Pocket Shop

There are few treats more satisfying than a frozen popsicle on a sunny day. But why eat the boring same-old pops from the grocery store? They tend to be filled with sugar, corn syrup, and chemicals.
Making your own ice pops is quick and easy and it opens the doors to a world of great flavors. When making pops yourself, you can be sure to only include healthy ingredients or adjust recipes to include your kids’ favorite foods or to eliminate an ingredient your kids just won’t eat.
Although they are a dessert item, by creating pops make from fresh fruits, fruit juices, yogurts and natural sweeteners like honey, you can indulge in delicious treats that are still very healthy!
Ice Pops can be decadent and heavy, but many of the recipes included here are light and healthy. Starting with juices or teas, many of these delicious pops are low calorie and low fat or even no fat! (Don’t worry, we’ve included plenty of naughty Pops as well.)
This book is full of recipes and ideas for delicious, gourmet ice pops, divided into 3 sections -- kids favorites, gourmet flavors, and adults only (recipes with alcoholic ingredients). Skim through the Table of Contents and you’re sure to find your new favorite!
Gourmet Ice Pops includes more than 50 delicious recipes with tips and notes to help you create your own variations! Includes color photos and illustrations to make the book more entertaining plus a hyperlinked table of contents for ease of use.

This collection of recipes focuses on the hairier side of the culinary world and explores eats that send a chill up your spine. Inspired by the eating habits of werewolves, you will find a variety of chewy meats and fun-to-decorate treats, along with worms, bones and furry fingers. Most of these recipes have simple ingredients and follow common cooking procedures but with a few creative tweaks in the spooky direction, are transformed into a frightful collection of dishes sure to unleash the beast in you.

Whether you're looking to impress your dinner guests during Halloween or just have an urge to eat eyeballs, brains and severed fingers, a few simple techniques and recipes can easily fill up your plate with fright. Common ingredients, like olives, ketchup and marshmallows can be transformed into eyeballs, blood and sticky brain matter. While some of the following recipes do require some culinary know-how, most are simple to assemble and can be made in less than an hour. That's good news for those looking to get freaked-out fast.

This #1 Best Seller is the newest from Love of Cooking: Volume I by Best Selling Author Maggie Brooks. LoC: Appetizers shot to the top of Kindle sales the very 1st day it was released.

“Excellent recipes for chefs & newbie cooks, as well…” Steve M


“The recipes are well-written and easy-to-follow. This is truly a must-have for your kitchen recipe collection.” Kristie

“Well this little gem delivers - no more boring cheese balls.” Kat


Love of Cooking: Appetizers is a collection of starters for any party. With sections like Dips, Dips & More Dips, Cheesy Apps, Appetizers Ole, Cooking for a Crowd & Appetizers to Serve as a First Course at a Seated Dinner Party. This book gives you a different set of appetizers to serve or to take to a party. It will be really nice to have new treats to serve.

This book is packed full with recipes for all occasions! C. Vencato


This cookbook is a MUST read for appetizer lovers, Eddy Kong W W "EK"

A very nice collection of recipes that will keep guests at any kind of party happily nibbling and dipping all day and night. B. Haywood

Ready for a Party—Scroll back up and BUY this book right now!

Get a taste of Gooseberry Patch in this collection of over 20 favorite sandwich recipes!

Party planner and hostess Heather Joy presents a dynamic book about entertaining the girl friends at home. What is more fun, and more work, than that? Heather helps you out by supplying menu ideas and recipes for various types of evenings at home. From card parties to pool parties, it is very helpful to have a menu right in front of you with the recipes to go with it. It is so much easier than spending hours trying to figure out what to serve to impress “the girls.” Author of “From the Home Front” series has done a great job helping anyone who has to plan and carry out a fun “Girls’ Night In.”

Pellegrino Artusi died in 1911 at the age of 91. He was the most famous cookbook author in Italy. His most important book is The Art of Eating Well. As his book both promoted and gained in popularity from the spread of standard Italian (he lived in Florence, birthplace of standard Italian) it persists into today. Maria Gentile was creating an English version that was published eight years later.

The current English version of Artusi's master work begins with broth:

BRODO:
As everyone knows, to obtain a good broth, you begin by placing the meat in cold water and you keep the pot at the barest simmer...

Maria Gentile likewise begins:

BROTH OR SOUP STOCK
(Brodo)
In order to obtain good broth the meat must be put in cold water, and then allowed to boil slowly.

One more example, just for emphasis:

Her first recipe is SOUP OF CAPPELLETTI, which begins:
This soup is called of "Cappelletti" or "little hats" on account of the shape of the "Cappelletti".

Artusi has this as the first entry in the next chapter, this one entitled SOUPS:

CAPPELLETTI ALL'USO
DI ROMAGNA
Cappelletti get their name because they're shaped like hats [the word cappello means "hat"...

She has many of the same titles in her recipes. Now you may think that I am saying she took his book to America in the great immigration following World War I, which she naturally calls The Great War, and takes credit for it in English. Artusi is not mentioned anywhere. But I do not see any point in trying to make any such argument.

First of all, this all happened a whole other Artusi life span ago. Secondly, and more importantly, as much as there are close replications of his entries, she rewrites them freely. For example, Artusi mentions that onions are not suitable for everybody because onion is windy. Gentile would not be so indelicate, and simply drops them altogether. Where Artusi complains that modern doctors have overturned the traditional wisdom that broth is nutritious, he simply admits to not having the competence to prove the doctors' error. But Gentile goes on to make a point that she has a variation that is to be used for invalids. For myself, I am happy to have both of them out together and let the to old cooks have their conversation for my benefit.
You may well start here with Maria because she is free. Pellegrino is running between $75 and $450 for a mint copy. Used start off around $25:
[...]

Amazon sells Artusi's book of the same title but they removed the link from this review so you will have to look it up on your own,, should you be curious.

But I warn you. If you take to her strongly, you will want her great predecessor. The other nice thing about Pellegrino is that he has much less of an aversion to giving each ingredient's measure. Secondly, he comes with an expert editor and translator in the person of Kyle Phillips III. Finally, he is such an Italian. He has lots of extra pages where he holds forth on this and that. Maria is a much more focused, quiet new American.

Which is to say that if you intend to make kitchen use of this book, you must have enough feel for cooking that you can figure your own proportions. These all work fine, but a beginner might feel lost in the suga, so to speak. If that is you, get her anyway and just read for a while. This is an important historical work of proven culinary practice in a great cuisine. The five stars are for what this book has and its place in history and the culinary tradition.

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

14 High Quality Recipes, for you to master, they are great when your having guests over or just want have a great family dinner! You will be able to cook like a Pro with this book by your hand.

Reviews of "Any Glass With Wine In It, Is a Wine Glass"...

"How to look like you know wine in 15 minutes or less!"
"How many times have you broken out in a sweat when your well meaning friends hand you the wine list and stare at you expecting you to know what you are doing?... Its a great read. Nick is very amusing which makes it that much easier to get through... Thank you for writing this book, buy it, read it, go drink some wine.

"Educational and Humorous"
"This is a great book that quickly gets to the most pertinent questions about all things "wine"... Loved the humor and practicality of what is typically a very stuffy/snobby topic. Read this book before your next dinner party or group outing!"

"Now I can impress my date! :)"
"This is exactly what I've been looking for!... I was a bit of a wine dummy. Got tired of trying to fake knowing what I was talking about and found this awesome resource! Now I have a better understanding and can determine which wine to ask for... the book flowed smoothly, just like a nice bottle of wine should! Highly recommend.

More Information...

"I'll order the wine!" will be your favorite statement when dining out! You'll laugh as you read this lighthearted book as well as learn;

-Why certain wine bottles are different colors and shapes
-What type of glass is best for red and white wine
-How to "test" the wine when a waiter brings it to your table
-How big the largest wine bottle in history is (it's bigger than a bathtub!)
-Which aisle in the wine shop to focus on when shopping
-How to read a wine label and know what to expect

You'll find fun, easy to remember wine information and trivia within its pages and you may hesitate to put it down to get up and refill your glass... but do it anyway, you know you want to!

More praise...

"Outstanding, I learned a lot about wine from this book"

"I recommend to anyone who wants to find out more about wine in a fun and informative way"

"Get the book, read it, enjoy your wine even more"

"Now I have a better understanding and can determine which wine to ask for, etc."

Grab a copy of "Any Glass With Wine In It Is a Wine Glass", open up your favorite bottle of wine, sit back and enjoy!