Catalog Search Results
63) The juice lover's big book of juices: 425 recipes for super nutritious and crazy delicious juices
Author
Publisher
The Harvard Common Press, an imprint ofo Quarto Publishing Group
Pub. Date
2016.
Language
English
Description
"Filled with 425 recipes, The Juice Lover's Big Book of Juices is the ultimate juicing resource. Try as we might, it can be difficult to fit in the recommended six to eight servings of fruit and vegetables every day. Juicing makes it easy! Author and juicing expert Vanessa Simkins provides you with fresh, raw recipes you can juice everyday. Accessible to both experienced juicers and those looking to get started, The Juice Lover's Big Book of Juices...
Author
Series
Blue-collar lovers volume 3
Publisher
Dafina Books, Kensington Publishing Corp
Pub. Date
2019.
Language
English
Description
"No one turns out luscious pies and to-die-for cakes like Marvin Carter. Few outside of the family know about his baking skills, but working as a restaurant line cook is getting old fast. Now he'll do whatever it takes to win start-up money from a major cooking contest and launch his own business. But his prime competition is making things hot for him in--and out--of the kitchen... Naomi Carson is as savory as her soul food and has twice the spice....
Author
Publisher
Stone Tiger
Pub. Date
2020.
Language
English
Description
Laurel Linden is a New York City dog walker who dreams of getting a book contract for her 600-page novel about Napoleon Bonaparte's hairdresser. She would also like to have a sexy New Yorker boyfriend and show her perfect sister Jenna that she's not always right. And although her dreams start coming true, Laurel begins to realize that her work and her choices aren't turning out to be exactly what she had imagined.
Author
Publisher
The Harvard Common Press
Pub. Date
[2015]
Language
English
Description
From mops and sops to pastes and bastes, the Jamisons give you everything you need for outstanding grilling or smoke-cooking. The chapters are organized by type of meat, and the sauces in the chapter are formulated to work best for those cuts.
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