Selasa, 30 Agustus 2011

The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cook

The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner

Due to the fact that of this publication The Cast Iron Cookbook: 45 Tasty, Simple And Express Breakfast, Lunch And Dinner Cast Iron Recipes For The Active Person (The Cast Iron Cookbook, The ... For Beginners, The Cast Iron Way To Cook), By Julia Turner is offered by on the internet, it will alleviate you not to print it. you can get the soft file of this The Cast Iron Cookbook: 45 Tasty, Simple And Express Breakfast, Lunch And Dinner Cast Iron Recipes For The Active Person (The Cast Iron Cookbook, The ... For Beginners, The Cast Iron Way To Cook), By Julia Turner to save money in your computer, kitchen appliance, and much more gadgets. It depends upon your determination where and where you will certainly check out The Cast Iron Cookbook: 45 Tasty, Simple And Express Breakfast, Lunch And Dinner Cast Iron Recipes For The Active Person (The Cast Iron Cookbook, The ... For Beginners, The Cast Iron Way To Cook), By Julia Turner One that you need to always remember is that checking out publication The Cast Iron Cookbook: 45 Tasty, Simple And Express Breakfast, Lunch And Dinner Cast Iron Recipes For The Active Person (The Cast Iron Cookbook, The ... For Beginners, The Cast Iron Way To Cook), By Julia Turner will certainly endless. You will certainly have going to read various other publication after finishing a book, and it's continually.

The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner

The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner



The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner

Read Online and Download The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner

The Cast Iron Cookbook (FREE Bonus Included)

45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person

Do you have a cast iron skillet but you’re not sure how what recipes are best for using in it? Would you like to learn more about your cast iron skillet and what breakfasts, lunches, and dinners you can make in it using very few pots and pans? Then you’ve found the right cookbook! This book is packed full of delicious breakfast, lunch, and dinner recipes, and most of them only use your skillet! Just put a few ingredient in the skillet and place it into the oven, or cook an entire dish in your skillet on the stovetop! It’s as simple as prepping a few fresh ingredients and placing them into the pan.

In this book, you will find the following recipes:

  • Skillet Hash Browns
  • Apricot-Pecan Cinnamon Rolls
  • Skillet-Fried Chicken
  • Cast-Iron Cowboy Steak
  • Sweet Potato Cakes
  • and 40 more recipes
Getting Your FREE Bonus Read this book to the end and see "BONUS: Your FREE Gift" chapter after the introduction and conclusion _______ Tags:The Cast Iron Cookbook, the cast iron cookbook for beginners, the cast iron way to cook, the cast iron cookbook 30 delicious, the cast iron cookbook 30 delicious quick & easy, cast iron cooking, cast iron cooking recipes,Cast iron cookbook, cast iron recipes, cast iron skillet cookbook, cast iron skillet recipes, cast iron free kindle books, cast iron cooking book, cast iron cooking recipes, cast iron pan cooking, cast iron skillet cookbook, cast iron skillet recipes

The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner

  • Amazon Sales Rank: #3523982 in Books
  • Published on: 2015-05-01
  • Original language: English
  • Dimensions: 9.00" h x .24" w x 6.00" l,
  • Binding: Paperback
  • 104 pages
The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner


The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner

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Most helpful customer reviews

0 of 0 people found the following review helpful. One Star By b-law Not a whole lot of recipes and no pictures for serving suggestions.

0 of 1 people found the following review helpful. Great! By eric great recipes!! A few of them turned our really nice! :)

0 of 1 people found the following review helpful. Simply didn't like By DC47 Not for me. Simply didn't like it

See all 4 customer reviews... The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner


The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner PDF
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The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner

The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner

The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner
The Cast Iron Cookbook: 45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active Person (The Cast Iron Cookbook, the ... for beginners, the cast iron way to cook), by Julia Turner

Minggu, 28 Agustus 2011

Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes

Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy

Book fans, when you need an extra book to check out, locate the book Vegetarian Thai Food: Vegetarian Thai Recipes And Vegan Thai Recipes Plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), By Chef Tummy here. Never ever stress not to find what you need. Is the Vegetarian Thai Food: Vegetarian Thai Recipes And Vegan Thai Recipes Plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), By Chef Tummy your required book now? That holds true; you are really a great user. This is a perfect book Vegetarian Thai Food: Vegetarian Thai Recipes And Vegan Thai Recipes Plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), By Chef Tummy that originates from excellent writer to show to you. Guide Vegetarian Thai Food: Vegetarian Thai Recipes And Vegan Thai Recipes Plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), By Chef Tummy offers the most effective encounter and also lesson to take, not just take, however also learn.

Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy

Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy



Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy

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VEGETARIAN COOKING MADE EXCITING AND FRESH THE THAI WAY

VEGETARIAN RECIPES FROM THAILAND’S HOME COOKS — THE BEST HOME COOKING THAI-STYLE WITH FAMILY VEGETARIAN RECIPES

Cookbook author and Thai cooking teacher Chef Somchai Tummy has collected and tested these Thai vegetarian recipes that feature the best of Thailand’s cooking tradition. This vegetarian Thai cookbook outlines how to carefully select the best produce and how to make substitutions if you can’t find the original ingredient. Each cooking step is explained as to why it is undertaken to demystify Thai vegetarian cooking for home cooks.

These are the best vegetarian recipes Thailand has to offer:

  • PHAD THAI VEGETARIAN
  • THAI GREEN CURRY WITH ZUCCHINI
  • HOT AND SOUR TOFU SOUP WITH LEMONGRASS
  • THAI MASSAMAN CURRY WITH POTATOES AND ONION
  • HOW TO MAKE CURRY PASTES THAT ARE REALLY VEGETARIAN (STORE BOUGHT BRANDS ARE NOT)
  • THAI MUSHROOM SALAD WITH LIME-CHILE DRESSING
  • THAI STIR-FRIED TOFU WITH PEANUT-GINGER SAUCE
  • SWEET BANANA DELIGHT COOKED IN COCONUT CREAM THAI STYLE
  • Don't waste another minute ... scroll up and click BUY NOW to get started cooking some great Thai food yourself.

    The cookbook features how to make the stir-fried and curry dishes that make Thai vegetarian cooking so awesome

    Cookbook author and professional cook Chef Tummy traveled 6,002-miles by motorcycle around Thailand to collect and curate these tasty vegetarian recipes that delight the mouth and the eye. Enjoy this treasure trove of Thai vegetarian recipes and Vegan recipes if you love plant based eating!

    Please Buy This Book Now

    Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy

    • Amazon Sales Rank: #739567 in eBooks
    • Published on: 2015-05-10
    • Released on: 2015-05-10
    • Format: Kindle eBook
    Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy


    Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy

    Where to Download Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy

    Most helpful customer reviews

    2 of 2 people found the following review helpful. Friendly way of learning how to cook Thai By Nora Femenia This book is delightful -- so many great tips about how to cook correctly (cutting the ingredients help to ensure they cook at the same rate!) and the sense of humor is great -- who knew Thai vegetarian could be so much fun. I love the way the author communicates through the recipes and explains them in so much detail, making it easy to plan and prepare them. Many of the recipes are also vegan! I have no excuse to begin learning this cuisine, and the benefit is that it is really healthy, because of all the vegetables included!

    1 of 1 people found the following review helpful. Two thumbs up for this one! By Roberto I have read some of Chef Tummy's books and it does not bore me and it exceeds my expectations, so when I found this recipe book of hers which is healthy at the same time one of the great cuisines I did not have doubts about what's inside. And yes, it satisfied me again. I really recommend this book for those who love Thai cuisine.

    1 of 1 people found the following review helpful. Mhmmm yummy! By Wiflos Ever wanted to try cooking your own Thai food? With this gem of a cooking book it's going to be a piece of cake (wait, not literally of course!). Seriously, the recipes are awesome and the instructions are easy to understand. Don't miss this chance to enrich your cooking repertoire! :-)

    See all 9 customer reviews... Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy


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    Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy

    Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy

    Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy
    Vegetarian Thai Food: Vegetarian Thai Recipes and Vegan Thai Recipes plus Asian Vegan Recipes (Vegetarian Thai Food Vegetarian Thai Recipes Vegan Thai Asian Vegan Recipes Series Book 1), by Chef Tummy

    Sabtu, 27 Agustus 2011

    Saltwater Fishing - Getting Started, by Brendan Meyers

    Saltwater Fishing - Getting Started, by Brendan Meyers

    From the mix of knowledge and actions, somebody can boost their ability as well as capacity. It will certainly lead them to live and work better. This is why, the students, workers, or perhaps employers should have reading routine for books. Any sort of book Saltwater Fishing - Getting Started, By Brendan Meyers will certainly provide particular expertise to take all advantages. This is what this Saltwater Fishing - Getting Started, By Brendan Meyers tells you. It will certainly include even more knowledge of you to life and work much better. Saltwater Fishing - Getting Started, By Brendan Meyers, Try it as well as confirm it.

    Saltwater Fishing - Getting Started, by Brendan Meyers

    Saltwater Fishing - Getting Started, by Brendan Meyers



    Saltwater Fishing - Getting Started, by Brendan Meyers

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    It's easy to quickly find yourself addicted to saltwater fishing. One trip into open waters and you'll get to experience something you never can waiting by a lake. There's a sense of freedom and adventure that accompanies saltwater fishing, which is one of many reasons why it is becoming so popular. There's a lot of water to fish, fish to catch, and lessons to be learned. Getting started with saltwater fishing is undoubtedly the most difficult part. There's a lot to learn, even fore seasoned freshwater fisherman. New equipment, techniques, and bait are used to lure and catch a much larger variety of fish. Once you've got the hang of the sport, then you can travel the coastlines around the entire world and find new fish constantly. If you have aspirations of becoming a serious saltwater fisherman, perhaps even sports fishing, then you should know ahead of time that journey won't be short or easy. However, with the help of this book it will be fun if you love to fish. There's a lot you can learn and this book will point you in all the right directions instead of wasting time learning via the trial and error method. In addition to this book you will also benefit from joining classes and fishing clubs, and taking charter trips. Have fun!

    Saltwater Fishing - Getting Started, by Brendan Meyers

    • Amazon Sales Rank: #1352802 in eBooks
    • Published on: 2015-09-27
    • Released on: 2015-09-27
    • Format: Kindle eBook
    Saltwater Fishing - Getting Started, by Brendan Meyers


    Saltwater Fishing - Getting Started, by Brendan Meyers

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    Most helpful customer reviews

    0 of 0 people found the following review helpful. not a bad By Allen B. Petty Interesting, not a bad read

    See all 1 customer reviews... Saltwater Fishing - Getting Started, by Brendan Meyers


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    Saltwater Fishing - Getting Started, by Brendan Meyers

    Saltwater Fishing - Getting Started, by Brendan Meyers

    Saltwater Fishing - Getting Started, by Brendan Meyers
    Saltwater Fishing - Getting Started, by Brendan Meyers

    Hustle, Pray, Love, by Ingrid Cruz

    Hustle, Pray, Love, by Ingrid Cruz

    Reviewing book Hustle, Pray, Love, By Ingrid Cruz, nowadays, will certainly not require you to consistently get in the establishment off-line. There is a great location to purchase guide Hustle, Pray, Love, By Ingrid Cruz by on-line. This web site is the very best website with great deals numbers of book collections. As this Hustle, Pray, Love, By Ingrid Cruz will remain in this book, all books that you need will certainly be right below, too. Just hunt for the name or title of guide Hustle, Pray, Love, By Ingrid Cruz You can discover just what you are searching for.

    Hustle, Pray, Love, by Ingrid Cruz

    Hustle, Pray, Love, by Ingrid Cruz



    Hustle, Pray, Love, by Ingrid Cruz

    Free PDF Ebook Online Hustle, Pray, Love, by Ingrid Cruz

    A collection of poetry touching on the subjects of immigration, transnationalism, and love.

    Hustle, Pray, Love, by Ingrid Cruz

    • Amazon Sales Rank: #840746 in eBooks
    • Published on: 2015-05-17
    • Released on: 2015-05-17
    • Format: Kindle eBook
    Hustle, Pray, Love, by Ingrid Cruz


    Hustle, Pray, Love, by Ingrid Cruz

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    Most helpful customer reviews

    1 of 1 people found the following review helpful. This is an excellent read! By Rosa Velazquez In a critical time in the US where the talk of immigration, migrant children and families and the overall movement around the nation is everyday politics, Ingrid gives us a collection of poetry where we can pause, close our eyes and visualize her words. This is an excellent read!!

    See all 1 customer reviews... Hustle, Pray, Love, by Ingrid Cruz


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    Rabu, 24 Agustus 2011

    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight,

    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith

    Gather the book Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, By Jen Smith start from currently. Yet the new method is by accumulating the soft file of the book Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, By Jen Smith Taking the soft data can be conserved or kept in computer system or in your laptop computer. So, it can be more than a book Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, By Jen Smith that you have. The most convenient way to reveal is that you could also save the soft file of Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, By Jen Smith in your ideal and readily available device. This condition will certainly expect you frequently review Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, By Jen Smith in the leisures greater than talking or gossiping. It will not make you have bad habit, but it will certainly lead you to have better routine to review book Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, By Jen Smith.

    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith

    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith



    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith

    Download Ebook Online Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith

    75 Amazing Slow Cooker Recipes For Anyone Who Wants to Save time

    Book 3 in my Slow Cooker Made Easy Short Reads

    Meat isn't for everyone, if it isn't for you, perhaps the vegetarian lifestyle is the way for you. There are many benefits to a vegetarian diet such as; improving the digestive function, increasing overall metabolic utility, and optimizing cardiovascular health as well. This book will tell you teach you how to understand the vegetarian diet, the benefits, and ways to get started in this diet. I have delicious recipes for every meal and every occasion in the day. I have amazing slow cooker breakfast recipes perfect to start your day, as well as great appetizer recipes that will amaze your friends. Included are lunch recipes to keep you energized and feeling great through out the day and perfectly delicious dinner recipes to end your day. Slow cookers are a perfect way to save time and energy when cooking while keeping your food tasting great. Included recipes: -French Toast Casserole with Streusel Topping -Spinach and Mozzarella Frittata -Chickpea Curry -The BEST Vegetarian Chili ever -Thai Red Curry -Tofu Tikka Masala and 69 More Mouth Watering and Super Easy Recipes included in the book. Buy now for the rest of the recipes, you won't be sorry you went Vegetarian!

    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith

    • Amazon Sales Rank: #951027 in eBooks
    • Published on: 2015-05-13
    • Released on: 2015-05-13
    • Format: Kindle eBook
    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith


    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith

    Where to Download Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith

    Most helpful customer reviews

    0 of 0 people found the following review helpful. Delicious Recipes! By Graciela Sholander As a vegetarian, I'm always on the lookout for great recipes. This book definitely delivers! Some of my favorites include: Breakfast Quinoa, with dates, vanilla, and cinnamon; Slow-Cooked Applesauce; Hash Brown Casserole With Mushrooms; Meatless Taco Soup (so good!); Chickpea Curry; and Coconut Curry (very satisfying, with potatoes, carrots, peas, peppers, and an explosion of flavor).In addition, benefits of a vegetarian diet are explained. But really, get this book for the delicious recipes.

    0 of 0 people found the following review helpful. The author gives us a nice list of delicious recipes! By Patrick The author starts the book off giving the reader a very good explanation of the vegetarian diet which I found useful. The recipes throughout the book are well explained. The directions are easy to understand and the there is nutritional information with each for those of us who track macronutrients. I really appreciate all the effort the author put into this book and would recommend to anyone looking for some vegan recipies to try! Good book!

    0 of 0 people found the following review helpful. Eating vegetarians is a great help for me to lose weight By Lea Austria I really want this book badly. I learned a lot from this especially 75 recipes. I can try this at home while my husband is working. We want to eat and live healthy lifestyle. Eating vegetarians is a great help for me to lose weight. The important is we eat the right food and maintain good body health. Highly recommended!!!

    See all 4 customer reviews... Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith


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    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith

    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith

    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith
    Vegetarian Slow Cooker Made Easy: 75 Delicious Healthy Recipes To Help You Lose Weight, by Jen Smith

    Minggu, 21 Agustus 2011

    Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes,

    Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero

    Yeah, checking out a publication Meat Recipes Cookbook: Meat Recipes For The Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, By Karen Cicero could include your buddies checklists. This is just one of the formulas for you to be successful. As understood, success does not imply that you have excellent things. Comprehending and also understanding more compared to other will certainly provide each success. Next to, the message as well as perception of this Meat Recipes Cookbook: Meat Recipes For The Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, By Karen Cicero could be taken and also selected to act.

    Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero

    Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero



    Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero

    Read and Download Ebook Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero

    The only way to a man's heart is through his stomach. Many have heard this, yet we do nothing about it. Take it from me! In this fast paced world we hardly have the time to take care of our bills let alone our significant others.Men are simple creatures and have simple needs. Grab a copy of this book today! Try out some of the recipes.And if you're not completely satisfied you can return it with Amazon's no hassle, no question policy. I've put together a list of some of my husbands favorite dishes. Hope you enjoy! Stay tuned for book 2

    Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero

    • Published on: 2015-05-25
    • Released on: 2015-05-25
    • Format: Kindle eBook
    Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero


    Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero

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    0 of 0 people found the following review helpful. Five Stars By Patsy Farmer good book

    See all 1 customer reviews... Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero


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    Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero

    Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero
    Meat Recipes Cookbook: Meat Recipes for the Hungry Man: Please Your Man With Beef, Pork, Chicken, And Sausage Dinner Recipes, by Karen Cicero

    Selasa, 16 Agustus 2011

    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cook

    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... loss energy-cooking for two) (Volume 61), by Don Orwell

    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... Loss Energy-cooking For Two) (Volume 61), By Don Orwell. Is this your downtime? What will you do after that? Having spare or totally free time is really remarkable. You could do everything without force. Well, we expect you to spare you couple of time to read this e-book Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... Loss Energy-cooking For Two) (Volume 61), By Don Orwell This is a god publication to accompany you in this leisure time. You will certainly not be so hard to recognize something from this book Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... Loss Energy-cooking For Two) (Volume 61), By Don Orwell Much more, it will assist you to obtain far better info and also experience. Also you are having the wonderful tasks, reviewing this book Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... Loss Energy-cooking For Two) (Volume 61), By Don Orwell will certainly not add your thoughts.

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    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... loss energy-cooking for two) (Volume 61), by Don Orwell



    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... loss energy-cooking for two) (Volume 61), by Don Orwell

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    How Can You Go Wrong With 100% Superfoods Healthy Desserts?

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    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... loss energy-cooking for two) (Volume 61), by Don Orwell

    • Amazon Sales Rank: #3511168 in Books
    • Published on: 2015-05-07
    • Original language: English
    • Number of items: 1
    • Dimensions: 9.00" h x .32" w x 6.00" l, .44 pounds
    • Binding: Paperback
    • 128 pages
    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... loss energy-cooking for two) (Volume 61), by Don Orwell


    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... loss energy-cooking for two) (Volume 61), by Don Orwell

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    Most helpful customer reviews

    0 of 0 people found the following review helpful. Great desserts! By Brad Mayo Wow I am really impressed with these great healthy desserts. I wasn't sure if a healthy desert could really be as tasty as the others but I was pleasantly surprised. I have loved every recipe in this book so far and I can't wait to try them all.

    0 of 0 people found the following review helpful. no stars By The Wizard of Oz I am so over this rubbish populating Amazon. Books like this give books in general a horrible name and the person who put it together ought to be ashamed of themselves. Of course they won't be. Shameless huckster.

    0 of 0 people found the following review helpful. Four Stars By Amazon Customer Healthy Desserts has plenty of quick and easy ideas to make fun and delicious desserts without all the calories!

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    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... loss energy-cooking for two) (Volume 61), by Don Orwell

    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... loss energy-cooking for two) (Volume 61), by Don Orwell

    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... loss energy-cooking for two) (Volume 61), by Don Orwell
    Healthy Desserts: 60+ Quick & Easy Cooking, Gluten-Free Cooking, Wheat Free Cooking, Paleo Desserts, Whole Foods Diet, Dessert & Sweets Cooking, ... loss energy-cooking for two) (Volume 61), by Don Orwell

    Minggu, 14 Agustus 2011

    Live Naked, Feel Alive!: Your Gateway to a Simply Fresh Lifestyle, by Anita A. Shah CHHC

    Live Naked, Feel Alive!: Your Gateway to a Simply Fresh Lifestyle, by Anita A. Shah CHHC

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    Live Naked, Feel Alive! provides readers with a 360˚ approach to health and wellness. This book discusses foods that are on the plate as well as “foods” that are essential for nourishing and purifying the mind and body. Get Inspired, Interact & Take Action Through Live Naked, Feel Alive! - Participate in a “Naked Challenge.” - Take over 100 “Simply Fresh Lifestyle Approved” Actions. - Discover 21 Naked Power Boosters for Delicious Eating. - Create & Personalize Simple & Fresh Recipes. - Look Your Best Naked: Top Personal Trainer’s Secrets to Optimize Fitness. - Connect & Grow through a Specially Created Journal Space just for you! Your Gateway to a Simply Fresh Lifestyle.

    Live Naked, Feel Alive!: Your Gateway to a Simply Fresh Lifestyle, by Anita A. Shah CHHC

    • Amazon Sales Rank: #2118621 in Books
    • Published on: 2015-09-19
    • Original language: English
    • Number of items: 1
    • Dimensions: 9.21" h x .31" w x 6.14" l, .60 pounds
    • Binding: Paperback
    • 132 pages
    Live Naked, Feel Alive!: Your Gateway to a Simply Fresh Lifestyle, by Anita A. Shah CHHC

    About the Author Anita A. Shah, CHHC, is an author, speaker, experienced educator, cancer survivor, Integrative Nutrition Health Coach, Board Certified by the American Association of Drugless Practitioners, and a member of the International Association for Health Coaches®. Anita received cutting-edge training from the Institute for Integrative Nutrition® in New York City. She has been learning from the world’s leading researchers and nutrition authorities, including Dr. Deepak Chopra, leader in mind-body medicine, Dr. David Katz, Director of Yale University’s Prevention Research Center, Dr. Walter Willett, Chair of Nutrition at Harvard University, and Dr. Andrew Weil, Director of the Arizona Center for Integrative Medicine. Anita studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with world-renowned health and wellness experts. Anita is passionate about educating, helping, and inspiring individuals and families to lead a Simply Fresh Lifestyle, a life filled with health and happiness. Live Naked, Feel Alive!


    Live Naked, Feel Alive!: Your Gateway to a Simply Fresh Lifestyle, by Anita A. Shah CHHC

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    Most helpful customer reviews

    0 of 0 people found the following review helpful. Strip Down By Liz Palmieri-Coonley The title is so fitting because this author offers a stripped down and simplified approach to having a healthy body. If everyone had access to this information, people would find that it is much easier to achieve their wellness goals. After putting these nutrition and fitness tips into practice, I've found that not only do I have more energy but those annoying aches and pains are slowly disappearing.

    0 of 0 people found the following review helpful. it'll show its appreciation in many amazing ways. By AmazonPrimeCustomer "When you feed your body with naked foods, it'll show its appreciation in many amazing ways..." - so true.This book shows the way of living that will help you feel good about both - your body and your life!

    0 of 0 people found the following review helpful. Inspiring way to conquer cravings and feel good! By LNS Live Naked is an inspiring and insightful read on your road to a healthier life. Filled with recipes and ways to conquer cravings, I found the information and tips to be practical and doable for any lifestyle.

    See all 4 customer reviews... Live Naked, Feel Alive!: Your Gateway to a Simply Fresh Lifestyle, by Anita A. Shah CHHC


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    Live Naked, Feel Alive!: Your Gateway to a Simply Fresh Lifestyle, by Anita A. Shah CHHC
    Live Naked, Feel Alive!: Your Gateway to a Simply Fresh Lifestyle, by Anita A. Shah CHHC

    Sabtu, 13 Agustus 2011

    Happy Habits: Understanding the Keys to Happiness, by Lora Harper

    Happy Habits: Understanding the Keys to Happiness, by Lora Harper

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    Happy Habits: Understanding the Keys to Happiness, by Lora Harper



    Happy Habits: Understanding the Keys to Happiness, by Lora Harper

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    If you wish you could wake up happy everyday, then this guide is for you. Unlike many books that simply dishes out theories after theories, HAPPY HABITS shows you step-by-step how you can achieve happiness everyday. Here’s an example of what you’ll get: • The 5 important keys to happiness you can easily grasp. • Action-oriented happiness-building habits you can actually do everyday. • Exposure to potential distractions and challenges that might pull you away from your goals. • Solutions to overcoming these challenges and how to continue reaching towards happiness. Finally, you can start waking up happy every single day!. To get started, grab your copy of Happy Habits now!

    Happy Habits: Understanding the Keys to Happiness, by Lora Harper

    • Published on: 2015-09-13
    • Original language: English
    • Number of items: 1
    • Dimensions: 9.00" h x .10" w x 6.00" l, .17 pounds
    • Binding: Paperback
    • 44 pages
    Happy Habits: Understanding the Keys to Happiness, by Lora Harper


    Happy Habits: Understanding the Keys to Happiness, by Lora Harper

    Where to Download Happy Habits: Understanding the Keys to Happiness, by Lora Harper

    Most helpful customer reviews

    1 of 1 people found the following review helpful. Confronting Yourself Face to Face By IreneGrn It a good book for self evaluation. If you are not happy, or feeling unhappy most of the time. This book is really for you. Reading through it I found myself facing my own weaknesses. .... and those suggestions were really helpful...good composition..thanks...

    1 of 1 people found the following review helpful. This book is perfect By Hope This book is perfect. It really guides you the practical ways to achieve happiness in no time. The chapter I really like the most is the chapter Reach Down and Lift. It really inspires me. I will definitely recommend to my friends.

    See all 2 customer reviews... Happy Habits: Understanding the Keys to Happiness, by Lora Harper


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    Senin, 08 Agustus 2011

    The Fifth Assassin, by Brad Meltzer

    The Fifth Assassin, by Brad Meltzer

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    The Fifth Assassin, by Brad Meltzer

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    From John Wilkes Booth to Lee Harvey Oswald, there have been more than two dozen assassination attempts on the President of the United States.Four have been successful.But now, Beecher White--the hero of the #1 New York Times bestseller The Inner Circle--discovers a killer in Washington, D.C., who's meticulously re-creating the crimes of these four men. Historians have branded them as four lone wolves. But what if they were wrong?Beecher is about to discover the truth: that during the course of a hundred years, all four assassins were secretly working together. What was their purpose? For whom do they really work? And why are they planning to kill the current President? Beecher's about to find out. And most terrifyingly, he's about to come face-to-face with the fifth assassin.

    The Fifth Assassin, by Brad Meltzer

    • Amazon Sales Rank: #28372 in Books
    • Published on: 2015-05-26
    • Released on: 2015-05-26
    • Original language: English
    • Number of items: 1
    • Dimensions: 7.00" h x 1.25" w x 4.25" l, .0 pounds
    • Binding: Mass Market Paperback
    • 608 pages
    The Fifth Assassin, by Brad Meltzer

    Amazon.com Review Amazon Best Books of the Month, January 2013: I consider myself a cagey reader, the literary equivalent of a wizened salmon, suspicious of fakery, wary of sloppy plotting and cliché, and ready to bail if I’m not lured in by page 50. So when Meltzer got his hooks in me by the end of page three, and never stopped reeling me in, I have to say I was impressed. I was also impressed that the hero of The Fifth Assassin (first introduced in The Inner Circle) isn’t a misanthrope cop or hard-drinking PI but a brainy archivist at the National Archives. Beecher White is a glorified librarian, for god's sake. But with a dash of Sherlock Holmes and a hint of Indiana Jones, White is a refreshingly quirky pursuer of justice, and his hunt for a would-be assassin—which takes us through history and through the secret spaces around Washington, DC—makes for a thrilling read, as well as a nice reminder that a page-turner can be smart, deeply researched, and just plain fun. --Neal Thompson

    From Booklist National archivist Beecher White (The Inner Circle, 2011) returns in another heart-pounding thriller set in Washington, D.C. As if he were spinning plates, Meltzer balances almost too many characters’ stories simultaneously: the evil president who is about to be assassinated; the elusive first love, Clementine, and her insane father, Nico; and Marshall, suspected killer and Beecher’s wounded childhood friend. Also in the mix are four seemingly random murders modeled on presidential assassinations and a secret spy ring initiated by George Washington. Beecher narrates sections of the story as he races from crime scenes to hospitals and even to Camp David, setting a frantic pace that will leave readers breathless and tense. Interlaced with Beecher’s narration are short snippets in an omniscient voice that matter-of-factly yet chillingly describes the killer, who calls himself the Knight and wears a white plastic mask. As the story nears its climax (Will there be a fifth presidential assassination?), we are still guessing about the Knight’s identity and his bizarre motives. This roller-coaster car should come with a seatbelt! --Jen Baker

    Review "Clearly a history buff of the highest order, Meltzer knows his stuff, and he's included research from chats with none other than President George H.W. Bush....Beecher's got the mental acumen of Robert Langdon and the gumption of Indiana Jones, but unlike those globe-trotting types, Meltzer's protagonist is thrown into adventures made in the USA and acts as an awesome gateway into the deadlier aspects of American history."―USA Today"Ratchets up the drama and human interest, and Meltzer's fans will enjoy the usual sprinkling of history factoids, fast-paced writing and the double-whiplash bombshell conclusion."―Kirkus Reviews"History and suspense collide in shocking ways - and the intensity never lets up. Beecher carries the weight of the story. He's a great character who will resonate with readers since he's like the fun next-door neighbor or your best friend in college....One of his best books to date...The ending of The Fifth Assassin appears to announce that Beecher White will return, and that cannot come fast enough."―Washington Post"Full of surprises, action, twists and turns, it is a wild and entertaining (and yes, educational) romp, wonderful in every way...Read The Fifth Assassin and prepare to be entranced and enthralled."―BookReporter"Meltzer has earned the right to belly up to the bar with John Grisham, Scott Turow, and David Baldacci. "―PEOPLE


    The Fifth Assassin, by Brad Meltzer

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    Most helpful customer reviews

    137 of 153 people found the following review helpful. Convoluted and confusing... By hfj I really don't like being critical of authors because writing a book is hard work. And, according to his acknowledgements, this book took him 4 years. So I'm sorry but there are 2 main problems with this book.First, for folks who didn't read the previous 2 books with these characters, he should have considered some recap or summary. Even though I did read the books ("The Book of Fate" introduced Nico Hadrian and "The Inner Circle" introduced the Culper Ring), I didn't remember everything from before and found myself thinking "where did THAT come from?!" (e.g., who is the dead First Lady that Nico keeps talking to?).Secondly, mysteries are good but hopping all over the place to "create" mystery isn't good. Some chapters were 2 pages then you'd hop to 18 years ago for some snippet to explain why the main character feels the way he does about his friend. That whole 18 years ago story just seemed forced and not that relevant to the story.When the book finally, painfully, ends, it turns out that the whole thing isn't finished. Probably for another book, which hopefully will be more tightly written than this jumble.I've read all his books but unfortunately have to say this was my least favorite and one that I had to force myself to finish.

    53 of 61 people found the following review helpful. Great action By EWebb Most of the time it takes me 50-60 pages to get into a book. I was turning the pages like a madman in this one by page 5.This book has action and intrigue from the start to the surprising and chaotic end.Meltzer and Baldacci seem to both be able to make librarians work as a heroes in an action/suspense book. Amazing! You take an awkward character who does what he needs to do when it is in the line...makes for great and interesting reading to anticipate how the character will adjust to the situations.My only complaint is that the premise regarding the assassins is a bit far fetched and casts a bit of a "REALLY?" in your mind as you read the book. In a way it makes the story more interesting but a bit too unbelievable at the same time. Read and judge that part for yourself though.This does not however detract from the fact that this is a really good action/suspense read that is imaginative and even though it is in a crowded writing genre comes off as original. The fact that Meltzer throws a lot of historical data into his books just makes them that much more enjoyable for me.Thanks Mr. Meltzer for giving me a book good enough to distract me from the misery of a rainy day stuck at the airport.

    29 of 32 people found the following review helpful. Dreadful By sparty I have read many of Brad's books and they are usually pretty good. I wish i could say the same about this book, but it isn't good. This is the literary equivalent of Ishtar...this book is unreadable. It jumps all over, and is just not one of Brad's better efforts. While the concept of the book sounded good, when you get into the book, it doesn't live up to any of the hype.

    See all 738 customer reviews... The Fifth Assassin, by Brad Meltzer


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    Sabtu, 06 Agustus 2011

    Crackin' Up: 28 Days of Letting in the Light, by Lisa M Smith Ph.D.

    Crackin' Up: 28 Days of Letting in the Light, by Lisa M Smith Ph.D.

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    Join Lisa Smith, Ph.D. as she guides you through a personal journey… “Crackin’ Up”. Life cracks us...it’s supposed to. When all you thought you were lies scattered all over the floor, it can look and feel pretty messy. But in this space, there are endless possibilities available and from this raw material, we get to create something new. The author invites you to join her – in this moment, one crack at a time – to let in the light. As we open up to let light into the darkened places of our minds, bodies and spirits, we find room for something new to come forth. This 28-day adventure opens us up to our intentions, our health, our relationships, our beliefs and our shadow, our sacred and playful selves. We crack open space for declarations, gratitude, energy exercises, magical moments and much more! Come, crack up and play in the light!

    Crackin' Up: 28 Days of Letting in the Light, by Lisa M Smith Ph.D.

    • Amazon Sales Rank: #3579213 in Books
    • Published on: 2015-09-30
    • Original language: English
    • Number of items: 1
    • Dimensions: 9.00" h x .54" w x 6.00" l, .70 pounds
    • Binding: Paperback
    • 214 pages
    Crackin' Up: 28 Days of Letting in the Light, by Lisa M Smith Ph.D.

    About the Author Lisa Smith was born and raised in Ohio but moved to Phoenix, AZ twenty-five years ago where she currently resides with 2 of her 5 children (ages 11 – 28). Lisa’s son was diagnosed with autism at age 3 ½. This began an “off the beaten path” journey for Lisa which has led her down many interesting, adventurous and sometimes scarcely lit roads! However, the lessons in love learned along the way have been worth every twist and turn. Oh, and one of these twists led her to all she needed to aide in the healing of her son’s autism. He is now 22 and considered autistic-free! Lisa has a master’s degree in Child and Adolescent Developmental Psychology, a Master’s and Doctorate in Metaphysics and Transpersonal Counseling. Lisa has authored 7 books, speaks around the country, hosts Goddess workshops & retreats and is available for individual consultation. You can check out her website at http://doctorlisamsmith.com/.


    Crackin' Up: 28 Days of Letting in the Light, by Lisa M Smith Ph.D.

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    0 of 0 people found the following review helpful. The writer of this book truly has gift with words ... By Amazon Customer The writer of this book truly has gift with words. I feel so blessed to have found this treasure. I am going to give it as a gift to my friends.

    See all 1 customer reviews... Crackin' Up: 28 Days of Letting in the Light, by Lisa M Smith Ph.D.


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    Crackin' Up: 28 Days of Letting in the Light, by Lisa M Smith Ph.D.

    Jumat, 05 Agustus 2011

    Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing,

    Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush

    Since publication Low & Slow 2: The Art Of Barbecue, Smoke-Roasting, And Basic Curing, By Gary Wiviott, Colleen Rush has excellent perks to read, lots of people now grow to have reading habit. Supported by the established modern technology, nowadays, it is simple to download guide Low & Slow 2: The Art Of Barbecue, Smoke-Roasting, And Basic Curing, By Gary Wiviott, Colleen Rush Also guide is not alreadied existing yet on the market, you to look for in this web site. As exactly what you could discover of this Low & Slow 2: The Art Of Barbecue, Smoke-Roasting, And Basic Curing, By Gary Wiviott, Colleen Rush It will truly relieve you to be the initial one reading this book Low & Slow 2: The Art Of Barbecue, Smoke-Roasting, And Basic Curing, By Gary Wiviott, Colleen Rush as well as obtain the perks.

    Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush

    Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush



    Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush

    Download PDF Ebook Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush

    Welcome Back to Barbecue Boot Camp

    Get barbecue right all over again with Low & Slow 2! Complete with 100 new recipes, step-by-step instructions, tips, and illustrations for cooking low and slow on four of the most popular charcoal cookers out there—the Weber Smoky Mountain, the Big Green Egg, an offset smoker, and a kettle-style grill—learn how to make mouthwatering barbecue and smoke-roasted meats without fail.

    With pitmaster Gary Wiviott’s don't over-think it philosophy, flaunt your charcoal mastery, hone your barbeque skills, and try Texas-style Brisket, Standing Rib Roast, Smoked Corned Beef, Goose Breast Pastrami, Smoked Whole Fish, Neopolitan-style Pizza, and more!

    Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush

    • Amazon Sales Rank: #264143 in Books
    • Brand: Running Press
    • Published on: 2015-05-26
    • Original language: English
    • Number of items: 1
    • Dimensions: 9.90" h x .90" w x 7.90" l, .0 pounds
    • Binding: Paperback
    • 280 pages
    Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush

    Review

    The palate pleasing, appetite satisfying, kitchen cook friendly recipes themselves range from Smoked Brisket; Standing Rib Roast; Smoked Salmon; and Smoke-Roasted Leg of Lamb; to Smoked Fresh Ham; Grilled Corn; Basic Buttermilk Brine; Szechuan Five-Spice Rub; and Salsa Verde. Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing will prove to be an enduringly popular and much referred to addition for personal and family cookbook collections. Indeed, no community library's cookbook collections should be without a copy.--Midwest Book Review

    About the Author

    Gary Wiviott is a nationally recognized barbecue authority. From the popular online tutorial that started it all to his lively cooking demonstrations to teaching diehards how to run a smoker in Chicago’s notoriously brutal winter, he is committed to spreading the gospel of low and slow barbecue. He is the co-founder of the Windy City Barbecue Classic, and is the pitmaster at Barn & Company, a bustling barbecue restaurant. He lives in Chicago, Illinois.

    Colleen Rush is a freelance food and travel writer, and the author of The Mere Mortal's Guide to Fine Dining. Her work appears regularly in national magazines, newspapers, and online publications. She lives, eats, and works mostly in New Orleans, Louisiana, but also ... everywhere else.


    Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush

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    Most helpful customer reviews

    9 of 9 people found the following review helpful. Wow Gary did it again! By Benjamin Trotter Wow Gary did it again, an excellent follow-up to his first book with a nice diversity of recipes to try. I love his sense of humor and approach to making BBQ that people will love. I received the book yesterday and I was up until 1:30AM trying new recipes. The fridge is well-stocked for the week, that's for sure. If I had one complain is that Gary's books have turned me into a BBQ snob and made it difficult to enjoy restaurant-smoked food without picking out what they did wrong.

    5 of 5 people found the following review helpful. Gary's books can turn you into a barbecue pro! By E. T. Pate Gary's first book has been a favorite one of mine for a while and this one is equally as good! His attention to detail in instructions make it easy for anyone cooking BBQ. This new book will quickly become your go-to book when looking for new ideas or learning the essentials of mastering your favorite smoked foods.

    3 of 3 people found the following review helpful. my way or the highway attitude By Stephen Bang This review is for the 2015 edition.I read some of the Amazon online excerpt of the 2009 edition of this book. At the beginning, it takes a severe “my way or the highway” attitude, demanding that the reader do everything exactly this way. In the 2015 book, there is still some of that attitude, but it has been toned down some, which is to my liking. For example, he demands that you use lump charcoal, not briquettes. There are other people who write that they use briquettes and they have won championships with them. I have used them exclusively up until now and I think they are fine. He requires you to remove bark from smoke wood and forbids the use of any chemicals in cleaning the smoker – other authors teach the opposite on these points. For the 18.5 inch Weber Smokey Mountain, he tells you to never open the door to add charcoal. He tells you to remove the lid and middle section, without spilling the water bowl, and add charcoal and (optionally) smoke wood. I would never do it that way, I would use the door the way it was intended. The risk of spilling water when removing the middle section is considerable, unless there are two people doing it, and the middle section is pretty heavy and awkward when it has 10-15 pounds of water in it. Removing the middle section also takes the meat away from the heat for at least 10 minutes, using his method. To smoke a turkey, you first put it in brine that has a gallon of buttermilk in it, and use a four gallon container. I don’t see myself doing that.On page 85, while describing how to trim a brisket, he directs you to his web site, LowSlowBBQ.com, to see illustrated instructions on trimming a brisket. I looked at the web site and could not find the instructions. I did find a drawing of a brisket. While I’m thinking about it – this book has a few photographs, but they are all in the center of the book, not where the item is being described. It takes quite a bit away from the book. It has some helpful, very simple drawings or sketches.Included with the instructions for smoking each kind of meat are individualized instructions for the Weber Smokey Mountain, Big Green Egg, offset smoker, and, if it is feasible, the kettle grill. For each recipe, there is about a page of instruction for each cooker. This considerably pads out the number of pages in the book. For the 18.5 inch WSM, he tells you to fill the charcoal chamber with charcoal for every cook. He also tells you to let your charcoal burn up completely at the end of the cook and not re-use charcoal on the next cook. I have found that I can fill the chamber 2/3 full with briquettes and it will last 5 – 6 hours, long enough for chicken or ribs. But of course he forbids the use of briquettes. Lump charcoal might require closer to a full chamber.Surprisingly, there is nothing on smoking a whole chicken, chicken breasts, or chicken hind quarters. There are instructions for two ways to smoke chicken wings, and quite a few things you didn’t expect. Nothing on pork ribs or pork shoulder, just bacon, porchetta, and ham. Maybe all those common things are covered in the first book Wiviott wrote. I finally figured out that Wiviott expects you to get his first Low and Slow book and finish all of the lessons in it, then (only then) get this book and expand to more recipes. This book is not a revision of the first Low and Slow, it is volume 2 of a 2 volume series. There is a little bit of information covered in both books, like how to light a fire and what equipment you need, but the meats and recipes are all different. There is enough basic information in this book that you could use it without first getting the first book, but you would be missing a lot of important recipes. Like whole chicken and pork ribs.

    See all 28 customer reviews... Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush


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    Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing, by Gary Wiviott, Colleen Rush

    Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz

    Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz

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    Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz

    Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz



    Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz

    Read and Download Ebook Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz

    UPDATED WITH EXCITING NEW DRINKSFrom classic drinks to the newest craft beers, The Complete Bartender is your go-to guide for great bartending and perfect party planning. The easy-to-follow recipes take you through the steps of preparing and enjoying drinks of all kinds:EXCITING NEW SPECIALTY DRINKS * BEER, MICROBREWS, AND WINE * FROZEN BLENDER DRINKS * PUNCH * LOW-CALORIE DRINKS * AFTER-DINNER DRINKS * NONALCOHOLIC DRINKS * HOT DRINKS * APERITIFS * HOLIDAY AND SEASONAL DRINKS…and many more. You’ll also discover professional secrets and helpful tips to the fine art of bartending:STOCKING YOUR BAR * SELECTING BARWARE * A GUIDE TO INGREDIENTS  * CHOOSING THE RIGHT WINE* HOW BEER IS MADE* RESPONSIBLE BARTENDING, RESPONSIBLE DRINKING * PARTY PLANNING * CREATING THEME PARTIESSPECIAL FEATURE! Total indexing, with listings by liquor and by types of drinks, makes selecting the perfect drink a snap. The Complete Bartender is the only guide you’ll need for easy mixing and sensational results—all the time!

    Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz

    • Amazon Sales Rank: #1455455 in Books
    • Brand: Feller, Robyn M./ Lifshitz, Laura
    • Published on: 2015-05-05
    • Released on: 2015-05-05
    • Original language: English
    • Number of items: 1
    • Dimensions: 6.75" h x 1.12" w x 4.25" l, .62 pounds
    • Binding: Mass Market Paperback
    • 544 pages
    Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz

    About the Author Robyn M. Feller is a New York-based writer and editor. In her spare time she works as a professional mixologist. She is lots of fun at parties.Laura Lifshitz is a blonde, pint-sized, battery-operated tour de force of wit and neuroticism. A comedienne, writer, Columbia University graduate, and ex-MTV personality, Laura attended bartending school, but to her Jewish father’s stern disapproval, never became that big successful bartender he was dreaming she would be. He still harasses her for the money she spent on tuition.

    Excerpt. © Reprinted by permission. All rights reserved.

    INTRODUCTION

    BEING a skinny, blond lightweight, the first time I went to a bar, I had to sneak in illegally. It was a bar in the West Village, and I felt so cool—as if I had pulled a prank on the entire universe. I got kicked out for making out loudly with a patron rather than being an utter drunk, so I guess I get a bonus point for being a flirt and not an alcoholic.

    My intimate relationship with liquor began in the city, despite the fact that I was raised in the Garden State. I got to know some of the newest and best drinks by hanging in the bright lights, big city, but it wasn’t until my stint at bartending school that I really learned the basics of the art heretofore known as mixology. As an actress and stand-up comic, I figured bartending would be a great way to make money at night and maybe even pick up a hot guy or two. My Jewish dad lovingly handed me the bread to pay for the class, but once I realized I might attract more loons behind the bar than I already did in front of the bar, I decided to keep my love for liquor a “nonoccupational” pursuit. Needless to say, my father was not too happy that his precious money had been squandered. To this day he still says, “Remember when you took that bartending course? You never even worked a day behind the bar.”

    Thanks, Pops.

    During the class, I applied my perky overachieving attitude to mixing drinks, just like I do with everything else in life.

    “The drink has to be perfect. How do I know exactly how much to use?” I asked my instructor, a handsome dark-skinned hipster who wasn’t even trying to be a hipster.

    He pushed his dark Buddy Holly glasses back up his nose and said, “There are no concrete rules in love . . . or alcohol. Just play around until it tastes right. Put your Type-A attitude aside.”

    I was skeptical of his laissez-faire outlook, but I went with it, and so far, no one’s been hurt. And that’s just the point of this book. Except, perhaps, for hard-core bartending jobs at pricey restaurants, mixology is at best an inexact science. If it had to be precise, very few people would drink, and the world would be a miserable place (and perhaps less populated). There are always going to be differences in the way two people mix the same drink. Some go heavy on the alcohol, some go light. Some change the ingredients, some change the proportions. Lots of ice versus one or two cubes. You say old-fashioned, I say lowball. The goal is to make a drink that tastes good to you—and to your guests.

    Get intimate with your liquor supply. Experiment with what you have using the recipes in this book, or try something new. The recipes—some new, some old, some adapted for today’s tastes—are mere guidelines. The step-by-step instructions are intended to make mixing a drink as easy as possible for you.

    Because all drink and no play makes for a very unintelligible and dull boy or girl, I’ve filled this book with party-planning tips and ideas for creating the perfect home bar: the drinks, the ambience, and the attitude that will enable you to be a master mixologist and the perfect host.

    And don’t forget: Try not to overindulge. While I love a good party as much as the next gal, I’m more concerned about your health, your personal welfare, and the well-being of your friends. Don’t let your friends drink and drive. And if health is your main concern when it comes to libations, never fear. In the age of Zumba and the juice cleanse, plenty of folks are drinking more moderately in the interest of fitness. This book offers plenty of ideas for lighter and nonalcoholic drinks that won’t make you regain the freshman fifteen.

    Bartending can be lots of fun if you follow your instincts, do what you like, and provide your guests with a safe good time. Relax and enjoy yourself, and you’ll always be the life of the party.

    Cheers!

    STOCKING YOUR BAR

    THE home bar should reflect your personal taste and reveal a little about what makes you you. Not everyone needs to stock every exotic liquor on the market just to impress a few visitors. If all you and your friends ever drink is beer, wine and straight vodka, well then, there’s your shopping list, my friend. But home bars can grow. Maybe you’ll start out with three items and gradually add a few different liquors and a flavorful liqueur or two. Then one day you’ll be browsing in a liquor store and you’ll pick up a small bottle of whatever it is you’ve been meaning to try—and so grows your home bar.

    Your initial purchases, then, should be based on what you’ll use most and what you and your friends and family like. If you know what you want, you’re better off buying in large quantities, since larger bottles are generally less expensive per unit than smaller bottles. But there’s no need to go overboard when making your initial purchases; buy reasonable amounts, unless, of course, you are sure that you like something in particular. Then, by all means buy as much as you want, especially if you find it for a good price.

    While every bar will be slightly different, here are some basic guidelines. Outlined below is a suggested shopping list for a starter bar. Make any adjustments you like.

    The Basic Home Bar Checklist

    LIQUORS

    1 bottle bourbon (750 ml)

    1 bottle brandy (750 ml)

    1 bottle Canadian whiskey (750 ml)

    1 bottle dry gin (1¾ liters)

    1 bottle rum (1¾ liters)

    1 bottle Scotch whiskey (750 ml)

    1 bottle tequila (1¾ liters)

    1 bottle vodka (1¾ liters)

    LIQUEURS

    small bottles of the following:

    triple sec

    amaretto

    crème de menthe

    Drambuie

    crème de cacao

    Bénédictine

    Kahlúa

    Cointreau

    WINE AND BEER

    1 bottle dry vermouth (small)

    1 bottle sweet vermouth (small)

    2 six-packs beer (1 regular, 1 light)

    2 bottles white wine

    2 bottles red wine

    1 bottle rosé wine (optional)

    1 bottle champagne or sparkling wine

    The Home Bar of Champions

    If the basic stocking suggestions don’t appeal to you, perhaps you’re looking for liquors that make a bolder statement. Well, take a look below. The spirits mentioned here are more daring—they go beyond the ordinary bartender’s collection, allowing you to be a mixologist’s mixologist. But you needn’t invest in the entire list right off the bat. Go slowly. Find out what you like by tasting, whether at friends’ homes or when you go out for a drink.

    And if you like a drink you taste when you’re out, ask the friendly bartender for his or her number—for the drink recipe, I mean.

    LIQUOR

    1 bottle brandy

    1 bottle V.S.O.P. cognac

    1 bottle dry English gin

    1 bottle Irish whiskey

    1 bottle dark rum (Jamaican)

    1 bottle gold rum

    1 bottle light rum

    1 bottle blended Scotch whiskey

    1 bottle Tennessee whiskey

    1 bottle gold tequila

    1 bottle white tequila

    1 or 2 bottles premium vodka (Russian or Scandinavian; store in your freezer)

    LIQUEURS

    small bottles of the following:

    framboise, kirschwasser, plum brandy (slivovitz) or other flavored brandies of your choice

    crème de cassis, sambuca, Galliano, Frangelico, Kahlúa, peppermint schnapps, peach schnapps or any other of your favorite liqueurs, approximately five bottles in all

    WINE

    3 aperitif wines, such as Dubonnet, Lillet, Campari

    1 bottle cream sherry

    1 bottle port

    1 bottle madeira

    several bottles of your favorite white wines, including at least one table wine and one dessert wine

    several bottles of your favorite red wines, ranging from dry to sweet

    2 or 3 bottles champagne and/or sparkling wine

    Mixers

    Whether you stock a basic bar or one with all the extras, you will need to keep on hand a supply of the following:

    Bloody Mary mix

    club soda

    coffee

    cola

    cranberry juice cocktail

    cream (heavy and light)

    cream of coconut

    Falernum

    ginger ale

    grapefruit juice

    grenadine

    lemon juice

    lime juice (Rose’s is the most popular—it is not a substitute for fresh lime juice, however, since it contains a sugary syrup)

    orange juice

    orgeat (almond syrup)

    passion fruit juice (or nectar)

    piña colada mix

    pineapple juice

    seltzer

    lemon-lime soda (such as Sprite or 7-Up)

    sour mix

    tomato juice

    tonic water

    water (distilled or spring)

    Odds and Ends

    No bar would be complete without the miscellaneous ingredients and garnishes that make mixed drinks truly special. Don’t hesitate to include the following in your bar:

    bitters (Angostura, orange)

    cherries (maraschino)

    cinnamon sticks

    ice (three types: cubes, cracked and crushed)

    lemons

    limes

    nutmeg

    olives

    onions (pickled pearl)

    oranges

    salt

    sugar

    Tabasco

    Worcestershire sauce

    BARWARE AND GLASSWARE

    KEEPING the right tools on hand can make bartending a lot easier. And as anyone who works with their hands can tell you, the right equipment can make the difference between a hassle and a pleasure. The lists below suggest some of the utensils and serving ware that will help make your bartending experience a success.

    EQUIPMENT

    bar spoon (long)

    can/bottle opener

    champagne bucket

    cocktail napkins

    corkscrew (winged version or waiter’s)

    covered cocktail shaker

    cutting board

    electric blender

    ice bucket and tongs

    juice extractor

    lemon/lime squeezer

    martini pitcher

    measures/shot glasses (these vary in size—a jigger is 1½ ounces)

    measuring cup

    measuring spoons

    mixing pitcher

    muddler (wooden)

    paring knife/bar knife

    picks (for garnishes)

    punch bowl and glasses

    saucers for salt and sugar (if you need to frost the rim of a glass)

    seltzer bottle

    shaker set: shaker (mixing) glass and metal tumbler

    speed pourers (optional)

    strainer

    straws

    swizzle sticks

    towels

    Glassware

    The trend these days is toward multipurpose glassware, so if you choose to have only one or two types, large wineglasses, rocks glasses and highball glasses are good choices. A description of the various types of glassware follows.

    balloon (large wineglass) Ranges in size from 9 to 14 ounces.

    beer goblet A stemmed balloon-type glass that holds about 12 ounces.

    beer mug 12 to 16 ounces.

    brandy snifter Best to choose those that hold 3, 6 or 12 ounces. They do come larger, though. For straight brandy.

    champagne flute For champagne, champagne drinks or wine. Holds 4 to 6 ounces.

    champagne saucer Also for champagne, but this type allows bubbles to escape more readily than the fluted or tulip type. Holds about 4 ounces.

    champagne tulip For champagne, champagne drinks or wine. Holds 4 to 6 ounces.

    cocktail This is your basic glass for drinks “straight up.” Ranges in size from 3 ounces to 6 ounces. The large ones can be used for frozen drinks. The 4½-ounce size can be used for martinis, Manhattans and stingers. Sturdy, solid stems are best since you can hold on to the stem without warming the drink.

    Collins Ranges in size from 10 to 14 ounces. Used for Collins drinks, fizzes, exotic drinks like Mai Tais, Singapore Slings, relatives of Long Island Ice Teas and other mixed drinks that require a bit more room than a highball. Some Collins glasses are frosted for effect.

    double rocks Holds 14 to 16 ounces. For larger drinks “on the rocks.” A gaining trend on the glassware scene.

    goblet Approximately 12 ounces. Great for tropical drinks, blended drinks, frozen drinks. The 22-ounce hurricane glass can also be used for really mammoth drinks.

    highball Ranges in size from 8 to 12 ounces. Good for most standard mixed drinks. Similar to a Collins glass, but shorter and wider.

    martini Similar to a cocktail glass, but with a distinctive V shape. Nothing beats a martini in an actual martini glass. About 4 ounces.

    hot drink mug 10 to 12 ounces. Used for hot drinks, hot coffee drinks, cappuccinos, Irish coffee, etc.

    parfait A specialty glass, approximately 7½ ounces; can be used for drinks containing ice cream and/or fruit.

    pilsner 10 to 16 ounces. Used for beer.

    pony (cordial) Up to 2 ounces. Can be used for liqueurs, brandy and small pousse-cafés.

    pousse-café A specialty glass for drinks that are “floated,” such as Rainbow Pousse-Café or Traffic Light.

    red wine Holds 6 to 11 ounces. Is more rounded than a white wine glass, in order to direct the bouquet of red wine to the drinker’s nose.

    rocks (stemmed or not stemmed) Ranges in size from 6 to 8 ounces. Also called “lowball” or “old-fashioned.” Used for drinks served “on the rocks.” If you don’t own shot glasses, you can use these to serve straight shots of liquor or liqueur.

    sherry Holds about 3 ounces. Used for cordials and liqueurs. You can substitute the popular Spanish copita.

    shot Ranges from a fraction of an ounce to 2 ounces (long shot). The standard shot measure these days is 1½ ounces (also called a jigger). Can hold one liquor or can be used for mixed shooters. It also comes in a two-sided metal measuring version, where one side holds 1 ounce and the other side holds 1½ ounces.

    sour Also called a delmonico glass or a whiskey sour glass. Holds 5 or 6 ounces. Known for its use with sours of all kinds.

    white wine Can also hold from 6 to 11 ounces, although generally a bit smaller than red wine glasses.

    MEASURE FOR MEASURE

    SOMEHOW, the ways alcoholic beverages are measured, in both the bottle and the mixing glass, have always managed to confuse most people. Just what is a fifth? Which holds more—a pony or a jigger? The charts below should help clear things up.

    Bottle Sizes

    Remember when you rolled your eyes in math class, wondering why you should bother learning the metric system? Well, your teachers must have known something, because on December 31, 1979, the sizing of liquor bottles in America was converted to metrics. I always knew I should have been nicer to my math teacher!

    Spirits

    Wines

    Standard Bar Measurements

    No, bar measurements don’t have anything to do with metrics, but they are confusing enough nonetheless. Keep this chart handy, though, and you’ll do all right.

    GARNISHES

    GARNISHES can add flavor or flair to any drink. Here are the garnishes you’ll encounter most often, plus a few special ones.

    Types of Garnishes

    bitters The leading name in bitters is Angostura, but orange bitters are sometimes called for instead.

    celery A Bloody Mary would be incomplete without celery. And, hey, it makes the drink healthy—right?

    cherries Maraschino cherries are most often used. They usually are red, but green ones exist, too. Maraschino cherries make great garnishes for tropical drinks and many sours, as well as the standard Manhattan.

    cinnamon sticks You’ll get the most use out of extra-long cinnamon sticks. They can be used to stir and flavor certain hot drinks.

    cucumber Cucumber slices are popular garnishes for drinks with Pimm’s in them.

    lemons Lemons, one of the most essential garnishes, can be cut into wedges, slices or wheels, and the rinds can be used to make twists. Lemons are especially popular for drinks with club soda in them. Twists are becoming more and more popular as garnishes for martinis.

    limes Limes, too, can be cut into wedges, slices, wheels or twists. Limes are especially popular for drinks with tonic water in them.

    mint leaves An absolute must for mint juleps.

    nutmeg A nice alternative to cinnamon, nutmeg can be sprinkled on hot drinks or certain cream drinks, especially Alexanders.

    olives The most popular olives for drinks are small green pitted olives, although other types may be used. This is the quintessential martini garnish. Store in the refrigerator, tightly covered.

    onions Pearl onions are used in Gibsons (martinis with pearl onion garnish).

    oranges Orange slices are not only decorative but provide a nice flavor to tropical or exotic drinks, sours or even vodka on the rocks.

    pineapples Spears, slices or chunks—pineapple can add excitement to many tropical drinks, such as the famous piña colada.

    salt Salt is an essential part of a Margarita or a Salty Dog. It also adds zip to Bloody Mary mix. (Salt substitutes may be used for those who are concerned with their salt intake.) A coarse salt works best for frosting glasses.

    sugar Superfine granulated sugar is good for making simple sugar syrup, as well as for frosting glasses.

    Cutting and Preparing Garnishes

    There are several different ways to cut basic fruit garnishes—wedges, slices, wheels and twists. (Note: To cut fruit, use a good paring knife and a cutting board.)

    To cut lemon or lime wedges, cut off the ends of the fruit and discard. Slice the fruit lengthwise. Take one of the lemon or lime halves and cut that lengthwise as well. Holding the two sections together, cut crosswise so that each cut produces two wedges. Repeat with the other half.

    To cut lemon, lime or orange slices, cut off the ends of the fruit and discard. Slice the fruit lengthwise. Take one of the fruit halves and cut across so that each cut produces one slice. Repeat with other half of lemon or lime.

    To make fruit “wheels” that can be fitted onto the rim of a glass, take a lemon, lime or orange and cut off the ends. Make a cut approximately ¼ inch deep along the length of the fruit. Slice the fruit perpendicular to the original cut. These “wheels” can be arranged on the rim of the glass, which will fit inside the small cut in the garnish.

    An easy method of making fruit peel twists is to stand the fruit on its end (after cutting off the ends) and cut from top to bottom, staying close to the meat of the fruit. Each cut can be approximately ½ inch wide. When you have finished, you may cut each of those slices into ¼-inch strips.

    Olives and pearl onion garnishes may either be placed at the bottom of the drink “solo” or you can spear one to three olives or onions on a toothpick and place in the cocktail glass.

    With cherry and orange garnishes, you can spear the cherry with a toothpick and then push the toothpick through the rind of the orange slice. Place on top of the drink.

    Serving Garnishes

    For the most part, lemons are used as garnishes when the mixer is club soda. Limes are used when the mixer is tonic water. Limes are also popular with drinks containing cranberry juice (and no other juice) and one liquor, such as a Cape Codder.

    A “twist” usually refers to lemon peel only, but recently other fruit twists have become popular. To use a twist, actually twist the peel over the drink to release the essence of the fruit, rub it around the rim of the glass, then drop it into the drink.

    BARTENDERS’ SECRETS

    TO CHOOSE GLASSWARE:

       • Most bartenders these days use multipurpose glassware. The recipes in this book offer suggestions for the traditional types of glassware to use, but feel free to use whatever you have on hand, provided the drink fits inside. A large wineglass is your best bet if you can afford to buy only one type of glassware. Don’t be too concerned if a drink doesn’t completely fill the glass, either.

    TO FROST A GLASS, THERE ARE TWO METHODS:

       • With ice: Dip in water, place in freezer for a half hour. It will get a frosted white look. When removing, hold by the handle or stem so as not to melt the ice with your hand. With salt or sugar (for frosting the rim of a glass only): Moisten the rim of a chilled glass with a lemon or lime wedge. Dip rim into salt or sugar.

    TO CHILL A GLASS:

       • Refrigerate at least one hour before pouring a drink into it, or   • Fill glass with ice and cold water and let sit while you are preparing the drink. When you are ready to pour the drink, dump out the ice and water.

    TO MAKE TWISTS AND FLAVOR RIMS:

       • When a recipe calls for a fruit twist as a garnish, twist the peel above the drink and then drop into the drink.   • When using a fruit garnish, rub the rim of the glass with the fruit to leave the flavor on the glass.

    TO MAKE DRINKS CALLING FOR ICE:

       • Although many mixed-drink recipes instruct the bartender to fill a shaker glass with ice, you may use just ¼ cup, or 4 to 5 ice cubes if you prefer.   • Fresh ice is the key to a great drink. It’s a good idea to use a fresh bag of ice when mixing drinks, since freezer odors can ruin the flavor of a drink.

    TO MAKE DRINKS CALLING FOR SODA:

       • To prevent soda from “exploding,” especially if it is on the warm side, turn the cap very slowly—just a tiny bit at a time. Do this over or near a sink in case any soda sprays out.

    TO MAKE DRINKS CALLING FOR WATER:

       • Always use distilled water or springwater in drinks calling for water. Tap water can make a drink look clouded—and it doesn’t taste as good.

    TO MAKE DRINKS CALLING FOR PREMIUM VODKA:

       • A great vodka will taste even better if it’s exceptionally cold. Keep a bottle of the good stuff in your freezer.

    TO MAKE DRINKS CALLING FOR EGG WHITES:

       • For drink recipes calling for half an egg white, you might be better off doubling the recipe and making two drinks, since an egg white is very difficult to divide.

    TO SHAKE A DRINK:

       • Drinks containing numerous or difficult-to-mix ingredients are usually shaken. A shaker set is made up of a mixing glass and a metal tumbler. The mixing glass is sometimes referred to as a shaker glass.   • When using a shaker set, put any ice in the mixing glass, add the other ingredients, fit the metal container snugly over the glass and shake several times. Tip the set so the liquid ends up in the metal tumbler. Use a metal strainer, which fits into the top of the metal tumbler, to strain the liquid into a drink glass.   • Sometimes a short shaker can be used. This is a smaller metal cup that fits directly over the glass from which you will drink. If you don’t have a shaker set, a glass with a cover that fits on top or the jug portion of an electric blender will do.

    TO STIR A DRINK:

       • Mixed drinks are usually stirred if they do not contain cream or sour mix, or if only one or two different ingredients are involved.   • Either half of the shaker set can be used as a mixing cup for drinks that require stirring rather than shaking.   • Don’t overstir drinks made with sparkling beverages such as sodas or champagne. You don’t want to spoil the fizz.

    TO POUR A DRINK:

       • If you’re making a pitcherful of a mixed drink, set up all the glasses and pour a little into each glass, repeating the process until all are filled the same amount.   • To pour hot drinks into glasses, put a metal spoon in the glass before pouring. This absorbs the heat so the glass won’t break.

    TO POUR A POUSSE-CAFÉ:

       • To float liqueurs or liquors, always put the heaviest one on the bottom of the glass, and float them in order of density and thickness. To do this, hold a bar spoon facedown in the glass and pour the liqueur over the back of the spoon—very slowly.   • If you have more time, pour the liqueurs into the glass and refrigerate for about an hour. In that time, the liqueurs will find their own place according to their weight, forming the layers you desire.

    TO FLAME LIQUEURS:

       • If it is possible to avoid this process, please do, because it can be dangerous. But if you insist, pre-warm the glass over a low flame, add most of the spirit and warm a teaspoon. Preheat just one teaspoonful of liquor over the flame and then set afire. Pour the flaming liquid into the glass with the remaining liquor—CAREFULLY!

    TO OPEN A BOTTLE OF WINE:

       • Using a sharp knife, remove the seal around the neck of the bottle. Peel the seal off so that the cork is exposed. Insert the tip of the corkscrew into the center of the cork and twist until it is as far down into the cork as possible. Slowly and steadily pull the cork out. It is common etiquette for the server to taste the wine before serving his or her guests.

    TO OPEN A BOTTLE OF CHAMPAGNE OR SPARKLING WINE:

       • Wrap a towel around a well-chilled bottle. With the mouth of the bottle pointed away from people and breakable objects, carefully remove the foil and undo the wire over the cork. Holding the cork in one hand and the rest of the bottle in the other, slowly turn the bottle until you feel the cork loosen. Slowly wiggle the cork out. When opening a bottle of sparkling wine or champagne, try for as little sound as possible. While the sound of a cork popping is festive, it allows precious bubbles to escape.

    TO CLEAN GLASSWARE:

       • No matter what type of glassware you use, make sure it’s always sparkling clean. When you wash your glassware, air-dry it with the rim down on a towel to avoid spotting.   • You can also dry with one towel and polish with another.   • Wash glassware immediately after use.   • If you can’t wash up right away, soak the glasses in warm, sudsy water so that the drink residues don’t stick.   • Don’t stack glasses one on top of the other; they might stick together. If they do get stuck together, put the bottom glass in very warm water and fill the top glass with cold water. The bottom glass will expand and the top one will contract until the difference frees them up.SOUR MIX

    12 oz. lemon juice (juice of approximately 6 lemons)

    18 oz. distilled water

    ¼ cup refined sugar

    1 egg white

       • Blend in a blender or shake in a large jar.   • Refrigerate (it will keep for no more than 7 to 10 days).   • Always blend or shake before use.SUGAR SYRUP (SIMPLE SYRUP)

    2 cups sugar

    1 cup water

       • Dissolve sugar in water in a saucepan.   • Simmer for approximately 10 minutes, stirring.   • Cover and refrigerate until needed.

    ON BEING A RESPONSIBLE BARTENDER

    WE’VE all heard news stories about drinking and driving, and we’ve all read cautionary tales about the dangers of drinking to excess. Drinking and hosting parties are basic social activities, both time-honored and fun, but the very real fact remains that people get drunk from too much alcohol.

    When you serve drinks to your guests, you are responsible for the amount of alcohol consumed under your supervision. In some states, in fact, hosts are considered legally liable for whatever may occur as a result of their guests’ alcohol consumption. You owe it to your friends to make sure drinking remains a safe and enjoyable experience in your home.

    Here are some basic tips to keep in mind so you and your guests can relax and have fun while drinking:

       • Always keep a generous supply of nonalcoholic beverages available for guests who either are driving or choose not to drink alcohol. These can include soft drinks, mineral water, fruit and vegetable juices, alcohol-free punches, alcohol-free beers, tea or coffee. “Virgin” drinks are a festive option, especially if you are serving frozen blender drinks. See the chapter on nonalcoholic drinks for recipes you can use to make delicious alcohol-free concoctions.   • Don’t make your drinks overly strong. Guests will down strong drinks just as quickly as normal-strength ones, but they will become intoxicated more quickly. Moderation is the key to an enjoyable drinking experience.   • Keep tabs on how much your guests have consumed. If someone seems to have had one too many, there is no shame in cutting him or her off. The only shame is in letting someone drink too much at the expense of his or her safety, the safety of others or a congenial atmosphere. If a guest does get drunk, make sure he or she does not drive home.   • If a guest requests a drink that is light on the booze, do oblige. You will not do him or her a favor by loading a drink with alcohol. Never pressure someone into having just one more. There’s nothing that ruins the mood more quickly than a pushy bartender.   • Always serve food along with alcohol. Alcohol is absorbed into the bloodstream directly from the stomach, and good food provides a balance for drinkers, slowing the rate at which they drink and absorb alcohol. Serving food also adds to the air of hospitality, allowing everyone to have an even better time. Sandwiches, dairy products, meats and fish are good bets.   • Mixers can affect the rate of absorption of alcohol into the system, so take them into account when planning and hosting any get-together. Water dilutes alcohol and slows absorption; carbonated beverages tend to speed it up.   • Don’t throw parties whose sole purpose is drinking. If your guests have something else to do, they are less likely to get drunk. Food, conversation, games, videos and business are possible diversions.   • If you have young children and keep a supply of liquor in your home, make sure it is always locked safely away.   • Be aware that as few as one or two drinks can affect the average adult’s coordination and ability to think. Alcohol is an anesthetic which could prevent the drinker from realizing he or she is impaired.

    Drinking and Driving

    Of course, the safest rule for drinking and driving is: DON’T DO IT. Encourage your guests to use designated drivers, who don’t drink at your party and who make sure everyone else gets home safely. For any number of reasons, though, some of your guests may be unable to use the designated driver system from time to time. When you know this is the case, bear in mind the following general guidelines for how long it takes people of different sizes to metabolize the drinks they consume.

    These figures will vary from individual to individual, but they provide valuable insight into just how long it can take for someone to recover from the effects of drinking. If a guest has had a few drinks, encourage him or her to wait before getting behind the wheel. When in doubt, try an app for your smartphone to help you and your guests track how much you’ve been drinking and decide if you’re safe to drive. Good options include Last Call, DrinkTracker and AlcoDroid Alcohol Tracker. You could save a life.

    PARTY PLANNING

    WHEN planning your next bash, be it an intimate cocktail party, dinner for six or a full-fledged extravaganza, your first rule of thumb should be that the drinks you serve should reflect the tastes of your guests. If you’ll be entertaining a room full of beer drinkers, then your planning will be no more complex than making sure you have enough to go around. If, on the other hand, your crowd has a penchant for exotic mixed drinks or interesting cocktails like a Rhubarb Fix, you should make sure you have all the necessary ingredients on hand in large enough quantities.

    Your guests will not expect you to have a bar as complete as the most upscale establishment in town, but they will expect you to keep up with demand. Too much instead of too little will help ensure the success of your party. Count on each of your guests consuming about three or four drinks over the course of a four-hour party. Have plenty of glassware on hand—at least two glasses per guest, although if it’s possible to keep more handy you’ll be even better off.

    While all the recipes in this book call for a particular type of glass, there’s really no need for you to run out and buy every type of glass there is, unless you’re a bartending geek, in which case, buy them all. A basic highball glass and a rocks glass should serve nearly all your needs. Also, large wineglasses can be used for virtually any type of drink. If you’re looking for versatility, that’s the one to keep around.

    There’s no way to overemphasize the great importance of fresh ice for your party. Approximately 1½ to 2 pounds per guest should be adequate. Buy your ice in bags to ensure freshness. Who knows what is lurking in the depths of your home freezer? Freezer odors can spoil the taste of your drink masterpieces. Do you really want a Chocolate Martini to taste like your leftover ziti dish? I think not.

    Make sure to serve foods that will not spoil during the course of your party. Otherwise you’ll have lots of leftovers and drunk, hungry guests. Remember, too, that the amount of liquor and the type of drinks you’ll be serving will vary, depending on the time of day as well as the type of party. Daytime parties usually warrant a smaller liquor supply.

    What to serve? Punch is inappropriate at cocktail parties, but it is perfect for a holiday party or other special occasion, such as an anniversary or bridal shower. Dinner parties are good times for trying out wines. Brunches are perfect for champagne drinks, such as Mimosas, Kir Royales or a Poinsettia. Also nice to serve are highball drinks with juice mixers. Cocktail parties are your chance to get a bit more creative. If your guests don’t fall into a particular pattern of drinking (such as all vodka drinkers or all gin drinkers), then experiment with your newfound knowledge of mixing drinks.

    Here’s a list of basic supplies to help you plan a successful party. The good news is that even if you have leftovers, these liquors will store well in your bar and you’ll be even better prepared the next time around. This list assumes that an average bottle (750 ml) of liquor will provide twenty drinks of 1½ ounces each (1½ ounces is the size of the average shot). When selecting your liquors, get the best you can afford. Premium brands make a party an even more special occasion, and your guests will enjoy them.

    Cocktail Party Shopping List

    LIQUOR, BEER AND WINE

    2 bottles vodka (Note: This is conservative considering vodka’s popularity. Absolut is the favorite brand, but any of the other premium vodkas will serve your purposes just as well)

    1 bottle dry gin

    1 bottle scotch

    1 bottle American whiskey

    1 bottle rum

    1 bottle tequila

    1 small bottle dry vermouth

    1 small bottle sweet vermouth

    2 bottles white wine

    2 bottles red wine

    1 or 2 cases of beer (it’s nice to have a mix of regular beer and light beer)

    3 or 4 bottles of your favorite liqueurs (Kahlúa, amaretto and crème de cacao are ingredients in many popular drinks)

    MIXERS

    5 or 6 bottles club soda

    5 or 6 bottles tonic water

    4 or 5 bottles cola

    2 or 3 bottles diet soda

    2 to 3 bottles 7-Up

    3 bottles orange juice

    2 bottles tomato juice

    2 bottles grapefruit juice

    2 bottles pineapple juice

    3 to 4 bottles cranberry juice cocktail

    4 quarts sour mix

    1 bottle Rose’s (or other brand) lime juice

    4 bottles fresh springwater

    GARNISHES

    1 jar olives

    1 jar maraschino cherries

    limes

    lemons

    oranges

    SUPPLIES

    cocktail napkins

    straws

    stirrers/swizzle sticks

    EQUIPMENT

    blender

    shaker set

    THEME PARTIES

    LOOKING to host a party with some real kick? Spiking the punch is one approach, but it’s a lot more fun when you also add a dash of imagination. Instead of inviting everyone over for just another night of a few drinks, come up with a clever theme for your bash.

    Sporting events, news events, television shows and popular movies; historical themes, nostalgia and international motifs—each can be incorporated into a great party. With a little planning, the right ambience and the appropriate beverage, you can celebrate almost any occasion in style. Here are a few suggestions to get you started.

    A Kentucky Derby Party

    Turn on the TV for the pre-race show, then cheer on your favorite horse while you and your guests enjoy pitchers of Mint Juleps. For authenticity, serve the drinks in silver tumblers, and offer your guests some Derby Pie.

    Red roses, wall decorations modeled after the competitors’ racing silks and broad-brimmed hats like those worn by Kentucky belles add festive touches. If you like, each guest can pick a horse and lay an informal bet to win a small prize—perhaps a bottle of fine Kentucky bourbon.

    A Mexican Fiesta

    Pull up some mariachi music on iTunes, put on a sombrero and serve up some margaritas (on the rocks, or frozen), Mexican beer (such as Tecate or Corona) with lime squeezed in for extra zip, tequila shots (Cuervo Gold is recommended) or Tequila Poppers.

    When downing a shot of tequila, put some salt on the skin at the base of your thumb and forefinger, lick the salt off, do the shot, and finish off by sucking the juice of a wedge of lime.

    It’s not a fiesta without the food, so break out your appetites. Some food suggestions include nachos, chips and salsa or guacamole, and do-it-yourself tacos. Make it community style: Have your guests bring the various ingredients for tacos and set up a buffet. That will make prepping for the party easier on both you and your wallet.

    Bachelorette Party

    Did someone say, “Here comes the bride”? If your favorite gal pal is about to say “I do,” you better be sure that the cocktails are numerous and the atmosphere is right. Before heading out for a night of dancing and debauchery, mix some cocktails at the maid of honor’s place. Try a Shotgun Wedding Cocktail to stir the spirit of impulse love. If you’re looking for a cocktail to remember, serve her a California Stripper. With cocktails like these, who needs the groom?

    Dress to impress, and let all the ladies know that there’s no time for FaceTiming boyfriends. Get on your slinkiest dresses and evening wear, and prepare to devour a Cosmopolitan.

    James Bond Party

    If the numbers 007 get your blood pumping, break out the tuxes and fancy dresses for a party of adventure and fine liquor. Keep the music dramatic or drop it to a soft classical piano as you swirl a White Russian or a 007 if you like your drinks extra sweet.

    Where’s the party? James Bond wouldn’t be seen in some dive bar, so rent out a boat if money’s no object, or deck out your home in a casino theme. Turn your cell phones off and pretend you’re in some exotic country and that one of you could be armed. Make sure to keep the drinks smooth: Bond was never bumpy with his small talk and he never spilled a drink—or lost his woman.

    A Spanish Tapas Party

    Get some pitchers of sangria (red or white) flowing, and your guests will be doing the flamenco all evening. Flamenco music is, in fact, a great backdrop for a party. YouTube salsa and flamenco dance instruction, or even hire an on-site teacher.

    Alongside the sangria, serve a variety of the Spanish finger foods known as tapas. These can range from simple olives to marinated seafood. You might also want to offer your guests a paella (made with rice, chicken and seafood), a Spanish omelette (egg, onion and potatoes) or any other typically Spanish food you enjoy.

    Dorm Party Revisited

    Do you miss your college days? Do you long for the easy fun and rowdiness of no-hassle dorm parties? Well, why not host your own grown-up dorm party? All you need is a keg of beer in the bathtub and a punch made with fruit juice, club soda, vodka, gin and rum (see the chapter on punch for ideas), served up by the bucket, of course. Decorations? Don’t bother.

    Snacks can include nuts, pretzels, potato chips and onion dip. And as for music, download Pandora or Spotify and make a playlist of all your favorites—whatever you were listening to and dancing to at your alma mater.

    A Super Bowl Party

    Whether your team’s made it to post-season play or not—whether you even follow football or not—you can have a blast watching the most spectacular sporting event of the year. Put on your favorite team colors and invite your favorite couch potatoes over for a lazy afternoon of camaraderie.

    Cases of beer are a must at any Super Bowl gathering, but old standards like rum and coke (Cuba Libre) and screwdrivers add much-appreciated variety. To go with the drinks, hearty food like chili, cheese dogs and pizza hit the spot.

    A Night in the Tropics

    You can throw a tropical theme party any time of year, but during the dead of winter it’s especially nice to host a little getaway, even if your wallet can’t fund a real vacation. Tropical favorites such as Mai Tais, Zombies and Piña Coladas are always big hits. You can also try something a little different. Prepare Fogcutters, Blue Hawaiians or Wombat shooters for your guests and leave them with an evening they’ll never forget.

    Set out bowls and platters of fresh tropical fruits, as well as food on a Polynesian or Caribbean theme, anything from jerk chicken to roast pork. Reggae, hula or calypso music—or just your favorite party music—will add to the fun. If your friends are up for it, ask them to come dressed in beachwear, whether it’s bikinis or Hawaiian shirts. Find some exotic flowers at your florist and decorate in an island motif to make your party a smash.

    Royal Wedding

    If your friends cried over the last royal wedding or fantasize about being called “Your Majesty,” skip the Facebook invites and text message announcements and opt for monogrammed invitations instead. This party is for royalty! Dress in your best Anglophile wedding gear—fancy hats and morning suits preferred.

    A bit of classical music will have you and your guests feeling educated, refined and perhaps even a bit snooty. There are several great cocktails you can serve, such as the Queen Elizabeth Wine Cocktail for strong and cutthroat individuals or the Absolut Royalty. If a cocktail isn’t your speed, a little bubbly champagne certainly won’t hurt. When it comes to feeding the royalty, grab a good cook and make a modified version of a Thanksgiving duck, turkey or goose, and whipped potatoes. It doesn’t have to be British food but it does have to be exquisite. Leave the finger foods for another party. Tonight it’s sophistication city.

    The Godfather Party

    Lots of people dream of being Marlon Brando or Al Pacino, but very few have the acting chops. No one needs to be a great actor to attend this party, but everyone should come in costume and be prepared to talk fast and loud at this party. Guys can dress in either a sharp suit or a T-shirt and a gold chain with a cigar, and the women can break out the fake nails and the Aqua Net for big, full hair. For the soundtrack, turn up the Frank Sinatra and Dean Martin.

    In order to get people “talking,” you’ll have to supply some serious pasta—penne vodka and manicotti are sure to please even the vegetarians. No Godfather party would be quite right without a few nice bottles of wine, but when it comes to the hard stuff, try the Italian Assassin or the Mafia’s Kiss.

    These are only a few of the countless theme possibilities you can use to create fantastic parties. From Halloween to Mardi Gras, from Gone With the Wind to Star Wars, themes can suit all your moods and entertain all your guests.

    HOLIDAY CELEBRATIONS

    WE all know that eggnog is served at Christmas parties and champagne flows freely on New Year’s Eve, but why stop there? There are plenty of other drinks that can add a festive touch to any holiday. If you look beyond the traditional winter holiday season, there are many overlooked holidays during the year that deserve something special, too.

    Almost any holiday offers a good excuse to get creative in the bar. Here are some suggestions for drinks that can make your holiday parties occasions to be remembered. Check the recipe section for instructions on how to make each of them.

    New Year’s Day: Poinsettia; Bellini Punch; Mimosa

    Washington’s Birthday: Cherry Daiquiri (frozen); Washington

    Mardi Gras: Ramos Gin Fizz; Daiquiris of any sort; Hurricane; Sazerac

    Valentine’s Day: Love; Big Blue Sky; Cupid’s Kiss; Raspberry Chocolate Martini

    Leap Year (February 29): Leap Year

    Groundhog Day: Mudslide

    Saint Patrick’s Day: Leprechaun’s Libation; St. Patrick’s Day Mocha Java; Irish Car Bomb

    Tax Day (April 15): Income Tax

    Easter: Easter Egg Hatch (nonalcoholic); Easter Egg Cocktail; April Shower

    Memorial Day/Flag Day: Big Blue Sky; Summer Share; Betsy Ross

    Mother’s Day: Blushing Lady; Goose in Spring; Teatini; In & Out Lemontini; Rosy Rum Cosmo

    Midsummer’s Eve: shots of aquavit (akvavit); shots of Swedish Punsch (see Glossary); Fjord; May Blossom Fizz; Midnight Sun; Strawberry Shortcake

    Canada Day: Canada Cocktail; The Caesar; Hotel Georgia

    Independence Day: Stars and Stripes; Rainbow Sherbet Punch (nonalcoholic; made with red, white and blue sherbet); Vanilla Creamsicle; Sweet Independence

    Halloween: Cat’s Eye; Zombie (made in a punch bowl); Black Witch; Black Martini; Bloody Rum Punch; Devil’s Handshake

    Thanksgiving: Turkey Shooter; Cranberry-Vodka Punch; Cranberry Spice Cocktail; Pumpkin Pie Martini; Pomegranate Fizz

    Hanukkah: Spicy Hot Cocoa; Lamplighter; Jelly Donut Martini

    Christmas: Eggnog; Sherry Eggnog; Cold Weather Punch; Fish House Punch; Cranberry Pineapple Vodka Punch

    New Year’s Eve: White Grape, Tangerine and Sparkling Wine Punch; Champagne Cocktail; Champagne-Maraschino Punch; Midori Melon Ball Drop

    FROZEN BLENDER DRINKS

    IT doesn’t take fancy tools or a bartending degree to make mixology magic—just open your pantry and break out your blender (drink umbrellas optional). The best part? Blender drinks are so easy, even a toddler can do it . . . well, maybe not. Suitable for whipping up rich, creamy concoctions, fun and refreshing tropical drinks or low-calorie, nonalcoholic treats for the nondrinker or the designated driver in your life, the blender can be your most prized piece of bar equipment.

    The blended drink makes a glorious sight at any party. Guests are sure to be impressed with a fabulous frozen margarita (which is quickly becoming the nation’s most popular drink). Or you can dazzle them with the incredible sensation of a frozen mango daiquiri, the likes of which they’d never dreamed possible. For a glimpse of the full range of blender drinks you can make, see Index by Type at the back of this book.

    If you don’t already have one, buy a good sturdy blender for your bar. All you really need is two speeds—high and low—so don’t worry about finding a blender with twenty-four settings or any fancy functions. Clean it carefully before using it, then go wild. Once you’ve gotten used to your blender, experiment with your favorite drink recipes. You never know what you’ll discover. For instance, many of the recipes in this book call for a shaker to mix drinks. Try using a blender instead—you might be surprised with the results. Add some fruit here, some cream there. The possibilities are truly infinite.

    As a general rule, drinks containing ingredients that don’t readily mix—such as cream, sour mix, eggs, ice cream or syrupy ingredients like grenadine or heavy liqueurs—need to be shaken vigorously at least, but blending yields superior smoothness.

    After-Dinner Drinks

    Just say no to dessert this time and instead, try out a sweet drink that will satiate your taste buds and keep the party flowing. If you’re ready for a post-dinner drink that will keep you awake enough in case the conversation gets dull, try a Coffee Frappe. Starbucks has nothing on this one. If you’re not in the mood for coffee, why not try a Sweet Tart Cocktail? Warning: If your taste buds don’t fancy sour, you may not be up for this icy adult version of a childhood candy favorite.

    Brunch Drinks

    If you’re hosting a brunch in the dog days of summer, you might want to ditch the classic mimosa and go with a frosty alternative, like a frozen Bellini. For something a little more creative, try a Honeydew Margarita—you’ll be cooling off and getting your daily serving of fruit all at the same time.

    Tropical Drinks

    Tropical drinks mix particularly well with the blender. Whip up a Piña Colada, make a batch of virgin Strawberry Daiquiris for designated drivers and younger guests or get back to your childhood roots with a frozen Pink Lemonade. Top your drinks with an exotic flower and you’ll be mentally adrift in the pool in no time.

    Drinks for a Diet

    Dieting got you down? Indulge in a Blended Raspberry Cocktail for a sweet, alcoholic treat with just 115 calories. Or a Mojito Smoothie that’s sure to please both your taste buds and your nutritionist. If citrus sounds appealing to you, sip on a Tropical Grapefruit Splash guilt free!

    Here are some basic tips for a great blending experience.

    Rules of Thumb

       • Always use twice as much ice as your ingredients.   • Use small ice cubes—oversized cubes will destroy your blender.   • Avoid canned fruit. Fresh or frozen are both better options.

    For blending cream drinks

    Fill blending cup one-quarter full of ice

    Measure liqueurs first

    Add cream

    Blend at medium speed for 5–10 seconds or until smooth

    For blending sours

    Fill blending cup one-quarter full of ice

    Measure liqueurs first

    Measure other alcohols next

    Add sour mix

    Add any other ingredients

    Blend at medium speed for 5–10 seconds or until smooth

    For blending tropical drinks

    Fill blending cup one-quarter full of ice

    Add fresh fruit (if any)

    Measure liqueurs

    Measure other alcohols next

    Add sour mix (if any)

    Add any other ingredients

    Blend at medium speed for 10–15 seconds or until smooth

    Average blending times are mentioned above, but use your discretion. You will be able to tell if a drink is ready. When the drink is completely blended, you should not hear the rattle of ice cubes.

    And now a few words about your blender:

       • Before you use a new blender for the first time, fill it with warm water, and with the lid on, turn the machine on for about 25 seconds. This will remove any dirt or residues in the blender.   • Be certain the machine is turned off before you plug it in.   • Always remove foreign objects such as bar spoons or bar strainers from the blender before you use the machine. Do not insert utensils into the blender cup while the machine is operating.   • Always make sure the blade assembly is attached securely to the bottom of the blender cup. You don’t want any leaks!   • Do not pour boiling water into the blender container. It might cause the cup to crack.   • Don’t fill the container beyond its capacity, since the efficiency of the machine will be reduced.   • Make sure the lid is on tight before you turn the machine on.   • Don’t remove the lid of the blender while the machine is running.   • Never reach into the blender while it is in use. Make sure hair or loose clothing does not get caught.   • Make sure the blades have ceased to spin before removing the container from the base of the machine.   • Always be sure the switch is turned to the OFF position when you are finished.   • To clean your blender after use, fill the mixing container with warm water, put the lid on, and turn the machine on for about 25 seconds. This will loosen any particles stuck to the inside of the container. Then remove and rinse the blender cup in warm water.   • Always wash the container immediately after use. Don’t let residues sit for too long, or they will be more difficult to remove.   • When washing the inside of the blender, take care not to cut yourself on the metal blades.

    If you keep these common-sense safety tips in mind, you’ll find out how much fun it is to create a great blender drink. Enjoy!

    THE PERFECT PUNCH

    PUNCH, a sometimes bizarre mixture of ingredients that complement and set each other off, is a great way to entertain the masses. It’s cheaper and easier to make one large concoction than it is to handle your guests one drink at a time. The punch tradition, which dates back to the eighteenth and nineteenth centuries, when rum was all the rage, has made a resurgence. Today, however, the main ingredient can be any liquor, depending on what you and your guests like, or on the occasion and the season. But, of course, rum is still a favorite component of punch, since it lends itself to mixing well with other ingredients.

    For traditional punches, the rum-based varieties are probably your best bet. As for choosing which rum (or other liquor, for that matter) to purchase, a cheaper variety will usually work well, since some of the nuances will be camouflaged. The assortment of juices, sugars, fruits and sodas, or the milk, cream or eggs that the liquor mingles with in the punch bowl can disguise a less expensive rum. But there is no substitute for fine quality, and some discerning palates may notice the difference. So if it is within your means to go for the more expensive brands, you should do it.

    In cold weather substantial punches, milk-based punches and hot punches are particular favorites. The traditional Cold Weather Punch, Fish House Punch (first made at the Fish House Club near Philadelphia to cheer our nation’s founders), Hot Rum and, of course, Eggnog (for Christmas parties) are favorites.

    A champagne-based punch, such as the Bellini Punch, a peach and champagne blend, are great for New Year’s celebrations, weddings, bridal showers, or engagement parties.

    While punches are not appropriate fare for a typical cocktail party (which, of course, calls for cocktails), they are certainly right for special-occasion parties, especially holiday get-togethers or birthday and anniversary parties.

    The greatest advantage to serving a punch is that once the punch is made, you can just relax and enjoy the party while your guests help themselves. And since the majority of punches contain just a fraction of alcohol, you’ll save money on liquor. Do make sure, however, that you have enough of the mixture reserved so that you can refill the punch bowl when it runs low, but don’t mix fresh punch with whatever remains in the bowl. Empty the bowl and prepare the punch with new ice. Otherwise, the taste will be weakened.

    Nonalcoholic punches are great for parties where there will be nondrinkers or children. For the kids, a Rainbow Sherbet Punch is always lots of fun.

    Sangrias and other wine-based punches, and punches with loads of fruit and exotic juices, are also popular. Especially when the weather starts getting warmer, guests call for something refreshing and lighter. A Polynesian Punch is an extra-special refresher. Juleps or coolers can be made in large quantities simply by multiplying your ingredients. And milk punches are a rich and smooth treat.

    Ice cubes are not recommended for preserving your punch’s chill. The preferred method of keeping your punch cool is a block of ice placed in the punch bowl. Ingredients in cold punches are usually best if chilled ahead of time (see individual recipes). Generally, for cold punches, a two-quart block of ice is recommended for every gallon of punch. Another tip: Sodas and carbonated beverages do their best if added to the punch just before you’re ready to serve it.

    Try some of the single-serving punch recipes in this book. They’re great for experimenting with new tastes before you venture to serve a crowd.

    LOW-CALORIE DRINKS

    IN this age of health and fitness, almost everyone watches what and how much they eat and drink. Alcoholic beverages have gotten a bad rap as a source of empty calories, but there are plenty of options open to the weight-conscious bartender. The first step toward having fun without putting on the pounds is to know the facts about the caloric content of the drinks you serve. The following charts should give you an idea of how many calories are in your favorite drinks. (Numbers are approximate.)

    Spirits

    Mixers

    Many of the drinks in this book are relatively low in calories, and you can lower the calorie counts of many simply by using less alcohol. For instance, if a recipe calls for 1½ ounces of vodka, limit it to one ounce and you’ve already cut out 32 calories if you’re using 80-proof vodka. See the index of low-calorie drinks for a representative sampling of drinks that contain approximately 110 calories or less. Refer to the recipe section for instructions on how to make them.

    BEER

    IT used to be synonymous with fraternity parties and baseball games, but beer has really come into its own in the last decade. What used to be considered a cheap, basic drink for the masses has turned into a complex and varied option that can appeal to everyone from the patrons of a local dive bar to sophisticated young urbanites. Beer appreciation has truly become an American passion, not to mention an international affair. Whether it’s a light beer for dieters, craft beers for urban hipsters or imported beer for the more experimental, the quality of beer available to consumers has been consistently on the rise since the early 2000s. And there is some especially good news about beer: Despite what you may believe, it has fewer calories than many other spirits. An average bottle contains just 150 calories, and light beers have even less.

    Beer is made by cooking and fermenting grain, including malt, barley, rice, corn and others. It is then flavored with hops, which give it its bitter flavor. The brewing process varies from beer to beer depending on what ingredients are used, and on fermenting techniques and temperatures.

    Here’s a basic summary of how beer is made:

    1. Malting: The grains are put through a process of heating, drying out and cracking in order to activate the enzymes needed for brewing.

    2. Mashing: The grains are steeped in hot water for about an hour. This “mashing” process causes grains to break down and release all their sugars. Afterwards, the water is drained from the mash, and what is left is a sweet liquid called wort.

    3. Boiling: The wort is boiled for about an hour, then hops and any other spices are added to the mixture.

    4. Fermentation: Once the wort is cooled and filtered post-boil, it’s time to add the yeast. Brewers put the wort in what is called a fermenting vessel, and the beer sits and ferments for a period of time determined by the type of beer.

    5. Bottling: After the fermentation is done, the beer is flat and uncarbonated. Brewers either artificially carbonate the beer or allow it to carbonate on its own with yeast. The beer is bottled, then brewers let it sit for anywhere from a couple of weeks to months before it’s shipped out to stores.

    An astounding array of brews results from this process, as the following list of beer types shows.

    Types of Beer

    Ale a brew made with top-fermenting yeast; has a distinctive fruitiness; sharper and stronger than lager.

    Amber ale a Belgian ale. With excess malt, this ale is sweeter and dark in color.

    Barley wine actually a type of ale, barley wine can be amber colored or black. It usually has a strong, fruity flavor and a high alcohol content.

    Beer includes all beer, lager, porter and stout.

    Bitter a well-hopped ale, usually on draft; typically acidic, with a color that varies from bronze to deep copper.

    Bock the German term for a strong beer.

    Cold-filtered beer that is not pasteurized like other bottled and canned beers, giving it the fresh taste of draft beer.

    “Dark beer” usually refers to a dark brew of the Munich type; heavier, deeper flavor.

    Dry beer cold filtered and dry brewed for a beer that leaves no aftertaste.

    IPA IPA stands for India Pale Ale. A hoppy pale ale, usually with a bitter taste.

    Lager any beer made by bottom fermentation; in Britain, typically golden; in continental Europe, can be dark; in Germany and the Netherlands, indicates everyday beer.

    Light beer lager-type beers that have a lower alcohol and calorie content.

    Märzen a pale lager, this full-bodied beer of Bavarian origins is malty in taste. In Germany, Märzen beer goes from pale to dark colored, and in Austria it’s typically pale.

    Nonalcoholic brew, or near beer a beer that has no alcohol in it.

    Pilsner a golden-colored, dry, bottom-fermenting beer; flowery aroma, dry finish.

    Porter an ale with a rich, heavy foam; sweeter than ale.

    Sake although often considered a wine, sake is actually a beer, since it is a refermented rice brew; has a high alcohol content.

    Steam beer a term coined by the San Francisco company that produces Anchor Steam; has elements of both ale and lager.

    Stout extra-dark, top-fermenting brew; can sometimes be sweetish and has a very strong taste.

    Wheat beer an ale that’s brewed with barley and large amounts of wheat malt. Light in color and sometimes flavored with coriander or orange.

    Craft beer can come in all of these styles, and is kind of an independent businessman of the beer world. According to the Brewers Association, a craft brewer is defined as:

       • Small: Brewery distributes no more than six million barrels of beer annually.   • Independent: Less than 25 percent of the brewery is owned by a non-craft beer brewery.   • Traditional: Beers’ flavor derives from traditional or innovative brewing ingredients and their fermentation.

    With all these beers available, you have plenty of possibilities to choose from. Do you prefer light-bodied, light-tasting, low-calorie beer, or a fuller-tasting brew? Does the familiar taste of Budweiser or Miller do it for you, or does a Mexican style—such as Corona or Sol—or a heavy, rich Irish style like Guinness Stout wet your whistle? Wherever your tastes take you, exploring the options can be lots of fun.

    The quality of American beers is going up, and some of the best domestic beers available today come from regional breweries and microbreweries throughout the country. These smaller operations have experienced a resurgence in the past decade or so, delivering beers of exceptional quality to local or regional markets. The development offers a real advantage for beer drinkers, and not only because they now have more to choose from. Because many of these independent breweries supply relatively small amounts of product to limited geographic areas, their beer does not have to travel far and therefore offers greater freshness and better flavor to the consumer. Among the beers currently available:

    Anchor Steam, brewed by Anchor Brewing Company in San Francisco, has a strong malt flavor, creamy head and somewhat sweet taste. Their Anchor Liberty Ale is golden but somewhat cloudy, and has a sweet aroma of hops and an exotic, perfumy flavor.

    Coors, the beer of the West, is produced in Golden, Colorado. It is light and easy to drink, and is now available nationwide.

    Dixie Beer from New Orleans offers lots of flavor in a crisp, clean brew.

    Lone Star Beer, from Texas, of course, is dry with a pleasant malt taste.

    New Amsterdam Amber Beer comes from New York City’s Old New York Beer Company. It’s full-bodied, aromatic and a real crowd-pleaser in the metropolitan area.

    Rolling Rock Premium Beer, widely available on the East Coast, has become the preferred drink of hip young urbanites.

    Redhook Extra Special Bitter Ale, from the Redhook Ale Brewery in Seattle, is spicy, bitter and dark amber.

    Sierra Nevada Pale Ale is amber colored with a light, lemony flavor. It is produced by Sierra Nevada Brewing Company in Chico, California.

    Samuel Adams Boston Stock Ale, from the Boston Beer Company, is clear, light amber and fruity. Their Samuel Adams Boston Lager is also good; it is clear, and light amber, has a fruity scent and delivers clean, sweet taste.

    Light beers are extremely popular in this nation of fitness buffs. Some of the offerings out there include:

    Amstel Light (95 calories) from Holland; the leader of the lights

    Budweiser Light Beer (108 calories)

    Bud Select (99 calories)

    Coors Light (110 calories)

    Kirin Light (105 calories) from Japan

    Michelob Light (134 calories)

    Miller Lite (96 calories)

    Stroh Light (115 calories)

    For draft beer lovers whose home bar does not include the equipment to tap a keg, cold-filtered beer is an excellent alternative. Choose from the following:

    Busch Light Draft

    Miller Genuine Draft

    Sapporo, one of Japan’s finest exports

    A wide variety of imports, from almost any country you can think of, are available on the market today. No bar is complete without at least one imported selection, but you should have no trouble finding something you like among the hundreds of foreign beers offered for sale in America. Here are just a few of the many excellent imports:

    Australia—Foster’s Lager

    Austria—Gosser Export Beer

    Belgium—Westmalle “Triple” Abbey Trappist Beer; St. Sixtus Belgium Abbey Ale

    Canada—Carling Black Horse Ale; Labatt’s 50 Ale; Labatt’s Crystal Lager Beer; Labatt’s Pilsner Blue; Molson’s Ale; Moosehead Canadian Beer

    China—Tsing Tao

    Czech Republic—Pilsner Urquell

    Denmark—Carlsberg Royal Lager Beer

    France—Kronenbourg 1664 Imported Beer; “33” Export Brew

    Germany—Beck’s Beer and Beck’s Dark; Lowenbrau; St. Pauli Girl Beer

    Great Britain—Bass Pale Ale I.P.A.; Newcastle Brown Ale; Watney’s Red Barrel

    Holland—Heineken Lager Beer; Grolsch Natural Holland Beer

    Ireland—Guinness Extra Stout; Guinness Gold Lager; Harp Lager

    Jamaica—Red Stripe

    Japan—Kirin Beer; Sapporo Lager Beer

    Mexico—Dos Equis XX Beer; Corona; Tecate Cerveza; Sol; Chihuahua

    Norway—Aas Bok Beer; Rignes Special Beer

    Switzerland—Cardinal Lager Beer

    An increasing number of surprisingly good nonalcoholic brews are making their way into stores nationwide. The better choices include:

    Beck’s Non-Alcoholic

    Kaliber, produced by the Guinness Brewing Company

    Moussy

    O’Doul’s (Premium or Amber)

    St. Pauli N.A.

    Wartech Nonalcoholic Brew

    Once you’ve decided which beers to include in your home bar, storing and serving them correctly is a snap. Store beer upright in your refrigerator and away from the light. Keep in mind that it’s not a good idea to re-chill beer once it has been removed from refrigeration.

    Beers should be served cold, but not too cold, or they lose some of their flavor. As a general guideline, most American light-bodied beers are good at about 42 degrees F, typical imported beers are best at 47–50 degrees and full-bodied ales offer peak flavor at 55 degrees.

    Beer can be served in mugs, goblets or pilsner glasses, depending on the occasion. If you like, frost the glasses by placing them in your freezer at least an hour before serving. To serve beer—whether from a bottle, can or tap—pour it slowly into a glass tilted at a forty-five-degree angle so the stream of beer flows down its side. This prevents excessive head from forming. When the glass is about two-thirds full, straighten the glass and pour the beer into the center until full, leaving a head of about three-fourths of an inch. If you prefer your beer without a head, keep the glass tilted until full.

    Beer Tasting Tips

    If you’re visiting a brewery or just want to assess your happy hour beer with an expert’s eye, consider these characteristics:

       • Head: Is the head (the foam on top) of the beer thick or thin? What’s the color? White? Medium brown?   • Translucence/Color: Is the beer color cloudy or clear? Is it amber, golden or dark brown?   • Scent: Paler-shaded beers will smell more like hops, whereas darker options tend to have a malt aroma, possibly with hints of coffee or chocolate.   • Texture: Some beers are thick, others silky, and others more fizzy. How does your favorite beer compare?   • Aftertaste: Does your beer end on a malty sweet note, or is it more of a bitter end?


    Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz

    Where to Download Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz

    Most helpful customer reviews

    42 of 43 people found the following review helpful. A good place to start for a new or training batender. By theed@iquest.net I hire and train bartenders for two resteraunts and a night club. This is the only book I currenlty allow my bartenders to use behind our bars. The glossary and ingredient index are very helpful. This book has helped greatly in getting some consistency back among my bartenders. I have run across only a couple of problems with it. The binding. If this book had been spiral bound it would be much easier to actually use while working. Because it is in a paperback format it is more of a reference than a tool. The life expectency of any paperback behind a busy bar is about one week. Glossy or laminated pages would extend it's life. I'm sure that cost is a factor with both of these problems, but any working bartender would gladly spend a few more dollars and consider it an investment.

    8 of 8 people found the following review helpful. One of the best resources for making mixed drinks! By A Customer This book is a must have! The entire book is layed out perfectly! The recipies are very easy to read and they're well layed out. They're alphabatized as well as the index and the glossary. The table of contents breaks the book down into catagories from stocking your bar, party drinks, to nonalcoholic drinks. Beginning with a list of mixers, 'Odds and Ends', measurements in ounces, standard bar measurments, and garnishes. Included is a section on 'Bartender's Secrets' that gives tips and tricks the professionals use to make drinks such as choosing glassware and how to open a bottle of wine.One very important point discussed is the importance of being responsible while drinking and also on being a responsible bartender. Included is a body weight chart giving the ratio of weight to the number of drinks a person consumes and how long it takes the body to matabolize it.One of my favorite parts is the index because it makes the art of bartending professionally or unprofessionally much simpler taking a lot of the guess work out. If you don't know what to make with that bottle of flavored liqueur or you want to use some wine just go to the index and it will give you a list of drinks that can be made using whatever kind of alcohol you have. For anyone watching their calorie intake the book also includes an Index of Low-calorie Drinks.I agree that this book would greatly be improved if it were spiral bound and was somehow protected so it would avoid liquid damage. I wonder....since it's so thick, making it a bit bigger, allowing more space for text and minimizing the amount of space the recipies take up on each page, in turn minimizing the depth, would make it easier to spiralbound it. Other than that this is an outstanding resource guide!

    11 of 13 people found the following review helpful. Best book (I've seen) for behind the bar By A Customer Working in the tourist area of San Francisco, we get drink requests from people who are visting from all parts of the world. This was the only book we used out of four, and now that a parting bartender has made a momento of this one we either already know the drink or can't find it. It may be a bit light in other areas, (I never checked) but if you need a 'drink dictionary' behind the bar, get this one. Then give your boss the receipt and tell him to cough it up.

    See all 23 customer reviews... Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz


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    Complete Bartender (Revised), by Robyn M. Feller, Laura Lifshitz