A Holy Cookbook

To all who reads this book, know this. The best cookbook is, the Good-Book. It will reveal a meal on how we can all get to heaven. The secret ingredients are: B = Best I = Ingredient B = Before L = Leaving E = Earth However you read it, ...

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Author: Jacqueline F. Riddle

Publisher: Xlibris Corporation

ISBN: 9781483655598

Category: Cooking

Page: 134

View: 627

About the book coming soon.

The Holy Crap Cookbook

Sixty Wonderfully Healthy, Marvellously Delicious and Fantastically Easy Gluten-Free Recipes Corin Mullins. Foods after the original 10 bags sold) tripled to $1.5 million overnight. More than 10,000 orders from all over North America ...

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Author: Corin Mullins

Publisher: Douglas & McIntyre

ISBN: 9781771621762

Category: Cooking

Page: 183

View: 318

When Corin and Brian Mullins started their company, HapiFoods, in 2009 with just $129, they had no idea that in less than a decade they would be shipping millions of bags of cereals around the world. They just wanted to make a nourishing product that would both taste good and be compatible with Brian's food allergies—and perhaps sell it locally for a bit of extra retirement income. After much experimentation, Corin came across the tiny black chia seed—a complete protein, rich in omega 3 fatty acids as well as minerals, antioxidants and fibre. Corin blended chia with nutrient-rich buckwheat and hulled hemp seeds and, inspired by an enthusiastic comment from one of their first customers, she and Brian decided to label their first creation "Holy Crap, the World's Most Amazing Cereal." Thanks in part to an appearance on the hit CBC show Dragons' Den, their products gained the attention of Canadian consumers, many of whom became loyal customers. Starting with HapiFoods' cereals and adding other healthy ingredients, this inspirational cookbook emphasizes a plant-based, gluten-free diet and includes over 60 simple-to-prepare but simply awesome recipes that harness the power of superfoods. From protein-packed breakfast fare like refreshing smoothies and perfect pancakes, to satisfying savory dishes and decadent desserts that don't sacrifice nutrition for flavour, all the recipes in The Holy Crap Cookbook are in keeping with the Holy Crap philosophy: what you eat should be good for you and taste great.

The Grilljunkie Burger A Day Cookbook

Holy. Cow. 3. Cheese. Burger. The trinity of "holy" Swiss cheese, goat cheese and Parmesan‐Reggiano laid on a bed of bittersweet basil will have them praising the grilling gods of which you will be their most adored.

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Author: Arnie Tomaino

Publisher: Lulu.com

ISBN: 9780557456437

Category: Cooking

Page: 210

View: 582

This book is for the outdoor grilling addict; a GrillJunkie! And especially those who love hamburgers! We know who you are. You are among the many weekend warriors obsessed with, addicted to, and consumed by thoughts of your next outdoor grilling quest to cook up a new recipe, use that new gadget, perfect that new technique, or simply fire up the grill and unwind a bit. Whether it be in the privacy of your own backyard, at a pre- or post-game tailgate, homecoming, at the dorm, or a family or seasonal celebration, there are sure to be three important items on the menu; your love of grilling, something delicious to be grilled, and a gathering of friends and family. And there is nothing more satisfying to prepare, grill, stack, serve and enjoy than the unparalleled burger! Our unique collection of grilled beef, bison, chicken, turkey, pork, lamb and veggie burgers will please both the grilling addict who enjoys the thrill of grilling and the family and friends that will gather to enjoy the results!

Consumption and the Literary Cookbook

In the 1960s, long before there was Julie & Julia, an aspiring writer named Nora Ephron cooked her way through the holy trinity of cookbooks: Julia Child's Mastering the Art of French Cooking, Michael Field's Cooking School, ...

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Author: Roxanne Harde

Publisher: Routledge

ISBN: 9781000245875

Category: Literary Criticism

Page: 242

View: 760

Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and television series, and cookbooks that reflected and/or shaped cultural and historical narratives, the contributors draw on the tools of literary and cultural studies to closely read a diverse corpus of cookbooks. By focusing on themes of consumption—gastronomical and rhetorical—the sixteen chapters utilize the recipes and the narratives surrounding them as lenses to study identity, society, history, and culture. The chapters in this book reflect the current popularity of foodie culture as they offer entertaining analyses of cookbooks, the stories they tell, and the stories told about them.

The Book Club Cookbook Revised Edition

Kancigor found most of her recipes in Kitty Morse's A Biblical Feast: Foods from the Holy Land (Ten Speed Press, 1998), a cookbook that uses only the approximately eighty ingredients mentioned in the Bible to create dishes appealing to ...

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Author: Judy Gelman

Publisher: Penguin

ISBN: 9781101560563

Category: Cooking

Page: 512

View: 228

“Part cookbook, part celebration of the written word, [The Book Club Cookbook] illustrates how books and ideas can bring people together.” —Publishers Weekly "We are what we eat, they say. We can eat what we read, too. The Book Club Cookbook by Judy Gelman and Vicki Levy Krupp (Tarcher/Penguin, $21.95), first published in 2004 and now newly updated and revised, offers up dozens of new recipes inspired by book clubs’ favorite books, their characters and authors." —USA Today "It's pretty much a no-brainer why we love something like The Book Club Cookbook - it combines two of our all-time favorite things: food and books. Even better - the recipes in the book let us get a fuller experience of our favorite novels by thinking up recipes either inspired by the story or literally contributed by the author as essential to the book." —Flavorwire "The Book Club Cookbook excels at offering book groups new title ideas and a culinary way to spice up their discussions." —Library Journal Whether it's Roman Punch for The Age of Innocence, or Sabzi Challow (spinach and rice) with Lamb for The Kite Runner, or Swedish Meatballs and Glögg for The Girl with the Dragon Tattoo, nothing spices up a book club meeting like great eats. Featuring recipes and discussion ideas from bestselling authors and book clubs across the country, this fully revised and updated edition of the classic book guides readers in selecting and preparing culinary masterpieces that blend perfectly with the literary masterpieces their club is reading. This edition features new contributions from a host of today's bestselling authors including: Kathryn Stockett, The Help (Demetrie's Chocolate Pie and Caramel Cake) Sara Gruen, Water for Elephants (Oyster Brie Soup) Jodi Picoult, My Sister's Keeper (Brian Fitzgerald's Firehouse Marinara Sauce) Abraham Verghese, Cutting for Stone (Almaz's Ethiopian Doro Wot and Sister Mary Joseph Praise's Cari de Dal) Annie Barrows, The Guernsey Literary and Potato Peel Pie Society (Annie Barrows's Potato Peel Pie and Non-Occupied Potato Peel Pie) Lisa See, Snow Flower and the Secret Fan (Lisa See's Deep-Fried Sugared Taro) The Book Club Cookbook will add real flavor to your book club meetings!

The Calcutta Cookbook

A Treasury of Over 200 Recipes from Pavement to Palace Minakshie Dasgupta, Bunny Gupta, Jaya Chaliha ... The food philosophy pronounced in the Holy Koran is similar to that of other holy books , that the Maker is the Giver of Food and ...

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Author: Minakshie Dasgupta

Publisher: Penguin Books India

ISBN: 0140469729

Category: Cookery

Page: 403

View: 962

The Calcutta Cookbook Is Much More Than A Cookery Book&Mdash;It Is A Culinary Chronicle Of Travellers And Traders Who Built The City That Job Charnock Founded. Calcutta 'S Chronicle Began On A Hot, Wet August Afternoon In 1690 When A Hungry Charnock Climbed Off His Ship On To The Steps Of A Muddy Ghat. The River Was Hooghly And The Place Sutanati&Hellip; The Story Of Calcutta Is Told By Three Food Lovers&Mdash;The Late Gourmet Chef And Author Of Bangla Ranna, Minakshi Das Gupta, And Feature Writers Bunny Gupta And Jaya Chaliah&Mdash;Who Have Collected Recipes From All Over The World. Many Of These Are Family Secrets Of Calcuttans Who Have Recreated Armenian, Jewish, Arabian, European, Chinese And Tibetan Dishes With Distinct Calcutta Flavour. Through Over Two Hundred Tried And Tested Recipes Ranging From The Delicious Bengali Chingri Maacher Malai Curry To The Biryani And Kebabs Of Kabul, And The Temperado, Vindaloo And Sorpotel Of Goa, Calcutta Unfolds As A Gourmet&Rsquo;S Paradise.

Marion Brown s Southern Cook Book

Cook books, like charity, usually begin at home, and The Southern Cook Book is no exception. When I started the adventure for the original book my first steps were to collect, test, and select an extensive collection of North Carolina ...

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Author: Marion Brown

Publisher: Univ of North Carolina Press

ISBN: 9780807867150

Category: Cooking

Page: 502

View: 912

With sales of more than one-half million copies since its original publication in 1951, Marion Brown's Southern Cook Book is one of the most popular regional cookbooks available. Here are nearly 1,000 recipes from the South's finest kitchens--treasured old recipes from southern households, favorite dishes from hotels and restaurants with a tradition of Southern cuisine, and newer recipes that take advantage of prepared products. This edition incorporates many new recipes sent to Mrs. Brown by enthusiastic users of the first edition. Marion Brown's Southern Cook Book retains its true Southern flavor, but it illustrates the increasing cosmopolitanism of the Southern palate. It also takes heed of the fact that today's cook is constantly on the go and needs many simple, easy-to-prepare dishes, and that prepared mixes and packaged and processed foods are an important part of today's preparation of meals. And the recipes themselves have been reorganized and presented in a way that makes them easier to follow for the inexperienced cook. Marion Brown's Southern Cook Book makes the charm and good company of the best Southern cookery available to everyone.

The Seed of Life Christian Cook Book

Christian Cook Book Pamala Downey ... But the Holy Spirit also witnesses to us; for after He had said before, This is the covenant that I will make with them after those days, Say the Lord: I will put My laws into their hearts, ...

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Author: Pamala Downey

Publisher: Xlibris Corporation

ISBN: 9781450091947

Category: Religion

Page: 106

View: 614

I was inspired to create this cook book by the Holy Spirit. Jesus wants his children to hear and know his word. He wants them to be fed. The recipes in this book were from my Grandmothers, my Mother, My Aunt’s and brothers and Sisters. In and among the recipe’s are scripture from the Holy Bible. Feel free to open your Bibles and check the scriptures. Shalom a-lei-khem “Peace be upon you!”

The Seaweed Jelly Diet Cookbook Guide

2 tablespoons (10 ml) butter Add and stir until cooked: • 11⁄2 to 2 tablespoons (10 ml) flour Stir in: • 3⁄4 cup (175 ml) milk • 1⁄4 cup (62.5 ml) milk-based seaweed paste Simmer and whisk until smooth.

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Author: Clayten Tylor

Publisher: Lulu.com

ISBN: 9781435737969

Category: Health & Fitness

Page: 136

View: 789

Simply Gourmet! Discover the Secrets to Savory Flavors, Creamy Textures, and Nutritional Weight Loss - Naturally! The Diet to End World Hunger! A Cookbook Guide for the Western Chef. Forget everything you know about seaweed. This cookbook guide explains how to prepare dried seaweed into the perfect weight loss, and nutritional flavor-enhancing food additive. Learn to make seaweed into a tasteless inexpensive nutritious weight loss liquid, for shakes, teas, and frozen cocktails; or a nutritional taste-enhancing jelly, for soups, dips, and stews; or a rich fat-free seaweed paste, which adds creamy textures to cakes, puddings, and breads. Seaweed Jelly used as a food-extender will revolutionize the fast-food industry, for it makes your recipes less expensive and more nutritious.