Granny's Kitchen Recipes brings to your kitchen experience many of those old time traditional recipes you thought you had lost forever, as well as new recipes which cater to today's trendier tastes. You'll not only re-discover the true fun of cooking, but you'll do so preparing foods that are quick and simple to whip up without busting the grocery budget. Remember those old community church hall pot luck dinners, where everyone brought their best homemade dishes? Many of those old time recipes will be found right here. With over 400 pages of recipes, Granny's Kitchen Recipes features dishes which are authentic everyday home cooked items as well as some of those special menu items often reserved for more festive occasions. Chapters include appetizers, salads, soups, side dishes, main entrees, breads, desserts, muffins and rolls. Recognizing that we live in a global world, this cookbook provides both metric and imperial measures in the recipes, and the cookbook comes complete with metric and imperial conversion charts. Your friends and family will enjoy the incredible flavors and aromas that Granny's Kitchen Recipes brings to your meal table. - James Tanner

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This is one in a series of 20 short cookbooks for international food lovers everywhere. It showcases traditional and popular dishes from 20 different countries. A collection of all 20 in one file is also available. The format is buffet style, whereby all the dishes from one particular country are placed together on the table.A full menu is meant to serve twenty guests, but, because of its flexible possibilities, serving smaller numbers is also easy. You can make dinners for two or more; you can make single dishes. You can use our sides or salads with your own favourite main dishes. The guesswork needed when placing various combinations together is eliminated; any and all recipes in one particular set will always complement each other. Cooking methods are simplified and readily available products were chosen. Cook from scratch using fresh and healthy ingredients. No need to open cans or use processed foods while controlling sodium and sugar intakes. Many recipes can be made in less than one hour. We created for you all original variations that have been tested and proven in home kitchens.

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At thirty-three, talented chef Georgia Gray has everything a woman could want-the top job at one of Manhattan's best restaurants; a posse of smart and savvy gal pals who never let her down; and a platinum-set, cushion-cut diamond engagement ring courtesy of Glenn, the handsome entertainment lawyer who Georgia's overbearing mother can't wait for her to marry. The table is set for the ambitious bride-to-be until a scathing restaurant review destroys her reputation. To add salt to her wounds, Glenn suddenly calls off the wedding. Brokenhearted, Georgia escapes to the Italian countryside, where she sharpens her skills at a trattoria run by a world-class chef who seems to have it all-a devoted lover, a magnificent villa, and most important, a kitchen of her own. Georgia quells her longings with Italy's delectable offerings: fine wine, luscious cheeses, cerulean blue skies, and irresistible Gianni-an expert in the vineyard and the bedroom. So when Gianni tempts Georgia to stay in Italy with an offer no sane top chef could refuse, why can't she say yes? An appetite for something larger than love weighs heavy on Georgia's heart-the desire to run her very own restaurant. But with a ruined career in New York and no business partner in sight, she must stir up more than just the courage to chase after her dreams if she is to find her way home.

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Book three of Murders by DesignInterior designer Deva Dunne just may have hit the jackpot. Sure, her new client Francesco Grandese talks tough and has shady friends, but he has the eye of a connoisseur, and a huge, empty mansion he wants her to decorate. Deva's boyfriend, police lieutenant Victor Rossi, has misgivings about her promising job-especially when he accompanies her to one of Francesco's dinner parties. After Francesco returns a dish to the kitchen untasted, the chauffeur promptly scarfs it down and drops dead from cyanide poisoning. Has the killer made a terrible mistake and murdered the wrong person? Or was the dead man the intended victim? The only thing Deva knows for certain is someone present that night committed murder. And it seems everyone-from the dinner guests to the kitchen help-has a motive.71,000 words

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More information to be announced soon on this forthcoming title from Penguin USA.

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Every day, we're faced with choices about what to eat, wear, and purchase. Blinded by a tsunami of information-some good, some bad, some intentionally misleading-often our brains are too overwhelmed to examine all the details. So how do we know we're making the best decisions for us Author and science journalist David DiSalvo asks what's best for our brains instead. The Brain in Your Kitchen sifts through the good and bad information on the things we buy, the foods we eat, and the medicines we take. Using findings from cutting-edge science, DiSalvo divulges terrifically useful and little-known facts-each grounded in credible research-about everything from how gluten to cats affect your brain. Learn how we can trick our minds into helping us lose weight, what placebos are costing us big bucks with no results, and what caffeine is actually doing inside your head to give you that extra pep. Disalvo cuts through frantic media sensation and consumer marketplace babble and gives you the knowledge to distinguish hyperbole from truth so you're ready next time you sit down for dinner.

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A Culinary Pharmacy in Your PantryThe Cancer-Fighting Kitchen features 150 science-based, nutrient-rich recipes that are easy to prepare and designed to give patients a much-needed boost by stimulating appetite and addressing treatment side effects including fatigue, nausea, dehydration, mouth and throat soreness, tastebud changes, and weight loss. A step-by-step guide helps patients nutritionally prepare for all phases of treatment, and a full nutritional analysis accompanies each recipe. This remarkable resource teaches patients and caregivers how to use readily available powerhouse ingredients to build a symptom- and cancer-fighting culinary toolkit. Blending fantastic taste and meticulous science, these recipes for soups, vegetable dishes, proteins, and sweet and savory snacks are rich in the nutrients, minerals, and phytochemicals that help patients thrive during treatment. Whole foods, big-flavor ingredients, and attractive presentations round out the customized menu plans that have been specially formulated for specific treatment phases, cancer types, side effects, and flavor preferences. The Cancer-Fighting Kitchen brings the healing power of delicious, nutritious foods to those whose hearts and bodies crave a revitalizing meal. The Cancer-Fighting Kitchen took home double honors at the prestigious IACP 2010 Awards, named a winner in both the Health and Special Diet category and the People's Choice Award. From the Hardcover edition.

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In 1975,Gourmet magazine published a series on traditional Japanese food -the first of its kind in a major American food magazine - written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews"This extensive volume is clearly intended for the cook serious about Japanese food."-Minneapolis Star Tribune". scholarly, yet inspirational. a foodie might just sit back and read for sheer enjoyment and edification."-Milwaukee Journal SentinelFrom the Hardcover edition.

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What makes a great kitchen is how you organize it. with this book you'll discover dozens of great ideas to save time and make your kitchen work much more efficient. Here are the best tips and tricks for organizing everything in your kitchen. Here's just a small sample of the tips included: Toss a few extra plastic clothes pins into your kitchen drawer. Use them to seal packages of partially used foods such as pretzels, chips, noodles, or rice. Save screw-top glass containers for storing dry goods in the pantry. Make a knife holder out of your empty thread spools. Insert screws in the spool holes and attach them to a cabinet door. Place the spools in a row, one butted right next to the other. The blades will fit in the gaps between the spools while the handles rest on the spools. If you store your sharp knives in drawers, keep the knives in a holder to prevent the blades from getting dull. If you've nowhere to hang a memo board for your notes, paint part of your kitchen door with three coats of blackboard paint. A phone center with a writing surface can be installed between two wall studs in your kitchen. Cut the wall between the two studs and build the center to fit the space. A~ large pair of tweezers can help you get olives and pickles out of narrow jars; tweezers are also useful for placing garnishes on food without touching the food with your hands, or for removing bones from fish fillets. Keep an aloe growing in your kitchen. The gel squeezed from a leaf can soothe insect bites, prickly heat, or sunburn. Washing your ice cube trays occasionally in hot soapy water will keep the cubes from sticking; they'll pop out much more easily. Rubber-coated plate rack makes a great cookbook holder. Create your own kitchen sink splash back by cutting a piece of clear plexiglass to size. Drill two small holes in it and nail it up on the wall. Plastic or wire baskets on casters provide excellent, easy-to-maneuver storage for unrefrigerated vegetables or loose cooking ute

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Maudiegirl: and the von Bloss Kitchen

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Prisoner in the Kitchen: The Car Thief, the Murderer, and the Man Hired to Feed Them

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A follow-up to Ken Hom's popular stir-fries book, 100 Weeknight Chinese Suppers offers Ken's favourite quick and simple Chinese recipes, perfect for a cosy after-work meal. From stews and curries to easy stir fries and healthy steamed and braised dishes, there are also some great light bites and easy entertaining recipes. Ken Hom is the nation's favourite Chinese chef and these recipes will turn you from the take away to the wok.

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Fire In the Kitchen

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Homemade Cakes, Cookies, and Tarts: More Than 40 Traditional Recipes from Grandma's Kitchen to Yours

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For the estimated three million Americans suffering from Celiac disease, wheat allergies, and severe gluten sensitivities, Asian food is usually off-limits because its signature ingredients-noodles, soy sauce, and oyster sauce-typically contain wheat. In the Gluten-Free Asian Kitchen, food writer Laura B. Russell shows home cooks how to convert the vibrant cuisines of China, Japan, Korea, Thailand, and Vietnam into gluten-free favorites. Authentically flavored dishes such as Crispy Spring Rolls, Gingery Pork Pot Stickers, Korean Green Onion Pancakes, Soba Noodles with Stir-Fried Shiitake Mushrooms, Salt and Pepper Squid, and Pork Tonkatsu will be delicious additions to any gluten-free repertoire. Along with sharing approachable and delicious recipes, Russell demystifies Asian ingredients and helps readers navigate the grocery store. Beautifully photographed and designed for easy weeknight eating, this unique cookbook's wide range of dishes from a variety of Asian cuisines will appeal to the discriminating tastes of today's gluten-free cooks. From the Trade Paperback edition.

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How many minutes should you cook green beans? Is it better to steam them or to boil them What are the right proportions for a vinaigrette How do you skim off fat What is the perfect way to roast a chicken Julia Child gave us extensive answers to all these questions-and so many more-in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia's kitchen wisdom-a book you can't do without. From the Trade Paperback edition.

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Francine Segan introduces contemporary cooks to the foods of William Shakespeare's world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard's primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan's delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare's Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare's time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Fifty color images by award-winning food photographer Tim Turner span the centuries with both old-world and contemporary treatments. Patrick O'Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.

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Everything in generosity is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options-and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.

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National pie champion, mom, homemaker, and self-proclaimed redneck, Francine Bryson won the hearts of bakers everywhere when she appeared on CBS's The American Baking Competition and went on to become a finalist on the show. Known for her down-home Southern charm and sass (and for successfully pairing chocolate and peanut butter with bacon), Francine now shares her sought-after recipes and tips in her very first baking book. "Here are the recipes and tricks I was taught by my Great-Granny, Granny, Nana, and Mama-the women who schooled me on the ways a Southern woman keeps a kitchen-and that I learned from twenty-plus years of competing on the baking circuit. Now you can bake up award-winning pies such as Upside-Down Apple Pie, fluffy Biscuits Like Nana Made, and irresistible treats like Soda Pop Cake and Classic Southern Lemon Bars-all so good they have made the rounds with the ladies at church, the bridge clubs, supper clubs, and mom groups for generations."-from the Introduction

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This is one in a series of 20 short cookbooks for international food lovers everywhere. It showcases traditional and popular dishes from 20 different countries. A collection of all 20 in one file is also available. The format is buffet style, whereby all the dishes from one particular country are placed together on the table.A full menu is meant to serve twenty guests, but, because of its flexible possibilities, serving smaller numbers is also easy. You can make dinners for two or more; you can make single dishes. You can use our sides or salads with your own favourite main dishes. The guesswork needed when placing various combinations together is eliminated; any and all recipes in one particular set will always complement each other. Cooking methods are simplified and readily available products were chosen. Cook from scratch using fresh and healthy ingredients. No need to open cans or use processed foods while controlling sodium and sugar intakes. Many recipes can be made in less than one hour. We created for you all original variations that have been tested and proven in home kitchens.

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Every year, tens of thousands of hungry twentysomethings graduate college and rent their first apartment. They love food and want to learn how to cook. The First Real Kitchen Cookbook is the just-graduated's go-to guide, explaining in a friendly, encouraging voice everything that can be done on a tiny four-burner stove with minimal equipment and utensils. Fellow twentysomethings Megan Carle and Jill Carle teach new cooks how to stock a pantry on the cheap, buy meat, roast a chicken, cook vegetables, and bake cakes from scratchall the basics and more!

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Avec l'aide de quelques zinzins triés sur le volet, Mémé s'envole vers son rêve: ouvrir un palace à Saint-Amand-sur-Fion. Après avoir épousé le proprio, un vieux solitaire rencontré à l'asile, elle passe son voyage de noces à Etretat pour le charme de ses falaises. Une fois veuve et héritière, à la tête du domaine avec une équipe de pétés du bulbe et un cuisinier maboul, la vieille monte une arnaque pour financer les travaux de la baraque en ruine. Sa stratégie pour plumer les gens? Une vierge qui s'illumine et attire la foule criant au miracle. Lourdes peut aller se rhabiller. Le miracle qu'elle vise, elle, c'est de rassembler assez de fric pour se payer un relooking à faire pâlir Pamela Anderson. Son but, inexorable: reconquérir Jean-Claude Van Damme. Mais ça pourrait bien virer au boxon et à l'Auberge Rouge.

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New to the My Kitchen Table Series, Cook Yourself Thin's Gizzi Erskine presents 100 of her favourite fast and foolproof suppers. With Gizzi's help, you can learn to develop your confidence in the kitchen by creating the perfect meal every time. From curries, rice and all things spice, to delicious desserts, cakes and biscuits, with this cookbook you will be able to create super suppers, that will impress family and friends, and ensure that your cookery demons are a thing of the past.

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This publication will provide with valuable information on picking up a hobby in Chemical experiments (or kitchen chemistry). With in-depth information and details, you will not only have a better understanding, but gain valuable knowledge of Chemical exp

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Barbara Mahany believes the sacred is all around, within finger's reach-here to be gathered, culled, collected, through the simple yet complex art of paying attention, of savoring the moment, of cultivating stillness. Making room for the God and illuminating the Godly specks in the everyday. Noticing the seen, revealing the unseen, and pinpointing the divine in both. The book sifts through the terrain of three particular landscapes where the author most often encounters the stirrings of the Divine: under heaven's dome; on the front lines of the homefront; and in the unspooling of the seasons. The most essential prayer, often, is the life closely examined, held up to the light. By probing deeply the nooks and crannies of the home-front, the author points out that the reader need not venture far to find what matters most. And the questions stirred will linger, long after the page is turned.

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In these rich, poetic essays, Mary Hayes Grieco serves up solid how-to advice about forgiveness, intuition, and good habits for today's spiritual seeker. On your break or at bedtime, in the bathtub or at the bus stop, Grieco soothes your mind and brightens your spirit with fresh philosophy and delightful storytelling. Spark your creativity, increase your peace, and learn to bring magic to the mundane. The New Kitchen Mystic is sure to become the spiritual companion you'll revisit again and again and share like your favorite recipe. This book includes audio of Mary reading from her favorite moments in The New Kitchen Mystic.

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In New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette. Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can masterfully harness the fire-and flare of Latin American cuisine. With a preface by Anthony Bourdain, author of the bestselling Kitchen Confidential, and enticing color photo graphs by Tim Turner, winner of the James Beard Foundation's award for food photography, New World Kitchen is a lush, beautiful book that new worlds of flavor.

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The original, classic cookbook devoted to baking honest, delectable and nutritious whole grain breads. In a special section, the author has compiled a comprehensive and meticulous breadmaking "handbook".From the Trade Paperback edition.

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Pizza, Pancakes, French Toast, Lasagna, Ice Cream, Brownies-you thought they were off-limits forever but now they're back on the menu! The Dairy-Free & Gluten-Free Kitchen offers more than 150 flavor-packed recipes created especially for those who must avoid dairy and gluten in their diets-proving that you no longer have to abandon the foods you love, even when you do have to give up the dairy and gluten that doesn't love you. Denise Jardine's The Dairy-Free & Gluten-Free Kitchen addresses these issues and many more, demystifying the confusing and often conflicting data about what defines healthful eating. Along with a deliciously varied selection of dishes, Denise shares her "master" recipes, including her all-purpose Gluten-Free Flour Mix, Dairy Milk Alternative, Fiber-Rich Sandwich Bread, Creamy Macadamia Pine Nut Cheese, and Soy Velvet Whipped Cream-key staples that make Classic French Toast, Mushroom Kale Lasagna, Rustic Heirloom Pesto Pizza, and Pumpkin Cheesecake possible. In addition to being entirely dairy- and gluten-free, each recipe has been calibrated to reduce or eliminate the need for refined oil and sweeteners. And for those who must avoid eggs, nuts, and soy products, recipes that are free of these components are clearly labeled. So whether you've been diagnosed with a particular food intolerance or sensitivity, or you're just trying to consume a less refined, more healthful diet, The Dairy-Free & Gluten-Free Kitchen has something for just about everyone!

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Here is the only all-purpose, appetizers-to-candy cookbook for the millions of Americans who must avoid having milk and milk products in their diets. Included here are many easy-to-follow recipes for baked goods (which are usually laden with dairy products) for the lactose intolerant or milk-allergic sufferer who must either learn to bake milk-free or go without cakes, cookies, pies, muffins, biscuits, and puddings. The appendix also lists recipes for baked goods that are egg-free."Most people who deal with food intolerances day in and day out become pretty good 'scratch' cooks. I wrote this book as an all-occasion cookbook. The idea is to give you lots of choices. The Milk-Free Kitchen is focused on all the things you can have. The idea behind every recipe here is that the food should taste good. I hope you will enjoy your milk-free meals and that you and the people with whom you share them will not feel deprived or 'different'"-Beth Kidder

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