Search results for ""author spice"

Nevermind, Achtung Baby, Use Your Illusion 1&2 – the 90s saw some classic albums produced by artists such as Nirvana, U2, Gun n’ Roses and Red Hot Chili Peppers, as well as a resurgence in country music popularized by Shania Twain and Garth Brooks. Combining information from both the US and UK charts provided by the Recording Industry Association of America (RIAA) and British Phonographic Industry (BPI), 100 Best Selling Albums of the 90s features chart-topping work from Michael Jackson, Puff Daddy and Green Day. Each album entry is accompanied by the original sleeve artwork – front and back – and is packed full of facts and recording information, including a complete track listing, musician and production credits, and an authoritative commentary on the record and its place in cultural history. Soundtracks featured include the 60s and 70s hits on Forrest Gump, the Elton John/Tim Rice songs in The Lion King, and the orchestral score for Titanic (and Celine Dion’s Oscar-winning My Heart Will Go On). Other stand-out albums include the Eagles’ reforming to make Hell Freezes Over and Eric Clapton’s Unplugged, a career revival for him in the popular 90s back-to-basics semi-acoustic series. With vinyl sales now at their highest in 25 years, 100 Best Selling Albums of the 90s is an expert celebration of popular music from Sheryl Crow to Shania Twain, from the Spice Girls to the Backstreet Boys, from Gloria Estefan to Michael Jackson to Lauryn Hill.

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Find the Best Beach in the Keys to Dive#1 New Release in Florida Keys Travel Books and Scuba Travel GuidesThe newest addition to the Reef Smart series, Reef Smart Guides Florida Keys is the #1 guide to finding the best beach in the Keys to dive—from North Key Largo to the Dry Tortugas.An essential guide to exploring the Florida Keys. Whether you’re looking to spice up your current dive log book or if you're looking for the perfect adventure gift to give, Reef Smart Guide Florida Keys is it! This guide helps snorkelers, swimmers, and scuba divers in the keys find the best beach in the keys—along with access points and what to expect along the way.Detailed descriptions and maps for your cool new hobby in Florida. With incredible detail, and Reef Smart’s 3D rendered illustrations, learn every aspect of over 100 sites. From currents and depths to dangers and suggested routes—even reef guides and common wildlife—everything is planned out—so you can dive without a hitch!In this guide to snorkeling Florida Keys beaches, you’ll find: A guide to diving in the Keys with descriptions to over 100 sites 3D rendered illustrations to prepare you for each site on your Florida adventure Information on Florida nature and species, you’ll find while snorkeling Florida Keys sites If you enjoy diving books like 100 Dives of a Lifetime, Florida Bucket List Adventure Guide & Journal, or Reef Smart Guides Bonaire, you’ll love Reef Smart Guide Florida Keys.

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Great food culture starts at home – especially when it’s from the chef’s home kitchen and garden! Be inspired by this unique and visually stunning book, which takes a behind-the-scenes look into the home kitchens (and gardens) of 22 of Australia’s celebrity chefs. Notable mentions include Frank Camorra (MoVida), Brigitte Hafner (Graceburn House & Tedesca Osteria in Red Hill, on Victoria’s Mornington Peninsula), Tony Niccolini (Italian Artisans), Scott Pickett (Estelle, Matilda, and Audrey’s in Sorrento), and of course many others. Each chef is interviewed by renowned architecture and design writer Stephen Crafti, and each profile is captured through gorgeous, intimate imagery by celebrated photographer Catherine Sutherland. Featuring fabulous, inspiring conversations with each chef in their personal living spaces, while they are preparing a meal in their stunning kitchen, and with a close look at their kitchen’s architectural design, and garden style, this book celebrates not only some of Australia’s finest chefs, but also the architects who make these chef’s kitchens a pleasure to work in. The chefs and architects answer important questions, such as what makes a great kitchen as much as a great meal; what makes these kitchens unique; what are some of the less obvious things that need to be addressed in a kitchen design; what is the range of fresh produce, ie herbs and spices, as well as vegetables that is best planted in a successful kitchen garden; and so much more. This beautifully illustrated book is filled with inspiration for foodies (included are recipes from the chefs), gardeners and design aficionados, and a peek into the secret lives of these celebrities.

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Sophie Ellis-Bextor, Richard Jones and their five boys brought joy to millions throughout lockdown with their Kitchen Discos. Now, they're sharing their favourite family recipes with a cookbook that celebrates the kitchen as the heart of the home. Inspired by international cuisines and fond family memories, Love.Food.Family is packed with accessible, flexible, crowd-pleasing feasts for eating together and proves that everything tastes better with a little bit of disco.CONTENTS INCLUDES:Good Old BlightyGrandma Janet's Roast Spatchcock Chicken; Valentine's Feast; Chocolate Citrus Panettone Bread & Butter PuddingEuropean Holiday FavouritesCaramelised Pepper Pasta; Our Favourite Fish Stew; Jones Family Vegetable LasagneTasty Midweek Middle EasternChicken, Couscous & Preserved Lemon Bake; Smoked Mackerel & Couscous Salad; Pistachio BaklavaSpice-filled DelightsLeftover Lamb Curry; Red Lentil, Squash & Spinach Dhal; Crispy Paneer SaladFar East InspiredBuild-Your-Own Sushi Tacos; Kimchi Fried Rice; Crispy Tofu & Peanut NoodlesMexican Fiesta TributePulled Pork; Rainbow Slaw; Crispy Fish TacosNew America StyleMac & Cheese with Crunchy Sage Breadcrumb Topping; Southern Crab Feast; BBQ Ribs with Pickled SlawKids Create ReastSpeedy Pasta Sauces; Ultimate Fish Finder Sandwich; Nanny Claire's Cadbury's Tribute CakeKitchen Disco CocktailsMurder on the Dance Floor; Pomegranate Nights; Shirley Temple for the Kids

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Take everything you know about pastry and throw it out the window. Vinesh Johny and Andrés Lara, two brilliant pastry chefs, educators and friends, come together to show you pastry like you've never tasted before. With years of experience teaching in renowned pastry schools around the world, this creative duo will show you how to build exquisite treats from the ground up, using delightfully unexpected flavor combinations and carefully layered textures. Whether you're looking to level up your home baking skills or you're a pastry pro looking for some inspiration, this collection of in-depth step-by-step recipes will amaze your dinner guests and leave you feeling like a pastry magician. Inspired by the amazing treats Vinesh and Andrés tasted while traveling the globe, these recipes are an exciting mash-up of all the delicious sweets the world has to offer. Give French classics a delicious makeover with recipes like Saffron Milk Brioche, Rocky Chocolate Financier and Cinnamon Roll Crème Brûlée. Learn to incorporate key spices for a burst of unexpected flavor in the Szechuan Peppercorn Hazelnut Tart, play with your vegetables in the Carrot Confit Pumpkin Pie and celebrate texture with the Crunchy Potato Chip Tart. Detailed directions walk you through every recipe, while special tips on timing and assembly help you to perfect your creations. With this collection, you'll master essential techniques with ease and discover the imaginative, contemporary tricks that Vinesh and Andrés use to make the art of pastry their own.

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There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good health. This volume provides a global perspective of the current state of food and health research, innovation, and emerging trends. It focuses on topics of food for better health, including functional foods and nutraceutical foods.The book is divided into several sections, covering:• Foods for Human Health Promotion and Prevention of Diseases, which include fruits, vegetables, and grains: their peels and fiber for better human health, health prospects of bioactive peptides derived from seed storage proteins, mushrooms as a novel source of antihyperlipidemic agents, and emerging foodborne illnesses and their prevention.• Specific Fruits, Spices and Dairy-Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products.• Issues, Challenges, and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour, physicochemical properties and quality of food lipids, methods for food analysis and quality control, and interventions of ohmic heating technology in foods.The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.

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In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes-both culinary and cultural-from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.

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Bringing the restaurant's most delicious dishes to your kitchen, Mildreds Easy Vegan is packed full of punchy flavours and food that will satisfy even the most ardent meat eater. Designed for seasoned vegans and novices alike, this book has more than 115 simple recipes, as well as tips for how best to cook with plants. Contents include:Chapter 1: BrunchTropical fruit buttermilk pancakes, Sweetcorn fritters and Kimchi grilled cheeseChapter 2: SharingHummus three ways, Whipped avocado & jalapeño quesadilla and Tempeh larbChapter 3: LightGrilled peach, tomato & Thai basil salad, Mushroom miso broth with gyoza and Smoky chickpea cobb saladChapter 4: ComfortButternut arancini, Sweet potato macaroni cheese and Asparagus chick'n pot pieChapter 5: BreadFive spice tofu bánh mì, Persian jackfruit wrap and Portobello French dipChapter 6: SidesHarissa patatas bravas, Buttermilk ranch slaw and Lemon cashew riceChapter 7: Dressings & PicklesWhipped tahini, Quick pickled carrots and Green tahini dressingChapter 8: SweetCarrot cake mug cake, Ice cream sandwiches and Chocolate barkChapter 9: BakesDark chocolate chip cookies, Chai banana bread and Ginger molasses cookiesChapter 10: DrinksPink rose lemonade, Luxury hot chocolate and Pineapple negroni

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They say little girls are made of sugar and spice and everything nice. That innocent baby in the cot will one day become a sister, a mother, a wife, a daughter-in-law. A girl's first—and sometimes final—teacher is her mother. From first steps to first kiss, marriage to motherhood, mothers are the coach and counsellor in every girl's life. In this collection curated by veteran editor and writer Theresa Tan, mothers write letters to their daughters who may one day become mothers themselves. At times hilarious, mostly brutally honest, these are no-holds-barred, one-sided conversations between moms and their girls: values to impart, mistakes to learn from, wisdom to pass on, confessions to make, gratitude to express. These letters will make you laugh, weep and hug your child. Includes notes on lipstick and taking care of your body; how to survive marriage (and divorce); stupid things never to do; making hard decisions; living life with passion; raising children and caring for aging parents; carrying on family traditions; focusing on what truly matters in life. Contributors include: Adlena Oh-Wong, Amy Poon, Ng Choong San, Cynthia Chew, Dawn Lee, Dawn Sim, Janet Goh, Jennifer Heng, Jenny Wee, Kalthum Ahmad, Karen Tan, Landy Chua-Moosa, Loretta Urquhart, Paige Parker, Petrina Kow, Sangeeta Mulchand, Shaan Moledina-Lim, Chiong Xiao Ting, Lin Xiuzhen, Yen Chua and Zalina Gazali

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Snowflakes are swirling, carolers are singing and shoppers are crowding into shops...Christmas is coming! If you're like us, you'd love to recreate the holiday magic you remember from homes growing up, but don't have all day to spend in the kitchen.I'll be Home for Christmas Cookbook is filled with simple-to-make recipes for every festive occasion. For Christmas morning breakfast, serve Christmas Sausage Soufflé and Overnight Sticky Buns. After sledding or cutting down the tree, warm everyone up with mugs of Yellow Pea Soup. An open-house buffet with Ambrosia Cheese Dip and Grandma's Cocktail Nibbles is perfect for merrymaking with friends.Busy-day dinners are a snap with Granny's Baked Macaroni & Cheese or Mom's One-Pot Chicken Supper. Make the big day special with Nonna's Christmas Eve Spaghetti, Mama's Baked Brown Sugar Ham or Tangy Glazed Chicken. Ginger-Orange Cranberries and Corn & Broccoli Casserole round out a festive menu.What we all remember most about holidays with family is the desserts, right? Try favorites like Cranberry Cream Pie and Apple Spice Cake...yum! Cookies are a must, so we've rounded up Sugar Doodle Drops and Chocolate Gingerbread Men. They're so much fun to make and eat!You'll also find sweet memories of holidays gone by, plus clever tips for sharing Christmas with your kids, grandkids and those young at heart!

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Whether they are new to Mediterranean flavors, have developed a love for this easy-yet-delicious cuisine or are looking to incorporate fresh ingredients and healthy fats into their diets, readers are sure to fall in love with Hanady Nabut's simple but exquisite recipes, inspired by her Palestinian/Spanish background, her profound knowledge of the region's food and culture and her travels in the Mediterranean. From enticing breakfasts, colorful antipasti and mezzo platters to zesty, appetizing seafood, meats and poultry, readers of all skill levels will have well-rounded options for accessible, eye-catching meals that will astound their families and friends. Each recipe contains a guide on spices and flavor profiles, taking readers on a taste journey through the Levantine, North African and European regions of the Mediterranean. What is more, Hanady includes an index of basic fridge and pantry staples such as oils, fresh vegetables and grains, so readers always have fundamental ingredients on hand to create meals that look impressive, but take no time or effort at all. Readers can try their hands at splendid options like: - Sesame Encrusted Halloumi with Honey Sauce - Roast Chicken with Pomegranate Glaze and Sumac - Sweet and Sticky Tamarind Shrimp - Saffron Churros with Floral Syrup or Honey - Sticky Date and Walnut Cake with Cream Cheese Frosting The bright and appetizing recipes in Mediterranea promise nourishing, vibrant eating-and many a crowd-pleasing gathering for readers and loved ones. This book contains 60 recipes and 60 photos.

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Eating well at home doesn’t have to mean hours in the kitchen. Put together a selection of these stylish dishes full of flavour and relax. This is food you can whip up at the end of a working day or during a busy weekend. Kathy Kordalis offers inspired ideas for creating dishes to share at home, whether you are serving brunch, lunch, dinner, nibbles with drinks or a family feast. Within each sharing menu there are lists of things to buy in, dishes that require simple preparation, plus recipes to cook from scratch. In Autumn, reflect the bounty of the harvest with dishes that include seasonal treats like squash, chard, beets and purple artichokes. Winter is a time for comfort food at its finest. It's dark, it's cold, it's probably raining. The only antidote is a cosy home and a dining table groaning with delicious things to eat. Serve comforting spiced tomato soup with cheese scones, a good old-fashioned beef stroganoff and chilli chocolate mousse. Come Spring it’s time to lighten up. Young vegetables with tangy dips, small bowls of pea and mint risotto, artichokes with the perfect vinaigrette and herb-garnished gin and tonics. Let it shine in Summer. Head outdoors and have fun with the barbecue, cooking seafood and setting up dazzling dessert stations for al fresco fun. Finally, embrace the art of feasting, whether cooking a special dinner for Valentine’s Day or celebrating a big event. Serve a stunning centrepiece rib of beef or a classic whole salmon served with sumptuous sides. Ultimately, it’s all about spending quality time at home and enjoying yourself.

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This title features sensational stir-fries from around the world. There are fabulous quick wok dishes from China, Vietnam, Cambodia, Singapore, Indonesia and Japan with soups, appetizers, fish, meat, noodles and desserts shown in over 500 photographs. This is the best-ever guide to wok and stir-fry cooking, with practical step-by-step recipes plus glorious pictures of the finished dishes for perfect results. It offers a mouth-watering collection of traditional and modern meals for every occasion including vegetable tempura, steamed fish skewers on rice noodles, stir-fried chicken and cashews, and spicy shredded beef. It makes use of all the many techniques used in cooking with a wok such as steaming, shallow- and deep-frying, stir-frying, glazing and simmering. It features at-a-glance nutritional analysis of energy, carbohydrate, fat and cholesterol to help you plan your meals. Cooking with a wok brings out the best in fresh food with enticing spices and tangy taste combinations. The wok is ideal for making all kinds of dishes, including crab dim sum with Chinese chives, special chow mein, and classic beef rendang. You can enjoy 500 failsafe wok recipes, using cooking techniques such as stir-frying, steaming, braising and deep-frying. This book includes snacks and finger food, soups, appetizers, poultry, meat, shellfish and fish, vegetarian main dishes, noodles, rice, salads and side dishes, plus desserts. From crispy tempura seafood to green curry puffs and sizzling red-hot chilli beef there is something here for every occasion.

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The Cookbook For All Things Buns and Burgers Masterful burger recipes and recipes for baking buns from scratch. Learn how to make and bake your way into creating an Instagram-worthy burger. Baking bread for beginners. Berger understands that not everyone has the resources and skills of a professional chef. He himself is a work-at-home dad who got his start in the culinary world by picking up baking as a hobby, and now he's gone on to create bread recipes for some of Sacramento’s top restaurants. Because of this, his cookbook intentionally emphasizes that all these crowd-pleasing burgers and buns can be made by anyone. Tips and tricks for beginning and experienced cooks. We can’t devote endless hours to our meal creations, as much as some of us would like to. Cooking often calls for prioritization. Knowing that we’re baking bread from scratch, Berger shares with readers a few ideas for cutting corners when preparing a meal―such as mixing Blood Mary spices into store-bought mayo for a delicious aioli sauce. Discover in Buns and Burgers: Over 30 delicious and diverse hamburger bun recipes, complete with photos, each followed by the burger creation Shortcuts along the way for those looking to save time Mouth-watering hamburger recipes like the cotija and green onion bun with a black bean and sweet potato burger, topped with roasted poblano mayo Fans of cookbooks such as Bread Baking for Beginners, The Food Lab, or The Ultimate Burger by America’s Test Kitchen will salivate over the recipes in Gregory Berger’s Buns and Burgers.

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A groundbreaking history of how the Black Death unleashed revolutionary change across the medieval world and ushered in the modern ageIn 1346, a catastrophic plague beset Europe and its neighbours. The Black Death was a human tragedy that abruptly halved entire populations and caused untold suffering, but it also brought about a cultural and economic renewal on a scale never before witnessed. The World the Plague Made is a panoramic history of how the bubonic plague revolutionized labour, trade, and technology and set the stage for Europe’s global expansion.James Belich takes readers across centuries and continents to shed new light on one of history’s greatest paradoxes. Why did Europe’s dramatic rise begin in the wake of the Black Death? Belich shows how plague doubled the per capita endowment of everything even as it decimated the population. Many more people had disposable incomes. Demand grew for silks, sugar, spices, furs, gold, and slaves. Europe expanded to satisfy that demand—and plague provided the means. Labour scarcity drove more use of waterpower, wind power, and gunpowder. Technologies like water-powered blast furnaces, heavily gunned galleons, and musketry were fast-tracked by plague. A new “crew culture” of “disposable males” emerged to man the guns and galleons.Setting the rise of Western Europe in global context, Belich demonstrates how the mighty empires of the Middle East and Russia also flourished after the plague, and how European expansion was deeply entangled with the Chinese and other peoples throughout the world.

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This Gourmand award-winning paperback book is packed full of easy to follow recipes, photos, tutorials, and all the information you need to learn how to recreate exceptional British Indian Restaurant curries, starters, and accompaniments at home. The full range of the classic menu items are covered, for example, the humble Lamb Bhuna, the decadent Chicken Tikka Masala, and not forgetting the ever-popular Chicken Madras. Extra hot curries such as the Vindaloo and Phaal are included of course, and naturally a generous recipe selection of Indian restaurant starter and side-dishes - plenty for everyone, and lots of leftovers for the next day. All of the recipes have associated YouTube tuition videos which can be easily and instantly accessed by scanning the QR codes included in the book. Watching the dishes being cooked up close and personal perfectly complements the written recipes. This publication is simply a must-have companion in the kitchen. Start saving a fortune on takeaways! - Easy to follow and fully detailed recipes, covering starters, mains, sides, rice, breads and other accompaniments. - High quality full colour photos for each recipe, and additional images throughout. Specially selected recipe photos crediting social media followers. - Detailed and comprehensive introduction to BIR style cooking. - In-depth and easy to follow section on all-important curry cooking methods. - Recommended kitchen equipment, plus a detailed glossary of spices and herbs, and where to buy them. - Hints, tips, and general information. - Video Tuition via a QR code for each recipe directly linking to a Misty Ricardo s Curry Kitchen YouTube video.

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The inventive, hilarious and deliciously spooky second book from Mr Spicebag author, Freddie Alexander First off, let’s get one thing clear. Monsters under the bed are real. Let me repeat. MONSTERS UNDER THE BED ARE REAL… Eleven-year-old Sam has been shipped off from her city home to the wild and windy Draymur Isle, where she lives in an old lighthouse with Granddad and his mischievous goat, Myrtle. Not all is as it seems on Draymur Island, and Granddad keeps telling Sam to put jam on her feet before bedtime to keep the monsters away. Sam thinks he might be bonkers, but then she wakes to hear an odd squelching sound coming from under the bed… Is it just Myrtle eating another one of Sam’s socks? Or are Granddad’s tales of mysterious monsters on the island true? Better get the jam, just in case!

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Discover the endless possibilities of ink - whether you are using a nib pen, brush, biro or marker. This interactive book teaches you how to draw in line, wash and colour, and allows you the space to practise on the page through guided exercises in mark-making and drawing. You will:· Experiment with line· Learn about hatching and cross-hatching· Work with ink wash· Understand colour and toneIn You Will Be Able to Draw by the End of this Book: Ink, bestselling author, artist and drawing tutor Jake Spicer is like an ever-present companion who will guide you on your creative journey, with his friendly and practical tone. His clever exercises will help you gain confidence and break you out of old habits as well as encouraging you to see things in a different way and relax.So pick up your nib pen/brush/biro/marker of choice and get drawing. It really is this simple!

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Take control of your hormones and feel happier and healthier, with this practical guide to re-balancing your body and getting your life back on track____________Hormones play a crucial role in our health and well-being, yet few of us understand the toll they take on our bodies when we don't achieve a balance.Whether you're riding the roller coasters of puberty, pregnancy or the menopause, we're all a slave to our hormones at some point in our lives, and they can leave you feeling tired, low and irritable.In It Must Be My Hormones, leading specialists in women's health Dr Marion Gluck and nutritionist Vicki Edgson, show you the role that each of our major hormones plays, how a deficiency can affect our well-being, and what we can do to restore the balance.In this book you'll discover: · How to keep the weight off with thyroid boosting mega-foods · Vitamins which work wonders for your skin· How herbs and spices can give you a caffeine-free energy kick · Which aromatherapy herbs are actually beneficial · Ways to improve cognitive function through mineral supplements From boosting fertility to easing symptoms of PMS, this practical, easy-to-implement guidance will restore mental and physical well-being. Filled with inspiring personal stories, nutritional suggestions and advice on bio-identical hormone therapy, this book will help you regain control of your hormones and your life.

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Revel in Sweet Sensations and Savory Snacks#1 New Release in Chocolate Baking and Pastry BakingThis one-of-a-kind cookbook is filled to the brim with sweet sensations and savory food crafted by the founders of the popular SoFloFooodie.The best sweet and savory options. Can’t choose one? Well don’t worry because this cookbook has you covered on both fronts. From mouthwatering savory snacks like buffalo chicken sliders, to unbelievable sweet sensations such as red velvet oreo cheesecake—these recipes are sure to please any taste bud. SoFloFooodie’s viral recipes have earned them over 3 million followers, and this cookbook contains their most popular creations such as their oreo desserts, and easy air fryer desserts like air fryer strawberry poptarts.More than just a cookbook. This tasty and innovative cookbook challenges you to create your own sweet or savory treat all in the comfort of your own home, building your baking confidence with every recipe. No matter the occasion, whether you’re hosting gatherings, parties, game nights or date nights, this cookbook adds the yummy fun that you need! Inside, you’ll find: Deliciously unique recipes with sweet sensations to savory snacks Recipe guides using unique ingredients and savory spices Plenty of tips and tricks to make cooking these yummy treats fun and accessible If you liked Mooncakes and Milk Bread, Small Batch Baking, or Sweet & Savory Keto Chaffles, you’ll love Savory vs. Sweet.

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An illustrated celebration of sustainable and often little-known edible plants from around the world that are revolutionizing how we grow, eat and appreciate food. Plants that can thrive under the most challenging of conditions are becoming ever more important in ensuring food security in our changing climate. This book takes the reader on a visual journey, exploring edible plants from around the world, from the more familiar to the lesser known. Richly illustrated, each plant profile gives fascinating insights into relevant growing conditions and flavour profiles, as well as helpful tips for growing, cooking and eating. Many of the world’s edible plants have been cultivated by humankind over thousands of years and yet more than half of our diet is made up of just three: wheat, maize and rice. There are many thousands more we can make use of to create a more sustainable food future. Offering the reader an extraordinary peek into the tasty world of plants, Edible explores fascinating plants from every continent, including grains and vegetables alongside quirky local staples, from the little-known spice grains of paradise to the dandelion and Irish moss. Highlighting common ways each plant is cooked and eaten, each plant profile provides vital information on climatic and growing conditions, nutrition, flavour and even unexpected medicinal properties. With a directory of places to find and purchase featured plants and accompanying resources at the end of the book, this visually appealing compendium offers both a deeper appreciation and understanding of the huge diversity of edible plants and a rich source of inspiration for readers to discover, try and grow new food for themselves.

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A perfect stocking stuffer, discover 10 evidence-based ways cannabis can improve your life—including better sleep, stress reduction, chronic pain relief, anti-aging, and more.Cannabis. Weed. Bud. Whatever you choose to call it, it’s been a health aid, comfort, and life-enhancer for humankind for more than three thousand years. But while cannabis is used by hundreds of millions of people around the world, more than a century of prohibition has resulted in confusion about its status: Is it healthy? Is it medicinal? Will it make you crazy?In this fun, illuminating book, cannabis journalist Amanda Siebert delves deep into the latest research to separate marijuana fact from fiction, revealing ten evidence-based ways this potent little plant can improve your life. She speaks with some of the world’s top researchers, medical professionals, and consultants to answer questions such as: Can cannabis help you get a full night’s sleep? Does it aid in exercise and weight loss? Can it really cure cancer? She also offers practical advice for maximizing its benefits—including easy-to-follow, step-by-step instructions for how to enjoy everything from joints to edibles, CBD oil to oral sprays—as well as examples of real people who have used cannabis to enhance their lives. This powerful plant, it turns out, could be life-changing: it can enrich any diet, slow down aging, and even spice things up in the bedroom.

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A position a day keeps the love doctor away From the perpetrators of Nerve.com's wildly popular Position of the Day: After all these years of thinking 69 was our lucky number, here comes 366 hand-picked erotic scenarios from Nerve.com's treasure trove into one gloriously chunky, deeply inspiring, and hilarious compendium. Yes, that's 366 - one for each day of the year plus a little something special for leap year! Illustrated with anatomically correct drawn figures, the positions run the lusty gamut from plausible to creative to Honey, get my weight belt, this is going to require some heavy lifting! Position of the Day is about not becoming a creature of habit, because even the Excuse Me, Do I Know You? can get boring if that's the only position in your repertoire… • For beginners and the acrobatically challenged, there are accessible suggestions such as the Corporate Merger, the Wet Blanket, and the TV Dinner • The adept and adventurous can try their hand at The Snow Blower, The Papoose, and the Quasimodo, which field-testing suggests is best attempted only after a vigorous round of stretching and a can of Red Bull • Em & Lo (Emma Taylor and Lorelei Sharkey) pen Nerve.com's sex and relationships advice column, "The Em & Lo Down (Advice from Near-Experts)" This book is a fun way to keep things exciting and put the spice and adventure back into your relationship. With 366 positions of varying degrees of difficulty for every day of the year — including leap year! • Great bachelorette and Valentine's Day gift • All at once informational and humorous

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What does a witch do when life's a bore? You wish for something more.If wishes were fish, homebody witch Lucy Caraway could open an aquarium and gift shop. When she isn't grading papers over homemade tea blends, Lucy’s leafing through spellbooks to protect her familial magic from complete mayhem. On the eve of her ten year high school reunion, Lucy yearns for more—the soul mate she's searching for, the cute cottage she's coveting, and to be the best version of herself. Fueled by nostalgia and spiced rum, Lucy casts a spell that brings trouble in the form of a big lie and reunites her with her high school crush merman Alex Dwyer.Like all merfolk, Alex saw the world and all its splendors, destined never to make a home on land. When he's unexpectedly given a jinxed cottage, he returns to his small hometown of Freya Grove, NJ, determined to get his life on track after a string of bitter disappointments. Alex believes a merman needs a house like a fish needs a bicycle. He plans on flipping it and getting as far away from the Grove as his tail can take him. But once he discovers that his new neighbor is the witch who got away, Alex starts to rethink his plan.As the spell unfolds, baking disasters, flirtatious tea readings, and midnight meetups spark their decade old chemistry, Lucy and Alex wonder whether their newfound love is strong enough to outlast the fleeting power of a wish.

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From Jen Balisi, creator of the unparalleled Indulgent Eats brand, comes an over-the-top collection of tantalizing recipes. With this incredible cookbook, unlock a whole new world of awesome flavors inspired by the most viral food discoveries from Jen's travels around the globe. Every outrageously delicious recipe will have you cooking unique and mouthwatering meals while reading through the stories behind the food, featuring easy QR code access to Jen's Instagram posts highlighting the top restaurants and secret food stall gems that inspired each dish. Her favorite recipes even come with cookbook-exclusive video content, so you can follow along, step-by-step, as the food gets made in that signature #IndulgentEats drool-worthy style. Luxuriate with mind-boggling cheese pulls, turn up the spice to 11 and get comfortable with that #CarbLife as you discover new and inspired recipes that will have your stomach doing a happy dance. From quick and easy flavor bombs you'll want to eat again and again, like Spicy Funky Shrimp Noodles or Cheesy Cheddar Bay Biscuits, to epic meals that will impress your family and friends, like Golden Lava French Toast or Double Smashed Burgers with Garlic Chili Mayo, Indulgent Eats at Home is all about savoring the foods you desire most. So come one, come all and make sure you come HUNGRY as you dive into everything this indulgent cookbook has to offer. This cookbook includes 60 recipes and 60 photos.

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Transforming Space over Time: Set Design and Visual Storytelling with Broadway's Legendary Directors tells the stories of six diverse productions: five on Broadway and one Off-Broadway. Beowulf Boritt, theater designer and Tony Award winner, begins with the moment he was offered each job and takes readers through the conceptual development of the set, in collaboration with the director, the challenges of its physical creation, and the intense process of readying it for the stage. Since theater is at heart a collaborative art form, he includes details of his work with the many professionals—designers, technicians, producers, stage managers, and actors—who contribute their talent and ideas to each show. Boritt offers insight into the sometimes frustrating but unavoidable realities of the "biz" part of showbiz: budgets, promotion, reviews, and awards, and he provides enough detail to interest aspiring and seasoned theater professionals and enough spice to satisfy passionate theatergoers. Boritt includes extensive conversations with the directors of the productions, theater legends such as James Lapine, Kenny Leon, Hal Prince, Susan Stroman, Jerry Zaks, and Stephen Sondheim. Each takes a very different approach to theater, which necessitates a different approach to collaboration. By focusing on a variety of specific shows Boritt has worked on, he attempts to peel back the curtain on the creative and intellectual process—in particular, the way his designs develop over time, in concert with the director and other members of the creative team. Transforming Space over Time is about the creative journey of a production.

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Shortlisted for the Fortnum & Mason Food and Drink Awards (2022)Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022)André Simon Awards shortlisted (2022)"Beautiful, inspiring, but above all authoritative. Mandy Yin holds all the secrets to exquisite Malaysian cooking... It is a rare treat that she's chosen to share them." – Grace Dent, restaurant critic for the GuardianA soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things.Sambal Shiok is a brilliant collection of over 90 accessible recipes that were handed down from Mandy Yin’s mother as well as those that she has developed for her critically acclaimed, award-winning London restaurant. The recipes – such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice – can be made for a weekday family meal, a dinner party or celebration. Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy’s evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home.

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Up until three years ago I was confident that I had experienced true Spanish cooking bringing together the many flavours of the Mediterranean - and its health benefits too. I had holidayed many times in this incredible country and sampled many traditional dishes and there are numerous lovely Spanish restaurants emerging all over the UK now too. Moving to Spain in 2015 made me quickly realise that I had not even scratched the surface and that the types of foods the Spanish eat, when they eat, their cooking methods and their use of herbs, spices, oils and locally produced foods was so incredibly different to anything I had tasted or experienced before. My quest to learn as much as I could during my time in Spain about their food and culture resulted in me working in a wide range of incredible restaurants, some Michelin Star with award winning chefs and others only the locals would know where the grandmother is still cooking her famous recipes in what was her original house 60 years earlier. Some in the city, some by the beach and others hidden in the mountains. Collaborating with many of the restaurants in which I worked, I have now brought to you Authentic Spanish Cooking which shares the recipes of restaurant quality food that you can easily recreate in your own home using traditional ingredients and methods. With each restaurant we have provided their most popular dishes including a starter, main course and dessert.

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If you wouldn’t eat processed food, why feed it to your dog? From the acclaimed "Dog Food Dude," comes a revised and updated edition of his essential nutrition book for dogs. Feed Your Best Friend Better is the only nutritional guide you’ll need, with helpful insight, charts, tips, and over 100 easy recipes for healthy dishes to help your best friend live a long and happy life. With even more recipes that will make any dog (and human) drool, this edited and expanded edition makes the transition to homemade dog food simple, with a wide range in options for the pickiest of dogs.Using a combination of research and personal experience, Rick has used the same manuals veterinarians use when developing recipes to ensure everything about his food is whole, clean, and packed with nutrients. From nutritional value to portion sizes, each recipe uses a variety of herbs, spices, and organic ingredients to enable dogs to live better lives. With these meals, treats, and cookies, dogs will never miss commercial kibble.In addition to over 100 recipes, other helpful chapters include: How to Pick out a Commercial Food: making the ingredient label easy to understand with a breakdown of ingredients that are good for the bowl and those that are best left on the shelf. Determining Portion Size: information on body type and size help readers understand how much food their dogs need to be in the best shape. Problem Mealtime Behaviors: how to deal with the early morning wake up call, reluctant eaters, counter surfing, and more.

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Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food. Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.

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Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of The Best of but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeths many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth Davids books, namely A Book of Mediterranean Food, French Country Cooking, Italian Food, Sumer Cooking, French Provincial Cooking, Spices, Salt and Aromatics in the English Kitchen, English Bread and Yeast Cookery, An Omelette and a Glass of Wine, and Harvest of the Cold Months. There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.

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The Silk Road is as iconic in world history as the Colossus of Rhodes or the Suez Canal. But what was it, exactly? It conjures up a hazy image of a caravan of camels laden with silk on a dusty desert track, reaching from China to Rome. The reality was different--and far more interesting--as revealed in this new history. In The Silk Road, Valerie Hansen describes the remarkable archeological finds that revolutionize our understanding of these trade routes. For centuries, key records remained hidden-sometimes deliberately buried by bureaucrats for safe keeping. But the sands of the Taklamakan Desert have revealed fascinating material, sometimes preserved by illiterate locals who recycled official documents to make insoles for shoes or garments for the dead. Hansen explores seven oases along the road, from Xi'an to Samarkand, where merchants, envoys, pilgrims, and travelers mixed in cosmopolitan communities, tolerant of religions from Buddhism to Zoroastrianism. There was no single, continuous road, but a chain of markets that traded between east and west. China and the Roman Empire had very little direct trade. China's main partners were the peoples of modern-day Iran, whose tombs in China reveal much about their Zoroastrian beliefs. Silk was not the most important good on the road; paper, invented in China before Julius Caesar was born, had a bigger impact in Europe, while metals, spices, and glass were just as important as silk. Perhaps most significant of all was the road's transmission of ideas, technologies, and artistic motifs. The Silk Road is a fascinating story of archeological discovery, cultural transmission, and the intricate chains across Central Asia and China.

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Millions of readers worldwide are talking about the Dordogne Mysteries. Discover why and join them with this gripping new read starring Bruno Chief of Police, France's favourite cop'RICH ON LOCAL COLOUR' THE TIMES'DOLLOPS OF THE GOOD LIFE IN RURAL FRANCE SPICED UP WITH INTERNATIONAL INTRIGUE' IRISH INDEPENDENT'UNRIVALLED AT INTERWEAVING THE PROFESSIONAL AND PRIVATE PURSUITS OF A THOROUGHLY LIKABLE COP' DAILY MAILFollowing the funeral of a local farmer, Bruno gets a phone call from his son. He tells Bruno that before his father's sudden death, he had signed over his property to an insurance company in return for a subscription to a luxury retirement home. Bruno discovers that both the retirement home and the insurance company are scams with links to a Russian oligarch whose dealings are already being tracked by the French police. Meanwhile an aging British rock star is selling his home, Chateau Rock. The star's son returns for the summer with his Russian girlfriend. As Bruno pursues his inquiries into the farmer's death and the stolen inheritance, he learns that the oligarch is none other than the girlfriend's father. Bruno's talents are tested to the limit as he untangles a Gordian Knot of criminality that reaches as far as the Kremlin. But luckily Bruno still has time to cook delicious meals for his friends and enjoy the life of his beloved Dordogne. What's more, love is in the air. His pedigree basset, Balzac, is old enough to breed. Bruno heads for the kennels where a suitable beauty, Diane de Poitiers, is ready and waiting for Balzac's attentions...

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This title features a fascinating introduction to the culture and traditions of the Netherlands, including information on the local geography and produce, national festivities, key ingredients and cooking techniques. You can discover both local and national dishes that range from sustaining peasant fare using fresh seasonal produce, to the dishes influenced by exotic ingredients brought back by Dutch sea merchants. You can explore the range of tastes found in Dutch cuisine with 75 varied recipes such as Alkmaar Cheese Soup, Hussar's Salad, Terrine of smoked Limburg Trout, Poffertjes (pancake puffs), Spice cake and Frisian Sugar Bread. It includes more than 350 stunning pictures by leading food photographer, Debi Treloar. The cuisine of the Netherlands reflects the tastes of a seafaring, trading nation with a strong preference for fresh vegetables, and a passion for all things sweet and spicy. This beautiful book explores the rich history of Dutch cooking and eating traditions, ranging from the characteristic spicy dishes of the early Middle Ages to today's cosmopolitan eating styles.The book presents a selection of more than 75 superb step-by-step recipes, from simple farmhouse main courses such as Sauerkraut Mash with Smoked Sausage, to regional dishes like Creamy Veal Stew with Prunes. Join in the Dutch love-affair with all things sweet by baking Janhagel biscuits, flavoured with cinnamon, aniseed and almonds or treacle and cheese waffles known as Goudse Stroopwafels, and experience truly authentic Dutch cooking.

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If you're looking for a quick, tasty meal after work but feel like you've lost your cooking mojo, or fancy hosting dinner but don't know where to start, Fast Feasts is just the book for you. John Gregory-Smith shares over 60 recipes that are big on taste yet simple to whip up, all featuring his signature Middle Eastern twist.Cooking should be fun, and sharing a meal with friends or family is one of life's simple pleasures. In Fast Feasts, you'll discover that the secret to effortless culinary magic is a few punchy store-cupboard staples – a teaspoon of smoked paprika here, a drizzle of tahini there, and suddenly your Tuesday night traybake is transformed into a wicked meal. If you're tired of toast, have a vibrant hummus bowl the next time you're working from home. Or try John's insanely good lamb and halloumi burgers, perfect for Friday night dinner with friends. John also includes cheats on how to make simple meals sing, including ideas for jazzed-up mayos, quick salad dressings and zingy spice mixes, as well as menu plans that make entertaining a cinch.Fast Feasts is a fresh and unintimidating take on Middle Eastern food, featuring ingredients that can be found at your local store, and recipes that are as easy to prepare as a meal subscription box. So, whether you're after killer comfort food, a banging brunch or dinner in front of the TV, look no further.Amazon #1 bestseller and featured on This Morning and Sunday Brunch.

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"I like the idea that wine can entertain and make you smile. That's why I'm looking forward to receiving my copy of Burp, which focuses on the design and the stories behind the labels." - Tim Atkin, wine writer, critic and Master of Wine There is a story behind every bottle of wine. As a winemaker, you can make a statement with your label. It is the showcase of your company. And more importantly, it can persuade consumers to buy your product. The label should be in line with the wine you can expect in your glass. This is why Jur Baart and Bas Korpel decided to write Burp, because they strongly believe that a wine tastes better when you know the story behind it. In the book, 40 wines are presented, each with a distinct label and a matching story. The selection of wines does not focus on the vinification technique but on the labels of the bottles. What is striking, however, is the exceptionally high proportion of natural wines. It seems this group of winemakers (in some cases new to the profession) is paying more attention to how their products are presented to their customers. Yet Burp also includes a number of all-time classics that should not be missed - essential not only in this book, but also in your wine cellar. Just like folk tales, the stories behind the wine are often passed on - and sometimes spiced up in the retelling. Rest assured that this also happens with the stories in this book. Burp will give you lots of new anecdotes to tell while drinking your next bottle of wine. Well-known producers included in the book: Château Mouton Rothschild, Pol Roger, Marqués de Riscal Well-known winemakers included in the book: Angelo Gaja, Telmo Rodriguez, Francis Ford Coppola

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The Mongol Empire (c. 1200-1350) in many ways marks the beginning of the modern age, as well as globalization. While communications between the extremes of Eurasia existed prior to the Mongols, they were infrequent and often through intermediaries. The rise of the Mongol Empire changed everything: through their conquests the Mongols swept away dozens of empires and kingdoms and replaced them with the largest contiguous empire in history. While the Mongols were the most destructive force in the pre-modern world, the Pax Mongolica had stabilizing effects on the social, cultural and economic life of the inhabitants of the vast territory, allowing merchants and missionaries to traverse Eurasia. The conquests also set in motion other changes in warfare, medicine, food, culture and scientific knowledge. When Mongol power declined, it was replaced with over a dozen successors who retained elements of the Mongol Empire, but none of its unity. The Mongol Conquest in World History examines the many ways in which the conquests were a catalyst for change. The memory of the Empire fired the collective mind into far-reaching endeavours: the desire for luxury goods and spices that were once available launched Columbus' voyages; the Renaissance was inspired by the innovations in art that emerged from the Mongol Empire: China was unified for the first time in 300 years and the Islamic world doubled in size. This fascinating book offers comprehensive coverage of the entire empire, rather than a more regional approach, as well as providing a long view of the Mongol Empire's legacy. It will appeal to all those interested in this vast, epoch-making empire, as well as specialists in the field.

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"The French Cook, 1651", is the most important cookery book of the 17th century. It was the first recipe book to receive international acclaim, and European cookery was changed, through its influence, for many centuries to come. This revolutionary recipe book was written by the foremost members of a group of French chefs who wrote for a professional audience in the age of Louis XIV. Little is known of his life or if he himself was responsible for the considerable innovations that appear in his book, but he was certainly the first to write them down. The first translation into English of the second 1652 edition, made in the following year by a certain I.D.G., had a dramatic effect on English cooks and cookery writers. Recipes were adapted to meet English taste and, although there was some later resistance from native cooks such as Hannah Glasse, English food was never to be the same again. This culinary revolution rejected the heavily spiced flavours of the cuisine of the Middle Ages which tended to mask the natural flavours of foods and replaced them with the use of local herbs. Likewise, sweet and sour combinations were abandoned along with the heavy use of sugar outside of desserts. New vegetables appeared. Greater attention was paid to freshness and visual appearance. This is summed up in a saying by Varenne, 'When I eat Cabbage soup, I want it to taste like cabbage'. La Varenne's innovations have now become part of our repertoire, including his omelettes, ragouts, bisques and caramel, new ways of flavouring dishes and many new technical terms, such as au bleu and au naturel.

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What's really in your food? Award-winning investigative journalist and clean food activist Mike Adams, the "Health Ranger," is founder and editor of NaturalNews.com, one of the top health news websites in the world, reaching millions of readers each month. Now, in Food Forensics, Adams meticulously tests groceries, fast foods, dietary supplements, spices, and protein powders for heavy metals and toxic elements that could be jeopardizing your health. To conduct this extensive research, Adams built a state-of-the-art laboratory with cutting-edge scientific instruments. Publishing results of metal concentrations for more than 800 different foods, Food Forensics is doing the job the FDA refuses to do: testing off-the-shelf foods and sharing the findings so the public can make informed decisions about what they consume or avoid. In Food Forensics, you'll discover little-known truths about other toxic food ingredients such as polysorbate 80, MSG, sodium nitrite, pesticides, and weed killers such as glyphosate. Adams reveals stunning, never-before-reported details of heavy metals found in recycled human waste used on crops and in parks, and he explains how industrial pollution causes mercury, lead, and cadmium to end up in your favorite protein powders. This book will forever change your view of food safety, regulation, and manufacturing. When you know what's really in your food, you can start making changes to protect yourself against serious diseases like cancer, all while maximizing your natural immune defenses against infection and disease.

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Get a taste of the unique fusion of flavors that Sicilian food has to offer!​Packed with more than 70 Sicilian recipes, all accompanied by evocative food photography from the island, this Italian cookbook will bring the Mediterranean sunshine into your kitchen.Discover authentic Italian cooking at its finest with this Sicilian recipe book. Here’s what’s inside: • More than 70 Sicilian sweet and savory recipes, from Pasta Alla Norma, grilled octopus and Sicilian baked sausage to arancini with tuna, Jerusalem artichokes with black lentils and Sicilian orange bread • Recipes include appetizers, main courses, individual dishes, side dishes, desserts and drinks • Easy-to-follow cooking instructions with preparation times • Stunning full-page food photography with atmospheric scenes of Sicilian architecture and landscapes • Features on local chefs, food developers and producers Embark on a culinary trip of a lifetime with Sicilian cook, writer and photographer, Cettina Vicenzino. While only a few miles from Italy, Sicily’s heritage is proudly distinct from that of the mainland, favoring dishes packed with spices, citrus fruits, cheeses, olives, tomatoes, aubergines and seafood.Bring the food of Sicily to your table with recipes ranging from smoked tuna to pasta with Trapani pesto. This Sicilian cookbook features three strands of Sicilian cooking — Cucina Povera (peasant food), Cibo di Strada (street food) and Cucina dei Monsù (sophisticated food). It also includes profiles of local chefs and food heroes.Whether you’re a lover of Italian and Sicilian food or want to eat more food from the Mediterranean diet, The Sicily Cookbook will be sure to hit the spot!

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It features 25 designs for decorative and practical wirework projects that are easy to make at home. The beauty of wire celebrated in inspirational designs and practical projects. It offers over 250 specially-commissioned photographs. Complete step-by-step instructions for 25 projects, including a candle sconce, toasting fork and a lantern. It offers featuring examples of the finest wirework by contemporary craft artists. A comprehensive guide - from getting started to achieving excellence - with everything you need to know about materials, equipment and techniques. It is the definitive modern approach to a traditional craft, with information on the types of wire available, their suitability for different purposes and the basic techniques on using wire. Wire is one of the cheapest and most readily available craft materials, yet it also has the potential to form exquisite and delicate objects. However, although long celebrated in its folk-art form, this medium has only recently regained popularity. This book illustrates stunning wire pieces of contemporary artists, and describes in simple step-by-step sequences how to create 25 beautiful decorative and functional projects, showing how wire can be used for both ornamental and practical designs. You can create baskets, decorative items, kitchen equipment, mobiles, spice racks, frames, hooks, toys, and on an even grander scale, chairs and chandeliers. The book contains all the information you will need to get started in wire craft, and to take your skills forward to more advanced levels. Techniques of twisting, wrapping, weaving, binding, making coils and spirals, shaping chicken wire are shown and once mastered, all the projects can be easily achieved.

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Revel in the yummy joy of Thanksgiving without the family drama. Friendsgiving is everything you love about Thanksgiving without the things you dread, like nagging family members and awkward conversations. With The Friendsgiving Cookbook, you won’t need to be a perfect host or spend days in the kitchen preparing. Instead, this easy-going cookbook will give you the insight and advice for creating a fun, unforgettable occasion, where eating and drinking with friends drama-free is top priority. Release yourself from the tension and stress that typically accompany big family gatherings by starting your own annual Friendsgiving tradition with this indispensable resource full of tantalizing recipes for Graze All Day Appetizers, Potluck Main Attractions, No Meat Sides for No Meat Friends, and an Extra-Long Dessert Spread. The 50 easy and delicious recipes include: Ooey Gooey Mozzarella Sticks Autumn Bean and Butternut Squash Minestrone Cranberry and Herb Stuffed Turkey Breast Let’s Get Mashed (mashed potatoes) Brisket Braised with Apple Cider and Thyme Don’t Kale My Chickpea Vibe Gobble, Gobble Rice and Poblanos Jokes on Pie, It’s Carrot Cake Thank You So Matcha Sponge Cake Pumpkin Spice and Chill And more! Throughout you’ll also find A Little Extra . . . but in a Good Way sidebars with tips for food prep, fun anecdotes, and helpful hints for making your Friendsgiving a super smash. Put new twists on old favorites when it comes to the festivities and the feast! With The Friendsgiving Cookbook, full-fat, stress-free, and easy-to-prepare recipes come together to create a fabulously Instagrammable meal for all your friends and chosen family this holiday.

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'An absorbing self-portrait of an exceptional cook.' Harold McGeeDaniel Patterson is the head chef /owner of Coi (pronounced "Kwa"), a two-Michelin-starred restaurant in San Francisco. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create original dishes that speak of place, memory, and emotion. It's an approach that has earned him a worldwide reputation for pioneering a new kind of Californian cuisine.Patterson is also known for his original food writing, and he has been published in recent years in The New York Times, Bon Appetit and Lucky Peach. Now, in his highly anticipated new book, Coi: Stories and Recipes, Patterson writes a personal account of the restaurant, its dishes and his own unique philosophy about food and cooking. Beginning with a look at California - how Patterson arrived from the East Coast and how he became to feel more at home as the years progressed — the book takes the reader into the Coi kitchen, and through 70 of the restaurant's original dishes such as Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans, Monterey Bay Abalone with Nettle-Dandelion Salsa Verde; Inverted Cherry Tomato Tart and Lime Marshmallow with Coal-Toasted Meringue. The dishes are explained through a series of personal essays and narrative recipes, offering insight into Patterson's life, family, and inspirations. Coi: Stories and Recipes includes 150 color photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi's staff and suppliers. The book features forewords by Peter Meehan and Harold McGee. It is sure to be one of the most talked about cookbooks of the year.

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The astonishing story of the Sassoons, one of the nineteenth century's preeminent commercial families and 'the Rothschilds of the East'The Sassoons were one of the great business dynasties of the nineteenth century, as eminent as traders as the Rothschilds were bankers. This book reveals the secrets behind the family's phenomenal success: how a handful of Jewish exiles from Ottoman Baghdad forged a mercantile juggernaut from their new home in colonial Bombay, the vast network of agents, informants and politicians they built, and the way they came to bridge East and West, culturally as well as commercially. As one competitor remarked, 'silver and gold, silks, gums and spices, opium and cotton, wool and wheat - whatever moves over sea or land feels the hand or bears the mark of Sassoon & Co.'Drawing for the first time on the vast family archives, Joseph Sassoon brings vividly to life a succession of remarkable characters. From a single generation: Flora, the first woman to steer a major global business, Siegfried, the poet, and Victor, the tycoon who drew the stars of Hollywood's silent era to his skyscraper in Shanghai. Through the lives these ambitious figures built for themselves in London, Bombay and beyond, the reader is drawn into a captivating world of politics and power, innovation and intrigue, high society and empire.The Global Merchants is thus at once an intimate portrait of a single family and a panorama of the hundred and thirty years of their prominence: from the Opium Wars and opening of China to the American Civil War, the establishment of the British Raj to India's independence. Together these give a fresh perspective on the evolution of one of the defining forces of their age and the present: globalization. The Sassoons were variously its agents, advocates and casualties, and watching them moving through the world, we perceive the making of our own.

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All Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. His Sweets & Desserts of the Middle East is regarded as the seminal work on the subject but it had been out of print for almost thirty years. At last here in a new edition is the Middle Eastern cookbook that everyone wants. In this book he takes us on a sumptuous and erudite tour of one of the delights of Middle Eastern cuisine. Sweets and desserts occupy a special place in those lands where natutal food resources can sometimes be limited. The people have made supreme the art of creating delights from very little and in doing do have enriched their world with wafer-thin pastries, luscious halvas, crunchy biscuits, exotic fruits and cool refreshing sorbets. Many Middle Eastern desserts are very sweet (literally soaked in honey or syrup) and yet their variety is infinite. It reflects the multifarious origins and races of the people of the region and combines ancient traditions and modern influences. One basic sweet may have been adapted in a dozen different ways. Tantalisingly fragrant, sweet and succulent or dry and spiced with the aroma of the East they transport us as if by magic carpet to the exotic lands of the orient. There are recipes for sesame and date baklavas, almond and pistachio coated biscuits, tempting stuffed fruits, rich mousses, delicate sorbets and syrups, jams and preserves, all of which may tempt you to conjure up these Middle Eastern delicacies in your own home.

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INTRODUCTION TO ELECTROMAGNETIC COMPATIBILITY The revised new edition of the classic textbook is an essential resource for anyone working with today’s advancements in both digital and analog devices, communications systems, as well as power/energy generation and distribution. Introduction to Electromagnetic Compatibility provides thorough coverage of the techniques and methodologies used to design and analyze electronic systems that function acceptably in their electromagnetic environment. Assuming no prior familiarity with electromagnetic compatibility, this user-friendly textbook first explains fundamental EMC concepts and technologies before moving on to more advanced topics in EMC system design. This third edition reflects the results of an extensive detailed review of the entire second edition, embracing and maintaining the content that has “stood the test of time”, such as from the theory of electromagnetic phenomena and associated mathematics, to the practical background information on U.S. and international regulatory requirements. In addition to converting Dr. Paul’s original SPICE exercises to contemporary utilization of LTSPICE, there is new chapter material on antenna modeling and simulation. This edition will continue to provide invaluable information on computer modeling for EMC, circuit board and system-level EMC design, EMC test practices, EMC measurement procedures and equipment, and more such as: Features fully-worked examples, topic reviews, self-assessment questions, end-of-chapter exercises, and numerous high-quality images and illustrations Contains useful appendices of phasor analysis methods, electromagnetic field equations and waves. The ideal textbook for university courses on EMC, Introduction to Electromagnetic Compatibility, Third Edition is also an invaluable reference for practicing electrical engineers dealing with interference issues or those wanting to learn more about electromagnetic compatibility to become better product designers.

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The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments that can be completed with minimal equipment at the student’s home. Examples of these engaging and applicable experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. They are especially useful as a tool for teaching hypothesis design and the scientific process. The early chapters of the text serve as an introduction to necessary biology and chemistry fundamentals, such as molecular structure, chemical bonding, and cell theory, while food-based chapters cover: Dairy products (milk, ice cream, foams, and cheeses) Fruits and vegetables Meat and fish Bread Spices and herbs Beer and wine Chocolate and candies The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics. This unique approach offers an excellent way for chemistry, biology, or biochemistry departments to bring new students of all levels and majors into their classrooms.

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Introducing the Ninja Foodi—a Pressure Cooker and Air-Fryer in One Easy-to-Use Appliance! With more people choosing to cook at home than eat out these days, and with the spike in pressure- and one-pot cookers, Americans are going one step further. They’re taking their low-cooked meals, such as tenderized beef or chicken, and finishing it in their ovens to achieve a crispier texture. Acting upon this, kitchen gadget company SharkNinja decided to take the popular pressure-cooking element and merge it with air-frying technology to simplify the entire process, creating the Ninja Foodi (essentially, the Easy-Bake Oven for adults). Turn the informative pages, and The Unofficial Cookbook for Ninja Foodi Beginners breaks down the science and food technology that makes this celebrated cooking appliance so useful. Home cooks will be educated on the various components and features of the unit. Care, cleaning, and safety are also discussed, along with common cooking methods used in the book. Tips, tricks, and stocking the pantry round out the introductory pages, followed by a bountiful collection of healthy, mouthwatering, and simple recipes that celebrate the foods one can prepare with the incredible Ninja Foodi. Recipes include: Cinnamon French Toast Tater Tot Breakfast Hash Cauliflower Steak Family-Style Pot Roast Spiced Chicken with Chimichurri Chicken and Dumplings Lobster Couscous Sweet and Zesty Chicken Wings Backyard Barbecue Ribs Southern Fried Pickles Baked Apples Chocolate Chip Cookie Squares Zucchini Bread and more!

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