Other books that might interest you

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  The Basic Basics Baking Handbook...

  Marguerite Patten

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  The beloved British chef shares her secrets of success and her recipes for cakes, cookies, breads, and more. Marguerite Patten first became famous during World War II as she helped British cooks make the best of their rations via BBC radio. Her books went on to sell millions of copies and she became one of the first celebrity chefs—though she much preferred to be called a “home economist.” In this classic book, she presents her tried and tested recipes for cakes large and small, biscuits, breads, pizzas, and pastries. She also discusses equipment, ingredients, basic techniques, and what to do when things go wrong. You’ll find family favorites such as walnut cake, teacakes, and buns but more modern popular cakes such as honey and blueberry muffins. With Marguerite Patten’s expert guidance, even a beginner can discover the pleasures of baking and achieve successful results.

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  Book of Prayers

  James Taiwo

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  You Need Prayers! - AudiobookThere are times in life when a person needs some help. It may be for a minor issue we feel a friend or a family member can handle, or a major problem requiring the help of a higher power. Whatever the type of life challenges, God is able to address them all.When we turn to God for help or guidance, we need to know what to say and how to say it. In this Book of Prayers, by James Taiwo, you will find a prayer solution to your problem.There are more than 200 different forms of prayers provided, including prayers for such things as miracle, love, protection, repentance, and guidance. Each category comes with a helpful introduction and Bible references explaining their backgrounds, and how they can be used in today’s context.Your mind will be opened to receive God’s intervention and have great victory through this Book of Prayers! It will get your spirit lifted up, and expose you to enjoy praying habit and find solutions to many life’s problems. You will be guided through the time of trouble and obtain great victory.

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  A Yucatan Kitchen - Regional...

  Loretta Miller

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  A collection of tropical Mayan and Yucatecan dishes, from the crispy panucho to chaya-wrapped brazo, tamales in banana leaves to the Campechana cocktail.   In this exciting new cookbook, Miller invites the adventurous cook into the kitchens of the Mayans from the Yucatan peninsula of Mexico. As an introduction for a cook who has never experienced the tastes from south of the border, this book offers everything needed to start learning. The author provides a description of what ingredients are common in Mayan foods and why, along with a list of necessary utensils and special techniques for preparation and cooking.   Mayan food is rich with history. In the foreword, Miller offers a short insight into the origins of the unique Mayan flavor and continues to do so throughout the book by giving the story of each dish at the top of every page. The reader understands not only the dish’s roots, but also its importance in daily life as well as special ceremonies. The variety of recipes ranges from drinks to dessert, with every course in between. Broken into convenient categories, this book provides a culinary delight for anyone, from the vegetarian Botana de Papas (Potato Appetizer), to the meat-eater’s Pollo en Escabeche de Valladolid (Valladolid-Style Chicken with Pickled Onions). They are accessible to all levels of practice and are written in a clear, simple style.

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  The Book of Bere - Orkney's...

  Liz Ashworth

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  A history of the Scottish dietary staple, plus recipes, from the author of The Scottish Baking Bible. Bere is the native barley of Orkney. In the past it was an important multi-use crop and a staple of the Scottish diet, though its use declined as more easily processed crops were introduced. Bere is still grown on Orkney farms by an agricultural contractor employed by the Birsay Heritage Trust who run the Barony Mill, Orkney’s last operating water mill. Here the grain is milled into beremeal, a cream-colored flour with a distinctive, earthy, nutty flavor. In this book acclaimed food writer Liz Ashworth traces the story of bere from its Neolithic origins to the present day, providing useful culinary tips and recipes on how this ancient grain can be introduced to the modern kitchen for enjoyment. Recipes are included for Breads, Scones, Tea Breads, Cakes, Tray Bakes, Puddings, Pastry Dishes, and Sweet and Savoury Biscuits.

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  The Southern Foodie - 100 Places...

  Chris Chamberlain

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  Thirteen states, 100 chefs and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between.Meet the people keeping the tradition alive and reinventing the flavors of the South while exploring its evolution of the region’s best restaurants.Swing down to the Gulf Coast and wade into a chef’s wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas where you’ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville where the chefs aren’t shy about fusing comfort food standards with international flair and unexpected techniques. Join food and drink writer Chris Chamberlain for access to the South’s best recipes and the kitchens where they were developed. In The Southern Foodie, Chamberlain explores the South’s culinary culture with favorites such as: Jalapeño-and-Cheese-Stuffed Grit Cakes from Mason’s Grill, Baton Rouge, LARoasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TNCountry Ham Fritters from Proof on Main, Louisville, KYBlue Crab Cheesecake from Old Firehouse Restaurant, Hollywood, SCApricot Fried Pies from Penguin Ed’s Bar-B-Q, Fayetteville, AR  The Southern Foodie you where the South eats and how to create those distinct flavors at home. You’re sure to rediscover old favorites and get a closer look at the delicious new traditions in Southern cuisine.

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  CakeLove in the Morning

  Warren Brown

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  A simple cookbook for breakfast—or brunch—to start the day off right!   In CakeLove in the Morning, Warren Brown, founder of the CakeLove bakeries, covers it all: pancakes and French toast, frittatas and omelets, quick breads and cereals, bacon and biscuits.   Explaining the basics and adding his own trademark twists on classic recipes, Brown shows how to make Coconut Waffles with Bananas Foster topping, Breakfast Lasagna, Multigrain Rum Raisin Scones, and much more. And true to his motto of “no cabinet unopened,” he also offers spreads, sauces, and salads to go along with your favorite breakfast and brunch dishes—so you’ll be prepared for a delicious and satisfying morning meal whether you’re cooking for yourself, feeding your family, or entertaining weekend guests.

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