Search results for ""Author Spice"

Explore the exotic world of Balinese cookinga cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!In Balinese Food: The Traditional Cuisine & Food Culture of Bali, Dr. Vivienne Kruger brings to life Bali's time-honored and authentic village cooking traditions. In over 20 detailed chapters, Dr. Kruger explores how the island's intricate culinary art is an inextricable part of Bali's Hindu religion, its culture and its community life. This book provides a detailed roadmap for those who wish to make an exciting exploration into the exotic world of Balinese cooking, with chapters on: The traditional Balinese kitchen Snacking at a roadside warung food stall Visiting a traditional Balinese market Preparing delicious satays with a Balinese twist Brewing heavenly kopi Bali coffeeContaining interviews with Balinese master cooks and over 40 of their favorite recipes, Balinese Food presents the full range of food experiences you will find

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''Whether you''re a fan of enemies-to-lovers, slow burn, or quirky roommates, this book delivers.'' Reader review ?????Could love be closer than they thought?Game developer Sol Carvalho is desperate to get ahead in her career, but her boss wants to promote someone who's ready to put down roots in Denmark. It's Sol's dream to create a life in Copenhagen, but she doesn't have the home, friends or family there to prove it.Unless she can convince Viking look-alike Erik Storm to be her roommateand maybe even her fake boyfriend? Erik lost everything the last time he got involved with a roommate, including the app he'd developed.Sol is determined to win him over, but before long, the lines between what's fake and what's real start to blur. And their convenient ruse might just become an inconvenient distractionPerfect for fans of:Fake dating ??Spice ???Forced proximity ??

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A warm, authentic celebration of family reunions, told through the eyes of a kind-hearted little girl who shows us that love and laughter can overcome any language barrier.GRANDPA IS HERE! With his bristly moustache and suitcase smelling of Persian spice, Grandpa and granddaughter have so much that they want to see and do together. He''s brought walnuts picked from his trees at home, and sparkly saffron to make yellow rice. His granddaughter shows him all her most favourite things: the mountaintops, the tunnel she discovered, the horse in the field. If only Grandpa could stay longer, then he could see the spring. But when time together is limited, it feels all the more sweet and special.A tender and stunningly illustrated picture book, rich in the charm of child-like wonder and the magical bonds between families even those spread out across the world.

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I’m supposed to be made of sugar and spice and all things nice. But I’m sweet and sour and not a little flower. I am a girl! I am a girl! I am a girl! The girl in this book likes to win, she likes to be spontaneous, fast and strong, and because she also likes to dress in t-shirt and shorts, she is forever getting mistaken for a boy. And when she meets a boy who likes wearing princess dresses and playing dolls, they both quickly discover that they share interests that are wide and varied. I am a Girl! is a wonderful celebration of being who we are and not being pigeon-holed or restricted by gender stereotypes. Most of all it is full of energy and laugh-out-loud funny. Who says that pink is for girls and blue is for boys?

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Find endless amounts of wine pairing inspiration in these colorful pages. Discover amazing pairings like: - Za'atar-spiced pita chips with floral rose - Grilled peaches and ricotta with fruity Sauvignon Blanc - A hearty charcuterie board with robust Bordeaux Each wine profile, 16 in all and organized from light to dark, unfolds to reveal perfect pairing suggestions for that varietal, diving deep into "why" they go so perfectly with each wine. Learn how Champagne and fatty foods are best friends, why a balanced Zinfandel can temper spicy foods, and more. Also included are quick and easy recipes for each section, as well as guides for picking out the right glassware, meat, and cheese; tips for party planning; and lots of invaluable wine advice sprinkled throughout.

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The Mughal Feast is a delightful transcreation of the original handwritten Persian recipe book Nuskha-e-Shahjahani from the Mughal emperor Shah Jahan's time. A culinary journey into the Mughal imperial kitchen, where food was cooked with just the right amount of spices to enhance the base flavours of the dishes, this book is divided into seven sections and includes a plethora of recipes, ranging from the familiar shami kabab and baqlawa to the more exotic amba pulao (tangy mango lamb rice) and indersa (sweet, deep-fried rice-flour balls). The book also provides helpful tips for cooking, including methods to clean fish and soften bones, throwing light on the creativity of the Mughal cooks. An informative introduction offers an intriguing glimpse into the royal lifestyle of one of India's greatest empires. This book effortlessly recaptures the nostalgia of Mughal times while remaining a practical guide for the modern reader.

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Turmeric gives traditional curry its vibrant flavor and yellow color, but did you know this spice has been used medicinally in India for centuries? Research suggests turmeric can improve brain function, tame heartburn, prevent inflammation, and provide many other health benefits. Millions of people are turning away from the harsh effects of modern solutions and back to the gentle but powerful benefits of nature’s oldest remedies. In her 101 Amazing Uses series, Susan Branson, a holistic nutritional consultant, expertly outlines 101 incredible uses for everyday ingredients like garlic, apple cider vinegar, ginger, and coconut oil. Each book is divided into tabbed sections filled with a total of 101 easy-to-read, bite-size benefits for everything from health to beauty to household cleaning. Promote healthy skin, reduce stress, boost your metabolism, tenderize meat, and more with these simple, accessible, natural solutions!

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The earliest evidence of honey being enjoyed in Scotland dates back to 1000 years BC - an Iron-age beaker that once contained mead was found in a burial chamber in Fife. Since before history, honey has added delicacy and sweetness to the Scottish diet. Scottish honey, with its fragrances of heather, meadowsweet, clover and birch, is a unique, magical ingredient, and the Honey Bible features a host of easy-to-prepare recipes drawing on this wonderful resource.Liz Ashworth introduces us to its versatility from dishes as varied as Medieval sweet pickled salmon and honey-spiced beetroot, to the delectable cranachan and more contemporary chocolate honey fudge cake. Prepared in collaboration with one of the UK''s oldest and largest honey farms, Chain Bridge in the Borders, this book draws on the experience and traditions of generations of skilled beekeepers and Scottish cooks in the use of this quintessentially natural and organic food. Chain Bridge honey farm is a flourishing family busines

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These sometimes harrowing, frequently funny, and always riveting stories about food and eating under extreme conditions feature the diverse voices of journalists who have reported from dangerous conflict zones around the world during the past twenty years. A profile of the former chef to Kim Jong Il of North Korea describes Kim's exacting standards for gourmet fare, which he gorges himself on while his country starves. A journalist becomes part of the inner circle of an IRA cell thanks to his drinking buddies. And a young, inexperienced female journalist shares mud crab in a foxhole with an equally young Hamid Karzai. Along with tales of deprivation and repression are stories of generosity and pleasure, sometimes overlapping. This memorable collection, introduced and edited by Matt McAllester, is seasoned by tragedy and violence, spiced with humor and good will, and fortified, in McAllester's words, with 'a little more humanity than we can usually slip into our newspapers and magazine stories.'

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Adventures with Edible Plants is an immersive encounter with more than 15 plant species and parts that will tempt your tastebuds. How do cashew nuts grow? Why is saffron such an expensive spice? Which fruit is found in the desert? Dig up some tasty tubers. Pick your fill of cranberries. But watch out when you try wasabi! From fruit and nuts to staple starches, and from rare ingredients to the world's favourite beverages, savour the edible gifts of the plant world as never before!The World of Science comics series engages, educates and entertains children, imparting scientific facts, while nurturing the love of Science through dynamic, full-colour comics. All topics covered are in line with the Singapore primary Science syllabus and the Cambridge primary Science curriculum, and also offer beyond-the-syllabus insights designed to stretch inquiring young minds.This book aligns with the following syllabi:

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For fans of The Bridge Kingdom and A Deal with the Elf King, this sweeping tale of love and betrayal is equal blends sweet and spice. A shunned princess. A reluctant king. A marriage that could save both their kingdoms . . . but destroy their hearts. Though she is the oldest daughter, Princess Faraine lives in the background, shunned from court and kept out of sight. Her chronic illness makes her a liability to the crown, and she has learned to give place to her beautiful, favored younger sister in all things. When the handsome and enigmatic Shadow King comes seeking a bride, Faraine is not surprised that her sister is his choice. Though not eager to take a human bride, King Vor is willing to do what is necessary for the sake of his people. When he meets the lively Princess Ilsevel, he quickly agrees to a marriage arrangement. So why can’t he get the haunting eyes of her older sister out of his head?

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The ultimate gift for Poldark fans!85 authentic recipes for your manor or boarding house…The mouthwatering Poldark cookery book you’ve dreamed about!Divided into boarding house or manor, and complete with homey and festive dishes for breakfast, lunch, dinner, and dessert, this Poldark cookbook features these classic recipes from the show including: Cornish Pasties Ale-Battered Fried Fish Red Lion Mutton Pie Truro Turnip Gratin Blueberry and Lemon Posset Cornwall Honey Spiced Morning Bread And more! From Demelza’s Cornwall kitchen to the majestic Warleggan Mansion; from the oak dining room of Trenwith Manor to the rustic ambiance of the Red Lion Boarding House—food is everywhere in Ross Poldark’s Cornwall, England.Celebrate the magic that is PBS Masterpiece’s hit series Poldark with the unofficial kitchen companion to the

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The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how did they eat it? In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haute cuisine. This development involved increasing use of dairy products, a move toward lighter meats such as veal and chicken, increasing identification of national food customs, more sweetness and aromatics, and a refined aesthetic sense, surprisingly in line with the late-Renaissance styles found in other arts.

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Squishmallows: The Official Baking Book is the perfect book for fans of Original Squishmallows and baking alike!  With 50 recipes inspired by fan favourite Squishmallows, there is something here for everyone to enjoy. Including delights such as Cam’s three-colour dough cookies, Hans’s chocolate truffles with sprinkles, Lesedi’s cinnamon rolls, Bethany’s Linzer love heart cookies and Mac’s pumpkin spiced whoopie pies! These bakes make for tasty, fun treats that all Squishmallows fans can recreate.The ultimate recipes for buttercream, caramel and Squishmallows marshmallows are also included, alongside a selection of delicious and refreshing drink recipes for all seasons.Beautifully illustrated with colourful photos of each of the bakes and Squishmallows artwork, this book offers a creative and accessible way to enjoy these unique recipes. Squishmallows: The Official Baking Book i

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“Tell me what you eat, and I’ll tell you who you are” was the challenge issued by French gastronomist Jean Brillat-Savarin. Champagne is declared a unique emblem of French sophistication and luxury, linked to the myth of its invention by Dom Pérignon. Across the Channel, a cup of sweet tea is recognized as a quintessentially English icon, simultaneously conjuring images of empire, civility, and relentless rain that demands the sustenance and comfort that only tea can provide. How did these tastes develop in the seventeenth century? Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel offers a compelling historical narrative of the relationship between food, national identity, and political economy in the early modern period. These mutually influential relationships are revealed through comparative and transnational analyses of effervescent wine, spices and cookbooks, the development of coffeehouses and cafés, and the ‘national sweet tooth’ in England and France.

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Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe’s culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

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Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 100 recipes from the award-wining Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends – or even just for yourself! Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include: Welsh rarebit toasts Buttermilk fried celeriac Cauliflower bhajis with cashew butter and pickled orange Tempura spring onions with sweet chilli sauce and peanut crumb Chicken schnitzel with sauerkraut Spiced monkfish tail with 3 sauces Doughnuts with carrot jam and Sherry panna cotta With stunning photography to accompany every dish, this is a cookbook to be devoured at once, and then read and cooked from time and time again.

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An African safari is arguably one of the most alluring and easily understood dreams of our time. Just the thought of an African safari evokes thoughts of adventure, a journey through nature's greatest spectacle, a glimpse of the earth before man. African Safari is an exploration of all that the word safari encompasses, from journeys on horseback and dugout canoes, the quiet drifting of a balloon and the tension of waiting on foot to the smell of dung, soil and the rain. African Safari is an intimate odyssey through the great wilderness of Africa and an eye on its wild denizens, spiced with the echoes of a romantic history. African Safari is divided into eight chapters: South Africa (Kruger & the Kgalagadi)Namibia (Etosha, Damaraland and Kaokaland)Botswana (Okavango, Chobe, and Linyanti)Zimbabwe (Mana Pools and the Zambezi) Zambia (North and South Luangwa)Tanzania (Ngorongoro and the Serengeti)Kenya (Masai Mara, Amboseli, and Tsavo) Rwanda & Uganda (Parc des Volcans and Mgahinga).

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Award-winning celebrity chef, and former food editor at House Beautiful, Alex Hitz shares a spectacular array of seasonal classic-yet-contemporary comfort dishes hors d oeuvres, soups, salads, sauces, main dishes, sides, and desserts. Hitz has a penchant for crowd pleasers: Spiced Pecans, Best-Ever Gazpacho, Mini Crab Cakes with Mango Chutney, Mustard-Crusted Rack of Lamb, Perfect Pomme Puree, French Apple Tart, and Dark Chocolate Pots-de-Cremes. Hitz imparts cooking, serving, and entertaining secrets to ensure success for the amateur or experienced home cook alike, champions elegance and simplicity, and boldly encourages all who read and cook to celebrate with delicious food. Hitz s message is clear: whether it s a holiday or just another Tuesday, make every day a special occasion.

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Everyone loves a good pub lunch. Whether it's a brisk walk or a leisurely drive away, there's always delicious, hearty fare at the end of it. Chef and TV presenter Matt Tebbutt knows a thing or two about cooking for hungry customers. He owned the Foxhunter Inn in Monmouthshire for over 13 years, devising and cooking iconic dishes. In Matt Tebbutt's Pub Food, he shares his recipes for dishes including Tartiflette, Seafood Stew and Poached Cherry Pavlova, and elevates classics with his own signature twists, such as Rump of Lamb with Spiced Aubergine, Mint Yoghurt and Flatbreads, Braised Beef Rib Curry, and Baked Apples with Calvados Custard. With stunning photos from Chris Terry, and recipes that will become household favourites all year round, join Matt in a celebration of the comfort food of the beloved British inn.

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Delicious Vegan Dishes to Feed Your Body + Soul. Pursue a plant-based diet without sacrificing the dishes you love with these healthy, vegan comfort food recipes that are as delicious as they are nutrient dense. A passion project for long-time vegan and popular food blogger Emani Corcran, this recipe book pays homage to her favorite family dishes and her experiences growing up immersed in Black food culture. Try her vegan twist on Classic Jambalaya, share Caribbean Rice and Beans with friends or savor her aunt’s recipe for mouthwatering spiced waffles. For vegan newcomers and plant-based lovers alike, these hearty meals are all about honoring your body and celebrating the tasty ingredients that fuel it. No matter what you're craving, Emani has a nutritious, homestyle recipe to satisfy your appetite.

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Bring on the holiday spirit with toasty, traditional, and trendy recipes from The Cozy Christmas Cookbook. This modern Christmas cookbook elevates the holidays with recipes that blend classic warmth with a fresh, modern twist. From Instagram-worthy desserts to fresh takes on seasonal classics, this cookbook is your passport to a stylish and delicious celebration. Share, savor, and sparkle with these chic and cozy recipes that will make this Christmas season your most cherished and photogenic one yet. The 50 easy and delicious recipes include:   Matcha White Chocolate Peppermint Lattes Avocado and Pomegranate Winter Salad Cranberry and Brie Stuffed Mushrooms Spiced Ginger Mule Mocktail Sesame-Crusted Ahi Tuna Tacos Vegan Chocolate Peppermint Avocado Mousse Saffron and Orange Glazed Ham Elegant Edible Flower Cupcakes Truffle Infused Mac ’n

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'Eddie's passion for good food and great flavours is evident in every dish and doesn't disappoint'— Gordon Ramsay, OBE FROM UK MASTERCHEF CHAMPION EDDIE SCOTT comes MISARANA - a collection of everyday European meals brought to life with a blend of Indian spices Best known for his maximum impact, minimal effort meals, Eddie Scott won the competition and adoration of the public with his heartfelt approach to food. In MISARANA, which translates as fusion in Punjabi, he draws upon his unique memories and heritage (cooking amazing homemade meals with his grandparents, eating in bustling French bistros on family holidays, visiting the vibrant street food stalls in India and travelling the world as a Marine Pilot) to create a collection of inspirational, yet relatable dishes. From mid-week meals to slow Sundays, MISARANA is full of recipes for all kinds of

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From the creator of the award-winning food blog, Butter and Brioche, comes a unique and beautifully designed full-color cookbook that brings wild flavors to desserts as told through the seasons. In Wild Sweetness, Thalia Ho captures the essence of the wild, and re-imagines it on the plate. She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder.In more than 95 recipes, Thalia opens our eyes and taste buds to a celebration of what the wild has to offer—a world of sweet escapism, using flavor to heighten our experience of food. Enthralling, unique, and inspired recipes you’ll want to cook over and over again.

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Former MasterChef winner Tim Anderson delivers the punchy flavours of Japanese Soul Food, from ramen to pork belly buns. Think of a bowl of ramen overflowing with toppings and texture and flavour, gyoza full of umami and spice, or meltingly soft pork belly buns. Currently exploding on the UK scene by way of street-food, ramen bars and easy-going eateries, this is the antidote to typical Japanese restaurant cuisine.From the Sasebo Burger to Japanese twists on fried chicken the book is full of unexpected treats. There are chapters on sauces, small dishes, large dishes, grilled items, ramen, desserts and drinks; Tim explains Japanese ingredients, how to get them, and how to substitute if you can’t; and he includes easy recipes for beginners as well as a couple of bigger projects for food geeks. ‘Turns Japanese cuisine on its head’ Stylist

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The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, as it were, and onwards the Crusades gave us all manner of spices. The Georgians enjoyed a new level of excess and then of course the world wars forced us into the challenge of making meals from very little. The post-war period brought convenience foods, and health issues which are being felt widely now. This is the first study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 200 recipes from each age for use today. Offerings include tasty beach BBQ ideas from Celtic times, a hearty Roman Army lentil stew and ideas for festive feasts from every period.

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Raise a glass to the fascinating world of gin with this captivating guide, exploring its rich history, diverse flavors, and the art of crafting botanical blends.   Celebrate the craft of gin with this intoxicating guide to the history, culture and production of the world's favorite spirit. From juniper berries to cilantro, and citrus peel to exotic spices, the endless variety of gin flavours makes it one of the most versatile and beloved drinks today. Go on a spirited journey into the secrets and stories behind this iconic drink with The Little Book of Gin. Discover the history, production and culture of gin and learn how your favorite gins are created through the art of botanical blending. In this pocket guide, you will find: -The differences between various styles of gin, including London Dry, Old Tom and the resurgence of barrel-aged gins. - An in-depth look at the production process, detailing the various botanicals that con

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Fresh, fragrant, fruity, spicy, smoky, sweet, sour, and sharp. Discover how to cook these vibrant southern Mediterranean flavours at home with 100 wonderful recipes from Ben Tish. The bold spices and sun-soaked exotic tastes of North Africa and the Arabic world collided with the characterful food of the Mediterranean when the Moors invaded. It was this glorious fusion of flavours that first seduced British chef, writer and restaurateur, Ben Tish, and sent his cooking on a new course. Moorish is a collection of authentic recipes inspired by Ben’s passion for the region, along with a few of his own twists and interpretations. He has divided the book into chapters based around the way he likes to cook at home – from quick and refreshing light bites and his notorious barbecue food to lazy brunches and slow-cooked dishes that fill the house with evocative scents of the Mediterranean.

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In this comprehensive text, C.L. Miller chronicles the long history and many products of America's best known home delivery company. W.T. Rawleigh Company collectibles are presented here in over 590 photographs and advertising images. This vast array of packages, tins, bottles, and notions of all sorts begins with William T. Rawleigh's original 1889 products and continues up through the Rawleigh Company's late twentieth century product lines. Included are many old-time essentials for the home and farm, such as medicines "for man and beast," food products, spices and extracts, cosmetics, toiletries, brushes, cookbooks, calendars, and the Rawleigh Good Health Guides and Almanacs. Also provided in this colorful and informative guide are helpful hints on locating and evaluating Rawleigh products, the proper care of those collectibles, and prices for the items themselves. This book will be a delight for everyone interested in the home delivery products of days-gone-by.

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Over 60 recipes for nourishing soups from Potato and Roasted Red Onion Soup to Lobster Bisque, you’ll find a soup to feed both body and soul here. Whether you’re looking for a way to use seasonal produce, increase your daily intake of vegetables or crave the comfort only a warming bowlful of soup can bring, this book is for you. Simple to make, easy to serve and full of flavour possibilities, soup is a great way to eat any time of the day, from a light lunch to a satisfying supper. Lighter recipes include fresh ideas from Green Tomato & Sorrel Broth to Thai Gazpacho. Healthy while heartier recipes include Squash, Chickpea & Chorizo and Spiced Lentil Dhal. Finally, luxurious soups provide a hug in a bowl, from a rich Goulash to a creamy Broccoli and Stilton, the recipe you need is here.

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Winner of the HRH Duke of Edinburgh English Speaking Union English Language Book Award 2006. An award winning language book, this is a lively and engaging expose on the foreign words and phrases that populate our language. Each entry gives a translation of the expression, the language of origin, pronunciation, an insightful comment on usage, plus illuminating examples from the press. A Pretentiousness Index will help you avoid committing the ultimate faux pas(!). If you have ever been bamboozled by the use of a foreign word or phrase, or simply want to spice up your vocabulary with some well chosen bons mots, then this is the book for you. Thousands of foreign terms have been absorbed into the English language from the everyday (kowtow) to the relatively obscure (auto-da-fe). Faux Pas? focuses on familiar terms and expressions as well as those that are new, curious or amusing.

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Isn't it about time to start nose-to-tail cooking with vegetables? Learn how to make the most of the edibles in your garden or the farmer's market bounty! The No Waste Vegetable Cookbook will help you cook your way through greens, beans, roots, and herbs with seasonal recipes that utilize every edible part of the plant. Author Linda Ly shares a wide variety of recipes and techniques from her popular CSA Cookbook, from creative pickling (think watermelon rind) to perfect pestos. Chapters and recipes include: Tomatoes and Peppers: Spicy Minty Tomato Sauce Infused with Tomato Leaves, Spicy Fermented Summer Salsa, Ginger-Spiced Chicken Soup with Wilted Pepper Leaves, Blistered Padron Peppers and White Onions Leafy Greens: Kale Stem Pesto Spring Bulgur Salad with Kale Buds, Stuffed Collard Greens, Potlikker Noodles with Collard Greens, Broccoli Green and Baked Falafel Wrap Peas and Beans: Pea Shoot Salad with Radish and Carrot, Pan-Charred Beans with Bean Leaf Pesto, Yardlong Bean Curry with Wilted Spinach, Fava Leaf Salad with Citrus, Feta, and Walnuts, Charred Fava Pods with Parmesean Bulbs and Stems: Fennel Front and Ginger Pesto, Kohlrabi Home Fries with Thyme Aioli, Leek Green, Wild Mushroom and Goat Cheese Crostini, Scallion Soup, Green Onion Pancake with Spicy Soy Dipping Sauce Roots and Tubers: Carrot Top Salsa, Beetza Beetza, Quick-Pickled Sweet 'n Spicy Radish Pods, Savory Sweet Potato Hummus, Creamy Sweet Potato Soup with Maple Syrup, Hasselback Potatoes, Vietnamese Carrot and Daikon Pickles Melons and Gourds: Watermelon Rind Kimchi, Stir-Fried Watermelon Rind, Gingered Butternut Bisque, Four Ways to Toast Pumpkin Seeds, Sicilian Squash Shoot Soup, Drunken Pumpkin Chili, Pan-Fried Cucumber in Honey Sesame Sauce Flowers and Herbs: Chive Blossom Vinegar, Nasturtium Pesto, Cilantro Pepita Pesto, Chimichurri, Marinated Feta with a Mess of Herbs, and "All In" Herb Dressing Whether you're excited to make the most of the farmer's market or use every bit of your garden's bounty, this is the book that keeps the food on your table and out of the trash can (or compost bin)!

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Play the best damn trivia night ever! From one of the pioneers of pub trivia, Jeopardy! champion Austin Rogers, comes the complete resource for playing and running an uproariously entertaining trivia night, whether you’re hanging out with friends and family, spicing up a party, or hosting an official event at your local pub. More than a random collection of facts, The Ultimate Book of Pub Trivia features over 300 rounds of ten-question quizzes. Each one is carefully curated to encourage a night of lively competition. The result? Hours and hours of fun as you and your friends answer challenging questions on everything from Bad Movie Descriptions to Winter sports, Kanye and the Kardashians to Brit Lit.

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'Compulsively readable! I was charmed by the flirtatious banter . . . Sometimes you want to Netflix and Chill and sometimes you want to Netflix and like, seriously, just chill. Clare and Logan excelled at both!' Alicia ThompsonTwo can play at this game . . . The smart and sexy new fake-dating rom-com from the author of the highly praised I Love You, I Hate You!'Logan and Clare's chemistry and banter had me swooning and I was smiling the entire time I was reading!' ⭐ ⭐ ⭐ ⭐ ⭐ reader review'I loved this! . . . This book had cute lines, all the feels and just enough drama. 100% recommend'⭐ ⭐ ⭐ ⭐ ⭐ reader review'This is a fun and sexy read, perfect for a lazy afternoon with a bit of angst and a fantastic ending. Definitely worth picking up!' ⭐ ⭐ ⭐ ⭐ reader review'This was such great read! . . . captivating, fast paced and sweet'⭐ ⭐ ⭐ ⭐ reader review'Absolutely loved this . . . The chemistry and the banter between the two MCs had me swooning'⭐ ⭐ ⭐ ⭐ reader review'A lot of sweetness and tenderness mixed in with the spice and humour'⭐ ⭐ ⭐ ⭐ reader review'I loved how original the premise was'⭐ ⭐ ⭐ ⭐ reader review................................Logan Walsh doesn't do relationships.Clare Thompson doesn't do casual.What could possibly bring them together?Finance bro Logan and tabletop game designer Clare couldn't be more different. They know this because their apartments face each other, and they've noticed. But not, you know, in a creepy way. Still, when they get stuck in the elevator together, sparks fly and they each see an opportunity: Clare needs her co-workers to believe that she is capable of a one-night stand to get them to buy into her new role-play character, and Logan needs a steady girlfriend to prove his maturity to his boss.After one night together, they're keen to get on with their respective plans. Except Clare can't understand why her hook-up seems to want to date her, and Logan is confused that Clare isn't responding to his flirting.A kiss in the rain might clear up any confusion over their chemistry, but this whole 'relationship' thing is a two-player game, and both want to win. With their hearts and their pride on the line, could the prize be love?................................Raves for I Love You, I Hate You!'Everything you love about romantic comedy - hilarious, sharply observed, smart, and sexy as hell' Rachel Hawkins'A must read for fans of Nora Ephron rom-coms!' Denise Williams'Smart, sexy, and feminist Elizabeth Davis just became an auto-buy author for me' Annette Christie'A five-star read . . . the best read of the year, if you like your rom coms witty and sweet then you need this story in your life' 5* reader review'Elizabeth Davis's way of writing romance is perfect . . . Amazing characters and writing, 5/5 stars!' 5* reader review'Everything I wanted and more! Their chemistry was perfect . . . If only I could go back in time and read this book for the first time again' 5* reader review

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This book provides a complete review of multiple metabolic disorders and the use of phytochemicals for their prevention and treatment. When describing each metabolic disorder, all authors describe the main health alterations, providing the most current figures and statistics worldwide; medicinal plants used in traditional medicine for its treatment and scientific information related to their potential to prevent or treat each condition. Authors also include a complete scientific background check, comprehensive analysis of all phytochemicals recommended for each disorder, a description of the mechanism(s) of action and in vivo and/or in vitro studies. Within this volume, a series of 7 plant species, recommended to treat or prevent the previously described disorders, are presented with their botanical information, traditional use in different cultures and countries, and the available scientific information validating their health benefits. Besides, six main metabolic disorders are described, providing a full scientific background for its general understanding, and three study cases are presented, where metabolic disorders are analysed and approached from different medical and pharmaceutical angles. Chapter 1 -- Soybean contains a great nutritional value, which makes it an excellent food for the human diet. It has large amounts of protein and lipids and also provides fibre, calcium, iron, zinc, and several vitamins. For these reasons, the possible benefits of soy consumption for human health have been studied. Although the results obtained to date have not been conclusive, thanks to its high content of isoflavones (phytochemicals with estrogenic activity), soy is attributed with anti-inflammatory, antioxidants and antifungals properties. Moreover, soybeans could provide significant benefits to patients with cardiovascular diseases, cancer, or diabetes. Chapter 2 -- Oil, proteins, vitamins, fibres, and phytochemicals present in the avocado plant have shown the excellent capability of not only addressing the prevalence of these metabolic diseases but also being safe and having minimal side effects. The general objective of this book chapter is to review the bioactive compounds and their action to promote health benefits in the prevention and management of metabolic disorders. Chapter 3 -- Heliopsis longipes roots, which contain affinin, has been used in traditional cuisine as a spice for its pungent. Due to its tingling and numbing properties, it is frequently applied to heal diverse pains such as toothache, earache, and headache. Within this chapter, its applications on anti-inflammatory activity, local anaesthetic, analgesic, anti-mutagenic, and antioxidant activity, will be reviewed. Chapter 4 -- The species Opuntia ficus-indica (L.) Mill., represents a good source of nutrients and antioxidants in the diet of consumers. This chapter aims to offer a simple and economical alternative formulation of artisan conserves prepared with nopal, in which the antioxidant activity was evaluated. Chapter 5 -- Metabolic syndrome is known as a group of metabolic abnormalities that increase the risk of developing cardiovascular diseases and type 2 diabetes. The cost of health for companies is very high for workers who have obesity or metabolic syndrome compared to healthy workers. Metabolic syndrome is closely related to obesity, and this, in turn, is associated with a poor diet (high intake of carbohydrates and fats). This chapter explains the decrement of risk factors in workers of Young Living Ecuador Farm based on the Health Belief Model. Chapter 6 -- The objective of this chapter book was to analyse the evidence obtained by clinical studies reported by scientific literature. Clinical studies have employed different components or products of grapes, such as pulp, freeze-dried grape, extracts, wine, and a distinct dose of resveratrol, to demonstrate their biological properties against diabetes mellitus, hypertension, and obesity. Chapter 7 -- The main purpose of this chapter is to describe the analysis of whether glycated haemoglobin values could be used as a limit marker for earlier diagnosis of type 2 DM in overweight patients. This was a nonexperimental, analytical, retrospective, longitudinal study of 100 overweight patients diagnosed with type 2 DM. The study was carried out in 2014 at Teodoro Maldonado Carbo Hospital, Guayaquil, Ecuador. Chapter 8 -- Rosemary is classified not only as spice or ornamental but also as a medicinal plant. It is an important source of volatile and non-volatile compounds. The proportion of them varies in function of diverse factors as a region of growth, environment, extraction treatment, and others. Thanks to its composition, rosemary owners several properties such as anti-obesity, anti-diabetes, anti-cancer, among others, thus the importance of this plant over metabolic diseases is presented in this chapter. Chapter 9 - Agave has been used in traditional medicine as an aesthetic, anticonvulsant, antipyretic, urinary antiseptic, cathartic, cicatricial, and regenerative, diuretic, emmenagogue, and eupeptic. Agave extracts and derived agave products have been used to prevent several metabolic diseases, such as diabetes and cancer. However, more studies are needed to support these effects.

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The phrase "silk road" evokes vivid images: of merchants leading camel caravans over deserts and steppes to trade exotic goods in the bazaars of glittering Oriental cities, of pilgrims braving bandits and frozen mountain passes to gather scriptures and spread their faith across continental expanses. Beyond the exotica, however, this VSI will be a sketch of the historical background against which the silk road flourished, and an essay on the significance of old-world intercultural exchange to Eurasian and world history generally. On the one hand, Millward treats the silk road broadly, as a metonym for the cross-fertilizing communication between peoples across the Eurasian continent since at least the Neolithic era. On the other, he highlights specific examples of goods and ideas exchanged between the Mediterranean, Persian, Indian, and Chinese regions, along with the significance of these exchanges. While including silks, spices, travelers' tales of colorful locales, the main focus of the book is to outline the dynamics of Central Eurasian history that promoted silk road interactions, especially the role of nomad empires; and to highlight the importance of the biological, technological, artistic, intellectual, and religious interchanges across the continent. Millward shows that these exchanges had a profound effect on the old world that was akin to, if not yet on the scale of, modern globalization. Millward also considers some of the more abstract contemporary uses to which the silk road concept has been put. It is, of course, a popular marketing device for boutiques, museums, restaurants, and tour operators from Venice to Kyoto. More than that, however, the silk road has ideological connotations, used sometimes to soften the face of Chinese expansion in Central Asia, or, in the US culture wars, as a challenge to the "clash of civilizations" understanding of intersocietal relations. Finally, while it has often been argued that the silk road declined or closed after the collapse of the Mongol empire or the opening of direct maritime communications from Europe to Asia, Millard disputes this view, showing how silk road phenomena continued through the early modern and modern expansion of Russian and Chinese states across Central Asia. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

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"Sabrina’s modern take on traditional South Asian dishes and the stories behind them makes an entertaining and tempting book!" – Michel Roux Jr"Sabrina is the real deal... The delicious flavour combinations, fun playfulness of classic dishes and a genuine love for storytelling and recipe writing makes this a must for any bookshelf." – Ravneet Gill"Sabrina has produced the most colourful, exciting book I’ve seen in a long time, coming from the heart. Each recipe is packed with love and vibrancy, and I can’t wait to cook from it." – José PizarroModern South Asian Kitchen is a fascinating collection of recipes, encompassing traditional family dishes passed down through generations to contemporary, eclectic recipes that reflect a collaboration between cultures and experiences. We see the merging of Sabrina's professional career in modern European kitchens unite with her Punjabi heritage, culminating in 90 unique and stunning recipes that are comforting, playful and big on flavour. She pays homage to her mother's most iconic dishes along with personal tributes to dishes her grandmother made. She believes that flavour and enjoyment are imperative – and offers snacks and small plates for entertaining, quick and light meals for midweek meals and encourages the mixing and matching of recipes for feasting and friends – teaching us not to be fearful of our spice cupboard. In her words, she is ‘creating new traditions as well as honouring old’. From the Only Dal You’ll Ever Need and Cauliflower Cheese Parathas to Punjabi Panzanella and Black Cardamom Custard Tart, these are ingenious, considerately spiced recipes you won’t have seen before. Along with a personal story of her journey, Sabrina also features conversations with eight of her 'sisters' from South Asian heritage, continuing the thread of connecting with your history whilst breaking cultural and culinary boundaries. Modern South Asian Kitchen is a thought-provoking testament to modern South Asian cuisine as well as a joyful celebration of how cooking food brings together communities, families and friends.

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Vegan authority Harriet Porterfield, creator of Bo’s Kitchen, presents a visually stunning cookbook bursting with 70 vibrant plant-based recipes to boost natural immunity, improve mood and nourish mind and body. Eating the rainbow is a natural rule of life; we are always told that the more colours in your diet, the better for you it will be. This is because different plants contain different pigments, or phytonutrients, and the more vibrant their colour, the more of these nutrients they contain!Bo’s Kitchen has transformed this wholesome lesson into a bright and exciting invitation to embrace the natural goodness of colourful ingredients, turning the hues of the rainbow into delicious and nutritious recipes that look and taste great. From Black Forest smoothie bowls and Golden Chickpea pancakes to Sunshine Pizza and Rainbow Buddha bowls, all 70 of these all-natural recipes are bursting with colour and nutrients, created to embrace health-boosting benefits and laid out alongside insights on topics from mindful eating to the scientific benefits of specific ingredients.Eat the Rainbow contains sections on: Bright breakfasts, smoothies and juices, from blue coconut shakes to chia and beetroot mousse parfaits and rye aquafaba rainbow waffles. Magical meals for on the go, like the green goddess tart, sushi sandwiches with pickled beetroot or sweet and spicy pho. Kaleidoscope salads, sides and appetisers to bring colour to your day, like the avocado maki, sesame and spinach rice balls or the rhubarb, strawberries and cherries galettes. Hearty helpings to warm your soul, like golden masala roti with curried carrot falafel or roasted pepper pasta with crispy spiced chickpeas. Delicious desserts for the sweet-toothed, including matcha and blackberry curd tarts and raw vanilla donuts with blueberry cashew frosting. These delicious, colourful recipes will brighten your day and transform the way you eat, making this vibrant cookbook a tasty and nutritious must-have for any health-conscious and holistic kitchen shelf.

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WINNER OF THE WOLFSON HISTORY PRIZE 2020A SUNDAY TIMES, FINANCIAL TIMES, THE TIMES AND BBC HISTORY MAGAZINE BOOK OF THE YEARFor most of human history, the seas and oceans have been the main means of long-distance trade and communication between peoples - for the spread of ideas and religion as well as commerce. This book traces the history of human movement and interaction around and across the world's greatest bodies of water, charting our relationship with the oceans from the time of the first voyagers. David Abulafia begins with the earliest of seafaring societies - the Polynesians of the Pacific, the possessors of intuitive navigational skills long before the invention of the compass, who by the first century were trading between their far-flung islands. By the seventh century, trading routes stretched from the coasts of Arabia and Africa to southern China and Japan, bringing together the Indian Ocean and the western Pacific and linking half the world through the international spice trade. In the Atlantic, centuries before the little kingdom of Portugal carved out its powerful, seaborne empire, many peoples sought new lands across the sea - the Bretons, the Frisians and, most notably, the Vikings, now known to be the first Europeans to reach North America. As Portuguese supremacy dwindled in the late sixteenth century, the Spanish, the Dutch and then the British each successively ruled the waves.Following merchants, explorers, pirates, cartographers and travellers in their quests for spices, gold, ivory, slaves, lands for settlement and knowledge of what lay beyond, Abulafia has created an extraordinary narrative of humanity and the oceans. From the earliest forays of peoples in hand-hewn canoes through uncharted waters to the routes now taken daily by supertankers in their thousands, The Boundless Sea shows how maritime networks came to form a continuum of interaction and interconnection across the globe: 90 per cent of global trade is still conducted by sea. This is history of the grandest scale and scope, and from a bracingly different perspective - not, as in most global histories, from the land, but from the boundless seas.

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This might be the first book that deals mostly with the 3D technology computer-aided design (TCAD) simulations of major state-of-the-art stress- and strain-engineered advanced semiconductor devices: MOSFETs, BJTs, HBTs, nonclassical MOS devices, finFETs, silicon-germanium hetero-FETs, solar cells, power devices, and memory devices. The book focuses on how to set up 3D TCAD simulation tools, from mask layout to process and device simulation, including design for manufacturing (DFM), and from device modeling to SPICE parameter extraction. The book also offers an innovative and new approach to teaching the fundamentals of semiconductor process and device design using advanced TCAD simulations of various semiconductor structures. The simulation examples chosen are from the most popular devices in use today and provide useful technology and device physics insights. To extend the role of TCAD in today’s advanced technology era, process compact modeling and DFM issues have been included for design–technology interface generation.Unique in approach, this book provides an integrated view of silicon technology and beyond—with emphasis on TCAD simulations. It is the first book to provide a web-based online laboratory for semiconductor device characterization and SPICE parameter extraction. It describes not only the manufacturing practice associated with the technologies used but also the underlying scientific basis for those technologies. Written from an engineering standpoint, this book provides the process design and simulation background needed to understand new and future technology development, process modeling, and design of nanoscale transistors.The book also advances the understanding and knowledge of modern IC design via TCAD, improves the quality in micro- and nanoelectronics R&D, and supports the training of semiconductor specialists. It is intended as a textbook or reference for graduate students in the field of semiconductor fabrication and as a reference for engineers involved in VLSI technology development who have to solve device and process problems. CAD specialists will also find this book useful since it discusses the organization of the simulation system, in addition to presenting many case studies where the user applies TCAD tools in different situations.

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Feel-good recipes that celebrate the versatility and deliciousness of vegetables (and are free from wheat, dairy and refined sugar). Lily Simpson's exquisite way of cooking is inspired by a range of seasonal greens such as asparagus, green beans and pak choi, as well as the rest of the rainbow: butternut squash, aubergine and sweetcorn. With clever cooking techniques and spicing, her recipes reinvent the vegetarian-style menu – Honey and tamari-roasted fennel salad, Spinach kitchari, Beetroot and shallot fritters, Roasted cabbage with lentils, and Rhubarb granita are just a few of the fantastic dishes that fill the pages of Detox Kitchen Vegetables. This beautiful book also includes tips on how to shop for, prepare and cook each vegetable, and tells you when they're in season so you can get them at their peak time for flavour and nutrition. It's a way of cooking that will nurture not only good health and wellbeing, but also your everyday joyfulness.

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Tuck into 80 easy and effortlessly healthy meals from the hit BBC series Eat Well for Less.Cooking doesn't have to add to the pressures of daily life - make your kitchen a happy place with Eat Well for Less: Happy & Healthy. Packed full of light lunches, simple suppers and weekend feasts that you can whip up for the whole family in a flash, this book will leave you full and feeling good without breaking the bank. Recipes include Jamaican Chicken Tacos, Spiced Feta & Chickpea Sweet Jacket Potatoes, BBQ Veggie Chilli, One-pan Spicy Eggs and Peanut Butter & Date Flapjacks.Featuring a foreword from new presenters Chris Bavin and Jordan Banjo, budget-friendly meal planners and top tips, Happy & Healthy will help you stress less in the kitchen and teach you how to make quick and nutritious dishes.

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What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals. Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

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Cornucopia, on Dublin's Wicklow Street, has been serving up delicious vegetarian and vegan fare for more than 33 years. Their mission has always been to make great tasting, home produced, healthy food. At a time when plant-based eating is more popular than ever, Cornucopia is a pioneer in creating delicious meals packed with vegetables, legumes, fruits, herbs and spices. Whether you are a vegetarian, vegan or are trying to cut down on your meat intake, this book brings you punchy flavours and unique, satisfying dishes. With a wide range of ingredients and smart culinary tips and ideas, each recipe is a delight to cook in your own home. This is a cookbook for anyone who feels there is merit in reducing or limiting our consumption of animal-based foods, brought to you from Cornucopia’s long-standing head chef Tony Keogh, the staff of Cornucopia and Aoife Carrigy.

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In this vibrant and generous celebration of food, friendship and conviviality, photographer Aline Princet and Anto Cocagne, a young chef from Gabon, invite musicians, writers, artists and creatives from all over African, south of the Sahara, to share their recipes and bring the spotlight to focus on the rich diversity of African food. The 80 authentic recipes showcased here include the best dishes from Gabon, Senegal, Ivory Coast, Cameroon, Congo and Ethiopia, and with each recipe comes information on its origins, its key ingredients and tips and advice for the home cook on how to cook them to perfection. They use fruit, grains, vegetables, spices and are delicious, healthy, often vegetarian or vegan and some gluten-free. Interwoven throughout are interviews with the artists who talk about what African food means to them. Saka Saka pays tribute to food-loving Africans and African culture and invites us all in to taste and savour.

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The recipes in this book highlight seasonal bounties and four major Caribbean flavors, resulting in a basketful of healthy, edible treasures! This paperback edition contains 5 brand new recipes. This innovative cookbook presents a new way to look at the four seasons through four ingredients that are integral to Caribbean flavors and culture, but available everywhere. Coconut, ginger, shrimp, and rum each boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, and especially highlighting seasonal ingredients! The book is divided into four seasons, and each of those is divided into “Light Fare,” “Mains,” “To Sip,” and “Sweets.” Recipes include: Coconut spiced cashews White coconut gazpacho Rum buttered jerk wings Spring pea and ginger risotto Rhubarb & ginger challah Salsa verde coconut rice Grilled strawberry ginger shortcake Garlicky parmesan shrimp & fava bean ravioli Poached pear negroni

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The 1990s Fashion Book is a tribute to the unique fashion of that time. Flashy, colourful, casual and sexy, these were the attributes that applied back then. Top models, hip-hoppers or pop groups like Take That and the Spice Girls exemplified a fashion style that triggered a boom all over the world. It is fair to say that, in retrospect, hardly any other decade has had such a formative effect on modern times as the 1990s. It is considered a decade of revolution, in which almost everything that had existed before changed at breakneck speed. This is when ground-breaking technologies such as the internet or nationwide mobile telephony came into being, without which our lives today would be unimaginable. Modern pop culture and current fashion design originate to a large extent from the cradle of the '90s. Sub-trends of the time such as grunge, hip-hop, minimalism, casual chic and deconstructivism are, in retrospect, what continues to have an impact today. Text in English and German.

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'[An] immersive debut... with detailed accounts of his trips and vivid descriptions of the scents ... [Roques'] rich travelogue will transport readers' Publishers Weekly (Starred Review)In Search of Perfumes is a fragrant journey across the world, revealing the beauty and mysteries of the perfume trade.Fruits, flowers, spices, bark, leaves, and branches are just some of the natural ingredients from the plant world that are used in the creation of perfume. Dominique Roques, travelling from Andalusia to Somaliland by way of Bulgaria, Laos, El Salvador, Indonesia and Egypt, describes his search to find the best natural ingredients, precious to perfumers everywhere.In Search of Perfumes demonstrates how the prestigious multi-million-pound perfume industry may begin its life as a single plant harvested by producers surviving on ancestral traditions and techniques and often risking their lives in the process as they combat the rising threat of climate change. Roques reveals the beauty and mysteries of a familiar trade; a return to the source of the world's scents.

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