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Becoming the Woman I Want to Be: A 90-Day Journey to Renewing Spirit, Soul & Body
Donna Partow

Bethany House Publishers, 2004

In her signature style, Donna Partow encourages and instructs women by combining solid biblical teaching and stories from her life. Written for the busy, often stressed-out woman, this practical, doable plan provides insight and ideas to regroup and renew all aspects of her life. Memorizing Scripture, spending time in prayer, eating healthy, and exercising are all part of the achievable plan laid out in one handy volume for readers to follow.
  
  











  



  
Mastering the Art of French Cooking, Volume 1
Julia Child, Simone Beck, ...

Knopf, 1983

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.
  
  











  



  
Better Basics for the Home: Simple Solutions for Less Toxic Living
Annie Berthold-Bond

Potter Style, 1999

These days, more and more people are saying no to "better living through chemistry" and yes to a lifestyle that is less toxic and more environmentally friendly. This trend toward a more natural lifestyle has become something of a crusade for Annie Berthold-Bond, author of Better Basics for the Home . After developing hypersensitivity to even very low concentrations of chemicals, Berthold-Bond was forced to rid her life of as many toxins as ...
  
  











  



  
The Breath of a Wok
Grace Young, Alan Richardson

Simon & Schuster, 2004

When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, ...
  
  











  



  
Memories of a Cuban Kitchen
Mary Urrutia Randelman, Joan Schwartz

Houghton Mifflin Harcourt, 1996

Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts. Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, ...
  
  











  



  
American Wholefoods Cuisine
Nikki Goldbeck, David Goldbeck

Ceres Press, 2006

This is the "vegetarian 'Joy of Cooking.'" More than 1300 time and taste tested recipies from two food professionals. Revered by cooks and reviewers for more than thirty years. See reader's comments for "Nikki & David's Goldbeck's American Wholefoods Cuisine" (the title which this book is often refered to.)
  
  











  



  
The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
Jack Bishop

Rux Martin/Houghton Mifflin Harcourt, 1997

This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and ...
  
  











  



  
All About Braising: The Art of Uncomplicated Cooking
Molly Stevens

W. W. Norton & Company, 2004

From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About ...
  
  











  



  
Junior's Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake
Beth Allen, Alan Rosen

Taunton Press, 2007

Baking quite possibly the best cheesecakes in the universe, Junior's Restaurant is a legend in its own right. Located in downtown Brooklyn, Times Square and Grand Central Station in New York, this home away from home has been wooing New Yorkers since it first opened its doors on Election Day, 1950. And now, finally, they are willing to offer up the recipes that have had Brooklynites double-parking on Flatbush Avenue for generations. Included are ...
  
  











  



  
The Ultimate Southern Living Cookbook

Oxmoor House, 1999

A newly created volume of the Southern Living Cookbook series that's even better than the first! It includes the best basic recipes from the "Southern Living" files, each one re-tested to focus on time, convenince and good health for on-the-go familes. The book is full of up-to-date, easy-to-use kitchen classics. It also includes an extensive text update, all new photography, nutritional analysis, as well as preparation and cook times for ...
  
  











  



  
Aunt Bee's Mayberry Cookbook
Ken Beck, Jim Clark

Thomas Nelson, 2000

Aunt Bee and her friends have stirred up a cookbook that brings home all the flavor of "The Andy Griffith Show's" Mayberry. You'll enjoy most of the 300 mouth-watering recipes (but not all―included is the recipe for Kerosene Cucumbers) for the foods served by Aunt Bee and others in Mayberry. From good old-fashioned, down-home cooking to some of Mayberry's more unusual meals, you'll discover favorite Mayberry-style dishes for all ...
  
  











  



  
Betty Crocker's Bisquick Cookbook
Betty Crocker Editors

Betty Crocker, 2000

The 150 best Bisquick recipes, collected for the first time Introduced in 1930, Bisquick quickly became a kitchen staple in a convenient shortcut to great biscuits, pancakes, waffles, cobblers, and other baked treats. In fact, it's now found in more than half of American kitchens. For the last 70 years, Betty Crocker has been refining Bisquick recipes as well as creating new recipes that reflect current tastes. Now, the best Bisquick recipes ...
  
  











  



  
Dad's Own Cookbook
Bob Sloan

Workman Publishing Company, 2007

It's time to become the new hero of the kitchen. Or at least put aside your fear of frying (not to mention sautéing, roasting, or tossing a salad). Dad's Own Cookbook shows how to do everything from handling a knife properly to juggling three dishes so that dinner comes together on schedule. Its lively charts, tips, and directions replace intimidation with pleasure and camaraderie, and its 150 great recipes will turn the most culinarily ...
  
  











  



  
Everybody Eats Well in Belgium Cookbook: 250 Recipes from a Rich Culinary Tradition
Ruth Van Waerebeek, Maria Robbins

Workman Publishing Company, 1996

It's a country that boasts more three-star restaurants per capita than any other nation-including France. It's a country where home cooks--and everyone, it seems, is a great home cook--spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its French foundation, hearty influences from Germany and Holland, herbs straight out of a Medieval garden, and condiments and spices from the height of ...
  
  











  



  
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Jennifer McLagan

Ten Speed Press, 2008

For all of history, minus the last thirty years, fat has been at the center of human diets and cultures. When scientists theorized a link between saturated fat and heart disease, industry, media, and government joined forces to label fat a greasy killer, best avoided. But according to Jennifer McLagan, not only is our fat phobia overwrought, it also hasn’t benefited us in any way. Instead it has driven us into the arms of trans fats and ...
  
  











  



  
The Pasta Bible
Silvio Rizzi, Tan Lee Leng

Studio, 1996

A history of noodles, noodle making, and noodle varieties is followed by more than eighty recipes for international dishes from such diverse locales as Italy, Eastern Europe, and Japan--including soups, pasta salads, a variety of entrees, and some desserts. 35,000 first printing. $30,000 ad/promo.
  
  











  



  
Barbecue Biscuits & Beans: Chuck Wagon Cooking
Bill Cauble, Cliff Teinert

Bright Sky Press, 2002

Recipes and preparation secrets for all-time favorite chuck wagon dishes, from trailside to elegant, are featured in this cookbook. Tasty dishes include a bounty of beef and game, vegetables, homemade breads, and delectable desserts.
  
  











  



  
Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book
Judy Rosenberg

Workman Publishing Company, 1991

They're full of butter, cream, eggs, sugar, and sometimes the chocolate doesn't quit. But the cakes, cookies, pies, and goodies assembled in Rosie's Bakery are hands-down the best you'll ever taste. And aren't you worth the treat? A nationally celebrated baker from Boston, Judy Rosenberg shares 200 of her recipes, including Pieces of Cakes: Rosie's Famous Sour Cream Chocolate Layer Cake, The Queen Raspberry, The Velvet Underground. The Smart ...
  
  











  



  
Easy Green Living: The Ultimate Guide to Simple, Eco-Friendly Choices for You and Your Home
Renée Loux

Rodale Books, 2008

We are what we eat, but we also are what we use to clean our homes, pamper our skin, and decorate our rooms, according to Renée Loux, accomplished raw food chef, award-winning author, and host of Fine Living TV' s Easy Being Green . In her new book, Easy Green Living , she applies her whole-foods philosophy to home, garden, and beauty routines. Renée Loux demonstrates that being green at home is easy, affordable, and better in every sense ...
  
  











  



  
Swedish Cakes and Cookies

Skyhorse Publishing, 2008

Swedish Cakes and Cookies has become a modern classic since it was first published in 1945. Modernized and improved over the years, today's full-color edition, with beautiful photographs of each recipe, contains nearly 300 recipes. Some, such as Berry Muffins, Coconut Macaroons, Linzer Torte, and Jelly Doughnuts, may be familiar, while others, such as German Lemon Cake, Almond Meringues, Truffle Tarts, and Toffee Crunch Torte, are deliciously ...
  
  











  








   



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