- Table View
- List View
The Welcoming Congregation
by Henry G. Brinton"Every time people sit down to eat and drink together, there is the possibility that community will grow and people will be reconciled to one another. This is good news for a fractured and polarized world, and a strong sign of the importance of being a welcoming congregation that embraces all people with God's love and grace. " from the introduction This practical book by pastor and writer Henry G. Brinton studies the biblical basis for Christian hospitality and how it is practiced in congregations today. While recognizing the challenges for embracing all people in the life of the church, Brinton offers a helpful guide for creating a hospitable congregation and welcoming others through spiritual formation, reconciliation, and outreach. He includes discussion questions and an action plan in each chapter.
The Wholesome Baby Food Guide: Over 150 Easy, Delicious, and Healthy Recipes from Purees to Solids
by Maggie MeadeBaby food doesn't need to be tasetless, processed and in a jar. It can be fresh, vibrant and delicious. In THE WHOLESOME BABY FOOD GUIDE, Maggie Meade will show you how easy it is to feed your baby homemade goodness. Based on the top-rated baby food website, THE WHOLESOME BABY FOOD GUIDE is filled with carefully researched information on nutrition, allergies, myths, and the best practices for introducing foods to your little ones. With more than 150 recipes, as well as storage tips, and allergy alerts, Meade reviews the three major stages of a baby's learning to eat: 4-6 months, 6-8 months, and 8 months and up. With courage, humor, and gentle motivation, this book will show parents that their baby's food doesn't have to come from a jar to be healthy and safe. In fact, the healthiest, safest, and tastiest (not to mention least expensive!) foods for babies are those cooked from real ingredients in the kitchen at home. This book sets the stage for a child's lifelong love of healthy and wholesome foods. Move over Gerber-- parents are getting into the kitchen!
The Wilderness Guide to Dutch Oven Cooking
by Kate RowinskiDutch ovens have always been a feature of American cooking-many generations of campers, Boy Scouts, and outdoors adventurers have enjoyed the delicious experience of a home-cooked meal around the campfire, thanks to their trusty Dutch oven. Now you can do the same with this new collection of seventyfive recipes that will make you want to pack up and head out on the trail! The Wilderness Guide to Dutch Oven Cooking includes all your favorites, along with exciting new recipes. Wilderness cooking can be delicious when you have this book in your rucksack!
The Wilderness Guide to Dutch Oven Cooking: Incredible Recipes for Your Next Outdoor Adventure
by Kate RowinskiMake your next outdoor adventure special and create incredible feasts with your Dutch oven—rice pilaf, beef and stout stew, breakfast pizza with ham and braised onions, chicken and dumplings, cherry crumble coffee cake, and more! Dutch ovens have always been a feature of American cooking—many generations of campers, Boy Scouts, and outdoors adventurers have enjoyed the delicious experience of a home-cooked meal around the campfire, thanks to their trusty Dutch oven. Now you can do the same with this new collection of seventy-five recipes that will make you want to pack up and head out on the trail! The table of contents includes: Breakfast Breads Soups and Stews Beef, Lamb, and Wild Game Pork Chicken Seafood Dessert And much more! The Wilderness Guide to Dutch Oven Cooking includes all your favorites, along with exciting new recipes. Wilderness cooking can be delicious when you have this book in your rucksack!
The Women's Health Big Book of Abs: Sculpt a Lean, Sexy Stomach and Your Hottest Body Ever--in Four Weeks (Women's Health)
by Adam BornsteinThe essential diet and fitness guide to lean, sexy abs-including a results-driven 4-week program to lose weight, strengthen your core, and tone your entire body.Call it a spare tire, muffin top, or paunch. Men and women consistently cite their belly as their biggest problem area-and it is often the toughest final pounds to lose. Not anymore!Whether readers' eating habits have been affected by stress, their bodies have changed with age, or they're constantly doing crunches without results, it's time to blast belly fat the right way. Using the comprehensive, week-by-week eating and exercise plan, readers can lose up to 20 pounds in 4 weeks-and keep it off, forever. The Women's Health Big Book of Abs special features include:- A delicious, easy-to-follow diet that includes satisfying carbs! - A special section on the best pre- and post-pregnancy workouts- Hundreds of tips on how to reveal a lean, flat belly and bikini-worthy body!Including a step-by-step, 4-week eating and exercise plan, easy-to-prepare recipes, and hundreds of exercises, The Men's Health Big Book of Abs and The Women's Health Big Book of Abs by Adam Bornstein and the Editors of Women's Health is the ultimate guide to a leaner, fitter, sexier body-starting with your core.
The World in a Skillet
by Angela Knipple Paul KnipplePaul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks. Beginning the tour with an appreciation of the South's foundational food traditions--including Native American, Creole, African American, and Cajun--the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien's Vietnamese-style pickled mustard greens, Don Felix's pork ribs, Elizabeth Kizito's Ugandan-style plantains in peanut sauce, or Uli Bennevitz's creamy beer soup and taste the world without stepping north of the Mason-Dixon line.
The World in your Lunch Box: The Wacky History and Weird Science of Everyday Foods
by Claire EarnerIn The World in Your Lunch Box, readers explore a week of lunches--from apples to pizza--by taking a romp through thousands of years of extraordinary events.
The World of Sicilian Wine
by Frances Di Savino Bill NestoThe World of Sicilian Wine provides wine lovers with a comprehensive understanding of Sicilian wine, from its ancient roots to its modern evolution. Offering a guide and map to exploring Sicily, Bill Nesto, an expert in Italian wine, and Frances Di Savino, a student of Italian culture, deliver a substantive appreciation of a vibrant wine region that is one of Europe's most historic areas and a place where many cultures intersect. From the earliest Greek and Phoenician settlers who colonized the island in the eighth century B.C., the culture of wine has flourished in Sicily. A parade of foreign rulers was similarly drawn to Sicily's fertile land, sun-filled climate, and strategic position in the Mediterranean. The modern Sicilian quality wine industry was reborn in the 1980s and 1990s with the arrival of wines made with established international varieties and state-of-the-art enology. Sicily is only now rediscovering the quality of its indigenous grape varieties, such as Nero d'Avola, Nerello Mascalese, Frappato, Grillo, and distinctive terroirs such as the slopes of Mount Etna.
The Zero-Mile Diet Cookbook
by Carolyn HerriotIn her bestselling book The Zero-Mile Diet (Harbour, 2010), gardening activist Carolyn Herriot inspired readers to put organic homegrown fruits and vegetables on the table, using time-saving, economical and sustainable methods.Now Herriot is back with even more ideas to cook up fresh food from the garden throughout the year. The Zero-Mile Diet Cookbook is filled with vegetarian dishes that are neither complicated nor time-consuming. With recipes like Fennel, Chard and Goat Cheese Pie, Fresh Mint Tabouleh and Fresh Raspberry Cordial, discover simple yet satisfying ways to enjoy vibrant vegetables, flavourful herbs and fabulous fruits that have been grown in your own garden.Carolyn Herriot shares her conviction that there is a more healthful and natural way to eat and live by connecting the garden to the kitchen. A comprehensive chapter on food preservation-drying, canning, pickling, freezing and fermenting-will help readers get year-round nourishment from a seasonal harvest.Join Carolyn in her Zero-Mile kitchen to make the shift to more sustainable living-deliciously!
Thendral: Vol 12, Issue 10, September 2012
by MadhurabharathiIn addition to the regular features viz., Thendral Pesukirathu, Anbulla Snehitiye, Surya Thupparikiraar, and Ilanthendral, this issue features interview with Poet Manushyaputhiran and Playback singer Mahati; Recipes of Kancheepuram Idly and Moongdal Idly; Biography of Tamizhkadal Raya. Chockalinganaar; Biography of Journalist/novelist Tamilvaanan with one of his published shortstories; a religious article on ‘Erikaatha Ramar’; obituary of Captain Lakshmi Sehgal and Ra.Ki. Rangarajan; two short stories; a travelogue on Kollimalai; Poetry, etc.
Thendral: Vol 12, Issue 11, October 2012
by MadhurabharathiThis issue features interview with Dr. Blake Wentworth and Drawing Artist Maruthi, Recipes, Biography of P. Sri Acharya-Journalist, Writer, and Scholar, Three short stories, Biography of writer Ira.Natarajan with one of his short stories, plus popular and usual features of Anbulla Snehitiye, Nalam Vaazha, Ilanthendral, etc.
Thendral: Vol 12, Issue 12, November 2012
by MadhurabharathiThis issue features interview with Radha Subramaniam, Harish Raghavendra, and Kalaimamani V.K.T.Balan, Biography of Vallal Azhagappa, Dosa varieties on Recipes column, an article on writer Azhagiya Periyavan with one of his short stories, four poems on Kavithai Pandal, four short stories plus popular features of Anbulla Snehitiye, Thendral Pesukirathu, Nalam Vaazha, Inanthendral, Travelogue, Surya Thupparikiraar, etc.
Thendral: Vol 12, Issue 02, January 2012
by MadhurabharathiThis issue features the second and final part of interview with popular Tamil writer S. Ramakrishnan; a biography of Tamil novelist Jagasirpiyan, and one of his short stories “Narikkurathi”; a nostalgia on Dr. Ma. Rajamanikkanar, a Tamil scholar; a religious article on Mayuranathar Temple of Mayiladuthurai; Tips to stop smoking in ‘Nalam Vazha’; variety rice recipes in ‘Maya Bazaar’; Three prize-winning short stories; Part 8 of short novel ‘Sila Matrangal’ plus usual features of Thendral Pesikirathu, Anbulla Snehitiye, Jokes, Poems, Puzzle, Ilamthendral, etc.
Thendral: Vol 12, Issue 03, February 2012
by MadhurabharathiThis issue features Interviews with Arun, founder of Advantage Testing and Isaikkavi Ramanan ; Biography of Doyen of Tamil Drama Nawab Rajamanickam Pillai; two recipes in Maya Bazaar; an article on Gaya; tributes to Artist G.K. Moorthy and 'Queen of Nadaswaram' Ponnuththaayee; an introduction of Tamil writer G. Murugan with a presentation of one of his short stories; three short stories; Part 9 of short novel ‘Sila Matrangal’ plus usual features of Thendral Pesikirathu, Anbulla Snehitiye, Jokes, Puzzle, Ilamthendral, Nalam Vaazha, etc..
Thendral: Vol 12, Issue 04, March 2012
by MadhurabharathiThis issue features Interviews with Mr.Arun, founder of Advantage Testing(second part) and Ms.Charulatha Mani, popular carnatic vocalist ; Biography of woman super star of yester years of Tamil Tinsel World Ms. T. P. Rajalakshmi; two recipes in Maya Bazaar; an article on Thiruninravoor Bhakthavatsala Perumal; an introduction of Tamil writer Ms. Kamaladevi Aravindhan with a presentation of one of her short stories; Part 10 of short novel ‘Sila Matrangal’ plus usual features of Thendral Pesikirathu, Anbulla Snehitiye, Jokes, Puzzle, Ilamthendral, Nalam Vaazha, etc..
Thendral: Vol 12, Issue 05, April 2012
by MadhurabharathiInterview with Tamil Scholar Dr. Parveen Sultana, Recipes of Babycorn Snacks and Babycorn Bajji, a Biography of doyen of Carnatic Music, Veenai Dhanammal, a special feature on the Houston Conference of Tamilnadu Trust, a religious article on the Akilandeswari-Jambukeswarar tample-a 'Pancha Bhootha Sthalam' at Tiruvanakkaval in Tamilnadu, Part 11 of short novel 'Sila Maatrangal", Two short stories "Prayachitham" & "Penn Kulathin Vetriadi", an article on 'sleep apnea' on Nalam Vaazha, a feature introducing Achiever I-mart Anu, poems, a write up on historical novelist Diwakar with a presentation of some excerpts from his historical novel 'vamsadhara' are some of the contents of this issue. In the Anbullla Snehitiye column, Chitra Vaitheeswaran counsels a thought provoking advice to a critical question of a reader which is a must read for every elder and young generation of today. Surya Thupparikirar, Ilanthendral, jokes, etc. are usual features.
Thendral: Vol 12, Issue 06, May 2012
by MadhurabharathiThis issue features interview with Vetriselvi Rajamanikkam, Maravanpulavu Ka. Sachithananthan, Recipes of Plantain Bonda and Plantain Pakoda, Biography of great Tamil Scholar Devaneya Pavanar, an article on Sri Kachareeswarar Tample, Chennai, an article on writer R. Ponnammal with one of her best short stories, "Ponni", Two short stories Thengai and Ethu Nyayam, Part 12 of short novel "Sila Matrangal" plus usual features of Thendral Pesukirathu, Anbulla Snehitiye, Ilanthendral, Surya Thupparikirar, Nalam Vazha, etc.
Thendral: Vol 12, Issue 07, June 2012
by MadhurabharathiThis issue features interviews of Asha Natarajan, Founder of Ragamalika Music School at San Francisco and Nanjil Nadan, a novelist and Tamil scholar who won Sahitya Academy Award in 2010; Recipes of Potato Rice (Aloo Bath) and Ponni Rice in the serial “Maya Bazaar”; a Biography of “Avvai”T.K. Shanmugam, a popular Dramatist of yesteryears; an article on Tirupparankundram Murugan Temple; Surgical treatment for Obesity in Health column “Nalam Vaazha”; Four Short Stories “Kurai Onrumillai”, Oru Kadithathin Vilai, Kalyana Album and Iru Kodugal, an Introduction to Book “Thamizhagaththukku Perumai Thantha Vignana Medhai Padma Bhushan Sir K. S. Krishnan; a biography of Tamil Writer Kaa. Si. Venkatramani and one of his short stories, “Pattuvin Kalyanam” plus usual features of Anbulla Snehitiye, Poetry, Thendral Pesukirathu, Surya Thupparikiraar, Ilanthendral, etc.
Thendral: Vol 12, Issue 08, July 2012
by MadhurabharathiThis issue features interviews of Prof. Sreenivasa Varadhan and gavanakar Kalai.Chezhian; Recipes of Jackfruit items in Maya Bazaar, a biography of Thirumanam Selvakesavaraya Mudaliar; an article on Azhagarkoil; a Health article on Migraine in “Nalam Vaazha”; a biography of Tamil novelist and writer Ra.Su.Nallaperumal and one of his short stories, “Kadal Thaandiya Uravugal”; four short stories and a short novel Sila Maatrangal- Part 13 plus usual features of Anbulla Snehitiye, Jokes, Thendral Pesukirathu, Surya Thupparikiraar, etc
Thendral: Vol 12, Issue 09, August 2012
by MadhurabharathiThis issue features interviews of Prof. George Heart and‘Bharathi’ Mani; Two Recipes; Biography of Carnatic Musician Madurai Mani Iyer; a religious article on “Annai Abirami”; Three Short Stories; Kavithai Pandal (Poem); Biography of writer Hephzibah Jesudasan with an abstract of her novel plus usual features of Thendral Pesukirathu, Anbulla Snehitiye, Ilanthendral, Nalam Vaazha, Surya Thupparikiraar, Saadhanaiaalar, etc.
Thendral: Vol 13, Issue 1, December 2012
by MadhurabharathiThis issue features interview with Dr. Azhagappa Azhagappan and V.K.T. Balan (Part II); Biography of multifaceted and much acclaimed personality Veenai S. Balachandar; an article on Tiruchendur Murugan; three recipes on Mayabazaar; five short stories; Part IV of travelogue on Kollimalai; an write-up on novelist Pattukkottai Prabhakar presenting one of his short stories :Madhavan Sir”, plus usual features of Anbulla Snehitiye, Nalam Vaazha, Thendral Pesukirathu, Jokes, Surya Thupparikiraar, Ilanthendral, etc.
Thermo-Struck
by Kim MccoskerWith a busy lifestyle, you can rely on Thermo-Struck when preparing dinner for your family or entertaining your friends. A bounty of healthy meals, home-cooked from scratch and full of nutrients, in just a fraction of the time traditionally required. Discover why the original, lightweight Thermo-Struck is the biggest selling Thermo cookbook online. Now Thermo-Struck covers so much more! Falafels - Always been too hard? Not anymore! Crumpets- That will melt in your mouth. Sausage Rolls - With over 2 cups of veggies smuggled in! Citron Tartlets - You will LICK the bowl (literally!) Tim Tam Truffles - MAKE DOUBLE! Thermobambino - A chapter of delicious, nutritious baby recipes. Tomato & Lentil Soup - A 'hug' in a bowl. Toblerone Cheesecake - A real crowd pleaser. Herb & Garlic Foccacia - Just as your baker would make it. Quick Fire Tomato Jam - Perfect to bottle as a gift. Over 6 delicious Risottos - For people who LOVE to eat. Plus 200 more quick, easy and delicious Thermo-Mazing Recipes!
This Is a Cookbook: Recipes For Real Life
by Max Sussman Eli SussmanCreative, doable recipes from the brothers who are &“on their way to becoming the scruffy avatars of next-wave Brooklyn cuisine for a national audience&” (Time Out New York). Get into the kitchen. Use what&’s in there. And don&’t be worried about f&’ing it up. James Beard Foundation Rising Star nominee Max Sussman and his partner in crime, Eli, are over perfection. They care about cooking good food that tastes like you made it. These Brooklyn brothers of über-hip New York establishments Roberta&’s and Mile End have a go-to, hands-dirty method for wannabe-kitchen-badasses. This is a cookbook—for real life. Included are more than sixty killer recipes that demystify the cooking process for at-home chefs, especially young people just starting out. Combining years of elbow grease in the fiery bowels of restaurants, the Sussmans provide a plethora of tricks to make life in the kitchen easier and frankly, more fun. This new cookbook also re-creates some of their favorite comfort foods while growing up, as well as recipes with their origins in brotherly b.s. that wound up tasting delicious. The Sussmans have got the back of those who may be too freaked to pick up a cast-iron skillet and instead opt for cop-out take-out as a culinary standby. This Is a Cookbook is designed to be a go-to kitchen companion with meals fit for one, two, or many, and features plans of attack for dinner shindigs. The best part? All of the recipes have easy-to-find ingredients that limit the prep time fuss—and can be prepared in small (read: shoebox) kitchens. &“It&’s easy to get lost in the pages . . . Recipes, which include simple, original twists on things like popcorn and sandwiches, might also push readers out of their comfort zones with Korean-Style Short Ribs and Chicken Adobo.&” —T: The New York Times Style MagazineIncludes a foreword by Rob Delaney
Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
by Thomas J. CraughwellThis culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along "for a particular purpose"-- to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure--and even includes a few of their favorite recipes!
Thug Kitchen 101: Fast as F*ck (Thug Kitchen Cookbooks)
by Thug KitchenA kickass kitchen primer full of healthy, plant-based recipes that you can whip up any night of the week. The creators of the New York Times bestselling cookbook series Thug Kitchen are back to give you a crash course to help you to take the leap into healthy eating, starting with their signature fresh, California-inspired food.Thug Kitchen 101 includes more than 100 easy, accessible recipes to give you a solid start toward a better diet like sweet potato al pastor tacos, firecracker salad, chickpea and green chili soup, and no-bake cookies. And it serves up food facts along with helpful tips and tricks so you'll feel confident knowing exactly what the f*ck you're making. All recipes in TK 101 are guaranteed to be quicker than take out, so you can cook some tasty meals with simple ingredients regardless of when you stumble home from work. No excuses. It’s delicious, healthy, homemade food for all the full-time hustlers out there."Thug Kitchen backs up its bluster with good, solid recipes." —The New York Times"Funny, self-aware, and full of delicious-looking recipes that I want to make right this second." —Epicurious.com"F*cking delicious." —Popsugar.com