crepe makers

Craft everlasting beauty with paper flowers Crafted from crepe paper and perfectly detailed to match the beauty of nature, these accessible flower projects are combined to create stunning arrangements, garlands, and wreaths. Each flower is thoughtfully explained, taking care to get the details right on every unique component and ensuring that crafters of all levels can dive right in and bring these masterpieces to life. And here's where the real magic happens: once you've mastered crafting these exquisite blooms, you can let your imagination run wild, combining them in unique and captivating arrangements that perfectly reflect your personal style, event, or home decor. Learn to make 24 different and incredibly realistic flowers and plants. Then, combine them into beautiful arrangements for home decor or sophisticated events Full projects include bouquets/arrangements, a garland, wreaths, a potted plant, and a cloche An amazingly accessible craft––make stunning flowers by following the clear, step-by-step instructions and photos, even if you’re a beginning crafter

【Hocheffiziente Crêpes-Maschine】 Diese automatische Crêpe-Maschine zeichnet sich im Dauerbetrieb aus und produziert 200-300 perfekt gleichmäßige Crêpes pro Stunde. Es ist ein wahrer Produktivitäts-Booster, perfekt zum Basteln von Crêpes-Kuchen, Crêpe-Brötchen und einer Vielzahl von Desserts in geschäftigen gewerblichen Küchen. Präzise Spezifikationen und einstellbare Steuerung: Mit einem leistungsstarken 2400-W-Motor und verbesserten Heizwalzen für optimale Wärmeverteilung ermöglicht dieser elektrische Crêpes-Maker die Einstellung der Dicke (0,4–1,2 mm), Temperatur (150–200 ℃) und Kochzeit (0–6 Sekunden). Mit Größen in 6/8/25.4 cm garantiert er eine gleichbleibende, nahtlose Kreppbildung. 【Benutzerfreundliches Design & Details】 Dieser Crêpes-Maker wurde auf Effizienz ausgelegt und verfügt über ein intuitives Bedienfeld mit einstellbaren Geschwindigkeitseinstellungen und einen versiegelten Edelstahl-Teigtank. Das lebensmittelechte Förderband sorgt für einen hygienischen Transport des Teigs, während die verstellbaren Beine für Stabilität sorgen, frei von Vibrationen während des Betriebs. Langlebige und hygienische Konstruktion: Hergestellt aus robustem Edelstahl, kombiniert diese Crêpe-Maschine Haltbarkeit mit hygienischen Standards, was eine einfache Reinigung gewährleistet. Sein widerstandsfähiges, rostbeständiges Design ist perfekt für den täglichen Gebrauch in gewerblichen Umgebungen und bietet eine langlebige Lösung für alle Ihre Crêpe-Herstellungsbedürfnisse. Multifunktional und hocheffizient: Diese vielseitige Maschine ist nicht nur auf Crêpes beschränkt! Es produziert 200-300 gleichmäßig gleichmäßige Stücke pro Stunde, geeignet für Mille Crepe Kuchen, Peking Entenwickel, Frühlingsrollen-Skins, Pfannkuchenrollen und Banh Xeo, erweitert effektiv Ihr Menü und reduziert gleichzeitig die Ausrüstungskosten.

【Hocheffiziente Crêpes-Maschine】 Diese automatische Crêpe-Maschine zeichnet sich im Dauerbetrieb aus und produziert 200-300 perfekt gleichmäßige Crêpes pro Stunde. Es ist ein wahrer Produktivitäts-Booster, perfekt zum Basteln von Crêpes-Kuchen, Crêpe-Brötchen und einer Vielzahl von Desserts in geschäftigen gewerblichen Küchen. Präzise Spezifikationen und einstellbare Steuerung: Mit einem leistungsstarken 2400-W-Motor und verbesserten Heizwalzen für optimale Wärmeverteilung ermöglicht dieser elektrische Crêpes-Maker die Einstellung der Dicke (0,4–1,2 mm), Temperatur (150–200 ℃) und Kochzeit (0–6 Sekunden). Mit Größen in 6/8/25.4 cm garantiert er eine gleichbleibende, nahtlose Kreppbildung. 【Benutzerfreundliches Design & Details】 Dieser Crêpes-Maker wurde auf Effizienz ausgelegt und verfügt über ein intuitives Bedienfeld mit einstellbaren Geschwindigkeitseinstellungen und einen versiegelten Edelstahl-Teigtank. Das lebensmittelechte Förderband sorgt für einen hygienischen Transport des Teigs, während die verstellbaren Beine für Stabilität sorgen, frei von Vibrationen während des Betriebs. Langlebige und hygienische Konstruktion: Hergestellt aus robustem Edelstahl, kombiniert diese Crêpe-Maschine Haltbarkeit mit hygienischen Standards, was eine einfache Reinigung gewährleistet. Sein widerstandsfähiges, rostbeständiges Design ist perfekt für den täglichen Gebrauch in gewerblichen Umgebungen und bietet eine langlebige Lösung für alle Ihre Crêpe-Herstellungsbedürfnisse. Multifunktional und hocheffizient: Diese vielseitige Maschine ist nicht nur auf Crêpes beschränkt! Es produziert 200-300 gleichmäßig gleichmäßige Stücke pro Stunde, geeignet für Mille Crepe Kuchen, Peking Entenwickel, Frühlingsrollen-Skins, Pfannkuchenrollen und Banh Xeo, erweitert effektiv Ihr Menü und reduziert gleichzeitig die Ausrüstungskosten.

【Hocheffiziente Crêpes-Maschine】 Diese automatische Crêpe-Maschine zeichnet sich im Dauerbetrieb aus und produziert 200-300 perfekt gleichmäßige Crêpes pro Stunde. Es ist ein wahrer Produktivitäts-Booster, perfekt zum Basteln von Crêpes-Kuchen, Crêpe-Brötchen und einer Vielzahl von Desserts in geschäftigen gewerblichen Küchen. Präzise Spezifikationen und einstellbare Steuerung: Mit einem leistungsstarken 2400-W-Motor und verbesserten Heizwalzen für optimale Wärmeverteilung ermöglicht dieser elektrische Crêpes-Maker die Einstellung der Dicke (0,4–1,2 mm), Temperatur (150–200 ℃) und Kochzeit (0–6 Sekunden). Mit Größen in 6/8/25.4 cm garantiert er eine gleichbleibende, nahtlose Kreppbildung. 【Benutzerfreundliches Design & Details】 Dieser Crêpes-Maker wurde auf Effizienz ausgelegt und verfügt über ein intuitives Bedienfeld mit einstellbaren Geschwindigkeitseinstellungen und einen versiegelten Edelstahl-Teigtank. Das lebensmittelechte Förderband sorgt für einen hygienischen Transport des Teigs, während die verstellbaren Beine für Stabilität sorgen, frei von Vibrationen während des Betriebs. Langlebige und hygienische Konstruktion: Hergestellt aus robustem Edelstahl, kombiniert diese Crêpe-Maschine Haltbarkeit mit hygienischen Standards, was eine einfache Reinigung gewährleistet. Sein widerstandsfähiges, rostbeständiges Design ist perfekt für den täglichen Gebrauch in gewerblichen Umgebungen und bietet eine langlebige Lösung für alle Ihre Crêpe-Herstellungsbedürfnisse. Multifunktional und hocheffizient: Diese vielseitige Maschine ist nicht nur auf Crêpes beschränkt! Es produziert 200-300 gleichmäßig gleichmäßige Stücke pro Stunde, geeignet für Mille Crepe Kuchen, Peking Entenwickel, Frühlingsrollen-Skins, Pfannkuchenrollen und Banh Xeo, erweitert effektiv Ihr Menü und reduziert gleichzeitig die Ausrüstungskosten.

Craft everlasting beauty with paper flowers Crafted from crepe paper and perfectly detailed to match the beauty of nature, these accessible flower projects are combined to create stunning arrangements, garlands, and wreaths. Each flower is thoughtfully explained, taking care to get the details right on every unique component and ensuring that crafters of all levels can dive right in and bring these masterpieces to life. And here's where the real magic happens: once you've mastered crafting these exquisite blooms, you can let your imagination run wild, combining them in unique and captivating arrangements that perfectly reflect your personal style, event, or home decor. Learn to make 24 different and incredibly realistic flowers and plants. Then, combine them into beautiful arrangements for home decor or sophisticated events Full projects include bouquets/arrangements, a garland, wreaths, a potted plant, and a cloche An amazingly accessible craft––make stunning flowers by following the clear, step-by-step instructions and photos, even if you’re a beginning crafter

A heartwarming and comforting manhwa that's perfect with a cup of tea on a rainy day, featuring gorgeous artwork by Sanho. Funeral cakes are the final gift from the living to their departed loved ones—and the only comfort on their journey to rebirth. Baker Margot and her ghostly assistant Miro make specialty cakes for the dearly departed. Each cake is made custom—tailored to the lost individual. Still-living loved ones share their memories of the deceased which serve as inspiration for the flavors and style, creating a truly one-of-a-kind cake. First, a mystery novelist spends her time volunteering at a hospital to read to patients and meets a blind young woman who grew up in the hospital. The two bond over mystery novels, inspiring the Mystery Novel Crepe cake, a cake made with crepe layers like the pages of a book. Then, the daughter of a vampire reminisces over her daytime life and the hours that separated her from her night-bound mother, and the moments they shared in an evening primrose field inspiring the Evening Primrose Cupcake. The love and care put into each cake will surely bring comfort to both living and dead in this heartwarming story of love and loss.

A heartwarming and comforting manhwa that's perfect with a cup of tea on a rainy day, featuring gorgeous artwork by Sanho. Funeral cakes are the final gift from the living to their departed loved ones—and the only comfort on their journey to rebirth. Baker Margot and her ghostly assistant Miro make specialty cakes for the dearly departed. Each cake is made custom—tailored to the lost individual. Still-living loved ones share their memories of the deceased which serve as inspiration for the flavors and style, creating a truly one-of-a-kind cake. First, a mystery novelist spends her time volunteering at a hospital to read to patients and meets a blind young woman who grew up in the hospital. The two bond over mystery novels, inspiring the Mystery Novel Crepe cake, a cake made with crepe layers like the pages of a book. Then, the daughter of a vampire reminisces over her daytime life and the hours that separated her from her night-bound mother, and the moments they shared in an evening primrose field inspiring the Evening Primrose Cupcake. The love and care put into each cake will surely bring comfort to both living and dead in this heartwarming story of love and loss.

Prepare to have your mind flayed with sixty recipes from the denizens of Hawkins in this first official cookbook for the hugely popular Netflix series. Celebrate the culinary cravings of your favorite Stranger Things characters with Stranger Things: The Official Cookbook, featuring sixty recipes from all facets of this beloved world, whether it’s ’80s mall food, a weeknight dinner at the Wheelers, or the best Dungeons &, Dragons snack. Each recipe belongs to someone in Hawkins and comes with a recipe card, postcard, diary entry, or other in-world artifact. Make Barb’s Baked Ziti, Steve Harrington’s No Fail Crepes Suzette, or the scary good Demigorgonzola Cheese Balls. Experiment with Erica Sinclair’s science project that yields Doubly Delicious Maple Pancakes or bake Eddie Munson’s favorite Hellfire Club Devil’s Food Cake. Learn the dining rules for Castle Byers (annotated by hungry D&,D players) and the secret to Hopper’s perfect tuna melt (with mustard, dammit, and potato chips). Packed with mouthwatering photos that bring the ’80s roaring back, this cookbook offers up a big slice of Hawkins for Stranger Things fans with an appetite.

Prepare to have your mind flayed with sixty recipes from the denizens of Hawkins in this first official cookbook for the hugely popular Netflix series. Celebrate the culinary cravings of your favorite Stranger Things characters with Stranger Things: The Official Cookbook, featuring sixty recipes from all facets of this beloved world, whether it’s ’80s mall food, a weeknight dinner at the Wheelers, or the best Dungeons & Dragons snack. Each recipe belongs to someone in Hawkins and comes with a recipe card, postcard, diary entry, or other in-world artifact. Make Barb’s Baked Ziti, Steve Harrington’s No Fail Crepes Suzette, or the scary good Demigorgonzola Cheese Balls. Experiment with Erica Sinclair’s science project that yields Doubly Delicious Maple Pancakes or bake Eddie Munson’s favorite Hellfire Club Devil’s Food Cake. Learn the dining rules for Castle Byers (annotated by hungry D&D players) and the secret to Hopper’s perfect tuna melt (with mustard, dammit, and potato chips). Packed with mouthwatering photos that bring the ’80s roaring back, this cookbook offers up a big slice of Hawkins for Stranger Things fans with an appetite.

Prepare to have your mind flayed with sixty recipes from the denizens of Hawkins in this first official cookbook for the hugely popular Netflix series. Celebrate the culinary cravings of your favorite Stranger Things characters with Stranger Things: The Official Cookbook, featuring sixty recipes from all facets of this beloved world, whether it’s ’80s mall food, a weeknight dinner at the Wheelers, or the best Dungeons & Dragons snack. Each recipe belongs to someone in Hawkins and comes with a recipe card, postcard, diary entry, or other in-world artifact. Make Barb’s Baked Ziti, Steve Harrington’s No Fail Crepes Suzette, or the scary good Demigorgonzola Cheese Balls. Experiment with Erica Sinclair’s science project that yields Doubly Delicious Maple Pancakes or bake Eddie Munson’s favorite Hellfire Club Devil’s Food Cake. Learn the dining rules for Castle Byers (annotated by hungry D&D players) and the secret to Hopper’s perfect tuna melt (with mustard, dammit, and potato chips). Packed with mouthwatering photos that bring the ’80s roaring back, this cookbook offers up a big slice of Hawkins for Stranger Things fans with an appetite.

Michael Ruhlman’s groundbreaking New York Times bestseller gets at the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques. Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe; it’s instantly knowing a thousand. Why spend time sorting through millions of cookie recipes online or in cookbooks? Isn’t it easier to remember 1:2:3? That’s the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate; orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe. Ratio also helpfully teaches readers how the fundamental ingredients of the kitchen—water; flour, butter and oils, milk and cream, and eggs—work together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever.

Michael Ruhlman’s groundbreaking New York Times bestseller gets at the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques. Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe; it’s instantly knowing a thousand. Why spend time sorting through millions of cookie recipes online or in cookbooks? Isn’t it easier to remember 1:2:3? That’s the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate; orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe. Ratio also helpfully teaches readers how the fundamental ingredients of the kitchen—water; flour, butter and oils, milk and cream, and eggs—work together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever.

When the first decision of your day is what to have for breakfast, the easy recipes and inspired ideas provided in The Breakfast Bible will make your choice an effortless one. With more than 100 recipes covering every part of the morning meal, from eggs and bacon to fruits and grains, breads and pastries, healthful bowls, griddle cakes, morning beverages, and more, The Breakfast Bible has plenty of options to wake up your day. Featuring a comprehensive collection of classic and contemporary breakfast recipes, easy-to-customize options for morning favorites, simple tips and techniques, and gluten-free alternatives, The Breakfast Bible has everything you need to prepare the most important meal of the day. Whether you want to host a weekend brunch with a DIY Bloody Mary bar, treat someone to breakfast in bed with homemade waffles, or take something to go, there’s something for everyone in this diverse recipe collection. Additional recipes include: Orange Marmalade Bread and Butter Pudding, Raspberry Lemon Muffins, Almond Streusel, Egg-topped Asian Noodle Bowl, Mediterranean Strata, Honey Butter, Fingerling Potato, Green Onion, Bacon & Rosemary Frittata, Smoked Salmon, Crème Fraiche & Chive Scrambled Eggs, Classic Buttermilk Pancakes, Buckwheat Crepes, Banana, Almond Butter, Date & Cinnamon Protein Shake, Maple Pecan Coconut Granola, Breakfast Yogurt Parfaits and many more!

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate; lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water; flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate; lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water; flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

🍰【A PRECIOUS KEEPSAKE】The atmosphere of a wedding will be pushed to the climax when the couple cut the cake together. Impress your guest with this beautiful, exquisite, shiny and customized cake knife and server set. It will be a treasured keepsake after the big day! 🍰【ELEGANT DESIGN】Featuring a sharp blade, a stunning finish, a long reach, and an ergonomic, vintage handle, the gold cake cutting set not only easily slices and servers cake, pie or pizza, it also adds some elegance and romance to your wedding or party. 🍰【EXCEPTIONAL GIFT】With a beautiful, customized engraving, the cake server set is such a thoughtful, creative gift that everyone loves! The cake cutter set also makes a lovely gift for celebrating birthdays, Valentine's Day, anniversaries, housewarming or holiday parties. 🍰【WIDELY APPLICATION】The cake knife set is made of premium one-piece zinc alloy, which is durable, safe to use and stands the test of time. The cake knife and server both have suitable sizes. Beside of cutting a wedding cake, the server set is perfect for serving cake, pie, crepe or any other dessert. 🍰【PERSONALIZED ENGRAVING】We provide the wedding cake knife and server set in a variety of custom-engraved designs. Choose one you like! If you have your own design, I’d like to customize it for you. Click 'Customize Now' to begin designing your cake cutting set.

🍰【A PRECIOUS KEEPSAKE】The atmosphere of a wedding will be pushed to the climax when the couple cut the cake together. Impress your guest with this beautiful, exquisite, shiny and customized cake knife and server set. It will be a treasured keepsake after the big day! 🍰【ELEGANT DESIGN】Featuring a sharp blade, a stunning finish, a long reach, and an ergonomic, vintage handle, the gold cake cutting set not only easily slices and servers cake, pie or pizza, it also adds some elegance and romance to your wedding or party. 🍰【EXCEPTIONAL GIFT】With a beautiful, customized engraving, the cake server set is such a thoughtful, creative gift that everyone loves! The cake cutter set also makes a lovely gift for celebrating birthdays, Valentine's Day, anniversaries, housewarming or holiday parties. 🍰【WIDELY APPLICATION】The cake knife set is made of premium one-piece zinc alloy, which is durable, safe to use and stands the test of time. The cake knife and server both have suitable sizes. Beside of cutting a wedding cake, the server set is perfect for serving cake, pie, crepe or any other dessert. 🍰【PERSONALIZED ENGRAVING】We provide the wedding cake knife and server set in a variety of custom-engraved designs. Choose one you like! If you have your own design, I’d like to customize it for you. Click 'Customize Now' to begin designing your cake cutting set.

WHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want -- chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. RATIOS ARE THE STARTING POINT FROM WHICH A THOUSAND VARIATIONS BEGIN. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3 : 1 : 2 -- or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is -- and it makes the cooking easier and more satisfying than ever.

ONE OF WATERSTONES BEST FOOD & DRINK BOOKS OF 2023! 'My 'bitter tooth' is pronounced... I gravitated greedily towards Alexina's book' Nigella Lawson | 'A gem of a cookbook... delightful' Rukmini Iyer | 'A really gorgeous topic and lovely recipes ' Georgina Hayden on Sunday Brunch | 'Stunning and inventive recipes ' Ixta Belfrage | ' A revelation... exciting, unexpected combinations ' Dominique Woolf It's time to embrace the beauty of bitter flavours. Fearlessly bringing together the best flavours and culinary strategies from around the world, Alexina Anatole will help you befriend bitterness - one flavour-balancing technique at a time. Using ten ingredients to walk you through every type of bitterness and how to tame it - from grapefruit and bitter oranges, bitter greens, tahini, beer, walnuts, cranberries, tea, coffee, cocoa and liquorice - each recipe will expand your repertoire and open the door to new worlds of deliciousness, using bitterness in both savoury and sweet dishes to elevate the taste of everything you make. These 80 recipes include something to suit every taste and occasion. Start with bold breakfasts recipes, like Coffee Pecan Banana Bread , Malted Crepes with Lime & Sugar , and Winter Citrus Fruit Salad , then fill your day with light lunches and weeknight dinners like Roasted Aubergines with Whipped Feta, Grapefruit & Hot Honey , delicious Seared Salmon Tacos with Grapefruit & Avocado and Allspice Lamb Chops with Pickled Walnut Ketchup . Then, impress your guests with Ancho Coffee Beef Short Ribs , Duck Confit with Bitter Orange Salsa Verde and Jerk Pork Belly with Grapefruit Hot Sauce , plus decadent desserts such as Negroni Pavlova, Bitter Chocolate Torte with Passionfruit Sauce and Tiramisu Tres Leches cake .

NEW YORK TIMES BESTSELLER The creator of Shred Happens shares 100+ low-carb, high-protein recipes―all flavored with Mediterranean and Middle Eastern flair―that he developed to lose 100 pounds. “The beautifully vibrant photographs in this book tell you one thing: This is some seriously body-loving food.”—Kat Ashmore, New York Times bestselling author of Big Bites Arash Hashemi is a regular, food-loving guy who lost 100 pounds by changing the way he eats. He taught himself how to cook to get maximum flavor in minimum time while meeting his macros. His secret? Drawing inspiration from his Persian roots, Mediterranean favorites, and other world cuisines to create crave-worthy spice combinations and sauces for his filling meals. When he started sharing his healthy, easy recipes on social media, they took off, as did his viral low-carb, high-protein Kaizen Pasta. Now, in his debut cookbook, he shares his formula for success: mouthwatering meals built on protein, veggies, and satisfying lower-carb alternatives, dressed up with amazing flavors and sauces. You’ll find: Shareable Plates: Invite your friends to split Warm Roasted Eggplant with Tahini and Walnuts. Spreads & Dips: Make dips a lifestyle with Grilled Eggplant Dip (Baba Ghanoush) and Garlic Feta Dip. Salads: Hearty faves like Spicy Tuna Salad and Mediterranean Chicken Salad won’t leave you hungry. Mains: You’ll crave the main event with Lamb Koftas with Cucumber Dill Yogurt Sauce, Ricotta-Stuffed Eggplant Rolls, and Spicy Walnut Jumbo Scallops. Pasta & Rice: Pasta Carbonara and “Marry Me” Chicken Pasta will soothe your soul. Power Bowls: Arash’s viral Salmon Power Bowl and Korean Beef Bowl will crush your macros and your hunger. Sauces & Salsas: Chili Lime Everything Sauce, Zhoug, Chermoula, and Spicy Yum Yum Sauce are absolute game-changers that elevate the most basic plate of protein and veggies into a whole new dimension. Desserts: Satisfy your sweet tooth without the carbs with Lemon Ricotta Crepes and Baklava Pancakes. With a philosophy geared toward approachable meals that anyone can make in 30 minutes or less and stunning photography, these recipes deliver soul-satisfying goodness that sets you up for success.

NEW YORK TIMES BESTSELLER The creator of Shred Happens shares 100+ low-carb, high-protein recipes―all flavored with Mediterranean and Middle Eastern flair―that he developed to lose 100 pounds. "The beautifully vibrant photographs in this book tell you one thing: This is some seriously body-loving food."-Kat Ashmore, New York Times bestselling author of Big Bites Arash Hashemi is a regular, food-loving guy who lost 100 pounds by changing the way he eats. He taught himself how to cook to get maximum flavor in minimum time while meeting his macros. His secret? Drawing inspiration from his Persian roots, Mediterranean favorites, and other world cuisines to create crave-worthy spice combinations and sauces for his filling meals. When he started sharing his healthy, easy recipes on social media, they took off, as did his viral low-carb, high-protein Kaizen Pasta. Now, in his debut cookbook, he shares his formula for success: mouthwatering meals built on protein, veggies, and satisfying lower-carb alternatives, dressed up with amazing flavors and sauces. You'll find: Shareable Plates: Invite your friends to split Warm Roasted Eggplant with Tahini and Walnuts. Spreads & Dips: Make dips a lifestyle with Grilled Eggplant Dip (Baba Ghanoush) and Garlic Feta Dip. Salads: Hearty faves like Spicy Tuna Salad and Mediterranean Chicken Salad won't leave you hungry. Mains: You'll crave the main event with Lamb Koftas with Cucumber Dill Yogurt Sauce, Ricotta-Stuffed Eggplant Rolls, and Spicy Walnut Jumbo Scallops. Pasta & Rice: Pasta Carbonara and "Marry Me" Chicken Pasta will soothe your soul. Power Bowls: Arash's viral Salmon Power Bowl and Korean Beef Bowl will crush your macros and your hunger. Sauces & Salsas: Chili Lime Everything Sauce, Zhoug, Chermoula, and Spicy Yum Yum Sauce are absolute game-changers that elevate the most basic plate of protein and veggies into a whole new dimension. Desserts: Satisfy your sweet tooth without the carbs with Lemon Ricotta Crepes and Baklava Pancakes. With a philosophy geared toward approachable meals that anyone can make in 30 minutes or less and stunning photography, these recipes deliver soul-satisfying goodness that sets you up for success.

David and Stephen Flynn, a.k.a the Happy Pear twins, are back with their simplest cookbook yet! The perfect collection for vegans, vegetarians, or anyone looking to eat more plant-based recipes - 'This book is awesome' Chris Evans AUBERGINE - BEETROOT - BROCCOLI - CABBAGE - CARROT - CAULIFLOWER - COURGETTE - LEEK - MUSHROOMS - POTATOES Ten vegetables, ten ways, The Veg Box makes cooking veg easier and tastier than ever before! This vibrant book is packed with over 100 new recipes that use just ten ingredients or less and showcase the delicious and diverse ways you can enjoy each vegetable. Take carrots for example. Learn how to transform this simple produce into: Carrot and Sesame Burgers Roasted Carrot Tagine Chewy Flapjacks with Carrot and Pistachio Or how about courgettes? Watch them become: Easy One-Pan Courgette Pizza Courgette Crepes with Spinach and Ricotta Courgette and Lemon Loaf Cake with a Lemon Curd Building tips on eating more sustainably into family-friendly meals, quick weeknight dinners and sweet treats, this is healthy eating for our planet, our bodies and our tastebuds. 'Proper good food, less waste and very simple, delicious plant-based recipes' Joe Wicks ' Super practical and full of great recipes for eating more plants and reducing food waste' Fearne Cotton 'The lads have done it again! A great concept and a beautiful book to help us all cook more delicious veg' BOSH! 'A delicious celebration of plants and all that they have to offer' Megan Rossi 'Their recipes are fantastic and you will love this book' Dr Rupy Aujla 'Delicious, sustainable meals everyone will enjoy' Dr Gemma Newman

David and Stephen Flynn, a.k.a the Happy Pear twins, are back with their simplest cookbook yet! The perfect collection for vegans, vegetarians, or anyone looking to eat more plant-based recipes - 'This book is awesome' Chris Evans AUBERGINE - BEETROOT - BROCCOLI - CABBAGE - CARROT - CAULIFLOWER - COURGETTE - LEEK - MUSHROOMS - POTATOES Ten vegetables, ten ways, The Veg Box makes cooking veg easier and tastier than ever before! This vibrant book is packed with over 100 new recipes that use just ten ingredients or less and showcase the delicious and diverse ways you can enjoy each vegetable. Take carrots for example. Learn how to transform this simple produce into: Carrot and Sesame Burgers Roasted Carrot Tagine Chewy Flapjacks with Carrot and Pistachio Or how about courgettes? Watch them become: Easy One-Pan Courgette Pizza Courgette Crepes with Spinach and Ricotta Courgette and Lemon Loaf Cake with a Lemon Curd Building tips on eating more sustainably into family-friendly meals, quick weeknight dinners and sweet treats, this is healthy eating for our planet, our bodies and our tastebuds. 'Proper good food, less waste and very simple, delicious plant-based recipes' Joe Wicks ' Super practical and full of great recipes for eating more plants and reducing food waste' Fearne Cotton 'The lads have done it again! A great concept and a beautiful book to help us all cook more delicious veg' BOSH! 'A delicious celebration of plants and all that they have to offer' Megan Rossi 'Their recipes are fantastic and you will love this book' Dr Rupy Aujla 'Delicious, sustainable meals everyone will enjoy' Dr Gemma Newman

NEW YORK TIMES BESTSELLER • The creator of Shred Happens shares 100+ low-carb, high-protein recipes―all flavored with Mediterranean and Middle Eastern flair―that he developed to lose 100 pounds. “The beautifully vibrant photographs in this book tell you one thing: This is some seriously body-loving food.”—Kat Ashmore, New York Times bestselling author of Big Bites Arash Hashemi is a regular, food-loving guy who lost 100 pounds by changing the way he eats. He taught himself how to cook to get maximum flavor in minimum time while meeting his macros. His secret? Drawing inspiration from his Persian roots, Mediterranean favorites, and other world cuisines to create crave-worthy spice combinations and sauces for his filling meals. When he started sharing his healthy, easy recipes on social media, they took off, as did his viral low-carb, high-protein Kaizen Pasta. Now, in his debut cookbook, he shares his formula for success: mouthwatering meals built on protein, veggies, and satisfying lower-carb alternatives, dressed up with amazing flavors and sauces. You’ll find: • Shareable Plates: Invite your friends to split Warm Roasted Eggplant with Tahini and Walnuts. • Spreads & Dips: Make dips a lifestyle with Grilled Eggplant Dip (Baba Ghanoush) and Garlic Feta Dip. • Salads: Hearty faves like Spicy Tuna Salad and Mediterranean Chicken Salad won’t leave you hungry. • Mains: You’ll crave the main event with Lamb Koftas with Cucumber Dill Yogurt Sauce, Ricotta-Stuffed Eggplant Rolls, and Spicy Walnut Jumbo Scallops. • Pasta & Rice: Pasta Carbonara and “Marry Me” Chicken Pasta will soothe your soul. • Power Bowls: Arash’s viral Salmon Power Bowl and Korean Beef Bowl will crush your macros and your hunger. • Sauces & Salsas: Chili Lime Everything Sauce, Zhoug, Chermoula, and Spicy Yum Yum Sauce are absolute game-changers that elevate the most basic plate of protein and veggies into a whole new dimension. • Desserts: Satisfy your sweet tooth without the carbs with Lemon Ricotta Crepes and Baklava Pancakes. With a philosophy geared toward approachable meals that anyone can make in 30 minutes or less and stunning photography, these recipes deliver soul-satisfying goodness that sets you up for success.