Author: Elizabeth GauthierPublisher: Frog Legs Ink
ISBN: 1942314043
Category : Foreign Language Study
Languages : fr
Pages : 42
Book Description
Fais des S’mores avec moi (A fun counting book perfect for beginning readers.)
1 2 3 Make a S'more With Me ( Teach Me French version)
Author: Elizabeth GauthierPublisher: Frog Legs Ink
ISBN: 1942314043
Category : Foreign Language Study
Languages : fr
Pages : 42
Book Description
Fais des S’mores avec moi (A fun counting book perfect for beginning readers.)
1 2 3 Make a S'more With Me
Author: Elizabeth GauthierPublisher: CreateSpace
ISBN: 9781494827915
Category : Juvenile Fiction
Languages : fr
Pages : 26
Book Description
Fais des S'mores avec moi
Lexicon Zu Shakespeares Werken
Author: Alexander SchmidtPractice and Learn: 3rd Grade
Author: Dona Herweck RicePublisher: Teacher Created Resources
ISBN: 1576907139
Category : Education
Languages : en
Pages : 306
Book Description
The Practice and Learn series reinforces grade-level skills for children in elementary school. Both parents and teachers can benefit from the variety of exercises in each book. Teachers and parents can select pages to provide additional practice for concepts covered in class and reinforce homework assignments. Ready-to-use worksheets are ideal for summer review.
Start Here
Author: Sohla El-WayllyPublisher: Knopf
ISBN: 0593320476
Category : Cooking
Languages : en
Pages : 657
Book Description
NEW YORK TIMES BESTSELLER • JAMES BEARD FOUNDATION BOOK AWARD NOMINEE • Change the way you think about cooking! In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works. “The new Joy of Cooking.” —The New York Times A BEST BOOK OF THE YEAR: The New York Times, NPR, Epicurious, The Boston Globe “The book I wish someone had handed me when I began my own journey as a cook.”—from the Foreword by Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat "A book to return to again and again and again.” —Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi Simple A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking. Across a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down & Get Saucy” to “Go to Brown Town,” “All About Butter,” and “Getting to Know Dough”—Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook. A one-stop resource, regardless of what you’re hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including: Crispy-Skinned Salmon with Radishes & Nuoc Cham Charred Lemon Risotto Chilled Green Tahini Soba Lemon, Pecorino & Potato Pizza Fruity-Doodle Cookies Masa & Buttermilk Tres Leches Packed with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school—without the student loans.
Shakespeare-lexicon
Author: Alexander SchmidtA-L
Author: Alexander SchmidtLexicon Zu Shakespeare's Werken
Author: Alexander SchmidtNotes and Queries
Author: Project Fire
Author: Steven RaichlenPublisher: Workman Publishing Company
ISBN: 1523503920
Category : Cooking
Languages : en
Pages : 337
Book Description
Where There’s Smoke, There’s Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better. “Once again, steven Raichlen shows off his formidable fire power and tempting recipes.” —Francis Mallmann