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Orig Year: Pressing: Reissue. Country of Origin: Switzerland. Made In: Italy. No posts found. New Release! Reflexicon - Reflexicon LP. Add to Cart. Customers Also Bought. Jericho - Jericho LP. Icecross - Icecross LP. Truth And Janey - Erupts! Suggested Items. Latest Arrivals. Tool - Fear Inoculum 2-LP. Bobby Flay's latest collection of recipes was inspired by the memory of his mother's dishes, like lamb chops with mint jelly from a jar and pork chops with applesauce and a pinch of cinnamon, as well as her lust for life.
In her spirit, Bobby shares vibrant yet familiar recipes, like Grilled Pork Chops with Pepper and Balsamic and Spanish-Style Shrimp and Grits, alongside an arsenal of breakfast, brunch and dessert go-tos that are perfect for hosting close family and friends. Bobby's stories of sunny summer afternoons at his Hamptons home indulging in Grilled Grouper with Balsam Farms Tomatoes and Avocado will have you pining for pool-side days to come.
Bobby's simple pantry and equipment lists, make for a delicious and doable approach to entertaining. Life is evolving on the Drummond ranch -- Ree's four kids are growing up and Ladd's beloved mother has passed away -- and Ree's food is changing with it. With just two high school boys at home, she's making meals fit for busy teenage schedules Instant Pot Meatloaf, Parmesan Fish Sticks, Lasagna Soupexploring new kitchen favorites, like from-scratch Teriyaki Sauce, and "clashing continents" for recipes like Greek Guacamole.
Recipes are tagged make-ahead, family-friendly, great for guests and indulgent, and each answers an initial "what," "when" and "why" to help you best entertain or prep for the busy week ahead. Her Caprese Bloody Mary yes, there's a drinks chapter answers the question "why? Twenty-five essays anchor this memoir-style cookbook, in which Rachael reflects on her milestone birthday and pays homage to the people and events that have shaped her life.
Childhood years spent with her Italian grandfather, who packed school lunches with smelly sardines the lunch-time humiliation of it all! Her sumptuous Ravioli with Chicken Livers and Black Truffles and a refreshing Classic Negroni — pulled right from a recent anniversary menu — are an ode to her and John's Tuscan wedding.
You'll have just as much fun reading the warm, intimate stories as recreating the beautiful, delicious recipes that serve as her inspiration. This book is exactly what you would expect: elegant holiday creations complemented by every-day indulgences, like jammy Streusels and creamy Caramel Whoopie Pies.
The cover's luscious Caramel-Stuffed Chocolate Chip Cookie will grab you, and the breadth of offerings LP) will make this a year-round resource. Indulge in modern classics like sweet and salty Potato Chip Cookies and nutty, sesame Tahini Cookies.
Get creative in the Some Assembly Required chapter with sandwiched Tiramisu Cookies and snow-covered aka powdered sugar-dusted Raspberry Jam Ice Diamonds arranged in a snowflake. There is a cookie for every occasion — Honey-Spiced Gingerbread Townhouses, Easter Egg Puzzle Cookies and traditional Hamantaschen — or opt for the Everyday Celebration Cookie topped with rainbow sprinkles, and arrive at any party with a plate of guaranteed crowd-pleasers, Tomorrow Blue - Toad (4) - The Best Of Toad (Vinyl.
Mastering the field and the kitchen, Eddie Jackson combines his two loves — food and football — in this playful and practical guide to "homegating.
Almost every dish includes the original text of the recipe that is its origin story or inspiration. Read them both for the history and for a good lesson on how economical instructions can be if you assume folks know how to cook! There's a delightful story to every recipe in Priya Krishna's instant-classic cookbook. Written with LP) mother — and packed with favorite recipes from family members — the book mashes together Indian flavors with American ingredients for recipes that feel equally brilliant and forehead-slappingly obvious.
Why hasn't everyone made the salt-and-peppered frothy limeade that Krishna calls Indian Gatorade tequila optionalor chaat masala-almond butter toast, or crispy-Cheddar-topped tomato-onion pizza rice?
Krishna's book is fun and pragmatic, embracing the happy middle where ease, flavor and fun unite for a potluck. Alison Roman might be best known for her viral recipes The Cookies, The Stew Tomorrow Blue - Toad (4) - The Best Of Toad (Vinyl her follow-up to Dining In proves that her point-of-view on party foods is where she's really made an impact on how we eat. Alison knows that we don't entertain — we "have people over," which is something else entirely.
It means the dishes you serve can be colorful, vibrant and special, but pleasingly unfussy. And this attitude is not a shortcut or an excuse; it's the preferred mode, the method to the madness. Before the internet, there was Joy of Cooking.
And I have a feeling it will be around long after we're on to the next tech revolution. For what it lacks in flash — no photos, no big-name chefs — the book makes up for in information that is time-tested and reliable emphasis on that last part. And there's more than 1, pages of it! Want to know how to freeze soup? Make sausage? Pluck a pheasant? Shape a Danish? It's all in there, relayed in the common-sense language that brings courage to someone making sauerkraut for the first time or choosing between American and French buttercream.
They've added new entries — from Vegan Eggnog to Miso-Glazed Eggplant — to the 4, they deemed keepers from previous editions. Unplugging has never been so easy. Learn to create dishes that would have been served "upstairs" like the Victorian Lobster Cutlets the servants unexpectedly enjoyed after Edith was "jilted at the altar! You might expect a TV-themed cookbook to feel gimmicky and slight, but this book is quite the opposite.
Hebrew for "everything is cool," Sababa is a captivating love song to Israeli food. Centered on Tel Aviv's Carmel Market, Adeena Sussman's newest book takes us on a bright and sunny walk through the freshest ingredients found at her local shuk.
The book includes the cornerstones of Israeli cooking such as hummus, baba ganoush and pita, and also teaches readers how to use ingredients less familiar to some American shoppers — like sour lime powder on simple baked chicken wings, sumac on roasted potatoes and even harissa in a bloody Mary. Many trendy cookbooks today contain a shakshuka recipe. Adeena offers two equally delicious versions of the Israeli breakfast staple of eggs poached in a slowly simmered spiced tomato sauce.
The first she jazzes up with zucchini, dill and feta, which adds just the right amount of brightness. The shuk's importance in her life shines through in the second — a green shakshuka featuring spinach, kale and chard cooked like creamed spinach —perfection! Amy Chaplin is a whiz at tackling the vast world of healthy eating and breaking it down into comprehensive chapters. She nixes overwhelming scientific jargon and homes in on what's attainable for the everyday, starting with what she calls Base Recipes — Cauliflower Soup, Buckwheat Millet Bread, Marinated Tempeh — that can be endlessly adapted with toppings and sauces.
So you can kick off your Monday morning with sweet Millet-Coconut Porridge with Pear and Cardamom and by Thursday you're diving into a bowl of Savory Millet-Sesame Porridge with Miso don't forget the scallions and crumbled nori. Along the way, she urges readers to use the ingredients that grow around you as "both your muse and your guide.
Whether you reach for a deep-dish Detroit slice or prefer the simplicity of Grandma-style, Peter Reinhart has you covered. A longtime teacher and award-winning baker, he doesn't believe you need a lot of fancy tools like pizza peels or pizza stones to turn out perfectly crisp, chewy pies from your home oven.
They key is in the dough — and he walks you through three of them to use as your base for a joyful array of multinational flavors — think Philly-Style Roast Pork with Broccoli Rabe and Vietnamese Bahn Mi. He dives into the depths of Roman and Sicilian-style pizzas, as well as focaccia and schiacciata, and offers essential tips on what to do about underdone crusts and how to find your "baking shelf sweet spot.
Madhur Jaffrey may insist that the Instant Pot is not a "Magic Pot," but the meals she creates with the ubiquitous appliance — part slow cooker, part pressure cooker — will have you thinking otherwise. Her beautiful Buttery Dal with homemade garam masala takes a mere 45 minutes. She blooms asafetida, cumin and chilies using the saute function of the pot before tossing in diced beets that cook to tenderness in just 20 minutes in her easy Beets in a Delhi-Style Tomato Sauce.
More than 45 years after introducing American cooks to the nuances of regional Indian cooking, Madhur is teaching a new generation of omnivores about the joys of homemade Goan Shrimp Curry and Kerala Lamb Stew. You can't help but be comforted by the familiar images in Anna Hezel's Lasagna: A Baked Pasta Cookbook : You'll find classic red sauce, curly lasagna noodles and what the editor of Taste calls, a "Garfield-approved blistered layer of gooey mozzarella crowning the top.
I gathered girlfriends for bowls of Slow-Cooker Spinach Ricotta Lasagna, laughing late into the night and going back for seconds of Nutellasagna.
This cookbook is now a mainstay in my kitchen. It should be in yours too. Whether you are an armchair explorer or an adventurous cook ready for a turn at the wok, Fuchsia Dunlop will expertly guide you through the culinary landscape of Sichuan and entice you into the kitchen in this updated version of her book Land of Plenty.
The vibrant photographs spotlight the food and provide visual cues for the cook, like showing green garlic cut into long, thin "horse ear" slices and "reddened oil" for Twice-Cooked Pork. Most of the recipes deliver ma la a numbing, hot sensation through the use of dried chiles and Sichuan peppers. Mapo Tofu is my standard order at a Chinese restaurant it's a linchpin dish that reflects a chef's ability to coax flavors and heat from chiles into plain tofu.
Fuchsia's version calls for ground chiles in addition to chile bean paste, giving the dish a richness and vibrant red hue that I'd previously never been able to achieve at home. When the original version of this cookbook was published 18 years ago, acquiring specialty ingredients was daunting.
Thankfully, they can now be easily procured at local Asian markets or online. Sure, we all want to build a gum paste Taj Mahal to post on Instagram. But we also want to eat a homemade chocolate chip cookie, birthday cake, or, oh, Boozy Cherry and Pistachio Ice Cream Terrine.
The recipes are concise and accessible, and call for ingredients you should have in-house or find at any supermarket. Recipes are organized along unexpected but helpful categories including: Rolling Pin, Baking Pan and No Oven Needed, so you create whatever works in your kitchen or on your schedule. Finally, for those looking to become truly confident bakers, Stafford provides metric weights for her ingredients in addition to American volume measurements.
So get a scale and mix, chill, roll and bake with confidence, then savor and post with pride. What list Tomorrow Blue - Toad (4) - The Best Of Toad (Vinyl Jewish anything isn't open to Talmudic argument? So by all means, debate away about the chosen recipes please! You'll find the expected for American Jews : chopped liver from Korean-American chef Edward Leebrisket, Chinese food at Christmas, and the surprising — Bazooka bubblegum no recipe included and Tofutti.
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