Miriam Harris

Lilly Husbands

Paul Taberham

Experimental Animation: From Analogue to Digital, focuses on both experimental animation’s deep roots in the twentieth century, and its current position in the twenty-first century media landscape. Each chapter incorporates a variety of theoretical lenses, including historical, materialist, phenomenological and scientific perspectives. Acknowledging that process is a fundamental operation underlining experimental practice, the book includes not only chapters by international academics, but also interviews with well-known experimental animation practitioners such as William Kentridge, Jodie Mack, Larry Cuba, Martha Colburn and Max Hattler. These interviews document both their creative process and thoughts about experimental animation’s ontology to give readers insight into contemporary practice. Global in its scope, the book features and discusses lesser known practitioners and unique case studies, offering both undergraduate and graduate students a collection of valuable contributions to film and animation studies.

From Analogue to Digital

Experimental Animation

Miriam Backes

A book with more than 350 recipes aims to help readers introduce new whole-grain ingredients--including quinoa, teff, blue corn flour and more--into their daily meals, in a resource that provides ideas for breakfast, snacks and sides, main courses, soups and stews, sweets and vegetarian and gluten-free options.

Whole & Healthy Grains for Every Meal of the Day

Bob's Red Mill Cookbook

If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours, and other mouth-watering products. The Bob's Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans, and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob's Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect. The unique, family-owned mill has been in the business of producing healthy whole-grain products for over 30 years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob's Red Mill product quality, product diversity, and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life.

Kathy Wakile

Now a Publishers Weekly best seller! On The Real Housewives of New Jersey, Kathy Wakile is the one-and-only dessert expert. Ever since Kathy wowed everyone with a Thanksgiving dessert extravaganza, viewers can't stop talking about her luscious, inventive, bite-size desserts. Now, Kathy's Indulge, a treasure trove of some of her greatest recipes is here and she's serving up over 75 treats from the sweet life including: - Almond Joyous Cheesecake Cuties - Caramel Walnut Chocolate Tartlettini - White Chocolate Blondie Bites - Fabulous Gelati in mouthwatering flavors: Tanned & Salty, Chocolate-Covered Cherry, Orange Dreamsicle and more - PB&J Baby Bundts - Apple Ricotta Zeppoli - Pumpkin Ginger Sticky Buns - Chocolate Hazelnut Kisses All the treats are small so you can indulge without over-indulging. As Kathy says "Indulge, it's not going to kill you.'" With family stories, backstage glimpses into The Real Housewives of New Jersey and beautiful color photography throughout, Indulge is the cookbook Kathy's legion of fans will be clamoring for next fall.

Miriam Harris

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