Comically Delicious: Adventures in Cooking

We gotta eat. That usually means we gotta cook. Day in, day out. Slaving over a hot stove. What a grind. But we've got the recipe for relief--wit and humor in our cookbooks! Once you've read a snippet from one of these goodies, you'll be dancing and laughing through your kitchen adventures. And, you'll have a tasty new dish to try out at the end of your not-so-laborious labors, too!

The Flaming Luau of Death

By Jerrilyn Farmer

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When Madeline Bean throws the hippest bachelorette luau ever--with a suspiciously laid-back beach boy, a murderer in their midst, and a freaking volcano eruption--it looks like anything but happily ever after.

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Fried Green Tomatoes at the Whistle Stop Cafe

By Fannie Flagg

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"Folksy and fresh, endearing and affecting, Fried Green Tomatoes at the Whistle Stop Cafe is the now-classic novel of two women in the 1980s; of gray-headed Mrs. Threadgoode telling her life story to Evelyn, who is in the sad slump of middle age. The tale she tells is also of two women - of the irrepressibly daredevilish tomboy Idgie and her friend Ruth - who back in the '30s ran a little place in Whistle Stop, Alabama, a Southern kind of Cafe Wobegon offering good barbecue and good coffee and all kinds of love and laughter, even an occasional murder. And as the past unfolds, the present - for Evelyn and for us - will never be quite the same again...."
(Audiobook summary)

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What Einstein Told his Cook: Kitchen Science Explained

By Robert L. Wolke and Marlene Parrish

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"Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? With the reliability that only a scientist can provide, Robert L. Wolke provides plain-talk explanations of kitchen mysteries with a liberal seasoning of wit. A professor of chemistry and a lifelong gastronome, he has answered hundreds of questions about food and cooking in his syndicated Washington Post column, 'Food 101.'
"Organized into basic categories for easy reference, What Einstein Told His Cook contains more than 130 lucid explanations of kitchen phenomena involving starches and sugars, salts, fats, meats and fish, heat and cold, cooking equipment, and more. Along the way, Wolke debunks some widely held myths about foods and cooking."
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The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner)

By Jill Conner Browne

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"They're wild, beloved, and all-around fabulous, but with the Sweet Potato Queens, there're just never enough good times--or enough good eats. Well, now all fabulous women everywhere can have their own mountains of royal fun and food, because bestselling author and Boss Queen Jill Conner Browne is revealing her big-ass top secret recipes--and the events that inspired them--in The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner). And, of course, she's dishing up plenty of hilarious stories, including: Queenly adventures in mothering The tiniest bit of plastic surgery The all-true story of the Cutest Boy in the World And, oh yes, as promised: Sound financial planning. Tip number one: Hope that Daddy lives forever."
(Publisher's description)

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The Gallery of Regrettable Food

By James Lileks

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"Four out of five doctors recommend this book for its generous portions of hilarity and ghastly pictures from retro cookbooks. You too will look at these products of post-war cuisine and ask: 'WHAT WERE THEY THINKING?' It's an affectionate look at the days when starch ruled, pepper was a dangerous spice, and Stuffed Meat with Meat Sauce was considered health food. Bon appetit!"
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Sneaky Pie's Cookbook for Mystery Lovers

By Rita Mae Brown

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The feline co-author of the Mrs. Murphy mysteries introduces, with droll humor, an assortment of recipes for such treats as veal kidney and Sunday salmon pie, Mom's fried chicken, and Christmas goose, complemented by anecdotes about life with famed author Rita Mae Brown.

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Ruby Ann's Down Home Trailer Park BBQin' Cookbook

By Ruby Ann Boxcar

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"It's summertime and the grillin' is easy. The doyenne of double-wide cuisine is back with plenty of good cookin' and good eatin', as good timing Ruby Ann Boxcar serves up the ultimate BBQin' bible of the summer."
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Pure Ketchup: A History of America's National Condiment with Recipes

By Andrew F. Smith

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"For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew F. Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushroom, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates about preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. In addition to the history of ketchup, the book also includes historical recipes."
An electronic book.

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Movie Menus: Recipes for Perfect Meals with your Favorite Films

By Francine Segan

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"...pairs classic movies with easy recipes updated from historic cookbooks to help you create a sensational dining experience for any film genre. Both foodies and film buffs will find their passions fulfilled in this deliciously cinematic cookbook, which gathers authentic recipes from the cultures and eras portrayed in your favorite films: Old-Fashioned Southern Fried Chicken with Gravy to savor with Gone with the Wind; Spaghetti and Meatballs with Eggplant for The GodfatherPan-Seared Steak and Onions with The Alamo;  a Victory Garden Salad for Patton.
"The chapters are organized into ten distinct film genres—everything from “Pharaohs and Philosophers” and “Knights and Kings” to “The Wild West” and “Romantic Dinner for Two”—with a dozen or so recipes each. Treat your family to a complete meal served in popcorn bowls while watching Shrek, or enjoy a Renaissance feast with Shakespeare in Love."

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More Home Cooking: A Writer Returns to the Kitchen

By Laurie Colwin

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"In this delightful mix of recipes, advice, and anecdotes, she writes about often overlooked food items such as beets, pears, black beans, and chutney. With down-to-earth charm and wit, Colwin also discusses the many pleasures and problems of cooking at home in essays such as 'Desserts That Quiver,' 'Turkey Angst,' and 'Catering on One Dollar a Head.'"

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