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Author: Stephen Cosgrove Publisher: Heritage Builders ISBN: 9781939011527 Category : Juvenile Fiction Languages : en Pages : 32
Book Description
The Island of Serendipity is a land filled with magical delights, but sometimes when sunlight dims and surrenders to the night, things take on a mystery that is hard to explain. No less imaginative and no less afraid was a little bunny called Buttermilk. She had played with her friends in a far-away meadow only to discover that the sun was setting low. Buttermilk hurriedly hopped for home and all would have been good save for a bear that suddenly appeared just off the path. Scared nearly out of her wits, she raced quickly up the path. What had been such a pretty path in the noonday sun was now a nightmare of monstrous proportions. Finally, Buttermilk dashed down the hallway and leaped into bed pulling the covers over her head. She would have been hiding there to this very day if her father hadn't shown her fears in the bright light of day when shadows are asleep.
Author: Stephen Cosgrove Publisher: Heritage Builders ISBN: 9781939011527 Category : Juvenile Fiction Languages : en Pages : 32
Book Description
The Island of Serendipity is a land filled with magical delights, but sometimes when sunlight dims and surrenders to the night, things take on a mystery that is hard to explain. No less imaginative and no less afraid was a little bunny called Buttermilk. She had played with her friends in a far-away meadow only to discover that the sun was setting low. Buttermilk hurriedly hopped for home and all would have been good save for a bear that suddenly appeared just off the path. Scared nearly out of her wits, she raced quickly up the path. What had been such a pretty path in the noonday sun was now a nightmare of monstrous proportions. Finally, Buttermilk dashed down the hallway and leaped into bed pulling the covers over her head. She would have been hiding there to this very day if her father hadn't shown her fears in the bright light of day when shadows are asleep.
Author: Theresa Carle-Sanders Publisher: Delacorte Press ISBN: 1101967587 Category : Cooking Languages : en Pages : 354
Book Description
Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders! “If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette • Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup • Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet • Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash • Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks • Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With gorgeous photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!
Author: Marion Cunningham Publisher: Knopf ISBN: 0394555295 Category : Cooking Languages : en Pages : 338
Book Description
A charming, one-of-a-kind cookbook devoted exclusively to breakfast—that most American of meals which is enjoying a comeback all over the country. Here Marion Cunningham celebrates the simple pleasures of a good breakfast with 288 irresistible recipes for traditional favorites—from scones and sticky buns and popovers and hash browns to all kinds of eggs and pancakes and muffins—as well new treats. Her Great Coffee Cake lends itself to a variety of spicy, crunchy combinations; her Raw Fresh Fruit Jams can be made in just thirty minutes (with no cooking!); and her Oatmeal Bran and Mother’s Cookies are perfect for when breakfast is on the run. And for more leisurely moments and special occasions, Cunningham includes forty breakfast menus guaranteed to make the first meal of the day the best.
Author: Edward Lee Publisher: Artisan Books ISBN: 1579657389 Category : Cooking Languages : en Pages : 321
Book Description
Finalist, 2018 Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.
Author: Emily Elsen Publisher: Grand Central Life & Style ISBN: 1455575984 Category : Cooking Languages : en Pages : 348
Book Description
From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, Four & Twenty Blackbirds Pie Book contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.
Author: Stacy West Publisher: Martingale ISBN: 1683561007 Category : Crafts & Hobbies Languages : en Pages : 177
Book Description
Embellish wool appliqué with hand-embroidery stitches, buttons, and trims to add vintage flair to your holiday decor. Traditional Christmas designs, including snowmen, stockings, and Santas, join farm animals, mugs of hot cocoa, and ugly sweaters to round out the mix of lovely little fusible appliqué motifs that will bring joy to any home. Complete with tips for wool appliqué and embroidery basics, the 45 fast-to-finish ornaments are a delight to make, gift, and display.
Author: Sami Tamimi Publisher: Random House ISBN: 1473557755 Category : Cooking Languages : en Pages : 352
Book Description
Winner of Fortnum & Mason Cookery Book of the Year 2021 'This lavish compendium of Palestinian recipes... photographed so vividly you can almost smell the freshly chopped parsley.' The Times 'a vibrant collection of recipes that reflect Palestinian traditions and yet is utterly contemporary... I really want to cook everything in this.' Nigella Lawson FALASTIN is a love letter to Palestine. An evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE. Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover. The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine. With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich land. So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.
Author: Cecil Reed Publisher: University of Iowa Press ISBN: 9781587292002 Category : Biography & Autobiography Languages : en Pages : 212
Book Description
Born in 1913 in Collinsville, Illinois, Cecil Reed has lived all of his life in the Midwest as a black man among whites. This self-styled fly in the buttermilk worked among whites with such skill and grace that they were barely aware of his existence - unless he wanted to get a bank loan or move into their neighborhood. Now, in his lively and optimistic autobiography, he speaks of his resilience throughout a life spent working peacefully but passionately for equality. As a teenager and young man, Cecil Reed was the black waiter, the short-order cook, the paper carrier, the tap dancer and singer, the carpenter, and the maintenance man who learned to survive in a white society. As an adult in Cedar Rapids, Iowa, he inched his way into owning several small businesses, convincing the community to accept him and his family through hard work and creativity. When whites felt besieged by black militants in the sixties, they turned to him for less threatening advice and leadership. Reed put away his floor sander and became an inspiring speaker who crisscrossed the country offering solutions to civil rights problems. In 1966, Reed was elected to the Iowa House of Representatives, the first and only black Republican to hold this office. His next major triumph: securing a unanimous vote of approval for the state's fair housing bill. Within a year he was appointed by a Democratic governor to the Iowa Employment Security Commission, becoming the first black commissioner in America. Thus began a twenty-year career in public service in both state and federal positions that brought him into partnership with the nation's political, economic, and religious leaders. Throughout his sometimes tragic butalways hope-filled life, from shoeshine stand to Department of Labor, Cecil Reed has been a quiet, persistent, realistically-within-the-system fighter for justice. Although he epitomizes the success of his "get along by getting along" philosophy, he still confronts racism daily, still feels "in harm's way", still works for equal rights for all. Every reader will appreciate his honest, energizing, pragmatic chronicle of a life before and after the Civil Rights Act.
Author: Stanley Ginsberg Publisher: W. W. Norton & Company ISBN: 0393245225 Category : Cooking Languages : en Pages : 521
Book Description
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Author: Stephen Cosgrove
Author: Stephen Cosgrove
Author: Theresa Carle-Sanders
Author: Marion Cunningham
Author: Edward Lee
Author: Teresa Cutter
Author: Emily Elsen
Author: Stacy West
Author: Sami Tamimi
Author: Cecil Reed
Author: Stanley Ginsberg