Well, that’s a deep ask, can we rain check that for when I feel the need to deep dive my jacked-up psyche? I feel grossly unprepared.... What I do love, are romance novels. I have fairly strict requirements in what books should be allowed into that category. There needs to be, at least one, panty-dampening, heart-racing, mouth-watering sex scene. More than that, I'm a firm member of bitches who are too much. It should be no surprise my reading taste trends to similar loudmouthed female leads. If you've happened upon my personally curated list of my favorite panty-dampening books with badass female leads, I welcome you and rejoice in the companionship.
I must admit, I typically enjoy my pantry dripping scenes in the paranormal genera, but every once in a while I like to wander the digital aisles and partake in something new.
Y’all, this book has stayed with me for years as a beautifully written description of male anatomy. Seriously, I didn’t know an expert description of a mushroom head could do it for me. I was happily shocked. I’m going to admit this is the first book I dipped my toe into the waters of multiple partners, at once. But these pages are more than steamy, juice-dripping scenes. The way she breathed life into these exquisite characters, makes me wanna jump in and join. This is one of those books I hated to finish, my heart (and other parts) were aching when I reached the conclusion.
If you are looking for a feel-good, down-a-dirty read, I highly recommend.
Self-made billionaires Zane and Trey have been a club of two since they were eighteen. They’ve done everything together: play football, fall in love, even get smacked around by their dads. The only thing they haven’t tried is seducing the same woman. When they set their sights on sexy chef Rebecca, these bad boys meet their match!
Nice Things People Say About Emma’s books “Amazing . . . red-hot to the wall.”—The Best Reviews “Pure genius!”—NYT bestseller Jacquelyn Frank “[Emma] takes equal parts humor, hot sex and deep emotions and rolls it all together.”—Joyfully Reviewed
I started foraging when I was a toddler and my Greek great-grandmother took me to a park to gather dandelion leaves. I read foraging field guides almost incessantly (still do). Eventually, I got a certification in Ethnobotany and went professional. I love teaching and sharing my passion for wild foods through my books, workshops, and videos. One of the most rewarding moments for me is when a student realizes that something I’ve just identified as a safe and delicious edible is a plant that grows all around them. It’s a game-changer. They can’t go back to seeing any plant as “just a weed."
Every forager I know (myself included) doesn’t just gather truly wild plants. We also harvest neglected fallen fruits and cultivated plants that were planted as ornamentals but are also great food. In this book Ellen focuses on the latter, introducing us to the tastiness of hostas, daylilies, and many other garden plants that most people think are just eye candy.
Foraged food is surprising in its flavour, unusual texture, fresh colour and nutritional value. As more people become familiar with the idea of finding food in the woods, lakeside, or on their favorite hiking trail, they begin to notice the world around them in a new way. Now it's time to discover the many surprisingly edible plants found in backyards, lawns and parks. Foraging doesn't have to be hard or scary. Backyard Foraging brings foraging home to the neighbourhood. There's the lawn full of sheep sorrel, chickweed, dandelion and pineapple weed. Vacant lots host edibles like sumac, purslane, or Japanese…
I’ve always been intrigued by how quickly mushrooms pop up in my yard and nearby forest, and now I’m fascinated at the science behind that, thanks to this picture book!
The energetic text combined with the gorgeous, large-scale illustrations immediately pulled me in, and made the world of fungi dramatic and exciting. We even get a look at how mushrooms spread underground. And I learned that there actually is such a thing as mushroom rain!
This is a fabulous book to share with kids–or anyone. You’ll definitely want to take a closer look at mushrooms during your next nature walk!
What can smell like bubble gum, glow neon green at night, be poisonous and yet still eaten by humans, and even help create rain? The answer is mushrooms! From their hidden networks underground to the fruiting body above, mushrooms can do incredible things. But don't call them plants--mushrooms are fungi. They're more closely related to animals like you! Through lyrical text and colorful, detailed artwork, the wonderful, mysterious, and sometimes bizarre world of mushrooms is explored. Back matter includes a glossary, additional mushroom facts, and a science activity.
I started foraging when I was a toddler and my Greek great-grandmother took me to a park to gather dandelion leaves. I read foraging field guides almost incessantly (still do). Eventually, I got a certification in Ethnobotany and went professional. I love teaching and sharing my passion for wild foods through my books, workshops, and videos. One of the most rewarding moments for me is when a student realizes that something I’ve just identified as a safe and delicious edible is a plant that grows all around them. It’s a game-changer. They can’t go back to seeing any plant as “just a weed."
Steve’s funky sense of humor and obvious love for the wild foods he describes make this book a classic. It is especially useful for urban foragers in the Northeast. Anyone who has ever been on one of Steve’s foraging tours will recognize the playful way he delivers essential botanical information. And that playfulness makes the information memorable.
Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places shows readers how to find and prepare more than five hundred different plants for nutrition and better health. It includes information on common plants such as mullein (a tea made from the leaves and flowers suppresses a cough), stinging nettle (steam the leaves and you have a tasty dish rich in iron), cattail (cooked stalks taste similar to corn and are rich in protein), and wild apricots (an infusion made with the leaves is good for stomach aches and digestive disorders).
I don’t usually read post-apocalyptic stories, as I tend to find them too dreary and sad for my taste.
But I heard too many good things about Little Mushroom to not give it a chance, and I am so glad I did. Despite the worryingly high body-count and literal end-of-days plot, the story is so full of hope and love for the future of humanity that I actually felt uplifted by the end of it.
I read this book and its sequel in a ridiculously short amount of time, losing sleep to finish them, and even now months after finally putting them down I still find myself thinking about the plot. It’s the kind of story I wish I could read again for the first time.
In the year 2020, Earth's magnetic poles disappeared and humankind was nearly wiped out by cosmic radiation. Within the span of a hundred years, living creatures began to mutate and devour each other while the remaining humans, numbering in the tens of thousands, struggled bitterly in their man-made bases.
In the Abyss, home to the mutated xenogenics, there lived a sentient little mushroom. Because it had been nourished by the blood and flesh of the deceased human An Ze, not only did it take on a similar-looking human form, but a similar name as well:…
My first favorite food was a mushroom and as a budding young chef, my first dish, made at 6, was a terrible take on mushrooms on toast points made with Wonder Bread, margarine, and a sad can of mushrooms. My father pretended to eat it. For his sake, I’m glad he didn’t. Things have improved for me since then and I turned my passion for mushrooms into a lifelong love of cooking them which led to my book Shroom, a cookbook for both mushroom lovers and avowed fungiphobes. Mushrooms have distinct culinary personalities and the diversity in edible mushrooms is as vast as that between a salinic, ocean-kissed oyster and a smoky, meaty grilled ribeye.
Sometimes you just need a coffee table sort of book and though it is paperback, Frédéric Raevens photography in this book is worth the purchase alone. When I’m buying cookbooks I make sure to buy cookbooks written by chefs from other countries as it offers a lovely diversity of ingredients, techniques, and approaches. Emanuelli lives in Brussels and I found their perspective refreshing. The first fifth of the book is full-page mushroom porn in the best possible way. You could stop right there, but there’s so much more; recipes such as Glazed pork belly with truffled honey and Caramelized Belgian endive with black trumpet mushrooms, and Porcini and Chestnut soup. When I decided to write a mushroom cookbook, I was so pleased that my book stayed away from many of the others on the market by simply adding butter and cream to every recipe and calling it good. And then…
This French buy-in is an extremely beautiful guide to buying and cooking mushrooms. More an evocative pleasure-read for mushroom lovers than a straight-up reference book for serious foragers, this book contains more than 120 uniquely French stream-of-consciousness recipes and colour photographs on every spread, with more than 200 photographs throughout.
I love the outdoors, and there are so many benefits to playing, imagining, and being outside. I grew up on a fruit farm in Southern Ontario, so I spent much of my growing years playing outdoors and enjoying the natural world. When I became a professional educator, I read the research about the very concrete benefits being outside every day has on young learners. Bring on the recess! Books have a way of sparking action. When we read about how someone else enjoys the outdoors, it makes us want to do the same. Books are inspiring.
The Mushroom Fan Club is a quirky nonfiction book about hunting for mushrooms that will make you laugh! The mushrooms “look like aliens from outer space” and the illustrations prove it. Facts, diagrams, and fun incidents the author has experienced with her children encourage the reader to try mushroom hunting. But even if you don’t want to hunt, mushroom by mushroom, Gravel will convince everyone that mushrooms are indeed very cool.
Elise Gravel is back with a whimsical look at one of her family s most beloved pastimes: mushroom hunting! Combining her love of exploring nature with her talent for anthropomorphizing everything, she takes us on a magical tour of the forest floor and examines a handful of her favorite alien specimens up close. While the beautiful coral mushroom looks like it belongs under the sea, the peculiar Lactarius indigo may be better suited for outer space. From the fun-to-stomp puffballs to the prince of the stinkers?the stinkhorn mushroom?and the musically inclined chanterelles, Gravel shares her knowledge of this fascinating kingdom…
My first favorite food was a mushroom and as a budding young chef, my first dish, made at 6, was a terrible take on mushrooms on toast points made with Wonder Bread, margarine, and a sad can of mushrooms. My father pretended to eat it. For his sake, I’m glad he didn’t. Things have improved for me since then and I turned my passion for mushrooms into a lifelong love of cooking them which led to my book Shroom, a cookbook for both mushroom lovers and avowed fungiphobes. Mushrooms have distinct culinary personalities and the diversity in edible mushrooms is as vast as that between a salinic, ocean-kissed oyster and a smoky, meaty grilled ribeye.
For starters, what’s not to like with a poetic title and a quirky, nerdy, tux-beclad mushroom expert on the front holding a trumpet (the horn, not the mushroom) and a mushroom haul? David Aurora is the mushroom god’s mushroom god and has cheerfully guided thousands if not millions of fungiphiles on their forest quests in search of both edible and nonedible mushrooms. His larger book Mushrooms Demystified is truly the bible, but this smaller Western guide which easily fits in a back pocket is the one I’ve carried with me for years. It’s where I cut my teeth when I first ventured out as a new forager, but it’s continued to guide me as I learn new mushrooms to add to my basket. Color photos, key features, notes on where to find the mushroom, and notes on edibility are listed for each type of mushroom in the book such as:…
“[All That the Rain Promises and More] is certainly the best guide to fungi, and may in fact be a long lasting masterpiece in guide writing for all subjects.”—Roger McKnight, The New York Times
Mushrooms appeal to all kinds of people—and so will this handy pocket guide, which includes key information for more than 200 Western mushrooms
Over 200 edible and poisonous mushrooms are depicted with simple checklists of their identifying features, as David Arora celebrates the fun in fungi with the same engaging bend of wit and wisdom, fact and fancy, that has made his comprehensive guide, Mushrooms Demystified,…
As writers, we believe that if you have something wonderful to say it needs a beautiful book to say it in. In writing six books together, in the area of herbal medicine and foraging, we have been lucky to find publishers who share our beliefs. How it works is that Julie is our qualified herbalist and a photographer, layout, and typesetting specialist, while Matthew is a professional editor, writer, and compulsive compiler of bibliographies and indexes. Our USP is that we insist each plant deserves a recipe or two, and that we feature many forgotten wild plants from the old herbals that we love to bring back to life.
This book is our go-to reference for any new wild food plant and still our favourite food foraging book of all, even though it’s over 40 years old. It has the best photographs (often of the author’s amazingly set-up food shots), the biggest range of worldwide edible wild plant foods (including mushrooms and seaweed), and the most informed, comprehensive text.
It is the book all foragers aspire to have written and we are very grateful to Roger for having done it so well already!
I started foraging when I was a toddler and my Greek great-grandmother took me to a park to gather dandelion leaves. I read foraging field guides almost incessantly (still do). Eventually, I got a certification in Ethnobotany and went professional. I love teaching and sharing my passion for wild foods through my books, workshops, and videos. One of the most rewarding moments for me is when a student realizes that something I’ve just identified as a safe and delicious edible is a plant that grows all around them. It’s a game-changer. They can’t go back to seeing any plant as “just a weed."
Rather than focusing on survival food or a fun outdoor activity, this book zooms in on foraging as a source of unique flavors that cannot be purchased. From salts mixed with wild herbs to pine needle vinegar to homemade beers infused with the tastes of the forest, Pascal is interested in much more than “Is it edible?” He wants to know what each wild ingredient is going to do for his (and our) taste buds.
"A gorgeous book . . . . [Baudar's] methods, ideas, and aesthetics . . . are truly inspirational."-Sandor Ellix Katz, author of The Art of Fermentation
"A beautiful book, loaded with recipes and techniques for preserving and eating wild plants."-Saveur
With detailed recipes for ferments, infusions, spices, and more!
The New Wildcrafted Cuisine explores the flavors of local terroir, combining the research and knowledge of plants and landscape with the fascinating and innovative techniques of a master food preserver and self-described "culinary alchemist."
Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a…
