Tepathip Fox 40 Classic CMG Safety Whistle Lanyard Referee-Coach, Safety Alert, Survival (Yellow)

Tepathip Fox 40 Classic CMG Safety Whistle Lanyard Referee-Coach, Safety Alert, Survival (Yellow)

  • Goes Anywhere : Sports – coach & referrer use for hockey, volleyball, basketball, soccer, cross country, Motorsports racing | Water: water-sport, lifeguard, swimming, boat & marine safety | Outdoors adventure: hiking, hunting, camping, survival, bear & animal deterrent | Crime Prevention: emergency, policy & military | Misc: dog training, industrial
  • Super Goods : Rugged Pea less Design And High Impact Abs Plastic Construction With No Moving Parts And Nothing To Jam, Break Or Freeze
  • Crazy Loud : One of the loudest whistles on the planet | 115+ decibels of high pitch shrill rises above ambient noise, Heard over a mile away, Cannot be overblown, Comfortable padded mouth grip
  • High Safety : Cushion Mouth Grip Made Of Thermoplastic Is Preferred By Officials Who Hold The Whistle In Their Mouth To Assure A Secure Grip
  • Value Pack : Package included Classic CMG Whistle and Breakaway Lanyard

-FOX 40 Classic enhanced with a cushioned mouth grip for comfort. -Patented 3 chamber pea-less design that never fails with shrillest, penetrating power

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List Price: $ 6.99

Price: $ 6.99

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Le Creuset Signature Enameled Cast-Iron 5-Quart Oval French (Dutch) Oven, Oyster

Le Creuset Signature Enameled Cast-Iron 5-Quart Oval French (Dutch) Oven, Oyster

  • 45% larger handles that provide a sure grip, even with oven mitts
  • The superior heat distribution and retention of Le creuset enameled cast iron
  • An advanced sand-colored interior enamel with even more resistance to wear
  • A larger composite knob that withstands temperatures up to 500F
  • Colorful, long-lasting exterior enamel that resists chipping and cracking

Designed specifically to enhance the slow-cooking process by evenly distributing heat and locking in the optimal amount of moisture, the signature collection oval French oven blends the best of the past with the latest innovations for Comfort and functionality. Handcrafted one at a time inside our fresnoy-le-grand foundry for nearly a century, Le creuset oval French ovens have been a fixture in homes and restaurants around the world for generations. Their enduring quality, wide-ranging versatility and stylish colors have made them indispensable in the kitchen and cherished around the table.

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List Price: $ 319.95

Price: $ 319.95

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Throw Pillow Covers Eiffel Tower Paris Red Home Decor Cushion Covers Zippered Canvas Pillow Protector Sofa Pillow Case 18 x 18″

Throw Pillow Covers Eiffel Tower Paris Red Home Decor Cushion Covers Zippered Canvas Pillow Protector Sofa Pillow Case 18 x 18

  • Size: 18 x 18 inch, approx 45 x 45 cm
  • Material: high quality canvas
  • The printing is on one side, the other side is white color
  • It’s a zippered pillow case, with a zippered opening on the side
  • Only pillow cover, and insert filler is not included

Decorative Pillow Covers

Standard 45 x 45 cm, 18 x 18 inch pillow covers.

The pillow cover is one side printing, and the other side is white color.

This is only pillow cover, the filler is not include.

Perfect fir sofa, couch, office, car and etc…

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List Price: $ 3.17

Price: $ 3.17

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French Country Cooking (Cookery Library)

French Country Cooking (Cookery Library)

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.

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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Drink Pink: A Celebration of Rose

Drink Pink: A Celebration of Rose

Combining delightful stories with whimsical and clever illustrations, Drink Pink is a clever, captivating, and unpretentious look at rosé for novices and connoisseurs alike.

For years, rosé has lived a quiet life as the not-red and not-white wine, but in the last five years this vintage has taken its rightful place in the spotlight.  Use this book as a guide to rosé’s myriad of pleasures.  Comprehensive and complete with both esoteric knowledge and entirely practical cocktails and dinner party recipes, this is the perfect book give your girlfriend or keep to display for yourself!

Part 1: Rosé Is Old School – Learn about the three-thousand-year history of rosé, and see exactly why it took so long for this wine to saturate American culture.

Part 2: Producing Pink Juice – Discover the crafting methods that set rosé apart from other wines, and get a crash course in the significance of saignée, skin contact, blending, and more!

Part 3: People and Places – Study the different producers of rosé and start talking like a true sommelier.

Part 4: Why and How to Drink Pink – hear professional foodies and wine experts sing praises about pink wine, and –

Part 5: Recipes – Enjoy a myriad of rosé-related recipes.  Here, the options are endless!  Cocktail recipes starring rosé; appetizer, entrée, and side dishes that include or pair well with rosé; classy desserts and the best types of rosé to accent them. 

There’s no better way to get in the pink than with Drink Pink!

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Mastering the Art of French Cooking (Volume 1)

Mastering the Art of French Cooking (Volume 1)

‘Mastering the Art of French Cooking” was the result of a collaboration among Julia Child, Simone Beck, Louisette Bertholle, illustrator Sidonie Coryn, and Paul Cushing Child (Child’s husband), and was the impetus for Child’s long and successful career as a pioneering television chef. Child’s goal was to adapt classic French cuisine for mainstream Americans. The collaboration of this cookbook proved groundbreaking and has since become a standard guide for the culinary community. Mastering Volume 1 was originally published in 1961 after some early difficulties (which are recounted in great detail in Julia Child’s memoirs “My Life in Franc”e as well as Child’s introduction to the 2003 edition). Volume 1 was a broad survey of French flavors and techniques, and grew out of the work the three women had done for their Paris cooking school, “L’École des trois gourmandes” (whose logo Child wore as a badge throughout the production of her first TV series, The French Chef).

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L’Appart: The Delights and Disasters of Making My Paris Home

L'Appart: The Delights and Disasters of Making My Paris Home

Bestselling author and world-renowned chef David Lebovitz continues to mine the rich subject of his evolving ex-Pat life in Paris, using his perplexing experiences in apartment renovation as a launching point for stories about French culture, food, and what it means to revamp one’s life. Includes dozens of new recipes.
 
When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with the famously inconsistent European work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. In the midst of it all, he reveals the adventure that accompanies carving out a place for yourself in a foreign country—under baffling conditions—while never losing sight of the magic that inspired him to move to the City of Light many years ago, and to truly make his home there.

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The Apprentice: My Life in the Kitchen

The Apprentice: My Life in the Kitchen

  • RUX MARTIN

In this captivating memoir, the man whom Julia Child has called “the best chef in America” tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award–winning superstar who taught millions of Americans how to cook and shaped the nation’s tastes in the bargain.

We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother’s café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France’s most famous restaurant, finally becoming Charles de Gaulle’s personal chef, watching the world being refashioned from the other side of the kitchen door.

When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy’s chef to work at Howard Johnson’s, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother’s utterly simple cheese soufflé to his wife’s pork ribs and red beans.

The Apprentice is the poignant and sometimes funny tale of a boy’s coming of age. Beyond that, it is the story of America’s culinary awakening and the transformation of food from an afterthought to a national preoccupation.
The sparkling personality, sense of humor, and charm familiar to Jacques Pépin’s television audiences carries over to the page in the superstar chef’s humbly titled memoir, The Apprentice.

A clever, mischievous, and very likable boy, Pépin’s earliest food memories are hungry ones from his childhood in war-torn France. After World War II, his first restaurant job was peeling potatoes for his mother at her restaurant, and he became an apprentice in a hotel kitchen at age 13. In this delightful tale he works hard, plays fair, is kind to others and good to his family, and his efforts take him to Paris, and then New York. Except for the terrible car accident that required him to reinvent himself as a teacher and television personality, he seems to have always been in the right place at the right time. He cooked for Prime Minister Gaillard and then General Charles de Gaulle, met Pierre Franey, Craig Claiborne, and Julia Child, and turned down a job cooking for JFK to accept one with Howard Johnson. But just as entertaining and enjoyable to read about are his tender memories and thoughts about his relationships with his parents and brothers, and with his wife and daughter.

We all wish we could cook like Pepin (and every chapter ends with one of Pépin’s favorite recipes), but this enchanting tale will make you wish you knew him. The clear, simple way he expresses himself and the honesty with which he tells his story will bring you to tears, and make you laugh out loud. –Leora Y. Bloom

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List Price: $ 17.95

Price: $ 5.41

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