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| windswept crab au gratin recipe: My Everyday Lagos Yewande Komolafe, 2023-10-24 JAMES BEARD AWARD NOMINEE • An acclaimed food writer and cook celebrates the many cuisines found in Lagos, Nigeria's biggest city, with 75 recipes that mirror her own powerful journey of self-discovery. A BEST COOKBOOK OF THE YEAR: The New York Times, Los Angeles Times, Food Network, The Boston Globe, Good Housekeeping, Epicurious, Delish The city of Lagos, Nigeria, is a key part of a larger conversation about West African cuisine and its influences throughout the world. My Everyday Lagos consists of 75 dishes that are all served in recipe developer and food stylist Yewande Komolafe's fast-paced, ever-changing home city of Lagos. These recipes reflect the regional cooking of the country and reveal two complementary qualities of Nigerian cuisine—its singularity and accessibility. Along the way, through informative essays that place ingredients in historical context, Yewande explains how in a country where dozens of ethnic groups interact, a cuisine has developed that transcends tribal boundaries. Yewande's personal narrative is woven throughout the book and cautions against being burdened by notions of authenticity. To those in the African diaspora, this book highlights food that may have been adapted and integrated into the cuisines of the places they live. The bukas of London, Houston, Atlanta, Chicago, Toronto, and Newark all have their unique vision of Nigeria and are reflected in their food. The recipes, including classics like Jollof Rice, Puff Puff, and Groundnut Stew, are a starting point for the home cook, allowing them to trust the ingredients and achieve the variety of textures and flavors Nigerian food is known for. Beautiful photographs of the city and its people invite readers into the energy and pulse of Lagos, while the food photography entices them to make each and every dish in the book. This stunning cookbook is Yewande Komolafe's in-depth exploration of a cuisine as well as the definitive book on Lagos cuisine that reveals the nuances of regions and peoples, diaspora and return—but also tells her own story of gathering the scattered pieces of herself through understanding her home country and food. |
| windswept crab au gratin recipe: How to Be a Hermit Or a Batchelor Keeps House Will Cuppy, 2017-02-23 A failed dramatist who lost his beloved Jones Island hideaway to the predations of Robert Moses, Will Cuppy (1884-1949) wrote extensively on his life as a hermit, the natural world, and just about anything else that proved the world was out to get him. His cremains ended up in a leaky shoebox, proving him right. |
| windswept crab au gratin recipe: The Little Pine Cookbook Moby, 2021-09-07 Musician and plant-based ambassador Moby shares his favorite creative and delicious vegan dishes Moby became vegan more than thirty years ago, when few people knew how to pronounce the word. Since then, vegan cuisine has flourished as the fastest-growing and most innovative cuisine on the planet. As a passionate animal rights advocate and also a food lover, Moby has helped fuel this evolution at his wildly popular restaurants. He is the original owner of the L.A. celebrity hotspot Little Pine, which showcases an elevated menu proving once and for all that vegan food is “all grown up” and the most delicious way to be eating today. Now Moby takes readers inside this special corner of Southern California with The Little Pine Cookbook, a collection of 125 recipes inspired by the restaurant's beloved dishes. Gateway recipes like Panko-Crusted Piccata will wow even the hardest-to-please meat lovers. And veg-forward small plates like Fried Cauliflower with Kimchi Aioli and go-to pastas like Orecchiette with Braised Leeks, Asparagus & English Peas will become back-pocket staples, no matter your diet. And didn’t you know that desserts are healthier when they are vegan? Indulge in the simple pleasure of Butterscotch Pudding or the rich decadence of Chocolate Bread Pudding while feeling good about yourself and your contribution to a better planet. Whatever you’re making, the spirit of Little Pine—of community, of sharing, and of giving—is in all these recipes, and they are here for you to savor every day. |
| windswept crab au gratin recipe: The United States and Canada Paul Wonnacott, 1987 Canada is the largest trading partner of the United States, and the two governments have begun negotiations for a free trade agreement which would tie their relationship even closer. This study analyzes the difficult problems that must be addressed in the negotiations - including quite different perceptions in the two countries of what constitutes fair trade. It suggests several possible ways of reducing differences over subsidies and countervailing duties. It also addresses the exchange rate relationship between the two dollars, and how this affects the trade outlook. An appendix by John Williamson calculated a fundamental equilibrium exhange rate for the Canadian dollar. |
| windswept crab au gratin recipe: Harbours of Memory Lawrence George Green, 1969 |
| windswept crab au gratin recipe: It's All Easy Gwyneth Paltrow, Thea Baumann, 2015-09-08 The #1 New York Times bestselling cookbook that will help anyone make delectable, healthy meals in no time! Gwyneth Paltrow is back to share more than 125 of her favorite recipes that can be made in the time it would take to order takeout (which often contains high quantities of fat, sugar, and processed ingredients). All the dishes are surprisingly tasty, with little or no sugar, fat, or gluten. From easy breakfasts to lazy suppers, this book has something for everybody. Yummy recipes include Chocolate Cinnamon Overnight Oats, Soft Polenta with Cherry Tomatoes, Chicken Enchiladas, Pita Bread Pizzas, Quick Sesame Noodles, and more! Plus, an innovative chapter for on-the-go meals (Moroccan Chicken Salad Wrap, Chopped Salad with Grilled Shrimp, and others) that you can take for lunch to work or school, to a picnic, or to eat while watching soccer practice! |
| windswept crab au gratin recipe: Eating Royally Darren McGrady, 2007-07-08 Meals and memories from Princess Diana's personal chef. All families have their favorite foods?including the House of Windsor. Darren McGrady, personal chef to Princess Diana and chef to the royal family for fifteen years, has collected more than 100 recipes in Eating Royally and behind-the-scenes stories that offer insight into the royal family's lives. From hearty cooking to gourmet eating, these dishes will impress even the most discerning palates. Recipes include traditional English fare, and, of course, royal favorites, such as: Spring Asparagus Soup with Dill Poached Eggs en Croute Gleneagles Pate Earl Grey Tea Cake Gaelic Steaks Royal Tea Scones Eggs Drumkilbo Summer Pudding Iced Praline Souffles McGrady witnessed the rich history and surprisingly normal family life of the Royals, all while preparing elegant food with classical French influences for their table. Filled with touching photographs, mementos, and personal messages, Eating Royally chronicles one chef's extraordinary experiences within the walls of Buckingham Palace. |
| windswept crab au gratin recipe: Thinking up a Hurricane Martinique Stilwell, 2012-09-28 In the spring of 1977 Frank Stilwell launched Vingila, 17 tons of welded together 11-millimetre steel plates, in Durban harbour. An electrician by trade, Frank's experience of sailing amounted to not very much - an unpleasant spell on a Scottish fishing trawler as a young man and a brief holiday on someone else's yacht off the coast of Mozambique a couple of years before. Never one to be daunted by a challenge or to be resisted in any way, he took his nine year old twins, Robert and Nicky, out of school, persuaded his wife Maureen that they would all learn how to sail and cope with life on the open seas as they went, and prepared to follow his dream of circumnavigating the world. Facing real danger from the elements and at first having to live more by their wits than their skills, the Stilwell family set off boldly, determined to become part of a community of sailors and adventurers who spend more time on the ocean than they do on dry land. In this unique coming of age memoir Martinique Stilwell's recounting of her true life gypsy childhood is poignant and funny and heartbreaking all at the same time. With the wisdom and innocence of a child's point of view, it is a powerful yet tender story of physical and emotional adversity, of family dysfunction and the ties that bind, and of the shackles and exhilarating freedom of growing up different. |
| windswept crab au gratin recipe: The Sioux Chef's Indigenous Kitchen Sean Sherman, 2017-10-10 2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders. |
| windswept crab au gratin recipe: Lonely Planet's Where To Go When Lonely Planet, Sarah Baxter, Paul Bloomfield, 2016-12-01 Lonely Planet: The world's leading travel guide publisher Where To Go When, the ultimate trip planner for every month of the year, is a beautifully illustrated book that is both practical and inspiring. For every month of the year it presents 30 recommendations of destinations that are at their best during each month, whether due to their climate, or value or because there's a lot going on. The suggestions feature every flavour of travel experience from culture-rich city breaks and tropical beach holidays to adventurous road trips and wildlife-watching expeditions. Every corner of the planet is covered so you'll find out when the best time to see mountain gorillas is or to go shopping in Paris. The book is organised by month. At the start of each chapter a flowchart guides you through the options so readers can filter the recommendations according to their interests. Whether you're into beaches, trying the local specialities or backpacking off the beaten path, there will suggestions for you. Diagrams also depict the climate, value for money and family friendliness of each suggestion in the month. Then Lonely Planet's authors explain in detail why each destination has been selected. The text describes the place and why it's special at that particular time. The destinations are illustrated by inspiring photographs and have a small infographic that shows the key reasons to go. Practical details make the first step of planning a trip easier. Packed with facts, photos and new ideas for your next adventure, Where to Go When will inspire and interest anybody who loves travel. About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, gift and lifestyle books and stationery, as well as an award-winning website, magazines, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in. TripAdvisor Travelers' Choice Awards 2012, 2013, 2014, and 2015 winner in Favorite Travel Guide category 'Lonely Planet guides are, quite simply, like no other.' - New York Times 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia) Important Notice: The digital edition of this book may not contain all of the images found in the physical edition. |
| windswept crab au gratin recipe: Italianamerican Catherine Scorsese, 1996 Catherine Scorsese's tomato-and meat sauce was probably the only recipe ever to receive full billing in the credits of a movie when Martin Scorsese starred the sauce and his parents in Italianamerican, his favorite of all his films. Now, for the first time, all the recipes from the family have been written down for this cookbook, with photos and anecdotes that tell the story of three generations of Scorseses. |
| windswept crab au gratin recipe: River Cottage Gluten Free Naomi Devlin, 2016-04-07 Gluten is found in an extraordinary number of foods, yet it can be problematic for so many of us. Whether you need to cut gluten out of your diet or you're cooking for friends and family with gluten intolerance, River Cottage Gluten Free will provide the tools you need to gain inspiration and navigate mealtimes. Nutrition expert Naomi Devlin gives clear advice for gluten-free eating – including detailed guidance on alternative flours, methods of fermentation and delicious baking ideas. She offers 120 ingenious recipes for breakfasts, bread, pastry, soups, salads, snacks, main meals and puddings, including Prosciutto and egg muffins, Blinis with crème fraîche and smoked salmon, Leek and bacon quiche, Courgette hummus, Blackberry bakewell tart, Luscious lemon cake and Chocolate fondants. With an introduction by Hugh Fearnley-Whittingstall and helpful tips from Naomi throughout, this definitive gluten-free cookbook will add fresh vitality to your cooking and eating, and a host of recipes to make you feel great. |
| windswept crab au gratin recipe: Introducing Kafka David Zane Mairowitz, Robert Crumb, 2000 This book, helping us to see beyond the cliche 'Kafkaesque', is illustrated by legendary underground artist Robert Crumb. |
| windswept crab au gratin recipe: The History of Barbados Robert Hermann Schomburgk, 1848 |
| windswept crab au gratin recipe: Frommer's? Denmark Darwin Porter, Danforth Prince, 2009-08-13 Experience a place the way the locals do. Enjoy the best it has to offer. And avoid tourist traps. At Frommer’s, we use 150 outspoken travel experts around the world to help you make the right choices. Frommer’s. Your guide to a world of travel experience. Choose the Only Guide That Gives You: Outspoken opinions on what’s worth your time and what’s not. Exact prices, so you can plan the perfect trip no matter what your budget. Off-the-beaten-path experiences and undiscovered gems, plus new takes on top attractions. The best hotels and restaurants in every price range, with candid reviews. |
| windswept crab au gratin recipe: Father Christmas Needs a Wee! Nicholas Allan, 2011 Father Christmas is busy eating and drinking all the treats that have been left for him. But at number ten he realizes he has forgotten to do a very important job ! And he really, really, really needs a wee ! |
| windswept crab au gratin recipe: The Dictionary of Disgusting Facts Alan Williams, Maggie Noach, 1986-01-01 |
| windswept crab au gratin recipe: Slang To-Day and Yesterday Eric Partridge, 2007-03 PREFACE. THE Author of this very practical treatise on Scotch Loch - Fishing desires clearly that it may be of use to all who had it. He does not pretend to have written anything new, but to have attempted to put what he has to say in as readable a form as possible. Everything in the way of the history and habits of fish has been studiously avoided, and technicalities have been used as sparingly as possible. The writing of this book has afforded him pleasure in his leisure moments, and that pleasure would be much increased if he knew that the perusal of it would create any bond of sympathy between himself and the angling community in general. This section is interleaved with blank shects for the readers notes. The Author need hardly say that any suggestions addressed to the case of the publishers, will meet with consideration in a future edition. We do not pretend to write or enlarge upon a new subject. Much has been said and written-and well said and written too on the art of fishing but loch-fishing has been rather looked upon as a second-rate performance, and to dispel this idea is one of the objects for which this present treatise has been written. Far be it from us to say anything against fishing, lawfully practised in any form but many pent up in our large towns will bear us out when me say that, on the whole, a days loch-fishing is the most convenient. One great matter is, that the loch-fisher is depend- ent on nothing but enough wind to curl the water, -and on a large loch it is very seldom that a dead calm prevails all day, -and can make his arrangements for a day, weeks beforehand whereas the stream- fisher is dependent for a good take on the state of the water and however pleasant and easy it may be for one living near the banks of a good trout stream or river, it is quite another matter to arrange for a days river-fishing, if one is looking forward to a holiday at a date some weeks ahead. Providence may favour the expectant angler with a good day, and the water in order but experience has taught most of us that the good days are in the minority, and that, as is the case with our rapid running streams, -such as many of our northern streams are, -the water is either too large or too small, unless, as previously remarked, you live near at hand, and can catch it at its best. A common belief in regard to loch-fishing is, that the tyro and the experienced angler have nearly the same chance in fishing, -the one from the stern and the other from the bow of the same boat. Of all the absurd beliefs as to loch-fishing, this is one of the most absurd. Try it. Give the tyro either end of the boat he likes give him a cast of ally flies he may fancy, or even a cast similar to those which a crack may be using and if he catches one for every three the other has, he may consider himself very lucky. Of course there are lochs where the fish are not abundant, and a beginner may come across as many as an older fisher but we speak of lochs where there are fish to be caught, and where each has a fair chance. Again, it is said that the boatman has as much to do with catching trout in a loch as the angler. Well, we dont deny that. In an untried loch it is necessary to have the guidance of a good boatman but the same argument holds good as to stream-fishing... |
| windswept crab au gratin recipe: Hollywood in a Suitcase Sammy Davis, Jr., 1981 |
| windswept crab au gratin recipe: Words to Rhyme with Willard R. Espy, 2001 An easy-to-use dictionary of over 80,000 rhyming words. |
| windswept crab au gratin recipe: Golden Apples Marjorie Kinnan Rawlings, 1992 |
| windswept crab au gratin recipe: Best Places Vancouver Kasey Wilson, 2002-04-09 From the city's top 25 attractions and renowned shopping, to its wicked nightclubs and nearby snowboarding at Blackcomb, this edition of Best Places Vancouver is your ticket across the border. The ever-reliable reviews of star-rated restaurants and lodgings guide residents and visitors alike to the perfect meal or bed, with details on the arts, neighborhoods, and more to explore in between. Best Places Vancouver has expert opinions, inside information, and honest advice -- it's why people depend on Best Places, North America's most respected regional travel series. |
| windswept crab au gratin recipe: Goldfield Mountain Hikes Ted Tenny, 2006-01-01 The Goldfield Mountains are only 40 miles from Phoenix yet largely undiscovered. In this book, Ted Tenny, a lifelong outdoor enthusiast and master hiker guides you throughout this picturesque wilderness area on 33 meticulously charted routes. Each hike has a unique point of interest or scenic reward. Each is introduced with a listing including difficulty rating, distance, estimated time, elevation change, and descriptive synopsis. Your hike in the Goldfieldswill be enhanced by 24 pages of gorgeous color photos, B&W photos throughout, 12 topographical maps with trails and annotated text references, GPS co-ordinates for trailheads and junctions,invaluable information and safety tips |
| windswept crab au gratin recipe: Type & Typo , |
| windswept crab au gratin recipe: Footloose from Phoenix Ted Tenny, 2014-11-15 33 areas to hike, centered around Phoenix, most of them not in any other guide 42 user-friendly topo maps 270 color photos Detailed trail descriptions difficulty ratings seasonal advice Safety tips much, much more Featuring the following regions: Flagstaff Sedona Sitgreaves National Forest Mogollon Rim Superior Superstition Mountains Tonto National Forest Goldfield Mountains and more Information on each hike includes driving directions to the trailhead; description of the hike; distance; time; elevation change; best season to hike; and trail rating. Step-by-step descriptions of the trail in the text are keyed to excellent topo maps. |
| windswept crab au gratin recipe: Frommer's Scandinavia Darwin Porter, Danforth Prince, 2001-05-29 You'll never fall into the tourist traps when you travel with Frommer's. It's like having a friend show you around, taking you to the places locals like best. Our expert authors have already gone everywhere you might go--they've done the legwork for you, and they're not afraid to tell it like it is, saving you time and money. No other series offers candid reviews of so many hotels and restaurants in all price ranges. Every Frommer's Travel Guide is up-to-date, with exact prices for everything, dozens of color maps, and exciting coverage of sports, shopping, and nightlife. You'd be lost without us! Turn to Frommer's for complete, up-to-date coverage of Europe's most scenic and unspoiled region. In one easy-to-use guide, you'll find the very best of Denmark, Norway, Sweden, and Finland, from city sightseeing to wilderness adventures, fjord cruises, and great small towns. Loaded with detailed maps and smart tips that help you stretch your dollar and plan your trip more easily, our guide features accommodations for every taste and budget, the best in authentic dining, and terrific shopping finds. We'll take you to Renaissance castles and Viking ruins; outline spectacular driving tours; recommend the best cruises; and cover the best of the magnificent countryside, from dogsledding and reindeer safaris to fishing and hiking in the Land of the Midnight Sun. |
| windswept crab au gratin recipe: Navigating in the Dark Kalliopi Lemos, Maria Marankou, 2013 Kalliopi Lemos is a Greek sculptor, painter and installation artist. Lemos' work explores various themes, of which the narrative of journeys, displacement and the politics of forced migration are central. She has exhibited her work internationally. Navigating in the Dark: Kalliopi Lemos documents a series of exhibitions of Lemos' work at three international venues: Benaki Museum, Athens, the Museum of Contemporary Art of Crete, Rethymnon and the Crypt of St Pancras Church, London. The three exhibitions were a culmination of Lemos' work over the past ten years, each exhibiting large-scale installations exploring themes of physical and spiritual migration. Navigating in the Dark presents full-color images of the installations, depicting them alongside each other for the first time. Alongside photographic documentation, three essays explore Lemos' work and methodology. Arthur C Danto has discussed each installation in depth, relating them to wider themes, in his essay A Sculptural Navigation; meanwhile, Jim Fitzgerald carefully observes each of the installations and their particular qualities, relating Lemos' work to her Greek heritage, whilst Simon Critchley presents the wider themes of the artist's work from a philosophical viewpoint in Watergazing with Kalliopi Lemos. |
| windswept crab au gratin recipe: Sauvignon Blanc and Sémillon Stephen Brook, 1992 The most important factor in determining the taste of a wine is the grape variety from which it is made. This unique series looks at each of the major grape varieties and assesses wines made all over the world from that variety. The focus of the series is primarily on flavour and quality. Each volume includes background information on the grape variety and advice on the best way to buy, store and serve the wines made from it. An extensive gazetteer lists the main wines made from the variety in Europe, North and South America, Australia and New Zealand. A special feature of this series is the individual ratings given for quality, price and best recent vintages. Practical, authoritative and easy to use, these guides are indispensable companions for all who care about the character and value of the wine they drink and who want to make the most of the ever-increasing range of wine that is now on the international market. Sauvignon blanc and semillon are two white grape varieties originating in Bordeaux which, independently, produce good dry white wines not only in their homeland but also in the Loire, Australia, New Zealand and California. It is in combination, however, that they make their masterpieces: the honeyed sweet wines of Sauternes and, produced in tiny quantities, the great dry white Graves. This book provides a comprehensive guide to the top white Bordeaux, both dry and sweet, currently undergoing a renaissance. There is also first-hand, up-to-the-minute coverage of the Loire, where Sauvignon Blanc makes the highly fashionable Sancerre and Pouilly Fume; Australia, where unblended dry Semillon reaches its apogee in the Hunter Valley; New Zealand, where exciting dry Sauvignon hascome to the fore; California, just beginning to make internationally interesting Sauvignon Blanc; and all the other spots on the globe, from Chile to Israel, where these two versatile grapes are grown. |
| windswept crab au gratin recipe: The Alphabet ; a Key to the History of Mankind David Diringer, 1968 |
| windswept crab au gratin recipe: The Arresting Image , 2009 |
| windswept crab au gratin recipe: The Crab Lover's Book Mary Ethelyn Orso, 1995 For aficionados of one of the world's most delectable crustaceans an indispensable handbook chock full of lore, legends, & recipes. |
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