Search results for ""author spice"

Healthy, light and flavourful Greek cuisine is now easy and fast to make at home, with Eleni Vonissakou’s authentic recipes for your slow cooker. Readers can make dishes straight out of Eleni’s kitchen in Athens, Greece, without standing at the stove all day. This collection is full of delicious meats, warming soups, flavourful veggies and tempting sweets. All recipes call for easy-to-find ingredients and minimal prep, for quick meals to nourish you and your family. The slow cooker makes it possible to enjoy a variety of exciting Greek flavours in your own kitchen. Recipes cover tender meat dishes like Lamb Fricassee with Lettuce and Herbs, and flavour packed poultry such as White Wine Chicken with Orzo. Greek Summer Ratatouille is perfect for warmer weather, while Cumin Spiced Meatballs in Rich Tomato Sauce is classic and comforting. Sweets like Greek Sticky Walnut Cake are a quick crowd pleaser. Whether roasting, braising or simmering, the slow cooker makes it easy to get nutritious homemade Greek meals on the family table. This book has 75 recipes and 75 photographs.

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Feed a family of 4 for under £5 in this essential new cookbook – no fancy equipment, skills or ingredients required! Feed Your Family for Under a Fiver is the debut cookbook from TikTok sensation Mitch Lane, saving your family’s mealtimes, and your budget! Mitch Lane AKA @mealsbymitch is one of the UK’s most-loved home cooks, providing quality budget recipes and helping families up and down the country to cope with the cost-of-living crisis. This book is packed full of easy, comforting, crowd-pleasing recipes that anyone can make on a budget, no matter your experience. These recipes don’t demand much space, expensive kitchen equipment, or a long list of ‘store cupboard’ spices and ingredients. Mitch set himself the challenge of walking into the supermarket with a fiver and coming out with everything he needed to make a meal – and now he’s sharing it with you. Including delicious recipes such as: Tandoori Chicken Traybake, Halloumi Tacos with Salsa and Chilli Yoghurt, Vegetable Quesadillas, Budget Carbonara, Cheap Chicken Roast Dinner, Chorizo Hash, and Spicy Noodle Soup, to name a few! What are you waiting for? Dig in and get cooking!

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’Gorgeous, an utter delight’ MARIAN KEYES ‘A charming debut that sparks with fun and fizz’ GOOD HOUSEKEEPING ’A must read!’ SOPHIE IRWIN ’Storytelling at its finest’ STYLIST A DAILY MAIL ‘novel to devour in 2023 Mrs Wood is London’s most celebrated medium. She’s managed to survive decades in the competitive world of contacting the Other Side, has avoided the dreaded slips that revealed others as frauds and is still hosting packed-out séances for Victorian high society. Yet, some of her patrons have recently cancelled their appointments. There are reports of American mediums nearly materialising full spirits and audiences are no longer satisfied with the knocking on tables and candle theatrics of years gone by. And then, at one of Mrs Wood’s routine gatherings, she hears something terrifying – faint, but unmistakable: a yawn. Mrs Wood needs to spice up her brand. She decides to take on Emmie, a young protégé, to join her show. But is Emmie Finch the naïve ingenue she seems to be? Or does she pose more of a threat to Mrs Wood’s reign and, more horrifyingly, her reputation than Mrs Wood could ever have imagined?

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Chosen as one of Goodreads' 21 Big Books of FallThey said she was going to be my ruin...Then let her ruin me.I've always gotten what I want. I'm a star on the basketball court and I've lived my life with the certainty that if it's within my reach, it can be mine. Until I met her. My siren in red.She is my future, but she doesn't know it yet.If only she didn't have so many secrets...If only her past wasn't shrouded in shadow...If only she wasn't so determined to push me away...But there is finally something-someone-I want, and I will chase her to the ends of the earth to win her heart. Even if it means giving up everything.See what over 130 million readers are swooning aboutPraise for Wattpad sensation Isabelle Ronin's Chasing Red:"Chasing Red is a perfectly sweet romance, with just the right amount of spice."-Foreword Reviews"Readers will be chomping at the bit while waiting for the next installment!"-RT Book Reviews"Readers will swoon over Caleb."-Publishers Weekly

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Cody Rigsby has a lot of opinions: Kevin is the hottest Backstreet Boy; grape jelly is a crime against nature; if you wear flip-flops in New York City, you do not love yourself. But if there is one opinion-one truth-that he holds above all others, it''s that we shouldn''t let the fear of looking stupid or being judged hold us back from living our best lives.Cody didn''t always feel this way. In XOXO, Cody, he opens up about his journey toward accepting himself, from growing up gay and poor in the South to his migration to New York City, where he went from broke-ass dancer to fitness icon. He intimately details what it was like to lose both his father and best friend to addiction and how he began to repair his relationship with his mom as an adult. He recounts his time working at a nightclub on the Lower East Side and his decision to audition for Peloton on a whim, and dishes about competing against Sporty Spice on Dancing with the Stars.

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“A festival of beautiful bakes and stunning photos.” Review of ScandiKitchen: Fika & Hygge, Good Housekeeping Magazine. Let Brontë Aurell of The ScandiKitchen Café show you how to celebrate your Christmas Scandi-style by sharing her delicious recipes and family traditions with you. Anyone who has ever been in Scandinavian in December will know that Scandinavians really love Christmas. From huddling up in candlelit snowed-in cottages to consuming glögg at every opportunity, Christmas is peak-hygge season all over Norway, Sweden and Denmark. Everything reverts back to tradition once Advent Sunday has come along. From saffron scented bakes to ‘gingerbread spice in everything!’, Christmas is the time to break the never-ending darkness with edible treats and joyful feelings. Scandinavians visit friends and families taking along something home baked to share. They have Jul-Smörgåsbord parties where old and young celebrate with a spread of traditional dishes and delicacies. Everything they do for Jul is centred around food, tradition and home comforts. Join Bronte and feel the warmth, even when it’s cold outside!

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Dotty Griffith reveals how easy it is to make these rustic, round flatbreads using your tortilla press, whatever kind you own, with delicious recipes for a variety of different tortillas and tortilla spin-offs, plus 100+ meals and snacks featuring them. Warm, fresh homemade tortillas beat store-bought any day of the week. In The Ultimate Tortilla Press Cookbook, Dotty offers her expert wisdom about how to use and love your tortilla press. Learn to make authentic corn and wheat tortillas, gluten-free tortillas, gorditas, sopes, and more—with exciting variations using spices, tomatoes, spinach, and chile peppers. Plus she serves up a ton of great recipes to turn your hand-crafted tortillas into tonight’s dinner, with recipes for all the very best homemade Southwestern, TexMex, and Mexican sauces, toppings, and fillings you need to turn out soul-satisfying enchiladas, fajitas, tacos and taco salads, chalupas, quesadillas, burritos, and even desserts and sweet sauces. The taste of homemade cannot be beaten. Let's make some tortillas!

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Want to master pasta? Let Jamie help, with his essential Food Tube guide to simple and seasonal pasta dishes'Enjoy this pocket-sized cookbook, full of incredible, achievable pasta recipes, from the very basics to kick-ass dishes for any night of the week. Buon appetite!' Jamie OliverJam-packed with delicious and easy recipes, The Pasta Book has all the need-to-know basics from Jamie's own Italian mentor, chef Gennaro Contaldo.Whatever your ability in the kitchen, pasta is a staple supper guaranteed to please everyone. With The Pasta Book, you can learn how to spice up your pasta for every craving - and even learn to make your own pasta from scratch!Full of delicious, simple, seasonal recipes such as:- Spring fresh WILD ROCKET & PECORINO ORECCHIETTE- Summery VEGETABLE CAPPELLACCI- Autumnal WILD MUSHROOM TAGLIATELLE- Wintery GAME RAGU- Gennaro's take on classic favourites such as CARBONARA and BOLOGNESEDiscover exciting new pasta dishes to freshen up your Italian cooking adventures and satisfy every stomach with The Pasta Book.

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The best part about brownies - aside from the fact that they’re decadent and delicious, of course - is that they’re both simple to make and impressive to serve. And with Mike Johnson’s rich, indulgent recipes for brownies, blondies, cheesecake bars and more, your favorite bar treats are tastier than ever. With Mike’s approachable, easy to make recipes, you’ll have a brownie or bar for every occasion imaginable. From his classic Ultimate Fudge Brownies to more unique takes on this favourite chocolate treat, like Hazelnut-Tahini Brownies and Peppermint-Mocha Brownies, each recipe is full of standout flavour and is sure to please a crowd. A variety of blondie and bar recipes ensure that you’ll find the perfect dessert no matter what you’re craving. Try Raspberry Coffee Cake Bars for a fruity treat, Maple-Pecan Oatmeal Cookie Bars for a sweet to end your day or Pumpkin Spice Blondies for a delectable seasonal snack. Mike’s insightful tips and techniques for each kind of bar make whipping up a delicious dessert simple and straightforward and ensure perfect results every time. This book contains 50 recipes and 50 photographs.

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High-quality wool, contemporary colour selection, the traditional spun look: tweed yarn has it all! A joy to wear and a pleasure to knit with, this finely-knobbled yarn adds texture and dimension to any project. For years, the handcraft specialists on the editorial team of the acclaimed Landlust magazine have been working with tweed yarn, considered a classic favourite for its understated natural variegation and its dual ability to spice up any solid piece and blend beautifully in colourwork. Landlust designs are beloved for their undeniable artistry and rustic charm, and now their most popular patterns have been brought together to form this sumptuous collection of over 50 projects. Explore a broad selection of hats, scarves, and cuffs, from striped toques to outrageously cute wrist warmers, slouchy cabled hats to cozy insoles. Wrap yourself up in striking sweaters, flattering vests, and draping pullovers; indulge your sense of style at home or on the go with pillows, seat pads, totes, and cushions — and so much more! Dive into Landlust’s terrific selection and discover the delightful possibilities when tweed yarn is tapped.

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A WATERSTONES BEST BOOK OF 2022: POPULAR SCIENCEAN iNEWS BEST NONFICTION BOOK OF 2022A TELEGRAPH BIG IDEAS BOOK 2022'Read this book and feel furious, uplifted and galvanised to take its findings out into the world and fight for change' - LAURA BATESEmotions can be difficult things to define, yet we all recognise them when we feel them or see them in others. How we interpret those emotions and act on them has been heavily gendered, as far back as Ancient Greek and Roman times and - despite the improvements in societal equality - continues to be today.We've all heard the sayings that girls should be 'sugar and spice and all things nice', while 'boys don't cry'. In Hysterical, Pragya Agarwal dives deep into the history and science that has determined the gendering of emotions to ask whether there is any truth in the notion of innate differences between the male and female experience of emotions. She examines the impact this has on men and women - especially the role it has played in the subjugation of women throughout history - and how a future where emotions are ungendered might look.

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The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, bad" fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Terry's new recipes have been conceived through the prism of the African Diaspora,cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favourite childhood dishes, Terry reinvents African-American and Southern cuisine,capitalizing on the complex flavors of the tradition, without the animal products. Includes recipes for: Double Mustard Greens & Roasted Yam Soup Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette and Sweet Cornmeal-Coconut Butter Drop Biscuits.

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Perfect for a tasty midday treat, or intricately gift wrapped for a special occasion, cookies are simple to bake yet sumptuous to eat, and with over 90 home-baked recipes you can celebrate the joy of indulging from the cookie jar. There’s nothing quite like the irresistible smell and the mouth-watering taste of freshly baked cookies straight from the oven. Sometimes savoury, but often wonderfully sweet, they are the ultimate bite-sized comfort food, and oh so simple to make. Here you’ll find classic recipes such as Gingerbread Men, Choc Chip Cookies and Snickerdoodles, along with more contemporary creations like Peanut Crunch, Spiced Pumpkin or Rosemary & Pine Nut Cookies to truly showcase the variety of flavours share amongst friends… or keep for yourself! Together with some basic baking tips, information about the equipment you need and advice on the best ingredients to buy – you’ll be prepared and ready to bake in no time! If you’re partial to some Brandy Snaps, the buttery taste of Shortbread or could nibble on the whole selection, get ready to fill up your cookie jar with these crunchy, moreish and easy-to-make bakes.

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‘This book is a stunningly beautiful and passionate evocation of Nell’s final season – do not skip a word of it – it’s a work of art and an ace cookbook as well!' Emma Bridgewater CBEWinner of the Guild of Food Writers General Cookbook Award 2021 Giffords Circus has been touring the south of England every summer since 2000. It is a traditional village circus with a uniquely British flavour, blended with extraordinary acts from all over the world. Their restaurant Circus Sauce is headed by chef Ols Halas and seats circus goers in a beautifully decorated tent on site. It offers a new menu every week and uses seasonal and local produce from the surrounding area. Recipes include Spring Chicken with Mushrooms and Asparagus, West Country Cassoulet and Spiced Panna Cotta with Baked Apples, and even Tweedy's Banoffee Pie with Salted Caramel, resulting in some guests returning several times in the summer to experience a new menu within familiar surroundings. This extraordinary cookbook is a celebration of the food that brings the circus and its audience together, alongside the story of the circus itself and its vibrant community – it's a celebration of the colour, personalities and images of the circus and its slow journey through the English summer countryside.

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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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This beautifully illustrated Chinese cookbook features all the most popular feast and festival food along with a wealth information.It is often said that the Chinese live to eat. Happily for them, the rich culinary tradition of China is largely inspired by a calendar year filled with a generous round of joyous occasions—festivals, reunions, weddings and anniversaries—for eating, drinking and making merry. And, of course, for paying homage to the gods and ancestors. Food, fittingly, is a combination of flavors and symbols (wealth, happiness, luck, prosperity), a spiritual celebration and an earthly pleasure. Chinese Feasts & Festivals, S.C. Moey has assembled a number of facts and fancies as well as a collection of festival specialties for the Chinese food lover to read and enjoy or, if the spirit takes flight, cook up a feast that will impress both mortals and ancestors and win the approval of the gods. Authentic Chinese recipes include: Drunken Chicken Steamed Duck with Bamboo Shoots Five Spice Rolls Spicy Sichuanese Lamb Sweet and Sour Fish Chinese Lettuce Leaf Cups Yangzhou Fried Rice Sweet Red Bean Pancakes Steamed Rice Flour Cupcakes New Years Cakes

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This is the perfect gift for the least traditional person in your life - or an affectionate nod to the most!'Whilst the biggest political figures and finest historians have struggled for over a century to truly define what "being British" is, No Context Brits manages to do it five times a week, easily, on Twitter' CAITLIN MORAN Do you know what year the Harrier jump jet was developed?What about the name of the first king of Scotland? Surely you must know the contents of the 1969 Bill of Rights?! Don't know the answers? Sorry, according to the Home Office, you're clearly not cut out to be a British Citizen. These inane questions have been posed by the Life in the UK test, more commonly known as the British citizenship test. If only there was an alternative test that wasn't stuck revelling in past glories . . . one that was fun, irreverent and unafraid to offer a glimpse of real life in the UK.How to Really be Brit is the unofficial citizenship test from the beloved No Context Brits Twitter account. You'll find 500 questions taking in every aspect of UK life - from Wrexham to Windrush, Bake Off to Brexit, scotch eggs to the Spice Girls and more.

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The vegan revolution is here to stay and now it is easier than ever to ditch animal-based foods and embrace a natural, healthier and more environmentally-friendly way of life. This updated new edition of a great classic book brings the advice on key nutrients up-to-date and, along with favourite vegan mainstays, offers new exciting recipes to prove that being vegan does not mean excluding comfort food, sweet treats, or wickedly savoury delights. The 140 recipes range from Granola Breakfast Bars and Vegetable Seaweed Dahl to Roasted Squash and Mushroom Ramen and Apple Chia Puddings - there has never been a better, and easier, time to go vegan! A complete guide to planning and enjoying a healthy vegan lifestyle for people wanting to give up meat, fish and dairy, a concise introduction advises you on key nutrients and where to find them in your food, easy-fixes for packed lunches, pitfalls to avoid when eating out and much more. Recipes include Yellow Pea and Lentil Soup; Roasted Kale Crisps; Thai Noodle Salad; Malaysian Tofu and Quinoa Laksa; Spiced Greens with Hemp Seeds; Chocolate Beetroot Cakes; and Morel, Garlic and Asparagus Focaccia.

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Xaviera Hollander may not have invented sex, but she is certainly one of its most outspoken proponents. Her book The Happy Hooker has sold more than sixteen million copies worldwide and continues to captivate new readers with its humor, its zest for life, and, above all, its downright honesty. She followed the success of her book with her monthly sex advice column for Penthouse, “Call Me Madam,” which helped readers find fulfillment in bed for almost thirty years.How to Make Love to a Woman takes hard-earned knowledge and puts it to excellent use, helping couples to experience the same mind-blowing pleasure that Xaviera has received and given for years. With a sense of fun and a knowing yet accessible voice, Xaviera gives readers specific suggestions on how to spice things up in the bedroom. She writes from a woman’s perspective, noting that her favorite sexual act has four letters and ends with “k.” (Surprise: it’s “talk.”) Some of the suggestions include, “Pleasure her with her own toys,” “Practice verbal bondage,” and “Make home movies.” With Xaviera as a muse and guide, this unique playbook promises to be a go-to Saturday night special!

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Bring the joy of Caribbean cooking to your kitchen and discover 80 varied and exciting recipes, from street food grills to one-pot stews, salads and rum-based cocktails. Caribbean cuisine offers a world of flavour from Jamaica to Trinidad and Tobago and everything in between, all the islands have their own unique dishes and cooking styles. In this sunshine filled book you’ll find recipes for mouth-watering hot sauces, spice rubs, fragrant marinades and cool chutneys as well as vibrant salads, BBQ wood grills and slowly simmered braises. Food is often eaten on the go from beach shacks or street vendors, who cook up fresh bites every day. Satisfying curries are always on the menu and are traditionally served with rice or Indian-style roti breads for wiping your plate clean, and vegetable sides. Meat is a big feature, often marinated, and fresh fish is readily available, particularly on the smaller islands, but there are plenty of vegetarian and vegan dishes to enjoy too. And let’s not forget the rum-based cocktails! Celebrate the fresh and vibrant colours and tastes of the Caribbean in your own kitchen with delicious and easy recipes, filled with lip-smacking flavour and guaranteed to transport you to paradise.

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When you know how to cook and utilise produce, it’s easy to prepare standout meals. Danielle Majeika, farm-owner and founder of the blog The Perpetual Season, derives complexity of flavour from a harmonious balance of herbs, simple spices, farm-fresh vegetables, and cooking methods in this incredible cookbook. Danielle goes beyond traditional steamed veggies, utilizing techniques that help bring out unique, vibrant flavours - like roasting fennel and tomatoes with fresh rosemary in a cast iron skillet. Every recipe highlights one or two vegetables that are easy to grow and popular at markets - like leeks, fennel, carrots, and tomatoes. Recipes include Asparagus Vichyssoise for spring, Green Bean Tempura with Lemon Wasabi Mayonnaise for summer, Shaved Kohlrabi Salad with Apple and Sesame for fall, and French Shallot Soup for winter. Danielle also provides growing and harvesting tips in the chapter intros that gardeners will find useful and non-gardeners will be inspired by. If you want a delectably spicy pepper harvest, for example, withhold water when they reach the point of maturity, as it increases levels of capsicum, and if you want to sweeten the taste of your tomatoes, boost their potassium with wood ash. This book will include 75 recipes and 75 full-colour photographs.

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What Is a Trade? Donald Fels and Signboard Painters of South India presents sixteen large-scale paintings that explore trade and globalization in India. Fels' conceptual starting point for this exhibition was Portuguese explorer Vasco da Gama's 1498 voyage to Malabar, India, in search of a direct sea route for the spice trade. What is a Trade? explores the historic and modern-day legacy of that expedition more than 500 years later. In 2004 and 2005, Fels traveled to Kerala (formerly Malabar), India, as a Fulbright Senior Research Scholar, to work with local commercial signboard painters on a body of work that examines globalization in India and traces its roots to Vasco's voyage. Most of the signboard painters had formerly worked as billboard painters -- until recently, all billboards in India were hand-painted, but cheaper and more efficient inkjet printers are making the painters obsolete. In light of this trend, Fels and his collaborators created work in the style of traditional hand-painted billboards and Bollywood advertising. The bright colors and strong graphic narratives make visually arresting statements about the historic and contemporary effects of trade and globalization.

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Learn all about Vietnamese cuisine and enjoy over 80 authentic recipes with this beautifully illustrated Vietnamese cookbook.Vietnamese food is fast emerging as one of the most popular of all Asian cuisines. Its emphasis on fresh herbs, raw vegetables and light seasonings makes it ideal for the health-conscious cook. This lavishly illustrated book of recipes, gathered and photographed in Vietnam, examines the historical and regional influences that have shaped the cuisine and presents a selection of classic dishes. The 84 easy-to-follow Vietnamese recipes present a diverse range of dishes from the country's major regions—from Hanoi to Saigon, the Mekong Delta, and all the points in between. Detailed information on Vietnamese ingredients and cooking techniques make The Food of Vietnam the perfect guide for anyone interested in the cuisine of this vibrant and bountiful country, where food is a daily celebration of life.Vietnamese recipes include: Pork Rice Paper Rolls Lotus Stem Salad with Shrimp Clam Soup with Starfruit and Herbs Fried Tofu with Lemongrass and Five Spice Crabs with Tamarind Sauce Braised Duck with Ginger Pork Stewed in Coconut Juice Slush Ice Lychee in Coconut Milk

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Many people today have never heard of the Comoros, but these islands were once part of a prosperous economic system that stretched halfway around the world. A key node in the trading networks of the Indian Ocean, the Comoros thrived by exchanging slaves and commodities with African, Arab and Indian merchants. By the seventeenth century, the archipelago had become an important supply point on the route from Europe to Asia, and developed a special relationship with the English. The twentieth century brought French colonial rule and a plantation economy based on perfumes and spices. In 1975, following decades of neglect, the Comoros declared independence from France, only to be blighted by a series of coups, a radical revolutionary government and a mercenary regime. Today, the island nation suffers chronic mismanagement and relies on foreign aid and remittances from a diasporic community in France. Nonetheless, the Comoros are largely peaceful and culturally vibrant--connected to the outside world in the internet age, but, at the same time, still slightly apart. Iain Walker traces the history and unique culture of these enigmatic islands, from their first settlement by Africans, Arabs and Austronesians, through their heyday within the greater Swahili world and their decline as a forgotten outpost of the French colonial empire, to their contemporary status as an independent state in the Indian Ocean​.

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'Nourishing, delicious, healthy, original food' VogueLucy Carr-Ellison and Jemima Jones are the inimitable pair behind Tart London - the peerless boutique caterers, pop-up kitchen pros and ES Magazine columnists who have been bringing bold and bright food to the London scene since they first started in 2012. This book is about their approach to cooking and eating - creating colourful, fresh and wholesome meals to share and enjoy, always with a fun and fuss-free attitude. Whether you're looking for a weeknight one-pot wonder that can bubble away while you get on with a glass of wine, a splendid brunch to surprise your friends, or the perfect menu for a long and lazy lunch, Lucy and Jemima have the key to honest, full-flavoured and effortlessly enjoyable eating. From deeply spiced Goan baked eggs or home-baked broccoli and taleggio flatbreads to smoky fish tacos or saffron-roasted tomatoes with labneh and crispy chickpeas, it's easy to have a little of what you fancy, whenever you fancy it. A Love of Eating is all about naturally good food that is a pleasure to make and a pleasure to eat.

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Everything kids need to create and star in their own video! YouTube has won the hearts, minds, and eyes of kids around the globe. Young people everywhere are making their mark on this popular platform—some of them even gaining massive followings, worldwide recognition, and the paychecks that come along with it. While lots of youngsters are happy to be spectators, others are hungry to create and star in YouTube content of their own—and this book shows them how. Written for kids in a language they can understand, this book helps budding filmmakers and producers create their own videos—no matter the subject. It offers creators the insight on how to plan and shoot quality videos, install and use video editing tools, and post the final product to YouTube. Apply tricks that pro filmmakers use for better shots, lighting, and sound
 Edit your video, add transitions, insert a soundtrack, and spice things up with effects
 Shoot and share your video gaming exploits Share finished videos with family, friends, and the world For any kid interested in joining the YouTube revolution, this book is the perfect place to start!

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In Mabu Mabu, charismatic First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits.Nornie grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home now is Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food.This book, also called Mabu Mabu – which means help yourself – reflects Nornie’s approach to cooking: simple, accessible, delicious, and colourful! Her native pantry (explored in a comprehensive glossary of native ingredients) includes seeds, succulents, nuts, plants and herbs, and her recipes range from Pumpkin and Wattleseed dampers (for which she is known) to Kangaroo Tail Bourguignon to Saltbush Butter, Quandong Relish, Pickled Karkalla and Pulled Wild Boar.Nornie also shares her knowledge of foraging, sourcing and substitutions, as well as the story of her formative years foraging, fishing and cooking alongside her beloved father on Mer.

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Ten years after the phenomenal success of her once-in-a-generation cookbook, former The New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. Devoted Times subscribers as well as newcomers to the paper’s culinary mother lode will find dozens of recipes to treasure: Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta and a host of other classics, from 1940s Caesar Salad and 1960s flourless chocolate cake (Evelyn Sharpe’s French Chocolate Cake) to today’s No-Knead Bread and Giant Crinkled Chocolate Chip Cookies. Also included are fifty new but instantly iconic recipes, including Samin Nosrat’s Herbed Rice with Tahdig, Melissa Clark’s Simple Roast Turkey and Alison Roman’s one-pot Spiced Chickpea Stew. Hesser has tested and adapted each of the 1,000-plus recipes and she highlights her go-to favourites from more than a century’s-worth of cooking tradition with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”

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Melinda Curtis brings the spice for the holidays with this small-town romance featuring a woman who must maintain a secret identity and the man who begins falling for her.This holiday season, kindergarten teacher Mary Margaret Sneed never imagined she'd be unwrapping...herself. But a burlesque side gig is the young widow's only hope of paying off her late husband's substantial debt. With her reputation and career on the line, she performs in disguise, under the stage name Foxy Roxy. But her secret identity is threatened when Roxy's biggest fan turns out to be Mary Margaret's biggest crush -- the handsome-as-sin mayor of Preston!Newly divorced single dad Kevin Hadley is prepping to make the jump from mayor to state assemblyman. He knows he should be settling down with someone quiet and practical, someone like Mary Margaret Sneed. The last thing Kevin needs right now is a steamy scandal. But he just can't stop thinking about Foxy Roxy...and if Preston's matchmaking Widows Club has their way this Christmas, Kevin won't have to...Includes a bonus novella by Hope Ramsay!

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"Jackie Kearney's beautifully crafted book revolutionised not only my spice rack but also my cooking style... the ultimate foodie's travel journal'. Review for My Vegan Travels, The Vegan magazine. The Mock Meat Revolution is here and veganism never tasted so good with these stunningly inventive recipes for plant-based meat and fish substitutes. While traditional butchers might be disappearing from the high street there’s a new breed ready to slice a different kind of meat – made from plants! So-called ‘vegetarian butchers’ are creating food that mimics meat and offering convincing substitutes that look, feel and even taste like the real thing. Mock meat, of course, is nothing new. Patties made from soy-based protein and wheat gluten have been around since the 1960s but now vegetables, nuts, pulses and grains are in on the act and taking it to a whole new level. Prepare to be wowed by Jackie Kearney’s Paprika Seitan Vegan ‘Dog’ with Cashew Cheese; Crispy Jackfruit Wings and Chickpea Tuna Quesadillas. From Tofish & Chips to Sea-loving Sushi there’s a plant-based alternative to all your favourite meals.

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Swap your favorite cocktails with these plant-based mocktail alternatives!Developed by two registered dietitians, the non-alcoholic drink recipes in Mocktail Party feature nutritious, all-natural ingredients with minimal sugar that you can easily find at any grocery store. The book also features valuable information about the benefits of an alcohol-free lifestyle, tips for sustainable mixology, and advice for ordering mocktails at a restaurant or bar. If you’re tired of hangovers and don’t want to drink sugar-loaded, processed sodas instead, then these healthy and delicious recipes are for you.Mocktail Party includes recipes for every occasion: Classics like a Pal-no-ma and Aperol-less Spritz Drinks with a twist like Watermelon Mock-jito & Summer Jam Fresca Brunch favorites like No-Bull Bloody & Kiwi No-secco Dessert treats like Salted Carmel & Tiramisu Mock-tinis Frozen coolers like No Way Frose & Blueberry Acai Daiquiri Holiday beverages like Pumpkin Spice Latte & Warm Cider and Sage Join the growing movement of health-conscious people who are cutting down on alcohol and opting to "make it a mocktail" instead.

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Publishers Weekly's Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colourful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.

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This book features 50 authentic recipes from a vibrant and diverse cuisine. It is a collection of South Africa's best-loved dishes, shot on location in some of the country's most beautiful regions, from Plattenberg Bay to the Karoo Desert. Featuring sizzling braais, slow-cooked campfire potjies, boboties, sosaties, sambals, bunny chows and Boerewors, this is a stunning celebration of the cooking traditions of this rainbow nation of African tribes, settlers and immigrants, from grilled mealies or Cape Malay curries to Dutch Colonial cookies and puddings. This book celebrates the astonishing breadth, variety and rich historical inheritance of South African food. With fusion dishes, such as Chicken Curry with Malay spices; Chutney, or Blatjang, from Java; Amasi from the African tribal tradition or Biltong from the Boer trekkers, the cooking presents a wealth of culinary influences. Fergal Connolly and photographer Nicki Dowey shot the book on location, sourcing key ingredients, visiting local food markets and recreating authentic recipes that have been enjoyed in South African homes for generations.With over 300 images, this is a beautiful and affectionate portrait of a dynamic and vivid cuisine.

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It s hard to think of a more universally beloved food than cheese. But cheese lovers know there s more to the world of cheese than grilled cheese, parmesan on salads, and a plate of cheese and crackers. There are over a thousand different types of cheeses produced worldwide, offering a wide variety of flavours, textures, and aromas. All of them are unique depending on the type of milk used, the aging process, pasteurization, herbs and spices added, and more. Even the biggest cheese lover has a lot to learn about the age-old art of cheese. How is cheese made? What makes certain cheeses so stinky? What is raw cheese? Why do some cheeses melt better than others? How should one store cheese? And why are some cheeses banned by the FDA? Within the pages of this pocket-sized guide, you ll find information, how-tos, and trivia for cheese lovers at all levels. Experts and newbies alike will learn: Highlights from Cheese History, Types of Cheese, Perfect Cheese Pairings, Essential Cheese Gadgets, How to Make Cheese at Home, How to Host a Cheese Tasting And more!

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THE HIMALAYAN SUMMER is a spellbinding novel of the British Raj period, the quest to find a child, and a love story beyond boundaries - for all fans of Dinah Jefferies 'THE TEA PLANTER'S WIFE and of Louise Brown's earlier novel, EDEN GARDENS.'Beautifully written, you can smell the spices, feel the heat, and your heart will break. You will laugh, cry and you will want a sequel' Lovereading.comEllie Jeffreys arrives in Darjeeling with her British husband, en route to Kathmandu. They have ten-month-old, golden-haired twins, and despite appearing to be a happy family, Ellie's relationship with the overbearing, philandering Francis is disintegrating. At a cocktail party, Ellie meets Hugh Douglas, a maverick explorer and botanist. Despite the rumours surrounding Hugh, Ellie is drawn to him. A year later, Nepal is devastated by a catastrophic earthquake and in a falling building, Ellie is forced to make an instant, and terrible, decision: she has time to save only one of her children. When she returns for her son's body the next day, it has gone. Ellie knows he cannot have disappeared; someone, somewhere has her child, and it is to Hugh that she turns for help.

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THE SWEET SCENT OF BLOOD is the first book of SPELLCRACKERS.COM, a sexy, sassy new series guaranteed to spice up your reading life, and perfect for fans of Kim Harrison.Genevieve Taylor is a Sidhe, one of the noble fae, and she's unusual, even in present-day London where celebrity vampires, eccentric goblins and scheming lesser fae mix freely with the human population. Genny is a rising star at Spellcrackers.com, where she finds the `M' in magic - and that invariably leads to mischief, malice and - too often - murder. Spellcrackers.com is affiliated to the Witch Council, whose ancient tenets prohibit any contact with vampires. Genny also works as a volunteer at a clinic which treats victims of vampire attacks. Then there's her extra-curricular activity, extracting vulnerable fae lured by the local fang gangs. Genny certainly doesn't wants any closer involvement with the vampire community.But when Mr October, one of the hot calendar pin-up vamps, is accused of violently murdering his girlfriend, Genny's called on to repay an old debt and prove his innocence. And that means consorting with some of the sexiest vamps in London!

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Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours – and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish – the perfect curry.

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Indian food like you’ve never seen it before, in a unique vegan cookbook with over 100 stunningly photographed plant-based recipes and tons of health tips from a doctor who shows that food is the best medicine India is home to a vibrant tapestry of culinary traditions — and to more vegetarians than anywhere else in the world. It’s also where Dr. Sheil Shukla learned to love traditional Gujarāti fare, cooking alongside his adored ba (grandmother) over summers in Mumbai. During his medical training, Dr. Shukla discovered the power of plant-based nutrition to prevent and manage chronic illness — and so began his mission to reinvent the classic vegetarian dishes of his heritage. Plant-Based India presents over 100 completely vegan recipes for shāk (spiced vegetable dishes), dāl (legume stews), rotli (flatbreads), bhāt (rice dishes), and more. From a comforting Pālak Tofu that transcends dairy-based paneer, to vegan Nān, festive Navratan Rice, hearty Dāl Makhani, and summery Chocolate Chāi Mousse with Berries, these are recipes from the heart — filled with nourishing ingredients at their seasonal best.

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An epic history of the ‘other’ Europe, a place of conflict and coexistence, of faith and folklore. ‘Do not rush to bid farewell to eastern Europe until reading this book. Meticulously researched and beautifully written, this very personal story of the place that one can’t find on the map pays tribute to the origins of the experiences, cultures and ideas that continue to shape political and ideological battles of the modern world.’ Serhii Plokhy Eastern Europe is more than the sum total of its annexations, invasions and independence declarations. From the Baltics to the Balkans, from Prague to Kiev, the area exuded a tragicomic character like no other. This is a paean for a disappearing world of movable borders, sacred groves and syncretism. And an invitation to not forget. *** A SPECTATOR BOOK OF THE YEAR 2023 ‘An insightful chronicle… distilling more than a decade of research, [Mikanowski] carefully argues that if something marks out Europe’s eastern half, it is not homogeneity but wild, glorious diversity.’ —Economist ‘A lively and sweeping history.’ —Washington Post ‘Goodbye Eastern Europe is a thematic history of a divided half-continent, a goulash of imperial histories, shifting frontiers and heartbreaking family stories, spiced with myth and poet-martyrs, and deeply satisfying on the palate… vital and informed.’ —TLS

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Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it's almost like having Erin in the kitchen baking pies with you.

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Since The Compleat Meadmaker was first published, mead has continued to grow in popularity as crafted beverages have become an established part of the beverage market in America. In 2003 there were roughly 60 commercial meaderies in the US, but by 2020 this number stood at 450. Naturally, many hobbyists are also discovering the delights of making this “nectar of the gods” themselves. Thanks to the global distribution of bees and, therefore, honey, you will find mead-like drinks in virtually every corner of the world. No wonder historians recognize it as one of humankind’s oldest fermented beverages. Mead production never really ceased in Europe and Africa, but its star was eclipsed with the increasing production and distribution of wine, beer, and distilled spirits from the 1600s onward. With the rebirth of brewing and the establishment of world-class wine producing regions in the US, it is time for mead in the twenty-first century to be brought back into the limelight. Mead needs to establish a vocabulary of its own and find a place in the hearts of homebrewers and home winemakers.In The Compleat Meadmaker, veteran meadmaker Ken Schramm—one of the founders of the Mazer Cup Mead Competition, North America’s oldest mead-only competition—introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters, Schramm introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes, and malt.The author covers the many aspects of meadmaking in a comprehensive but easy-to-read fashion, with something for novices and experienced brewers and vintners alike from basic equipment for meadmaking, creating your first must, and on through the basics of fermentation, racking, and bottling. Once the first steps have been taken Schramm goes into more detail, involving balancing for taste using acid, priming for sparkling mead, corking practices, and strategies for clarifying. He also covers aspects of fermentation, such as selecting the right yeast strain, aerating and managing the pH of your must during the critical early phase of fermentation, and adjusting nutrient levels to suit mead fermentation. The author also troubleshoots common problems and processes, such as stuck fermentations, fermentations that will not start, slow or prolonged fermentations, measuring total acidity via acid titrations, and on balancing residual sugars through sweetening, malo-lactic fermentation, increasing acidity, and drying out the mead further. The fine-tuning process does not stop after fermentation is finished. Perhaps the finest characteristic of mead is that it seems to improve with age almost indefinitely. As well as advice on how long to store it, Schramm also offers up his experience with the many different approaches to conditioning and maturing mead, focusing on the use of oak chips, blocks, and barrels to age mead on wood.As one of the oldest fermented drinks and using the oldest sweetener known to humankind, mead and honey are inextricable. Schramm delves into a brief natural history of honey production and the bees that make it possible, with fascinating insights into the profession of beekeepers. He explores sources of nectar and pollen and the benefits of honey varietals explored, with a section devoted entirely to varietal honey based on floral variety. Along the way Schramm delves into the concept of honey “vintage”, grades of honey, sugar, moisture, organic acids, mineral content, color terminology, and how you should not judge a honey’s flavor by its color. There is also a discussion of aroma compounds, absolutely essential if wishing to understand the organoleptic qualities of honey. While mead can be a charmingly simple drink to make, home meadmakers can easily indulge in a host of different flavors to make unique and delicious meads. The author provides you with an understanding of the role quality ingredients play in creating a really pleasing mead. There are several ingredients-focused chapters that look at making sack mead, melomel, cyser, pyment, hippocras, metheglin, and braggot. At the end, Schramm puts it all together in a section devoted entirely to recipes.As one of the most ancient of human beverages, mead arose in part because it was easy to make. Despite this, mead is a surprisingly complex, diverse, and romantic drink that can range from bone dry to profoundly sweet, and can be crafted to complement any type of food. With The Compleat Meadmaker, you can see just how simple, fun, and rewarding meadmaking is.

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Damaris Phillips is a southern chef in love with an ethical vegetarian. In Phillips's household, greens were made with pork, and it wasn’t Sunday without fried chicken. So she had to transform the way she cooks. In Southern Girl Meets Vegetarian Boy, Phillips shares 100 recipes that embody the modern Southern kitchen: food that retains all its historic comfort and flavor, but can now be enjoyed by vegetarians and meat-lovers alike. The book features Phillips’s most cherished entrees from her childhood made both with and without meat: Chicken Fried Steak becomes Chicken Fried Seitan Steak. Loaded Potato and Bacon Soup is now Loaded Potato and Facon Soup. She gives down-home side dishes a makeover by removing meat, adding interna­tional spices, and updating cooking techniques, and offers soul-satisfying, irresistible desserts that triumph over the meat-eater-versus-vegetarian divide, every time. Phillips found a way to make Southern food that everyone can enjoy, wherever they are on their culinary journey.

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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 business started by beekeeping advisor William Selby Robson in 1948. Specialising in natural honey products they produce everything from honeycombs to beeswax candles.

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Part manifesto, part how-to, Eat Sweat Play is a hugely inspirational call to arms for women to take back sport for themselves. Long-listed for the William Hill Sports Book of the Year Award.Sport's for everyone . . . isn't it?Society has led us to believe that women and sport don’t mix. But why? What happens to the young girls who dare to climb trees and cartwheel across playgrounds? In her exploration of major taboos, from sex to the gender pay gap, sports journalist Anna Kessel discovers how sport and exercise should play an integral role in every sphere of our modern lives.Covering a fascinating range of women, from Sporty Spice to mums who box and breastfeed, Eat Sweat Play reveals how women are finally reclaiming sport, and by extension their own bodies, for themselves – and how you can too.'Anna Kessel's book should inspire a whole generation of women. It ought to be on the school curriculum.' - Hadley Freeman'I’d go as far to say that this book was a life changer for my health and fitness.' - Estée Lalonde

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In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette and latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, plus best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! From elevated, yet approachable classics like Jake’s Perfect Challah, Roasted Tomato Brisket, Short Rib Cholent, and Iraqi Beet Kubbeh Soup to innovative creations like Cacio e Pepe Rugelach, Sabich Bagel Sandwiches, and Matzo Tiramisu, Jew-ish is a brilliant collection of delicious recipes, but it’s also much more than that. As Jake reconciles ancient traditions with our modern times, his recipes become a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones.

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'Profoundly imagined characters, spiced with the off-kilter and deliciously mad . . . a work of great empathy and imagination' THE IRISH TIMESThe season's just begun at Seacliff Caravan Park, but none of the residents are having a good time. Frankie is haunted by his daughter's death. Vidas, homeless and far from Lithuania, seeks sanctuary in an abandoned caravan. Anna struggles to shake off the ghost of her overbearing mother. Kathleen struggles to accept her daughter for who she is. Malcolm, a failed illusionist, makes one final attempt to reinvent himself. Agatha Christie-obsessed Alma faces her toughest case yet as she tries to help them all find what they've lost.With trademark wit and playfulness, in this stunning linked short-story collection Jan Carson explores complex family dynamics, ageing, immigration, gender politics, the decline of the Church and the legacy of the Troubles. The Last Resort firmly places Carson as one of the most inventive and daring writers of her generation.'One of the most exciting and original Northern Irish writers of her generation' SUNDAY TIMES

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Make your favourite Mexican takeaway dishes at home!As a nation we spend £10 billion each year on takeaways. But 'fakeaway' dishes are proving increasingly popular, and are much more cost-effective.The Mexican Takeaway Secret offers a wide selection of popular recipes that will ensure your homemade dishes look and taste exactly like those offered by your favourite Mexican restaurants and street food spots. Make side dishes and snacks from Fried Tostadas and Charred Corn Salsa to Queso Fresco and Carne Asada, and with chef's specials for every palette including Baja Fish Tacos, Chicken and Chorizo Enchiladas, Huevos Rancheros, Chimichanga and Chilli Verde.There are delicious toppings, fillings and cocktail recipes too - including Refried Pinto Beans, Pork, Barbacoa Beef Chicken Tinga, Spiced Jackfruit, Churros with Chocolate Cream Sauce and Margaritas.With this definitive collection of almost 100 takeaway recipes, you'll be able to sample incredible Mexican food from the comfort of your own home - and at half the price!

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This book features sensational dishes from an exotic cuisine, with 150 authentic recipes shown step by step in 750 beautiful photographs. It includes deliciously aromatic, spicy and occasionally fiery recipes, such as Hot and Sour Filipino Fish Soup, Indonesian Stir-Fried Noodles, Bali Fried Poussins, and tender and fragrant Slow-cooked Buffalo in Coconut Milk. It offers all you need to know about equipment, cooking techniques, and using ingredients - the perfect illustrated practical instruction course. Indonesia and the archipelago that forms the Philippines border each other, yet have nurtured distinct culinary traditions. Indonesian cuisine has a reliance on fragrant herbs and spices, while in the Philippines the Spanish influence is more evident. The many exciting recipes in this book include Sardines Cooked in Spicy Coconut Milk with Herbs, Colonial Rice Soup with Pork, Filipino Paella, and Adobo, as well as sweet drinks and desserts based on local fruits and coconuts. This fabulous collection of dishes from exotic Indonesia and the sun-soaked Philippines is illustrated with 750 evocative photographs and is guaranteed to delight your tastebuds.

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