Wake up and enjoy the most important meal of the day with over 60 relaxed recipes for every morning occasion, from lazy lie-ins to brunch parties. For many, breakfast is the best meal of the day, and on the weekends when the pace of life slows, there’s nothing better than an indulgent brunch. With more than 65 appetizing and modern recipes, there is a dish here to suit everyone’s brunch style. With meat, fish, vegetarian and vegan options, starting the day the right way has never been easier, or tastier! For slow-release energy, opt for something like Pink Grapefruit with Vanilla Sugar or Bircher Muesli with French Berries. Nothing says brunch quite like eggs, but why not serve your friends something different like Baked Mushroom & Egg Ramekins or a Steak and Egg Breakfast Taco? Even those with the biggest appetites will meet their match with substantial brunch plates of Chorizo Cornbread or Herbed Feta On Sourdough. And for the sweet tooth, breakfast bakes such as Banana Bread or Blueberry Pancakes will hit the spot. Also included are drinks to complete the feast, from a Pour Over Coffee to The Ultimate Bloody Mary with Pickled Celery.

This is a modern, stylish and practical guide to the traditional craft of bookbinding, written by the founders of the London Centre for Book Arts, a destination workshop space that attracts visitors from all over the world. Accessible enough for complete beginners, while full of inspiration for those with more experience, this is the ultimate guide to making beautiful books by hand. Starting with an introduction to the bindery and a useful inventory of necessary tools and equipment, you’ll also learn about different paper types, and special finishes such as cloth coverings, headbands and ribbon markers. You’ll then find clear step-by-step instructions for six different hand-made book types, from simple pamphlets and concertinas to more elaborate multi-section bindings. Each project includes ideas for variations, resulting in over 20 different possible outcomes. There are also details about more advanced techniques and specialist bindings, as well as handy layout and design advice. A combination of practical and inspirational photography will guide readers clearly through each stage of the process, while showcasing the unique results that can be achieved and offering an exclusive peek into the workings of the authors’ studio.

Entertaining historical vignettes focus on the human-interest aspects of real people and actual events of frontier Texas. Included are stories about the early colonists, the Indians, the cowboys, the gunslingers, the lawmen, the entrepreneurs, and the statesmen. Subjects such as the conflicts with Mexico, the railroads, the Civil War, and the cattle drives are also included. The vignettes, short and well written in an easily readable style, bring history to life with the humor and drama of the people who settled Texas.

Much more than an excellent gazetteer, an engaging history using contemporary sources shows whose hands the defence of the Anglo-Scottish border was in while Henry V was at Agincourt.Subsequent surveys show how Christopher Dacre forwarded a bold project that linked a string of towers forming a defence against marauding Scots, suggesting new towers to stop gaps, a 'dyke or defence' joining them like a latter-day Hadrian's Wall. Beyond this line were many peles or bastles, homes to the headsmen of the notorious reiving families cursed in 1525 by the Bishops of Durham and Glasgow because of their brutal way of life, giving rise to much romance and legend. Polite society occupied the large castles of the coastal area. This history and gazetteer, with 500 entries, will increase your knowledge of Northumberland and its proud, turbulent past.

Medieval manorial records provide a unique insight into the economic and social life of local communities, as well as the different approaches adopted by lords in managing their estates. This volume, edited by James Davis and Joanne Sear, contains the translations of the surviving court and account rolls of Newmarket, together with translations of two royal charters for Newmarket's fairs. Although the court rolls span only fifteen years around the turn of the fifteenth century, the four different types of court they represent - manorial, market, fair and leet - are not replicated in the surviving records of any other medieval English small town. Also included are substantial sets of account rolls from the middle and later years of the fifteenth century which, in particular, provide details of the holdings, stalls and shops that were rented not just to Newmarket tenants but also to traders from further afield. Although the dates of the two sets of rolls do not coincide, their span across most of the fifteenth century provides substantive evidence for the growth and expansion of commercial activities, changing Newmarket from an inconsequential trading post into a significant and vibrant settlement, albeit small, on the main route between London and Norwich. The manorial rolls contain deletions and revisions, showing that they were used as working documents, indispensable to the lord of the manor's officials in overseeing the smooth running of the settlement and in ensuring the maximal receipt of all the income due to him. The commercial focus is a clear and vibrant reminder of the importance of markets to much of medieval society.

Through her personal family history and tireless research, author Von Diaz presents more than 125 recipes and intimate stories that exemplify the food and history of the island nations of Indian, Atlantic, and Pacific Oceans, organized by ancestral techniques. The islands spanning Indian, Atlantic, and Pacific oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, fermenting, deep-frying, smoking, and in-ground roasting. Bold flavors drip from the edges of each dish-tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation. This narrative cookbook by writer, documentary producer, and author Von Diaz, travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home. Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across the island nations of the Indian, Atlantic, and Pacific Oceans, despite distance and cultural differences, pair remarkably well together. Partnered with deep-rooted cooking techniques-marinating, pickling + fermentation, braising + stewing, frying, grilling + smoking, and steaming + in-ground cooking-these ingredients and techniques typify the harmonious, synchronous spirit found in each of their unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul-nourishing and flavorful. Coco Bread from Jamaica Arroz Con Jueyes (Stewed Crab Rice) from Puerto Rico Masikita (Papaya-Marinated Beef Skewer) from Madagascar Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia Lechon Kawali (Crispy Fried Pork Belly) from the Philippines Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act. Cooks are givers, always.

This book teaches creative knitting. Sweaters are knit in one piece -- no seams! -- to the knitter's own set of measurements, enabling knitters to use even hand-spun yarns that never seem to fit a predetermined gauge. The Sweater Workshop provides an alternative for those who wish to knit sweaters of their own designs. The rewards are well-fitting, perfectly constructed seamless sweaters knit from any yarn.

Over 65 recipes for perfect results from your pizza oven, from making delicious dough to getting the toppings and textures just right. For crispy, tasty and authentic pizzas, this book is your bible. Designed for your home pizza oven, you will find tips and tricks for making the most of your appliance and producing perfect pizzas from the comfort of your own home or garden. You will find guides to making bases and sauces, and recipes that embrace the simplicity of classic pizza, such as an authentic Four-Cheese and a Pizza Marinara. For special occasions or to spice things up a bit, there are more complex options like Pear, Pecorino and Taleggio Pizza with Honey and Sage, or Pizza Picante, plus focaccia recipes to enjoy. You will be surprised and delighted with just how many variations you can get out of your pizza oven!

This book compiles vital information for gardeners in the unique climates of New York and the Mid-Atlantic area. This indispensible guide includes valuable expert advice, a list of hot and cold tolerance zones for each plant, web sites for information from state universities in the region, and a listing of botanical gardens and arboreta in which to view the listed plants.

Featuring 200 recipes, nutrition goals, meal plans, and tips for eating out, this popular cookbook makes staying on the Atkins diet easy and delicious with a variety of mouthwatering meals.

The Autism-Friendly Cookbook was created by journalist Lydia Wilkins for autistic adults and teens to turn to when cooking for friends, lacking inspiration, or on those low-energy days. With recipes to suit any occasion, the book is written in clear, jargon-free language which makes 'the obvious' obvious. Recipes are categorised by meal with additional guidance on the level of energy needed to tackle them, with options for low-energy or meltdown days, or days when you're able to take on a new challenge. They contain adaptations and options to suit different dietary needs including vegetarian, vegan, gluten-free and dairy-free, and additional modifications for those who are sensory seekers, sensory avoiders or who want to expand their repertoire in the kitchen. With contributions from individuals within the autistic community and options for quick meals, special occasions and more. With autistic people at its heart, the book also contains helpful tips and advice for parents and teachers looking to find out more.

An essential guide to vibrant, vegetarian Mexican home cooking, including naturally vegan, gluten-free, and dairy-free dishes Vegetarian food is deeply woven into Mexico's diverse culinary history. In this blockbuster recipe collection from the bestselling author of Mexico: The Cookbook, home cooks will discover delicious traditional and modern dishes made with corn, beans, spices, and the incredible bounty of fruit, vegetables, legumes, seeds, and edible flowers grown across Mexico. These healthy, wholesome recipes are meat-free by design, spotlighting Mexico's outstanding foods, instead of relying on hard-to-source ingredients or substitutions. Each is presented with clear, straightforward instructions accessible to home cooks of all skill levels. Along with authentic breakfasts, lunches, dinners, and desserts, the book includes an entire chapter dedicated to pulses - high-protein superfoods such as chickpeas, beans and lentils - as well as special sections for breads, drinks, sauces, and basics that every fan of Mexican cuisine should master. Beautifully designed, with an eye-popping cover and vivid photography throughout, The Mexican Vegetarian Cookbook is an inspiring addition to any home cook's kitchen shelf. Chapters and recipes include: Breakfasts : Huevos Ahogados, Oaxacan Mushroom Turnovers Lunches : Pasilla Chiles Stuffed with Beans and Wrapped in Plantain, Vegetarian Ceviche Snacks (Botanas y Antojitos) : Pickled Jalapeños Salads and Sides : Potato Salad with Watercress and Avocado Soups : Mexican Corn Soup Entradas : Watermelon and Tequila Jicama Salad Platos Fuertes : Ancho Chiles Stuffed with Vegetable Tamal Pulses : White Bean Salad with Vegetables Desserts : Mango Tarte Tatin, Quick Flourless Chocolate and Pecan Cake Breads : Goat Cheese and Zucchini Bread Drinks : Watermelon and Strawberry Cooler Basics : Corn Tortillas Moles, Sauces, and Marinades (Moles, Salsas, y Adobos) : Spicy Adobo

In Kaap, kerrie & koesisters neem die tweelingsusters Fatima en Gadija ons op ’n tradisionele Kaaps-Maleise kosreis wat terselfdertyd ook ’n lewensreis is, want die resepte word saamgesnoer met herinneringe aan hulle grootwordjare op die Kaapse Vlakte en die vroue wat so ’n groot rol gespeel het om ’n liefde vir koskook en bak by hulle te kweek.

Die susters glo aan lekker huiskos en resepte wat vinnig, maklik en bekostigbaar is – soos wat hulle geliefde oorlede moeder se kookstyl ook was. Maar die boek bevat ook uithangresepte vir daardie spesiale geleenthede! Wat is dan nou lekkerder as ’n pot tradisionele gheemakerrie, of Fatima se alombekende kerrievis, akni, dhaltjies en piesangbrood? En probeer gerus Gadija se sambals, smoortjies en bredies met die geurigste speserye.

Met afdelings soos sop, bredies, poedings, vleis, vis, koeke en gebak is die boek beslis ’n moet vir elke Kaaps-Maleise lekkerbek – en elkeen wat nog altyd meer wou weet van die Kaaps-Maleise kookkuns!

Tea is one of the world's most popular beverages, and the birthplace of tea is China. Until the 1830s, China was the only producer of tea, and today it remains the world's greatest producer and consumer. Tea in China is a history of China's national drink, where it came from, how it was drunk, and the place it has occupied in Chinese society from prehistory to the present. Prehistoric use of tea by Peking Man and Laotian Man are discussed, as are the changing teas favored by the various dynasties. The role of tea in the spread of religions is reviewed, as is the impact of Chinese teas on societies as varied as the Japanese and Europeans. All aspects of tea and its socio-economic place in Chinese life are examined in detail. Tea in China will be of considerable use to scholars of Chinese history and culture and to those concerned with the folkways of food and drink.