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  Cath Kidston Jam Jar Booklet -...

  Cath Kidston

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  Spread the love with this collection of delicious jam and preserve recipes to enjoy at home or give as gifts to friends and family. In Cath Kidston Ltd. Jam Jar Booklet, you will find an assortment of recipes that will help you create special spreads for sharing:  ·      Strawberry Freezer Jam  ·      Raspberry-Fig Jam with Port  ·      Quick Blackberry Jam  ·      Apricot or Plum Jam  ·      Moroccan Preserved Lemons  ·      Apple Butter  Aside from tasty jams and preserves, there are also guides to how to process jams using the full canning method, what equipment is needed for processing, and how to keep your food safe from spoilage. This book has all you need to keep your pantry stocked with amazing fruit spreads.

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  Brownies Blondies and Other...

  Small Ryland Peters &

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  A collection of 65 gorgeously gooey and sumptuously sweet brownies, blondies and traybakes, from much-loved vintage classics to modern creations.

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  Mouth Wide Open - A Cook and His...

  John Thorn, Matt Lewis Thorne

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  Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth WideOpen, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

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  How to Be Well When You're Not -...

  Ariane Resnick, P!Nk

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  With advice and suggestions for everything from emotional coping mechanisms (such as how to deal with the loss of socializing) to recipes with specific uses (like a pain-reducing turmeric ginger tea to sip throughout the day) and mental exercises, this book will help get listeners in touch with their bodies in new and valuable ways. As author Ariane Resnick knows, illness can be isolating. Here, she shares her experience and the ways in which she used food and emotional practices to heal herself. This book is all about guiding listeners to a state where they can facilitate, rather than hinder, the recovery capabilities of their bodies. It’s all about the “wellness mindset.” A supplemental PDF with 35 wholesome recipes, such as Simple Maca Hormone Revitalizer, Adrenal Restoring Latte, Probiotic Hearts of Palm Dip, and a delicious Pecan Pie Milkshake, is included.

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  Ingredienti - Marcella's Guide...

  Victor Hazan, Marcella Hazan

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  When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking." But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients—Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi. 
   
   
   
  Before you know how to cook, you must know how to shop. From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to choose vegetables, pasta, olive oil, Parmigiano Reggiano, prosciutto, and all of the key elements of Marcella's classic meals. Organic isn't necessarily best, boxed pasta can be better than fresh. Marcella's authoritative wisdom and surprising tips will change the way you cook.

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  Pot on the Fire - Further...

  John Thorn, Matt Lewis Thorne

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  Pot on the Fire is the latest collection from "the most enticingly serendipitous voice on the culinary front since Elizabeth David and M.F.K. Fisher" (Connoisseur). As the title suggests, it celebrates-and, in classic Thorne style, ponders, probes, and scrutinizes-a lifelong engagement with the elements of cooking, and elemental cooking from cioppino to kedgeree. John Thorne's curiosity ranges far and wide, from nineteenth-century famine-struck Ireland to the India of the British Raj, from the Italian cucina to the venerable American griddle. Whether on the trail of a mysterious Vietnamese sandwich ("Banh Mi and Me") or "The Best Cookies in the World," whether "Desperately Resisting Risotto" or discovering the perfect breakfast, Thorne is an erudite and intrepid guide who, in unveiling the gastronomic wonders of the world, also reveals us to ourselves.

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