The Healthy Way is an amazing book. It covers topics such as how to start cooking fresh and eating small portions, and it teachers beginner and advanced recipes.
Elvira Carranza said:
1. Change your negative mind for positive mind.
2. Discipline and love yourself and others.
3. Faith, laugh, exercise are ingredients for life!
This prevents you from having medical and hospital bills and gives you a longer life.
The Art of Good Eating (El Arte del Buen Comer) is a book where you will find combinations of ancient and modern recipes. Tips to follow in your kitchen that never go out of style. Practical suggestions to learn how to cook by taking advantage of the products that Mother Earth offers us. Through this book you will learn to make the experience of cooking something fun and how to present the dishes in an attractive and colorful way, because from the view is born love. Cookies and love are the most important ingredients for the preparation of your dishes.
The Healthy Way is an amazing book. It covers topics such as how to start cooking fresh and eating small portions, and it teachers beginner and advanced recipes.
Elvira Carranza said:
1. Change your negative mind for positive mind.
2. Discipline and love yourself and others.
3. Faith, laugh, exercise are ingredients for life!
This prevents you from having medical and hospital bills and gives you a longer life.
In Modern Authentic Mexican Cooking, you will find old and modern recipes, as well as guidance for your own kitchen that has been the same for years. There are practical suggestions to learn how to cook what Mother Earth offers us. From this book you will learn that cooking is a fun thing to do. You will also learn how to put the final product down on the table in attractive and colorful way, since what you see also creates love for that dish! | Your interest in cooking and love are the most important ingredients to preparing all dishes. My cooking experience comes from childhood, when I watched my grandmother cook, and also from my travels to Europe and the knowledge I obtained from French, German, and Swiss chefs.
