The New Book of Soups Review

The New Book of Soups
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I use this book as a reference for creating soups at the restaurant where I work. I recommend this book to anyone professional or amateur.

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The CIA has updated and expanded the selection of recipes for The New Book of Soups. The New Book of Soups contains all the recipes you've come to enjoy from the original Book of Soups plus 30 brand new recipes and more than 130 new full-color photos. We also added a chapter devoted to stews as well as Shopping for Soup Ingrendients, a valuable resource for planning your trip to the market. The New Book of Soups is the home cook's ultimate guide for the preparation of delicious soups and stews for any season or occasion.

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The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes Review

The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes
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Not so much a recipe book-as a source guide. Reminding me of all the wonderful places in Minnesota that serve local food cooked just the right way! Birchwood Cafe is the best! They catered our wedding on two days notice!!:) The local movement and Farmer's Markets in St. Paul are short, but absolutely breathtaking. It's great to know that so many restaurants join in with our commitment for wonderful food and a sustainable future.

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This photography rich book is a love song for local food. Through narrating the stories of 31 Minnesota chefs and restaurants, the Minnesota Homegrown Cookbook offers 100 recipes that celebrate cooking with local, sustainably grown food. The passion of these chefs, and the farmers they work with, sings throughout the pages.
This cookbook combines rich traditions and delightful innovations. The mouth-watering fare of world-class bed-and-breakfasts is here, alongside the saucy mix of cultural cuisines from kitchens at the Twin Cities' Café Brenda, Spoon River, Lucia's, Heartland, and the delectable slow cooking of eateries like the New Scenic Café in Two Harbors and Minwanjige Café in Strawberry Lake. Mixing the familiar comfort food of Minnesota's roots in the culture of Northern Europe with the fine new flavors of world cuisine, these recipes comprise a travel guide through Minnesota, with illustrated profiles of chefs and farmers, of food and farms.
The Minnesota Homegrown Cookbook is the newest release from Renewing the Countryside (RTC), a Minnesota-based non-profit organization that champions the positive stories of rural revitalization. In additional to developing books, RTC produces educational programming around local foods and sustainable agriculture including the Local Food Hero radio show, the Healthy Local Foods exhibit at the State Fair's EcoExperience and Green Routes, a sustainable tourism initiative.


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How It All Vegan: Irresistible Recipes for an Animal-Free Diet Review

How It All Vegan: Irresistible Recipes for an Animal-Free Diet
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This is a great cookbook. The best thing about it is not the yummy recipes, but the accessibility of the authors! You can reach them through their website and they are truly genuine and nice. The cookbook features cute drawings and pictures, fun comments, Jewish flair in some of the recipes, unique things you might not find other places, homemade health and beauty product recipes, instructions on how to make safe household cleaners, treats for your animal friends, a section on Kids' Stuff, and the ever-useful "45 Things to do with vinegar" section (that really came in handy!). This book is beginner-vegan-friendly. Most of the recipes are relatively easy to prepare and require minimum time and effort. The dessert section ROCKS! Try the Chocolate peanut butter cups...if you never thought you'd have them again, here they are, in full force! Yum! I've only tried a few recipes so far, and they've all been delicious. These Canadian punk rock wimmin have put together a great collection of vegan recipes. My only complaints with this book are that it lacks an index (which I'm told by the authors was supposed to be in there but didn't make it to the printer!), and several of the recipes contain bee products. bee pollen, beeswax, and honey are all used a bit in the book, especially in some of the smoothies and in the health and beauty products. I was disappointed about that, but have just avoided making the recipes that require those products. Other than that, the book is great.

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Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail Review

Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick,  Easy, and Healthy Eating on the Trail
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This was the first backcountry cookbook I bought. I was looking for recipes that could be mostly assembled at home, would be lightweight to transport, and were easy to cook over a backpacking stove.
On first glance, this book appeared to fit the bill. Most recipes are assembled at home, dehydrated, and then rehydrated as a one-pot meal. However, I tried several recipes this past summer while canoeing and camping in the BWCAW and found the texture and taste of most of the meals to be disappointing. Many of the same ingredients are used over and over in "different" recipes, so many meals taste the same. Also, since the recipes are twice-cooked, the texture is often mushy.
Shortly after purchasing this book, I also bought Lipsmackin' Backpackin'. I ended up using this book for almost all of our camping meals, supplemented by hummus and candied walnuts, and a few other random recipes from Backpack Gourmet. I don't think that the purchase of Backpack Gourmet was offset by the few recipes that we regularly use.
I would recommend buying a different backcountry cookbook if you are intersted in eating something with flavor and texture. If, however, you aren't interested in flavor, but are simply looking for a meal that can be made quickly at camp and has all the calories and nutrients you need, then this is probably the book for you.


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All-Time Favorite Fish Recipes (Freshwater Angler Series) Review

All-Time Favorite Fish Recipes (Freshwater Angler Series)
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This book is full of delicious recipes without exotic ingredients nor without exotic fish! It puts a spring in the step of eating fish again. I am now done with the same old recipes I had been using and now use this book as my source! My nephew saw this book on the table (he's the big fisherman in the family) and is ordering this book as well.

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The Fat Fallacy: The French Diet Secrets to Permanent Weight Loss Review

The Fat Fallacy: The French Diet Secrets to Permanent Weight Loss
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I first spotted The Fat Fallacy in a bookstore at a time when I was feeling frustrated at not being able to shed those last 10 pounds after months of exercising more regularly than I ever had before and trying to eat low-fat. I was intrigued by the idea that I could eat foods I love - cheese, full-fat premium ice cream, and chocolate - all while losing weight.
It sounded almost too good to be true, but I'd seen firsthand from a trip to Paris that the French ate very differently from us yet stayed thin. Also, many of Will Clower's comments made a lot of sense intuitively. I decided to give it a try, hoping for the best, but promising to stop if it caused me to gain weight instead.
I tossed out the skim milk, "low-fat" cheese, and processed foods containing high-fructose corn syrup, hydrogenated oils and other artificial ingredients (you'd be amazed how many things include them!). To refill my pantry and refrigerator, I bought cream-top yogurt, whole milk, cheese, freshly baked french bread, good olive oil, high-quality dark chocolate, fresh vegetables, etc. I loved eating the new foods, found I didn't need to eat as much as before to feel satisfied, and was amazed at how quickly I saw the pounds start coming off.
Within just over a month of making the changes, I had lost the 10 pounds I'd been struggling with. Another 5 pounds that I wasn't even trying to lose came off in the following month, leaving me happily surprised to have dropped 3 clothing sizes. Wow! It's so wonderful to be able to enjoy food without guilt, and to be happy with my body at the same time!
I've since bought several copies of The Fat Fallacy to share with friends and family who've expressed interest. I'm always happy to be able to tell people about this book, as it encourages a healthy lifestyle rather than a "diet". It's definitely worth reading, and the recommendations seem so much healthier than some of today's trendier diets. Hope you'll read it and get as much out of it as I did!

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Food That Says Welcome: Simple Recipes to Spark the Spirit of Hospitality Review

Food That Says Welcome: Simple Recipes to Spark the Spirit of Hospitality
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This is a wonderful, practical cookbook for families who want to enjoy meals together, but don't have lots of time to spend in preparation. The recipes are straightforward, using easy-to-find ingredients and the meals are delicious to even the pickiest of children. There are also wonderful hints, suggestions and lessons on how to show love for our family, friends and others through hospitality. Lots of fun candid photos of Michael W. Smith & his family enjoying Barbara's food in their kitchen, too!

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Make Your Friends and Family Feel Welcome, One Meal at a Time."Welcome to my home as we share life and laughter around the table. It means sharing my life in such a way that there is always room for one more."–Barbara SmithSome people naturally have the gift of hospitality, instinctively creating inviting, mouth-watering meals and a warm environment that assures guests, "We're glad you're here." Fortunately, says food expert Barbara Smith, the rest of us have the same potential to make guests feel nurtured, and here she offers an unforgettable, not-to-be-missed treasury of recipes, tips, and how-to's for everyone with the spiritual gift of hospitality–and for all the rest of us who want to look like we do. In Food That Says Welcome you'll learn to:• Make "welcome" food that is healthy and easy to prepare.• Create an atmosphere that says to your guests, "You are special."• Make hospitality your ministry and service.The mother of Grammy Award winner Michael W. Smith, Barbara has cooked for and entertained numerous celebrities–extending to them the same warmth and exuberance as to her large family. Learn what makes Barbara Smith's meals and outreach so rave-worthy and discover how you can invoke the same spirit of hospitality in your own home and kitchen in Food That Says Welcome.

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Betty Crocker Basics: How to Cook and Entertain with Confidence (Betty Crocker Books) Review

Betty Crocker Basics: How to Cook and Entertain with Confidence (Betty Crocker Books)
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I love to cook, and the Betty Crocker Cookbook: Everything You Need to Know to Cook Today, 10th Edition is my cooking bible. My roommate has never really learned to cook and wanted a cookbook to start with, so I gave her Betty Crocker Basics. It has turned out to be perfect! Just like its "big sister," this book is filled with recipes for normal yummy food that most people would actually cook and eat. Perhaps even more valuable than the recipes themselves are the excellent instructions for how to prepare almost anything. Tables and photos explain things like the best cooking methods for different cuts of meat, cooking times and temperatures, and how to tell if it's done. Don't know the difference between mince and dice? Blend, whip, stir, and cream? Saute, brown, and fry? You do now. Also covers things like measuring, shopping for ingredients, making substitutions, how to figure out how much food you'll need to feed a group, what spices and flavors go well with what, how to store and re-heat food, and how to make food look nice. This book is comprehensive without being overwhelming, very clear and user-friendly.

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2 great books, 1 low price!Cooking Basics and Entertaining Basics--all in one accessible guideDo you yearn to cook something tasty for dinner, but don't know where to start?Want to host an easy and elegant cocktail party for friends, but aren't quite sure how to do it?Now you can--with a little help from Betty Crocker! With this 2-in-1 book, you'll learn to cook and entertain with confidence in no time. First, Cooking Basics gives you the guidance you need on kitchen tools and equipment, ingredients, cooking methods and more, complete with how-to photographs that guide you every step of the way. It includes the 100 recipes you most want to prepare--and shows you how to cook them, from Juicy Hamburgers to Caesar Salad to Frozen Chocolate Mousse. Then, Entertaining Basics gets you into party mode with a simple Entertaining Equation that helps you combine people, food, setting and planning into one great time. With the help of crowd-pleasing recipes and fun decorating ideas to get you started, you'll be completely confident throwing a party.Betty Crocker Basics gives you:* 200 delicious recipes for virtually every type of occasion* More than 150 illustrated cooking how-to's, from chopping a tomato to carving a turkey* Special menus for casual get-togethers as well as Thanksgiving, Christmas and Easter holidays* Simple do-ahead tips, serving suggestions and presentation ideas* Hundreds of color photos of techniques and finished dishes* And much more

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Maple Syrup Cookbook: 100 Recipes for Breakfast, Lunch & Dinner Review

Maple Syrup Cookbook: 100 Recipes for Breakfast, Lunch and Dinner
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I bought this book as a 'gag gift' for my wife, a New England native who LOVES maple syrup. Turns out it is a really wonderful cookbook about "cooking" with maple syrup (anybody can pour it on stuff). If you use grade B maple syrup (much darker, with a very strong maple flavor) you don't even need to use much. This book made a maple syrup lover out of me!

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Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant Review

Clinton St. Baking Company Cookbook: Breakfast, Brunch and Beyond from New York's Favorite Neighborhood Restaurant
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See those pancakes on the cover? I made those! They turned out just as beautifully. A word of warning though, I would cut this recipe in half unless you have a football team lurking around. I used all of the batter and froze the remaining pancakes. One minute in the microwave and they tasted almost better than the fresh made ones. I have read about other cooks doing this with pancakes, but never tried it myself. I put them in zip lock bags with wax paper in between. Now whenever I want pancakes, I just put a couple in the microwave for about 45 seconds. My son is still talking about how good the maple butter was and it was quite simple to make. I also put aside some of that in the refrigerator for use later.
The recipes are all really good and I am working my way through the book. I found that they were quite easy to follow. All of the direction are clear and concise. The ingredients are easy to find, so no worries there like some other cookbooks. This is definitely a keeper for me.

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The Clinton St. Baking Company is one of the hottest brunch spots in a city obsessed with brunch. A tiny thirty-two-seat eatery on Manhattan's trendy Lower East Side, the restaurant draws long lines of customers who come from far and wide to sample fresh-baked goods, hearty omelets, sugar-cured bacon, and light-as-air pancakes with maple butter. In the Clinton St. Baking Company Cookbook, owners DeDe Lahman and Neil Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation. Learn the secret to their house-made buttermilk biscuits and tomato jam, irresistible muffins and scones, delicious soups and sandwiches, and their decadent, eye-catching desserts. Helpful techniques, like Neil's patented omelet "flip and tuck," and gorgeous color photographs throughout will have readers cooking like pros in no time, and sharing the delicious results.

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Cooking from Quilt Country : Hearty Recipes from Amish and Mennonite Kitchens Review

Cooking from Quilt Country : Hearty Recipes from Amish and Mennonite Kitchens
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Unique and marvelous, this is a cookbook I enjoyed reading from cover to cover, with recipes I had never seen before, and as Ms. Adams explains in her excellent introduction, that because the Amish and Mennonites have kept themselves outside of mainstream society, "their folkways, language, and eating habits have changed very little in hundreds of years".
The layout for the recipes is not in a category format, but thematically and by seasons: 1. "The Greening of Indiana". 2. "Summer Days". 3. "Shades of Autumn". 4. "Winter's Rest"; as an example, though there are many superb, hearty recipes in "The Soup Pot", which is part of the final winter section, the tasty Asparagus Soup is part of "The Earth Stirs" in the first spring section.
Each chapter starts with some history, as in "The Barn Raising" in the summer section, which describes this terrific community tradition (those who have seen the Harrison Ford film "Witness" will remember the barn raising scene), where the women prepare a noon meal for a hundred or more men, and arrange it on long tables...and how these meals are "still prepared in kitchens without electricity" (pg. 65).
There is a chapter on Thanksgiving, with the traditional Amish-Mennonite menu. It would be interesting for someone with a large family to prepare this from the Apple Salad to the Mincemeat and Custard Cornbread.
The paper quality is good, with a semi-matte finish, and the photographs by Alexandra Avakian capture the atmosphere and beauty of the rural locations, the houses, the creative and colorful quilts, and the people; the children are exquisite, and look so healthy.
This book represents a wonderful piece of Americana and a basic part of our heritage; it is lovely to look at, a pleasure to read, and full of wholesome, nutritious and delicious recipes to treasure for generations.

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Includes nearly 200 family recipes from America's heartland, a culinary folk history of the Indiana Amish and Mennonites. This celebration of farm life is a companion volume to the PBS series hosted by Adams. 64 full-color photographs.

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Fanny at Chez Panisse: A Child's Restaurant Adventures with 46 Recipes Review

Fanny at Chez Panisse: A Child's Restaurant Adventures with 46 Recipes
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Alice writes in the voice of her daughter about her daughter's favorite recipes and adventures at the restaurant. Wonderful reading and DELICIOUS recipes. At first looks a little like a children's book, but great for adults!

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The Soup Bible Review

The Soup Bible
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I was never so disappointed in a book as I with this one. Can someone tell me what the soup on the cover is? Can't find it referenced anywhere.
I was looking forward to learning about making soups, not just the generic - this soup consists of water, leeks, etc. If you want to know the name of every consomme possible, than this is for you. I was very disappointed especially after purchasing "The Sauce Bible". I expected more than this book delivered.

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The Ayurvedic Cookbook Review

The Ayurvedic Cookbook
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Amadea Morningstar not only gives you delicious, simple recipes for meals but also recipes for medicinal drinks, based on Ayurveda. She talks about the spiritual side of cooking, which has affected my personal approach to cooking everything - not just these foods. She also gives good information on dairy and how it is best digested. The one recipe I keep coming back to in here is the one for banana muffins. No one can resist them! I change the flours at times, and find that this recipe is the best vegan muffin recipe I've ever found! BTW -if you are vegan or vegetarian, this book is an excellent resource.

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How to apply Ayurvedic principles to your cooking with hundreds of delicious, easy recipes.

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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution Review

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
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It's hard to write a review of a cookbook that you've only had for two days-- you have to actually try the recipes to know if they will work. (I have several beautiful cookbooks by famous chefs that omit important directions, or give wrong quantities of food.) However, I felt strongly enough about this book that I wanted to write an early review.
For those of you who don't know, Alice Waters's restaurant, Chez Panisse, is probably the most important American restaurant in the past forty years. Waters pioneered the use of high quality, local ingredients. The restaurant itself is delightful; they've served some of the best food I've ever eaten. In the Bay area, where I live, farmers and artisans at local markets often proudly claim that their food is served at her restaurant.
Waters begins the book by extolling her philosophy: buy local, high quality ingredients, and cook them simply. (Of course, simple for a professional chef is different than simple for a home chef. I consider 6 ingredients to be pretty complicated, especially if they are all fresh ingredients.) She then proceeds to give very explicit directions on how to cook things: roasts, vegetables, baked goods, reminiscent of the explicit directions given by Julia Child in Mastering the Art of French Cooking, Volume One, or by Maida Heatter in Maida Heatter'S Book Of Great Desserts. Finally, she gives lists of recipes for many dishes.
What makes her recipes unique are the variations that she provides for each recipe. Here's one simple example: for a chard frittata, she recommends substituting other greens, such as collards, rapini, or stinging nettles (I have alway wondered what to do with stinging nettles). Or, in a recipe for pancakes, she says to add one cup of whole grain flours, telling you to mix multiple grains including spelt, wheat, corn, or whatever else you feel like adding. (She does note that you need to use a minimum amount of whole wheat flour for the gluten to bind it all together.) I've seen other books that tried to teach you how to vary recipes (for example, Cookwise: The Secrets of Cooking Revealed), but this one does a very good job of explaining where you should improvise and where you should not. Most importantly, this book gives you a real feeling of why each dish is great, and really captures the soul of each recipe. I've never seen another cookbook that had this much discussion of each recipe.
This is a very good book about food. It's similar to other introductory cookbooks like The New Basics Cookbook, or The New Best Recipe: All-New Edition with 1,000 Recipes, but I think Alice Waters does a much better job explaining how to cook. (For example, I like the two pages she devotes to pan-frying pork chops. That recipe, incidentally, has four ingredients: chops, oil, salt, pepper.) She is not as good a writer as, say, Jeffrey Steingarden (author of The Man Who Ate Everything), but I don't expect her to be. (This is more of a cookbook than a book of essays.) Honestly, I have dozens of books that cover the same set of recipes as this book, but I have no other book that makes me want to cook every recipe. I would recommend this book to anyone who cares seriously about food.
[Update on 8/1/2008. I've now tried a number of recipes from this book, including the short ribs, apricot jam, many of the salads, pork chops, and sauerkraut. Every recipe I've tied has worked, and most of them have been very straightforward. This has become my "desert island" cookbook; it's the first place I turn when I don't know how to make something. I strongly recommend this book to anyone, experienced or not.]

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Shabbat Shalom: Recipes and Menus for the Sabbath Review

Shabbat Shalom: Recipes and Menus for the Sabbath
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Great recipes that add some diversity to the shabbat. Provides some totally new but festive meals to my table. I highly recommend this book for an addition to your cookbook library.

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Romancing the Stove: Celebrated Recipes and Delicious Fun for Every Kitchen Goddess Review

Romancing the Stove: Celebrated Recipes and Delicious Fun for Every Kitchen Goddess
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I wouldn't of believed it...but it's true. Putting these dishes together brought a lovely spirit into our home. I actually had all the ingredients in my pantry for most of the recipes and they were easy to prepare and my family thought I was a goddess. DREAM PUFFS are a must when you want to show your kids just how much you love them in the kitchen. When I have to work a long day and need to get back in touch with the family, GODDESS IN THE KITCHEN is the cookbook I pull out first. Let the spirits in.

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