Other books that might interest you

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  Seventy-Five Receipts for Pastry...

  Eliza Leslie

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  This nineteenth-century cooking manual was America’s first baking cookbook and the first to organize recipes by listing ingredients first. 
   
   Eliza Leslie’s Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was the first distinctively baking cookbook published in America, as well as the first to share ingredients in a systematic list order at the beginning of each recipe. As Eliza recorded at the time of initial publication, “All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite article.” Not only was this collection of recipes and tips Leslie’s first cookbook, it was her most popular and influential cookery title. Featuring recipes ranging from Preserved Pine-Apple to Gooseberry Jelly, Curds and Whey, and Butter Biscuits, Eliza stressed that the recipes within the collection are “in every sense of the word, American,” as opposed to the many British and French cookbooks being produced at the time. She adds that if exactly followed, the articles produced from this book “will not be found inferior to any of a similar description made in the European manner.” 
   
  This facsimile edition of Eliza Leslie’s Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812

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  Gluten-Free Cookbook for...

  Cynthia DeLauer

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  Do you want to go gluten-free but don't know where to begin? Are you already on a gluten-free diet but finding it difficult to stick to? 
  If you answered "yes" to any of the questions above, then keep reading! 
  Gluten is a protein complex found in grains like wheat, barley, and rye. (Other grains like corn and rice contain different proteins that do not include gluten.) It helps give the dough its sticky, elastic quality, making baked goods like bread, pizza, and bagels soft and chewy. Because of those qualities, gluten is often used in products you wouldn't expect to find wheat, like soups, sauces, processed meats, and cheeses. 
  In this book, уоu'll learn thе fоllоwіng:What Gluten is and Why it is a Health Risk;The Different Gluten-Related Disorders;The Health Benefits of avoiding Gluten, even if you are not allergic to it;Getting Started Made Painless;Gluten-Free Blueprint: Discover which Foods to Eat and Which to Avoid;Healthy Substitutes on a Budget: You don't have to abandon your favorite recipes; instead, learn how to replace gluten-containing ingredients with gluten-free alternatives; 
  In addition, we have you covered for all meals of the day. There are over 100 recipes, including:Satisfying Snacks such as the Ham Pizza Cups;Breakfast Recipes such as the Eggless Avocado Scramble;Delicious Lunch Meals such as Mediterranean Fish;Appetizing Dinner Recipes such as the Indian Mushroom Curry;Mouth-Watering Desserts like the Coconut Chia Pudding; 
  AND SO MUCH MORE!What are you waiting for? Scroll up and hit BUY NOW to start today!

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  The Ultimate Seasonal Lunchbox

  Audrey Schaerrer

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  Making time to prepare a full meal and a healthy lunchbox might seem impossible between work, traffic, school, and after-school activities. It's important to make time for family cooking because there are plenty of benefits for the family. Family is a team and reinforcing that bond will only make your family a stronger unit. This book consists of healthy recipes that are not only delicious but fun to prepare. It is written with the intention to encourage families to gather in the kitchen, cooking and connecting over food. The idea behind the curious food provenance facts is to create culinary interest in the younger generation. Knowledge about the food they are eating will make them aware about the environment and land that provides us with such healthy produce. There are plenty of benefits to cooking together as a family. Nutrition is something that many schools don't teach. Cooking with your kids helps teach them how to eat healthy and make informed choices about the food they consume.

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  Rapid Weight Loss Hypnosis for...

  Eva Baxter

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  You're About To Discover How To Use Hypnosis To Literally Hijack Your Mind And Body To Achieve Effortless Weight Loss! 
    
  This guide might be the answer if you're seeking a weight reduction solution that works without relying on a lot of effort and drive to kickstart and maintain your weight loss. 
    
  Because you're reading this, you've probably heard of hypnosis for weight reduction and are curious... 
  How does it function? 
  How can I go about doing so? 
  What are the musts and must-not? 
  Fortunately for you, this book will teach you all this and more! 
  Here's an overview of what it teaches:How hypnosis may help you lose weight by changing your perspective about eating.How to Begin with Weight Loss HypnosisWhat is hypnosis, why is it necessary, and how does it work?How to use self-hypnosis to improve your self-perception, belief, and thinking.How to Practice Hypnosis Using Tried and True Rules, Techniques, and TipsHow to prepare your thoughts for a successful weight reduction trip 
  And more, much more! 
  To get started, click Buy Now!

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  Sophie Kooks Month by Month:...

  Sophie Morris

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  Taken from the fantastic new cookbook by Sophie Morris Sophie Kooks, discover tips on using all the produce that is at its best in September and enjoy gorgeous September recipes including:
  - Dad's Chinese Beef
  - Grilled Pineapple with Lemon and Vanilla Mascarpone
  - Stuffed Pork Tenderloin wrapped in Parma Ham with Buttered Leeks
  - Asian Mango Salad
  - Chicken Laksa, Sausage
  - Mushroom and Tomato Pasta
  - Blondies
  - Grilled Courgette and Feta Salad.

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  Mallmann on Fire: 100 Inspired...

  Francis Mallmann

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  Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result

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