GREAT GRILLING: OVER 40 RECIPES AND TIPS FOR THE BEST BARBECUES by Laura Ballweg

Grilling-Recipes-pdf-page-001

What inspired you to write your book?
Writing down great recipes from family gatherings around a grill inspired me. I have kids of my own, my parents visit often- making good food for good times is instilled in my family, and I wanted to share it with others.

About your Book:
strong>Grilling, or Barbecuing, is a true American tradition.

Barbecues are popular for events such as the 4th of July, birthday parties, receptions, or going away parties. No matter why you have decided to plan a grilling party, the memories that will come from it are sure to stick with your guests for many years to come, provided that you plan ahead. If you are truly serious about mastering the art of the Grill, then this book will spare you the embarrassment and headaches of learning from needless “misteaks” (pun intended).

Tips include:

–Planning Ahead
–Choosing a Grill for the Right Occasion
–Maintaining Your Grill
–Planning the Perfect BBQ Party
–Tips for Better Grilling

Recipes Include:

–Side Dishes and Starters
–Burgers and Dogs
–Seafood Feast
–Steaks, Ribs and Kebabs
–Chicken and Turkey
–Grilled Desserts

Get ready for summer with a copy of Great Grilling today!

Cuisine Style or Food Genre
Barbecue Grilling

Sample Recipe or Food Advice
CHILI ONION BURGERS

Cooking Time: 12 min
Serves: 8

• 2 and 1/2 pounds ground beef
• 1 envelope of dry onion soup mix
• 1/3 cup water
• 1/3 cup chili sauce
• 1/4 cup finely chopped green bell pepper
• 1/4 teaspoon black pepper

1. Preheat grill to medium heat.
2. In a medium bowl, combine all ingredients; mix well. Divide mixture into 8 equal amounts and make 8 patties.
3. Grill patties 8 to 12 minutes, or until desired doneness, flipping them halfway through grilling.

What formats are your books in: eBook

How do you see writing a food/cookbook as different from writing other genres of books?
Trial and error of recipes takes time and patience. Then to write a recipe that the general population can recreate at home can be difficult. There is a dialogue between author and reader that needs to guide and teach, while at the same time inspire.

How did you decide how to publish your book and where is it published through:
I published through Amazon’s Kindle Direct Publishing- it was easy to do, and with such a large audience, I hope to share my family favorite recipes.

Author Bio:
Family, Friends, and Food are the three most important aspects of my life.

Website(s)
Link To Book On Amazon

Breakfast Goes Gluten Free: Over 35 Easy and Delicious Recipes and Tips by Jennifer Kipling

Gluten-Free-Breakfasts-page-001

What inspired you to write your book?
Writing down great recipes from family gatherings around a grill inspired me. I have kids of my own, my parents visit often- making good food for good times is instilled in my family, and I wanted to share it with others.

About your Book:
Looking for a quick, easy and gluten free breakfast? Look no further!

Breakfast seems to be one of the toughest meals for those new to a gluten-free diet. Many people new to the lifestyle wonder about the various options, what is available and what is easy. Yet once you realize all the naturally gluten-free options there are plus what recipes you can easily recreate yourself, the possibilities for a healthy, filling breakfast are infinite.

Cuisine Style or Food Genre
Gluten Free Breakfasts

Sample Recipe or Food Advice
Quinoa Breakfast Skillet

Yield: 4 Servings

4 slices thick-cut bacon, chopped
1 small sweet potato, chopped
1/2 red onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 cup sliced mushrooms, chopped
2 garlic cloves, minced
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium vegetable or chicken stock (or water)
4 eggs, cooked your desired way
Salt and pepper to taste

1. Heat a large skillet over medium heat and add bacon. Cook until fat is rendered and bacon is crispy. Remove bacon with a slotted spoon and place on a paper towel to drain.
2. Reduce heat to medium-low and add sweet potato, onions, peppers, mushrooms and garlic to the skillet, tossing to coat. Cover and cook for 5-6 minutes, stirring once or twice, until soft.
3. Add uncooked quinoa to vegetables and stir for 1-2 minutes, allowing it to lightly toast.
4. Pour in stock or water and bring the mixture to a boil. Immediately reduce to a simmer, cover and cook for 15 minutes until quinoa is cooked through.
5. While quinoa is cooking, prepare eggs as you’d desire.
6. Serve warm quinoa in bowls topped with eggs and cooked bacon.

What formats are your books in: eBook

How do you see writing a food/cookbook as different from writing other genres of books?
Trial and error of recipes takes time and patience. Then to write a recipe that the general population can recreate at home can be difficult. There is a dialogue between author and reader that needs to guide and teach, while at the same time inspire.

How did you decide how to publish your book and where is it published through:
I published through Amazon’s Kindle Direct Publishing- it was easy to do, and with such a large audience, I hope to share my family favorite recipes.

Author Bio:
Family, Friends, and Food are the three most important aspects of my life.

Website(s)
Link To Book On Amazon

25 Definitive New Orleans Restaurants (& A Dozen Damned Good Places to Drink) by Steven Wells Hicks

25-Definitive-Front-Cover

What inspired you to write your book?
I have written several New Orleans dining guides from 2011 through 2014. This is my sixth guidebook on the subject.

25 Definitive New Orleans Restaurants reflects the “essential” New Orleans experience. The reviews are more thorough than those found in most conventional guidebooks. Like every city, New Orleans present a broad variety of culinary offerings, but I believe most visitors want to experience the cuisine that reflects a city’s heritage and historical leanings. That’s the intent of 25 Definitive New Orleans Restaurants.

About your Book:
How can food-loving visitors to New Orleans find “real deal” cuisine in a city that offers them the choice of several thousand restaurants? Before becoming a full-time “local” in 2014, food critic and novelist Steven Wells Hicks spent forty years as an increasingly frequent visitor in search of the stories, people and dishes that make New Orleans one of America’s legendary culinary playgrounds.

Here he tells you about twenty-five of the more memorable places he’s uncovered, from white tablecloth temples of cuisine to a lunchroom where boiled crawfish are served on yesterday’s newspaper from a paper bag. You’ll discover an old Mafia roadhouse in the boondocks, a fried chicken joint in an iffy part of town and even a greasy spoon where the main course is attitude. And that’s just for starters.

Plus, because Man cannot live by French bread alone, Hicks point you toward a dozen of the city’s both famous and infamous watering holes.

Unlike most conventional guidebooks featuring single-paragraph hype pieces singing the praises of every restaurant in the city, Hicks takes a novelist’s approach to reviewing restaurants, opting instead for write leisurely pieces that not only tell you what’s on a restaurant’s plate, but also in a city’s culinary heartbeat.

Says Hicks in the book’s preface, “Ultimately this book is a valentine, sometimes left-handed but hopefully right-minded, to a city and the people of an industry that have simultaneously provided me with a lifetime of sensuous fulfillment while wreaking untold havoc with my waistline and the balance on my American Express card.”

Pulling no punches and pouring on the literary hot sauce when called for, Hicks has written a book that has become required reading for serious food fanciers planning their first or fifty-first pilgrimage to the undisputed “Food Mecca on the Mighty Mississippi.”

Cuisine Style or Food Genre
New Orleans

Sample Recipe or Food Advice
Cosimo’s
With its location in the lower end of the French Quarter, visitors thinking “Bourbon Street” are in for a gentle awakening.

It’s been over fifty years since the assassination of President Kennedy, perhaps the single largest source of conspiracy theories ever, and the story keeps swirling around that the plot was hatched in the back room of a New Orleans saloon.
Maybe it’s true. Maybe it isn’t. Anyone who knows is most likely dead, and if they aren’t, it’s pretty obvious they’re in no hurry to talk about it. At any rate, here’s the fact, if indeed it is a fact, and you can decide for yourself if it’s true, if it’s bunk or if you even give a damn.
The bar is Cosimo’s, a generally quiet watering hole in the lower French Quarter about two blocks in from Esplanade Avenue, the street generally recognized as the end of the city’s most famous historic district.
Myth, legend or whatever, it’s said that the Kennedy assassination was plotted in the back room of Cosimo’s by none other than Lee Harvey Oswald himself. If that’s true at all (and that’s a Texas-sized if), depending upon which conspiracy theory is being promoted at any given time on late-night cable television, the co-conspirators could have had the back room packed with Mafiosi, Cuban mercenaries, Soviet KGB agents, the FBI, Southern segregationists or even Lyndon Johnson (although I suspect someone would have looked up from their seat at the bar and recognized the Vice President of the United States when he walked in).
Now I have no idea whether there was a fiendish plot and it was hatched in the back room of Cosimo’s, but I’ve always been a sucker for a good yarn, so I decided to walk the two blocks from my apartment at the time and check it out for myself.
I liked Cosimo’s immediately.
I think the main reason was that there wasn’t anything tricked up about the place.
The beer is cold, the help is friendly and it’s nice enough without being trendy, self-conscious or tragically hip. In my mind’s eye, it’s the kind of bar where you stop on your way to dinner for a cold one, more of a way station than a destination.
As for the vaunted back room, where the crime of the century is reputed to have been planned, well, it looks like something out of an aging East Coast frat house. There’s a pool table in the center and scattered furniture that’s seen better days. At first glance, it looks far more likely to have been the scene of a keg party than a shadow-cloaked conspiracy. Come to think of it, it still does at second glance. And third.
Cosimo’s dates back to 1934, the year after “The Noble Experiment” was declared a failure and Prohibition was cleared off the books. With its wood-paneled walls and ceiling and several unremarkable chandeliers, it was perhaps a little swankier than it looks more than eighty years later. The back bar, with its columns, beveled mirrors and whisky cases tucked behind harlequin-glass doors, suggests that Cosimo’s was once a tad more elegant, or at least had pretentions of it, than the quiet neighborhood watering hole it is today.
With its location in the lower end of the French Quarter, visitors thinking “Bourbon Street” are in for a gentle awakening. The location at the corner of Burgundy and Governor Nichols Streets is one of the more quiet areas of the city’s most notorious districts, an area where people experiencing the Quarter for the first time start saying to themselves, “Yes, I could live here,” at least until they see the real estate prices.
While Cosimo’s gets a certain amount of visitor traffic due to its location, it is primarily a hangout for local residents. You’ll see a lot of Bloody Marys being served, not so much because it’s a brunchy kind of restaurant, but rather because they have a hard-earned reputation for serving one of the better Bloody Marys in a cocktail-fueled town.
In my forty-plus years of being above the legal drinking age, I have graduated from the noise and grime of the Bourbon Street maelstrom to the gentle nine-to-five vibe that may not be as good for tourist business but is less fraying upon the nerves of its residents. To that end, I find myself dropping by Cosimo’s when I’m in the quiet end of the Quarter.
Cosimo’s is not the Mardi Gras, voodoo, continuous parade, and anything-goes New Orleans that most people come to expect if they watch enough TV. Rather, it’s the New Orleans that city residents try to quietly preserve for themselves. And as any conspiracy buff knows, the most successful conspiracies are built out of silence.
Of course, you never heard this from me.

Cosimo’s
1201 Burgundy Street (at Governor Nicholls)
Monday and Tuesday, 4:00 pm – 2:00 am
Wednesday – Friday, 4:00 pm – 5:00 am
Saturday, 2:00 pm – 5:00 am
Sunday, 2:00 pm – 2:00 am
Telephones: (504) 522-9715
No website

What formats are your books in: Both eBook and Print

How do you see writing a food/cookbook as different from writing other genres of books?
It’s more personal.

How did you decide how to publish your book and where is it published through:
I publish my books through CreateSpace Independent Publishing Platform.

Author Bio:
Novelist Steven Wells Hicks (Destiny’s Anvil and The Gleaner) spent the past forty years driving down Interstate 55 from Mississippi in search of the best food and drink New Orleans has to offer. Along the way he not only took notes, he took names.

What started as irreverent reviews for friends and relatives grew into a widely followed blog site, and ultimately a series of five guidebooks that regularly found their way to the top of Amazon.com’s lists of best-selling books about dining in New Orleans.

For 2015, Hicks combed through his inventory of articles and observations and redacted them to the twenty-five restaurants and twelve saloons that would lead readers to the “definitive” New Orleans dining and drinking establishments.

Born in Omaha and a product of Phillps Exeter Academy (’68) and Coe College (’72), Hicks spent most of his career in advertising, where his focus was on tourism, hospitality industries and politics. In 1977, he wrote his first paid restaurant review for the late Jackson magazine.

Buoyed by the 2014 success of Destiny’ Anvil, Hicks and his wife, nationally acclaimed jewelry designer Lil McKinnon-Hicks, pulled up their Mississippi stakes and moved to New Orleans. They have since settled into a purple house in the city’s Algiers Point Historic District, where they are regularly interrupted by a steam-powered calliope on the celebrated sternwheeler Natchez.

Website(s)
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Free Book 05/31/2015: Paleo Diet: Lose belly fat forever with essential paleo diet recipes and paleo diet plan by Amy Peterson

paleo-paleo-diet-paleo-diet-cook-book-paleo-diet-plan-paleo-diet-deserts-paleo-deit-for-begginers-paleo-diet-solution-book-coverThis book is free on these days only – 05/31/2015 at midnight PST until 11:59 pm on 06/01/2015. If the dates are the same that means the book is free one day only.

I have personally struggled with my weight all my life, there was a point where I was told by my doctor I was obese, this was a very depressing time in my life. I spent years trying to find a healthy solution on how to lose weight and build lean muscle. After years of searching I eventually found the paleo diet. This diet made sense to me because of the simplicity of it. The Paleo diet is basically eating in the same way our ancient ancestors ate. But in a world where practically everything around you comes from a factory or is so processed and packed with preservatives that all the nutrients is gone, eating simple and clean is easier said than done!

I created this book to help you simplify the road ahead as you go on your journey to a healthier happier life. What you will find in this book is how the Paleo diet provides for your body, how it works and its benefits. You’ll learn what the right foods are that will induce fat burning in your body, as well as which foods you should avoid that can have the reverse effect to what you’re trying to accomplish with the Paleo Diet. I also provided several printable simple step by step meal plan recipes that show how to prepare your meals.
[Read more…]

Free Book 05/17/2015: Paleo Diet: Lose belly fat forever with essential paleo diet recipes and paleo diet plan by Amy Peterson

paleo-paleo-diet-paleo-diet-cook-book-paleo-diet-plan-paleo-diet-deserts-paleo-deit-for-begginers-paleo-diet-solution-book-coverThis book is free on these days only – 05/17/2015 at midnight PST until 11:59 pm on 05/19/2015. If the dates are the same that means the book is free one day only.

I have personally struggled with my weight all my life, there was a point where I was told by my doctor I was obese, this was a very depressing time in my life. I spent years trying to find a healthy solution on how to lose weight and build lean muscle. After years of searching I eventually found the paleo diet. This diet made sense to me because of the simplicity of it. The Paleo diet is basically eating in the same way our ancient ancestors ate. But in a world where practically everything around you comes from a factory or is so processed and packed with preservatives that all the nutrients is gone, eating simple and clean is easier said than done!

I created this book to help you simplify the road ahead as you go on your journey to a healthier happier life. What you will find in this book is how the Paleo diet provides for your body, how it works and its benefits. You’ll learn what the right foods are that will induce fat burning in your body, as well as which foods you should avoid that can have the reverse effect to what you’re trying to accomplish with the Paleo Diet. I also provided several printable simple step by step meal plan recipes that show how to prepare your meals.
[Read more…]

Free Book: Amazing Lemonade Recipes To Thirst For!: A Cookbook to Unleash the Powerful Health Benefits of Lemons to Your Diet in a Refreshing Way by Amber Richards

Amazing Lemonade Recipes to Thirst ForThis book is free on these days only – 05/15/2015 at midnight PST until 11:59 pm on 05/15/2015. If the dates are the same that means the book is free one day only.

Whether you’re enjoying a relaxing evening brimming with tangy, citrus flavors, or sipping a tall, refreshing glass of classic lemonade on a hot afternoon, this book contains 42 amazing lemonade recipes to quench your thirst.

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This cookbook of refreshing beverages is a great way to add lemons to your diet.
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Free Book 05/04/2015: County Fair Blue Ribbon Winning Cookbook: Main Dish, Casserole, & Vegetable Recipes by Amber Richards

County Fair Blue Ribbon Winning Cookbook Main Dish, Casserole, &This book is free on these days only – 05/04/2015 at midnight PST until 11:59 pm on 05/04/2015. If the dates are the same that means the book is free one day only.

Make the best award-winning food in your own home for family and friends. Packed with proven, authentic, home-style recipes that tingle the taste buds and turn out perfectly every time. The County Fair Blue Ribbon Winning Cookbooks will be new essentials in your recipe collection.

Each recipe was gathered from blue ribbon or grand prize winners at county and state fairs across the country. They’ve impressed the judges; now, they’ll impress your friends!

Over 100 delicious recipes fill this book with main dishes, casseroles, vegetable fares, salads and soups. Never run out of ideas for what to make for dinner.

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FEATURED BOOK: Taking Back Your Health by Jamie Logie

takingbackyourhealthGenre: Nutrition

Taking Back Your Health arms you with all the relevant nutrition information you need to make the best decisions. When it comes to your health and wellness what you don’t know will hurt you and Taking Back Your Health will provide you with the knowledge you need.
Right now reduced from 5.99 to .99

Link to buy book

The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine by Bennett Jacobstein

The-Joy-of-Ballpark-Food-Cover

What inspired you to write your book?
The free time afforded by retirement gave me the opportunity to volunteer at Second Harvest Food Bank and thus become aware first-hand of the need to help our neighbors who do not have adequate food.
My interest in the connection between baseball and food plus my concern for those in need of food led me to create The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine as a fundraiser for Second Harvest Food Bank. All of the royalties from the sale of The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine are being donated to Second Harvest Food Bank.

About your Book:
Baseball is a game that is identified with food. We even sing about it at every ballpark during the seventh inning stretch: “….buy me some peanuts and Cracker Jack…” The famous song was written by Jack Norworth in 1908.

From the early part of the twentieth century until the 1980s, classic baseball fare consisted mostly of hot dogs, ice cream, peanuts, and Cracker Jack. Then ballparks slowly began to sell new items. A proliferation of new food offerings during the 1990s was fueled by the opening of twelve new major league ballparks.

Now, teams around the country sell a variety of exotic food as well as wide variety of hot dogs.

The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine begins with the history of the first hot dog at a ball game and concludes with a culinary tour of all 30 major league ballparks.

Cuisine Style or Food Genre
Baseball Food

Sample Recipe or Food Advice
Excerpt from The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine:

Along with hot dogs and peanuts, Cracker Jack popcorn is one of the early and traditional baseball foods. Although its famous connection with baseball through the song “Take Me Out to the Ball Game” did not occur until 1908, an 1896 scorecard for a game played in Atlantic City, New Jersey, between the Atlantic City Baseball Club and the Cuban Giants contained a Cracker Jack advertisement.

Frederick Rueckheim immigrated to Chicago from Germany in 1871. Frederick and his brother Louis sold popcorn from a cart in the streets of Chicago. Later they added a caramel coating and peanuts to create the popcorn candy which eventually was marketed as Cracker Jack.

It has been variously reported that the Rueckheims distributed their new product at the 1893 Chicago Columbian Exposition. There is no record of the brothers having a stand at the Expo, but it is possible that they hawked their product on foot throughout the fair.

In the nineteenth century “crackerjack” was a slang expression that meant “something very pleasing or excellent.” The story goes that a customer, upon tasting the pop corn concoction, exclaimed “That’s crackerjack!” and the Rueckheims took that as the trade name. The Cracker Jack brand name was registered in 1896.

In 1912 toy surprises were first put into every Cracker Jack box. In 1914 and 1915 a baseball card was placed in each Cracker Jack box. Customers were unhappy because there was less space for the caramel corn, and the baseball card distribution was soon discontinued. However, a 1915 Ty Cobb card from a Cracker Jack box sold in 2005 for $94,709.

Each box of Cracker Jack has a picture of Sailor Jack and his dog Bingo. Sailor Jack was modeled after Robert Rueckheim, an eight-year-old nephew or grandson of Frederick (sources vary). Tragically, Robert died of pneumonia shortly after his image first appeared.

Cracker Jack remained a family business until it was sold to Borden Inc. in 1964. In 1997 ownership of the brand was transferred to Frito-Lay North America, Inc.

During the 1980s the New York Yankees hosted an Old-timers Game which was sponsored by the Cracker Jack brand. As part of the festivities, Cracker Jack was cooked on site for players and officials. According to game promoter Marty Appel, “The scent of hot Cracker Jack was almost indescribably wonderful. I’ll always associate Cracker Jack with baseball, and the smell of hot Cracker Jack with the fun of those old-timers games.”

In 2004 the New York Yankees decided to stop selling Cracker Jack and chose instead to offer another brand of caramel corn called Crunch ‘n Munch. The decision left fans stunned and upset. Several months later, the Yankees corrected their error and brought back Cracker Jack. The Yankees’ chief operating officer, Lonn Trost, gave the reason for the return of Cracker Jack: “The fans have spoken.” Cracker Jack is currently sold at almost all of the major league stadiums.

Much credit for the popularity of Cracker Jack at baseball games can be given to “Take Me Out to the Ball Game.” During the seventh inning of every baseball game across the country, fans are reminded of Cracker Jack. Although the Cracker Jack brand owes much of its success to the song, there is no evidence that songwriter Jack Norworth was ever compensated by the Rueckheims. Norworth was simply looking for a rhyme. If “back” did not rhyme with “jack,” who knows what kind of snack baseball fans would be eating today.

What formats are your books in: Print

How do you see writing a food/cookbook as different from writing other genres of books?
Food is more than just the chemical make-up of what we eat. Food is part of our history and culture. Also, food is visual and needs to be described with pictures as well as words.

Advice to someone that is thinking about or currently working on a food book or cookbook
Only write a book out of love for your subject, not as a money-making opportunity.

Author Bio:
Bennett Jacobstein lives in San Jose, CA. He is a retired librarian and publisher of demographic materials. He currently works during the baseball season in the concessions stand at Municipal Stadium, home of Minor League Baseball’s Class A Advanced San Jose Giants. Every minor leaguer dreams of making it to the big leagues. Bennett had his dream fulfilled when he worked as a concessions stand substitute at three Oakland Athletics games during the 2013 season.

He enjoys both baseball and food but considers himself a much better eater than ball player. He had a two-year Little League career in which he went two seasons without getting a hit. His only RBI was when he got hit by the pitch with the bases loaded. When not batting or sitting on the bench, he would be found in right field praying that the ball didn’t get hit to him.

The three greatest days of his life were the day he married his wife Debbie, the day his daughter Aviva was born, and the day he first successfully replaced the nachos cheese bag in the dispenser at the San Jose Giants’ concessions stand.

Bennett published The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine in January 2015. All of the royalties from the sale of The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine are being donated to Second Harvest Food Bank.

Website(s)
Author Home Page Link
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Gluten-Free Bread Recipes: 25 Super Simple and Tasty Gluten-Free Bread Recipes Your Whole Family Will Love by Mike Moreland

Gluten-Free-Bread-Recipes-400-wideBaking Gluten-Free Bread Was Never Easier With These Super Simple and Tasty Recipes!

If you’re on a gluten-free diet, finding good gluten-free bread can be a real challenge. Buying pre-packaged gluten-free bread is an option, but far from ideal. It’s expensive and – let’s be honest – usually doesn’t taste all that great either.

A better alternative is to make your own gluten-free bread. Homemade bread is not only cheaper, it also has a much better taste and it’s always fresh.

But isn’t baking your own bread very difficult and a lot of hard work? Think again. You’d be surprised how easy it is once you get the hang of it. With the super simple recipes in this book, anyone can do it and you’ll be enjoying your first homemade gluten-free bread in no time!

25 Incredibly Delicious Gluten-Free Bread Recipes Your Whole Family Will Love

Even if your family members aren’t gluten-free themselves, they are going to love the recipes in this book. All recipes are easy to make and you can simply use a conventional oven to bake the gluten-free breads.

These breads will quickly become your favorites. Sandwich breads, flatbreads, sweet breads, and breads you can serve with main meals or salads: you’ll find them all in this book!

Included are fabulous gluten-free breads like:

– Sundried Tomato Bread
– Rosemary Almond Focaccia
– Chili Cornbread
– Chocolate, Carrot and Orange Loaf
– Easy Banana and Pecan Bread
– And many more!

Ready to Start Baking?

Try out these tasty recipes and you’ll never settle for store-bought gluten-free bread again. So what are you waiting for? Grab a mixing bowl, heat the oven, and let’s get baking!

Targeted Age Group:: All ages

What Inspired You to Write Your Book?
Bread is a big challenge for those on a gluten-free diet. Wheat bread is off limits and pre-packaged gluten-free bread is expensive and usually doesn’t taste that great either. A better alternative is to make your own gluten-free bread. Homemade bread is not only cheaper, it also has a much better taste and it’s always fresh.

In this book, I share 25 super simple and tasty gluten-free bread recipes. With these recipes, I hope to inspire people to start with baking their own gluten-free bread. It’s so much better than store-bought gluten-free breads. And it’s not that difficult once you get the hang of it!

[Read more…]

Permafree eBook: How to Create a Complete Meal in a Jiffy by PRASENJEET KUMAR

Complete-meal-cover
Presenting a Cookbook Like No Other Cookbook in the World…

From the author of five Amazon Bestseller cookbooks comes a cookbook that doesn’t focus on recipes.

Instead, it shares the secret of creating a Full Meal in around 30 minutes.

How is that possible?

With just Proper Sequencing and Parallel Processing of your actions, is author Prasenjeet Kumar’s answer.

So if till now you didn’t know (or hadn’t thought about) as to how with proper sequencing and parallel processing you can reduce your drudgery by many, many fold, you have come absolutely to the right place.

In that background, the Book presents around 40 dishes grouped into 10 Full Meals consisting of: two “concepts” of breakfasts, four Indian meals, one Thai meal, one Japanese meal, and two Western meals.

Link To Download Free Book

About the Author
Prasenjeet Kumar is a Law graduate from the University College London (2005-2008), London University and a Philosophy Honors graduate from St. Stephen’s College (2002-2005), Delhi University. In addition, he holds a Legal Practice Course (LPC) Diploma from College of Law, Bloomsbury, London.

Prasenjeet loves gourmet food, music, films, golf and traveling. He has already covered seventeen countries including Canada, China, Denmark, Dubai, Germany, Hong Kong, Indonesia, Macau, Malaysia, Sharjah, Sweden, Switzerland, Thailand, Turkey, UK, Uzbekistan, and the USA.

Prasenjeet is the self-taught designer, writer, editor.

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Bargain Book for 03/21/2015: The Ultimate Guide to Cooking Rice the Indian Way by PRASENJEET KUMAR

prasenjeetkmr@gmail.com

Rice-coverThis book is bargain priced from 03/21/2015 until 04/15/2015 Check book price before you buy, as prices can change due to expiration of the sale or other technical issues.

From a Bed for Curries, to Pilaf, Biryani, Khitchri, Idli, Dosa, Savouries and Desserts, No One Cooks Rice as Lovingly as the Indians Do.

From Prasenjeet Kumar, the Amazon #1 bestseller of the “Cooking In A Jiffy” series of books, comes the ultimate rice cookbook that anyone looking for gluten-free food should just grab with both hands.

Cataloguing the legendary “love affair” that Indians have with rice, the book narrates how rice forms an intrinsic part of every Indian’s life from birth till death.
In this background, the book presents a total of 35 mouth-watering rice dishes: eight plain rice cooker recipes, five recipes for cooking rice with lentils, five each for cooking rice with vegetables and meats, five ways to use rice in snacks and seven as desserts.

Targeted Age Group: 18+

Book Price: $0.99 (86% down from the listed price of $6.99)

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Link To Buy The Ultimate Guide to Cooking Rice the Indian Way