<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[author results for Kimball, Christopher]]></title><description><![CDATA[author results for Kimball, Christopher]]></description><link>https://gateway.bibliocommons.com/v2/libraries/allendale/rss/search?query=Kimball%2C%20Christopher&amp;searchType=author&amp;view=grouped</link><generator>RSS for Node</generator><lastBuildDate>Mon, 13 Apr 2026 11:42:37 GMT</lastBuildDate><item><title><![CDATA[Milk Street Vegetables]]></title><description><![CDATA[Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the centre of your plate. With 250 recipes, the possibilities are nearly endless: a head of cauliflower can become Cauliflower Shawarma; Smothered Cauliflower with Tomatoes, Capers and Raisins; Sichuan Dry-Fried Cauliflower; Pasta with Cauliflower and Toasted Breadcrumbs; Cauliflower-Chickpea Salad with Dill-Lemon Dressing; or Curried Cauliflower Rice with Peas and Cashews. In the US, meat is cheap and is often at the center of the plate. To the rest of the world, vegetables, grains and beans are treated with respect, and prepared with fresh, lively approaches that can transform the ordinary into the extraordinary. Discover a world of high-heat roasts, rich braises, drizzles of honey and stir-fries aromatic with ginger and garlic. The possibilities are endless-- and it's never too late to get your vegetable PhD! --adapted from back endpaper]]></description><link>https://allendale.bibliocommons.com/v2/record/S147C4475351</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S147C4475351</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Kimball, Christopher]]></dc:creator><pubDate>Sun, 31 Jan 2021 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/4475351147</comments><format>BK</format><subtitle>250 Bold, Simple Recipes for Every Season</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780316705981/MC.GIF&amp;client=lakep&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Milk Street Noodles]]></title><description><![CDATA["In Milk Street Noodles, the Milk Street team shines a spotlight on the world's most beloved noodle dishes, from spaghetti to pad see ew, from ramen to spaetzle. This collection of 125 weeknight-ready dishes offer up world of flavor in a bowl--with recipes perfectly adapted to American home kitchens."-- Provided by publisher.]]></description><link>https://allendale.bibliocommons.com/v2/record/S147C5086449</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S147C5086449</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Kimball, Christopher]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/5086449147</comments><format>BK</format><subtitle>Secrets to the World&apos;s Best Noodles, From Fettuccine Alfredo to Pad Thai to Miso Ramen</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780316387767/MC.GIF&amp;client=lakep&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Complete Milk Street TV Show Cookbook (2017-2019)]]></title><description><![CDATA[Cooking doesn't have to be a chore: get ready for fresh and familiar flavors and elevate your cooking with all 225+ easy, healthy recipes from the hit TV show.
Featuring every recipe from every episode of the show, this cookbook is the perfect kitchen companion for every occasion and the ultimate guide to high-quality and low-effort cuisine.
Packed with creative, comforting flavors and prepared with simple and smart techniques, these recipes are instant classics. You'll get to enjoy dozens of delectable dishes, such as: Thai Fried Rice, Cacio e Pepe, Charred Brussels Sprouts, Harissa Roasted Potatoes, Cape Malay Chicken Curry, And even Central Mexican Guacamole and Israeli Hummus -- classics with a twist!
Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and 21st-century desserts--this cookbook will deliver big flavors fast and change the way you cook forever.
Welcome to the new home cooking. Welcome to Milk Street.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12523726</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12523726</guid><category><![CDATA[EBOOK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Kimball, Christopher]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12523726981</comments><format>EBOOK</format><subtitle>Every Recipe from Every Episode of the Popular TV Show</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780316455077/MC.GIF&amp;client=lakep&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Japan Fried Chicken]]></title><description><![CDATA[Milk Street Cook Catherine Smart demonstrates a simpler and tastier way to crisp fried chicken as she shows host Christopher Kimball how to make Japanese Fried Chicken (Karaage). Milk Street Cook Rayna Jhaveri shows us how Japanese Potato Salad banishes the bland with its creamy, semi-mashed potatoes contrasted with crisp, piquant ingredients. Milk Street Cook Erika Bruce shows Chris how to make Sweet-and-Spicy Ginger Green Beans. Rounding out the show, Chris discusses Andy Ricker's kitchen cabinet essentials.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12794670</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12794670</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12794670981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 13</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[Tahini Rules!]]></title><description><![CDATA[Meatballs get a makeover as Milk Street Cook Rayna Jhaveri shows host Christopher Kimball how to make Turkish Meatballs with Lime-Yogurt Sauce. The recipe borrows a French concept: panade, a bread-based paste that helps keep the meat moist. Chris follows up by explaining the chemistry of the crumbs. Next, Milk Street Cook Catherine Smart shows Chris how to make Israeli Hummus, while Rayna demonstrates a dressing that can perk up any vegetable: Sweet-and-Sour Mint Dressing. Rounding out the show, Milk Street Cook Erika Bruce shows us how versatile tahini, the sesame paste that is key to savory dishes like Hummus, shines equally bright in our ultimate Tahini Swirl Brownies.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12794318</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12794318</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12794318981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 4</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[Home Cooking, Chinese Style]]></title><description><![CDATA[Host Christopher Kimball visits world traveler and cookbook author Fuchsia Dunlop in London to learn about the Chinese approach to cooking. He learns how to get perfectly cooked chicken every time by focusing on the meat, not the skin. Back at Milk Street, those techniques get put into action as Milk Street Cook Catherine Smart shows Chris how to make Chinese White-Cooked Chicken with Ginger-Soy Dressing. Next, Chris demonstrates why an Asian cleaver just may have the edge over the ubiquitous Western chef's knife. The show ends with a little sizzle on set as Milk Street Cook Matthew Card shows how to make Hot Oil-Flashed Chard with Ginger, Scallions and Chili at home.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12794561</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12794561</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12794561981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 1</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[From Thailand with Love]]></title><description><![CDATA[Host Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker of Pok Pok fame. Thai cooking is all about strong, bright flavors such as fish sauce and lemongrass. Back in the kitchen, Chris and Milk Street Cook Rayna Jhaveri draw on that flavorful palette as they make Thai Fried Rice. Next, Milk Street Cook Lynn Clark demonstrates how to make a crisp and tangy Thai-Style Coleslaw with Mint and Cilantro, and Rayna shows us how to create a pantry staple Pickled Chilies. To end the show, Milk Street Cook Matthew Card shows Chris how to make Thai Chicken at home.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12794214</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12794214</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12794214981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 3</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[Milk Street Italian]]></title><description><![CDATA[Italy provides inspiration as Milk Street Cook Matthew Card shows how to make a fast and fabulous Italian Flatbread (Piadina). Milk Street Cook Erika Bruce takes usually dense cheesecake to the lighter side as she shows host Christopher Kimball how to make Ricotta-Semolina Cheesecake. Milk Street Cook Rayna Jhaveri makes a Tuesday Night favorite: Gemelli Pasta with Chevre, Arugula and Walnuts. To end the show, Chris lets us in on a foolproof way to fry eggs.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12794305</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12794305</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12794305981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 7</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[Simply Spanish]]></title><description><![CDATA[Host Christopher Kimball travels to Washington, D.C. to cook with Jose Andres. Back at Milk Street, Jose's love of great food made with simple ingredients and techniques is translated into everyday cooking as Milk Street Cook Matthew Card makes Garlic Soup (Sopa de Ajo). Milk Street Cook Rayna Jhaveri shows us how to make Spanish Spice- Crusted Pork Tenderloin Bites (Pinchos Morunos). The show ends with Milk Street Cook Lynn Clark showing Chris how to make a vibrant Kale Salad. Massaging the leaves to keep them from being tough-a technique borrowed from Japanese cooking.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12793906</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12793906</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12793906981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 8</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[Crazy Noodles]]></title><description><![CDATA[Milk Street visits Peru to learn a new way to make pesto, with-surprise!-spinach. Milk Street Cook Rayna Jhaveri shows how it's done as she creates Peruvian Pesto (Tallarines Verde). The pasta theme continues as Milk Street Cook Catherine Smart teaches host Christopher Kimball about a different noodle dish, Soba with Miso Butter and Asparagus. Chris reveals his foolproof recipe for Pisco Sours. Finally, Milk Street Cook Lynn Clark shows us a pesto that's red, not green, as she creates the Sicilian pasta dish, Trapanese Pesto.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12793905</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12793905</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12793905981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 12</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[Milk Street Menu]]></title><description><![CDATA[The episode begins with a short-cut to savor as Milk Street Cook Matthew Card shows host Christopher Kimball how to make No-Sear Lamb or Beef, and Chickpea Stew. Spices help give the stew deep flavor and Chris learns more about these essential kitchen ingredients in Milk Street Cooking School. Milk Street Cook Catherine Smart shows us how to make the pantry staple Harissa at home. The show ends with Milk Street Cook Rayna Jhaveri teaching Chris how to make Caramel Oranges, a simple but effective dessert with a whiff of Sixties glam.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12793937</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12793937</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12793937981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 10</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[The New Baking]]></title><description><![CDATA[In this episode, host Christopher Kimball goes to London's Violet Bakery to visit with rising pastry star Claire Ptak. While there, he learns some of her baking techniques, such as under-whipping egg whites for a lighter cake. Back at Milk Street and in the kitchen, he puts that information to work, making Chocolate, Prune and Rum Cake with Milk Street Cook Matthew Card. Next up is Milk Street Cook Erika Bruce who shows Chris how to make a Brown Sugar Tart with our Foolproof Single-Crust Pie Dough. The show ends with Chris explaining how a Japanese baking technique coupled with a cornstarch paste ended his 30-year search for a prebaked piecrust that won't slump in the pan.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12794015</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12794015</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12794015981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 2</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[Milk Street Holidays]]></title><description><![CDATA[Festive doesn't have to mean expensive. Milk Street Cook Catherine Smart shows host Christopher Kimball how to turn economical beef eye-round into a succulent holiday roast as she makes Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef. Then, a British favorite gets a transatlantic twist as Milk Street Cook Erika Bruce gives us the rundown on Rye-on-Rye Sticky Toffee Pudding. Milk Street Cook Lynn Clark shows Chris how to make Skillet-Charred Brussels Sprouts. The show ends with Chris discussing Sara Moulton's kitchen cabinet essentials.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12794671</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12794671</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12794671981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 11</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[Milk Street Suppers]]></title><description><![CDATA[Chicken soup goes global, as Milk Street Cook Catherine Smart shows host Christopher Kimball how to make Georgian Chicken Soup (Chikhirtma). That's Georgia the republic just south of Russia, not the peach-growing, southern state. Milk Street Cook Lynn Clark reaches into the liquor cabinet to add interest to potatoes as she explains how to make Cracked Potatoes with Vermouth, Coriander and Fennel. Butter takes a back seat as Milk Street Cook Matthew Card shows how to make Fluffy Olive Oil Scrambled Eggs. And Chris tackles a sticky subject as he demonstrates how to season a carbon steel pan.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12793919</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12793919</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12793919981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 6</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[Mexico Every Single Day]]></title><description><![CDATA[Milk Street goes to Mexico to get an insider view on traditional classics. Milk Street Cook Lynn Clark puts that intelligence into practice as she makes Shrimp in Chipotle Sauce (Camarones Enchipotlados). Then, Milk Street Cook Rayna Jhaveri teaches host Christopher Kimball about Central Mexican Guacamole: no lime juice, no garlic. Chris demonstrates his foolproof recipe for Chili-Pineapple Margarita. To end the show, Milk Street Cook Catherine Smart demonstrates how to make the pantry staple Cilantro-Jalapeño Adobo Sauce.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12793938</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12793938</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12793938981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 5</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[Not Your Mother's Cake]]></title><description><![CDATA[A classic recipe gets a different spin as Milk Street Cook Catherine Smart shows how to make Whipped Cream Biscuits with Macerated Strawberries with Lime. Another dessert staple, pound cake, takes its turn as Milk Street Cook Erika Bruce shows host Christopher Kimball the techniques to transform this often dense dessert into light and tender Lemon-Buttermilk Pound Cake. Next, Chris teaches us how to prep your pan in Milk Street Cooking School. To end the show, Milk Street Cook Lynn Clark takes us through the steps to create the five-star dessert, Pistachio-Cardamom Loaf Cake.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12794637</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12794637</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12794637981</comments><format>VIDEO_ONLINE</format><subtitle>Christopher Kimball&apos;s Milk Street Television - Season 1, Episode 9</subtitle><language>eng</language><image_url/></item><item><title><![CDATA[Fannie's Last Supper]]></title><description><![CDATA[Join culinary expert Christopher Kimball and his team of test kitchen sleuths as they attempt to recreate an authentic turn-of-the-century 12-course dinner. For two years, Kimball painstakingly researched and tested recipes from The Boston Cooking School Cook Book, written in 1896 by Fannie Farmer. Tracking down unusual ingredients, discovering forgotten techniques and battling a finicky wood stove are just part of the fun as the pressure builds for the crew to pull off a perfectly orchestrated meal for their distinguished guests. The project required the team, lead by head chef Erin McMurrin, to constantly regulate the heat on a cast-iron wood stove and work in the Victorian-era kitchen without the benefit of modern appliances. The courses they prepare include: rissoles (filled and fried puff pastry), mock turtle soup with fried brain balls, lobster à l'Américaine, roast goose with chestnut stuffing and jus, wood-grilled salmon, roast saddle of venison, Canton punch, three molded Victorian jellies and a spectacular French-inspired Mandarin cake.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C12756111</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C12756111</guid><category><![CDATA[VIDEO_ONLINE]]></category><category><![CDATA[eng]]></category><pubDate>Sun, 31 Jan 2010 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/12756111981</comments><format>VIDEO_ONLINE</format><subtitle/><language>eng</language><image_url/></item><item><title><![CDATA[The Joy of Pickling]]></title><description><![CDATA[Discover the tools and techniques you need for pickling success, with 300 recipes from kimchi to sauerkraut and even a peck of pickled peppers! Putting up pickles is a time-honored technique for preserving the harvest and getting the most out of fresh produce, whether you grow it yourself or purchase it at your local market. But pickling isn't just about preserving: It's a way to create mouthwatering condiments and side dishes that add endless variety and vibrant flavors to the table. Making these salty, sour, sweet, and tangy treats isn't hard, as long as you have this authoritative and user-friendly volume to guide you. This new edition includes 50 brand-new recipes, many focused on the latest trend in pickling: fermentation. It also includes: - An international range of pickles from American favorites to adventuresome ideas from Asia, the Middle East, and Europe
- Recipes for canned and put-up pickles as well as quick pickles for the fridge or freezer
- New techniques for preventing yeast and mold growths on fermented pickles
- Recipes for using pickled produce in chutneys, salsas, relishes, and more
- Expert safety guidance and tips From Lower East Side Full-Sour Dills to Cabbage and Radish Kimchi, Pickled Whole Watermelons to Quick Pickled Baby Corn, the 300 recipes in The Joy of Pickling make the harvest last, deliciously and freshly, all year round.]]></description><link>https://allendale.bibliocommons.com/v2/record/S980C2891377</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S980C2891377</guid><category><![CDATA[EBOOK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Ziedrich, Linda]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/2891377980</comments><format>EBOOK</format><subtitle>300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781558328709/MC.GIF&amp;client=lakep&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Mormonism for Dummies]]></title><description><![CDATA[Explore one of the fastest-growing religions in the world 
	The Church of Jesus Christ of Latter-Day Saints is the first Christian faith to be developed in America, and today the Church is home to millions-both inside and outside the United States. Mormonism For Dummies, 2nd Edition is a valuable tool for individuals interested in learning more about the beliefs and practices of the widely-practiced Latter-day Saint faith. In this informative book, you'll explore the different denominations of the Church, recent changes to the Church's customs and practices'which also covers why the Church encourages a shift away from the term "Mormon" and more. 
	Inside, you'll: 
•	Discover the history and origins of the Church of Latter-Day Saints 
•	Understand the Church's official stances on areas, including race, the status of women, and polygamy 
•	Examine subjects like religious fundamentalism and orthodoxy through the lens of practicing LDS members 
	A must-read for anyone interested in the rituals, customs, beliefs, and politics of the Church of Latter-Day Saints, Mormonism For Dummies, 2nd Edition gives you the straightforward and unbiased info you need to understand this nuanced faith.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C18048606</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C18048606</guid><category><![CDATA[EBOOK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Christopher Kimball Bigelow, Riess, Jana]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/18048606981</comments><format>EBOOK</format><subtitle/><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781394315772/MC.GIF&amp;client=lakep&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Temples of the Church of Jesus Christ of Latter-Day Saints]]></title><description><![CDATA[A beautiful reference guide to the first 170 Latter-Day Saints temples and the history behind them. This beautiful book provides a compelling view of Mormonism's accomplishments in building its temples. From historic temples to those still in operation to a preview of more to come, you'll find interesting facts and statistics on each structure, as well as stories and anecdotes about the construction. Perfect for sharing the grandeur with friends of other faiths or for teaching children about the temples, this book will become a cherished volume in any gospel library.]]></description><link>https://allendale.bibliocommons.com/v2/record/S981C14979229</link><guid isPermaLink="true">https://allendale.bibliocommons.com/v2/record/S981C14979229</guid><category><![CDATA[EBOOK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Christopher Kimball Bigelow]]></dc:creator><pubDate>Thu, 31 Jan 2019 00:00:00 GMT</pubDate><comments>https://allendale.bibliocommons.com/item/comment/14979229981</comments><format>EBOOK</format><subtitle/><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781684127825/MC.GIF&amp;client=lakep&amp;type=xw12&amp;oclc=</image_url></item></channel></rss>