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Emma had the perfect trifecta: a long-term job as an engineer designing sewers; a steady relationship with her reliable boyfriend; and an adoring and creative best friend (about whom she wasn’t quite ready to admit her unrequited feelings). Then early one morning, a phone call changed her world forever. Now she’s having nightmares that threaten to disrupt the space-time continuum –– nightmares of hiding from bombs in basements, of glass shattering from nearby explosions. But these disturbing dreams, in which she inhabits the body of a young girl named Lily, seem all too real, and Emma’s waking life begins to be affected by the events that transpire in this mysterious wartime landscape. Convinced she has been given a chance to save a life, Emma tries to rescue Lily from heartache, but ultimately it is through Lily that Emma finds her way back. The Almond in the Apricot navigates connections formed across space and time and explores love, grief, and the possibility that the universe might be bigger than either Emma or Lily ever imagined.
Today the Santa Clara Valley is known as the Silicon Valley. However, not so long ago it was called the "Valley of Heart's Delight". Lisa Prince Newman grew up in that special time and place, among the fruit and nut orchards that surrounded her home town of Saratoga. She discovered her love for baking with the bounty of fruit ripening just outside her family's kitchen door. Lisa's passion for apricots fills this book with recipes that showcase the singular flavor and surprising versatility of the California apricot. Deeply influenced by the Santa Clara Valley's natural beauty and agricultural heritage, Lisa celebrates the apricot, its people, and its history in this very personal cookbook. For the Love of Apricots showcases 68 recipes from Breakfast to Cocktails that show you how to enjoy apricots throughout the year. A unique cookbook/memoir, For the Love of Apricots is a tribute to the orchardists and farmers who continue to grow California's most wonderful fruit.
"Pat's recipes take you to Scandinavia with ease and without a plane ticket. Simple and elegant yet sophisticated."--George Geary, author of The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies "I can imagine Scandinavian Classic Baking as a parent's gift to a daughter or son, and passed down along the generations. I'm impressed with the level of detail provided."--Kim Ode, author of Baking with the St. Paul Bread Club Distinguished by hints of cardamom, cinnamon, nutmeg, and orange peel, these sweet yeast breads, berry-studded tarts, and nutty pastries offer the most memorable flavors of Scandinavian cuisine. Gorgeously photographed, the authentic recipes range from hearty and wholesome Scandinavian Rye Bread, Swedish Lucia Buns, and Mini Princess Cakes to the traditional and venturesome Danish Aebleskiver, Norwegian Fattigmann, and Sandbakkels. The book, organized by type of dish, includes information about each of the countries that make up Scandinavia along with anecdotes and notes about traditions, holidays, and baking tips and tricks. Featuring photographs from around the region and information on where to find the equipment for specialty baking endeavors, this cookbook invites bakers of all levels to experience Northern Europe's best coffee breads, cakes, cookies, and tarts.
After falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co., one of London's hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, delectable menus, and an atmosphere that's as warm, inviting, and exotic as the food they serve. Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, the Sofritos of Jerusalem, and the herb-infused stews of Iran. Honey & Co. brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure. "Honey & Co.'s food -- taking its cue from generations of dedicated home cooks -- captures everything that is generous, hearty, and delicious in the Middle East."-Yotam Ottolenghi
"Part of the balance of life lies in understanding that different days require different ways of eating . . ." Whatever the occasion, food-in the making and the eating-should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed, and yet always satisfying. From quick and calm workday dinners (Miso Salmon; Cauliflower & Cashew Nut Curry) to stress-free ideas when feeding a crowd (Chicken Traybake with Bitter Orange & Fennel) to the instant joy of bowlfood for cozy nights on the sofa (Thai Noodles with Cinnamon and Shrimp), here is food guaranteed to make everyone feel good. Whether you need to create some breathing space at the end of a long week (Asian-Flavored Short Ribs), indulge in a sweet treat (Lemon Pavlova; Chocolate Chip Cookie Dough Pots) or wake up to a strength-giving breakfast (Toasty Olive Oil Granola), Nigella's new cookbook is filled with recipes destined to become firm favorites. Simply Nigella is the perfect antidote to our busy lives: a calm and glad celebration of food to soothe and uplift.
A troubled teen turns to cooking lessons to win her emotionally distant mother’s love in this “moving [and] extraordinary” novel (The Atlantic). Lorca spends her life poring over cookbooks to earn the love of her distracted, angry mother, a prominent Manhattan chef who left Lorca’s father and is now packing her off to boarding school. Desperate to prove herself, Lorca resolves to track down the recipe for her mother’s ideal meal. She signs up for cooking lessons from Victoria, an Iraqi-Jewish immigrant profoundly shaken by her husband’s death. Soon these two develop a deeper bond while their concoctions—cardamom pistachio cookies, baklava, and masgouf—bake in Victoria’s kitchen. But their individual endeavors force a reckoning with the past, the future, and the truth—whatever it might be. “Sassy, brash, acrobatic and colorful…I want to read it again and again.” —Time “Impressive…Soffer’s style is natural and assured.”—Meg Wolitzer, All Things Considered, NPR “Breathtaking…a profoundly redemptive story about loss, self-discovery, and acceptance.”—O: The Oprah Magazine “Soffer’s prose is as controlled as it is fresh, as incisive as it is musical.” —Colum McCann, author of Let the Great World Spin
The Sunday Times and New York Times Bestseller ‘There’s nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.’ In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. Sweet includes over 110 innovative recipes with stunning photos by award-winning Peden + Munk – from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
This is Mary Berry's collection of her favourite dishes that she cooks everyday for her family and friends. Mary and her close friend and assistant, Lucy Young, provide over 150 simply prepared, delicious, reliable recipes for lunch, dinner and parties. Whether you need food for two or twenty, Mary and Lucy have included plenty of starters, mains, sides and puds, together with invaluable advice on cooking for all occasions. And no book from the Queen of Cakes would be complete without some mouth-watering, foolproof bakes. Mary invites you to enjoy afternoon tea, with an array of delicious cakes, traybakes and dainty treats. It has been nearly twenty years since Mary Berry first wrote At Home, and in this new edition she has extensively revised and updated many of her classic dishes as well as adding 60 brand new recipes. Mary Berry’s Baking Bible is the only baking book you’ll ever need, and Mary Berry & Lucy Young At Home takes care of every other mealtime.
“THE SHARPEST AND MOST UNUSUAL STORY I READ LAST YEAR . . . [Mat] Johnson’s satirical vision roves as freely as Kurt Vonnegut’s and is colored with the same sort of passionate humanitarianism.”—Maud Newton, New York Times Magazine NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Washington Post • Vanity Fair • Houston Chronicle • The Seattle Times • Salon • National Post • The A.V. Club Recently canned professor of American literature Chris Jaynes has just made a startling discovery: the manuscript of a crude slave narrative that confirms the reality of Edgar Allan Poe’s strange and only novel, The Narrative of Arthur Gordon Pym of Nantucket. Determined to seek out Tsalal, the remote island of pure and utter blackness that Poe describes, Jaynes convenes an all-black crew of six to follow Pym’s trail to the South Pole, armed with little but the firsthand account from which Poe derived his seafaring tale, a bag of bones, and a stash of Little Debbie snack cakes. Thus begins an epic journey by an unlikely band of adventurers under the permafrost of Antarctica, beneath the surface of American history, and behind one of literature’s great mysteries. “Outrageously entertaining, [Pym] brilliantly re-imagines and extends Edgar Allan Poe’s enigmatic and unsettling Narrative of Arthur Gordon Pym of Nantucket. . . . Part social satire, part meditation on race in America, part metafiction and, just as important, a rollicking fantasy adventure . . . reminiscent of Philip Roth in its seemingly effortless blend of the serious, comic and fantastic.”—Michael Dirda, The Washington Post “Blisteringly funny.”—Laura Miller, Salon “Relentlessly entertaining.”—The New York Times Book Review “Imagine Kurt Vonnegut having a beer with Ralph Ellison and Jules Verne.”—Vanity Fair “Screamingly funny . . . Reading Pym is like opening a big can of whoop-ass and then marveling—gleefully—at all the mayhem that ensues.”—Houston Chronicle
More than 100 extraordinary desserts—with photos and meticulous instructions—by the creator of the internationally acclaimed blog Cafe Fernando: “Superb.” —David Lebovitz, bestselling author of My Paris Kitchen Written, styled, photographed, and designed by Cenk Sönmezsoy, The Artful Baker shares the inspiring story of a passionate home baker, beginning with his years after graduate school in San Francisco and showcasing the fruits of a baking obsession he cultivated after returning home to Istanbul. Sönmezsoy’s stories and uniquely styled images, together with his original creations and fresh take on traditional recipes, offer a window into the life of this luminary artist. The Artful Baker is comprised of almost entirely new content, with a few updated versions of readers’ favorites from his blog, such as Brownie Wears Lace, his signature brownies topped with blond chocolate ganache and bittersweet chocolate lace (originally commissioned by Dolce & Gabbana and awarded “Best Original Baking and Desserts Recipe” by Saveur magazine); Raspberry Jewel Pluot Galette, inspired by Chez Panisse’s 40th anniversary celebrations; and Devil Wears Chocolate, his magnificent devil’s food cake. Covering indulgences from cookies to cakes and tarts to ice creams, recipes include Pistachio and Matcha Sablés; Tahini and Leblebi (double-roasted chickpeas) Swirl Brownies; Sakura Madeleines; Sourdough Simit, the beloved ring-shaped Turkish bread beaded with sesame seeds; Isabella Grape and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart named after the Golden Girl Blanche Devereaux. Each has been tested by an army of home bakers with varying levels of skill, equipment, and access to ingredients, and revised to ensure they’ll work flawlessly in any kitchen. Measurements of ingredients are provided in both volume and weight (grams), and where a volume measurement isn’t useful, weight measurements are provided in both ounces and grams.