Books » Series » Great American Cooking
By Stanford, Kim; Backhaus, Bill
A collection of gluten-free recipes with an emphasis on Southwestern and Texas flavors.
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By Rudolph, Kris
Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a ...useful guide to planning for parties.Read more
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By Andrews, Jean; Foreword by Vecchio, Jerry Anne Di
Jean Andrews begins with how to select peppers (with an illustrated glossary), how to store and peel them, and how to utilize various cooking techniques to unlock their flavours. The book features a section on nutrition and two indexes, one by recipe and one by pepper type.
By Andrews, Jean
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