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Food & Cooking
by Kurt TimmermeisterIn this installment of Farm Food, Kurt Timmermeister introduces you to the delights of spring and summer on his farm. As the days grow longer and brighter on temperate Vashon Island outside Seattle, seedlings sprout and trees fill in their summer foliage. Kurt revels in the bounty of spring and summer, bringing in harvests of everything from the baffling, mysterious cardoon; the underappreciated walnut; and the humble, prolific sauce tomato. Warm weather should be celebrated with luxurious meats... more
THE WASTE-WISE KITCHEN COMPANION Hundreds of Practical Tips for Repairing, Reusing, and Repurposing Food: How to Eat Better, Savby Jean B. MacLeodWaste not, want not with this easy-to-use food-conservation handbook filled with hundreds of simple, valuable tips for repurposing leftovers, extending shelf life, and repairing recipes gone wrong.
by Sherry Villanueva
The Lark pays homage to the history of California train travel and the maritime industrial past of its neighborhood. Located in a historic warehouse built in the 1920s in Santa Barbara's burgeoning arts district affectionately called the Funk Zone, The Lark successfully unifies the romantic history of the industrial past with the high expectations of today's discerning guest using discovered vintage objects and blending them with modern, urban materials.
With an imaginative yet ... more
by KC MartinWelcome to SpiceTheWorld the book, version 4. I hope you enjoy this book and my large selection of recipes you will find here. Each recipe has been designed and tested by me and my family, it was a hard job but someone had to do it. You may look at some recipes and think you have seen them before, well if you have been to spicetheworld.com then yes very possibly. Also you may have seen similar recipes else where, after all how many variations of lamb madras can there be. However the recipes in t... more
by Yanatha DesouvreIn this collection of 11 timeless short stories, we meet Grayson Goodman, a traveling businessman, who encounters people dealing with challenging situations in life that are no different than our own. Discover how they cope with the unexpectedly difficult circumstances they face and how Goodman touches their lives with words that ring with simple, honest clarity. Goodman introduces us to an executive in Miami, Fla., facing difficult economic times and yet striving to keep her company intact; a w... more
by Steven DanielLearn how to play the most popular fun drinking games played in America. There are over 100 drinking games in this book you can learn using dice, coins, cards, skills, and board games. Making this the ultimate guide to make that party universally epic!
by Ghada BasmaSIMPLY LEBANESE is a collection of 30 simple and easy-to-follow traditional Lebanese recipes. From savory dishes containing an exotic blend of Middle-Eastern spices and fresh herbs to desserts infused with floral waters, this book provides an authentic glimpse into Lebanese home cooking.
by Tinky WeisblatAs a child, writer and singer Tinky Weisblat disliked rhubarb and balked at eating it. As an adult, she has evolved into an enthusiast for the tart red stalks that pop up in her New England yard every year. Like most converts, she is wildly enthusiastic about her rhubarb “religion.” In "Love, Laughter, and Rhubarb" Tinky shares some of her reasons for loving rhubarb: its taste, its place as one of the first crops of the agricultural year, and above all its versatility. This sweet/tart plant can ... more
by Sulas skyBerkebun itu seru adalah modul belajar budidaya tanaman untuk sekolah dasar . selain materi juga ada petujunjuk praktek sehingga proses belajar aka lebih fun.
by Frank HolzmanThis book informs and inspires gardeners farmers about how to develop an intimate relationship with their land. It is as much about why as it is about how to work with nature. Regenerative gardening and farming involves viewing the land as a living organism. Creating a balanced ecosystem requires and investment. That investment grows the gardener as well as the garden.
Nosh with Chef Julie: 50 Personal Recipes for the Everyday with 10 Ingredients or Less!: This cookbook is filled with recipes Iby Julie Michele TuttleVegan and vegetarian friendly dishes; modern, party-favorites, traditional, and twists on a few classics. My collection of 50 highest rated recipes, all with 10 easy ingredients or less, complete with easy to follow directions, is easy on your budget. You will find yourself returning to this cookbook time and time again. Make your favorites to enjoy with those you love and nosh to your heart's content!
by Mary Taylor SimetiPart memoir, part family recipe collection, part delightful photographic record of an extraordinary experience, ithis book is also a meditation on the role food can play within the family in bonding, creating memories, and consolidating tradition and identity.
Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europeby Jennifer Felicia AbadiToo Good To Passover is the first Passover cookbook specializing in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre- and post-Passover rituals) appealing to Sephardic, Mizrahic, and Ashkenazic individuals who are interested in incorporating something traditional yet new into their Seders. A compilation of more than 200 Passover recipes from 23 Jewish communities, this cookbook-memoir provides an anthropological as well as historical context to th... more
by Merryl WinsteinSUCCESSFUL CHEESEMAKING®, Step-by-Step Directions and Photos for Making Nearly Every Type of Cheese, tells both home and artisan cheese makers how to use accurate, traditional and professional methods for making the finest cheeses of cow’s, goat’s, or sheep’s milk, using simple home and artisan equipment. Over 800, clear, step-by-step photos beautifully depict every stage of the process. This 670-page book answers questions you didn’t even know you had! •LEARN how and why the same milk and i... more
by Alan BattmanAward Winning Pastry Chefs Michael Mignano and Michael Zebrowski in collaboration with photographer/publisher Alan Battman have produced a 500 recipe book of basic essential recipes for chefs.
by Alan Batt
The Master Chefs of France: The Cookbook is the new standard for all modern French cookery. It is the first cookbook produced by the MCF. This authoritative book features recipes from Daniel Boulud, Eric Ripert, Laurent Manrique, Roland Passot and seventy-three other member chefs of the prestigious Maîtres Cuisiniers de France North American chapter (MCF-USA/Canada. Produced in partnership between the Maîtres Cuisiniers de France and renowned photographer Battman, this 379 pa... more