Search results for ""Author Marina"

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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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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From an inquisitive child trying out her first taste of cooking in the family home to a successful restaurant entrepreneur, May Wakefield of the Chilli Banana restaurant franchise has now released a Thai cook book showcasing her culinary journey. With more than 50 diverse recipes and stunning photographs, taken in Thailand and Cheshire, the 'Chilli Banana' cook book captures the essence of Thailand's vibrant food culture. The dishes range from starters and sharers - including grilled prawns, marinated steak strips, spring rolls and fishcakes - to traditional soups, noodle dishes, rice dishes and salads. The book explores a variety of cooking styles from deliciously simple street food, to popular home cooked meals as well as adventurous cuisine from Bangkok's high class skyscraper restaurants. With anecdotes, tips, spice ratings and flavour profiles, May Wakefield guides you through the cooking process for each dish to ensure that authentic Thai dishes can be created every time. May and her husband Steve set up the first Chilli Banana restaurant in Wilmslow nearly 20 years ago and continue to serve fresh, flavoursome and authentic Thai cuisine from their three Chilli Banana restaurants across the north west. Now, they bring a collection of their most popular, and personal favourite dishes directly into your home.

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Table des Matieres - Rene TREUIL, OA' sont donc les tombes neolithiques ? - Eleni GEORGOULAKI, The Minoan Sanctuary at Koumasa : the Evidence of the Material - Gisela WALBERG, The Finds in the Sealing Deposit at Phaistos and Minoan Administration - Frederique PETIT, Les jarres funeraires du Minoen Ancien III au Minoen Recent I - Edmund F. BLOEDOW, The 'Sanctuary Rhyton' from Zakros : What do the Goats mean ? - Nanno MARINATOS, The Tree, the Stone and the Pithos : Glimpses into a Minoan Ritual - Dimitri LABOURY, Reflexions sur les vases metalliques des tributaires keftiou - Robert LAFFINEUR, The Iconography of Mycenaean Seals and the Status of their Owners - Krzysztof NOWICKI, The West Siteia Mountains at the Turn of the Bronze and Iron Ages - Comptes rendus

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For twenty-four years, Llewellyn's Herbal Almanac has provided enthusiasts of all skill levels with a wealth of practical ideas on growing, using, and benefiting from nature's most dynamic plants. This impressive guide is packed with valuable information, including gardening resources, hands-on project ideas, and dozens of helpful tips and techniques. Discover a wealth of innovative herbal ideas that span gardening, cooking, crafts, health, beauty, history, and lore. This year's edition also includes profiles for mustard, elderberry, bay, and summer savory. Whether you are interested in herbs for stir-fries, no-cook sauces and marinades, foot baths, natural-made dolls, or Victorian houseplants, this wonderful almanac has something to delight your herbal practice.

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75 mouthwatering wing recipes that make the most of the hottest snack in the world right now.It''s time to elevate your repertoire with this enticing collection of both classic recipes and new ideas to to get your tastebuds tingling. Sink your teeth into the most succulent chicken wings, prepared with an amazing range of marinades and glazes and accompanied by moreish dips and sauce. Begin with the reliable, nostalgic favorites, including Baked Bourbon, Smoky Chipotle and Buttermilk-crumbed Wings. Or fancy your wings super hot and spicy? Then look no further than Harissa Hot Wings and Habanero-Pineapple. If you like to keep on trend and sample bold new flavors, why not help yourself to another portion of Cola Wings, Sticky Lime & Maple Wings, or the unspeakably decadent Chocolate Wings. Fancy something lighter and a little less outrageous? Then tuck into the fragrant Baked Pistachio Wings or the deliciously subtle seasoning on the Lemon, Basil & Pepper W

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Pit master Moe Cason shares 75 of his family-favorite recipes, from his beloved brisket to his world-famous mac-n-cheese.Having competed in more than 250 national and international barbecue competitions, “Big Moe” Cason is the country’s undisputed king of brisket and pitmaster extraordinaire. In his debut cookbook, he reveals the secrets of creating amazing flavor with fire and smoke with 75 family-favorite recipes.The 75 mouth-watering recipes gathered in these beautifully photographed pages showcase time-tested techniques and recipes, from smoked bone-in Tomahawk steaks to a 14-hour turkey brine. Savor a secret-ingredient mac-n-cheese that wowed Steve Harvey, a generations-old family recipe for sweet-and-savory cornbread, and perfectly seasoned collard greens. Cason offers expert guidance on different types of smokers and grills, filling the pantry with time-tested spice rubs and marinades, selecting the perfect cut of meat, and more. R

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"New York may be the city that never sleeps, but Singapore's the city that never stops eating. For a gastro-tourist, somebody who travels to eat, any kind of serious eater, Singapore's probably the best place you can go…" —Anthony BourdainGood food is an abiding passion for Singaporeans—mainly because there's so much of it on the tiny, multi-cultural island. Singapore Cooking is a compendium of local favorites by two of Singapore's best-known food personalities, Christopher Tan and his father Terry Tan. This book features amazing recipes for the most fabulous Hainanese Chicken Rice and Singapore Chilli Crab you have ever tasted—as well as lesser known but equally delightful dishes like Ayam Tempra (Chicken Braised in Spicy Sweet Soy) and Nasi Ulam (Fresh Herbal Rice Salad). The recipes are easy to follow, accompanied by clear color photos, and include: Delicious Marinades, Chutneys, Sambals and Achars like Sweet Pineapple Relish and Roasted Coconut Sambal Famous local snacks like Curry Puffs, Bak Kut Teh Pork Rib Soup and Rojak Salad with Sweet Spicy Dressing Spicy noodle dishes like Mee Goreng Fried Egg Noodles and Laksa Rice Noodles with Spicy Coconut Broth Fabulous seafood recipes like Grilled Sambal Stingray, Gulai Prawns with Pineapple and of course, Chilli Crab Delightful meat and chicken dishes like Babi Assam Tamarind Pork and Chicken Wings in Dark Soy and Rice Wine Distinctive vegetable dishes like Eggplant Sambal and Nangka Lemak Young Jackfruit Coconut Curry Recipes for fabulous desserts like Nonya Pineapple Tarts and Coconut Pancakes with Banana Sauce And so much more! Singaporean cooking has incorporated recipes and ingredients from Chinese, Indonesian, Malay, Indian, and Western cooking traditions and melded them together in a distinctive, flavorful way. Your acquaintance—or reacquaintance—with Singapore's food promises to be an unforgettable experience!

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Take your cooking to the next level by adding a splash of booze! Cooking with beer and bourbon packs built-in flavor to your dishes, making them perfect for baking, deglazing, marinating, simmering, sautéing, and of course, sipping. Whether it's breakfast, lunch, dinner, side dishes, snacks, or dessert, cooking with alcohol easily elevates a simple meal and gives it a chef-level taste. This must-have cookbook features 120 mouth-watering recipes that feature beer and bourbon as a key ingredient, from fried pickles and white bean beer chili to pulled pork, and cheesecakes. Also included are delicious cocktail recipes to complete the meal with a refreshment. Wow your family and friends with gourmet-tasting food, all because of a boozy secret ingredient.

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Cook with Joan Roca teaches step-by-step, with over 2,000 photographs, the main techniques for preparation, cooking and preservation of foods. He also explains the essential basics and foundations of culinary skills. This book shares twenty-five years of professional knowledge in an easy, visual and educational manner: boiling, frying, curing, pickling, blanching, marinating, grilling, smoking, and many other essential techniques that you can put into practice with a selection of easy, delicious recipes. This is a definitive guide to the secrets of cooking. The book demonstrates every aspect of cookery: how to organize the weekly shop, the basic tools, the essential cuts, taking care of food, seasonal products, tricks and advice to optimize your cooking and the best way to conserve ingredients, plus a selection of simple recipes that put all the techniques described in the book into practice. In these pages one of the world’s greatest chefs teaches you everything you need to know to become a truly accomplished culinary professional.

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Sitting next to the Great Barrier Reef, marinated in coal and gas, the industrial boomtown of Gladstone, Australia embodies many of the contradictions of the 'overheated' world: prosperous yet polluted; growing and developing yet always on the precipice of uncertainty. Capturing Gladstone at the peak of its accelerated growth in 2013-14, Thomas Hylland Eriksen dissects the boomtown phenomenon in all its profound ambivalence. Based on ethnographic fieldwork, the book explores the tensions and resentments surrounding migrant workers, and examines local identity, family life, infrastructure and local services. Writ large in Boomtown are the clashes of scale at the heart of the town's contradictions - where the logic of big industry and the state compete with that of the individual, local communities and ecology, revealing the current crisis of political legitimacy across the world.

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The best-known of all freshwater fish, trout is also one of the most popular. It is inexpensive to buy and readily available, which makes it the perfect ingredient for a variety of meals. This inspiring book offers an essential guide to preparing and cooking trout, from the popular rainbow trout, to the less common brown, golden and coral trout, as well as succulent sea trout. The 60 recipes that follow provide plenty of inspiration for serving trout in new and exciting ways, from Trout Bisque and Smoked Trout Tartlets, to Stuffed Trout with Tarragon Sauce, Trout Burgers, Smoked Trout Cannelloni, and Thai-marinated Sea Trout. The book features all the essential practical information you need for buying, preparing and cooking trout, including types of trout and the most useful kitchen equipment. It is presented with clear step-by-step recipe instructions and illustrated with more than 300 photographs of key techniques and each finished dish.

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Curry tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them. Curry is vivid, entertaining and delicious.‘Fascinating and meticulously researched…layers historical fact with mouth-watering dinner table gossip’ Meera Syal, The TimesThis imaginative book tells the history of India and its rulers through their food. It follows the story of curry as it spread from the courts of Delhi to the balti houses of Birmingham.Curry is the product of India's long history of invasion. In the wake of the Mughal conquerors, an army of cooks brought Persian recipes to northern India; in the south, Portugese spice merchants introduced vinegar marinades and the chillies they had recently discovered in the New World; the British soon followed, with their passion for roast meat accompanied by cauliflowers and beans. When these new ingredients were mixed with native spices, they produced these distinctly Indian dishes.

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A mouth-watering collection of dips, bites, salads and other small plates to share from the Mediterranean and Middle East, to enjoy as appetizers or light meals. Mezze features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads and other small plates to share, to enjoy as appetizers or light meals. At its simplest, mezze can be represented by a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colourful dishes, each the bearer of something savoury or sweet but always delicious. In this edition you’ll discover such exciting recipes as Orange and Date Salad with Chillies and Preserved Lemon; Hot Hummus with Pine Nuts and Chilli Butter; Baby Saffron Squid stuffed with Bulgur and Zahtar; and Stuffed Dates in Clementine Syrup – nothing beats the magic of mezze.

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WINNER OF A FORTNUM'S SPECIAL AWARD 2023 WINNER OF A GUILD OF FOOD WRITERS AWARD 2023 WINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK BOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS 'Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci Good food honed from great ingredients is the principle at the heart of Cooking. There are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic purée. Cooking is brimming with stories, wit, infectious joy for food and indispensable advice. It is brilliantly illustrated by John Broadley and photographed by Elena Heatherwick, and will surely be one of the most distinctive cook books published for years from the renowned chef, Jeremy Lee.

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This journey through Indian cooking, taking in classic local dishes and well-travelled favourites, is the ultimate introduction to a world-famous cuisine. Among the 80 mouth-watering recipes, you'll find dishes ranging from simple street foods to rich, roasted delights boasting colourful marinades and classic spice combinations. An authoritative introduction unites the disparate strands of Indian culinary culture, and shows how regional foods are often tempered by migrant cultures, geography and religion as well as local traditions. Beautifully shot with images evoking the authentic character of each region, and exquisite photographs of every dish, this is the ultimate way to discover India's best-kept secrets and unsurpassed classics.

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No Baloney on My Boat is a cookbook filled with dozens of recipes for tasty and nutritious foods that can be prepared in advance for outdoor adventures fishing, sailing, hunting, camping, etc. Its a small cookbook, portable, easy to carry around and filled with simple recipes. And the baloney sandwich isnt one of them! It contains recipes for summer spaghetti, antipasto salad, marinated shrimp & corn, grilled tuna and other nutritious foods. All the dishes are easy to prepare either before leaving home or once youre on the boat, at the camp, or on the beach. Ideal for fishing or hunting trips, camping trips, picnics, beach parties and patio events.

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This book presents a selection of the very best of German food, with 60 superb recipes from simple farmhouse fare to international classics. Dishes include such delicious recipes as Rhenish Sausage Salad with Emmental Cheese, Swabian Stew with Beef, Spatzle and Vegetables, Potato Pancakes with Smoked Salmon and Sour Cream, and Bavarian Cream with Marinated Berries. With over 300 specially commissioned photographs, this book will provide all the inspiration you need to experience truly authentic German cooking, whether you have travelled in the region and wish to replicate the food, or desire to expand your culinary repertoire with distinctive and satisfying dishes.

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The complete year-round guide to BBQ and smoking! The BBQing and smoking industry is heating up! No longer reserved for warm weather occasions or backyard gatherings, firing up the grill or smoker is becoming ever-more popular in everyday American cooking. Written by America’s Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the most famous BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies. Choose the right wood and get the best smoker or grill Get recipes for marinades, rubs, injections, and sauces Cook up hog, ribs, brisket, and chicken, and more Work with certain cuts of meat If you’re looking for a new guide to classic barbeque and more, look no further.

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The Aphrodysial is one of six plays written by William Percy (c. 1570-1648), brother of the Ninth Earl of Northumberland (1564-1632). This edition reproduces the copy of the text preserved in Huntington Library MS HM4, with a substantial collation of variants between it and the other extant version preserved in Alnwick Castle Library MS 509.This ‘Marinall’ is set at the underwater court of Oceanus. The action is concerned with piscatory and amatory pursuits that take place during Cytheræa’s Aphrodysial feast-day. The play offers a retelling of the Hero and Leander story, Jupiter and Neptune’s quest for Thetis’s lost magic bracelet, and the comical attempts of some fishermen, led by Proteus, to capture a talking whale. The play is notable for its extensive stage directions, which envisage performance by boy actors and adult actors respectively.

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From exactly what plants (and how many) to buy, where and when to plant them, and how to care for each vegetable throughout the season, Pleasant encourages readers to start small, grow the food they love, and expand their plant selection as their skills develop. Specially tailored plans offer choices to fit a wide range of sites and food preferences, from the Front-Yard Food Supply to the Marinara Medley, Sweet Corn & Company, and High-Value Verticals.There's a plan and plant selection to fit every gardener's passion. Detailed plot plans show progressive stages for how each garden can be expanded gradually over the course of three years, ensuring that beginning gardeners will experience success and satisfaction without being overwhelmed by an over-ambitious plan at the start.

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Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea’s award-winning top chef, Mingoo Kang, Jang demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.   * Named a Best New Cookbook of Spring 2024 by Eater and Epicurious * Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami sauces—gochujang, doenjang, ganjang—are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish.    Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly we

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Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.

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This is an indispensable guide to preparing fish, from sourcing and seasoning to gutting and filleting, with over 50 mouthwatering recipes. If you have ever found yourself at the fishmongers feeling overwhelmed at the variety of fish available, then this is the book for you. Cooking fish doesn't have to be difficult if you are well prepared and have a few essential techniques mastered. The book begins with a detailed look at types of fish, including white fish and oily fish as well as shellfish. A comprehensive techniques section follows covering essential skills such as gutting, scaling, filleting and marinating. Once the basics have been mastered, choose from 50 delicious yet simple recipes, each clearly explained with step-by-step photography and text. "Cookery School: Fish" is a must-read for anyone looking to improve their skills in the kitchen and understand more about where the food we eat comes from.

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Chicken is the ideal blank canvas for home cooks to create family-favourite meals - and with this collection, Betty Crocker provides over 175 delicious recipes to do just that. With ideas for how to use all cuts, there are choices including whole birds, chicken tenders, thighs, quarters, and the ubiquitous boneless, skinless chicken breast. Plus, flavour combinations range from classic to more contemporary, allowing everyone to find the perfect dish. More than 125 full-colour photos show finished dishes and how-to techniques. Consumers will also find features for inspiring sides, ways to use cooked chicken as leftovers, and advice on rubs and marinades. The robust introduction contains information on chicken basics, including buying and storing guidance and cooking timetables. With many varieties of cut, flavour, and ingredients, this comprehensive book has something for the whole family.

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The Italian table, from north to south, has always borne minestrone, bean soups, bruschetta with extra virgin olive oil, pastas with vegetable sauces, preserves and fruit. These dishes, typical of the Mediterranean diet, are all also entirely compatible with the vegan point of view. Vegano Italiano celebrates these dishes and more, with recipes including: Crostini with Marinated Zucchini, Spaghetti with Wild Asparagus, Cream of Pumpkin and Potato Soup with Chestnuts and Cherry Strudel. Seasonal, mouth-watering and fun, these recipes will let the whole family experiment with new dishes, reinvent old favourites and get the most out of local, seasonal ingredients.

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Portugal's culinary traditions change with the landscape, from the north to the south of the country and from the sea border to the rugged, mountainous interior. This wonderful little book contains a compilation of delicious dishes that reflect the varied tastes of Portugal, and features ingredients such as leafy greens, garlic, sheeps' milk cheese, pork sausages, spider crab, wild mushrooms, chestnuts and almonds. Recipe highlights include the refreshing taste of Tomato Salad with Marinated Peppers and Oregano, a warming Chestnut and White Bean Soup from the north, dry salted cod Bacalhau served with potato mash gratin, smooth-tasting Roast Pork Ribs with Milhos (polenta), and the irresistible winter treat of Fried Bread with Port Sauce. With beautiful photography throughout, this is the perfect introduction to Portuguese cooking.

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Selected for Jamie Oliver's Cookbook ClubDivided into chapters by time of day, in Ciudad de México, chef Edson Diaz-Fuentes takes the reader on a whirlwind tour of one of the most diverse cuisines in the world, explored through the vibrant and bustling Mexico City. Inspired by the culinary highlights of his childhood, Ciudad de México features favourites such as Huevos Motuleños, Tacos de Pescado Estilo Baja, Pambazos, and Oxtail Mole de Olla, accompanied by an array of cocktails including Margaritas de Jamaica and Mezcal Sours. With a dedicated section to marinades, rubs, and salsas, Ciudad de México contains everything you need to bring a touch of Mexican flavour to everyday dishes, such as Edson's Beetroot and Pasilla Mixe Ketchup. Designed for the home cook, Edson's handy substitution guides allow you to capture the essence of Mexican cooking with readily available ingredients, so it won't matter if you're short a tomatillo or two. A book evoking the flavour and soul of Mexican hospitality, Ciudad de México unveils the complexities of the cuisine and the rich food culture that unites this sprawling metropolis. Tied together with stunning location photography, this book is a must-have for any home cook and culinary explorer.

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Poison, knives and bullets riddle the stories of Agatha Christie but so does food, which she uses to invoke settings, to develop characters and, of course, to commit murder. This to-die-for cookbook offers one accessible, easy-to-make dish or drink for each of the Duchess of Death’s 66 novels. Karen Pierce has diligently selected a most delectable range of intriguing dishes mentioned throughout the collected works of Agatha Christie and recreated the recipes to satiate our culinary curiosity. Recipes include A Perfect Cup of Coffee (The Mysterious Affair at Styles), Rice Pudding (The Murder at the Vicarage), Oysters Rockefeller (Murder on the Orient Express), Lemon Squash Cocktail (Death on the Nile) and “Thomas Roger’s” Potatoes (And Then There Were None). Learn how to make an exquisite omelet, how to roast a leg of lamb properly and how to serve perfectly timed steak frites .The collection offers insightful details about the recipes’ histories and their context in Christie’s life and times. All dishes appear respective to their eras—so steak fried for 1923 but marinated and grilled for 1964. It’s a filling tribute to the grand dame of detective fiction. Recipes for Murder has not been prepared, approved, or licensed by Agatha Christie Limited, RLJ Entertainment, or any individual or entity associated with Agatha Christie or her successors

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Hot honey elevates the flavor palate of any meal with its perfect union of sweet and spicy, and the Hot Honey Cookbook presents 60 mouthwatering recipes that show you all the ways you can incorporate this popular condiment into your favorite foods and drinks. The condiment that’s getting all the buzz these days, hot honey enhances the flavor of any meal, and no one knows this better than Ames Russell, the founder of AR’s Southern Hot Honey. Fromdrizzling to incorporating hot honey into marinades, glazes, dressings, sauces, and cake batters, the 60 mouthwatering recipes in Hot Honey Cookbook—inspired by Southern, Asian, and Latin flavors—are guaranteed to bring the sweet heat all day long, from breakfast to cocktails, including: Bourbon Pecan Coffee Cake Korean-Style Chicken Wings Smoky Barbecue Ribs Fried Squash Blossoms with Hot Honey and Oregano Black Pepper Tofu Shrimp and Grits Tomato and Cucumber Salad with Grilled Halloumi Hot Honey S’more Brownies Strawberry-Rhubarb Cobbler With Hot Honey Cookbook showing all the ways you can enjoy this versatile condiment, you’ll only need to decide whether to choose mild or hot, or a little or a lot.

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WINNER OF OBSERVER FOOD MONTHLY'S BEST NEW COOKBOOK AWARD 2016, AND FORTNUM AND MASON'S BEST COOKERY BOOK AWARD 2016OUR KOREAN KITCHEN is a celebration of the food, culture and flavours of Korea, a cuisine that is fast becoming the biggest trend in the culinary world. Capturing this movement, it introduces us to Korean food through a collection of classic and well-loved dishes. Beautifully illustrated throughout, the book will explore the secrets of authentic Korean food. Covering an extensive range of over 100 dishes, from Korean staples such as bibimbap and kimchi to stir-fried spicy squid, sesame & soy-marinated beef and pecan & cinnamon-stuffed pancakes, catering for beginners as well as those with a little more experience of cooking K-Food.Critically acclaimed chef and food writer Jordan and his Korean wife Rejina, provide a cultural history of the food of Korea giving context to the recipes that follow. Through the discussion of Korean culture, dining etiquette, key ingredients and the role of multiple side dishes, readers will be able to prepare and indulge in all aspects of Korean cuisine. There is also an easy to navigate Korean ingredients glossary, as well as menu ideas and information on the Korean meal. Chapters include: Rice and savoury porridgeVegetables, pickles & sidesSoups & stewsPancakes, fritters and tofuNoodlesMeatFishDesserts

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In this delightful Asian cookbook, you'll learn the secrets of vegetarian and vegan Asian cookinghow to blend flavors, textures, aromas and colorsto create full-flavored vegetarian dishes that are missing none of the umami associated with meat and dairy. Each chapter based on seasonal vegetables provides a wide range of choices using produce that is available at that time of yearmaking it easy to plan a variety of menus that are never dull. Here are just a few examples of the tempting Asian recipes in this book:Starters and Snacks such as Crispy Spring Rolls, Green Apple Salad with Tangy Thai Dressing, Butternut Squash Pot Stickers and Korean-Style Buffalo BroccoliFamily-Style Meals such as Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tso's Eggplant and Kung Pao PotatoesAll-in-One Meals such as Have It Everyday Pad Thai, Crispy Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso RamenAuthor Patricia Tanumihardja is

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Fans of Milk Street say that Christopher Kimball has made cooking fun again--with recipes that simplify your time in the kitchen and dramatically improve the results. You'll trade time-consuming marinades for brighter finishing sauces that take a minute to produce. You'll learn that surface area is the key to crispy skin and evenly cooked chicken. And other ideas include:* A simple trick, like shredding chicken breast to coat it more evenly in a flavorful sauce, produces delicious recipes like Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing. * A tip for building all-day flavour with a weeknight pasta sauce is used in Malaysian-Style Noodles with Pork and Mushrooms. * And show off a set of transformational principles for quicker, more flavourful stews with Spanish Chorizo, Ham and White Bean Stew. Each of these modern classic dishes features a full-page photograph alongside step-by-step photography and clear instructions to make it perfect every time.

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Sitting next to the Great Barrier Reef, marinated in coal and gas, the industrial boomtown of Gladstone, Australia embodies many of the contradictions of the 'overheated' world: prosperous yet polluted; growing and developing yet always on the precipice of uncertainty. Capturing Gladstone at the peak of its accelerated growth in 2013-14, Thomas Hylland Eriksen dissects the boomtown phenomenon in all its profound ambivalence. Based on ethnographic fieldwork, the book explores the tensions and resentments surrounding migrant workers, and examines local identity, family life, infrastructure and local services. Writ large in Boomtown are the clashes of scale at the heart of the town's contradictions - where the logic of big industry and the state compete with that of the individual, local communities and ecology, revealing the current crisis of political legitimacy across the world.

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This is your new go-to companion from the most trusted name in BBQ-ing. Much more than just a recipe collection, Weber's Barbecue Bible is an entirely new take on grilling today, with every recipe step visually depicted in full-colour photography. Weber's Barbecue Bible is the most comprehensive and visually instructive barbecue book available. With over 125 all-new, modern, inspirational ideas for every occasion. Each recipe is beautifully photographed for easy, at-a-glance understanding, accompanied by expert advice and over 750 step-by-step photos. Recipes include:Maple-bourbon Chicken WingsTarragon-Mustard Prawn SkewersThai Chicken Skewers with Peanut SauceRotisserie Rib Roast with Melted OnionsTequila Smoked Salmon with Radish SalsaPork Souvlaki Marinated Aubergine with Tahini

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Millions of people have lost weight and become healthier on the keto diet, and you can too! Keto Diet For Dummies is your all-in-one resource for learning about the keto diet, getting started and reaping the full benefits like so many others have. The keto diet has gained immense popularity due to its effectiveness and the ever-growing science backing it. Keto Diet For Dummies provides you with the information and resources you need to succeed and achieve your goals. With the Keto Diet For Dummies book you’ll learn how to: Stock a keto kitchen Prepare more than 40 tasty keto recipes Eat right while dining out Overcome any obstacles Enjoy a healthier and more rewarding lifestyle Recipes in Keto Diet For Dummies include: Blueberry Almond Pancakes, Avocado Cloud Toast, Meatball Marinara Bake, Cashew Chicken Stir-Fry, Salmon with Avocado Lime Puree, Pan-Seared Pork Chops with Apple, Creamy Cookie Dough Mousse, Lemon Jello Cake, Key Lime Panna Cotta and much more! The keto diet (also known as ketogenic diet, low carb diet and LCHF diet) is a low-carbohydrate, high-fat diet that shares many similarities with the Atkins and low-carb diets. Maintaining this diet is a great tool for weight loss. More importantly though, according to an increasing number of studies, it helps reduce risk factors for diabetes, heart diseases, stroke, Alzheimer's, epilepsy, and more. On the keto diet, your body enters a metabolic state called ketosis. While in ketosis your body is using ketone bodies for energy instead of glucose. For anyone looking to lose weight, become healthier, improve and stabilize their daily energy levels, and understand and benefits of the complex nutritional sciences of the keto diet, this book has it all.

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Asian Salads shows you how to prepare the amazing variety of delicious Asian vegetables, herbs, and seasonings found in your local supermarket, farmers market, and world food market. It presents 72 recipes that will excite and awaken your palate—and open up new food horizons!Dozens of fragrant herbs like cilantro, Thai basil, and lemongrass are combined with delicious fresh Asian vegetables like Napa cabbage, spicy kimchi, daikon, and many more!These healthy recipes are simple and very easy to prepare—based on classic dishes found in Vietnam, Thailand, India, China and Korea. Many of the salads have meat or seafood options, and are perfect as side dishes or as complete and satisfying one-dish meals! Easy step-by-step instructions and photos provide shortcuts and substitutes to save you time.Delicious salad recipes include: Marinated Bean Sprouts with Black Vinegar Dressing Cucumber Salad with Yogurt & Garlic Dressing Korean White Fish Carpaccio Crispy Pork with Watercress Salad Pork, Kimchi and Leek Salad Multiple homemade salad dressings and vinaigrettes Simple enough for everyday meals and interesting enough for special occasions, you can't go wrong with these delicious Asian recipes!

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'Josh Katz cooks in technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.' - Jay RaynerEating vegetables doesn't need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables - paired with bold flavours and cooked with care - can be made the hero of every dish. In Berber&Q: On Vegetables, there are countless options for how to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavour using simple marinades, dustings of spice and deliciously moreish sweet and sour dressings. Taking inspiration from his travels, from London to North Africa and through to the Middle East, Josh's flavour combinations are unusual and create memorable dishes that everyone will enjoy. And with conventional cooking methods included for every dish, there is no reason not to try something new. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don't compromise on flavour.

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

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Low & slow – that is the secret behind a taste sensation that becomes a passion. Smoking is a very special kind of barbecue using low temperatures. What flavor the food takes depends significantly on the recipes and the fuel used. This book, with 138 color photos and enticing recipes, introduces the basic techniques of smoking, which are many, along with expert tips on the appliances, fuel, and accessories to use. In the detailed recipe section with over 100 recipes, you will find everything for a perfect barbecue experience – from the special seasoning produced from sauces, rubs, and marinades to the best recipes for fruity, spicy ribs, incredibly tender brisket, or juicy, mouth watering salmon and trout.

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Here is an easy-to-understand, beautifully illustrated guide to smoking and salt curing. Learn how to preserve meat, fish, and game and create delicious smoked and cured foods.Whether you are a hunter or angler seeking to cure and smoke your harvest or a consumer simply looking to save money while creating delicious treats at home, The Joy of Smoking and Salt Curing can help you! Chapters include: All about Smoking and Salt Curing Smokers and Other Tolls The Basics Pork Beef Poultry Fish Wild Game Recipes Rubs, Sauces, and Marinades Recipes for Hot Smoking And more! “In additional to salt curing, I have included both cold smoking and hot-smoking methods in this book. I have also included some barbecuing methods utilizing smoke…. I have smoked everything from salmon to whole hogs, with wonderful results. Which is why it’s no wonder the process of smoking in all forms has become increasingly popular. I hope this book bring you the joy of smoking.”

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In this second installment of The Creeps, something is once again amiss in Pumpkins County. Well, two things are amiss, actually. Rosario has become the town laughingstock overnight when a video of her singing her favourite corny showtune is leaked and then Jarvis is attacked by an invisible monster! Through Mitchell's extensive monster expertise, the gang is able to identify the culprit: a Troll. Unfortunately, Trolls travel in packs. They hibernate together, and they feast on humans together. The tastiest type of human? One who has been marinating in their own stress hormones. While the Creeps investigate the Trolls, Pumpkins County slowly devolves into chaos as all communication technology breaks down. The only remaining website, the town's gossip site, spews out non-stop misinformation and alarmist messages. The town's stress levels are rising off the charts, and it's up to the Creeps to stop the Trolls from feasting, and, in the process, they might just save Rosario's reputation as well.

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Expert tips and easy recipes for creating delicious food on your firepit barbecue Fire up the firepit and let's get barbecuing. As an experienced chef and food writer - and a dab hand with the barbie tongs - Ross Dobson knows a thing or two about cooking with fire. In this book his recipes are especially tailored to creating great meals on a firepit with a simple grill or hotplate. Ross shares tips on the best wood to use, foolproof instructions to tame the flame and make the heat last, advice on how to prepare food for the grill, marinades for tenderising and adding flavour, plus ideas for delicious butters, salsas, dips and breads. Over 90 recipes, for chicken, fish, pork, beef, lamb, vegetarian meals and vegetables, are simple to prepare, fun to cook and perfect for your firepit barbecue... Whether it's fragrant chicken parcels for a healthy midweek family dinner, whole trout with lemon and dill for Sunday lunch, or spicy beef kebab

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Everything that Chef Blaine Wetzel makes is sourced within a few miles of his kitchen, often hours after it has been harvested from the ocean, the forest, or his own small farm. Lummi will inspire professional and home chefs to pay close attention to the seasons and to appreciate and bring out the best in what is fresh and local. The recipes Wetzel showcases here are a catalogue of dishes he created at the lauded Willows Inn restaurant on tiny Lummi Island in Washington State, ranked the number one restaurant in the United States in 2017, 2018, and 2019 by OAD (Opinionated About Dining). They are divided into courses that mirror the perfect bites and small plates that Wetzel serves at a typical Willows Inn dinner: green figs and leaf cream; sea urchin marinated in tomato seeds; wild beach peas and lovage stems; a stew of chanterelle mushrooms; and a dessert of beach roses. Stunningly photographed, every dish captures a moment in time and in nature. Each recipe highlights the unique qualities of the main component, whether it’s wild plum, young rhubarb, blue clams, sockeye salmon, venison, black walnuts, or a perfectly ripe melon. Each plate is breathtakingly elegant, yet the dishes themselves are unfussy and rustic. As suitable for the coffee table as it is for the sophisticated kitchen, this book is a symphony of aesthetic perfection, capturing a way of living and eating that is in harmony with the land.

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From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, "Bean by Bean" is the definitive cookbook on beans. It's a 200-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times. Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi's Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent's Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there's Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans - from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya's Magic Black Beans with Eggplant & Royal Rice. Or shell beans - Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod and on and on - from starters and soups to dozens of entrees; even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.

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Following on from the success of Cook Slow, MasterChef's Dean Edwards returns with over 90 mouth-wateringly fresh and delicious recipes for perfect home-cooking. Slow cookers are often confined to heavy winter recipes made with stodgy ingredients and with poor nutritional content. Cook Slow: Light and Healthy shows you just how versatile your slow cooker can be with effortless, nourishing recipes inspired by dishes from around the world. Avoid boring 'diet food' and cook slow to create healthy, wholesome food for balanced eating. Don't own a slow cooker? Don't panic! The recipes in this book can be cooked either conventionally in the oven or in your slow cooker.Recipes include:Coconut Fish Curry'Melt-in-your-mouth' Teriyaki Beef Vegan Black Bean 'Meatball' MarinaraChipotle Jackfruit TacosCrispy Baked Aubergine Katsu Curry Maple Baked Figs with Granola"I'm not going to go all scientific on you, but at 70°C (160°F) something magical happens. At that temperature, the so-called tougher of chewier cuts of meat begin to break down and become meltingly tender and a joy to eat. Basic ingredients can blend into something spectacular. Something as simple as a beef stew using inexpensive ingredients can become a delicious healthy meal the whole family can enjoy." - Dean Edwards

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Three generations of humans have now been molded into results-oriented workers who cannot mess up, and therefore may never innovate either. Shared software, skills, and experiences equal no surprises. Surrounded by the unwavering, reliable results made possible by a machine, we all marinate in this ubiquitous cybersauce. Behold! Thousands of shiny new apps, sites, products, and services that look, feel, and are essentially the same. Because computers don't make mistakes.Chance is the natural foil to the digital. We combine both for originality. This makes for the kind of exciting, hopeful future we want. We embrace technology but need to slap it around a bit to get someplace new.Human error sparks connections. In a relaxed situation where one's hypercritical demons are AWOL, the snap, crackle, pop of brainstorms happen all around us.A fresh, colorful guide to discovery, with clearly marked directions and witty prompts, this is a book about living a productive, individualistic life. Whatever your job, it gives you a way to zig while everyone around you can only zag. It will also make you laugh along the way.

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Cooking is an everyday skill that anyone can master. The easy-to-use beginner cook’s guide to techniques with recipes to try them out: fry, bake, poach, casserole, steam and roast a fabulous range of 150 tasty dishes, all shown with the help of 800 step-by-step photographs. The recipes in this beginner’s cookbook include well-known classics that will help build a basic repertoire, such as Fish Pie, Spaghetti with Meatballs, and Baked Mushroom Risotto. Each recipe contains minimal ingredients, and all the techniques are explained and illustrated with step-by-step photographs. Recipes have been selected to teach a wide range of skills, such as marinating, poaching, frying, grilling, roasting and casseroling. Learn how to master basic techniques, with successful results every time, and understand kitchen basics such as stocking the store cupboard, choosing essential equipment, menu planning, budgeting and hygiene. The book is a must for everyone who wants to learn to cook with fresh ingredients, and who would like to eat healthier home-cooked meals.

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