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Jonathan Chevreau
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Frances Purnell-Dampier
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Salyka Sally Phanthip
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C.S. Gaffney
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Jennifer Repta
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Darnell Denzel Williams
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Bill Davis And Charles Hays
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Melissa Robinson
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Sharon Bise
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Jane Doe
COOKING - Methods (General)
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By Yumi Weeks
One of the biggest challenges facing America today is an epidemic of obesity. Americans' diets are bulking them up, yet starving them nutritionally. Japan has the greatest life expectancy in the world, mostly due to diet. In Yumi's Yummies, many nutritious Japanese ingredients have been fused with those from America to create a unique cuisine that is both tasty and healthful. For example, Miso is most often thought of as a type of Japanese soup. However, when mixed with ground turkey and American spices it provides a taste that makes family and guests sit up and take notice, taking them on an adventurous culinary journey that is nutritious, somehow familiar yet like nothing they ever tasted.
Yumi's Yummies has a little of everything, from appetizers, soups, and salads to main entrees, side dishes, and desserts. Once you and your family get hooked, you'll start experimenting on your own with this whole new world of tastes.
FORMAT: Softcover
By Anne Casbeer
Have you ever wondered how to create quick, healthy, and inexpensive meals with today’s increasing cost of living? Getting back to basics will help. Gardening and preserving food will help you to manage the quality, cost, and nutrition of the foods you eat. “Auntie Anne’s Pantry” is not the usual food preservation cookbook. The recipes come from years of experiences, when storing food through winter was necessary and more common. Recipes are favorites from the author’s families’ pantry and include everything from appetizers to desserts. The recipes in “Auntie Anne’s Pantry” provide quick, healthy, and economical meals, which are perfect for today’s busy schedules. Fruits and vegetables are preserved when plentiful and in season, whether grown in your personal garden or bought from a farmer’s market. Food is “put up” for the off-season when more scarce and expensive. This book is a great guide for your food storage, back to basics experience. “Auntie Anne’s Pantry” was written by the author of “Wonderful Wheat,” a book about cooking with a hearty grain for healthy homes.
FORMAT: Softcover
By Anne Casbeer
Have you ever wondered how to create quick, healthy, and inexpensive meals with today’s increasing cost of living? Getting back to basics will help. Gardening and preserving food will help you to manage the quality, cost, and nutrition of the foods you eat. “Auntie Anne’s Pantry” is not the usual food preservation cookbook. The recipes come from years of experiences, when storing food through winter was necessary and more common. Recipes are favorites from the author’s families’ pantry and include everything from appetizers to desserts. The recipes in “Auntie Anne’s Pantry” provide quick, healthy, and economical meals, which are perfect for today’s busy schedules. Fruits and vegetables are preserved when plentiful and in season, whether grown in your personal garden or bought from a farmer’s market. Food is “put up” for the off-season when more scarce and expensive. This book is a great guide for your food storage, back to basics experience. “Auntie Anne’s Pantry” was written by the author of “Wonderful Wheat,” a book about cooking with a hearty grain for healthy homes.
FORMAT: E-Book
By Pamela Le Bailly
There are no hard and fast rules or measures in this book. Leftovers are just that, sometimes plenty, sometimes a small amount, and the cook reading this will be able to adjust the recipes according to the ingredients to hand. For example, after Roast Chicken for Sunday Lunch the cook will can turn to the Chicken section, and find some inspirations for Monday or Tuesday supper and beyond. Many recipes can be stored in the freezer for a later date. Most recipes have staple ingredients which are usually to be found in the average store cupboard. All are simple and quick to prepare, delicious to eat, and nothing is wasted. Ingredients have been kept deliberately simple, but of course more exotic herbs, spices and flavourings can always be added if desired. At the start of the book there is a list of various items, which enables the cook to deal easily and quickly with leftovers. These ingredients can be kept in the freezer, refrigerator or store cupboard for instant use in the recipes. Leave the "Throw-away" culture behind by using "Second Time Around" to use all those leftovers in delicious meals instead of consigning perfectly good food to the dustbin.
FORMAT: Softcover
By Chef Erika G. Cenci
How to make cardboard taste good - so to speak, even vegetables and dishes kids will eat. Author Chef Erika G. Cenci shares proven sensational signature recipes in this, her third cookbook, as usual using combinations of seasonal ingredients to yield unimaginable flavor-consistently gourmet; seasonal food in recipes are surprisingly inexpensive; recipes are easily adaptable to everyday meals, and they are recipes naturally suitable for all lifestyles and occasions. Whether its Lobster or Chicken - Vegetarian or Meat - Chilled Soups or Stews - Breads, Desserts, Cakes or Tortes this author has taken busy lifestyles into account and therefore the focus, as well as, providing illustrations about bread making, boning fish and others in conjunction with ingredients that involve a little more effort in their preparation. Preparing ahead and pre-measuring makes a more complex dish much easier and less time consuming when ready to cook.
FORMAT: Softcover
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