Proper dinners mean so much-good blood, good health, good judgment, good conduct. The fact makes tragic a truth too little regarded; namely, that while bad cooking can ruin the very best of raw foodstuffs, all the arts of all the cooks in the world can do no more than palliate things stale, flat and unprofitable. To buy such things is waste, instead of economy. Food must satisfy the palate else it will never truly satisfy the stomach. An unsatisfied stomach, or one overworked by having to wrestle with food which has bulk out of all proportion to flavor, too often makes its vengeful protest in dyspepsia. It is said underdone mutton cost Napoleon the battle of Leipsic, and eventually his crown. I wonder, now and then, if the prevalence of divorce has any connection with the decline of home cooking? A far cry, and heretical, do you say, gentle reader? Not so far after all-these be sociologic days. I am but leading up to the theory with facts behind it, that it was through being the best fed people in the world, we of the South Country were able to put up the best fight in history, and after the ravages and ruin of civil war, come again to our own. We might have been utterly crushed but for our proud and pampered stomachs, which in turn gave the bone, brain and brawn for the conquests of peace. So here's to our Mammys-God bless them! God rest them! This imperfect chronicle of the nurture wherewith they fed us is inscribed with love to their memory Almost my earliest memory is of Mammy's kitchen. Permission to loiter there was a Reward of Merit-a sort of domestic Victoria Cross. If, when company came to spend the day, I made my manners prettily, I might see all the delightful hurley-burley of dinner-cooking. My seat was the biscuit block, a section of tree-trunk at least three feet across, and waist-high. Mammy set me upon it, but first covered it with her clean apron-it was almost the only use she ever made of the apron. The block stood well out of the way-next the meal barrel in the corner behind the door, and hard by the Short Shelf, sacred to cake and piemaking, as the Long Shelf beneath the window was given over to the three water buckets-cedar with brass hoops always shining like gold-the piggin, also of cedar, the corn-bread tray, and the cup-noggin. Above, the log wall bristled with knives of varying edge, stuck in the cracks; with nails whereon hung flesh-forks, spoons, ladles, skimmers. These were for the most part hand-wrought, by the local blacksmithThe forks in particular were of a classic grace-so much so that when, in looking through my big sister's mythology I came upon a picture of Neptune with his trident, I called it his flesh-fork, and asked if he were about to take up meat with it, from the waves boiling about his feet. The kitchen proper would give Domestic Science heart failure, yet it must have been altogether sanitary. Nothing about it was tight enough to harbor a self-respecting germ. It was the rise of twenty feet square, built stoutly of hewn logs, with a sharply pitched board roof, a movable loft, a plank floor boasting inch-wide cracks, a door, two windows and a fireplace that took up a full half of one end. In front of the fireplace stretched a rough stone hearth, a yard in depth. Sundry and several cranes swung against the chimney-breast. When fully in commission they held pots enough to cook for a regiment. The pots themselves, of cast iron, with close-fitting tops, ran from two to ten gallons in capacity, had rounded bottoms with three pertly outstanding legs, and ears either side for the iron pot-hooks, which varied in size even as did the pots themselves."

    From mouth-watering appetizers to decadent desserts and a steaming cup of Mrs. Weasley's Hot Chocolate, this season you can conjure a feast that would satisfy even Hagrid's hearty appetite!Looking to celebrate the tastes of this magical world all-year round? Then check out the Unofficial Harry Potter Cookbook eBook and Print editions!

    This handy volume contains recipes for delicious appetizers, soups, stews, entrees, side dishes, and even desserts that can cook while you're busy attending to all the details of your life-at home, at the office, or just out and about.

    A 50-by-30 yard garden seems immense when you are a kid. By the time it hit the kitchen table, it was “ummhh & awnn (using a country style Mayberry, USA – Andy Griffith dialect). “This is the best I ever put in my mouth!” After several years of that repetition, my sister and I would just look at each other and bust into a gut-wrenching laugh. All those fine, home-grown ingredients are what went into my mother’s cooking to help it become so infamous. And those same homemade southern recipes are being passed down to you today. Bernice G. Craddock focused her entire life on being a great wife, mother, and homemaker. At 78 years young, she decided to write her own southern cookbook. Her greatest challenge was narrowing it down to her 500 “most favourite” recipes. Inside her collection, you will be able to enjoy popular southern recipes like: Chicken Corn Soup Clam Chowder Casserole recipes Sweet Potato Souffle Sweet N' Sour Chicken & a variety of chicken recipes Gingered Pork Biscuit Recipes And 400+ more salad, appetizer, main course, beverage and dessert recipes for you to share with your family.

    Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.

    From school run to bedtime, Rachel has suggestions that even the fussiest eater will love. Treat your loved-ones to nourishing, delicious food with this indispensable, inspirational recipe collection full of wise words, clever hints and tips and, above all, Rachel's irresistible recipes.CHAPTER BREAKDOWN– Breakfast & Brunch– Lunch– Sunday Lunch– Supper– Snacks and treats– Baby Food– Desserts– Sweets– Basics– Plus handy sections explaining meal planning, home freezing, healthy eating and much more!Rachel Allen was brought up in Dublin and at the age of eighteen left to study at the prestigious Ballymaloe Cookery School. Today, she not only teaches at the school, she also writes regular features for national publications, presents highly acclaimed television programmes which have been broadcast internationally and in her spare time authors bestselling cookery books.

    Updated the dessert recipe that used baking mixUpdated two recipes that use cheese as an ingredients, since chess isn't strictly paleo.Paleo Diet Slow Cooker Recipes The Paleolithic diet, often called the Paleo diet for short, is sometimes referred to as the caveman diet. Though it is a modern-day nutritional plan, the Paleo diet is based on the presumed dietary habits of early humans living during the Paleolithic era. This diet is said to be one of the healthiest diets in existence and the only diet to which humans are genetically adapted. In addition to being incredibly healthy, the Paleo diet has actually been documented to help control or reduce the risk of serious conditions such as heart disease and type 2 diabetes. This diet is particularly popular among people suffering from food sensitivities because it completely omits processed foods and focuses on simple cooking methods that preserve the natural integrity of food.My collection of 52 Slow Cooker Paleo Recipes covers the full spectrum of dishes, including:-Soups and Stews-Poultry-Beef and Lamb-Seafood-Vegetarian-Snacks and appetizers-DessertsI hope that you enjoy these dishes as much as we do.Tracy Daniels

    And why not? "Joy" in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, "Joy of Cooking" has taught America how to cook, serving as the standard against which all other cookbooks are judged. "All About Chicken" upholds that standard. In the conversational and instructional manner of the flagship book, "All About Chicken" is organized by technique. Chapters that cover roasting, broiling, baking, sauteing and stir-frying, braising, frying, and grilling chicken incorporate more than 100 of "Joy's" best-loved recipes -- Casserole Roasted Chicken with Forty Cloves of Garlic to Broiled Lemon Garlic Chicken to Chicken Breasts Baked on Mushroom Caps. You'll also find recipes for a dozen or more stuffings, sauces, marinades, and gravies, as well as techniques for carving, preparing, buying, and storing chicken. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.Whether you belong to one of the millions of American households that already own a copy (or two) of "Joy, " or you have never cracked the spine of a cookbook before, "Joy of Cooking: All About Chicken" is for you. It is a spectacular achievement, worthy of its name. "Joy" has never been more beautiful."The Indispensable Kitchen Resource...All-New, All-Purpose, and now All-in-Color"

    We live with headaches, back pain, inflammation, arthritis, high blood pressure, high cholesterol, diabetes, skin problems, insomnia and cancer – they’re all the byproducts of modern western diet, based on processed food. Superfoods are foods and the medicine and they can help with all these symptoms!! Superfoods Cookbook - Book One contains over 75 Superfoods recipes created with 100% Superfoods ingredients. This 230+ pages long book contains recipes for: • Appetizers • Soups • Condiments • Breakfast • Grilled meats • Side dishes • Crockpot recipes • Casseroles • Stews • Stir fries Most of the meals can be prepared in just 10 minutes. Each recipe combines Superfoods ingredients that deliver astonishing amounts of antioxidants, essential fatty acids (like omega-3), minerals, vitamins, and more. “Our Food Should Be Our Medicine And Our Medicine Should Be Our Food.” - Hippocrates 460 - 370 BC The best thing about Superfoods Diet is that it will keep your appetite and cravings under control and it will balance your hormones. It's nearly impossible to lose fat if your hormones are out of balance. Superfoods Diet works because it’s return to the type of food your body naturally craves and was designed for. Whole foods Superfoods is the food humans consumed for literally millions of years. Superfoods are nutritionally dense foods that are widely available and which offer tremendous dietary and healing potential. Superfoods diet forbids processed foods, hybridized foods, gluten foods and high glycemic foods. There is nothing super in any of the processed foods or today’s hybridized wheat, corn, soy or potatoes. Processed food is the main reason why people suffer from inflammations and why their hormones are out of balance.Superfoods Diet is the only diet that doesn’t restrict any major type of food. If features: • Healthy Fats: Olive Oil, Nuts, Seeds, Coconut Oil, Avocado • Proteins: Salmon, Beans, Organic Chicken, Grass-Fed Beef, Pork Tenderloin, Lentils • Non-gluten Carbs: Fruits, Vegetables, Oats, Brown Rice, Quinoa, Buckwheat • Simple non-processed Dairy: Greek Yogurt, Farmer’s Cheese, Goat Cheese • Antioxidants: Garlic, Ginger, Turmeric, Cacaa, Cinnamon, Berries Superfoods are basically nutrients packed foods especially beneficial for health and well-being. After eating these superior sources of anti-oxidants and essential nutrients for only a week or two you will: • Start losing weight and boost energy • Get rid of sugar or junk food cravings • Lower your blood sugar and stabilize your insulin level • Detox your body from years of eating processed foods • Lower your blood pressure and your cholesterol • Fix your hormone imbalance and boost immunity • Increase your stamina and libido • Get rid of inflammations in your body Would You Like To Know More? Download and start getting healther today. Scroll to the top of the page and select the buy button.

    Whether you’re baking for a party or a picnic, a formal dinner or a family supper– or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways. Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing). Each tantalizing recipe is accompanied by a lush, full-color photograph, so you never have to wonder how the cookie will look. Beautifully designed and a joy to read, Martha Stewart’s Cookies is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style.