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Flour
by Joanne Chang Christie Matheson Keller KellerEvery day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.
Flour and Stone: Baked for Love, Life and Happiness
by Nadine IngramA luscious celebration of baking for life, love and happiness Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind. Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen. Family, in every sense, is at the heart of Flour and Stone — this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you’ll want to eat for the rest of your life. 'Beautiful recipes written by a master baker with care, skill, and that intangible ‘something’ that makes me want to bake every single cake and pastry.' Belinda Jeffery
Flour and Water
by Thomas McnaughtonAn elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. From San Francisco's wildly popular Italian restaurant, flour + water, comes this complete primer on the craft of pasta making. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta--from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy's pasta traditions, flour + water includes seventy- five seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water's dough room, anyone can learn to make amazing pasta at home.From the Hardcover edition.
Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
by Adam Leonti Katie ParlaAdam Leonti started a movement—now with Flour Lab, he puts fresh flour within reach for all home bakers with this informative and authoritative guide on making, baking, and cooking with flour milled from whole grains, which includes 20 tentpole recipes.In Flour Lab, the new definitive book on flour, chef Adam Leonti shows you the best tools and techniques for making flour that is better-tasting and more nutritious than pre-ground flours. He gives expert tips on where to source wheat, how to mill at home, and how to work with different grains. Here, too, he specifically addresses the idiosyncrasies of working with freshly milled flour as opposed to what's found on supermarket shelves. Twenty recipes for breads, pasta, pizza, cakes, and pastries serve as a practical instruction for using fresh flour in a variety of ways.Advance praise for Flour Lab“Bread lovers of all skill levels are sure to find themselves returning to this one time and again. This unique and practical collection of standards stands out.”—Publishers Weekly (starred review)
Flour Power: The Practice and Pursuit of Baking Sourdough Bread
by Tara Jensen&“Tara&’s a natural teacher, and this book reads as if she&’s at the bench next to you, patiently articulating the core concepts and techniques of bread-making, as well as the joys and rhythms of the craft.&”—Claire Saffitz, bestselling author of Dessert Person, from the foreword 80 easy-to-follow recipes and loads of know-how, troubleshooting guidance, and bread science intel for baking your best naturally leavened loaves—from sourdough whisperer Tara JensenYes, you can make crusty, tender, bakery-quality sourdough bread—even if you&’ve never baked before! Especially when you have a teacher like Tara Jensen (who taught both dessert guru Claire Saffitz and Southern-cooking evangelist Sean Brock) by your side. Tara&’s friendly approach to technique and inspired flavors in more than eighty recipes for sourdough, rye, and whole grain bread will enrich both beginners and advanced bakers as they learn about the craft.With Tara&’s guidance and supportive voice, she shares important lessons that cover all the technical bases—from learning about flour to exploring wild yeast fermentation and developing your (doughy) intuition. From there, Tara dives deep into the worlds of sourdough, rye, and desem, showing the true diversity of bread through recipes like Miche, Chocolate Beer Bread, and Mountain Rye. There&’s even an extra credit chapter on making extra-flavorful Overnight Waffles, Cheesy Cheddar Crackers, and Sourdough Chocolate-Chip Cookies. With Tara by your side, artisanal bread at home is totally achievable . . . and fun!
Flour, Too
by Michael Harlan Turkell Joanne ChangThe ideal companion to Flour--Joanne Chang's beloved first cookbook--Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
by Ken ForkishFrom Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives--enabling them to bake the breads they love in the time they have available--make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.
Flourless.: Recipes for Naturally Gluten-Free Desserts
by Nicole Spiridakis John LeeThis collection of dessert recipes is so delicious no one will know they are gluten-free! With 75 recipes for naturally gluten-free desserts, author Nicole Spiridakis uses a wide range of non-wheat flours to finesse the balance between decadent and dietary. These tasty recipes bypass complicated alternate flour mixes and hard-to-find "gums," fulfilling the increasing demand from those embracing a gluten-free diet (whether by necessity or choice). With creamy puddings infused with warm spices, cloudlike meringue cookies, dark chocolate brownies, and fruit crisps and crumbles, Flourless. turns dietary restrictions into something scrumptious.
Flower Porn
by Kaiva KaiminsFresh, artistic and cheeky designs for a new generation of creative florists.Bold, modern and more than a little bit cheeky, Flower Porn ditches the traditional floral bouquets for designer arrangements that you can recreate at home. Kai Kaimins, founder of East London florist My Lady Garden, shows you how to fill your home or office with eye-catching, Instagram-worthy arrangements.By following her flower recipes, you&’ll unlock the secrets of color theory and get up close and personal with a huge array of blooms, season by season. Complete with an essential chapter on floristry techniques, this book will show you how to choose the best flowers for each arrangement, and prepare each stem to make sure that your bold creations will last.Float into the pages of this flirty flower book to explore: - Four chapters of flower arrangements are arranged by season, with each project presented as a recipe, complete with a food-related heading.- A preliminary chapter will cover the key techniques and processes readers will need to create each flower recipe.- Featuring vivid photography and modern layouts that capture Kai&’s style and the My Lady Garden aesthetic.There&’s nothing quite like a bouquet of flowers, and there is absolutely nothing at all like the bouquets, arrangements and stunning displays in Flower Porn to bring beauty to a room.A must-have addition to the library of every flower-arranger - whether you&’re discovering the art form for the first time, or already a professional florist looking for new ideas for the business, Flower Porn has something for everyone to love. n to bring beauty to a room.
Floyd Cardoz: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love.
by Marah Stets Floyd CardozFrom the Winner of Top Chef Masters “A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.” —Publishers Weekly, starred review At his many successful restaurants, including New York City’s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz’s Tamarind Margaritas, of course.
Fluffy Goes Apple Picking (Fluffy the Classroom Guinea Pig #12)
by Kate McmullanAges 6-8, Grades 1 & 2. When Ms. Day's class takes a field trip to an apple orchard, Fluffy the guinea pig goes along, but will he ever get to eat his apple?
Fluid and Electrolytes in Pediatrics
by Leonard G. Feld Frederick J. KaskelOne of the time-honored foundations of the practice of pediatric medicine is the understanding and application of the principles of fluid, electrolyte and acid-base disorders. Presented in a new softcover format, Fluid and Electrolytes in Pediatrics: A Comprehensive Handbook brings together a select group of authors who share a passion and an appreciation of the contributions of pioneers in pediatric medicine and an expertise for their respective areas in a new softcover edition. The volume provides in-depth discussions of the basic functioning of the kidneys, skin and the lungs. Each chapter describes the etiology and demographics, biological mechanisms, patient presentation characteristics, therapy options and consequences of optimal treatment as well as delayed treatment. Fluid and Electrolytes in Pediatrics: A Comprehensive Handbook provides health professionals in many areas of research and practice with the most up-to-date, accessible, and well referenced volume on the importance of the maintenance of fluid and electrolyte concentrations in the pediatric population, especially under acute care.
Fluid Balance, Hydration, and Athletic Performance
by Flavia MeyerAthletes and nonathletes frequently consume too little water or fluids, affecting exercise performance as well as overall health. This book comprehensively reviews the aspects relating to body fluid balance, rehydration, and physical exercise. It provides background on body water balance and turnover, topics related to electrolyte balance, and sweating as the basis for thermoregulatory and fluid homeostasis during exercise. In addition, chapters cover body water balance evaluation and regulation; cardiovascular and metabolic responses to fluid imbalance; effects of dehydration on aerobic power, muscle strength, and cognitive function; fluid intake timing; and optimal beverage selection.
Flying Apron's Gluten-Free & Vegan Baking Book
by Jennifer KatzingerOver the last decade, a vegan diet has become a more mainstream choice; food allergies have been increasing at alarming rates; and celiac disease is on everyone's radar. When owner Jennifer Katzinger opened The Flying Apron Bakery in 2002, she wanted to accommodate more people, as well as use healthier ingredients so she eliminated gluten, dairy, egg, soy, and wheat. The mouthwatering result? Cakes and muffins with a tender crumb, cookies with a chewy bite, frosting that's light yet satisfyingly sweet, and pastry that flakes at the touch of a fork. In Flying Apron's Gluten-Free and Vegan Baking Book, Katzinger shares the delicious secrets of her sweet and savory recipes. Bake yummy pastries like Blueberry Cinnamon Scones and Lemon Poppy Seed muffins, or whip up a batch of Chocolate Chip Cookies, or Cardamom Spice Cupcakes. In more than 80 recipes, Katzinger offers satisfying treats, whether you're transitioning to a vegan or gluten-free diet, or simply wanting to indulge a sweet tooth using healthier ingredients.
The Flying Brownie: 100 Recipes for Homemade Treats That Pack Easily, Ship Fresh, and Taste Great
by Shirley FanWhether it is a family member that lives across the country, or a loved one away on business, attending college, or stationed abroad in the military, everyone loves to get a treat in the mail that says "thinking of you." It would be even more meaningful if that treat could be homemade, or is a number of different snacks, sweets, and tastes of home to make someone living far away feel closer. Shirley Fan's The Flying Brownie is the first and only book devoted to making, packing, and adding creative, homemade touches for food gifts that can be shipped a long distance. It features 100 recipes for baked goods and other snacks and treats, each with precise storage instructions and storage times. The book also offers plenty of guidance in navigating the various rules and restrictions of postal services, customs, and even secure military installations. Separate chapters are devoted to brownies and bars, cookies, candies and confections, breads and quick breads, extra-light items for inexpensive shipping, savory foods, and mixes to be assembled upon delivery. From a veteran of the Food Network Kitchens and a registered dietitian, this is a reliable and inspiring guide that is sure to bring those families and friends who live apart closer together through the very same thing that unites them when they live together: good food.
FODMAP Friendly: 95 Vegetarian And Gluten-free Recipes For The Digestively Challenged
by Georgia McDermottThis is the low-FODMAP cookbook vegetarians have been waiting for. It’s tough when the foods you love don’t love you back. If you’re dealing with digestive issues, cutting out high-FODMAP foods can bring relief—but it’s hard to say goodbye to wheat, dairy, and many fruits and veggies. And if you’re vegetarian or vegan and going low-FODMAP? It can be even harder to fill your plate! Georgia McDermott comes to the rescue in FODMAP Friendly, with 95 vegetarian, vegan-friendly, and gluten-free recipes for the digestively challenged. Her delicious, low- to no-FODMAP fare covers all the bases: Lighter meals and breakfasts, like Grain-Free Olive Oil Granola and Roasted Pepper and Halloumi Shakshuka Hearty dinners, from Tempeh Chili to Pepper, Pesto, and Goat Cheese Galette Delectable desserts—Pavlova with Roasted Lemony Strawberries, anyone? Festive food and drinks for a crowd, including Salted Honey and Sage Baked Camembert and Passion Fruit Caipirinhas FODMAP sensitivity varies from person to person, so Georgia includes a wealth of suggestions for exploring what does and doesn’t work for you. Onion and garlic don’t bother you? Add them! The thought of tomatoes turns you off? Don’t eat them! Living with IBS, Crohn’s disease, colitis, SIBO—you name it—shouldn’t mean needlessly missing out on the flavors you crave. This is low-FODMAP eating—made friendly for everyone.
The FODMAP Friendly Kitchen Cookbook: 100 easy, delicious, recipes for a healthy gut and a happy life
by Emma HatcherChosen by the Telegraph and the Evening Standard as one of the best healthy eating books of 2017FODMAPs are a collection of molecules found in foods, that can cause issues for some people. A low-FODMAP lifestyle is the only diet recommended by the NHS to treat IBS and its associated symptoms. Emma Hatcher, creator of the blog She Can't Eat What?!, brings you 100 beautiful, healthy and delicious low FODMAP recipes.Emma Hatcher has suffered from a sensitive gut for as long as she can remember. After years of horrible symptoms and endless frustration trying different diets and cutting out various foods, her GP recommended the Low FODMAP Diet. FODMAP changed Emma's life and she has never looked back since. Emma's book, based on her hugely popular food and lifestyle blog She Can't Eat What?! will take the frustration out of living with IBS, Crohn's disease, coeliac's disease, food intolerances and many other digestive disorders. It is for anyone who suffers from bloating, tummy pains, digestive issues or feelings of heaviness and discomfort, and for anyone who wants to feel healthy and happy after eating.Backed by the official FODMAP Friendly team and with more than 100 quick, easy and modern recipes, diet information and personal stories for those that have run out of answers and feel 'they can't eat anything', Emma shows you how to create delicious meals and look after your gut in today's stress-filled, modern lifestyle.
The FODMAP Friendly Kitchen Cookbook: 100 easy, delicious, recipes for a healthy gut and a happy life
by Emma HatcherChosen by the Telegraph and the Evening Standard as one of the best healthy eating books of 2017FODMAPs are a collection of molecules found in foods, that can cause issues for some people. A low-FODMAP lifestyle is the only diet recommended by the NHS to treat IBS and its associated symptoms. Emma Hatcher, creator of the blog She Can't Eat What?!, brings you 100 beautiful, healthy and delicious low FODMAP recipes.Emma Hatcher has suffered from a sensitive gut for as long as she can remember. After years of horrible symptoms and endless frustration trying different diets and cutting out various foods, her GP recommended the Low FODMAP Diet. FODMAP changed Emma's life and she has never looked back since. Emma's book, based on her hugely popular food and lifestyle blog She Can't Eat What?! will take the frustration out of living with IBS, Crohn's disease, coeliac's disease, food intolerances and many other digestive disorders. It is for anyone who suffers from bloating, tummy pains, digestive issues or feelings of heaviness and discomfort, and for anyone who wants to feel healthy and happy after eating.Backed by the official FODMAP Friendly team and with more than 100 quick, easy and modern recipes, diet information and personal stories for those that have run out of answers and feel 'they can't eat anything', Emma shows you how to create delicious meals and look after your gut in today's stress-filled, modern lifestyle.
Fogão Lento (Inclui Incríveis Receitas Doces): Receitas Ricas com Slow Cooker (Incluí Receitas de Doces Incríveis)
by Gordon ChristensenA melhor coisa sobre o Superfoods Diabetic Lifestyle é que ele manterá seu apetite e desejos sob controle e equilibrará seus hormônios. É quase impossível perder gordura se seus hormônios estão fora de equilíbrio. O Superfoods Diabetic Lifestyle funciona porque é o tipo de alimento que o seu corpo naturalmente almeja e foi projetado para ele. Todo alimento Superfoods é a comida consumida por milhões de anos. Superfoods são alimentos nutricionalmente ricos que estão amplamente disponíveis e que oferecem um tremendo potencial dietético e curativo. A dieta Superfoods proíbe alimentos processados, alimentos hibridizados, alimentos sem glúten e alimentos de alto índice glicêmico. Todo mundo gosta de ter uma refeição quente e deliciosa, mas nem todo mundo tem tempo para cozinhar todos os dias. Afinal, pode levar horas para preparar uma refeição, e você tem que ficar ali o tempo todo, cuidando das coisas para que nada queime. Você tem uma slow cooker? Se sim, você pode ter refeições incríveis todo dia. Se você está cansado de tentar receita após receita, apenas para se decepcionar com os resultados finais, então este livro tem exatamente o que você está procurando! Ao usar a slow cooker para unir os sabores doces de suas sobremesas favoritas, essas receitas de baixa caloria são garantias para não se decepcionar!
Fogão Lento : O Guia Passo Completo Para Fogão Lento
by Janine DougSe você acabou de se inteirar ou tem curiosidade em experimentar a Dieta Cetogênica, então este livro é perfeito para você adquirir. A autora explica varios aspectos das dietas. Eu incluí várias dicas de forma simplificada para ajuda-lo a perder peso, e onde você nunca mais terá que se preocupar com peso novamente. A coisa mais interessante é que você terá resultados em apenas duas semanas, e daí em diante estará na jornada de perdo de peso sem nunca ter que voltar atrás. Se te disser que o problema nao é que você nao saiba o que está fazendo, mas o problema está nas dietas em geral? Nós fomos criados com a idéia que as nossas dietas devem ser baixa em gordura se quisermos perder peso. Mas os estudos cientifícos tem provado o contrário.
Fogão Lento (Receitas De Fogão Lento): Receitas fáceis de panela elétrica com 5 ingredientes ou menos
by Alissa GreenEstar ocupado não lhe dá o direito de comer fora à noite. Enquanto comer fora é conveniente, você não tem certeza de que a comida que você está comendo contém ingredientes saudáveis. A coisa é, você pode comer refeições deliciosas e saudáveis, apesar de sua agenda lotada, se você tiver uma panela elétrica. Em poucos minutos de preparação, coloque os ingredientes na slow cooker e, algumas horas depois, você terá uma refeição caseira que toda família irá amar. Após um dia longo e difícil, você só precisará abrir sua panela elétrica, servir e comer! Simples assim. Mas isso não é tudo: você também pode aproveitar os inúmeros benefícios de usar uma panela elétrica, como: •Cozinhar com uma panela elétrica requer menos tempo, esforço e recursos; •Faz com que os alimentos fiquem mais saborosos e macios; e •É útil durante o ano inteiro •Faz com que sua casa cheire bem •Pode ser usada em todas as refeições do dia, incluindo café da manhã e sobremesas. Com este livro, você pode desfrutar de suas comidas favoritas apesar de sua agenda cheia. Volte para o topo e clique no botão COMPRE AGORA no canto direito do topo da página para um download imediato!
Fogão Lento: Receitas De Fogão Lento Simples Para Pessoas Ocupadas (Receitas Rápidas E Fáceis)
by Shery JonesNeste livro você encontrará diversas receitas para facilitar a sua vida e deixar ela ainda mais saudável, você poderá fazer deliciosas comidas sem desperdiçar dinheiro e alimentos. Também conhecerá comidas deliciosas de outras regiões e só precisará de uma panela elétrica, veja só que fácil. Você pode ir deixar a comida na panela e ir trabalhar, que quando você retornar ela estará pronta e quente.
The Foie Gras Wars
by Mark CaroIn announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to Chicago Tribune reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture. "Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment," Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate? Is a duck that lives comfortably for twelve weeks before enduring a few weeks of periodic force-feedings worse off than a supermarket broiler chicken that never sees the light of day over its six to seven weeks on earth? Why is the animal-rights movement picking on such a rarefied dish when so many more chickens, pigs and cows are being processed on factory farms? Then again, how could the treatment of other animals possibly justify the practice of feeding a duck through a metal tube down its throat? In his relentless yet good-humored pursuit of clarity, Caro takes us to the streets where activists use bullhorns, spray paint, Superglue and/or lawsuits as their weapons; the government chambers where politicians weigh the ducks' interests against their own; the restaurants and outlaw dining clubs where haute cuisine preparations coexist with Foie-lipops; and the U.S. and French farms whose operators maintain that they are honoring tradition, not abusing animals. Can foie gras survive after 5,000 years? Are we on the verge of a more enlightened era of eating? Can both answers be yes? Our appetites hang in the balance.
Foil Pack Dinners: 100 Delicious, Quick-Prep Recipes for the Grill and Oven
by Julia RutlandStop doing the dishes and grill (or bake) every night of the week instead with these 100 quick and easy foil pack recipes for complete, delicious meals the whole family will love.Steaming food in packets has been a tried and tested method of cooking that the French and Italians have used for generations. There&’s absolutely no other cooking method out there that&’s as fast, fun, mess-free, and downright delicious as foil packs. All you need to do is wrap up your ingredients, fire up the oven or grill, and enjoy your meal without the dreaded thought of doing a pile of dishes afterwards. Foil Pack Dinners offers a variety of meals with less than an hour of cooking time, making weeknight dinners a breeze! From Chicken Cordon Bleu and pepperoni pizza bread to smoky brisket and lime shrimp scampi, as well as vegetarian options like black bean enchiladas and stuffed squash, this book includes something tasty that everyone will enjoy!
Fold in the Cheese: An Unofficial Guide to Splendiferous Entertaining for Fans of Schitt's Creek
by Parker LongWhether they&’re throwing ostentatious soirées or Valium-fueled tantrums, entertaining a crowd (and sometimes just Stevie) is what the Roses do best! Let their sagacious advice and biting wit wash over you with Fold In The Cheese: An Unofficial Guide to Splendiferous Entertaining for Fans of Schitt's Creek. Recipes like &“Cardamom Rose Cocktail&”, &“Johnny&’s Hundred-Dollar Sliders&”, and &“Chocolate Ganache Torte&” will titillate taste buds while tips on how to put on a proper game night, host a holiday party, and even organize your own movie premiere will help to create a most consummate atmosphere for hosting. This illustrious tome gives you everything you need to create an event that&’s sure to be . . . memorable.