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Minggu, 08 Februari 2015

~ Free Ebook Nice Cream: 25 Delicious Dairy-Free Banana Ice Cream Recipes to Make Without an Ice Cream Machine (Vegan & Paleo Approved!), by Jessica La

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Welcome to Nice Cream: 25 Delicious Dairy-Free Banana Ice Cream Recipes to Make Without an Ice-Cream Machine (Vegan and Paleo Approved!). This recipe book was created to provide you with everything you need to know about creating the cool, sweet and delicious dish that is known as nice cream.

If you’ve never made your own batch of nice cream, you’re in for a real treat (literally and figuratively). Enjoy this book and the yummy recipes!

Basic Nice Cream
Vanilla Nice Cream
Cinnamon Vanilla Nice Cream
Chocolate Nice Cream
Chocolate Peanut Butter Nice Cream
Go Nuts! Nice Cream
Chocolate Chocolate Chip Nice Cream
Mint Chocolate Chip Nice Cream
Coffee Nice Cream
Coffee Chocolate Chip Nice Cream
Mocha Almond Fudge Nice Cream
Butter Maple Pecan Nice Cream
Maple Date Almond Nice Cream
Vanilla Almond Coconut Nice Cream
Breakfast Granola Nice Cream
“The Everything” Nice Cream (my personal favorite)
Chocolate Cherry Garcia Nice Cream
Orange Julius Nice Cream
Pineapple Coconut Pina Colada Nice Cream
Strawberry Chocolate Chip Nice Cream
Peaches ’n Cream Nice Cream
Mixed Berry Nice Cream
Pumpkin Cinnamon Nice Cream
Tropical Vacation Mango + Pineapple Nice Cream
Green Machine Nice Cream

Sales Rank: #625674 in eBooks
Published on: 2015-02-11
Released on: 2015-02-11
Format: Kindle eBook

Most helpful customer reviews

0 of 0 people found the following review helpful.
I have only tried one recipe and it actually was really good. Once I stock up on frozen bananas I ...
By Leah Fitzpatrick
I picked this up on a whim as I read Jessica's blog fairly regularly and I get her email newsletter. I have only tried one recipe and it actually was really good. Once I stock up on frozen bananas I will be trying out a few more for sure. It presents some interesting options for dessert alternatives for those trying to get a little closer to vegan style eating without needing processed or "fake" substitutes.

0 of 0 people found the following review helpful.
the whole family loves it!
By Ana C Willis
Jessica makes eating healthy so easy and uncomplicated.
My kids love nice creams and so do I. :)
All recipes are flavourful and colourful.
Well done!

0 of 0 people found the following review helpful.
Easy and Delicious
By Diana Brafford
Can you say YUM?! This cookbook has easy, delicious recipes that will make you not even miss real ice cream. My tummy is very happy I bought this book :]

See all 4 customer reviews...

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> Download PDF Fatal Impact (Dr. Anya Crichton), by Kathryn Fox

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THE SEVENTH CRIME NOVEL IN THE BRILLIANT ANYA CRICHTON SERIES - A SERIOUS RIVAL TO PATRICIA CORNWELL'S DR KAY SCARPETTA.

When forensic pathologist Dr Anya Crichton finds a dead child covered in blood and stuffed into a toy box, her thoughts immediately turn to murder. Then the post mortem reveals that the girl died from a deadly bacterial infection brought on by food poisoning. But does that mean Anya can rule out foul play?
Anya was only meant to be in Tasmania for a conference and to visit her mother, but when more people fall sick, including her father's cousin, Anya becomes intimately involved in the case. At the same time, her mother - with whom Anya has always had a difficult relationship ever since her little sister Miriam went missing thirty years ago - is acting strangely, talking about conspiracies and exhibiting classic signs of dementia.
As Anya deals with her increasingly paranoid mother, she is also racing to discover the source of the fatal bacterial infection. But Anya's investigations into the close-knit Tasmanian agricultural community where the contaminated food originated soon put her in grave danger as someone tries to kill her. As the deaths pile up, Anya's search leads her to an old murder case, and soon it becomes clear that her own family is closer to danger than ever before. But will Anya be able to discover the truth behind the poisoning and unmask the killer in time to save them, and herself?

Sales Rank: #641723 in Books
Published on: 2015-03-03
Released on: 2015-03-03
Original language: English
Number of items: 1
Dimensions: 7.75" h x 1.00" w x 5.00" l, .0 pounds
Binding: Paperback
400 pages

Review
Voice, pace, suspense and detail - BLOOD BORN has it all―Lee Child

Praise for Kathryn Fox―. . .

A gritty pulse-racing thriller―Woman & Home

Brilliant and breathtaking... Lock your doors and read this book―Linda Fairstein

Fans of Patricia Cornwell and Kathy Reichs and CSI will enjoy [this] new offering from doctor-turned-author Kathryn Fox... It's tense, believable stuff―Sun

If you're in the mood for a page-turner, you can't go wrong with this compelling thriller that puts Patricia Cornwell to shame... It's not for the faint-hearted, but you won't be able to put it down―Look

Kathryn Fox has created a forensic physician who readers of Patricia Cornwell will adore―James Patterson

Kathryn Fox has found the perfect setting for her sixth crime novel featuring the forensic physician Anya Crichton - a cruise ship, from which no one can escape and which is a law unto itself in international waters . . . Well-executed high level suspense.―Daily Mail

Kathryn Fox is Australia's answer to Patricia Cornwell and Kathy Reichs―Mail on Sunday

This book will have you holding your breath at every page, a perfect example of how good crime fiction beats the TV dramas hands down any day―News of the World

About the Author
Kathryn Fox is a general practitioner with a special interest in forensic medicine. She lives in Sydney where she also works as a freelance medical journalist, having written regularly for publications including Australian Doctor, CLEO magazine and the Sun-Herald.

Visit Kathryn Fox's website at www.kathrynfox.com and follow her on Twitter @KathrynFoxBooks.

FATAL IMPACT is Kathryn's seventh novel. Her earlier novels are all available as Hodder paperbacks and as eBooks.

Most helpful customer reviews

1 of 1 people found the following review helpful.
Bad proof reading spoilt this book
By Julie Felmingham
As a Tasmanian, this book lost appeal for me when Cygnet was spelt as Signet, Burnie as Bernie and the two very well known newspapers became the Herald and Tribune instead of the Hobart Mercury and Launceston Examiner. All other places were accurate so I found these jarring and distracting and they took away from what was a very good and absorbing thriller. I don't know if the print copy has the same problems or it only relates to the Kindle version.

1 of 1 people found the following review helpful.
Kathryn Fox's rivetting forensic political pathology novel on agricultural land sales in Tasmania and GM
By Nerodog
Australian medical novelist, Kathryn Fox's writing shows more interest in the lives of victims of crime than in the gruesome details of their deaths. Her obvious social conscience and real sensitivity makes other forensic crime writers, like Patricia Cornwell and Kathy Reichs, look like prurient teen-age necrophiliacs.

Kathryn Fox is different. One is educated about society in her novels. Her most recent novel,
Fatal Impact set in Tasmania, an island which is the southernmost point of Australia, has developed beyond the social, into the political.

With ongoing news of the growth lobby's entrenchment in Tasmania, I was sensitized to the major topic, which was the Chinese takeover of agricultural land in Tasmania, aided and abetted by Australian politicians and property dealers. (Is there any difference?) Fox even cites the problems in Australia's Foreign Mergers and Acquisitions Law.

Australians know and are worried about the selling off of agricultural land on the mainland and in Tasmania, but only the organisations that lead the growth lobby, such as the Property Council of Australia and the State government executives can be aware of the design and extent of this dispossession and our disempowerment.

Kathryn Fox's characters find out more than you and I can, and you have to wonder whether this doctor-author, who has real-live experience in criminal investigations, knows more than most of us about the selling off of Australia. If she does, she is doing Tasmanians and other Australians a favour in outing the intrinsic sociopathy of the politicians who are selling off Australia piece by piece in a covertly planned and publicly defiant operation that goes right up to the office of prime minister and beyond, since it is international. See candobetter dot net slash query equals node slash 3768 for more about this book and the concerns it canvasses. (Why can't I put a URL in here?)

0 of 0 people found the following review helpful.
Anya Crighton novel 7
By Helenmc
I've just finished the seventh book in this series by Kathryn Fox and I can't wait for her to write some more I enjoyed each book on its own merits the characters and plots are realistic and believable Each book follows Dr Anya Crighton and her life but the same characters are the main people in each book and each story is different I'm a great fan of Kathy Reichs and Patricia Cornwell and I had bought the first two books of Kathryn Fox and had put off reading them but saw the reviews from other favourite authors like Jeffery Deaver and decided to read the first book I was in for a treat I loved it and couldn't put it down and over the the next week bought the rest and read them, couldn't put them down either, full of mystery, mayhem, murder, crime, forensics etc oh and love and family and real life anyone who likes Kathy Reichs and Patricia Cornwell will love Kathryn Fox

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Sabtu, 07 Februari 2015

@ Download A Dictionary of Japanese Food: Ingredients and Culture, by Richard Hosking

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Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject.

A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation.

The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony.

Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.

Sales Rank: #116967 in Books
Published on: 2015-02-24
Released on: 2015-02-24
Original language: English
Number of items: 1
Dimensions: 8.00" h x .80" w x 5.25" l, .0 pounds
Binding: Paperback
224 pages

Review
"A must for anyone interested in the cuisine of Japan." —Saveur Magazine

"Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines." —BooksAboutFood.com blog

Language Notes
Text: English, Japanese

From the Back Cover
The book consists of a Japanese-English section, an English-Japanese section, and seventeen appendices. Each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. The appendices focus on important elements of Japanese cuisine, from the making of miso and sake to vegetarianism and the tea ceremony. One hundred line drawings depict everything from the delicate mitsuba leaf to the dreadful okoze fish.

Most helpful customer reviews

68 of 69 people found the following review helpful.
An absolute gem of a book, comprehensive and enlightening.
By A Customer
It is unique in a field that is not well documented in the English language. The main body is a Japanese-English dictionary of Japanese foodstuffs. Entries go: Japanese name in romaji (Roman alphabet), kana, kanji, (Chinese characters), then the English translation, then any scientific name. Each definition is several lines long, including details of preparation, culinary uses, and cultural, regional and seasonal notes. The book is profusely cross-referenced and illustrated in black and white. There is an Engish-Japanese glossary at the back and seventeen appendices covering key items such as katsuobushi, miso, Buddhist vegetarian cuisine and so on in greater detail.
This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely mysterious and unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book exists even in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure or scholarly. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.

31 of 32 people found the following review helpful.
An absolute gem of a book, comprehensive and enlightening
By A Customer
It is unique in a field that is not well documented in the English language. The main body is a Japanese-English dictionary of Japanese foodstuffs. Entries go: Japanese name in romaji, kana, kanji, (Chinese character), then the English translation, then any scientific name. Each definition is several lines long, includes details of preparation, culinary uses, and cultural, regional and seasonal notes. The book is profusely cross-referenced and illustrated in black and white. There is an Engish-Japanese glossary at the back and seventeen appendices covering key items such as katsuobushi, miso, Buddhist vegetarian cuisine and so on in greater detail.
This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book even exists in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.

30 of 31 people found the following review helpful.
Set up Your Own Japanese Kitchen
By A Customer
A Dictionary of Japanese Food: Ingredients and Culture, by Richard Hosking, is the essential guide for creating your own Japanese kitchen and buying food at your closest Japanese center. For those of you who appreciate Japanese culture and foods but are confused navigating the market, this book is a must. Hosking lists, both in english and Kanji, all of the essentil ingredients and spices you need to cook. In addition, his appendices contains excellent information about utensiles, chopsticks, the meal, sake, tea, and wasabi to mention a few. I bought this book in Japan, used it there, and will carry it with me to my market in Denver.
Stephen Schell (schell@frii.com)

See all 20 customer reviews...

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Kamis, 05 Februari 2015

^ Ebook Free Mastering Homebrew: The Complete Guide to Brewing Delicious Beer, by Randy Mosher

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From internationally recognized beer-brewing authority Randy Mosher comes the ultimate guide to the craft, for beginners and advanced brewers alike. Featuring plainspeaking, fun-to-read instructions, more than 150 colorful graphics and illustrations of process and technique, and 30 master recipes for classic and popular brews, this handbook covers everything from choosing ingredients and equipment to mashing, bottling, tasting, and serving. With much-lauded expertise, Mosher simplifies the complexities—at once inspiring and teaching today's burgeoning new league of home brewers.

Sales Rank: #90434 in Books
Published on: 2015-02-10
Released on: 2015-02-10
Original language: English
Number of items: 1
Dimensions: 9.00" h x 1.00" w x 7.75" l, .0 pounds
Binding: Paperback
384 pages

Review
"Randy is a walking encyclopedia of beer and brewing, and his palate and taste are impeccable." - From the Foreword by Jim Koch, Chairman and Cofounder, The Boston Beer Company

About the Author
Randy Mosher is a world-renowned beer expert and an awardwinning brewer, on the board of directors of the American Homebrewers Association and the Chicago Beer Society, and is a frequent contributor to national beer publications. He lives, brews, and writes in Chicago.

Most helpful customer reviews

24 of 28 people found the following review helpful.
This Artistic/Community Approach May Be What You Are Looking For
By G. Mesick
Depending upon how you view home brewing (or life), this may or may not be the book you have been looking for. Randy Mosher believes one should brew (and live) in a way that builds community and allows for individual expression. In contrast, Papazian's "Joy" focuses on having fun. Palmer's "How to Brew" focused on measuring everything, from water chemistry to fluid dynamics. But I read Mosher's books primarily for his exhortations to honor the history and culture of brewing, to be in touch with the community and culture in which you live, and to use brewing as a mode of personal, artistic expression. You will find all that here.

Mosher's book is beautiful to look at. And it covers the landscape quite well, from ingredients, to recipe formulation to yeast management to considerations in building your brewery.

If you don't intend to measure your beer, you might go with Papazian instead. If you think you will find Mosher's exhortations a distraction, stick with Palmer for his practical advice. But even if Mosher hadn't given me anything practical to think about (and he did), I would buy this for the attractiveness of the book and for his reminders that caring about beer gives us another way to care about one another.

5 of 5 people found the following review helpful.
The BEST home brewing book EVER.
By Oleg
First, let me start by saying that I have read many home brewing books.
There are some basic texts - like "How to Brew" by John Palmer and "Complete Joy of Homebrewing" by Charlie Papazian.

Then there are many highly specialized books - such as Malt, Yeast, Water, Hops series, or Radical Homebrewing (by Mosher and Jackson) and Experimental Homebrewing by Beechum and Conn and every book by Hironimous (on Hops, on Belgian Monk style beers, on American beers and on Wheat beers) - specific books on sour beers (Tonsmeire), wild brews (Sparrow), vintage beer, IPAs, etc.

There are recipe books like 80 recipes by Zainasheff and Palmer, Homebrew All-stars by Beechum and Conn, there are historical books - a million on craft beer - like history of Achor Steam and Sierra Nevada, but also on IPA history by Steele, and Stouts/Porters by someone I can't recall right now, etc.

There are books with more academic/scientifc explanations like the ones by Bamforth. There are books on how to taste beers, how to pair them with food, etc.

I own and read all of the books above.

If I had to limit myself to just one reference book - or recommend just a single book to a brewer - a newcomer, or even someone who has brewing for a year or a few years, I would recommend Randy Mosher's "Mastering Homebrew".

As a somewhat advanced home brewer with scientific background, I am no longer satisfied by simple instructional books that tell you what to do but do not explain the reasons for doing so. Mosher goes out of his way to explain you the *reasons* you need to take specific steps in your brewing process, not shying from some basic science behind it. This means you are not just following some instructions or recipe design that someone else put together for you, but the book encourages and gives you the skills to become knowledgeable enough to develop your own ideas and your own recipes, your own techniques etc. The books is much more open-minded and is designed to develop, teach and cultivate the best home brewer inside of you. Yes, there are technical skills and details you need to learn but the book focuses on the big picture - like understanding what each component of recipe does for the final product. This is done here much better than any other book I have seen.

And even technical details are highly relevant - for example, description of kegging is something that I suspect majority of modern home brewers do - yet very few (almost none!) books describe it at all. This book does it in great detail, as well as bottling, beer transfer and aging, primary vs. secondary, hop styles and utilization, yeast types and propagation, mash procedures, malting process, unusual ingredients etc. All of it is done with common illustration - there is a figure or a chart or a photo or a schematic or a table for almost every other page of the book, and this really helps to understand and adsorb a lot of material in a fairly short period of time. It also makes for a great reference book down the road!

Perhaps it's my scientific approach, but the diagrams, plots and charts are extremely useful in understanding some of the complexities involved in issues such as variety of hops or malt, flavor/bitterness/aroma, or even basic history of ale, lagers and craft brewing.

The book does an excellent job at covering essentially ALL of the beer styles I can think of (and many I don't think much about) in a way that clearly spells out the differences, without making it seem like a rigid orthodoxy - in fact it keeps encouraging readers to experiment and come up with new unexpected styles or ingredients, throughout the book.

The recipe part of the book is the highlight, in my opinion, as it teaches not just WHAT to put in a recipe, but also WHY you are putting each ingredient with ultimate goal of developing independently thinking brewers who are not afraid to modify existing recipes and come up with their own. This is done in a fashion unlike any book I have ever read before.

But another major highlight especially for beginning and intermediate brewer is the "troubleshooting" section which summarizes and identifies major problems with home-brew outcomes and suggests the symptomatic issues that are likely the cause of the problem.

If you ever watched any of the interviews with Randy Mosher (especially from BeerSmith podcast) it is clear he really really know what he is talking about, and it comes from decades of passionate research -whether he is talking about neuro-gastronomy of aroma perception in beer, or physics of carbonation or chemistry of mashing and malting, or false historic myths about IPAs and belgian beers - Randy seems to know it all, and know it well.

This book is highly recommended, I believe it will surpass any other home-brew book and quickly become THE BIBLE of home brewers.

This book is a great first read for beginner home brewers but at the same time could be an extremely useful reference for intermediate and even advanced brewers who have dozens of batches under their belt. Highly recommended

16 of 20 people found the following review helpful.
Somehow dissapointing
By Reviewer from Redmond, WA
I'm an avid homebrewer producing good beer already and with a bunch of medals won in different competitions. The book has been kind of a disappointment. It's not well structured and, although easy to navigate and read, it's not "readable" in the sense of "from beginning to end" readable. Looks more like a bunch of articles written separately that are simply copied and pasted into a book, and although some of the information is good, I do not see it as a good book.

For the novice brewer I would rather recommend Palmer's How to Brew and Papazian's The Complete Joy of Homebrewing, this one a distant third. For the advanced brewer it has some good information, but nothing you cannot find on the web if you know where to get your information and how to filter the "noise".

I'm giving it 3 stars, but I was hoping for a solid 5!

Cheers!

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Selasa, 03 Februari 2015

** Ebook Download L'aiguille creuse (French Edition), by M. Maurice Leblanc

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Résumé: Cette histoire se passe à Ambrumésy et dans d'autres villes française au début du XXé siecle. Arsène Lupin s'oppose à Isidore Beautrelet, jeune lycéen et détective amateur. L'aiguille creuse est le deuxième secret de la reine Marie-Antoinette et de Cagliostro (fortune des rois de France). Le Mystère de l'Aiguille creuse renferme un secret que les rois de France se transmettaient et dont Arsène Lupin s'est rendu maître. La fameuse aiguille contient le plus fabuleux trésor jamais imaginé, il rassemble les dots des reines, perles, rubis, saphirs et diamants... la fortune des rois de France. Quand Isidore Beautrelet découvre le château de l'Aiguille (dans le département de la Creuse, près de Crozant), il pense avoir trouvé la solution de l'énigme. Mais ce qu'il n'a pas compris c'est que le roi de France, Louis XIV, avait fait construire ce château pour brouiller la véritable piste qui en fait était une aiguille en Normandie près de la ville du Havre où Arsène Lupin, connu aussi sous le nom de Louis Valméras, s'était caché.

Sales Rank: #7060968 in Books
Published on: 2015-02-10
Format: Large Print
Original language: French
Dimensions: 9.00" h x .62" w x 6.00" l,
Binding: Paperback
274 pages

Most helpful customer reviews

0 of 0 people found the following review helpful.
It's an old style of detective work.
By Nizar
I am an old fan of Mr. Leblanc's Arsene Lupin. I'm still reading this book and my french is somewhat rusty.
It's quite different from modern fiction writers, like Frederick Forsight, for instance. But it is, still, a good reading.
In fact, if it wasn't for the extremelly useful Kindle dictionary I wouldn't had dare to read in French

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* Ebook Download Blank Cookbook (Your Personal Recipe Journal), by Speedy Publishing LLC

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Sales Rank: #771655 in Books
Published on: 2015-02-12
Original language: English
Number of items: 1
Dimensions: 11.00" h x .23" w x 8.50" l, .56 pounds
Binding: Diary
100 pages

About the Author
At Speedy Publishing, we envision our company and publishing arm as being a premier publisher of quick-reference materials, useful reference books, fiction books in all sub-genres and creative non-fiction to both entertain and assist readers worldwide in reading a fun and exciting books and also accomplishing their educational and professional goals. We continually update our products, ensuring accuracy of information, making sure they are fun and entertaining. Our products are always available in whatever format our readers need.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Great size. Great cover
By Tinalynn
Great size. Great cover. Wish it had some cooking info pages like measurement charts though. Perfect as a gift for a newlywed or young person who has just moved out.

0 of 2 people found the following review helpful.
Five Stars
By Paul Pilskalns
Awesome

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2. Loaded Paleo Breakfast Hash
3.Grain-Free Paleo Breakfast Cookie Recipe
4. Fluffly Coconut Flour Pancakes
5. 2 Minute Paleo Porridge
6. Breakfast Towers
7. Chocolate-Glazed Chocolate Doughnuts (nut-free!)
8. Lemon coconut energy balls
9. Paleo Breakfast Sausage Scotch Eggs
10Paleo Broccoli Pancakes
...and many more!

Sales Rank: #932216 in eBooks
Published on: 2015-02-07
Released on: 2015-02-07
Format: Kindle eBook

Most helpful customer reviews

1 of 1 people found the following review helpful.
Highly recommend!
By Kindle Reviewer
Finally some recipes that have helped me stick to a paleo diet! The book offers some unique, delicious and satisfying breakfast meals all within the paleo diet criteria. The recipes in here are really special and will certainly spice up your mornings.

1 of 1 people found the following review helpful.
Great read!
By Christine
This is a great Paleo recipe guide for anyone who wants to try out Paleo meals! The breakfast recipes are complete and looks very tasty. I gotta try out some of them, now I have read this one. Ready to have great mornings and become healthy!

0 of 0 people found the following review helpful.
excellent recipes
By Dante Alexander
I've been trying to go fully paleo for a while now, and I found that the hardest meal to prepare for that was breakfast. I'm so glad I came across this book, as it has so many recipes that I can now use for breakfast. I recommend this to anyone trying to go paleo!

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