Cookbook "Nuts About Cooking " By Chef, Dr. Mark Heaton
88.00 USD(tax included)
/158.40 USD (Excluding tax)
Sales unit: 1 piece
Application number: / Manufacturer: / Model number: 6a3f1a52e86380e3d1ef13c8 / JAN code: / AS ONE / NAVIS Product number:
| Application number | |
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| Manufacturer | |
| Model number | 6a3f1a52e86380e3d1ef13c8 |
| JAN code | |
| Sales unit | 1 piece |
| Price | 88.00 USD (tax included) / 158.40 USD (Excluding tax) |
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58 USD (tax included)
/ 63.8 USD (Excluding tax)
Product details
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| remarks | [About returns] We cannot accept returns due to customer's convenience. | ||
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This is My First Cookbook. Yes written by me Chef Dr. Mark Heaton You Need this book!!!! Get the Heat-On and get cooking!!!!!I I wrote it combining many recipes with various nuts. A true passion of mine is cooking and I love nuts. Also I have included some truly nutty stories from restaurants I have worked in, run, or owned. I hope you enjoy my book and the great food you can make with these all original recipes!! Because No food has to be ordinary , any food can be extraordinary!!!! Please allow a few weeks to receive the book. These are printed to order so you get a new new book sent from the publisher. If you want me to sign it let me know. I will order the book to be sent to my address and I will send it to you. No extra charge. My editor sets the price . Bu tit's well worth it!! This completes Nuts About Cooking - a comprehensive cookbook featuring over 200 nut-enhanced recipes across 17 delicious sections. From appetizers to desserts, every recipe celebrates the wonderful world of cooking with nuts! About the Author: Chef Dr. Mark Heaton is a certified chef, ordained Christian minister, Wiccan High Priest, and recipient of a Doctorate of Theology. He has studied religion and food all over the world and has worked with many renowned Chefs. His final apprenticeship was with Chef Christopher Leahy. He believes that, when it comes to food, no food should be ordinary, all food should be extraordinary!! He tries to share this through his recipes, and is now working on
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