Easy Beading Vol. 8 PDF Download
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Author: BeadStyle magazine
Publisher: Kalmbach Books
ISBN: 087116745X
Category : Crafts & Hobbies
Languages : en
Pages : 258
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Book Description
Get all the great projects from the eighth year of BeadStyle magazine in Easy Beading Vol. 8! Beaders will love the up-to-the-minute designs collected from the colorful pages of BeadStyle’s eighth season. Fast, fashionable projects using pretty pearls, sparkling crystals, gorgeous gemstones, mixed media, and more are just the beginning! Variations of many projects allow readers to develop their own design style. A thorough, illustrated Beader’s Glossary and Basics section, paired with simple stringing and wirework techniques, guarantee great results right from the start!
Author: BeadStyle magazine
Publisher: Kalmbach Books
ISBN: 087116745X
Category : Crafts & Hobbies
Languages : en
Pages : 258
Get Book Here
Book Description
Get all the great projects from the eighth year of BeadStyle magazine in Easy Beading Vol. 8! Beaders will love the up-to-the-minute designs collected from the colorful pages of BeadStyle’s eighth season. Fast, fashionable projects using pretty pearls, sparkling crystals, gorgeous gemstones, mixed media, and more are just the beginning! Variations of many projects allow readers to develop their own design style. A thorough, illustrated Beader’s Glossary and Basics section, paired with simple stringing and wirework techniques, guarantee great results right from the start!
Author:
Publisher: Kalmbach Books
ISBN: 0871164817
Category : Crafts & Hobbies
Languages : en
Pages : 259
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Book Description
Get all the great projects from the eighth year of BeadStyle magazine in Easy Beading Vol. 8! Beaders will love the up-to-the-minute designs collected from the colorful pages of BeadStyle’s eighth season. Fast, fashionable projects using pretty pearls, sparkling crystals, gorgeous gemstones, mixed media, and more are just the beginning! Variations of many projects allow readers to develop their own design style. A thorough, illustrated Beader’s Glossary and Basics section, paired with simple stringing and wirework techniques, guarantee great results right from the start!
Author: Thomas Keller
Publisher: Artisan
ISBN: 1579657567
Category : Cooking
Languages : en
Pages : 339
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Book Description
DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
Author: Stewart O'Nan
Publisher: Penguin
ISBN: 1440619875
Category : Fiction
Languages : en
Pages : 164
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Book Description
A frank and funny yet emotionally resonant tale set within a vivid work day world, from the author of Emily, Alone and Henry, Himself--named a Best Book of the Year by The Washington Post, the San Francisco Chronicle, and Entertainment Weekly A Finalist for the Los Angeles Times Book Prize Perched in the far corner of a run-down New England mall, the Red Lobster hasn't been making its numbers and headquarters has pulled the plug. But manager Manny DeLeon still needs to navigate a tricky last shift--just four days before Christmas and in the midst of a fierce blizzard--with a near-mutinous staff and the final onslaught of hungry retirees, lunatics, and holiday office parties. All the while, he's wondering how to handle the waitress he's still in love with, his pregnant girlfriend, and where to find the present that will make everything better. Stewart O'Nan has been called "the bard of the working class," and Last Night at the Lobster is a poignant yet redemptive look at what a man does when he discovers that his best might not be good enough.
Author: BeadStyle magazine
Publisher: Kalmbach Books
ISBN: 0871167867
Category : Crafts & Hobbies
Languages : en
Pages : 257
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Book Description
Easy Beading Vol. 5 contains more than 80 projects, 1,000 color photos, and a thorough, illustrated beader’s glossary and basics section. This year the projects are longer than in previous volumes, allowing the reader to experiment. The book is divided into six core chapters, each focusing on different materials: crystals, pearls, mixed, metal and chain, glass, and gemstones. These projects teach readers a variety of beginner techniques, design ideas, shortcuts, and tips they can use right away.
Author: Josh Emett
Publisher:
ISBN: 9781743794906
Category :
Languages : en
Pages : 540
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Book Description
Michelin-starred chef Josh Emett brings together 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the crème de la crème of blue ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold - sure to delight any food lover or serious home cook. Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars. Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook - discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade. Featuring specially commissioned photographs, the book is organised into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements.
Author: Ann Sophia Stephens
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1040
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Book Description
Author: Jessica Merchant
Publisher: Houghton Mifflin Harcourt
ISBN: 0544176499
Category : Cooking
Languages : en
Pages : 307
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Book Description
The first cookbook from the woman behind the popular food blog HowSweetEats.com.
Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
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Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 256
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Book Description
Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.
