Forley shows how to build a dish--and a menu--from the vegetable on up in this innovative cookbook that looks at flavors through a botanical prism. Cooks who care to broaden their culinary horizons will find this unique approach as delicious as they'll find Forley's recipes, with their charm and soaring flavors. 200 recipes.

Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman’s best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.

This concise, inexpensive, black-and-white manual is appropriate for one- or two-semester anatomy and physiology laboratory courses. It offers a flexible alternative to the larger, more expensive laboratory manuals on the market. This streamlined manual shares the same innovative, activities-based approach as its more comprehensive, full-color counterpart, Exploring Anatomy & Physiology in the Laboratory, 3e.

Sequel to Anatomy of a Boyfriend, in which college pre-med Dominique explores love and lust.

Learn the difference between a farrow and a barrow, and what distinguishes a weanling from a yearling. Country and city mice alike will delight in Julia Rothman’s charming illustrated guide to the curious parts and pieces of rural living. Dissecting everything from the shapes of squash varieties to how a barn is constructed and what makes up a beehive to crop rotation patterns, Rothman gives a richly entertaining tour of the quirky details of country life.

Petronius' Satyricon, long regarded as the first 'novel' of the Western tradition, has always sparked controversy. It has been puzzled over as a strikingly modernist riddle, elevated as a work of exemplary comic realism, condemned as obscene and repackaged as a morality tale. This reading of the surviving portions of the work shows how the Satyricon fuses the anarchic and the classic, the comic and the disturbing, and presents readers with a labyrinth of narratorial viewpoints. Dr Rimell argues that the surviving fragments are connected by an imagery of disintegration, focused on the pervasive Neronian metaphor of the literary text as a human or animal body. Throughout, she discusses the limits of dominant twentieth-century views of the Satyricon as bawdy pantomime, and challenges prevailing restrictions of Petronian corporeality to material or non-metaphorical realms. This 'novel' emerges as both very Roman and very satirical in its 'intestinal' view of reality.

The woman who elevated food writing to an art is at her best in this mouthwatering collection of memoirs and recipes. Boldly confessing her prejudices and her passions, M. F. K Fisher includes more than 140 recipes in the 17 chapters of this book. Dishes for every course of every meal can be found here, from the simplest to the most esoteric: tidbits, appetizers, breads, pastries, fish, fowl, meats, soups, vegetables, desserts, and casseroles. Whether recalling forbidden fruits from her childhood (such as mashed potatoes with catsup), her mother’s legendary mustard pickles, or a Caribbean bride singing about peas and rice, each description is flavored with the eloquence, warmth, and wit that became Fisher’s hallmark. Among the many admirers Fisher accrued during her illustrious and varied career was W. H. Auden, who said of her, “I do not know of anyone in the United States who writes better prose.”