Search results for ""author marina"

Para Arnau, ganador de la novena temporada de MasterChef, la cocinaes una pasión, un lugar de encuentro con la tradición, algo que hacaracterizado muchas de sus exquisitas elaboraciones.En Las recetas de Arnau encontrarás platos marcados por la técnicay la creatividad como las alcachofas a la judía, el crujiente de bacalao, la caballa marinada o los helados de kiwi y limón verde, que harán las deliciasde todos los amantes del talent show gastronómico de más éxito de la televisión.

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Recipes from Venice is a culinary exploration of this well-loved Italian city. Husband and wife team Giancarlo and Katie Caldesi have dodged the tourists, drawing inspiration from less obvious areas of Italy's magical city, to unearth the most delicious and authentic recipes. Try some hot polpette (salty pork rissoles) or sarde in saor (marinated sardines) with a glass of wine with friends. The traditional Venetian pasta, bigoli, served with a delicious fresh fish salsa is a signature dish that you’ll cook time and time again. And the sweet frittelle, fried dumplings filled with custard, are bound to become an instant hit. Set against the backdrop of breathtaking photographs of the city and Katie’s anecdotes of their travels, Recipes from Venice is a beautiful cookbook and keepsake that will transport you to Italy with every page turned.

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At last, a book that demystifies Korean cooking—the cuisine behind a growing food trend. Aromatic, savory, piquant, and robust—everyone is talking about the intriguing flavors and textures of Korean food! With this new Korean cookbook, home cooks everywhere can prepare healthy and satisfying meals using ingredients that are available in any supermarket, using a few simple and familiar techniques. This collection of Korean recipes includes something for everyone: Marinated Barbecued Kalbi Beef Short Ribs Bibimbap Rice Bowls Topped with Vegetables and Beef Napa Cabbage Kimchi, Daikon Kimchi and other pickled vegetables Stir-fried Dakgalbi Chicken with Garlic Bean Sauce Soy Marinated Bulgogi Beef with Spring Onions Tangy Japchae Beanthread Noodles with Sesame and Fresh Vegetables And so much more! The dishes highlighted in Korean Homestyle Cooking include all the classic Korean appetizers, sides dishes, soups and stews, main courses, and rice and noodle dishes—even desserts and drinks, including: Yukgaejang Spicy Beef Soup Pork and Pepper Buchimgae Savory Pancakes Pork and Kimchi Potstickers Seafood and Daikon Kimchi Stew Tomato Kimchi Clam and Chive Soup Korean Fried Rice Yuja Citrus Tea Makgeolli Sparkling Rice Wine Sherbet Crunchy Sweet Potato Sticks With probiotic superfood properties, Korean cuisine also has a lot of health benefits and is perfect for anyone trying out a macrobiotic diet. Korean Homestyle Cooking brings the unforgettable flavors of Korea into your home—no takeout menu required!

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This work features a collection of over 300 venison recipes. It includes a summary of how to process deer to produce quality venison. It comes in a convenient spiral-bound format. It includes recipes such as: crossbow venison; corn casserole; deer camp sloppy joes; spicy venison steak and onions; venison rigatoni bake; Hawaiian marinated venison kabobs; grilled venison rose; hunter-style stew; and, Appalachian mountain sauce. An average-sized deer can yield up to 70 pounds of venison - and there's only so many venison steaks and burgers a person can swallow. Enter the Loders' venison cookbook, with options for creating a different delicious venison meal every night of the week. Home-made recipes complemented by fresh vegetables and seasonings await the chef: from pot-roasted venison in red wine to tasty venison corn chowder, there is a recipe to suit every palate. The only cookbook deer hunters need to satisfy their culinary whims.

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Cooking wholesome, delicious meals shouldn't have to be time consuming or difficult to master. Donna and Chad Elick, the founders of The Slow Roasted Italian, will show you their tips and tricks on how to make quality meals without the fuss. Prepare an entire three-course meal with an appetizer made in a slow cooker, a 15-minute entrée and top it off with a simple, flavor-packed dessert. Recipes include Slow Cooker Spicy & Sweet Sriracha Wings, Red Wine Braised Roast Beef with Rosemary, Restaurant-Style Mexican Rice, Cheesy Buffalo Chicken Beer Cheese Soup, Spicy Chili-Lime Steak Bites, Bourbon Bacon Pasta Marinara and Decadent Hot Chocolate Cookies. Donna and Chad Elick have 635k Facebook followers, 26.5k Twitter followers and have been featured on the Food Network UK, the Cooking Channel, Parade, Women's Health and many others. With the help of The Simple Kitchen, you will be amazed by the meals you can create for yourself or your family, all with little time or effort. This book will have 80 recipes and 60 photographs.

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If you can't prep it, cook it, and sit down to eat it in less than an hour, chef and television personality Ryan Scott doesn't want to do it. It's just that simple.One to Five is cooking for real life: master one basic recipe and learn to spin it into five quick, affordable, and crowd-pleasing dishes. Discover how Ryan's killer marinade, a simple rotisserie chicken, or an easy slow-cooker roast can turn into soul-satisfying meals like carnitas, stuffed egg rolls, sliders, a Vietnamese salad, and a hearty stew.From taco night to breakfast as dinner, this book is all about flexibility as Ryan invites home cooks to think creatively about cooking while using supermarket staples. He offers ingenious strategies, tricks, and guidance on stocking the freezer and pantry so that great-tasting meals are always ready at the drop of a hat.One to Five makes cooking so simple that readers can eat a delicious home-cooked meal without the hassle - and have fun while making it.

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A beloved ingredient in Japan for generations, matcha is a powdered green tea that is rich in nutrients and antioxidants, and gives a slow-release caffeine boost through the day. From smoothies to salads, main meals to munchies, there's more to matcha than just another cup of tea. Learn how to use it to flavour rice, in sauces, as a marinade, in frostings and so much more. Try Rack of Lamb with a Matcha Crust, snack on great Green Granola or treat yourself to a Pistachio & Sultana Green Tea Cake and discover the benefits of this miracle ingredient and how to truly make the most of it.

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This title features 400 fail-safe recipes to transform everyday dishes into feasts, shown step by step in 1400 photographs. You can add something special to every type of dish and every kind of occasion, with recipes for a wonderful range of accompaniments, from classic sauces to spiced mustards. It is a detailed introduction to the art of sauce-making and preserving, from making stocks and marinades to setting jams and jellies. It includes quick, easy recipes for creamy dips, fiery salsas, tasty relishes, spicy marinades and simple dressings: try calvados and apple sauce for pork, sweet pepper salsa for fish, or basil and lemon mayonnaise for salads. You can try making some of the tempting preserves to stock up your pantry, from green tomato chutney and spiced apple mincemeat to quince and coriander jelly, and blueberry and lime jam. Make every meal memorable with this practical and accessible guide to the complementary sauces, salsas and accompaniments that we love to add to our food. Over 400 original recipes add an inspirational touch to every conceivable kind of meal, whether it's a rich gravy for a roasted leg of lamb, a tangy orange sauce for duck, a quick crunchy satay for shredded vegetables or a stunning series of party dips, tangy dressings, sweet chunky chutneys, cooling raitas, fresh fruit coulis or rich dessert creams. Many of these recipes will also make fantastic gifts, such as Christmas chutney, tarragon and champagne mustard, rumtopf, and spiced apple mincemeat. From much-loved standbys such as Bolognese sauce, mango chutney, and pickled onions to stand-alone sweet preserves such as apricots in amaretto, this is an inspiring kitchen compendium.

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There are so many ways to lose weight: strict diets, exercise regimens, “miracle” pills, and weight loss programs. Faced with the healthy and unhealthy avenues on the road to becoming slim and trim, many feel like they have to sacrifice something (good food, energy, or time) to shed off pounds—but the LCHF diet proves that you won’t need to!The LCHF (Low Carb, High Fat) diet started in Sweden and is now taking America by storm. Just like the name suggests, it focuses on consumption of very low amounts of starches and sugars like bread, rice, pasta, potatoes, fruits, and desserts, and high amounts of proteins and natural fats like meat, fish, eggs, vegetables, cream, and butter. You can eat as much as you want, while decreasing your blood sugar and cholesterol and losing weight! This cookbook contains 100 recipes that will help those just starting this diet or those who have been on it for a while, with excellent ideas for healthy and satisfying meals like:- Shrimp, egg, and mayonnaise salads- Healthy sauces like hollandaise, béarnaise, and vinaigrettes- Cognac-marinated salmon- Baked chicken with salsa- Roasted pork with coleslaw- Lamb chops with bacon- Roasted Brazil nuts with strawberries marinated in lime juice- Fried apple slices with cinnamon and whipped creamSten Sture Skaldeman, one of the first to follow this diet, also cites scientific studies and lists various online resources, which makes Low Carb High Fat Cookbook a great resource for anyone curious about this effective diet.

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Rick Browne has traveled across America and tasted everything it has to offer. In The Ultimate Guide to Grilling, you will find recipes for plenty of bold barbecue concoctions, including Coca Cola Chicken, Aw Shucks Grilled Corn, BBQ’d Apple Pie, Rodney’s Tequila Porterhouse, and so much more. Browne also goes beyond the call of duty with chapters on side dishes, sauces, marinades, and rubs—he even includes an excellent chapter of delicious vegetarian recipes. The Ultimate Guide to Grilling is indispensable for all barbecue fanatics.

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Learn the best recipe for walleye, the subtlest way to smoke tuna, and a foolproof method for grilling bluefish. Master chef and fisherman John Manikowski presents 150 flavorful recipes for grilling and smoking freshwater and saltwater fish. In addition to tickling your taste buds, Manikowski provides step-by-step instructions for building a smoker of your own — on the grill, a backyard fire pit, or even in the wild. Wrap that smallmouth bass in cornhusks, soak that yellow perch in grapefruit marinade, and bring your appetite.

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From ancient Greece to the Victorian era and into modern times, vinegar and oil have been used for an infinite variety of purposes. This book explores the many varied applications of these wondrous substances, looking at their distinct properties, the range of types available and their uses as valued ingredients in medicinal treatments, household cleaners, beauty treatments, aromatherapy, as well as 130 irresistible culinary recipes for sauces, marinades, soups and desserts and everything in between. Illustrated with more than 700 beautiful photographs, this wonderful compendium explores the amazing versatility and health and household benefits of these magical everyday ingredients.

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This book contains everything you need to know about successfully growing and cooking with herbs. There are garden designs with illustrated plans to follow, from knot gardens to herb containers. A botanical A - Z directory contains over 250 herbs with plant descriptions and information about how to grow each one. Over 300 aromatic recipes include Sorrel, Spinach and Dill Soup, Baked Herb Crepes and Lavender Cake, as well as teas, drinks, cordials, sugars, salts, butters, stocks, sauces, chutneys and marinades. This book will help you to harness the scent, taste and health benefits of these versatile plants, both in the garden and at the dinner table.

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This no-fuss guide will get you grilling indoor like a pro! Heard about the phenomenon called indoor grilling? From open or covered electric grills to contact grills, grill pans, and cooktop inserts, there are all kinds of indoor grilling options that are inexpensive to purchase, take little time to clean up, and store conveniently out of sight. Best of all, whether it’s a bright, sunny day, a rainy afternoon, or a cold, wintry night, you can still enjoy mouthwatering, healthy meals any time you’re in the mood to grill! Indoor Grilling For Dummies takes you from beginner to master griller with a dash of humor, a splash of good fun, and lots of sizzling recipes. If you’re already an indoor grill owner, you’ll find ways to perfect your technique and expand your menus. Step-by-step guidance shows you how to: Choose the right indoor grill Speak a griller’s language Clean and maintain your grill Select the best accessories Cook for better health and great taste! While indoor grilling isn’t rocket science, it isn’t a cakewalk either. This easy-to-follow guide gives you tips and tricks for grilling indoors like a pro, from warming the grill and selecting the right temperature to the secret to grilling success (marinating). Plus, you get dozens of fast, delicious, hassle-free recipes for everything from sausage to fajitas, barbecued pork tenderloin to brandied turkey, and grilled mushrooms to chicken Caesar salad. You’ll also discover how to: Create tasty appetizers and to-die-for desserts Cook safely on a patio or balcony Add a boost of flavor to every dish with marinades, sauces, and rubs Buy, store, and handle meat, poultry, and seafood Choose veggies and fruits that are great for the grill Prepare for a special occasion Featuring expert advice on reducing fat and calories in grilled foods, using grilled foods in sandwiches and wraps, and serving up a party with a meal that your guests will remember, Indoor Grilling For Dummies has all the buying and cooking tips you need to become an indoor griller extraordinaire!

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Discover new flavors with this foolproof introduction to Korean cuisine!The Korean Table shows Western cooks how to create the authentic flavors of Korean cooking using readily-available ingredients from your local grocery store or farmer's market. Korean food is known for its robust and intensely flavorful dishes like Korean barbecue, kimchi, chapjae, and bibimbap. This new edition boasting 11 new recipes, expert Korean chef TaeKyung Chung and experienced food writer Debra Samuels guide readers through the process of preparing traditional Korean dishes without fuss or trips to specialty stores.The step-by-step 110 delicious recipes in this book include: Starters including glazed soybeans, stuffed cucumbers and kimchi pancakes Main courses ranging from vegetable noodles or tofu dishes to seafood and poultry Korean BBQ favorites like bulgogi and kalbi shortribs Desserts like sesame-soy milk pudding and ginger jelly Along with showing you how to create a complete Korean meal from start to finish—including Seafood and Scallion Pancakes, Korean Mandu Dumplings, Kalbi Barbecued Beef Ribs, Korean Fried Chicken and Kimchi Fried Rice—this book also shows you how to easily add Korean touches to your everyday meals via condiments, side dishes, salad dressings, and marinades. With this comprehensive book as your guide, your table can be the setting for a Korean feast!

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In need of some gin-spiration? Look no further! Whether you are a gin aficionado or simply gin-curious, this book from the experts at Craft Gin Club contains everything you’ll ever need to know about the juniper spirit. With recipes for refreshing ice-cold punches through to warming winter serves, marinated main courses to delicious desserts, Gin O’Clock proves it’s always a good time for gin, no matter the season. Packed with tips including:• Hosting the perfect gin-tasting• Growing your own garnishes• Making simple syrups• Creating your own gin truffles This is the definitive seasonal guide to gin exploration.

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10-Minute Takeaway is the fastest, easiest ever cookbook for all your favourite Chinese dishes.Cooking star Kwoklyn Wan offers over 80 inventive ways of getting food on the table in 10 minutes flat, from start to finish – quicker than doing an online order or picking up the phone!Here he shares fuss-free and delicious recipes for the likes of Sweet and Sour Pork, Roast Duck in Hoi Sin Sauce, King Prawn Noodles, Rice Noodle Soup, Crispy Chilli Tofu, Marinated Tofu and many more.With Kwoklyn's amazing recipes and handy shortcuts, it really is THAT easy.

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The BBQ season needn't end at the close of summer! This book demonstrates why you should be barbecuing all year and not just when the guests are round. With this new reference work on barbecuing, the BBQ season can last all-year! Learn how to prepare perfect meats, fish, and vegetables and discover creative marinades and dips that will stun your guests. Vegetarians, too, will have plenty to love in this sumptuous volume. From straightforward to imposing, the recipes in this book will keep your grill BBQ every day - no matter whether gas or charcoal. BBQ recipes for all-year-round 100 recipes for every occasion, from straightforward to imposing Includes dinner menus straight from the BBQ: festive appetisers to Christmas goose to desserts

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Presents a whole range of recipes that will work on or alongside the barbecue, including not only such things as burgers and kebabs but also side dishes, salads, summer desserts and summer drinks, as well as a section on Butters, Coatings & Marinades. Uses clear photography and easy-to-follow methods, ideal for the busy cook.

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Girls love meat! Just ask the girls of the Meat Club. They lust for big steaks, succulent ribs, and juicy hamburgers. Meat satisfies their deepest desires and cravings, and besides - it just tastes so damn good! Tired of eating Caesar salads and poached chicken breasts at lunches, brunches, and dinners with the girls, Vanessa, Kristina, and Gemma knew there had to be something better. Over dinner one night, the three confessed that they each had a secret love of meat. The Meat Club started at that moment. They quickly established a simple set of rules to guide them: You have to be a girl, You have to eat meat, You have to love to talk about meat, What is said in the meat club stays in the meat club. The rest is history - over the past 4 years, they've cooked more great meals together than they ever thought possible. In addition to voraciously studying the different cuts of meat and the best techniques for cooking each one, they experimented with sauces, rubs, and marinades; they've shared recipes; researched other people's recipes; and, made up some of their own. The Meat Club became a haven for both culinary experimentation and a venue to learn about all the delicious possibilities of cooking with meat. "The Meat Club Cookbook" is a collection of 60 tried-and-true recipes culled from their best meals together. Most of these recipes come from their mothers.

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The first-ever air fryer cookbook with step-by-step photos of every dish - with 125 recipes showing how to make the most of any machine In this new collection from bestselling appliance cooking gurus Bruce Weinstein and Mark Scarbrough, unlock the potential of your favourite at-home appliance with 125 recipes for every occasion. Capture the perfect crunch in every bite with less oil and minimal clean up, while enjoying crunchy mozzarella sticks, crispy fish fillet sandwiches, cheesy chicken flautas, and more.Now, for the first time ever in an air fryer cookbook, follow along with photographs for every step, as you explore everything this device has to offer as well as the tips and techniques to get the most out of your Air Fryer. You'll never be without inspiration for dinner again, with recipes like: - Pickle Steak Fries- Garlic Lover's Garlic Knots- Fried Philly Cheesesteak Wrap- Healthier Herb-Marinated Chicken Breasts- Coconut-Crusted Pork Tenderloin- Chinese Take-Out Baby Back Ribs- Bacony Crab Cakes- And sides and sweets to round out every meal Enjoy the crispiest, crunchiest, and tastiest air-fried foods for every meal with the Look and Cook Air Fryer Bible.

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Pork chops are in! And no one knows more about them than Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These 60 mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles-batter and fry, marinate and grill, simmer and braise-this cookbook is a vital addition to any kitchen where meat's what's for dinner.

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Don't know what to do with tofu? Tofu is the perfect ingredient for anyone looking to cut down on their meat consumption. It can be crisp, crunchy, soft or creamy. Its subtle flavour lends itself to both sweet and savoury dishes: you just need to know how to use it! With guidance on how to store, prep, season, marinate and flavour, this fantastic book is packed with hacks to convert tofu haters and make this super ingredient the star of the show.See just how versatile tofu can be, with 60 delicious recipes ranging from traditional phos, stir-fries and salads to the more unexpected: burritos, brownies and even smoothies!

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This is the ultimate cookbook and 'how-to' guide for all those who loves alfresco cooking - whether you're a complete beginner or a seasoned BBQ chef - this book has it all. "America Grills!" is packed with 222 mouth-watering, easy-to-follow recipes for grilled and barbequed appetizers, main courses, salads, veggies, and even desserts too - all accompanied by sumptuous full-colour photographs. There are also dozens of expert hints and tips for getting the most out of your barbeque - from smoking and marinating techniques that guarantee you'll come back for seconds, to how to get that restaurant-style sear on your steak.

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Most of us think of cooking with gingerbread spice when the leaves begin to fall and on through the holiday season. Yet ginger, cinnamon, allspice and nutmeg can be so flavorful when used in recipes throughout the year!For Our Favorite Gingerbread Recipes, we searched through our recipe boxes and found 62 of our favorites that you’ll want to add to your menus all year ’round. Treat your family to scrumptious Gingerbread Pancakes for a special weekend breakfast. And who can resist My Mom's Muffin Doughnuts? Take a break anytime with Spiced Apple Cider and a Gingerbread Crispy Rice Treats.When suppertime comes around, serve family & friends Marinated Flank Steak along with Candied Pecan Carrots. An Old-Fashioned Gingerbread Torte is sure to be a special treat!Take a look at the variety of recipes to use gingerbread spice, any time of the year. Be creative and enjoy!

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Nothing's better than mouth-watering grilled food prepared in the fresh air. With more jokes, quotes, quips, tips, tricks, stats and facts than you can shake your skewers at, this celebration of BBQs turns up the heat when it comes to BBQ wit, wisdom and wisecracks.For the BBQ beginner, this perfectly prepared companion contains some simple recipes with all the basics to stop them from getting burned: from how to select your first BBQ grill, to how to cook a well-seasoned steak like a seasoned pro.For the master BBQ'er, this indispensable beer buddy contains all the essentials on the latest techniques, fuels, cuts of meat, vegetable seasons, marinades, sauces, sears, and rubs – all the necessities you'll need to keep you cookin' on all cylinders, all in bitesize, easy-to-digest nuggets of knowledge.

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This journey through Indian cooking, taking in classic local dishes and well-travelled favourites, is the ultimate introduction to a world-famous cuisine. Among the 80 mouth-watering recipes, you'll find dishes ranging from simple street foods to rich, roasted delights boasting colourful marinades and classic spice combinations. An authoritative introduction unites the disparate strands of Indian culinary culture, and shows how regional foods are often tempered by migrant cultures, geography and religion as well as local traditions. Beautifully shot with images evoking the authentic character of each region, and exquisite photographs of every dish, this is the ultimate way to discover India's best-kept secrets and unsurpassed classics.

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No Baloney on My Boat is a cookbook filled with dozens of recipes for tasty and nutritious foods that can be prepared in advance for outdoor adventures fishing, sailing, hunting, camping, etc. Its a small cookbook, portable, easy to carry around and filled with simple recipes. And the baloney sandwich isnt one of them! It contains recipes for summer spaghetti, antipasto salad, marinated shrimp & corn, grilled tuna and other nutritious foods. All the dishes are easy to prepare either before leaving home or once youre on the boat, at the camp, or on the beach. Ideal for fishing or hunting trips, camping trips, picnics, beach parties and patio events.

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This book presents a selection of the very best of German food, with 60 superb recipes from simple farmhouse fare to international classics. Dishes include such delicious recipes as Rhenish Sausage Salad with Emmental Cheese, Swabian Stew with Beef, Spatzle and Vegetables, Potato Pancakes with Smoked Salmon and Sour Cream, and Bavarian Cream with Marinated Berries. With over 300 specially commissioned photographs, this book will provide all the inspiration you need to experience truly authentic German cooking, whether you have travelled in the region and wish to replicate the food, or desire to expand your culinary repertoire with distinctive and satisfying dishes.

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Laurel, the first book from Top Chef winner Nick Elmi, promises to be as engrossing and delicious as its restaurant namesake. Elmi is one of many who are devoted to making South Philly, particularly the East Passyunk area, even more of a destination than it has already become. Restaurant Laurel earned four bells from Philadelphia restaurant critic Craig Laban, one of only four restaurants in the city to earn that ranking. Elmi started out working for the highly mercurial George Perrier at Le Bec-Fin and at Brasserie Perrier, honing top-notch skills and familiarizing himself with the very highest quality French-inspired food before later opening Restaurant Laurel (securing the lease with $5000 and a lot of tequila). While many believe that it is essentially French, Laurel is a true American restaurant with a modern feel. Elmi writes in headnotes about his suppliers, whose work colors every dish they serve, and his growing up in New Jersey. The acclaimed nine-course tasting menu that they serve at Laurel are unmatched in Philadelphia. Elmi does seasonality just right: fall brings Apple-Yuzu Consommé, Marinated Trout Roe, and Bitter Greens; winter serves up Bourbon-Glazed Grilled Lobster, Crunchy Grains, and Apple Blossom; spring is evidenced by Black Sea Bass, Peas, and Rhubarb; and summer is distilled in Marigold-Compressed Kohlrabi, Buckwheat, and Cured Egg. Each chapter is a full nine-course tasting menu with accompanying cocktail.

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Table des Matieres - Rene TREUIL, OA' sont donc les tombes neolithiques ? - Eleni GEORGOULAKI, The Minoan Sanctuary at Koumasa : the Evidence of the Material - Gisela WALBERG, The Finds in the Sealing Deposit at Phaistos and Minoan Administration - Frederique PETIT, Les jarres funeraires du Minoen Ancien III au Minoen Recent I - Edmund F. BLOEDOW, The 'Sanctuary Rhyton' from Zakros : What do the Goats mean ? - Nanno MARINATOS, The Tree, the Stone and the Pithos : Glimpses into a Minoan Ritual - Dimitri LABOURY, Reflexions sur les vases metalliques des tributaires keftiou - Robert LAFFINEUR, The Iconography of Mycenaean Seals and the Status of their Owners - Krzysztof NOWICKI, The West Siteia Mountains at the Turn of the Bronze and Iron Ages - Comptes rendus

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The Italian table, from north to south, has always borne minestrone, bean soups, bruschetta with extra virgin olive oil, pastas with vegetable sauces, preserves and fruit. These dishes, typical of the Mediterranean diet, are all also entirely compatible with the vegan point of view. Vegano Italiano celebrates these dishes and more, with recipes including: Crostini with Marinated Zucchini, Spaghetti with Wild Asparagus, Cream of Pumpkin and Potato Soup with Chestnuts and Cherry Strudel. Seasonal, mouth-watering and fun, these recipes will let the whole family experiment with new dishes, reinvent old favourites and get the most out of local, seasonal ingredients.

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From an inquisitive child trying out her first taste of cooking in the family home to a successful restaurant entrepreneur, May Wakefield of the Chilli Banana restaurant franchise has now released a Thai cook book showcasing her culinary journey. With more than 50 diverse recipes and stunning photographs, taken in Thailand and Cheshire, the 'Chilli Banana' cook book captures the essence of Thailand's vibrant food culture. The dishes range from starters and sharers - including grilled prawns, marinated steak strips, spring rolls and fishcakes - to traditional soups, noodle dishes, rice dishes and salads. The book explores a variety of cooking styles from deliciously simple street food, to popular home cooked meals as well as adventurous cuisine from Bangkok's high class skyscraper restaurants. With anecdotes, tips, spice ratings and flavour profiles, May Wakefield guides you through the cooking process for each dish to ensure that authentic Thai dishes can be created every time. May and her husband Steve set up the first Chilli Banana restaurant in Wilmslow nearly 20 years ago and continue to serve fresh, flavoursome and authentic Thai cuisine from their three Chilli Banana restaurants across the north west. Now, they bring a collection of their most popular, and personal favourite dishes directly into your home.

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Take the Stress Out of Planning Healthy MealsTake your meal prep to the next level with Snezana Paucinac's incredible collection of recipes, each designed to be as simple as possible while staying healthy and delicious. It's never been so easy to make clean, nutrient-dense meals, no matter how busy you are!Each recipe is packed with advice on which parts you can make ahead of time and how to best portion leftovers for the rest of the week. Best of all, she includes four weeks of meal planning, full of her best recipes, so you can hit the ground running. Dive in with innovative and delicious meals like: Simple Shrimp Risotto with Saffron Weeknight Taco Skillet with Grass-Fed Beef Grilled Zucchini with Red OnionRosemary Marinade Two-Ingredient Dough Flatbread Pizza Grilled Chicken Fajitas with Peppers and OnionsThis book will have you making the food you crave without sacrificing time, money or your co

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Take your cooking to the next level by adding a splash of booze! Cooking with beer and bourbon packs built-in flavor to your dishes, making them perfect for baking, deglazing, marinating, simmering, sautéing, and of course, sipping. Whether it's breakfast, lunch, dinner, side dishes, snacks, or dessert, cooking with alcohol easily elevates a simple meal and gives it a chef-level taste. This must-have cookbook features 120 mouth-watering recipes that feature beer and bourbon as a key ingredient, from fried pickles and white bean beer chili to pulled pork, and cheesecakes. Also included are delicious cocktail recipes to complete the meal with a refreshment. Wow your family and friends with gourmet-tasting food, all because of a boozy secret ingredient.

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75 mouthwatering wing recipes that make the most of the hottest snack in the world right now.It''s time to elevate your repertoire with this enticing collection of both classic recipes and new ideas to to get your tastebuds tingling. Sink your teeth into the most succulent chicken wings, prepared with an amazing range of marinades and glazes and accompanied by moreish dips and sauce. Begin with the reliable, nostalgic favorites, including Baked Bourbon, Smoky Chipotle and Buttermilk-crumbed Wings. Or fancy your wings super hot and spicy? Then look no further than Harissa Hot Wings and Habanero-Pineapple. If you like to keep on trend and sample bold new flavors, why not help yourself to another portion of Cola Wings, Sticky Lime & Maple Wings, or the unspeakably decadent Chocolate Wings. Fancy something lighter and a little less outrageous? Then tuck into the fragrant Baked Pistachio Wings or the deliciously subtle seasoning on the Lemon, Basil & Pepper W

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Pit master Moe Cason shares 75 of his family-favorite recipes, from his beloved brisket to his world-famous mac-n-cheese.Having competed in more than 250 national and international barbecue competitions, “Big Moe” Cason is the country’s undisputed king of brisket and pitmaster extraordinaire. In his debut cookbook, he reveals the secrets of creating amazing flavor with fire and smoke with 75 family-favorite recipes.The 75 mouth-watering recipes gathered in these beautifully photographed pages showcase time-tested techniques and recipes, from smoked bone-in Tomahawk steaks to a 14-hour turkey brine. Savor a secret-ingredient mac-n-cheese that wowed Steve Harvey, a generations-old family recipe for sweet-and-savory cornbread, and perfectly seasoned collard greens. Cason offers expert guidance on different types of smokers and grills, filling the pantry with time-tested spice rubs and marinades, selecting the perfect cut of meat, and more. R

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This is your new go-to companion from the most trusted name in BBQ-ing. Much more than just a recipe collection, Weber's Barbecue Bible is an entirely new take on grilling today, with every recipe step visually depicted in full-colour photography. Weber's Barbecue Bible is the most comprehensive and visually instructive barbecue book available. With over 125 all-new, modern, inspirational ideas for every occasion. Each recipe is beautifully photographed for easy, at-a-glance understanding, accompanied by expert advice and over 750 step-by-step photos. Recipes include:Maple-bourbon Chicken WingsTarragon-Mustard Prawn SkewersThai Chicken Skewers with Peanut SauceRotisserie Rib Roast with Melted OnionsTequila Smoked Salmon with Radish SalsaPork Souvlaki Marinated Aubergine with Tahini

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Low & slow – that is the secret behind a taste sensation that becomes a passion. Smoking is a very special kind of barbecue using low temperatures. What flavor the food takes depends significantly on the recipes and the fuel used. This book, with 138 color photos and enticing recipes, introduces the basic techniques of smoking, which are many, along with expert tips on the appliances, fuel, and accessories to use. In the detailed recipe section with over 100 recipes, you will find everything for a perfect barbecue experience – from the special seasoning produced from sauces, rubs, and marinades to the best recipes for fruity, spicy ribs, incredibly tender brisket, or juicy, mouth watering salmon and trout.

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Cook with Joan Roca teaches step-by-step, with over 2,000 photographs, the main techniques for preparation, cooking and preservation of foods. He also explains the essential basics and foundations of culinary skills. This book shares twenty-five years of professional knowledge in an easy, visual and educational manner: boiling, frying, curing, pickling, blanching, marinating, grilling, smoking, and many other essential techniques that you can put into practice with a selection of easy, delicious recipes. This is a definitive guide to the secrets of cooking. The book demonstrates every aspect of cookery: how to organize the weekly shop, the basic tools, the essential cuts, taking care of food, seasonal products, tricks and advice to optimize your cooking and the best way to conserve ingredients, plus a selection of simple recipes that put all the techniques described in the book into practice. In these pages one of the world’s greatest chefs teaches you everything you need to know to become a truly accomplished culinary professional.

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The complete year-round guide to BBQ and smoking! The BBQing and smoking industry is heating up! No longer reserved for warm weather occasions or backyard gatherings, firing up the grill or smoker is becoming ever-more popular in everyday American cooking. Written by America’s Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the most famous BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies. Choose the right wood and get the best smoker or grill Get recipes for marinades, rubs, injections, and sauces Cook up hog, ribs, brisket, and chicken, and more Work with certain cuts of meat If you’re looking for a new guide to classic barbeque and more, look no further.

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The Aphrodysial is one of six plays written by William Percy (c. 1570-1648), brother of the Ninth Earl of Northumberland (1564-1632). This edition reproduces the copy of the text preserved in Huntington Library MS HM4, with a substantial collation of variants between it and the other extant version preserved in Alnwick Castle Library MS 509.This ‘Marinall’ is set at the underwater court of Oceanus. The action is concerned with piscatory and amatory pursuits that take place during Cytheræa’s Aphrodysial feast-day. The play offers a retelling of the Hero and Leander story, Jupiter and Neptune’s quest for Thetis’s lost magic bracelet, and the comical attempts of some fishermen, led by Proteus, to capture a talking whale. The play is notable for its extensive stage directions, which envisage performance by boy actors and adult actors respectively.

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From exactly what plants (and how many) to buy, where and when to plant them, and how to care for each vegetable throughout the season, Pleasant encourages readers to start small, grow the food they love, and expand their plant selection as their skills develop. Specially tailored plans offer choices to fit a wide range of sites and food preferences, from the Front-Yard Food Supply to the Marinara Medley, Sweet Corn & Company, and High-Value Verticals.There's a plan and plant selection to fit every gardener's passion. Detailed plot plans show progressive stages for how each garden can be expanded gradually over the course of three years, ensuring that beginning gardeners will experience success and satisfaction without being overwhelmed by an over-ambitious plan at the start.

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Sitting next to the Great Barrier Reef, marinated in coal and gas, the industrial boomtown of Gladstone, Australia embodies many of the contradictions of the 'overheated' world: prosperous yet polluted; growing and developing yet always on the precipice of uncertainty. Capturing Gladstone at the peak of its accelerated growth in 2013-14, Thomas Hylland Eriksen dissects the boomtown phenomenon in all its profound ambivalence. Based on ethnographic fieldwork, the book explores the tensions and resentments surrounding migrant workers, and examines local identity, family life, infrastructure and local services. Writ large in Boomtown are the clashes of scale at the heart of the town's contradictions - where the logic of big industry and the state compete with that of the individual, local communities and ecology, revealing the current crisis of political legitimacy across the world.

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The best-known of all freshwater fish, trout is also one of the most popular. It is inexpensive to buy and readily available, which makes it the perfect ingredient for a variety of meals. This inspiring book offers an essential guide to preparing and cooking trout, from the popular rainbow trout, to the less common brown, golden and coral trout, as well as succulent sea trout. The 60 recipes that follow provide plenty of inspiration for serving trout in new and exciting ways, from Trout Bisque and Smoked Trout Tartlets, to Stuffed Trout with Tarragon Sauce, Trout Burgers, Smoked Trout Cannelloni, and Thai-marinated Sea Trout. The book features all the essential practical information you need for buying, preparing and cooking trout, including types of trout and the most useful kitchen equipment. It is presented with clear step-by-step recipe instructions and illustrated with more than 300 photographs of key techniques and each finished dish.

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Curry tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them. Curry is vivid, entertaining and delicious.‘Fascinating and meticulously researched…layers historical fact with mouth-watering dinner table gossip’ Meera Syal, The TimesThis imaginative book tells the history of India and its rulers through their food. It follows the story of curry as it spread from the courts of Delhi to the balti houses of Birmingham.Curry is the product of India's long history of invasion. In the wake of the Mughal conquerors, an army of cooks brought Persian recipes to northern India; in the south, Portugese spice merchants introduced vinegar marinades and the chillies they had recently discovered in the New World; the British soon followed, with their passion for roast meat accompanied by cauliflowers and beans. When these new ingredients were mixed with native spices, they produced these distinctly Indian dishes.

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A mouth-watering collection of dips, bites, salads and other small plates to share from the Mediterranean and Middle East, to enjoy as appetizers or light meals. Mezze features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads and other small plates to share, to enjoy as appetizers or light meals. At its simplest, mezze can be represented by a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colourful dishes, each the bearer of something savoury or sweet but always delicious. In this edition you’ll discover such exciting recipes as Orange and Date Salad with Chillies and Preserved Lemon; Hot Hummus with Pine Nuts and Chilli Butter; Baby Saffron Squid stuffed with Bulgur and Zahtar; and Stuffed Dates in Clementine Syrup – nothing beats the magic of mezze.

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Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.

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