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  Doughnuts - Delicious recipes...

  Hannah Miles

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  Delicious, decadent doughnuts are unfailingly popular. Whether they are oozing jam, topped with fudge chunks or simply glazed with sugar, they cannot fail to tempt. In Doughnuts, baking wizard Hannah Miles has created a selection of irresistible doughnuts to satisfy the sweetest of tooths. Heavenly Fun-filled Treats are bursting with scrumptuous fillings; if you love a Classic Jam doughnut you are sure to love the mouth-watering Cherry Cheesecake variety. Chocolate doughnuts are unadulterated pleasure while Cinnamon Apple doughnuts are a warmly-spiced autumn treat. Ring the Changes includes recipes for cute Lemon Rings and cheeky Coconut doughnuts spiked with coconut rum. You will also find that some doughnuts are not quite as naughty as you would expect! Gluten-free Blueberry doughnuts are perfect for those avoiding wheat, while the Caramel Ring and Buttermilk Glazed varieties are baked instead of fried. Discover Wacky Ways to serve doughnuts with an inspired twist! A giant Doughnut Cake crowned with candles is a fun birthday treat, Doughnut Pops are perfect for movies at home, and dare you try the Bacon Maple doughnuts? Finally, recipes from Around the World show how internationally-popular doughnuts are; try Austrian Apricot doughnuts, stylish Italian Bombolini or Argentinian honey-scented Sopapillas for a sophisticated twist. Doughnuts are the ultimate indulgent treat to bake at home, and you will never find a better recipe selection than this one!Lawyer and 2007 MasterChef finalist, Hannah Miles has developed a second career as a cake maker and food writer. She is the author of Doughnuts, Whoopie Pies, Sundaes & Splits, Milkshake Bar, Mini Cakes and Popcorn Treats and more, all published by Ryland Peters & Small.

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  Quick and Easy Recipes - 3 in 1...

  Nancy Ross

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  Want to learn over 165 easy and quick recipes with step-by-step instructions? Discover delicious crockpot, air fryer, and spiralizer recipes all in one book!
  
  Here is a Preview of Some of the Crockpot Recipes You'll Learn...
  
  Egg and Sausage Casserole
  Spinach and Chicken Quiche
  Cheese Souffle
  Stuffed Peppers
  Veggie Chili
  Ratatouille
  Jambalaya
  Mac and Cheese
  Ravioli
  Vegetable and Chicken Burritos
  Squash Lasagna
  Much, Much, More!
  
  Here is a Preview of Some of the Air Fryer Recipes You'll Learn...
  
  Bacon Cups
  Raisin French Toast
  Chocolate Donuts
  Stuffed Chicken
  Lunchtime Steaks
  Fried Chicken Legs
  Ginger Chicken
  Stuffed Peppers
  Mexican Burgers
  Grilled Halibut
  Chicken Nuggets
  Much, Much, More!
  
  Here is a Preview of Some of the Spiralizer Recipes You'll Learn...
  
  Sweet Potato Breakfast
  Cheddar Squash Pancakes
  Greek Pasta Salad
  Beetroot Salad
  Vegetable Wrap
  Zucchini and Chicken Noodles
  Chicken Salad
  Turkey Meatballs and Spaghetti
  Turkey Noodles
  Bell Pepper and Tuna Salad Sandwich
  Zucchini Manicotti
  Much, Much, More!
  An Author's Republic audio production.

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  Independence Days - A Guide to...

  Sharon Astyk

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  “Be warned! Independence Days will change the way you eat. It is not just a guide for storing food but a manual for living in a changing world.” —Kathy Harrison, author of Prepping 101   Hard times aren’t just coming, they are here already. The recent economic collapse has seen millions of North Americans move from the middle class to being poor, and from poor to hungry. At the same time, the idea of eating locally is shifting from being a fringe activity for those who can afford it to an essential element of getting by. But aside from the locavores and slow foodies, who really knows how to eat outside of the supermarket and out of season? And who knows how to eat a diet based on easily stored and home preserved foods?  Independence Days tackles both the nuts and bolts of food preservation, as well as the host of broader issues tied to the creation of local diets. It includes:   ·       How to buy in bulk and store food on the cheap ·       Techniques, from canning to dehydrating ·       Tools—what you need and what you don’t   In addition, it focuses on how to live on a pantry diet year-round, how to preserve food on a community scale, and how to reduce reliance on industrial agriculture by creating vibrant local economies.   Better food, plentiful food, at a lower cost and with less energy expended: Independence Days is for all who want to build a sustainable food system and keep eating—even in hard times. “[Astyk] builds a sturdy path to a full larder, a safe family, and a more secure community.” —Robin Wheeler, author of Food Security for the Faint of Heart

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  So Much S'more To Do

  Becky Rasmussen

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  Ever thought about making your s'more into a toasted gourmet masterpiece? This book will show you there is so much s'more to the delicious campfire staple. With over 50 easy variations to the original, it's time to take your same old s'more and kick it up a notch!55 different s'more recipesS'more recipes for adults onlyPages to record your own s'more recipes

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  Power of Now The: A Guide to...

  American Classics

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  Embark on a journey to inner peace and enlightenment with the audiobook summary of "The Power of Now." This concise yet comprehensive audio distills the essence of Eckhart Tolle's transformative teachings, focusing on the power of living in the present. This quick and easy listen is designed for those seeking to apply the book's lessons without spending hours on extraneous details. Whether you are revisiting Tolle's insights or encountering them for the first time, this audio equips you with practical tools for a more mindful, fulfilling life. 
  Tolle's work emphasizes the importance of present moment awareness, a key to escaping the ego's grip and the endless cycle of negative thoughts and attachments. You'll learn to observe your thoughts, tune into your body, and find joy in everyday activities. The audio also explores the transformative impact of acceptance and surrender, demonstrating how resisting the present moment leads to suffering, while embracing it can bring inner peace and connectedness. 
  Moreover, this summary highlights the profound effect of presence in relationships, fostering deeper empathy and connection. The principles of inner stillness and the power of quieting the mind are also covered, offering paths to deeper consciousness and unity with the universe. 
  Ideal for those seeking spiritual enlightenment and inner peace, this audio captures the key takeaways of "The Power of Now" in a format that saves time and focuses on actionable content. Experience the essence of Tolle's teachings and apply them to your life for a transformative shift in consciousness and well-being.

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  Meat - Everything You Need to Know

  Carolynn Carreño, Pat LaFrieda

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  Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.

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