Archive for the 'RECIPES' Category

Latest Juice Auctions

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Thursday, March 25th, 2010

Latest Cooking Auctions

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Thursday, March 25th, 2010

Latest Juice Auctions

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Wednesday, March 24th, 2010

Taylor Digital Cooking Thermometer/Timer

Remotely displays food’s temperatures and time elapsed while it’s cooking
Programmable control panel for cooking by precise temperature or time
Alarm sounds when cooking time or desired temperature reached
Stainless-steel probe goes into food, 4-foot cord leads to thermometer
Folds flat for compact storage; magnetic back for mounting on metal surface

Product DescriptionThis thermometer with probe allows you to gauge [...]

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Wednesday, March 24th, 2010

Cooking for Two: 2010

Product DescriptionAmerica’s Table sets the 2010 Table for Two in this popular annual cookbook. Scaling back recipes that serve 8 or more to serve 2 doesn’t always mean simple division. It can mean adjusting spices in various ways, using different pans and utensils, and utilizing ingredients in smarter, more cost effective ways.
The test cooks [...]

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Wednesday, March 24th, 2010

Latest Juice Auctions

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Wednesday, March 24th, 2010

Latest Juice Auctions

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Wednesday, March 24th, 2010

Latest Juice Auctions

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Wednesday, March 24th, 2010

Alex Toys Super Cooking Set

This set won the Oppenheim Toy Portfolio Gold Seal Award and Parents Magazine Best Toys of the Year Award
Comes with pasta pot with lid, stock pot with lid, frying pan, slotted spoon, spatula, ladle, pasta ladle and spoon, and 2 pot holders
Items in this set are top-rack dishwasher safe
This set is a great activity for [...]

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Wednesday, March 24th, 2010

Catching Fire: How Cooking Made Us Human

ISBN13: 9780465013623
Condition: NEW
Notes: Brand New from Publisher. No Remainder Mark.

Product Description Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory [...]

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Wednesday, March 24th, 2010