Boys will be boys and girls will be girls - or so the meaningless saying goes. Because what if you're a girl and you like cage fighting? Or you're a boy and you love ballet? And what if you've always dreamed of being a scientist but you can't see anyone who looks or sounds like you, and who has left a legacy - in the form of microscopes and Bunsen burners - for you to follow?
This is the book for children who want to know about the lives of those heroes who have led the way, changing the world for the better as they go.
Following the runaway success of STORIES FOR BOYS WHO DARE TO BE DIFFERENT, parents asked for a celebration of role models of both genders for boys and girls within the same book. STORIES FOR KIDS WHO DARE TO BE DIFFERENT is the answer. These are the extraordinary stories of 100 famous and not-so-famous men and women, every single one of them an inspiring pioneer and creative genius in their own way, who broke the mould and made their dreams come true.
From Matthew Kenney, long considered a pioneer in raw and vegan cuisine, comes the first definitive vegan cookbook for serious foodies and chefs. Kenneyês life work has been his commitment to plant-based innovation as well as culinary nutrition, and in PLANTLAB he employs inventive techniques and creative thinking in dishes that are visual masterpieces as well as delectable meals. Inspired by his experimental kitchen and laboratory located in Belfast, Maine, PLANTLAB will help redefine plant-based cuisine for home cooks and amp up their skills to create beautifully prepared, delicious vegan foods in their own kitchens. From root purees and soups to kale polenta and pizza, the 100+ recipes employ a modern, creative approach that builds on skills as you progress through the book. As the recipes get more advanced, so to do the techniques, and by the end, you will be fermenting and using a smoke gun like a pro.
Throughout, Kenney explores elements of the lifestyle that go along with plant-based wellness, expanding on the science behind foods and explaining cutting-edge food technology and innovative techniques, such as using and making nut-based cheeses and artisanal chocolate.
Elegantly designed and gorgeously photographed, PLANTLAB celebrates innovative vegan cuisine at the highest level. It is a feast for the senses.
Recipes from Plantlab can be sampled at Mathew Kenneyês first Australian, plant based restaurant, Alibi, at Ovolo Woolloomooloo.
"Olympia Provisions is one of the driving forces behind the rise of Portland's food scene, and has been garnering praiseuand patronsufrom across the country. What began as Portland's first USDA-certified salumeria has grown into a mini-empire, encompassing two restaurants and a robustly expanding mail order business. In Olympia Provisions, the owners dive deep into their proudly American charcuterie, offering step-by-step recipes for confits, pOtUs, sausages, salumi, frankfurters, and more. The book also goes beyond recipes for cured meat, featuring an unexpected but inspiring story of the authors' travels in the Alps (and their discovery of that region's unique charcuterie), essays about the perfect wine lunch, and non-charcuterie recipes from Olympia Provisions' two restaurants."
Hearty and healthy salad recipes inspired by neighborhoods across the globe.
No matter where you live in the world, it is the daily rituals of food that bind and connect us. Neighborhood is a must-have collection of show-stopping yet simple vegetable-packed recipes, delivered against a backdrop of charming stories of food, family, and friendship.
These delicious main-meal salads are filled with exciting flavors from around the world, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia, and many other neighborhoods.
Incorporating vegetables, grains, beans, nuts, herbs, and spices in exciting combinations, the recipes here redefine what a salad can be.
From Shredded Collard Greens, Baked Sweet Potato, and Pinto Beans with Paprika-Buttermilk Dressing to Cumin-Spiced Cauliflower with Fried Lentils and Spinach Yogurt and Thai Carrot and Peanut Salad, the sixty hearty salad recipes represent plant-based goodness at its very best, with recipes you'll want to make time and time again. A collection of dessert recipes leaves the book with a sweet finish.
Kim Sunee & Seung-Hee Lee
Accessible Korean cooking with a modern twist. The backbone of Korean cuisine, jang, has a flavor not found anywhere else in the world. The cuisines combination of savory,sweet, salty, and spicy flavors makes it uniquely delicious, yet there are few resources for those who wish to enjoy it at home. Until now. These recipes, packed with Korean flavors and cooking techniques, will open the door for readers unfamiliar with the cuisine. Who can resist dishes such as: Traditional and Modern Bulgogi Kimchi-Bacon Mac and Cheese Silky Sweet Potato Noodles (Japchae) Plus kimchis, sauces, teas, sweets, soju cocktails, and more Beautifully photographed, with tips for building a Korean pantry, drink pairings (from soju to microbrews), and menu ideas, Everyday Korean is the ultimate guide to one of the worlds most unique and delicious cuisines. 80 color photographs
HAECKEL / BIEDERSTADT
The book 'Art Forms in Nature' is a collection of prints, made by the scientist Ernst Haeckel, of an enormous variety of flora and fauna from the sea including microscopic Radiolaria, starfish, and jelly fish. Since Prestel published it in 1998, the book has been a favourite with artists, designers, illustrators, and anyone who enjoys the wondrous forms of the natural world. Now paper engineer Maike Biederstaedt has transformed Haeckel's transcendent work into a three-dimensional book that allows readers to appreciate Haeckel's vivid colours, exceptional precision, and fascination with patterns and geometry. This stunning book features seven pop-ups that allow readers to see nature's brilliance the way that Haeckel did as marvellous, mathematically based creations that support his theory of the unity of all living things. Certain to appeal to his huge variety of fans, this pop-up version of a timeless classic will be treasured for years to come.
Once again, Tenina creates a fun, light-hearted and welcoming cooking atmosphere, with a remarkable yet achievable menu. Her culinary creativity mixes with her humble and organic style to produce great new meal ideas with both new and familiar approaches.
Debra Hilda Hood