A jar can be two gifts in one, if it's filled with candy, cookies, tea, coffee, herbs, bath salts or other culinary treats or fragrant offerings—and decorated on the outside to display what's on the inside. Jar crafts are great for holidays or any special occasion. Featured are dozens of different jar projects, all with simple illustrated instructions, include a variety of styles including paint, stencilling, fabric, faux glass stain, lighting, etching, decoupage, transfers.

You love good food. You prefer fresh ingredients, you appreciate lively flavors, you try to eat healthy. So what's keeping you out of the kitchen? Fear? Boredom with making the same old things? In this book, renowned cooking teacher and innovative California chef John Ash says, "Let's get back in there."

Those lucky enough to have learned in the classroom alongside John Ash know that he is an extraordinarily gifted teacher who empowers beginning cooks and kitchen veterans alike to reach new culinary heights. In his celebrated classes, Ash takes the fear out of creative cooking by demonstrating the basics, then encouraging students to dive right in and experiment with the endless possibilities. Now, home cooks can reap the benefits of a private course with John Ash in this enlightening guide to cooking essentials and beyond.

John Ash: Cooking One on One features lessons that focus on specific techniques, ingredients, or flavor-makers—vinaigrettes, pestos, and other building blocks that turn ordinary dishes into something special. With each lesson, Ash presents a handful of recipes—variations on a theme that start simply, then progress to reveal more complex combinations. With clear-cut instructions and a dash of charm, Ash helps cooks build confidence in the kitchen and proves that any dish, no matter how intricate, is based on a handful of simple techniques and troubleshooting know-how.

This unique new collection of recipes—his first since the IACP Cookbook of the Year From the Earth to the Table—offers savory soups, satisfying main course salads, comforting vegetarian and nonvegetarian entrées, and delectable desserts for every occasion. Pan-Seared Sea Bass with Pineapple Melon Salsa. Mojo-Marinated Skewered Beef. Warm Spinach Salad with Bacon, Apple Cider Dressing, and Oven-Dried Grapes. Mushroom-Ginger Soup with Roasted Garlic Custards. Orange Ricotta Cake with Strawberries. Discover an irresistible assortment of extraordinary recipes prepared with global accents and a light touch. As one of the guiding forces behind California cuisine, Ash uses fats judiciously and encourages cooking with seasonal produce. His final lesson, an introduction to wine, rounds out this groundbreaking cookbook.

An unprecedented blend of instruction and inspiration, John Ash: Cooking One on One swings open the kitchen door, stocks the pantry, and invites cooks of all skill levels to dish up fresh, flavorful food at home.

The first definitive, complete edition of the author's classic first novel presents a tale of love, politics, revenge, and the fate of individuals in contemporary society. By the author of The Unbearable Lightness of Being. 15,000 first printing. National ad/promo.

Joseph Andrews, Fielding's first novel, and Shamela, a splendidly bawdy parody of Richardson's Pamela, tellingly reveal Fielding's great comic gifts. The great success of Tom Jones owed much to the establishment of the comic form in these early works.

A GREAT FICTION NOVEL BY ONE OF THE MASTERS

When the last edition of the Joy of Cooking appeared in 1997, it was a chef-centric, rarified global ingredient kind of moment. And now, 1997 seems very far away. This country is in an economically wobbly, terror-filled time where Americans have kept close to home both literally and figuratively. The 75th Anniversary Edition of the Joy of Cooking — as it has always done — speaks to the time it is published into. This Joy has come full circle from 1997 with a huge emphasis on American home cooking. We are not chasing the authentic Oaxacan enchilada here — we have cheese, chicken, and beef. We have returned the casserole; included slow cooker recipes; restored chapters on jams, jellies, pickles, ice cream, and drinks. There is an eye to economy with expanded discussions on how to get the best out of tougher cuts of meat; the art of leftovers; and keeping household stock. With 500 completely new recipes and hundreds of recipes long edited out of previous editions, this is a brand-new, best-loved Joy of Cooking that rejoices in the cooking of the country that made it the bestselling cookbook of all time — America.

BACK TO BASICS The perfect boiled egg*fluffy rice*pancakes light as air*choosing the perfect cut of meat* no fail cakes* knife skills* vegetables for every meal*cooking with fresh herbs*how to cook fish*roast chicken with crispy skin*fresh salads and homemade dressings*crisp fritters, fries, and onion rings* casserole cooking*finding the right sauce for the pasta*easy homemade pie dough*simple stock making*chewy and cakey cookies and brownies*quick pan sauces for meats

BRAND NEW A return to the American classics from enchiladas and chop suey to velvet cake and mud pie* all new illustrations*rich new soups*more grilling recipes*homemade ice cream and sorbet*slow cooker recipes*complete new grains*food for a crowd*how to freeze ingredients, dishes and entire meals*beverages and party drinks for entertaining and family meals* making jellies, jams and preserves* how to can fruits and vegetables*quick suppers*brining meats and shellfish

RETURN TO REFERENCE Cutting-edge nutritional information*Expanded Know Your Ingredients*More information about storing and keeping foods*more menu planning*new illustrations of techniques*new sections on high altitude baking and cooking*cooking with wine and spirits*stocking your pantry*buying the right equipment*expanded index*botanical information*ingredient substitutions*expanded information on fish and game*entertaining how-to from supper clubs to children's parties

Julie Sahni's Introduction to Indian Cooking makes the exquisitely spiced food of her native land accessible to nearly anyone. All the exotic ingredients, including thyme-like ajowan (ajwain) and tart tamarind, are explained, but most recipes call only for items available at most supermarkets.

Sahni, who loves to teach, here uses authentic food to illustrate an important point: in India, the spicing is complex but cooking techniques and equipment are simple. She proves this with well over 100 recipes that can be comfortably made by an average cook. The tandoori dishes, mostly kabobs, call for simple marinades. Ten pilafs range from plain and foolproof boiled basmati rice to a voluptuously peach-studded dish. Malabar Coconut Shrimp (a quick sauté); cumin-coated, seared and boiled potatoes; and New Delhi Spiced Lentils are all dishes one could turn out on a weeknight in about 30 minutes.

Sahni tells how Indians use spices medicinally (as well as for seasoning), how an Indian meal differs from a Western one, and how you can eat Indian style. The chapter on breads alone is a great introduction to this fascinating accompaniment to most Indian meals.

This is a perfect first Indian cookbook. It provides a sampling of the vivid flavors of a range of regional Indian dishes. More experienced cooks will want it as a source for Indian dishes simple enough to cook on a weeknight. There are 16 pages of color photos. — Dana Jacobi

Stephen King-who has written more than fifty books, dozens of number one New York Times bestsellers, and many unforgettable movies-delivers an astonishing collection of short stories, his first since Everything's Eventual six years ago. As guest editor of the bestselling Best American Short Stories 2007, King spent over a year reading hundreds of stories. His renewed passion for the form is evident on every page of Just After Sunset. The stories in this collection have appeared in The New Yorker, Playboy, McSweeney's, The Paris Review, Esquire and other publications.

Who but Stephen King would turn a Port-a-San into a slimy birth canal, or a roadside honky-tonk into a place for endless love? A book salesman with a grievance might pick up a mute hitchhiker, not knowing the silent man in the passenger seat listens altogether too well. Or an exercise routine on a stationary bicycle, begun to reduce bad cholesterol, might take its rider on a captivating-and then terrifying-journey. Set on a remote key in Florida, "The Gingerbread Girl" is a riveting tale featuring a young woman as vulnerable-and resourceful-as Audrey Hepburn's character in Wait Until Dark. In "Ayana," a blind girl works a miracle with a kiss and the touch of her hand. For King, the line between the living and the dead is often blurry, and the seams that hold our reality intact might tear apart at any moment. In one of the longer stories here, "N.," which recently broke new ground when it was adapted as a graphic digital entertainment, a psychiatric patient's irrational thinking might create an apocalyptic threat in the Maine countryside . . . or keep the world from falling victim to it.

Just After Sunset-call it dusk, call it twilight, it's a time when human intercourse takes on an unnatural cast, when nothing is quite as it appears, when the imagination begins to reach for shadows as they dissipate to darkness and living daylight can be scared right out of you. It's the perfect time for Stephen King.

Transporting readers to three of the most romantic cities in the world, this beautiful book brings to life their old-world charms and architectural gems, and presents 150 impeccable recipes for recreating their legendary cakes and pastries in the home kitchen.

Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless elegance, of historical and cultural riches–and of tables laden with the most extraordinary desserts imaginable. Rick Rodgers explores all these treasures in Kaffeehaus, a cook’s tour enhanced with stunning full-color photographs.

Rodgers visits such culinary landmarks as Café Slavia in Prague and Café Sperl in Vienna, sampling apple strudel, the Emperor’s pancakes, hot chocolate, and other classics and gathering the recipes (and secrets) of master bakers. With an attention to detail developed through years of teaching, he explains how to make the perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals.

Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), Kaffeehaus is a treat for armchair travelers and cooks alike.

Umberto Eco's The Name of the Rose is a brilliant mystery set in a fictitious medieval monastery. The text is rich with literary, historical, and theoretical references that make it eminently re-readable. The Key makes each reading fuller and more meaningful by helping the interested reader not merely to read but also to understand Eco's masterful work. Inspired by pleas from friends and strangers, the authors, each trained in Classics, undertook to translate and explain the Latin phrases that pepper the story. They have produced an approachable, informative guide to the book and its setting—the middle ages. The Key includes an introduction to the book, the middle ages, Umberto Eco, and philosophical and literary theories; a useful chronology; and reference notes to historical people and events.
The clear explanations of the historical setting and players will be useful to anyone interested in a general introduction to medieval history.
Adele J. Haft is Associate Professor of Classics, Hunter College, City University of New York. Jane G. White is chair of the Department of Languages, Dwight Englewood School. Robert J. White is Professor of Classics and Oriental Studies, Hunter College, City University of New York.

In his widely read guides How to Write a Damn Good Novel and How to Write a Damn Good Novel II: Advanced Techniques, popular novelist and fiction-writing coach James N. Frey showed tens of thousands of writers how—starting with rounded, living, breathing, dynamic characters—to structure a novel that sustains its tension and development and ends in a satisfying, dramatic climax.

Now, in The Key, Frey takes his no-nonsense, "Damn Good" approach and applies it to Joseph Campbell's insights into the universal structure of myths. Myths, says Frey, are the basis of all storytelling, and their structures and motifs are just as powerful for contemporary writers as they were for Homer. Frey begins with the qualities found in mythic heros—ancient and modern—such as the hero's special talent, his or her wound, status as an "outlaw," and so on. He then demonstrates how the hero is initiated—sent on a mission, forced to learn the new rules, tested, and suffers a symbolic death and rebirth—before he or she can return home. Using dozens of classical and contemporary novels and films as models, Frey shows how these motifs and forms work their powerful magic on the reader's imagination.

The Key is designed as a practical step-by-step guide for fiction writers and screen writers who want to shape their own ideas into a mythic story.

Presents thirty-eight recipes, accompanied by photographs, cooking lessons, a glossary, and an equipment guide.