Nitty Gritty Cookbooks – serie

Realise the full potential of your juice extractor. 140 new recipes for drinks and punches; appetisers and soups; sauces, glazes and jellies; salads and dressings; cold and fruity desserts; baked goods; entrees and side dishes. Recipes for juice, recipes that use juices, and recipes that use the pulp left over from juicing. Also: juice, yields and growing seasons for produce; calorie, vitamin and mineral content; and nature's pharmacy -- juice for what ails you.

Sauté with your skillet! For fast food that's delicious, quick to prepare and good for you, get out your skillet and use it to sauté wonderful meals. Sautéing is one of the fundamental ways of cooking food the world over, and The Sensational Skillet combines essential recipes, modern alternatives, and just plain good advice about this must-know cooking method.

This is a long-awaited, huge revision of the first, best, and by far the best-selling cookbook—with more than a million copies sold!—for automatic bread machines. The Bread Machine Cookbook contains more recipes, for more loaf sizes, tested on more machines! It also contains loads of updated information on newer bread machine models, allergy-sensitive baking, and new answers for frequently asked questions about homemade bread. If you only want one bread machine cookbook, this is it!

Continuing our series of successful drink-related titles, this book from an experienced bartender contains the best and weirdest bar shots and shooters. The names may be strange, but the drinks range from the classic and familiar to the downright 'toxic'!

Even if you only have half an hour to make a meal, it's really easy with this handy cookbook. Follow the author's basic principles: everything in place before you begin, foods in small pieces for faster cooking, and when possible, ingredients that are packaged for convenience. The author takes care to make her recipes — as well as her instructions — short and simple. But the finished dishes taste like they took all day.Author Sandra Rudloff — as well as being a busy parent who needs to cook dinner quickly — is a chef, recipe developer, and author of several cookbooks, including Soups and Stewsand The Dessert Fondue Cookbook.

Fondue pots offer a simple, but always delicious, casual approach to entertaining and family eating, and this book will give you a vast variety of ways to keep yours filled with creamy cheese fondues, both lean and hearty hot dips, luscious sweet dips, and every manner of "dip-able" warm concoctions.

Save time on meal preparation and change your ideas about meals on the go: Wraps and Roll-Ups has satisfying solutions to your need for speed!

For decades, the slow cooker has topped the popularity charts for kitchen appliances. Have a hankering for recipes with variety? Slow Cooking has it all: tempting hot appetizers and beverages for entertaining; mouth-watering meat, poultry and vegetarian dishes; scrumptious desserts; easy sauces, chutneys, and cereals; and absolutely perfect soups and stews.

The first edition of The Bread Machine Cookbook was the first, best, and by far the best-selling cookbook for automatic bread machines. This colorful take on the classic cookbook contains recipes for white and whole grain breads, croissants, and allergy-sensitive breads alongside old favorites, all of which have been tested on a variety of automatic bread machines. If you only want one bread machine cookbook, this is it!

Beer & Good Food features a collection of recipes that feature beer as a main ingredient and recipes that pair particularly well with beer. Includes appetizers, breads, and side dishes; desserts, and much more. Coleen and Bob Simmons also include beer history, how it’s made, beer varieties, how to serve beer properly, and how best to pair beer with food.

Everybody loves ice cream, and when you make it at home, you know you're getting the best: frozen treats made with the freshest, most delicious ingredients possible. Ice cream makers are convenient, versatile and lots of fun. With this book you can prepare spectacular desserts, traditional recipes, and new favorites easily and often.

Everything you can make in a fondue pot is found in this book, including cheese fondues, hot dips, meat fondues and confections. Ethnic variations and unique ideas augment the classics.

Barbara Karoff uses everyone's favourite pan to prepare an endless variety of dishes. Find entrees, desserts, salads, side dishes and breads. A bonus: how to adapt your favourite recipes to fit the 9x13 pan.

A cookbook, not just a healthy beverage book, The Juicer Book offers a multitude of recipes for juice and the pulp left after juicing vegetables and fruits. White's recipes using fresh, seasonal fruits and vegetables enhance a healthy lifestyle.

Not overly restrictive -- not another 'diet' book -- this is a ready reference of tasty, everyday recipes for sensible, healthy eating on a busy schedule. Features: more than 100 recipes -- dishes for every course; nutritional analysis of every recipe; five secrets to healthy eating; time saving tips -- preparation time for every recipe; useful charts for salt, sugar, fat, vitamin, and mineral content; menu ideas.

A 30-year best-seller, "Extra Special Crockery Pot Recipes" now includes current products and new thinking about nutrition. The 120 recipes in this collection have international flair and include unusual items you can make in a slow cooker, such as cakes and jams.

The best party food is presented in a variety of guises: hot, cold, sweet, savoury, seafood, vegetarian, meat-based and cream-based are just some of the types. learn making and serving tips; find suggestions for dippers, edible containers and garnishes; and discover fat-reducing techniques.

Salsa is a popular condiment in many countries. Here is a marvellous assortment of fresh vegetable and fruit salsas. Learn about common salsa ingredients, including the most common chile peppers used in salsas, and discover new ideas for serving salsa.

Delectable fillings and sauces follow more that a dozen crepe recipes. Including complete instructions for preparing, cooking, storing and serving crepes.

Learn to skip expensive juice bars and make your own fresh fruit concoctions with this book. Add nutrition to fruit blends while garnishing and serving them with flare.

This book features 120 'fast and delicious' recipes for appetisers, breakfast and brunch, lunch and dinner entrees, side dishes and desserts. Includes: pates, lunch meats, molded salads and other cold loaves, Poultry and seafood loaves; Meat loaves, including beef, sausage, lamb, pork and ham; Loaves with vegetables, pastas and grains; Loaves of bread, quick yeasted, savoury and sweet; Dessert loaves including bread pudding, cakes, tortes and mousses; Tips about loaf pans: variety and use.

You will love this special book of recipes designed to prepare in porcelain casseroles, quiche dishes, souffle cups and other favourites. This book features innovative recipes for tasty and easy side dishes such as quiches, rice and grain recipes, gratin's and vegetables; entrees of every kind; baked soups; special sauces and butters; and luscious desserts including flans, tarts and puddings.

Contents: All About Chiles; How hot is the chile?; Handling hot chiles; Buying and storage of fresh chiles; Fresh chiles; Dried chiles; The chile pantry; Chile sources; What to drink with spicy chile dishes; Basic preparation techniques; Cooking poultry dishes with chiles; Cooking seafood dishes with chiles; Cooking meat dishes with chiles; Cooking meatless entrees with chiles; Cooking side dishes with chiles; Cooking small dishes with chiles; Salsas, sauces and specialities.

The best recipes for breads of all flavours fill these pages. General directions and dough-cycle recipes flank a variety of formulas for 1 and 2 lb loaves.