Search results for ""Author Marina"

In Flavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes you’ll cook this year. In Derek Wolf’s first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more. Now he’s ready to take you on another culinary adventure—but this time it’s all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.Each chapter explores a specific protein’s taste and flavor considerations and then tours through impressive recipes including: Beef: Beer Marinated Bavette Steak with Creamy Corn Salsa, Coal Roasted Hanger Steaks with Thai Chili Sauce, Black Garlic New York Strips with Bone Marrow Butter, Spiced Rum-Marinated Tri-Tip Pork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean Inspired Pebre Chicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole Turkey Fish/Seafood: Garlic-Crusted Tuna with Spicy Avocado Salsa, Baked Lobster with Buffalo Chive Butter, Coal-Roasted Lemon Herb Trout, Sweet Tomatillo Grilled Salmon, Seared Scallops with Beer Pan Sauce, Honey Sriracha Shrimp Skewers, Fire-Crusted Oysters Kilpatrick Game/Lamb/Duck: Cast-Iron Bison Ribeyes with Caramelized Red Wine Onions, Bison Steak Frites with Spicy Gremolata Butter, Coffee Crusted Elk Medallions, Hanging Leg of Lamb with Chimichurri Aioli, Smoked Honey Cider Lamb Ribs, Seared Duck Breast with Black Cherry Tamarind Sauce With features on topics like brining, working with citrus, using alcohol in marinades, and more, you’re sure to both build on what you know and learn something new. No matter what flavors call to you, cooking over the fire will never be the same.

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Egal, ob Sie ganz traditionell am liebsten Grillwurst essen, ein frisch mariniertes Steak oder einen Gemüsespieß bevorzugen - Grillen gehört einfach zum Sommer dazu und auch das Wintergrillen wird immer beliebter. Marie Rama und John Mariani helfen Ihnen bei der Auswahl eines für Ihre Bedürfnisse geeigneten Grills, zeigen Ihnen, wie Sie das perfekte Grillfeuer entfachen und welche Gerätschaften hilfreich sind. Lernen Sie dann die unzähligen Möglichkeiten dieser wunderbaren Garmethode kennen. Würzen Sie Ihr Grillgut mit köstlichen Marinaden und leckeren Soßen. Grillen Sie Burger, Rippchen, Fisch, Meeresfrüchte, Gemüse oder sogar Obst. Unter den zahlreichen köstlichen Rezepten in diesem Buch finden sicherlich auch Sie Ihr neues Lieblingsrezept.

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La construcción de la cultura política europea implica pensar bien qué tipo de vida común queremos. Para ello conviene analizar por qué y en qué medida lo público aparece como un conjunto de escenarios vacíos, que no entusiasman, y lo íntimo como un territorio invadido por los discursos arrogantes de la política, la publicidad, la opinión.

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Archery for Beginners is the complete instructional guide for anyone interested in taking up recreational archery.With over 150 illustrations and full-color photos, step-by-step instructions, and easy-to-follow directions, Archery for Beginners is the go-to guide for anyone interested in learning archery basics. Be the next to join more than 8 million Americans who enjoy this popular pastime!Topics included in this book are: Compound and Recurve bows Archery equipment and accessories Training preparation and safety Advanced shooting methods Fun archery games How to make your own bow This book covers all the essentials for the beginning archer—from basic skills and equipment to effective and safe training methods. There are chapters on both recurve and compound bows, the two most popular types, as well as information on how to track your progress.

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A fiery and fun collection of more than 60 delicious recipes that showcase the flavour and heat of chilli peppers, perfect for fans of world food and tastebud-tingling heat. In this fabulous book, chilli guru Dan May shares his favourite recipes celebrating chillies in all their varieties and strengths. Acquaint yourself first with the history of chillies, how to grow them at home, how to identify the key varieties and understand what gives them their distinctive heat. Next, there are ideas here for every kind of dish: Soups & Salads; Nibbles & Sharing Plates; Main Dishes; Side Dishes; Sauces, Salsas & Marinades; Sweet Things & Drinks. Each recipe comes with a recommendation for the best variety of chilli to use so that you get the best flavour and heat. Mouth-watering recipes include Thai Beef Noodle Soup; Chilli-marinated Salmon Gravadlax; bite-size Jalapeño Poppers; Moroccan Spiced Lamb Burgers with Pickled Cucumber & Yogurt Dressing; Texas Marinated Steak with Stuffed Mushrooms; Sweet Chilli-glazed Ham; Fruity African Bean Stew; Chilli-brushed Roast Potatoes with Garlic & Rosemary; Quick Chilli Lime Mayo; three fiery pasta sauces; Chilli Pecan Brownies; and The Perfect Bloody Mary. If you know your Anchos from your Chipotles – or if you want to learn – you’ll love these hot recipes. Whether you prefer just a touch of spice or you like things seriously hot, The Red Hot Cookbook is guaranteed to breathe new life into your home cooking.

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Desde la Navidad hasta los Reyes Magos, pasando por el Fin de Año; se explican tanto las tradiciones religiosas, como las populares o culinarias y la historia de todos los elementos que en ellas intervienen.

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Asheville Bee Charmer, opened in 2014 by beekeepers Jillian Kelly and Kim Allen, has become a destination for both local foodies and tourists. This honey purveyor, located in one of the most pollinator-friendly parts of the United States, offers a range of bee-related products and more than 50 different artisanal honey varietals—each with its own unique color, texture, and taste. Inspired by the vast honey selection available behind the Honey Bar, chef Carrie Schloss has created The Asheville Bee Charmer Cookbook, a collection featuring 130 recipes, 20 honey varietals, and 8 special Bee Charmer blends. With a color, aroma, and tasting guide to honey varietals and dishes like Bee Pollen Nut Brittle, Chipotle Honey–Marinated Skirt Steak, and Milk and Honey Dinner Rolls, this cookbook proves that honey is the best way to season or sweeten your next meal. Schloss writes with the home cook in mind, packing complex, surprising flavors into recipes written in clear, accessible prose, and the recipes are accompanied by beautiful full-color photography throughout.

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150 simple ways to use this amazing, low cost ingredient. Cleaning, cooking and everything in between! Make delicious dips and marinades Soften your towels Do away with dandruff Descale your kettle Discover sumptuous slow roasts Tone greasy skin Freshen your beauty brushes Create the perfect pavlova Brimming with tips, tricks and recipes for everything from ferments to fresheners, salad dressings to skincare. Let this book show you the true miracle of vinegar. This book will help you make the most of this store cupboard staple, while also providing an afforable, natural and eco-friendly alternative to other cleaning products. Whisked along with the no-nonsense, tongue-in-cheek voice of Aggie MacKenzie, of How Clean Is Your House? fame, you’ll soon discover the hundreds of uses for vinegar beyond being scrumptious sprinkled over your fish and chips!

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Italian immigration from 1945 to the present is an American phenomenon too little explored in our historical studies. Until now. In this new collection, Laura E. Ruberto and Joseph Sciorra edit essays by an elite roster of scholars in Italian American studies. These interdisciplinary works focus on leading edge topics that range from politics of the McCarren-Walter Act and its effects on women to the ways Italian Americans mobilized against immigration restrictions. Other essays unwrap the inner workings of multi-ethnic power brokers in a Queens community, portray the complex transformation of identity in Boston’s North End, and trace the development of Italian American youth culture and how new arrivals fit into it. Finally, Donna Gabaccia pens an afterword on the importance of this seventy-year period in U.S. migration history. Contributors: Ottorino Cappelli, Donna Gabaccia, Stefano Luconi, Maddalena Marinari, James S. Pasto, Rodrigo Praino, Laura E. Ruberto, Joseph Sciorra, Donald Tricarico, and Elizabeth Zanoni.

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This 50-card boxed set and a 64-page book unlocks the secrets of fantastically flavorsome grills, with recipes for versatile BBQ rubs, marinades, glazes, and butters.Incredible flavors, inspiring ingredients, and the epitome of laid-back entertaining—grilling is the best way to cook in the summertime. Whether you like your food fiercely hot or prefer gentler aromatic flavors, Valerie Aikman-Smith has created an enticing array of marinades, brines, butters, rubs, and glazes to add flavor to your cooking, either outside on the grill or in your kitchen. Creative matching of seasonings help create exciting new taste sensations as well as tried and tested favorites from around the world. Nothing brings out the flavor in meat like a marinade, and it also tenderizes it and can keep it moist whilst cooking, too. Inspiration for pork includes Sticky Smoky Baby Back Ribs and Blackberry and Sage Glazed Ham. Beef can be made even more mouth-watering when prepared with

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There's so much you can do with Tofoo!Tear it, chop it, fry it, marinade it, dice it or slice it, tofu is the secret ingredient to delicious, hearty vegetarian eating. The Tofoo Cookbook is filled with 100 satisfying, uncomplicated and frankly delicious dishes for every taste.With easy to follow steps on prepping tofu, delicious marinades and tips for nailing the basics, this book is the perfect guide for anyone looking to add a little to-fun into their cooking. Including classics like Tofu Shakshuka, Tofish and Chips and Tofu Poke Bowls to exciting new recipes like Chipotle Tofu Tacos, Panko Tofu Bao Buns and Sumac Tofu with Tahini Sauce, this book is perfect for everyone from the most dedicated vegetarians to the reluctant flexitarian. From breakfast to brunch, speedy lunches to delicious dinners, this book has everything you need to create some tofu-riffic meals.

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43 American fly-tying masters, from Marbury to Marinaro, Gordon to GrantColor photos of the flies plus recipes for nearly 300 fliesImportant historical record includes profiles of tiers around the country including Art Flick, Ray Bergman, Lee Wulff, Don Gapen, Len Halladay, Andre Puyans, Cal Bird, Lew Oatman, Dave Whitlock, and 34 more influential tiers"

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Legendary recipes for families and year-round entertaining. Nothing brings our nation together like a good barbecue. It's no lie we are at our happiest when we are charring, searing or roasting anything from meat and seafood to vegies and fruit.In this extensive cookbook, you will experience the thrill of the grill as never before as the taste food team introduces you to a range of exciting barbecue dishes to impress guests or feed the family in a flash.Roast a whole chicken, steam fish, sear the perfect steak, grill marinated skewers and even char a salad - if it's any good under the hood, you'll find a recipe right here.You can almost taste these... BBQ brisket with maple bourbon glaze Japanese T-Bone steaks Grilled jalapeno and lime chicken breast Five spice roast pork Whole barbecue Thai red curry snapper Prawn and chorizo skewers Charred cauliflower steaks with chermoula Barbecue nectarine and chicken caprese salad Along the way you will pick up tongfuls of tips and master rubs, sauces and marinades to help your chosen protein and vegies sing with flavour. Every one of these recipes is tried and tested, plated and rated, guaranteeing your great Aussie barbecues are always a huge success and the envy of the neighbourhood.

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Packed with expert information on every aspect of buying, preparing and cooking meat.Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.

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If you can't prep it, cook it, and sit down to eat it in less than an hour, chef and television personality Ryan Scott doesn't want to do it. It's just that simple.One to Five is cooking for real life: master one basic recipe and learn to spin it into five quick, affordable, and crowd-pleasing dishes. Discover how Ryan's killer marinade, a simple rotisserie chicken, or an easy slow-cooker roast can turn into soul-satisfying meals like carnitas, stuffed egg rolls, sliders, a Vietnamese salad, and a hearty stew.From taco night to breakfast as dinner, this book is all about flexibility as Ryan invites home cooks to think creatively about cooking while using supermarket staples. He offers ingenious strategies, tricks, and guidance on stocking the freezer and pantry so that great-tasting meals are always ready at the drop of a hat.One to Five makes cooking so simple that readers can eat a delicious home-cooked meal without the hassle - and have fun while making it.

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Para Arnau, ganador de la novena temporada de MasterChef, la cocinaes una pasión, un lugar de encuentro con la tradición, algo que hacaracterizado muchas de sus exquisitas elaboraciones.En Las recetas de Arnau encontrarás platos marcados por la técnicay la creatividad como las alcachofas a la judía, el crujiente de bacalao, la caballa marinada o los helados de kiwi y limón verde, que harán las deliciasde todos los amantes del talent show gastronómico de más éxito de la televisión.

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Descubre las tradiciones culinarias de Copenhague a través de 100 recetas que van desde el pan para preparar el tradicional smørrebrød o sándwich abierto hasta los secretos de un buen ahumado, pasando por los arenques marinados o los encurtidos de toda clase. Abre este libro y deja que el hygge se esparza por tu cocina!

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Italian immigration from 1945 to the present is an American phenomenon too little explored in our historical studies. Until now. In this new collection, Laura E. Ruberto and Joseph Sciorra edit essays by an elite roster of scholars in Italian American studies. These interdisciplinary works focus on leading edge topics that range from politics of the McCarren-Walter Act and its effects on women to the ways Italian Americans mobilized against immigration restrictions. Other essays unwrap the inner workings of multi-ethnic power brokers in a Queens community, portray the complex transformation of identity in Boston’s North End, and trace the development of Italian American youth culture and how new arrivals fit into it. Finally, Donna Gabaccia pens an afterword on the importance of this seventy-year period in U.S. migration history. Contributors: Ottorino Cappelli, Donna Gabaccia, Stefano Luconi, Maddalena Marinari, James S. Pasto, Rodrigo Praino, Laura E. Ruberto, Joseph Sciorra, Donald Tricarico, and Elizabeth Zanoni.

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There are so many ways to lose weight: strict diets, exercise regimens, “miracle” pills, and weight loss programs. Faced with the healthy and unhealthy avenues on the road to becoming slim and trim, many feel like they have to sacrifice something (good food, energy, or time) to shed off pounds—but the LCHF diet proves that you won’t need to!The LCHF (Low Carb, High Fat) diet started in Sweden and is now taking America by storm. Just like the name suggests, it focuses on consumption of very low amounts of starches and sugars like bread, rice, pasta, potatoes, fruits, and desserts, and high amounts of proteins and natural fats like meat, fish, eggs, vegetables, cream, and butter. You can eat as much as you want, while decreasing your blood sugar and cholesterol and losing weight! This cookbook contains 100 recipes that will help those just starting this diet or those who have been on it for a while, with excellent ideas for healthy and satisfying meals like:- Shrimp, egg, and mayonnaise salads- Healthy sauces like hollandaise, béarnaise, and vinaigrettes- Cognac-marinated salmon- Baked chicken with salsa- Roasted pork with coleslaw- Lamb chops with bacon- Roasted Brazil nuts with strawberries marinated in lime juice- Fried apple slices with cinnamon and whipped creamSten Sture Skaldeman, one of the first to follow this diet, also cites scientific studies and lists various online resources, which makes Low Carb High Fat Cookbook a great resource for anyone curious about this effective diet.

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Rick Browne has traveled across America and tasted everything it has to offer. In The Ultimate Guide to Grilling, you will find recipes for plenty of bold barbecue concoctions, including Coca Cola Chicken, Aw Shucks Grilled Corn, BBQ’d Apple Pie, Rodney’s Tequila Porterhouse, and so much more. Browne also goes beyond the call of duty with chapters on side dishes, sauces, marinades, and rubs—he even includes an excellent chapter of delicious vegetarian recipes. The Ultimate Guide to Grilling is indispensable for all barbecue fanatics.

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The book shows you how to create delicuious and healthy recipes with this versatile, nutritious food. Tofu is high in protein, low in calories and free of cholesterol. Best of all, tofu can eaily be made into any kind of dish you can imagine. Use the book to marinate, grill, saute, bake or microwave tofu. Prepare tofu sandwiches, main courses, soups and salads. Learn about tofu's health benefits, history and cooking methods.

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Cooking wholesome, delicious meals shouldn't have to be time consuming or difficult to master. Donna and Chad Elick, the founders of The Slow Roasted Italian, will show you their tips and tricks on how to make quality meals without the fuss. Prepare an entire three-course meal with an appetizer made in a slow cooker, a 15-minute entrée and top it off with a simple, flavor-packed dessert. Recipes include Slow Cooker Spicy & Sweet Sriracha Wings, Red Wine Braised Roast Beef with Rosemary, Restaurant-Style Mexican Rice, Cheesy Buffalo Chicken Beer Cheese Soup, Spicy Chili-Lime Steak Bites, Bourbon Bacon Pasta Marinara and Decadent Hot Chocolate Cookies. Donna and Chad Elick have 635k Facebook followers, 26.5k Twitter followers and have been featured on the Food Network UK, the Cooking Channel, Parade, Women's Health and many others. With the help of The Simple Kitchen, you will be amazed by the meals you can create for yourself or your family, all with little time or effort. This book will have 80 recipes and 60 photographs.

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Learn the best recipe for walleye, the subtlest way to smoke tuna, and a foolproof method for grilling bluefish. Master chef and fisherman John Manikowski presents 150 flavorful recipes for grilling and smoking freshwater and saltwater fish. In addition to tickling your taste buds, Manikowski provides step-by-step instructions for building a smoker of your own — on the grill, a backyard fire pit, or even in the wild. Wrap that smallmouth bass in cornhusks, soak that yellow perch in grapefruit marinade, and bring your appetite.

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This work features a collection of over 300 venison recipes. It includes a summary of how to process deer to produce quality venison. It comes in a convenient spiral-bound format. It includes recipes such as: crossbow venison; corn casserole; deer camp sloppy joes; spicy venison steak and onions; venison rigatoni bake; Hawaiian marinated venison kabobs; grilled venison rose; hunter-style stew; and, Appalachian mountain sauce. An average-sized deer can yield up to 70 pounds of venison - and there's only so many venison steaks and burgers a person can swallow. Enter the Loders' venison cookbook, with options for creating a different delicious venison meal every night of the week. Home-made recipes complemented by fresh vegetables and seasonings await the chef: from pot-roasted venison in red wine to tasty venison corn chowder, there is a recipe to suit every palate. The only cookbook deer hunters need to satisfy their culinary whims.

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

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Picture a generous bowl filled to the brim with steaming hot broth. Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch. Tove Nilsson is a ramen addict. Every time she travels abroad, she is looking for her next ramen fix – a large bowl filled to the brim with steaming hot broth that’s been simmering for up to 48 hours; flavours boosted with dried mushrooms, seaweed, miso and dried fish, and many other delicious things. There are few dishes as addictive and universally popular as ramen. From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back ramen bars of London’s Soho, you will find the most complex of flavour combinations, all in a single bowl. Including 50 mouth-watering recipes, from homemade broth and noodles to complementary dishes and sides such as udon, gyoza, pickles, okonomiyaki, and tempura, this cookbook will transport you to the vibrant streets of Japan via your own kitchen.

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More than 60 female comics creators share their personal experiences with sexual violence and harassment through new and original comics Inspired by the global #MeToo Movement, Drawing Power: Women’s Stories of Sexual Violence, Harassment, and Survival is a collection of original, nonfiction comics drawn by more than 60 female cartoonists from around the world. Featuring such noted creators as Emil Ferris, Aline Kominsky-Crumb, MariNaomi, Liana Finck, and Ebony Flowers the anthology’s contributors comprise a diverse group of many ages, sexual orientations, and races—and their personal stories convey the wide spectrum of sexual harassment and abuse that is still all too commonplace. With a percentage of profits going to RAINN, Drawing Power is an anthology that stokes the fires of progressive social upheaval, in the fight for a better, safer world.

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A beloved ingredient in Japan for generations, matcha is a powdered green tea that is rich in nutrients and antioxidants, and gives a slow-release caffeine boost through the day. From smoothies to salads, main meals to munchies, there's more to matcha than just another cup of tea. Learn how to use it to flavour rice, in sauces, as a marinade, in frostings and so much more. Try Rack of Lamb with a Matcha Crust, snack on great Green Granola or treat yourself to a Pistachio & Sultana Green Tea Cake and discover the benefits of this miracle ingredient and how to truly make the most of it.

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Recipes from Venice is a culinary exploration of this well-loved Italian city. Husband and wife team Giancarlo and Katie Caldesi have dodged the tourists, drawing inspiration from less obvious areas of Italy's magical city, to unearth the most delicious and authentic recipes. Try some hot polpette (salty pork rissoles) or sarde in saor (marinated sardines) with a glass of wine with friends. The traditional Venetian pasta, bigoli, served with a delicious fresh fish salsa is a signature dish that you’ll cook time and time again. And the sweet frittelle, fried dumplings filled with custard, are bound to become an instant hit. Set against the backdrop of breathtaking photographs of the city and Katie’s anecdotes of their travels, Recipes from Venice is a beautiful cookbook and keepsake that will transport you to Italy with every page turned.

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Discover new flavors with this foolproof introduction to Korean cuisine!The Korean Table shows Western cooks how to create the authentic flavors of Korean cooking using readily-available ingredients from your local grocery store or farmer's market. Korean food is known for its robust and intensely flavorful dishes like Korean barbecue, kimchi, chapjae, and bibimbap. This new edition boasting 11 new recipes, expert Korean chef TaeKyung Chung and experienced food writer Debra Samuels guide readers through the process of preparing traditional Korean dishes without fuss or trips to specialty stores.The step-by-step 110 delicious recipes in this book include: Starters including glazed soybeans, stuffed cucumbers and kimchi pancakes Main courses ranging from vegetable noodles or tofu dishes to seafood and poultry Korean BBQ favorites like bulgogi and kalbi shortribs Desserts like sesame-soy milk pudding and ginger jelly Along with showing you how to create a complete Korean meal from start to finish—including Seafood and Scallion Pancakes, Korean Mandu Dumplings, Kalbi Barbecued Beef Ribs, Korean Fried Chicken and Kimchi Fried Rice—this book also shows you how to easily add Korean touches to your everyday meals via condiments, side dishes, salad dressings, and marinades. With this comprehensive book as your guide, your table can be the setting for a Korean feast!

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This title features 400 fail-safe recipes to transform everyday dishes into feasts, shown step by step in 1400 photographs. You can add something special to every type of dish and every kind of occasion, with recipes for a wonderful range of accompaniments, from classic sauces to spiced mustards. It is a detailed introduction to the art of sauce-making and preserving, from making stocks and marinades to setting jams and jellies. It includes quick, easy recipes for creamy dips, fiery salsas, tasty relishes, spicy marinades and simple dressings: try calvados and apple sauce for pork, sweet pepper salsa for fish, or basil and lemon mayonnaise for salads. You can try making some of the tempting preserves to stock up your pantry, from green tomato chutney and spiced apple mincemeat to quince and coriander jelly, and blueberry and lime jam. Make every meal memorable with this practical and accessible guide to the complementary sauces, salsas and accompaniments that we love to add to our food. Over 400 original recipes add an inspirational touch to every conceivable kind of meal, whether it's a rich gravy for a roasted leg of lamb, a tangy orange sauce for duck, a quick crunchy satay for shredded vegetables or a stunning series of party dips, tangy dressings, sweet chunky chutneys, cooling raitas, fresh fruit coulis or rich dessert creams. Many of these recipes will also make fantastic gifts, such as Christmas chutney, tarragon and champagne mustard, rumtopf, and spiced apple mincemeat. From much-loved standbys such as Bolognese sauce, mango chutney, and pickled onions to stand-alone sweet preserves such as apricots in amaretto, this is an inspiring kitchen compendium.

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From ancient Greece to the Victorian era and into modern times, vinegar and oil have been used for an infinite variety of purposes. This book explores the many varied applications of these wondrous substances, looking at their distinct properties, the range of types available and their uses as valued ingredients in medicinal treatments, household cleaners, beauty treatments, aromatherapy, as well as 130 irresistible culinary recipes for sauces, marinades, soups and desserts and everything in between. Illustrated with more than 700 beautiful photographs, this wonderful compendium explores the amazing versatility and health and household benefits of these magical everyday ingredients.

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At last, a book that demystifies Korean cooking—the cuisine behind a growing food trend. Aromatic, savory, piquant, and robust—everyone is talking about the intriguing flavors and textures of Korean food! With this new Korean cookbook, home cooks everywhere can prepare healthy and satisfying meals using ingredients that are available in any supermarket, using a few simple and familiar techniques. This collection of Korean recipes includes something for everyone: Marinated Barbecued Kalbi Beef Short Ribs Bibimbap Rice Bowls Topped with Vegetables and Beef Napa Cabbage Kimchi, Daikon Kimchi and other pickled vegetables Stir-fried Dakgalbi Chicken with Garlic Bean Sauce Soy Marinated Bulgogi Beef with Spring Onions Tangy Japchae Beanthread Noodles with Sesame and Fresh Vegetables And so much more! The dishes highlighted in Korean Homestyle Cooking include all the classic Korean appetizers, sides dishes, soups and stews, main courses, and rice and noodle dishes—even desserts and drinks, including: Yukgaejang Spicy Beef Soup Pork and Pepper Buchimgae Savory Pancakes Pork and Kimchi Potstickers Seafood and Daikon Kimchi Stew Tomato Kimchi Clam and Chive Soup Korean Fried Rice Yuja Citrus Tea Makgeolli Sparkling Rice Wine Sherbet Crunchy Sweet Potato Sticks With probiotic superfood properties, Korean cuisine also has a lot of health benefits and is perfect for anyone trying out a macrobiotic diet. Korean Homestyle Cooking brings the unforgettable flavors of Korea into your home—no takeout menu required!

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This book contains everything you need to know about successfully growing and cooking with herbs. There are garden designs with illustrated plans to follow, from knot gardens to herb containers. A botanical A - Z directory contains over 250 herbs with plant descriptions and information about how to grow each one. Over 300 aromatic recipes include Sorrel, Spinach and Dill Soup, Baked Herb Crepes and Lavender Cake, as well as teas, drinks, cordials, sugars, salts, butters, stocks, sauces, chutneys and marinades. This book will help you to harness the scent, taste and health benefits of these versatile plants, both in the garden and at the dinner table.

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This no-fuss guide will get you grilling indoor like a pro! Heard about the phenomenon called indoor grilling? From open or covered electric grills to contact grills, grill pans, and cooktop inserts, there are all kinds of indoor grilling options that are inexpensive to purchase, take little time to clean up, and store conveniently out of sight. Best of all, whether it’s a bright, sunny day, a rainy afternoon, or a cold, wintry night, you can still enjoy mouthwatering, healthy meals any time you’re in the mood to grill! Indoor Grilling For Dummies takes you from beginner to master griller with a dash of humor, a splash of good fun, and lots of sizzling recipes. If you’re already an indoor grill owner, you’ll find ways to perfect your technique and expand your menus. Step-by-step guidance shows you how to: Choose the right indoor grill Speak a griller’s language Clean and maintain your grill Select the best accessories Cook for better health and great taste! While indoor grilling isn’t rocket science, it isn’t a cakewalk either. This easy-to-follow guide gives you tips and tricks for grilling indoors like a pro, from warming the grill and selecting the right temperature to the secret to grilling success (marinating). Plus, you get dozens of fast, delicious, hassle-free recipes for everything from sausage to fajitas, barbecued pork tenderloin to brandied turkey, and grilled mushrooms to chicken Caesar salad. You’ll also discover how to: Create tasty appetizers and to-die-for desserts Cook safely on a patio or balcony Add a boost of flavor to every dish with marinades, sauces, and rubs Buy, store, and handle meat, poultry, and seafood Choose veggies and fruits that are great for the grill Prepare for a special occasion Featuring expert advice on reducing fat and calories in grilled foods, using grilled foods in sandwiches and wraps, and serving up a party with a meal that your guests will remember, Indoor Grilling For Dummies has all the buying and cooking tips you need to become an indoor griller extraordinaire!

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Take the Stress Out of Planning Healthy MealsTake your meal prep to the next level with Snezana Paucinac's incredible collection of recipes, each designed to be as simple as possible while staying healthy and delicious. It's never been so easy to make clean, nutrient-dense meals, no matter how busy you are!Each recipe is packed with advice on which parts you can make ahead of time and how to best portion leftovers for the rest of the week. Best of all, she includes four weeks of meal planning, full of her best recipes, so you can hit the ground running. Dive in with innovative and delicious meals like: Simple Shrimp Risotto with Saffron Weeknight Taco Skillet with Grass-Fed Beef Grilled Zucchini with Red OnionRosemary Marinade Two-Ingredient Dough Flatbread Pizza Grilled Chicken Fajitas with Peppers and OnionsThis book will have you making the food you crave without sacrificing time, money or your co

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In need of some gin-spiration? Look no further! Whether you are a gin aficionado or simply gin-curious, this book from the experts at Craft Gin Club contains everything you’ll ever need to know about the juniper spirit. With recipes for refreshing ice-cold punches through to warming winter serves, marinated main courses to delicious desserts, Gin O’Clock proves it’s always a good time for gin, no matter the season. Packed with tips including:• Hosting the perfect gin-tasting• Growing your own garnishes• Making simple syrups• Creating your own gin truffles This is the definitive seasonal guide to gin exploration.

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Laurel, the first book from Top Chef winner Nick Elmi, promises to be as engrossing and delicious as its restaurant namesake. Elmi is one of many who are devoted to making South Philly, particularly the East Passyunk area, even more of a destination than it has already become. Restaurant Laurel earned four bells from Philadelphia restaurant critic Craig Laban, one of only four restaurants in the city to earn that ranking. Elmi started out working for the highly mercurial George Perrier at Le Bec-Fin and at Brasserie Perrier, honing top-notch skills and familiarizing himself with the very highest quality French-inspired food before later opening Restaurant Laurel (securing the lease with $5000 and a lot of tequila). While many believe that it is essentially French, Laurel is a true American restaurant with a modern feel. Elmi writes in headnotes about his suppliers, whose work colors every dish they serve, and his growing up in New Jersey. The acclaimed nine-course tasting menu that they serve at Laurel are unmatched in Philadelphia. Elmi does seasonality just right: fall brings Apple-Yuzu Consommé, Marinated Trout Roe, and Bitter Greens; winter serves up Bourbon-Glazed Grilled Lobster, Crunchy Grains, and Apple Blossom; spring is evidenced by Black Sea Bass, Peas, and Rhubarb; and summer is distilled in Marigold-Compressed Kohlrabi, Buckwheat, and Cured Egg. Each chapter is a full nine-course tasting menu with accompanying cocktail.

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The first-ever air fryer cookbook with step-by-step photos of every dish - with 125 recipes showing how to make the most of any machine In this new collection from bestselling appliance cooking gurus Bruce Weinstein and Mark Scarbrough, unlock the potential of your favourite at-home appliance with 125 recipes for every occasion. Capture the perfect crunch in every bite with less oil and minimal clean up, while enjoying crunchy mozzarella sticks, crispy fish fillet sandwiches, cheesy chicken flautas, and more.Now, for the first time ever in an air fryer cookbook, follow along with photographs for every step, as you explore everything this device has to offer as well as the tips and techniques to get the most out of your Air Fryer. You'll never be without inspiration for dinner again, with recipes like: - Pickle Steak Fries- Garlic Lover's Garlic Knots- Fried Philly Cheesesteak Wrap- Healthier Herb-Marinated Chicken Breasts- Coconut-Crusted Pork Tenderloin- Chinese Take-Out Baby Back Ribs- Bacony Crab Cakes- And sides and sweets to round out every meal Enjoy the crispiest, crunchiest, and tastiest air-fried foods for every meal with the Look and Cook Air Fryer Bible.

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The BBQ season needn't end at the close of summer! This book demonstrates why you should be barbecuing all year and not just when the guests are round. With this new reference work on barbecuing, the BBQ season can last all-year! Learn how to prepare perfect meats, fish, and vegetables and discover creative marinades and dips that will stun your guests. Vegetarians, too, will have plenty to love in this sumptuous volume. From straightforward to imposing, the recipes in this book will keep your grill BBQ every day - no matter whether gas or charcoal. BBQ recipes for all-year-round 100 recipes for every occasion, from straightforward to imposing Includes dinner menus straight from the BBQ: festive appetisers to Christmas goose to desserts

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10-Minute Takeaway is the fastest, easiest ever cookbook for all your favourite Chinese dishes.Cooking star Kwoklyn Wan offers over 80 inventive ways of getting food on the table in 10 minutes flat, from start to finish – quicker than doing an online order or picking up the phone!Here he shares fuss-free and delicious recipes for the likes of Sweet and Sour Pork, Roast Duck in Hoi Sin Sauce, King Prawn Noodles, Rice Noodle Soup, Crispy Chilli Tofu, Marinated Tofu and many more.With Kwoklyn's amazing recipes and handy shortcuts, it really is THAT easy.

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Most of us think of cooking with gingerbread spice when the leaves begin to fall and on through the holiday season. Yet ginger, cinnamon, allspice and nutmeg can be so flavorful when used in recipes throughout the year!For Our Favorite Gingerbread Recipes, we searched through our recipe boxes and found 62 of our favorites that you’ll want to add to your menus all year ’round. Treat your family to scrumptious Gingerbread Pancakes for a special weekend breakfast. And who can resist My Mom's Muffin Doughnuts? Take a break anytime with Spiced Apple Cider and a Gingerbread Crispy Rice Treats.When suppertime comes around, serve family & friends Marinated Flank Steak along with Candied Pecan Carrots. An Old-Fashioned Gingerbread Torte is sure to be a special treat!Take a look at the variety of recipes to use gingerbread spice, any time of the year. Be creative and enjoy!

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Nothing's better than mouth-watering grilled food prepared in the fresh air. With more jokes, quotes, quips, tips, tricks, stats and facts than you can shake your skewers at, this celebration of BBQs turns up the heat when it comes to BBQ wit, wisdom and wisecracks.For the BBQ beginner, this perfectly prepared companion contains some simple recipes with all the basics to stop them from getting burned: from how to select your first BBQ grill, to how to cook a well-seasoned steak like a seasoned pro.For the master BBQ'er, this indispensable beer buddy contains all the essentials on the latest techniques, fuels, cuts of meat, vegetable seasons, marinades, sauces, sears, and rubs – all the necessities you'll need to keep you cookin' on all cylinders, all in bitesize, easy-to-digest nuggets of knowledge.

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Girls love meat! Just ask the girls of the Meat Club. They lust for big steaks, succulent ribs, and juicy hamburgers. Meat satisfies their deepest desires and cravings, and besides - it just tastes so damn good! Tired of eating Caesar salads and poached chicken breasts at lunches, brunches, and dinners with the girls, Vanessa, Kristina, and Gemma knew there had to be something better. Over dinner one night, the three confessed that they each had a secret love of meat. The Meat Club started at that moment. They quickly established a simple set of rules to guide them: You have to be a girl, You have to eat meat, You have to love to talk about meat, What is said in the meat club stays in the meat club. The rest is history - over the past 4 years, they've cooked more great meals together than they ever thought possible. In addition to voraciously studying the different cuts of meat and the best techniques for cooking each one, they experimented with sauces, rubs, and marinades; they've shared recipes; researched other people's recipes; and, made up some of their own. The Meat Club became a haven for both culinary experimentation and a venue to learn about all the delicious possibilities of cooking with meat. "The Meat Club Cookbook" is a collection of 60 tried-and-true recipes culled from their best meals together. Most of these recipes come from their mothers.

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Pork chops are in! And no one knows more about them than Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These 60 mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles-batter and fry, marinate and grill, simmer and braise-this cookbook is a vital addition to any kitchen where meat's what's for dinner.

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Don't know what to do with tofu? Tofu is the perfect ingredient for anyone looking to cut down on their meat consumption. It can be crisp, crunchy, soft or creamy. Its subtle flavour lends itself to both sweet and savoury dishes: you just need to know how to use it! With guidance on how to store, prep, season, marinate and flavour, this fantastic book is packed with hacks to convert tofu haters and make this super ingredient the star of the show.See just how versatile tofu can be, with 60 delicious recipes ranging from traditional phos, stir-fries and salads to the more unexpected: burritos, brownies and even smoothies!

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