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Author: Sarah Britton Publisher: Appetite by Random House ISBN: 0449016455 Category : Cooking Languages : en Pages : 585
Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
Author: Sarah Britton Publisher: Appetite by Random House ISBN: 0449016455 Category : Cooking Languages : en Pages : 585
Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
Author: Jacqueline E. Kress Publisher: John Wiley & Sons ISBN: 1118963431 Category : Education Languages : en Pages : 384
Book Description
Everything educators need to know to enhance learning for ESLstudents This unique teacher time-saver includes scores of helpful,practical lists that may be reproduced for classroom use orreferred to in the development of instructional materials andlessons. The material contained in this book helps K-12 teachersreinforce and enhance the learning of grammar, vocabulary,pronunciation, and writing skills in ESL students of all abilitylevels. For easy use and quick access, the lists are printed in aformat that can be photocopied as many times as required. Acomplete, thoroughly updated glossary at the end provides anindispensable guide to the specialized language of ESLinstruction.
Author: Maya-Camille Broussard Publisher: Clarkson Potter ISBN: 0593234456 Category : Cooking Languages : en Pages : 257
Book Description
Pies (and tarts, quiches, and more) with a purpose from celebrated Chicago baker and star of Netflix’s Bake Squad, Maya-Camille Broussard “No one understands the power of forging human connection through baked goods better than pie-queen Maya-Camille Broussard. This new classic has me racing to my cupboards to bake something up.”—Christina Tosi, chef and founder of Milk Bar ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Los Angeles Times In Justice of the Pies, Maya-Camille Broussard shares more than 85 recipes for sweet and savory pies and other mouthwatering creations that put her social mission–based bakery on the map, including her famous Salted Caramel Peach Pie and Brandied Banana Butterscotch Pie, as well as hearty renditions like the Fig + Pig Quiche and Roasted Brussels Sprouts + Cherry Tart. Maya-Camille also tells the stories of heroes outside the kitchen: luminaries who strive for social justice and equity, and shares recipes they’ve inspired. Maya-Camille’s bakery was launched in honor of her father, who was a criminal defense attorney and had a deep love of baking pie. Through her bakery she proves that good work and delicious decadence can go hand in hand.
Author: LaTonya Yvette Publisher: Union Square Kids ISBN: 9781454944324 Category : Juvenile Fiction Languages : en Pages : 40
Book Description
A bold, graphic picture book celebrating all types of hair. With striking, colorful graphics and simple alliterative text, this paper-over-board book with thick interior stock features poufy hair, wavy hair, Afro hair, hair covered in a hijab, and more. The message is clear: no matter what you look like, you are beautiful, valued, and welcome everywhere.
Author: Phillip I. Lieberman Publisher: Cambridge University Press ISBN: 1009038591 Category : Religion Languages : en Pages : 1216
Book Description
Volume 5 examines the history of Judaism in the Islamic World from the rise of Islam in the early sixth century to the expulsion of Jews from Spain at the end of the fifteenth. This period witnessed radical transformations both within the Jewish community itself and in the broader contexts in which the Jews found themselves. The rise of Islam had a decisive influence on Jews and Judaism as the conditions of daily life and elite culture shifted throughout the Islamicate world. Islamic conquest and expansion affected the shape of the Jewish community as the center of gravity shifted west to the North African communities, and long-distance trading opportunities led to the establishment of trading diasporas and flourishing communities as far east as India. By the end of our period, many of the communities on the 'other' side of the Mediterranean had come into their own—while many of the Jewish communities in the Islamicate world had retreated from their high-water mark.
Author: William Albert Wilson Publisher: ISBN: Category : Religion Languages : en Pages : 332
Book Description
Composed over several decades, the essays here are remarkably fresh and relevant. They offer instruction for the student just beginning the study of folklore as well as repeated value for the many established scholars who continue to wrestle with issues that Wilson has addressed. As his work has long offered insight on critical matters—nationalism, genre, belief, the relationship of folklore to other disciplines in the humanities and arts, the currency of legend, the significance of humor as a cultural expression, and so forth—so his recent writing, in its reflexive approach to narrative and storytelling, illuminates today’s paradigms. Its notable autobiographical dimension, long an element of Wilson’s work, employs family and local lore to draw conclusions of more universal significance. Another way to think of it is that newer folklorists are catching up with Wilson and what he has been about for some time. As a body, Wilson’s essays develop related topics and connected themes. This collection organizes them in three coherent parts. The first examines the importance of folklore—what it is and its value in various contexts. Part two, drawing especially on the experience of Finland, considers the role of folklore in national identity, including both how it helps define and sustain identity and the less savory ways it may be used for the sake of nationalistic ideology. Part three, based in large part on Wilson’s extensive work in Mormon folklore, which is the most important in that area since that of Austin and Alta Fife, looks at religious cultural expressions and outsider perceptions of them and, again, at how identity is shaped, by religious belief, experience, and participation; by the stories about them; and by the many other expressive parts of life encountered daily in a culture. Each essay is introduced by a well-known folklorist who discusses the influence of Wilson’s scholarship. These include Richard Bauman, Margaret Brady, Simon Bronner, Elliott Oring, Henry Glassie, David Hufford, Michael Owen Jones, and Beverly Stoeltje.
Author: Deb Perelman Publisher: Knopf ISBN: 0307961060 Category : Cooking Languages : en Pages : 696
Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: Ian Ward Publisher: ISBN: 9780648365501 Category : Languages : en Pages : 824
Book Description
The inspirational success story of the first 100 years of Hutchinson Builders. What started out as a one-man band in 1912, when an English immigrant builder arrived with his family to start a new life in Australia, has grown into the country's largest privately owned construction company. The Hutchies' story straddles a century that witnessed two world wars, the great depression and tumultuous cycles of financial crises against the back drop of the rough and tumble world of construction. As well as tracking the survival and eventual growth of Hutchies into the dynamic and well respected company of today, the book outlines its evolution through successive generations of Jack Hutchinsons at the helm with a fifth generation poised to take on that role. That story is told by way of a historical account as well as captured through the republication and inclusion of every back issue of "Hutchies' Truth", the company's colourful, tabloid-style newsletter covering those years.
Author: Sarah Britton
Author: Sarah Britton
Author: LaTonya Yvette Staubs
Author: Jacqueline E. Kress
Author: Maya-Camille Broussard
Author: LaTonya Yvette
Author: Phillip I. Lieberman
Author: William Albert Wilson
Author: Deb Perelman
Author: Nancy Zieman
Author: Ian Ward