Earl Kitchener Of Khartoum: The Story Of His Life [Illustrated Edition]

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This is one in a series of 20 short cookbooks for international food lovers everywhere. It showcases traditional and popular dishes from 20 different countries. A collection of all 20 in one file is also available. The format is buffet style, whereby all the dishes from one particular country are placed together on the table.A full menu is meant to serve twenty guests, but, because of its flexible possibilities, serving smaller numbers is also easy. You can make dinners for two or more; you can make single dishes. You can use our sides or salads with your own favourite main dishes. The guesswork needed when placing various combinations together is eliminated; any and all recipes in one particular set will always complement each other. Cooking methods are simplified and readily available products were chosen. Cook from scratch using fresh and healthy ingredients. No need to open cans or use processed foods while controlling sodium and sugar intakes. Many recipes can be made in less than one hour. We created for you all original variations that have been tested and proven in home kitchens.

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Angela Shelf Medearis, Cass Ryan Ph.D. R.D,NOOK Book (eBook), Edition: 1, English-language edition, Pub by Andrews McMeel Publishing, LLC on 04-24-2012

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Henry Allingham is the last British serviceman alive to have volunteered for active duty in the First World War and is one of very few people who can directly recall the horror of that conflict. In Kitchener's Last Volunteer, he vividly recaptures how life was lived in the Edwardian era and how it was altered irrevocably by the slaughter of millions of men in the Great War, and by the subsequent coming of the modern age. Henry is unique in that he saw action on land, sea and in the air with the British Naval Air Service. He was present at the Battle of Jutland in 1916 with the British Grand Fleet and went on to serve on the Western Front. He befriended several of the young pilots who would lose their lives, and he himself suffered the privations of the front line under fire. In recent years, Henry was given the opportunity to tell his remarkable story to a wider audience through a BBC documentary, and he has since become a hero to many, meeting royalty and having many honours bestowed upon him. This is the touching story of an ordinary man's extraordinary life - one who has outlived six monarchs and twenty-one prime ministers, and who represents a last link to a vital point in our nation's history.

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No Bake Treats: Incredible Unbaked Goods That Wow a Crowd and Save You Time in the Kitchen

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FREE Delivery & Removal as well as Price Matching! Best value is guaranteed when you buy the Beefeater 79542 Discovery 1100E 4 Burner Outdoor Kitchen from Appliances Online. Trusted by over 350000 customers - Appliances Online Legendary Service!

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This is one in a series of 20 short cookbooks for international food lovers everywhere. It showcases traditional and popular dishes from 20 different countries. A collection of all 20 in one file is also available. The format is buffet style, whereby all the dishes from one particular country are placed together on the table.A full menu is meant to serve twenty guests, but, because of its flexible possibilities, serving smaller numbers is also easy. You can make dinners for two or more; you can make single dishes. You can use our sides or salads with your own favourite main dishes. The guesswork needed when placing various combinations together is eliminated; any and all recipes in one particular set will always complement each other. Cooking methods are simplified and readily available products were chosen. Cook from scratch using fresh and healthy ingredients. No need to open cans or use processed foods while controlling sodium and sugar intakes. Many recipes can be made in less than one hour. We created for you all original variations that have been tested and proven in home kitchens.

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Whether he's cooking for the British Royal family or whipping up a casual dinner, it's the same every time: exquisite meals, stunningly presented." - Josh Sleeman"Chef Olaf is a bright light in the world of food - a culinary commando dedicated to the pursuit of excellence." - Anna Olson".a kind soul with a heart of gold, and those ingredients make Olaf's food absolutely delicious. these pages truly will get stuck together." - Ted Reader"Olaf's got a big heart and he uses it to make big flavors. I highly recommend wading into this book-there's big fun to be had!" - Brad Long

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The global economy is likely to get worse before it gets better. We can no longer sit back and expect that our superannuation or pension programs will see us comfortably through retirement. Unless we take an interest in how much we are putting aside and how our money is being invested and the earlier in our working lives the better there is a good chance that we will end up with less than we expect. This timely book explains, in everyday language, the driving forces behind the economic issues we face, and how they are likely to play out. It also lays out the basics of saving and investing for retirement, then builds on these basics for those who wish to go further. Find out more about: * equities, bonds, cash, and property * gold and currency * borrowing and leverage in investing * dynamic asset allocation, for the more experienced investor Damian Lillicrap offers a rare insider's view of the finance and investment industry and shares over two decades of expertise gained from working in the world's major financial markets. He relates the economies of countries to the budgets that families deal with around their kitchen tables; the same home truths apply to both. If you don't know where to start to get your superannuation or pension in order, if you want to make sense of the finance news, if you are concerned about the legacy you are leaving your children, then you must read Kitchen Table Economics and Investing.

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From the one of our best-loved food writers and the presenter of BBC One's Eating Together, A Year of Good Eating is a completely fresh take on seasonal cooking. The third instalment of Nigel Slater's classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel's most recent bestseller Eat. A salmon pie with herb butter sauce or an asparagus and blue cheese tart for when you have time to cook; roasted summer vegetables with sausages or quick baked eggs and greens for when you need to get dinner on the table fast. With Nigel's characteristically simple recipes and inspiring writing, this new book will make good eating a joy, every day of the year.

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Granny's Kitchen Recipes brings to your kitchen experience many of those old time traditional recipes you thought you had lost forever, as well as new recipes which cater to today's trendier tastes. You'll not only re-discover the true fun of cooking, but you'll do so preparing foods that are quick and simple to whip up without busting the grocery budget. Remember those old community church hall pot luck dinners, where everyone brought their best homemade dishes? Many of those old time recipes will be found right here. With over 400 pages of recipes, Granny's Kitchen Recipes features dishes which are authentic everyday home cooked items as well as some of those special menu items often reserved for more festive occasions. Chapters include appetizers, salads, soups, side dishes, main entrees, breads, desserts, muffins and rolls. Recognizing that we live in a global world, this cookbook provides both metric and imperial measures in the recipes, and the cookbook comes complete with metric and imperial conversion charts. Your friends and family will enjoy the incredible flavors and aromas that Granny's Kitchen Recipes brings to your meal table. - James Tanner

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This is one in a series of 20 short cookbooks for international food lovers everywhere. It showcases traditional and popular dishes from 20 different countries. A collection of all 20 in one file is also available. The format is buffet style, whereby all the dishes from one particular country are placed together on the table.A full menu is meant to serve twenty guests, but, because of its flexible possibilities, serving smaller numbers is also easy. You can make dinners for two or more; you can make single dishes. You can use our sides or salads with your own favourite main dishes. The guesswork needed when placing various combinations together is eliminated; any and all recipes in one particular set will always complement each other. Cooking methods are simplified and readily available products were chosen. Cook from scratch using fresh and healthy ingredients. No need to open cans or use processed foods while controlling sodium and sugar intakes. Many recipes can be made in less than one hour. We created for you all original variations that have been tested and proven in home kitchens.

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At thirty-three, talented chef Georgia Gray has everything a woman could want-the top job at one of Manhattan's best restaurants; a posse of smart and savvy gal pals who never let her down; and a platinum-set, cushion-cut diamond engagement ring courtesy of Glenn, the handsome entertainment lawyer who Georgia's overbearing mother can't wait for her to marry. The table is set for the ambitious bride-to-be until a scathing restaurant review destroys her reputation. To add salt to her wounds, Glenn suddenly calls off the wedding. Brokenhearted, Georgia escapes to the Italian countryside, where she sharpens her skills at a trattoria run by a world-class chef who seems to have it all-a devoted lover, a magnificent villa, and most important, a kitchen of her own. Georgia quells her longings with Italy's delectable offerings: fine wine, luscious cheeses, cerulean blue skies, and irresistible Gianni-an expert in the vineyard and the bedroom. So when Gianni tempts Georgia to stay in Italy with an offer no sane top chef could refuse, why can't she say yes? An appetite for something larger than love weighs heavy on Georgia's heart-the desire to run her very own restaurant. But with a ruined career in New York and no business partner in sight, she must stir up more than just the courage to chase after her dreams if she is to find her way home.

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Book three of Murders by DesignInterior designer Deva Dunne just may have hit the jackpot. Sure, her new client Francesco Grandese talks tough and has shady friends, but he has the eye of a connoisseur, and a huge, empty mansion he wants her to decorate. Deva's boyfriend, police lieutenant Victor Rossi, has misgivings about her promising job-especially when he accompanies her to one of Francesco's dinner parties. After Francesco returns a dish to the kitchen untasted, the chauffeur promptly scarfs it down and drops dead from cyanide poisoning. Has the killer made a terrible mistake and murdered the wrong person? Or was the dead man the intended victim? The only thing Deva knows for certain is someone present that night committed murder. And it seems everyone-from the dinner guests to the kitchen help-has a motive.71,000 words

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More information to be announced soon on this forthcoming title from Penguin USA.

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Every day, we're faced with choices about what to eat, wear, and purchase. Blinded by a tsunami of information-some good, some bad, some intentionally misleading-often our brains are too overwhelmed to examine all the details. So how do we know we're making the best decisions for us Author and science journalist David DiSalvo asks what's best for our brains instead. The Brain in Your Kitchen sifts through the good and bad information on the things we buy, the foods we eat, and the medicines we take. Using findings from cutting-edge science, DiSalvo divulges terrifically useful and little-known facts-each grounded in credible research-about everything from how gluten to cats affect your brain. Learn how we can trick our minds into helping us lose weight, what placebos are costing us big bucks with no results, and what caffeine is actually doing inside your head to give you that extra pep. Disalvo cuts through frantic media sensation and consumer marketplace babble and gives you the knowledge to distinguish hyperbole from truth so you're ready next time you sit down for dinner.

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A Culinary Pharmacy in Your PantryThe Cancer-Fighting Kitchen features 150 science-based, nutrient-rich recipes that are easy to prepare and designed to give patients a much-needed boost by stimulating appetite and addressing treatment side effects including fatigue, nausea, dehydration, mouth and throat soreness, tastebud changes, and weight loss. A step-by-step guide helps patients nutritionally prepare for all phases of treatment, and a full nutritional analysis accompanies each recipe. This remarkable resource teaches patients and caregivers how to use readily available powerhouse ingredients to build a symptom- and cancer-fighting culinary toolkit. Blending fantastic taste and meticulous science, these recipes for soups, vegetable dishes, proteins, and sweet and savory snacks are rich in the nutrients, minerals, and phytochemicals that help patients thrive during treatment. Whole foods, big-flavor ingredients, and attractive presentations round out the customized menu plans that have been specially formulated for specific treatment phases, cancer types, side effects, and flavor preferences. The Cancer-Fighting Kitchen brings the healing power of delicious, nutritious foods to those whose hearts and bodies crave a revitalizing meal. The Cancer-Fighting Kitchen took home double honors at the prestigious IACP 2010 Awards, named a winner in both the Health and Special Diet category and the People's Choice Award. From the Hardcover edition.

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In 1975,Gourmet magazine published a series on traditional Japanese food -the first of its kind in a major American food magazine - written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews"This extensive volume is clearly intended for the cook serious about Japanese food."-Minneapolis Star Tribune". scholarly, yet inspirational. a foodie might just sit back and read for sheer enjoyment and edification."-Milwaukee Journal SentinelFrom the Hardcover edition.

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What makes a great kitchen is how you organize it. with this book you'll discover dozens of great ideas to save time and make your kitchen work much more efficient. Here are the best tips and tricks for organizing everything in your kitchen. Here's just a small sample of the tips included: Toss a few extra plastic clothes pins into your kitchen drawer. Use them to seal packages of partially used foods such as pretzels, chips, noodles, or rice. Save screw-top glass containers for storing dry goods in the pantry. Make a knife holder out of your empty thread spools. Insert screws in the spool holes and attach them to a cabinet door. Place the spools in a row, one butted right next to the other. The blades will fit in the gaps between the spools while the handles rest on the spools. If you store your sharp knives in drawers, keep the knives in a holder to prevent the blades from getting dull. If you've nowhere to hang a memo board for your notes, paint part of your kitchen door with three coats of blackboard paint. A phone center with a writing surface can be installed between two wall studs in your kitchen. Cut the wall between the two studs and build the center to fit the space. A~ large pair of tweezers can help you get olives and pickles out of narrow jars; tweezers are also useful for placing garnishes on food without touching the food with your hands, or for removing bones from fish fillets. Keep an aloe growing in your kitchen. The gel squeezed from a leaf can soothe insect bites, prickly heat, or sunburn. Washing your ice cube trays occasionally in hot soapy water will keep the cubes from sticking; they'll pop out much more easily. Rubber-coated plate rack makes a great cookbook holder. Create your own kitchen sink splash back by cutting a piece of clear plexiglass to size. Drill two small holes in it and nail it up on the wall. Plastic or wire baskets on casters provide excellent, easy-to-maneuver storage for unrefrigerated vegetables or loose cooking ute

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Maudiegirl: and the von Bloss Kitchen

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