Posts Tagged ‘Cookbook’

This book contains traditional, bootiful Halloween recipes prepared from nondairy and cruelty free ingredients

Wednesday, November 6th, 2019
A
Very Vegan Halloween: The Witch’s Cauldron
The
Vegan Holiday Cookbook Collection #1
by
Rebecca Henry
Genre:
Cookbook
 
Halloween
has always been an important holiday in my home and a time for food
and parties. This book contains traditional, bootiful Halloween
recipes prepared from nondairy and cruelty free ingredients.

 

 

With
41 bewitching recipes to chose from, you will have a spooktacular
selection of recipes to inspire your little ghost or goblins to
gobble up their plates! Being a mom of two, and so no stranger to
hosting Halloween parties for little ones, I understand the
importance of presentation. If the food is fun and engaging, children
and adults alike, will want to try vegan options. The recipes come
with creative decorating ideas, party suggestions and terribly
terrifying recipe names, to get your cute little ghouls eager to bake
with you in the kitchen.

 

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Best
Selling Amazon Author of Hybrid: Adapt or Die. Her debut novel was
The Lady Raven: A Dark Cinderella Tale, which was published in 2017.
The Lady Raven, is for those who have an infinity for fairy tales
retold with a link to witches, magic and the macabre. Rebecca’s
second novel, Louisiana Latte, a chick lit comedy was released
February 28th 2019. Louisiana Latte, is a feel good comedy that
focuses on the bonds of sisters, and how audacious life can be when
you have a diva for one! Rebecca’s third novel Hybrid: Adapt or Die,
is a sci-fi, horror, romance novel. It takes the reader on a wild
ride of government conspiracy theories, ancient aliens but also
touches your heart with a tender love story. Hybrid was released
August 1st 2019. Her fourth novel Conjure Lake, a ya, dark fantasy,
horror novel will be released in 2020. The entire first chapter is
included at the end of Hybrid first edition copies. You can find all
of Rebecca’s books on Amazon.

 

 

Rebecca
Henry is a world traveler living abroad in England. Besides being an
author, Rebecca is also a podcast talk host on the show The Latte
Talk. The podcast was inspired by her latest novel, Louisiana Latte
and her diva sister Deb. She is a serious vegan, gardener, crafter,
wife and mom who practices yoga. She loves to laugh, her drug of
choice and loves all things witchy with a hint of the macabre. Her
favorite holiday is Halloween and her favorite movie of all time is
Practical Magic.

 

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Orexi…Feasting at the Modern Greek Table

Thursday, May 9th, 2019
Orexi!

Feasting at the Modern Greek Table

by Theo Michaels

Photography by Mowie Kay

Published by Ryland Peters & Small

£16.99 / $19.95

Genre: Cookbook 

 

 
In
this enticing collection of more than 80 recipes inspired by the
flavours of Greece and Cyprus, MasterChef UK’s Theo Michaels pays
homage to his family heritage, championing traditional dishes and
sharing his own modern cooking.
Presenting
a feast for the eyes as well as the tastebuds, his fresh and
delicious food is organized into chapters entitled Meze, Sea, Land,
Sun, Fire and Sundowners, evoking the Greek way of life.
You
too can eat like a Greek by celebrating simplicity, seasonality,
abundance, healthy balance and most importantly, the joy of sociable
eating.
Beautiful
food sings from these pages: from juicy watermelon, glossy kalamata
olives, to fragrant oregano-roasted meats and delicate fish wrapped
in vine leaves. Choose a selection of mouth-watering dips and sharing
plates to create a Cypriot-style meze; enjoy the freshest fish and
seafood, perfectly grilled or fried and served with nothing more than
a dusting of salt flakes and a squeeze of lemon juice to season; cook
tender yogurt-marinated lamb on skewers over charcoal and wrap it in
fluffy homemade pita to experience souvlaki at home; or whip up
vibrant vegetable and pulse dishes, from cracked wheat pourgouri to
slow-cooked fasolia beans. Finally, make rich Greek desserts the
sweet note to end your meal; serve just enough syrup-drenched baklava
with a bitter black coffee to satisfy that craving or unwind with an
Ouzo Sour or Brandy Sunburn Cocktail.
Goodreads
 https://rylandpeters.com/products/orexi
 
 
Theo
was born in London and comes from a large Greek Cypriot family. Theo
lived in America for five years, has eaten his way around the world
with a backpack and now lives in Hertfordshire with his wife and
three children.
After
reaching the heats of the semi-finals on Masterchef 2014 Theo
resigned from his position as a Board Member of a PLC to follow his
passion for ‘food’.
Theo
started by hosting his own sell-out pop up restaurant in
Hertfordshire cooking an 8-course taster menu championing modern
Greek cuisine inspired by his family.

When people
couldn’t get a table at Theo’s pop-up restaurant (the waiting
list still remains at over 700) he worked as a private chef creating
exclusive dinner parties for private clients, eventually receiving
recognition in The Financial Times and Telegraph.
Theo’s
private dining and popup restaurant won the regional ‘Best
Lifestyle Service’ award – you can find out more about his
private dining service and read reviews
here).
Theo is now the full time Executive Chef for Elsewhere Events
creating imaginative dining experiences for Elsewhere’s venues and
popup events around the world.
In
Theo’s spare time he has been a guest chef for the Sheraton Grande
in Bangkok, a regular judge for the annual Quality Food Awards and is
frequently in the press and other media including The Food Network,
BBC Radio and usually has one or two other projects up his sleeve.
Theo
Michaels is known for cooking ‘elegant village food’ inspired by
the flavours of Cyprus and his travels but also for creating
innovative family friendly food that satisfies the reality of modern
life.
Theo
has appeared on BBC Breakfast News, Sky TV, The Food Network, is a
regular on BBC 3CR Weekend Kitchen show and is a regular guest chef
on ITV’s This Morning. He is called upon by the national press for
comment and interview on private dining, food and drink trends and
for recipe inspiration. He’s also regularly spotted cooking at food
festivals. Theo’s inspiration for food varies from his roots, his
travels to cooking for his family and his love of anything cooked
over charcoal.

 

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