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Cultivate adventurous eaters right from the start! Starting your baby on solids is such an exciting time. But where do you begin? Are some foods better to start with than others? Is it easy to make yourself? And when can you start combining different foods to develop your baby's palette?Learn ...
Baby Food Universe: Raise Adventurous Eaters with a Whole World of Flavorful Purees and Toddler Foods
Cultivate adventurous eaters right from the start! Starting your baby on solids is such an exciting time. But where do you begin? Are some foods better to start with than others? Is it easy to make yourself? And when can you start combining different foods to develop your baby's palette?Learn all of that and more with Baby Food Universe. Author and mom Kawn Al-Jabbouri, founder of the widely popular Instagram account of the same name (@babyfooduniverse) will walk you through everything you need to know for feeding your baby in the first year and beyond, including:All the basics: equipment, cooking methods, how to get startedWhat foods to introduce when-including charts and timelinesRecipes for 1-, 2-, and 3-ingredient purees for those first months of weaningRecipes for textured meals and toddler foods full of flavor (including ingredients such as healthy fats, gentle spices, and more)Step-by-step photos so you can make recipes at a glanceInformation on baby-led weaning and how to follow whatever method works best for youTips and advice from registered dietitian Gemma BischoffSuggestions on how to overcome fussy eating and cultivate a lifetime love of new and different foodsUp, up, and away with Baby Food Universe-a world of flavor and fun awaits!
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21.990000 USD

Baby Food Universe: Raise Adventurous Eaters with a Whole World of Flavorful Purees and Toddler Foods

by Kawn Al-jabbouri
Paperback
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Take wholesome food with you every day whatever you are doing. Whether it is having breakfast on the go or taking ten minutes for a breath of fresh air and a quick snack in the afternoon, Jar Food is full of simple, delicious recipes that you can make with minimal ...
Jar Food: Recipes for On-the-Go
Take wholesome food with you every day whatever you are doing. Whether it is having breakfast on the go or taking ten minutes for a breath of fresh air and a quick snack in the afternoon, Jar Food is full of simple, delicious recipes that you can make with minimal effort. Recipes in the book take you through all the seasons and the great thing about making your own breakfasts and lunches is that the recipes are crying out to be chopped and changed with any ingredient you prefer. From breakfast ideas that include Coconut & Chia Overnight Oats, Super Green Super Smoothie and Cranberry and Almond Bircher Muesli to main meals suggestions from layered Sushi Jar, Pomegranate Pilaf, and Mediterranean Falafel Salad - classic recipes (some with a twist) will keep you going throughout the day or refuel you after a long one. And for anyone in need of a mid-morning pickup, Chocolate Orange Energy Balls will satisfy the sweet tooth without feeling too guilty. But if you're looking to go all out, then the Hot Chocolate Mousse Jars are at the top of our list! Healthy, quick, nutritious and easy, with over 30 recipes that are mainly vegetarian or vegan, or which can be easily adapted to being meat and dairy free, food on-the-move needn't ever be boring again.
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17.68 USD

Jar Food: Recipes for On-the-Go

by Dominique Eloise Alexander
Hardback
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A collection of classic and more innovative roasting recipes--from a simple roast turkey to roasted peaches with creme fraiche. Get more from your oven--and update your roasting techniques--with this classic and contemporary collection of delicious roasting recipes. Chapters cover meat, poultry, vegetables, fish & seafood, sides, and desserts, and contain ...
Roast: The New Classics
A collection of classic and more innovative roasting recipes--from a simple roast turkey to roasted peaches with creme fraiche. Get more from your oven--and update your roasting techniques--with this classic and contemporary collection of delicious roasting recipes. Chapters cover meat, poultry, vegetables, fish & seafood, sides, and desserts, and contain more than seventy classic and more contemporary recipes including beef cheeks in red wine, classic roast turkey with spicy cranberry sauce, beef pot roast, roasted lamb shanks with cannellini beans, mustard-glazed roast leg of ham, sticky roast pork ribs, roasted ducks with cherries, whole-roasted harissa cauliflower, and slow-roasted peaches with lime mascarpone. With step-by-step carving instructions for beef, lamb, chicken, turkey, duck, and pork, as well as popular game meats, Roast is the perfect way to update your roasting skills and expand your cooking repertoire.
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35.39 USD

Roast: The New Classics

by Louise Franc
Hardback
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Satiate your sense of wanderlust and take an edible journey around New York City with food and travel journalist Tracey Ceurvels. In The NYC Kitchen Cookbook, Tracey shares her tasty adventures with foodie fans nationwide and explains how to use the flavorful ingredients found in NYC to make simple yet ...
The NYC Kitchen Cookbook: 150 Recipes Inspired by the Specialty Food Shops, Spice Stores, and Markets of New York City
Satiate your sense of wanderlust and take an edible journey around New York City with food and travel journalist Tracey Ceurvels. In The NYC Kitchen Cookbook, Tracey shares her tasty adventures with foodie fans nationwide and explains how to use the flavorful ingredients found in NYC to make simple yet sensational meals for any occasion. The NYC Kitchen Cookbook draws inspiration from food stores and markets that make NYC one of the most diverse and appetizing destinations of the world. Unique ingredients and the NYC shops they're sourced from are the stars of Tracey's recipes. But even if NYC shops are miles away, ingredients can also be found in markets nationwide and online, making The NYC Kitchen Cookbook a convenient and diverse recipe guide for every day of the week. NYC-inspired recipes include: Squash Soup Spiked with CiderBeet Dip with Caraway Seeds and DillLobster Ravioli with Orange-Tarragon ButterWasabi Mashed PotatoesSpicy Brownies with Coffee IcingAnd more!
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24.990000 USD

The NYC Kitchen Cookbook: 150 Recipes Inspired by the Specialty Food Shops, Spice Stores, and Markets of New York City

by Tracey Ceurvels
Hardback
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This vibrant book brings together the authentic cooking styles of Spain, Africa and the Middle East in a collection of more than 300 recipes. All the archetypal dishes are featured, including the much-loved and appetizing Middle-Eastern mezze dishes such as Falafel and Houmus, slow-cooked Moroccan tagines and vibrant Spanish paellas, ...
The Spanish, Middle Eastern & African Cookbook: Over 330 Dishes, Shown Step by Step in 1400 Photographs - Classic and Regional Specialities Include Tapas and Mezzes, Spicy Meat Dishes, Tangy Fish Curries and Exotic Sweets
This vibrant book brings together the authentic cooking styles of Spain, Africa and the Middle East in a collection of more than 300 recipes. All the archetypal dishes are featured, including the much-loved and appetizing Middle-Eastern mezze dishes such as Falafel and Houmus, slow-cooked Moroccan tagines and vibrant Spanish paellas, but also exotic dishes such as Joloff Chicken and Rice, from west Africa, and Tanzanian Fish Curry. Containing 1400 photographs, these easy-to follow recipes, with step-by-step instructions and professional tips, make a superb resource of ideas, and a perfect instructional guide.
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22.99 USD

The Spanish, Middle Eastern & African Cookbook: Over 330 Dishes, Shown Step by Step in 1400 Photographs - Classic and Regional Specialities Include Tapas and Mezzes, Spicy Meat Dishes, Tangy Fish Curries and Exotic Sweets

by Josephine Bacon, Jenni Fleetwood, Pepita Aris
Hardback
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Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant ...
River Cottage Much More Veg!
Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals. In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.
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46.01 USD

River Cottage Much More Veg!

by Hugh Fearnley-Whittingstall
Hardback
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If you have ever marvelled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home, BraveTart is for you. Here are recipes for one-bowl Devil's Food Layer Cake, Blueberry Muffins, Glossy Fudge Brownies and even Parks's own recipes for re-creating ...
Bravetart: Iconic American Desserts
If you have ever marvelled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home, BraveTart is for you. Here are recipes for one-bowl Devil's Food Layer Cake, Blueberry Muffins, Glossy Fudge Brownies and even Parks's own recipes for re-creating popular supermarket treats! These meticulously tested, crystal-clear and innovative recipes bring a pastry chef's expertise to your kitchen. Along the way, BraveTart tells the surprising story of how these desserts came to be. With a foreword by The Food Lab's J. Kenji Lopez-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic.
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49.55 USD

Bravetart: Iconic American Desserts

by Stella Parks
Hardback
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A glorious update of a modern classic - full of colourful recipes that evoke Italian life at its most enticing, Passione is the story of Gennaro Contaldo's upbringing in Italian food and will teach you to cook like a true Italian. Born just metres away from the sea on Italy's ...
Passione: Simple, Seductive Recipes for Lovers of Italian Food
A glorious update of a modern classic - full of colourful recipes that evoke Italian life at its most enticing, Passione is the story of Gennaro Contaldo's upbringing in Italian food and will teach you to cook like a true Italian. Born just metres away from the sea on Italy's stunning Amalfi coast, Gennaro learnt from his father how to seek out wild food - free-diving for oysters, foraging for wild mushrooms and missing school to go fishing. This adventurous spirit lived on throughout Gennaro's career in food and was what went on to inspire Jamie Oliver to call Gennaro his 'London dad'. It was summed up here in this first, glorious collection of his favourite Italian recipes, originally published in 2003. Lovingly restored and updated for the modern kitchen, this new edition of this classic book features photographs from Gennaro's childhood alongside stunning food and travel photography. Over 100 recipes, full of delightful personal recollections, share the secrets of Gennaro's love affair with Italian food, and will inspire cooks of all abilities to taste the true flavours of the Italian coastline. Buon appetito! 'His talent for cooking and story-telling changed my life and food forever.' Jamie Oliver 'The man cooks like an angel and no ordinary angel.' Matthew Norman, Sunday Telegraph
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35.39 USD

Passione: Simple, Seductive Recipes for Lovers of Italian Food

by Gennaro Contaldo
Hardback
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The ketogenic diet has taken the world by storm, and deservedly so: its results in helping people lose weight, manage chronic health conditions, and simply feel great are unmatched. Bestselling cookbook author Maria Emmerich sits at the forefront of the keto movement and has become the go-to source for high-fat, ...
Keto Restaurant Favorites
The ketogenic diet has taken the world by storm, and deservedly so: its results in helping people lose weight, manage chronic health conditions, and simply feel great are unmatched. Bestselling cookbook author Maria Emmerich sits at the forefront of the keto movement and has become the go-to source for high-fat, low-carb recipes that both please the palate and nourish the body. With Keto Restaurant Favorites, Maria delivers once again by putting a new and unprecedented twist on ketogenic cooking. Eating keto doesn't mean that you have to give up the dishes you love! Instead, Maria shows you how to re-create those recipes, keto-style.
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53.07 USD

Keto Restaurant Favorites

by Maria Emmerich
Paperback
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Aromatic, refreshing, delicious and a feast for the eyes, the generously-sized and creatively garnished `gin tonica' Spanish-style drink is taking the cocktail world by storm. Spaniards love their gin and tonics. In Spain, the bartender doesn't ask you what you want to drink, he asks you how you want your ...
Gin Tonica: 40 Recipes for Spanish-Style Gin and Tonic Cocktails
Aromatic, refreshing, delicious and a feast for the eyes, the generously-sized and creatively garnished `gin tonica' Spanish-style drink is taking the cocktail world by storm. Spaniards love their gin and tonics. In Spain, the bartender doesn't ask you what you want to drink, he asks you how you want your gin and tonic prepared. This simplest of drinks - just gin, tonic, ice and a garnish - is now considered the national drink of Spain. The trend started in the north of Spain, in Basque country, where you can walk into a bar and upon ordering you are presented with a cart teeming with gin and tonic options to create your very own bespoke drink. A beautiful cocktail with a variety of herb and flower garnishes, a Spanish-style gin and tonic or `gin tonica', is made with a premium gin and the best quality tonic water, combined with bitters and various herbs, spices, flowers and fruits that will complement the botanicals of a specific gin. It is served over ice in an oversized balloon glass - the idea being that the shape enables the drinker to enjoy all the lovely aromas their drink gives off. For a cocktail with only two ingredients, the flavour potential is staggering! Making a gin tonica is an intricate process, sometimes taking a barman as long as 15 minutes to deliver the ideal drink. The ice has to be dense so that it melts slowly, the glass might be spritzed with a fine layer of citrus oil, chilled to perfection, with the tonic poured in delicately. No detail is ignored, the wait is part of the experience, and the result is absolutely delicious. Attention to detail and respect for the classic is what truly elevates the Spanish gin tonica above all others. With more gin brands and styles of tonic available than ever before, and 40 inspired recipes here to try at home, there has never been a better time to discover the joy of the gin tonica - saludos!
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11.98 USD

Gin Tonica: 40 Recipes for Spanish-Style Gin and Tonic Cocktails

by David T Smith
Hardback
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The Ketogenic Bible is the most complete, authoritative source for information relating to ketosis. This book is a one-stop-shop that explains the history, the science, and the therapeutic benefits of the ketogenic diet, outlines the general guidelines for following this diet, and provides a wide variety of keto recipes. Readers ...
Ketogenic Bible: The Authoritative Guide to Ketosis
The Ketogenic Bible is the most complete, authoritative source for information relating to ketosis. This book is a one-stop-shop that explains the history, the science, and the therapeutic benefits of the ketogenic diet, outlines the general guidelines for following this diet, and provides a wide variety of keto recipes. Readers will come away with a firm understanding of the ketogenic diet, its potential uses, and the ways it can be implemented. Using a scientific approach, the authors have drawn from both extensive research and practical experience to bring readers an all-encompassing approach.
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60.15 USD

Ketogenic Bible: The Authoritative Guide to Ketosis

by Ryan Lowery, Jacob Wilson
Paperback
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Leanne Vogel, the voice behind the highly acclaimed website Healthful Pursuit, brings an entirely new approach to achieving health, healing, weight loss, and happiness through a keto-adapted lifestyle. A one-stop guide to the ketogenic way of eating, The Keto Diet shows you how to transition to and maintain a whole ...
The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence
Leanne Vogel, the voice behind the highly acclaimed website Healthful Pursuit, brings an entirely new approach to achieving health, healing, weight loss, and happiness through a keto-adapted lifestyle. A one-stop guide to the ketogenic way of eating, The Keto Diet shows you how to transition to and maintain a whole foods based, paleo-friendly, ketogenic diet with a key focus on practical strategies - and tons of mouthwatering recipes. You'll have all the tools you need to fall in love with your body and banish your fear of fat forever!
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53.07 USD

The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence

by Leanne Vogel
Paperback
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The essential primer and guide to preparing delicious, totally vegan, nut-based cheeses, from the coauthor of The Plantpower Way. In their debut cookbook, The Plantpower Way, Julie Piatt and her ultra-endurance athlete husband, Rich Roll, inspired thousands to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, ...
This Cheese Is Nuts: Delicious Vegan Cheese at Home
The essential primer and guide to preparing delicious, totally vegan, nut-based cheeses, from the coauthor of The Plantpower Way. In their debut cookbook, The Plantpower Way, Julie Piatt and her ultra-endurance athlete husband, Rich Roll, inspired thousands to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, countless people are now enjoying healthier and more vibrant lives. In This Cheese is Nuts, Julie is bringing that message to the forefront once more, with a stunning collection of flavorful nut-based cheeses. Julie has always been known for her dairy-free cheeses, and here she shares seventy-five recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. Nut-based cheeses are on the cutting edge in the world of vegan cuisine. They're remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator), and in as little as twenty minutes, you can have an assortment of tasty fresh cheeses fit for any occasion. Even creating aged cheeses is easy--they require only a day or two in the dehydrator, so making fancier cheeses, like Aged Almond Cheddar, is an almost entirely hands-off process. And though they're delectable on their own, Julie's nut-based cheeses are a terrific component in her recipes for Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. Filled with the essential tips, tools, and mouth-watering recipes home cooks need to immerse themselves in the world of nut-based cheese-making, This Cheese is Nuts will demonstrate why nut cheeses should be part of any healthy, sustainable diet.
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25.000000 USD

This Cheese Is Nuts: Delicious Vegan Cheese at Home

by Julie Piatt
Paperback
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Sizzling with the tastes, sounds and smells of cooking from across the globe, the food scene in Amsterdam is undergoing an almighty revolution. It's clear from the exquisite recipes in this book that the city is a place ahead of its time, cultivating a new kind of culinary landscape which ...
The Amsterdam Cook Book
Sizzling with the tastes, sounds and smells of cooking from across the globe, the food scene in Amsterdam is undergoing an almighty revolution. It's clear from the exquisite recipes in this book that the city is a place ahead of its time, cultivating a new kind of culinary landscape which celebrates multi-cultural heritage, contrasting flavours and inspiring dishes. Its quaint, narrow streets and slender townhouses paint a distinctive backdrop for its food scene. Take a bicycle ride along cobbled streets and rolling bridges, past glassy canals and marketplaces, and you don't have to go far to find high quality food. From Moroccan-inspired family recipes, to romantic French dining and Thai-style dishes, this book captures the life that so many of Amsterdam's talented chefs continue to breathe into their city's sustenance. Featuring fresh produce, which is locally-sourced and rightly championed, this book explores a range of recipes to allow everyone to take a little bit of Amsterdam home. Roll up your sleeves and get stuck in!
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26.46 USD

The Amsterdam Cook Book

by Kate Reeves-Brown
Paperback
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Readers can take Southern comfort food to the next level with Staci's special ingredient smoking recipes. Staci is a well-known competitive chef who has appeared on Food Network and the Travel Channel. She was the winner of American Grilled Louisville and is the owner of Hog Heaven BBQ. This book ...
Secret Ingredient Smoking and Grilling: Incredible Recipes from a Competitive Chef to Take Your BBQ to the Next Level
Readers can take Southern comfort food to the next level with Staci's special ingredient smoking recipes. Staci is a well-known competitive chef who has appeared on Food Network and the Travel Channel. She was the winner of American Grilled Louisville and is the owner of Hog Heaven BBQ. This book includes smoking recipes that utilise special ingredients like beer and sweet chili sauce for chicken, pig, lamb, beef, bison and fish. Staci also includes delicious side dishes and decadent desserts. Southern food enthusiasts will learn that you don't need to smother ribs with BBQ sauce in order to get rich and complex flavours. Bold spices, slow cooking and the right combination of herbs will make savory, tender meat that will have at-home chefs licking their fingers. Readers won't want to miss the chance to try these smoking recipes from an award-winning Southern chef. This book will include 75 recipes and 75 photos.
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19.990000 USD

Secret Ingredient Smoking and Grilling: Incredible Recipes from a Competitive Chef to Take Your BBQ to the Next Level

by Staci Jett
Paperback
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As featured in The Times and The Daily Mail.Are you at a point in your life where health is becoming more of a priority? Are you confused by ever-changing headlines that contrive to make the simple act of eating a peril rather than a pleasure? The Midlife Kitchen has the ...
The Midlife Kitchen: health-boosting recipes for midlife & beyond
As featured in The Times and The Daily Mail.Are you at a point in your life where health is becoming more of a priority? Are you confused by ever-changing headlines that contrive to make the simple act of eating a peril rather than a pleasure? The Midlife Kitchen has the answers.Midlife is not a time to be concerned with food fads and foibles, but rather a glorious opportunity to wrest back control of your eating in the interests of health, happiness and a long life. Taste must certainly come first, but with health firmly snapping at its heels, underpinned by well-established nutritional common sense. Busy lives require simple, sustaining recipes that incorporate health-giving ingredients without too much fanfare or fuss. This book is not about 'clean-eating' or super foods, detoxing or restriction. Instead, it is about building up a balanced and diverse diet, with less sugar, better fat and good carbs. Alongside each recipe is the Midlife Kitchen emblem, the star anise. With each of the eight seeds representing a specific Midlife Health category - such as Hormone Harmony; Mind, Memory, Mood; or Heart Health - authors Sam and Mimi are able to provide simple nutritional information. Health tips explain the benefits of certain ingredients, while 'Why We Love It' sections explore the advantages of cooking each dish. Midlife Must-Haves show how to create homemade essentials such as Midlife Grown-up Granola, Midlife Power Porridge and Midlife Sweetener. From Seared Sirloin on Pan-roasted Veg to The Mother of All Greek Salads, Nurture Bircher to Three-ginger Fire Cake, the recipes in this book come together to create a vibrant menu bursting with mouth-watering flavours.
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44.24 USD

The Midlife Kitchen: health-boosting recipes for midlife & beyond

by Sam Rice, Mimi Spencer
Hardback
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Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early ...
Six Seasons: A New Way with Vegetables
Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit - the flavours aren't yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavour riot - more variety, more colours and textures. Late summer is the lush period - the richest colours, most vibrant flavours, and sensuality. Then back to fall and winter, when life in the fields slows down. In each of the six seasons, McFadden celebrates vegetables as only a chef with the soul and experience of a farmer can. Vegetables appear not only in their prime seasons but also in multiple seasons, because how you handle, say, a young spring carrot bears no relationship to what you do to storage carrots in winter.McFadden's intuitive feel for the way seasons affect flavour translates into recipes that coax out the best of each ingredient. The 225 fresh, modern, and entirely approachable recipes range from the raw to the cooked to the preserved. While 75 percent of the recipes are vegetarian, there are plenty in which meat, seafood, and poultry play a supporting role. All have that great vibrancy made possible by McFadden's keen sense with seasoning, and his ability to get to deep and rich without the use of unnecessary fats. These are but a few of the many lessons taught in this beautifully photographed book.
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47.76 USD

Six Seasons: A New Way with Vegetables

by Martha Holmberg, Joshua McFadden
Hardback
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Rotisserie grilling is full of hurdles and pitfalls, but The Rotisserie Grilling Cookbook is full of helpful adviceWhile you can grill a burger or steak without a cookbook, rotisserie grilling is tricky. With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats ...
The Rotisserie Grilling Cookbook: Surefire Recipes and Foolproof Techniques
Rotisserie grilling is full of hurdles and pitfalls, but The Rotisserie Grilling Cookbook is full of helpful adviceWhile you can grill a burger or steak without a cookbook, rotisserie grilling is tricky. With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats are done just by looking at them. Try something bigger, like a leg of lamb, a whole turkey, or a full pork shoulder, and they have a problem--most grills will completely char the outside long before the inside is cooked to a safe temperature. The solution, of course, is a rotisserie. The Rotisserie Grilling Cookbook shows how to set up, maintain, use and troubleshoot a rotisserie spit. It includes 105 recipes will expand your outdoor cooking repertoire, including a dry-brined Thanksgiving turkey, a whole country ham for other holidays, a whole chicken, duck, game hens, and big cuts like a beef ribeye roast or a leg of lamb. Beyond the meat recipes that are the core of the book, it includes rubs, glazes, and mops that are specifically crafted for long, slow cooking over a rotisserie, and even some ideas, like a spit-roasted whole pineapple, from beyond the world of poultry and meats.
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24.990000 USD

The Rotisserie Grilling Cookbook: Surefire Recipes and Foolproof Techniques

by Sabrina Baksh, Derrick Riches
Paperback
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Anglican clergyman, Canon Terry Wong's mother was a well-loved Malaysian and Singa- porean street food chef.This cookbook is the successful result of his painstaking efforts to recreate his mother's classic recipes from her scant notes and his palate memories.These are the everyday home-cooked dishes of Singapore and Malaysia common in ...
Mum's Classics Revived: Inspiring Home Cooks
Anglican clergyman, Canon Terry Wong's mother was a well-loved Malaysian and Singa- porean street food chef.This cookbook is the successful result of his painstaking efforts to recreate his mother's classic recipes from her scant notes and his palate memories.These are the everyday home-cooked dishes of Singapore and Malaysia common in the past - food for family meals and festive feasts from Hokkien, Hakka, Cantonese to Malay and Indian cuisines.These are the food that are at risk of being lost.The classics include Hakka Yong Taufu, Mee Rebus, Prawn Mee, Ginger Chicken,Yam Cake and Pan Mee (Pinched Noodles).Wok- cooked Char Siew, Coffee Pork Ribs and Bean Paste Chilli Crab are some of the innovative dishes included.The author also teaches the essential tech- niques required to replicate these dishes.As Leslie Tay, Singapore's top food blogger (www.ieatishootipost) says: Terry Wong has decoded the complexity and nuanaces of Sin- gapore and Malaysian home cooking for the next generation. Just as Terry's mother cooked her way into the hearts of many and won many friends along the way, he also uses his God-given talent generously, joyfully and humbly to cook for others and to encourage and inspire home cooks by making cooking easy and fun.
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44.22 USD
Hardback
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Bere is the native barley of Orkney. In the past it was an important multi-use crop and a staple of the Scottish diet, though its use declined as more easily-processed crops were introduced. Bere is still grown on Orkney farms by an agricultural contractor employed by the Birsay Heritage Trust ...
The Book of Bere: Orkney's Ancient Grain
Bere is the native barley of Orkney. In the past it was an important multi-use crop and a staple of the Scottish diet, though its use declined as more easily-processed crops were introduced. Bere is still grown on Orkney farms by an agricultural contractor employed by the Birsay Heritage Trust who run the Barony Mill, Orkney's last operating water mill. Here the grain is milled into beremeal, a cream-coloured flour with a distinctive, earthy, nutty flavour. In this book acclaimed food writer Liz Ashworth traces the story of bere from its Neolithic origins to the present day, providing useful culinary tips and recipes on how this ancient grain can be introduced to the modern kitchen for enjoyment. Recipes are included for Breads, Scones, Tea Breads, Cakes, Tray Bakes, Puddings, Pastry Dishes, and Sweet and Savoury Biscuits.
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14.14 USD

The Book of Bere: Orkney's Ancient Grain

by Liz Ashworth
Paperback
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While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this ...
Ham: A Savor the South Cookbook
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson's Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry walls and clay floor, filling the air with its earthy perfume. Even after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region. Ham's 55 recipes bring home the love in just about every way-brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods.
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20.000000 USD

Ham: A Savor the South Cookbook

by Damon Lee Fowler
Hardback
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The three countries that make up the Fertile Crescent - Lebanon, Jordan and Syria - share many culinary traditions and are famous for their appetizing and complex cuisines. This evocative volume looks at the impact of history, geography, climate, religion and festivities on the food of these regions, and presents ...
The Illustrated Food & Cooking of Lebanon, Jordan & Syria: A Vibrant Cuisine Explored in 150 Classic Recipes, Authentic Dishes Shown Step by Step in 600 Vivid Photographs
The three countries that make up the Fertile Crescent - Lebanon, Jordan and Syria - share many culinary traditions and are famous for their appetizing and complex cuisines. This evocative volume looks at the impact of history, geography, climate, religion and festivities on the food of these regions, and presents a mouthwatering selection of classic recipes. There are classic mezze dishes, richly roasted meats and baked fish, as well as spiced couscous and rice dishes. With more than 600 beautiful photographs, this book captures the essence of Lebanese, Jordanian and Syrian cooking, and offers the chance to explore a rich and varied cuisine.
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21.22 USD

The Illustrated Food & Cooking of Lebanon, Jordan & Syria: A Vibrant Cuisine Explored in 150 Classic Recipes, Authentic Dishes Shown Step by Step in 600 Vivid Photographs

by Ghillie Basan
Hardback
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In a landmark study published two years ago, the Australian researchers asked patients with IBS to remove FODMAPs from their diet. They found 74 per cent reported that their symptoms, such as bloating, abdominal pain, gas, excessive burping, diarrhoea and constipation, had improved dramatically. The findings so impressed gastroenterologists at ...
The Low-FODMAP Recipe Book: Relieve Symptoms of IBS, Crohn's Disease & Other Gut Disorders in 4-6 Weeks
In a landmark study published two years ago, the Australian researchers asked patients with IBS to remove FODMAPs from their diet. They found 74 per cent reported that their symptoms, such as bloating, abdominal pain, gas, excessive burping, diarrhoea and constipation, had improved dramatically. The findings so impressed gastroenterologists at King's College London that they adapted the diet for the UK and many British patients are on the Low FODMAP diet. At first glance, the Low FODMAP diet may appear daunting, as it involves cutting out all five families of fermentable carbohydrates: Fructans (wheat, rye, onions, garlic and various other grains and vegetables), Galacto oligosaccharides (beans and pulses), Polyols (certain fruit, sugar-free gum and mints), Fructose (various fruits, honey and agave nectar) and Lactose (animal milks, yogurts and some cheeses). However, this book gives practical guidance on how to follow the regime while ensuring a balanced, nutrient rich diet, transforming the Low FODMAP diet from a seeming mountain of restrictions to something you can follow easily and with pleasure while your digestive symptoms diminish (or even completely resolve). Whether you need quick and easy meals to prepare or you enjoy the art of cooking a dinner-party-worthy dish, this book will guide you step by step... meaning you can have your cake and eat it (literally!).
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16.990000 USD

The Low-FODMAP Recipe Book: Relieve Symptoms of IBS, Crohn's Disease & Other Gut Disorders in 4-6 Weeks

by Lucy Whigham
Paperback
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Revolutionise your personal cooking and eating habits for optimal energy, health and emotional well-being. This book of mood-savvy tips, tools and delicious recipes guides you step by step through all the essentials. It features dozens of easy-to-understand graphics, lists and charts to help prioritise choices for maximum benefit. Learn how ...
The Good Mood Kitchen: Simple Recipes and Nutrition Tips for Emotional Balance
Revolutionise your personal cooking and eating habits for optimal energy, health and emotional well-being. This book of mood-savvy tips, tools and delicious recipes guides you step by step through all the essentials. It features dozens of easy-to-understand graphics, lists and charts to help prioritise choices for maximum benefit. Learn how to: Assess your unique digestive style and nutritional needs and develop the diet that's right for you. Substitute problem foods, ingredients and habits with healthy, delectable alternatives. Navigate gluten sensitivity and other allergies. Use smarter, healthier food preparation options for busy schedules. Identify common nutritional complications behind depression, anxiety and other mood challenges. Engage family and friends in nutritional change. And much more. This is the essential dietary road map for anyone interested in improved mental well-being. Explore tasty, life-changing ways to eat healthier-and happier!
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35.39 USD

The Good Mood Kitchen: Simple Recipes and Nutrition Tips for Emotional Balance

by Leslie E. Korn
Hardback
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Illicit distilling in Scotland was seen as a 'right of man' at the end of the 17th century. Attempts to enforce excise duty on the spirit were therefore met with resistance, ranging from riots to more and more ingenious ways of avoiding paying tax. In this book and Charles MacLean ...
Scotland's Secret History: The Illicit Distilling and Smuggling of Whisky
Illicit distilling in Scotland was seen as a 'right of man' at the end of the 17th century. Attempts to enforce excise duty on the spirit were therefore met with resistance, ranging from riots to more and more ingenious ways of avoiding paying tax. In this book and Charles MacLean and Daniel MacCannell give a fascinating insight into the day-to-day struggles that led to the increase in illicit distilling from the mid-1600s, then to its eventual demise in the early twentieth century. The Cabrach, a wild and sparsely populated part of Aberdeenshire, became renowned for its production of illicit whisky. Local inhabitants mixed farming and distilling with great skill, creating a network of stills and distribution to evade customs. Using new research first-hand historical accounts and official records, the authors show how spirits from this small parish were made and travelled far and wide, across the border to England and across the North Sea to France, firing up revolution and lending solidarity to the struggles of the Jacobites.
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26.53 USD

Scotland's Secret History: The Illicit Distilling and Smuggling of Whisky

by Daniel MacCannell, Charles Maclean
Paperback
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The big dog of Florida cooking. --Anthony Bourdain An excellent collection of recipes that showcase the abundance of seafood and fresh produce of Florida combined with Cuban, Caribbean, and South American influences. --Emeril Lagasse Van Aken describes the rich culinary roots and historical traditions of Florida's cuisine. I have an ...
Norman van Aken's Florida Kitchen
The big dog of Florida cooking. --Anthony Bourdain An excellent collection of recipes that showcase the abundance of seafood and fresh produce of Florida combined with Cuban, Caribbean, and South American influences. --Emeril Lagasse Van Aken describes the rich culinary roots and historical traditions of Florida's cuisine. I have an exceptionally deep craving to try these recipes for the fusion that only Norman has skillfully refined over the years. I trust him implicitly with my palate and soul. --Mario Batali Norman Van Aken is a pioneer in Miami for creating modern cuisine inspired by Latin American and Florida flavors. Norman Van Aken's Florida Kitchen embodies this creativity and excitement and pays homage to the melding of traditions and innovation. A new essential! --Eric Ripert, chef and co-owner, Le Bernardin Award-winning chef and restaurateur Norman Van Aken invites you to discover the richness of Florida's culinary landscape. This long-awaited cookbook embraces the history, the character, and the flavors of the state that has inspired Van Aken's famous fusion style for over forty years. Drawing from Florida's vibrant array of immigrant cultures, and incorporating local ingredients, the dishes in this book display the exciting diversity of Van Aken's New World Cuisine. Recipes include Key lime beignets; cornbread-stuffed quail with strawberry-ancho-guava jam and sweet and sour parsnips; Spanglish tortillas with hash browns, creamed spinach, and serrano ham; pork stew with raisins, tamarind, plantains, and chiles; and fully loaded cracked conch po' boys. While preparing these dishes, readers will enjoy advice and stories straight from the kitchen of a master chef. Van Aken infuses his recipes with tips, techniques, and personality. He reveals the key to a good gumbo, praises the acidity of a pickled peppadew, connects food innovation to jazz and blues music, describes hitchhiking adventures across the state with his wife, Janet, and tells the tale behind the Mustachioed Swimmer, a cocktail named for Tennessee Williams. Norman Van Aken's Florida Kitchen is a delicious read--the definitive guide to the historic past and multicultural future of Florida's abundant foodways. With its forward-thinking blend of old and new, thoughtful step-by-step instructions for wonderful meals, and plenty of friendly conversation, this book is a rare immersion in a culinary artist's world. Norman Van Aken is chef-owner of NORMAN'S at The Ritz-Carlton, Grande Lakes, Orlando, and 1921 by Norman Van Aken in Mount Dora, Florida. Additionally, he is chef-partner at Three, a fine dining restaurant, and No. 3 Social, a roof deck lounge, in the Wynwood Arts District of Miami. His cooking school, In the Kitchen with Norman Van Aken, is also in Wynwood. Van Aken is the only Floridian inducted into the James Beard Foundation's Who's Who of Food & Beverage in America and was a 2016 MenuMasters Hall of Fame inductee with Jacques Pepin and Wolfgang Puck. He is the author of five cookbooks, including My Key West Kitchen: Recipes and Stories with Justin Van Aken, and a memoir, No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken.
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28.000000 USD

Norman van Aken's Florida Kitchen

by Norman Van Aken
Hardback
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With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of ...
Flavors of Empire: Food and the Making of Thai America
With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of vivid oral histories and new material from the archives, this book explores the factors that made foodways central to the Thai American experience. Starting with American Cold War intervention in Thailand, Mark Padoongpatt traces how informal empire allowed U.S. citizens to discover Thai cuisine abroad and introduce it inside the United States. When Thais arrived in Los Angeles, they reinvented and repackaged Thai food in various ways to meet the rising popularity of the cuisine in urban and suburban spaces. Padoongpatt opens up the history, politics, and tastes of Thai food for the first time, all while demonstrating how race emerges in seemingly mundane and unexpected places.
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85.000000 USD

Flavors of Empire: Food and the Making of Thai America

by Mark Padoongpatt
Hardback
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With this guide, you'll be smoking ribs in no time!If you've just purchased or received a new smoker or grill and want to expand your talents, 25 Essentials: Techniques for Smoking is just what you need. Among the nitty-gritty techniques featured are Slow-Smoking Ribs, Basting and Smoking Meat, Smoking Whole ...
25 Essentials: Techniques for Smoking: Every Technique Paired with a Recipe
With this guide, you'll be smoking ribs in no time!If you've just purchased or received a new smoker or grill and want to expand your talents, 25 Essentials: Techniques for Smoking is just what you need. Among the nitty-gritty techniques featured are Slow-Smoking Ribs, Basting and Smoking Meat, Smoking Whole Vegetables, Mopping, and Brining. Each technique is paired with a recipe, and each recipe-technique pairing has at least one color photo. The lay-flat PLC binding lets you take the book outside with you and use grill-side or on top of a patio table.
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19.45 USD

25 Essentials: Techniques for Smoking: Every Technique Paired with a Recipe

by Ardie Davis
Hardback
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Sugar cookies, snickerdoodles, brownies...who doesn't love a cookie? Cookies can cheer on a bad day...make a good day even better! In 150 Cookies, Brownies & Bar Cookies you'll find all the best tried & true cookie recipes, shared by home cooks across the country. Are the kids headed home from ...
150 Best-Ever Cookie, Brownie & Bar Recipes
Sugar cookies, snickerdoodles, brownies...who doesn't love a cookie? Cookies can cheer on a bad day...make a good day even better! In 150 Cookies, Brownies & Bar Cookies you'll find all the best tried & true cookie recipes, shared by home cooks across the country. Are the kids headed home from school? Fill the cookie jar for them with fresh-baked Chewy Chocolate Chip Cookies, Mom's Monster Cookies or Classic Raisin Oatmeal Cookies. Invite folks for coffee, tea and a welcoming platter of Raspberry-Almond Shortbread Cookies, Swedish Ginger Cookies or Hazelnut Pinwheels. Wrap up a package of sweet Mochaccino Chip Cookies for a dear friend's birthday...tied with a bow, of course! Holidays and special occasions call for scrumptious treats, so let the kids help bake Gingerbread Babies, Minty Candy Canes and Pistachio Thumbprints...sure to put a twinkle in Santa's eye. Add a platter of Red Velvet Brownies, Chocolate-Mint Candy Brownies and Triple-Layered Brownies for an irrestistible spread. And we can't forget all those delicious cookies-in-a-pan like Pumpkin Spice Bars, Quick & Easy Lemon Bars and Gooey Toffee Scotchies...slice & serve for a wonderful treat. So tie on your favorite apron, turn on the oven and get ready to enjoy cookies for every occasion!
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15.950000 USD

150 Best-Ever Cookie, Brownie & Bar Recipes

by Gooseberry Patch
Paperback
Book cover image
Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don't know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food ...
The Grammar of Spice
Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don't know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food to a higher plane of experience.Spices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art, and design. From alligator pepper seeds, which in the Yoruba culture are given to newborn babies to taste a few minutes after birth, to charoli seeds, which are used in traditional Indian desserts eaten during the festival of Holi, and caraway seeds, which were added to medieval love potions, each spice has its own significance in the lives of the people who use it.The Grammar of Spice is a practical resource for cooks that also changes the way we understand the role spices play in defining not only our food but also our place in the world. Featuring custom illustrations for each of the more than sixty spices featured here--inspired by the work of Owen Jones, one of the great designers and travelers of his time--this beautiful, informative book celebrates the world of flavors that spices open up to us.
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30.00 USD

The Grammar of Spice

by Caz Hildebrand
Hardback
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