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Amandeep, Murugesh, Rufus And Sundar Are Bucks Who Talk Dirty For The Same Reason That They Remove The Mufflers From Their Motorcycle Exhausts It Makes Them Feel Like Men. Like Libertines. To Their Hormonal Despair, When Professor Ram Stages His Remake Of A Midsummer Night'S Dream At Their College Fest, He Casts These Four As Fairies. The Farce That Follows Gradually Takes Over The Lives Of The Rest Of The Characters In This Achingly Funny Novel About The Pratfalls That Accompany Caste Pride. On And Off The Campus Of Chennai University, You Will Encounter Onion-And-Garlic-Free Tambrahms Who Rewrite Shakespeare To Uphold The Hindu Order, Smug Nris Who Call The Shots In Matrimonials, Visiting Canadians Who Are Aghast At The Plight Of Dalits (Pronounced Daylights') And, At The Apex Of The Whole Tumbling Structure, A Bibulous Builder Who Invokes The Gods Even As He Defrauds His Clients. Tailing The Characters Around This Plot Is An Unseen But All-Seeing Spectator. You May Never Guess Who That Is, But Will Laugh All The Way To The Answer.
This book contains plain and simple, easy to follow recipes with colour photos, developed and adapted for anyone who suffers from IBS type symptoms or other digestive disorders and wants the benefit of reducing their intake of FODMAPS. Using alternative ingredients that are fresh, nutritious and tasty these recipes are for the whole family to enjoy every day favourites, from Lasagne, Chicken Tikka Masala, and Pizza to Sticky Toffee Pudding, Strawberry Cheesecake and Millionaire's Shortbread. There are many books that explain a low FODMAP diet. So low FODMAP Foods are dedicated to developing low FODMAP recipes.
Black and white print version of the first NO GARLIC cookbook. This is the worlds first and only full series of No Garlic Cookbooks written by an author who actually has a serious allergy to garlic. This low cost edition is in black and white but is still packed full of mouthwatering recipes with a black and white photo for each recipe: including crispy roast potatoes and slow roast chicken, meatballs in a rich tomato sauce and fillet of beef wrapped in parma ham. The aim of this book: to transform our lives (and plates!) with garlic-free cooking. Currently, millions of people across the globe - from those with intolerances, IBS or allergies to those who just can't stand the smell of garlic - are struggling to find an alternative to garlic or are simply putting up with it. However, it's entirely possible to take control of our cooking and what we eat, while still using choice fresh ingredients and producing some truly mouth-watering dishes, all with absolutely no use of garlic. This is the first of 9 volumes of No Garlic cookbooks, packed with recipes that have been fine-tuned over the years for people who, like me, have constantly been on the lookout for garlic-free recipes that are healthy, nutritious and delicious. Inside, you will learn about countries that you would expect to use garlic in practically everything, who in fact use very little in their cooking: such as Japan and Italy. Both incidentally, the two countries ranking first and second respectively in the world league of life expectancy. You'll be surprised by what you're able to achieve garlic free, while still retaining all the great flavour and taste of your ingredients. Happy cooking!
A Midsummer Night's Dream offers a skilfully edited version of Shakespeare's text with modern English translation. This dual text is presented in a highly illustrated, full colour cartoon style. Used by schools at Key Stages 1-5, (though primarily KS 2-4), this edition is also excellent for home study.
A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. “Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune
Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen.
This study examines plants associated with ritual purity, fertility, prosperity and life, and plants associated with ritual impurity, sickness, ill fate and death. It provides detail from history, ethnography, religious studies, classics, folklore, ethnobotany and medicine.
Britney Spears loathes meatloaf and “all lumpy stuff.” Arturo Toscanini hated fish. Ayn Rand despised salads. Alexander Theroux’s Einstein’s Beets is a study of the world of food and food aversions. The novelist and poet probes the secret and mysterious attitudes of hundreds of people―mostly famous and well-known―toward eating and dining out, hilariously recounting tales of confrontation and scandalous alienation: it contains gossip, confession, embarrassment, and perceptive observations.