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<!DOCTYPE html>
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<h1>RH free books winter 2013</h1>
<p>Reviews and description from goodreads.com</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/13330921-rough-justice" >ROUGH JUSTICE</a></h3>
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<h4 class="author">
By
Alex Ross <br/>
Chip Kidd <br/>
</h4>
<em class="isbn">ISBN: 9780307378781</em>
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<h3 class="rating">Rating: 4.24 <em> by 2 users</em></h3>
<h3>Description</h3>
<p class="description"><strong> **NOW IN PAPERBACK, WITH COLOR AND BLACK-AND-WHITE DRAWINGS THROUGHOUT**<br></strong><br>Alex Ross opens his private sketchbooks to reveal his astonishing pencil and ink drawings of DC Comics characters, nearly all of them appearing in print here for the first time in paperback.<br> <br>Thousands of fans from around the world have thrilled to Alex’s fully rendered photo-realistic paintings of their favorite heroes, but, as they may not realize, all of those works start as pencil on paper, and the origins of the finished images are rarely seen—until now.<br> <br>From deleted scenes and altered panels for the epic <em>Kingdom Come</em> saga to proposals for revamping such classic properties as Batgirl, Captain Marvel, and an imagined son of Batman named Batboy, to unused alternate comic book cover ideas for the monthly <em>Superman </em>and <em>Batman</em> comics of 2008–2009, there is much to surprise and delight those who thought they already knew all of Alex’s DC Comics work.<br> <br>Illuminating everything is the artist’s own commentary, written expressly for this book, explaining his thought processes and stylistic approaches for the various riffs and reimaginings of characters we thought we knew everything about but whose possibilities we didn’t fully understand.<br> <br>As a record of a pivotal era in comics history, <em>Rough Justice</em> is a must-have for Alex’s legion of fans, as well as for anyone interested in masterly comic book imagination and illustration.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/357435.Jim_Henson" >JIM HENSON: THE WORKS</a></h3>
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<span class="label label-info">HC</span>
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<h4 class="author">
By
Christopher Finch <br/>
Jim Henson <br/>
Justine Strasberg <br/>
Candice Bergen <br/>
Harry Belafonte <br/>
Frank Oz <br/>
</h4>
<em class="isbn">ISBN: 9780679412038</em>
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<h3 class="rating">Rating: 4.48 <em> by 423 users</em></h3>
<h3>Description</h3>
<p class="description">The ultimate gift for Muppet lovers everywhere, this extraordinary tribute celebrates 40 years of Henson's creative genius--from his best-known inventions to his lesser known but equally fascinating notions for everything from designs for futuristic nightclubs and homes to experimental films. 500 color illus.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/13531080-glittering-images" >GLITTERING IMAGES</a></h3>
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<h4 class="author">
By
Camille Paglia <br/>
</h4>
<em class="isbn">ISBN: 9780375424601</em>
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<h3 class="rating">Rating: 3.88 <em> by 199 users</em></h3>
<h3>Description</h3>
<p class="description">From the best-selling author of Sexual Personae and Break, Blow, Burn and one of our most acclaimed cultural critics, here is an enthralling journey through Western art’s defining moments, from the ancient Egyptian tomb of Queen Nefertari to George Lucas’s volcano planet duel in Revenge of the Sith.<br><br>America’s premier intellectual provocateur returns to the subject that brought her fame, the great themes of Western art. Passionately argued, brilliantly written, and filled with Paglia’s trademark audacity, Glittering Images takes us on a tour through more than two dozen seminal images, some famous and some obscure or unknown—paintings, sculptures, architectural styles, performance pieces, and digital art that have defined and transformed our visual world. She combines close analysis with background information that situates each artist and image within its historical context—from the stone idols of the Cyclades to an elegant French rococo interior to Jackson Pollock’s abstract Green Silver to Renée Cox’s daring performance piece Chillin’ with Liberty. And in a stunning conclusion, she declares that the avant-garde tradition is dead and that digital pioneer George Lucas is the world’s greatest living artist. Written with energy, erudition, and wit, Glittering Images is destined to change the way we think about our high-tech visual environment.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/15934932-the-inventor-and-the-tycoon" >INVENTOR AND THE TYCOON, THE</a></h3>
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<h4 class="author">
By
Edward Ball <br/>
</h4>
<em class="isbn">ISBN: 9780767929400</em>
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<h3 class="rating">Rating: 3.20 <em> by 0 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>From the National Book Award-winning author of <em>Slaves in the Family</em>, a riveting true life/true crime narrative of the partnership between the murderer who invented the movies and the robber baron who built the railroads.</strong><br> <br> One hundred and thirty years ago Eadweard Muybridge invented stop-motion photography, anticipating and making possible motion pictures. He was the first to capture time and play it back for an audience, giving birth to visual media and screen entertainments of all kinds. Yet the artist and inventor Muybridge was also a murderer who killed coolly and meticulously, and his trial is one of the early instances of a media sensation. His patron was railroad tycoon (and former California governor) Leland Stanford, whose particular obsession was whether four hooves of a running horse ever left the ground at once. Stanford hired Muybridge and his camera to answer that question. And between them, the murderer and the railroad mogul launched the age of visual media.<br> <br>Set in California during its frontier decades, <em>The Tycoon and the Inventor</em> interweaves Muybridge's quest to unlock the secrets of motion through photography, an obsessive murder plot, and the peculiar partnership of an eccentric inventor and a driven entrepreneur. A tale from the great American West, this popular history unspools a story of passion, wealth, and sinister ingenuity.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/5352266-the-wolf-of-wall-street" >WOLF OF WALL STREET, THE</a></h3>
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<h4 class="author">
By
Jordan Belfort <br/>
</h4>
<em class="isbn">ISBN: 9780553384772</em>
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<h3 class="rating">Rating: 3.63 <em> by 74 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>Soon to be a major motion picture directed by Martin Scorsese and starring Leonardo DiCaprio</strong><br><br><strong><em>NEW YORK TIMES </em>BESTSELLER</strong><br> <br>By day he made thousands of dollars a minute. By night he spent it as fast as he could, on drugs, sex, and international globe-trotting. From the binge that sank a 170-foot motor yacht and ran up a $700,000 hotel tab, to the wife and kids waiting at home, and the fast-talking, hard-partying young stockbrokers who called him king and did his bidding, here, in his own inimitable words, is the story of the ill-fated genius they called . . .<br><br><strong>THE WOLF OF WALL STREET</strong><br><br>In the 1990s Jordan Belfort, former kingpin of the notorious investment firm Stratton Oakmont, became one of the most infamous names in American finance: a brilliant, conniving stock-chopper who led his merry mob on a wild ride out of the canyons of Wall Street and into a massive office on Long Island. Now, in this astounding and hilarious tell-all autobiography, Belfort narrates a story of greed, power, and excess that no one could invent.<br><br> Reputedly the prototype for the film <em>Boiler Room,</em> Stratton Oakmont turned microcap investing into a wickedly lucrative game as Belfort’s hyped-up, coked-out brokers browbeat clients into stock buys that were guaranteed to earn obscene profits—for the house. But an insatiable appetite for debauchery, questionable tactics, and a fateful partnership with a breakout shoe designer named Steve Madden would land Belfort on both sides of the law and into a harrowing darkness all his own.<br><br> From the stormy relationship Belfort shared with his model-wife as they ran a madcap household that included two young children, a full-time staff of twenty-two, a pair of bodyguards, and hidden cameras everywhere—even as the SEC and FBI zeroed in on them—to the unbridled hedonism of his office life, here is the extraordinary story of an ordinary guy who went from hustling Italian ices at sixteen to making hundreds of millions. Until it all came crashing down . . .<br><br><strong>Praise for <em>The Wolf of Wall Street</em></strong><br><br>“Raw and frequently hilarious.”<strong>—<em>The New York Times</em></strong><br> <br> “A rollicking tale of [Jordan Belfort’s] rise to riches as head of the infamous boiler room Stratton Oakmont . . . proof that there are indeed second acts in American lives.”<strong>—<em>Forbes</em></strong><br> <br> “A cross between Tom Wolfe’s <em>The Bonfire of the Vanities </em>and Scorsese’s <em>GoodFellas </em>. . . Belfort has the Midas touch.”<strong>—<em>The Sunday Times </em>(London)</strong><br> <br> “Entertaining as pulp fiction, real as a federal indictment . . . a hell of a read.”<strong>—<em>Kirkus Reviews</em></strong><br><br><br><em>From the Hardcover edition.</em></p>
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<div class="col-12 book">
<h3 class="title"><a href="http://www.goodreads.com/book/show/11407614-decoded" >DECODED</a></h3>
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<span class="label label-info">TR</span>
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<h4 class="author">
By
Jay-Z <br/>
</h4>
<em class="isbn">ISBN: 9780812981155</em>
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<h3 class="rating">Rating: 3.76 <em> by 46 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>Expanded paperback edition of the acclaimed <em>New York Times </em>bestseller features 16 pages of new material, including 3 new songs decoded.</strong><br> <br><em>Decoded </em>is a book like no other: a collection of lyrics and their meanings that together tell the story of a culture, an art form, a moment in history, and one of the most provocative and successful artists of our time.</p>
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<div class="col-12 book">
<h3 class="title"><a href="http://www.goodreads.com/book/show/17288643-wild-tales" >WILD TALES</a></h3>
<div class="format-label">
<span class="label label-info">HC</span>
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<h4 class="author">
By
Graham Nash <br/>
</h4>
<em class="isbn">ISBN: 9780385347549</em>
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<h3 class="rating">Rating: 3.79 <em> by 18 users</em></h3>
<h3>Description</h3>
<p class="description">From Graham Nash--the legendary musician and founding member of the iconic bands Crosby, Stills & Nash and The Hollies--comes a candid and riveting autobiography that belongs on the reading list of every classic rock fan. <br>Graham Nash's songs defined a generation and helped shape the history of rock and roll--he's written over 200 songs, including such classic hits as "Carrie Anne," "On A Carousel," "Simple Man," "Our House," "Marrakesh Express," and "Teach Your Children." From the opening salvos of the British Rock Revolution to the last shudders of Woodstock, he has rocked and rolled wherever music mattered. Now Graham is ready to tell his story: his lower-class childhood in post-war England, his early days in the British Invasion group The Hollies; becoming the lover and muse of Joni Mitchell during the halcyon years, when both produced their most introspective and important work; meeting Stephen Stills and David Crosby and reaching superstardom with Crosby, Stills, Nash & Young; and his enduring career as a solo musician and political activist. Nash has valuable insights into a world and time many think they know from the outside but few have experienced at its epicenter, and equally wonderful anecdotes about the people around him: the Beatles, the Stones, Hendrix, Cass Elliot, Dylan, and other rock luminaries. From London to Laurel Canyon and beyond, "Wild Tales" is a revealing look back at an extraordinary life--with all the highs and the lows; the love, the sex, and the jealousy; the politics; the drugs; the insanity--and the sanity--of a magical era of music.<br><br>"From the Hardcover edition."</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/17262134-jim-henson" >JIM HENSON</a></h3>
<div class="format-label">
<span class="label label-info">HC</span>
</div>
<h4 class="author">
By
Brian Jay Jones <br/>
</h4>
<em class="isbn">ISBN: 9780345526113</em>
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<h3 class="rating">Rating: 4.18 <em> by 412 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>THE NATIONAL BESTSELLER</strong><br><br><strong>For the first time ever—a comprehensive biography of one of the twentieth century’s most innovative creative artists: the incomparable, irreplaceable Jim Henson</strong><br> <br> He was a gentle dreamer whose genial bearded visage was recognized around the world, but most people got to know him only through the iconic characters born of his fertile imagination: Kermit the Frog, Bert and Ernie, Miss Piggy, Big Bird. The Muppets made Jim Henson a household name, but they were just part of his remarkable story.<br> <br> This extraordinary biography—written with the generous cooperation of the Henson family—covers the full arc of Henson’s all-too-brief life: from his childhood in Leland, Mississippi; through the years of burgeoning fame in Washington D.C., New York, and London; to the decade of international celebrity that preceded his untimely death at age fifty-three. Drawing on hundreds of hours of new interviews with Henson's family, friends, and closest collaborators, as well as unprecedented access to private family and company archives (including never-before-seen interviews, business documents, and Henson’s private letters), Brian Jay Jones explores the creation of the Muppets, Henson’s contributions to <em>Sesame Street </em>and<em> Saturday Night Live, </em>and his nearly ten-year campaign to bring <em>The Muppet Show</em> to television. Jones provides the imaginative context for Henson’s non-Muppet projects, including the richly imagined worlds of <em>The Dark Crystal </em>and<em> Labyrinth</em>—as well as fascinating misfires like Henson’s dream of opening an inflatable psychedelic nightclub or staging an elaborate all-puppet Broadway show.<br> <br> An uncommonly intimate portrait, <em>Jim Henson</em> captures all the facets of this American original: the master craftsman who revolutionized the presentation of puppets on television, the savvy businessman whose dealmaking prowess won him a reputation as “the new Walt Disney,” and the creative team leader whose collaborative ethos earned him the undying loyalty of everyone who worked for him. Here also is insight into Henson’s intensely private personal life: his Christian Science upbringing; his love of fast cars, high-stakes gambling, and expensive art; and his weakness for women. Though an optimist by nature, Henson was haunted by the notion that he would not have time to do all the things he wanted to do in life—a fear that his heartbreaking final hours would prove all too well founded.<br> <br> An up-close look at the charmed life of a legend, <em>Jim Henson</em> gives the full measure to a man whose joyful genius transcended age, language, geography, and culture—and continues to beguile audiences worldwide.<br> <br><strong>Praise for <em>Jim Henson</em></strong><br><br>One of "This Fall's Hottest Biographies” <strong>— Kirkus Reviews</strong><br>One of "Ten Hot Fall Reads" <strong>— The Hollywood Reporter</strong><br><br>“Illuminating . . . As Jones expertly shows, Henson remained throughout his life an artist who was continuously in motion, conceiving, pitching, and managing multiple projects at once.” <strong>– The Atlantic</strong><br><br>“Consistently surprises . . . Highly readable and never long-winded (even at nearly 600 pages), <em>Jim Henson</em> joyously documents its subject’s knack for combining old-fashioned puppetry with the world’s newest entertainment medium to forge a kind of furry, felt-covered vaudeville.”<strong>—The Wall Street Journal</strong><br><br>“Compulsively readable . . . evocative . . . Much has been written about Henson—during his life and after—but nothing with the same sense of authority and access as Jim Henson: The Biography.” <strong>– The AV Club</strong><br><br>“Jones’s biography brings to light a spirit of love, warmth, wit, and so much more.”<strong> – Library Journal</strong><br><br>“An insightful look at the gentle artist.”<strong>– Parade</strong><br><br>"I worked with Jim for over thirty years. He was one of my closest friends. And yet I found out things about him in <em>Jim Henson</em> that were new to me. Brian Jay Jones has captured the layers of Jim’s genius and humanity as well as the flaws that made Jim, like all of us, so delightfully imperfect. Jim needed this book to be written. I thank Brian for giving Jim life again. This book has captured the spirit of Jim Henson."<strong>—Frank Oz</strong><br><br>“Masterful . . . In an era of pathography, this biography stands out as positive . . . Jones continually shows that Henson left the world a better place, which serves as the book’s theme. . . A solid biography that can be enjoyed by readers of more than one generation.” <strong>– Kirkus Reviews</strong><br><br>“I’m a rabid Jim Henson fan—his brilliant ideas spawned shows that entertained and educated millions, myself included. <em>Jim Henson</em> vibrantly delves into the magnificent man and his Muppet methods. It’s an absolute must read!”<strong>—Neil Patrick Harris</strong><br><br>“[Jones'] lucid style, wide-angle perspective, and deep immersion in Henson’s exuberantly innovative approach to puppets, television, and film make for a thoroughly compelling read . . . With verve and insight, Jones illuminates the full scope of Henson’s genius, phenomenal productivity, complex private life, zeal to do good, and astronomical influence.” <strong>—Booklist (starred review)</strong><br><br>“Sure to be savored for its exhaustive look at the late Muppet-master.” <strong>– Variety</strong><br><br>“ . . .a nuanced study of a preternaturally gifted, relentlessly driven artist . . . Jones does a superlative job organizing a massive amount of information, covering the assembly of Henson’s team . . . while highlighting Henson’s myriad technical achievements.” <strong>– LA Review of Books</strong><br><br>“The author of a much-praised biography of Washington Irving, Jones is obviously fond of slightly off-center American geniuses. And he has a nerd’s love of minutiae that goes with his passion for oddity . . . [Jim Henson] is about the triumph of detail, the obsessive refining of an idea until it succeeds.“<strong>– The Washington Post</strong><br><br>“If ever you had a single question about the felt magic Jim Henson managed to create, chances are Brian Jay Jones’ sweeping new biography of the puppeteer will answer it . . . it gives a glimpse of the silliness on Muppet sets, of Henson’s drive and his soft-spoken genius that in such a short life managed to create so much. It is a better world with the Muppets. And we are better off with this careful account of their master.”<strong>– Associated Press</strong><br><br>” A heartwarming, endearing, and joyful study . . . [Jones] gives us a real Jim Henson, not a saint to be sure, but a man who devoted his creative genius to making the world a better place . . . In many places it seems that Henson is doing the talking right off the page. This book is fast-paced like his life, zany like his characters, full of fun and laughter . . . It is all here in this sweeping portrait that is a mix of humor, mirth and poignancy.”<strong> – Washington Independent Review of Books</strong><br><br>“This is a biography that earns the label definitive.” <strong>— Dallas Morning News</strong><br><br> “Every Muppet fan has wondered who was behind the wide-mouthed, bug-eyed, furry creatures. Before now all we had was a credit line: Jim Henson. Now, with Brian Jay Jones’s riveting <em>Jim Henson,</em> we have a nuanced portrait of the puppeteer—part genius inspired by his Mississippi Delta roots and his Christian Science faith, part flawed human with tastes too rich in everything from his art and cars to his women—that brings new understanding of and empathy for an icon of American popular culture.”<strong>—Larry Tye, author of <em>Satchel </em>and<em> Superman</em></strong><br><br>“One of ‘Ten Hot Fall Reads’ . . . The story of the innovative puppeteer’s life that Muppets completists have been waiting for . . . The section on Henson’s death and funeral is one of the best parts of the book — moving and elegiac. I dare you not to cry.” <strong>— The Hollywood Reporter</strong><br><br>“There are so many enjoyable aspects to this book that it’s hard to know where to start . . . <em>Jim Henson: The Biography</em> is a fantastic story of a brilliant life cut short, but it can also be read as a blueprint for following your bliss.” <strong>— Book Page</strong></p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/8664353-unbroken" >UNBROKEN</a></h3>
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<span class="label label-info">HC</span>
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<h4 class="author">
By
Laura Hillenbrand <br/>
</h4>
<em class="isbn">ISBN: 9781400064168</em>
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<h3 class="rating">Rating: 4.45 <em> by 157696 users</em></h3>
<h3>Description</h3>
<p class="description">On a May afternoon in 1943, an Army Air Forces bomber crashed into the Pacific Ocean and disappeared, leaving only a spray of debris and a slick of oil, gasoline, and blood. Then, on the ocean surface, a face appeared. It was that of a young lieutenant, the plane’s bombardier, who was struggling to a life raft and pulling himself aboard. So began one of the most extraordinary odysseys of the Second World War.<br><br>The lieutenant’s name was Louis Zamperini. In boyhood, he’d been a cunning and incorrigible delinquent, breaking into houses, brawling, and fleeing his home to ride the rails. As a teenager, he had channeled his defiance into running, discovering a prodigious talent that had carried him to the Berlin Olympics and within sight of the four-minute mile. But when war had come, the athlete had become an airman, embarking on a journey that led to his doomed flight, a tiny raft, and a drift into the unknown.<br><br>Ahead of Zamperini lay thousands of miles of open ocean, leaping sharks, a foundering raft, thirst and starvation, enemy aircraft, and, beyond, a trial even greater. Driven to the limits of endurance, Zamperini would answer desperation with ingenuity; suffering with hope, resolve, and humor; brutality with rebellion. His fate, whether triumph or tragedy, would be suspended on the fraying wire of his will.<br><br>In her long-awaited new book, Laura Hillenbrand writes with the same rich and vivid narrative voice she displayed in <em>Seabiscuit</em>. Telling an unforgettable story of a man’s journey into extremity, Unbroken is a testament to the resilience of the human mind, body, and spirit.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/17978448-days-that-i-ll-remember" >DAYS THAT I'LL REMEMBER</a></h3>
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<span class="label label-info">TR</span>
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<h4 class="author">
By
Jonathan Cott <br/>
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<em class="isbn">ISBN: 9780307951281</em>
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<h3 class="rating">Rating: 3.60 <em> by 0 users</em></h3>
<h3>Description</h3>
<p class="description">None</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/17857644-the-death-of-santini" >DEATH OF SANTINI, THE</a></h3>
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<span class="label label-info">HC</span>
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<h4 class="author">
By
Pat Conroy <br/>
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<em class="isbn">ISBN: 9780385530903</em>
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<h3 class="rating">Rating: 4.08 <em> by 156 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>In this powerful and intimate memoir, the beloved bestselling author of The Prince of Tides and his father, the inspiration for The Great Santini, find some common ground at long last.</strong><br><br>Pat Conroy's father, Donald Patrick Conroy, was a towering figure in his son's life. The Marine Corps fighter pilot was often brutal, cruel, and violent; as Pat says, "I hated my father long before I knew there was an English word for 'hate.'" As the oldest of seven children who were dragged from military base to military base across the South, Pat bore witness to the toll his father's behavior took on his siblings, and especially on his mother, Peg. She was Pat's lifeline to a better world-that of books and culture. But eventually, despite repeated confrontations with his father, Pat managed to claw his way toward a life he could have only imagined as a child.<br><br>Pat's great success as a writer has always been intimately linked with the exploration of his family history. While the publication of The Great Santini brought Pat much acclaim, the rift it caused with his father brought even more attention. Their long-simmering conflict burst into the open, fracturing an already battered family. But as Pat tenderly chronicles here, even the oldest of wounds can heal. In the final years of Don Conroy's life, he and his son reached a rapprochement of sorts. Quite unexpectedly, the Santini who had freely doled out physical abuse to his wife and children refocused his ire on those who had turned on Pat over the years. He defended his son's honor.<br><br>The Death of Santini is at once a heart-wrenching account of personal and family struggle and a poignant lesson in how the ties of blood can both strangle and offer succor. It is an act of reckoning, an exorcism of demons, but one whose ultimate conclusion is that love can soften even the meanest of men, lending significance to one of the most-often quoted lines from Pat's bestselling novel The Prince of Tides: "In families there are no crimes beyond forgiveness."</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/16142072-heads-in-beds" >HEADS IN BEDS</a></h3>
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<span class="label label-info">TR</span>
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<h4 class="author">
By
Jacob Tomsky <br/>
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<em class="isbn">ISBN: 9780307948342</em>
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<h3 class="rating">Rating: 3.52 <em> by 28 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>In the tradition of <em>Kitchen Confidential</em> and <em>Waiter Rant</em>, a rollicking, eye-opening, fantastically indiscreet memoir of a life spent (and misspent) in the hotel industry.</strong><br><br> Jacob Tomsky never <em>intended</em> to go into the hotel business. As a new college graduate, armed only with a philosophy degree and a singular lack of career direction, he became a valet parker for a large luxury hotel in New Orleans. Yet, rising fast through the ranks, he ended up working in “hospitality” for more than a decade, doing everything from supervising the housekeeping department to manning the front desk at an upscale Manhattan hotel. He’s checked you in, checked you out, separated your white panties from the white bed sheets, parked your car, tasted your room-service meals, cleaned your toilet, denied you a late checkout, given you a wake-up call, eaten M&Ms out of your minibar, laughed at your jokes, and taken your money. In <em>Heads in Beds</em> he pulls back the curtain to expose the crazy and compelling reality of a multi-billion-dollar industry we <em>think</em> we know. <br><em>Heads in Beds</em> is a funny, authentic, and irreverent chronicle of the highs and lows of hotel life, told by a keenly observant insider who’s seen it all. Prepare to be amused, shocked, and amazed as he spills the unwritten code of the bellhops, the antics that go on in the valet parking garage, the housekeeping department’s dirty little secrets—not to mention the shameless activities of the guests, who are rarely on their best behavior. Prepare to be moved, too, by his candor about what it’s like to toil in a highly demanding service industry at the luxury level, where people expect to get what they pay for (and often a whole lot more). Employees are poorly paid and frequently abused by coworkers and guests alike, and maintaining a semblance of sanity is a daily challenge.<br><br>Along his journey Tomsky also reveals the secrets of the industry, offering easy ways to get what you need from your hotel without any hassle. This book (and a timely proffered twenty-dollar bill) will help you score late checkouts and upgrades, get free stuff galore, and make that pay-per-view charge magically disappear. Thanks to him you’ll know how to get the very best service from any business that makes its money from putting heads in beds. Or, at the very least, you will keep the bellmen from taking your luggage into the camera-free back office and bashing it against the wall repeatedly.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/17262126-mastering-the-art-of-soviet-cooking" >MASTERING THE ART OF SOV</a></h3>
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<span class="label label-info">HC</span>
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<h4 class="author">
By
Anya Von Bremzen <br/>
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<em class="isbn">ISBN: 9780307886811</em>
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<h3 class="rating">Rating: 4.04 <em> by 149 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>A celebrated food writer captures the flavors of the Soviet experience in a sweeping, tragicomic, multi-generational memoir that brilliantly illuminates the history and culture of a vanished empire.</strong><br><br>Proust had his madeleine; Narnia's Edmund had his Turkish delight. Anya von Bremzen has vobla-rock-hard, salt-cured dried Caspian roach fish. Lovers of vobla risk breaking a tooth or puncturing a gum on the once-popular snack, but for Anya it's transporting. Like kotleti (Soviet burgers) or the festive Salat Olivier, it summons up the complex, bittersweet flavors of life in that vanished Atlantis called the USSR. There, born in 1963 in a Kafkaesque communal apartment where eighteen families shared one kitchen, Anya grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at her school, and, like most Soviet citizens, longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy-and, finally, intolerable to her anti-Soviet mother. When she was ten, the two of them fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.<br><br>These days Anya lives in two parallel food universes: one in which she writes about four-star restaurants, the other in which a simple banana-a once a year treat back in the USSR-still holds an almost talismanic sway over her psyche. To make sense of that past, she and her mother decided to eat and cook their way through seven decades of the Soviet experience. Through the meals she and her mother re-create, Anya tells the story of three generations-her grandparents', her mother's, and her own. Her family's stories are embedded in a larger historical epic: of Lenin's bloody grain requisitioning, World War II hunger and survival, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's anti-alcohol policies, and the ultimate collapse of the USSR. And all of it is bound together by Anya's sardonic wit, passionate nostalgia, and piercing observations.<br><br>This is that rare book that stirs our souls and our senses.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/15798642-mom-me-mom" >MOM & ME & MOM (UAB)(CD)</a></h3>
<div class="format-label">
<span class="label label-info">CD</span>
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<h4 class="author">
By
Maya Angelou <br/>
</h4>
<em class="isbn">ISBN: 9780449808221</em>
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<h3 class="rating">Rating: 3.95 <em> by 29 users</em></h3>
<h3>Description</h3>
<p class="description">The story of Maya Angelou’s extraordinary life has been chronicled in her multiple bestselling autobiographies. But now, at last, the legendary author shares the deepest personal story of her life: her relationship with her mother.<br> <br>For the first time, Angelou reveals the triumphs and struggles of being the daughter of Vivian Baxter, an indomitable spirit whose petite size belied her larger-than-life presence—a presence absent during much of Angelou’s early life. When her marriage began to crumble, Vivian famously sent three-year-old Maya and her older brother away from their California home to live with their grandmother in Stamps, Arkansas. The subsequent feelings of abandonment stayed with Angelou for years, but their reunion, a decade later, began a story that has never before been told. In <em>Mom & Me & Mom</em>, Angelou dramatizes her years reconciling with the mother she preferred to simply call “Lady,” revealing the profound moments that shifted the balance of love and respect between them.<br> <br>Delving into one of her life’s most rich, rewarding, and fraught relationships, <em>Mom & Me & Mom</em> explores the healing and love that evolved between the two women over the course of their lives, the love that fostered Maya Angelou’s rise from immeasurable depths to reach impossible heights.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/8722242-orange-is-the-new-black" >ORANGE IS THE NEW BLACK</a></h3>
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<span class="label label-info">TR</span>
</div>
<h4 class="author">
By
Piper Kerman <br/>
</h4>
<em class="isbn">ISBN: 9780385523394</em>
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<h3 class="rating">Rating: 3.67 <em> by 373 users</em></h3>
<h3>Description</h3>
<p class="description">With a career, a boyfriend, and a loving family, Piper Kerman barely resembles the reckless young woman who delivered a suitcase of drug money ten years before. But that past has caught up with her. Convicted and sentenced to fifteen months at the infamous federal correctional facility in Danbury, Connecticut, the well-heeled Smith College alumna is now inmate #11187–424—one of the millions of people who disappear “down the rabbit hole” of the American penal system. From her first strip search to her final release, Kerman learns to navigate this strange world with its strictly enforced codes of behavior and arbitrary rules. She meets women from all walks of life, who surprise her with small tokens of generosity, hard words of wisdom, and simple acts of acceptance. Heartbreaking, hilarious, and at times enraging, Kerman’s story offers a rare look into the lives of women in prison—why it is we lock so many away and what happens to them when they’re there.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/18209457-the-right-path" >RIGHT PATH, THE (UAB)(CD)</a></h3>
<div class="format-label">
<span class="label label-info">CD</span>
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<h4 class="author">
By
Joe Scarborough <br/>
George Newbern <br/>
</h4>
<em class="isbn">ISBN: 9780804190312</em>
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<h3 class="rating">Rating: 3.00 <em> by 1 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>Joe Scarborough—former Republican congressman and the always insightful host of MSNBC’s <em>Morning Joe</em>—takes a nuanced and surprising look at the unexpected rise and self-inflicted fall of the Republican Party. Dominant in national politics for forty years under the influence of the conservative but pragmatic leadership of Dwight Eisenhower and Ronald Reagan, the GOP, Scarborough argues, is in a self-inflicted eclipse. The only way forward? Recover the principled realism of the giants who led the party to greatness.</strong><br><strong> </strong><br> In the aftermath of Lyndon Johnson’s 1964 landslide, the Republican Party appeared to be on the verge of permanent irrelevance. LBJ’s Great Society was institutionalizing sweeping liberal reforms, and the United States had a thriving, prosperous economy. Yet in an instant everything changed, and the next four decades would witness an unprecedented era of Republican ascendancy. What happened? <br> <br> In <em>The Right Path,</em> Joe Scarborough looks back in time to discern how Republicans once dominated American public life. From Eisenhower’s refusal to let “the perfect be the enemy of the good” to Reagan’s charismatic but resolutely practical genius, Scarborough shows how principled pragmatism, combined with a commitment to core conservative values, led to victory after victory. <br> <br> Now, however, political incalcitrance is threatening to turn a once-mighty party into a permanent minority. <br> <br> Opening with the passage of the Voting Rights Act in 1965—the high-water moment for liberalism—and ending with the national disillusionment that set in after Hurricane Katrina ravaged New Orleans, <em>The Right Path</em> effortlessly blends American political history with astute analysis and pithy, no-holds-barred commentary. Both a bracing call to arms and a commonsense history, <em>The Right Path </em>provides an illuminating look at conservatism and its discontents—and why the GOP must regain its former tone and tradition if it hopes to survive.<br> <br><strong>Advance praise for <em>The Right Path</em></strong><br><strong> </strong><br> “<em>The Right Path</em> is the right book at the right time to spark a much-needed conversation about the future of the Republican Party.”<strong>—Doris Kearns Goodwin</strong><br> <br>“If you’re interested in the Republican future, you need to read <em>The Right Path</em>. I don’t agree with all of it, but Joe Scarborough has written a book that’s both thought-provoking and fun.”<strong>—William Kristol</strong><br><br>“Joe Scarborough’s lively, provocative, and instructive history of the modern Republican Party will stir up the GOP—which is exactly what he has in mind. As the Grand Old Party searches for a path to victory, Joe offers some important lessons to be learned.”<strong>—Tom Brokaw</strong><br> <br> “Joe Scarborough’s incisive, original, provocative, and well-argued book, deploying American political history both distant and recent, deserves to be widely read, carefully considered, and energetically debated.”<strong>—Michael Beschloss</strong><br> <br>“Blending political and cultural history with sharp analysis, Joe Scarborough’s <em>The Right Path</em> is highly readable, timely, and, most important, provocative. This book comes at a crucial time for the Republican Party.”<strong>—Craig Shirley</strong><br><br>“Joe Scarborough, a good Republican, wants to save the Republicans from themselves. In this provocative, lively, and wise book, he shows the way.”<strong>—Evan Thomas</strong><br><br><br><em>From the Hardcover edition.</em></p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/17262211-becoming-mr-october" >BECOMING MR. OCTOBER</a></h3>
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<span class="label label-info">HC</span>
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<h4 class="author">
By
Reggie Jackson <br/>
Kevin Baker <br/>
</h4>
<em class="isbn">ISBN: 9780385533119</em>
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<h3 class="rating">Rating: 3.11 <em> by 18 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>A soul-baring, brutally candid, and richly eventful memoir of the two years—1977 and 1978—when Reggie Jackson went from outcast to Yankee legend</strong><br><br>In the spring of 1977 Reggie Jackson should have been on top of the world. The best player of the Oakland A’s dynasty, which won three straight World Series, he was the first big-money free agent, wooed and flattered by George Steinbrenner into coming to the New York Yankees, which hadn’t won a World Series since 1962. But Reggie was about to learn, as he writes in this vivid and surprising memoir, that until his initial experience on the Yankees “I didn’t know what alone meant.”<br> His manager, the mercurial, alcoholic, and pugilistic Billy Martin, never wanted him on the team and let Reggie—and the rest of the team—know it. Most of his new teammates, resentful of his contract, were aloof at best and hostile at worst. Brash and outspoken, but unused to the ferocity of New York’s tabloid culture, Reggie hadn’t realized how rumor and offhand remarks can turn into screaming negative headlines—especially for a black athlete with a multimillion-dollar contract. Sickened by Martin’s anti-Semitism, his rages, and his quite public disparagement of his new star, ostracized by his teammates, and despairing of how he was stereotyped in the press, Reggie had long talks with his father about quitting. Things hit bottom when Martin plotted to humiliate him during a nationally televised game against the Red Sox. It seemed as if a glorious career had been derailed.<br> But then: Reggie vowed to persevere; his pride, work ethic, and talent would overcome Martin’s nearly sociopathic hatred. Gradually, he would win over the fans, then his teammates, as the Yankees surged to the pennant. And one magical autumn evening, he became “Mr. October” in a World Series performance for the ages. He thought his travails were over—until the next season when the insanity began again.<br> <em>Becoming Mr. October</em> is a revelatory self-portrait of a baseball icon at the height of his public fame and private anguish. Filled with revealing anecdotes about the notorious “Bronx Zoo” Yankees of the late 1970s and bluntly honest portrayals of his teammates and competitors, this is eye-opening baseball history as can be told only by the man who lived it.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/17316544-remote" >REMOTE</a></h3>
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<span class="label label-info">HC</span>
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<h4 class="author">
By
David Heinemeier Hansson <br/>
Jason Fried <br/>
</h4>
<em class="isbn">ISBN: 9780804137508</em>
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<h3 class="rating">Rating: 3.62 <em> by 9 users</em></h3>
<h3>Description</h3>
<p class="description">The “work from home” phenomenon is thoroughly explored in this illuminating new book from bestselling 37signals founders Fried and Hansson, who point to the surging trend of employees working from home (and anywhere else) and explain the challenges and unexpected benefits. Most important, they show why – with a few controversial exceptions such as Yahoo -- more businesses will want to promote this new model of getting things done.<br><br>The Industrial Revolution's "under one roof" model of conducting work is steadily declining owing to technology that is rapidly creating virtual workspaces and allowing workers to provide their vital contribution without physically clustering together. Today, the new paradigm is "move work to the workers, rather than workers to the workplace." According to Reuters, one in five global workers telecommutes frequently and nearly ten percent work from home every day. Moms in particular will welcome this trend. A full 60% wish they had a flexible work option. But companies see advantages too in the way remote work increases their talent pool, reduces turnover, lessens their real estate footprint, and improves the ability to conduct business across multiple time zones, to name just a few advantages. In <em>Remote</em>, inconoclastic authors Fried and Hansson will convince readers that letting all or part of work teams function remotely is a great idea--and they're going to show precisely how a remote work setup can be accomplished.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/17262125-own-your-kitchen" >OWN YOUR KITCHEN</a></h3>
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<span class="label label-info">HC</span>
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<h4 class="author">
By
Anne Burrell <br/>
Suzanne Lenzer <br/>
</h4>
<em class="isbn">ISBN: 9780307886767</em>
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<h3 class="rating">Rating: 4.08 <em> by 13 users</em></h3>
<h3>Description</h3>
<p class="description">None</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/38567.Amuse_Bouche" >AMUSE-BOUCHE</a></h3>
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<span class="label label-info">HC</span>
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<h4 class="author">
By
Rick Tramonto <br/>
Mary Goodbody <br/>
Tim Turner <br/>
</h4>
<em class="isbn">ISBN: 9780375507601</em>
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<h3 class="rating">Rating: 4.17 <em> by 35 users</em></h3>
<h3>Description</h3>
<p class="description">Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the “grand amuse"--an assortment of four different taste sensations.<br><br><strong>Amuse-Bouche</strong> offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.<br><br>Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, <strong>Amuse-Bouche</strong> enchants the eyes as much as an amuse pleases the palate.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/16280096-glazed-filled-sugared-dipped" >GLAZED, FILLED, SUGARED & DIPP</a></h3>
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<span class="label label-info">HC</span>
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<h4 class="author">
By
Stephen Collucci <br/>
Liz Gunnison <br/>
</h4>
<em class="isbn">ISBN: 9780770433574</em>
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<h3 class="rating">Rating: 2.75 <em> by 4 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>Whether you think of them as “doughnuts” or “donuts,” you’ll be amazed at how easy it is to make these sweet treats at home. </strong><br><strong> </strong><br>Dripping with chocolate glaze, bursting with sweet vanilla cream or blackberry jam filling, or simply rolled in cinnamon sugar—doughnuts, however you like them, can’t be beat when freshly made. And they’re surprisingly easy to fry—or bake—from scratch. <br> <em>Glazed, Filled, Sugared & Dipped</em> includes recipes for classic cake and yeast-raised doughnuts as well as for zeppole, beignets, churros, bomboloni, and doughnut holes—plus glazes, fillings, and sauces to mix and match. With more than 50 recipes and 50 full-color photographs, this cookbook will open up the wonderful world of homemade doughnuts to any home baker.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/15926781-extreme-cakeovers" >EXTREME CAKEOVERS</a></h3>
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<span class="label label-info">TR</span>
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<h4 class="author">
By
Rick Reichart <br/>
</h4>
<em class="isbn">ISBN: 9780307985200</em>
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<h3 class="rating">Rating: 4.11 <em> by 8 users</em></h3>
<h3>Description</h3>
<p class="description">None</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/13155258-vintage-cakes" >VINTAGE CAKES</a></h3>
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<span class="label label-info">HC</span>
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<h4 class="author">
By
Julie Richardson <br/>
</h4>
<em class="isbn">ISBN: 9781607741022</em>
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<h3 class="rating">Rating: 3.88 <em> by 134 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the Christmas standard, Bûche de Noël, written by a master baker and coauthor of <em>Rustic Fruit Desserts</em>.</strong><br><br>Cakes are central to the way we celebrate, whether that celebration is a birthday, a wedding, or just a warm summer evening. With recipes for no-bake, roll, layer, and upside-down cakes from both the recent and more distant past, <em>Vintage Cakes</em> is a confectionary stroll down memory lane. Some of the delicious favorites to be rediscovered include: a frosted fairy cake (a hit at children’s birthday parties), the picnic-ready lemon icebox cake with white chocolate cream, and a boozy eggnog bundt cake with brandy butter glaze. With Richardson’s modern look at beloved baked goods, these 65 nostalgic and fool-proof recipes rekindle our love affair with cakes.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/16169858-the-casserole-queens-make-a-meal-cookbook" >CASSEROLE QUEENS MAKE-A-MEAL C</a></h3>
<div class="format-label">
<span class="label label-info">TR</span>
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<h4 class="author">
By
Crystal Cook <br/>
Sandy Pollock <br/>
</h4>
<em class="isbn">ISBN: 9780770436803</em>
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<h3 class="rating">Rating: 3.58 <em> by 12 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>Casseroles, meet your match!</strong><br><strong> </strong><br>Crystal Cook and Sandy Pollock are shaking things up. The sassy duo—also known as the Casserole Queens—creates one-dish wonders that solve dinnertime conundrums everywhere. Now these ladies are breaking out of the 9 x 13-inch mold with fresh sides and salads that will round out weeknight meals. In <em>The Casserole Queens Make-a-Meal Cookbook,</em> you will find 100 recipes that you can mix and match as you please, with plenty of make-ahead tips so that you can always be prepared.<br>Need to pull together dinner in a flash? Check! Need to plan an elegant meal for the in-laws? Check! Need to cook and successfully transport a dish to a party? Check! In this book, you’ll find: <br><br> • 46 make-from-scratch casseroles, 37 salads and sides, 13 quick-fix desserts, and more<br> • Gluten-free and diabetic-friendly recipes (you’d never know it!)<br> • Plenty of satisfying vegetarian main dishes<br> • A chapter of recipes using seven ingredients or fewer—most of which are likely already in your pantry<br> • Variations, freezing tips, and serving ideas galore<br>Whether you are looking to make dinner tonight, a potluck crowd-pleaser, or a fix-and-freeze dish to save for later, <em>The Casserole Queens Make-a-Meal Cookbook </em>has everything you need to prepare a delicious homemade meal.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/158933.Lost_Recipes" >LOST RECIPES</a></h3>
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<span class="label label-info">HC</span>
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<h4 class="author">
By
Marion Cunningham <br/>
Carol Devine Carson <br/>
</h4>
<em class="isbn">ISBN: 9780375411984</em>
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<h3 class="rating">Rating: 4.00 <em> by 55 users</em></h3>
<h3>Description</h3>
<p class="description">From:Marion Cunningham<br>To:The American home cook<br>Subject (URGENT):The family table<br><br>We need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them. <br><br>· Good soups—satisfying one-dish meals that can be made ahead<br>· Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf<br>· Vegetables baked and ready for the table<br>· <em>Real </em>salads, substantial enough for lunch or supper, with snappy dressings<br>· Breads and cookies, puddings and cakes that you loved as a child<br><br>PS: There is nothing like the satisfaction of sharing with others something you have cooked yourself</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/17262470-puddin" >PUDDIN'</a></h3>
<div class="format-label">
<span class="label label-info">HC</span>
</div>
<h4 class="author">
By
Clio Goodman <br/>
</h4>
<em class="isbn">ISBN: 9780812994193</em>
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<h3 class="rating">Rating: 4.10 <em> by 10 users</em></h3>
<h3>Description</h3>
<p class="description">The classic American treat finally gets its due: foolproof pudding recipes, from irresistible standards to inventive modern twists, by the chef and owner of New York City’s popular pudding destination. <br><br>Puddin’ shares Clio Goodman’s secrets for re-creating—and improving on—your sweetest childhood memories. From grown-up renditions of snack-time favorites like Butterscotch Pudding (spiked with whiskey) to party-ready showstoppers like Banana Upside-Down Cake with Malted Pudding and summertime crowd-pleasers like Peanut Butter Fudge Pops and Peach Melba Parfaits, Puddin’ serves up luscious and decadent recipes for your every dessert whim. Along the way, Clio offers suggestions for adapting her pudding recipes—all of which are naturally gluten-free—for vegan and low-fat variations. And because creamy pudding just begs for a companion, Puddin’ also includes recipes for homemade toppings, such as Salted Caramel Sauce, Marshmallow Crème, and Brownie Crumbs, that can be mixed and matched with the puddings of your choice or incorporated into one of Clio’s signature parfaits.<br><br> These surprisingly easy-to-execute pudding creations are destined to become staples of your dessert repertoire. Puddin’ is a celebration of an American classic.<br><br>Praise for Puddin’<br><br>“Clio Goodman has a talent for transforming simple, elemental ingredients into amazing desserts. Puddin’ brings back memories of simpler times, and coming back to pudding is a return to an elemental form of inspiration. These sweet treats are the ultimate in comforting indulgence.”—Ron Ben-Israel, host of Sweet Genius</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/9340138-barefoot-contessa-cookbook-collection" >BAREFOOT CONTESSA COOKBOOK COL</a></h3>
<div class="format-label">
<span class="label label-info">BX</span>
</div>
<h4 class="author">
By
Ina Garten <br/>
</h4>
<em class="isbn">ISBN: 9780307720016</em>
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<h3 class="rating">Rating: 4.45 <em> by 31 users</em></h3>
<h3>Description</h3>
<p class="description">In her first ever boxed set, bestselling cookbook author and Food Network star Ina Garten, the Barefoot Contessa, unites her initial three titles in one beautiful package.<br> <br>Here are the books that started it all for Ina Garten, who turned a passion for food into a successful specialty food store in the Hamptons and is now beloved by millions for her Barefoot Contessa television show and cookbooks. <em>The Barefoot Contessa Cookbook</em>, Ina's first book, has all of the fabulous, easy recipes that won Ina a loyal following at her retail shop, including Perfect Roast Chicken, French Potato Salad, and those irresistible Coconut Cupcakes. In <em>Barefoot Contessa Parties!</em> Ina shares her very best menus, divided by season, for fuss-free yet gorgeous entertaining, from a summer garden lunch for eight to an intimate fireside dinner for two. <em>Barefoot Contessa Family Style</em> is full of crowd-pleasers you'll make again and again, like roasted asparagus showered with freshly grated Parmesan and a French toast made with challah and just the right amount of grated orange zest and pure vanilla extract to make it sing. <br> <br>Together, these three titles form a timeless collection perfect for every home cook, whether accomplished or amateur, and for every occasion, whether a weeknight dinner with family or a larger, more festive gathering. With stunning photography and Ina's helpful tips, this boxed set makes the perfect gift for those who love to cook.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/132691.Julia_and_Jacques_Cooking_at_Home" >JULIA & JACQUES COOKING AT HOM</a></h3>
<div class="format-label">
<span class="label label-info">HC</span>
</div>
<h4 class="author">
By
Julia Child <br/>
Jacques Pépin <br/>
</h4>
<em class="isbn">ISBN: 9780375404313</em>
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<h3 class="rating">Rating: 4.20 <em> by 1344 users</em></h3>
<h3>Description</h3>
<p class="description">The companion volume to the public television series <em>Julia and Jacques Cooking at Home</em><br><br>Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking. <br> What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.<br> So sharpen your knives and join in the fun as you learn to make . . .<br><br> *--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté<br> *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi<br> *--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés<br> *--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat<br> *--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried<br> *--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed<br> *--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery<br> *--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck<br> *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb <br> *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings<br> And much, much more . . .<br><br> Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/129650.Mastering_the_Art_of_French_Cooking" >MASTERING ART/FR CKG V1</a></h3>
<div class="format-label">
<span class="label label-info">HC</span>
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<h4 class="author">
By
Julia Child <br/>
Simone Beck <br/>
Louisette Bertholle <br/>
</h4>
<em class="isbn">ISBN: 9780375413407</em>
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<h3 class="rating">Rating: 4.35 <em> by 18112 users</em></h3>
<h3>Description</h3>
<p class="description">This is the classic cookbook, in its entirety—all 524 recipes.<br><br>“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is <em>the</em> book that, for more than forty years, has been teaching Americans how.<br><em>Mastering the Art of French Cooking</em> is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:<br><br>• it leads the cook <em>infallibly </em>from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;<br><br>• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;<br><br>• it adapts classical techniques, wherever possible, to modern American conveniences;<br><br>• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a <em>cassoulet, </em>or the appropriate fish and seafood for a bouillabaisse;<br><br>• it offers suggestions for just the right accompaniment to each dish, including proper wines.<br><br>Since there has never been a book as instructive and as workable as <em>Mastering the Art of French Cooking,</em> the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous <em>cordons bleus,</em> the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.<br><br><em>Bon appétit!<br></em></p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/17345196-giada-s-feel-good-food" >GIADA'S FEEL GOOD FOOD</a></h3>
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<h4 class="author">
By
Giada De Laurentiis <br/>
</h4>
<em class="isbn">ISBN: 9780307987204</em>
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<h3 class="rating">Rating: 4.33 <em> by 22 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>Food Network’s most beautiful star reveals her secrets for staying fit and feeling great in this gorgeous, practical book with healthy recipes including nutritional information, and personal lifestyle and beauty tips.</strong><br> <br>Finally answering the question her fans ask most often, “How do you stay so trim?,” Giada De Laurentiis shares the delicious easy recipes and tips she uses to maximize energy and remain fit. Here are 120 recipes for breakfasts, juices, lunches, snacks, dinners, and desserts that can be combined into 30 days of delicious feel-good meals. So that everyone can enjoy these dishes, many are gluten-free, dairy-free, vegetarian, and/or vegan, with helpful icons to call them out—and, for the very first time, each recipe includes a calorie count and nutritional analysis. Special sections delve into Giada's everyday life, including her beauty and exercise routines, how she satisfies sugar fixes, what’s always in her bag, and her ordering tips for eating in restaurants. With 100 color photographs, <em>Giada’s Feel Good Food</em> is a beautiful guide to staying on track while still eating everything and enjoying life to its fullest.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/16085523-paleo-cooking-from-elana-s-pantry" >PALEO CKG FROM ELANA'S PANTRY</a></h3>
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<h4 class="author">
By
Elana Amsterdam <br/>
</h4>
<em class="isbn">ISBN: 9781607745518</em>
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<h3 class="rating">Rating: 3.65 <em> by 53 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>A family-friendly collection of simple paleo recipes that emphasize protein and produce, from breakfasts to entrees to treats, from the popular gluten-free blogger of <em>Elana's Pantry</em>.</strong> <br><br>Whether you are looking to eliminate gluten, dairy, grains, or processed foods from your diet, Paleo cooking is the perfect solution for food allergy relief and better all-around health. Naturally based on the foods our Paleolithic ancestors ate for generations, the Paleo diet emphasizes meat and seafood, vegetables, fruit, and nuts. <br> <br> Author and beloved food blogger Elana Amsterdam has been living grain free for over ten years; in <em>Paleo Cooking from Elana’s Pantry</em>, Amsterdam offers up her streamlined techniques and recipes with minimal ingredients for busy cooks on the run. She transforms simple, classic family favorites such as pancakes and ice cream with Paleo-friendly ingredients like almond flour and coconut milk.<em> Paleo Cooking from Elana’s Pantry</em> includes nearly 100 recipes featuring the Paleo mainstays of lean proteins and simple vegetable dishes, plus wholesome sweet treats—all free from grains, gluten, and dairy, and made with natural sweeteners.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/19552.Essentials_of_Classic_Italian_Cooking" >ESSENTIALS OF CLASSIC ITALIAN</a></h3>
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<h4 class="author">
By
Marcella Hazan <br/>
Karin Kretschmann <br/>
</h4>
<em class="isbn">ISBN: 9780394584041</em>
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<h3 class="rating">Rating: 4.29 <em> by 4391 users</em></h3>
<h3>Description</h3>
<p class="description">Almost twenty years ago, with the publication of <em>The Classic Italian Cook Book,</em> followed by <em>More Classic Italian Cooking,</em> Marcella Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style.”<br><br>Now a new generation is ready to master the art of Italian cooking, and their bible will be <em>Essentials of Classic Italian Cooking—</em>this new volume that combines the two books, updates and expanded throughout. Designed as a basic manual for cooks on every level—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/6195058-lidia-cooks-from-the-heart-of-italy" >LIDIA COOKS FROM THE HEART OF</a></h3>
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<h4 class="author">
By
Lidia Matticchio Bastianich <br/>
Tanya Bastianich Manuali <br/>
</h4>
<em class="isbn">ISBN: 9780307267511</em>
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<h3 class="rating">Rating: 4.12 <em> by 50 users</em></h3>
<h3>Description</h3>
<p class="description">In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.<br><br>Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:<br><br>From <strong>Trentino–Alto Adige: </strong>Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef<br>From <strong>Lombardy:</strong> A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron<br>From <strong>Valle d’Aosta:</strong> Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops<br>From <strong>Liguria:</strong> An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables<br>From <strong>Emilia-Romagna:</strong> An olive oil dough for making the traditional, versatile vegetable tart <em>erbazzone,</em> as well as the secrets of making <em>tagliatelle</em> and other pasta doughs, and an irresistible Veal Scaloppine Bolognese<br>From <strong>Le Marche:</strong> Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment<br>From <strong>Umbria:</strong> A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait<br>From <strong>Abruzzo:</strong> Fresh <em>scrippelle</em> (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives<br>From <strong>Molise:</strong> Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus<br>From <strong>Basilicata:</strong> Wedding Soup, Fiery <em>Maccheroni,</em> and Farro with Pork Ragù<br>From <strong>Calabria:</strong> Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini<br>From <strong>Sardinia:</strong> Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping<br><br>This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/8452867-kosher-nation" >KOSHER NATION</a></h3>
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<h4 class="author">
By
Sue Fishkoff <br/>
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<em class="isbn">ISBN: 9780805242652</em>
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<h3 class="rating">Rating: 3.85 <em> by 93 users</em></h3>
<h3>Description</h3>
<p class="description">Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillions-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 86 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a higher authority.”<br> <br>Fishkoff interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut standards pale by comparison.<br> <br>A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/17262165-perfect-pies-more" >PERFECT PIES & MORE</a></h3>
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<h4 class="author">
By
Michele Stuart <br/>
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<em class="isbn">ISBN: 9780345544193</em>
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<h3 class="rating">Rating: 4.00 <em> by 0 users</em></h3>
<h3>Description</h3>
<p class="description">After the success of <em>Perfect Pies, </em>National Pie Baking Champion (27 times!) Michele Stuart went back into the kitchen—the same kitchen in Vermont where she first dreamed up the award-winning creations that inspired her to open the popular Michele’s Pies shops. Returning there also meant returning to the cherished pies she learned to bake under her grandmother’s and mother’s watchful eyes, as well as the wonderful cakes, cookies, and other sweet treats that became their family tradition.<br> <br> In her newest cookbook, <em>Perfect Pies & More,</em> Stuart delves deeper into her roots while creating delicious new memories made with love and care. Inside, you’ll find tantalizing recipes—some easy-to-bake, some requiring a bit more finesse—for dozens of her favorite fruit, nut, and cream pies, and so much more.<br> <br><strong>• NEW TWISTS ON OLD FAVORITES:</strong> Pineapple-Pomegranate Pie with Coconut Crumb, Orange Creamsicle Pie, Almond Joy Pie<br><strong>• WHIMSICAL PIES:</strong> Thin Mint Chocolate Cookie Pie, Key Lime-Blackberry Chiffon Pie, Cannoli Party Dip Pie<br><strong>• CRUSTS & TOPPINGS: </strong>Pretzel Crust, Oreo Cookie Crust, Walnut Crumb Topping<br><strong>• COOKIES & BARS: </strong>Blondies, Double Chocolate Walnut Cookies, Lemon Crunch Bars<br><strong>• PERFECT FOR A CUP OF TEA: </strong>Applesauce Cake, Double Chocolate Bundt Cake, Cranberry-Orange Walnut Bread<br><strong>• LOVIN’ SPOONFUL:</strong> Apple Crisp, Blueberry-Blackberry Turnovers, Bread Pudding<br><strong>• TOP THIS: </strong>Caramel Sauce, Raspberry Glacé, Classic Meringue, Maple Whipped Cream, Chocolate Whipped Cream, Buttercream<br> <br> Sprinkled throughout with mouthwatering photos, <em>Perfect Pies & More</em> also serves up tips, techniques, and the secrets behind several of Michele Stuart’s National Pie Championship winners—including Banana Coconut Pecan Delight. Now a perfect blue-ribbon pie and other scrumptious delicacies are as close as your own kitchen!<br><br><strong>Rave reviews for Michele’s Pies</strong><br> <br> “You owe yourself a visit to Michele’s Pies, where pie fillings range from fruits and nuts to butterscotch to just about everything in between.”<strong>—<em>The New York Times</em></strong><br> <br> “Michele is the undisputed champion of pies, and now she’s sharing even more sweet treats from the oven! Her home-cook–friendly recipes are creative, easy, and delicious. I’m a better baker because of this wonderful book. Happy Dance!”<strong>—David Venable, QVC host and author of <em>In the Kitchen with David</em></strong></p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/17316509-the-a-o-c-cookbook" >A.O.C. COOKBOOK, THE</a></h3>
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<h4 class="author">
By
Suzanne Goin <br/>
</h4>
<em class="isbn">ISBN: 9780307958235</em>
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<h3 class="rating">Rating: 4.67 <em> by 3 users</em></h3>
<h3>Description</h3>
<p class="description">Since her James Beard Award-winning first book, <em>Sunday Suppers at Lucques</em>, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S’Mores with Caramel Popcorn and Chocolate Sorbet. <br><br> But <em>The A.O.C. Cookbook</em> is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home.<br><br> And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin’s business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well—showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you’ll find Goin’s amazing glossary of cheeses—all featured at A.O.C.—along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings. <br> <br> With more than 125 full-color photographs, <em>The A.O.C. Cookbook</em> brings Suzanne Goin’s dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious. <br></p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/15797974-vegetable-literacy" >VEGETABLE LITERACY</a></h3>
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<h4 class="author">
By
Deborah Madison <br/>
</h4>
<em class="isbn">ISBN: 9781607741916</em>
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<h3 class="rating">Rating: 4.29 <em> by 163 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of <em>Vegetarian Cooking for Everyone</em>, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.<br> <br></strong>For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.<br><br>This groundbreaking new cookbook is Madison’s crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.<br><br> Destined to become the new standard reference for cooking vegetables, <em>Vegetable Literacy</em> shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.<br><br>Inspiring improvisation in the kitchen and curiosity in the garden, <em>Vegetable Literacy</em>—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/754939.Fields_of_Greens" >FIELDS OF GREENS</a></h3>
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<h4 class="author">
By
Anne Somerville <br/>
</h4>
<em class="isbn">ISBN: 9780553091397</em>
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<h3 class="rating">Rating: 4.11 <em> by 46 users</em></h3>
<h3>Description</h3>
<p class="description">The opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America. From the restaurant's imaginative mix of casual elegance, exciting tastes, and a subtle message of health and harmony, a distinctive cuisine was born that has continued to bring joy to many thousands of diners every year as well as to the hundreds of thousands of readers who delight in <em>The Greens Cookbook.</em> In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires.<br><br>In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs. And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries. This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark.<br><br>Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture. Some of her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes--are highlighted in the text for gardeners and farmers' market aficionados. But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable. To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources.<br><br>Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary. Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant. Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.<br><br>All of the abundance and exuberance that the title <em>Fields of Greens</em> implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions. For truly inspired contemporary vegetarian cooking, <em>Fields of Greens</em> is the essential sourcebook.<br><br><br>Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant. Under Somerville's guidance as executive chef, Greens has become a culinary landmark. Her work has been featured in <em>Gourmet, Food & Wine, Ladies' Home Journal, SF,</em> and <em>California</em> magazine. She also contributed to <em>The Open Hand Cookbook</em> and <em>Women Chefs</em> cookbook.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/16169871-the-southern-slow-cooker" >SOUTHERN SLOW COOKER, THE</a></h3>
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<h4 class="author">
By
Kendra Bailey Morris <br/>
</h4>
<em class="isbn">ISBN: 9781607745129</em>
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<h3 class="rating">Rating: 3.33 <em> by 9 users</em></h3>
<h3>Description</h3>
<p class="description"><strong>A collection of 60 soulful, comforting, and wonderfully convenient recipes for Southern favorites--from Black Eyed Peas with Stewed Tomatoes to Country-Style Pork Ribs to Molasses Gingerbread.</strong><br><br>Cooking delicious, soul-warming Southern food that the whole family will love has never been easier! <br><br>Whether it’s a big pot of black-eyed peas, fall-apart tender pulled pork, or creamy apple butter, the greatest Southern dishes have one thing in common: they taste best when they’re cooked low and slow. <br><br>With more than sixty recipes for down-home favorites, ranging from Chicken and Cornmeal Dumplings to Buffalo Stout Beer Chili to Brown Beans and Fatback, The Southern Slow Cooker is packed with real Southern flavor. Author Kendra Bailey Morris presents regional classics from all over the South: church potlucks, Cajun and Creole traditions in the bayou, even her West Virginia granny’s old recipe book. Morris carefully tested and adapted each recipe for the home kitchen, and the result is a treasure for busy home cooks everywhere. With hardly any active cooking time and featuring affordable ingredients, every dish is simple, convenient, and downright delicious. <br><br>Start the slow cooker before work and come home to the mouthwatering aroma of Country-Style Pork Ribs. Or, prep the cooker on Sunday morning and have Breakfast Apples or a Sausage and Tater Tot Casserole ready by brunchtime. Since no Southern meal is complete without a sweet treat at the end, there are even slow cooker desserts, like Molasses Gingerbread, Lemon Blueberry Buckle, and Chocolate and Caramel Black Walnut Candies. <br><br>All of these satisfying, flavor-packed, and wonderfully simple recipes allow you to make the food you love in the time you have available—and will have you and your family begging for seconds.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/10931564-martha-stewart-s-handmade-holiday-crafts" >M STEWART'S HOLIDAY CRAFTS</a></h3>
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<h4 class="author">
By
Martha Stewart <br/>
Martha Stewart <br/>
</h4>
<em class="isbn">ISBN: 9780307586902</em>
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<h3 class="rating">Rating: 3.82 <em> by 185 users</em></h3>
<h3>Description</h3>
<p class="description">Join Martha Stewart for a celebration of handcrafted holidays all year-round! <br> <br>New Year’s – Valentine’s Day – Easter – Mother’s Day – Father’s Day – Fourth of July – Halloween – Thanksgiving – Hanukkah – Christmas <br> <br>Let Martha inspire your creativity with the most beautiful crafts. The 225 handmade projects include cards and greetings, decorations, gifts and gift wrapping, tabletop accents, party favors, and kids’ crafts, as well as more holiday-specific activities, such as egg-dyeing, pumpkin carving, and tree trimming. Each idea is sure to make the holidays more festive—and memorable.</p>
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<h3 class="title"><a href="http://www.goodreads.com/book/show/13331189-super-scary-mochimochi" >SUPER-SCARY MOCHIMOCHI</a></h3>
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<span class="label label-info">TR</span>
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By
Anna Kathleen Hrachovec <br/>
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<em class="isbn">ISBN: 9780307965769</em>
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<img src="http://d202m5krfqbpi5.cloudfront.net/books/1344371733m/13331189.jpg" class="cover-image" />
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