stir

To Stir a Magick Cauldron: A Witch's Guide to Casting and Conjuring
$15.95
This is a Great Beginners Book. It explains in detail how to cast a circle and what spells and rituals are best for each season.

The Everything Stir-Fry Cookbook: 300 Fresh and Flavorful Recipes the Whole Family Will Love (Everything: Cooking)
$14.95
I bought this book shortly after I was given a beautiful electric stand alone wolfgang puck wok. It has been super easy to use. Some of the ingredients may seem a little sketchy at first, but everything I have tried so far has been awesome. I recommend the chicken fajitas recipe. My husband loved it. The only flaw with the book was that it does not have any pictures which would have been nice and also make sure not spill ANYTHING on it. I dumped about a tablespoon of vegetable oil on it and the whole front part of the book seperated from the binding. I recommend this to any first time beginner or even a long time user. Enjoy!

Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants
$29.99
This book is a great source for current "it" drinks and gives you plenty of inspiration to experiment with the ingredients for yourself. I highly recommend the 'Velvet Underground', the liqueur Velvet Falernum is YUMMY! The only negative I would have is that to buy all the ingredients, some of them not the usual suspects, would cost a small mint. That is why I'd say draw inspiration from and be creative on your own.

Stir
$42.00
I have huge admiration for Christine Manfield as a chef her food is both traditional and modern, she uses wonderful crisp fresh flavours, but always manages to put something new into them to make them unique and delicious.

Stir indicates exactly what it is all about stir fry style food, and while this is generally the case, these are not all instant recipes. she involves a lot of preparation in some of these recipes to make them delicious. It is interesting reading her books, I have been reading Marco Pierre White and the Roux brothers lately. The preparation for their food is extensive but the results are amazing - yet somehow they seem difficult. Christine Manfield has some preparation for items which are extensive, yet they seem manageable and something which I can attain. This is not food in a minute stuff - although there are things which only take short amounts of time. This is very much food for enjoyment and while you can shorten some preparation time, much of the joy and fusion of taste is in a bit of preparation.

The photography in this book is beautiful (as you can see from the cover) it is richer and more succulent than you would ever see in the 'wild' so to speak. As with all her books there is an excellent 'basics' section at the back. Her Laksa paste is great and there are excellent ways of using it.

This is simply a wonderful book, well presented and utterly worthwhile, I guarantee you will become as attached to your copy as I have done to mine. You will find recipes in here which will become your own.