Mama Bear starts a campaign to convince her family that they are eating too much junk food.

99-1082 Sam-I-Am tries to persuade his friend to try green eggs and ham.

"When Valerie Bertinelli turned 60, she said "Enough already!" and ended her battle with the scale for good. She stopped counting calories. She stopped thinking of certain foods as good or bad. She quit saying no and began saying yes, finally learning how to enjoy the pure pleasure of being alive - starting in the kitchen. In short, she learned how to indulge. With this gorgeous cookbook, Valerie shares her secrets for indulging so you can start living...

Welcome to Ree's new frontier! Much has happened on Drummond Ranch over the last couple of years: The kids are growing up, another left for college, Ree's business has expanded, and her cooking has evolved. While she still cherishes her trademark family-friendly style of food, Ree been cooking up some incredible new dishes that reflect the flavors, colors, and texture she's craving these days.

Accompanied by photographs and illustrations, this mouthwatering celebration of human creativity and cooperation, with bite-sized morsels of history mixed in, shows what scientists and inventors are cooking up for the future.

Life is delicious in the town of Chewandswallow where it rains soup and juice, snows mashed potatoes, and blows storms of hamburgers--until the weather takes a turn for the worse.

Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since most “vintage” recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling...

"Not only are these meals perfect for everyday events like camping trips, after-school study sessions and rushed evenings, but they can also be life-savers in times of disasters like fires, blackouts or hurricanes"--Publisher's website.

Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it--the grocery store. In a culture obsessed with food--how it looks, what it tastes like, where it comes from, what is good for us--there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight--in the aisles of your local supermarket. Using...

"A biography about chef José Andrés, who, through his World Central Kitchen organization, is fulfilling a vision to feed people in need all over the world"-- Provided by publisher.