Bargain Book for 01/10/2016: I Love Superfood Smoothies by Daphne Groothuijse

Voorkant-Engelse-boek-voor-submission-websitesThis book will make you a real superfood smoothie specialist. You will learn the benefits of popular superfoods and of fruits and herbs. Focus is given to baby smoothies, kids, teens, pregnant women and the elderly. We show you how to create great tasting smoothies, which detoxify your body and make you lose a lot of weight. You do not want to miss the chapter about green smoothies, as they are fantastically healthy. With the basic recipes of nuts, hemp and sesame milk, you will learn to make your own healthy and creamy, base milks. The 114 delicious recipes in this book are 100% raw, vegan and gluten free.

In the blink of an eye you will be able to make the freshest, tastiest and healthiest super food smoothies. Flavours that complement each other have been chosen, from real and extensive testing & tasting. You will learn what the benefits of various superfoods are to you and how you can enjoy them in everyday life. You will be surprised by all the delicious tasting superfood smoothies that are ready to be made by you, so that you will feel more alive and thrive. Soon, you will find that your energy level goes up and you will experience other great benefits of smoothies, like more clarity to your mind and just generally feeling better!

This book will give you a simple answer to the question: How do I use superfoods in my daily diet? Superfoods are often sold in the shape of (freeze-dried) powders. As you can imagine perhaps, eating powders alone is not an easy thing to do. A tasty smoothie is what you put your superfood (powders) into and is therefore, one of the fastest and easiest ways to get the good nutrients into your body, to quickly address any shortages. The only tools you need for making these great tasting and nutritious smoothies are a blender, a knife and a cutting board. Of course, you will need the ingredients but also your creativity: Make sure you have the necessary ingredients in your fridge and cupboards ready; fruits, superfoods, sweeteners, herbs and/or green vegetables, melons the list is almost endless.

Targeted Age Group: 15-60

Book Price: 0.99
This book is bargain priced from 01/10/2016 until 01/12/2016.

Links to buy book: (Check book price before you buy, as prices can change due to expiration of the sale or other technical issues.)

Link To Buy I Love Superfood Smoothies on Amazon

Is this book no longer priced under $2.99? Let us know in the comments! Have you read this book? Tell us about it in the comments!

Poutine Cuisine: The Comfort Food Taking the World By Storm by Suzella Smith

poutine_cover

What inspired you to write your book?
As I describe in my introduction, although I am not a native of Canada, I lived there for a year and fell in love — with a guy as well as poutine! In fact, it was the guy who introduced me to this wonderful Canadian dish, and then joined me as I explored the many ways it can be made.

About your Book:
Gooey, cheesy, and dripping with gravy: That’s poutine, the French fries-based guilty pleasure that escaped its Canadian homeland to become a favorite snack and party food of people everywhere. This book takes poutine in some amazing new directions while staying true to its basic simplicity and ease-of-making.

Recipes range from the traditional, like you would find in diners and restaurants across Canada, to exotic new versions for poutine fanatics who like to push boundaries (think Mexican, Indian, or down-home southern!). For the health minded there are recipes for substituting sweet potatoes or vegetables for regular French fries, and recipes for delicious vegetarian gravy.

Along with the recipes, the book provides sources for the “squeaky” cheese that is a signature of the most authentic poutine, while showing how the dish can be just as satisfying using more readily available cheese varieties from the supermarket.

If you’ve never tried poutine, you’re in for a treat. If you’re already hooked, this book will fire your imagination with the creative possibilities of this deceptively simple gift from the land of the maple leaf.

Cuisine Style or Food Genre
Snack food; guilty pleasures

Sample Recipe or Food Advice
Summery Mexican Poutine

The avocado and other fresh ingredients in this recipe make me think of summer. The tomatillos and jalapeño pepper make me think Mexican. I’m thinking this would be another great one for a patio party when the weather turns warm. Because the salsa takes a bit of work, let’s save some time by using frozen French fries, shall we?

Preparation + cooking time
45 to 55 minutes

Ingredients
Frozen French fries
5 to 7 tomatillos
1 ripe avocado
Red or yellow onion
1 lime
2 cloves garlic
1 small jalapeño pepper
¼ cup fresh chopped cilantro
½ teaspoon salt
1 teaspoon ground black pepper (or to taste)
2 cups shredded Mexican cheese

Instructions

Prepare frozen French fries according to package directions, and set aside.

Heat oven to 400 degrees F (235 C)

Remove husks from the tomatillos. The de-husked tomatillos will be sticky, so rinse them well under running water. Cut tomatillos in half and place them on a roasting pan. Roast for 15 to 25 minutes, and remove pan from oven.

Peel avocado and remove pit. Cut avocado in half. Set one half aside.

Split jalapeño pepper lengthwise with a knife and carefully remove all seeds.

Chop enough onion to make ½ cup’s worth. Set aside ¼ cup of the chopped onion.

Place in a blender: Tomatillos, avocado half, ¼ cup chopped onion, juice of 1 lime, garlic, jalapeño pepper, cilantro,
salt, black pepper. Blend for 30 seconds on high, or until smooth.

Place the cooked French fries in a glass baking pan. Sprinkle Mexican cheese over them. Place the pan in a 400-degree F (235 C) oven for 5 or 6 minutes to melt the cheese.

Remove fries from oven. Cover with the remaining ¼ cup chopped onion. Cut the remaining avocado half into small chunks and scatter them over the fries and onion. Pour the contents of the blender over everything. It is best to serve this dish right away!

What formats are your books in: eBook

How do you see writing a food/cookbook as different from writing other genres of books?
It’s important to personally test as many recipes as possible. This part can’t be faked! Also, with all of the recipes available on-line to people, a cookbook must have something extra to give value to its readers: recommendations for sources of hard-to-find ingredients, for example (I did this for the special squeaky cheese that is used in the most authentic poutine recipes), or some history or cultural notes about the dishes.

Advice to someone that is thinking about or currently working on a food book or cookbook
Go for it! Just be sure you are really passionate about your subject. This will sustain you through the tedious parts of the process, and will be communicated to your readers. You want them to be as excited as you are about your favorite food or recipes.

How did you decide how to publish your book and where is it published through:
As noted, I discovered poutine when I lived in Canada. After returning to my down-South home in the U.S., I started making it for myself and my friends and family. When I looked for recipes, I found many that told how to make the basic dish, but few that offered any real variations. There really aren’t many actual poutine cookbooks out there, either. I saw a need and have tried to fill it.

Author Bio:
I am a native of the Deep South, who loves the down-home food I grew up with as well as the dishes of other regions and countries that I’ve discovered through my travels. Poutine Cuisine is my first cookbook, but I’m planning others. I’ve also published several trivia quiz books.

Website
Link To Book On Amazon

Grandma’s Favorite Recipes by John Darling and Loretta Duffy

Paper-Cover

What inspired you to write your book?
My remembrances of grandma’s great cooking.

About your Book:
90 GREAT mid-western recipes for just $.99 cents!

All recipes were taken from Grandma’s handwritten recipes that she wrote down as she made them up, were passed on to her by her mother, or were dictated to her by her friends as they bowled, canned their harvests, or just passed the time sitting on the porch talking about their families.

These are great original recipes from America’s heartland!

Cuisine Style or Food Genre
Midwestern America

Sample Recipe or Food Advice
Ivah’s Chicken Casserole

1 boned, cooked chicken
1 cup raw rice
1 cup chopped celery
1 cup carrots
2 cans mushroom soup

Use all the broth from the cooking of the chicken and place in a casserole with chopped vegetables. Mix together well and cover top with buttered bread cubes. Chopped onions and chopped green peppers are optional ingredients. Bake 1/2 hour at 350 degrees.

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?
These were all gleaned from handwritten recipes. To grandma’s knowledge none had ever been published.

Advice to someone that is thinking about or currently working on a food book or cookbook

How did you decide how to publish your book and where is it published through:
I first published this years ago through a small publisher called Bookshelf Publishing. Grandma was still alive then and thought it was funny that anyone would be interested in her recipes. Now it is published through Amazon and CreateSpace.

Author Bio:
Since 1976, Mr. Darling has written and published numerous short stories, poems, and magazine articles. He has written one play (included in the book Woman In Black) that has been produced in London, Canada and the USA.

You can read his blog, “Inside the Mind of an Author” at https://thedetectiveanderson.wordpress.com/

Website(s)
Author Home Page Link
Link To Book On Amazon

Your Social Media Links
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High Protein Recipes by Vasil Pujovski

Book-Cover-FinalProtein is an important component of every cell in the body. Hair and nails are mostly made of protein, your body uses it to build and repair tissues, make enzymes, hormones and much more! Adding more protein to your meals can improve your lifestyle in ways you never thought were even possible.

In this cookbook you will find 30 different high protein recipes, satisfying all tastes. Divided in three categories, breakfast, lunch and dinner, these recipes are suitable for everyone who enjoys a filling, healthy and delicious meal. Guiding you through the process of preparation, step by step, these recipes are easy to understand. You will find out what protein is, where it comes from and what amount of protein your body needs.

This book is recommended for:

– People who want more energy throughout the day

– Athletes

– Pregnant Women

– People Who Want To Lose Weight Naturally

– Anyone Who Wants A Healthier Life

In this book you will learn:

1. The Benefits Of Protein

2. Where Does Protein Come From?

3. How Much Protein Is Enough?

4. Why is Breakfast Important?

5. 10 High Protein Breakfast Recipes

6. Why Is Lunch Important?

7. 10 High Protein Lunch Recipes

8. Why Is Dinner Important?

9. 10 High Protein Dinner Recipes

Targeted Age Group:: 0

What Inspired You to Write Your Book?
I love cooking and I love healthy lifestyle. I have combined them both in one book.

[Read more…]

The Complete Gluten Free Diet by Monica Ramirez

The-complete-gluten-free-diet-3

What inspired you to write your book?
I have been suffering from gluten intolerance for a few months and have cured myself with homeopathic remedies and change of diet from ordinary foods to gluten free foods. My experience has made me think that I could write a book about it and share it with other people that are in the same situation.

About your Book:
Wheat is the staple of life, but for far too many people it causes physical illness and emotional distress. The culprit is ‘gluten’, the binding agent found in wheat and similar grains. One might think avoiding gluten would be easy; simply don’t eat bread or pastas, but it’s not that straightforward. It’s used as an additive in almost everything we consume: ketchup, sauces, soups, and more.

As part of The Complete Gluten Free Diet book, we’ll discuss gluten, food additives, and other ingredients that can cause allergies, sensitivities, and even severe illness. Diagnosing Celiac Disease, or a hyper-sensitivity to gluten, is not an easy task. In recent years, advancements have been made but it still can go undiagnosed for decades.

Those suffering from a chronic upset stomach, fatigue, weight loss, and other common symptoms can spiral into episodes of depression and heightened stress. Once the individual is properly diagnosed, it’s still not an easy proposition, as meals must be planned around a very strict diet.

One might imagine the days of eating delicious foods are behind them, but nothing could be further from the truth. Eating a gluten free diet can be rewarding, invigorating, and downright delectable, and we’ll even start you off with 25 wonderful recipes.

If you’re hungry to feel better this is a great diet to satisfy your cravings, build stamina, boost energy, and clear your mind. Author Monica Ramirez has covered everything you’ll need to know about gluten, taking on topics that generally get left out of the ‘gluten discussion’. Start today by downloading this gluten free cookbook, and begin eating a healthy diet…right now!

Cuisine Style or Food Genre
gluten free

Sample Recipe or Food Advice
This bread recipe is gluten-free and absolutely tasty.
• Canola oil, ½ cup
• Vanilla extract, 1 tablespoon
• Yogurt, 1 cup
• Pumpkin, pureed 2 cups
• 3 eggs
• Light brown sugar, ¾ cup
• White sugar, ½ cup
• Ginger, finely grated 2 tablespoons
• Gluten-free flour, 3 1/3 cups
• Baking powder, 2 ½ tablespoons
• Nutmeg, grated 1 tsp
• Salt, ¼ teaspoon
Preheat oven to 325 F. Mix all wet ingredients together. Sift the dry ingredients one by one into the wet ingredients and stir gently. Avoid over mixing. Portion into muffin tins and bake for 20-25 mins. Top with nuts and whipped cream.

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 is a more personal approach to writing a cookbook than writing about social media marketing or how to get wealthy

How did you decide how to publish your book and where is it published through:
I love working for myself and am self starter.

Author Bio:
Monica Ramirez is an aspiring entrepreneur and fitness lover. She writes nonfiction books on health & wellness. Her passion is about great writing and giving value to her readers.

Monica is an active young lady, health conscious and interested in keeping fit and healthy. She developed her own site where she shares awesome tips on Ayurvedic detox, gluten free diet and health in general. Her daily routine to keep herself healthy is to drink lemon water and apple cider vinegar. It’s powerful stuff!

She also believes in generosity and love,everything in life is made from love and the more you become a blessing in people’s lives, the more life will reward you.

As an author she is planning on writing more books in the series “Simple steps to a healthier life” and expand her publishing business. You can find her website here www.wellnesshealthhub.com

Website(s)
Author Home Page Link
Link To Book On Amazon

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Seven-Day Super Smoothie Cleanse Action Plan by Sharon Chen

Seven_Day_Super_Smoother_Cleanse_coverart_web

What inspired you to write your book?
Stephanie is the fiancée of my husband’s brother, Felix, who resides in Jacksonville, Florida. During the time spent in Jacksonville, I got a chance to get to know this sweet couple better. To my surprise, the more I knew about them, the more it broke my heart.

Stephanie was born with a heart problem. She was in the hospital four times in only two months. Each time, her doctor had to shock her in order for her heartbeat to get back to normal. I asked her if she was doing anything special before her heart started beating irregularly. She said she was just in the closet looking for clothes. At that moment, I realized how serious the situation was—we could lose her at any time. On March 24, 2015, Stephanie had her second ablation. (She had her first one in 12th grade.) This time, they also implanted a pacemaker into her body.

Prior to all the craziness, Stephanie showed me a photo of her and Felix taken a few years before she was put on her current heart medication and treatment. She looked a lot slimmer in the photo. She complained about how fast and how much weight she has gained due to the medication. The sad part is that she can’t really do normal exercises. She’s scared of going to the gym or doing anything that might increase her heartbeat because no one knows when her heart will go crazy again. That’s when I started thinking that maybe the best way for someone like Stephanie to lose weight is through detoxifying and changing what she eats every day.

During Stephanie’s recovery, I created this seven-day cleanse action plan with the hope of helping her detoxify her body and lose weight. She gladly accepted the challenge.

About your Book:
Having trouble losing weight? Want to look lean and sexy in your swimming suit at the beach? Trying to shed a few pounds quickly for that upcoming big event? Thinking about going to that pool party, but not quite confident about your body? Your calorie intake is through the roof after the holiday, and you wonder what to do to make yourself feel better.

What if there was an easy way for you to drop a couple pant sizes and feel great in just a week without having to take the time to step into the gym?

What’s Seven-Day Super Smoothie Cleanse Action Plan?

Seven-Day Super Smoothie Cleanse Action Plan is designed to offer you an easy-to-follow, step-by-step action plan to help you detox your body, lose weight, and, most importantly, build a healthy eating habit by drinking super delicious, super easy-to-make, super healthy smoothies for seven days. If you are worried about being hungry during the process, don’t be. Unlike other cleanse plan, there are six nutritious solid meals designed in the plan, such as Spicy Avocado Seared Tuna Combo and Healthy Vegetable Salad with four different dressings of your choice. Why? Because protein from an oily fish like tuna is the key to building lean muscle, and good fats from avocado are sating and packed with omega-3s, which help burn fat and reduce cellular inflammation.

Whether you are new to smoothies or know your way around a blender, I’ll walk you through the plan day by day, step by step, to ensure that you get the results you want.

What Does Seven-Day Super Smoothie Action Plan Offer?

A seven-day calendar with your pre-planned smoothie and salad meals.

A grocery shopping list to guide you through your local grocery store knowing exactly what to pick up, with the exact volume.

A detailed preparation guide helping you mentally and physically prepare for your cleanse.

Exactly what to do and what not to do during the seven days.

Powerful smoothie recipes with clear nutrition facts.

Tips on how to make a perfect smoothie.

Multiple healthy and delicious combo recipes for you to customize your plan.

Vibrant photos showing what your meals will look like.

What to do after you successfully finish your plan.

Introduction to a new lifestyle.

A free bonus inside.

This smoothie action plan has been proven to help you lose weight, reduce craving, and eat healthy in just seven days. Whether you want to fit into your favorite jeans again, are hoping to be ready for bikini season this summer, simply need a detox after all that serious eating during the holidays, or just feel like your body could use a cleanse, this book is for you!

Take Action, and Get Results!

Action plans won’t work without action. Keep reading and start your delicious Seven-Day Super Smoothie Cleanse Action Plan right away.

Cuisine Style or Food Genre
detox/cleanse

Sample Recipe or Food Advice
Classic Hummus Recipe

Ingredients
1 (15-oz) can chickpeas, NOT drained
1/2 cup tahini
2 tbsps extra virgin olive oil
2 tbsps lemon juice
3/4 tsp salt
3 cloves garlic
5–10 drops hot sauce (optional)
Chopped fresh parsley and paprika for garnishing

Instructions
Place all ingredients except parsley and paprika into a food processor. Blend until smooth.
Dish and garnish with a little more olive oil, parsley, and paprika.

What formats are your books in: eBook

How do you see writing a food/cookbook as different from writing other genres of books?
Recipe testing and photographing take more time than other genres of books.

Advice to someone that is thinking about or currently working on a food book or cookbook

How did you decide how to publish your book and where is it published through:
I have always wanted to publish my own book. I heard that Kindle Direct Publishing is great for new authors like me. So I took a few courses about self-publishing and published my book on Amazon.

Author Bio:
Sharon Chen is a former real estate professional turned healthy food blogger at Gourmet Persuasian.

When Sharon was growing up, she was strongly influenced by her mother’s passion for cooking. She realized early on how important cooking and eating at home are to a vibrant family life. It was not until Sharon moved away from her hometown of Shanghai, China to the States with her husband that she realized what cooking really means to her.

It’s a way of presenting and sharing love by turning a wide range of fresh ingredients into a plate of delicious and beautiful looking food to nurture those she cares about. It’s a way of giving thanks. That’s why Sharon strives to encourage more people to cook whole foods at home in a simple and healthy way by creating easy-to-make, delicious, and healthy recipes.

Sharon’s recipes have been featured in RedBook Magazine, SheKnows.com, Examiner.com, and numerous others. She strongly believes that a healthy lifestyle starts with eating right, and that nothing is better than homemade meals.

Website(s)
Author Home Page Link
Link To Book On Amazon

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Facebook
Twitter
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The Lazy Vegan Baker: Peanut Butter Dessert by Jenny Dunklee

Cover

What inspired you to write your book?
There is a foul rumor circling around that vegan desserts are gross, bland and generally unpalatable. My blog & my books are to show people, first of all how easy it is to make vegan/dairy-free desserts, and second, that they are also deliciously drool-worthy.

About your Book:
A short recipe book featuring desserts made with peanut butter. All recipes are dairy free, egg free, vegan. Twelve recipes including Silken Peanut Butter Bars, Peanut Butter Fudge, Peanut Butter Streusel Cake, Peanut Butter Apple Crisp and more. All the recipes use simple easy to find ingredients to make baking easy and fun.

Cuisine Style or Food Genre
Dessert

Sample Recipe or Food Advice
This is a recipe from my blog:

Peanut Butter Popcorn Balls

1 bag microwave popcorn, popped. Light butter or plain is best.
1/4 cup brown sugar
1/2 cup agave or maple syrup
1/2 cup all-natural peanut butter (ingredient = peanuts. that’s it)
any additions, for example: 3/4 cup peanuts, mini vegan marshmallows, chocolate chips, or pretzels

1. Put the popped corn in a large bowl. Be sure to pick out any unpopped kernels.
2. In a medium saucepan, combine the brown sugar and agave. Bring to a rolling boil, and let boil one minute, stirring constantly. When it first starts boiling, you may want to turn down the heat because it will boil over easily. Keep a close eye on it!
3. Remove from heat and stir in the peanut butter until completely smooth.
4. Pour the peanut butter mixture over the popcorn and stir until all the popcorn is coated.
5. Stir in any additions.
6. Using clean hands, form the popcorn into balls. Mine were about 2 1/2 – 3″ and it made 12 this size. It may seem like they don’t want to stay together but if you squeeze them firmly, they will.
7. Store in airtight container at room temperature up to 3 days.

What formats are your books in: eBook

How do you see writing a food/cookbook as different from writing other genres of books?
It’s a lot of time perfecting recipes in the kitchen, instead of perfecting each word on a page.

Advice to someone that is thinking about or currently working on a food book or cookbook
Just go for it! Make sure you test your recipes a lot, good photography is very important, people eat with their eyes first.

How did you decide how to publish your book and where is it published through:
I published with amazon kdp because it is really simple and straight forward and since I’m one person doing this without any help, simple and easy is exactly what I needed.

Author Bio:
Jenny Dunklee is a classically trained pastry chef, who upon graduating from culinary school promptly threw all her training out the window and delved into the world of vegan baking and dessert creation. She has never regretted it. She lives in New England with her two cats and spends her time gardening, dreaming up new flavor combinations and dreaming of a world where all animals are our friends and none are our food.

Website(s)
Author Home Page Link
Link To Book On Amazon

Around the World in 80 Meals: The Best of Cruise Ship Cuisine by Diana Rubino

AroundTheWorldIn80MealsCover-Small

What inspired you to write your book?
I love to go on cruises, and enjoy the cuisine. I wanted to share some of the great cruise line’s recipes and menus.

About your Book:
Around the World in 80 Meals: The Best of Cruise Ship Cuisine weaves gastronomic delights around an exotic seven-day dream fantasy cruise. Imagine waking up on a different ship in a new port of call every day, and treating your taste buds to a gourmet meal every evening, each carefully prepared by one of the best chefs afloat. This book highlights the most interesting menus and recipes of a diversity of cruise lines, from the luxurious Cunard Line, famed for its opulent ocean liners, to a small but highly exclusive line of yachts that offer the most personalized cruise experience. The reader can see daily snapshots of a week of luxury cruising. A chapter for each day briefly introduces each ship, explains where it is located, and gives information about each cruise line and its chefs. The main focus is on the dinner menu followed by recipes for recreating every delectable morsel in your own kitchen.

Cuisine Style or Food Genre
Gourmet

Sample Recipe or Food Advice
Consommé Denise with Tortellini
Ingredients (8 servings)
15 egg whites
1 pound lean ground chicken
1 onion
½ pound of carrots
½ pound leeks
½ pound celery
1 cup tomato purée
5 black peppercorns
2 bay leaves
½ bunch parsley sprigs
3 fresh thyme sprigs
1 gallon chicken stock
9 ounces cheese tortellini
salt
pepper

Instructions
Dice onion, carrots, leeks and celery into small cubes.
Whip egg whites lightly in a mixing bowl.
Combine ground chicken, diced vegetables, tomato purée, herbs, and spices together.
Mix in egg whites.
Blend chicken stock and meat mix in a stock pot with spigot,
Place stock pot on medium heat.
Heat to 160 degrees F, stirring occasionally, until a raft forms.
Simmer for 90 minutes. Do not allow raft to break up or sink.
Open spigot, pour off and discard enough liquid to remove any sediment.
Line a china cap strainer with 5 layers of cheesecloth.
Strain the liquid slowly through the china cap.
Re-line and re-strain as necessary until liquid becomes a clear consommé.
Add Tortellini to consommé in a large saucepan.
Bring to a boil.
Cook 5 minutes uncovered.
Tortellini is done when tender,
Season to taste with salt and pepper.
Garnish with herb sprigs.
Serve hot.

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?
I didn’t have to make anything up! (I write novels.)

Advice to someone that is thinking about or currently working on a food book or cookbook
Try as many as the recipes as possible to make sure they come out right.
Make the directions as easy to follow as possible.
Include gluten free/sugar free/low sodium recipes.

How did you decide how to publish your book and where is it published through:
It’s with Sarah Publishing.

Author Bio:
Diana Rubino’s passion for history and travel has taken her to every locale of her stories, set in Medieval and Renaissance England, Egypt, the Mediterranean, colonial Virginia, New England, and New York. Her urban fantasy romance, FAKIN’ IT, won a Top Pick award from Romantic Times. She is a member of Romance Writers of America, the Richard III Society and the Aaron Burr Association. She lives on Cape Cod with her husband Chris. In her spare time, Diana bicycles, golfs, plays her piano, cooks, and devours books of any genre. Visit Diana at www.dianarubino.com, https://www.facebook.com/DianaRubinoAuthor ,www.DianaRubinoAuthor.blogspot.com, and on Twitter @DianaLRubino.

Website(s)
Author Home Page Link
Link To Book On Amazon

Your Social Media Links
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The Chinese Soup Kitchen by John Mak

TheChineseSoupKitchen

What inspired you to write your book?
I wanted to document all my mother’s recipes from Guangdong, China or it would be lost forever. Also I wanted to use for reference for myself. I din’t want to lose the culinary culture that part of Chinese culture, I never want to lose. My Parents immigrating her. Typically, the next generation already lost the language. Keeping the Culinary side of my heritage is very important to me.

About your Book:
Chinese recipes for soups, entrees, appetizers, used for breakfast, lunch, dinner and wedding banquet, Chinese vegetables, All meats: Beef, Pork, Chicken, Lamb, and Seafoods. Chinese styles of prepping and cooking. Chinese spices identified and used. Words of wisdom in Chinese Folklore for certain soups.

Cuisine Style or Food Genre
Authentic Cantonese Chines Cuisine

Sample Recipe or Food Advice
Boil one pound whole pork belly after cutting inch slices for 15 to 20 minutes. remove from pot. Cut into one inch slices.
place in appropriate size plate and pour enough soy sauce onto it. Enjoy for lunch or dinner family style.

What formats are your books in: eBook, Print, Both eBook and Print

How do you see writing a food/cookbook as different from writing other genres of books?
It is non-fiction. It ca be used as a reference book over an over again. Most fiction books are read just once or a couple of times and then put in storage forever. Never to be seen again. many Cookbooks are used over and over again until the person memorizes the book.

Advice to someone that is thinking about or currently working on a food book or cookbook
Be patient, it takes long er to make a cookbook than any other kind of genre. Take lots of pictures or videos, which will take even longer. Be committed and dedicated, don’t give up. Look towards your goal and complete your task, even if it takes two years or longer.

How did you decide how to publish your book and where is it published through:
It was published thru authorhouse.com and amazon.com. Self publishing is the way to go.

Author Bio:
A Chinese American. Born in Chinatown in Chicago, Illinois. Grew up in my mother’s Chinese cooking. Love all things Chinese. marital arts, movies, and their stars. Learned how to cook with lots of practice: trial and error. Got a degree in Computer science and B.F.A. in Digital Film making an Video Production.

Website(s)
Link To Book On Amazon

Jamaican Jerk: Caribbean Barbecue Rubs & Marinades for the Oven and Grill by Hyacinth Walker

V2-Jamaican-Jerk

What inspired you to write your book?
I grew up in a Jamaican household and learned many delicious traditional recipes… especially, jerk. One day, I wanted to try something totally new and realized that there were no books out there with a collection of different jerk recipes. So, I decided to write one myself!

About your Book:
Jamaican Jerk’s distinctively spicy, sweet, and woodsy flavor is what makes it a highly praised dish around the world. No need to book a vacation to Jamaica to taste its world-class jerk dishes when you can make your very own delicious spice blends and marinades at home! Enjoy making these 15 traditional and contemporary recipes for easy, authentic, mouth-watering jerk spices that your family and friends will be sure to love. Easy instructions for cooking with both oven and grilling methods included. Leave your sandals at home!

Cuisine Style or Food Genre
Jamaican, West Indian, Caribbean, Ethnic

Sample Recipe or Food Advice
Captain Rummy’s Port Royal Jerk Marinade

2 teaspoons cayenne pepper
3 fresh red chilies, chopped
1/4 cup dark rum (Captain Morgan recommended)
1 onion, peeled and quartered
2 teaspoons ground allspice
2 teaspoons dried thyme
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 cloves garlic, peeled
1 1 3/4 piece ginger root, peeled and cut into chunks
2 tablespoons brown sugar
1/4 cup lime juice
1/4 cup soy sauce
1/2 cup apple cider vinegar

What formats are your books in: eBook

How do you see writing a food/cookbook as different from writing other genres of books?
Writing a cookbook is different because it tempts the reader to do something tangible (cooking) and sensual (eating) rather than simply imagine the book’s contents inside their head.

Advice to someone that is thinking about or currently working on a food book or cookbook
My advice would be to write a cookbook revolving around a special type of food you love or a common food done in a special way that people would be very interested in trying for themselves.

How did you decide how to publish your book and where is it published through:
I published through Amazon Kindle because it’s easy.

Author Bio:
Hyacinth grew up in a Jamaican home, helping her grandmother cook delicious, traditional family favorites. As an adult, she moved to New York where she explored the many culinary delights that different ethnic cultures of the city had to offer. She enjoys cooking for friends, hosting fun, intimate dinner parties, and sharing her favorite recipe tips.

Website(s)
Author Home Page Link
Link To Book On Amazon

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