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 eBook Title: Plain Cookin', Recipes From The Heartland! v1 Author: Patty Baldwin, Kathy Quackenbush eBook Description: If you are looking for the latest haute cuisine or "fad" diet, you are in the wrong place. What you will find here is Plain Cookin' Volume 1. The kind of "stick to your ribs" home cooking that helped build this country and make it great. When our forefathers took off from St. Louis, Missouri those many years ago, for the most part they were looking for farmland. Did they find it? You bet they did and the recipes you will find here are representative of their blood, sweat, tears and the kind of food that kept them going from dawn 'til dusk. We have taken some liberties, updated the units of measure and adapted for some modern ingredients, but the result is the same. . . Plain Cookin' that you are sure to enjoy. We'll warn you up front | ||||
Price: 17.00 Date: 2005-07-08 Visits: 4011 | ||||
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 eBook Title: Delicious Diabetic Recipes eBook Description: Millions of people have Diabetes and have to maintain a special Diet. But this doesn't mean you can't enjoy the things you like, you just have to make them a little differently. You don't even have to be a Diabetic to enjoy these recipes, anyone wanting to cut down on the sugar in their diet will benefit from these recipes! Take a look at the list below for just a small sampling of what's included in "Delicious Diabetic Recipes"! SUGAR | ||||
Price: 7.00 Date: 2005-06-10 Visits: 3776 | ||||
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 eBook Title: Summer Party Cookbook eBook Description: 73 Pages of Delicious Recipes to serve your guests! Table of contents Asian Beef Kebabs | ||||
Price: 7.00 Date: 2005-06-10 Visits: 1603 | ||||
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 eBook Title: Delicious Puddings Author: Amy Tylor eBook Description: Table of Contents Almond pudding -1 | ||||
Price: 7.00 Date: 2005-06-10 Visits: 1581 | ||||
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 eBook Title: Fish Recipes Author: Amy Tylor eBook Description: Fish And Shell-fish Recipes FISH IN THE DIET FISH provides another class of high-protein or tissue-building food. As this term is generally understood, it includes both vertebrate fish that is, fish having a backbone such as salmon, cod, shad etc. and many other water animals such as lobsters, crabs, shrimp, oysters and clams. Fish can usually be purchased at a lower price than many other food items and for this reason possesses an economic advantage over them. Some varieties of fish are sought more than others, the popularity of certain kinds depending on the individual taste or the preference of the people in a particular locality. As is well known, fish is an extremely perishable food. Therefore, when it is caught in quantities too great to be | ||||
Price: 7.00 Date: 2005-06-10 Visits: 4626 | ||||
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 eBook Title: 111 EGG Recipes Author: S.T. Rorer eBook Description: COOKING OF EGGS Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete. Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done | ||||
Price: 3.00 Date: 2005-06-10 Visits: 4834 | ||||
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 eBook Title: Cooking Library (volume 5) eBook Description: With fruits becoming less seasonal and more a daily food, an understanding of them is of great value to the cook. In Fruit and Fruit Desserts, you will first learn their place in the diet, their nature, composition, and food value. Then you will proceed with the preparation and serving of every variety of fruit. Included in this section also are fruit cocktails, those refreshing appetizers often used to introduce a special meal. To understand how to preserve perishable foods in the seasons of plenty for the times when they are not obtainable is a valuable part of a cooks knowledge. Canning and Drying deals with two ways of preserving foodstuffs, treating carefully the equipment needed and all the methods that can be employed and every part of the procedure followed. | ||||
Price: 7.00 Date: 2005-06-10 Visits: 3061 | ||||
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 eBook Title: Cooking Library (volume 3) eBook Description: In your study of Soup, you will come to a thorough appreciation of the place that soup occupies in the meal, its chief purposes, and its economic value. All the different kinds of soups are classified and discussed, recipes for making them, as well as the stocks used in their preparation, receive the necessary attention. The correct serving of soup is not overlooked; nor are the accompaniments and garnishes so often required to make the soup course of the meal an attractive one. In Meat, Parts 1 and 2, are described the various cuts of the different kinds of meat--beef, veal, lamb, mutton, and pork--and the part of the animal from which they are obtained, the way in which to judge a good piece of meat by its appearance, and what to do with it from the time it is | ||||
Price: 7.00 Date: 2005-06-10 Visits: 2161 | ||||
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