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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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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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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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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At Home in Burgundy: The Papillon Recipes

At Home in Burgundy: The Papillon Recipes

Eleanor Garvin’s first book, At Home in Burgundy, is a selection of over 100 of her most popular recipes collected during the 25 years she has lived in France. A professional cook, she left the US in 1983 to learn French cuisine. Since then, her work with Papillon cruises and tours as well as her collaboration with Elden Wine has taken her to the culinary hot spots of Europe. But her home is in Burgundy, and these recipes reflect the rich, pastoral countryside that holds her there. Burgundian cuisine is based on an abundance of indigenous ingredients. In Ellie’s hands, the classic repertoire becomes innovative. Snails are a turnip velouté with a mirepoix of escargots. Local epoisses cheese becomes a tart with shallots and red wine. Tender spring vegetables come together in a salad under delicate garlic cream with a poached egg. These recipes from a chef’s kitchen are accessible to the home cook, with techniques and presentation carefully explained. Photos and wine notes by Dennis Sherman.

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Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France

Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France

“Classic, simple, foolproof, and seasonal recipes enable you to eat French style in the comfort of your own home―without borders. Voilà! Effortless French Cookbook makes me want to cook.”
―Mireille Guiliano, author of French Women Don’t Get Fat

To enjoy the essence of authentic French cuisine, you don’t have to get on a plane or take a 5-star Michelin cooking class. All you need is Voilà! Effortless French Cookbook and a passion for the delights of classic French fare. Join Cécile Delarue, creator of the food blog French and Parfait, as she shares her tried-and-true French recipes, as well as her tips for creating elegant French meals on the average American dime.

Fun and easy-to-follow, Voilà! Effortless French Cookbook offers:

  • A preparatory chapter that recreates a Parisian cooking class will teach you the basic skills of traditional French cooking
  • More than 125 classic French recipes with wine pairings deliver plenty of options―without fussing over gourmet ingredients or a celebrity chef’s personal tips
  • Chapter upon chapter of delicious French staples to help you get savvy about sauces, poach the perfect egg, and bake the best tartines and quiches

Enjoying the French meals you love shouldn’t be complicated―and Voila! Effortless French Cookbook is the only French cookbook that proves they don’t have to be. Even if you’ve never cooked French food before, you’ll be saying bonjour to the simple pleasures of French cuisine, and au revoir to the hassle of intricate recipes with Voilà! Effortless French Cookbook.

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Monet’s Palate Cookbook: The Artist & His Kitchen at Giverny

Monet's Palate Cookbook: The Artist & His Kitchen at Giverny

For the first time in history, Monet’s Palate Cookbook: The Artist & His Kitchen Garden at Giverny brings Claude Monet’s beloved kitchen garden back to life. Written by filmmaker Aileen Bordman and garden writer Derek Fell, the book includes sixty recipes linked to Monet’s two-acre kitchen garden near his home at Giverny, France. Included is detailed information about the vegetables he grew, plus photographs and descriptions of the house interiors and gardens capturing Monet’s extraordinary lifestyle. Meryl Streep has written the Foreword and the recipes beautifully photographed by Steven Rothfeld.
The farm-to-table tradition lived passionately by Claude Monet has been brought into the 21st century which beckons one to take a culinary journey in Monet’s footsteps. The backdrop to the renaissance of the garden are chapters that cover Monet’s lifestyle including French tips for entertaining as well as recipes inspired by his cooking journals and places he visited.
The recipes were developed using the abundance of fresh herbs and vegetables found in Monet’s kitchen garden. Some of Monet’s favorites to grow in the kitchen garden included zucchini, cherry tomatoes, radishes, pearl onions, brussel sprouts, asparagus, rosemary and mint. A few of the recipes are of French origin, such as the famous Normandy apple tart. Others are from locations abroad where he traveled in search of motifs to paint, such as the Savoy Hotel, London where Monet acquired their recipe for Yorkshire pudding. Exquisite photography and inspired recipes brings Monet’s kitchen garden back to life.
Aileen Bordman is the creator and producer of the acclaimed documentary film titled Monet’s Palate: A Gastronomic View from the Garden, which has been broadcast nationally through American Public Television to all 350 PBS stations. She has been immersed in the world of Claude Monet since 1980 and has more than 35 years of firsthand experience at Monet’s home and gardens. Her knowledge and passion with respect to Claude Monet’s lifestyle, cuisine, gardens and art prompted the creation of the Monet’s Palate concept. Bordman independently wrote and produced the film Monet’s Palate with Meryl Streep, Alice Waters, Daniel Boulud, Michel Richard and Steve Wynn. The film has been screened from Cannes to New York, and was featured during the six-month “Monet’s Garden” exhibit at the New York Botanical Garden in New She lives in just outside of New York City in New Jersey.
Derek Fell writer and photographer, is the author of two books on Monet, The Magic of Monet’s Garden and Secret’s of Monet’s Garden. He has a strong following as America’s most widely published garden writer. His books on gardening, travel and art have been published worldwide and total more than 2.5 million books. He divides his time between Bucks County, Pennsylvania, and Sanibel Island, Florida.

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The Berenstain Bears and Too Much Junk Food (First Time Books(R))

The Berenstain Bears and Too Much Junk Food (First Time Books(R))

Come for a visit in Bear Country with this classic First Time Book® from Stan and Jan Berenstain. Papa, Brother, and Sister are eating way too much junk food, and it’s up to Mama and Dr. Grizzly to help them understand the importance of nutritious foods and exercise. This beloved story is a perfect way to teach children about the importance of healthy eating and staying active.Come for a visit in Bear Country with this classic First Time Book® from Stan and Jan Berenstain. Papa, Brother, and Sister are eating way too much junk food, and it’s up to Mama and Dr. Grizzly to help them understand the importance of nutritious foods and exercise. This beloved story is a perfect way to teach children about the importance of healthy eating and staying active.

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GIFTS FOR CHEFS – Best Chef Ever Recognition Award Personalizable Booklet With Matching Card + Stickers Included. Chef Gifts, The Chef Says: Quotes, Quips and Words of Wisdom. Pillow & Toast Gifts.

GIFTS FOR CHEFS - Best Chef Ever Recognition Award Personalizable Booklet With Matching Card + Stickers Included. Chef Gifts, The Chef Says: Quotes, Quips and Words of Wisdom. Pillow & Toast Gifts.

  • RECOGNITION AWARD BOOKLET 6 X 8: Just write your name on the INCLUDED MATCHING CARD and give to your favorite cook.
  • EASY TO FILL – This book is easy to fill and prepare, however we left some pages empty for you to impose your creativity and messages to the chef. Most journals or scrapbooks come half empty so that you can be creative inside and fill it however you want, this time we took time finding the best content for a chef’s mindset.
  • HIGH QUALITY GIFT IDEAS: Thick, eco-friendly & high quality book preserves memories & stories for years to come. We only use the best and environmentally-safe materials. This is not a cook book, it’s a great birthday gift for a chef.
  • 24 PAGES MADE WITH LOVE (THE CHEF SAYS) – They are full of humor, condecoration, happiness and joy! We believe in recognizing everyone’s work for little this is.
  • LOVE IT OR YOUR MONEY BACK – Your satisfaction is Pillow & Toast’s #1 priority. We are so confident that you will love our Chef Recognition Award Booklet that we are offering all customers a lifetime guarantee.

.best chef ever chefs american and anniversary appreciate greek guide guys handmade her him hob home housewarming how husband ideas images in is italian items japanese jobs jon kitchen kitchens kitchn korean life little local lovers me meals mean meaning mediterranean men mens menu modern mom mother’s movie my nana near nearby new nice night now of or out parents pastry personalised personalized photo pizza places pot present presentation presenter presents pressure professional prudence pubs quotes recipes refacing remodel renovate restaurant restaurants retirement rice romantic seafood secret send show silver simple sister small soul sous spell star steak steakhouse steamer store sushi table takeout thank thankful that the time to tools top travelers trends truck unique unusual used wedding week what where white wide wife with women word works wrapping you your german french spanish mexican guatemalan english recognition appreciation irish scrapbook scrapbooking memory book albumappreciation appreciative apprehend apprenticeships appropriate appropriation approved area around asian aspiring assisted at awesome balance barbecue baskets bathroom bbq becoming being best birthday bistro boyfriend boys brasserie brazilian breakfast bridesmaid burger buy by cafe can card cards carry cast casual catalog ceramic certificate cheap chef cheff chefs chinese classic close collection colors com combination comp contemporary cook cookbook cooker cookers cooking cool corporate country couples crock dad day deals decor def define definition deliver delivery design designs diner dining dinner does doors double downtown easy eat eating elderly electric elephant engagement english engraved estate family famous fan fancy fanned fast favreau film find fine fish food foodie foodies for french friend friendly fun gadget gadgets galley games gardeners gas geeks german gift gifts girlfriend good graduation grandma grandparents grateful great the chef says second edition thechefsays

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