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STUFFIT: Some Sexy Stuffings Meat, Game, Poultry, Fish, and more
STUFFIT! STUFFIT! STUFFIT!
People worldwide are now enjoying all types of exciting food and Stuffing is not going to be left out.
This book by established Author Barry Sheppard is now taking the subject of force meat, known to us as Stuffing, to great heights.
Stuffing is now being added to our everyday meals. It brings flavour to ordinary meals. Christmas, Thanksgiving, Easter etc will never be the same.
Sage & Thyme were always popular Stuffings but now we can add so many different flavours. Even chilli gets a look in and we have added Chestnuts, Walnuts, Port, Brandy, Prunes, Apricots, Figs, Gingerbread, Apples, Chickpeas, Armagnac,Chorizo, Rice, Coriander. Peppercorns. Tomatoes and Partridge Livers and we as chefs will be adding more as more people add to the sections on making your own Breadcrumbs, Sausage meat.
More new exotic delights will follow as sure as day meets night. This book gives you the entrance to the world of Stuffing.
Diane Cooper gave me her take on making a Stuffing, Shelley Harvey-Price also contributed her take on some of the recipes for which I thank you both. These ladies are not professional chefs but lovers of fine food and masters of their own kitchens. Shelley spends a lot of her time as the Chair in a Charity for Breast Cancer. Diane just helps the Cooper family with ideas for better and more healthy food. Her brother Chris is always playing around with new recipes while his wife Tap looks on with quiet amusement
My favourite chef was the one and only Keith Floyd... To see him up to his elbows in mixes of food and always managing to quaff a few jars while heartily putting his recipes together was something to be enjoyed. Here a slurp, there a guzzle.Copiously and with hearty enjoyment. He drank with vigour and relish and came up sometimes with recipes which made your eyes water.
So I say to one and all enjoy your stuffing makings with a glass or two by your side. Mix and slurp. Make and guzzle.
Enjoy every single minute of it. Quaff away my friends.
So come on
SOME SEXY STUFFINGS .....
SOME SEXXXXXXXXXXYSTUUUUUUUFFFFFFFFFINGS
and don't forget me with any new ones. Any good I will put them in the next edition of
STUFFIT! STUFFIT! STUFFIT!
My thanks to Lilly (just 14) for her take and artistry of the
TURKEY!!! To John & Shelly, her parents for finished artwork
People worldwide are now enjoying all types of exciting food and Stuffing is not going to be left out.
This book by established Author Barry Sheppard is now taking the subject of force meat, known to us as Stuffing, to great heights.
Stuffing is now being added to our everyday meals. It brings flavour to ordinary meals. Christmas, Thanksgiving, Easter etc will never be the same.
Sage & Thyme were always popular Stuffings but now we can add so many different flavours. Even chilli gets a look in and we have added Chestnuts, Walnuts, Port, Brandy, Prunes, Apricots, Figs, Gingerbread, Apples, Chickpeas, Armagnac,Chorizo, Rice, Coriander. Peppercorns. Tomatoes and Partridge Livers and we as chefs will be adding more as more people add to the sections on making your own Breadcrumbs, Sausage meat.
More new exotic delights will follow as sure as day meets night. This book gives you the entrance to the world of Stuffing.
Diane Cooper gave me her take on making a Stuffing, Shelley Harvey-Price also contributed her take on some of the recipes for which I thank you both. These ladies are not professional chefs but lovers of fine food and masters of their own kitchens. Shelley spends a lot of her time as the Chair in a Charity for Breast Cancer. Diane just helps the Cooper family with ideas for better and more healthy food. Her brother Chris is always playing around with new recipes while his wife Tap looks on with quiet amusement
My favourite chef was the one and only Keith Floyd... To see him up to his elbows in mixes of food and always managing to quaff a few jars while heartily putting his recipes together was something to be enjoyed. Here a slurp, there a guzzle.Copiously and with hearty enjoyment. He drank with vigour and relish and came up sometimes with recipes which made your eyes water.
So I say to one and all enjoy your stuffing makings with a glass or two by your side. Mix and slurp. Make and guzzle.
Enjoy every single minute of it. Quaff away my friends.
So come on
SOME SEXY STUFFINGS .....
SOME SEXXXXXXXXXXYSTUUUUUUUFFFFFFFFFINGS
and don't forget me with any new ones. Any good I will put them in the next edition of
STUFFIT! STUFFIT! STUFFIT!
My thanks to Lilly (just 14) for her take and artistry of the
TURKEY!!! To John & Shelly, her parents for finished artwork
22 pages, Kindle Edition
Published December 6, 2016
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