Inspired by her family's cooking legacy, Valerie specializes in showing fans how to make dishes their own families will love that are for the heart and soul. As she often says, there's a story behind every recipe and Valerie shares them in this gorgeous cookbook, where home cooks will find more than 100 recipes that are easy to make and innovative--they're just as fresh, vibrant and down to earth as Valerie herself. Many of these classic comforting recipes have an original twist like Bloody Mary Tea Sandwiches, Lobster BLTs, Quick Rotisserie Chicken Gumbo, and S'mores Popcorn. These mouthwatering dishes will become your go-tos, whether you're having breakfast or lunch on your own, friends are joining for last-minute cocktails and small bites, or the whole family is coming together for a hearty dinner and dessert.

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Everyone knows that truffles are fabulous and indulgent, but who knew that they could be so easy to make? Thanks to Dede Wilson's clear, uncomplicated approach - with much simpler concepts and techniques than in other candy and truffle books - chocolate lovers will find making truffles anything but intimidating.

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We chose to highlight one of Kristine's delicious pies as a low FODMAP option! Be sure to check out FODMAP IT!™ Coconut-Lime Cream Pie.

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This entire book is about yummy baked goods and desserts, from simple muffins to rich cheesecakes and other recipes that make our lives just a little bit sweeter, like cookies, bars, cupcakes and scones.

It is perfectly possible to enjoy baked goods while following the low FODMAP diet – even during the Elimination phase!

275 Pages of Deliciousness and Expert Instruction

This e-book is a primer on low FODMAP baking and includes fabulous FODMAP Everyday® recipes developed in our own professional test-kitchen, Dédé Wilson has over 30 years of professional recipe development experience and baking is a particular specialty.

ou will find basics like Pie Crust, Vanilla Frosting, Chocolate Cupcakes and Chocolate Chunk Cookies and recipes for Cornbread Muffins, Red Velvet Cake, Cream Puffs, crisps, cobblers, popovers, pastry cream and more.

This e-book is jam-packed with over 60 recipes for your low FODMAP enjoyment, as well as many pages of tips and instruction unique to this book.

This book is for all of you, who like me, are following the low FODMAP diet and love your baked goods and desserts, too!

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From making simple broths to crafting superlative, showstopping soups, Drew Smith showcases how soups are really the perfect way to cook for the twenty-first century. A well-made soup is a sublime culinary creation--simultaneously well balanced, delicious, nourishing, and deeply comforting. Not only are soups good for the body, but they are also good for the planet--cooking soup enables the home cook to reduce food waste to almost zero.
Smith demonstrates how to build different variations of soups from six basic "mother broths": vegetable, poultry, meat, fish, shellfish, and kombu. Within each, there are subtypes and variations that lead to different finished soups--for instance, broth made from roast chicken bones is better used for richer, heartier soups like cream of chicken and mushroom, while broth from poached chicken is perfect for a light Roman stracciatella or a classic consommé.
Ultimately, the key to making a beautiful soup is knowing how to match the base broth to other ingredients, but the beauty of soup is that almost any pairing of ingredients can yield satisfying results. With some imagination and creativity, each recipe can be tweaked or remastered with variations of ingredients to create an almost infinite number of soups.

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The Flour Craft Bakery & Cafe Cookbook empowers readers with simple and approachable recipes for mouthwatering cakes and cookies, pastry and savory bakes, everyday treats and holiday centerpieces, plus fresh salads and soups--all naturally gluten free. 75+ recipes cover breakfast, brunch, lunch, teatime, and dessert, from coffee cakes to focaccia, scones to tartines. Heather Hardcastle combines alternative flours including rice, millet, nut flours, and starches to achieve a perfect crumb and oven-fresh texture. Flour Craft breaks down the process in an approachable way, teaching readers how to combine a few key flours in the correct proportions to yield excellent results every time. The cornerstones of the book are the "Master Recipes," classics of baking to be practiced and adapted. The full Flour Craft experience is brought to life for the reader with a glossary of ingredients and terms curated to build confidence for bakers of all skill levels.

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