- Table View
- List View
Miss MacDonald Has a Farm
by Kalee GwarjanskiIn this female-forward spin on the traditional children's song "Old MacDonald", readers can join Miss MacDonald on her vegetable farm and see all the work that goes into growing healthy and delicious produce."Miss MacDonald has a farm,She loves things that grow!"E-I-E-I-GROW! With a "weed-weed" here and a "pick-pick" there, young readers can follow Miss MacDonald as she tends to her vegetable farm. It's a rollicking, rhyming read-aloud that ends in a community feast and celebrates themes of healthy eating, plant-based meals, local produce, gardening, seasons, and female farmers.
Miss Magenta, Sweet Inventor: Genie Street: Ladybird Read it yourself
by Richard DungworthMiss Magenta Sweet Inventor is book five of Ladybird's Genie Street fiction series. This exciting new ebook contains two short chapter stories for independent readers who are ready and want to read real fiction for the first time. In Miss Magenta Sweet Inventor, Tom and Daisy are needed urgently in Lampland! Miss Magenta has been kidnapped by the evil Count Sourtooth. Tom and Daisy journey to Lampland and must try to help Miss Magenta escape, but will they succeed before Count Sourtooth and his evil goblins see them? In the second story - Mr Moley, Robot Goalie - Tom and Daisy find themselves at a football match in Lampland, but the players are all robots! Genie Street is the next step up from Ladybird's Read it yourself Level 4. With short chapters, simple vocabulary and a clear layout, these ebooks will encourage and build confidence when reading. Other stories in this series include Mrs Kramer Dragon Tamer, Mr Chan Rocket Man, Mrs Greene Mermaid Queen and Dr Singh Pirate King.
Miss Mary Bobo's Boarding House Cookbook: A Celebration of Traditional Southern Dishes that Made Miss Mary Bobo's an American Legend
by Pat MitchamoreDive into the history of Miss Mary Bobo&’s Boarding House and enjoy a celebration of traditional southern recipes with her delectable dishes that made her an American legend. Shortly before noon, about sixty guests gather on the front porch and lawn of Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for a mid-day dinner. Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table.Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship, a recipe that all boarding houses have found to be foolproof! In Miss Mary Bobo&’s Boarding House Cookbook, you&’ll discover delicious dishes including…Unforgettable Ham Balls, Miz Bobo&’s Cabbage Relish, Miss Mary&’s Famous Chicken and Pastry, Moore County Mushroom Soup and more Miss Mary Bobo&’s Boarding House Cookbook is the perfect collection of recipes to entertain guests, bring family and friends together, and of course, enjoy some good old-fashioned Southern cooking.
Miss Tiny Chef
by Linda NabasaMiss Tiny Chef is only eight years old. She does things other little girls wouldn’t do. Armed with a talking mingling stick that shares all its great recipes with her, Kasini stirs up a special surprise meal for mummy. Raymond Diby (illustrator), Ruramai Musekiwa (designer), Nabeela Kalla (editor).
Miss Vickie's Real Food Real Fast Pressure Cooker Cookbook
by Vickie SmithAn all-new collection of super-easy, super-tasty recipes from the queen of the pressure cooker and best-selling author of Miss Vickie&’s Big Book of Pressure Cooker RecipesMillions of people every year visit Vickie Smith's MissVickie.com, the number one website for pressure cooker recipes. With more than 1,000 delicious pressure cooker recipes, Miss Vickie's site has something for everyone. Pressure cookers are more popular than ever, and Miss Vickie&’s first book was hugely popular. Now, she's back with this new collection of mouthwatering recipes, more than 200 in all! Focused on affordable meals that are super-simple to prepare, this book serves as a perfect companion to Miss Vickie's Big Book of Pressure Cooker Recipes.Includes 215 pressure cooker recipes that are easy to make and even easier to affordFeatures 28 gorgeous full-color photosAuthor Vickie Smith is the first name in pressure cooker recipes and has a huge following onlineWhether you've just started using your pressure cooker or you've been doing it for years but need new recipes, this is the perfect quick-and-easy pressure cooker book for you.
Mission Vegan: Wildly Delicious Food for Everyone
by Danny Bowien JJ Goode EdD.From the author of The Mission Chinese Food Cookbook, a fresh take on vegan cooking that emphasizes freewheeling exploration and big flavorAs cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, Danny Bowien has a reputation for inventive meat dishes like Chongqing Chicken Wings and Kung Pao Pastrami. Yet eight years ago, he became a dad, got sober, and quietly began to train his gift for creating exhilarating food on meat-free, dairy-free dishes. Soon, much of the Mission menu was vegan—not that anyone noticed. They were too busy eating it up.That’s the kind of food you’ll find in Mission Vegan: fun, original, wildly flavorful dishes that’ll thrill devotees of Danny’s lamb ma po tofu, lifelong vegans, and everyone in between. His approach reflects the same “uniquely American” perspective--a blend of his particular upbringing and his boundless curiosity and enthusiasm--that has made him one of the country’s most influential chefs. It all adds up to a book where pasta pomodoro shares a chapter with chewy Korean buckwheat noodles topped with neon-pink dragonfruit ice; where one fried rice is inspired by veggie sushi hand rolls and another is a mash-up of his favorite Thai takeout and Jose Andres’ Spanish tortilla; and where kimchi is made kaleidoscopically with habanero, with pineapple, and with the seasoning packets from instant ramen. And while these are all dishes that have appeared, or could appear, on Mission’s menu, the recipes are all geared for the home cook, delivering restaurant-quality impact without restaurant-level effort. Keeping the emphasis on the fun of cooking and experimenting in the kitchen, Mission Vegan represents a journey-in-progress, a chef’s mission to find inspiration, joy, and flavor in food, no matter where life takes you.
Mission: My Life, My Recipes, and Making the Impossible Easy
by Robert Irvine Brian O'ReillyThe star of Food Network's Dinner: Impossible, Chef Robert Irvine shares the adventurous story of his life, his thoughts on cooking, and his favorite recipesThere are few chefs on the planet who do what Irvine does, flying around the world at a moment's notice to cook for heads of state, royalty, and celebrities. Irvine reveals his fascinating past and unorthodox culinary training. His career as a world-renowned chef began at the age of fifteen when he was discovered by Prince Charles while cooking in the mess halls of the British Royal Navy.In Mission: Cook! Irvine tells the wild stories of his career, from studying under the best European chefs to cooking for three thousand refugees on a beach while civil war raged in South Yemen to preparing an Oscars feast while coordinating the biggest chefs in the business. Sprinkled throughout are Irvine's most incredible recipes from his travels around the world, including Roasted Duck with White Bean Ragout, Truffle Oil, and Shaved Parmesan Cheese; Tea-Smoked Chicken; Lobster Risotto with Clams; and his ethereal Windsor Angel Food Cake. Easy to prepare and deliciously satisfying, these are dishes that everyone will savor.Irvine's candid stories and behind-the-scenes look at the creation of his Food Network TV show Dinner: Impossible prove that the life of a celebrity chef is anything but ordinary. As is Mission: Cook!—a unique and fascinating look into the mind and life of one of the world's hottest chefs.
Mississippi Current Cookbook: A Culinary Journey down America's Greatest River
by Regina Charboneau Harriet BellDiscover the diverse food and culinary traditions from the ten states that border America&’s most important river--and the heart of American cuisine--with 200 contemporary recipes for 30 meals and celebrations, and more than 150 stunning photographs. Starting at the river&’s source in Minnesota, renowned chef/restaurateur Regina Charboneau introduces readers to a Native American wild rice harvest dinner, a Scandinavian summer&’s end crayfish party, and a Hmong Southeast Asian New Year&’s Eve buffet. Next the book moves to the river&’s middle region, from Hannibal to New Madrid, featuring a dinner to honor the man most associated with the Mississippi--Mark Twain. Recipes are supplied for imaginative menus for such occasions as a St. Louis Italian spread featuring the city&’s famous toasted ravioli, a farmer&’s market lunch, and an Arkansas farm supper influenced by the vast farmlands on both sides of the Mississippi. The lower region, from Beale Street to the Bayous of the Gulf of Mexico, gives an insight into the author&’s river roots in Natchez. Included are biscuits, shrimp, smoked tomatoes over creamy grits, a New Orleans-style Reveillon dinner, and a blessing of the fleet dinner inspired by the Vietnamese fisherman who shrimp at the mouth of the river.Scattered throughout are intriguing sidebars on such topics as how the paddlewheel steamboat came to ply the waters of the Mississippi, the traditional canoe method of harvesting Minnesota wild rice, and the 3,000 mile River Road lining the waterway. Throughout are stunning photographs of local scenery, dishes, and ingredients taken by renowned photographer Ben Fink on the magnificent American Queen riverboat and at farms, historic homes, and towns along the length of the river.
Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart
by Timothy PakronCelebrate the gorgeous and delicious possibilities of plant-based southern cuisine.Inspired by the landscape and flavors of his childhood on the Mississippi gulf coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking. Finding ways to re-create his experiences growing up in the South--making mud pies and admiring the deep pink azaleas--on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.
Mister Dash and the Cupcake Calamity
by Monica KullingMr. Dash may not have a pedigree (he can count five different breeds of dogs as family), but from his furry head to his wagging tail, he is a gentleman. His fine manners make him a perfect companion to Madame Croissant. Their life together is graceful and civilized, what with walks in the park, stamp-collecting, and a passion for flowers.Mr. Dash is also in charge of delivering Madame Croissant's world-famous cupcakes. All is well until Daphne, Madame Croissant's rather lively niece, arrives to turn the cupcake world upside down. Filled with humour, this delectable story will appeal to dog-lovers AND cupcake-lovers the world over.
Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food [A Cookbook]
by Brandon Jew Tienlon HoThe acclaimed chef behind the Michelin-starred Mister Jiu&’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. &“Brandon Jew&’s affection for San Francisco&’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.&”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Mistletoe, Moussaka, and Murder (A Kebab Kitchen Mystery #5)
by Tina KashianNot even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore&’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man&’s float—for real . . . Who would kill a man in cold blood during Ocean Crest, New Jersey&’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can&’t help wondering who wouldn&’t kill the pompous caterer . . . Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy&’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen&’s mouthwatering Christmas celebration—and before her hometown&’s holiday spirit washes out to sea . . . Recipes included! &“With a warm cast of characters and an ingenious main character, this is a series that will prove delightful for cozy fans.&” —Parkersburg News & Sentinel on Stabbed in the Baklava &“Clever and charming . . . A culinary delight that will have readers salivating over the food and hungry for literary answers.&” —RT Book Reviews, 4 Stars, on Hummus and Homicide
Misunderstood Vegetables: How To Fall In Love With Sunchokes, Rutabaga, Eggplant And More
by Becky SelengutGo from “what the heck is this” to “how does it taste so good” in this celebration of misfit vegetables. Maybe you just discovered celery root (a lumpy, softball-sized bulb), at the grocery store. Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers’ market? Even vegetables you think you know, like cabbage or brussels sprouts, will reveal next-level flavor with the right recipe. Becky Selengut has made it her mission to take less popular—or even outright scorned vegetables like beets and okra—and cook them into irresistible dishes. It’s all about knowing how to cook or serve them and what herbs and spices to incorporate. In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin. A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.
Mit Nahrung Heilen: Durch Eine Neue Ernährung Krankheiten Heilen, Gesünder Sein und Gewicht Verlieren
by Maria SoaresWürden Sie gerne Krankheiten, Unwohlsein, Schmerzen und Depressionen beseitigen? Für eine sehr lange Zeit schon wurden natürliche Heilmethoden verwendet, um eine Vielzahl von Leiden zu heilen! Der Gebrauch von natürlichen Heiltechniken wird Ihnen auch mit chronsichen Krankheiten, Entzündungen, Ihrem Immunsystem, Energiehaushalt, Ihrer Konzentrationsfähigkeit, allgemeinem Glücksgefühl und viel mehr helfen! Wir stellen Ihnen die natürlichen Geheimnisse vor, die Fachleute verwenden, damit wir uns gesünder denn je zuvor fühlen! Voll mit Jahrzehnten von getesteten Strategien wird Ihnen dieses eBook den schnellsten und effektivesten Weg zeigen, um mit natürlichen Heilmethoden Ihr Wohlsein aufzupolieren. Sie werden lernen, wie sie ihren Gesundheitszustand in gerade ein paar Wochen verbessern können. Nicht nur dass, aber Sie werden auch jeden anderen Aspekt Ihres Lebens verbessern können. Wollen Sie wissen, wie man mit chronischen Krankheiten und Gebrechen klarkommt? Die Geheimnisse dafür können Sie auch lernen, wodurch sie gesünder und glücklicher sein werden! Dieser Leitfaden vermittelt Ihnen nachgewiesene Techniken, die ganz ohne den Einsatz von teuren Ergänzungsmitteln oder Kursen auskommen. Was ist inkludiert: -Heilmittel -Das Überkommen chronischer Krankheiten -Der Erhalt von mehr Energie -Tieferer und erholsamerer Schlaf -Gebrechen überwinden -Ernährung -Was Sie wissen sollten Und viel mehr! Wenn Sie gesünder sein, Gebrechen heilen oder ihre Leistungsfähigkeit und ihr allgemeines Wohlsein verbessern wollen, dann ist dieser Ratgeber für Sie!
Mitahara: Food Wisdom From My Vegetarian Indian Kitchen
by Rujuta DiwekarDiscover a holistic approach to food with India’s leading nutritionist Rujuta Diwekar. In this book, she embarks on a year-long journey with her readers, highlighting the rich tapestry of seasonal eating – how, by following simple recipes, one can embrace the abundant variety of nature's harvests across different seasons. In this book, food is not just about balanced nutrition but also mindful eating, which incorporates the healing properties of ingredients, freshness and diversity through seasonal and regional variations, sustainability, and even community building and spirituality. The book is a reflection not only of Rujuta’s food wisdom and philosophy, where she emphasizes Indian culinary traditions are as much about the nourishment of the body as the mind and the soul. The book includes anecdotes drawn from the author’s personal journey as well as core Indian and yogic food wisdom to help the reader make lifestyle changes that are easy and seamless, paving the way to incorporating clean and healthy food practices forever. It is also a holistic expression of nuances of regional cuisines and seasonal traditions that could cultivate a deep appreciation for natural rhythms and diversity found within the Indian culinary landscape.
Mitford Cookbook & Kitchen Reader
by Jan KaronThey say that once you learn to ride a bicycle, you never forget how to do it. The same principle, I've discovered, does not apply to cooking. Indeed, I was once a pretty good cook, but my skills have fallen on hard times-and a roast chicken is absolutely the very best I currently can do.
Mitigating the Nutritional Impacts of the Global Food Price Crisis: Workshop Summary
by Institute of Medicine of the National AcademiesIn 2007 and 2008, the world witnessed a dramatic increase in food prices. The global financial crisis that began in 2008 compounded the burden of high food prices, exacerbating the problems of hunger and malnutrition in developing countries. The tandem food price and economic crises struck amidst the massive, chronic problem of hunger and undernutrition in developing countries. National governments and international actors have taken a variety of steps to mitigate the negative effects of increased food prices on particular groups. The recent abrupt increase in food prices, in tandem with the current global economic crisis, threatens progress already made in these areas, and could inhibit future efforts. The Institute of Medicine held a workshop, summarized in this volume, to describe the dynamic technological, agricultural, and economic issues contributing to the food price increases of 2007 and 2008 and their impacts on health and nutrition in resource-poor regions. The compounding effects of the current global economic downturn on nutrition motivated additional discussions on these dual crises, their impacts on the nutritional status of vulnerable populations, and opportunities to mitigate their negative nutritional effects.
Mitochondria in Health and Disease
by Carolyn D. BerdanierIt was once assumed that mitochondrial diseases were rare and that few people were affected. As knowledge has grown about these organelles and their function, it became clear that mitochondrial malfunction could be linked to several chronic diseases. Diabetes has been associated with DNA mutation and can cause mutation itself. This text discusses f
Mitochondria in Health and Disease: Personalized Nutrition for Healthcare Practitioners (Personalized Nutrition and Lifestyle Medicine for Healthcare Practitioners)
by Lorraine Nicolle Ray GriffithsWhat are the functions of mitochondria in the human body? Why might they stop working properly and what can happen as a result? How can personalized nutrition help to optimize mitochondrial function and prevent or address chronic conditions? This innovative book explores the incredibly complex biochemical roles of mitochondria in health and disease. When healthy, mitochondria provide us with ninety percent of our body's energy. When unhealthy, this can lead to many chronic and degenerative conditions including cancer and Alzheimer's disease. This guide helps practitioners to identify the mitochondrial dysfunction underlying a wide range of health complaints, and provides inspiration about relevant and emerging mitochondria-supportive dietary regimes and nutrients to explore within the model of personalized nutrition.
Mitos y leyendas del vino argentino
by Natalia PáezFruto de una investigación minuciosa, los relatos reunidos en Mitos y leyendas del vino argentino conforman una historia no oficial de nuestra bebida nacional. Un jinete fantasma recorre las fincas donde se plantaron las primeras cepas de Malbec; un oscuro bodeguero con fama de vampiro aterra a sus vecinos; una bodega está habitada por espectros que hacen oír sus voces. Seres fantásticos, míticos, tan argentinos como la jarra en forma de pingüino, curanderas de tormentas, trovadores del vino, conviven en este libro con San Martín, Sarmiento y Eva Perón. Realidad y leyenda se mezclan en las narraciones de los descendientes de aquellos inmigrantes emprendedores que fundaron una de las actividades económicas más prósperas del país, entre ellos, el mejor enólogo argentino del siglo XX. Además de esas narraciones, Natalia Páez nos habla del vino en la poesía, en el tango y en el fútbol. Y describe con lujo de detalles las dos fiestas de la vendimia que se celebran todos los años en Mendoza.
Mitsy the Oven Mitt Goes to School: A Story About Being Brave
by America's Test Kitchen KidsMitsy, a remarkable oven mitt and co-host of acclaimed America's Test Kitchen Kids podcast, Mystery Recipe, is going to culinary school. She encounters and overcomes relatable challenges, encouraging children reading to do the same. It includes a recipe for chocolate chip cookies and an audio cookalong with Mitsy.In this heartwarming and playful story, we meet Mitsy, a young oven mitt who has spent her whole life in the mitten factory. Mitsy is a lot of things, and one of them is nervous. When she is accepted into Miss Copperpot's Acedemy for Useful Utensils, the magical boarding school where kitchen utensils go to learn how to assist in cooking, she is nervous to leave her home and meet other heat-proof utensils. But her first days at school bring together a diverse cast of characters, inspiring kitchen facts, and a story to empower kids so that when they, too, feel nervous, they remember that they can do anything.
Mix Shake Stir: Cocktails for the Home Bar
by Danny MeyerThe bartenders at Danny Meyer's wildly popular restaurants are known for their creative concoctions. Guests at Union Square Café or Gramercy Tavern expect not only the finest cuisine but also Meyer's special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri. In MIX SHAKE STIR, Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations--from the Modern's elegant mojito made with champagne and rose water to Tabla's Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining.
Mixed Up: Cocktail Recipes (and Flash Fiction) for the Discerning Drinker (and Reader)
by Nick Mamatas Molly TanzerThis flash fiction can be sipped or slammed, just like the booze it represents!
Mixed in Minutes: 50 quick and easy cocktails to make at home
by Dan WhitesideA step-by-step guide to creating fifty classic and contemporary cocktails, without the need for cocktail-making equipment or tricky techniques.Whether you're looking for a refreshing drink in the garden or a quick night cap, Mixed in Minutes contains a range of fuss-free cocktails for every time of the day. From an espresso martini to the perfect mojito, a frozen margarita to a boozy hot chocolate, you can recreate your favourite cocktails at home using these quick and simple recipes.Beautifully illustrated with full-colour photography, this easy-to-follow cocktail book includes:- Simple instructions for creating the perfect cocktail, without a shaker or strainer - Cocktail-making hacks - no muddling or shaking required- Recommendations for garnishes and creative twists - Average cost of each cocktail - Recommended pairing for every recipe to spritz your drink and halve its alcohol contentEasy to use and filled with a variety of accessible, delicious and bar-quality recipes, Mixed in Minutes is the go-to cocktail book that makes a lovely gift for your friends or yourself.
Mixed in Minutes: 50 quick and easy cocktails to make at home
by Dan WhitesideA step-by-step guide to creating fifty classic and contemporary cocktails, without the need for cocktail-making equipment or tricky techniques.Whether you're looking for a refreshing drink in the garden or a quick night cap, Mixed in Minutes contains a range of fuss-free cocktails for every time of the day. From an espresso martini to the perfect mojito, a frozen margarita to a boozy hot chocolate, you can recreate your favourite cocktails at home using these quick and simple recipes.Beautifully illustrated with full-colour photography, this easy-to-follow cocktail book includes:- Simple instructions for creating the perfect cocktail, without a shaker or strainer - Cocktail-making hacks - no muddling or shaking required- Recommendations for garnishes and creative twists - Average cost of each cocktail - Recommended pairing for every recipe to spritz your drink and halve its alcohol contentEasy to use and filled with a variety of accessible, delicious and bar-quality recipes, Mixed in Minutes is the go-to cocktail book that makes a lovely gift for your friends or yourself.