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Australia's most trusted home cook is celebrating a fresher approach to eating. These days we're bombarded with so many messages about what to eat more of and what to eat less of and what to give up altogether, it can all get a little confusing and, let's face it, overwhelming. When there are so many passing fads and extreme diets out there, it's a relief to turn to a voice of reason, Australia's bestselling and most trusted cook, Donna Hay, for a realistic, sustainable and more balanced approach to fresher, healthier eating. Donna says: 'If there's one thing I've learned about myself, it's that I'm happiest when life is balanced. It rings true in all areas- work and play, friends and family, and, for me especially, food. Diets have never been my thing, I don't like the idea of anyone being on one! But I do love the way food can make me feel, uplifting me with energy, nourishing me with cosy goodness, or treating me with a little sweetness. LIFE IN BALANCE is about embracing food and all its benefits. Each chapter, from breakfast to baking, has simple recipes enriched with nature's superfoods - think leafy greens, bright fresh berries, creamy nuts and nourishing grains. Plus, I've profiled all my power pantry staples for you, like chia seeds, coconut sugar and raw cacao. Let this book help you find your own perfect balance, while enjoying every bite.' In a gorgeous new user-friendly square paperback format, featuring tactile paper stock and stunning photography, Donna packs in a wealth of ideas and information that you can trust, and flavours and tastes that will inspire you. From new ideas for power dinners to tempting grills, from super-charged breakfasts to low-carb options, LIFE IN BALANCE is full of super-satisfying recipes - nourishing, virtuous and delicious. And because we all need the occasional treat, there's also a few yummy better-for-you sweets. The only kind of diet that works, after all, is the balanced diet - the one you can sustain long term. And when your life is in balance, you feel great and it shows - from the inside out.

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In this wide-ranging study, Stephen Stuempfle explores the transformation of the landscape (material environment) of Port of Spain from the cocoa boom era at the turn of the twentieth century through Trinidad and Tobago’s independence from Britain in 1962. In addition to outlining the creative work of planners, architects, engineers and builders, he examines depictions of the city in journalism, travel literature, fiction, photographs and maps, and elucidates how diverse social groups employed urban spaces both in their day-to-day lives and for public celebrations and protests.Over the course of the seven decades considered, Port of Spain was a dynamic centre for interactions among British officials; American entrepreneurs, military personnel and tourists; and a rapidly growing local population that both perpetuated and challenged the colonial regime. Many people perceived the city as a vanguard space – a locale for pursuing new opportunities and experiences.By drawing on a rich array of written and visual sources, Stuempfle immerses the reader in the sights and sounds of the city’s streets, parks, yards and various buildings to reveal how this complex environment evolved as a realm of collective endeavour and imagination. He argues that the urban landscape served as a key site for the display and negotiation of Trinidad’s social order during its gradual transition from colonial rule to self-government. For Port of Spain’s inhabitants, the construction of a modern capital city was interrelated, both practically and symbolically, with the building of a society and a new nation-state.

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Delight your family, friends, and guests—on holidays or any day—with beautiful boards full of scrumptious sweets. With Kellie Hemmerly’s creative and gorgeous Dessert Boards, you can take the exciting trend of artfully composed food platters and boards in an entirely sweet new direction. The more than 50 easy-to-make boards in Kellie’s book are kid- and family-friendly, but grownups surely will love these dessert boards, too, whether the boards are served for a holiday party, a weekend visit from family or friends, or simply as a sweet finish to an everyday dinner. The boards feature a stunning variety of sweet treats, from baked things like bars, cookies, shortbreads, bundt cakes, and mini pies, to fresh and colorful fruits of all kinds, to truffles, candies, s’mores, and more. The recipes include: Cake for Breakfast Board Holiday Cookie Board New Year’s Eve Board Game Day Sweets Board Molto Dolce Board (Italian Sweets Board) Cupcake Decorating Board Hot Cocoa Board Birthday Confetti Board Chocolate-Covered Everything Board The book also includes platters that focus on healthier sweets, such as fruits, yogurts, and granola bars, perfect for breakfast, brunch, and after-school or after-work snacks. There are inventive boards for people who love to bake as well as quick-fix boards that can be built from store-bought goods—everything you need to bring smiles to your family and friends and some extra sweetness to your life.

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AS SEEN ON TVCelebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok.Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.Chapter one: ChineseIncluding General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow MeinChapter two: ThaiIncluding Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken CurryChapter three: VietnameseIncluding Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato SauceChapter four: Singaporean & MalaysianIncluding Vegan Laksa; Malaysian Mixed Rice and Sesame Oil ChickenChapter five: Indonesian & PinoyIncluding Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried ChickenChapter five: Korean & JapaneseIncluding Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen

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These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. Desserts feature a variety of preparation techniques, all of which are covered in this authoritative book. There are illustrated step-by-step guides to making a host of puddings, from simple crepes and creme brulees, through to jellies, souffles and meringues, to effortless ice creams and sorbets. Each chapter also presents a range of original, contemporary recipes as well as ever-popular classics. Choose from indulgent hot puddings, such as Chocolate and cherry souffle, Medjool date and cardamom pudding, and Spiced gooseberry oat crisp, or delectable prepare-ahead cold desserts, such as Pink grapefruit and Champagne jelly, Roasted almond panna cotta, and Coconut and mango meringue roulade. A mouth-watering selection of refreshing frozen desserts includes Clotted cream ice cream with raspberries, White peach sorbet and Praline parfait.

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Once a fabled pirate garrison, the Balearic island of Ibiza has been colonised and continually fought over since the era of the Phoenicians. During the twentieth century it gained its reputation as a countercultural hotbed after it became a melting pot for bohemians and dropouts who had come there in search of adventure. Soon, Ibiza was a crossroads for experimental musicians, writers and artists, 'hippie trail travellers, enthusiastic trepanation pioneers, infamous art world conmen, and Osho sannyasins with pockets full of MDMA and, eventually, the epicentre for electronic music that it is today. After the establishment of the famous hippie markets and the trance parties that took place in forests or on deserted beaches, a number of now legendary nightclubs, including Ku, Pacha, and Amnesia started to emerge, although they had started out as simple, rural locations for islanders, fringe figures, and jetsetters to congregate together on open air terraces to listen to blues, rock n roll, and jazz. These days, pioneering electronic music DJs from around the world make the island their home from home over the summer season, attracting an equally international party community. Eco tourists and nature lovers seeking the particular pleasures of Ibiza also flock in annually, as does a crucial contingent of island faithfuls who return year after year to this tiny but charismatic and insubordinate Mediterranean hub to live an Ibiza 'experience that goes way beyond the parties. With a foreword by Richie Hawtin, the world s leading electronic artist and DJ, Shadows Across The Moon explores the social and cultural history of Ibiza and its nocturnal playgrounds, from the advent of the earliest settlers through the huge influence of the Moors on Ibiza s music and traditions, the early days of the Ibiza Town jazz scene, the Goa-influenced outdoor trance party culture, the early hippie clubs, the golden years of the 1980s and the second Summer of Love, to the huge and exciting impact the techno scene made on the island s nightlife with the advent of Sven Vath s audacious Cocoon. Along the way the book draws back the curtain to reveal clubland s sometimes shadowy mafia connections, crooked politics, backstabbing, outmanoeuvring skulduggery, specious drug busts, assassinations, and suicides as well as tales of quixotic originality and futuristic vision, outrageous pansexual parties, widely talented impresarios, and the open air gatherings that make the island so special, including the famous sunset bars and chill-out culture. Drawing on interviews with everyone from Carl Cox and Dubfire to Terry Gilliam and Johnny Golden, Shadows Across The Moon is the first and only book to cover the whole fascinating and unique history of dance and counterculture in Ibiza, and vividly describes the artists, sunset drummers, shamans, DJs, outlaws, psychedelic evangelists, politicians and hippie organisers who gradually shaped the island s party landscape into the hugely influential nexus it is today.

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From Mimi Kirk, voted PETA’s sexiest vegetarian over 50, comes a raw food cookbook for anyone wanting to be healthier. This is a full-color book filled with recipes that will lead to whole beauty. You will look and feel beautifulEveryone knows that eating well makes you feel your best. Mimi Kirk is living proof that eating well—ideally raw vegan food—can also make you look younger. Her raw vegan cookbook, Live Raw, shares 120 recipes mixed with must-have advice. She covers topics including: Chapters include The Pleasure of Felling Good; What to Eat and Why, About Ingredients and Equipment; Herbs, Spices, and Condiments; Smoothies, Juices, Warm Drinks, Mocktails, and More; Breakfasts, Breads, and Crackers; Soups, Salads and Dressings; Cheese, Pates, Tapenades, Wrap, and Rolls; Sauces; Vegetables and Side Dishes; Main Courses; and Sweets. Recipes include: Tangerine Green Smoothie, Mango Smoothie, Cacao Almond Milk Banana Blueberry Pancake, Granola Cereal or Bar, Bagels Butternut Squash Soup, Tom Yum Miso Soup, Gazpacho Fennel Salad, Sweet Pepper Antipasto, High-Energy Salad Sweet Red Pepper Coconut Wrap, Verde Tortilla Wrap, Modern Bruss Els Sprouts, Mashed Parsnips and Cauliflower Kale Chips, Nachos This Side of The Border, Mini Tostadas Chili, Macaroni and Cheese, Crabless Cakes and Tartar Sauce Falafel, Spinach Quiche, Stuffed Grape Leaves Pizza, Pomodoro Lasagna, Pasta Alla Checca, Sweet Potato Gnocchi Thai Pasta, Warm Asian Noodles Vanilla Ice Cream, Chocolate Ice Cream, Strawberry Ice Cream Chia Pudding, Banana Pudding Chocolate Caramel Bar, Apple Pie, Baked Fruit Sweet Crepes, Mike’s Birthday Brownie, Blackberry Cheesecake And Much More! Learn how to feel and look better with Mimi Kirk and this low fat raw vegan cookbook.

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The first comprehensive biography of the preeminent voice of New York sports For close to half a century after World War II, Marty Glickman was the voice of New York sports. His distinctive style of broadcasting, on television and especially on the radio, garnered for him legions of fans who would not miss his play-by-play accounts. From the 1940s through the 1990s, he was as iconic a sports figure in town as the Yankees’ Mickey Mantle, the Knicks’ Walt Frazier, or the Jets’ Joe Namath. His vocabulary and method of broadcasting left an indelible mark on the industry, and many of today’s most famous sportscasters were Glickman disciples. To this very day, many fans who grew up listening to his coverage of Knicks basketball and Giants football games, among the myriad of events that Glickman covered, recall fondly, and can still recite, his descriptions of actions in arenas and stadiums. In Marty Glickman, Jeffrey S. Gurock showcases the life of this important contributor to American popular culture. In addition to the stories of how he became a master of American sports airwaves, Marty Glickman has also been remembered as a Jewish athlete who, a decade before he sat in front of a microphone, was cynically barred from running in a signature track event in the 1936 Olympics by anti-Semitic American Olympic officials. This lively biography details this traumatic event and explores not only how he coped for decades with that painful rejection but also examines how he dealt with other anti-Semitic and cultural obstacles that threatened to stymie his career. Glickman’s story underscores the complexities that faced his generation of American Jews as these children of immigrants emerged from their ethnic cocoons and strove to succeed in America amid challenges to their professional and social advancement. Marty Glickman is a story of adversity and triumph, of sports and minority group struggles, told within the context of the prejudicial barriers that were common to thousands, if not millions, of fellow Jews of his generation as they aimed to make it in America.

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Obtain lasting wellness and reach your weight loss goals with this supercharged three-book diet and detox companion set to the world famous Fat Flush Plan.For more than two decades, millions of people have relied on the Fat Flush Plan to lose weight, detox, and improve their overall health and wellbeing. The groundbreaking program is the only diet regime that targets the hidden cause of weight loss resistance while supporting the liver, nourishing the gallbladder, cleansing the lymph, and helping to eliminate the appearance of cellulite for good.The Complete New Fat Flush Plan Companion Series provides a comprehensive array of actionable ways to recover your health whether you are overweight or are suffering from symptoms of autoimmunity. Reflecting the newly revised Fat Flush protocols, this three-book set presents the latest information reflecting emerging trends and promising research on the importance of healthy “smart fats,” thyroid and adrenal recovery and so much more. You’ll find evidence-based detox and diet strategies for weight loss, as well as facts on the hormonal and metabolic impact of foods, liver cleansing, and overall health. The Complete Fat Flush Companion Series includes: The New Fat Flush Plan Cookbook— Packed with over 200 family-friendly recipes, this updated edition is based on deliciously simple meals with wholesome ingredients, flavored with unique fat-burning and cleansing herbs and spices. The New Fat Flush Journal and Shopping Guide—Includes refreshed shopping lists featuring brand names and added gratitude lists that reflect the key nutritional themes which have shifted the way we think about health. The New Fat Flush Foods—Includes fascinating new insights on Fat Flush superfoods like avocado, chia, hemp, shirataki noodles, quinoa, coconut oil, MCT oil, tigernut flour, as well as familiar comfort foods like good ole fashioned oatmeal.

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This title provides traditions, ingredients, tastes, techniques, and 65 classic recipes. It helps you discover the rich and varied character of Colombian and Venezuelan cuisine, with traditions that span coastal, mountainous and forest regions. It includes food dating back to the pre-Colombian period, as well as the Spanish-influenced dishes of the colonial era. It offers a fascinating introduction to the cuisines of both countries, and their ethnic, geographical and historical diversity, including information and advice on special ingredients and eating traditions. It features a wide variety of dishes, from irresistible street snacks such as Arepas de Huevo (egg-filled corn fritters) and Empanaditas (little beef pasties) to delectable desserts like Tamarind Balls and Hojaldras (Orange Pastries). It includes more than 400 stunning photographs, with complete nutritional information given for every recipe. The food and cooking of Colombia and Venezuela owe much to the influence of the Spanish, but also still retain elements of the indigenous cooking of the original inhabitants. Both countries possess breathtaking scenery, from the snowy Andean peaks and volcanic coffee plantations to a Caribbean coast ringed by rainforests. They are also the home of vibrant style-conscious cities, laid-back colonial towns, and beautiful isolated villages. Blessed as they are with such diverse climates and fertile landscapes, these regions are able to provide a wide variety of home-grown ingredients. This book opens with an evocative introduction to the history, geography and festivals that have shaped the culinary traditions of Colombia and Venezuela, followed by an essential guide to classic ingredients such as cassava, galinsoga, guava paste and plantains. Over 65 regional recipes include Colombian appetizers, main dishes like Creole Beef, and delightful desserts like Sugar Cookies and Coconut Cake. It is fully illustrated with 400 photographs, feast on food that celebrates the South American love of street parties, carnivals and hospitality, and create authentic Colombian and Venezuelan dishes in your own kitchen.

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Whether you want to create a cozy winter wonderland in your living room, a blooming summertime welcome on your deck, or an autumn refuge by your fireplace, Liz Marie Galvan’s Cozy White Cottage Seasons gives you the inspiring photos, DIY ideas, and fun recipes you need to feel at home on any budget and in every season.Do-it-yourself interior designer and popular blogger Liz Marie Galvan helps you create space to snuggle up, stretch out, or kick back at home so you can focus on what matters most during the holidays and every day. Following the popularity of Cozy White Cottage, Cozy White Cottage Seasons is a beautiful, full-color photography holiday lifestyle book with easy-to-do, practical tips to make your home a welcome haven—from New Year’s Day to spring, summer, fall, and all the way through Christmas.Cozy White Cottage Seasons equips you to: Create cozy celebrations, traditions, and memories indoors and out Repurpose furniture and decor for every season Cultivate your flair for vintage, modern, farmhouse, or a unique style all your own Design a hot cocoa bar—and make other seasonally cozy recipes Store and manage holiday clutter And so much more! In addition, you’ll find fun ideas to celebrate and decorate for: Christmas Thanksgiving Halloween Fourth of July Father’s Day and Mother’s Day Easter Valentine’s Day And any special gatherings Cozy White Cottage Seasons is a great gift for Christmas, birthdays, and Mother’s Day or as a beautiful yet practical housewarming gift.A cozy enthusiast living in an 1800s farmhouse, Liz’s design tips and wisdom have been featured on the TODAY show, Better Homes and Gardens, and Country Living. With decorating tips, fun family traditions, and doable ways to make your home inviting in every season, Liz helps you create a beautiful living space and a grateful heart all year long.Look for Liz's other cozy home décor book full of DIY inspiration, Cozy White Cottage.

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Say hello to the gluten-free flour of your dreams. Exceptionally high in protein, fiber, and iron, and gluten-free, grain-free, and low-glycemic, chickpea flour is the total package. The Chickpea Flour Cookbook is your go-to resource for using this tremendously versatile and nutritious pantry staple. Chickpea flouralso known as garbanzo bean flour, besan, and gram flouris simply dried chickpeas ground into a fine flour ready to be incorporated into any number of savory and sweet recipes. Used for centuries in Mediterranean, Indian, and Southeast Asian cooking, chickpea flour is no passing fad. It's all-natural and incredibly easy to use, no gums or starches necessary. Nut-free and soy-free to boot, chickpea flour is a high fiber carbohydrate that doesn't spike blood sugar levels. Its numerous health benefits make it ideal for a wide range of special diets. Better yet, chickpea flour is affordablea fraction of the cost of other pricey grain-free flours out there. The Chickpea Flour Cookbook has over 80 delicious, healthy, easy-to-make recipes to power every meal of the day, including: Loaded Southwestern Chickpea Omelet (egg-free), Pumpkin Spice Waffles, Brown Sugar Banana Bread, Chickpea Tortilla Wraps, Carrot-Sesame Crackers, Sweet Chile-Garlic Crisps, Chickpea Pasta, Baked Coconut-Chickpea Onion Rings, Pumpkin-Sage Gnocchi, Smoky Backyard BBQ Burgers, Skillet Pizza, Sweet Potato Falafel, Double Chocolate Cake, Molasses Spice Cookies, Brown-Butter Blondies, and much, much more. With The Chickpea Flour Cookbook, clean eating has never been simpler or easier. Beloved treats get a huge nutritional boost without sacrificing flavor or texture. In addition to being gluten-free, all of the recipes are free of nuts, grains, and soy, and the vast majority of recipes in the collection are either naturally vegan (dairy- and egg-free) or include vegan options, making this cookbook accessible to everyone.

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According to New York based interior designer, life coach and meditation teacher Joshua Smith, “When your home is your sanctuary, there’s a big exhale when you walk through that front door. It nourishes your spirit, inspires your mind, and enhances your connection to yourself, your loved ones and the divine, however you might define that” (in Homes & Gardens, January 2023). For Shelby Deering, designer of the tranquil spaces of The Well (with locations in New York City, Washington, Miami, Costa Rica and Mexico), "Over the last few years, our homes have become more important than ever. Throughout the pandemic, we saw them function as offices, gyms, schools, restaurants — and, of course, our own little corners of the world where we were able to find relief from daily pressures and anxiety. Because of this shift, it’s no wonder that people have made efforts to refresh their living quarters to focus more on health, wellness and self-care. After all, when the environment around you feels like a calming refuge, those peaceful vibes can directly impact how you feel.” The 15 private residences presented in this beautiful book can all be called “sanctuaries” because they all seek to support and protect the well-being of their owners, families and guests. Everyone needs a happy place, a space to relax, unwind, and let the worries of everyday life melt away. Some may dream of white-sand beaches, while others may prefer cozy mountain chalets, or a meditative, decluttered wabi sabi interior in a cosmopolitan setting. Whether in Brazil, Sweden, Mexico, Crete, St. Barts, Spain or in Belgium - all over the world, people are searching for the ultimate comfort, safety and happiness in their own cocoon, their own protective environment.

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This book embraces the modern evolution of porridge, with 55 recipes including different grains, sweet and savoury, hot and cold variations, there is a porridge for everyone and every season. The New Porridge is all about creating a nutrient-dense meal in one bowl – the comforting kind you look forward to eating when you get out of bed in the morning. Nutrition and wellness expert Leah Vanderveldt brings you 55 inventive porridge recipes including some with eggs and dairy but plenty of vegan and vegetarian options too. The book begins with an introductory section with tips and tricks for making perfect porridge and an ingredient directory for superfood add-ons and protein boosts. This is followed by essential basic recipes for nut and plant-based milks and nut butters which are used throughout the book. A chapter on creative toppings gives you plenty of options for mixing and matching and adding various textures to your bowls. The main recipe begin with the Sweet & Warming chapter, featuring the more traditional versions of porridge in Western countries, with flavour combinations that take advantage of seasonal fruit and warming spices for natural sweetness, and nuts and seeds for texture. Recipes include Cinnamon Apple Pie, Coconut and Mango and Stewed Rhubarb Crumble Porridge. Next up is Savoury and Cozy - savoury porridge is a great meal for any time of the day. This chapter features both traditional interpretations of porridge (like Asian congee and Italian risotto) and versions that incorporate different vegetables and cuisines. Try the Shakshuka Porridge with Tomatoes Chilli and Eggs or the Red Lentil Risotto with Peas, Asparagus and Lemon. The final chapter, Cold & Make Ahead, is full of summertime versions of porridge. Bircher muesli, chia pudding and fruit blends make this refreshing chapter the key to enjoying porridge all year around.

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If the idea of entertaining makes you feel faint, but quality time with your loved ones seems to be ever in short supply, one great meal can make a difference. Ashley Rodriguez has built a career and a life of sharing food: in restaurants, in her home, and in her cooking classes. She credits regular sit-down meals with bringing the joy and closeness to her relationships with neighbors, family, and friends, and wants to demystify the shared table for other families. Let's Stay In evokes coziness, closeness, and the building blocks of relationship-building; in a similar way, Ashley's first book, Date Night In, prioritized a couple's quality time together with regular at-home date nights, giving readers a night to cherish each other at a table for two. Her second book extends the table to accommodate everyone at doable, delicious dinners you can serve year-round. Imagine meals suitable for any time of day, and any kind of crowd: Breakfasts of Red Lentil and Chickpea Stew with Poached Eggs, Breakfast BLTs, and Spiced Raisin Scones Lunches of Zucchini, Gruyere & Basil Quesadillas, Ricotta, Speck and Plum Salsa Tartine, and Ivy's Split Pea Soup Table-groaning dinners of Steak Tacos with Radish and Pickled Onions, Oven Baked Risotto with Squash and Rosemary Candied Walnuts, Chicken and Herb Lettuce Wraps with Crispy Ginger and Peanuts, and Grilled Leg of Lamb with Green Sauce Sweets and drinks like Blood Orange Poppy Seed Upside Down Cake, Guava Coconut Punch, The Easiest Pear Tart, and Cardamom Cream SodaAshley is a natural teacher, and the recipes flow off the page as effortlessly as the conversation at a great meal. She practices what she preaches, too, making time to bring her busy family and loved ones together for meals as often as possible. Staying in can become an easy habit to adapt, helping to center each person at an inviting table.

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'A warm, joyous, seasonal read' Swirl and Thread'A perfect pre-Christmas treat ... hilarious and heartwarming' Irish CentralIt's the time of year ... to run away from your lifeHolly always seems to make the wrong decisions: her career in London is going nowhere, and she's ended up engaged to a man she doesn't love.Which is why she decides that's all going to change - starting with calling off her engagement, six weeks before their Christmas Eve wedding.Then Holly sees an ad for what could be her dream job: helping to declutter a remote country house back home in Ireland. It's her chance to avoid all talk of weddings and the trappings of her least favourite time of year.But when Holly arrives at the beautiful but neglected Knockboden, she discovers that Serena Harpur, the glamorous owner, is planning on renting it out as a romantic honeymoon destination in a bid to avoid financial ruin.With Serena's handsome but moody son hanging around, dead set against his mother's plan, Holly begins to wonder if she's made yet another bad decision.Then Serena gets a phone call that looks set to change the fate of Knockboden. Will Holly realise that maybe she has found herself in exactly the right place, at the right time of year, for the first time ever?Read what people are saying about All Wrapped Up: 'The PERFECT pre-Christmas read to get you in the festive mood. Lovely writing, characters are just charming and you can absorb the festive feels throughout. Loved it!' Netgalley reviewer'A festive fun book that you will read in one sitting ... unputdownable' Netgalley reviewer'Such a cute and cosy read - I finished it in one sitting and by the end of it I wanted to google old castles to spend Christmas in' Netgalley reviewer'Grab your favourite blanket and a hot cocoa and set aside a few hours. You are sure to lose yourself within the pages of this wonderful book and what a joy it is too' Netgalley reviewer

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200 DELICIOUS VEGETARIAN RECIPES FOR EVERYONE TO ENJOYWhether you're a die-hard vegetarian or a committed carnivore, the mouthwatering veggie recipes in Hamlyn All Colour Cookbook: 200 Vegetarian Recipes can be enjoyed by the whole family to keep everyone healthy and happy. Choose from simple snacks such as Mushroom and Ginger Crispy Wontons or Sweet Potato and Coconut Soup to more filling Thai Red Curry Vegetable Pies and the tempting Tiramisu Cheesecake. With such a considerable selection, you'll be able to create fantastic vegetarian meals to suit all persuasions and occasions. Every recipe is accompanied by a full-page colour photograph and clever variations and new ideas, giving you over 200 meals to choose from. The hardest part for you is deciding which delicious dish to cook first!Check out some of the other titles in the series:Hamlyn All Colour Cookery: 200 Super SoupsHamlyn All Colour Cookery: 200 Halogen Oven RecipesHamlyn All Colour Cookery: 200 Fast Vegetarian RecipesHamlyn All Colour Cookery: 200 Cakes & BakesHamlyn All Colour Cookery: 200 Gluten-Free RecipesHamlyn All Colour Cookery: 200 Really Easy RecipesHamlyn All Colour Cookery: 200 Pasta DishesHamlyn All Colour Cookery: 200 Tapas & Spanish DishesHamlyn All Colour Cookery: 200 More Slow Cooker RecipesHamlyn All Colour Cookery: 200 Delicious DessertsHamlyn All Colour Cookery: 200 One Pot MealsHamlyn All Colour Cookery: 200 Student MealsHamlyn All Colour Cookery: 200 Spiralizer RecipesHamlyn All Colour Cookery: 200 Easy Indian DishesHamlyn All Colour Cookery: 200 CupcakesHamlyn All Colour Cookery: 200 Thai FavouritesHamlyn All Colour Cookery: 200 5:2 Diet RecipesHamlyn All Colour Cookery: 200 Light Slow Cooker RecipesHamlyn All Colour Cookery: 200 Easy Tagines and MoreHamlyn All Colour Cookery: 200 Low Fat DishesHamlyn All Colour Cookery: 200 Cakes & Bakes

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For more than 800 years, Tibetan Buddhists have used the practice of lojong, or mind training, to transform difficulties into insights. Lojong training is grounded in a special meditation technique and complemented by 59 written maxims—a treasury of practical wisdom that inspires everyday awareness. On Awakening Compassion, Pema Chödrön, one of the Western world's best-known lojong teachers and practitioners, shows you how to use your own painful emotions as stepping stones to wisdom, compassion, and fearlessness. You will learn how to make friends with the painful parts of your life experience and how to use your natural courage and honesty to transform even the most difficult situations. With an informal teaching style, both playful and insightful, Pema Chödrön makes this timeless way of bringing compassion into the world easy to understand and apply to your own life. More than seven hours of practical, compassionate guidance for shedding your cocoon and meeting your world with fresh appreciation. Includes a nine-page study guide with lojong slogans and additional resources. Learn More About: How to see your life freshly, clearly, and vividly • Using the lojong slogans to cultivate your bravery • The attitude of a bodhisattva, or fully awakened person • Practical techniques for working with jealousy, resentment, and rage • How to open your heart in even the most difficult situations • On-the-spot practices for dealing with anger, jealousy, and fear • How to change the habits that shut you off from those who love you most • The secret of transforming conflict into genuine communication

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'I love everything about this book: its warmth, its down-to-earth voice, and its heavenly recipes' - Nigella Lawson The first book from Scotland's celebrated and award-winning Bad Girl Bakery. Unapologetically generous and indulgent, Jeni Iannetta's cakes, bakes and biscuits have won plaudits ever since the bakery opened in 2017. They have supplied breakfast muffins for the Caledonia Sleeper's First Class customers, and cakes and bakes to National Trust Scotland, but at the heart of the business is their cafe in Black Isle village Muir of Ord. For Jeni, baking is about the occasional indulgence that’s worth it. It's about baking being a process that brings you joy. These aren't recipes with hundreds of steps, requiring loads of specialist kit; it's about baking with the best ingredients, and recipes that celebrate texture and flavour and are inspired by home baking techniques. They are do-able, fast, with simple steps and tricks that yield the tastiest results and look great without hours and hours of work. With chapters including everything from 'Cake for Breakfast' to 'Leftover Cake' (who wouldn't bake extra cake to make themselves a Hot Mess?), via an entire section dedicated to Millionaire's Shortbread, Bad Girl Bakery brings together over 100 of Jeni's best bakes. Recipes include Pimped-up Shortbread; Salted Caramel Crumble Bar; Granola, Berry & Yoghurt Muffins; White Chocolate & Cardamom Sticky Buns; Chocolate Caramel Layer Cake; Vegan Hazelnut Millionaire; Deluxe Coconut Brownies and many many more. Because Bad Girls make good cake…

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A dynamic collection of 80 accessible recipes that reveal how bitter flavours can add depth and complexity to our cooking, making food incredibly moreish. How well do you really understand bitterness? Often thought of as an acquired taste, bitter flavours add complexity and depth to a dish - making food incredibly moreish - if, you know how to work with them. Fearlessly bringing together the best flavours and culinary strategies from around the world, Alexina will help you befriend bitterness - one flavour-balancing technique at a time. Using ten ingredients to walk you through every type of bitterness and how to tame it - from grapefruit and bitter oranges, bitter greens, tahini, beer, walnuts, cranberries, tea, coffee, cocoa and liquorice - each recipe will expand your repertoire and open the door to new worlds of deliciousness, using bitterness in both savoury and sweet dishes to elevate the taste of everything you make. These 80 recipes include something to suit every taste and occasion. Start with bold breakfasts recipes, like Banoffee Breakfast Bread, Malted Crepes with Lime & Sugar, and Winter Citrus Fruit Salad, then fill your day with light lunches and weeknight dinners like Roasted Aubergines with Whipped Feta, Grapefruit & Hot Honey, Seared Salmon Tacos with Grapefruit & Avocado and Allspice Lamb Chops with Pickled Walnut Ketchup. Then, impress your guests with Ancho Coffee Beef Short Ribs, Duck Confit with Bitter Orange Salsa Verde and Jerk Pork Belly with Grapefruit Hot Sauce, plus decadent desserts such as Negroni Pavlova, Bitter Chocolate Torte with Passionfruit Sauce and Tiramisu Tres Leches cake.

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Are you done with generic gin and tonics, mediocre Manhattans and basic martinis? You can use pantry staples and basic liquors to produce more than 200 game-changing craft cocktails worthy of a seat at the bar. Many cocktail books call for hard-to-find ingredients and complicated techniques that can frustrate home cocktail makers. Shake Strain Done shows a better way:* If you can shake, strain, stir and turn on a blender, you can make great cocktails.* No tedious secondary recipes hidden between the lines.* No mysteries. You'll know what each drink will taste like before you pick up a bottle.* No fancy equipment needed. A shaker, strainer and spoon are as exotic as it gets.* The ingredients are mostly pantry and bar staples--things you already have on hand.Every drink is rated by its characteristics--Warm, Refreshing, Sweet, Sour, Bitter, Fruity, Herbal, Creamy, Spicy, Strong and Smoky--to help expand your horizons and find more drinks to love. These are drinks with the sophistication of a high-end speakeasy, minus the fuss, like:* The Sazerac 2.0 - a spice cabinet update that takes the classic back to its origins* A new White Russian that lightens the load with coconut water instead of cream* A grownup Singapore Sling that's fruity without tasting like fruit punch* A Scorched Margarita that uses the broiler to char those lemons and limes* A feisty new Gin and Tonic in which black pepper is the star ingredient* And plenty of originals, like the Pooh Bear. Butter, honey and bourbon? Yes, please! And Mistakes Were Made, for tiki time

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Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion-a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world's calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.

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There are moments in life when only cake will do. In I’ll Bake!, classically trained pastry chef Liberty Mendez shares the joy that baking, entertaining and feeding her friends brings her, with over 85 failsafe recipes that are at once impressive and effortless. ’A beautiful book that proves you can have both style and substance. These recipes, and their gorgeous styling and photography, make me feel that magical joy that only baking can bring.’ – John Whaite These are delicious baking recipes that fit into a busy lifestyle; whether you’re pulling together a quick snack or comforting pudding with whatever is left in the fridge, creating a cake that you can take to your friend’s birthday without fear of it falling apart on the night bus, or cooking an impressive dinner party dish after a couple of glasses of wine – I’ll Bake! has the perfect dish for every occasion. Not only can all of the recipes can be made in five steps or under, there’s an at-a-glance guide to which recipes are vegan, dairy free and gluten free and time-saving tips and easy alternatives to help suit an assortment of dietary needs. Plus every chapter is accompanied by a Spotify soundtrack Liberty has compiled to set the mood, and bring the joy to baking. So whether it’s an indulgent Triple Cheese French Toast Bake, warming Hog Roast Sausage Rolls, a Fridge-Raid Crumble with Proper Custard, a perfectly set Espresso Custard Tart or a nostalgic Coconut and Jam Pudding that can be made in minutes, Liberty will equip you with the confidence and enthusiasm to take pleasure in saying, ‘I’ll bake!’

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The James Beard-nominated food writer revamps the slow cooker for the modern home cook, providing ingenious ideas and more than 100 delicious recipes for maximizing this favorite time-saving kitchen appliance and making it easier than ever to use. Sarah DiGregorio shares the nostalgia most of us feel when it comes to slow cookers. Her first memory of slow-cooker cooking is her grandmother's pot roast. While these handy devices have been time savers for incredibly busy lives, traditional slow cooker food is sometimes underwhelming. Now, Sarah, an experienced food professional, has reinvented slow cooking for a generation that cooks for fun and flavor, taking a fresh approach to reclaim this versatile tool without sacrificing quality or taste. For Sarah, it's not just about getting dinner on the table-it's about using a slow cooker to make fabulous dinners like herb oil poached shrimp or the most perfect sticky toffee pudding for dessert. It's about rethinking how to use this magic appliance-such as throwing a biryani dinner party with the slow cooker at the center of the table. Showcasing a beautiful, engaging design, inviting color photographs, and 105 original, innovative recipes thoroughly tested in a variety of brands of slow cookers, Adventures in Slow Cooking provides a repertoire of delicious food for any time of day. Inside you'll find ideas for flavorful sweet and savory slow cooker dishes, including: * Whipped Feta, Red Pepper and Olive Dip* Granola with Pistachios, Coconut and Cardamom* Savory Overnight Oatmeal with Bacon, Scallions and Cheddar* Turkey-Spinach Meatballs Stuffed with Mozzarella* Spicy Kimchi and Pork Ramen* Orange, Olive and Fennel Chicken Tagine* Daal with Mango and Mustard Seeds* Farro Bowl with Smoked Salmon, Yogurt, and Everything-Bagel Spice* Oxtail and Short Rib Pho* Corn, Mushroom and Zucchini Tamales* Proper Red Sauce Eggplant Parm* Peach-Orange Blossom Jam* Matcha-White Chocolate Pots de Creme* Cardamom-Molasses Apple Upside-Down Cake* Star Anise-Black Pepper Hot Toddy Sarah also provides ingenious tips and tricks that will help cooks get the most out of today's slow cookers, and have them saying, "I never knew my slow cooker could do that!" With a foreword by Grant Achatz, a modernist chef and huge advocate of the slow cooker, Adventures in Slow Cooking makes this convenient appliance an indispensable tool for the modern kitchen.

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If you are told that you must follow a wheat, gluten or dairy free diet, where do you begin to work out what you can eat safely? One thing is for sure you will have to start cooking for yourself at home since there are very few ready meals available that will be suitable for your restricted diet. The simplest and safest course is to prepare your own meals, that way you will know for certain that your food does not include any hidden ingredients that might trigger your allergy or intolerance. Many people find cooking becomes a tyranny if they have to make family meals and then a small portion of allergy free food for one person. Simpler by far to prepare recipes that are delicious for the entire family. But if you have been used to relying on ready prepared meals you may not be a confident cook or you may not have a repertoire of dishes to rely on. This book will help you build up your confidence and encourage you to cook so often that you will become a stress-free cook. The recipes are smart, modern, international and anything but depriving by using alternative ingredients such as coconut milk and rice flour. It provides recipes for all those meals, snacks, cakes and biscuits you have been used to picking up ready-made in the supermarket - soups, sauces, lasagne, macaroni cheese, fish pie, burgers, casseroles, muffins, cup cakes, Christmas cake, cheesecake, crumble, apple pie, sausage rolls, quiche, pitta bread as well as that much loved favourite sticky toffee pudding. There are also recipes for special occasions - from Christmas and birthdays to entertaining.

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NEW YORK TIMES BESTSELLER • This cookbook has 101 delicious recipes for home chefs of all abilities.My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include: • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars • Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada” • Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip • Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks • Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops • Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

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Plant-focused meal prep means a fridge stocked with healthy snacks ready to grab on your way out of the door; it means having an easy answer every time the question "what's for dinner" pops into your head; and it means saving time and money while you enjoy flavourful, nutritious meals that come together in minutes. Brittany Mullins has perfected the art of flavour-filled, holistic cooking for the whole family while tacking a busy to-do list and a hectic schedule: now, Mostly Veggies brings you the same tools and tricks Brittany herself uses every day.Mostly Veggies focuses on wholesome ingredients and prioritizes fruits and vegetables, whole grains and plant-based proteins as the foundation of healthy, filling recipes that everyone in your family will love. Here you'll find:* Customizable Overnight Oats and Chia Puddings for grab and go breakfasts* Red Velvet Cake Batter Protein Smoothie for busy mornings* Big batch Butternut Squash Enchiladas to freeze and reheat all week* Pesto Gnocchi sheet pan dinner* A veggie-loaded Cobb Salad with Coconut Bacon* Satisfying Black Bean Cauliflower Burritos* Easy snacks from Pizza Trail Mix to Pecan Cookie Butter* Healthy Chocolate Chip Cookie Dough Bites for when a sweet craving hits* English Muffin Pizzas that even the kiddos will love* And so much more!With four weekly meal plans laid out for you based around maximizing fresh produce for each season, as well as the guidelines to create your own meal plans based off of the recipes found here, Mostly Veggies is your key to eating healthy all week long no matter how many things you have on your plate.

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Bradt's São Tomé & Príncipe is the only standalone guide to Africa's second-smallest country, considered by some to be the centre of the world as it is the site of the closest point to the intersection of the Greenwich Meridian and the Equator. In this comprehensively updated third edition, Kathleen Becker - regular tour leader for a major tour operator on São Tomé - provides priceless insider information to the best spots for sleeping, eating and drinking, hiking, watersports, turtle watching and rainforest hikes. Since the previous edition of this guide, a wider choice of accommodation has become available: trendy guesthouses, a surf lodge, a homestay and new plantation tourism on Príncipe to name a few options. Maybe the biggest surprise to visitors is the gourmet food available here, from the 'best chocolate in the world' to the freshest fish, straight from the beach alongside the Equator mark. Meanwhile, Príncipe, São Tomé's jewel sister island, is now a UNESCO Biosphere Reserve, and offers watersports opportunities such as stand up paddle and surfing lessons. Bradt's São Tomé & Príncipe is the perfect companion for independent travellers, wildlife enthusiasts, trekkers, foodies and anyone interested in colonial history and African developments. This indispensable guide to one of Africa's most important biodiversity hotspots offers sections on background and practical information, followed by four easy-to-follow chapters on São Tomé and a dedicated chapter on Príncipe. It shows the way to plantations lost in time and an organic cocoa cooperative, and also includes local expressions, advice on cultural and medical issues as well as on how to get by on a budget in a destination without backpacker infrastructure. All budgets are catered for, from luxurious chic boutique resorts to city apartments and budget guesthouses. It also includes additional contributions by local experts on wildlife, politics and economy, controversies and tourism.

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Busty babe Holly Hagan has had viewers of Geordie Shore glued to their screens ever since her arrival in the first series. Fed up with her dead end job at a call centre, and with dreams of being a star one day, Holly applied for a new reality TV show. She couldn't know it was to catapult her into fame and make her one of the most recognisable faces on British TV. Fame and fortune, though, came at a price - the road from the call centre to the celebrity circuit has been far from smooth. For the first time, Holly is lifting the lid on the perks and perils she's faced ever since her topless hot tub antics shocked the nation. Holly owes her success to a very simple change of look, which involved both a new bottle of red hair dye and a new-found confidence. Ever since then, audiences have been in stitches as they watch Holly (and her flame red hair) flirt her way around Newcastle's famed 'Diamond Strip' and places further afield such as Magaluf, Cancun and Australia. In this action-packed, revealing, funny and sometimes heart-breaking memoir, Holly recounts her life in and out of the limelight with brutal honesty - from her childhood days when she was badly bullied, her shocking take on sex and dating, her liaison with bad-boy musician Frankie Cocozza and what really goes on behind-the-scenes on the UK's biggest reality TV show. Filled with genuinely touching stories and inside accounts of what they don't show you on TV, Holly has laid herself bare, first physically and now emotionally. If you think you know all there is to know about Holly from Geordie Shore, think again.

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Featuring more than 50 recipes for kid-friendly dishes from different countries, American Girl Around the World Cookbook will inspire young chefs to taste and learn about new cuisines while perfecting kitchen skills. In this fifth cookbook from Williams Sonoma and American Girl, aspiring cooks will expand their culinary knowledge and palate—and discover a world of savory and sweet delicacies like mini meatballs from Sweden; fresh spring rolls from Vietnam; pad thai from Thailand; tikka masala from India; paella from Spain; kiwi and berry pavolvas from New Zealand; sticky toffee pudding from Great Britain, and so much more. The easy-to-follow recipes are organized by type and span the globe—from France to Brazil, Turkey to Argentina, Italy to India and beyond—giving kid cooks an opportunity to learn how people eat all over the world. An illustrated map with flags, colorful illustrations featuring passports, and party ideas for sharing these worldly recipes with friends round out the collection. Small Plates & Snacks Bite-Size Falafel (Middle East) Vietnamese Veggie Spring Rolls (Vietnam) Tex-Mex Chicken & Black Bean Nachos (Mexico) Swedish Meatballs (Sweden) Chicken Satay with Peanut Sauce (Southeast Asia) Roasted Red Pepper Humms (Middle East) Tzatziki with Pita Triangles (Greece) Tandoori Chicken Wings (India) Brazilian Cheese Puffs (Brazil) Beef Empanadas (Latin America) Asian Veggie Dumplings (China) Veggie Sushi Hand Rolls (Japan) Souvlaki (Greece) Moroccan-Spiced Chicken Skewers (Morocco) Potato Latkes (Eastern Europe) Cheese Fondue (Switzerland) Soups & Sandwiches Veggie Banh Mi (Vietnam) Ramen Noodle Bowl (Japan) Chicken Shawarma Pita Pockets (Middle East) Smorrebrod (Denmark) Tomato Gazpacho (Spain) Pasta & Bean Soup (Italy) Tortilla Soup (Mexico) Avocado & Black Bean Tortas (Mexico) Cubanos (Cuba) Matzoh Ball Soup (Eastern Europe) Rice & Noodles Pad Thai (Thailand) Japchae (Korea) Bucatini all’Amatriciana (Italy) Simple Fried Rice (China) Arroz con Pollo (Latin America) Couscous with Apricots & Almonds (North Africa) Chicken Chow Mein (China) Hawaiian Fried Rice (Hawaii) Pasta with Pesto (Italy) Chicken Tikka Masala (India) Chicken, Broccoli & Cashew Stir-Fry (China) Vegetable Paella (Spain) Drinks & Desserts Mexican Chocolate Pudding (Mexico) Hawaiian Shave Ice (Hawaii) Kiwi & Berry Pavlovas (New Zealand) Pineapple-Coconut Smoothie (Southeast Asia) Black Forest Cake (Germany) Chai Milkshake (India) Tres Leches Cakes (Latin America) Sticky Toffee Pudding (Great Britain) Watermelon-Lime Refresher (Mexico) Krembo (Israel) Mango Lassi (India) “Marshmallow” Pudding (South Africa) French Apple Tart (France)

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Things even Gonzalez can't fix is the shockingly brilliant debut memoir of a 24-year-old Greek South African girl, Christy Chilimigras. It is nothing like My Big Fat Greek Wedding. Although there are old women in black, plucking stray hairs from their chins, the nuts in the baklava appear by way of a dash of crack cocaine, a sneaky brand of sexual abuse and cereal Tupperwares, packed to the brim with dagga. It is also very funny. It is the story of a young girl growing up in Johannesburg in a space of pure chaos, raised by two addict parents. In reality Christy, otherwise known as Mouse (who becomes a Furious Masturbator), is raised by Tiger, her older sister. Their childhood is strange, made up of crack excursions to Hillbrow at 3am, courtesy of their father on second weekends, and a dope smoking mother, Old Lass, who raises the two young girls single-handedly while starting her own business. Tiger and Mouse's worlds are overturned when Old Lass proceeds to marry an alcoholic control freak under an unsuspecting tree, only to get arrested following an invasion by the Hawks. "Children of addicts are curious things. We are deathly serious. We tinker on the edge of the worst case scenario. We are manic in our joy. We mean to dip our toes, but rather dive head first into extremes. We despise drugs ... and people who do drugs. So what then does it say about me when at 16 I fall desperately in love with a boy who perpetually has a joint dangling from his lips?" Things even Gonzalez can't fix is also a disturbingly brutal story about two sisters, raised by a father who has been sexualising them since they were toddlers. "We are desperate for answers and the knowledge of where to place our discomfort. If it feels like abuse and hurts like abuse, but it doesn't look like the abuse we read about in magazines, does it even count?". At 16 Christy falls in love with Olive Oil, a dope head addict, then, at 22, with a much older sado masochist, The Italian, who introduces her to a world of dangerously rough sex. "The book is my attempt at reclaiming my sanity and sexuality, which was colonised a long time ago. It involved countless bowls of pasta, glasses of wine (which best you believe I overthought) and a compulsion to be honest; very honest. Like oh sweet Jesus it hurts to spill your guts. It hurts to be this honest." A book that simply pulsates with edgy originality, that unleashes a Millennial's unapologetic perspective of our world, Christy Chilimigras is a new voice that demands to be read. Not since Kopano Matlwa's Coconut has a book promised to shake perspectives and overturn the way we see things. Things even Gonzalez can't fix, published by MFBooks Joburg, will be launched in May 2018.

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Get a feel for your art—literally! 101 Textures in Colored Pencil teaches you every technique you’ll need to give your colored-pencil drawings realistic, palpable texture. *Named One of the 54 Best Colored Pencil Drawing Books of All Time by BookAuthority* There has never been a better opportunity to master textures. Knowing how to make your surfaces and textures look real is one of the most challenging aspects of creating art in colored pencil, even for experienced artists. 101 Textures in Colored Pencil provides artists with step-by-step instructions for drawing a wide variety of the most common textures and surfaces, including sand, water, metals, foliage, wood, fabrics, stone, grass, hair, and many more. To get you started, this comprehensive guide opens with a review of tools and materials as well as basic skills, such as strokes, effects, and color mixing. Each page of instruction is a comprehensive resource on how to create a specific texture, complete with two to three easy-to-follow steps and a final, detailed image of the finished artwork. Plus, the book is organized into sections based on subject matter, so you can easily find the specific texture you're looking for. An artist's gallery in the back of the book provides examples of the textures in completed works of art. Just a sample of the textures you will learn to render: People: smooth skin; aged skin; straight, curly, and wavy hair; lips Animals & Insects: smooth, curly, and course canine fur; elephant skin; feather; fish scales Fabrics & Textiles: burlap, tweed, silk, velvet, leather, lace, sequins Glass, Stone, Ceramics, Wood & Metal: porcelain, polished silver, hammered brass, peeling paint Food & Beverage: red wine, cut citrus fruit, coconut, peach, dark chocolate Nature: smooth and rough bark, moss, river pebbles, still and rippled lake, clouds 101 Textures in Colored Pencil includes all the textures you need to create realistic masterpieces in colored pencil.

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Spices have been adding fragrance and fire to food for thousands of years, and they are as relevant today as they have always been – versatile, healthy, economical, and, more importantly, utterly delicious. However, many people find spices confusing and equate them to endless shopping lists or old jars gathering dust in their cupboards. This treasure trove of recipes from ‘spice master’ John Gregory-Smith will demystify the spice cupboard and show readers how to blend these delicious flavours for mouthwatering results. The book opens with a fascinating introduction to spice cookery and a full glossary of the different spices, their flavour notes and how to use them. Drawing inspiration from all over the world, the recipes in this book offer a culinary passport to China, Vietnam, Cambodia, Thailand, Indonesia, Malaysia, India, Sri Lanka, Lebanon, Turkey, Morocco, Mexico and beyond. Try Vietnamese Star Anise & Lemongrass Chicken Claypot, Indian Fish Cakes with Coriander & Coconut Chutney or Manchurian Lamb with Tamarind Slaw and Griddled Chilli Potatoes. The recipes are divided into chapters on street food, curries, salad, grills, stews, vegetables, meat and desserts and drinks, and offer delicious dishes for any time of the week, from quick and easy mid-week meals to sumptuous weekend feasts. Every recipe is accompanied by a stunning photograph of the finished dish and accompanied by wonderfully evocative stories from John’s travels. Whatever the occasion, the food contained in these pages is a feast for the senses that will make any meal a celebration.

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'Zoe's Ghana Kitchen introduces you to dishes - sweet with peanuts and hot with chillies - that have big flavours and are satisfyingly no-nonsense. Cooking out of it has left me yearning for pork ribs in sticky plantain sauce and lamb and peanut butter stew as well as simple grilled fish. And I had no idea how easy it was to pair smoked fish with yams, squash and ginger. Chalé, the basic hot tomato sauce (spiked with ginger and a little curry powder), which is used as the base for many of the recipes, is a godsend.' - Diana Henry'I believe we are on the cusp of an African food revolution. There is a longing to try something that is actually new, not just re-spun, and African cuisines are filling that gap. It's the last continent of relatively unexplored food in the mainstream domain. For too long Africans have kept this incredible food a greedy secret.' - Zoe Adjonyoh Ghanian food is always fun, always relaxed and always tasty! From Pan-roasted Cod with Grains of Paradise and Nkruma (Okra) Tempura to Coconut & Cassava Cake and Cubeb Spiced Shortbread, this is contemporary African food for simply everyone. If you're already familiar with good home-cooked Ghanaian food, you'll find new ways to incorporate typical flavours - such as plenty of fresh fish and seafood, hearty salads and spices with a kick. If you're new to it, you'll no doubt be surprised and delighted at the relative ease of cooking these tempting dishes. Most of the ingredients are easy to come by at supermarkets or local shops, and the recipes are super flexible - you can take the basic principles and adapt them easily to what you have available in your cupboard or fridge. Zoe's Ghana Kitchen will help you bring something truly exciting and flavour-packed to the kitchen. Get ready to bring African food to the masses.

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Today's .NET developers are intrigued by what the iPhone and iPad apps landscape has to offer. Admit it: you're one of them. Apple's App Store has hundreds of thousands of apps, and yours can be among them. iPhone and iPad app development using the iOS software development kit is one of the most appealing environments available for mobile technology. Migrating to iPhone and iPad for .NET Developers helps .NET programmers get started creating iPhone and iPad apps using the iOS software development kit. Start with a crash course on development using iOS. Then, find out whether you want to use Xcode instead of Visual Studio, and prepare yourself for the migration from C# to Objective-C! You'll learn how your existing .NET skills can map most efficiently to the iOS development environment. Next, you'll really get coding with Objective-C and the iOS software development kit. You'll build your skills and enhance your apps with visually appealing, dynamic user interfaces and pushing/pulling data from a database though events and more. Discover the wonders of the Cocoa library, and learn new ways to do things you already know like the back of your hand in the .NET environment. Nearing the finish line, you'll build your first complete iPhone or iPad app, and extend your iPhone app features—for example, by using third-party libraries. Once you have created that first iPhone or iPad app, we'll walk you through making it available on the App Store. Migrating to iPhone and iPad for .NET Developers even offers tips on how to market your apps to new customers. When you finish reading Migrating to iPhone and iPad for .NET Developers, you'll be an iOS apps developer as well as a .NET developer, in today's competitive and fun mobile landscape!

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The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams—the definitive work by the country's top baker.The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams—the definitive work by the country's top baker. -More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries -Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles -All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge -A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts -Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep -How to make a tender and flaky pie crust in under three minutes -How to make the best brownie ever into a crustless tart with puddles of ganache -Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche -Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more -Detailed information on ingredients and equipment, previously available only to professionals -The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart -Pointers for Success follow the recipes, guaranteeing perfect results every time

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Discover just how deliciously simple whole foods cooking can be with this essential cookbook, based on the popular Nutrition Stripped blog, featuring more than 100 exciting and good-for-you recipes and color photography throughout. Search the web and you'll find a variety of recipes from "health food" bloggers and "nutritionists." Yet many of these recipes often follow trends or fad diets. Now, McKel Hill, a Registered Dietitian Nutritionist and wellness coach, takes you back to bare basics to enjoy the amazing benefits and incomparable flavor of whole foods-nature's true healthy bounty. Drawing inspiration from nature, the turning of the seasons, the world of plants, nutrient dense foods and hidden gems in the world of superfoods, Hill celebrates simplicity, and shares her vast professional knowledge and expertise in this practical and easy-to-use cookbook. But Nutrition Stripped isn't just an approach to eating-it's a lifestyle that will help you look, feel, and be your best. Whole foods cooking is the foundation of health and can be enjoyed no matter what your dietary preference, whether it's vegan, paleo, or gluten-free. Hill's whole food, plant-based recipes are gluten-free, dairy-free, and entirely free from processed food, yet all can be adapted to specific tastes and needs, making them realistic, approachable, global, and livable. Start your day with delights such as Turmeric Milk (the new green smoothie), Carrot Cake Quinoa Porridge, or Plantain Flatbread with Poached Egg and Honey. For dinner, feast on Beetroot Burgers with Maple Mustard or Carrot Gnocchi with Carrot Greens Pesto. And don't forget dessert-indulge with a mouthwatering slice of Raw Peach Tart with Coconut Whipped Cream or some Salted Caramel Brownies. Illustrated with beautiful, modern and minimalistic color photographs, Nutrition Stripped shows you how delicious and simple it can be to eat healthier with whole foods.

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Rachel Khoo follows The Little Paris Kitchen with The Little French Kitchen, bringing her modern twists to classic recipes from around the country.Rachel Khoo became an overnight sensation when her first book The Little Paris Kitchen and BBC2 television series launched last year. Coveting her Parisian lifestyle, fashion sense and, more importantly, her accessible, delicious recipes cooked up in her tiny kitchen, the nation took her to their hearts and now they can receive second helpings. Taking her 'Little Paris Kitchen' on tour in her second official book, Rachel is leaving the capital city to travel to the four corners of France in search of the very best recipes in the country. From the snow-topped mountains and Christmas markets of Alsace to the winemaking region of the Bordeaux, the dreamy vistas of Provence and the well-stocked larders of Brittany and Normandy, Rachel seeks inspiration in some of the best-known foodie places as well as uncovering hidden insights, all ready to share with you. Recipes include: pork and clams with cider and butter beans, spicy aubergine sticks with couscous, baked figs with walnuts, beer-glazed ham hock, caramelized apple bake and spiced almond biscuits.Join Rachel Khoo on her tour de France in The Little French Kitchen.Rachel is a graduate of Central Saint Martin's College of Art and Design in London. It was her passion for patisserie that lured her to Paris, where she obtained a pastry diploma. She then put her skills to use at the delightful Paris culinary bookstore and tea salon, La Cocotte, where she catered for book launches and hosted cookery classes. Working as a freelancer, she now travels the world working on a variety of projects, from workshops to catering for huge blue-chip client events to smaller, intimate pop-up restaurants. Her first book was The Little Paris Kitchen, accompanying her hit BBC2 television series. She writes a weekly recipe column for the Evening Standard.

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It's time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook, Cook This Book, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In More Is More, she's teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. (And yes, there will be more mortadella.) More Is More is a philosophy that encourages more risk-taking, better intuition, fewer exact measurements, and a "don't stop 'til it tastes delicious" mentality.The recipes in More Is More are fit for any day of the week and for cooks of all skill levels. Each recipe will teach a technique or flavour combination that takes Molly's maximalist, "leave no flavour on the cutting board" approach. So crank your ovens! Grab a fat pinch of salt! And if you're going to use an ingredient, truly use it. Just one lonely clove of garlic? Not in this cookbook!Start your morning with a Crispy Rice Egg-in-a-Hole, throw together a Chicken Salad with Coconut Crunch for lunch, look forward to Drunken Cacio e Pepe for dinner, and save room for a fat slice of Ooey Gooey Carrot Cake for dessert. The Only Meatloaf that Matters will teach you the power of re-frying, while Miso-Braised Chicken and Leeks will ensure you never throw away the green tops of the leeks again.Throughout, you'll encounter dozens of QR codes to step-by-step audio tutorials for a hands-free cook-along experience guided by Molly, plus recipe videos to help illuminate some of the trickier skills and recipes.With intoxicatingly delicious recipes, vivid photographs, and Molly's one-of-a-kind playful guidance and whimsy, More Is More will inspire cooks to embrace a fearless mindset to level up their cooking-for life.

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A colourful illustrated story about Elliot and his dad growing their own vegetables to make a delicious soup — and finding that a gardening adventure involves more than welly boots and sowing seeds. Digging for treasure, pirates, a friendly neighbour and hordes of wildlife intent on eating the crops. All for a small pot of broth… Dad suggests that Elliot can help in the garden to grow what they need to make a big pot of broth. Elliot, (aided by his mum, big sister and brother), sets out enthusiastically to give his dad assistance – clad, of course, in his welly boots, just like a proper gardener. But Elliot’s good intentions begin to go astray as his imagination takes over from garden duties. Digging in the back garden leads to finding all sort of ‘treasure’, and he is soon picturing himself as a Victorian Gent complete with watch chain, a Roman Centurion, and a Pictish warrior. Helping Dad build the raised beds, Elliot becomes a pirate walking the plank. Weeds? These are dinosaur food. As the shoots begin to grow, they have hopes and dreams for a bumper harvest. And when the beans begin to sprout, Elliot pictures himself climbing a giant beanstalk. Elliot discovers the nest of a field-mouse, and when Robert Burns is duly quoted, we realise that the best laid schemes o’ mice an’ men gang aft agley. As the garden flourishes, we discover that a variety of wildlife is just as interested in eating what is growing all around, as Elliot is. Perhaps this gardening project will not quite go according to plan … To protect his crops from being is being eaten by the local birds, mice and rabbits, Elliot bravely volunteers to stand guard overnight in his homemade tent. Armed with his torch and a flask of cocoa, he soon finds the spooky noises of the evening send his imagination soaring again. The distant hooting owl, the cry of the fox, the cat rustling in the undergrowth – even the fluttering bats – quickly see him run for safety indoors. However with the garden protected by nets and windmills to scare off crows, the crops recover a little. The family harvest what is left to make the soup, including tiny beetroot, some thin-looking leeks and some wonky-shaped carrots. “They’ll be fine once they’re chopped up and in the broth!” declares Dad. Instead of the huge pot of broth that Elliot had imagined, there is just enough to fill their smallest pot. Dad remains upbeat: “Well, it’s enough to give everyone a taste.” However the day is saved by their next-door green-thumbed neighbour, who comes to rescue with an armful of carrots and leeks from her own garden. The family then gets busy cleaning the vegetables, chopping and stirring. The big pot is needed after all … and Elliot sits down at last to enjoy his home-grown broth.

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Improve your confidence and add joy to your home cooking with this beautiful, practical, full-color cookbook filled with information, techniques, and more than 100 recipes from the Food Network favorite and critically acclaimed chef of New York's Empire Diner restaurant. Amanda Freitag is a master at knocking out fabulous meals in her restaurant kitchen and on the set of Food Network's Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen, relating to the fears of many home cooks. She realized she wasn't alone! She set out to help other home cooks and created a list of restaurant-quality recipes that shine in the home kitchen. The Chef Next Door teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. She also teaches you how to think like a chef-to consider seasonality, balancing flavors, understanding the steps, and learning how to improvise-to create a menu and execute dishes with pro techniques, as if she were right there in the kitchen with you. You'll find everything from the basics-sauces, marinades, stocks, and rubs-to first impressions, salads, and easy dinner recipes, and will even become skilled in making "The Scary Stuff"-recipes that may seem out of reach but are not. With The Chef Next Door, you'll be able to dazzle friends and family with a diverse range of dishes, such as Spinach Feta Pies, Kale and Farro Salad with Aged Goat Cheese, Lusty Lemon Chicken, Pop's Beer-Braised Bold Beef Stew, Mediterranean Potato Salad, Marinated Artichokes, Cocoa Carrot Cake, and more. Filled with beautiful color photographs that show how achievable good food really is, The Chef Next Door makes confident home cooking a breeze.

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Find vital facts and information on a wide range of fruit cropswithout having to read the entire chapter!Introduction to Fruit Crops combines an easy-to-use format with a complete review of essential facts about the world’s top fruit crops, making this both the premiere introductory textbook for students AND a superior reference book for avid gardeners, country agents, and horticulture educators. Each fruit is studied and clearly explained through its taxonomy, origin, history of cultivation, production, botanical description, optimum soil and climate, harvesting, and post-harvest handling. The book provides a comprehensive introductory section on fruit culture and, in following chapters, a standard outline for each crop to allow readers to find facts rapidly without having to read the entire chapter. This invaluable text includes detailed references and reading lists, making this a perfect addition for reference in university libraries.Pomology, the branch of botany that studies the cultivation of fruits, has unique facts and features not found in the studies of other cultivated crops. Introduction to Fruit Crops takes these unique pomological concepts and important facts about the most popular cultivated fruits of the world and presents them in a consistent reader-friendly format that is readily understandable to beginning students. Professionals in the plant or agriculture sciences will find this text to be a powerful reference tool to answer their questions and find facts quickly and easily. Other issues explored include preventative measures from pests and diseases and practical cultivation strategies to best encourage maximum yield for each crop. Tables, graphs, and a multitude of color photographs assist readers to completely understand crucial information and the various stages of fruit growth for each crop. A detailed appendix explains common names, scientific names, and families of fruit crops. Another appendix presents conversion factors used in the text. A glossary helps beginners by clearly explaining common terms used in fruit crop study. Introduction to Fruit Crops includes information on: scientific names folklore medicinal properties non-food usage production botanical description plant morphology pollination soils climate propagation rootstocks planting design, training, and pruning pest problemsincluding weeds, insects, mites, and diseases harvest and postharvest handling food usesSome of the crops described include: African oil palm banana orange grape apple coconut coffee strawberry nuts olives and many, many others! This one text provides an extensive, easily understandable overview of the processes for growing healthy fruit in today’s world for beginners and is a valuable desk reference for plant science professionals of all types.

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'Tis the season for finding love… and the perfect bookWith just two weeks until Christmas, everything in Clove Lore should be perfect. But the latest holidaymaker to the Borrow a Bookshop is feeling far from festive…Icelandic ex-bookseller Magnús Sturluson might be surrounded by love stories in the Bookshop, but he’s nursing a sadness that not even fiction can fix.When Alexandra Robinson finds herself stranded in Clove Lore, she finds a safe place to hide from heartbreak. After all, all that’s waiting for her at home is a cheater boyfriend and the memories of her parents. As Alex finds herself embraced by the quirky village community, she finds her tough exterior thawing – and as she grows closer to Magnús, she finds an equally soft heart under his gruff shell.It seems that Clove Lore is working its magic once again – until a great flood on Christmas Eve brings devastation in its wake. It’s up to Magnús and Alex to batten down the hatches and help bring the village back together again, while also introducing the locals to the Icelandic tradition of the jólabókaflóð – Yule book flood – where families and friends gather on Christmas Eve to exchange books and read together.But can Magnús and Alex truly rescue the ruins of the village, and salvage their Christmas spirit? Or is there another complication lurking even closer than they thought?A totally uplifting read that will lighten the winter gloom, for fans of Jenny Colgan and Trisha Ashley. Booklovers will adore this seasonal treat!Readers are loving Christmas at the Borrow a Bookshop…‘The best holiday for every bookworm…Warm, cosy and full of Christmas atmosphere.’ ⭐⭐⭐⭐⭐ Reader Review‘This was such a sweet and uplifting story. A story about instant connection, friendship, strength, hope, and love.’ ⭐⭐⭐⭐⭐Reader Review‘The perfect holiday read to curl up next to a fire with a cup of cocoa!’⭐⭐⭐⭐⭐Reader Review'Absolutely adored this...Likeable characters and a wonderful storyline that I enjoyed! Add this book to your Christmas reads!’⭐⭐⭐⭐⭐Reader Review'A perfect cozy read when the weather is cold and you just want to snuggle up with a sweet book! Loved it!’ ⭐⭐⭐⭐⭐Reader Review‘I read it in one sitting; couldn't seem to put it down!...An absolute joy.’ ⭐⭐⭐⭐⭐Reader Review‘Bookshops + Romance + Christmas...What more could you want out of a romance novel?! VERY sweet and VERY good.’ ⭐⭐⭐⭐⭐Reader Review‘A fabulous Christmas read, full of romance, friendships, community and family...Joyful Christmas escapism. Recommended’⭐⭐⭐⭐⭐Reader Review

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This title offers a fiery and exotic cuisine: the traditions, techniques, ingredients and recipes. It is a complete guide to one of the world's most popular cuisines: the ingredients, the techniques and the recipes, shown in over 700 specially-commissioned colour photographs. Explore the traditions and history of this fascinating country and discover how the cuisine has evolved over the years. It is a fully illustrated reference section explains all the key Thai ingredients, together with useful step-by-step information on how to prepare and cook them. It includes advice on using special equipment, from firepots to cleavers. It includes easy to use chapters that cover every occasion for serving Thai food: including appetizers, soups, salads, poultry, vegetables and fish dishes, as well as desserts. It includes 180 fabulous recipes, from classic Thai Fish Cakes and Red Chicken Curry to Scented Fish Salad, and Duck and Sesame Stir-Fry. This is an essential guide for all lovers of Thai food, suitable for cooks of any level of experience and expertise. Thai cuisine is one of the most popular ways of eating. This fabulous book has 180 wonderful, fragrant recipes to try out. It includes fascinating information about the history and traditions of this rich culture. There is a fully illustrated guide to Thai ingredients, with preparation and cooking techniques to ensure you have all the basics. The recipe collection brings together classic and modern dishes such as Green Curry Puffs and Salmon Marinated with Thai Spices, and for dessert dishes such as Mangoes with Sweet Sticky Rice, and Coconut and Lemon Grass Ice Cream. This is a book to be treasured by all lovers of aromatic and flavourful food.

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Rejuvenate your body care with 75 organic and all-natural recipes you can make at home for a greener and healthier you.Commercially bought soaps and shampoos are jam-packed with harmful chemicals that you might want to avoid, but buying organic products can get expensive. With so many DIY attempts resulting in failure, it can be hard to find safe and healthy alternatives. It's time to ditch the expensive creams and serums with ingredients you can't pronounce. The Clean Living Handbook features 100% natural products you can be confident in. What you put in and on your body impacts your overall wellness. Eliminating the harsh products from your routine and making the switch to all-natural body care has never been easier. These recipes are centered around natural ingredients such as cocoa butter, honey, oats, cucumber, mint, lemon balm, ginger, lavender, rosemary, essential oils, and more, so you can know what's going into your products and know what you'll get out of them.Inside you'll find: Affordable and nontoxic recipes that will get you looking and feeling better than ever Step-by-step instructions for mixing, melting, pouring, and more Recipes for scrubs, lotions, shampoos, body butters, body scrubs, cleansers, face masks, bath bombs, perfumes, deodorants, detergents, and more The natural benefits and healing properties of green body care Going green is effortless with these basic formulas for easy, at-home use. Simplify your self-care routines with The Clean Living Handbook.

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A dazzling cookbook featuring 59 seasonal dessert recipes with American and French influences, accompanied by exquisite photographs and tips on serving and hosting with French flair for any occasion, from a casual afternoon teatime to an intimate dinner party to a festive holiday gathering.Moving to Paris in the winter of 2012, California native Frank Adrian Barron reveled in exploring his new city. Exploring Paris’s different arrondissements, he would sample the assortment of patisseries on offer in each—Madeleines, macarons, éclairs, Paris-Brest, mont-blancs, and other sweet, buttery delicacies.But as much as he loved these delicate confections, he eventually found himself longing for a taste of home. To satisfy his cravings, he began recreating in his Paris kitchen the classic desserts he’d enjoyed growing up in Southern California—childhood favorites like his mom’s signature Cinnamon Brown Sugar Bundt Cake, Lemon Bars, and classic American-style layer cakes. When word of his delicious desserts spread, Frank went from hosting intimate afternoon cake parties for friends to baking for local cafes. Soon he was known best for making French desserts inspired by American ingredients and American desserts with bit of French flair. His profile rose with notice from French and American publications, including Time Out Paris, Bake from Scratch, and Fou de Pâtisserie, and soon, Frank was hosting cake decorating workshops in his Marais apartment, accepting commissions, and developing a devoted following as @cakeboyparis on Instagram. In Sweet Paris, Frank brings together the best elements of French style and American baking. Inspired by the tradition of l’heure du goûter, a daily French tradition similar to British teatime, and autour de la table, the idea of gathering around the table with good friends and delicious food, Sweet Paris is a love letter to the sublime world of desserts and the City of Light. Here are 59 recipes for irresistible baked goods, organized by season, using the peak fruits and flavors of each, including:Spring—Cherry Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart, Very Vanilla Cake Summer—Strawberry Tart, Chocolate Cherry Layer Cake, Lavender Honey Madeleines, Pavlova with Summer BerriesFall—Mirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline All Day Cake, Gâteau OperaWinter—Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis Bûche de Noël, Lemon Meringue Cake, Blood Orange Mini Bundts, Alsatian GingerbreadIn addition, Frank offers tips and advice for becoming a quintessential Parisian host, including creating stunning floral arrangements, creating the perfect cheese plate, setting the table with French flair, and much more. Illustrated with Joann Pai’s gorgeous photographs, this wonderful cookbook and style guide delivers a taste of sweet Paris no matter where you are.

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In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world.For Mandy Lee, moving from New York to Beijing for her husband’s work wasn’t an exotic adventure—it was an ordeal. Growing increasingly exasperated with China’s stifling political climate, its infuriating bureaucracy, and its choking pollution, she began “an unapologetically angry food blog,” LadyandPups.com, to keep herself from going mad.Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she’s lived. This entertaining and unusual cookbook is the story of how “escapism cooking”—using the kitchen as a refuge and ultimately creating delicious and satisfying meals—helped her crawl out of her expat limbo.Illustrated with her own gorgeous photography, The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as:For Getting Out of BedPoached Eggs with Miso-Browned Butter HollandaiseCrackling Pancake with Caramel-Clustered Blueberries and Balsamic HoneyFor SlurpingBuffalo Fried Chicken RamenCrab Bisque Tsukemen For a CrowdCumin Lamb Rib BurgerItalian Meatballs in Taiwanese Rouzao SauceFor SnackingWontons with Shrimp and Chili Coconut Oil and Herbed YogurtSpicy Chickpea Poppers For SweetsMochi with Peanut Brown Sugar and Ice CreamRecycled Nuts and Caramel Apple CakeEvery dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.

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An excerpt from Stories from Mesa Country: "They are coming back from the burial ground. I can see them walking, two abreast, along the narrow track by the wash. Tom has his head down, his hands in the pockets of his black suit. Beside him, Reverend Sherman is talking, waving his arms, trying, I'd guess, to comfort. Behind them come Enid and Faith, square shapes in best blue dresses, and then Seth and Arch, leggy as colts, uncomfortable in Sunday suits, in the shadow of tragedy. Now a space, long seconds passing before I see Luisa. She is alone, walking slowly. She is crying. I know that, even from this distance, from my bed beside the window. She wipes her eyes on her apron. Her shoulders heave. She has been crying for three days. "I wish I could shout so they could hear me. I wish the Reverend would go to her, assure her of her place in heaven and in our house. I wish one of them, Tom or the children, would take her by the arm, lead her home. Instead they act as if she is not there at all, perhaps thinking that if they ignore her she will vanish and with her this house, these three days, the newly turned earth in the far field. "Well, they are wrong. None of it will disappear. We'll live with it, tiptoe around it, make excuses and blame each other. And who is to blame? Tom, for coming here to homestead at the foot of the red rock mountains? For begetting children upon my body? Sons to inherit, daughters to marry? Or I, in my -- not innocence, that's not the word I want -- my cocoon, my shroud of womanhood that brought me here, a continent away from home to wifehood, motherhood, acceptance of death as a part of life? Birth and death are what I see and take for granted. Life comes and goes with the seasons, with the years. There is a violence in this soil, in the people who labor on it. Perhaps it is only the truth of the earth, and one accepts it or goes down in defeat."

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