This book is free on these days only – 02/20/2015 at midnight PST until 11:59 pm on 02/24/2015. If the dates are the same that means the book is free one day only.

Love Hiking? Camping? Food cooked over an open fire?

Want to produce camp meals that are hassle-free – and beyond delicious? Discover how to travel light while feeding sumptuously? That’s just the start of what this book does for you!

“Really Simple Wilderness and Campfire Cooking” distinguishes between cooking in vehicle-accessible campsites, on the one hand, and in virgin, untracked territory, on the other, where all you have is on your back – or in your canoe!

The book describes how to select and use different woods in different circumstances; what to do when you have no dry wood available; how to start a fire, and how to find, store and use dry kindling. It shows how to cope with wind – and how to cook in the wilderness with the minimum of equipment.

The book explores the benefits of fireless cooking, using heat retention principles, both in the wild (by using materials naturally available) and in camp with an easy-to-make haybox.

Potjiekos, or Dutch Oven, cooking methods are covered (and in even greater detail in the second book featured, below) and a number of proven slow cook recipes, are provided for you.

The book gives a number of little known secrets for storing foods in the wilderness, and describes a backwoods “smoker” for preserving foods like trout, birds and small game.

There’s a section on weight-friendly camping and wilderness tools, tips and recipes for seasoning mixes, and rubs and pastes specifically for outdoor applications.

Very few outdoor cookbooks cover BOTH vehicle-accessible campfire cooking and food preparation in true wilderness. This one does! – in 150+ information-packed and illustration-rich pages

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Free Book 02/15/2015: The Commitment: The Impact of American Jews on the Establishment of the State of Israel post-WWII by Doron Almog

cover_doron_almogPRINTThis book is free on these days only – 02/15/2015 at midnight PST until 11:59 pm on 02/16/2015. If the dates are the same that means the book is free one day only.

In this riveting analysis, Doron Almog describes the pivotal role of the Jewish community in the United States in helping Israel fight for its independence. Though their government had its doubts, American Jews saw the righteousness of the cause of establishing a Jewish homeland after World War II and the Holocaust. In defiance of official policy and often the law, the supporters of Jewish statehood in America determinedly provided for the needs of the nascent nation, laying the groundwork for one of the most fundamental alliances in the modern Middle East.

Major General Doron Almog is known as a fierce warrior in the defense of the State of Israel. He was the first combatant to land in Entebbe to free 105 Israeli captives, and he has commanded hundreds of complex operations behind enemy lines.
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Paleo Diet Cookbook: 50 Ultimate & Delicious Recipes To Eat Yourself Sexy by Jessica Stott


What inspired you to write your book?
To help people cook healthy nutrient-dense recipes that are delicious!

About your Book:
Bursting with flavor, Paleo Diet Cookbook: 50 Ultimate & Delicious Recipes To Eat Yourself Sexy offers delicious recipes cooking with whole, unprocessed ingredients free from grains, gluten, dairy and sugar.

Cuisine Style or Food Genre
Paleo Diet, Sugar-Free, Gluten-Free, Dairy-Free.

Sample Recipe or Food Advice
The Cookbook Integrates With Your Complete Diet Plan’s 3 Step Process To A Healthy Lifestyle
Step 1: Eat Protein, Vegetables & Good Fats
Include a protein source, a good-fat source and vegetables in every meal.
You’ll be eating healthy, wholesome, nutrient dense foods – promoting good health and combating health problems and weight gain.
Step 2: Eliminate Sugars & Starches
Insulin is the main fat storage hormone in the body, and sugar and starches stimulate the secretion of insulin the most.
When insulin decreases, fat has an easier time releasing from its fat stores and the body starts burning fats instead of carbohydrates.
By eliminating sugar and starches you’ll be lowering your insulin secretion – meaning your excess fat, water and sodium stores will be released from your body easily and naturally.
Step 3: Eliminate Processed Foods
* Sugar
Soft drinks, fruit juices, candy, ice cream, ect.
* Gluten Grains
Wheat, spelt, barley and rye, including breads and pastas.
* Trans Fats
‘Hydrogenated’ or ‘partially hydrogenated’ oils.
* High Omega-6 Seed- and Vegetable Oils
Grapeseed, corn, safflower cottonseed, soybean, sunflower, and canola oils.
* Artificial Sweeteners
Equal, splender,aspartame, saccharin, sucralose, cyclamates and acesulfame Potassium. You could use Stevia instead.
* Highly Processed Foods
Shop the outer sections of your supermarket.
* ‘Diet’ and ‘Low-Fat’ Products
Once the fat is removed – the item is tasteless, so they add lots of sugar. Stay Clear Eliminate gross foods that propel weight-gain, and that start and accelerate health problems.
Bonus Step: Allow Yourself a Day Off
It seems weird but dramatically spiking calorie intake once per week – eating whatever you like all day (Yes, you heard us right!)
ensures your metabolic rate does not down-shift from extended calorie restriction and therefore increases fat loss.
Allow yourself a ‘Cheat Day’ once a week – you’ll be kept sane throughout the week knowing an allowed splurge is on its way!
Whether your a Paleo Newbie or a Paleo Addict, you’ll love to add these scrumptious recipes to your repertoire!

What formats are your books in: eBook

How do you see writing a food/cookbook as different from writing other genres of books?
I have only written cookbook’s so far, but I would imagine they are as far apart as it comes!

Author Bio:
Hi, I’m Jess – I run Your Complete Diet Plan, helping people live healthier lives by making eating plans EASY!
This is my first book: Paleo Diet Cookbook: 50 Ultimate & Delicious Recipes To Eat Yourself Sexy which aims to help people cook healthy nutrient-dense recipes that are delicious!

Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble
Link to Book for sale on iTunes

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Killer Recipes by Kateri by Kateri Young


What inspired you to write your book?
People have come to the Restaurant where I worked and asked me how do they make my wings and dishes at home. So I decided to put them into a cookbook.

About your Book:
Are you ready to get drunk? Inside is some of my famous recipes. I love to cook with alcohol, so you have been warned! You just may get drunk!

These girls are deadly on the streets, but in the kitchen they can cook up a meal that will make you Slap your momma! From Alanzo’s Drunken Wings, to Breana’s Pina Colada Wings, to Jalisa’s Pork Pernil, to Malicia’s Baked Mac and Cheese, to some Decadent New York Cheesecake.

These woman know how to sneak into your heart. But be careful, once you full, they might just rip it out!

Cuisine Style or Food Genre
Party Food

Sample Recipe or Food Advice
Have fun when you are cooking. Never be afraid of trying something new. You never know you may find something that you may like! And cook with alcohol whenever possible!

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?
This is not easy. You have to write every step down, any misstep can ruin a whole meal.

Advice to someone that is thinking about or currently working on a food book or cookbook
Write it with your heart. And remember to have fun when you do it!

How did you decide how to publish your book and where is it published through:
I own my own publishing company to help writers that cannot get signed with the big companies, or who do not have the financial means to do so on their own.

Author Bio:
I know this is kind of weird for people to accept. But before I was an Author. I was a Professional Chef. Yes a Real Chef! I have worked in numerous Restaurants, and even A Country Club. Classically trained, from The Culinary Academy of Long Island,
I have been a Chef for the past fifteen years. I even own My Own Catering and Event Planning Company. It is called Purple Diamond Caterer.
I wanted to share with everyone, some of my favorite recipes. These are my favorites and as you will see, I love making alcohol-flavored sauces. So do not be surprised if you get a buzz. Lol.
I went back to my roots growing up in South Carolina. Yes I am a country girl, been cooking since I was eight. While the kids played. I cooked. I hope you enjoy my Signature recipes as much as I love preparing them!

Author Home Page Link
Link To Book On Amazon
Link to Book for sale on Create Space

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The Weekly Menu Cookbook by Deana Larkin Evans


What inspired you to write your book?
I’ve been writing almost all my life in some form or another. I was the EIC of my high school yearbook; a staff writer for my college yearbook; I’ve published peer-reviewed scientific papers and a dissertation for my PhD in Biochemistry; I’ve written grants, legal papers and patents. My experience has been mainly technical writing and I wanted to put those skills to use doing something I love.

In order to not waste food and reduce the amount of food packaging, I began writing up a dinner menu each week to allocate out proteins, fresh produce or other ingredients. It saves a lot of time and money. My initial idea was that it would be useful to have an electric copy of the menus and recipes. I wanted to share the menus because it might make life easier for someone else. I ended up documenting our transition from eating “junk food” to clean eating.

The first volume (a free PDF is available on my website) contains research level information about the potential sources of gluten, cross-contamination as well as my crazy back-story. This cookbook is a collection of our favorite recipes that are naturally gluten-free and casein-free because the ingredients are mostly whole unprocessed real food. It was a great joy to pull our favorite recipes together for this eCookbook. My pictures have come a long way, too. ;)

About your Book:
The Weekly Menu Cookbook is a collection of gluten-free, casein-free recipes from a variety of cultures using mostly fresh vegetables, lean proteins, healthy grains and lots of spices! It’s all about real food made with minimal ingredients to avoid a pile-on of processed food. The dinners are delicious, quick and easy to make.

The author, Deana, has a PhD in Biochemistry and a law degree. As a first year patent attorney, she became bizarrely ill from an unpredictable combination of events. Propelled into an interesting journey with food and healing, she turned her lab training and technical writing skills toward research and recipe development. Initial frustration with gluten eventually developed into a passion and love of cooking.

Because she had to cook almost every meal at home, Deana started writing a weekly dinner menu to save time and money. In order to reduce food waste, most recipes are scaled for 2-3 people unless it’s a soup that freezes well or can be repurposed. She published a series of eCookbooks, The Weekly Menu I-III, in order to share the menus. This cookbook is a collection of favorite recipes from all three volumes organized by appetizers, soups, salads, main courses, side dishes and baked goodies.

Cuisine Style or Food Genre
Gluten-Free and Healthy Real Food

Sample Recipe or Food Advice
Rice Noodles with Kale Pesto

8 oz GF pad thai rice noodles
1/3 cup pine nuts
2 cloves garlic, crushed
Juice from 1/2 lemon, freshly squeezed
Lemon zest
4 cups organic kale, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup extra virgin olive oil

Trim the ends off the kale and discard the stems. Wash, rinse and dry the kale and the lemon.

Toast the pine nuts in a medium skillet over medium low heat, stirring often to prevent burning or sticking. Set aside and let cool.

To make the pesto, add the toasted pine nuts, garlic, lemon juice and zest to a food processor. Pulse until well combined. Add the kale and pulse until finely chopped, scraping down the sides several times. Add salt and pepper. Slowly stream the olive oil while pulsing until the pesto thickens. Adjust seasonings to taste.

Boil filtered water in a large saucepan and cook the pasta according to the directions (usually 4-5 minutes). Drain then add the pesto and pasta back into the saucepan and toss to coat the pasta with the pesto. Serve immediately.

What formats are your books in: eBook

How do you see writing a food/cookbook as different from writing other genres of books?
Honestly, I haven’t written other types of books so it’s hard for me to know. It seems like the main character in a cookbook is the food and it’s filled with the same love and passion that a writer feels for their characters. But it’s probably not a sexy as a YA novel or historical romance. It’s certainly not as mundane as a patent.

Advice to someone that is thinking about or currently working on a food book or cookbook
If you are thinking about it, go for it! There is so much joy in the process. You can never have too many cookbooks with so many ideas, flavors and styles in the world. It’s food, it’s love, it’s fun!

Editing your own cookbook is hard. You really need an extra set of eyes and even then mistakes get by, but you can always fix errors and update electronic books. As I’m finishing mine, I’m thinking about helping other indie authors with editing or developing their cookbooks, too.

As far as recipe development, keep track of what you are doing. I like to type up the recipe before I execute the dish so that I can keep track of changes as I go. It really helps as I test different flavors or methods, especially cooking times and temperatures.

How did you decide how to publish your book and where is it published through:
I decided to publish via Amazon because it was really easy to upload my word document. I’m new to self-publishing and still learning about the other formats. I have discovered iBook author and fell in love with the cookbook template. I transferred the recipes and better quality pictures to the template and published the iBook version. I’m so impressed with the results. I’m still working on finding a way to publish a print copy.

Author Bio:
Deana cooks real food from unprocessed ingredients to make simple and naturally gluten-free, casein-free/dairy-free meals. She had to start eating gluten-free in November of 2010. Over the years, she and her husband transitioned from eating a lot of comfort or “junk food” to much cleaner cooking using fresh veggies, lean proteins, healthy grains and lots of spice! She has written a series of self-published eCookbooks, The Weekly Menus I-III and The Weekly Menu Cookbook (a collection of GFCF favorites). It’s good food, it’s love, it’s fun!

Author Home Page Link
Link To Book On Amazon
Link to Book for sale on iTunes

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FEATURED BOOK: The Clean Eating Breakfast Cookbook & Diet Plan: 14 Simple Eating Clean Breakfasts for Weight Loss & a Healthy Lifestyle by Kent Burden

Clean-Eating-Breakfast-Kindle-Cover-SmallerGenre: Clean Eating

Start your day off right! Clean and Healthy.
Did you know that more people skip breakfast than any other meal? Most of us think we don’t have time for breakfast. The Clean Eating Breakfast Cookbook & Diet Plan gives you two weeks of simple clean eating recipes for breakfasts that will keep you energized, focused and help you lose weight the clean eating way. This real food cookbook is packed with beautiful pictures and easy-to-follow descriptions of complete breakfasts for your new real food diet and lifestyle. These recipes are simple, delicious and quick to make.
Are you tired of fad diets that promise the world and leave you feeling hungry and feeling like a failure? This eating clean cookbook will help you steer clear of overly processed, empty calorie foods that can make you fat and keep you from feeling your best throughout your day.
Clean Eating isn’t a diet or a fad. Clean Eating is a lifestyle change that doesn’t restrict real food from your plate. The Clean Eating Breakfast Cookbook & Diet Plan will show you:
-Exactly what clean eating is and how simple it is to incorporate into your busy lifestyle.
-How to enjoy a lifetime of natural, unprocessed, real foods that are not only healthy but taste great.
-The benefits of a clean eating diet
-Clean Eating Recipes you’ll love and that will fit into your busy schedule
-How to stock your pantry with the basic ingredients for your clean eating breakfasts
-How to read and understand food labels and what they really mean to your health.
-Why removing things like refined sugar, GMOs, chemicals, pesticides, hormones and overly processed foods, will improve your health and help you look and feel great.
Kent Burden, bestselling and award-winning author and wellness expert delivers a knockout blow to outdated nutrition advice and decades of misinformation that has been holding you back from feeling and looking your best.

Link to buy book

Free Book 01/19/2015: Quick Start Gluten-Free Recipes for Healthy Meals by Gretchen Scalpi

TLTFAAS_ECOVERThis book is free on these days only – 01/19/2015 at midnight PST until 11:59 pm on 01/23/2015. If the dates are the same that means the book is free one day only.

Gretchen Scalpi, RD, CDE received a BS in Human Nutrition and Food Service Management from Marymount College in Tarrytown, NY. She worked as Chief Clinical Dietitian in an area hospital for 25 years, and has taught nutrition and food services courses in two area community colleges.

In addition to her credentials Gretchen had a very compelling reason for creating and publishing these recipes. She has celiac disease and knows just how challenging selecting food and staying healthy can be! She was stunned when she received her diagnosis. She had none of the classic symptoms often associated with celiac disease because she has what is known as “silent celiac disease.” Some people have symptoms and others don’t.

In the time during diagnosis Gretchen has learned how to take control of her condition while still living a happy and healthy life. That is why she created these recipes and The Gluten-Free Bootcamp at Gluten-Free Lifestyle Living.

This e-book contains 29 of easy-to-make recipes that are gluten free. The recipes include:

Vegetables & Grains

You also receive instructions and advice for baking with gluten-free flour blends.
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Free Book 01/15/2015: The Perfect Diet for You and Other Stars by Sally Huss

CoverF3.5x4.5-72This book is free on these days only – 01/15/2015 at midnight PST until 11:59 pm on 01/16/2015. If the dates are the same that means the book is free one day only.

(A New Way of Looking at Food, an Ideal Attitude for Healthy Living and Great Weight-Loss Formula – for Adults and Kids)

Like Oprah, many of you have yet to solve your diet/weight loss problems. This formula clarifies what is truly important in regards to eating and maintaining healthy eating habits permanently. No more pushing and pulling of the will. Decisions become ease. Self-respect grows — creating a perfectly balanced and fit you!
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Free Book 01/15/2015: 15 Minute Healthy Organic Meals Less Than $10 a Day by Susan Patterson

Food-cover_front-8.76x11.5_3-2This book is free on these days only – 01/15/2015 at midnight PST until 11:59 pm on 01/19/2015. If the dates are the same that means the book is free one day only.

Want to eat healthy and organic but think it’s too expensive or takes too long? Then this is the book for you! Packed with information on not only how to cook 15 minute, affordable organic meals, this book provides easy shopping, preparing, and cooking tips to empower busy people to live healthy lives. You will learn many time saving tips and how to adapt your favorite casseroles, meat loafs, etc. so that they are acid/alkaline balanced as acidic diets contribute to many health problems. In addition, you will learn how to cook low sugar, dairy and gluten free. There are many money saving tips, like how to make Kombucha, grass fed yogurt and organic dog biscuits that repel fleas for 50 cents. One of the themes of the book is to eat in a way for a more just world which includes using slave free food products and being responsible for our environment. This is the kind of book that will inspire you to want to share with others as the information is invaluable. Here’s to good health!
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Luscious Ice Cream without a Machine by Suzy Bowler


What inspired you to write your book?
I have been a chef for ages, over 30 years, the most recent half of them cooking on the lovely little Caribbean island of Tortola. Naturally in all that hot sunshine iced desserts are much in demand and I managed, indeed more than managed to come up with the goods without using an ice cream machine. I haven’t been messing with ice and salt either!

What I have been doing is adapting, tweaking and varying one embarrassingly simple recipe to make numerous delicious and even impressive (at least to me) ice creams and ice cream dishes. Basic though the method is, many of these ices have been best sellers in high class restaurants and are in no way a compromise.

Having seen how many homemade ice cream books there are on the market, often involving complicated methods and expensive ice cream machines, I felt it would be shame not to pass on this undemanding but excellent recipe

About your Book:
This may be a chefs’ secret, in which case – sorry everyone!

This is the quickest and easiest way ever to make real rich, creamy dairy ice cream ~ no machine needed, no hard work just mix it, bung it in the freezer and forget it!

This is also very much a proven method; working in the Caribbean the customers were very pernickety and naturally, in all that lovely hot sunshine, ice cream desserts were much in demand. Unable to get hold of either an ice cream machine or a good quality ready-made product Suzy Bowler created her own luscious ice creams, using a simple foolproof method; so simple and foolproof, in fact, that it would be a shame not to pass it on.

100+ Luscious Ice Creams without a Machine includes …

~ Over 100 delicious ice cream recipes from vanilla, strawberry, chocolate etc. to flavours such as Clotted Cream, Salted Caramel, Rum Roasted Banana, Chocolate-Chilli Ripple, Cinnamon Toast, Peach & Brown Sugar Meringue, Blue Cheese & Port Ripple, Über Mocha and loads more all based on one simple recipe and method.
~ 35 or more recipes for inclusions, additions, sauces etc.
~ Great serving suggestions.
~ Photos, anecdotes and jokes!
~ Now includes American Cup Measurements and a clickable Index of Recipes.

Cuisine Style or Food Genre
Quick and Easy Desserts

Sample Recipe or Food Advice
Squidgy Chocolate Meringues to serve with ice creams

I advise you not to leave these lying around in public – they really are most enticing

180g/1½ cups coarsely chopped dark chocolate
2 large room temperature egg whites
½ teaspoon cream of tartar
½ teaspoon pure vanilla extract
50g/¼ cup caster sugar

~ Break up the chocolate and put into a small bowl and stand it in a small pan of boiling water to come about a third of the way up the bowl. If your bowl is plastic it is a good idea to stand it on a metal jam jar lid or similar to stop it sticking to the bottom of the pan.
~ Simmer the water until the chocolate is melted and then stir till smooth.
~ Cool a little but it should still be runny.
~ Preheat your oven to 350ºF/180ºC/160°C fan/gas 4 and line a baking tray with baking parchment or a non-stick liner.
~ Whisk the egg whites together with the cream of tartar (abiding by the same meringue rules as above) to soft peaks.
~ Add the vanilla extract and then, still whisking, gradually add the sugar and whisk to stiff peaks.
~ Add the cooled chocolate and fold in gently, gently to till all merged together.
~ Immediately drop teaspoonfully onto the parchment a couple of centimetres apart and bake till shiny and cracked – about 15-20 minutes.

Cool still on the tray on a cooling rack and either fold into an ice cream or eat quite soon (not difficult) although they will do fine for 2 or 3 days in an airtight container. This recipe makes about 20 so you could do both.
If, inexplicably, you have no ice cream, fill these meringues with whipped or, even better, clotted cream.

What formats are your books in: eBook

How do you see writing a food/cookbook as different from writing other genres of books?
I think a huge difference is everything has to be tested and re-tested so as well as sitting a lot there is also a lot of eating involved. What a life!

There is also a great deal of competition from celebrity chefs who I have nothing against but whilst lovely books and some great ideas I don’t feel are always useful for home cooks BUT they are so difficult to complete with!

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

I love food and I don’t just mean eating it. I like food shopping (and no other shopping!), planning, experimenting, cooking and feeding others (and myself) and I enjoy writing about it. I would love to make loads of loads of money out of the venture but as I have so much fun even if I don’t, well … I’m still happy!

Apart from that don’t nick other people’s recipes or photos, try to add some personality to the book and test your recipes before publishing them.

How did you decide how to publish your book and where is it published through:
A couple of years ago my first book, “The Leftovers Handbook: A-Z of Every Ingredient In Your Kitchen with Inspirational Ideas For Using Them” was properly published and I was very proud and excited. Soon after that I became irritated, upset and a bit cross! I had worked so hard on it and I feel it is full of really useful, unusual and creative ideas for leftovers. I also felt it was very timely with all the discussion of food waste currently on the media. When the book was edited I was aghast at the mess the editor made of it (some ludicrous changes which I changed back, some just weakened my writing), once published I found that the “artwork” was just clipart, the promotion was virtually non-existent and the sales, consequently poor.

In short I thought I can do better myself!!!

I would advise new authors to at least try going it alone.

Author Bio:
I have been a somewhat itinerant chef for over 30 years. After 14 years in Cornwall I cooked in a ski resort in the French Alps, on a passage making yacht around Madeira and the Canary Islands, in New Zealand and on a catamaran in the Caribbean before settling in the BVI where I worked as a chef for many years. All this travelling taught me not only a great deal about different foods of the World but also how to make the best of what you have.

I have now stopped cheffing but am still strangely obsessed with food and cooking. I have therefore decided I’d like to spend my dotage passing on what I have learned.

Author Home Page Link
Link To Book On Amazon
Link to Book for sale on Smashwords

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Bargain Book: Fast & Easy Delicious Christmas Recipes! Pressure Cooker Recipes to Free Up Your Time by William A Campbell Jr

Pressure-final-web-christmasThis book is bargain priced from 12/14/2014 until 12/28/2014

Fast & Easy Delicious Christmas Recipes! Pressure Cooker Recipes to Free Up Your Time. If you have been looking for some fast easy and tasty Christmas recipes then look no further. This simple Christmas cookbook has 20 step-by-step Christmas pressure cooker recipes and treats for anyone looking to impress the entire family with delicious foods! We have all had this problem. Your kitchen is full of food, the oven and stove top are jammed packed and you need to cook one more things but you can’t. But not anymore! With this STEP by STEP recipe guide and your trusty pressure cooker you will be done cooking Christmas dinner in record time. With this Christmas pressure cooker recipe guide you will be enjoying Christmas with your family instead of being stuck in your kitchen! This is the ultimate Christmas cookbook with 20 step-by-step Christmas recipes which includes: Irish Oatmeal with Fruit Country Sausage Gravy Chicken and Sausage Soup Corn Chowder Turkey Noodle Soup Potato Carrot Soup Country Style Potatoes Crunchy Topped Potatoes Quick Simple Stuffing Baked Beans Braised Artichoke Recipe Coke and Pineapple Glazed Ham Veal Roast Bone-In Beef Short Ribs Herbed Pork Roast Pumpkin Caramel Pecan Cheesecake Pecan Caramel Cinnamon Raisin Bread Pudding Ginger Apple Pudding Spiced Peach Crunch Cinnamon-Flavored Fruits Along with these great recipes you will also receive a chapter on how to use both a stove top pressure cooker and a electric pressure cooker and also the must have accessories for your pressure cooker. If you are ready to make this years Christmas dinner a complete success Download this book today and never go back to the old days of cooking for hours.

Targeted Age Group: 20-55

Book Price: 0.99
Link To Buy Bargain Book
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Free Book 12/21/2014: Gluten-Free Made Easy by Mike Moreland

Gluten-Free-Made-Easy-FinalThis book is free on these days only – 12/21/2014 at midnight PST until 11:59 pm on 12/23/2014. If the dates are the same that means the book is free one day only.

Are you thinking about going gluten-free but have no idea where to start? Are you already on a gluten-free diet but find it almost impossible to stick to?

It’s hard, right? So many products contain gluten these days; the list just goes on and on. However, it can definitely be done. With the help of this book, you will be quickly on your way to go AND stay gluten-free!
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