The Frozen Kitchen

Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

With a little luck and a pack of pugs, anything is paws-ible! When True Winter comes, it’s time for the Great Northern Race! The best sled teams in the world must reach a mysterious man called the Snowfather. He will grant one wish to the winners. Young racers Sika and Shen want to win more than anything. But they don’t have big sled dogs—all they have is sixty-six yappy, yippy puppy pugs. Can this unlikely team make their dreams come true? For early chapter book readers who are ready for something longer, the Not-So-Impossible Tales are packed with humor, action, and color illustrations on almost every page. A New York Public Library Best Book for Kids, 2016 "A madcap, magical blend of fluff and other good stuff."—Kirkus Reviews, starred review

DigiCat Publishing presents to you this special edition of "The Riddle of the Frozen Flame" by Thomas W. Hanshew, Mary E. Hanshew. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

"Discover the science behind frozen treat making all while enjoying some popsicles, ice cream, and more"--

Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares "the people's food"at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula's three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region's people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.

When Kate and Tom hear Charles's story about a mythical Frozen Man, they believe it to be just that, and nothing. So when they stumble across a body encased in a block of ice in a forest, while snowbound in North Wales they become afraid for their safety. Against Tom's pleas, he and Kate cart the corpse home with them and hide it in their loft. Thereafter, Charles tells them they must return it after reading tales relating to the From Man mythologies. Yet when they do this they discover the corpse has vanished. Shortly after, very bad things start to befall them. They discover the Frozen Man is an abomination of God’s first creation that must not be tampered with at any cost. The Frozen Man will never die. The Frozen Man taps into Kate and Tom’s worst fears and seeks vengeance for destroying its healing corpse and won’t stop until its deepest, darkest desires are fulfilled…

Fate and luck play crucially and miraculously in Charus life, who is taken out from her squalid conditions of life and put in a heaven of love and fortune, which make her a doctor. After many twists and turns, she gets legacies from her old landlords, her reformed father, who was a gangster once, and her stepfather, Gerard, and thus fulfills her ambition of building a hospital.