Kiwi Baker at Home - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.

•            Recipe search
•            Bookmarks
•            Recipe ratings and reviews
•            Photo upload (personal photos of dishes cooked)
•            Shopping lists

We are pleased to share a promotion for our next EYBD Book (our second New Zealand title) Kiwi Baker at Home by Dean Brettschneider today on its publication day. 

Internationally recognised as one of the world's best bakers, New Zealander Dean Brettschneider defines his baking style as a globally inspired mix of tradition and innovation. Among his many accolades, he is a judge on The Great Kiwi Bake Off, has numerous successful bakeries and tv shows, a cooking and baking school and has written a library of cookbooks. Baker & Cook released last year is fantastic. I love his global baker approach and have all of his titles in my collection. 

In Kiwi Baker at Home, he shares an irresistible collection of his favourite recipes for you to bake at home. In this new book you'll find easy, casual recipes to cater for every baking occasion - from weekend breakfasts and brunches, sourdough breads and pizzas, to morning teas, lunchbox treats and decadent desserts.

Dean also provides expert, step-by-step advice on bread- and pastry-making techniques, all of which make this book an accessible and essential resource for every baker. Dean will be touring in support of this title and as soon as we have his schedule we will share it with our members.

Our   takes you inside this book and features the following 

If you have pre-ordered or order Kiwi Baker at Home before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button   will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

The Buy Book link goes to the publisher's website since the book is not yet available through our regular vendors. As a courtesy to our members, the book's publisher Potton and Burton, will apply a $15 credit on freight charges to addresses outside of New Zealand for all orders. No code is necessary.

Below are screenshots showing how these features will appear.  

 

 

Special thanks to Potton & Burton for working with us to bring you this exclusive offer as well as for providing three copies of this title in our giveaway below.

Be sure to head over to our promotion for Always Delicious, another Potton & Burton title. 

The publisher is offering three copies of this book to EYB Members in NZ. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 30th, 2018. 

 

Always Delicious - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.

•            Recipe search
•            Bookmarks
•            Recipe ratings and reviews
•            Photo upload (personal photos of dishes cooked)
•            Shopping lists

We are pleased to share a promotion for our next EYBD Book (our first New Zealand title) Always Delicious: Favourite Recipes from the New Zealand Listener by Lauraine Jacobs today on its publication day. 

Lauraine is one of New Zealand's leading food writers, best known for her long-running weekly food column in the New Zealand Listener. In Always Delicious she has assembled over 100 of her favourite recipes, chosen from at least 700 that have featured in the column over the years. Illustrated with beautiful photography from Liz Clarkson, this is an elegant, inspiring cookbook that deserves a place in every kitchen around the world.

Chicken dumplings with braised broad beans, lemon and mint, Chocolate cupcakes with salted caramel sauce (on the agenda for this weekend) and Star anise marinated beef are a few examples in the range of dishes here. In each chapter, a "Food Talk" essay is shared on that particular subject providing tips for cooking success. This book hits all the notes for me: lovely photographs, tempting recipes with the bonus of Lauraine's vast knowledge and beautiful writing, as well as providing the reader with a taste of New Zealand that can be dished up in our own kitchens.

Our   takes you inside this book and features the following dishes 

If you have pre-ordered or order Always Delicious before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button   will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

The Buy Book link goes to the publisher's website since the book is not yet available through our regular vendors. As a courtesy to our members, the book's publisher Potton and Burton, will apply a $15 credit on freight charges to addresses outside of New Zealand for all orders. No code is necessary.

Below are screenshots showing how these features will appear.  

 

Head over to enter our promotion for Kiwi Baker at Home another EYBD title published today. 

Special thanks to the publisher, Potton & Burton for working with us to bring this exclusive incentive to our members as well as for providing three copies of Always Delicious in our giveaway below.

The publisher is offering three copies of this book to EYB Members in New Zealand. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 30th, 2018. 

 

September 23, 2018 Kindle Cookbook Deals

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. At times I'll share a deal and it seems a few hours later, that deal has expired. As usual, I'll be updating throughout the week.

AUSTRALIA

UNITED KINGDOM

CANADA

 

UNITED STATES


For those who love to read fiction and nonfiction - see other deals

Newer Kindle sales - look for updates throughout the week (see this link at for long-term deals also updated):

Long term Kindle deals can be found here (updated 9/23/2018).

Vegan Christmas - Gaz Oakley

Vegan Christmas: Over 70 Amazing Recipes for the Festive Season by Gaz Oakley delivers fantastic alternatives to the traditional turkey and trimmings. Gaz is an expert in bold flavors and textures, so everyone, including vegans, can enjoy a spectacular centerpiece and amazing food throughout the festive season. Vegan Christmas follows his successful debut cookbook Vegan 100 (find out more on this earlier title here). 

Gaz talks you through the menus and the planning, from Christmas morning breakfast like Sweet potato waffles and Tofu Benedict, through to a show-stopping lunch with the likes of Ultimate Christmas Wellington, "Turkey" roast and Festive nut roast wreath served with all the trimmings.  And it's not just about the big day: Gaz offers a supreme spread of party food for when you're celebrating with guests.

Packed with suggestions for the festivities and advice on how to keep cool in the kitchen if you're cooking on the big day, Vegan Christmas Cookbook offers every solution you'll ever need for what to cook for vegans and vegetarians at Christmas.

This title was released in the UK earlier this month and will be published in the US on October 16, 2018. Gaz is touring here in the US in support of his new book. Check to see if he is in your area while he is on this side of the pond.  

Our   takes you inside this title and features the following dishes  :

 

 

The publisher is offering three copies of this book to EYB Members in the US, UK, NZ and AU. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 27th, 2018.

Cooking in Color - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.

•            Recipe search
•            Bookmarks
•            Recipe ratings and reviews
•            Photo upload (personal photos of dishes cooked)
•            Shopping lists

We are pleased to share a promotion for our next EYBD Book, Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays by Adrian Harris and Jeremy Inglett, today on its publication day. 

Fresh, plant-forward recipes, plus colorful photography with camera and styling tips for enviable food photos are shared in this book. The authors have found growing popularity on social media by sharing not only wholesome, delicious recipes, but also rich, colorful food styling and photography.

 

The authors don't strictly focus on vegetarian, but they appreciate the versatility and beauty of fresh produce and incorporate the brilliance of its color into all their dishes with garden-fresh herbs, crisp vegetables, and vivid fruits. Speaking as someone who deals with food photographs and Instagram, the most popular photos are always those bursting with seasonal produce. Brown food might taste good, but it isn't very photogenic.

Adrian and Jeremy's recipes and photography tips inspire the reader to cherish the cooking process and treat mealtime as a moment to reflect and connect with the world around them. Even if you don't photograph your food, you still want to present it beautifully and The Food Gays have that covered. 

Our   takes you inside this book and features the following 

If you have already bought Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays or do so before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button   will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book. Below are screenshots showing how these features will appear.  

 

 

The publisher is offering three copies of this book to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 25th, 2018.

Vancouver Eats - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.

•            Recipe search
•            Bookmarks
•            Recipe ratings and reviews
•            Photo upload (personal photos of dishes cooked)
•            Shopping lists

We are pleased to share a promotion for our next EYBD Book, Vancouver Eats: Signature Recipes from the City's Best Restaurants by Joanne Sasvari today on its publication day. 

 

This beautiful book shares signature recipes from the city's best restaurants and, as I have mentioned before, Figure1's cooks and eats series are among my favorites. What I love about these books are not only the profiles, recipes and photographs but that the recipes are very approachable. For instance Milk chocolate panna cotta with Oreo crumb and raspberries, while elegant, is not difficult to create at all. The recipes are restaurant quality but doable for all levels of cooks. Earlier this month, we featured Seattle Cooks, another EYBD title from Figure 1. Be sure to check out our promotion for more information. The cooks and eats series will never leave my collection. 

Our    gives you a look inside this book that features the following recipes 

If you have already bought Vancouver Eats or do so before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button   will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book. Below are screenshots showing how these features will appear.  

 

The publisher is offering two copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 25th, 2018.

Mastering Pizza - The Baking Steel

Marc Vetri is the chef and founder of Philadelphia's critically acclaimed Vetri Family of Restaurants and the driving force behind the Vetri Community Partnership, a non-profit organization whose mission is to empower children and families through fresh food, hands-on experiences and education. In his spare time he writes cookbooks, great cookbooks. 

Joining the Vetri library of Il Viaggio di Vetri: A Culinary JourneyRustic Italian Food, and Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto (all of which are on my bookshelf) is Mastering Pizza: The Art and Practice of Handmade Italian Pizza, Focaccia, and Calzone.

Mastering Pizza written with David Joachim is a revolutionary guide to making pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. The author tackles the topic with his trademark precision, making pizza available to anyone. The recipes - gleaned from years spent researching recipes in Italy - have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven.

The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles - and even a dessert pizza made with Nutella. With stunning photography from Italy and helpful step-by-step photos to demystify the pizza making process, this book is all you need.

Not one to mince words, I'm going to lay it all out here. I've been drowning in work, illness and issues with my son and the last thing I wanted to do was tackle an elaborate process to make a few recipes from this book. If you'll remember I'm just coming off a bagel battle. The devil on my shoulder whispered, "buy pre-made dough, no one will know." Note: I have only bought pre-made dough once in my life from a pizza shop in NY so I'm not sure where that devil gets off telling me that. But then the devil on my other shoulder, who looks and sounds remarkably like Julia Child said, "you'll know, make the dough" - I did, make the dough.

In all seriousness, Marc's recipes vary from a dough that requires several days to ferment to those that can be made the same day or in less time. With two batches of bagels down already by 7:30 a.m., I started the pizza dough on Thursday at 8 a.m. last week and by 5 pm that night I had spectacular pizza.

I made the Naples dough for one but doubled it so that I could make a Margherita pizza for Andrew and a meat lover's style for Jim. I whipped up Marc's marinara sauce and preheated my oven and the Baking Steel (more on this below) to 500 degrees.  In less time than it takes to call for delivery, I had the Margherita pizza in the dining room waiting for a photo, while I put in the meat lovers. But then the phone rang and I ran to my office to pick it up, when I returned to the kitchen - I heard rumblings from the dining room. Andrew was devouring the Margherita pizza and saying it was the best I had ever made. I did grab a cropped shot of what was left before he finished it off. and even managed to steal a bite - it was crispy, flavorful and fresh. 

When I finished up Jim's pizza, I took a photo of it and hid it from Andrew. It's like a constant state of  camping mode in my home - I have to tie food up in a tree or hide it from the  boy. I reheated my husband's pizza on the steel later when he came home. Jim is a pizza snob being a New Yorker raised on pizza, and he loved it.

Vetri is the master and his books are absolutely must haves. Just because I was not up to tackling what I thought would be something labor intensive or difficult, doesn't mean I wasn't jonesing for this book and excited to cook from it. I shared how I was feeling to let you know that even if you have many balls in the air and devils on your shoulder, you too can have a fresh ball of dough made quickly for a great dinner. Marc has a schedule of classes at his restaurant. I have uncovered a few events related to this book and have placed those on our calendar. I have recommended that this title be one of our monthly options in our Eat Your Books Cookbook Club later this year.

If you want to make perfect pizza at home you need Mastering Pizza, but you also need the Baking Steel which you can use for bread baking, bagels and so many other things. 

Andris Lagsdin is the genius behind the Baking Steel and is the author of his own cookbook Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More (I'm working on getting this book indexed and would love to do a promotion for our members). I own a smaller Baking Steel and have been using it for my bagel baking, it has made all the difference. Andris sent me a larger size  steel to review with Mastering Pizza. The smaller Baking Steel lives in my oven and now it has a roommate. Nothing I have used, makes a crust like the Baking Steel. I'm excited to use the product for other jobs - grilling for smashed burgers, cold stone type ice cream mash ups and more.

Special thanks to Andris and his team for providing me with a steel to use for this post as well as providing one in our giveaway below. If you buy a steel, be sure it is an original Baking Steel - it makes a difference. 

Thanks goes out to Ten Speed Press for sharing the materials necessary for our   which takes you inside this title. The preview features the following :

 

 


The publisher is offering three copies of Mastering Pizza to EYB Members in the US and Baking Steel will provide one steel to one Grand Prize winner out of those three. Two of the entry options is to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Visit Baking Steel and tell us which product you would like to own.

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 23rd, 2018.

September 16, 2018 Kindle Cookbook Deals

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. At times I'll share a deal and it seems a few hours later, that deal has expired. As usual, I'll be updating throughout the week.

AUSTRALIA

Unfortunately, there are very few great deals but we will bring you news of those we find.

UNITED KINGDOM

CANADA

 

UNITED STATES


For those who love to read fiction and nonfiction - see other deals

Newer Kindle sales - look for updates throughout the week (see this link at for long-term deals):

Long term Kindle deals can be found here.

All-Time Best Brunch & All-Time Best Dinners for Two

The editors of Cook's Illustrated Magazine have meals covered for any time of the day in two of their latest releases: All-Time Best Brunch and All-Time Best Dinners for Two.

All-Time Best Brunch delivers a well-tested recipe collection that features inventive takes on brunch classics (Huevos Rancheros delivers a whole meal from one sheet pan), helpful make-ahead options (you can freeze the Quick coffee cake unbaked for up to a month), and easy approaches to finicky favorites (Eggs Benedict offers a hollandaise that holds without breaking and a streamlined egg poaching technique). A smart chapter organization makes it easy to assemble a menu to create your perfect brunch, whether casual or fancy, large or small. 

I utilized two of the recipes in the book to make a scrumptious French toast - the basic French toast recipe was married with the pecan rum but adapted into a peach pecan French toast made with my own homemade peach jam. 

For a look inside All-Time Best Brunch see our  which features the following recipes: 

 

 

All-Time Best Dinners for Two will help you cook dinner when there's just two to feed. For decades, the rule of thumb for recipes has been "serves 4 to 6," or even more. But small households, newlyweds, empty nesters, college students, and other two-person families still want to cook great dinners without days of leftovers. The 75 appealing recipes in this book aren't just scaled down - they're re-engineered from the ground up using creative techniques. These recipes take out all the guesswork so you're guaranteed perfect results every time. From Cheesy lasagna, which is cook in a loaf pan, to Juicy pub-style burgers, where you grind the perfect amount of meat yourselves for optimal flavor, this collection truly represents the best dinners for two.

For a look inside All-Time Best Dinners for Two see our   which features the following recipes: 

  

Special thanks to the publisher, America's Test Kitchen, for providing the materials for our previews above as well as offering three sets of the books in our contest below.  

The publisher is offering three sets of these books to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in Brunch would you try first?

Which recipe in Dinners for Two would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on  October 21st, 2018.

Mowgli Street Food by Nisha Katona

In 2014, barrister Nisha Katona wanted to build a restaurant serving the kind of food Indians eat at home and on the street. The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics forming legions of fans. Nisha gave up her 20-year career to build Mowgli Liverpool and now there are six Mowgli locations in the UK. Nisha, a dedicated curry evangelist, is responsible for Mowgli's growth and she still hand trains each new Mowgli chef.

The simple dishes on the Mowgli menu differ greatly from the curry stereotype. These dishes reflect real Indian food which is extremely healthy, often vegan, and always packed with fresh flavour. One hundred of those signature dishes are shared in her latest book, Mowgli Street Food: Stories and Recipes from the Mowgli Street Food Restaurants. I am a street food devotee and Indian food is one of my favorite cuisines so this book is a winner in my collection. The recipes here range from Gunpowder chicken, Mowgli rocky road (yes there are desserts!), Mowgli onion bhajis to cocktails and drinks. Measurements are given in weight and volume and the recipes are approachable and made with ingredients that aren't difficult to procure.

Nadia has written two previous cookbooks, The Spice Tree and Pimp My Rice that should be on your radar. Special thanks to Nourish Books for sharing the following two recipes with our members today. Be sure to add them to your bookshelf and scroll to the end of this post to enter our giveaway to win a copy of Mowgli Street Food.   

Chinese Lettuce Salad 
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

PREP: 5 MINUTES • COOK: 5 MINUTES • SERVES 4

These big, crunchy, moist leaves are not a common Indian ingredient. They are, however, my favourite salad leaf. They are giant, generous, sweet torpedoes that work as well in salads as they do in soups or stir-fries. This salad formula is entirely transferable to your favourite leaves.

  • 1 tbsp vegetable oil
  • ½ tsp mustard seeds
  • 2 small Chinese lettuces, halved and finely shredded
  • 1 red pepper, deseeded and thinly sliced
  • 1 small red chilli, deseeded and thinly sliced
  • ½ small bunch of fresh coriander/cilantro, leaves and stalks roughly chopped
  • ¼ tsp chat masala
  • 1 tbsp lemon juice
  • pinch of salt

1 Put the vegetable oil in a small frying pan set over a medium-high heat. When hot, add the mustard seeds and fry until they begin to fizz and pop. Remove from the heat and set aside until cool.

2 In a large bowl, add all of the remaining ingredients, mix well, check for seasoning and serve immediately.


Fish Pakoras
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

PREP: 15 MINUTES + 1 HOUR MARINATING • COOK: 15 MINUTES • SERVES 4

Pakora is just another word for bhaji - another excuse for that gram flour batter. This is as close as Indians get to fish fingers. Play with the batter to make this a bespoke favourite. Lime zest and your choice of herbs finely chopped are a good twist.

  • 450g/1lb skinned white fish fillets, such as cod or haddock, chopped into 2.5cm/1 inch chunks
  • vegetable oil, for deep frying
  • fresh coriander/cilantro

FOR THE MARINADE

  • 1 tbsp lemon juice
  • 3 garlic cloves, minced
  • 2.5cm/1 inch piece of fresh root ginger, peeled and grated
  • ¼ tsp ground turmeric
  • ½ tsp salt
  • ½ tsp ground cumin

FOR THE BATTER

  • 200g/7oz/12⁄3 cups gram/chickpea flour
  • ½ tsp bicarbonate of soda/baking soda
  • ½ tsp salt
  • ¼ tsp chilli powder
  • ¼ tsp ground turmeric
  • ½ tsp garam masala

1 Mix the fish with the marinade ingredients, cover and set aside in the refrigerator for at least an hour.

2 Mix together the ingredients for the batter. Slowly pour 275-300ml/10-10½fl oz/ 1-1¼ cups water into the dry ingredients and mix well - you want it to form a smooth paste.

3 Heat a deep-fat fryer to 180°C/350°F or set a saucepan over a medium-high heat with about 4cm/1½ inches of oil. You know the oil is hot enough when you drop a small amount of batter into it and it floats to the surface.

4 Coat the fish pieces in the batter and carefully fry in small batches for 3-5 minutes until they are golden brown and cooked through. Remove from the oil using a slotted spoon and drain thoroughly on paper towels.

5 Finish with fresh coriander and serve immediately.

Receipt excerpts used with permission from Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants, by Nisha Katona. © Nourish Books, 2018. Hardback, £25. Commissioned photography © Yuki Sugiura

 

The publisher is offering three copies of this book to EYB Members in the US, CA and UK. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 20th, 2018.

Seen anything interesting? Let us know & we'll share it!

Archives