Showing posts with label systems. Show all posts
Showing posts with label systems. Show all posts

Monday, 6 September 2010

The Secret Ingredient: Delicious and easy heart-healthy recipes that might just save your life

The Secret Ingredient: Delicious and easy heart-healthy recipes that might just save your life








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Product Details


At just 36 years of age, Sally Bee suffered three heart attacks in a single week…and against all odds, survived. Her story is nothing short of a miracle, and she attributes much of it to her delicious and achievable eating plan. Now, in this beautifully illustrated cookbook, she reveals her secret recipe to a healthy heart.
Sally shares her luscious and easy-to-prepare dishes, including her versions of comforting classics we all love-even desserts! This is food that the whole family will enjoy, and that will tempt even novice cooks.
Throughout, Sally relates the details of her own experience and amazing recovery, inspiring others to change their eating habits-without feeling deprived. She's living proof that it's possible.



  • ISBN13: 9781402781407
  • Condition: New
  • Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed






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Monday, 31 May 2010

Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home

Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home








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Product Details


A combination how-to manual for 32 types of fresh or cured sausage and cookbook with 175 recipes.


  • ISBN13: 9781580174718
  • Condition: NEW
  • Notes: Brand New from Publisher. No Remainder Mark.



Making sausage at home is simple and pain free. Once you've learned the basics, experimentation and sausage innovation are bound to take over. Then before you know it, you will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost! Charles Reavis's Home Sausage Making introduces a world of banger possibilities--from traditional pork to salmon and poultry. However, you will need more than just the book. A meat grinder is recommended as is a sausage stuffer and sausage skins. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen--and the mindset that there's a way to use everything from snout to tail except for the squeal. Start with Reavis, then reach beyond. --Schuyler Ingle


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