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Author: Tom Schied
Publisher: tom schied
ISBN: 9781425931988
Category : Fiction
Languages : en
Pages : 180
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Book Description
The Mustard Jar throbs to the harsh backbeat of the sounds and emotions of Philadelphia in the mid 1980's. Tom Clausens mundane teenage existence takes a long, lyrical series of left turns as he comes to grips with bandmates, divorced parents and the elusive shadow of a girl named Tara. Along this path he discovers the brutal honesty of love, faith and life in a world of rigid expectations.
Author: Tom Schied
Publisher: tom schied
ISBN: 9781425931988
Category : Fiction
Languages : en
Pages : 180
Get Book Here
Book Description
The Mustard Jar throbs to the harsh backbeat of the sounds and emotions of Philadelphia in the mid 1980's. Tom Clausens mundane teenage existence takes a long, lyrical series of left turns as he comes to grips with bandmates, divorced parents and the elusive shadow of a girl named Tara. Along this path he discovers the brutal honesty of love, faith and life in a world of rigid expectations.
Author:
Publisher:
ISBN:
Category : Infantry
Languages : en
Pages : 870
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Book Description
Author: Kenneth G. Old
Publisher: Tate Publishing
ISBN: 1622950976
Category : Juvenile Fiction
Languages : en
Pages : 268
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Book Description
They stand only half a thumb high But have adventures as big as the sky. In The Secret Quest, the seventh installment in The Twith Logue Chronicles, Haymun, the goblin king, has returned to Gyminge under strict orders from the wizard. Bimbo and Bollin, the Shadow Brothers, have been sent on a secret quest. With Dr. Tyfuss, Haymun's court physician, on their side, they feel confident of success. But will their carefully laid plans be ruined when Bimbo and Bollin are captured? See how the smallest among us sometimes have the grandest adventures of all in The Secret Quest! The Twith, the seven Little People of Gibbins Brook Farm, survived the Wizard of Wozzle's invasion of their homeland many centuries ago. But their thrilling quests had only just begun! "I am really enjoying the book, and I can't wait to find out what happens next. " —Alyssa G., age 13 "It was so good I didn't want to put it down. I had to read 'just one more chapter'." —Sandie A. "This is a great book for young adults and adults alike! It is a book that will take you to another place and you will feel like you are right there in the story the entire time! Five star rating." —Meagan H.
Author: Rosamond Man
Publisher: Grub Street Cookery
ISBN: 1909808903
Category : Cooking
Languages : en
Pages : 419
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Book Description
The definitive book on one of the world’s most versatile ingredients. Mustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000 BC. The peppery flavored leaves of the plant can be eaten and are indeed one of the mainstays of southern American soul food cooking. Its seeds can be pressed to make oil as well as used whole. This is the first authoritative book on the subject and covers all aspects of its history, cultivation, and its many and varied uses, both culinary and medicinal. There is something here for everyone, from the professional chef, who may want to learn how to make mustard from scratch, to the home cook. The bulk of the book is dedicated to over 150 recipes using mustard as an ingredient and includes recipes for sauces, soups, starters, fish, poultry, game, meat, vegetables, pickles, baking, savories, and puddings. There is also a section on making mustard at home. Among the tempting treats to try are Mostarda di Cremona, now a fashionable relish on many tables, glazes for baked hams, chicken wings with mustard and lime, mackerel in black treacle and mustard, lapin moutarde (one of the classics of the French kitchen), glazed salt beef with mustard sauce, mustard seed sausages, mustard greens in coconut milk, piccalilli (probably one of the most famous pickles), spiced gingerbread, and mustard seed and allspice biscuits.
Author: Marisa McClellan
Publisher: Running PressBook Pub
ISBN: 0762441437
Category : Cooking
Languages : en
Pages : 242
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Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Author: Demet Güzey
Publisher: Reaktion Books
ISBN: 1789141435
Category : Cooking
Languages : en
Pages : 140
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Book Description
Whether grainy or smooth, spicy or sweet, Dijon, American, or English, mustard accompanies our food and flavors our life around the globe. It has been a source of pleasure, health, and myth from ancient times to the present day, its tiny seed a symbol of faith and its pungent flavor a testimony to refined taste. There are stories of mustard plasters used to treat melancholy, runners eating mustard to prevent cramps, and Christians spreading mustard seeds along pilgrimage trails. In this delightful global history of all things Grey Poupon and gleaming yellow, Demet Güzey takes readers on a tour of the ubiquitous mustard, exploring its origins, its use in medicine and in the kitchen, its place in literature, language, and religion, and its strong symbolism of sharpness, perseverance, and strength. Packed with entertaining mustard facts and illustrations as well as a selection of historic and modern recipes, this surprising history of one of the world’s most loved condiments will appeal to all food history aficionados.
Author: Ball Home Canning Test Kitchen
Publisher: Time Inc. Books
ISBN: 0848747666
Category : Cooking
Languages : en
Pages : 800
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Book Description
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics — Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles — to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.
Author: United States. Customs Court
Publisher:
ISBN:
Category : Customs administration
Languages : en
Pages : 716
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Book Description
Author: Nigella Lawson
Publisher: Hachette Books
ISBN: 1401306136
Category : Cooking
Languages : en
Pages : 616
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Book Description
Comprehensive, informative, and engaging, Nigella Kitchen offers feel-good food for cooks and eaters that is comforting yet always seductive, nostalgic but with a modern twist -- whether super-fast exotic recipes for the weekday rush, leisurely slow-cook dishes for weekends and special occasions, or irresistible cakes and cookies in true "domestic goddess" style. Nigella Kitchen answers everyday cooking quandaries -- what to feed a group of hungry teenagers, how to rustle up a spur-of-the-moment meal for friends, or how to treat yourself when you're home alone -- and since real cooking is so often about leftovers, here one recipe can morph into another . . . from ham hocks in cider to cidery pea soup, from "praised" chicken to Chinatown salad. This isn't just about being thrifty; it's about being creative and seeing how recipes evolve. With 190 mouthwatering and inspiring recipes, including more than 60 express-style recipes (30 minutes or under), Nigella Kitchen offers plenty of choice--from clams with chorizo to Guinness gingerbread, from Asian braised beef shank to flourless chocolate lime cake, from pasta alla Genovese to Venetian carrot cake. In addition, Nigella presents her no-nonsense kitchen kit must-haves (and crucially what isn't needed) in the way of equipment and magical standby ingredients. But above all, she reminds the reader how much pleasure there is to be had in real food and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple, delicious recipes to make life less complicated Gorgeously illustrated, this expansive, lively narrative, with its rich feast of food, is destined to be a twenty-first-century classic.
Author: François-Régis Gaudry
Publisher: Artisan Books
ISBN: 1579658768
Category : Cooking
Languages : en
Pages : 433
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Book Description
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
