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Travel through time following a charming little mouse called Minim who loves cheese and music. Join him on his vacation adventure in the country with Sasha and Bobik as they spend time with their favourite uncle, none other than Pyotr Ilyich Tchaikovsky. This summer, the brilliant composer has offered them a gift they didn't expect, one that will last forever and bring happiness to children all over the world! In addition to the illustrated story and introductory notes on the composer, this enhanced ebook includes recordings of the narrated story and the performances of the compositions "German Song", "March of the Wooden Soldiers", "Babayaga, The Witch", and "Kamarinskaya" from "Album for the Young".
Travel through time following a charming little mouse called Minim who loves cheese and music. Join him on his vacation adventure in the country with Sasha and Bobik as they spend time with their favourite uncle, none other than Pyotr Ilyitch Tchaikovsky. This summer, the brilliant composer has offered them a gift they didn't expect, one that will last forever and bring happiness to children all over the world!
The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this a truly exhaustive, at-a-glance reference.
100 ways to enjoy tasty tomatoes & creamy mozzarella! Find recipes for brunch, appetizers, soups, salads & more! Enjoy plenty of mouth-watering photos, too!
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.
From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.
FranklinCovey Style Guide: For Business and Technical Communication can help any writer produce documents that achieve outstanding results. Created by FranklinCovey, the world-renowned leader in helping organizations enhance individual effectiveness, this edition fully reflects today’s online media and global business challenges. The only style guide used in FranklinCovey’s own renowned Writing Advantage TM and Technical Writing Advantage TM programs, it covers everything from document design and graphics to sentence style and word choice. This edition’s many improvements include extensive new coverage of graphics, writing for online media, and international business English. Through dozens of examples and model documents, writers learn how to overcome “writer’s block” and efficiently create documents from start to finish. FranklinCovey’s experts show how to get powerful results from every email; add distinctiveness and power to any online presence; write far more effective proposals, letters, memos, reports, and resumes; and improve all forms of documentation, from business procedures to highly technical content. You’ll learn how to quickly discover and prioritize the information you need, whether you’re planning a presentation, leading a meeting, or managing a project. The authors reveal how to design visuals that communicate messages instantly and intuitively, and use charts, color, illustrations, maps, photos, and tables to supercharge any presentation. Packed with up-to-the-minute examples, this A-Z guidebook can help you write more effectively no matter who you are — whether you’re a business or sales professional who must motivate and persuade, a technical professional who must explain challenging content more clearly and accurately, or a student who needs stronger writing skills to succeed in school and in your career.
A lush and gorgeous guide to all things food and entertaining from Jane Green, New York Times bestselling author of Jemima J, The Beach House, and Sister Stardust. Jane Green’s life has always revolved around her kitchen... ... from inviting over friends for an impromptu brunch; to wowing guests with delicious new recipes; to making sure her ever-on-the-move family makes time to sit down together. For Jane, food is enjoyable because of the people surrounding it and the pleasures of hosting and nourishing those she cares about, body and soul. Now, Jane opens wide the doors of her stunning home to share tips on entertaining, ideas for making any gathering a cozy yet classy affair, and some of her favorite dishes, ranging from tempting hors d’oeuvres like Sweet Corn and Chili Soup, to mouthwatering one-pot mains like Slow-Braised Onion Chicken, to sinfully satisfying desserts like Warm Chocolate and Banana Cake. This book is Jane’s perfect recipe for making a wonderful life complete with friends, loving family, and moments filled with good food, good times, and, of course, Good Taste.
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
Vegetarian recipes from a food blogger with “a talent for enticing and boldly flavored creations, in recipes that are colorful, thoughtful, and fresh” (Heidi Swanson, New York Times–bestselling author of Super Natural Cooking). In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, food blogger Michael Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. You’ll find hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes. Natkin, a vegetarian himself, provides advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.