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In Incredible Plant-Based Desserts, Instagram star Anthea Cheng (@rainbownourishments) shares her trade-secret recipes for fun and showstopping vegan sweet treats that are seriously luscious, mouthwatering, and beautiful. Whether you are an eager home cook or a more experienced chef, Anthea shows you that sponge cakes can still be fluffy and moist and pastry can still melt in your mouth without animal-derived ingredients. Find playful, modern spins on classic desserts, such as fail-safe tiramisu trifles topped with caramelized popcorn or Snickers transformed into a multi-layered cake with peanut brittle. For when life gets busy, simplify with recipes like three-ingredient pancakes and fruit-filled muffins. If you want something indulgent, the Homer Simpson pink donuts, baklava custard tart, and chocolate brownie peanut butter sandwich cookies are for you. You'll also find wholesome choices like a berry chocolate mousse tart and cupcakes with rainbow cashew buttercream. Anthea has carefully selected ingredients to ensure you won't accumulate odd, once-used stuff in your pantry. And with plenty of options for people avoiding gluten, refined sugar, nuts, and other common allergens, no one misses out on the deliciousness. All of the recipes have been tested and approved by vegans and non-vegans alike. Accompanied by stunning photography, these recipes will bring some magic to your every day, dinner table, or special occasion.

After five seasons of A CHEFS LIFE, Vivian hosts THE FINAL HARVEST, a farewell feast of epic proportions. The shows most beloved personalities share intimate moments, along with a series-worth of memorable flashbacks. A fitting sign-off to the series, friends new and old take a seat at A CHEFS LIFE final harvest table, bringing to a close this extended love letter to eastern North Carolina.

NEW YORK TIMES BESTSELLER JAMES BEARD FOUNDATION BOOK AWARD WINNER Change the way you think about cooking! In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.The new Joy of Cooking. -The New York TimesA BEST BOOK OF THE YEAR: The New York Times, NPR, Epicurious, The Boston GlobeThe book I wish someone had handed me when I began my own journey as a cook.-from the Foreword by Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat"A book to return to again and again and again. -Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi SimpleA practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking.Across a dozen technique-themed chapters-from Temperature Management 101 and Break it Down & Get Saucy to Go to Brown Town, All About Butter, and Getting to Know Dough-Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.A one-stop resource, regardless of what youre hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including:Crispy-Skinned Salmon with Radishes & Nuoc Cham Charred Lemon Risotto Chilled Green Tahini Soba Lemon, Pecorino & Potato Pizza Fruity-Doodle Cookies Masa & Buttermilk Tres LechesPacked with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school-without the student loans.

Behold! The third epic compendium in The Phoenix Colossal Comics Collection is here!Race across the country with the fastest girl in the land; follow the misadventures of a beefy barbarian chef; embark on a crazy odyssey through ancient Greece, alongside its hopeless hero. From humor, to adventure, to non-fiction, to puzzles, to the just plain awesome, this bind-up is a smorgasbord for everyone.

...the Suiyuan Shidan is a classic and two centuries later it still sparkles with Yuan's irascible charm, his epic passion for food, and his near-religious devotion to the pleasures of the senses. Nicoles Mones, author of The Last Chinese Chef I cannot guarantee that all the people under heaven will have the same tastes as I do, but I can still introduce them to dishes and recipes that I fancy. Although matters of food and drink can be considered trivial, I have earnestly said all that I wish to say from the heart, and for that I regret nothing! Yuan Mei, in the preface to Recipes from the Garden of Contentment Recipes from the Garden of Contentment: Yuan Mei's Manual of Gastronomy is the first English edition of the Suiyuan Shidan , one of the world's most famous books about food. It is both a culinary treatise and a cookbook, written in the late eighteenth century by the poet Yuan Mei. This translation by Sean J. S. Chen conveys the charm, humor, and erudition of one of China's greatest writers. The book includes recipes for well-known yet exotic dishes such as bird's nest and shark's fin, and offers modern readers a unique perspective on Chinese history and culinary culture.

Behold! The third epic compendium in The Phoenix Colossal Comics Collection is here!Race across the country with the fastest girl in the land; follow the misadventures of a beefy barbarian chef; embark on a crazy odyssey through ancient Greece, alongside its hopeless hero. From humor, to adventure, to non-fiction, to puzzles, to the just plain awesome, this bind-up is a smorgasbord for everyone.

...the Suiyuan Shidan is a classic and two centuries later it still sparkles with Yuan's irascible charm, his epic passion for food, and his near-religious devotion to the pleasures of the senses. Nicoles Mones, author of The Last Chinese Chef I cannot guarantee that all the people under heaven will have the same tastes as I do, but I can still introduce them to dishes and recipes that I fancy. Although matters of food and drink can be considered trivial, I have earnestly said all that I wish to say from the heart, and for that I regret nothing! Yuan Mei, in the preface to Recipes from the Garden of Contentment Recipes from the Garden of Contentment: Yuan Mei's Manual of Gastronomy is the first English edition of the Suiyuan Shidan , one of the world's most famous books about food. It is both a culinary treatise and a cookbook, written in the late eighteenth century by the poet Yuan Mei. This translation by Sean J. S. Chen conveys the charm, humor, and erudition of one of China's greatest writers. The book includes recipes for well-known yet exotic dishes such as bird's nest and shark's fin, and offers modern readers a unique perspective on Chinese history and culinary culture.