EARLY SPRING 2021
EARLY SPRING 2021QUADRILLEThis edition of the catalogue was printed on August 21, 2020.To view updates, please see the Early Spring 2021 Raincoast eCatalogue orvisit www.raincoast.com
Raincoast Books Winter 2021 - QuadrillePage 1 of 25How to Make Anything Gluten-FreeOver 100 recipes for everything from home comforts tofakeaways, cakes to dessert, brunch to bread!by Becky ExcellQuadrilleOn Sale: Feb 23/219.8 x 7.4 224 pages9781787136618 42.99 clCooking / GeneralNotesAre you avoiding gluten but yearn for fresh bread, all your favourite takeawaysor a naan bread with your curry? And for your sweet tooth do you crave jamdoughnuts, bakery-style cookies and classic cakes?How to Make AnythingGluten-Free is the first cookbook that shows you how to unlock all the foodyou truly miss eating – but nothing tastes or looks "gluten-free". Becky Excellhas spent years developing delicious dishes and sharing them with herfollowers on Instagram. She is here to show you that a gluten-free life can beexciting and easy, without having to miss out on your favourite foods everagain. Why restrict yourself to the obvious soups, salads and fruit? What youreally want are the recipes that you think you can't eat! From proper chickenchow mein to pad thai, doughnuts to lemon drizzle cake, cheesecake toprofiteroles, French baguettes to pizza, plus dairy-free, vegan, veggie and lowFODMAP options, Becky gives you all the recipes you'll ever need with tipsand advice on how to make absolutely anything gluten-free.Author Bio·Author Becky Excell has a following of over 200,000 across her social mediachannels, including nearly 100,000 on Instagram ·Gluten-free has gonemainstream with most large supermarkets offering gluten-free options ·It isestimated that 10% of consumers in the UK follow a gluten-free diet and thenumber is set to double by 2020PromotionSales Rep
Raincoast Books Winter 2021 - QuadrillePage 2 of 25The Big Green Egg Cookbookby James WhetlorThe Big Green Egg has a cult following amongst BBQ experts due to itsversatility and high-performance cooking at a range of temperatures. As moreand more enthusiasts realise what a versatile and practical bit of cooking kitthe Egg is, experts and amateurs alike are looking for recipes to test out theirskills and maximise the Egg's capabilities.The Big Green Egg Cookbook showcases this vital piece of outdoor cookingequipment and offers instructions and recipes for everything you'd ever wantto cook in it. Award-winning author of Goat, James Whetlor, guides the readerthrough the basics of using your Big Green Egg, with a full explanation of howit works and how to get the best out of it, including:QuadrilleOn Sale: Mar 23/219.8 x 7.4 224 pages9781787135871 50.00 clCooking / Methods / Barbecue & GrillingNotesPromotionWhat is it made of and why?How does it work?How do I get started?How do I grill, smoke, pan-cook, cook on direct or indirect heat?With James's cooking advice, tricks, tips and hacks, you're then ready to cookyour way through 70 amazing recipes including all the basic meats and joints,whole fish, vegetables and jaw-dropping BBQ feasts.Author BioWinner of a James Beard award for his first book Goat, James Whetlor ofCabrito Goat Meat worked as a chef for 12 years in London, before movingback to his hometown in Devon and working at River Cottage. His awardwinning business Cabrito now sells goat meat to catering butchers,restaurants and supermarkets, from a network of farms across the country.Goat also won the Guild of Food Writers Best Single Subject Food Book of2019.Sales Rep
Raincoast Books Winter 2021 - QuadrillePage 3 of 25From Scratch: BrewSlow Down, Make Beerby James MortonPreviously published as Brew, this updated edition includes new recipes andtop tips on everything you need to know to make your own beer from scratch.Making good beer at home is easy, and oh so cheap. From Scratch: Brewtakes the novice beer-enthusiast by the hand and talks you through every laststep of the process. You don't need to go out and buy loads of kit. With aplastic bucket or two, you can make beer as good as any beer in the entireworld and customise it to your own tastes. With beautiful step-by-stepphotographs and comprehensive sections on how and what you need to getstarted, bottling and storing, a glossary of key ingredient types,troubleshooting tips and proven beer recipes that result in complex flavours,every taste and skill level is catered for.Author BioQuadrilleOn Sale: Apr 13/21176 pages9781787136977 24.99 Flexible plastic/vinyl coverCooking / Beverages / BeerJames Morton is the author of five books including Brilliant Bread, which wonthe Guild of Food Writers Cookbook of the Year award in 2014, How BakingWorks (2015), Brew (2016) and Shetland: Cooking on the Edge of the World(2018). In 2012 he reached the final of TV's The Great British Baking Show.He works as a doctor in Glasgow and owns a brewery in that same city.NotesPromotionSales Rep
Raincoast Books Winter 2021 - QuadrillePage 4 of 25From Scratch: SourdoughSlow Down, Make Breadby James MortonPreviously published as Super Sourdough, this updated edition includes newrecipes and top tips on everything you need to know to make your ownsourdough from scratch. James talks the home cook through everything fromstarters, flours and hydration, to kneading, shaping, rising, slashing andbaking, explaining how to achieve the perfect crust and crumb. With morethan 40 sourdough recipes including basic loaves and rolls, baguettes, bagelsand buns, clear step-by-step instructions, troubleshooting tips andexplanations of what works and why, From Scratch: Sourdough is theaccessible handbook that bakers everywhere have been waiting for.Author BioQuadrilleOn Sale: Apr 13/21176 pages9781787136953 24.99 Flexible plastic/vinyl coverCooking / Courses & Dishes / BreadJames Morton is the author of five books including Brilliant Bread, which wonthe Guild of Food Writers Cookbook of the Year award in 2014, How BakingWorks (2015), Brew (2016) and Shetland: Cooking on the Edge of the World(2018). In 2012 he reached the final of TV's The Great British Baking Show.He works as a doctor in Glasgow and owns a brewery in that same city.NotesPromotionSales Rep
Raincoast Books Winter 2021 - QuadrillePage 5 of 25How to be Sugar-Free and Keep Your FriendsRecipes & Tipsby Megan DaviesYou're being healthy, eating in a more considered manner and, mostimportantly, you've never felt better. So why is it still so tricky to navigate lifeas a sugar-free diner? From going out for dinner, to staying in with friends, itcan be a challenge to cook, eat and socialise in a world of refined sugareaters. How to be Sugar-Free and Keep Your Friends helps you to go aboutyour life without compromises, excuses or apologies. Instead, you'll be armedwith over 50 fresh, exciting and globally-inspired recipes, free from any refinedsugar, and discover a whole new world of natural sweeteners. Happily cookfor yourself, your friends and your family (without hearing any complaints!),and dip into tips, tricks and hacks to learn how to be a better, more easygoingsugar-avoider. Your options will open up, you'll enjoy a delicious new menu offood, and your friends. . . well, they'll never have a bad word to say again!Author BioQuadrilleOn Sale: Feb 2/218.3 x 6.3 160 pages9781787136267 28.99 clCooking / Health & Healing / Diabetic & Sugar-FreeMegan Davies is a London-based food stylist, recipe writer, tester, developerand food illustrator. Her work has featured in Olive Magazine, BBC GoodFood Magazine, and clients include Pret a Manger, Wagamamas, HelloFresh,Linda McCartney Foods, to name a few. She runs a small, intimate supperclub called Home Bird in London, UK.NotesPromotionSales Rep
Raincoast Books Winter 2021 - QuadrillePage 6 of 25The Immunity CookbookHow to Strengthen Your Immune System and Boost Long-TermHealth, with 100 Easy Recipesby Kate Llewellyn-WatersIf we feel run down and we want to support our immune system, most of ustend to pop some vitamins. But an incredible 70% of our immune system is inthe gut, so gut health is crucial in our defence against illness.Is it possible to improve our gut health with simple changes to our lifestyle?Yes – with this essential recipe book from nutritionist and immunityexpert, Kate Llewellyn-Waters.Kate explains in simple terms how our immune system and gut work, how wecan help improve our immunity every day, what autoimmune conditions andallergies are, and which are the key non-food contributors to gut health andimmunity, such as sunlight, sleep, mental health and exercise.QuadrilleOn Sale: Jan 5/219781787136793 42.99 clCooking / Health & Healing / GeneralThe main part of the book offers 100 everyday recipes, all using accessible,supermarket ingredients and offering helpful switches or additions to suit youand your family's needs, as well as practical meal plans to make life eveneasier.NotesAuthor BioPromotionKate is an award-winning MSc. qualified nutritionist with over twenty years'experience in the health and nutrition industry. She has an undergraduatedegree and a Masters in Personalised Nutrition. Kate is registered with TheNutrition Society and is an associate of the Royal Society of Medicine in theUK.Kate regularly provides nutrition comments for numerous national Britishpublications. Along with leading personal trainer, Jamie Sawyer, Kate is theco-host of the nutrition and health podcast, Fit as F**k.Outside of her work, Kate is focussed on raising awareness of the conditionotosclerosis, having lost 70% of her hearing eight years ago when pregnant.As a hearing-aid wearer, she is committed to reducing the stigma of hearingloss and wearing hearing aids.Sales Rep
Raincoast Books Winter 2021 - QuadrillePage 7 of 25HerbA cook's companion, from plot to plateby Mark DiaconoQuadrilleOn Sale: Apr 13/2110.6 x 7.1 272 pages9781787136359 50.00 clCooking / Specific Ingredients / Herbs, Spices,CondimentsNotesPromotionHerb is a plot-to-plate exploration of herbs that majors on the kitchen, with justenough of the simple art of growing to allow the reader to welcome a wealth ofhome-grown flavors into their kitchen. Author Mark Diacono is a gardener aswell as a cook. Packed with ideas for enjoying and using herbs, Herb is muchmore than a recipe book. Mark shares the techniques at the heart of sourcing,preparing and using herbs well, enabling you to make delicious food that is asrewarding in the process as it is in the end result. The book will explore how touse herbs, when to deploy them, and how to capture those flavors to usewhen they might not be seasonally available. The reader will become familiarwith the differences in flavor intensity, provenance, nutritional benefits andmore. Focusing on the familiars including thyme, rosemary, basil, chives andbay, Herb will also open the door to a few lesser-known flavors. The recipesbuild on bringing your herbs alive - whether that's a quickly swizzed parsleypesto when short of time on a weekday evening, or in wrapping a crumblyLancashire cheese in lovage for a few weeks to infuse it with bitter earthiness.With a guide to sowing, planting, feeding and propagating herbs, there arealso full plant descriptions and their main culinary affinities. Mark then looks atvarious ways to preserve herbs including making oils, drying, vinegars, syrupsand freezing, before offering 70 innovative recipes that make the most of yournew herb knowledge.Author BioMark is lucky enough to spend most of his time eating, growing, writing andtalking about food. His A Year at Otter Farm and A Taste of the Unexpectedboth won Food Book of the Year, for Andre Simon and the Guild of FoodWriters, respectively. His book Sour was Food Book of the Year 2019 in TheSunday Times and Daily Mail. Known for growing everything from Szechuanpepper to pecans to Asian pears, Mark's refreshing approach to growing andeating has done much to inspire a new generationto grow some of what theyeat.He was involved with River Cottage, appearing in the TV series, runningcourses and events at River Cottage HQ, and he has written four RiverCottage books. Mark also writes regularly for a range of publications includingThe Telegraph and Country Life, and his features have appeared in TheObserver, Guardian, National Geographic, and others.Sales Rep
Raincoast Books Winter 2021 - QuadrillePage 8 of 25The Italian Deli Cookbook120 glorious recipes celebrating the best of Italian ingredientsby Theo RandallFrom biscotti to limoncello, the world's love affair with Italian delis goes wayback.The Italians have taken the very best of Italian produce all over the world.From Hong Kong to London, Sydney to Brooklyn, people everywhere haveaccess to a treasure trove of ingredients through Italian delicatessens.QuadrilleOn Sale: Mar 23/219.7 x 6.6 256 pages9781787135963 50.00 clCooking / Specific Ingredients / MeatNotesPromotionTheo Randall's Italian Deli Cookbook showcases delicious family recipesusing favorite ingredients. Easily accessible in supermarkets now too, andworth paying a little extra for the very best, these are transformativeingredients that can make for easy lunches and suppers, or dinner partycenterpieces. With 100 recipes using cured meats, smoked fish, jarredvegetables, vinegars, olives, pasta, pulses, cheeses and wine, it reads like atreasure trove of favorite dishes. With stunning photography throughout, andoriginal, simple recipes, as well as a directory of classic delicatessensworldwide, elevate your cooking the easy way with the expert guidance ofworld-renowned chef Theo Randall.Author BioTheo Randall started working at the River Cafe in 1989. After a brief stint atChez Panisse under Alice Waters, he returned to London to take up the role ofHead Chef at the River Cafe, and remained there for 15 years. He left in 2006to launch his first restaurant, Theo Randall at the Intercontinental, which nowhas two more locations in Hong Kong and Bangkok. Theo has appeared onSaturday Kitchen on numerous occasions, Masterchef, Sunday Brunch,Lorraine, Chef's Protege, and My Kitchen Rules. He also works with highprofile brands including Pizza Express, Cirio and Natoora. He has written twoprevious cookbooks, Pasta and My Simple Italian.Sales Rep
Raincoast Books Winter 2021 - QuadrillePage 9 of 25Curry Guy ThaiRecreate 70 Classic Thai Dishes at Homeby Dan ToombsThe Curry Guy aka Dan Toombs is back, and this time he is taking on all theThai classics.Thai cuisine is known for its light dishes that are packed with diverse flavoursand textures. Can there be anyone who didn't fall head-over-heels in love witha green curry the first time they tasted one? Or who doesn't go crazy for thesweet/sour/savoury of a good pad Thai?Having enjoyed Thai food in his years in California (over a quarter of the USThai population live in the state), Dan's spent many years researching Thaidishes as well as the Indian curries for which he is so well known. All over theworld people want to be able to make delicious and simple Thai meals like theones they enjoy in restaurants and pubs, and Curry Guy Thai offers 70 brandnew recipes for all your favourites.QuadrilleOn Sale: Apr 20/218.9 x 6.9 160 pages9781787136144 28.99 clCooking / Regional & Ethnic / ThaiNotesPromotionAuthor BioDan Toombs (aka The Curry Guy) has perfected the art of the curry. After over20 years of travelling the world, sampling dishes, learning secrets from chefsand refining those recipes at home, Dan has created recipes that taste justlike a takeaway but in less time and for less money. Dan's first book, TheCurry Guy (2017), was a bestseller; this is his fifth book following Curry GuyEasy (2018), Curry Guy Veggie (2019) and Curry Guy Light (2020). He lives inYorkshire with his curry-loving family.Sales Rep
Raincoast Books Winter 2021 - QuadrillePage 10 of 25Vegan Fake-outPlant-based take-out classics for the ultimate night inby Katy BeskowWe all love a take-out. It's one of life's little pleasures, and a great way to tryfood from around the world in the comfort of our own homes. But whenhankering after a plant-based treat, the take-out menu isn't always the easiestthing to navigate.Vegan Fake-out offers 70 recipes that deliver fast, easy,vegan take-out classics that will make sure that you're able to indulge,whenever the craving strikes. Divided into chapters on American, Chinese,Indian, Italian and Middle Eastern classics you'll find recipes which take justfifteen minutes to cook, slow-cooker recipes that do the hard work for you, andmenus that will feed up to four people. From All-in-one biryani or Sesamespring rolls, to Sicilian-style pizza, Falafel flatbreads and Chilli burritos, there'ssomething for every Friday night feast. Using readily available ingredients,standard kitchen equipment and with tips on freezing, cost-saving and ditchingsingle-use plastics, you can enjoy a fuss-free fake-out with minimal effort andmaximum flavor – all without leaving the house.QuadrilleOn Sale: Feb 2/217.25 x 9.13 160 pages9781787136281 32.99 clCooking / VegetarianNotesPromotionAuthor BioKaty Beskow is an award-winning cook, writer and cookery tutor with apassion for seasonal ingredients, vibrant food and fuss-free home cooking.Once inspired by a bustling and colourful fruit market in South London, Katynow lives in rural Yorkshire and cooks from a small (yet perfectly functioning)kitchen. She blogs at www.katybeskow.com. Katy is the author of 15-MinuteVegan (2017), 15-Minute Vegan Comfort Food (2018), 15-Minute Vegan on aBudget (2019) and Five Ingredient Vegan (2019); this is her fifth book.Sales Rep
Raincoast Books Winter 2021 - QuadrillePage 11 of 25Root, Stem, Leaf, FlowerHow to Cook with Vegetables and Other Plantsby Gill MellerRoot, Stem, Leaf, Flower is a cookbook about plants – it's about making themost of the land's bounty in your everyday cooking.Making small changes to the way we cook and eat can both lessen the impactwe have on the environment and dramatically improve our health andwellbeing: good for us and for future generations to come. Making plants andvegetables the focus of your meals can improve your cooking exponentially they provide a feast of flavours, colours and textures.QuadrilleOn Sale: Mar 9/217.38 x 10.88 320 pages9781787134331 58.00 clCooking / VegetarianNotesPromotionRoot, Stem, Leaf, Flower is a true celebration of seasonal vegetables andfruit, packed with simple and surprisingly quick vegetarian recipes. With roots,we think of the crunch of carrots, celeriac, beetroot. From springtime stemslike our beloved asparagus and rhubarb, through leaves of every hue (kale,radicchio, chard), when the blossoms become the fruits of autumn – apples,pears, plums – the food year is marked by growth, ripening and harvest.With 120 original recipes, every dish captured by acclaimed photographerAndrew Montgomery, and Gill's ideas for using the very best freshingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection ofrecipes that you'll want to come back to again and again.Author BioGill Meller is a chef, award winning food writer, food stylist and cookeryteacher. Gill works closely with Hugh Fearnley-Whittingstall and River Cottageand appears regularly on the celebrated Channel 4 series. He producesrecipe videos for the River Cottage food-tube channel and teaches both at theRiver Cottage Cookery School and internationally. A contributorto the Observer, Guardian, Waitrose Food, Telegraph and Country Living toname but a few, his regular recipe column can be found in the awardwinning delicious magazine every month. Gill's first book, Gather (2016), wonthe Fortnum & Mason Award for Best Debut Food Book, and Time (2018) wasnominated for the Guild of Food Writers Cookbook of the Year.Sales Rep
Raincoast Books Winter 2021 - QuadrillePage 12 of 25The Noble Rot Book: Wine from Another Galaxyby Dan Keeling and Mark AndrewQuadrilleOn Sal
This edition of the catalogue was printed on August 21, 2020. To view updates, please see the Early Spring 2021 Raincoast eCatalogue or visit www.raincoast.com
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1) Explain the term ‘Spring Boot’. It is a Spring module that offers Rapid Application Development to Spring framework. Spring module is used to create an application based on Spring framework which requires to configure few Spring files. 2) Mention some advantages of Spring Boot Here are som
Spring HT Holiday 2021 Sat 13th Feb 2021 Mon 22nd Feb 2021 Teacher Training Day Spring Term b (6 weeks) Tue 23rd Feb 2021 Thurs 1st April 2021 Easter Holidays 2021 Fri 2nd April 2021 Sun 18th April 2021 Summer Term a (6 weeks) Mon 19th April 2021 Fri 28th May 2021 There is a May Bank
SX85/SX105 2008-2015 SX125 2004-2006 Shock Fork spring Shock spring Fork spring spring 43,2 63 Standard spring 38 59 Standard spring -425 3,4-220 35-505 4,2-250 72 Rider weight Rider weight 30-35 kg 2,8 AT REQ. 45-55 kg AT REQ. 63 35-40 kg 3,0 30 55-65 kg 3,8 66 40-45 kg 3,2 30 65-75 kg 4,0 69
Spring Volume 22 Number 3 Summer Volume 22 Number 3 Convention Volume 23 Number 1 1988 Winter Volume 23 Number 2 Spring Volume 23 Number 3 Summer . Spring Summer Fall 2015 Winter Spring Summer Fall 2016 Winter Spring Summer Fall 2017 Winter Spring Summer Fall 2018 Winter Spring Summer Fall . Author: Joan Thomas
13 Fri Commencement at 7:00 p.m. SPRING SEMESTER 2020 Jan 6 Mon Registration ends for all Spring terms (Spring, Spring 1, and Spring 2) 6 Mon Spring and Spring 1: Classes begin 13 Mon Application for Program Completion Opens -- May Completers 29 We
with which the spring pulls upward on the mass is given by Hooke’s law4 F ky (6) where k is the spring constant and y is the stretch in the spring when a force F is applied to the spring. The spring constant k is a measure of the sti ness of the spring. The spring constant can be determin
spring, unlike the Tender spring, has very little spring rate, and therefore has no effect on the suspension characteristics of the vehicle. Up to 2" (50mm) of spring-to-perch gap can be covered with the use of a Helper spring. Eibach Double-Spring System Suspension tuning is a precise balance. On one hand, the spring system should be soft .
