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Green Witchcraft Tea Recipes: 60 Magical Brews for Love, Healing, and Growth
by Autumn WillowSteep your life in magic Green witchcraft is all about the power of plants and natural magic—and tea is an essential element of the green witch's practice. This book combines the timeless ritual of making tea with a collection of spells to help you create restorative, healing, and empowering brews that hone your magical practice.Go beyond other witchcraft books with:A lesson in witchcraft—Explore the philosophies of green witchcraft and tea magic, and discover how they keep you connected to the earth and your sense of self.Your witchy kitchen—Learn the magical properties of individual flowers, herbs, and spices, then find step-by-step guidance on using them to brew powerful teas and tonics.Spells for every intention—Find recipes that are sorted by their desired result, from love and friendship to bodily health and spiritual growth.Heal your body and mind—or just host a magical tea party—with Green Witchcraft Tea Recipes.
Green with Milk and Sugar: When Japan Filled America’s Tea Cups
by Robert HellyerToday, Americans are some of the world’s biggest consumers of black teas; in Japan, green tea, especially sencha, is preferred. These national partialities, Robert Hellyer reveals, are deeply entwined. Tracing the transpacific tea trade from the eighteenth century onward, Green with Milk and Sugar shows how interconnections between Japan and the United States have influenced the daily habits of people in both countries.Hellyer explores the forgotten American penchant for Japanese green tea and how it shaped Japanese tastes. In the nineteenth century, Americans favored green teas, which were imported from China until Japan developed an export industry centered on the United States. The influx of Japanese imports democratized green tea: Americans of all classes, particularly Midwesterners, made it their daily beverage—which they drank hot, often with milk and sugar. In the 1920s, socioeconomic trends and racial prejudices pushed Americans toward black teas from Ceylon and India. Facing a glut, Japanese merchants aggressively marketed sencha on their home and imperial markets, transforming it into an icon of Japanese culture.Featuring lively stories of the people involved in the tea trade—including samurai turned tea farmers and Hellyer’s own ancestors—Green with Milk and Sugar offers not only a social and commodity history of tea in the United States and Japan but also new insights into how national customs have profound if often hidden international dimensions.
Greenfeast: [A Cookbook]
by Nigel Slater110 vegetarian autumn and winter recipes that provide quick, easy, and filling plant-based suppers while paying homage to the seasons--from the bestselling author of Eat.Greenfeast: Autumn, Winter is a vibrant and joyous collection of recipes, perfect for people who want to eat less meat, but don't want to compromise on flavor and ease of cooking. With Slater's famous one-line recipe introductions, the recipes are blissfully simple and make full use of ingredients you have on hand.Straightforward recipes showcase the delicious ingredients used such as Beetroot, Apple, and Goat's Curd; Crumpets, Cream Cheese & Spinach; and Naan, Mozzarella & Tomatoes and provide a plant-based guide for those who wish to eat with the seasons.
Greenfeast: [A Cookbook]
by Nigel Slater110 vegetarian spring and summer recipes that provide nourishing and simple plant-based suppers while paying homage to the warm seasons—from the beloved author of Tender.Greenfeast: Spring, Summer is an eclectic and comprehensive collection of recipes, perfect for people who want to eat less meat, but don&’t want to compromise on flavor and ease of cooking. With Nigel Slater&’s famous one-line recipe introductions, the recipes are quick and easy and inspire you to dip into your pantry for ingredients. Inventive recipes showcase the creative ingredients used such as Asparagus, Broad Beans & Eggs; Ricotta, Orange Blossom & Cherries; and Halloumi, Melon & Chile and provide a plant-based guide for those who wish to eat with the seasons.
The Greenhouse Cookbook: Plant-Based Eating and DIY Juicing
by Emma Knight Hana JamesPlant-based whole food recipes to help you feel energized, refreshed and ready to greet each day From the founders of Greenhouse Juice Co., this stunning collection of 100 easy-to-make recipes—50 to eat with a fork, spoon or your fingers, and 50 to serve in a glass—makes eating and drinking more plants effortless. From breakfasts both quick and leisurely to satisfying lunches and weekday-friendly dinners, the recipes in this collection prove how simple it can be to create delicious and even decadent plant-based meals to delight omnivores and vegetarians alike.Canada’s leading cold-pressed juice start-up company reveals their “secret sauce” by sharing their private recipes for juices, smoothies, nut milks, tonics and cleanses. Delving into the nutritional properties of their favourite plants, and offering easy instructions for homemade plant-based drinks, The Greenhouse Cookbook is a great gateway into the sometimes alienating world of brightly coloured liquids. The Greenhouse Cookbook offers simple ways to savour the here and now while looking out for a healthy future.
The Greenprint: Plant-Based Diet, Best Body, Better World
by Beyoncé Jay-Z Marco BorgesNew York Times bestselling author and CEO of 22 Days Nutrition, Marco Borges introduces one of the most inclusive, practical, and revolutionary plant-based lifestyle plans - The Greenprint. By following its 22 proven effective guidelines, you will shift your mindset, improve your health, lose weight, and impact the planet for the better.Accessible and easy-to-follow, The Greenprint is a movement to embrace your absolute best and healthiest life. Through his more than two decades of experience working with clients, including some of the world's biggest celebrities, and spearheading exercise and nutrition research, Borges developed the groundbreaking "22 Laws of Plants," which he's determined are the most important plant-based diet, exercise, and lifestyle secrets for losing weight, increasing energy, boosting metabolism, and reducing inflammation, not to mention helping minimize your carbon imprint to help the planet. The Greenprint outlines three simple, step-by-step plans to implement the 22 Laws into your life, depending on where you are on your journey. Whether you are ready for a gradual shift or excited to tackle them all full-on, in just weeks you will be on your way to a healthier, cleaner approach to eating that includes plenty of whole grains, bountiful veggies, legumes, nuts and more. You'll also find meal plans, more than 60 delicious recipes, countless tips, and inspirational stories to help you along the way. Take control of your diet, create your own Greenprint and forever alter your weight, your health and the planet.
Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day
by Jessica NadelYes, they’re good for you—but who knew greens could be so much fun? If you’re trying to eat more greens but find yourself in a salad rut, Greens 24/7 is here to bring delicious, healthy veggies to every meal of the day, from breakfast to dessert. Spinach in pancakes? Kale in cornbread? You bet! The 100+ innovative recipes pack a seriously healthy punch with more than 40 green veggies, featuring classics like broccoli and zucchini, superfoods like chard and Brussels sprouts, and unconventional greens like spirulina and kelp. Recipes include: ·Chocolate Superfood Smoothie ·Pesto Polenta Fries with Spicy Aioli ·Zucchini Noodle Bolognese ·Samosa Burritos with Peas ·Lemon and Parsley Olive Oil Cake ·Chocolate Hazelnut Avocado TorteWith Greens 24/7, you can have your cake—and your kale, too!
Greens + Grains: Recipes for Deliciously Healthful Meals
by Molly WatsonEnjoy the health benefits of fresh greens and natural grains every day with this collection of simply delicious soups, salads, main dishes and more.Greens and grains are abundant in vitamins and minerals and an invaluable source of protein and fiber. Best of all, they’re utterly delicious! The forty-five recipes in this book combine a variety of grains with nutrient-rich greens like kale, chard, spinach, escarole, nettles, and collards in dishes for all occasions—many requiring only one pot!Author Molly Watson provides a comprehensive reference of cooking methods for dozens of grains, from quinoa to rye berries. More than thirty mouthwatering photographs convey the beauty of these natural foods that burst with flavor, color, and lusciousness. Both practical and inspiring, this is an indispensable book for the health-conscious home cook.
Greentopia: Utopian Thought in the Anthropocene (The International Library of Environmental, Agricultural and Food Ethics #36)
by Angela Kallhoff Eva LiedauerGreentopia: Utopian Thought in the Anthropocene provides new ways of imagining the future interface between society and non-human nature and brings into focus the possibility of a peaceful coexistence. “Greentopia” is a mode of thought that takes us beyond mourning environmental degradation and ecological catastrophe. The absence of already-paved paths in the area gives space for a variety of experiments in thinking. The book interprets its subject, “Greentopia”, as a method of re-imagination, yet also as a very concrete practice. It brings together researchers from different areas to investigate environmental utopia from their respective angles. The present volume is of highest interest for environmental ethicists, but also of interest for anyone involved in current discourses on utopianism, life in the Anthropocene, environmental crises, the future of agriculture and green cities.
Greetings from the Finger Lakes: A Food and Wine Lover's Companion
by Michael TurbackThe Finger Lakes area of upstate New York is America's largest wine region outside of California. The steep, rocky hillsides rising up from deep, glacier-sculpted lakes provide protection from weather extremes, allowing area wineries to produce up to 85 million bottles of wine each year. In GREETINGS FROM THE FINGER LAKES, local restaurateur Michael Turback profiles the best wineries, restaurants, farms, and markets surrounding the five largest lakes, and includes interviews with the proprietors, tasting notes, and even a few treasured local recipes. Featuring contact information for each location as well as photographs of the region's picturesque landscapes, GREETINGS FROM THE FINGER LAKES is the food and wine lover's companion to this up-and-coming culinary hot spot.A food and wine guide to the Finger Lakes region of upstate New York, featuring profiles, tasting notes, contact information, and recipes from the area's wineries, dairies, organic farms, orchards, cafes, inns, ice cream makers, brewing companies, blueberry farms, honey producers, u-pick farms, taverns, maple syrup companies, tea rooms, cider producers, and more.Over a million tourists visit the area annually.The Finger Lakes region is New York's second-largest tourist destination, behind New York City.From the Trade Paperback edition.
Greg Atkinson's In Season
by Charity Burggraaf Greg AtkinsonBefore revitalizing the menu at Canlis restaurant, Seattle chef Greg Atkinson learned an appreciation for local ingredients and gratifying meals on lovely San Juan Island, WA. In this reissued book of essays and recipes, Greg describes his appreciation the passage of the seasons, the joys of young family life, and, of course, local food. Atkinson is a gifted and passionate writer, observant of all the senses and emotions when it comes to great meals--whether a holiday spread or a picnic on the beach. Share one truly delicious year with chef Greg Atkinson.
Gregg's Italian Family Cookbook
by Gregg Wallace Anna WallaceGregg Wallace has fallen in love with Italian cuisine. Along with his wife Anna, and a little help from her Italian parents, he has created a simple Italian cookbook so we can all enjoy traditional Italian cuisine at home.For Italians, food is not just about recipes, it's a way of life. It's about making time for each other, forgetting work and worries, and enjoying tasty, satisfying meals. Gregg and Anna share the dishes they have explored, laughed and argued about with their family, from vitello tonnato to orecchiette and crespelle to veal chops, bagna cauda and bowls of vongole. Brought to life through stunning photography in the Tuscan countryside and buzzing food markets, you'll discover traditional recipes, cooked the authentic Italian way.'I want to do this book and I want to do it with my new Italian family. Everybody knows this is my favourite cuisine...it is to my mind the greatest cuisine of the world. It's family food, it brings people to the table, it's not difficult to do, everybody can learn to cook this way...I have discovered so much love in this new family of mine and it's centred around the table. I want to share this passion, I want everybody to taste their own slice of it." - Gregg Wallace
Gregg's Italian Family Cookbook
by Gregg Wallace Anna WallaceGregg Wallace has fallen in love with Italian cuisine. Along with his wife Anna, and a little help from her Italian parents, he has created a simple Italian cookbook so we can all enjoy traditional Italian cuisine at home.For Italians, food is not just about recipes, it's a way of life. It's about making time for each other, forgetting work and worries, and enjoying tasty, satisfying meals. Gregg and Anna share the dishes they have explored, laughed and argued about with their family, from vitello tonnato to orecchiette and crespelle to veal chops, bagna cauda and bowls of vongole. Brought to life through stunning photography in the Tuscan countryside and buzzing food markets, you'll discover traditional recipes, cooked the authentic Italian way.'I want to do this book and I want to do it with my new Italian family. Everybody knows this is my favourite cuisine...it is to my mind the greatest cuisine of the world. It's family food, it brings people to the table, it's not difficult to do, everybody can learn to cook this way...I have discovered so much love in this new family of mine and it's centred around the table. I want to share this passion, I want everybody to taste their own slice of it." - Gregg Wallace
Gregory, The Terrible Eater
by Mitchell SharmatA very picky eater, Gregory the goat refuses the usual goat diet staples of shoes and tin cans in favor of fruits, vegetables, eggs, and orange juice. Copyright © Libri GmbH. All rights reserved.
The Griddle Cookbook: Delicious, Flavor-Packed Recipes for Flat-Top Grilling
by Loïc HannoExperience the art of flat-top grilling with more than 40 flavor-packed recipes from around the world that you can master with the cast-iron griddle in your kitchen or the outdoor griddle in your backyard.Become a true grilling master with this cookbook that will teach you everything you need to know about flat-top grilling. The Griddle Cookbook offers easy-to-follow recipes that you can make on any griddle you own, whether its cast iron, countertop, or outdoor! You&’ll master indoor and outdoor griddle cooking by learning the different ways to prepare your meats, which grilling utensils to use, and which grill times will achieve the perfect char. Then start trying these simple, step-by-step recipes for restaurant-quality dishes like: Barbecue Sirloin Steak Tamarind Shrimp Mussels with Chorizo Chicken Tortillas Calamari Satay And much more! Whether you're preparing a fine dinner in your kitchen or having a backyard barbecue, you can do it all with a griddle and this cookbook—a must-have for both aspiring and seasoned flat-top griddle chefs!
Grill Eats & Drinks: Recipes for Good Times
by Chronicle BooksThe essential recipes you need to establish the best grilling game on the block—from Grilled Pizza to Foolproof Burgers, Tequila-Lime Shrimp to Mojitos. A taste of the good life! This bite-size collection showcases twenty special recipes, all with photographs, that will inspire food lovers to take the party outside. Selected from some of Chronicle Books&’ best-loved cookbooks, here are easy-peasy drinks (alcoholic and nonalcoholic), quick appetizers, simple salads and sides, and great-for-the-grill main dishes. Whether it&’s the South Seas Sangria, Corn with Chipotle Butter, or the Honey-Glazed Spareribs that beckon, everything tastes better out on the patio. And grilling will be all the more relaxing for the cook who has this just-right repertoire at hand.
Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill
by Diane MorganThe award-winning cookbook author delivers a master class on weeknight grilling, with 125 recipes plus essential grill maintenance and meal planning tips.Grilling isn’t just for weekends anymore. In her newest grilling cookbook, Diane Morgan makes a compelling case for using grills every night, complete with 125 recipes and the promise of less dishwashing. For novice grillers, she includes information on different types of grills, cleaning, safety, and tools.Mouthwatering recipes include meat and veggie entrees, side dishes, and even flame-broiled desserts like Bananas Slicked with Rum and Molasses. If that’s not enough, she’s even added The Grill Planner, a chapter devoted to ensuring that Tuesday’s leftover ingredients from Shrimp and Pineapple Skewers with Garlic and Cilantro Drizzle will become Wednesday’s Pineapple, Shrimp, and Anaheim Chile Salad.
Grill It Up: Flavorful & Fun Recipes for the BBQ
by Steve TillettTake your next backyard barbecue to the next level with these tips and recipes for everything from steaks, sauces and rubs to salads, desserts and more. In Grill It Up, grill master Steve Tillett give you the tips and techniques to turn ordinary meats and vegetables extraordinary. Here you&’ll find recipes for barbecue classics like pulled pork, brisket, ribs, chicken, and corn on the cob—plus secrets to give them an extra kick with homemade sauces, dry rubs, marinades, and brines. Tillett also shares more creative offerings like Homemade Croutons, Parmesan Potato Wedges, Boy&’s-Night-Out Orange Ribs, Greek Pastry Pizza, S&’mores Chocolate Chip Cookies, and much more. Whatever flavor your craving, you can grill it to perfection with Grill It Up.
Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul
by Levi RootsHe’s back and hotter than ever! Levi is getting back to his Roots with over 100 Caribbean- and sunshine-infused recipes for the barbecue and grill. From his first appearance – guitar in hand – in the Dragons’ Den, Levi’s winning personality and sunny food has brought a taste of Caribbean joy to our dinner plates. In this book, Levi gets back to his Jamaican influences with over 100 recipes to conjure up those lazy, hazy summer days. He cooks up feasts for the barbecue and grill with fresh, healthy ingredients that have been given his special West Indian twist – think Chicken with Molasses, Sugar and Lime; Calypso Burgers with Tropical Salsa; and Jamaican Snapper Parcels – all washed down with a Sunshine Smoothie.Grill it with Levi brings together all Levi's passions: healthy, quick and flavourful food, cooking outside and eating with friends. All the recipes can be cooked on a barbecue – or, if the weather's not so sunny – you can bring the summer inside.Shake that Reggae Reggae Sauce and let’s get some soul back into our food!
Grill School: 100+ Recipes & Essential Lessons for Cooking on Fire (Williams-Sonoma)
by Andrew Schloss David JoachimFrom the New York Times-bestselling authors, a guide to grilling with failproof techniques and over sixty-five mouthwatering recipes. In this guide and cookbook, two grill experts break down the essential information you need to graduate grill school. Learn about different types of grills and equipment and master the eight fundamental grilling techniques, including direct and indirect grilling, smoking, and la plancha. Organized by main ingredient and type of dish, each chapter features fresh recipes with flavor profiles inspired from around the globe. You&’ll find engaging lessons that break down the techniques for getting the best results with burgers, steak, salmon, vegetables, and more. This enticing collection includes over sixty-five recipes for burgers, beef, pork, poultry, fish & shellfish, vegetables, pizzas, and desserts—plus an entire chapter on brines, rubs, and sauces.Recipes include: Tunisian Turkey Burgers with Harissa Ketchup; BBQ Brisket with Ancho Chocolate BBQ Sauce; 3-Pepper Spareribs with Peach Bourbon Barbecue Sauce; Grilled Chicken Tikka Masala; Planked Salmon Fillet with Citrus Rub and Artichoke Relish; Grilled Squid with Chorizo and Romesco; Grill Woked Broccoli and Cauliflower Florets with Tom Kha Ga Glaze; Grilled Fennel Basted with Rosemary Absinthe; Grilled Pizza with Black Garlic, Arugula & Soppressata; Barely Burnt Honey Glazed Pears with Orange and Rosemary; and more
Grill This, Not That!
by David Zinczenko Matt GouldingBestselling authors David Zinczenko and Matt Goulding revolutionize barbecue with this mouth-watering edition of their blockbuster series, Eat This, Not That! With a ravenous fan base clamoring for even more healthy, affordable options, Zinczenko and Goulding team up again to redefine America's favorite pastime: the backyard BBQ. This weight-loss weapon teaches readers how to strip hundreds, even thousands of calories from their diets--and save hundreds of dollars a week--using healthy grilling techniques, mouthwatering marinades, and savvy strategies to recreate their favorite foods. There are more than 125 recipes for everyone's indulgent yet low-calorie favorites (yes, even ribs and cheeseburgers!). Packed with cool tips, industry secrets, and essential nutrition information, Grill This, Not That! is a must-have for anyone looking to save money, time, and calories and become the ultimate boss of their barbeque.
Grilled Cheese: 50 Recipes to Make You Melt
by Marlena Spieler“Terrific recipes” for the classic comfort-food sandwich, plus a cheese glossary and tips on breads, mustards, and more (Seattle Times).Toasted golden in a pan or browned to melty perfection under the broiler, grilled cheese is the ultimate comfort food—and a meal in itself. And believe it or not, it just got better. Marlena Spieler has created fifty mouthwatering new takes on this fromagophile’s favorite. Her tantalizing pairings range from hearty Sage Sausage and Jack Cheese with Preserved Lemon to Melted Alpenzell, Emmentaler, Pear, and Cumin. There are also plenty of new twists on the tried and true, such as Smoky Bacon and Cheddar with Chipotle Relish or Fresh Mozzarella, Prosciutto, and Fig Jam. Also covered are some tasty party-time tidbits like Crostini alla Carnevale. With an array of quick-to-make mustards, and tips on choosing the perfect bread for each sandwich, this cookbook gives you all of the sizzle—and all of the cheese!
Grilled Cheese & Beer: Recipes for the Finer Things in Life
by James Edward Davis Kevin VanblarcumGrilled cheese is the most perfect food in the world. And paired with the right beer there is nothing finer! In your hands is a masterwork of creative collaboration between a brewer and a chef, combining an extensive knowledge of beer making, food and good humor to create the most amazing cookbook ever!In these pages you will find one-of-a-kind grilled cheese sandwich recipes, perfectly paired with craft beers designed to draw out the full flavor of each ingredient. Grilled Cheese & Beer is spiced with wit and a passion for all things grilled cheese and beer, with easy-to-follow instructions that make it perfect for any skill level.Grilled Cheese & Beer has over 50 expertly paired sandwich recipes including:● Bacon Me Crazy with Stone Brewery’s Arrogant Bastard● The Nature Boy Ricotta Flair with Moosehead Lager● The Big Kahuna with Hell or High Watermelon● Dia de los Quesos with Modelo Especial● The Ham of La Challah with Briney Melon Gose● Johnny Apple Cheese with Angry Orchard● Muenster Mash with Stella Artois● Funky Bâtard with Unibroue La Fin du Monde● Turkey in the Rye with Keegan Ales’ Mother’s MilkFrom the Trade Paperback edition.
Grilled Cheese Kitchen: Bread + Cheese + Everything in Between
by Heidi Gibson Nate PollakFrom the grilled cheese champions—mouthwatering recipes for melty, satisfying sandwiches, plus macs, soups, pickles, sides, and more. Melted cheese between slices of toasted bread—it&’s the ultimate in comfort food. After collecting multiple trophies at national grilled-cheese championships, Heidi Gibson teamed up with Nate Pollak to open The American Grilled Cheese Kitchen in San Francisco—which became a phenomenal success against all odds. In this book, the couple share dozens of unique, delicious recipes based on cheese and bread, and dozens more for tasty accompaniments from soups to tangy spreads to creative variations on mac and cheese. You&’ll even find tips on choosing the best cheeses and breads and techniques for achieving the ideal melty golden-brown results every time. The classic Mousetrap is dripping with three kinds of cheese. The Piglet wows with its thinly sliced ham and sharp cheddar. And grilled cheese makes a great breakfast—just add an egg! Get tempting photos and recipes for: Green Eggs and Ham Grilled Cheese * Jalapeno Popper Grilled Cheese * Grilled Cheese Birthday Cake * Butternut Squash Soup * Muffaletta Grilled Cheese * Cubana Grilled Cheese * Mushroom-Gruyere Grilled Cheese * Bacon and Jalapeno Mac * Crab Mac * Kale Slaw * and so much more!
Grilled Cheese Murder (The Darling Deli #4)
by Patti BenningPeople are not always what they seem... And some mysteries are worth unraveling. Deli owner and amateur sleuth, Moira Darling, loves her business, and wholeheartedly supports her employees as they learn and grow. Some employees are more open than others. Some employees have secrets. Big secrets. In the midst of solving a murder in her quaint small town on the shores of Lake Michigan, Moira begins to wonder about what's behind a strange set of circumstances surrounding one of her employees. Will she be able to both solve the murder, and discover the real truth about Dante's odd behavior? Find out in this action-packed Cozy Mystery that will have you on the edge of your seat!