Search results for ""hardie grant us""

No-Cook Cookbook will help make the “what’s for dinner?” question fun again with over 115 recipes for everything from solo snacking dinners, to dips and platters for entertaining. Approachable and designed for cooks of all skill levels, No-Cook Cookbook arms you with the recipes and techniques to make delicious meals at a moment’s notice, turn pantry staples and prepared foods into dinners fit for company, and stock your pantry like a pro. Learn to carve a rotisserie chicken, with 18 recipes to transform it. Make hummus from scratch using canned chickpeas and dress it up with herbs, pickles, and finishing oils. Cure those peckish moments standing in front of the fridge with new one-bite wonders such as Ricotta with Buckwheat Honey or Prosciutto with Peach and Rocket. And since no meal is complete without dessert, there’s also recipes for speedy “little somethings,” that span Stuffed Dates to Ginger Molasses C

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Healthiest Vegetables focuses on 15 of the most nutrient rich vegetables, including sweet potatoes, beets, carrots, onions, and kale and how to use these in easy and delicious recipes. Each section is devoted to a vegetable and has a detailed chart with cooking methods and timing, photos of different varieties, and nutritional information. With over 75 recipes like Pea & Chervil Soup with Crispy Pancetta, Polenta & Rosemary Sweet Potato Fries, and Beetroot and Chocolate Brownies alongside, basic information on the vitamins and minerals your body needs – plus which vegetables provide them, buying and storage tips, and common alternatives, your best health is well within reach. Healthiest Vegetables will change the way you nourish yourself and teach you delicious recipes along the way.

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Japanese Paper Craft encourages crafters of all skill levels to create their own custom pieces that are practical, decorative, and imbued with meaning.    Japanese Paper Craft begins with an overview of the tools and materials needed to make the projects, along with simple basic techniques such as gluing corners and spines and sewing bindings. It then progresses through 30 projects, divided into three groups: writing, organizing and archiving. Practical step-by-step photos and detailed diagrams make it easy to craft items like flip books, sketchbooks, scrapbooks and more. Projects are accompanied by tips on the best tools, techniques and materials to use, which ensure that each one will be a success.   Japanese Paper Craft is a perfect quiet weekend companion or gift for the creative crafter in your life, offering a meditative escape for anyone seeking a relaxing artistic pastime.   

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Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients – whether foraged or purchased from the store – into incredibly unique beverages and cocktails.Organised by season, Slow Drinks demonstrates how to make drinks that tell a story of botany, history, culture, and terroir, while honouring beverage traditions both old and new. Each season will highlight eight new ingredients with recipes that build on a basics chapter and teach readers how to interchangeably use master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more. Beautifully photographed by the author’s wife, Katie Childs, and illustrated by Molly Reader, Slow Drinks will be the definitive botanist’s guide to mixology that can live in your basket on a foraging trip, or on the coffee table as a conversation piece. This book is for bartenders, do-it-yourselfers, foodies, homesteaders, homebrewers, food activists, and anyone looking to dive into the world of botanical drink making.

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Preserved: Fruit brings together 25 recipes for jams, syrups, shrubs, and pickles from all over the world. This is the second of six short books devoted to all aspects of food preservation. Recipes for pickled cherry and rose jam, citrus peel powders, and pomegranate molasses will give new life to seasonal bounty and add dimension to your everyday cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

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Preserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation. Utilising fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Adjika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz,add depth, spice, and interest to your cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

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Featuring 101 seasonal recipes, Soup Meals shows readers how to use fresh produce throughout the year to make delicious, satisfying, and crowd-pleasing soups.   Recipes include comforting classics like French Onion and Matzo Ball, refreshing chilled soups like Gazpacho, and a fun soup version of Mexican Elote-Style Corn. Learn to assemble your own jarred soups that just take hot water at your desk to make a quick and hearty lunch, or prepare Minestrone for a Crowd. Recipes for stocks, simple breads, crunchy toppings, and finishing oils are all included, and illustrated seasonal vegetable lists help you shop all year.    With gorgeous photography and vegetable-forward, adaptable recipes, Soup Meals is packed with nourishing soups for every season. It’s the perfect book for healthy eaters, busy parents, or soup l

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Whether it’s an impromptu meal with a neighbour or a Friday night dinner party with your closest friends, Last Minute Dinner Party is an indispensable guide for any gathering.   Hosting expert Frankie Unsworth walks readers through the pantry, fridge, and freezer staples that she keeps on hand to make entertaining a breeze. Featuring an arsenal of delicious recipes, including everything from memorable main courses like Dukkah-spiced Sheet Pan Schnitzel to decadent desserts like Bake-To-Order Salty Chocolate Chip Cookies, you will come back to this book again and again. Each recipe includes helpful toolbars, offering tips and tricks for effortless ingredient substitutions that will make it easy to accommodate any guest. To get your party started, a section on drinks and nibbles showcases recipes for refreshing Make-Ahead Frozen Margaritas and crowd-pleasing Bloody Mary Stations, as well as non-alcoholic options that will delight any

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Erin Alderson’s third cookbook is a vegetarian guide to grains, legumes, nuts, and seeds. Ingredient breakdowns with new cooking techniques and stunning recipes make The Yearlong Pantry both a timeless reference and a fun refresh for anyone looking to add new flourishes to pantry staples.     Learn which grains to fry, pop, or leave to the rice cooker, how to turn different nuts into butters, creams, or salad crunchies, and which beans stand up well in hearty sauces or as purees. Chapters, organized by ingredient, start with basic background, buying, storage, and cooking lessons with charts, then dive into recipes to showcase the yearlong pantry with seasonal vegetable swaps. Think Grilled Peaches with Hot-Honey Hazelnut Vinaigrette, Carrot Soup with Chile-Fried Spelt, and Charred Chimichurri Ayocote Beans over Whipped Ricotta.    Whether it’s your first time

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Bethlehem is a celebration of Palestinian food and culture from one of the area’s most dynamic chefs and a portrait of one of the most storied cities in the world.    Franco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colors and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadi’s inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.   His loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuff grape leaves with Nabulsi cheese, slow roast lamb seasoned with

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In Sohn-mat, which translates to “hand taste” and refers to intuitive cooking, Chef Monica Lee showcases recipes for soon tofu, the iconic Korean soup made with soft tofu, from her beloved LA Koreatown restaurant Beverly Soon Tofu.Sohn-mat is a master class in how to make this exceptional tofu soup at home, as well recipes for all of the other dishes you need to complete the meal, from banchan, to kimchi, to large-format dishes like bibimbap. Beyond its loyal customers, Beverly Soon Tofu was highly acclaimed. The restaurant was written about by Jonathan Gold and Ruth Reichl, and profiled by Anthony Bourdain in Parts Unknown. Blending the technical expertise of a chef with the practical know-how of a home cook, Sohn-mat offers what no other Korean book on the market does: a level of sophistication that is still geared toward the home kitchen. Sohn-mat is for fans of Beverly Soon Tofu and those interested in learning about Korean food and cultivating their own intuitive cooking skills.

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Natural Cakes teaches novice and experienced bakers alike to make their favourite baked goods with plant-based food dyes, natural sweeteners, and whole grains. Cakes are the utmost symbol of celebration and add sweetness to our lives beyond the sugar used to make them. Natural food dyes like turmeric and beets lend supernatural hues to any batter or frosting. Buckwheat and brown rice flour give nuttiness and texture. And sweeteners like coconut sugar and date syrup add depth of flavour. With 70 recipes and easy swaps throughout, healthy doesn't need to mean cutting out sugar, nor does it need to be lackluster. Whether it’s a birthday, anniversary, or any old Tuesday, cakes make it a celebration. With recipes like Nectarine Upside-down Cake and Date, Banana, and Rum Loaf, Natural Cakes utilises easy swaps like fruit sweeteners, nut milks, and whole grain flours to make delectable, beautiful, and wholesome cakes

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The Vintage Birds Memory Deck and Guidebook is a 50-card deck depicting 25 pairs of the world's most beautiful birds from vintage artworks and an 80-page guidebook with interesting descriptions of each of the birds and the birds' most distinguishing and interesting characteristics. Some of the birds are endangered, rarely seen and unique to a certain area, while others are commonly seen and range widely across continents – but all gloriously illustrated by John and Elizabeth Gould, two of the most famous ornithological illustrators in history. Memorise and learn about Fairy Bluebird from the Philippines, Major Mitchell's Cockatoo from Australia, the European Goldfinch, Eurasian Blue Tit and many more.

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A love letter to the iconic and often over-the-top desserts of Sicily, gorgeously styled and endearingly written by Victoria Granof, one of the great tastemakers in the food world. Sicilian pastries are fanciful, bawdy, and brash. They are celebratory, superstitious, and some of the most show-stopping desserts around. Luckily, they are also quite easy to make at home now that Sicilian pistachios, almonds, flour, chocolate, sheep’s milk ricotta, jasmine water, and the highest quality pastured lard, as well as fragrant lemons, citrons, and fennel are easier than ever to procure. In Victoria Granof’s expert hands, readers learn to make Meyer Lemon and Bay Leaf Gelato, Schiumone, a frozen mousse of jasmine-scented almond milk, Gela di Melone, a fruit pudding of white melon and orange blossom, and Pasticcini di Pistacchio Con Gelsomino, pistachio and jasmine macarons. ​Full of gorgeous food and locat

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Making Things champions handmade crafts that infuse the no-waste ethos with glamour and fun.  Through easy-to-follow tutorials for over 100 projects that are both accessible and aspirational, Making Things invites readers to try their hands at a variety of crafts and celebrate the satisfaction that comes from slowly and carefully creating for oneself. Learn to fold magazine pages into Masu Boxes for organizing bits and bobs, make a cardboard loom for weaving potholders out of old linens, braid your own Kumihimo Dog Leash, or starch fabric scraps for decorative bunting. Makers Rose Pearlman and Erin Boyle met in 2018 and immediately struck up a friendship, united by a reverence for everyday objects. Their approach towards craft reflects a shared commitment to su

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‘I think this might be the most beautiful cookbook I have ever seen! Sylvan is not only an artist in the kitchen, he is also an artist on the page. He understands that delicious food and beauty are inextricably bound together—and that beauty originates in the soil, in the hands of the local, organic farmers, ranchers, and fishers. Readers will find this book irresistible.’ – Alice Waters, Founder of Chez Panisse & the Edible Schoolyard Project ‘Rintaro is vibrant, generous, and the most exciting book on Japanese izakaya food to come out in over a decade. Sylvan Mishima Brackett embodies a deeply ingrained aesthetic sense, thoughtful attention to detail, and a desire to create pure deliciousness. These qualities are infused on each page of this remarkable book, reflecting a total dedication to excellence and community. Rintaro needs to be on the shelves of every cook interested in truly authentic Japanese food.’ – Nancy Singleton Hachisu, author of Japan: The Cookbook and Japanese Farm FoodRINTARO, the debut cookbook from one of San Francisco’s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen. Crowd-pleasing foods like curry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition. Through clear instruction, abundant photography, and utterly delicious recipes, RINTAROdemystifies Japanese food for home cooks with over 70 recipes for rice, simmered dishes, homemade udon, and grilled foods. RINTARO shows a cross section of Japanese food that isn’t usually shown in American cookbooks. The book showcases exciting but simple food that tastes both like Japan and California – not fusion food – but the food that you’d expect if the Bay Area were a region of Japan. With gorgeous photography and special design and production touches, this is a book that will live in the kitchen as well as on the coffee table.

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Sugarcane is a visually delicious collection of 80 sweets and dessert recipes that offers extraordinary flavor combinations. Drawing on her Filipino heritage and bolstered by her years of professional recipe development, Arlyn Osborne pairs classic Filipino flavors with Western techniques. Familiar favorites are made accessible and anew with Arlyn’s inventive techniques and flavor combinations. Recipes for Ube Milk Crinkles, Kumquat Curd Bars, and Pandan Coconut Cream Pie will introduce readers to a new world of ingredients, like star fruit, rambutan, and calamansi.  Sunset Cookies with their ombre pattern and mix of mango, passion fruit, and guava, will surprise and delight dinner guests. Mochi-Stuffed Chocolate Chip Cookies and Lemongrass Scones will become household favorites. Interspersed between the recipes are essays about the history of the Phi

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Salad Meals shows you how to eat the rainbow of fruit and vegetables throughout the year with delicious and all-around satisfying meals that are more sustainable to shop for and better for your overall health. In Salad Meals, Emily Ezekiel elevates the humble salad into a dish worthy of being the centrepiece at any table. Organised by season, Salad Meals proves that salads are versatile enough to be both hearty main dishes such as Steak Frites Salad, Kimchi Noodle Salad, and Wild Mushroom Salad and vibrant side dishes like Summer Tomato Salad and Raw Rainbow Chop Salad. Fruit-forward salads like Summer Fruit Salad with Coffee Mascarpone and Toasted Oat Citrus Salad are a delicious stand-in for dessert and make a perfect end to any meal. Ezekiel reimagines salads with recipes for salad boards, a playful riff on snack and charcuterie boards, as well as portable jarred salads that readers can dress at their desks on busy workdays. These

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French Kitchen Lessons is a celebration of food, farm life, and the seasons—not only the seasons of the year, but the seasons of life: starting over, finding a place, trying new things, and gathering.  In 2010, Cat Bude and her husband left their jobs in the Pacific Northwest, packed up their house and their kids, and moved to Normandy, France. After much looking, they found a run-down, rambling farmhouse, overrun with wild rabbits, and Rabbit Hill Farm was born. As Cat and her family settled into life on the farm, an urge to share the joys of country life led Cat to start the website Rabbit Hill Lifestyle, and eventually she began hosting vintage shopping tours, guided market trips, lavender harvest parties, and cooking classes for readers of her blog traveling to Rabbit Hill.French Kitchen Lessons begins with classic French staples like pastry doughs, mother sauces, and stocks, then teaches you how to transform them in

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Hetal Vasavada has wowed her followers all over the world with vibrant, colourful sweets that meld traditional Indian flavours with Western baking techniques. Desi Bakes offers a new world of over-the-top glamour and bling to home bakers and industry pros alike who wish to build on their knowledge of Indian flavors and traditions.   Hetal’s newest book brings decorating inspiration, and recipe adjustments for gluten-free, egg-free, and vegan treats to an audience looking to create eye-catching mithai, sweets, shared on special occasions, and explore traditional Indian holidays through a new lens. Think Saffron Madeleines, Masala Chai Semifreddo, and Kesar Pista Cream Puffs. Learn what to bring to a friend’s Diwali celebration, how to use leftover besan ki burfi in Muddy Buddies or Crispy Rice Treats, and how to mirror beautiful Indian textiles with icing on cookies.   From co

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'Around Our Table is Sara Forte’s third and most personal cookbook, combining her insights from years of cooking professionally and at home and creating recipes for her phenomenally popular site, Sprouted Kitchen, and Sprouted Kitchen Cooking Club. The result is a collection of 120 nourishing recipes that are flexible, unfussy, and incredibly delicious.    Early mornings feature quick and nutritious meals like Banana Blender Pancakes and Overnight Oats, as well as options for more leisurely breakfasts like Sweet Potato Cinnamon Rolls and Crispy Cornmeal Waffles. Mushroom Quesadillas with Sunflower Seed Crema and Summer Panzanella Salad make for satisfying and healthy lunches, while Chicken Parmesan Meatballs or Tofu and Mushroom Lettuce Wraps are perfect, crowd-pleasing dinners. And for dessert, Strawberry Rhubarb Crumble Bars or

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Into the Weeds empowers budding and experienced gardeners alike to embrace a gentler, less rigid and more sustainable approach to tending the land. Tama Matsuoka Wong, master forager and gardener, invites you break free from meticulously ordered beds and rethink the way you engage with and value the plants around you. Into the Weeds teaches you to encourage those plants, even if you didn’t plant them yourself, turn invasive vines into simple structures like borders and beds, and transform the bounty of your surroundings into teas, tinctures, and cocktails.  Part practical and part philosophical, Into the Weeds includes a plant ID section for some of the most common edible, useful, plants in the world. A project on making wildflower leis shows how one made with the “scrap” flowers can be just as beautiful as one made from showy

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