Herbs: Delicious Recipes and Growing Tips to Transform Your Food

Herbs: Delicious Recipes and Growing Tips to Transform Your Food

Herbs have a transformative power – they can lift a dish from ordinary to sublime. Written by a true herb aficionado, this beautiful book is an ode to enjoying herbs all year round. In each seasonal chapter, Judith Hann skillfully weaves together guidance growing – whether you have a full herb garden or simple pots on the windowsill – with delicious, imaginative recipes – 120 recipes in all. Find dish inspiration for more common herbs and discover how to use those herbs that aren’t so readily available in the supermarket. Judith shares recipes that have been tried and tested at her herb cookery school – from simple herb sauces and salads to more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce. It also includes herb features, which provide a wealth of further quick recipes and ideas for:

   • Pestos, made with a variety of herbs
   • Herb syrups and sugars
   • Herb ices
   • Preserving recipes with herb flavourings
   • Herb cheeses, and many more

Full of anecdotes, this is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day.

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Julia Child’s The French Chef (Spin Offs)

Julia Child's The French Chef (Spin Offs)

  • Used Book in Good Condition

Julia Child’s TV show, The French Chef, was extraordinarily popular during its broadcast from 1963 until 1973. Child became a cultural icon in the 1960s, and, in the years since, she and her show have remained enduring influences on American cooking, American television, and American culture. In this concise book, Dana Polan considers what made Child’s program such a success. It was not the first televised cooking show, but it did define and popularize the genre. Polan examines the development of the show, its day-to-day production, and its critical and fan reception. He argues that The French Chef changed the conventions of television’s culinary culture by rendering personality indispensable. Child was energetic and enthusiastic, and her cooking lessons were never just about food preparation, although she was an effective and unpretentious instructor. They were also about social mobility, the discovery of foreign culture, and a personal enjoyment and fulfillment that promised to transcend domestic drudgery. Polan situates Julia Child and The French Chef in their historical and cultural moment, while never losing sight of Child’s unique personality and captivating on-air presence.

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Price: $ 6.99

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The Italian Slow Cooker

The Italian Slow Cooker

Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.
 
Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.
Product Description
Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.

Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.


Recipe Excerpts from The Italian Slow Cooker


Chicken Parmesan Heroes

The Butcher’s Sauce

Chocolate Truffle Cake


Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.
 
Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.

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Visit http://YearstoYourHealth.com/ for Herbs and Supplements.

Black Elephant In Paisley Pattern Throw Pillow Case 18×18

Black Elephant In Paisley Pattern Throw Pillow Case 18x18

  • High quality soft customized pillows case Double-sided printing
  • A perfect gift for some one
  • 50% cotton, 50% polyester
  • Custom printed pillow cases
  • 1pc pillow case (Pillow inner not included)

Material: cotton polyester,Two Sides Same Printed Size: 18″ * 18″(Approx. 45 * 45CM) Quantity :1pc pillow case (Pillow inner not included) Color: As the picture show Note: 1. Due to the light and screen differences, the item’s color may be slightly different from the pictures. Please understand. 2. Please allow 1-2cm diferences due to manual measurement.

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List Price: $ 3.40

Price: $ 3.40

Visit http://YearstoYourHealth.com/ for Herbs and Supplements.

The French Chef Cookbook

The French Chef Cookbook

  • Detailed cookbook by the master of french cooking, Julia Child
  • Comprehensive cooking instructions
  • Grew out of the television series “The French Chef” hosted by Child
  • 440 pages including black and white photos

All the recipes that Julia Child demonstrated on her first public television series, The French Chef — the 119 shows that made Julia a household name and changed forever the way Americans cook.

From the Trade Paperback edition.

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List Price: $ 25.00

Price: $ 56.01

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Sugar Detox. 90+ Recipes: Overcome your sugar craving with these great “bad” sugar free recipes! (Weight Loss)

Sugar Detox. 90+ Recipes: Overcome your sugar craving with these great

Introducing the number one solution for excess weight that refuses to shift, sluggishness, mood swings, mental fog and processed food cravings. This Sugar detox book, including a 31-day meal plan, will help you identify and eliminate the “Bad” added sugar found in nearly every processed food you purchase and consume, even “Health” foods!

Here is just some of the informative and transformative health and wellbeing advice you’ll gain from this sugar detox meal plan and book:

  • The Difference Between “Good” and “Bad” Sugar
  • Why Sugar is Added to Processed Food
  • Why Added Sugar is “Bad” for you
  • The Benefits of Purchasing and Preparing Meals Using Whole Foods
  • Sugar Detox Diet Plans Designed to Work For You
  • Delicious and Easy to Prepare Sugar Detox Recipes

This book is full of important information that finally explains how “Bad” sugar is the primary culprit robbing America of its health and well-being.

Are you ready to break the “Bad” habit of added sugar once and for all? Buy this essential book with 90+ “bad” sugar free recipes now!

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List Price: $ 13.99

Price: $ 13.99

Visit http://YearstoYourHealth.com/ for Herbs and Supplements.

Simple French Food

Simple French Food

First published in the 1970s to critical acclaim Richard Olney’s “Simple French Food” follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as “Elizabeth David Classics” and “Charcuterie and French Pork Cookery”. In “Simple French Food” he gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.Richard Olney, best known as a general food writer, is one of America’s most erudite experts on authentic French cooking, but it’s difficult to find anyone who knows much about him, except for such authorities as Patricia Wells and the late James Beard. The reprinting of Olney’s classic and indispensable Simple French Food offers readers the chance to learn more about this most idiosyncratic and accomplished of cooks. No pared down, paint-by-numbers recipes here: Olney is obsessed not only with showing you how to cook, but how to see, smell, feel, listen, and taste as well. Read, for example, Olney’s description of Scrambled Eggs and you will understand what you are missing when they are not properly prepared (as they almost never are): “correctly prepared, the softest of barely perceptible curds held in a thickly liquid, smooth, creamy suspension.” To scramble eggs, Olney insists on a wooden spoon, a generously buttered copper pan or bain-marie, and a precise control of the temperature–very simple to accomplish, as all his recipes are, as long as you take care to absorb fully his sensuous and exact instructions. –Sumi Hahn AlmquistFirst published in the 1970s to critical acclaim Richard Olney’s “Simple French Food” follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as “Elizabeth David Classics” and “Charcuterie and French Pork Cookery”. In “Simple French Food” he gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.

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Dorie’s Cookies

Dorie's Cookies

James Beard Award-winner for Best Baking and Dessert Book 2017

All-new collection from a “revered icon” and “culinary guru” (New York Times).


Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?
 
 

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