Search results for ""Author Marina"

Good ol boy, Cousin Rick Black, is passionate about hunting, fishing, and cooking wild game and fish, and he’s spent a lifetime collecting and testing recipes for every kind of fish, fowl, and game, both large and small. Now he shares 250 of his favorite recipes for deer, elk, antelope, caribou, moose, bear, buffalo, squirrel, rabbit, beaver, raccoon, trout, bass, salmon, and panfish. In addition to the recipes, Rick includes chapters on rubs and marinades, cooking with beer, and how to cook for wild game banquets. Great tasting wild game starts with savvy field dressing, and Rick shares plenty of tips and helpful info on how to best and safely prepare game and fish before you get to the kitchen. And Rick knows that cooking game should be a rewarding and enjoyable experience so, in typical Cousin Rick style, he’s included a dollop of down home humor too.

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Jerky is the essential cookbook for preparing, drying, and curing meats!Whether you’re a hunter in need of preserving the game that you’ve harvested or simply a fan of jerky but don’t want to keep spending money on store-bought options, Jerky: The Essential Cookbook has you covered. The book features over 100 recipes with easy-to-follow instructions for making a dizzying array of flavorful types of jerky, for all types of animal protein.Inside this cookbook, you’ll find: Through breakdowns of tools, food safety, and types of meat that provide a solid foundation Marinades and seasonings pulled from cuisines around the globe Recipes for fruit leather and vegetarian jerky so you can amplify flavor and reduce waste Learn the basics of making jerky and then explore how to work with various meats. Homemade jerky is nutritious and lasts, ensuring you and yours will always have an ample supply of healthy and delicious snacks on hand.

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Where’s your sense of adventure? Everything tastes so much better when it’s cooked over hot coals or on an open fire. If you want to get back to nature and spend a few nights under the stars, all you need is the right kit, an adventurous streak and this essential cookbook. The Camping Cookbook contains over 60 recipes to enjoy in the great outdoors from hearty breakfasts and one pot wonders to brilliant barbecues and delicious drinks. With this cookbook and a portable stove, barbecue or fire pit, you can forget the stale sandwiches and tinned beans of the past, and learn to eat in style, whatever the weather. Recipes include:• Camping Marinades, Seasonings and Rubs• Campfire Nachos• Mexican Chilli Fried Eggs with Avocado Mash• Greek Style Charcoal-Grilled Lamb• Sticky Sausage Hot Dogs• Foraged Campfire Risotto• Toffee Apple Pan Crumble• Spicy Marshmallow Hot Chocolate• Hot Campfire Toddies

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Transform your backyard into a grilling mecca for family and friends!With 300 ways to kick-start your backyard BBQ, Grilling will add plenty of spice to your summer. Sick of the same old burgers and dogs? Well, this book will nurse you back to health. Bringing you everything from starters and meaty mains to unique sauces, rubs, marinades, side dishes, and desserts, this is your go-to guide for the grill.Inside this cookbook, you will find: Tips on how to extract every bit of flavor form that rib eye or pork shoulder Starters, salads, and sides that will keep you and your guests around the table for hours Helpful charts that call out complementary flavors Delicious vegetarian dishes and sweet, fruity dessert, allowing you to please all guests Helping you master classics like steak au poivre and innovative preparations such as lamb kebabs with mint chimichurri, Grilling will transform your backyard into a mecca for family and friends.

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150 Large-Print Word Search Puzzles!Peace of Mind Bible Word Search combines brain-building fun with the truths and promises of scripture. Thanks to large, boldface print, puzzle enthusiasts young and old can enrich their free time finding words from Bible verses that remind us not to be afraid. Did you know that "Fear not" is the most repeated command in the Bible? In fact, it appears 365 times, reminding us every day that we can trust God's goodness and love. From Old Testament commands to the Israelites ("For I am the Lord your God who takes hold of your right hand and says to you, Do not fear; I will help you." Isaiah 41:13) to Jesus's words in the New Testament ("Indeed, the very hairs of your head are all numbered. Don’t be afraid; you are worth more than many sparrows." Luke 12:7), each themed word find is a chance for readers to marinate in scripture while finding satisfaction in solving a puzzle. Keep your brain sharp, your eyes at ease, and your heart full of God’s Word! Enjoy 150 word search puzzles based around Biblical themes Highlights some of the most treasured passages and themes of the Bible Large, bold print prevents eye strain while you test your Bible knowledge! Complete answer key included You may find that you're committing each verse to memory as you complete the puzzle! Clean, fun, encouraging, and just challenging enough, this book is a perfect gift for the puzzler in your life.

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Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post,Bon Appétit, Martha Stewart Living, Epicurious, and more Named one of the Best Healthy Cookbooks of 2019 by Forbes“Gorgeous. . . . This is food that makes you feel invincible.” —New York Times Book Review Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.

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WINNER OF A FORTNUM'S SPECIAL AWARD 2023 WINNER OF A GUILD OF FOOD WRITERS AWARD 2023 WINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK BOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS 'Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci Good food honed from great ingredients is the principle at the heart of Cooking. There are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic purée. Cooking is brimming with stories, wit, infectious joy for food and indispensable advice. It is brilliantly illustrated by John Broadley and photographed by Elena Heatherwick, and will surely be one of the most distinctive cook books published for years from the renowned chef, Jeremy Lee.

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Winner of the James Beard Award for the Best Restaurant in America, the acclaimed Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. With this inspired cookbook, its devoted fans can savor the restaurant's marvelous dishes at home. "The Union Square Cafe Cookbook" contains 160 of the restaurant's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites home cooks will find in its pages. Easily mastered by home cooks, the recipes use widely available ingredients, employ familiar techniques, and can be prepared in a reasonable amount of time. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. Michael Romano's tips for success will instill confidence in home cooks, and Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, offer the perfect accompaniment to almost every recipe. Capturing the restaurant's vitality and warm design, and its dedication to excellence, "The Union Square Cafe Cookbook" will enrich and enliven every cook's repertoire and bring the essence of this remarkable restaurant to any home.

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Short of time, short of money? Entertaining friends or looking for a perfect mid-week meal? Discover 80 great-tasting, time-saving recipes with HOB! Sick of endless cooking for an uninspiring meal? Or how about that 15 minute wait to pre-heat the oven? Life is complicated enough, so say hello to a new kind of cookbook that cuts out all the fuss and delivers on flavour. The concept is simple. 80 great-tasting, time-saving recipes, all of which are cooked on the hob, most in one pan and guaranteed to have food on the table in under 30 minutes. And it doesn't matter what type of hob you have – the only temperature directions are low, medium or high. You know your hob and how fast or slow it cooks, and these recipes will give you the flexibility to cook more intuitively. With HOB, expect simple budget-friendly ingredients and tips on meal planning and quick fixes – everything you need to get dinner served that bit quicker. Whether you’re simmering, sautéing or frying, recipes include crowd pleasers such as chorizo marinara and vegetable katsu curry; budget wonders like spicy bean burgers and red pesto koftas; and HOB treats such as pan-share blackberry crumble and apple and cinnamon rolls. From busy families to budget-conscious students, this is a cookbook for anyone who wants to dial down the effort and turn up the flavour!

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Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomás Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents and people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide and part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sautéed onions and marinated in vinegar served cold with bread and oil, and guacamole with tomatoes and onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised and updated English-language edition of Graves' book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that's changing the face of Europe.

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Many people are intimidated at the idea of cooking Japanese food at home. But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local supermarket.In fact, there are only seven essential ingredients required for the whole book: soy sauce, mirin, rice vinegar, dashi, sake, miso and rice. You don't need any special equipment, either. No sushi mat? No problem - use just cling film and a tea towel!JapanEasy is designed to be an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. The recipes here do not ‘cheat’ in any way; there are no inadequate substitutions for obscure ingredients: this is the real deal. Tim starts with some basic sauces and marinades that any will easily 'Japanify' any meal, then moves onto favourites such as gyoza, sushi, yakitori, ramen and tempura, and introduces readers to new dishes they will love. Try your hand at a range of croquettas, sukiyaki and a Japanese 'carbonara' that will change your life. Recipes are clearly explained and rated according to difficulty, making them easy to follow and even easier to get right.If you are looking for fun, simple, relatively quick yet delicious Japanese dishes that you can actually make on a regular basis – the search stops here.

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Modern Techniques for Timeless Indian Flavor Bring the complex flavors and alluring aromas that are the benchmarks of Indian cooking into your kitchen with this diverse collection of mouthwatering recipes. Vasanti leverages the benefits of the Instant Pot® to elevate your favorite dishes, imparting layers of flavor to beloved masalas and curries in less time than the traditional preparation. These recipes save you hours of marinating meats and simmering stews, making elaborate Indian dishes accessible for everyone-even on a weeknight. Vasanti's Indian heritage and smart techniques are reflected in every recipe, whether you're after an authentic dal or a fresh spin on popular street foods. And the wide array of flavors is as varied as the country itself, encompassing the rich traditions of different regions. Best of all, many of the dishes include variations that let you tailor them to your diet or preferences, stretching the number of recipes to way beyond what's in the table of contents. With chapters on warming soups and stews, hearty rice and grain dishes, decadent desserts and essential spice blends, this indispensable guide to Indian cooking is packed with options for every appetite and occasion. And once you experience how flavorful it is to cook with the Instant Pot®, you'll wonder how you ever lived without it!

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A natural remedy for monotonous meals. In ancient times herbs were thought to heal and perform other wonders. While their magic powers may be just folklore, herbs do provide health benefits--like regulating blood sugar and appetite and raising levels of "good" (HDL) cholesterol. But the real magic of herbs lies in the distinctive flavors they add to foods. They transform low-fat, low-salt meals from, dull to delicious. Magic Herbs is a collection of over 200 recipes that make it easy to spice up your diet, using more than 50 types of herbs in savory dishes that are naturally low-fat and fat-free. Mouthwatering creations include: * Arugula and Turkey Stuffed Mushrooms * Dill Weed and Thyme Whole Wheat Herb Bread * Grilled Porterhouse Steaks and Basil Tomatoes * Bay Leaf and Cayenne Shrimp Creole * Nutmeg Orange Marinated Chicken * Easy Chive and Garlic Twice-Baked Potatoes * Cinnamon Pumpkin Torte * Bergamot Strawberry Iced Tea Each easy-to-make recipe provides preparation time and complete nutrition analysis and exchange information. This unique book also features a "dictionary" of herbs, tips on growing and drying your own, and suggestions for using herbs in decorating and gift-giving.

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Portugal's culinary traditions change with the landscape, from the north to the south of the country and from the sea border to the rugged, mountainous interior. This wonderful little book contains a compilation of delicious dishes that reflect the varied tastes of Portugal, and features ingredients such as leafy greens, garlic, sheeps' milk cheese, pork sausages, spider crab, wild mushrooms, chestnuts and almonds. Recipe highlights include the refreshing taste of Tomato Salad with Marinated Peppers and Oregano, a warming Chestnut and White Bean Soup from the north, dry salted cod Bacalhau served with potato mash gratin, smooth-tasting Roast Pork Ribs with Milhos (polenta), and the irresistible winter treat of Fried Bread with Port Sauce. With beautiful photography throughout, this is the perfect introduction to Portuguese cooking.

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Seared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works.Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking.Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, and setting up your grill, with troubleshooting tips throughout. Full of succulent, colourful recipes, Seared is the most useful, practical and comprehensive guide to grilling meat on the market.

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This book presents traditional food and cooking in 25 authentic dishes. You can discover the distinctive tastes of this Scandinavian cuisine from weekday family meals to dishes for special occasions. It includes traditional recipes for soups, vegetables and salads, fish and seafood, poultry and game birds, meat, and desserts and pastries. The introduction offers a fascinating overview of Danish cooking and eating traditions plus a concise guide to the classic ingredients of the country. The delectable recipes include Lemon-marinated Salmon with Horseradish Dressing, Roast Duck with Prunes and Apples, Rice Pudding with Hot Cherry Sauce, and Sugar and Spice Cookies. It also includes a selection of Denmark's fabulous and famous open sandwiches. It includes beautiful photographs of practical steps and final dishes, plus nutritional information for every recipe. This beautiful little book is an inspirational guide to the culinary delights of Denmark. Traditional Danish food is based around the natural bounty of the land, with fresh fish from the seas and rivers, and delicious pork and dairy products from the animals that graze on its fertile pastures. The Danes believe strongly in a homely family life and their cooking reflects that desire for comfort. Try Roast Pork with Hasselback Potatoes, Chicken Soup with Dumplings, and Layer Cake with Cream. Lighter recipes in this book include some of the tempting pickled and smoked fish recipes that are so popular as well as summer desserts such as Red Berry Soup and Applesauce Cake. This collection will delight any cook wishing to explore authentic Danish cooking.

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The two-line ad in the Sunday Times advertising Villa Parginos in Corfu conjured an image of long afternoons drinking wine on a marble patio shaded by a grape arbour, looking out over an impossibly blue Greek sea. Instead James Chatto and his wife Wendy got a little pink bungalow with linoleum, a buzzing fluorescent light and a patio separated from the village's main street by a wire fence.Yet Corfu delivered so much more than their wildest fantasy had suggested. There was the intoxicating warmth of the sun, walks along sage-bordered byways, and swimming naked off an idyllic beach. There were olive trees that dropped their fruit into nets, as well as fresh apricots, grilled sardines, marinated lamb and long evenings of storytelling at the local taverna. The couple arrived as young tourists, new to each other and in love, and were captivated by the way the islanders embraced them. It was their deep connection to Corfu and its people that later sustained them through the darkest tragedy, just as it had carried them into the most wonderful love.

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Maybe it's the fresh air or the smoky aroma...but we think just about everything tastes better when it's cooked over a fire!For Grilling and Campfire Cooking we've gathered plenty of easy recipes to enjoy year 'round. Your family will love Tangy Peach-Glazed Chicken, BBQ Bacon Cheeseburgers, Firecracker Shrimp and Barbecue Spareribs. Round out the menu with Campfire Potatoes and Tomato & Sweet Corn Salad. Mustard & Herb Strip Steak is sure to convince the gang that you're a real grill-master and Kicked-Up Campfire Beans and Pan-Fried Corn Fritters will be hits at your next picnic. For dessert, try Grilled Pineapple Sundaes...yum!Since it can't always be sunny weather, we have a few tricks to get that delicious cookout flavor even on rainy days. Slow-Cooked Kalua Pork and Broiled Honey Chicken are perfect for indoor and RV & camper cooking too. We've included plenty of helpful tips too. So...let's cook out tonight! 259 Recipes and 23 picnic-perfect picturesChapters: Hot Off the GrillBurgers, Kabobs and MoreGather 'Round the CampfireFoil Packet DinnersCooking Out IndoorsFlavorful Marinades, Rubs & SaucesIcy-Cold Fresh SaladsDelicious Desserts & Refreshing Beverages

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f you're like us, you always get carried away at the farmers' market, filling your basket with heaps of fruits and vegetables. Everything looks so fresh and tasty! But once you get home, maybe you wonder how to prepare them in ways that will tickle your family's taste buds. Wonder no more...here's your answer!In Recipes from the Farmhouse, you'll find a delicious harvest of easy recipes to add more fresh produce and other healthy ingredients to family meals. Start the day off with Country Breakfast Pie and Very Blueberry Coffee Cake. For lunch, how about Roasted Sweet Corn Chowder and a basket of warm Ginger Squash Muffins or Easy Pan Rolls?At dinnertime, serve up flavorful dishes like Grandma Simms' BarBQ Chicken, Herbed Marinated Pork Chops, Baked Stuffed Eggplant and Sun-Dried Tomato Meatloaf. Round out meals with Grand Champion Broccoli Salad, Cheerful Black Bean Salad, Granny's Fried Green Tomatoes and Garlic Creamed Potatoes.For parties and snacking, we've included Raspberry Chicken Wings, Loaded Cauliflower Bites and other yummy appetizers. We couldn't forget dessert! You'll be proud to serve Glazed Strawberry-Rhubarb Pie, Blackberry Ricotta Pound Cake, Really Fabulous Brownies and Speedy Almond Bars to family & friends.Bread-and-Butter Pickles, Sweet Cherry Freezer Jam and other canning and freezing recipes let you preserve the freshest flavors to enjoy later. We've added lots of handy tips for enjoying fresh fruits and vegetables

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Immerse yourself in the vibrant dishes and enchanting flavours of Spain with Claudia Roden's inimitable guide 'A real classic by a superb food writer. This will be on my shelf for many years' 5***** Reader Review'The best Spanish cook book you will find . . . Very well written and easy to follow' 5***** Reader Review________ After spending five years researching and writing about the food of Spain, Claudia Roden has produced this definitive, passionate and evocative guide to the food of Spain.With fascinating insights into the different regions, histories and cultures at the heart of this country, The Food of Spain is a loving testament to that which binds it all together - the delicious food and recipes passed down through generations.Alongside her guide to traditional Spanish cooking techniques and staple ingredients, you'll find delicious recipes including . . .· TAPAS: Catalan Tomato Bread, Salt Cod Fritters and Ham Croquettes· SOUPS: Cream of Pumpkin Soup and Potato, Cabbage and Bean Soup· SAVOURY PASTRIES: Creamy Leek Tart and Tomato, Pepper and Tuna Empanadas· VEGETABLE DISHES & SALADS: Orange Salad and Aubergines Fritters with Honey· RICE & PASTA: Seafood Paella and Pasta with Peas, Chicken and Pork Chops· MEAT DISHES: Salmon in a Brandy Sauce and Marinated Leg of LambFrom simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

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Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it's a bit racy to slice a banana onto our cornflakes in the morning? A 'piece of fruit' in a lunch box, on the breakfast table or at the end of a meal is all very well, but fruit is so much more exciting than this, and we don't eat nearly enough of the stuff. Perhaps this is because we don't always understand how to use it in our cooking, or how to choose the best fruit for the season. Hugh sets out to address this head on. With 180 delicious recipes, River Cottage Fruit Every Day! will show you how to enjoy a broader eating experience and make fruit easy, fun and irresistible. You'll find recipes for all the wonderful seasonal fruit that grows in this country, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops with peaches and sage; venison stew with damsons; and parsnip and apple cakes. There are also fresh and zingy salads as well as gorgeous cakes, tarts, pies, crumbles and puddings. With glorious photography from Simon Wheeler, this book will bring amazing new fruity vitality and flavour to your food.

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150 Large-Print Word Search Puzzles!Peace of Mind Bible Word Search combines brain-building fun with the truths and promises of scripture. Thanks to large, boldface print, puzzle enthusiasts young and old can enrich their free time finding words from Bible verses that remind us of Jesus's love. From familiar verses like John 3:16 to powerful promises like John 15:9, "As the Father has loved me, so have I loved you. Abide in my love," each themed word find is a chance for readers to marinate in scripture while finding satisfaction in solving a puzzle. Keep your brain sharp, your eyes at ease, and your heart full of God’s Word! Enjoy 150 word search puzzles based around Biblical themes Highlights some of the most treasured passages and themes of the Bible Large, bold print prevents eye strain while you test your Bible knowledge! Complete answer key included You may find that you're committing each verse to memory as you complete the puzzle! Clean, fun, and just challenging enough, this book is a perfect gift for the puzzler in your life.

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After nearly a decade of maintaining a strictly gluten-free diet, Jennifer Bigler proves that cutting out wheat doesn't mean giving up all your favorite foods. Instead, she shows you how to transform homey classics like Family-Style Lasagna and Hearty Homestyle Chicken Pot Pie into gluten-free masterpieces and demystifies gluten-free baking with Perfect Popovers, Everything-but-the-Gluten Bagels and Red Velvet Cake with Cream Cheese Frosting. Home cooks dealing with gluten allergies or following a gluten-free diet will love cooking healthier versions of traditional favorites that make gluten-free eating simple, delicious and satisfying. Jennifer's entire family-young children included-follow a gluten-free diet, so you can be sure that sides and snacks like Coconut Prawns, Lemon Pepper Asparagus and Marinated Grilled Veggies will please all palates. This impressive collection of gluten-free classics ranging from hearty breakfast favorites to showstopping main dishes is sure to be the go-to resource for all gluten-free home cooks. This book contains 100 recipes and 100 photos.

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When Maria Lawton was six years old, her family emigrated from the Azorean Island of Sao Miguel part of a stunning archipelago off mainland Portugal to New Bedford, MA, a thriving Portuguese community. Like many new Americans, food and cooking were central to Maria s family; her father s vegetable garden covered their backyard, and if Maria couldn t find her mother cooking on the first floor of their three-family house, she was sure to find her grandmother baking something upstairs.Longing to recreate these important meals for her own family, Maria resolved to document the cooking that was a vital part of her childhood. This quest returned her to Sao Miguel, where she rediscovered her family s traditional recipes.Azorean Cooking will transport you to a kitchen as fragrant as your grandmother s. Traditional, homey dishes such as Arroz Doce (Sweet Rice Pudding), Massa Sovada (Sweet Bread) and Sopa de Couve (Kale Soup) and Azorean classics such as Cozido (Boiled Dinner), Caçoila (Marinated Pork), and Camarão Moçambique (Shrimp Mozambique) build a bridge between generations. No matter your heritage, this charming cookbook is a pleasure, providing the perfect introduction to the culture, food, and heritage of this remarkable region.

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This collection of wow-factor vegetable dishes can all be enjoyed by flexitarians, vegetarians and non-veggies alike. It’s time to turn foods that used to be relegated to side dishes into the stars of the show. In this book, chef Mat Follas uses his culinary skill and understanding of flavour to bring together a selection of wow-factor plant-based recipes to be enjoyed by flexitarians, vegetarians, vegans and non-veggies alike. Organized by produce type, there are delicious ways to enjoy everything from roots, squash and brassicas to shoots, stems and funghi. Choose from Smoked Parsnip, Pear & Stilton Salad, Moroccan Roasted Cauliflower, Kale Gnocchi with Kale Crisps, Goat’s Cheese & Marjoram Ravioli Marinara, Rainbow Chard & Comté Quiche, Artichoke Frittata and Champagne Mushrooms. Vegan substitutions are suggested wherever possible and Mat’s ingenious recipes for Dairy-free Cheese and Cream and No-egg Mayonnaise make switching out the dairy easy. Mat also shares the secrets of his Chef’s Storecupboard — tasty recipes for sauces, relishes, pickles and dressings — designed to give your veggie dishes a flavour boost.

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Designer Nathan Turner’s style is synonymous with the easy glam of California living. His first book introduced readers to his casual American style and chic design sense. Now, he has written a love letter to his home state in I Love California. This book is a journey up and down Highway 1 that takes readers from the redwoods of northern San Francisco, to the mountains of the Sierra Nevada, to the beaches of Southern California. Simple recipes and tips for entertaining are featured alongside never-before-seen interiors. Lavish photographs capture the homes, people, and food of each unique location in glorious, sun-drenched detail. This book even includes Turner’s signature recipes for California comfort food, like his family’s Cioppino, Marinated Tri-tip Steak, Mexican Chocolate Cake, and more. More than just a design book, I Love California will appeal to all readers—whether they’re entertaining friends and dining with family, or just wishing to visit the sun-dappled coast. As Nathan says, “The recipes and decor here are inspired by my home state, but really it’s a state of mind.” Now, you can create this dreamy California lifestyle anywhere.

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Asian Salads shows you how to prepare the amazing variety of delicious Asian vegetables, herbs, and seasonings found in your local supermarket, farmers market, and world food market. It presents 72 recipes that will excite and awaken your palate—and open up new food horizons!Dozens of fragrant herbs like cilantro, Thai basil, and lemongrass are combined with delicious fresh Asian vegetables like Napa cabbage, spicy kimchi, daikon, and many more!These healthy recipes are simple and very easy to prepare—based on classic dishes found in Vietnam, Thailand, India, China and Korea. Many of the salads have meat or seafood options, and are perfect as side dishes or as complete and satisfying one-dish meals! Easy step-by-step instructions and photos provide shortcuts and substitutes to save you time.Delicious salad recipes include: Marinated Bean Sprouts with Black Vinegar Dressing Cucumber Salad with Yogurt & Garlic Dressing Korean White Fish Carpaccio Crispy Pork with Watercress Salad Pork, Kimchi and Leek Salad Multiple homemade salad dressings and vinaigrettes Simple enough for everyday meals and interesting enough for special occasions, you can't go wrong with these delicious Asian recipes!

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'Josh Katz cooks in technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.' - Jay RaynerEating vegetables doesn't need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables - paired with bold flavours and cooked with care - can be made the hero of every dish. In Berber&Q: On Vegetables, there are countless options for how to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavour using simple marinades, dustings of spice and deliciously moreish sweet and sour dressings. Taking inspiration from his travels, from London to North Africa and through to the Middle East, Josh's flavour combinations are unusual and create memorable dishes that everyone will enjoy. And with conventional cooking methods included for every dish, there is no reason not to try something new. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don't compromise on flavour.

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**2020 IACP Cookbook Award Finalist for Health & Nutrition****2020 Gourmand Cookbook Award Winner for Japan in Fermentation**Nutrient-rich, inexpensive and incredibly tasty—simple homemade Japanese tsukemono (pickles) are an integral part of everyday meals in Japan. Every Japanese family has their own tsukemono recipes handed down through the generations.In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West—including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter melon, lotus root and wasabi greens.The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan—from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings—such as Miso Marinated Garlic and Salted Peppercorns that can be used to enhance the umami flavor of any dish!An important part of Japanese cuisine, Japanese pickles are often made the day they are eaten, and used as side dishes, bar snacks or garnishes. Whether you have your own vegetable garden and want ways to preserve your bounty into the winter, or are just looking for healthy meal inspiration, these homemade Japanese superfood recipes are a great place to start.

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This title deals with traditional food and cooking in 25 authentic dishes. You can discover the delights of a distinctive Scandinavian cuisine in this new little book on Norwegian food and cooking. It includes traditional dishes such as Norwegian Fish Mousse and Beef Patties with Gravy, as well as regional specialities that include Bird's Nest Salad, Roe Deer Medallions with Redcurrants, and Tosca Cake. The introduction offers a concise overview of this highly regarded culinary tradition, plus a guide to the main ingredients of the country. From classic recipes for meatballs and marinated herrings to unexpected combinations and local variations, this lovely book unearths the mysteries of the magical food and cooking of Norway. Nutritional information for every recipe is given. It is illustrated with wonderful photographs by William Lingwood of practical steps and final dishes. The pearly clarity of the northern light of Norway is reflected in its pure and wholesome national cuisine. Choose from cold table dishes such as Herb Cured Fillet of Elk, soups that include apple and juniper, and fish dishes that feature salmon, crispy fried herring and carp.Meat and game dishes provide such delicacies as Braised Chicken with Mashed Swede, Roast Saddle of Roe Deer, and Quail in Cream Sauce. Tempting desserts such as Baked Apples with Ginger and Vanilla Christmas Biscuits complete this exciting Scandinavian experience.

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Embrace a plant-based diet in 2021 with Angela Liddon's classic vegan cookbook, containing over 100 easy and delicious recipes'A colourful compendium of plant-based recipes' Daily Telegraph_______Angela Liddon's irresistible and foolproof recipes have become the gold standard for plant-based cooking. Filled with over 100 family-friendly recipes, Oh She Glows Every Day is the classic vegan cookbook for simple, easy and tasty plant-based cooking.These tasty recipes include . . .- ENERGY-BOOSTING BREAKFASTS such as glowing rainbow smoothie bowl, roasted breakfast hash and apple pie overnight oats- TASTY ENTREES such as chilli cheese nachos, sun-dried tomato pasta and comforting lentil and chickpea curry- SIDES AND SALADS such as protein power rainbow quinoa salad, marinated italian tofu and miracle healing broth- SNACKS AND DESSERTS such as chocolate-dipped macaroons, spiced buttercream frosting, lemon cheesecake with strawberry-vanilla compote- HOMEMADE STAPLES such as vegan mayo, almond-hazelnut butter and coconut whipped creamA beautiful go-to cookbook from one of the internet's most most popular voices in food, Oh She Glows Every Day proves that it's possible to cook simple, nourishing, and tasty vegan meals for every day of the week.'You will want to make everything' Independent'Glowing with goodness' Vegetarian Living

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Busy chef, TV personality and father of three THEO MICHAELS holds the answer to the challenges of feeding a family with easy and fun recipes for every day. Complete with tips and tricks from a busy working chef, this is the ULTIMATE feel-good family cookbook to solve all your family kitchen nightmares. This invaluable book is sure to become your most-used family cookbook with recipes to suit the fussiest of eaters, veggies and carnivores alike. Rustle up tempting and filling platefuls of something fast, take more time to prepare something special for a sit-down meal at the weekend and occasionally cook for extended family and friends. Recipes include Singapore-style Noodles, Halloumi Buddha Bowl, Feta-marinated Pork Chops, Crispy Chilli Beef, and Gingered Treacle Tart to name just a few. Easy comfort food for days when the world is against you, dishes that the kids can get involved in preparing, tray-bakes and one-pots, fun Friday fake-away ideas that are kinder to your household budget than ordering in, and a few special occasion treats. Plus recipes to please a sweet tooth, and new ways to put a spin on store-cupboard standbys and get the most out of forgotten food lurking in the freezer.

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As millions of people know, one of the toughest things about completing the Whole30 is figuring out what to eat next, the other 335 days of the year. Teri Turner, creator of No Crumbs Left, has healthful and great tasting answers. Food is Teri’s love language, and her approach to getting people into the kitchen, rolling up their sleeves, and cooking is contagious. “Don’t be afraid to fail: it’s just food,” is one of her mantras. Teri’s passion is evident on every page of her first cookbook, as she leads readers through a discovery of new flavours and spice combinations and teaches people to trust their cooking instincts. Teri’s recipes, most of which are gluten-free, grain-free, dairy-free, and Whole30 compliant, are what makes No Crumbs Left so unique. Simple and incredibly delicious dishes such as Pistachio Pesto Chicken Breast, Shrimp Pad Thai, and Spicy Pepperoncini Beef are on the dinner table quickly. The impossibly easy Sugar Snap Pea Salad features two of Teri’s signature Magic Elixirs, Green Goddess Dressing and Smoky Pepitas, which are both made in advance and kept on hand to elevate countless meals. Her signature Marinated Red Onions, 999 Island Dressing, Gomasio, and Spicy Almond Sauce are true secret weapons. The Family chapter features the special recipes her own children grew up with and evoke home, love, and motherhood. Teri considers this book a love letter to her mother, and woven throughout are tips and favourite quotes to bring you right into her kitchen, where there is always an extra seat at the table.

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A combination of noodles, broth and topping, ramen is loved for its wonderful depths of umami flavour. In its simplest form, ramen combines wheat noodles, a tasty base broth, a salt or soy 'tare', and carefully selected toppings. This enticing book shows how to make classic ramen dishes as well as irresistible twists and variations. There are beef and pork ramens - miso steak and tomato, or pork and peanut - poultry recipes such as shredded chicken and kimchi; fish dishes using fresh clams, scallops, prawns and salmon; and lots of vegetable-based ramens - teriyaki tofu, sapporo-style vegetables, and mixed mushrooms, among others. Quick, sustaining and delicious, ramen is low-fat and healthy, and full of deep and satisfying flavours. Here are traditional recipes as well as all kinds of tempting new ideas - from Shoyo Beef and Chinese Leaf, and Marinated Tofu and Egg, to Fried Chilli Chicken. Explore a delectable range of beef, pork, chicken, fish and seafood, and vegetable ramens. There are instructions for making your own base stocks from chicken, pork, vegetables and seaweed, and advice on the different kinds of noodles, a guide to tare and other flavourings, and topping ingredients to try. With gorgeous pictures by William Shaw, every recipe also has a nutritional breakdown.

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Take outdoor cooking to the next level with the BBQ Companion, the must-have compendium of recipes by acclaimed Australian chef, TV presenter and barbecue expert, Ben O'Donoghue. With more than 180 diverse and contemporary recipes on and off the barbecue, this book is the ultimate guide for anyone who loves to cook and entertain outdoors, no matter what the occasion or equipment. Be inspired by the exciting world of barbecued food with recipes that cover everything from juicy Mexican suckling pig, delicious Singapore chilli crab or Pancetta kebabs to succulent vegetarian dishes for outdoor dining like Artichokes with lemon, honey, thyme and almond or Grilled Haloumi with lemon and mint – you'll have your friends talking about your barbecue for years. Whether your pride and joy is a simple wire rack over an open fire, an everyday kettle barbecue or a BBQ with all the bells and whistles, the recipes in this book can be cooked on any equipment. In BBQ Companion you'll also find recipes for rubs and marinades, breads, salads and vegetables along with the best drinks and desserts to accompany your meal – everything you'll ever need to make your barbecues the best in the neighbourhood.

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An enchanting celebration of Greek provincial life—its charming culture and sublime food—captured in 100 delectable recipes and captivating stories from the Greek-American Tsakiris family, accompanied by more than 100 visually stunning full-color photographs by James Beard award-winning photographer Romas Foord.Sea Salt and Honey is a delightful ode to the rustic lifestyle of Nicholas Tsakiris’ birthplace. Though America has been his adopted country for the last thirty years, he felt himself irresistibly drawn back to his homeland after his two daughters, Olivia and Chloe, were grown. Over the years, Olivia and Chloe too felt the desire to reconnect to their roots. The family now live almost full time on the Mani coast, in a little house nestled in the Taygetos foothills close to Kardamili—a charming village of roughly 450 residents, where a walk across town takes five minutes. With the abundance of nature and boundless possibilities of ingredients around them, Nicholas, Olivia, and Chloe indulge in their favorite pastime—cooking delicious meals together while sharing family stories. They eventually began to grow their own food, working together to plant and harvest each season’s bounty in their garden. Like many Greeks, they eat seasonally, and most of the recipes they prepare are inspired by the food grown in their own backyard.In an age when retaining your roots, mindful eating, and work-life balance are becoming increasingly rare, Sea Salt and Honey is a reminder of the importance of tradition and a celebration of personal history that combines delicious, healthy recipes with a call to a simpler way of life. Nicholas, Olivia, and Chloe invite you to take a seat at their table, to enjoy the scenic vista of the Taygetos mountain range and the Messinian gulf, as you indulge in hearty, wholesome, and easy-to-make dishes such as: Smoked Trout and Wilted Lettuce Garden SaladSavory Greek Yogurt BowlsWinter Garden Pasta with Purple Cabbage, Broccoli, Cauliflower, Sage, and Dried ChilesGrilled Octopus Marinated in Red Wine Vinegar, Honey, and OreganoLamb Slow-Cooked in the Gastra (Clay Pot)Sea Salt and Honey Chocolate Chunk CookiesJames Beard award-winning photographer Romas Ford’s incredible images capture the sense of community and Greek culture that infuse and inspire these dishes. Filled with stories, adventures, memories, and beautiful photographs, Sea Salt and Honey pays tribute to authentic and Greek-inspired cuisine, and is a culinary celebration of a place where the love of the land, of nature, and of a simple but rich life makes you feel at home.

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This is a wonderful collection of 25 recipes featuring all types of vinegar from balsamic to white wine varieties. It offers a concise introduction looks at the history, production and fermentation of vinegar including a directory of vinegar types. You can learn about the amazing health benefits from drinking vinegar - from aiding digestion to helping with weight loss. It includes expert culinary tricks that utilise vinegar in the kitchen from perfecting the poached egg and descaling fish to cooking pasta and storing cheese. You can create your own home-made vinegars using vegetables, herbs, spices, fruit and flowers. Recipes feature all varieties of vinegar for making dressings and chutneys to sauces, baking and drinks. Easy-to-follow, step-by-step instructions ensure complete success with every dish. Vinegar, in particular cider vinegar, has a long-standing reputation for promoting wellbeing and the health benefits of a regular dose of vinegar is currently enjoying a resurgence of interest. It is also an invaluable store cupboard ingredient.Whether it is used for marinating, braising, dressing, deglazing, sharpening, or even raising cakes, the addition of vinegar will enrich many dishes. Choose from Sweet-and-Sour Lamb or Cranberry and Onion Relish, to Minted Gooseberry Jelly or Currant and Walnut Tart, and you will be surprised at how useful and versatile vinegar can be. With clear instructions throughout, this cookbook is the perfect introduction to vinegar.

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What are you growing in your garden this season? Do you get carried away at the farmers' market, filling your basket with heaps of fruits and vegetables. Everything looks so fresh and tasty! Do you wonder how to prepare them in ways that will tickle your family's taste buds. Wonder no more...here's your answer!A delicious harvest of easy recipes to add more fresh produce and other healthy ingredients to family meals. Start the day off with Country Breakfast Pie and Very Blueberry Coffee Cake. For lunch, how about Roasted Sweet Corn Chowder and a basket of warm Ginger Squash Muffins or Easy Pan Rolls?At dinnertime, serve up flavorful dishes like Grandma Simms' BarBQ Chicken, Herbed Marinated Pork Chops, Baked Stuffed Eggplant and Sun-Dried Tomato Meatloaf. Round out meals with Grand Champion Broccoli Salad, Cheerful Black Bean Salad, Granny's Fried Green Tomatoes and Garlic Creamed Potatoes.For parties and snacking, we've included Raspberry Chicken Wings, Loaded Cauliflower Bites and other yummy appetizers. We couldn't forget dessert! You'll be proud to serve Glazed Strawberry-Rhubarb Pie, Blackberry Ricotta Pound Cake, Really Fabulous Brownies and Speedy Almond Bars to family & friends.Bread-and-Butter Pickles, Sweet Cherry Freezer Jam and other canning and freezing recipes let you preserve the freshest flavors to enjoy later. We've added lots of handy tips for enjoying fresh fruits and vegetables.

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Ditch burnt, joyless burgers for bold, flavoursome and wonderfully surprising barbecue food‘Packed with over 120 tasty and tantalising barbecue recipes’ – Great British FoodHere are over 120 of the very best, lip-smackingly good barbecue recipes from ex-Ottolenghi chef, Josh Katz. Perfect for sharing and pairing in different combinations, all of the recipes are a celebration of flavour. A book that is not just for meat-lovers, equal status is given to vegetables so that they are never treated like a sideshow. Instead each and every component of the meal is big, bold and completely unforgettable. Meats, fish and vegetables are left to marinate and are then smoked, grilled, slow cooked or burnt (on purpose); while essential extras such as punchy pickles, fiery sauces, creamy dips and fresh salads are prepared ahead and ready to be heaped onto the plate. Taking inspiration from East to West, from the modern to the traditional, these barbecue recipes are like nothing you have ever encountered before – mashing tastes and techniques from New York, the Middle East, London, North Africa and beyond. With recipes including Cauliflower shawarma with pomegranate, pine nuts and rose; Harissa hot wings; Blackened hispi cabbage with lemon crème fraiche; Honeyed pork belly with pineapple salsa; Monster prawns with a pil pil sauce and Saffron buttermilk-fried chicken with tahini gravy, you will be inspired to grab a bag of charcoal and a lighter, and create your very own barbecue feast.

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This book shows traditional food and cooking in 25 authentic dishes. Celebrate one of the world's best-loved cuisines with this collection of 25 classic recipes. It includes traditional dishes from across Thailand, all of which are bursting with taste and aromas: try Stuffed Thai Omelettes, Chiang Mai Noodles, Chicken and Lemon Grass Curry, and Mango and Lime Fool. The introduction offers a concise overview of the culinary heritage of Thai food, its key ingredients, as well as insightful information on annual festivals and feasts. It is illustrated with gorgeous photographs by Nicki Dowey of every finished dish. Thailand is renowned for its fresh, exotically spiced food and this little recipe book shows you how to create 25 dishes from across the country. The range of Thai cooking on offer includes fragrant soups and quick-and-easy street snacks; lightly spiced fish and shellfish; succulent meat and poultry; comforting rice and noodle dishes; elegant salads and vegetable sides; and cooling fruit desserts.Among the highlights are Green Curry Puffs, Salmon Marinated with Thai Spices, and Stir-fried Chicken with Basil and Chilli, and for dessert, Mangoes with Sweet Sticky Rice, and Coconut and Lemon Grass Ice Cream. With beautiful photography, step-by-step instructions, and helpful cook's tips, this recipe book is a must for anyone keen to be introduced to new cuisines and impress friends and family with their new culinary skills.

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Thsi is a book of recipes. It is a fabulous collection of 25 pomegranate recipes, from delicious salads to irresistible desserts. It includes dishes from around the world including Chargrilled Quails in Pornegranate Marinade, Pornegranate Salad with Pine Nuts and Honey, Roasted Fish with Pomegranate and Walnuts, and Pomegranate and Orange Flower Water Creams. It offers a concise introduction that describes the history of the pomegranate, its health-giving properties and the inventive ways it can be used in the kitchen. It features tasty appetizers and snacks, refreshing salads, fish and meat dishes, plus mouthwatering desserts. There are step-by-step instructions, and cooking tips to ensure complete success. It is illustrated with over 75 photographs of key techniques and every finished dish. Vibrant pink pomegranate - rich in potassium and vitamin C - originates from the Persian region and is now cultivated all over the Mediterranean. Underneath its leathery skin lies the jewel-like red flesh-covered seeds that make such an interesting addition to many dishes. This beautiful little cookbook celebrates its variety and versatility in the kitchen.Pomegranate and Molasses Porridge, and Fish with Tomato and Pomegranate Sauce prove that pomegranates work with more than just sweet courses, while the selection of drinks and desserts, from Spiced Pomegranate Fizz to Pomegranate Cheesecake will inspire even the most experienced cook.

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This is a book of recipes. It is a fabulous collection of 30 tart and tangy recipes, from chilled soups to irresistible desserts. It includes classic lemon recipes such as Fresh Lemon Tart, Lemon Barley Water, and Lemon and Walnut Cake, with refreshing combinations such as Pot-roasted Chicken with Preserved Lemons and Artichokes with Garlic, Lemon and Olive Oil. It offers a concise introduction describes how to grow and harvest lemons plus how to get the best from the fruit in your cooking. It features tasty appetizers and snacks, refreshing salads, fish and shellfish, rich meat and poultry dishes, plus exciting cakes and bakes. It includes step-by-step instructions, cooking tips and techniques that will ensure complete success. It is clearly illustrated with over 75 photographs. The lemon is an essential cooking ingredient - its sharply fragrant juice and tangy rind is added to many different dishes from around the world. This enchanting book offers a wonderful array of recipes celebrating this intensely piquant fruit. There are soups from Greece and Thailand, a classic French hollandaise sauce, unusual fish dishes such as monkfish with peppered citrus marinade, and zingy fresh salads to choose from. The last chapter on cakes and desserts shows the true versatility of lemons with lemony breads, tarts, cookies and cakes along with Lemon Meringue Pie and a mouthwatering Lemon Cheesecake.

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Better than going out for Mexican food! Mexican food - by which most of us mean Tex-Mex - is a favourite from Los Angeles to New York and everywhere in between. And the heart of great Tex-Mex cooking comes from home kitchens along the Rio Grande. In The Enchilada Queen Cookbook, Sylvia Casares gives you the best of the best, including tricks and simple techniques to turn any dish from appetizing to amazing. You'll learn howto make her Holy Trinity spice paste; why you should use certain key shortcuts, such as chicken bouillon, in some dishes; and how to do her tortilla-changing Texas Two-Step marinating technique. And after you've picked your favourites from her 14 key sauces, you'll make unbelievable food for a family or a crowd, including - Cheese Enchiladas with Chili Gravy - Shrimp Enchiladas with Salsa Veracruzano - Stewed Chicken Breast Enchiladas with Salsa Mole and the Enchilada Queen is an expert in more than just enchiladas. Here you'll find appetizers, sides, breakfasts and desserts, such as - Guacamole and Picamole - La Fonda Tortilla Soup - Huevos Rancheros - Tamales with a variety of fillings - Sopapillas, Polvorones and Bunuelos The Perfect Margarita's here too, and so much more. In The Enchilada Queen Cookbook, you'll get kitchen wisdom from a lifetime of learning recipes from madres and abuelas who make food specific to their border towns on the Rio Grande. You'll also get a resource for hundreds of family dinners!

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Naomi Duguid, who's taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey--a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. Learn age-old techniques for making sauerkraut, miso, butter, prosciutto, kimchi, salt-fermented pickles, basturma, salt-preserved lemons, brined eggs, and much more. Create a vibrant "salt pantry" filled with enticing blends of salt and spices, and with easy condiments and preserves such as Spiced Green Mango Pickle and Dried Shrimp and Garlic Chutney. Read about essential salt-preserved flavorings such as soy sauce, fish sauce, pickled plums, salted anchovies, and salt cod. The wide range of international recipes that follow invite you to use this umami-rich larder of salt-preserved ingredients and salted flavorings to transform vegetables, soups, mains, pasta dishes, and desserts. Orange and Black Olive Salad balances tangy and salty. Black Bean Sauce adds intense flavor to stir-fries. Bacalao Tortilla is a nod to salt cod as a cornerstone of European kitchens. Shio Koji, a simple salt-fermented ingredient, flavors grilled vegetables and other foods with subtlety and power. Kebabs marinated with a blend of pomegranate molasses and fish sauce are a triumph of salty-sweet-tart umami. And there's nothing like a layer of saltiness to bring out the best in sweets and desserts, from Creamy Candied Ginger and Miso Ice Cream to Yogurt Cake with Salted Lemon and Nuts, from Breton Salted-Butter Cake to Miso Cookies with Dark Chocolate Chips. Working with salt-preserved and salt-fermented ingredients not only opens up a rich new world of flavors and techniques but also offers cooks the gift of connecting with generations of culinary wisdom.

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"This book is just about food. Nothing flashy, no expensive equipment and gizmos. It’s entirely about flavours and understanding. Food in its entirety is more than about filling your stomach; it’s about stories, history, and those shared moments." – Hasan Semay Grounded and honest (and a little bit sweary), Hasan Semay (a.ka. Big Has) is a bright and talented North-London based chef and YouTube presenter. Having dropped out of school and tried his hand at odd jobs from plumbing to security, Has was accepted onto the prestigious Jamie Oliver "15" programme in 2011 which unearthed a true passion and flair for cooking. HOME is his debut cookbook and a celebration of the dishes, the places and the people that have made him who he is today. Fans of Hasan’s Instagram page and enormously popular YouTube series 'Sunday Sessions' will recognise his ability to make incredible restaurant-quality food available to the masses, teaching his viewers how to appreciate ingredients and understand cooking not through dull step-by-step methods but by connecting more intuitively with the process. In this debut cookbook, Has takes those principles to the next level talking you through the stages of lighting a BBQ and how to prepare a variety of dishes from small plates to Turkish Cypriot classics as well as meat and fish straight off the grill. His food is beautiful and robust with familiar Mediterranean influences from his Cypriot heritage as well as from his time working in professional kitchens across London – think grilled butter-milk chicken thighs with chermoula, flame-licked steak and salsa verde, marinated lamb chops with salsa rossa, all countered by neat folds of glistening home-made pasta and the occasional jaw-dropping dessert. Now don’t think this means flashy, fiddly food – this is real food, treated with respect and cooked right – no tablecloths or fancy china, just your friends, round the BBQ proper Sunday session style, because food is a celebration of coming together. Peppered with anecdotes about working in professional kitchens and the characters and inspiration behind his food, HOME is a refreshing and accessible cookbook from a uniquely bold chef.

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TRANSFORM THE WAY YOU COOK DINNER WITH THE MEALS IN MINUTES PLAN OF ATTACK!Donal's Meals in Minutes is all about real, honest, fast food made with simple ingredients and clever cooking methods that are the building blocks for delicious home-cooked suppers. These recipes require minimum equipment and ingredients to deliver speedy suppers, ready to serve straight to the table! If you've been in a cooking rut, this is the book to change your approach to the kitchen.Donal has delivered 90 fuss-free, flavour-packed recipes, including many from his Meals in Minutes TV series. He has divided the book into six chapters based on how people shop and cook, allowing you to choose a delicious meal that suits the shape of your evening every night.One Pot: Throw it all in one pot, literally, and let the hob or oven do the work. Including Thai Chicken Stew, Cauliflower Mac & Cheese Bake and Mexican Tortilla SoupOne Pan: Complete meals from one pan.Including Parsley Cream Cod with Spring Veg, Chimichurri Steak with Baby Gem & Spring Onion and Vietnamese Caramel Salmon with Bok ChoyQuick Prep/Slow Cook: Minimal preparation but with a longer cook in the oven whilst you get on with other things.Including Piri Piri Roast Chicken, Slow-cooked Beef Ragu with Pappardelle and Roast Cauliflower Platter with Tahini YoghurtSix Ingredients: Stripped back to basics with minimal ingredients.Including Chopping Board Tomato & Basil Peso with Pasta, Basil Butter Grilled Salmon with Fennel & Tomato Salad and Beer & Mustard Pork Caesar SaladGrocery-store Suppers: Pick up something ready-made on the way home to jazz up some basic ingredients.Including Moroccan Sausage Meatballs with Harissa Couscous, Bulgogi Beef & Kale Pizza and Creamy Tomato & Chorizo Ravioli SoupUnder 30 Minutes: On the table... in under half an hour.Including Garlic & Rosemary Chicken with Confit Butter Tomato Sauce & Gnocchi, Marinated Feta Salad with Good Greens & Grains and Thai-style Veggie-packed Dirty Fried Rice

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This title features 65 authentic recipes from Portugal, shown in over 260 photographs. It explores the rich, varied and historic cuisine of Portugal in this sumptuous book, with appetizing recipes from a world-renowned Portuguese chef and restaurateur. It includes a fascinating introduction about the culture and regions of Portugal, the most important aspects of the cuisine, and information about equipment, materials, ingredients and special techniques. Recipe highlights include Scrambled Eggs with Chourico and Green Asparagus, Seafood Soup, Hake with Turnip Tops and Onions, Woodcock with Madeira, Tripe Stewed Oporto-style, and Honey Pudding with Ricotta. It is illustrated with over 260 inspirational photographs, the perfect way to discover a remarkable culinary heritage. Portugal's culinary traditions change with the landscape, from the north to the south of the country and from the sea border to the rugged, mountainous interior. The recipe chapters contain a selection of delicious dishes that reflect the varied tastes of Portugal, and feature ingredients such as leafy greens, garlic, sheeps' milk cheese, pork sausages, spider crab, wild mushrooms, chestnuts and almonds. Recipe highlights include the refreshing taste of Tomato Salad with Marinated Peppers and Oregano, the warming Chestnut and White Bean Soup from the north, the dry salted cod Bacalhau served with potato mash gratin, the smooth-tasting Roast Pork Ribs with Milhos (polenta) and the irresistible winter treat of Fried Bread with Port Sauce.

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Since his death in 1942, St Ives has become marinated in the spirit of the naïve painter, Alfred Wallis. Naum Gabo, the Russian Constructivist, felt that Wallis's gift as an artist was that he never knew he was one. His unconventional approach and the innocence of his personal method of making art marked Alfred Wallis, even after his death, as a crucial figure in the modernist movement. The art scene in St Ives during World War II is depicted vividly in The Alfred Wallis Factor which illustrates the birth of modernism in the small fishing port in the far south-west of England. With dominant personalities like Sven Berlin, Ben Nicholson, Barbara Hepworth, Adrian Stokes, Bernard Leach, Terry Frost, Peter Lanyon, Wilhelmina Barns-Graham and Patrick Heron, it was inevitable that personal relationships would both form and fracture. Though causes would range from the banal to the bizarre, David Wilkinson never loses focus on the high stakes for which these characters were playing: the creation of their work, and reputations, of lasting significance. Their passion was strong and their ambition even stronger. The Alfred Wallis Factor tells the story of this extraordinary painter's long-lasting influence on - and beyond - modernism: David Wilkinson expounds the events around and following the artist's death, assessing the roles of friends and rivals in making Alfred Wallis a benchmark of modern British art. The Alfred Wallis Factor is a comprehensive examination of a troubled era, in which life met war and changed the destiny of the art world.

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