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Most popular at the top

  • Shred: The Revolutionary Dietby M.D. Ian K. Smith

    St. Martin's Press 2012; US$ 8.49

    Dr. Ian K. Smith's Shred is the answer to every dieter's biggest dilemmas: how to lose that last twenty pounds? How to push through that frustrating plateau? What to do when nothing else is working? Here, Smith has created a weight loss program that uses all he knows about strategic dieting in one plan--like putting all the best players on the field... more...

  • The Bluffer's Guide to Etiquetteby William Hanson

    Bluffer's Guides 2014; US$ 5.99

    Instantly acquire all the knowledge you need to pass as an expert in the world of etiquette and high society. Know what to say, what not to say, where to be seen, and what and what not to wear. Never again be found wanting when asked if someone is PLU or NQOCD, why port should be passed to the left, or how many air kisses you should aim at the proffered... more...

  • The Official High Times Cannabis Cookbookby Editors of High Times Magazine; Elise McDonough; Sara Remington

    Chronicle Books LLC 2012; US$ 2.99

    This first-ever cookbook from High Times magazine—the world's most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails,... more...

  • Franklin Barbecueby Aaron Franklin; Jordan Mackay

    Potter/TenSpeed/Harmony 2015; US$ 29.99

    A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today,... more...

  • The Whole 30by Dallas Hartwig; Melissa Hartwig

    Hodder & Stoughton 2015; US$ 23.99

    Get on the path to better health, effortless weight loss, and incredible improvements in sleep quality, energy, and mood with THE WHOLE30. Melissa and Dallas Hartwig are the authors of New York Times bestseller IT STARTS WITH FOOD, which has taken America by storm, and the founders of the Whole9, an online community focused on health, fitness,... more...

  • The First American Cookbookby Amelia Simmons

    Dover Publications 2013; US$ 5.95

    Exact reproduction of the first American-written cookbook published in the United States. Authentic recipes for colonial favorites — pumpkin pudding, winter squash pudding, spruce beer, Indian slapjacks, and more. more...

  • Dinner with Edwardby Isabel Vincent

    Algonquin Books 2016; US$ 14.95

    “I loved every moment of this book . . . Everyone deserves their own Edward--and everyone deserves to read this book.” —Susannah Cahalan, bestselling author of Brain on Fire   When Isabel meets Edward, both are at a crossroads: he wants to follow his late wife to the grave, and she is ready to give up on love. Thinking she is merely helping... more...

  • Home Brewingby Kevin Forbes

    Arcturus Digital Limited 2011; US$ 4.99

    If you like the idea of raising a glass of home-brewed mulled wine or Christmas ale on a cold winter's night, then this is the book for you. A complete guide to the home brewer's year, it describes how the brewing process works and the equipment you will need, before taking you through all the brewing seasons with delicious beer, wine, cider, pe...... more...

  • Humble Pieby Gordon Ramsay

    HarperCollins Publishers 2010; US$ 1.93

    Everyone thinks they know the real Gordon Ramsay: rude, loud, driven, stubborn. But this is his real story… more...

  • Susie Orbach on Eatingby Susie Orbach

    Penguin Books Ltd 2002; US$ 9.86

    'Eating is pleasurable, eating is delicious, eating is sensual' says Susie. But for so many of us eating is associated with anguish and abstinence. From the first page this little book shows us how to think and feel differently about what we eat. So that we eat when we are hungry, eat what we want to eat to satisfy us and stop when we are full. Each... more...