With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.

    With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.

    It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    In the author's view, it marks the beginning of the last and perhaps most important interview phase - a phase so important that failing to prepare properly for it can undo all your hard work, including providing great answers to tough questions! It's your moment to shine - to show off the depth and breadth of your research, to remind the interviewer of how perfectly your credentials fit the job description, and to actually ask for the job! From what to ask, when to ask it, and the kind of answers to expect, this book gives every candidate, from first-timers to seasoned pros, the practical information and advice they need to ace the entire interview and get their dream job. No questions? No way!

    Objects in harmonic motion have the ability to transfer some of their energy over large distances. Light Nature: This chapter covers the nature of light, polarization, and color.

    This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

    government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.Download a free PDF copy at http://www.leannebrown.ca/cookbooks

    Elizabeth David introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, is this beautiful new collection of her most inspiring, everyday recipes with full-colour photography throughout.Published to celebrate the 60th anniversary of Elizabeth's first book, At Elizabeth David's Table has twelve chapters guiding the reader from tasty soups and starters, through to meat, fish and desserts. Sections on successful bread making, as well as more extravagant dishes, ensure that this will become the cookery bible that you will turn to, time and time again. Interspersed throughout At Elizabeth David's Table are some of Elizabeth's short essays - from how to cook 'fast and fresh' using store cupboard ingredients, to evocative portraits of French and Italian markets.'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

    In How to Drink, Victoria Moore aims to redress the balance, by showing how to drink well throughout the seasons and at all times of day.She explains how to make the most delicious coffee and juices; how to choose wine that complements your food; and how to make cocktails for every occasion--whether to serve a garden barbecue, as a cold weather aperitif, or just to unwind with at the end of the day.Here are recipes for mint juleps in the spring, sloe gin in the autumn, hot buttered rum in the winter, and year-round showstoppers including the world's best gin and tonic. Moore is also an impassioned advocate of unfairly maligned drinks such as sherry, Campari and saki, and gives fascinating historical background on different spirits as well as invaluable advice on creating your home bar.How to Drink is a hugely readable, browseable and authoritative handbook, whose aim is to inform, entertain and crucially, make sure you can find the right drink at the right time."It doesn't need to be either difficult or expensive to drink as well as you eat, it just requires a little care...""A splendid book. Victoria Moore is quite right--it's not how much you drink but how you drink." --Fergus Henderson, chef and co-owner, St. Johns Restaurant"I loved How to Drink. For the first time in years I have broken open a bottle of vodka for a Bloody Mary, remembered how much better mulled cider is than mulled wine, drawn a fresh kettle for tea..." --Joanna Weinberg, author of How to Feed Your Friends with Relish"Anyone who loves their food should heed this unmatchable tutorial in the art of enjoying drink; Victoria Moore succinctly puts every sip in lively context, banishing the guilt from the pleasure of it all." --Rose Prince, author of The New English Kitchen

    The collection exhibits the madness that engulfs those who descend into cycling obsession, celebrating the average cyclist living in a world defined by the pros. The writings range from fanciful musings concerning the Tao of singlespeeding to lengthy descriptions of end-to-end rides in Britain and Ireland. Mountain biking, road cycling, classic alpine climbs and all sorts of other cycling events are chronicled along the way. Each is written in a lighthearted style designed to bring the reader into the author’s world which is often littered with incident and humour. Within the pages the reader will find a loose ticklist of events to ride, bikes to own and challenges to take on. Each described in the author’s own inimitable style. This latest version comes with added "much better proofreading than last published edition" About the Author Dave Barter is a British cyclist. Excellent we’ve got that out of the way. A non-cycling author of a series of bicycle based reflections would have a hint of incongruity about it. He likes to think of himself as an all rounder having tried many two wheeled disciplines and fallen off most of them. In 2001 he chucked in his job and went cycling. In 2010 he did exactly the same thing again. In between times he’s written a few articles about cycling and a few of them have even made it into print. Dave was born in Ely Hospital in 1966 after his Dad raced floodwater to get his Mum to the ward before the river Ouse burst. This explains why he is always in a rush. Dave lives in deepest Wiltshire with his wife Helen and his children Jake and Holly. Wembley the cat used to reside within the family as well but sadly snuffed it a few years ago. Dave’s fiscal profession is Information Technology. He writes articles to fund bike parts and is currently attempting to finish a number of books. Once he has read them, he’ll turn his attention to his half completed writing projects. Like all good IT practitioners he rarely finishes anything. Obsessive Compulsive Cycling Disorder is the rare exception. Dave has recently published a road cycling route guide to the UK. Great British British Rides is also available from Amazon in paperback format.

    It was a popular winter destination for North American tourists in the 1950s, and this cookbook recaptures the spirit of Old Havana-- Habana la vieja-- and its celebrated culinary traditions. Cuban cuisine, though derived from its mother country, Spain, has been modified and refined by locally available foods like pork, rice, corn, beans and sugar, and the requirements of a tropical climate. Fine Gulf Stream fish, crabs and lobsters, and an almost infinite variety of vegetables and luscious tropical fruits also have their places on the traditional Cuban table. This cookbook includes over 50 recipes, each in Spanish with side-by-side English translation-- all of them classic Cuban fare and old Havana specialties adapted for the North American kitchen. Among the recipes included are: Ajiaco (famous Cuban Stew), Boiled Pargo with Avocado Sauce, Lobster Havanaise, Tamal en Cazuela (Soft Tamal), Quimbombo (okra), Picadillo, Roast Suckling Pig, and Boniatillo (Sweet Potato Dulce), along with a whole chapter on famous Cuban cocktails and beverages.

    But it was a role he took up late in life, that of writer, that won him enduring fame and critical acclaim—as well as the devotion of readers worldwide. Though the 1976 collection A River Runs Through It and Other Stories was the only book Maclean published in his lifetime, it was an unexpected success, and the moving family tragedy of the title novella—based largely on Maclean’s memories of his childhood home in Montana—has proved to be one of the most enduring American stories ever written.The Norman Maclean Reader is a wonderful addition to Maclean’s celebrated oeuvre. Bringing together previously unpublished materials with incidental writings and selections from his more famous works, the Reader will serve as the perfect introduction for readers new to Maclean, while offering longtime fans new insight into his life and career. In this evocative collection, Maclean as both a writer and a man becomes evident. Perceptive, intimate essays deal with his career as a teacher and a literary scholar, as well as the wealth of family stories for which Maclean is famous. Complete with a generous selection of letters, as well as excerpts from a 1986 interview, The Norman Maclean Reader provides a fully fleshed-out portrait of this much admired author, showing us a writer fully aware of the nuances of his craft, and a man as at home in the academic environment of the University of Chicago as in the quiet mountains of his beloved Montana.Multifarious and moving, the works collected in The Norman Maclean Reader serve as both a summation and a celebration, giving readers a chance once again to hear one of American literature’s most distinctive voices.

    In the third edition of this best-selling guide, you'll find these topics:- 83 exercises for free weights, machines, bands, and balls- 30 workouts for increasing size, endurance, and strength- Sport-specific programs for tennis, golf, cycling, running, and more- Eating plans and nutrition advice for adding lean muscle and losing fatStrength Training Past 50 will keep you active, healthy, and looking great with workouts and programs designed just for you.

    They have become renowned for their visual excellence, which includes unparalleled photography, 3-D mapping, and specially commissioned cutaway illustrations. DK "Eyewitness Travel Guides" are the only guides that work equally well for inspiration, as a planning tool, a practical resource while traveling, and a keepsake following any trip. Each guide is packed with the up-to-date, reliable destination information every traveler needs, including extensive hotel and restaurant listings, themed itineraries, lush photography, and numerous maps.

    Starting in the ramshackle but romantic capital of Havana, Peter Millar travels with ordinary Cubans, sharing anecdotes, life stories and political opinions to the far end of the island, the Guantanamo naval base and detention camp.