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Experience twenty-five years of the furry phenomenon known as Garfield with this fun, in-depth, and lavishly illustrated book. Jim Davis's grandfather, James A. Garfield Davis, was a big, cantankerous, outspoken man. Garfield is a big, cantankerous, outspoken cat. Coincidence? Of course not. The cartoon affectionately modeled on his grandfather has propelled creator Jim Davis--and Garfield--into the realm of comic superstardom. In this book, you'll get a unique look back at the humble beginnings and enormous success of America's favorite feline. "In Dog Years I'd Be Dead takes a comprehensive look at everything Garfield-- the comics, the television shows, the zillions of products (who on the planet hasn't seen the grinning plush doll suction-cupped to a car window?), and, of course, the fans. You'll get the inside scoop about the pioneering comic-strip books that set the standard for the industry with a shape now called the "Garfield format." You'll venture into the studio where the voice talent recorded TV shows, and hear about the antics of special guest stars like Jonathan Winters and Buddy Hackett. Loaded with never-before-seen archival gems from Jim Davis's personal collection and tribute cartoons from legends like "Beetle Bailey's Mort Walker, "Blondie's Dean Young, and "The "Family Circus's Bill Keane, this is a book to treasure.

Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago's Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the "grand amuse"--an assortment of four different taste sensations. Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising--but always exquisite--that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto's creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques. Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.

Barbara Guest - Barbara Guest (born 1920) is an American poet and critic who is frequently associated with the New York School. She is also well-known for her book on the poet H.

John Kenneth Muir - John Kenneth Muir, born December 3 1969, is the author of more than a dozen reference books in the fields of film and television, with a particular accent on the horror and science fiction genres. He has written a book about Kevin Smith, entitled An Askew View: The Films of Kevin Smith (Applause Theatre and Cinema Books, 2002), a study of Sam Raimi entitled The Unseen Force: The Films of Sam Raimi (Applause Theatre and Cinema Books, 2004) and another on the works of comedian Christopher Guest and his repertory company, titled Best in Show: The Films of Christopher Guest and Company (Applause Theatre and Cinema Books, 2004).

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