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The Rice Book
Looks at the history of rice, offers advice on cooking rice, and shares recipes for soups, appetizers, main dishes, side dishes, and desserts that feature rice
Every Grain of Rice
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
The Meaning of Rice
**Shortlisted for the 2017 André Simon Food and Drink Book Awards** **Shortlisted for the 2018 Fortnum & Mason Food Book Award** 'The next Bill Bryson.’ New York Times Food and travel writer Michael Booth and his family embark on an epic journey the length of Japan to explore its dazzling food culture. They find a country much altered since their previous visit ten years earlier (which resulted in the award-winning international bestseller Sushi and Beyond). Over the last decade the country’s restaurants have won a record number of Michelin stars and its cuisine was awarded United Nations heritage status. The world’s top chefs now flock to learn more about the extraordinary dedication...
Our God-breathed Book
Here you will find the truth, witnessed by devoted and learned Bible scholars Charles Feinberg, R. Laird Harris and S. Maxwell Coder, as well as other trusted fundamental scholars, that the Bible was settled in God's mind in every detail before written down on earth and that God prepared the men who wrote--Isaiah is "a polished shaft," for example (Isa. 49:2)--and that God even prepared and controlled the environment and character and feeling of the writers so that they wrote down God's revelation in His inspired words.
A Quest of Heroes (Book #1 in the Sorcerer's Ring)
“A breathtaking new epic fantasy series. Morgan Rice does it again! This magical saga reminds me of the best of J.K. Rowling, George R.R. Martin, Rick Riordan, Christopher Paolini and J.R.R. Tolkien. I couldn’t put it down!” --Allegra Skye, Bestselling author of SAVED From #1 Bestselling author Morgan Rice comes the debut of a dazzling new fantasy series. A QUEST OF HEROES (BOOK #1 IN THE SORCERER’S RING) revolves around the epic coming of age story of one special boy, a 14 year old from a small village on the outskirts of the Kingdom of the Ring. The youngest of four, the least favorite of his father, hated by his brothers, Thorgrin senses he is different from the others. He dreams ...
John R. Rice
Written by his grandson, this biography gives an inside look into the life and ministry of one of the greatest revivalists of the 20th century.
Vegetable Kingdom
NAACP IMAGE AWARD WINNER • “Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The Washington Post, Vogue, San Francisco Chronicle, Forbes, Food & Wine, Salon, Garden & Gun, Delish, Epicurious More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author...
Ottolenghi Simple
JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.
