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Author: Andrew Dargue Publisher: Saltyard Books ISBN: 1444794019 Category : Cooking Languages : en Pages : 224
Book Description
'The food is creative, beautifully presented and exciting.' Guardian 'To us, the fact our cooking is vegetarian is incidental - we just like to eat good food. We love to reinvent classic dishes, create new flavour combinations, source unusual ingredients and occasionally we use a microwave because well, why not?' From the start, Andrew and Donna's rule was, no pasta bake and no vegetable curry. They set up Vanilla Black as a restaurant with a mission - to reinvent expectations about what it means to eat vegetarian food. It's all about the flavour, the first bite that intrigues, the surprising, the unusual, the recipes your friends will want to steal. From Jerusalem artichoke, white wine and thyme pie to a reinvention of classic tomatoes on toast, from Savoy cabbage pudding to broad bean and lemon cheesecake, from smoky baked beans to Marmite new potatoes, and from parsnip cake with Horlicks frosting to cherry Bakewell tart with marzipan custard, this surprising and inventive cookbook will change the way you think about food - and leave you wanting more. Vanilla Black restaurant is co-owned by Andrew Dargue, head chef, and his partner Donna Conroy, who runs front of house. www.vanillablack.co.uk @vanillablack1
Author: Andrew Dargue Publisher: Saltyard Books ISBN: 1444794019 Category : Cooking Languages : en Pages : 224
Book Description
'The food is creative, beautifully presented and exciting.' Guardian 'To us, the fact our cooking is vegetarian is incidental - we just like to eat good food. We love to reinvent classic dishes, create new flavour combinations, source unusual ingredients and occasionally we use a microwave because well, why not?' From the start, Andrew and Donna's rule was, no pasta bake and no vegetable curry. They set up Vanilla Black as a restaurant with a mission - to reinvent expectations about what it means to eat vegetarian food. It's all about the flavour, the first bite that intrigues, the surprising, the unusual, the recipes your friends will want to steal. From Jerusalem artichoke, white wine and thyme pie to a reinvention of classic tomatoes on toast, from Savoy cabbage pudding to broad bean and lemon cheesecake, from smoky baked beans to Marmite new potatoes, and from parsnip cake with Horlicks frosting to cherry Bakewell tart with marzipan custard, this surprising and inventive cookbook will change the way you think about food - and leave you wanting more. Vanilla Black restaurant is co-owned by Andrew Dargue, head chef, and his partner Donna Conroy, who runs front of house. www.vanillablack.co.uk @vanillablack1
Author: Andrew Dargue Publisher: Hachette UK ISBN: 1444794019 Category : Cooking Languages : en Pages : 340
Book Description
'The food is creative, beautifully presented and exciting.' Guardian 'To us, the fact our cooking is vegetarian is incidental - we just like to eat good food. We love to reinvent classic dishes, create new flavour combinations, source unusual ingredients and occasionally we use a microwave because well, why not?' From the start, Andrew and Donna's rule was, no pasta bake and no vegetable curry. They set up Vanilla Black as a restaurant with a mission - to reinvent expectations about what it means to eat vegetarian food. It's all about the flavour, the first bite that intrigues, the surprising, the unusual, the recipes your friends will want to steal. From Jerusalem artichoke, white wine and thyme pie to a reinvention of classic tomatoes on toast, from Savoy cabbage pudding to broad bean and lemon cheesecake, from smoky baked beans to Marmite new potatoes, and from parsnip cake with Horlicks frosting to cherry Bakewell tart with marzipan custard, this surprising and inventive cookbook will change the way you think about food - and leave you wanting more. Vanilla Black restaurant is co-owned by Andrew Dargue, head chef, and his partner Donna Conroy, who runs front of house. www.vanillablack.co.uk @vanillablack1
Author: Marguerite Wright Publisher: Jossey-Bass ISBN: 9780787952341 Category : Psychology Languages : en Pages : 0
Book Description
This superb, rational, and highly readable volume answers a deeplyfelt need. Parents and educators alike have long struggled tounderstand what meanings race might have for the very young, andfor ways to insure that every child grows up with a healthy senseof self. Marguerite Wright handles sensitive issues with consummateclarity, practicality, and hope. Here we have an indispensableguide that will doubtless prove a classic. --Edward Zigler, sterling professor of psychology and director,Yale Bush Center in Child Development and Social Policy A child's concept of race is quite different from that of an adult.Young children perceive skin color as magical--even changeable--andunlike adults, are incapable of understanding adult predjudicessurrounding race and racism. Just as children learn to walk andtalk, they likewise come to understand race in a series ofpredictable stages. Based on Marguerite A. Wright's research and clinical experience,I'm Chocolate, You're Vanilla teaches us that the color-blindnessof early childhood can, and must, be taken advantage of in order toguide the positive development of a child's self-esteem. Wright answers some fundamental questions about children and raceincluding: * What do children know and understand about the color of theirskin? * When do children understand the concept of race? * Are there warning signs that a child is being adversely affectedby racial prejudice? * How can adults avoid instilling in children their own negativeperceptions and prejudices? * What can parents do to prepare their children to overcome theracism they are likely to encounter? * How can schools lessen the impact of racism? With wisdom and compassion, I'm Chocolate, You're Vanilla spellsout how to educate black and biracial children about race, whilepreserving their innate resilience and optimism--the birthright ofall children.
Author: Jim Myers Publisher: Chicago Review Press ISBN: 156976588X Category : Social Science Languages : en Pages : 364
Book Description
The definitive guide for anyone who has contact with people of another race--in companies, schools, neighborhoods, or other social situations--this book asserts that race is not the unfathomable mystery it is usually made out to be. In a revealing, accessible, and stimulating discussion based on little-known facts and innovative research, this book explains why many whites are uneasy about blacks and how blacks react to this, why numerous blacks suspect the worst from whites, why white explanations don't hold up, why myths about sex remain so prevalent, and what both races can do together to make their relations better.
Author: Jami Curl Publisher: Ten Speed Press ISBN: 0399578404 Category : Cooking Languages : en Pages : 312
Book Description
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category This game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows. Chai Tea Lollipops, Honey and Sea Salt Marshmallows, Chocolate Pretzel Caramels, Cherry Cola Gumdrops—this is not your average candy, or your average candy book. Candy-maker extraordinaire Jami Curl breaks down candy making into its most precise and foolproof steps. No guess work, no expensive equipment, just the best possible ingredients and stop-you-in-your-tracks-brilliant flavor combinations. She begins with the foundations of candy; how to create delicious syrups, purees, and “magic dusts” that are the building blocks for making lollipops, caramels, marshmallows, and gummy candy. But even more ingeniously, these syrups, purees, and magic dusts can be used to make a myriad of other sweet confections such as Strawberry Cream Soda, Peanut Butter Hot Fudge, Marshmallow Brownies, and Popcorn Ice Cream. And what to do with all your homemade candy? Jami has your covered, with instructions for making candy garlands, tiny candy-filled pinatas, candy ornaments, and more—you are officially party ready. But this is just the tip of the deliciously sweet iceberg--packed with nearly 200 recipes, careful step-by-step instruction, tips for guaranteed success, and flavor guides to help you come up with own unique creations—Candy is Magic is a candy call to action!
Author: Sarah Coates Publisher: Hardie Grant Books ISBN: 174358346X Category : Baked products Languages : en Pages : 391
Book Description
Sarah Coates, blogger behind the award-winning thesugarhit.com, is a baking genius. Sarah’s first book, The Sugar Hit!, introduces us to her fabulous cookies, cakes, pancakes, doughnuts, ice creams, brownies, drinks, cupcakes, pies and heaps more. She’s compiled her most ass-kicking recipes with the goal of bringing ridiculously spectacular, chocolate-coated, sprinkle-topped, pastry-wrapped, deep-fried, syrup-drizzled sweets into your life and kitchen. Sarah’s got you covered from first thing in the morning to the middle of the night. Wake up to Blueberry Pancake Granola, take a break with a couple of Choc Chip Pretzel Cookies, or recharge with a Cherry Hazelnut Energy Bar. Or hey, why not just blow the lid off the place with a Filthy Cheat’s Jam Donut? The Sugar Hit! is divided into 6 fun chapters: Breakfast & Brunch Coffee Break Healthy Junk Midnight Snacks Party Time Happy Holidays Grab some sugar, butter, flour, chocolate and eggs and you’re just a cream, sift, melt and crack away from creating delicious snacks, cakes and desserts.
Author: Andrew Dargue
Author: Andrew Dargue
Author: Andrew Dargue
Author: Marguerite Wright
Author: Charles C. Huling
Author: Alabama. Department of Agriculture and Industries
Author: British Friesian Cattle Society
Author: Jim Myers
Author: 
Author: Jami Curl
Author: Sarah Coates