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  A Tea Witch's Grimoire -...

  S. M. Harlow

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  Celebrate the simple pleasures and great magickal power of teas and herbal brews.  A Tea Witch’s Grimoire offers recipes for magickal botanical brews of all sorts: teas, elixirs, potions, and decoctions, accompanied by spells and rituals to put these brews into action. Whether you’re looking for prosperity, protection, mental clarity, love, or beauty, this illustrated grimoire has a carefully crafted tea spell and ritual for you. Author Susana Harlow learned tea witchcraft as a young girl at her grandmother’s side. A Tea Witch’s Grimoire now presents the recipes and magickal tea lore she learned and perfected over the years. In this cornucopia of recipes, spells, and rituals, you’ll find teas for all sorts of purposes and occasions:  
   Celebrating the sabbats of the wheel of the year  Honoring the phases of the moon  Aligning with your astrological sign  Using crystals and sigils as part of your tea magick  Working with everyday problems and personal aspirations    Also included is an information-packed section listing botanical ingredients and their substitutions, and correspondences for working with specific energetic qualities and personal goals. A must-have for every witch’s kitchen   

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  Air Fryer Cookbook - Delicious...

  Frankie Jameson

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  The best way to start your data analytics! 
  Have you ever used an air fryer before? You can create delicious meals with it. In this audiobook, I will show you how. Don't wait any longer and find out about the refined recipes and culinary arts of the day, specifically put together for air fryers:Breakfast, lunch, and dinner specialties for the entire day.Yummy poultry recipes - don't be chicken and try them!Fish and seafood recipes (nothing fishy about them).Mouth-watering desserts and sweets to treat yourself and consider yourself spoiled.Advantages and disadvantages of air fryers, so you can understand the difference it makes.Curious yet? Then start licking your fingers and find out what's in here fast!

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  Edible and Useful Plants of the...

  Delena Tull

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  A guide to useful Southwestern wild plants, including recipes, teas, spices, dyes, medicinal uses, poisonous plants, fibers, basketry, and industrial uses.All around us there are wild plants useful for food, medicine, and clothing, but most of us don’t know how to identify or use them. Delena Tull amply supplies that knowledge in this book, which she has now expanded to more thoroughly address plants found in New Mexico and Arizona, as well as Texas.Extensively illustrated with black-and-white drawings and color photos, this book includes the following special features:·       Recipes for foods made from edible wild plants·       Wild teas and spices·       Wild plant dyes, with instructions for preparing the plants and dying wool, cotton, and other materials·       Instructions for preparing fibers for use in making baskets, textiles, and paper·       Information on wild plants used for making rubber, wax, oil, and soap·       Information on medicinal uses of plants·       Details on hay fever plants and plants that cause rashes·       Instructions for distinguishing edible from poisonous berries Detailed information on poisonous plants, including poison ivy, oak, and sumac, as well as herbal treatments for their rashes

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  The French Cook: Sauces

  Holly Herrick

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  From the award-winning food writer and author of Mashed, a step-by-step, French cooking class on sauces with an array of recipes to create. This is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. Here Holly Herrick creates a French cooking course all about sauces, filled with beautiful how-to photography and step-by-step techniques that will have you making sauces like a pro. The book focuses on the five mother sauces of French cuisine: béchamel, veloutés, hollandaise, espagnol and brown sauces, and les sauces tomates. In addition, Herrick devotes chapters to fonds, or stocks, the base of so many sauces, and mayonnaises, a simple, versatile sauce so widely used in classical French cuisine. In addition to the sauces, the book integrates main course ingredients, such as steak or roasted chicken, something more than to be dressed with a sauce, but also something that helped to shape the sauce itself. With myriad variations and derivatives on each basic sauce, this book can transform your next meal into a veritable French feast.“A balanced selection of recipes for sauce spinoffs and the entrees they are intended for. Standouts include a richer, simpler alternative to bouillabaisse (Lobster Tail, Littleneck Clams and Sea Scallops With a Saffron, Chive, and Butter Béchamel Sauce). Also notable is Veal and Pork Meatballs in a Velouté Sauce, in which herbes de Provence, Dijon mustard and chopped shallots combine to produce what might be described as Swedish Meatballs on Steroids.”—Wall Street Journal

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  Going Veggie - The Simple 30-Day...

  Trudy Slabosz

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  A thirty-day plan, with dozens of recipes, for transitioning to a meat-free lifestyle that’s good for animals, good for the planet, and good for you. Becoming a vegetarian is not about giving up meat, it’s about moving toward a healthy, cruelty-free lifestyle that will inspire and satisfy you. With Going Veggie, your transition can be easy and painless thanks to the book’s step-by-step plan, including: 30-day program to wean you off a meat dietRecipes for delicious, nutrient-packed mealsTricks for acquiring essential proteins using plant-based optionsAdvice on navigating tough spots, cravings, and backslidingTips on how to deal with group dinners and ordering at restaurantsGoing Veggie puts the fun, adventure, and motivation into your path to vegetarianism.

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  A Culinary History of Kentucky -...

  Fiona Young-Brown

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  Pull up a chair to the kitchen table and enjoy a delicious adventure through the Bluegrass State’s food history. Kentucky’s cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can’t be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.

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