Free Diabetes Cookbook

FREE Reactive Hypoglycemia Plan Diet Cookbook – receive this free cookbook immediately by mail.

America's Best Chefs Cook with Jeremiah Tower

Jeremiah Tower, James Beard Award-winning chef and pioneer of American regional cuisine, cooks with a "who's who" of some of the nation's top chefs in their home kitchens Companion to the PBS television series, America's Best Chefs In the early 1970s, Chef Jeremiah Tower's revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene. The successes that followed are legendary, from his trail-blazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco. Now, in this companion to the landmark twenty-six-part PBS series, America's Best Chefs, Jeremiah Tower visits 13 James Beard Award-winning chefs and cooks with them in their home kitchens. More than 100 recipes, accompanied by full-color photographs, show home cooks how to make the dishes featured on the show as well as a number of Jeremiah's own creations. 

The book includes contributions from New York's Michael Romano (Union Square Cafe) and Alain Ducasse (Ducasse), Los Angeles' Mark Peel and Nancy Silverton (Campanile and La Brea Bakery), San Francisco's Nancy Oakes (Boulevard), Chicago's Charlie Trotter (Charlie Trotter's) and Gale Gand (Tru), Philadelphia's Jean-Louis Lacroix (Rittenhouse Hotel), Boston's Ken Oringer (Clio), Arizona's Robert McGrath (Roaring Fork in Scottsdale), Wisconsin's Odessa Piper (L'Etoile in Madison), Alabama's Frank Stitt (Highlands Bar & Grill in Birmingham), Oregon's Philippe Boulot (The Heathman Bar and Grill in Portland), and Virginia's Patrick O'Connell (The Inn at Little Washington). Jeremiah Tower (New York, NY) received the James Beard Foundation's Outstanding Chef Award in 1996 and is the author of theJames Beard Award-winning New American Classics as well as Jeremiah Tower Cooks.

Cooking on the road

Woodall's Cooking on the Road with Celebrity Chefs - edited by Anne de Ravel- The only cookbook that combines gourmet cooking with cooking in an RV and at camp! - Over 25 Celebrity Chef contributions of unique recipes- Dozens of tips and sidebars that make… Woodall's Cooking on the Road with Celebrity Chefs - edited by Anne de Ravel- The only cookbook that combines gourmet cooking with cooking in an RV and at camp! - Over 25 Celebrity Chef contributions of unique recipes- Dozens of tips and sidebars that makes recipes easier to use while traveling- Unique sections on gourmet grilling, simple soups and salads, specialty stews, easy breakfasts, fantastic desserts and more! - 

Safety tips for meat storage and preparation from meat experts- Personal camping stories from each celebrity chef- Secret hints from the chef's themselves - especially for RVers Introducing gourmet meals for your RV kitchen!Cooking on the Road with Celebrity Chefs is a one-of-a-kind RV cookbook, created for food enthusiasts! Cooking on the Road with Celebrity Chefs features a collection of recipes, ranging from contemporary flavors to updated regional classics, reflecting greater diversity in RV cooking without requiring top-notch culinary skills.Meet some of the best chefs in the country, from TV personality Chef Harry who cruises in his "rock & roll" bus, to Melissa Perello, executive chef at Fifth Floor restaurant (San Francisco). 

You'll learn about their unique personalities and style in the kitchen and on the road, find out how they cope with limited equipment, and peek into their lives learning some great tricks of the trade along the way. A few of the 25 celebrity chefs included are Charlie Palmer, Chef/Restaurateur(founder of the CP Steak Houses, and author of Great American Food and Charlie Palmer's Casual Cooking), Laurent Tourondel (founder of the BLT Steak and BLT Fish Restaurants), ChefHarry Schwartz(featured on the Shop at Home Network and creator and star of "Chef Harry and Friends" syndicated television show), Zak Pelaccio (founder of 5 Ninth and Fatty Crab in NYC, NY),and many more!Enjoy reading sidebars and tips from famous chefs, which give short cuts for recipes, explain how to prepare and store meats and other foods for your trip, and give suggestions for early preparation of menu items. In addition, each of these famous chefs share their own personal camping stories and their own personal cooking at camp secrets.

Grilled Steak & Potato Salad

Delicious, hearty combination of steak and potatoes.

 Recipe By: Texas Beef Council
Serving Size: 4
Cuisine: American
Main Ingredient: Beef

-= Ingredients =-
2 pounds boneless beef top sirloin steak ; cut 1-inch thick
1/2 teaspoon lemon pepper
2 pound fresh spinach or leaf lettuce ; washed
2 pound small red or white potatoes
2 red or green bell peppers ; cut into 2-inch squares
1/4 cup olive oil ; divided
2 teaspoon Dijon-style mustard
2 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 green onions ; minced
Fresh parsley

-= Instructions =-
Prepare medium-hot coals in grill.
 Wash and dry potatoes. Cut any that are larger than 2-inches in diameter in half.   In a medium bowl, toss the potatoes and bell pepper with 2 Tbsp. of the olive oil. Thread on skewers or place directly on the grill 4-6 inches above the coals. Cook, turning and moving occasionally until potatoes are lightly browned and just tender when pierced with a fork, about 15-20 minutes.
Season steak with the lemon pepper. Grill with potatoes 15-18 minutes for medium-rare (140°F) to medium (160°F), turning once. Allow steak to rest for 5 minutes before carving into slices or 1-inch cubes.
 Meanwhile, in a small bowl combine mustard, vinegar, salt and pepper. Whisk in remaining olive oil until well blended.
Toss warm potatoes, peppers, minced green onions and torn salad greens in dressing. Arrange sliced steak over dressed salad. Sprinkle with chopped parsley and serve.

If using wooden skewers, soak in water for 30 minutes before using to avoid burning.
You may want to precook the potatoes in the microwave before grilling. Pierce the potatoes and microwave on high for 4-5 minutes.

Chili Olé Dip

Try this spicy chili dip at your next get-together.

Serving Size: 8

Total Time: 1 Hour

Preparation Time: Under 15 minutes

 Preparation Method: Bake

Meal Occasion: Appetizers & Snacks

Level of Difficulty: Beginner 

Ingredients

Servings: This recipe is recommended for 12 servings

• 1 (9.75-ounce) package corn chips (about 4 cups), divided
• 2 (15-ounce) cans Hormel® Chili No Beans, divided
• 1 (8-ounce) package cream cheese, softened
• 1 cup sour cream
• 1 cup sliced jalapeño pepper rings
• 2 cups shredded Monterey Jack and Cheddar cheese

Directions

1. Heat oven to 350°F.
2. In bottom of 13x9-inch baking dish, layer 2 cups chips and 1 can chili.
3. In bowl, mix cream cheese and sour cream until smooth. Spread about 1/2 of cream cheese mixture over chili. Top with 1/2 each of jalapeño pepper rings and shredded cheese. Repeat layers starting with chips.
4. Bake dip 20 to 25 minutes or until chili is warmed through and cheese is melted. Serve warm with corn chips or tortilla chips for dipping.

 Source: Chili Olé Dip

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Korean Cook Ebook

This cookbook is a collection of popular Korean recipes, each of which has its own full color picture, ingredient list, and directions for preparation. It is free to download and distribute in its unmodified entirety.

Click on the link below to download this free ebook:-
Korean Cook Ebook (PDF) – 20.2MB (Right click & save since this is a big file)

For more info: http://aeriskitchen.com/

11 Free Recipe E-books

 Pierre Du Plessis - Recipes

1. Christmas cookies
2. Christmas meals
3. Pumpkin pie
4. Holiday candy and fudge
5. Banana recipes
6. Cranberry recipes
7. Orange recipes
8. Peach recipes
9. Pear recipes
10. Persimmons recipes
11. Pineapple recipes

Click on the link below to download this collection of ebooks:-
11 Free Recipe Ebooks (PDF)