The Complete Idiot's Guide to Juicing


Book Description

Get the fruit your body needs--in a glass. This creative collection from an award-winning author includes tasty juicing recipes that can be made using a juicer or a blender/food processor. The simple recipes come with suggestions for substitutions for even more variety--for happier, healthier readers! --Written by an award-winning food and beverage author who is also the founding food editor of USA Today --Accessible to everyone: recipes come with hints for substitutions and can be made with a blender, food processor, or juicer --Contains information on the health benefits of juicing, how to purchase and store perishable produce, and nutritional information




Garnish


Book Description

I was born in Garnish where I received my early education. I went on to study Naval Architecture at the Marine Institute in St. John’s, which led to a forty year career as a designer at Marystown Shipyard in Marystown, NL; but my life was about much more than that. This book is about my path through more than fifty years of volunteering and community involvement. It tells of the huge effect a very small town had on my life. It follows my journey through the trials and successes. I write about my childhood, my active nature, my creativeness, and passion for invention. It tells about challenges experienced in my career, in team sports in a small town, and initiating a town council as a young adult. I recount sixteen years of emotional highs and lows while helping to bring a golf course to the Peninsula. I relate my love of music and the places it would take me. The book covers Garnish history, terrible disasters, and pride in becoming one of the most outstanding small towns in this province. My personal story intertwines with hundreds of fascinating stories about the lives of ordinary people living in this wonderful place.




The 50 Greatest Dishes of the World


Book Description

Having dined and worked with some of the most brilliant chefs around the world, top food writer James Steen presents the definitive 50 dishes to die for. Let your taste buds travel the world to discover the delights of Vietnam's meaty pho, Japan's aromatic ramen, and the rib-sticking, spicy gumbo of America's Deep South. Learn the truth and fascinating histories of our favourite foods – how Queen Victoria loved a tongue-tingling curry and precisely why Marmite is an essential part of Queen Elizabeth's fried breakfast. Help settle the rows over the origins of the juicy burger, the swirly-peaked pavlova and the cherry-topped ice cream sundae. Oh, and is beef Wellington – so very British – actually named after the streets of Chicago? Including intriguing facts and valuable cooking tips, The 50 Greatest Dishes of the World is the epicurean's indispensable epicurean's travel guide.
















Great Tales and Poems of Edgar Allan Poe


Book Description

A new selection for the NEA’s Big Read program A compact selection of Poe’s greatest stories and poems, chosen by the National Endowment for the Arts for their Big Read program. This selection of eleven stories and seven poems contains such famously chilling masterpieces of the storyteller’s art as “The Tell-tale Heart,” “The Fall of the House of Usher,” “The Cask of Amontillado,” and “The Pit and the Pendulum,” and such unforgettable poems as “The Raven,” “The Bells,” and “Annabel Lee.” Poe is widely credited with pioneering the detective story, represented here by “The Purloined Letter,” “The Mystery of Marie Roget,” and “The Murders in the Rue Morgue.” Also included is his essay “The Philosophy of Composition,” in which he lays out his theory of how good writers write, describing how he constructed “The Raven” as an example.




The Outdoor Cook


Book Description

Your comprehensive guide to outdoor cooking with 150 recipes to make the whole meal outdoors, including snacks, sides, breads, and desserts Go beyond burgers and basic proteins to become your best outdoor cooking self. Whether you use a gas or charcoal grill, flat-top griddle, open-fire setup, smoker, or pizza oven, you can revel in the outdoor cooking lifestyle. By learning to harness fire and smoke the ATK way, you'll even be able to convert many of these recipes between different cooking methods. In-depth information covers fire setups and heat levels; reviews of outdoor cooking equipment including grills, griddles, planchas, rotisseries, pizza ovens, and smokers; and all the invaluable tips ATK has learned from more than 25 years of outdoor cooking experience. Whether you need fast, creative weeknight dinners or you're gathering friends around the fire pit for Charred Guacamole and Grilled Peach Sangria or you're seeking a weekend adventure smoking a whole chicken or simmering open-fire paella for a crowd, you'll find recipes for every meal component: Snacks and Small Plates: Smoked Loaded Nachos, Grilled Oysters with Soy-Citrus Sauce, Watermelon with Grilled Queso de Freir, Serrano, and Pepitas Both Hands Needed: Grilled Smokehouse Barbecue Burgers, Smoked Salmon Tacos, Philly-Style Cheesesteaks Weeknight Dinners: Stir-Fried Szechuan-Style Eggplant, Grilled Garam Masala Chicken, Tomatoes, and Naan Weekend Gatherings: Kansas City–Style Barbecue Ribs, New England Clambake, Diner-Style Breakfast Over an Open Fire: Fireside Chili, Chicken Souvlaki, Paella for a Crowd Grilled Breads: Thin-Crust Grilled Pizza, Rosemary Focaccia, No-Knead Dutch Oven Bread Desserts: Glazed Rotisserie Pineapple with Salted Rum Butterscotch Sauce, Cherry Spoon Cake




The New Age Magazine


Book Description