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TABLE OF CONTENTS RIZZOLI 50 Lessons to Learn from Frank Lloyd Wright . .17 Rashid Al Khalifa: Full Circle . .45 Alicia Rountree: Fresh Island Style . .25 Rika’s Japanese Home Cooking . .22 The Appalachian Trail . .54 Rooms of Splendor . .18 At Home in the English Countryside: Schumann’s Whisk(e)y Lexicon . .26 Designers and Their Dogs . .2 Scott Mitchell Houses . .10 Automobili Lamborghini . .51 Sicily . .56 The Best Things to Do in Los Angeles: Revised Edition . .52 Skylines of New York . .54 The Candy Book of Transversal Creativity . .34 Taking Time . .44 Christian Louboutin: Exhibition . .27 Voyages Intérieurs . .16 Classicism at Home . .19 Watches International Vol. XXI . .50 Climbing Bare . .41 Wayne Thiebaud Mountains . .42 The Cobrasnake: All Yesterday’s Parties . .35 We Protest . .33 Dan Colen . .46 Wine Country Living . .11 de Gournay: Art on the Walls . .5 The Women’s Heritage Sourcebook . .21 Decorate Happy . .4 You’re Invited . .20 Design Fix . .8 Zeng Fanzhi: Untitled . .43 Designing History . .3 Diana Vreeland: Bon Mots . .28 RIZZOLI ELECTA Dior Joaillerie . .29 Alice Trumbull Mason . .73 Elan: The Interior Design on Kate Hume . .15 Alma Allen . .72 Eva Hesse and Hannah Wilke . .42 At First Light . .66 Eyes Over the World . .37 BATA Shoe Museum . .65 Federico Fellini . .38 Bosco Sodi . .70 From the Archive: RIMOWA . .49 City/Game . .63 Futura . .36 David Wiseman . .62 Garden Design Master Class . .6 A Garden for All Seasons . .77 Gathering . .24 I Was a Teenage Banshee . .75 Hamilton: Portraits of a Revolution . .31 Laurent Grasso . .74 The Heart of Cooking . .50 Lens on American Art . .64 Helen Frankenthaler . .47 Maine and American Art . .67 How to Eataly . .22 Global and Local/New Projects: Into the Woods . .13 EAA Emre Arolat Architecture . .76 It Takes Two to Design . .48 Paul Resika . .72 John Currin: Men . .44 Riffs and Relations . .71 KRINK . .32 Soft Power . .70 The Ladies Village Improvement Society Cookbook . .23 Suzie Zuzek for Lily Pulitzer . .69 Liaigre . .14 Willi Smith . .64 Living in Paradise . .9 The Women Who Revolutionized Fashion . .68 Living with Nature . .12 The World at Your Feet . .65 London Pop-Up . .55 Los Angeles on Instagram . .53 UNIVERSE Monseigneur Le Vin: The Art of Drinking Wine . .26 1001 Football Shirts . .60 Murals of New York City . .39 Be a Peaceful Cloud and Other Life Lessons from Bob Ross .59 Nate Lowman . .46 The Goldbergs Cookbook . .58 New York on Foot . .52 Pet This F*cking Puppy . .61 Paris Pop-Up . .55 Talking IRL . .60 The Perfect Kitchen . .7 Picasso’s Women . .47 FLAMMARION Pittura/Panorama . .46 Art Brut . .80 The Pocket Book of Backyard Experiments . .12 Botanica . .86 The Polo Shirt . .30 Cartier High Jewelry . .85 Pools . .40 Chaumet in Majesty . .84 Popo Danes . .18 A Day at Château de Chantilly . .88 FLAMMARION (CONT.) The Design Lab: Galerie kreo . .82 A Breathe of Fresh Air . .133 Dior: Moments of Joy . .83 Britain’s Trees . .130 The Drink Master . .90 Cooking For Cats . ..

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Barley Buddha Bowl
PREPARATION: 15 MINUTES | COOKING: 30 MINUTES | SERVINGS: 4 barley buddha bowl INGREDIENTS 1 head broccoli (1/2 lb), cut into florets 4 cups baby arugula 1 tablespoon olive oil 1/4 cup carrots, grated 8 eggs, medium 1/4 cup olive oil 2/3 cup barley, uncoooked 1/4 cup lemon juice PREPARATION 1 Preheat oven to 400°F. To prepare 4 To assemble each Buddha bowl, roasted broccoli, toss broccoli layer the following ingredients: florets with olive oil. Place on a ¼ of the cooked barley baking tray. Roast for 20 minutes. 1 cup arugula Set aside. ¼ of the roasted broccoli 2 To prepare hardboiled eggs, cover 2 hardboiled eggs, cut in half eggs with cold water in a saucepan and bring to a boil. Cover with 1 tablespoon grated carrots lid. Remove from heat. Let eggs 5 Drizzle each salad with 1 tablespoon stand in water for 10–12 minutes. of olive oil and 1 tablespoon of Rinse eggs under cold water. lemon juice. Serve immediately. Remove from shell and slice in half. As an alternative, if you prefer a Refrigerate. vinaigrette with your Buddha bowl, 3 Cook the barley according to mix olive oil, lemon juice, sumac* instructions on the package. Drain and honey to taste and add to the and let stand to cool. vegetables and eggs. Note: A Buddha bowl should consist of a grain, an assortment of raw or cooked vegetables, a protein and a dressing. It is an excellent way to use up leftovers. * Middle Eastern spice which gives a tangy flavor and red color to a dressing.
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Madeline Stuart the First Ever Professional Super Model with Down Syndrome
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Cladmag 2018 Issue 2
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HEART – Herning Museum of Contemporary Art Is Pleased to Announce Dan Colen's First Solo Exhibition in Denmark: Psychic Slayer
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Rackstraw Downes
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Desserts Adults £5.75 Children £3.55
Dessert Menu Desserts Adults £5.75 Children £3.55 Coffee & Walnut Cheesecake A biscuit base with a rich coffee cream cheese mix topped with crushed walnuts. Served with either cream or Ice cream Vanilla Panna Cotta with Mango Puree (LF)(GF) (Contains Gelatin) Made to a traditional recipe using lacto free cream, topped with mango puree and served with a ginger biscuit. Sticky Chocolate Pudding A twist on sticky toffee pudding, warm dessert topped with hot chocolate sauce. Served with either, cream, ice cream or custard. Strawberry Ice Cream Sundae (GF) Layers of Strawberry and vanilla ice cream, strawberries, and strawberry sauce. Topped with whipped cream. Chocolate Caramel Crunch A buttery biscuit base with a layer of toffee and topped with a layer of milk chocolate. Served with either cream or ice cream. Apple & Rhubarb Crumble Spiced stewed apple and rhubarb sprinkled with crunchy pastry and biscuit crumble topping. Served with either cream, ice cream or custard Clementine Cake (GF) A flourless cake made with ground almonds, oranges and lemons. Served with cream cheese. Strawberry & Lemon Sorbet Sundae (LF) (GF) Layers or lemon sorbet, strawberries and strawberry sauce. Malteser Ice Cream Sundae Layers or chocolate and vanilla ice cream, Maltesers, chocolate and toffee sauce. Topped with whipped cream. Ice Creams & Sorbets Standard Ice Creams & Sorbets Premium Ice Cream £1.35 per scoop £1.85 per scoop Vanilla Ice Cream Rum & Raisin Ice Cream Strawberry Ice Cream Café Latte Ice Cream Chocolate Ice Cream Honeycomb Ice Cream Lemon Sorbet Raspberry Ripple Ice Cream Food Allergies and Intolerances: Before you order your food and drinks please speak to our staff if you want to know about our ingredients Dessert Menu Food Allergies and Intolerances: Before you order your food and drinks please speak to our staff if you want to know about our ingredients Dessert Menu Cheeseboard “Carefully Selected Cheeses” 3 Cheeses - £4.95 4 Cheeses - £6.95 5 Cheeses - £8.95 Barbers Cheddar 1833 A well know local farmhouse cheddar made in Ditcheat.
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Trafalgar Square Publishing Spring 2016 Don’T Miss Contents
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