yacht crew before jumping on board as the chef, and so much more. With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.

Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals

Business & Money

Smilow, Rick

McBride, Anne E.

Job Hunting & Careers

Ideas in Food Great Recipes and Why They Work: A Cookbook

Aki Kamozawa

H. Alexander Talbot

The Job-Hunter's Survival Guide How to Find Hope and Rewarding Work, Even When "There Are No Jobs"

Richard N. Bolles

Zami: A New Spelling of My Name A Biomythography

AUDRE LORDE

Nitty-Gritty Grammar A Not-So-Serious Guide to Clear Communication

Edith Hope Fine

Judith Pinkerton Josephson

Sister Outsider Essays and Speeches

Healing with the Herbs of Life Hundreds of Herbal Remedies, Therapies, and Preparations

Lesley Tierra

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Books by Clarkson Potter/Ten Speed