Every recipe needs a little chemistry... Recently divorced Dahlia Woodson is ready to reinvent herself and she's found the perfect opportunity: the hit cooking competition show Chef's Special. Falling flat on her face on the first day is admittedly not the best start, but Dahlia isn't going to let it mess up her focus. London Parker is also there to win. As the first non-binary contestant on Chef's Special, they have a lot to prove, and they have enough on their mind without being distracted by the pretty contestant who crashed into them on Day One and hasn't really stopped talking since. After ... |
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"I invite you to discover the Seychelles - A fishing and culinary paradise and one of the leading luxury destinations for discerning travelers. It is no accident that the early settlers described these heavenly islands as "The Original Garden Of Eden"." Ilian Iliev ... |
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They say that the eyes feed first, then the body follows."The idea behind this book started in the land of smiles - Thailand. The specific aroma of Asian cuisine embraces everyone who sets foot in this land. This fragrance lingers in the mind, enriching the memories associated with the exotic. One of the festivals celebrated there, which is deeply connected to the story of this book, is the festival of the floating lanterns. Its preparation begins with the crafting of small boats made out of banana leaves in the shape of lotus flowers, lavishly adorned with petals and candles, before being set afloat in flowing water ... |
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George Orwell wrote extensively about English life and politics and this selection of essays and journalism brings together some of his most provocative and insightful writing on England and Englishness. Orwell's interests were broad. He often wrote about everyday concerns such as transport, food and the weather. Turning to social issues, he exposed the plight of the poor and the unemployed. He dissected the idea of nationalism and he examined the failings of the Left. What emerges from his acute observation of English rituals, habits and attitudes is his belief that these are the very things with which the English ... |
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First Things I Can Do: Saving Our Planet introduces your young child aged 5+ to the importance of looking after our planet and how we can each play a vital role. The book contains: bright, simple, clearly labelled illustrations on every spread; activity panels and charming characters encourage learning and interactivity; includes a giant reduce, reuse, recycle wall poster. With simple text and fun illustrations, First Things I Can Do: Saving Our Planet explores everything that is wonderful about Earth, and gives your child hands-on activities to guide them to reduce, reuse and recycle. This delightful book ... |
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This summer, Reese Camden is trading sweet tea and Southern hospitality for cold brew and crisp coastal air. She's landed her dream marketing internship at Friends of Flavor, a wildly popular cooking channel in Seattle. The only problem? Benny Beneventi, the relentlessly charming, backwards-baseball-cap-wearing culinary intern and her main competition for the fall job. Reese's plan to keep work a No Feelings Zone crumbles like a day-old muffin when she and Benny are thrown together for a video shoot that goes viral, making them the internet's newest ship. Audiences are hungry for more, and their bosses at ... |
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Illustrated by Axel Scheffler . Packed with magical recipes. ... The Room on the Broom Cookbook is jam-packed with spellbindingly delicious treats, healthy snacks and simple meals - all inspired by the bestselling picture book Room on the Broom by Julia Donaldson and Axel Scheffler. Make your own cheese wands, creepy crawly crackers, roasted dragon or even witch and chips. With twenty-three recipes specially designed for adults to use with children, easy-to-follow, step-by-step instructions and lots of hints and tips on what to do next, The Room on the Broom Cookbook is a great way to inspire an interest in cooking and ... |
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The first in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater. Greenfeast: spring, summer is a vibrant and joyous collection of the food Nigel eats at the end of the day. Over 110 simply beautiful spring and summer recipes, each with suggested variations, that can mostly be on the table in 30 minutes. This is perfect for people who want to eat less meat, but don't want to compromise on flavour and ease of cooking. From roast spring vegetables with peanut sauce to rice, broad beans and asparagus, or peaches with blackberries and ice cream, this green follow-up to the bestselling ... |
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Marco Polo – най-популярните пътеводители в Германия Джобен формат, модерно оформление, актуално съдържание. Който притежава тази марка пътеводители, знае къде отива, защото те предлагат всичко, от което имате нужда по време на път: интегрирани карти и маршрути кратки и ясни описания на обектите внимателно проучена информация от кореспондентите в страната редица практични съвети информация за страната и хората И освен това: малко известни забележителности (за ценители и любопитни) дневни и почасови маршрути какво да си купим за малко пари препоръчвани хотели, ресторанти, заведения и тяхната ценова ... |
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Fifty recipes inspired by the works of Dr. Seuss, for children and grown-ups to cook together! Have you ever wanted to quench your thirst—like a Yink, with a Pink Ink Drink? Or to carve a Roast Beast like the Grinch at a holiday meal? Have you always wanted to say "Yes, thank you, I would like to try Green Eggs and Ham"? Then this is the book for you! From "Pups in Cups" to "Star-Belly Peaches" to "Warm Whisked Wocket Waffles", the simple, wholesome recipes in this unique cookbook are almost as much fun to read as they are to make! Created specifically for children to use with ... |
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"A Cook's Book" is the story of Nigel Slater's life in the kitchen. From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes. He writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped ... |
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Conceived originally as a tool for familiarizing Western intellectuals with the rich history and culture of Bulgaria and its people, the book presents as well - albeit briefly - the other Balkan nationalities and their interrelations. The case is made for the injustice wrought upon the country by the Great Powers, such that within the last 130 years or so since its liberation from the Ottoman yoke it has been splintered into multiple pieces, each donated to a different neighbour. Specifically, the call is justified for unification between Bulgaria and it's southwestern part that is known under the name of Republic of ... |
