Download In Bibis Kitchen full books in PDF, epub, and Kindle. Read online free In Bibis Kitchen ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Yasuhiro Katagiri |
| Publisher | : Univ. Press of Mississippi |
| Total Pages | : 394 |
| Release | : 2001-11-02 |
| Genre | : History |
| ISBN | : 9781604730081 |
A history of the Magnolia State's notorious watchdog agency established for maintaining racial segregation
| Author | : Sarah Kieffer |
| Publisher | : Penguin |
| Total Pages | : 467 |
| Release | : 2016-11-08 |
| Genre | : Cooking |
| ISBN | : 0143194275 |
Sarah Kieffer knows that you don’t have to be a professional baker in order to bake up delicious treats. Though she started out baking professionally in coffee shops and bakeries, preparing baked goods at home for family and friends is what she loves best—and home-baked treats can be part of your everyday, too. In The Vanilla Bean Baking Book, she shares 100 delicious tried-and-true recipes, ranging from everyday favorites like Chocolate Chip Cookies and Blueberry Muffins to re-invented classics, like Pear-Apple Hard Cider Pie and Vanilla Cupcakes with Brown Butter Buttercream. Sarah simplifies the processes behind seemingly complicated recipes, so baking up a beautiful Braided Chocolate Swirl Bread for a cozy Sunday breakfast or a batch of decadent Triple Chocolate Cupcakes for a weeknight celebration can become a part of your everyday baking routine. Filled with charming storytelling, dreamy photos, and the tips and tricks you need to build the ultimate baker’s pantry, The Vanilla Bean Baking Book is filled with recipes for irresistible treats that will delight and inspire.
| Author | : America's Test Kitchen |
| Publisher | : America's Test Kitchen |
| Total Pages | : 2185 |
| Release | : 2015-03-01 |
| Genre | : Cooking |
| ISBN | : 1940352231 |
Best-Selling vegetarian cookbook destined to become a classic. Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads. More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.
| Author | : Gwyneth Paltrow |
| Publisher | : Grand Central Life & Style |
| Total Pages | : 472 |
| Release | : 2013-04-02 |
| Genre | : Health & Fitness |
| ISBN | : 1455522708 |
Gwyneth Paltrow, Academy-Award winning actress and bestselling cookbook author, returns with recipes for the foods she eats when she wants to lose weight, look good, and feel more energetic. Last spring, after a particularly grueling schedule and lapse of overindulgence, Gwyneth Paltrow was feeling fatigued and faint. A visit to her doctor revealed that she was anemic, vitamin D deficient, and that her stress levels were sky high. He prescribed an elimination diet to clear out her system and help her body heal. But this meant no coffee, no alcohol, no dairy, no eggs, no sugar, no shellfish, no deep-water fish, no wheat, no meat, no soy, nothing processed at all! An avid foodie, Paltrow was concerned that so many restrictions would make mealtime boring, so, together with Julia Turshen, she compiled a collection of 185 delicious, easy recipes that followed her doctor's guidelines. And it worked! After changing her diet, Paltrow healed totally, felt more energetic and looked great. Now, in It's All Good, she shares the go-to dishes that have become the baseline for the restorative diet she turns to whenever she feels she needs it. Recipes include: Huevos Rancheros, Hummus Tartine with Scallion-Mint Pesto, Salmon Burgers with Pickled Ginger, even Power Brownies, Banana "Ice Cream," and more!
| Author | : Sean Sherman |
| Publisher | : U of Minnesota Press |
| Total Pages | : 280 |
| Release | : 2017-10-10 |
| Genre | : Cooking |
| ISBN | : 1452967431 |
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
| Author | : Biba Caggiano |
| Publisher | : Harper Collins |
| Total Pages | : 425 |
| Release | : 2001-03-20 |
| Genre | : Cooking |
| ISBN | : 0688158153 |
"There has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a constant source of inspiration in all I have done." Join author, cooking show host, and restaurateur Biba Caggiano on her journey back to her beloved region in Biba's Taste of Italy.Located in one of Italy's most prosperous northern regions, Emilia-Romagna has given the world a cuisine that is a luscious as it is refined: succulent seafood dishes from the Adriatic waters; hearty, long-simmered ragÙs; and rich pasta shaped into tortellini, anolini, and lasagna. With Biba, dicover the place that's home to so much of what we've come to love in Italian food: prosciutto di Parma, Modena's aged balsamic vinegar, mortadella, and perhaps the world's greatest cheese, Parmigiano-Reggiano. Featuring more than 250 recipes, from antipasti to desserts, Biba introduces the vibrant food of her childhood: homestyle dishes and authentic recipes from humble trattorie and family-run restaurants. You'll learn how to make Tagliatelle with Bolognese RagÙ; Eggplant Parmigiano that combines the salty-sweet flavors of Parma ham and Bolognese sausage; earthy, bread-thickened soups; Potato and Ricotta Gnocchi; and irresistible seafood risotto. Of course, the symbol Emilia-Romagna cooking -- stuffed pasta -- is here in all its glory with recipes for Ricotta and Goat Cheese Tortellini, Butternut Squash Tortellini, and Anolini in Broth, and so many more. From the region's coastal towns and villages, Biba shares the simply prepared seafood dishes of the local trattoric -- Clams with Garlic and Cile Pepper and Baked Halibut with Potatoes, plus the simple tastes of grilling shellfish with olive oil, lemon juice, and herbs. In the same rustic spirit, you will also find Roasted Stuffed Breast of Veal, Braised Veal Shanks, and succulent Breaded Lamb Chops. Biba's frequent family visits to Bologna evoke childhood memories of growing up in this food-lover's paradise, and reaffirms that the kitchen remains the heart and soul of Italian homes. Bib's Taste of Italy is more than a collection of recipes. It is also a travel guide with all the names and addresses of her favorite trattorie and restaurants where her favorite dishes can be found. Join Biba as she returns to Emilia-Romagna in Biba's Taste of Italy. It's a trip you will take again and again in your own kitchen.
| Author | : Julia Turshen |
| Publisher | : Chronicle Books |
| Total Pages | : 147 |
| Release | : 2017-10-17 |
| Genre | : Cooking |
| ISBN | : 1452168431 |
The New York Times bestselling cookbook author shares a practical and inspiring handbook for political activism—with recipes. Today, activism is as essential as a good meal. And when people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin by gathering around the table to talk and plan. In Feed the Resistance, acclaimed cookbook author Julia Turshen shares dishes that foster community and provide sustenance for the mind and soul. Turshen includes a dozen of the healthy, affordable recipes she’s known for, plus more than 15 recipes from a diverse range of celebrated chefs. With stimulating lists, extensive resources, and essays from activists in the worlds of food, politics, and social causes, Feed the Resistance is a must-have handbook for anyone looking to make a difference.
| Author | : Joshua Cohen |
| Publisher | : New York Review of Books |
| Total Pages | : 249 |
| Release | : 2021-06-22 |
| Genre | : Fiction |
| ISBN | : 1681376075 |
WINNER OF THE 2022 PULITZER PRIZE FOR FICTION 2021 NATIONAL JEWISH BOOK AWARD WINNER A NEW YORK TIMES NOTABLE BOOK OF 2021 A WALL STREET JOURNAL BEST BOOK OF 2021 A KIRKUS BEST FICTION BOOK OF 2021 "Absorbing, delightful, hilarious, breathtaking and the best and most relevant novel I’ve read in what feels like forever." —Taffy Brodesser-Akner, The New York Times Book Review Corbin College, not quite upstate New York, winter 1959–1960: Ruben Blum, a Jewish historian—but not an historian of the Jews—is co-opted onto a hiring committee to review the application of an exiled Israeli scholar specializing in the Spanish Inquisition. When Benzion Netanyahu shows up for an interview, family unexpectedly in tow, Blum plays the reluctant host to guests who proceed to lay waste to his American complacencies. Mixing fiction with nonfiction, the campus novel with the lecture, The Netanyahus is a wildly inventive, genre-bending comedy of blending, identity, and politics that finds Joshua Cohen at the height of his powers.
| Author | : Jenn Louis |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2017-04-11 |
| Genre | : Cooking |
| ISBN | : 160774984X |
From one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" category Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category
| Author | : Annu Jalais |
| Publisher | : Routledge |
| Total Pages | : 264 |
| Release | : 2014-06-03 |
| Genre | : Social Science |
| ISBN | : 1136198695 |
Acclaimed for its unique ecosystem and Royal Bengal tigers, the mangrove islands that comprise the Sundarbans area of the Bengal delta are the setting for this pioneering anthropological work. The key question that the author explores is: what do tigers mean for the islanders of the Sundarbans? The diverse origins and current occupations of the local population produce different answers to this question – but for all, ‘the tiger question’ is a significant social marker. Far more than through caste, tribe or religion, the Sundarbans islanders articulate their social locations and interactions by reference to the non-human world – the forest and its terrifying protagonist, the man-eating tiger. The book combines rich ethnography on a little-known region with contemporary theoretical insights to provide a new frame of reference to understand social relations in the Indian subcontinent. It will be of interest to scholars and students of anthropology, sociology, development studies, religion and cultural studies, as well as those working on environment, conservation, the state and issues relating to discrimination and marginality.
