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Steeped
A Los Angeles Times Favorite Cookbook of the Year. From morning eats to evening sweets, Steeped infuses your day with the flavors and fragrances of tea. Romance your oat porridge with rooibos, jazz up your brussels sprouts with jasmine, charge your horchata with masala chai! Annelies Zijderveld’s deliciously inventive tea-steeped recipes include: Matcha Chia Pudding Parfaits Earl Grey Soba Noodle Salad Green Tea Coconut Rice Chamomile Buttermilk Pudding with Caramelized Banana Earl Grey Poached Pears with Masala Chai Caramel Sauce This beautiful book will inspire you to pull out your favorite teas, fire up the stove, and get steeping! “Part tea primer but also intrepid tea explorer . . ....
Steeped
A Los Angeles Times Favorite Cookbook of the Year. From morning eats to evening sweets, Steeped infuses your day with the flavors and fragrances of tea. Romance your oat porridge with rooibos, jazz up your brussels sprouts with jasmine, charge your horchata with masala chai! Annelies Zijderveld’s deliciously inventive tea-steeped recipes include: Matcha Chia Pudding Parfaits Earl Grey Soba Noodle Salad Green Tea Coconut Rice Chamomile Buttermilk Pudding with Caramelized Banana Earl Grey Poached Pears with Masala Chai Caramel Sauce This beautiful book will inspire you to pull out your favorite teas, fire up the stove, and get steeping! “Part tea primer but also intrepid tea explorer . . ....
Will Write for Food
Do you love both food and writing and want to know the secrets of bestselling cookbook authors, successful food bloggers and freelance writers? Noted journalist and writing instructor Dianne Jacob combines over 20 years of experience to teach you how to take your passion from the plate to the page. With tips for crafting your best work, getting published, and turning your passion into cash, Jacob will transform you from starving artist into well-fed writer. Whether you’ve been writing for years or are just starting out, this updated edition of Will Write for Food offers what you need to know to succeed and thrive, including: A new chapter on how to create a strong voice for your writing Diverse voices on the changing landscape of food writing How to self-publish your dream cookbook Building a social media following, with photography tips The keys to successful freelancing for publications and websites Engaging, provocative writing exercises to get the juices flowing
Midwest Made
A Love Letter to America's Heartland, the Great Midwest When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown. After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats: Rhubarb and Raspberry Swedish Flop Danish Kringle Secret-Ingredient Cherry Slab Pie German Lebkuchen Scotch-a-Roos Smoky Cheddar-Crusted Cornish Pasties . . . and more, which will make any kitchen feel like a Midwestern home.
Good Food, Great Business
Business wisdom from more than seventy-five food industry experts, specialty food buyers, and entrepreneurs to help you start and run a small culinary concern. For those ready to follow their foodie dreams (or at least start thinking about it) Good Food, Great Business is the place to get organized and decide whether creating a specialty food business is really possible. Whether the goal is selling a single product online or developing a line of gourmet foods to be sold in grocery chains, this working handbook helps readers become food entrepreneurs—from concept to production to sales to marketing. Using real life examples from more than seventy-five individuals and businesses that have already joined the ranks of successful enterprises, the book walks readers through the good, the bad, and the ugly of starting a food business. In these pages, you’ll learn . . . Personal habits and business fundamentals that will help you in every walk of life How to choose the business idea or ideas that best fit you and your personality How to determine the viability of those ideas Concrete steps you need to take to make your business a reality
飲食寫作【暢銷美食作家養成大全】
美食浪潮一波接一波，飲食書寫已成為當代文創顯學 部落客、網路社群經營、採訪編輯、自由撰稿人、烹飪教師、餐廳主廚必讀 名廚安東尼‧波登，經常為北美主流報章雜誌撰寫專欄，後來不只成為暢銷書作家，還在旅遊生活頻道開了「名廚吃四方」、「波登不設限」等電視節目，深受全球觀眾喜愛。 美食網站「Food52」創辦人亞曼達‧赫瑟爾，原本是《紐約時報》美食專欄作家，2009年，他以群眾募資的概念出發，建立以專業廚藝為導向的食譜分享平台，進而發展出新型態的網路商店。如今，Food52網站平均每個月都有3,800萬...
Cooking with the Muse
"A cookbook and poetry anthology with 150 nutritious international recipes and a wide survey of classic and contemporary poetry about food and ingredients, along with literary essays, playful culinary and historical notes, explanatory drawings, and photographs."--Provided by publisher.
Chef
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Hartog de Hartog Lémon, 1755-1823
Biografie van de joodse huisarts en verlichte politicus, die in de Bataafs-Franse tijd een belangrijke rol speelde bij de emancipatie en integratie van de joden.
Brinkman's catalogus van boeken en tijdschriften
With 1901/1910-1956/1960 Repertoium is bound: Brinkman's Titel-catalohus van de gedurende 1901/1910-1956/1960 (Title varies slightly).
