When you buy this book you get an electronic version (PDF file) of the interior of this book. The perfect coloring book for every child that loves chickens. 120 coloring pages filled with hens, roosters and chicks. This coloring book bundles volumes 1, 2 and 3. Art is like a rainbow, never-ending and brightly colored. Feed the creative mind of your child and have fun! Each picture is printed on its own 8.5 x 11 inch page so no need to worry about smudging.
A comprehensive annotated guide to 663 counting books, divided into ten subject areas. Each section includes a description of the subject area, an annotated bibliography of related books, and a number of activities that can be used in connection with counting and math books. Reproducible activity pages are included in each section.
Presents the seventy-fifth anniversary edition of the famous cookbook and contains a collection of full-color photographs and detailed instructions to a number of recipes.
28 B&W coloring pages of well-known works of modern art, all enhanced with chickens. Spoofed artists include Andy Warhol, Freida Khalo, Salvador Dali, Georgia O’ Keeffe, Roy Lichtenstein, Keith Haring and more. And the schools of modernism aren’t spared, either. Look for Dada, Pop, Minimalist and Conceptialist chickens in the funny, punny, delightful mix. * each image has laid an explanatory egg, just in case your friends don’t know a certain artist (and you aren’t there to edify them) * no chickens were harmed in the making of this book
The definitive volume on Middle Eastern cooking, a modern classic from the award-winning, bestselling author of The Book of Jewish Food and Claudia Roden's Mediterranean Originally published in 1972 and hailed by James Beard as "a landmark in the field of cookery," this new version represents the accumulation of the author's years of extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now featuring more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: • The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts • Arab cooking from Syria, Lebanon, and Jordan—at its finest today, and a good source for vegetable and bulgur wheat dishes • The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries • North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze—succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises—to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of Middle Eastern cooking.
