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Snail and Frog have a race to decide who has the strongest legs, and will have the honour of helping the King's chef prepare a surprise for the King.
“This beautiful book is proof that there is always something more to learn about the cuisine of France, even for a French-trained professional chef.” —JacquesPépin, chef, James Beard Foundation Award–winning cookbook author, and Emmy Award–winning public television cooking series host Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crêpes au Caramel et Beurre Sal (crêpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.
The ultimate 'show and tell' reference to ingredients from around the globe, The Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. Get expert information that tells you which varieties of ingredients are best, and how to buy, store, and eat them. Flavor Pairings give you a helping hand by listing complementary ingredients, and more than 250 Simple Classic key-ingredient recipes, such as Peach Melba and Pesto, complete the journey from field to plate. The Cook's Book of Ingredients stimulates readers to try new foods and more about their favorites. This is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.
“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
100 Reasons Why" is a fun and exciting book for both kids and adults. It takes you on a cool journey of discovery, sharing interesting facts about the world around us. This book is like a treasure chest filled with amazing facts about people, animals, the universe, and different countries. It uncovers not just big mysteries but also surprising details about everyday things. Ever wondered why the moon appears during the day, why denim is blue, why we hiccup, or why dogs can't see colors? Curious about why leaves change color, why bees make honey, or why lions are called the kings of the jungle? "100 Reasons Why" answers all these questions and many more, nearly 100 in total! It's not just a book – it's a fun way to learn. This is just the start of a series, so open the pages and let the adventure begin. Get ready to discover something amazing on every page!
A combination of low oxygen levels and dense plant canopies present particular challenges for organisms living in this aquatic habitat.
Introduces the small animals and pests that often live inside houses, including fleas, centipedes, cockroaches, and mites.
Series of books for class 3 to 8 provide complete coverage of the NCERT syllabus prescribed by Central Board of Secondary Education(CBSE).The main goal that this series aspires to accomplish is to help students understand difficult scientific concepts in a simple manner and in an easy language.
If one is a snail, and two is a person... we must be counting by feet! Children will love this hilariously illustrated introduction to simple counting and multiplication with big feet and small - on people and spiders, dogs and insects, snails and crabs - from one to one hundred!