What's cooking? Find out in this cool cookbook - written by a teenager, for teenagers Sam Stern shares dozens of his favourite recipes for all occasions. There are pancakes for breakfast and easy lunches like soup or salad to pack up for school. Quick meals like spaghetti or omelettes are best for busy school nights; for weekends there are serious dinners like homemade lasagne or whole roasted chicken. And don't forget fancy, mouth-watering desserts; addictive but healthy snacks; and even special menus and suggestions to help keep your brain boosted during dreaded exam time. Especially geared toward teen readers, Cooking Up a Storm is bursting with over 120 healthy, tasty and simple recipes and food ideas and features a lively commentary from Sam, along with colourful photos of food preparation and the ultimate chef's reward: feasting with friends.

Almost everyone likes to socialize over a meal. Supper clubs that bring people together to enjoy a meal are natural enablers. The concept of supper clubs (hosting regular dinner parties) seems simple, but the "how to" can be daunting. Impromptu Friday Nights shows the reader how to set up supper clubs, provides options for different club formats, from large and formal to small and informal, and includes sample menus with recipes. Author Paul J. Kenny and his wife have been in many different types of supper clubs for most of their adult lives. They have been in large, formal clubs, small, informal ones and several others in between. Through these experiences, Paul has learned what works for a group and what doesn't. As part of these clubs, he has been writing menus and recipes for years. He is a foodie and comes from a long line of foodies who love to entertain. Paul Kenny's Impromptu Friday Nights directs the reader to focus on the most important building blocks of successful culinary entertainment. First, a menu design that delivers on the promise of food that delights the guests. Second, ease of preparation that permits the host to join and enjoy the celebration. And third, successful execution which unfortunately hampers many of us armed with mostly good intentions In an era of over-promising, misleading complexity, and verbosity this book simplifies the task, empowers the host to shine, and grants him/her success every time. Lucien Vendome - Former Director of Culinary Innovation for Nestle

Investigate the scariest and grossest things you can imagine with this disgustingly fun set of facts! Lots of facts to make kids say, "ew!" will keep them interested--and grossed out!