These colors are inspired by nature's natural hues and meant to be burned as a daily ritual or to commemorate a special occasion. Each candle is dipped 35 times for a superior depth of color, and pairs are joined by a braided cotton wick for the cleanest burn.

These colors are inspired by nature's natural hues and meant to be burned as a daily ritual or to commemorate a special occasion. Each candle is dipped 35 times for a superior depth of color, and pairs are joined by a braided cotton wick for the cleanest burn.

These colors are inspired by nature's natural hues and meant to be burned as a daily ritual or to commemorate a special occasion. Each candle is dipped 35 times for a superior depth of color, and pairs are joined by a braided cotton wick for the cleanest burn.

From New York Times bestselling author Meera Sodha comes a fresh and joyful celebration of the most important meal of the day.
PUB DATE: 45748
Author: SODHA, MEERA
MEDIUM: PAPER OVER BOARD
Illustrator:
Imprint : Flatiron Books - Non-Fiction

Made with trees from Western Massachusetts
Dyed with vinegar and steel wool
Handwash with mild soap and water
Towel dry
Do not place in a dishwasher or submerge in water
Apply mineral oil once a month or as needed to maintain the natural beauty of the wood and help prevent the wood from becoming stained
Made in the USA
Diameter: 15

Made in New England from upcycled Spalted Maple logs

Long acknowledged as the inspiration for modern masters like Julia Child & Claudia Roden, A Book of Mediterranean Food is Elizabeth David’s passionate mixture of recipes, culinary lore, & frank talk. First published in 1950, it has been unavailable in hardback since the 1960s, so Grub Street is delighted to restore it in a facsimile edition alongside other Elizabeth David hardbacks. The book features recipes from her time in France, Italy, the Greek Islands & Egypt, showcasing the color & fun of the Mediterranean. Dishes include soupe au pistou, pebronata from Corsica, & skordalia of the Greeks; some are sumptuous, many simple, most sublime. Ingredients are readily available today, often using familiar vegetables, fish & herbs in new ways. David includes interesting sidelights on eating habits, extracts from famous authors, memorable meals, & insights on cookery & eating. Illustrations by John Minton embellish the text.

Art meets science in this delightful book of botanical illustration. Drawn from the archives of the National Library of Vienna, these exquisite color reproductions range from 6th-century manuscripts to 19th-century masterpieces and celebrate both the skill of botanical artists and the abundance of natural flora.

Hardcover, 6.1 x 8.5 in., 2.50 lb, 512 pages

A delicious and delightful narrative history of pie in America, from the colonial era through the civil rights movement and beyond.

A Kind of Magic is an aesthetic cornucopia of interior design inspiration and artistic passion from Luke Edward Hall, one of today's most colorful and whimsical creative icons.

A Little of What You Fancy' by Chronicle Books, an independent San Francisco-based publisher, offers a unique culinary journey. This cookbook is your ticket to exploring diverse cuisines, from the comfort of your own kitchen. With Chronicle Books, every detail is considered, from content to design, creating an object to treasure. This is more than a book, it's an invitation to see things differently with your cooking experience.

Rebecca Gardner, founder of Houses & Parties, marks occasions with events known for their unabashed style, wit, and whimsy. Here she invites the reader to crash twenty of her parties, from weddings to intimate dinners at home, finding fabulous inspiration at every turn.

In Jewish tradition, holidays are a time for family and feasting, and for Joan Nathan, nothing embodies the holiday spirit more than cooking delicious festive favorites with friends and loved ones. When her own children were young, Nathan published the first version of this book, which covers nine Jewish holidays and includes step-by-step instructions for kids and their families to prepare accessible feasts.

Now she updates a beloved go-to resource for her grandchildren’s generation (Out with the Pot Roast! In with the Tahini Shakes!) and adds a heaping helping of new recipes. Included are dishes old and new, traditional and novel, and mouthwatering recipes that everyone will enjoy, from Moroccan Apricot Chicken and Chicken Schnitzel Tenders to Mushroom Kreplach Dumplings and Veggie Quiche.

Included are essays on the history of Jewish holidays, instructions for how to celebrate them, and craft activities such as making challah covers and candlesticks. Here are also personal essays on how Nathan’s family celebrates the holidays and various menus that can be mixed and matched. For young chefs, recipes also specify the ingredients, equipment, and steps suitable for children to do both by themselves or with adults. This charming book is the comprehensive guide to Jewish holidays and celebrations, and it will help make memories that will last a lifetime.

224 Pages | 7 x 10

A gust of freedom blowing from the Mascara coast and the mountains picks up on its way the green scents of fresh mint, the rashness of fights, ginger’s hot and peppered air and the perfume of tea and tobacco from the Ouled Nail tribe…

Head Notes

Blackcurrant Bud, Lemon, Ginger, Clove, Spearmint, Apple

Heart Notes

Jasmine

Base Notes

Vanilla

Capacity

350ml