Search results for ""author spice"

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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A beautiful, full-color collection of 100 tasty, simple recipes for unforgettable meals and gatherings from the enormously popular star of the ABC sitcom The Middle and Food Network’s Patricia Heaton Parties.A busy working mother raising four boys, Patricia Heaton couldn’t be more comfortable playing "America’s mom" on hit television shows such as Everybody Loves Raymond and The Middle. Though she may be a Hollywood star today, this down to earth, practical Midwesterner likes to have fun entertaining her loved ones and has never forgotten her roots.Growing up in the suburbs of Cleveland in the 1960s, Patricia’s hard-working parents—like the characters she plays on TV—didn’t have a lot of extra money. With five kids to raise, extras like movies and restaurant meals were special treats. Home cooked dinners were rib-filling basics: meatloaf, spaghetti and meatballs, chicken, pork chops, burgers, fish sticks, and pot roast. Yet her mother didn’t let a tight budget stop her from dreaming big, inspired by Julia Child.On her Food Network show Patricia Heaton Parties, Patricia celebrates her culinary beginnings, transforming familiar American fare into delicious, sophisticated, lightened versions for entertaining family and friends. In this fabulous cookbook, Patricia shares her budget-friendly, simple, and deeply satisfying recipes. Some will be on the healthier side, and all will be inspired by the dishes she loved growing up, the favorites she’s relied on to feed her hungry boys, and the scrumptious showstoppers she serves at her fun-filled, casual parties and get-togethers.Patricia Heaton’s Food for Family and Friends features 100 recipes for appetizers, sides, and main dishes, as well as cocktails and "guest goodies"—little treats to send home with your guests, including: Pot Roast and Roasted Root Vegetable Hash with Poached Eggs Bite-Size Crab Cakes with Lemon Aioli Quick Bread & Butter Pickles Spaghetti Bolognese Shortcut Paella Winter Corn Chowder with Oyster Crackers Falafel Patties and Tahini Maple Dipping Sauce No-Churn Pumpkin Spice Ice Cream Bourbon Pecan Glazed Pound Cake Apple and Cheese Danish Maple Bourbon Old Fashioned Patty’s Party Punch Cucumber Mint Mocktail Blueberry Shortbread Cookies Infused Sea Salts DIY Cracker Jack Peppermint Kisses Patricia provides readers with the tools for everything to make it easy to pull it all together with sample menus, kitchen setup, and tips for getting organized. Best of all, she spices it up with hilarious stories, family photos, and anecdotes from her Hollywood career.

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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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In Provisions, sisters Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people--particularly Caribbean women--for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today.With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.

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A twelfth-century Sanskrit parallel to Hans Christian Andersen's `The Princess and the Pea' is just one of the surprises in this unusual collection of fairy tales from the Indian subcontinent. There are animal fables that recall both Aesop and Uncle Remus, and long wonder tales with all the strange enchantments of the Arabian Nights. Wily peasants, scheming rajahs, and saintly brahmans mingle in stories full of spice and wit. Luck and fate are the chief concerns, but magic and bravery play their part as well. These eighteen stories have been selected with an introduction and notes by folklorist Neil Philip, and retold for today's children by Caroline Ness. The result is a vibrant anthology of magical tales that will delight all the family, ideal to read aloud or for older readers to enjoy discovering by themselves. In this enchanting anthology of fairy tales from across the Indian subcontinent, you will enter into a world where an elephant rides to heaven and back; an exiled prince wins his inheritance; a resourceful princess pits her wits against a witch; and of a male Cinderella - but with a twist to the tail! Jacqueline Mair's richly detailed illustrations draw on her experience travelling and studying in India to produce a book full of colour and vibrancy.

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For a festive brunch, Country Club Eggs and Apricot-Almond Coffee Cake are sure to please. On snowy days, treat the kids to Gingerbread Pancakes and Christmas Cocoa. Warm 'em up at lunchtime with Lela's Beef & Vegetable Soup.Easy main dishes like Quick One-Pot Burrito Bowl and Sour Cream Spaghetti will help you get dinner on the table in a jiffy. Create new holiday traditions with Baked Ham with Citrus-Mustard Dressing or Mom's Barbecue Brisket. Nina's Corn Pudding, Zucchini Pecan Bread and Carrot Apple Slaw will make it a meal they'll always remember.Easy Pulled Pork for a Crowd and Aloha Chicken Wings are perfect for party time. Welcome the new year with Roasted Red Pepper Spread, Pauline's Spiced Peanuts and “Champagne” Punch...cheers! Of course, we couldn't forget Christmas sweets. Fill your cookie trays with Cherry Twinkles, Elf Thumbprints and Grandma's Jelly Cookies...delight everyone at dessert time with Red Velvet Poke Cake.You'll find easy-to-follow directions using familiar ingredients, plus sweet holiday memories and clever tips for creating your own sweet memories.

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'Sally Wise is the Granny-We-All-Wished-We-Had. In one book she's compiled all the recipes you'll ever need to bake. It's as sumptuous as it is soothing.' Matthew EvansLife can be stressful and tough and sometimes just a bit ... meh.Baking is the perfect antidote to busy times, providing a double dose of solace: the contemplative act of baking itself, and the great big buttery prize at the end, which tastes even better when shared or given away entirely.You don't need fancy equipment or specialist skills. In this foolproof recipe collection, icon of good old-fashioned country cooking Sally Wise serves up recipes that are big on comfort and low on fuss. Savoury classics (including pies, quiches, breads and focaccia - and the creamiest potato bake ever) sit proudly alongside a glorious line-up of sweet treats, including Coffee Hazelnut Cake with Espresso Drizzle, Rhubarb & Caramel Slice, Spiced Ginger Cookie Sandwiches and a supremely simple Whisky & Orange Chocolate Self-Saucing Pudding.The Comfort Bake is all the invitation you need to nourish yourself and your loved ones with food that warms the heart.

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75 Do-It-Yourself Hot Chocolate Bomb Recipes for Kids and Adults! Hot cocoa bombs are chocolate truffles filled with hot cocoa mix and other goodies—mini marshmallows, crushed peppermint candies, salted caramel sauce—that melt into a warm mug of milk and create a fabulous cup of hot cocoa. The bombs themselves can be beautiful, cute, festive, or imaginative, and the flavor combinations are just as diverse. Recipes included in this book are easy to follow and make creating DIY hot cocoa bombs almost as much fun as drinking the gourmet hot chocolate they result in. Find flavors and designs such as: Pumpkin Spice Cocoa Bombs Salted Caramel Deluxe Cocoa Bombs Sweet Spring Maple Cocoa Bombs Chocolate Cheesecake Cocoa Bombs Mermaid Hot Cocoa Bombs Gorgeous Glitter Cocoa Bombs Dragon Fruit Power Pink Cocoa Bombs Amaretto Cocoa Bombs Unicorn Party Cocoa Bombs Candy Cane Cocoa Bombs Robin’s Egg Cocoa Bombs Cookie Dough Cocoa Bombs And more! Hot cocoa bombs are perfect for gifting, fun to make with kids, and are going to take your usual cup of hot chocolate to the next level!

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With 75 healthy, vibrant recipes, this popsicle-pedia is all you need to survive the summer!Taking readers on a journey through the world of healthy popsicles, these approachable and inviting recipes highlight ease and simplicity with natural ingredients and uncomplicated preparations. Bright, colorful photos of every recipe and a minimalist, trendy design will entice readers to try out both the classic and modern pops, from Orange Creamsicles to Pineapple Upside Down!Unlike other popsicle books whose recipes are high in sugar, or use “shortcuts” like store bought ice cream, Sarah Bond keeps your health a top priority. Written by a degreed nutritionist with a master’s in sensory science, For the Love of Popsicles exhilarates the senses without compromising on flavor! Nutrition information of every recipe with helpful substitution and preparation tips ensure readers find recipes that suit their diet type. The range of flavors includes: Almond maple popsicles Blackberry basil Caramel macchiato popsicles Darling lemon thyme Honey mint Margarita madness Pink power beet pops Spiced mango paletas With innovative, and undeniably refreshing recipes for the whole family, this is your one-stop-shop for modern, unique pops from A to Z.

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Gourmand World Cookbook Award Winner 2023 'This book is a real gem' - Sabrina Ghayour Biting Biting features recipes for fast, easy, 100% vegetarian and vegan snacks that can be knocked up at speed using leftovers and store-cupboard ingredients. Enter a world of Gujarati-style snacking, where nothing is wasted and every recipe can turn into a whole range of snacks. So a simple Potato Shaak (or curry) can be re-purposed as a samosa, or served up on toast with an egg, or stuffed into a parotha or flatbread. Even if you’ve nothing in the cupboard but a tin of baked beans, you can make Baked Bean Curry, or why not try revolutionising your lunch with Cumin-spiced Cheese on Toast or the Cheese & Chevro (or Bombay Mix) Sandwich? Discover more classic ‘bitings’ such as Reveya (Peanut Stuffed Aubergine) and Patta Ganthiya (gram flour crispbreads) alongside her uncle’s legendary BBQ Green Bananas, a full chapter of bhajiya (pakora) and some suggestions for delicious Sweet Biting. With fresh chutneys you can make in moments in a blender and advice on what to keep in your fridge to provide optimum ingredients for Biting, you will never be stuck for a snack again.

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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 treacherous bride. A heartbroken groom. Is their marriage over before it’s begun?Her deceit discovered, Faraine finds herself trapped in the Shadow Realm at the mercy of her new husband. She’s surrounded by enemies, far from any allies, and her best bet for survival is to convince Vor to send her home.But to do so means to give up on the alliance. Which would spell disaster for her people.With the tremors growing worse and poison spreading through his realm, Vor is more desperate than ever to find a solution. Only, it cannot involve his wife. Vor wants nothing to do with the woman he has inadvertently married. At one time, he thought he might love her, but now? How can love flourish where trust is broken?When circumstances require them to spend more time together, however, Vor’s blood is stirred in ways he doesn’t like to acknowledge.Can two lost hearts find healing and hope in one another? Or is their love already poisoned beyond recovery?

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Reawaken your love for all things sweet and become a master of modern plant-based baking. Through this carefully curated and visually stunning recipe collection, Ana Rusu guides you in using vegan ingredients to create mouthwatering, ultra-satisfying baked goods and no-bake treats for you and your loved ones. Ana’s recipes pair rich flavors with delicate fruits and aromatic herbs for desserts with beautifully balanced taste and luscious texture, such as: • Dulce de Leche Bundt Cake with Chocolate Glaze • Chocolate, Chili & Sea Salt Cookies • Lemon Posset Tart with Raspberry and Whipped Cream • Chantilly & Diplomat Cream with Tropical Fruit Cake • Gluten-Free Upside-Down Sour Cherry Cake with Crème Anglaise While the flavours may sound advanced, Ana’s recipes use simple and easy-to-follow instructions, complete with home chef tips to help inexperienced bakers achieve success. With 60 spectacular vegan treats spanning six flavour-forward chapters - Chocolate & Caramel, Fruit, Citrus, Spice, Coffee, Nuts & Seeds and Booze - plus stunning photography with every recipe, every page will fill you with inspiration to pull out the measuring cups and bring sweetness to your day.

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As the spice maker’s cabinet is full of many herbs, so should a scholar be full of Scripture, Talmud, and Legend—an ancient Jewish proverbThis reference to legend—or the teaching tales used by the sages—is a remarkable testimony to the power of story and its place in the history, development, and culture of a people. Legends have helped people understand one another, and offer a context for utilizing ancient beliefs in new ways.A Common Ground is an eclectic volume of the greatest legends of the world including those from Buddhism, Christianity, Judaism, Islam, and more, along with a discussion on why these stories still matter today. The tales featured demonstrate how seemingly disparate beliefs share common ideas and concerns that are more similar than they are different, helping readers to see the world around them with a fresh perspective.These stories and parables attributed to saints and sages will offer inspiration for those who desire to live a life of generosity, understanding, and hope. As the book brings together the most marvelous teachings of the world’s great faiths, readers will discover new points of conversation and understanding. Likewise, this collection of stories from voices as diverse as Tolstoy and Lao Tzu, from Buddha to Jesus, create a beautiful tapestry of teaching that can be applied to contemporary problems and personal choices

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Good Vibes is a celebration of food that makes you feel good. With veg-forward ingredients and knockout flavours, these are recipes to take your cooking to the next level. From nourishing breakfasts to impressive sharing plates, punchy weeknight meals, soul-warming slow-cooks, and delectable sweet treats, Alby Hailes shares his on-repeat recipes to Energise, Connect, Excite, Comfort and Delight. By one of the most exciting young home cooks in New Zealand, and including vegetarian and vegan options for any eaters, this book is packed with modern, fun and delicious feel-good food to reignite the senses and bring a splash of joy to your kitchen. Including recipes such as: Herb ricotta pancakes with grilled greens and chilli-lime syrup Grilled nectarine and sweetcorn salad with miso dressing Ultra Brussel sprouts with feijoa, apple, hazelnuts and lime Spiced lamb flatbreads with triple-black hummus and sumac feta whip Sweet and sour tofu with creamy coconut polenta Beetroot blush lasagne Harissa roast lamb with minted pomegranate gravy Ultimate vegan burgers Black sesame, rose and cardamom cake with honey mascarpone icing Peanut masala caramel slice Tahini, white chocolate and boysenberry brownie

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Raise your holiday spirit (and a glass of your favorite holiday spirits) with Cheer: A Liquid Gold Holiday Drinking GuideFrom expert mixologists and the hosts of the hit drinking podcast Liquid Gold comes the most complete holiday cocktail book with 125+ recipes to delight drinking enthusiasts of all kinds throughout the busiest entertainment seasons of the year. The beginner-friendly recipes are perfect for mixing drinks with friends and family, or preparing refreshments in advance to maximize your time spent with loved ones. Enjoy recipes for every season, including: The first chill in the air with whiskey cocktails, apple brandy, and pumpkin spice drinks Halloween cocktails and punches Thanksgiving pairings, wines, and apéritifs Christmas and holiday whiskey cream, eggnog drinks, and ice cream cocktails New Years sparkling wine cocktails and champagnes Dry January non-alcoholic cocktails, and a guide to making cordials that allow you to make beautiful non-alcoholic drinks . . . and more! From alcoholic cocktails of all shapes and sizes to non-alcoholic drinks ranging from seasonal coffees to cider, hot chocolate, and teas, Cheer: A Liquid Gold Holiday Drinking Guide is an invaluable holiday resource and quintessential companion for the holiday season.

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There is nothing quite like the smell of a scrumptious meat and potato pie cooking in the oven. There perhaps isn’t anything better than the first taste of a caramel and coffee éclair. From Britain’s favourite expert baker comes a mouth-watering new book about two of our nation’s obsessions: pies and puddings. Paul Hollywood puts his signature twist on the traditional classics, with easy-to-follow, foolproof and tantalising recipes for steak and ale pie, pork, apple and cider pie, lamb kidney and rosemary suet pudding, sausage plait and luxury fish pie. He will show you how to create inventive dishes such as chicken and chorizo empanadas, chilli beef cornbread pies and savoury choux buns. If that isn’t enough, here you will find his recipe for the Queen of puddings, as well as spiced plum pizza, chocolate volcanoes and apple and Wensleydale pie. There are also regional recipes like Yorkshire curd tart and the Bedfordshire clanger, and a step-by-step guide to all the classic doughs from rich shortcrust to choux pastry. Paul Hollywood’s Pies and Puds is simply a must-have. Whether you’re a sweet or a savoury person, a keen novice or an expert baker: it’s time to get baking pies and puds.

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Cook, Batch, Freeze is the ideal book for anyone looking to save time and money, without scrimping on flavour and nutritious value. By understanding how to make the most of your freezer, by cooking in bulk and freezing leftovers, you can cut down on the cost of your ingredients and the time you spend in your kitchen. Packed with 100 delicious recipes and with chapters on Meat, Fish, Vegetables, Bread, Fruit and Cakes, this comprehensive guide means that you will always have a meal on-hand for any occasion. The flavour-filled recipes include Lentil and Venison Sausage Stew, Thai Coconut Fish Curry, Smoked Aubergine Tagine, Pear, Saffron and Ginger Tarte Tatin, Easy Spiced Banana and Apricot Bread and Peach and Mascarpone Crumble Cake. Cook, Batch, Freeze features all the basic recipes a busy cook needs, as well as family favourites and showstoppers for special occasions. Every recipe features health and safety advice on freezing, defrosting and reheating, and there are handy at-a-glance charts of ingredients that show which ones can be frozen and for how long. With recipes for sauces and quick snacks, as well as full meals, breads and puddings, with this book your freezer is your secret weapon in the kitchen.

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Master the best preservation techniques for every veggie in your garden with seamless instruction and incredible recipes. Angi Schneider, a homesteader herself, will teach you to prepare your harvest so you can enjoy home grown produce in any season. She’ll lead you through everything you need to know from canning, pickling and fermenting to dehydrating and freezing - with step-by-step photos for every technique! Each chapter teaches you the most effective preservation method for each vegetable with guidelines for safe procedures and the tastiest results. Spice up your pantry with unique flavour twists like Fermented Thai Green Beans and Dried Carrot Chai Chips. By preserving your own produce, you ensure that every veggie is at its peak ripeness so that it retains the most nutrients. With 100 recipes for the most common garden produce, you can make the freshest jams, sauces, pickles and more from Canned Sweet and Spicy Radishes to Granny’s Bread and Butter Pickles. Whether from your own garden or from the farmer’s market, this book will help you make the most of your harvest. This book has 100 recipes and over 100 photographs.

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This is an inspiring collection of more than 30 toppings for Italy's best-loved dish. It has ideas for every kind of sauce, from light and creamy to robust and spicy. It includes easy-to-follow techniques for making your own fresh pasta. It features classic Fresh Tomato Sauce, Wild Mushroom Sauce with Fusilli, and Meatballs with Spaghetti, as well as contemporary recipes such as Ricotta & Chilli with Black Pasta. You can learn how to make the most of fresh and storecupboard ingredients, including fish and shellfish, chicken, meat, vegetables, cheese, nuts, herbs and spices. This inspiring collection of ideas for dressing pasta will delight all food lovers. Whether it's dried spaghetti or fresh egg tagliatelle, pasta is a wonderfully versatile ingredient for making the most of seasonal ingredients or marrying together a few storecupboard staples to create a quick and easy meal. This book takes inspiration from all regions of Italy, with traditional options such as Alfredo's Fettuccine, Squid Sauce with Black Pasta, and Tuna & Anchovies with Spaghetti. With ideas for family meals, midweek suppers and luxurious dinner party occasions, this book will help you build up a repertoire of delicious pasta sauces to have at your fingertips.

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Grains, nuts and seeds are increasingly popular as part of a balanced, healthy diet. As vegetarian and vegan diets rise in popularity, they are readily recognised as excellent sources of protein and carbohydrate. This pocket-sized volume is an exhaustive guide to everything you need to know about grains, nuts and seeds. Grains, nuts and seeds are increasingly popular as part of a balanced, healthy diet. As vegetarian and vegan diets rise in popularity, they are readily recognised as excellent sources of protein and carbohydrate. Including a comprehensive guide to grains, nuts and seeds, this exhaustive volume will also cover all you need to know to buy, prepare, cook and store your superfoods, including soaking, sprouting and growing at home. Over 50 recipes are divided into breakfasts, small bites, small dishes, big dishes and sweet treats & bakes. Renée Elliott has collected a mouthwatering range of recipes that are truly international in flavour whilst also covering the myriad health benefits of each ingredient. Beautifully packaged and lavishly illustrated with beautiful photography, this pocket-sized volume is an exhaustive guide to everything you need to know about grains, nuts and seeds. Other titles in this series include: Super Root Spices and Super Pulses.

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Complete Home Comforts contains over 150 of James Martin’s favourite recipes from his hit TV show. This is James in his comfort zone, cooking the food he loves best.This irresistible collection of recipes ranges from fancy dinners to impress friends, to those times when you just need to make a satisfying lunch for two. The chapters reflect this and are divided into Little Lunches, Family Favourites, Weekends, Spice Suppers, Food with Friends, Summer Nights, Sunday Night Bites, Sweet Treats and Posh Puds.Much-loved for his trademark wholesome, hearty British food, James’s recipes are all accessible and easy to follow. The mouth-watering temptations include childhood comforts such as Fish pie or Classic chicken kiev, as well as comforts to share, such as Lamb belly with bbq sauce and pickled red onions, Dahl chicken, chilli paneer and naan, and Keralan prawns.James is famous for his fabulous puddings and this book does not disappoint. Try the mouth-watering Steamed chocolate and clementine sponge with orange sauce, or bake Lavender shortbread to eat with Lavender crème caramel.Beautifully shot in James’s own home, this is a book of favourite recipes to use every day for years to come.

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Discover just how quick and easy the rice cooker makes it to whip up an impressive range of mouthwatering dishes! In this versatile collection, Shree Mitra, creator of the popular food blog Truffle and Toast, shares 60 globally-inspired recipes that feature tons of flavour, simple prep and no time spent hovering over the oven or stove. With just one appliance, you’ll take your weeknight cooking from stressful to stress-free, without compromising on quality. If you thought the rice cooker was just for making bland, boring rice, think again as you savor craveable dishes like the zesty Creole Chorizo and Prawn Jambalaya or the out-of-this-world Truffle Mushroom Mac and Cheese. It’s never been easier to impress your guests than with the Moroccan Chicken Tagine that you set, forget and serve when company arrives. You can even use your rice cooker to make dumplings, homemade gnocchi and fluffy pancakes - not to mention showstopping desserts like Chai-Spiced Pears with Mascarpone or Panna Cotta with Raspberry Coulis. Armed with your humble rice cooker and an inspiring arsenal of delicious recipes, you’ll soon be mixing up weeknight dinners with maximum flavour and no added effort.

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A groundbreaking total-body program that incorporates principles of Paleo nutrition, Ayurvedic medicine, and cutting-edge research.In The Paleovedic Diet, Dr. Akil Palanisamy, MD, offers a comprehensive roadmap to optimal health combining the most effective aspects of the Paleo diet with Ayurveda, the time-tested traditional medical system of India, and the latest scientific research. Making complex ideas understandable and accessible, Dr. Akil delivers a simple, customized diet and lifestyle program to fit your unique body type.Drawing upon on his extensive training and clinical experience, Dr. Akil skillfully separates fact from fiction, providing clarity on issues such as: Gluten sensitivity, Misconceptions about carbs, Meat-eating versus vegetarianism, Good and bad fats, Unknown superfoods (you’ll be surprised to see what’s included) Nutritional supplements, Gut bacteria comprising your microbiome. The Paleovedic Diet provides definitive, practical guidance on what to eat, how to move, how to sleep, how to manage stress, and even how to breathe. Dr. Akil's revolutionary three-week program (with meal plan and recipes) utilizes delicious nourishing foods, powerful healing spices, and intensive detoxification techniques to help you transform your body and mind.

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75 one-pan recipes made with just a handful of ingredients! When you're looking for quick, easy, delicious meals, the sheet pan is your best friend. You can make a complete meal—including protein, vegetables, and a starch—using only one pan, and wind up with a fabulous meal. And in this book, Sarah Anne Jones shares recipes that only require five ingredients (plus a few staples, like common herbs and spices), so shopping is a breeze, too. With recipes for every diet and taste, Sheet Pan 5‑Ingredient Cookbook will inspire you to get in the kitchen . . . knowing you won't have to stay there washing dishes late into the night. Find recipes such as: Garlic Herb Pork Tenderloin Steak Fajitas Spinach-Stuffed Chicken Prosciutto-Wrapped Chicken with Kale and Potatoes Stuffed Poblano Peppers Gnocchi and Vegetables Chipotle-Lime Shrimp Peach Raspberry Pie Pineapple Upside Down Cake Blueberry Vanilla Granola Raspberry Blackberry Sheet Pan Pancakes And more! Whether you need inspiration for a quick weeknight meal, a special Sunday brunch, or a sweet treat, you’ll find it all here.

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In the late seventeenth and early eighteenth centuries, more than a thousand pirates poured from the Atlantic into the Indian Ocean. There, according to Kevin P. McDonald, they helped launch an informal trade network that spanned the Atlantic and Indian Ocean worlds, connecting the North American colonies with the rich markets of the East Indies. Rather than conducting their commerce through chartered companies based in London or Lisbon, colonial merchants in New York entered into an alliance with Euro-American pirates based in Madagascar. Pirates, Merchants, Settlers, and Slaves explores the resulting global trade network located on the peripheries of world empires and shows the illicit ways American colonists met the consumer demand for slaves and East India goods. The book reveals that pirates played a significant yet misunderstood role in this period and that seafaring slaves were both commodities and essential components in the Indo-Atlantic maritime networks. Enlivened by stories of Indo-Atlantic sailors and cargoes that included textiles, spices, jewels and precious metals, chinaware, alcohol, and drugs, this book links previously isolated themes of piracy, colonialism, slavery, transoceanic networks, and cross-cultural interactions and extends the boundaries of traditional Atlantic, national, world, and colonial histories.

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ONE OF THE NEW YORK TIMES CRITICS' TOP BOOKS OF 2017ONE OF VULTURE'S 100 BEST BOOKS OF THE 21ST CENTURY FINALIST FOR THE L.A. TIMES BOOK PRIZE IN FICTION“A modern classic.” —The New York Times Book Review A young man's close-knit family is nearly destitute when his uncle founds a successful spice company, changing their fortunes overnight. As they move from a cramped, ant-infested shack to a larger house on the other side of Bangalore, and try to adjust to a new way of life, the family dynamic begins to shift. Allegiances realign; marriages are arranged and begin to falter; and conflict brews ominously in the background. Things become “ghachar ghochar”—a nonsense phrase uttered by one meaning something tangled beyond repair, a knot that can't be untied. Elegantly written and punctuated by moments of unexpected warmth and humor, Ghachar Ghochar is a quietly enthralling, deeply unsettling novel about the shifting meanings—and consequences—of financial gain in contemporary India.“A classic tale of wealth and moral ruin.” —The New Yorker“Ghachar Ghochar introduces us to a master.” —The Paris ReviewNamed a Best Book of the Year by the Guardian, Globe and Mail, and Publishers Weekly Shortlisted for the ALTA National Translation Award in ProseLonglisted for the International Dublin Literary Award

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Cooking dinner on a daily basis can be tricky. Add shortage of time, lack of inspiration, spiralling food prices and a fussy little eater (or two) to the mix and it seems practically impossible. But the good news is there are still dozens of wholesome, tasty, tried and tested recipes for you and your family to enjoy without breaking the bank or spending too much time shopping and cooking. This book is full of economical, uncomplicated everyday recipes and tips for busy people everywhere - so if you've got LESS money than sense, help is at hand.Contents: 1. GOOD BEGINNINGS; Store cupboard ingredients; Fridge and Freezer; Herbs & Spices; Chillies; Stock; Quantities; Servings; Measuring; Oven temperatures; Equipment; 2. MOOD FOOD; Classics; Comfort Food; Curry; Cool Dinners; Credit Crunch Cuisine; Kids's Favourites; 3. LOOSE ENDS; Leftovers; Potatoes; Take One (Easy options for one or two people); FOR STARTERS, MAINS AND JUST DESSERTS; 3 course dinner party menus; 5. SOMETHING SWEET; Desserts and Puddings; 6. A LOT ON YOUR PLATE; Six 5-day weekly menus

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Popular food blogger, Brittany Angell, has compiled a comprehensive collection of 250 delicious, keto-friendly recipes and 250 photos so you'll always have something satisfying and healthy to eat. Brittany makes it simple for busy people to eat healthy with a plethora of options for breakfasts, breads, desserts, cocktails, and everything in between. Learn to make your own wholesome, dairy-free substitutes with recipes for homemade alternative cheeses, cream and yogurt. Snack on Blueberry Buttermilk Muffins, Pecan Pumpkin Spice Fat Bombs or Pesto Meatballs. Make mixed drinks like sangria or your own Homemade Baileys Irish Cream. Serve up dinners everyone can get excited about like Eggplant Sausage Lasagna, Buffalo Chicken Burgers or even Scallops with White Wine Bacon Cream Sauce. Indulge in desserts with options for cakes cookies, bars pies and more. With optional directions for the Air Fryer, Instant Pot and slow cooker recipes, you can make your meals any way you please. This book has 250 recipes and 250 photos.

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When the Portuguese seafarer Afonso de Albuquerque conquered the bustling port of Malacca in 1511, he effectively gained control of the entire South China Sea spice trade. Although Portuguese dominance lasted only 130 years, its legacy lies at the heart of a burgeoning tourist attraction on the outskirts of the city, in which performers who believe they are the descendants of swashbuckling Portuguese conquerors encapsulate their "history" in a cultural stage show. Using historical and ethnogrpahic data, Margaret Sarkissian reveals that this music and dance draws on an eclectic array of influences that span the Portuguese diaspora (one song conjures up images of Lucille Ball impersonating Carmen Miranda on "I Love Lucy"). Ironically, she shows, what began as a literate tradition in the 1950s has now become an oral one so deeply rooted in Settlement life that the younger generation, like the tourists, now sees it as an unbroken heritage stretching back almost 500 years. A fascinating case of "orientalism in reverse", "D'Albuquerque's Children" illuminates the creative ways in which one community has adapted to life in a post-colonial world.

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You've heard of sexual chemistry?Now try sexual mathematics.For most people seeing 'mathematics' and 'sex' side by side is strange enough let alone discovering there is, in fact, a deep and captivating relationship between the two. Well, it's time to shatter the stereotypes!Join Dr Clio Cresswell on a fascinating, fun and at times frisky journey as she reveals how mathematics can unlock the secrets of love and relationships, dating and mating, pumping and grinding. Tackle such age-old dilemmas as:- How much should you compromise in a relationship?- Exactly what is it that we find attractive in a lover?- How many partners should you have before you stop playing the field?- What makes your biological clock tick along?Jump into bed with Mathematics and Sex and discover just how love, lust and the life's search for the ideal partner can be spiced up with a dash or two of mathematics.'This book is passionate about the role of mathematics in every human activity, and joyful about matters of sex. Dinner-party conversations may never be the same.'Professor Ian Sloan, President, International Council of Industrial and Applied Mathematics

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From the creator of "Needles and Pins" Etsy shop comes a new collection of hilariously inappropriate cross-stitch prints for your hilarious decorating pleasure!The combination of sugar and spice is irresistible in this adorable and appalling collection of cross stitch art prints. Laugh out loud fun through crafting is found in these biting yet precious creations, perforated or ready to hang or share!This collection was created with original pieces scanned and printed by an artist and master cross-stitcher, Katie Kutthroat, whose warped and witty cross stitch has taken the internet by storm! Katie's work has been featured on TV shows like HBO's Girls and online media platform such as Cosmopoliton. Cute but snarky, each cross stitch print featured in Bless This Mother-effing Home evokes laughter and irony.Includes 30+ prints that are "too punk rock" for JesusHeavy cardstock and perforated pages in order to to hang up or share favorite entries, spreading the cross stitched love.The perfect housewarming gift or hilarious white elephant share*Note this feisty cross-stich collection is of finished art prints, NOT patterns*

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The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakersNordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats.No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson – now an established photographer, following his successful exhibitions in the US.From the pubisher of Nilsson's influential and internationally bestselling Fäviken and The Nordic Cookbook.

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From ancient medicines to the savoury dishes of today, there is hardly a culture in the world that does not know and make use of herbs. Despite often being little more than weeds, various cultures have found hundreds of uses for these plants, culinary, medicinal or otherwise. Indeed, many books have been written on their various purposes - with much information on cooking and healing with herbs - while little has been written about the history of the plants themselves, and of the incredible journeys they have made. In Herbs Gary Allen tells the story of these oft-overlooked plants, which have become such a staple in our lives. He describes how, unlike spices that quickly made their way to cultures throughout the world, herbs were often hoarded by their cultivators and used to make distinctive regional dishes. Allen's truly global history examines herbs in a way never seen before. The first history of herbs around the world, this will be an essential read for any self-proclaimed foodie, as well as anyone with an interest in these delectable additions to our cuisine. With many beautiful illustrations and delicious recipes, no kitchen library is complete without Herbs: A Global History.

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What's your favorite cookie (or biscuit, for any British baking show buffs)? Chocolate chip, ginger spice, or Oreo? Oatmeal-and-raisin, black-and-white, digestive, or florentine? Or do you just prefer the dough? Our choice biscuits and cookies are as diverse as the myriad forms and flavors these chewy treats take, and well they should be. These baked delights have a history as rich as their taste: evidence of biscuit-making dates back to around 4000 BC. In Biscuit/Cookie, Anastasia Edwards explores the delectable past of these versatile snacks, from their earliest beginnings through Middle Eastern baking techniques, to cookies of Northern Europe in the Middle Ages, and on into the New World. From German lebkuchen to the animal cracker (more than half a billion of which are produced each year in the United States alone), from brownies and sugar cookies in the United States to shortbread and buttery tea biscuits in the United Kingdom, to Anzac and Girl-Guide biscuits in New Zealand and Australia, this book is crammed with biscuit and cookie facts, stories, images, and recipes from around the world and across time. And there's no need to steal from the cookie jar.

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THE 25th ANNIVERSARY EDITION WITH A NEW FOREWORD FROM WILLIAM DALRYMPLE'A book to read, reread, then read again to your children' Independent on Sunday 'Once embarked upon the journey of the book, one is loath, sometimes unable to turn back' Sunday Times'A book that makes the reader sit in a trance, lost in passionate desire to pack a suitcase and go to the fabulous place' The Spectator The legendary story of how one man's actions led to the birth of New York - and the beginning of the British Empire. In 1616, English adventurer Nathaniel Courthope stepped ashore on a remote island in the East Indies on a secret mission - to persuade the islanders of Run to grant a monopoly to England over their nutmeg, a fabulously valuable spice. This infuriated the Dutch, who were determined to control the world's supply. For five years Courthope and his band of thirty men were besieged by a force one hundred times greater. His heroism set in motion a series of events that led to England owning Manhattan, culminating in the creation of New York and the launch of the British Empire. Beautifully told, Nathaniel's Nutmeg is a modern classic of adventure, ambition and exploration.

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The natural resources of New Guinea and nearby islands have attracted outsiders for at least 5000 years: spices, aromatic woods and barks, resins, plumes, sea slugs, shells and pearls all brought traders from distant markets. Among the most sought-after was the bird of paradise. Their magnificent plumes bedecked the hats of fashion-conscious women in Europe and America, provided regalia for the Kings of Nepal, and decorated the headdresses of Janissaries of the Ottoman Empire. Plumes from Paradise tells the story of this interaction, and of the economic, political, social and cultural consequence for the island's inhabitants. It traces 400 years of economic and political history, culminating in the plume boom of the early part of the 20th century, when an unprecedented number of outsiders flocked to the islands coasts and hinterlands. The story teems with the variety of people involved: New Guineans, Indonesians, Chinese, Europeans, hunters, traders, natural historians and their collectors, officials, missionaries, planters, miners, adventurers of every kind. In the wings were the conservationists, whose efforts brought the slaughter of the plume boom to an end and ushered in an era of comparative isolation for the island that lasted until World War II.

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Port and sharries, whites, reds, roses and melomels - make your own wine without owning a vineyard! If you can follow a simple recipe, you can create delectable table wines in your own home. It's fun, it's easy - and the results will delightfully complement your favourite meals and provide unparalleled pleasure by the glass when friends come calling. You don't have to re-create Bordeaux in your basement to be a successful home vintner - you can make raisin wine and drink it like sherry, or use it to accent your Chinese cooking. Raspberry or apricot wine lend themselves to delicious desserts. And if you are interested in more exotic concoctions, rhubarb champagne is the ultimate treat. "The Joy of Home Winemaking" is your comprehensive guide to: the most up-to-date techniques and equipment; readily available and affordable ingredients and materials; aging, bottling, racking, blending, and experimenting; dozens of original recipes for great-tasting fruit wines, spice wines, herb wines, sparkling wines, sherries, liqueurs, even homemade soda; a sparkling brief history of winemaking; helpful illustrations and glossary; and, an extensive mail-order resource section.

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As Angela Y. Davis has proposed, the “path to prison,” which so disproportionately affects communities of color, is most acutely guided by the conditions of daily life. Architecture, then, as fundamental to shaping these conditions of civil existence, must be interrogated for its involvement along this diffuse and mobile path. Paths to Prison: On the Architectures of Carcerality aims to expand the ways the built environment’s relationship to and participation in the carceral state is understood in architecture. The collected essays in this book implicate architecture in the more longstanding and pervasive legacies of racialized coercion in the United States—and follow the premise that to understand how the prison enacts its violence in the present one must shift the epistemological frame elsewhere: to places, discourses, and narratives assumed to be outside of the sphere of incarceration.Paths to Prison: On the Architectures of Carcerality offers not a fixed or inexorable account of how things are but rather a set of starting points and methodologies for reevaluating the architecture of carceral society and for undoing it altogether.With contributions by Adrienne Brown, Stephen Dillon, Jarrett M. Drake, Sable Elyse Smith, James Graham, Leslie Lodwick, Dylan Rodríguez, Anne Spice, Brett Story, Jasmine Syedullah, Mabel O. Wilson, and Wendy L. Wright.

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Spice things up in the kitchen! Rubs, Third Edition will be your guide to season any dish so you can create your own signature concoction!Part of The Art of Entertaining series, this new and expanded edition of the bestselling book by John Whalen III makes it even easier to season any dish and features: Over 175 recipes for rubs, marinades, glazes, and bastes A guide to flavor profiles – like “spicy,” “sweet,” “savory,” and “tangy" – and the types of proteins on which each one works best Directions for using the appropriate rub, marinade, glaze, or baste depending on how you are planning to cook your food This handbook is a perfect gift for family and friends that love to grill, and they’ll be sure to invite you to their next Fourth of July, Memorial Day, or Labor Day BBQ shindig. Or buy it for yourself and enjoy cooking in the great outdoors!Rubs is packed with recipes you can use in the kitchen, too, which are also a great starting point for your own bespoke dishes. With this flavor-packed handbook at the ready, you won’t believe how good these easy-to-follow recipes will make your food taste.

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Providing information not found in standard guides about daily interactions, cultural dos and don'ts, etiquette, and the ways business is conducted Culture Smart! Laos offers in-depth information to visitors seeking a genuine experience, including essential insights and advice on local customs and lifestyle. The information, collected through research and the experience of living and working in this beautiful country, is also of great use to businessmen and prospective investors. Once known as "the Kingdom of a Million Elephants under the White Parasol," Laos is a landlocked country of great contrast and beauty in the heart of the Indochinese peninsula. Visitors quickly relax and enjoy the vibrancy and color of bustling marketplaces with their aromatic spices, tropical fruits, and huge wicker baskets containing many varieties of rice. You may glimpse a group of monks of all ages wandering past in flowing orange robes, and later hear their chanting emanating from within the temple walls. Passing a line of children in school uniform, chattering and laughing noisily, you will always be greeted with a gracious bow and "sabaidee." Whatever the purpose of your visit, in Laos you will always be greeted with warmth, courtesy, and hospitality, and feel completely safe.

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Simplify your cocktail experience with more than 150 easy and delicious recipes for your Mason jar.Do you really need a specific glass for each drink? Bartenders might tell you so, but the home mixologist doesn’t have to worry. Put away those expensive glasses and simplify your home happy hour with Mason Jar Cocktails, Expanded Edition. Try new cocktail recipes without the stress with easy-to-follow recipes and tools you can find right at home, including: Mason Jar Gin Fizz Long Island Iced Tea Mint Julep Caribbean Rum Punch Virgin Mudslide Frozen Hemingway Daiquiri Tropical Spiced Rum Mexican Mule Strawberry Gin Mojito Mason Jar Sangria This book also includes cocktails for all seasons, so you can relax in the sun with a Mason jar piña colada, kick back with a spicy fall sangria, and get cozy in front of the fire with some tequila hot chocolate. Enjoy your favorite classics without the hassle of finding a specific glass. Serve up every kind of cocktail with the versatile, practical, and charming Mason jar, including non-alcoholic recipes for younger party guests.

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