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Get ready to don your chef's hat and join a delightful culinary adventure with the "Penguin Cooking Class Coloring Book." This charming book brings a unique twist to coloring, combining the joy of art with the whimsical world of penguins learning to cook. Perfect for chefs and artists of all ages, this book offers a smorgasbord of scenes featuring adorable penguins whipping up delicious dishes, providing not just a coloring experience but a joyful exploration of culinary creativity. Culinary Adventures: From baking sweet treats to concocting gourmet meals, each page showcases penguins engaged in different cooking activities. Whether it's a penguin stirring a giant pot of soup or decorating a cake, the scenes are ripe with details waiting to be brought to life with color. For Foodies and Art Lovers: This coloring book is a perfect blend for those who love food and art. It offers a playful exploration of cooking through the eyes of these cute arctic chefs, providing a unique and engaging coloring experience. High-Quality, Single-Sided Pages: To ensure a top-notch coloring experience, each illustration is printed on high-quality, single-sided paper. This allows the use of various coloring mediums without worry about bleed-through and makes it easy to display your culinary art. Inspires Creativity and Relaxation: Coloring is a wonderful way to relax and unwind, and what could be more fun than coloring penguins in cooking hats? This book is designed to inspire creativity, offering a delightful escape into a world where food and art intersect. A Perfect Gift: The "Penguin Cooking Class Coloring Book" makes a fantastic gift for anyone who loves penguins, cooking, or coloring. It's suitable for all ages, making it a great present for budding young chefs, culinary enthusiasts, or anyone looking for a unique and playful coloring experience. Join the penguins in their cooking class and let your artistic flavors run wild! Whether you're a coloring novice or a seasoned artist, this book promises to provide hours of fun, creativity, and relaxation.
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With rich and transporting photography, a back-to-basics approach to French cooking, and an inspiring story of starting over, French Kitchen Lessons is your passport to the abundance and beauty of the French countryside. In 2010, Cat Bude and her husband left their jobs in the Pacific Northwest, packed up their house and kids and moved to Normandy, France. Uprooted and longing for connection, the search for a home base began. They found that and more in the form of a run-down, rambling farmhouse, overrun with wild rabbits. Now restored, and lovingly named Rabbit Hill Farm, this is the center of Cat’s world, and her vehicle for sharing the joys of country life with others, from guided market trips to lavender harvest parties, and cooking classes. Following the seasons, French Kitchen Lessons begins with classic French staples like sauces, and stocks, then teaches you how to create simple, satisfying, and elegant dishes like Steamed Mussels with Pernod, Summer Vegetable Tian, a Wild Mushroom Omelet, Cider-Braised Pork, and Lemon Poppy Seed Crêpes—all inspired by the French market-to-table tradition. Finding a common language in food and feeding others, French Kitchen Lessons is a celebration of food, farm life, and the seasons–not only the seasons of the year, but the seasons of life: starting over, finding your place, and creating new connections.
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In the Super Skills series, kids can master a new talent in 10 easy lessons! How to Cook in 10 Easy Lessons is a comprehensive cookbook for aspiring young chefs that introduces children to the art of cooking and breaks it down to the basics in a fun and interactive way. Young chefs will learn key skills and practical techniques from a professional chef that will help them become experts in the kitchen in no time. Easy-to-follow recipes then help guide kids as they practice their newfound cooking skills. With an inviting format and step-by-step illustrations, this is the perfect book for kids to gain the confidence and skills necessary to learn how to cook themselves.
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Publisher : Random House Value Publishing (January 1, 1985) Language : English Item Weight : 10.4 ounces
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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.
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As the world’s most popular annual Bible commentary for more than two decades, Standard Lesson Commentary (SLC) provides 52 weeks of study in a single volume and combines thorough Bible study with relevant examples and questions. Key features include: Verse-by-verse explanation of the Bible Text Detailed lesson context Pronunciation guide for difficult words Printed Scripture Discussion starters A review quiz for each quarter
