Download Ebook Instant Pot Mini Cookbook: Learn How to Master Your Instant Pot Mini. Must-Have, Easy and Healthy Instant Pot Recipes that Put Your Pressure Cooker to Work

Download Ebook Instant Pot Mini Cookbook: Learn How to Master Your Instant Pot Mini. Must-Have, Easy and Healthy Instant Pot Recipes that Put Your Pressure Cooker to Work

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Instant Pot Mini Cookbook: Learn How to Master Your Instant Pot Mini. Must-Have, Easy and Healthy Instant Pot Recipes that Put Your Pressure Cooker to Work

Download Ebook Instant Pot Mini Cookbook: Learn How to Master Your Instant Pot Mini. Must-Have, Easy and Healthy Instant Pot Recipes that Put Your Pressure Cooker to Work

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Product details

Paperback: 90 pages

Publisher: Independently published (March 13, 2019)

Language: English

ISBN-10: 1090429878

ISBN-13: 978-1090429872

Product Dimensions:

7.5 x 0.2 x 9.2 inches

Shipping Weight: 8.2 ounces (View shipping rates and policies)

Average Customer Review:

4.9 out of 5 stars

232 customer reviews

Amazon Best Sellers Rank:

#66,383 in Books (See Top 100 in Books)

“Cooking with Your Instant Pot Mini” by Heather Schlueter is far superior to the “Mini Instant Pot Cookbook” by Laurel Sanders. Each recipe is clear and concise without any misspellings or grammatical mistakes. The typeset is easy to read and the page layout is professional; not as if the author just downloaded recipes off the Internet and copied them without proofreading them. There are color photos inside the book in a separate section. If you’re as new to pressure cooking as I am, I highly recommend buying Heather Schlueter’s cookbook, which is authorized by Instant Pot.

I just got this book today, and already read it front to back! This book explains little hints and tricks for using the instant pot mini, such as explaining the differences between types of releases for pressure cooking. I like that each recipe is broken down into preparation time, cooking time and release time. Unlike other reviews, it doesn’t bother me that there aren’t pictures with every recipe as it leaves more room on the page for instructions. The layout of each recipe flows well, and has a list of ingredients that stands out and doesn’t blend in with the rest of the instructions. As soon as I make a few recipes I will update the review on their accuracy. So far 5 stars!

Lovely book! Every recipe I have tried in this book has been a hit so far. This accessible cookbook helped me dive into Instant Pot cooking with ease. The Mac and cheese, eggplant parm casserole, broccoli cheddar soup, Korean chicken bowls and sweet potato curry are highlights for me so far. I also brought the mashed potatoes with cauliflower to a Friendsgiving dinner and everyone loved them. I can’t wait to cook my way through the rest of this book and felt compelled to spread the word! Amazing to read! Thanks!

Interesting book! Salads, sauces, soups, as well as you can cook any kind of meat ... I found many new and amazing recipes in this cookbook. Hummus, which I prepared two days ago, caused delight in my husband. This is one of his most favorite dishes. You do not need to be a cook to cook and delight your family, it is enough to have good cooking options.

Lovely book! We love this book! Even looking through it my 3 year old would say “I like that” “I want that” on every photo. The recipes we’ve made have been delicious. Everyone has loved what has been made (children and adults). It is also great how so many recipes work for dietary restrictions. We have vegan friends and family, friends with egg allergies, we are GF and dairy free and it’s just great to have options. Great to have! Awesome

Nice! Well was so excited that she got a new cookbook. I don't even have a instapot but I got this for my aunt for Christmas because I know she has one. The recipes are so delicious and healthy. I feel so confident making these recipes. I'm even going to try them without an instapot. I would definitely get this cookbook and any other ones by her and you won't regret it. Amazing cookbook! Lovely

Cool! This book is so easy to follow. I bought an instant pot a few months ago, but have been too intimidated to use it...until this book came along. Not only does it give delicious and easy to follow recipes, it also gives you tips and directions on how to use your instant pot. He has provided so many options and alternatives to meet dietary restrictions. Liam is amazing! Awesome book!

This book has so many recipes that use real food and ingredients that I either already have on hand or would also use for multiple recipes. A great guide to getting the most out of the Instant Pot Pressure Cooker. Once I started reading this I realized I need a copy as a reference. After reading, Recipes come out just like pictures which are really incredible. Overall, easy to read, simple recipes that anyone can do!

Instant Pot Mini Cookbook: Learn How to Master Your Instant Pot Mini. Must-Have, Easy and Healthy Instant Pot Recipes that Put Your Pressure Cooker to Work PDF
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Instant Pot Mini Cookbook: Learn How to Master Your Instant Pot Mini. Must-Have, Easy and Healthy Instant Pot Recipes that Put Your Pressure Cooker to Work PDF

Instant Pot Mini Cookbook: Learn How to Master Your Instant Pot Mini. Must-Have, Easy and Healthy Instant Pot Recipes that Put Your Pressure Cooker to Work PDF

Instant Pot Mini Cookbook: Learn How to Master Your Instant Pot Mini. Must-Have, Easy and Healthy Instant Pot Recipes that Put Your Pressure Cooker to Work PDF

Instant Pot Mini Cookbook: Learn How to Master Your Instant Pot Mini. Must-Have, Easy and Healthy Instant Pot Recipes that Put Your Pressure Cooker to Work PDF

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Free PDF , by Cheryl Alters Jamison

Free PDF , by Cheryl Alters Jamison

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, by Cheryl Alters Jamison

Free PDF , by Cheryl Alters Jamison

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Product details

File Size: 11452 KB

Print Length: 210 pages

Publisher: Harvard Common Press (October 1, 2017)

Publication Date: October 1, 2017

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B075V2PHMF

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Amazon Best Sellers Rank:

#410,499 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I’ve been happy with this slow cooker book since opening and reading its first pages. And reading and working with the recipes increased my pleasure as I worked through the chapters.For instance, from the first chapter, I found Menudo along with pecan steel-cut oatmeal, grits, a French toast that’s more like a bread pudding, and an apple-laced Dutch Baby, (which we were introduced to as an oven-bake in Jamison’s Breakfast book). I’d call it all American fare, with an exaggerated, big, huge nod to Texas favorites.There are some breakfast/brunch dishes that are must-tries: A Hatch chile, egg and cheese casserole and a strata made with fresh chorizo and sweet peppers. And there is a fairly authentic recipe included for Menudo, which lends itself easily to an overnight slow cooking process. It comes close to a recipe I use from “Dishes From The Wild Horse Desert” by Melissa Guerra—just tweaked to make some steps more convenient and to concentrate more flavor into less liquid at the get go.If you are a fan of Jamisons’ cookbooks—and there have been many of them--you should already be accommodating of, and not surprised by, the fact that there are no pictures—just great recipes. If this is your first taste of Jamison recipes, I suggest you read the recipe, imagine the dish as you will, make it your own, and don’t complain or criticize about the lack of pictures. Seriously people, saying, “I need to see how the dish is supposed to look”, stifles your creativity.Texans tailgate, it’s a fact and no doubt about it. And there is a whole chapter (#2), dedicated to recipes suitable to that pastime, plus many more throughout the book which work well for tailgating. What makes these recipes even easier is the fact that there are Crock Pots available with lock-down handles, especially made for traveling. The Queso recipe is pretty basic, (check out the new Ten Speed Press cookbook “Queso!” by Lisa Fain, for alternatives that can be adapted using this recipe as a guide, coming out soon.) And there is a current Texas standby: Spinach-Artichoke Dip with jalapeno. I found very helpful: A slow-cook, easy, fool-proof way to make spiced pecans. Need a stand-by wing recipe? There is one here that uses pickled jalapeños and peach jam. This chapter also includes a few favorite soups: Tortilla, Black Bean, Beef and Barley, Blue Crab and Corn. Remember that weird old favorite, Lil’ Smokies and Grape Jelly? There is something similar, yet spicier: Lil’ Smokies in crushed pineapple.Chilis and Stews chapter contains six versions of Chili. There is one for a classic bowl of red beef and chilis, no tomato, of course). And since it is a Jamison family recipe, you know it’s authentic (except it lacks that distinctive top layer of chili-tinted beef oil, which is probably a good thing!). Then there is a version with tomato, and one with beans, and one with chicken and fresh chorizo, one with venison and one with turkey and black beans, one with pork. Because stews and slow cookers go hand in hand, I feel it necessary to call out the very worthy green chili and pork, the South Texas Venison Stew, Texas Red Wine and Beef Stew, Hopkins County Chicken Stew (Sulphur Springs), and a Hill Country German Goulash (William Gebhardt immigrated to Texas and made himself famous with his Gebhardt’s Chili Powder.)Okay, so you are thinking I’m spending a lot of time listing recipes here. Yes, I am. I simply want to make a major point of saying—and giving examples of—the fact that there is a lot of Texas in these recipes. Like almost all Jamison cookbooks, a lot of effort always went into researching and planning their books for publication. Now that Cheryl Jamison is on her own (so sad to hear her partner/friend/husband Bill passed away), she has not shortchanged us on the background information. And lively tongue-in-cheek humor is much in evidence—and keeps the ball rolling. Hardly ever a dull moment in this Jamison cookbook! There are so many fun facts, bits of history and lore in this book! It all speaks to her personable style, her great writing skills and her attention to details—and of course, her vast experience.I am going to continue on with my rattling off of great recipes below, because I’m excited about so many of them, and I am truly looking forward to continue working with this book all Fall and Winter long—and maybe I’ll even be prompted to keep using my slow cookers through the hot months, too. (And I will also continue my list because the “Look Inside” feature on this product page lacks an index page and half of its contents page, and not even one recipe is included…..) But, if you have had enough of my excitement, let me just sum up for you:The ingredient lists don’t leave room for any doubt, neither do the very clear and numbered instructions. Ingredients are listed in Imperial and Metric units. And you will find details like “plump” garlic cloves, “2-bite size” chunks of Yukon or red waxy potatoes, and suggestions for brands like “Ro-Tel. Serving sizes are usually 6-8. Cooking times don’t often go beyond 8 hours and some are much shorter. Some recipes need ingredients to be browned, some don’t. (There is a nice beef pot roast where the chuck roast goes in the cooker without browning, for instance.) And if the contents of the cooker can sit and coast on Warm, she mentions it. Some recipes can be cooked either on High or Low, and she mentions that, too. Index is decent.For the most part, though, most of these recipes do not lend themselves to people who work ten hour days or who have long commutes. But those folks can always make use of these slow cook recipes on the weekends. And sometimes you can get creative and stretch cooking times by adding certain cold or frozen ingredients, or using a cooker with a timer and an automatic switch to warm when the cooking process is over. (Good common sense and thoughtfulness is needed for attempting to stretch cooking times.)It is a jam-packed cookbook, with plenty beef and pork, and a few token chicken recipes and one for goat. Plus a chapter on Gulf seafood and freshwater fish. Beans and grains are not so prevalent and are mixed with other sides and vegetables. There are some desserts, too.Got to try:--Faux Q: ‘Que in a slow cooker, both a brisket recipe and a turkey leg recipe.--Dr. Pepper Braised Brisket: This is a perfect recipe for work commuters: Slice one pound of onions and divide into rings and gather together six other simple ingredients (including spices and a can of Dr. Pepper. Add it all to the cooker in the morning along with an un-browned 4 pound brisket. Done in 10 hours on Low.--Barbacoa: If you find a recipe for Barbacoa using beef chuck, I’ll tell you flat out—it ain’t Barbacoa! The recipe in this book uses beef cheeks, as is proper. If you have been making Barbacoa with chuck, mimicking a large restaurant chain, you haven’t been making—or eating—Barbacoa! And when cheek meat is cooked low and slow, you don’t even have to tediously remove the silver skin….--Chili Gravy, in memory of the first Tex-Mex restaurant, opened in 1897, in—of all wacky and wonderful places—Marfa.--Smoky Pork Ribs: A 3-pound rack, standing up in the pot, coated with a very nice smoky dry-spice mix. It’s basically dry cooked for 8 hours on low, just drizzled with a tablespoon of vinegar and Worcestershire before closing the lid and turning on the heat. When done, they take a trip under the broiler, brushed with sauce.--Tired of dry pork loin boneless roasts? Try this one with sweet potatoes and onions, herbs, some heat and bacon.--Pork Carnitas uses an unconventional technique, but it is easy and not messy.--Regarding chicken: Chicken breasts with a chipotle cream sauce or try margarita-glazed. And, of course, the very famous King Ranch Chicken Casserole. There is also Chicken Spaghetti and Posole and chicken and Dumplings, Chicken Tinga, to name a few.--To highlight Texas’ waters, there is a Snapper and Shellfish Stew that allows for almost any substitution and a Gulf Gumbo, with a recipe for a Slow Roux made in the cooker!--The Garlic Shrimp with Vermicelli cooks (2 pounds peeled large shrimp) in an hour and a half on High.--Beans, beans, beans: Drunken, baked, red with rice, and some black-eyed peas, too.--There are a few token potato recipes, a few veggie sides. I liked the Creole cabbage.--There are a dozen desserts, but we don’t do much in the way of sweets at our house. They look good though: Peach cobbler, Grapefruit Pudding Cake, Pear Butter, Fig Preserves and Flan, to name a few.*Before its publication earlier this month, I received a temporary download of this book from the publisher, and soon realized that I would have to have it for my own library—to sit amongst my other Jamison cookbooks. So you will see the Verified Purchase tag above my review.

I bought this book because Tom Perini's short rib recipe was included, but I've tried several of the recipes and each has been outstanding! It is wonderful to have a resource for slow-cooking, easy recipes that are excellent and worthy of being served to guests. These are not your mother's "crock-pot" dishes. Great recipes to have on hand when you have friends out for fall hunting season or tailgating and want to join in the fun and not be tied to the kitchen!

Very disappointed in the recipes. Followed recipes exactly, but was very disappointed. Mediocre. There are better slow cooker books.

fun easy book to read

Not very impressed

I've never had a Jamison cookbook that has disappointed and this is no exception. Wonderful recipes well researched and delicious use of ingredients and flavorings. It's another Jamison don't miss cookbook!!!

I've got everything the Jamison's wrote. This was a pleasant find written by Cheryl. Great recipes as always.

Haven't made any recipes yet. But it looks like a great cook book.

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Ebook Download ADA Complete Guide to Carb Counting, by Hope S. Warshaw

Ebook Download ADA Complete Guide to Carb Counting, by Hope S. Warshaw

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ADA Complete Guide to Carb Counting, by Hope S. Warshaw

Ebook Download ADA Complete Guide to Carb Counting, by Hope S. Warshaw

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About the Author

Hope S. Warshaw, M.MSc., R.D., C.D.E. has been a nationally recognized expert on healthy eating and diabetes for more than 20 years. Karmeen Kulkarni, M.S., R.D., C.D.E. is a member of the diabetes team for the Diabetes Center at St. Mark's Hospital in Salt Lake City.

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Product details

Series: Complete Guide to Carb Counting

Paperback: 251 pages

Publisher: American Diabetes Association; Second edition (August 1, 2004)

Language: English

ISBN-10: 1580402038

ISBN-13: 978-1580402033

Product Dimensions:

6 x 0.8 x 8.8 inches

Shipping Weight: 8.5 ounces

Average Customer Review:

4.1 out of 5 stars

45 customer reviews

Amazon Best Sellers Rank:

#789,599 in Books (See Top 100 in Books)

I highly recommend this book for educating yourself about carbs - diabetic or not. I ordered it to learn how to cook for my diabetic friend, and ended up getting so much more from it.

This book helps me learn about the carb content of so many everyday goods. Just what I have been looking for.

Good product. Satisfied.

This book gives a complete guide on how many carbs are in the food we eat everyday. You never have to guess on on how many carbs a certain food has in it. All diabetics should have this book....Fast shipping..

ADA Complete Guide to Carb Counting is an excellent refresher on Carb Counting for the Diabetic. I have been insulin dependent for decades but when blood sugar started going up I was back to counting carbs for my doctor. I needed a refresher course. This was perfect and a good reference to have on hand.

I still am in the process of reading this book because it is full of so much information that is important so it is taking me a while to read. I would recommend this to anyone who is conscious of their heath.

Not what I was looking for.

It turned out not to be what I was looking for. I needed the carbohydrates for foods I eat and ended up having to buy another book to meet my needs.

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ADA Complete Guide to Carb Counting, by Hope S. Warshaw PDF

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