Cooking ebooks

Bring the exotic tastes of other countries into your home with Recipes From Around The World.

You don't have to travel the world to get a taste of international cuisine. With Recipes From Around The World, you can open your mind and treat your taste buds to a world of fine cuisine-without leaving home!

In volume one of Recipes From Around The World you will find over 500 tasty recipes from Germany, Greece, Ireland, France and Russia. Tasty recipes like, Galantine Of Chicken from France, Greek Stifado With Feta Cheese Crust, Esterhazy Rostbraten (Beef Sirloin A La Esterhazy) from Germany, Real Irish Stew and Basturma (Georgian Pomegranate Marinated Grilled Lamb) from Russia.

Samples:
Russian Recipes

Russian Kulich

1/2 t saffron
1/2 c glazed fruits,Sliced(cherries,pineapple, citrus)
1/2 c raisins
3 pk dry yeast
2 T light brown sugar
1/4 c dark rum
1 c almonds (toasted &,Sliced-coarsely,chopped)
1 c flour,Sifted
1/4 c milk,scalded & cooled to-lukewarm
3/4 c (1 1/2 stick),Unsalted-butter
1 c light brown sugar
1 t anise extract
1 t almond extract
3 egg yolks
1 c whipping cream,half & half-or table cream
4 5 c. flour
3 egg whites
egg white frosting
1 stiffly egg white,Beaten
2 c powdered sugar
1 t vanilla (or almond extract)

Soak saffron in rum

If you own a bread machine, this is the book you need, with over 150 fantastic recipes for every make of machine. Breadmaker machines have become enormously popular in recent years and it is not difficult to understand why, when you can simply pop in the ingredients and let the machine make fabulous bread for you. Although all machines come with a basic manual and some recipes, they barely scratch the surface of what is possible. The Ultimate Bread Machine Cookbook will enable you to get the best possible use from your machine.

In The Ultimate Bread Machine Cookbook you will find delicious, mouth-watering recipes like these:

• Anadama Bread

• Absolutely Apricot Bread

• Aloha Loaf

• Amish Bread

• Apple Cranberry Nut Bread

• Bailey's Irish Cream Bread

• Banana Bread

• Beer Cheese Bread

• Buttermilk Pumpernickel

• Caesar's Sourdough Bread

• Cajun Spice Bread

• Dill Onion Bread

• Easy French Bread

• English Muffin Bread

• Famous Onion Bread

• Heavenly Whole Wheat Bread

• Hot Jalapeno Bread

• Luscious Luau Bread

• Oreo Cookie Bread

• Peanut Butter and Jelly

Throw aside that diet ebook and join the hot craze that is deep-frying! 101 Recipes For The Deep Fryer will acquaint you with great recipes for cooking in a deep fryer. The high cooking temperature of deep frying seals in flavor and texture and seals out extra fat, resulting in juicy, succulent meats, crunchy vegetables, and satisfying breads and desserts.

In 101 Recipes For The Deep Fryer you are sure to find a recipe that will have you deep frying all the time! Great recipes like:

• Deep-Fried Twinkies
• Almond Fried Ice Cream
• Deep Fried Mars Bars
• Deep Fryer Sopaipillas
• Deep Fryer Italian Zeppole
• Spicy Hot Chicken Bits
• Jalapeno Poppers
• Cajun Fried Fish
• Homemade Potato Chips
• Deep-Fried Smelts
• Crispy Fried Frog Legs
• Deep Fried Chitterlings
• Deep-Fried Squid
• Deep Fried Cod
• Cajun Deep Fried Turkey
• Deep Fried Shrimp Balls
• Apple Fritters/deep Fried
• Warm Springs Fried Bread
• Texas Fried Green Tomatoes
• Rick's on the Bricks Fried Dill Pickles

and Many More!

Now you can go beyond French fries and learn the delicious variety of foods that you can prepare in your deep fryer.

Not to mention a "leg up" during this economic crisis!

Is there anything more appealing to the taste buds than a bowl full of fresh, crisp salad greens topped with juicy tomatoes, snapping fresh cucumbers, brightly colored radishes and all garnished with your favorite topper?

The only thing that might be just as appealing is a plateful of your favorite fruits coupled with a tasty yogurt dip or tangy cheeses.

We've all had occasion to read books on nutrition, books on health and of course, recipe books.  But, just how easy is it to find a book that covers all three?  Pretty near to impossible!

There are tons of books about nutrition.  There are also hundreds of books on living a healthy lifestyle.  What most of them lack is the correlation between the two.

Sure, we all know how important it is to eat our veggies.  And, there probably isn't a soul among us that doesn't agree that fruits are yummy.  

However, do you have any idea of what fruit to eat if you need to reduce diarrhea, control your blood pressure, encourage good heart function, strengthen your bones or help a cough?  Yeah, that's what we thought.

Or how about this one?  What vegetable can help your body lower cholesterol, help protect you against some effects of diabetes, high blood pressure, strokes and retain your skin's smoothness?  Unless you are a nutritionist there's a

Bring the exotic tastes of other countries into your home with Recipes From Around The World.

You don't have to travel the world to get a taste of international cuisine. With Recipes From Around The World, you can open your mind and treat your taste buds to a world of fine cuisine-without leaving home!

Volume 2 of Recipes From Around The World contains over 500 recipes from Australia, Africa the Middle East, the Philippines and the Caribbean. Your family and friends will love this selection of recipes which includes exotic dishes such as Caribbean Pork With Pineapple Salsa, Lebanese Baba Ghanoush, Fragrant Pork Adobo from the Philippines, Aussie Shrimp On The Barbie With Orange Ginger and South African Curried Beef Gratin.

Samples

CARIBBEAN RECIPES

Acapulco Jicama Salad

6 Servings

1/4 c cilantro,minced
2 T lime juice
2 T white wine vinegar
2 T oil
1/2 t kosher salt
1/4 t pepper
3 oranges
peeled,and sliced into 1/4"
- thick
1 avocado
peeled,pitted, and sliced
-into 1"
1 sm jicama
and sliced into 1/2",Peeled
-cubes
18 red-leaf lettuce leaves
wash,dry, and tear into
-pieces

Whisk together cilantro, lime juice, vinegar, oil, salt, and
pepper.Marinate orange slices, avocado, and jicama in lime-cilantro
vinaigrette for 30 minutes. Arrange lettuce on chilled

PREFACE.

The best soups are made with a blending of many flavors. Don't be afraid of experimenting with them. Where you make one mistake you will be surprised to find the number of successful varieties you can produce. If you like a spicy flavor, try two or three cloves, or allspice, or bay leaves. All soups are improved by a dash of onion, unless it is the white soups, or purees from chicken, veal, fish, etc. In these celery may be used.

In nothing so well as soups can a housekeeper be economical of the odds and ends of food left from meals. One of the best cooks was in the habit of saving everything, and announced one day, when her soup was especially praised, that it contained the crumbs of gingerbread from her cake box!

Creamed onions left from a dinner, or a little stewed corn or tomatoes, potatoes fried or mashed, a few baked beans--even a small dish of apple sauce--have often added to the flavor of soup. Of course, all good meat gravies, or bones from roast or fried meats, can be added to the contents of your stock kettle. A little butter is always needed in tomato soup.

Stock is regularly prepared by taking fresh meat (cracking the bones and cutting the meat into small pieces) and covering it with cold water. Put it over the fire and simmer or boil gently until the meat is very tender. Some cooks say, allow an hour for each pound of meat. Be sure to skim carefully. When done take out meat and strain your liquid. It

HELPFUL HINTS

1. To use barbecue sauce as a marinade: Dilute sauce by mixing two beers to each cup of barbecue sauce. Mix well.
2. Smoking on a gas grill: Don't try to smoke large cuts of meat like this, but this method will help you get a nice smoky flavor to smaller cuts like a small rack of pork ribs, chicken, fish, etc. Take several small pieces of the wood of your choice, i.e. hickory, mesquite, oak, etc. and soak them in water for at least a couple of hours. (Be certain the wood is totally immersed in water.) Place the pieces of wood in a shallow (throwaway) tin pan, or something similar. Line the meat rack (at least the second or top rack) with heavy duty or two layers of foil. Preheat the grill to usually around 300 degrees. Place the meat on the foil (wipe the foil lightly with oil to keep the meat from sticking) and place the tin with wood chips on the lower rack. Close the grill and let the wood chips do their job. Be careful, because occasionally the wood chips will catch on fire. When that happens I use a spray bottle of water and put the fire out and close the grill lid.
3. Only when the meat has finished cooking can you baste with full strength sauce.
4. Never marinade meat with full strength sauce.
5. Keep in mind that you can use this sauce on oven-cooked foods as well. The smoky flavor in the sauce will convince your guest(s) that you spent all day over a smoker or grill!
6. Cooking Chicken: To cook chicken... Click here to read the full description!

What Went Wrong with your Cake Recipe???

If your cakes never quite look like the picture in the recipe book, don't worry, we've got the perfect solution for you!!

Here are some common problems when it comes to baking a beautiful, delicious cake:

• The instructions are confusing - I don't know how important the order, or brand or type, of ingredients is!
• Now that it's baked, how do I decorate or present the cake so it looks fabulous?
• I just want to be able to bake two or three great cakes that are delicious AND versatile!
• I don't know what all the baking terms, like "cream" and "fold", mean!
• I don't have fancy appliances or a gourmet budget - what are some quick and easy recipes I can just whip up in one mixing bowl, bake and serve??
• How do I know when the cake is ready to take out the oven?
• How do I get the cake cleanly out of the tin?

With the help of the Cake Making Course videos you too will understand and know:

• Which cakes travel, or last, better than others
• When a cake is ready to come out of the oven, and how to get it safely out of its baking tin
• What it exactly means to "fold", "beat", "whisk", "layer" and "cream"
• What ingredients are indispensable and what ones can be substituted (for example, if you're diary or gluten intolerant, or on a low cholesterol diet)
• Ways to decorate the same

"How To Go From A Beginner Who Likes To Cook All The Way To Head Chef Of Your Favorite Restaurant!"

Make that your restaurant...

Everyone likes good food. But not everyone can cook. In fact, it takes a lot of practice to discover to make tasty dishes over and over again.

There are culinary schools all over the world. Many colleges teach the culinary arts. And don't forget the trade schools. With all these options, do you know where to start?

Let me break it down for you with one question.

Do you like to cook? If your answer is yes... if you want to discover to prepare a delicious entree for your friends, family, customers, or more importantly, yourself... then I have news for you.

You can make delicious food for a living! Just by becoming a chef!

I'm going to tell you everything you need to know to make this dream possible. From when to start, where to get training, all the way to which specialty is right for you.

And you can find it all inside something that I like to call simply...

"...Chef... 1... 2... 3... !"

Give me 25 minutes of your time and I'll send you on your way to a promising career as a head chef.

Not everyone in life has the opportunity to "work" doing something they love. Most people have a choice between "9 to 5" jobs sitting at a desk or performing guide labor. Back breaking guide labor.

But the people who make a conscious decision to do

Chips, Raw Veggies, Chicken Wings, there are just some foods that scream out for dip. In 300 Outstanding Dip Recipes you will find dips for almost every kind of food that you can think about dipping.

From Ambrosia Dip to Zesty Zuchinni Dip, there's a dip for every taste and occasion. No gathering is complete without dip. Now you can be the hit of the next gathering with one of the awesome dip recipes you will find inside 300 Outstanding Dip Recipes.

CONTENTS

1. Ambrosia Fruit Dip
2. Amaretto Fruit Dip
3. Amish Dip
4. Anne's Vegetable Dip
5. Anchovy Olive Dip
6. B-L-T Dip
7. Bacon-Cheese Dip
8. Baba Ganouj (Tangy Eggplant Dip)
9. Bagna Cauda (Garlic Dip)
10. Clam & Olive Dip
11. Baked Party Dip
12. Clam Dip
13. Classic Pace Con Queso Dip
14. Classic Lipton Onion Dip
15. Cottage Cheese Sun-Dried Tomato Dip
16. Country Honey Mustard Dip
17. Country Club Sour Cream & Dill Dip
18. Crab & Clam Dip
19. Crab Dip - Light
20. Crab Dip
21. Crab Vegetable Dip
22. Cream Cheese & Garlic Dip With Pita Toasts
23. Cranberry-Orange Hazelnut Dip
24. Cream Cheese Apple Dip
25. Cream Cheese Dijon Dip
26. Cream Cheese Chip Dip
27. Cream Cheese-Deviled Ham Dip
28. Delicious Dip
29. Cream Herb Dip
30. Desperation Diet Dip
31. Diablo Dip
32. Deviled