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Zoe and Ollie Morley tried for years to have a baby and couldn’t. They turned to adoption and their dreams came true when they were approved to adopt a little girl from birth. They named her Evie.
Seven years later, the family has moved to Yorkshire and grown in number: a wonderful surprise in the form of baby Ben. As a working mum it’s not easy for Zoe, but life is good.
But then Evie begins to receive letters and gifts.
The sender claims to be her birth father.
He has been looking for his daughter.
And now he is coming to take her back

The Stolen Child by Sanjida Kay
English | pdf | 1.7 MB
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Zoe and Ollie Morley tried for years to have a baby and couldn’t. They turned to adoption and their dreams came true when they were approved to adopt a little girl from birth. They named her Evie.
Seven years later, the family has moved to Yorkshire and grown in number: a wonderful surprise in the form of baby Ben. As a working mum it’s not easy for Zoe, but life is good.
But then Evie begins to receive letters and gifts.
The sender claims to be her birth father.
He has been looking for his daughter.
And now he is coming to take her back

The Stolen Child by Sanjida Kay
English | pdf | 1.7 MB
Download: NiTROFLAREUPLOADEDRAPiDGATORUploadRocket

Superfood magazine features delicious recipes, important nutritional information, entertaining articles and exclusive interviews for those of us seeking tasty and healthy food for any occasion.

Superfood – May/June 2017
English | PDF | 45 MB
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From Leah Garrad-Cole, founder of the prominent Love Child Organics brand of baby and children’s foods, comes an all-occasions first book of recipes and parent-tested advice on how to feed your children wholesome and delicious foods that the entire family will enjoy.
It All Begins With Food. That’s the Love Child Organics motto, a philosophy that was born of the desire to provide delicious and nutritious foods for babies and children and to encourage a lifelong love of healthy eating. Leah Garrad-Cole’s cookbook expands on this mission, providing simple-to-make, healthy recipes for everything from baby foods to baked goods, and finger foods to family meals. You’ll find inspiration for preparing the everyday essentials–breakfast, lunch, and dinner–and innovative ways to create healthier versions of processed foods and celebratory treats for special occasions, as well as tips on stocking your pantry so you’re ready for anything.

It All Begins with Food: From Baby’s First Foods to Wholesome Family Meals
English | ePUB | 13 MB
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A pinch of this and a dash of that, and you’ll be creating distinctive and delectable flavors in every dish!

Today, more than ever, we have access to almost every spice and herb imaginable. But it’s the careful blending of herbs and spices that is the true art of the spice handler.

The Magic of Spice Blends reveals the secrets of creating and cooking with the world’s classic spice blends from seven regions: Africa, the Far East, Europe, India, the Middle East, North America and the Caribbean, Mexico, and South America.

Chef Aliza Green guides you through the principles of choosing, working with, and blending spices. Join the fun of creating personalized spice and herb blends and knowing just what goes into them–no ancient, bitter, musty dust here! Find resources on where to purchase great quality herds and spices, even organic, non-irradiated. You can even grow your own and use them to make those wonderful spice blends.

Along with background information on the history, culture, and culinary uses of each blend, The Magic of Spice Blends includes recipes and variations for 50 spice blends and an additional 50 recipes featuring the blends, including: Spicy Moroccan Steamed Mussels with Charmoula (Africa); Vietnamese Chicken Bahn-Mi Sandwich with Chinese Five Spice (the Far East); Swedish Gingerbread Cookies (Europe); Grilled Vadouvan Salmon with Date-Tamarind Chutney (India); Watermelon, Labne, and Mint Salad with Lime-Advieh Dressing (the Middle East); Louisiana Spicy Boiled Crayfish (North America); and Jerk-Spiced Turkey Wings (the Caribbean, Mexico, and South America)

The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors
English | PDF | 66.67MB
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The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.
A runaway success, the Momofuku cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi’s fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds the crack pie, a sugary-buttery confection as craveable as the name implies the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.
Momofuku Milk Bar finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics—all essentially derived from ten mother recipes—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.
With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

Momofuku Milk Bar by Christina Tosi
English | ePUB | 6.99MB
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Acclaimed photographer Brian Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern United States to bring more than 100 traditional dumpling and filled-pie recipes from places as near as Flushing, Queens, to as far away as Uzbekistan and beyond.

Starting with the basics of dough making, steaming, and frying, Yarvin provides mouthwatering color photographs and step-by-step instructions so that anyone can recreate their grandmother’s pierogi or street-food favorite at home, using ingredients from the local supermarket. Also included are tips for where to buy hard-to-find ingredients, and―if you just can’t stand the wait of making your own―ethnic neighborhoods where you can find ready-to-eat dumplings.
100 color photographs

World of Dumplings: Filled Dumplings, Pockets, and Little Pies from Around the Globe
English | ePUB | 35,1 MB
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