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Author:
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Category : Fashion
Languages : en
Pages : 746

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Category : Book industries and trade
Languages : en
Pages : 584

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Category : Booksellers and bookselling
Languages : en
Pages : 1742

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Category : American literature
Languages : en
Pages : 1352

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Author: Graham Percy
Publisher: Stewart Tabori & Chang
ISBN: 9781556702723
Category : Juvenile Nonfiction
Languages : en
Pages : 32

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Book Description
Unusual animals such as the Honey-Toed Sprowt and the Plum-Tummied Chump provide recipes for their favorite dishes.

Author: George Baer
Publisher:
ISBN: 9780810354593
Category :
Languages : en
Pages : 1186

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Author:
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Category : Books
Languages : en
Pages : 588

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Presents extended reviews of noteworthy books, short reviews, essays and articles on topics and trends in publishing, literature, culture and the arts. Includes lists of best sellers (hardcover and paperback).

Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585

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Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Author: R R Bowker Publishing
Publisher: Reed Reference Publishing
ISBN: 9780835236867
Category : Literary Criticism
Languages : en
Pages : 904

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Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607740753
Category : Cooking
Languages : en
Pages : 258

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Book Description
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.