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  Chinese Takeout Recipes -...

  Jia Nianzu

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  Cook your favourite Chinese takeout dishes at home! 
  Chinese cuisine is one of the most popular in the world. 
  Chinese takeaway restaurants may be located all over the world. Every major city has a Chinatown, and more and more stores are stocking Asian ingredients, making it simpler to prepare authentic Chinese recipes. 
  We're just a phone call away if you want Chicken General Tso or Kung Pao Shrimp. But wouldn't it be wonderful to make your favourites your own? Chinese cuisine uses fresh ingredients, subtle aromas and spices, and cooking methods unique to this cuisine. 
  It's simpler than you think to learn to cook your favourite Chinese takeout meal. It can't get more straightforward with the right materials, fantastic recipes, and step-by-step directions. 
  That is exactly what you will discover in the Chinese Takeout Cookbook. 
  There's no need to order anything anymore; grab your supplies and culinary instruments and get to work! 
  Insider tip: Cooking tips for preparing delicious Chinese takeout dishesIngredients used in Chinese food cookingCooking methods used to prepare Chinese mealsCooking tools required to prepare Chinese foodDelicious appetizers such as Garlic Spareribs or Classic Egg rollsTraditional Chinese soups such as Wonton soup or Hot and Sour SoupSatisfying noodles and rice dishes such as Pork Chow Mein or Yang Chow Fried RiceDelicious pork dishes such as Shanghai Pork Chops or Moo Shu PorkDelicious beef recipes such as Beef with Broccoli or Chinese Pepper SteakDesserts such as Fortune biscuits or Mango Pudding 
  And Much More!.... 
  What are you waiting for?... 
  Scroll back up and click the BUY NOW button at the top right of this page to get this fantastic cookbook!

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  Flavorize - Great Marinades...

  Ray Lampe

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  The celebrity pitmaster focuses on “what happens before meat hits the flame . . . things that have the power to add sizzle to your grillables” (Tampa Bay Times). 
   
  In his latest lip-smackin’ cookbook, Dr. BBQ shows how to dress up meat, vegetables, and fruits with 120 brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and full recipes for what to make with them. Whether folks want to test their talents at the grill or whip up a stove-top dinner, these flavor-enhancing recipes will take every meal to the next level. Bathe pork chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie’s Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness never ends in this must-have manual for those looking to spice things up. 
   
  Praise for Ray Lampe 
   
  “One of the most recognizable professional pitmasters in the world . . . His many appearances on the Food Network and his 2014 induction into the BBQ Hall of Fame have officially branded his name in the barbeque and culinary world.” —Authority Magazine

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  Plachutta - Classics of Viennese...

  Ewald Plachutta, Mario Plachutta

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  One name stands for quintessential Viennese cuisine like no other: Plachutta. With more than one million sold books, with recipes simple to follow even for beginners, he brings the Viennese cuisine to people around the globe for years now. This book presents the most popular classics of Viennese cuisine, from apple strudel and goulash to Tafelspitz and Vanillekipferl. An exclusive special edition for all fans of this city and its food.

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  The Little Book Of Big Weight...

  Bernadette Fisers

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  Successful hair and makeup artist Bernadette Fisers struggled with her weight for years. She tried and failed many diets, but her life took a turn when her weight crept up to 287 pounds and her BMI, to 42. Pre-diabetic and diagnosed as morbidly obese with a fatty liver and high blood pressure, Bernadette decided to ditch the fad diets and take matters into her own hands. She asked the models she worked with about their eating habits and their tips for staying trim. She researched medical reports and nutrition papers. Finally-through trial, error, and a lot of experimentation-she created a healthy lifestyle plan that was quick to read, easy to understand, and, most importantly, worked long term. Following it, she lost more than sixty-six pounds in thirty weeks. The Little Book of Big Weight Loss is for anyone who is tired of all the confusing, conflicting advice and complicated diet plans. Packed with invaluable tips and strategies, it provides a simple, fresh approach to achieving your weight-loss goals.

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  What's the Difference? -...

  Brette Warshaw

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  From the creator of the popular What’s the Difference? Newsletter, a whimsical and practical reference for food nerds and novices alike, covering dozens of culinary topics, that clears up confusion over similar terms, techniques, dishes, and more. 
   
  Do you know the difference between sweet potatoes and yams? Bourbon and rye? Crumbles, cobblers, and crisps? Most people don’t, even a number of home cooks—which is why they turn to Brette Warshaw. Inspired by her hit newsletter What’s the Difference?, this irreverent yet informative reference makes clear the differences between things that are often confused in the kitchen, on the plate, behind the bar, and everywhere in between.  
  Featuring 70 percent new material and favorite entries from her website, What’s the Difference? covers more than 100 culinary topics, including:All-purpose flour vs. bread flour vs. pastry flourBacon vs. Pancetta vs. Speck vs. Pork BellyCreme Fraiche vs. Sour CreamJams vs. Jellys vs. PreservesBroccolini vs broccoli vs broccoli rabe Caramel vs butterscotch vs dulce de leche vs cajeta 
  What’s the Difference? is essential for anyone who wants to feel more confident in the kitchen and at the table. 

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  Hot & Cheesy

  Clifford Wright

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  The cookbook that will make cheese lovers melt!On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It's a staple ingredient in plenty of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place.Clifford A. Wright's Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese.The book presents an exhaustive collection of cheesy comfort food recipes from around the worldAuthor Clifford A. Wright is the award-winning author of such cookbooks as Bake Until Bubbly, The Best Soups in the World, and A Mediterranean FeastLike all of Wright's books, this title also includes historical and cultural notes on each recipeFrom imported artisanals to the pride of Wisconsin, from gouda to gruyere, there's something in Hot & Cheesy for every cheese lover.

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