The Perfect Peach: Recipes and Stories from the Masumoto Family Farm

The Perfect Peach: Recipes and Stories from the Masumoto Family Farm
by David Mas Masumoto, Marcy Masumoto, Nikiko Masumoto, Rick Bayless

New!: $22.00 $14.07 (as of 01/31/2013 23:45 PST)

Essays

A cookbook showcasing the luscious flavor of peaches in 50 sweet and savory dishes, drawing on the life stories and experiences of America's foremost peach farming family, the Masumotos of California's central valley.

The heirloom peaches grown by third-and fourth-generation peach farmers David Mas Masumoto and his family have received countless accolades–with top chefs such as Rick Bayless and Dan Barber regularly vying for their share of the season's harvest–and numerous features and profiles in the national media. This cookbook gathers the family's favorite recipes, from classics like Peach Cobbler, Peach Salsa, Grilled Peaches, and Peach Glazed Chicken, to inspired combinations such as Vin de Peche, Peach Jicama Salad, and Chicken and Peach Empanadas. Accompanied by eloquent essays that evoke the soul of family farming and the nuances of life filled with peaches, The Perfect Peach revels in a deep understanding of summer's finest fruit from the most authoritative, revered peach growers alive today.

• Rank: #112062 in Books
• Published on: 2013-06-11
• Released on: 2013-06-11
• Original language: English
• Number of items: 1
• Dimensions: 1.25 pounds
• Binding: Hardcover
• 176 pages

Cookin' with Coolio: 5 Star Meals at a 1 Star Price

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Cookin' with Coolio: 5 Star Meals at a 1 Star Price
Coolio (Author)
(68)

New!: $16.00 $10.88 (as of 01/30/2013 05:40 PST)
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THERE'S ONLY ONE THING THAT COOLIO'S BEEN DOING LONGER THAN RAPPING: COOKING Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. His recipes are built around solid comfort foods with a healthy twist that don't break the bank. Start your Ghetto Gourmet adventure with some "Soul Rolls," follow-up with "Finger-Lickin', Rib-Stickin', Fall-Off-the-Bone-and-into-Your-Mouth Chicken," and fi nish off with "Banana Ba-ba-ba-bread" sweetened with golden honey. Chapters such as "How to Become a Kitchen Pimp," "Chillin' and Grillin'," and "Pasta Like a Rasta" will guide you through creating 5 star meals at a 1 star price. You can't fi nd fusions like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout. As Coolio says, "All you need is a little bit of food, and a little bit of know-how."

• Rank: #20336 in Books
• Published on: 2009-11-17
• Released on: 2009-11-17
• Original language: English
• Number of items: 1
• Dimensions: 9.25" h x .67" w x 7.52" l, 1.12 pounds
• Binding: Paperback
• 224 pages

Kitchen Confidential: Adventures in the Culinary Underbelly

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Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain (Author, Narrator)
(935)

New!: $21.27 $17.95 (as of 01/29/2013 12:21 PST)

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Culinary Reactions: The Everyday Chemistry of Cooking

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Culinary Reactions: The Everyday Chemistry of Cooking
by Simon Quellen Field
(16)

New!: $16.95 $10.81 (as of 01/29/2013 02:23 PST)
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When you’re cooking, you’re a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

            In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including:

·        Whipped Creamsicle Topping—a foam

·        Cherry Dream Cheese—a protein gel

·        Lemonade with Chameleon Eggs—an acid indicator 

• Rank: #19214 in Books
• Published on: 2011-11-01
• Original language: English
• Number of items: 1
• Dimensions: 8.98" h x .59" w x 6.06" l, .92 pounds
• Binding: Paperback
• 288 pages

Locks of Love and The Secret Bakery of Florence

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Locks of Love and The Secret Bakery of Florence
David Norton Stone (Author)

Download: $1.99 (as of 01/28/2013 16:43 PST)

Essays

In May of 2012, the author visited Italy with his family. Their destination was Florence, with excursions to the Chianti wine country, Siena and Cinque Terre. They survived an earthquake and an Italian Laundromat. A secret bakery opened its doors to them. At the most romantic spot on earth, they discovered that the most popular form of marriage today may involve a padlock and not a church or wedding ring. Locks of Love and The Secret Bakery of Florence is a gently amusing essay on the family vacation, Italian style, with tips on food and excursions for which travelers to Italy will say "grazie."

• Published on: 2013-01-27
• Released on: 2013-01-27
• Format: Kindle eBook
• Number of items: 1

What Einstein Told His Cook: Kitchen Science Explained

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What Einstein Told His Cook: Kitchen Science Explained
by Robert L. Wolke (Author), Sean Runnette (Narrator)
(89)

New!: $31.49 $26.95 (as of 01/18/2013 06:10 PST)

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Kitchen Table Wisdom 10th Anniversary

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Kitchen Table Wisdom 10th Anniversary
by Rachel Naomi Remen
(51)

New!: $17.00 $11.56 (as of 01/15/2013 15:35 PST)
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Praised by everyone from Bernie Siegel to Daniel Goleman to Larry Dossey, Rachel Remen has a unique perspective on healing rooted in her background as a physician, a professor of medicine, a therapist, and a long-term survivor of chronic illness. In a deeply moving and down-to-earth collection of true stories, this prominent physician shows us life in all its power and mystery and reminds us that the things we cannot measure may be the things that ultimately sustain and enrich our lives.

• Rank: #8807 in Books
• Published on: 2006-08-01
• Released on: 2006-08-01
• Original language: English
• Number of items: 1
• Dimensions: 8.50" h x .98" w x 5.51" l, 1.10 pounds
• Binding: Paperback
• 384 pages

The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden

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The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden
by Alice Waters

New!: $35.00 $23.10 (as of 01/15/2013 06:14 PST)

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• Rank: #151434 in Books
• Published on: 2013-10-29
• Released on: 2013-10-29
• Original language: English
• Number of items: 1
• Dimensions: .0" h x .0" w x .0" l, 1.25 pounds
• Binding: Hardcover
• 448 pages

Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit

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Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
by Barry Estabrook
(71)

New!: $15.99 $10.28 (as of 01/14/2013 20:56 PST)
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2012 IACP Award Winner in the Food Matters categorySupermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthright. But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A, and vitamin C, and tomatoes that have fourteen times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point?Estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Florida, a.k.a. the tomato capital of the United States. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants.Throughout Tomatoland, Estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color, and shape of every tomato shipped out of Florida; the U.S. attorney who has doggedly prosecuted human traffickers for the past decade; and the Guatemalan peasant who came north to earn money for his parents' medical bills and found himself enslaved for two years.Tomatoland reads like a suspenseful whodunit as well as an expose of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases.

• Rank: #7422 in Books
• Published on: 2012-04-24
• Released on: 2012-04-24
• Original language: English
• Number of items: 1
• Dimensions: .74" h x 5.54" w x 8.50" l, .73 pounds
• Binding: Paperback
• 256 pages

White Bread: A Social History of the Store-Bought Loaf

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White Bread: A Social History of the Store-Bought Loaf
by Aaron Bobrow-Strain
(8)

New!: $17.00 $11.56 (as of 01/13/2013 10:39 PST)

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How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like.
 
White Bread teaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet pain au levain, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies.
 
In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic—while food reformers painted white bread as a symbol of all that was wrong with America.
 
The history of America’s one-hundred-year-long love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally correct to eat, and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the beliefs of early twentieth-century food experts and diet gurus, that getting people to eat a certain food could restore the nation’s decaying physical, moral, and social fabric, will sound surprisingly familiar. Given that open disdain for “unhealthy” eaters and discrimination on the basis of eating habits grow increasingly acceptable, White Bread is a timely and important examination of what we talk about when we talk about food.


From the Hardcover edition.

• Rank: #94041 in Books
• Published on: 2013-01-22
• Released on: 2013-01-22
• Original language: English
• Number of items: 1
• Dimensions: 8.99" h x .75" w x 6.01" l, .90 pounds
• Binding: Paperback

Pieography: Where Pie Meets Biography-42 Fabulous Recipes Inspired by 39 Extraordinary Women (A WWC Press Book)

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Pieography: Where Pie Meets Biography-42 Fabulous Recipes Inspired by 39 Extraordinary Women (A WWC Press Book)
by Jo Packham, Alice Currah, Anita Chu, Beth Price, Celeste Shaw, Vickie Hutchins, Jo Ann Martin

New!: $24.99 $16.48 (as of 01/12/2013 01:20 PST)
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What kind of pie conveys the experience of starting a new job, getting married, becoming a mom? Over 30 of the country's top foodies are here to tell you. Each one has devised a pie recipe that captures the essence of her life. Stir in beautiful photography, short essays, and brief bios, and voilá, you've got more than a cookbook: you've got Pieography. From Espresso Dream Pie to Salmon and Spinach Pie, this collection nourishes body and soul.

• Rank: #61308 in Books
• Published on: 2013-02-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 176 pages

Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking

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Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking
by Elissa Altman

New!: $27.50 $14.94 (as of 01/11/2013 12:09 PST)

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From James Beard Award-winning writer Elissa Altman comes a story that marries wit to warmth, and flavor to passion. Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn't turn around to the eight timbale molds she bought while working at Dean & DeLuca, just so she could make tall food.

But love does strange things to people, and when Elissa met Susan — a small-town Connecticut Yankee with parsimonious tendencies and a devotion to simple living — it would change Elissa's relationship with food, and the people who taught her about it, forever. With tender and often hilarious honesty (and 27 delicious recipes), Poor Man's Feast is a universal tale of finding sustenance and peace in a world of excess and inauthenticity, and shows us how all our stories are inextricably bound up with what, and how, we feed ourselves and those we love.

• Rank: #679651 in Books
• Published on: 2013-03-05
• Released on: 2013-03-05
• Original language: English
• Number of items: 1
• Dimensions: .0" h x .0" w x .0" l, .0 pounds
• Binding: Hardcover
• 288 pages

Cook it Raw

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Cook it Raw
by Editors of Phaidon

New!: $49.95 $27.14 (as of 01/11/2013 02:37 PST)

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Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore and question social, cultural and environmental issues. Held initially in Copenhagen to mark the 2009 climate change summit the first 'Raw' dinner challenged the chefs to examine the issue of sustainability. As the events have developed so too have the issues, themes and general philosophy of the group. Winter and the question of creativity (Collio-Italy), the Wilderness and culinary comradeship (Lapland) and tradition and the artisan (Iskikawa-Japan) have all been explored on the plate by the likes of Rene Redzepi, Albert Adria, Alex Atala, Daniel Patterson, Magnus Nilsson, Inaki Aizparte, Massimo Bottura and Claude Bosi. Normally reserved for a select number of diners this book reveals for the very first time the 'Raw' collective's philosophy and creative endeavours. With contributions from leading food writers and 'Raw' supporters such as Antony Bourdain, Jeffrey Steingarten and Andrea Petrini; plus, over 400 behind-the-scenes images of the events and an inspiring collection of the chefs' own 'Raw' recipes, notes and anecdotes - Cook it Raw is an exclusive window into the world's most progressive culinary collective.

• Rank: #46551 in Books
• Published on: 2013-04-09
• Released on: 2013-04-09
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

Kitchen Confidential

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Kitchen Confidential
Anthony Bourdain (Author)
(891)

Download: $6.33 (as of 01/10/2013 13:39 PST)
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Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." Last summer, The New Yorker published Chef Bourdains shocking, "Dont Eat Before Reading This." Bourdain spared no ones appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdains first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdains tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. Youll beg the chef for more, please.

• Rank: #619 in eBooks
• Published on: 2008-12-10
• Released on: 2008-12-10
• Format: Kindle eBook
• Number of items: 1

Cooked: A Natural History of Transformation

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Cooked: A Natural History of Transformation
Michael Pollan (Author)

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Fire, water, air, earth—our most trusted food expert recounts the story of his culinary education

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.

Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

• Rank: #118009 in eBooks
• Published on: 2013-04-23
• Released on: 2013-04-23
• Number of items: 1

Bread & Wine: A Love Letter to Life Around the Table with Recipes

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Bread & Wine: A Love Letter to Life Around the Table with Recipes
Shauna Niequist (Author)

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Essays

As a follow up to her two bestselling books, Bittersweet and Cold Tangerines, author and blogger Shauna Niequist returns with the perfect read for those who love food and value the community and connection of family and friends around the table.
Bread and Wine is a collection of essays about family relationships, friendships, and the meals that bring us together. This mix of Anne Lamott and Barefoot Contessa is a funny, honest, and vulnerable spiritual memoir. Bread and Wine is a celebration of food shared, reminding readers of the joy found in a life around the table. It's about the ways God teaches and nourishes people as they nourish the people around them. It's about hunger, both physical and otherwise, and the connections between the two.
With wonderful recipes included, from Bacon-Wrapped Dates to Mango Chicken Curry to Blueberry Crisp, readers will be able to recreate the comforting and satisfying meals that come to life in Bread and Wine.

• Rank: #105892 in eBooks
• Published on: 2013-04-09
• Released on: 2013-04-09
• Format: Kindle eBook
• Number of items: 1

The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes

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The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
by James Freeman, Caitlin Freeman, Tara Duggan
(11)

New!: $24.99 $13.99 (as of 01/09/2013 02:53 PST)
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Essays

One of the country's most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup.

Coffee is experiencing a renaissance and Blue Bottle Coffee Company has quickly become one of America’s most celebrated roasters. Famous for its complex and flavorful coffees, Blue Bottle delights its devoted patrons with exquisite pour-overs, delicious espressi, and specialized brewing methods. 

Yet as coffee production becomes more sophisticated with specialized extraction techniques and Japanese coffee gadgets, the new artisan coffees can seem out of reach. The Blue Bottle Craft of Coffee explains this newworld from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe. Blue Bottle founder James Freeman coaches you through brewing the perfect cup ofcoffee, using methods as diverse as French press, nel drip, siphon, and more to produce the best flavor. 

For coffee lovers who want to roll up their sleeves and go deeper, Freeman explains step by step how to roast beans at home using standard kitchen tools—just like he did when starting out. The Blue Bottle Craft of Coffee also introduces a home technique for cupping, the industry method of tasting coffees for quality control, so you can hone your taste and share your meticulously roasted coffee with friends. 

Rounding out the book are more than thirty inventive recipes from Blue Bottle pastry chef and former Miette bakery owner Caitlin Freeman thatincorporate coffee or just taste particularly good with coffee, such as Saffron Vanilla Snickerdoodles, Stout Coffee Cake with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream, Coffee Panna Cotta, and more. 

With more than one hundred stunning photographs showing coffee’s journey from just-harvested cherry to perfect drink, this distinctive and deep guide to the new breed of amazing coffees from one of the top artisan coffee makers will change the way you think about—and drink—coffee. 

• Rank: #11058 in Books
• Published on: 2012-10-09
• Released on: 2012-10-09
• Original language: English
• Number of items: 1
• Dimensions: 9.49" h x 1.06" w x 8.50" l, 2.22 pounds
• Binding: Hardcover
• 240 pages

• Growing, Roasting and Drinking Coffee Recipes

An Everlasting Meal: Cooking with Economy and Grace

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An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
(74)

New!: $15.00 $10.20 (as of 01/08/2013 13:16 PST)
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Essays

In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.

• Rank: #8009 in Books
• Published on: 2012-06-19
• Released on: 2012-06-19
• Original language: English
• Number of items: 1
• Dimensions: .68" h x 5.54" w x 8.44" l, .52 pounds
• Binding: Paperback
• 272 pages

Lucky Peach, Issue 6

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Lucky Peach, Issue 6
by David Chang, Peter Meehan, Chris Ying

New!: $12.00 $7.71 (as of 01/08/2013 02:38 PST)

Essays

Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard AwardAwinning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Production A producers of the Travel Channel’s Emmy AwardAwinning Anthony Bourdain: No Reservations. The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format.

• Rank: #26866 in Books
• Published on: 2013-02-12
• Original language: English
• Number of items: 1
• Binding: Paperback
• 200 pages

Kitchen Confidential, Insider's Edition: Adventures in the Culinary Underbelly

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Kitchen Confidential, Insider's Edition: Adventures in the Culinary Underbelly
by Anthony Bourdain
(882)

New!: $11.99 $6.66 (as of 01/07/2013 12:56 PST)
49 Used! | New! from $6.65 (as of 01/07/2013 12:56 PST)

Essays

A pocket-size edition of the megabestselling classic, hand-annotated throughout by Anthony Bourdain himself.

Bourdain's deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade lays out more than a quarter century of drugs, sex, and haute cuisine.

• Rank: #1450 in Books
• Published on: 2012-10-30
• Released on: 2012-10-30
• Original language: English
• Number of items: 1
• Dimensions: .95" h x 4.51" w x 7.45" l, .47 pounds
• Binding: Paperback
• 384 pages