**YORKSHIRE PUDDINGS ARE NOT JUST FOR SUNDAYS** The beloved hollowed-out cup shape of the Yorkshire Pud can house delicious fillings to suit any time of the day or week. From breakfast to dessert and everything in between, use these pages to transform the humble Yorkshire Pudding into mouth-watering wraps, pizzas, blinis, canapes, burritos, tacos or even burgers. Then whip up some scrumptiously sweet pancakes with any leftovers! Celebrate the untapped versatility of the Yorkshire Pudding and make life a little bit batter.

This is a book or dessert recipes by one of South Carolina's most beloved cooks. She also just happens to have been a genuine Rosie the Riveter during WWII and a few tidbits are included. Laura's cooking is down home and of the sort you would find at a beloved grandmother's table...if you have a grandmother who could cook astonishingly well, that is. One local described Laura's desserts as " make you wanna slap yo mamma." Nuff said.

"The Gourmet's Vinaigrettes and Salads Cookbook"

Over 180 exquisite new salads and vinaigrettes created by Chef Keith A. Huffman, offer quick, easy, and delicious ways to experiment with new flavors

Chef Huffman began his career in St. Paul, Minnesota, after graduating from the extensive Saint Paul Technical College culinary program. While perfecting his natural ability, Chef Huffman placed in two national cooking competitions and in 1996, he was awarded the coveted "Silver Toque Award."

Reviews

"The recipes in "The Gourmet's Vinaigrettes and Salads Cookbook" are easy to follow and you can almost taste the finished product as you read through the recipes "The Gourmet's Vinaigrettes and Salads Cookbook" is a must for all professional and home cooks."
--Chef Frankie Jedneak, Certified Executive Chef, President of the American Culinary Federation Minneapolis Chapter.

""The Gourmet's Vinaigrettes and Salads Cookbook" contains easy to follow recipes and wonderful explanations for each. Chef Huffman uses fresh and creative ingredients to tantalize the taste buds."
--Christopher J. Dwyer, Certified Executive Chef, Chef Instructor at Minneapolis College, Vice President of the American Culinary Federation Minneapolis Chapter.