It’s not always easy to try out a new recipe, especially when the risk of failure brings with it the risk of a hungry night at home. But sticking to what you know and love can get pretty boring after a while. So what’s a lazy, cash-strapped chef to do? Well, with the help of Hack Your Cupboard, you can grab whatever’s handy (ramen in a pinch) head to your pantry, and get to work! After a discussion of what food storage areas typically have (and what they ought to have), each section of the book provides age-specific guidance for the kinds of environments you’re likely to be working in. What results is a book that you can take with you as you move on to ever-larger spaces and ever more ambitious meals, from the family pantry to a dorm room fridge, a first apartment, and beyond. With dozens of photographs as well as dream dinners for every level of chef, this is the cookbook for anyone who wants to break out of a kitchen rut without breaking too much of a sweat.

Presented in the style of a manga, this book takes readers through the complete creative and professional process of making manga, from spark of inspiration to publication.

An empowering collection of delicious, practical recipes that will teach young adults and kitchen novices all the skills they need to cook for themselves--from a James Beard Award-winning chef and author. Acclaimed chef, TV star, and dedicated father Hugh Acheson taught his teenage daughters that cooking is an essential life skill. But he also knew that people don't need to cook like a chef to feed themselves and their friends. Really, they only need to learn a handful of skills to enjoy a lifetime of cooking. So, in How to Cook, Hugh distills the cooking lessons that everyone should master into twenty-five basic building blocks: easy-to-grasp recipes that can turn anyone, young or old, into a confident home cook. Each of these recipes teaches a fundamental skill, such as roasting or whisking together a classic vinaigrette, and each stands alone as a stellar back-pocket basic. After laying the groundwork, Hugh then offers recipes that expand on these foundations, whether it's remixing the flavors of one of the basic recipes, or combining a couple of them, to show you how you can produce a lifetime's worth of dishes. This is the book Hugh is going to give his kids as they head off to college, knowing that they'll be prepared to feed themselves for the rest of their lives.

From one of Africa’s most influential and eloquent essayists, a posthumous collection that highlights his biting satire and subversive wisdom on topics from travel to cultural identity to sexuality “A fierce literary talent . . . [Wainaina] shines a light on his continent without cliché.”—The Guardian “Africa is the only continent you can love—take advantage of this. . . . Africa is to be pitied, worshipped, or dominated. Whichever angle you take, be sure to leave the strong impression that without your intervention and your important book, Africa is doomed.” Binyavanga Wainaina was a pioneering voice in African literature, an award-winning memoirist and essayist remembered as one of the greatest chroniclers of contemporary African life. This groundbreaking collection brings together, for the first time, Wainaina’s pioneering writing on the African continent, including many of his most critically acclaimed pieces, such as the viral satirical sensation “How to Write About Africa.” Working fearlessly across a range of topics—from politics to international aid, cultural heritage, and redefined sexuality—he describes the modern world with sensual, emotional, and psychological detail, giving us a full-color view of his home country and continent. These works present the portrait of a giant in African literature who left a tremendous legacy.

Recipes and stories to learn all about Korea's food culture. Recipes, anecdotes, histories and stories, maps, techniques, stylings, utensils, native ingredients -- this is a colorful invitation to discover the look and aromas and flavors of Korea. What is the five color philosophy? What is Korean table etiquette? How do you make kimchi, region by region? What do you find in traditional markets, and in contemporary restaurants? How do you make Bibimbap? Are there North Korean specialties? (The answer is yes!). Do Koreans traditionally eat dessert? (The answer is no!). The answers to these questions and many, many more can be found in this charmingly illustrated book. You'll learn about Korean meal composition, tableware and utensils, staples, condiments and sauces, everyday dishes, famous Korean fermented foods, doughs and noodles, celebratory party dishes, pork and chicken vs. seafood, temple foods and lucky foods -- it's all here in a compact text enlivened by color illustrations. The design is warm, easy-to-follow and fun to read from beginning to end, so this is a book many will want to own or give to friends and family.

Get rid of your debt without giving up your life No one wants to be in debt. But life happens and if you’ve got debt, life has happened to you. Whether you have a rolling balance of $2,000 on your credit card or an $80,000 line of credit you are positive you will carry to your grave, debt can be a huge cause of stress—affecting both your emotional and financial wellness. After working with thousands of financial planning clients, Shannon Lee Simmons knows that your only way out of the debt cycle is to truly understand all of your spending triggers so you can shut them down for good. In Living Debt-Free, she shows you that it is possible to have a life and pay down debt at the same time. In fact, that’s the only way your debt plan will work. You will learn to take control of your finances and pay down your debt in a realistic way that will keep you motivated long enough to see it through to the end. No shame. No blame. No scare tactics. In Living Debt-Free, Simmons focuses on creating a debt repayment plan that will motivate you for a long time, rather than an unrealistic one that’s strictly about paying the least amount of interest charges. (Collective gasp—how dare she!?) Listen, everyone knows that paying interest on debt is bad and to be avoided as much as possible, but human beings are complex. Life is complex. Debt is complex. There cannot be a one-size-fits-all plan, so Living Debt-Free will help you build your plan—the one that will help you finally put the debt behind you, start fresh and feel good about your money again.

Next Level Games Review is back! Packed full of the biggest games, trends, and news. Explore the world of eSports, go behind the scenes with gaming experts, learn all about the next triple-As or indie hits, and discover stats and entertaining facts on over 150 games.

JAMES BEARD AWARD NOMINEE • A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes IACP AWARD FINALIST • “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.

"PlantYou laid the foundation for eating a healthy and simple whole foods, plant based diet. PlantYou Scrappy Cooking takes this one step further. As people are looking more and more to reducing meat consumption as a way to curb environmental impact, the need for easy, delicious recipes only grows. Add to that equation Carleigh Bodrug's emphasis on reducing food waste, and you have the recipe for a delicious and ridiculously easy way to make tater tots from broccoli stalks, turn banana peels into plant based bacon, and use every bit of your food for amazing meals. With sections on how to stop wasting food (and money), outfitting your kitchen, as well as "Got This? Make That!" pantry sweeps and Kitchen Raid recipes (where you can cross-reference just about any vegetable, grain or bean going bad in your fridge or pantry and find a recipe to use it in), Scrappy Cooking is a go-to for anyone who wants to eat the diet that's healthiest for you, your wallet, the animals, and the planet. Includes recipes for: The Whole Darn Squash (Pasta), Skillet Lasagna, One Pan Orzo Casserole, Vodka Penne With Broccolini, Cauliflower Wedges With Roasted Red Pepper Sauce, Chickpea Pot Pie, Orange Peel Chickn', Use Up Your Cabbage Dumplings, Loaded Tortilla Bowls, Sheet Pan Tacos With Carrot Top Chimichurri, Lord of the Fries, Rebel "Ribs", Veggie Masala Burgers, Palak "Paneer", Vegan Meaty Hand Pies, We-Got-the-Beet Chips, Pickle-Mania Chips, The Knead for Flatbread, It's a (Flax) Wrap, Cornmeal Biscuits, Bang Bang Broccoli-cious Steaks...and more!"--

Here is a book that will answer (almost) all of a beginning and experienced bicyclist's questions about how to get the most out of the activity, while protecting yourself and saving money where possible. How? First there is professional advice on helmets and techniques for safe cycling: lights, reflective clothing, and bells, with 10 tips for safe cycling. Then the bikes: How to choose the right bike for your body and level of fitness. Is it for fun, commuting or long excursions? Anatomy of the bike: wheels, saddle, pedals... and what size bike is right? All the right clothing, from shoes and comfortable shorts to panniers Anti-theft devices -- which locks are best? Home trainers and exercise bikes. Maintenance is the core of the book: What are your essential tools? Keeping the bike (including the chain) clean and lubricated Essential adjustments: cleats, gears, brake shoes, V brakes, and hydraulic brakes, chain tension. Repair Replacing a tube or tubeless tire Replacing the chain, cassette, freewheel, brake shoes and pads Taking off a tire and changing an inner tube Applying a patch or tire plug Replacing a derailleur, broken chain link or spoke And much more. Fully illustrated in full color, this is the bike book every rider needs to get started -- and keep going!

The improbable story of the birth of modern-day pro basketball in Toronto In just over 25 years, the Toronto Raptors have evolved from an intrepid expansion team to an NBA champion. But for all the triumphs of the past decade, the beginning looked a bit different. When the franchise began its first season in 1995, a pro basketball team in Toronto was viewed as an experiment. There was no playbook to follow, and very few people gave them a chance to succeed. In Prehistoric, irreverent Raptors voice and culture writer Alex Wong explores the franchise's fascinating and unconventional inception through 140 original interviews with those involved with the team's very beginning, examining the process of how the team came up with their name and logo inspired by the blockbuster film Jurassic Park, taking a behind-the-scenes look at the drafting of star point guard Damon Stoudamire, telling the backstories of a group of misfits who formed the first-year roster, and providing an in-depth look at the team's opening night victory at the SkyDome and the expansion franchise's signature win over Michael Jordan and a 72-win Chicago Bulls team. The Raptors boldly and intentionally pursued a much different audience in a hockey-first town. The result is a team who went through the necessary growing pains and eventually captured the heart of a city, as told in this essential origin story through the lens of the people who were there to help lay the foundation for a thriving modern-day basketball franchise in Toronto.