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| Author | : Esty Schachter |
| Publisher | : Kar-Ben Publishing |
| Total Pages | : 148 |
| Release | : 2018 |
| Genre | : Juvenile Fiction |
| ISBN | : 1512499900 |
In the summer of 1986, Molly visits her grandparents in Israel and worries about the language barrier.
| Author | : Stephen Dunning |
| Publisher | : Harper Collins |
| Total Pages | : 154 |
| Release | : 1967-04-01 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 0688412319 |
Here are modern poems chosen for their individual excellence and their special appeal to young people. Exciting photographs accent the contemporary tone of the collection. From lighthearted Phyllis Mc-Ginley to pessimistic Ezra Pound; from the lyricism of Edna St. Vincent Millay to the vigor of Lawrence Ferlinghette; from Carl Sandburg on loneliness to Paul Dehn on the bomb -- such is the range. The little known or unknown poet and the widely recognized appear side by siide. Whatever the subject matter -- pheasant or flying saucer; lapping lake water or sonic boom; a deer hunt, a basketball, or a bud -- it is all poetry reflecting today's images and today's moods. The editors spent several years bringing together 1200 poems they considered fine enough to include, then slowly and carefully sifted out of 114 which appear in the book. Readers of Reflections on a Gift of Watermelon Pickle . . . and Other Modern Verse may well be tempted by Eve Merriam's suggestion in "How to Eat a Poem" center Don't be polite Bite in. Pick it up with your fingers and lick The juice that may run down your chin. It is ready and ripe now, whenever you are.
| Author | : Priyanka Naik |
| Publisher | : Simon and Schuster |
| Total Pages | : 224 |
| Release | : 2021-11-02 |
| Genre | : Cooking |
| ISBN | : 1982177098 |
Travel the world in a tiffin with 55 delicious recipes showcasing the global vegan experience. Italy, Mexico, Thailand, India... Self-taught Indian American chef Priyanka Naik loves to travel just as much as she loves cooking! So when she set out to write a cookbook, she knew it couldn’t be just one cuisine—it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in The Modern Tiffin. With vegetables as the star of the show, Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far. You’ll learn recipes like: -Bucatini à la Pumpkin with Pink Peppercorn & Pistachio -Green Chutney Quesadillas -Chili-Maple Skillet Corn Bread -Indian Home Fries with Peanuts -Bondi Blue Tea Cakes -Cardamom Sweet Tea Spritzer -and so many more! Get ready for an international trip from the comfort of your own kitchen: The Modern Tiffin will take you on a delicious vegan voyage around the world!
| Author | : Anne-Marie Bonneau |
| Publisher | : Penguin |
| Total Pages | : 0 |
| Release | : 2021-04-13 |
| Genre | : House & Home |
| ISBN | : 0735239789 |
*SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
| Author | : Mrs. Fisher |
| Publisher | : Applewood Books |
| Total Pages | : 102 |
| Release | : 1995 |
| Genre | : African American cooking |
| ISBN | : 1557094039 |
"A former slave, Mrs Fisher came from Mobile, Alabama and began cooking for San Francisco society in the late 1870's"--Back cover.
| Author | : Sean Brock |
| Publisher | : Artisan |
| Total Pages | : 337 |
| Release | : 2014-10-21 |
| Genre | : Cooking |
| ISBN | : 1579656439 |
New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
| Author | : Sandor Ellix Katz |
| Publisher | : Chelsea Green Publishing |
| Total Pages | : 322 |
| Release | : 2016 |
| Genre | : Cooking |
| ISBN | : 1603586288 |
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
| Author | : Marisa McClellan |
| Publisher | : Running PressBook Pub |
| Total Pages | : 242 |
| Release | : 2012-05-22 |
| Genre | : Cooking |
| ISBN | : 0762441437 |
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
| Author | : Jill Winger |
| Publisher | : Flatiron Books |
| Total Pages | : 384 |
| Release | : 2019-04-02 |
| Genre | : Cooking |
| ISBN | : 1250305942 |
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
| Author | : Stephanie Thurow |
| Publisher | : Simon and Schuster |
| Total Pages | : 184 |
| Release | : 2017-07-18 |
| Genre | : Cooking |
| ISBN | : 1510717439 |
Recipes in this helpful, full color book include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more! Welcome to the world of produce preservation. In Can It & Ferment It, blogger and Certified Master Food Preserver Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds. Recipes include: Strawberry Rhubarb Jam Sugar Snap Pea Pickles Dandelion Jelly Pickled Fennel Fiddlehead Fern Pickles Spicy Spring Onion Relish Napa Cabbage Kimchi And much much more Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.
