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  Pizza Mind

  Sasheer Zamata

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  UCBs Sasheer Zamata’s Pizza Mind will give viewers food for thought. In this all-new stand-up special, Sasheer covers a spectrum of topics, from drugs to relationships, Disney racism to politics — nothing is off limits. This multi-talented comedian incorporates different performance elements to express her opinions and dive into her personal life, truly giving you a piece of her mind.

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  Fork It Over - The Intrepid...

  Alan Richman

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  A hilarious series of culinary adventures from GQ's award-winning food critic, ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone.Alan Richman has dined in more unlikely locations and devoured more tasting menus than any other restaurant critic alive. He has reviewed restaurants in almost every Communist country (China, Vietnam, Cuba, East Germany) and has recklessly indulged his enduring passion for eight-course dinners (plus cheese). All of this attests to his herculean constitution, and to his dedication to food writing.In Fork It Over, the eight-time winner of the James Beard Award retraces decades of culinary adventuring. In one episode, he reviews a Chicago restaurant owned and operated by Louis Farrakhan (not known to be a fan of Jewish restaurant critics) and completes the assignment by sneaking into services at the Nation of Islam mosque, where no whites are allowed. In Cuba, he defies government regulations by interviewing starving political dissidents, and then he rewards himself with a lobster lunch at the most expensive restaurant in Havana. He chiffonades his way to a failing grade at the Paul Bocuse school in Lyon, politely endures Sharon Stone's notions of fine dining, and explains why you can't get a good meal in Boston, spurred on by the reckless passion for food that made him "the only soldier he knows who gained weight while in Vietnam" and carried him from his neighborhood burger joint to Le Bernardin.Alan Richman, once described as the "Indiana Jones of food writers," has won more major awards than any other food writer alive, including a National Magazine Award, eight James Beard Awards for restaurant reviewing, and two James Beard M.F.K. Fisher distinguished writing awards. The all new cover will emphasize Richman's globetrotting persona and attract a wide audience

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  Sugar - A Bittersweet History

  Elizabeth Abbott

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  This dramatic history of an ingredient that changed the world “offers up a number of fascinating stories” (The New York Times Book Review). 
   
  Sugar explores the history behind the sweetness, revealing, among other stories, how powerful American interests deposed Queen Lili’uokalani of Hawaii; how Hitler tried to ensure a steady supply of beet sugar when enemies threatened to cut off Germany’s supply of overseas cane sugar; and how South Africa established a domestic ethanol industry in the wake of anti-apartheid sugar embargos.  
   
  The book follows the role of sugar in world events and in individual lives up to the present day, showing how it made eating on the run socially acceptable and played an integral role in today’s fast food culture and obesity epidemic. Impressively researched and commandingly written, Sugar will forever change perceptions of this tempting treat. 
   
  “A highly readable and comprehensive study of a remarkable product.” —The Independent 
   
  “Epic in ambition and briskly written.” —The Wall Street Journal 
   
  “Readers will never again be able to casually sweeten tea or eat sweets without considering the long and fascinating history of sugar.” —Booklist

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  50 Risks to Take With Your Kids

  Daisy Turnbull

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  50 Risks to Take With Your Kids is an easy-to-use framework of challenges for children aged up to ten. You'll find risks that build physical skills, social confidence and character development, plus some all-important parenting risks that will encourage you to think a little differently about raising children. This book is not about developmental KPIs, and it's certainly not about judgement. It's about teaching kids to recognise and assess risk before they enter those ‘risky' teenage years, and about readying them to take on life and all that it brings. And most importantly it's about having fun and connecting as a family along the way.'An honest, funny and beautifully written account of parenting with all of its accursed uncertainties. For a book about risk-taking, it's hugely reassuring.' ANNABEL CRABB, journalist and author‘Full of smart, evidence-based steps that parents (and grandparents!) can take to assist the emotional and cognitive development of their children.' PROFESSOR IAN HICKIE AM, clinical psychiatry researcher‘A practical, sympathetic guide to giving kids back the chance to make some ‘bad' moves and grow from them.' LENORE SKENAZY, founder of the free-range kids movement

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  Lost Restaurant of Chicago

  Greg Borzo

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  A Chicago author’s tribute to the historic eateries and storied local haunts that the Windy City has loved and lost.   Many of Chicago’s greatest or most unusual restaurants are “no longer taking reservations.” But even if they’re gone, they're definitely not forgotten. From steakhouses to delis, these dining destinations attracted movie stars, fed the hungry, launched nationwide trends and launched a smorgasbord of culinary innovations.   Stretching across almost two centuries of memorable service and adventurous menus, Lost Restaurants of Chicago revisits the institutions entrusted with the city's special occasions. Noted author Greg Borzo dishes out course after course of fondly remembered fare, from Maxim's to Charlie Trotter’s and Trader Vic's to the Blackhawk.

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  Learn to Crochet Granny Squares...

  Nicki Trench

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  Granny squares are the perfect crochet project for beginners. They are easy to learn and quick to complete.
  With full instructions for all the techniques you will need at the start, followed by 25 lovely patterns to put your newly-learned skills to use, Learn to Crochet Granny Squares and Flower Motifs is the perfect book for beginners, and near-beginners who want to expand their repertoire.
  The repetition of stitches and patterns within granny squares is perfect for mastering the basics, and the squares can then be made up into all sorts of useful and beautiful things, from scarves and blankets to bags and cushion covers. Once you've got the hang of squares, branch out into hexagons and triangles, and then into flower motifs – the combinations of shape, colour and pattern are almost endless. Best of all, you can use up all sorts of yarn from your stash as you practise until your squares are perfect.

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