Inside, you’ll find detailed recipes and instructions for all sorts of handmade recipe in a jar gifts, including • Cookie Mixes • Snack Mixes • Soup Mixes • Sauces • Seasoning Blends • Bath Salts and Body Scrubs We’ve got everything you need to know to create these quick and easy treats. Let’s get started!

    The great thing about soups and sandwiches is that they can be used for almost any occasion. Whether it’s a quick lunch on the go, a buffet for casual entertaining or a relaxing meal at the end of a busy day, put a soothing soup and tasty wrap on the menu, sit back, and enjoy the compliments.Spicy soup, potato soup, chowder, chicken soup, cheesy soup, vegetable soup, tomato soup are just a few of the soup categories in this book. Sandwiches and wraps include tuna, ham, cheese, chicken, turkey, veggie and even dessert wraps.Show more Show less

    It includes an intriguing combination of classic dishes and ingredients as well as others showcasing the changes in style and influences that have become a part of the Italy of today.Reflecting the insights of both men into Italy then and now, Carluccio and Contaldo's return captures the essence of its authors - their humour, their wisdom, their curiosity and, most significantly, their shared passion for good simple food.

    Karen Frazier has been living with Hashimoto’s for more than 20 years. She knows firsthand how hard it is to give up gluten, corn, soy, and dairy—inflammatory foods that also happen to be staples of the standard American diet. She also knows that it is possible to enjoy eating again because she’s doing it, and she can help you, too.With The Hashimoto’s Cookbook and Action Plan, you will find:• Clear explanations of the causes and symptoms of Hashimoto’s• A guide to the most common dietary triggers• A month-long action plan to eliminate problem foods, broken down into a 3-day cleanse and a 3-week meal plan• Shopping lists for the entire month so you buy only what you need for breakfast, lunch, dinner, and snacks• Over 125 recipes in all, including a chapter of reintroduction recipes Prescription medicine is not the only hope or answer for Hashimoto’s. Start cooking with The Hashimoto’s Cookbook and Action Plan and feel for yourself how food really can be thy medicine.

    As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in sticky meringue, creamy chocolate, and a sleigh full of savory treats to meet the entertaining needs of her neighbors.In The Pastry Queen Christmas, Rebecca shares nearly 100 traditional recipes reflecting her made-with-love-from-scratch philosophy and the tastes of small-town Texas. Show-off desserts such as Chocolate Cookie Crusted Eggnog Cheesecake, Sticky Toffee Pudding with Brandy Butterscotch Sauce, and Warm Pear Ginger Upside-Down Cake with Amaretto Whipped Cream are the perfect toppers to a family-style feast of Texas Spice-Rubbed Roast Pork, Baked Apple Pear Chutney, Brown Sugar Bacon, and No-Peeking Popovers. Still hungry the next morning? No problem-this country girl does an impressive breakfast, too: Bite-Sized Sticky Buns, Sweet Potato Scones, Cast-Iron Skillet Potatoes, and Mexican Ranch Chilaquiles ought to fill you up.And if you're still looking for excuses to entertain this season, you'll find ooey-gooey baked goods wrapped up as gifts, homemade craft and décor ideas to make your home sparkle, and holiday-worthy menus guaranteed to make your gathering a Texas-sized success. Tree-trimming, cookie decorating, and Santas running down Main Street . . . Christmastime is here.

    Her Mom 100 Cookbook was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten (“I love the recipes!”) and Bobby Flay (“Perfect . . . to help moms everywhere get delicious meals on the table.”). Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. Expanding on one of the most popular features of the first cookbook, her ingenious “Fork in the Road” recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters—and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish—and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast—truly an aha! idea—can go sweet or savory, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don’t run out to the store—the basic Carrot Cake is just as satisfying. Katie’s voice is funny and wry, and completely reassuring. Stunning full-color photographs show every dish. The result: no more cranky eaters, no more dinner table strife, no more unsure or stressed-out cook.

    Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose. Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.

    Each issue of Living has included Martha's favorite recipes, as well as the staff's. For the first time, more than six hundred of these holiday dishes are collected in one volume: The Martha Stewart Living Christmas Cookbook. Throughout the ten chapters of recipes, every element of holiday entertaining—from hors d'oedvres and cocktails through main courses and desserts—is covered. Whether you're searching for an eggnog to sip on Christmas Eve, planning to serve a traditional roast goose for Christmas dinner, or putting together a festive brunch for overnight guests, The Martha Stewart Living Christmas Cookbook offers a comprehensive array of classics and new favorites to choose from. Guiding you are how-to photographs and illustrations, along with sixty-four pages of beautiful color photographs that will inspire even novices to get into the kitchen and start cooking. The book is filled with tips and techniques, and it also includes a special menu section to help you create the perfect meal.This collection of recipes—ranging from simple to extravagant—makes an indispensable cookbook, not just for Christmas Day, but for the entire holiday season.

    Mark Bitterman is the foremost salt expert and one of the largest importers and retail distributors of Himalayan salt blocks. The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of cooking. Himalayan salt blocks are available at specialty retail stores around the world and the market is growing.A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With crystals of rose, garnet, and ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly tasty.Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served table-side, salt-cured candied strawberries, and salt-frozen Parmesan ice cream!  “Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, you’ll learn the half-billion-year history of the only food that starts as a rock.” ––Steven Raichlen, author of the Barbecue! Bible series and host of Primal Grill on PBS“Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn.” ––Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern on the Travel Channel“Salt Block Cooking is an essential guide to working with salt blocks. It opens readers’ eyes to possibilities never imagined before and gives a unique perspective on a completely new and interactive way to cook. Mr. Bitterman has changed the way I cook every day. He made me understand that salt is the most essential part of the seasoning process and is just as important as the ingredient itself. I encourage you to follow Mr. Bitterman’s lead and I promise you will never think about salt in the same way again.” ––Vitaly Paley, chef/owner of Paley's Place Bistro and Bar, Imperial, and Portland Penny Diner; co-author of The Paley's Place Cookbook

     Inside, you’ll find a range of mouth-watering dishes that are quick and easy to prepare, but offer amazing taste at the same time, including: Pork and chive meat balls Spiced macadamia and chicken noodles Chicken and cabbage dumplings Cheesy green omelet Mozzarella shrimp parcels Vanilla and strawberry cheesecake And many more… Also inside the book, you’ll find all the information you’ll need on your Crock Pot, including how to use and get the most out of it, as well as how to approach the ketogenic diet to ensure success. Losing weight doesn’t have to be hard work and with The Keto Crock Pot Cookbook you can make it even easier, while cutting down the chances of failure into the bargain! Get your copy NOW!

    This gets my highest recommendation.” –Dr. Joe Vitale, NY Times bestselling author and co-star of the movie, "The Secret" It's time to start a Revolution together--to draw a line in the sand and shout to the world, "I am worth loving...and my Body is worth fighting for!" In Part One of the "Low Carb Revolution" you will learn how just a few crucial changes in what you eat and what you don't eat can help you finally lose your belly fat. In Part Two you'll discover a revolutionary new model of change that will teach you how to easily and permanently get rid of any negative Habit. “I just can't recommend it highly enough. You have never read a book like this before, because no-one has ever written a book like this before.” –Ian Rowland, author of the international bestseller, “Cold Reading” “This book talks to your soul”—Bonnie Andrews This highly original book of 460 pages will take you by the hand and show you how to repair your relationship with yourself. It's been called, "Couples Counseling for you and your beautiful Body!" Includes a link to a FREE 32-minute Audio Affirmation mp3 with powerful and positive messages to help you create the life you desire and deserve! "Every single person on the planet should be required to read this book!" John McLean is a writer, world traveler and hypnotist currently based in Barcelona, Spain. Using the groundbreaking techniques and strategies of the "Low Carb Revolution" he went from smoking five packs of cigarettes per day to ZERO—literally overnight, as well as losing more than 80 lbs. in weight without portion controls or counting calories. “Truly one of the best books on the topic. Kudos!”—Kelli Nina Perkins AMAZON BESTSELLER!

    For those who have a love of professional baking, or simply loathe supermarket stodge, Lepard's much anticipated third book brings his trademark quality and creativity to the domestic kitchen.

    

    The typed recipes and instructions are a direct translation of the handwriting seen in the photographs on each page. To preserve its authenticity, no extra instructions have been added. The cover is a photograph of the actual book, (with title added.) Bring your tablet into the rural English kitchen of 1910. Relive the tastes and smells of an age where there were no microwave ovens or digital scales. Back then, cooking was done on a Yorkshire Range. The book was compiled before the First World War when young women visited each other's houses swapping recipes, as well as catching up on the latest gossip. Funny little markings on some of the recipes, ( a cross "X" with a dot between each line ) was a star rating, four dots being the best. The recipes included instructions like "place the chocolate and sugar into a bowl and warm by the fire, stirring until melted" ( you will probably pop them into a microwave for a few seconds ) The hand written recipes contain simple ingredients available at that time. Self raising flour was not in common use, baking powder was used with plain flour. UK measurements are used; oz, lbs. and pints. Gills and quarts are given as mL and fluid ozs. Also terms like "bake in a quick oven" are used, a handy guide to all modern settings is given on the "Conversions" page. This is not a book for the complete novice. You won't find any "preheat the oven to 200° " instructions. Their skills were not only in baking, but also maintaining the oven at a constant temperature, remember the heat came from the coal and wood, no thermostatic controls or glass fronted oven in doors existed back then. However, if you can bake scones and know by looking at things when they are "done," you will enjoy experimenting as they did, adapting the recipes to your own taste. Above all……enjoy the taste of yesteryear !!

    without a single repeat! Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.How about a brand-new 30-minute dinner every night for an entire year? Tired of making the same old same old, week after week after week? With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long. It’s amazing what a half hour can do for your tastebuds … 365 days a year!