Cookbooks on page 2

Nadine Greenberg is a loving daughter, wife, mother and grandmother who knows the importance of good food around the dining table. She learned from the great cooks of her family in North America and around the world, handed down from multiple generations. This is how she was taught. But what good knowledge if it is not passed along? Now her experience, wisdom, and a few family secrets are being shared. Enjoy this trip down memory lane as Nadine explores the culinary traditions and warm values of days gone by. This delicious journey is yours to explore with old recipes that will be new to your table. Many of the recipes in this book have never been seen - let alone prepared by anyone ...

Este libro es la compilación de todas las recetas de cocina de mi suegra, Consuelo Ripstein de Jinich. Se trata de recetas de comida mexicana mezcladas con recetas de cocina yiddish y árabe. Todas fueron probadas durante su larga vida, pues falleció a los 95 años en la Ciudad de México en marzo de 2010. También contiene las recetas que sus amigas le compartían. Cuando Doña Chelo murió, sus nueras decidimos publicar este libro con el objeto que toda su familia y amigos pudiéramos compartir sus secretos de cocina. Ojalá lo disfruten tanto como nosotros.

Cooking doesn't have to be a chore. Explore creative options and learn to enjoy cooking! This recipe collection serves as a starting point for making tasty soups, main dishes, side dishes, and desserts. Expand on what you find here and make these recipes your own!

100's of amazing family recipes going back decades.

I created this fun journal to help start the habit of healthy eating and accountability. Proceeds will go toward my cafe for people with special dietary needs.

The 183-page book gives readers a peek inside the meal preparation techniques and recipes that provide fuel for optimal sports performance, a topic on which Darthard is well-versed. As the executive chef for the Houston Rockets, Chef Rey provides for the daily nutritional needs and in-flight meals for the team’s players and coaching staff. The Rocket’s record-breaking season serves as a clear indicator that he is hitting the mark in preparing performance-based foods that provide a foundation for sports excellence. The book is an eclectic mix of recipes and insightful information that point to the integral role science and nutrition play in meeting the rigorous needs of professional at ...

Food of Love is a special part of Marilyn's culinary journey from Fiji to California and around the world. This collection of recipes tells a story of how she went from never measuring or writing anything down to writing 39 recipes in a day. Her recipes embrace wellness, nature, flavor, and serendipity, offering perspectives on cooking and baking that incorporate whimsy and play. Her inspiration comes from music, loved ones, flowers, social justice, and a spirituality that is grounded in nature. Marilyn offers these recipes as a pathway to developing and enhancing the readers’ own intuitive cooking and baking style.

We are collectively becoming aware that the Standard American Diet (SAD) is making us overweight and sick. What are we to do about it? SAD food with its ready to heat, ready to eat convenience is making us lazy or impatient about getting and cooking good food for everyday. And a flood of sometimes misleading information and conflicting health claims from the internet is increasing confusion about food. How do we get and have good food for everyday?

Do something good for your family. Be there for them. Be there and be well. Help them be well. It has become known that the Standard American Diet is not good for us. When monocrop, industrial food science, ready to eat, and fast foods are adopted around the globe then obesity, heart diseases, and diabetes follows. What can I do about it? There is no free lunch so to say. Advocate for yourself and your family to be well. Here is the information you need to gain an understanding of how to be well. Be well by having good food for everyday. What is “good food”? How do we get it? Here is a work of biology and food composition. And local, seasonal, present-day foraging. How cooking work ...