This must-have book tells you how to cook everything – from Coopers-style whole baked fish to Nullarbor Ginger Roll and Strzelecki Damper – all in the camp oven. Born and raised in the outback, Jack Absalom is a well-known artist, bushman, raconteur and television personality.
When AJ Johnson lets her temper get the best of her and lets a butcher knife fly she loses a fiance and her job as chef at his restaurant in one throw. Taking a chance on an advertisement she finds herself as the new cook at the Peabody Palace in Black Gulch, the rowdiest mining camp in all of California. When a gruff new sheriff comes to town AJ just may have met her match. Can AJ cook up a new life for herself while staying out of trouble at the Peabody Palace? Not likely. Join her as she trades her wit and wonderful recipes for a chance at love in a town where everyone is crazy for her cooking and crazy for gold.
6 X 8 In, 48Pp, 48 Full-Color Illustrations, Ages 7 To 11 With These Sensible and Sensitive Safety-First Recipes, This Upbeat Book Guides Kids Through The Fun and Rewarding Process of Campfire Cooking. Whether They're At A Campground With Other Campers, In The Forest With A Scouting Group, Or Simply In Their Own Backyard With Their Family, They'll Become Familiar With All The Basic Methods For Successful Outdoor Cooking. Three Cooking Methods Are Explained With Recipes Given For Each: Cooking On A Stick, In A Pouch, and On The Grill.
A brief history of the Confederate Chaplains Corps and a collection of inspirational messages written Chaplain J. W. Binion, D.P.Min. of the Ky. Div. SCV, Cumberland Brigade SCV, and Pvt. Edward Arthur Camp 1783 SCV.
This title helps you wake up your tastebuds with this inspiring, guilt-free collection of recipes. It includes ideas for every occasion from simple midweek suppers to elegant dinner-party creations. You can make the most of healthy, low-fat ingredients in soups, appetizers, fish, chicken, meat and vegetarian dishes, as well as tempting desserts. It includes low-fat versions of classics such as Creamy Corn Chowder, Lasagne and Cherry Pancakes. It contains advice on planning a low-fat diet, and nutritional information is provided for each dish. Cutting down on fat does not have to mean sacrificing taste. There is no need to forgo your best-loved dishes, such as curry, lasagne or cake, as this book shows you how to cook delicious versions using less fat. It helps you alter your approach to cooking, guiding you towards ingredients that are naturally lower in fat and cooking methods that require little additional fat. Each appetizer and dessert contains less than 5g of fat per portion, and main courses contain less than 10g. With imaginative recipes such as Salmon Parcels, Chicken & Barley Casserole, Vegetable Paella, and Blackcurrant Sorbet, this handy book provides lots of inspiration for the health-conscious cook.
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