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America's Best Harvest Pies: Apple, Pumpkin, Berry, and MoreAmerica’s Best Harvest Pies: Apple, Pumpkin, Berry, and More

Since 1995, amateur, commercial, and professional bakers have competed in the National Pie Championships to determine who makes the best pies in America. America’s Best Harvest Pies is a collection of seventy delicious recipes that have won awards at the National Pie Championships. Organized by harvest crop—apple, pumpkin, raspberry, strawberry, peach, sweet potato, and more—the recipes in this book are sure to inspire a baking frenzy. Bakers will find a selection of unique recipes, such as peanut butter-n-strawberry explosion pie and sweet tart cherry pie. But the classics are well-represented too, with plenty of two-crust, one-crust, and crumb-topped favorites.

America’s Best Harvest Pies is packed with color photographs of the pies you’ll learn to make and love. As a special treat to give you a taste of what the championships are like, many of the photographs are of the actual pies entered in the competition. The recipes inside are clearly explained so that the expert and the future expert piemaker can enjoy alike. Strawberry pies in summer and pumpkin pies in the fall—with this book you’ll be serving your friends and family pie all year long!
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Progressive Dinner Deadly

November 21, 2014 · 0 comments

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Progressive Dinner Deadly (Myrtle Clover Mysteries Book 2)Progressive Dinner Deadly (Myrtle Clover Mysteries Book 2)

To the residents of the sleepy town of Bradley, North Carolina, hardworking Jill Caulfield seemed beyond reproach. She volunteered at the women’s shelter, worked at the church preschool, cleaned houses for extra money, and actually enjoyed yard work. And she was nothing less than a saint to cheerfully put up with her unemployed, skirt-chasing, boozer of a husband.

When intrepid octogenarian sleuth Myrtle Clover caught Jill, her new housekeeper, peering into her medicine cabinet, she should have been upset. But discovering that Jill wasn’t such a squeaky-clean goody-goody made her vastly more interesting in Myrtle’s eyes.

Myrtle would have happily continued figuring out what made Jill Caulfield tick. If Jill hadn’t foolishly gone and gotten herself murdered, that is.

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Eat Skinny, Be Skinny

November 21, 2014 · 0 comments

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Eat Skinny, Be Skinny: 100 Wholesome and Delicious Recipes Under 300 CaloriesEat Skinny, Be Skinny: 100 Wholesome and Delicious Recipes Under 300 Calories

Finally a cookbook that consists of realistically healthy meals with great flavors and portions that leave you satisfied. Author Claire Gallam is a food writer and recipe developer who has worked to provide a full range of recipes—from breakfast, lunch, and dinner, to salads, cocktails and even dessert—that each includes nutritional information and a calorie count to help make weight management easier. Every delicious recipe and refreshing cocktail is less than 300 calories, so you can keep those pounds off while still enjoying your favorite foods.

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Cara Mia Delgatto and the Thanksgiving Gift (Cara Mia Delgatto Short Story #2)Cara Mia Delgatto and the Thanksgiving Gift (Cara Mia Delgatto Short Story #2)

It’s her first Thanksgiving since moving to Florida, and Cara Mia Delgatto is feeling kind of blue. She misses her parents, who’ve passed away, as well as the colorful leaves that heralded the changing of the seasons back in Missouri. Starting a new holiday tradition seems like the perfect antidote, but then things go wrong. Can Cara put her creative powers to the test–and count her blessings at the same time?

Four fabulous Thanksgiving recipes are included.

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French Cook - Soups & StewsFrench Cook – Soups & Stews

Holly Herrick loves France and French cooking. And in this cookbook ( her third in The French Cook series), she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique.

Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommes in ensuing chapters, each one as delicious as the next.

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Better Than Vegan

November 20, 2014 · 0 comments

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Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 PoundsBetter Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds

Eating healthy just got a whole lot easier.

The science is very clear. A whole-foods, plant-based diet is the healthiest possible way to eat—but veganism itself doesn’t mean health, as Chef Del Sroufe, author of the New York Times bestseller Forks Over Knives—The Cookbook, knows better than anyone. Sroufe managed to reach 475 pounds while eating a vegan diet rich in pastries, peanut butter, and potato chips. After converting to a vegan diet with minimal processed foods, sugars and added oils, he lost more than 240 pounds without giving up taste.

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Pumpkin, a Super Food for All 12 Months of the YearPumpkin, a Super Food for All 12 Months of the Year

Pumpkin pie is just the beginning! These 125 recipes celebrate the varied ways that pumpkin can be used in everything from appetizers and snacks to soups, salads, main courses, side dishes, and desserts. You’ll love every single one of Dee Dee Stovel’s innovative creations, including Caribbean Black Bean Pumpkin Soup; Pumpkin Sage Risotto; Spring Spinach Salad with Strawberries and Pepitas; White Bean, Chicken, and Pumpkin Chili; Pumpkin Pizza with Gorgonzola Cheese; Pork Tenderloin with Red Wine Pumpkin Sauce; Lemon-Pumpkin Strudel; Chocolate-Pumpkin Brownies with Apricot Surprise; and seven deliciously different kinds of pumpkin pie.

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Slow Eats, Fast - Condiment CookbookletSlow Eats, Fast – Condiment Cookbooklet

The perfect sauce can make the meal. In the traditionally organized kitchen brigades of hotels and large restaurants, the Saucier remains a much-lauded position – the most senior chef on the line, and subordinate only to the head and sous chefs, the Saucier is responsible for a big part of the on your plate.

If you’re interested in cutting out the chemicals, additives, high-fructose corn syrup and salt that comprise a good portion of the processed food available at your neighborhood grocery store, the sauces that live in your fridge door is the perfect place to start.

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The 150 Healthiest Slow Cooker Recipes on Earth: The Surprising Unbiased Truth About How to Make Nutritious and Delicious Meals that are Ready When YThe 150 Healthiest Slow Cooker Recipes on Earth: The Surprising Unbiased Truth About How to Make Nutritious and Delicious Meals that are Ready When Y

Discover how to make mouth-watering, super-healthy, and super-convenient slow-cooked meals! Nationally-known nutritionist Jonny Bowden, Ph.D., C.N.S., and chef Jeannette Bessinger, C.H.H.C., take slow cooking to a whole new level with these easy, nutritious, and deliciously satisfying recipes!

The “clean foods team” of Dr. Jonny and Chef Jeannette use wholesome ingredients, such as fresh fruit and vegetables, grass-fed beef, wild-caught fish, and pasture-raised poultry in their recipes. Losing none of the convenience, they skip the high-sodium canned food “products” used in many slow cooker recipes and bring you dishes with both traditional and ethnic flair. Try the Real Deal Beef Stew with Orange and Clove, the Quick Sesame Teriyaki Low-Carb Lettuce Wraps, the Hot and Hearty Red, White, and Blue Crab Dip, or the Gingered Honey Pears with Cinnamon Sticks. Bon appetit!

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Cookie Craft

November 20, 2014 · 0 comments

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Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie OccasionsCookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions

Elaborately decorated cookies fill the shelves of high-end bakery cases, tempting shoppers with bright colors and whimsical shapes. The cookies are beautiful, but buying them in a bakery can be shockingly expensive, and their flavor often doesn’t live up to their appearance. Now home bakers can have their pretty cookies and enjoy eating them too!

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