Mes premiers mots – Fruits: (Baby Book, Beginner Readers) (French Edition)

Mes premiers mots - Fruits: (Baby Book, Beginner Readers) (French Edition)

C’est un livre éducatif sur les fruits pour les enfants entre 0-4 ans. Avec cursive facile à lire, ce livre apprendra à votre enfant comment reconnaître les différents types de fruits et ainsi de leurs couleurs. Parfait pour aider les enfants à développer les habiletés langagières précoces – votre petit va bientôt apprendre quelques premiers mots essentiels avec ce livre. La combinaison des illustrations vives et des mots simples vous aideront à construire le vocabulaire de votre enfant. Conçu par des spécialistes avec la composition de couleur choisie spécifiquement pour les plus jeunes lecteurs.

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Jockey Women’s Underwear Classic French Cut – 3 Pack, ivory, 5

Jockey Women's Underwear Classic French Cut - 3 Pack, ivory, 5

  • Style 9480
  • Full rise and coverage
  • 100% cotton
  • Machine wash and dry
  • Imported

The Jockey® Classic French Cut women’s underwear is made with pure cotton for a soft, comfortable feel. This classic style has higher-cut legs for a flattering, smoothing look.

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At Home with the Roux Brothers

At Home with the Roux Brothers

  • Chapter contents include: Sauces, Soups, Hor-d’euvres and Supper Dishes, Vegetables and Salads, Meat, Poultry and Game, Fish, Desserts, Cold Desserts, Hot Desserts and Planning and Menus.

Physical description; 223 p., [16] p. of plates : ill. ; 23 cm. Notes; SIGNED COPY. Subject; Cooking, French. Food – French dishes. Home economics – Cookery – Cookbooks. Michelin stars. Other names; Roux, Michel, British Broadcasting Corporation. Genre; Illustrated.

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Let’s Cook French: The Secrets of French Cooking

Let's Cook French: The Secrets of French Cooking

French cooking is world-renowned and so easy to learn. Most dishes are remarkably simple to prepare, and the French sauces are divine. With just a few fresh ingredients, you can make a five-star meal in minutes. The secret is in those wonderful sauces that top so many French dishes.

A French diet may be luscious and rich, but the French people are usually slim and live long lives. Lots of fresh vegetables and portion control are the reasons. The French love good food, and enjoy it often and in reasonable portions.

Bon Appetite!

Let’s Get Cooking! Scroll Back Up and Grab Your Copy Today!

Click the Download with 1-Click Button at the top right of the screen or “Read FREE with Kindle Unlimited” now!

Then, you can immediately begin reading Let’s Cook French: The Secrets of French Cooking on your Kindle Device, Computer, Tablet or Smartphone.

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Nylon Turner Utensil – Classic Nonstick Nylon Flexible Short Solid Lasagna Turner Utensil, Black – By Kitch N’ Wares

Nylon Turner Utensil - Classic Nonstick Nylon Flexible Short Solid Lasagna Turner Utensil, Black – By Kitch N’ Wares

  • Nylon Lasagna Turner has a broad surface for lifting and serving
  • Angled neck fits perfectly under lasagna in the pan Sized to cut and lift the perfect portion
  • Ideal for flipping eggs, burgers, crepes and more Thin, flexible edge glides easily beneath foods
  • A must need spatula when cooking with non-stick cookware and bake ware; will not scratch pots and pans
  • This Nylon Flexible Short Solid Lasagna Turner is constructed of durable Nylon and features a comfortable, ergonomic handle for a comfortable grip for both left and right handed cooks

Classic Lasagna Nylon Turner Utensil Classic Nonstick Nylon Flexible Short Solid Lasagna Turner Utensil, Black – By Kitch N’ Wares Safe to use on all cookware, including nonstick and is heat resistant to 450 degrees F. 210 degrees C. The Nylon Flexible Short Solid Lasagne Turner features a large head for easy food preparation or serving A hole in the ergonomic handle allows convenient hanging storage Dishwasher safe for quick and easy clean up BPA free materials Won’t scratch nonstick cookware This handy utensil is designed to handle lasagna easily. Features broad spatula, angled neck and thin flexible edge. High-heat resistant and non-scratch material. Black

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List Price: $ 6.50

Price: $ 6.50

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Let’s Cook French: The Secrets of French Cooking

Let's Cook French: The Secrets of French Cooking

French cooking is world-renowned and so easy to learn. Most dishes are remarkably simple to prepare, and the French sauces are divine. With just a few fresh ingredients, you can make a five-star meal in minutes. The secret is in those wonderful sauces that top so many French dishes.

A French diet may be luscious and rich, but the French people are usually slim and live long lives. Lots of fresh vegetables and portion control are the reasons. The French love good food, and enjoy it often and in reasonable portions.

Bon Appetite!

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List Price: $ 12.99

Price: $ 12.76

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French Country Cooking (Cookery Library)

French Country Cooking (Cookery Library)

  • PENGUIN GROUP

French Country Cooking – first published in 1951 – is filled with Elizabeth David’s authentic recipes drawn from across the regions of France. ‘Her books are stunningly well written … full of history and anecdote’ Observer Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David’s rich and enticing cookbook that will delight and inspire cooks everywhere. Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David’s Christmas and At Elizabeth David’s Table.

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List Price: $ 19.75

Price: $ 6.62

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Baby Learning DVD: Smart Singing for Babies DVD Uses the Power of Music to Supercharge Baby Learning

Baby Learning DVD: Smart Singing for Babies DVD Uses the Power of Music to Supercharge Baby Learning

The perfect baby shower, first birthday, or baby gift to yourself. Create happier, smarter, more musical babies with the Smart Signing for Babies learning DVD, designed for the parents of children from pregnancy through 2 years old.

What’s the best and most fun tool to raise a happier, smarter baby? Music! Music has been proven to supercharge baby learning, and can help baby communicate with you faster, help both of you sleep better, relieve stress, build confidence, and more!

Includes chapters such as:

The Magic Song (how we magically get our son to stop crying.. every time)

Lullaby Power (a simple technique for better sleep)

Silly Sounds (why they matter)

Singin’ Storytime (add another dimension to storytime)

The Real ABCs (how to teach more useful ABCs)

Sing & Sign (basic baby sign language)

Aural Hygiene (making toothbrush time fun!)

Baby’s First Voice Lesson (a quick reminder of everything you learned)

Plus tips from a behavioral expert, and more!

Singer and voice teacher April Malina leads entertaining, informative, short chapters designed primarily for new parents. Part fun tutorial, part voice lesson, and part concert, the baby learning DVD provides you the tools to help you get through those first few years… while starting musical traditions that can last a lifetime! Set your child up for success by learning basic musical tools and games to play with them!

Smart Singing for Babies isn’t just a baby learning DVD it’s a DVD for parents that connects music, science, and the things you already are doing every day. Each short lesson or game is backed by science, and paired with a daily activity to make raising a smarter, happier, more musically-gifted baby simply fun!

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List Price: $ 10.75

Price: $ 6.46

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The New Vegetarian Cooking for Everyone

The New Vegetarian Cooking for Everyone

  • Used Book in Good Condition

A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America’s leading authority on vegetarian cooking.

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking–a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.

Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. 

Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients.

A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. 


Tangerine Pudding Cake with Raspberry Coulis

Usually a pudding cake is made with lemon, but here the zest and juice of ultra-sweet tangerines assume the citrus role. The exact variety isn’t crucial—I’ve used Pixie tanger¬ines, which peak in mid-April, Satsumas, which arrive in November, and those that fall in between, such as Honeybell, Page, Dancy, and so forth. A pudding cake requires a water bath, so be sure you have a large enough baking dish to hold your custard cups.

Serves 4-6

Pudding
  • 3 eggs, separated
  • ⅛ teaspoon salt
  • ½ cup plus 2 tablespoons organic sugar
  • 3 tablespoons unsalted butter, at room temperature
  • 2 teaspoons finely grated tangerine zest
  • 1 cup milk or light cream
  • ⅓ cup tangerine juice (from 2 to 4 tangerines, depending on their size)
  • 3 tablespoons all-purpose flour
  • Raspberry Coulis (recipe follows)
  • Softly whipped cream
Directions

Preheat the oven to 350°F. Lightly butter 4 custard cups or six smaller ramekins. Zest, then juice the tangerines. Put up a kettle of water to boil for the water bath.

Whisk the egg whites with the salt on medium speed until foamy. Increase the speed and gradually add 2 table¬spoons of the sugar and continue beating until the whites are thick and glossy. Scrape them into a large bowl. Rinse out the mixing bowl, wipe it dry, and return it to the mixer. Beat the butter with the remaining ½ cup sugar and tan¬gerine zest until light and fluffy. Add the egg yolks one at a time. When well mixed, gradually pour in the milk and juice, then whisk in the flour.

Pour the batter over the whites and fold together. Distribute among the custard cups, then put the cups in a larger baking pan and add boiling water to come halfway up the sides of the cups. Bake until the tops have risen, are golden, and spring back when pressed with a finger, about 30 minutes. Remove them from the water bath. Serve slightly warm or at room temperature, the coulis drizzled over the puddings and with a small cloud of whipped cream.

Raspberry Coulis
  • 3 tablespoons sugar
  • 3 cups frozen organic, unsweetened raspberries
  • 3 tablespoons orange Muscat wine or other sweet wine, optional
  • 1 teaspoon fresh lemon or tangerine juice

Bring ⅔ cup water to a boil with the sugar, stir, and simmer until the sugar is dissolved. Add the raspber¬ries, simmer for 1 minute, then turn off the heat and let stand for 5 minutes. Force the juice through the sieve with a rubber scraper. Stir in the wine and the lemon juice, adding more to taste if needed, then chill.

Edamame and Sesame Puree on Black Seaweed Crackers

Well, this pale green puree would be good on sesame crackers too but looks so great against the black seaweed crackers. This is one use of soybeans I like.

Makes about 1 1/2 cups, enough for about 20 crackers.

  • 1 ½ cups shelled fresh or frozen edamame beans (not in the pods)
  • Sea salt
  • ¼ teaspoon minced garlic
  • 1 ½ teaspoons toasted sesame oil
  • 1 teaspoon or more to taste Meyer lemon juice
  • ½ teaspoon toasted black sesame seeds—more if you’re making crackers for a crowd
  • 1 very thinly slivered green onion on the diagonal, for garnish

Bring a few cups of water to a boil. Add the edamame, a few pinches salt, and return to a simmer. Cook until they’re done, about 4 minutes, then drain, but reserve at least 1 cup of the cooking water.

Put the edamame in a food processor with the garlic, ½ teaspoon salt, and 1 teaspoon sesame oil. Pulse to puree, adding the reserved cooking water as needed to make the mixture smooth and creamy, about ½ cup but possibly more. Add lemon juice to taste and check again for salt.

Scrape the puree into a shallow bowl and run a knife back and forth over the top. Drizzle the remaining sesame oil over the top, then scatter over the sesame seeds and the green onions. Serve at room temperature with crackers, or mound the puree on each, add a few extra black sesame seeds and garnish with slivered green onion.

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French Beechwood Slotted Slanted Spoon, 11.5-Inches

French Beechwood Slotted Slanted Spoon, 11.5-Inches

  • French Beechwood Slotted Slanted Spoon for stirring, mixing, dividing, turning, draining, and serving foods
  • Made in France from solid beechwood; will not scratch delicate surfaces; lightweight yet strong
  • Slotted flow-through design scoops and drains foods, like pasta and vegetables; longer handle easily reaches the bottom of deeper pots and pans
  • Pointed bowl reaches into tight corners; safe for metal and nonstick cookware; safe for everyone’s use, even budding young chefs just learning to cook
  • Hand wash only; occasionally coat with mineral oil to keep wood looking its best

This 11.5-inch Slotted Slanted Wooden Spoon crafted in France from solid beechwood. It makes cooking a breeze! The slotted flow-through design is perfect for stirring, scooping and draining foods before serving, like pasta and vegetables, while the pointed bowl reaches into the tightest of corners. Lightweight, yet strong, and safe for everyone to use, even budding young chefs just learning to cook. It’s longer handle easily reaches to the bottom of deeper pots and pans. Attractive enough to display on the countertop, always at the ready. Will not scratch surfaces. Safe for use on all pots and pans, including nonstick cookware. Hand wash only. Occasionally coat with mineral oil to keep wood looking its best.

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List Price: $ 6.72

Price: $ 6.37

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