The Day Before Payday Cookbook

The Day Before Payday Cookbook Review

William Hincher was born at the height of the Great Depression in Rochester, N.Y. He left home early in life joining the U.S. Air Force where he served for twenty years in countries around the world.Founding Pex Publishing in 1959, he has published a "Guide to Puerto Rico", two cartoon books about Puerto Rico called "Peekin Thru the Louvres" and "Peepin Thru the Palms." He also published a light-hearted look at NOrth Dakota called "July, August, & Winter" and a more serious historical look at the Strategic Air Command called "Bombers, Boomers and Buttons."This book, "THE DAY BEFORE PAYDAY COOKBOOK" was inspired in Puerto Rico as a fund-raising effort and has long been a project he has wanted to do on a national basis. His collection of recipes reflect his diversified interests in the preparation of the budget-conscious cooks all over the world.Published Reviews: "When there's too much week left at the end of the money!" -N.Y. Times, Asbury Park Press News Tribune.

The Wise Guy Cookbook: My Favorite Recipes From My Life as a Goodfella to Cooking on the Run

The Wise Guy Cookbook: My Favorite Recipes From My Life as a Goodfella to Cooking on the Run Review

Recipes to make even the toughest tough guy beg for more…

 

Mom’s Antipasto • Sunday Gravy (Meat Sauce) • Cheater’s Chicken Stock • Striped Bass for Paulie • Fat Larry’s Pizza Dough • Henry’s Kickback Antipasti Hero • Sicilian Easter Bread with Colored Eggs • Clams Casino • Osso Buco • Oven Penitentiary Sauce with Sausage • Michael’s Favorite Ziti with Meat Sauce • and many others

 

Henry Hill was a born wiseguy. At the pizzeria where he worked as a kid, he learned to substitute pork for veal in cutlets—which came in handy later when the bankroll was low. At thirteen, he got his first percentage from a local deli—that lost business when he started supplying the neighborhood wiseguys with his own heroes. And what great heroes they were…

 

Once he entered Witness Protection, though, Hill found himself in places where prosciutto was impossible to get and gravy was something you put on mashed potatoes. So he learned to fake it when necessary (for example, Romano with white pepper took the place of real pecorino-siciliano cheese), and wherever he found himself, Hill managed to keep good Italian food on the table. He still brings this flair for improvisation to his cooking. No recipe is set in stone. And substitutions are listed in case you need them.

 

Now, in his inimitable style, Hill tells some spicy stories of his life in the Mob and shows you how to whip up his favorite dishes, Sicilian style—even when you’re cooking on the run....

 

The Everything Almost Homemade Cookbook (Everything (Cooking))

The Everything Almost Homemade Cookbook (Everything (Cooking)) Review

Everyone loves home-cooked meals?but who has the time to make them from scratch? With this cookbook, you can whip up delicious dinners and desserts in record time. Based on shortcut ingredients, such as prepared mixes, sauces, and soups, these 300 mouthwatering recipes cut prep time to the bone.

You will enjoy such almost-homemade dishes like:

• Caprese Pizza
• Shrimp Louis Salad
• Caramelized Onion Fish Sandwiches
• Caramel Banana Parfaits
• Instant Tiramisu

This jam-packed cookbook also includes quick and easy shortcut mixes and sauces you can prepare yourself?to save even more! Dinner at home doesn?t have to mean hours in the kitchen!

The New Glucose Revolution Low GI Gluten-Free Eating Made Easy: The Essential Guide to the Glycemic Index and Gluten-Free Living

The New Glucose Revolution Low GI Gluten-Free Eating Made Easy: The Essential Guide to the Glycemic Index and Gluten-Free Living Review

More than two million North Americans have celiac disease and must follow a gluten-free diet-but the absence of grains and the higher fat and sugar content of many gluten-free products can cause health problems and nutrient deficiencies. Now, The New Glucose Revolution Low GI Gluten-Free Eating Made Easy simplifies the challenges of a gluten-free diet-and emphasizes the lifelong health benefits of low-GI, gluten-free eating. Widely recognized as the most significant dietary finding of the last 25 years, the glycemic index (GI) is an easy-to-understand measure of how foods affect blood glucose levels. Low-GI diets improve health and weight control, lower “bad” cholesterol, and help prevent or reduce your risk of type 2 diabetes, heart disease, cancer, and other chronic diseases.This clear, accessible guide has everything you need to know for healthful gluten-free eating, including Seven simple dietary guidelines for eating gluten-free and low GI A guide to finding and buying gluten-free products Low-GI substitutes for common high-GI (albeit gluten-free) foods Cutting-edge scientific findings on the benefits of eating low-GI foods 70 delicious, easy-to-prepare recipes include dishes for each meal of the day GI values of hundreds of popular gluten-free foods The New Glucose Revolution Low GI Gluten-Free Eating Made Easy is the definitive resource to healthy living for everyone with celiac disease, gluten intolerance, or other wheat sensitivities.

Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes

Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes Review

Now that America’s low-carb obsession is over, home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 scrumptious pasta dishes that can be put together in half an hour or less. 

 

Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight-supper table. Included are recipes for last-minute dishes, as well as useful advice on stocking your pasta pantry, choosing cooking equipment, and figuring out which pasta shape goes with which kind of sauce.

 

PRAISE FOR GIULIANO HAZAN’S THIRTY MINUTE PASTA

 

“Grazie, Giuliano, you’ve made busy weeknight dinners pasta perfect.” —Book Page
 
“Highly recommended for time-pressed home cooks.” —Library Journal
 
“The Italian food expert has created a cookbook combining various types of pasta in ways that even people with little free time can enjoy.”  —San Francisco Chronicle
 
“Hazan’s latest title just keeps on satisfying, with so little effort on my part.” —Austin Chronicle
 
“ Using few ingredients, simple directions, quick results and wonderful Italian taste. —Daily News of Los Angeles

Artisanal Gluten-Free Cooking

Artisanal Gluten-Free Cooking Review

Here at last is the delectable and doable gluten-free cooking so many people with celiac disease, gluten intolerance, or wheat allergy have been looking for

Artisanal Gluten-Free Cooking is based on authors Kelli and Peter Bronski’s cooking philosophy that follows four simple rules: the food should be fresh, the recipes should be simple, the meals should be made from scratch, and the food should be delicious. Their more than 250 recipes span the globe, from Italian to Indian, Belgian to Mexican, and Asian to American.

Belgian Waffles, Cinnamon Rolls, Chicken Pad Thai, Curry-Glazed Pork Tenderloin, Lasagna, thin crust and deep dish pizzas, Blueberry Pie and Zucchini Cake will delight anyone following a gluten-free diet—and even those who aren’t! More than 70 recipes—including breads, pastas, pizzas, and more than 20 of their desserts, from Chocolate Chip Cookies to Carrot Cake—showcase their own intensively developed gluten-free flour blend. This is food so flavorful and enjoyable to eat that no one will know it’s gluten-free.

Stocking Up: The Third Edition of America's Classic Preserving Guide

Stocking Up: The Third Edition of America's Classic Preserving Guide Review

The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods of all kinds.

For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy.

Follow step-by-step instructions for:

* Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry

* Harvesting nuts, seeds, sprouts, fruits, and vegetables

* Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads.

With more than 300 recipes for preservable foods -- from old standards like casseroles, fruit leather, and ice cream to new favorites such as sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare, Stocking Up covers everything for the home cook. Hundreds of charts and illustrations simplify preserving chores and choices for everyone interested in stocking up on wholesome, natural foods.