Panini sandwiches are quick and scrumptious mainstays of delis, coffee shops, and Italian restaurants, and now you can create your own restaurant-inspired panini sandwiches with this cookbook! Here you'll find 300 recipes, from traditional Italian sandwiches to grilled appetizers, desserts, and breakfasts. You'll prepare mouthwatering recipes, including: Eggplant, Peppers, and Pesto PaniniCilantro Lime Tilapia PaniniPeanut Butter and Chocolate Stuffed French ToastGrilled Vegetable WontonsLamb, Baba Ganoush, and Feta PaniniBlueberry Angel Food PaniniPanini expert Anthony Tripodi offers useful tips and techniques for perfect results every time. From simple to gourmet, these recipes are sure to be the next best thing since sliced, stuffed, and grilled bread!

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Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby's bold and vivacious take on this cuisine has made him a fixture on America's culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay's Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt- Queso Fundido with Roasted Poblano Vinaigrette- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa - Seared Tuna Tostado with Black Bean Mango Salsa- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce- Spicy Coconut Tapioca with Mango and BlackberriesComplete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay's Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen. From the Hardcover edition.

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Easy to brew, easy to customize, and enormously delicious! Looking for a crisp, clean, and scrumptious alternative to beer? On a gluten-free diet or allergic to the grains used in brewing beer? Want to experience the pride that comes when your friends crack open one of your bottles and exclaim, "You made this?" Then welcome to the world of hard cider. Suddenly it's everywhere-it's on the menu in pubs and restaurants, and there's a dizzying array of ciders available in stores. And some cider lovers, just like craft beer drinkers, are looking for ways to create their own brew. The Everything Hard Cider Book takes you step by step into the fermentation and bottling process, with tips on finding the proper equipment, sourcing ingredients, varying flavors, and creating unique packaging. You'll also find advice on advanced techniques, like evaluating the finished product, varying recipes for your own taste, and even growing fruit for cider. And with thirty-five essential and adaptable recipes for apple and other fruit ciders, you'll find everything you need to make your own distinctive and delicious beverages.

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All of Seattle knows of Macrina's irresistible artisan breads. Whether your tastes run to rustic potato; pear and cracked pepper; or crisp, crackly baguettes, you can find your favorite at grocery stores and gourmet shops throughout the region-along with more than 100 restaurants in the Puget Sound region. Or let your nose guide you in the early morning hours through the heart of Seattle's Belltown, where the smell of fresh yeasty loaves hot from the brick oven waft from Macrina Bakery & Café

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In their third cookbook, Baked Elements: Our 10 Favorite Ingredients, acclaimed authors Matt Lewis and Renato Poliafito present 75 inventive new recipes revolving solely around their 10 most-loved ingredients-from peanut butter and caramel to malt and booze. Lewis and Poliafito celebrate these favorite elements-chocolate, for instance, or bananas-baking each one into a variety of delicious cookies, bars, cakes, milkshakes, and more, sweets perfect for everyday cravings, special occasions, late-night celebrations, and weekend get-togethers. Complete with the signature stories and commentary that fans adore, chapters also include feature-ingredient infographics with quirky facts and charts and helpful Baked notes that make creating these desserts as easy as pie. Praise for Baked Elements:"From the writers of my favorite baking books of all time, a must-own for any baking enthusiast." -Zoe Deschanel'lewis and Poliafito approach their recipes with enthusiasm and dedication." -Boston Globe "It's official. I'm a goner. I love this cookbook.While many restaurant pastry chefs around the country are out there pushing the envelope and falling off the cutting edge adding savory ingredients to deconstructed molecular gastronomy masterpieces, Matt Lewis and Renato Poliafito have delivered another collection of uniquely approachable and delicious baked creations to satisfy any craving." -Austin Chronicle"Nobody, nobody has a better grasp on the kinds of recipes that make people happily gum up the pages of a book with cookie dough or retire their grandmother's famous recipe for cinnamon rolls (because it didn't include pumpkin) than the Baked guys. This book is full of the stuff of American bakery-case dreams." -Deb Perelman, creator of Smitten Kitchen "Not a page goes by without some personal anecdote, tip, or bit of advice that makes every recipe feel personal, well-tested, and well-loved. The book itself is gorgeous, with drool-worthy photos and an elegant layout that

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Choose your favorite flavor120 piece pack Chips from natural hardwoods and fruitwoods Produces clean continuous smoke Consistent temperature smoke Fully automatic use Successful results with every use. When producing the Bradley Smoker Bisquettes - 120 Pack, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities from chippings of the natural hardwoods and fruitwoods. The flavor of the smoke is determined by the variety of wood being burned. By this method, their burning behavior remains consistent and predictable. Furthermore, by limiting the combustion time to 20 minutes for each bisquette, on top of the electrically heated element, the chippings produce clean continuous smoke at a consistent temperature. These two factors eliminate the guesswork and uncertainty from smoking food, giving you perfect results every time you smoke. The Bradley Smoker, which uses these bisquettes, is fully automatic, burning and dispensing one bisquette every 20 minutes. At a rate of 3 bisquettes per hour, the smoker has a capacity for 8 hours of unsupervised operation. The only hard thing about it is choosing a smoke flavor! Choose from a variety of flavors! Mix and match with multiple choices for a range of particular tastes. Flavors: (all choices are subject to manufacturer availablity) Alder Apple Cherry Hickory Maple Mesquite Oak Pecan Special Blend About Bradley SmokersBradley invites you to the wonderful world of gourmet food smoking. An exciting adventure awaits you, filled with a realm of endless possibilities for delicious food that will have you coming back for more time and time again. Bradley has has been making food smokers for the restaurant and hotel industry for well over a decade. Many of the finest hotels and restaurants around the world smoke their own foods using Bradley Smokers. Bradley Smokers are engineered to control the smoke in order to produce consistent results, all in a hassle-free design that doesn't demand constant attention. This endeavor led to the development of Bradley Flavor Bisquettes, which provide you with a simple way to add rich and savory flavors to your food, either on your BBQ grill or using your Bradley Smoker.

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NO BORDER CAN HOLD HIMRudi is a cook in a Krakow restaurant, but when his boss asks Rudi to help a cousin escape from the country hes trapped in, a new career part spy, part people-smuggler begins. Following multiple economic crises and a devastating flu pandemic, Europe has fractured into countless tiny nations, duchies, polities and republics. Recruited by the shadowy organisation Les Coureurs des Bois, Rudi is schooled in espionage, but when a training mission to The Line, a sovereign nation consisting of a trans-Europe railway line, goes wrong, he is arrested and beaten, and Coureur Central must attempt a rescue. With so many nations to work in, and identities to assume, Rudi is kept busy travelling across Europe. But when he is sent to smuggle someone out of Berlin and finds a severed head inside a locker instead, a conspiracy begins to wind itself around him. With kidnapping, double-crosses and a map that constantly re-draws itself, Europe in Autumn is a science fiction thriller like no other.

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These high quality roller grills are available in 10 20 and 30 hotdog capacities to meet any application. Stainless steel construction removable drip trays and non-stick rollers ensure ease of cleaning. All of these grills feature a high-torque motor and are covered by Benchmark USA's exclusive three-year warranty. 360 degree roller rotation insures evenly cooked hotdogs. Optional sneeze guards and dry bun boxes are available for all three models. Stainless steel construction for easy cleaning and durability. Removable drip tray collects grease for easy clean up. Non-stick stainless steel rollers make cleaning a breeze. Accommodates any size hotdog and many sausages and breakfast links. Front and rear heat controllers (on 20 and 30 dog models) for cooking and holding. Covered by Benchmark USA's exclusive three-year warranty. 360 degree rotation on rollers provides even heating of hotdogs. High torque motor for years of durability. Optional sneeze guards available on all models for self-serve environments. Optional stainless steel dry bun boxes available for all models. Volts: 120. Watts: 420. Amps: 3.5. Dimensions: 16 W x 13 D x 8 H.

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Do you have a relative or friend who would gladly wait on you, hand and foot, for a full month after you had a baby? How about someone to deliver a delicious, piping hot home-cooked meal, just like your mother's, right to your front door after work? Do you know people you'd trust enough to give several hundred dollars a month to, with no receipt, on the simple promise that the accumulated wealth will come back to you a year later? Not many of us can answer "yes" to these questions. But as award-winning journalist Claudia Kolker has discovered, each of these is one of a wide variety of cherished customs brought to the United States by immigrant groups, often adapted to American life by the second generation in a distinctive blending of old and new. Taken together, these extraordinary traditions may well contribute to what's known as "the immigrant paradox," the growing evidence that immigrants, even those from poor or violence-wracked countries, tend to be both physically and mentally healthier than most native-born Americans. These customs are unfamiliar to most Americans, but they shouldn't be. Honed over centuries, they provide ingenious solutions to daily challenges most of us face and provide both social support and comfort. They range from Vietnamese money clubs that help people save and Mexican cuarentenas-a forty-day period of rest for new mothers-to Korean afterschools that offer highly effective tutoring at low cost and Jamaican multigenerational households that help younger family members pay for college and, eventually, their own homes. Fascinated by the success of immigrant friends, Claudia Kolker embarked on a journey to uncover how these customs are being carried on and adapted by the second and third generations, and how they can enrich all of our lives. In a beautifully written narrative, she takes readers into the living rooms, kitchens, and restaurants of immigrant families and neighborhoods all across the country, exploring the sociable street lif

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The Finger Lakes area of upstate New York is America s largest wine region outside of California. The steep, rocky hillsides rising up from deep, glacier-sculpted lakes provide protection from weather extremes, allowing area wineries to produce up to 85 million bottles of wine each year. In GREETINGS FROM THE FINGER LAKES, local restaurateur Michael Turback profiles the best wineries, restaurants, farms, and markets surrounding the five largest lakes, and includes interviews with the proprietors, tasting notes, and even a few treasured local recipes. Featuring contact information for each location as well as photographs of the region s picturesque landscapes, GREETINGS FROM THE FINGER LAKES is the food and wine lover s companion to this up-and-coming culinary hot spot.A food and wine guide to the Finger Lakes region of upstate New York, featuring profiles, tasting notes, contact information, and recipes from the area s wineries, dairies, organic farms, orchards, cafes, inns, ice cream makers, brewing companies, blueberry farms, honey producers, u-pick farms, taverns, maple syrup companies, tea rooms, cider producers, and more. Over a million tourists visit the area annually. The Finger Lakes region is New York s second-largest tourist destination, behind New York City. From the Trade Paperback edition.

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This updated and revised edition is the essential guide for aspiring wine connoisseurs who are seeking the knowledge and confidence of a C.I.A. wine professional. Written by a leading wine educator from the esteemed Culinary Institute of America, The Sommelier's Guide to Wine is an engaging, in-depth introduction to the often-intimidating world of wine. This fully updated guide provides a basic text for wine aficionados. Created in a handy size and format, it gives wine lovers the confidence and savvy to navigate the wine list in a restaurant or the aisles of the local wine store. Foodies, wine expert wannabes, wait staff, and wine lovers alike can learn how to present, serve, drink, and store wine just like a sommelier. The guidebook explains different wine styles, grape types, wine regions, and includes tips on how to properly pair wines with specific foods. Learn about all the new wine trends, too. Full of photos, maps, and illustrations, The Sommelier's Guide to Wine takes readers from winemaking methods through reading labels, buying, ordering, and presenting all varieties of wine. It's the perfect introduction to the complex world of wines.

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Breaking into the Private Chef industry In 2010, Entrepreneur Magazine listed personal and private chefs as one of the fastest growing businesses in the country, with more than 300,000 clients expected in the next 5 years. You love being a chef, but what don't you love? The non-stop pace that goes hand-in-hand with restaurant life? What if you could not only make the same money and create imaginative dishes, but also make your own schedule, take holidays, and have the social life you crave? Acclaimed private chef Alex Tishman has made a name for himself cooking for San Francisco's elite. In this book he shares the secrets of his business with you. With opportunities for careers in the culinary arts expected to grow in the coming decade, there are now over 165 accredited Culinary Arts programs in the U.S. alone. In The Best Book On How To Become A Private Chef, Alex shares his secrets to getting into a top culinary program, as well as guides his readers through the steps to finding a job, building a clientele, and shopping for top-notch ingredients. Readers will take away details such as the day in the life of a private chef, salary and perks of being a private chef, as well as how to plan and execute the perfect ingredients, menu, and demo. Getting into the industry requires more than being a good cook: you need to have an outgoing personality and personal flair, a wide variety of clients, and know how to remain organized and structured in your daily life as a private chef. The Best Book On How To Become A Private Chef is guaranteed to get you on your way to a successful career in the private chef industry. Now, let's get started!

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This cookbook is the distillation of a life's work by a self-taught American chef who learned to cook by reading cookbooks and went on to become one of the world's most renowned chefs. O'Connell began his career with a catering business in an old farmhouse, cooking on a wood stove with an electric frying pan purchased for $1.49 at a garage sale. (The pan was used for boiling, sautéeing and deep frying for parties of up to 300 guests.) This experience sharpened his awareness of how much could be done with very little. The catering business evolved into a country restaurant and Inn which opened in 1978 in a defunct garage and which is now America's only 5 star Inn. Craig Claiborne raves, "the most magnificent inn I've ever seen, in this country or Europe, where I had the most fantastic meal of my life."This is not a typical "Chef's Cookbook" filled with esoteric, egomanical, and impossibly complicated recipes which only a wizard with a staff of eighty would ever attempt to produce. Rather, the recipes assembled here make up a practiced, finely honed repertoire of elegant, simple and straight-forward dishes. Everyday ingredients are elevated to new heights through surprising combinations and seductive presentations. []A Consuming Passion[] propels the home cook into a new world of American Haute Cuisine and provides the formulas for reproducing it at home. Careful and detailed instructions, all written by the author, assure success. NOTE: This edition does not include photos.

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An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer's nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter's day. Simple, scrumptious, cherished-these heritage desserts featuring local fruit are thankfully experiencing a long-due revival. In Rustic Fruit Desserts, each season's bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Award-winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland's Baker & Spice, to showcase the freshest fruit available amidst a repertoire of satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies. Whether you're searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites. Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon.A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers' markets. She lives in Portland, Oregon. From the Hardcover edition.

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It has been estimated that over 7.5% of the U.S. population lives dairy-free, yet so few resources cater to this expansive and diverse group. To aid this niche, Alisa Fleming founded the informational website GoDairyFree.org in 2004, and produced the limited edition guidebook Dairy Free Made Easy in 2006, which quickly sold out. Back by popular demand, Alisa has updated and expanded her guide to address additional FAQs and to include an expansive cookbook section. Within this complete dairy-free living resource, you will discover. Over 225 Delicious Dairy-Free Recipes with numerous options to satisfy dairy cravings, while focusing on naturally rich and delicious whole foods.A Comprehensive Guide to Dairy Substitutes which explains how to purchase, use, and prepare alternatives for butter, cheese, cream, milk, and much more, from scratch. Grocery Shopping Information from suspect ingredients lists and label-reading assistance to food suggestions and money-saving tips.A Detailed Calcium Chapter to identify calcium-rich foods and supplements and understand other factors involved in building and maintaining strong bones. An In-Depth Health Section that explains dairy, details the signs and symptoms of various dairy-related illnesses, and thoroughly addresses protein, fat, and nutrient issues in the dairy-free transition. Everyday Living Tips with suggestions for skincare, supplements, store-bought foods, restaurant dining, travel, celebrations, and other social situations. Infant Milk Allergy Checklists that go into detail on signs, symptoms, and solutions for babies with milk allergies or intolerances. Multiple Food Allergy and Vegan-Friendly Resources including a recipe index to quickly reference which recipes are vegan and which are free from soy, eggs, wheat, gluten, peanuts, and/or tree nuts.

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Unforgettable Appetizers are memorable recipes for any occasion. The cookbook includes 100 theme-related recipes that are easy to make and designed for a Fiesta Gathering, Soul Food Feast, Healthy Living Gathering, Fresh Seafood Party, Meat Lovers Buffet, and much more. Award-winning caterer and restaurant owner, Cassandra Harrell put together an assortment of unforgettable recipes from her party appetizer collection when she catered to national and local clients including celebrities, politicians, and recording artists to name a few. Specific recipes consists of Ranch-Style Angel Eggs, Dill Salmon Spread, Mini Fried Corn Bread, Cheezy Cheese Bowl Appetizer, Little Mac & Cheese Delights, Show Stopper Asian Tacos, and Unforgettable Cinnamon Apple Torte, to name a few. The cookbook also includes quick recipe tips, pre-planned party menus, and easy cooking tips for the novice, as well as the more experienced cook. If you're looking for a cookbook that offers creativity, a new flare, and amazing flavors designed for any occasion, this cookbook is for you.

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The definitive guide to the gluten-free lifestyle, completely revised and updated for the 2.2 million Americans with celiac disease According to a landmark 2003 National Institutes of Health study, 2.2 million Americans suffer from celiac disease, an allergy to the protein gluten found in wheat. Since this book was first published in 1995 (as Against the Grain), Jax Peters Lowell has been helping celiacs follow a gluten-free diet with creativity, resourcefulness, and humor. This edition includes chapters covering- the latest research into celiac disease, and myths that have been debunked- how to eat out happily, including a short course in restaurant assertiveness training- how to eat in happily, including a discussion of online and mail order suppliers and negotiating the supermarket as a celiac- dozens of delicious new recipes- drugs, cosmetics, and other products tested for celiac-safety- a thoroughly updated resource section Tens of thousands of celiacs have already enhanced their lives with Lowell's authoritative, witty, and practical guide. The Gluten-free Bible promises to bring relief to the new gluten-intolerant generation.

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From the best-selling author of Tapas: The Little Dishes of Spain and The Foods and Wines of Spain. Unless they have traveled to spain, most Americans have never tasted a really good paella. What passes for paella at restaurants and even in cookbooks here is a pale imitation of the real thing, the vibrant Spanish rice dish that marries the robust flavors of olive oil, garlic, tomatoes, and pepper with short-grain rice, broth, and meat, fish, or vegetables. Penelope Casas is here to restore the glorious paella to its rightful place as a grain-based meal that will gratify the senses as well as be the centerpiece for easy, elegant entertaining. Casas presents sixty different fascinating paellas, some traditional, some her own creation, showing how easily some of the preparation can be done ahead of time with supermarket ingredients. She includes a superior collection of tapas, the Spanish meal starters, two dozen simple desserts, and a handful of broths and sauces. Her passion for paella, her clear directions, and her creative pairings of fresh ingredients make this unusual cookbook a winner.

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Featured in Healthmonitor at HOME Magazine, Spring 2015 Edition, one of the nation's largest and best award winning consumer health and wellness publications sent to over one million homes. "100 Pounds to Happiness!" - How a Disabled Woman in Her 50's Lost Over 100 Pounds on Her Own - Learn How. This is my journey to lose over 100 pounds on my own, middle aged, without exercise and without cooking, where I found success and better health. It is literally my step-by-step guide showing exactly what I did to reach my goal including adopting a positive mindset and attitude. It includes foods and vitamins consumed at home, advice on how to easily dine out including foods and restaurants, discusses journaling, handling weigh-ins, setting reasonable goals, calling upon past successes to assist now, forgiveness, living in the present and being your own best advocate. Once weight loss goals are achieved, it discusses what to do to adjust your plan for continued success, along with other valuable information. Living with Neuropathy, Fibromyalgia and Sjögrens, in menopause, in my 50's with a slower metabolism, and taking medications that can cause weight gain, I took control back of a life-long food addiction and successfully lost over 100 pounds. Sjögrens and Fibromyalgia brought me great fatigue along with Neuropathy pain, but I changed my mindset, kept a positive attitude and changed my life. Being my own best advocate and watching my health, in the middle of my diet I learned that NSAIDS for Neuropathy pain were affecting my kidneys so I stopped cold using them with the exact same mindset for losing weight and which can help with any health condition. My kidneys have improved and I now use more natural means for pain relief, those natural means also discussed in the book. My story applies to anyone, of any age, health condition and situation to lose and keep off weight, improve health, increase energy, lessen pain, feel better, renew confidence and lead a happier li

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Families that cook together stay together! Chef Antonio knows about family fun in the kitchen. He grew up with family members who cooked, ate, and spent most of their time whipping up delicious dishes together. He fell in love with cooking during those formative years and grew up to become a fabulous chef and a five-star restaurant owner. Now, Chef Antonio shares his favorite family recipes with you and your family in Chicken Soup for the Soul Kids in the Kitchen. He reveals the secret ingredient in Grandpa Joe's Jelly Cookies, inspires budding chefs with Spaghetti Pie, and entices the kid in every adult with Homemade Marshmallows. This unique Chicken Soup for the Soul cookbook is filled with mouthwatering recipes that will have even the youngest family members clamoring to help. Packed inside are kid-friendly recipes, safety and cleanup tips, food-related activities, and charming stories of lessons learned while cooking with loved ones. Delight in other families' accounts of great times spent together in the kitchen, and enjoy the secret family recipes they've shared. The colorful design, fun games, mouthwatering photos, simple step-by-step instructions, and kid-tested, kid-prepared recipes will inspire you and your children to create your own family traditions.

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