Jalapenos

The Street Food Secret: The World’s Most Exciting Fast Food in Your Own Kitchen  eBooks & eLearning

Posted by First1 at Sept. 1, 2017
The Street Food Secret: The World’s Most Exciting Fast Food in Your Own Kitchen

The Street Food Secret: The World’s Most Exciting Fast Food in Your Own Kitchen by Kenny McGovern
English | July 20th, 2017 | ASIN: B01MQFHD3H, ISBN: 1472139062 | 288 pages | EPUB | 0.31 MB

Celebrating classic dishes enjoyed every day by generations of people the world over, as well as more modern fusion food creations, this book is packed full of exiting recipes ideal for sharing with friends and family.
The Big Book of Vegetarian Recipes: More Than 700 Easy Vegetarian Recipes for Healthy and Flavorful Meals (Repost)

Rachel Rappaport, "The Big Book of Vegetarian Recipes: More Than 700 Easy Vegetarian Recipes for Healthy and Flavorful Meals"
English | ISBN: 1440572577 | 2013 | EPUB | 704 pages | 1 MB

Michael Katon - Live At Moulin Blues (2015)  Music

Posted by SERTiL at April 29, 2015
Michael Katon - Live At Moulin Blues (2015)

Michael Katon - Live At Moulin Blues
Blues, Blues Rock | MP3 CBR 320 kbps | 63:22 min | 156 MB + 5% Recovery
Label: Wildass Records | Tracks: 12 | Rls.date: 2015

While it’s entirely accurate to describe the music of Detroit legend Michael Katon as ‘blues’, it also fails to do justice to the power, intensity and raw Motor City attitude that Katon commands with every note and chord. Ever since he first started playing around the bars and clubs of Detroit at the tender age of fifteen, Katon has infused the traditional blues sound with his own Michigan ‘tude, and is today considered one of the world’s finest exponents of blues rock.
The Big Book of Vegetarian Recipes: More Than 700 Easy Vegetarian Recipes for Healthy and Flavorful Meals

Rachel Rappaport, "The Big Book of Vegetarian Recipes: More Than 700 Easy Vegetarian Recipes for Healthy and Flavorful Meals"
ISBN: 1440572577 | 2013 | EPUB | 704 pages | 585 KB

TTC Video - The Everyday Gourmet: Essential Secrets of Spices in Cooking  eBooks & eLearning

Posted by serpmolot at Nov. 27, 2013
TTC Video - The Everyday Gourmet: Essential Secrets of Spices in Cooking

TTC Video - The Everyday Gourmet: Essential Secrets of Spices in Cooking
English | mp4 | Mpeg4 570x320 | AAC 2 ch 94 kbps | 3 hrs 13 min | 1.6 GB
eLearning | Course No. 9222
Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning... (repost)

Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton
English | 2010 | ISBN: 1603425462 | 304 pages | EPUB | 7,6 MB

PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even beginners who never made peach jam or dill pickles in their grandmothers kitchens are eager to pick up preserving skills as a way to save money, extend the local harvest, and control the quality of preserved ingredients.
Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton
Sto rey Books | English | 2010 | ISBN: 1603425462 | 304 pages | EPUB | 7,6 MB

PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even beginners who never made peach jam or dill pickles in their grandmothers kitchens are eager to pick up preserving skills as a way to save money, extend the local harvest, and control the quality of preserved ingredients.