Vegan 100 and Green Burgers Promotion

Today, I have two books to share with you. One is strictly vegan and the other is vegetarian. Both, however, are beautiful and filled with recipes that vegetarians and carnivores alike will love. I am neither a vegan or a vegetarian but I find myself leaning toward more vegetarian options lately. When I worked in Manhattan, one of my favorite lunches was a veggie burger on whole grain from a restaurant three avenues over. I still dream about that burger - it had more texture and flavor than any beef burger I've ever had.  I often turn to vegan/vegetarian cookbooks to experiment with new ways to bring healthful options to our menus and the following two titles - Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan and Green Burgers: Creative Vegetarian Recipes for Burgers and Sides - are packed with inspiration in folds. 



Gaz Oakley's story is an interesting one. He left high school at age 15 and set out to make his own way in the food world. His exuberance for food got him behind the doors of a French restaurant where he worked more hours a day than most chefs twice his age. After a few stints in cooking and sales work, he found his home at Avant-Garde Vegan, his website and You Tube channel. 

Gaz' debut cookbook Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan shares flavour forward dishes that are sure to please anyone. What strikes me is the vibrancy of the recipes. Gorgeous plates of greens, red tomatoes adoring dishes, and even a bowl of purple soup pops off the pages. The author proves that plant-based food doesn't have to be boring with recipes that cover breakfast to sweets and everything in between.

This September, the author has Vegan Christmas scheduled for release which promises to make your holiday menu planning even more exciting and varied.

Take a look inside this book with our   which features an   for the following recipes:

Special thanks to Quadrille for sharing the materials for our preview as well as providing three copies of this title for our contest below. 

 

 

Green Burgers: Creative Vegetarian Recipes for Burgers and Sides by Martin Nordin shares recipes such as a classic BBQ portobello burger to a Zucchini burger with wild garlic.  With chapters on burgers, buns, sides, pickles, and sauces, this title has all you need to make the perfect plant-based burgers and sides at home.  

Nordin's passion for perfecting the art of the ultimate veggie burgers has garnered him a loyal following on Instagram as The Cabbage Butcher. That determination is reflected within the pages of this book. Recipes range from a Deep-fried mushroom and quinoa burger with purple sauerkraut and garlic mayonnaise to a Black bean burger with cheddar and caramelised onions. I think my dream veggie burger is waiting for me and I'm going to have loads of fun finding it. With the flavors and textures shared here, no one can dare ask 'where's the beef?'


Check out our  which shares  for the following recipes: 

 

 

 

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

Which recipe in Vegan 100 would you try first?

Which recipe in Green Burgers 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 July 25th, 2018.

One Bottle Cocktails and Food52 Any Night Grilling

Here in the States we are entering the sultry season of outdoor parties. Summer begs for grilling and cocktails (or what I love to do during summer - air conditioning, cocktails and complaining about the heat). Today, I have two books that will guide you through summer and year-round entertaining with grilling inspiration and cocktail perfection.



Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More)
by Paula Disbrowe is the latest offering from our friends at Food52. (Food52 Genius Desserts will be out in September!) Here, Paula Disbrowe coaches us through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week. With recipes for flavorful flatbreads, tacos, vegetables and even desserts, this book is filled with exciting ways to get your grill on. Beautiful photos and detailed instructions fill Food52 Any Night Grilling perfect for the novice but also unique flavorful recipes to excite the grillmaster. 

For a glance inside this title, check out our and for the following recipes:

 

 



The One-Bottle Cocktail: More Than 80 Recipes with Fresh Ingredients and a Single Spirit
by Maggie Hoffman brings cocktails to the masses by making them approachable enough for any size home bar. Simple, delicious, and inventive drinks are within reach with ingredients you can easily source and require no more than one spirit. Organized by type of liquor - vodka, gin, agave spirits, rum, brandy, and whiskey - each chapter offers fresh, eye-opening cocktails. These recipes won't break the bank and won't require an emergency run to the liquor store.



For a glance inside this beautifully photographed book, check out our and for the following recipes:

Special thanks to Ten Speed Press for providing us with the materials needed for the EYB Book Preview and offering three members a chance to win a set of these books. 


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.

What is your favorite thing to grilll or your favorite cocktail?

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 July 20th, 2018.

The L. A. Cookbook

The L.A. Cookbook: Recipes from the Best Restaurants, Bakeries, and Bars in Los Angeles by Alison Clare Steingold is the ultimate West Coast food lover's dream. 

Beautiful photography and profiles of all THE places to be are complemented by the shared recipes from those locales. The "Fried chicken sandwich, spicy B&B pickle slaw, rooster aioli" from Son of a Gun, "Tagliatelle with pork ragu" from Union, and "Sweet potato gnocchi with broccolini agliolio" from the vegan hotspot Crossroads are a few examples of the recipes here.  From Greenspan's Grilled Cheese's, Eric's Tomato basil soup recipe is shared as well (look for his cookbook, The Great Grilled Cheese Book coming in August).

While the entire book draws me in from cocktails to sweets, the dessert chapter is killer. Almond-ginger cake from Spago, Rosemary-pine nut tart from Jon & Vinny's and Butterscotch budino with caramel sauce from Bottega Louie all look amazing. I cannot wait to try some of these recipes when we are settled in our new home. 

I love New York and would move back there in a (pardon the pun) New York minute, but the West Coast has my heart, too. There is something magical about L.A. - the Pacific Ocean coastline, the food scene, the Hollywood sign - it's a little piece of heaven, if you take away the traffic and lack of rain, it is paradise. This cookbook brings us a taste of Los Angeles to recreate at home wherever that home may be.

Special thanks to Rizzoli for sharing a recipe with our members today as well as for providing three copies of this book in our giveaway below.

 

Baja yellowtail tostada with peach-habañero salsa and avocado puree [Otium ]
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Next to The Broad Museum is a marvelous setting for chef Tim Hollingsworth to create works of edible beauty. Take this tostada, for example. From afar, the confetti of ingredients could pass for a painting of abstract expressionism! It features brined and quick-seared Baja yellowtail with tiny tomatoes, peaches, cilantro blossoms, micro mint, and shaved radish all splashed with lime juice. A silky avocado puree refreshes like a smoothie with kick; the hot peach salsa could double as a killer chilled soup or liven up simple grilled meats.

Hollingsworth makes his own crisp, flagstone-sized tortillas that float to the table. You can purchase your own or use soft corn or flour tortillas and simply bake them in a hot oven until crisp and the edges start to curl. Poolside or served with salt-rimmed margaritas or cold beer, baked or fried, you can see why tostadas are one of L.A.'s beloved seafood standbys.

Serves 4

Yellowtail and brine

  • 1 cup (140 grams) Diamond Crystal kosher salt
  • Zest of 3 oranges
  • Zest of 4 limes
  • 5 bay leaves (fresh, if possible)
  • 10 cups water
  • 2 pounds Baja yellowtail
  • Salt and freshly ground
  • black pepper

Peach-habañero salsa

  • Canola oil
  • 3 cups julienned white onions
  • (about 2 medium)
  • 1 to 2 habañero chiles, stemmed
  • 1 pound whole firm peaches,
  • pitted, peeled, and halved
  • 10 to 13 (10 grams) chiles de árbol
  • 2 (1-inch) slices peeled fresh ginger
  • ½ cup chicken stock
  • 3 tablespoons fresh lemon juice
  • Salt

Avocado puree 

  • ½ cup fresh lime juice
  • 1 cup crushed ice
  • 2 serrano chiles
  • 4 large avocados, peeled and
  • seeded
  • 1 bunch cilantro
  • 2 tablespoons olive oil
  • Salt

To brine the yellowtail: In a blender, combine the salt, orange and lime zest, the bay leaves, and 4 cups of the water. Puree until the salt has dissolved. Transfer the brine to a container and add the remaining 6 cups water. Place the yellowtail in the brine and refrigerate for 30 minutes.

Meanwhile, make the salsa: In a large saucepan, heat enough canola oil to cover the bottom of the pan over medium heat. When hot, add the onions and cook, stirring, until they are browned and caramelized, 7 to 10 minutes. If they are not sizzling, increase the heat.

Char the habañero and halved peaches on a grill or over a gas burner until lightly blackened. If using stovetop burners, a long skewer will help here to turn the chiles without handling them. Do not touch your eyes. When the onions are caramelized, add the chiles de árbol and ginger and cook over medium heat. Add the grilled habanero and peaches and stir to combine. Add the stock, bring to a simmer, and simmer for 2 minutes. Remove from the heat, add the lemon juice, and season with salt. Transfer the mixture to a blender. Carefully handling the hot mixture, puree until smooth, and transfer to a bowl to cool. Cover, and refrigerate to chill.

To make the avocado puree: Rinse out the blender. In the following order, add the lime juice, ice, serrano chiles, scooped flesh of the avocado, the cilantro, and olive oil, and puree until smooth. Season with salt.

Grill the fish: Oil the grill grates, then heat the grill to high (or heat a cast-iron pan over high heat). Remove the yellowtail from the brine and pat dry with a paper towel. Place the yellowtail on a plate and season well with salt and black pepper. Place the fish on the grill (or in the skillet) and sear for barely 2 minutes per side. You want the fish to be rare in the center but lightly charred.

Transfer the yellowtail to a cutting surface and allow the fish to cool completely before cutting into sugar cube-size pieces.

TO ASSEMBLE

  • 2 handfuls of multicolor cherry tomatoes, halved
  • 1 peach, pitted and cut into small dice
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • 1 to 2 packages tostadas or tortillas
  • 1 radish, shaved
  • Cilantro and cilantro blossoms, for garnish
  • Tiny mint leaves, for garnish

To really go for it, restaurant-style, load both the salsa and the puree into squirt bottles. In a large bowl, gently toss the diced fish with the cherry tomatoes, diced peach, olive oil, and lime juice until coated. Distribute the yellowtail mixture on top of each tostada and dollop artfully with the salsa and avocado. Garnish with radish medallions, cilantro, and mint.

Serve immediately.

 

The publisher is offering three copies of this book 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 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 July 16th, 2018.

Feasting by Amanda Ruben

Amanda Ruben is the founder and owner of Miss Ruben, a New York-inspired deli and cafe in suburban Ripponlea Village, in the heart of Melbourne's Jewish community.

She is the daughter of Jewish parents and grew up in the various kitchens of her mother, Tamara, who ran a series of food businesses in Melbourne. It seems natural for her to find a career where she feeds others - after a slight detour as a journalist.

After leaving journalism, Amanda opened two food stores in partnership with her mother. The two Cooper & Milla's stores - named after Amanda's two children - offered amazing salads, cakes and simple food based around the best seasonal produce. Her current hotspot, Miss Ruben has continued the theme, with a greater emphasis on catering and take-home food that pays homage to the Jewish heritage of the area.

Amanda's debut cookbook, Feasting: A New Take on Jewish Cooking delivers modern inspiration on classic Jewish cooking with a range of delicious Jewish staples and new recipes to enjoy.  As she spends her day creating food for everyone to share, "It's no coincidence that a cookbook of mine is called Feasting. I don't know any other way to cook or eat," she said to the Guardian

When I first posted about this book on Instagram someone asked what makes this book different? Feasting couples New York-style Jewish food with an Australian vibe that appeals to a wide range of cooks. Walnut-crusted whole snapper, Roast chicken breast with lemon jam and crushed Jerusalem artichokes, Roasted peach, pecan and spelt crumble with lemon curd - are examples of how the author makes food fresh and exciting. 

In addition to the above, the classics are covered along with a chapter on Jewish holiday food recipes that we can turn to for celebrations with friends and family. Beautifully photographed and filled with recipes for any day or a special occasion it is the perfect book to give as a gift to someone who loves to cook or to gift yourself.

 

 

For a glance inside this book, check out our   and  for the following recipes: 

Special thanks to Hardie Grant for providing the materials for our EYB Book Preview as well as three copies of this title in our giveaway below. 

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and 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 July 15th, 2018.

Flatbread - Anni Daulter

Flatbread: Toppings, Dips, and Drizzles by Anni Daulter, author of Bites on Boards and other titles, takes a fresh approach to the humble flatbread in her latest release. Here, she serves up a collection of recipes, including various types of flatbreads, that tempt the taste buds with dips, drizzles, and creative toppings to make appetizers, main courses, and desserts.

Artichoke and truffle dip, Tamarind chutney, Fiery balsamic glaze, and Calendula infused truffle oil are just some of the toppings that enhance recipes from Honeyed Marrakech lamb, Mexican street fair, to Blueberry sunrise.

Sometimes life throws you more balls than you can take a swing at - on those days grab this book and serve up flavorful but simple flatbreads for dinner or a weekend get together. When the balls are lobed so fast that the making flatbread seems like a chore, buy some bakery Naan or flatbread and use Anni's fabulous dips and drizzles to make the magic happen.  

For a glance inside this beautifully photographed book, check out our   and  for the following recipes: 

Recently, I received a few messages that thanked EYB for sharing the book preview - stating they would not have bought the book if not for us. Those people have tried some recipes and were thrilled with the results. June 30th we will finally move into our new house and I can assure you flatbreads will be on the menu. 

Special thanks to Gibbs Smith for providing the materials for our EYB Book Preview as well as three copies of this title in our worldwide giveaway below. 

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 July 15th, 2018.

Lickerland by Jason Licker

It's pastry genius two-fer week. Yesterday, I wrote and shared a promotion on Will Goldfarb's Room for Dessert and today I am highlighting the equally brilliant Jason Licker's Lickerland: Asian-Accented Desserts.

Jason self-published Lickerland in 2016 and has been the recipient of well-deserved accolades. Recently, he was nominated for three awards at the World Gourmand Cookbook Awards (he came in second) and in 2017 garnered a James Beard nomination  in the Cooking From a Professional Point of View category - a rare occurrence for a self-published title.

The "Iron Chef Thailand" winner (yes, he is a rock star) is not only on the cutting edge of pastry design with his signature "Asian-accented" desserts - he carved out an entirely new edge himself. Working at resorts in China, Macau, Bangkok and Hong Kong over 12 years, he honed his passion for desserts that hit all four taste centers on the tongue - sweet, sour, salty and bitter and all with Asian flavors. 

This book is not only stunningly photographed and filled with desserts that will delight and inspire - Jason's instructions are so detailed and thoughtful that any level of baker should achieve success. 

I am lured in by the extraordinary and unique and Lickerland reaches new heights in both elegant desserts with innovative flavors. Measurements are given in weight with the book divided into the following chapters Cakes & Such; The Art of the Tart; Cups & Glasses; Puffs & Stuff; Composed & Refined, Last Bites and ending with Praline Crunch Master Recipe & Tempering Chocolate Basics and Lickerland Step-by-Step Core Recipes such as Toffee and Pâte à choux.

This book is everything and more and is guaranteed to please dessert makers, those who are intrigued with Asian flavors as well as those who simply love beautiful cookbooks. 

Jason shared the materials we needed to create an amazing  for our members as well as  for the following dishes.

Now for the giveaway.

Jason is offering two 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 July 11th, 2018.

Room for Dessert by Will Goldfarb

Will Goldfarb, the acclaimed former elBulli pastry chef, runs his own destination restaurant in Bali, Room4Dessert. His menu of desserts and fine pastry are inspired by local ingredients and enjoyed with stunning surroundings. Light bites and more importantly, desserts, are served every Tuesday through Sunday from 5pm to 11pm (just in case anyone is headed to Bali, I did the leg work for you). 

Will's debut cookbook Room for Dessert is perfection. Within the gold covers, home cooks will find step-by-step photography to master basic recipes and then enter into his creative arena to learn how staples can be turned into stunning masterpieces.

Room for Dessert is high-end pastry at its finest and offers a world of inspiration to the experienced cook. Recipes require thought and a time commitment. I think of this beautiful book as a pastry course. Start slow with Pancetta financiers, Brioche or his recipe for chocolate chip cookies then venture into the pastry wizard's world of multi-component, show stopping desserts. The icing on the cake (pun intended) is the chef's writing throughout along with his quirky name for his dishes. This is a must have book for any lover of desserts. 

Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.


Take a look at our  which features  for the following:


Special thanks to Phaidon for supplying us with the materials for the book preview as well as offering two copies of this book in our giveaway below. 

 

The publisher is offering two copies of this book to EYB Members in the US, UK, AU, and CA. 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 July 10th, 2018.


Just Cook It! Justin Chapple

Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious by Justin Chapple  is not your typical "you can make a meal' type of cookbook. It's more in line with a you can make a truly delicious, elevated meal with a few basics thrown in for good measure type.

Justin is the mad genius at Food & Wine's test kitchen. His first book Mad Genius Tips: Over 90 Expert Hacks and 100 Delicious Recipes provides a world of tips and tricks that even this experienced cook could  appreciate. 

In Just Cook It!, Justin ups the game a bit with elevated dishes such as Garlicky smoked salmon rillettes, Pomegranate-glazed Turkish meatballs, and Pork, scallion and enoki negimaki with sesame-soy glaze. I love the range of dishes the author covers along with the wealth of international flavors that this title provides. Justin focuses on bringing out fresh and vibrant flavors without having to spend all day in the kitchen but your family and guests will think that you have.

We are preparing an EYB Book Preview for this title, but I wanted to get this promotion up today. Updated: check out our EYB Book Preview. I'll be interviewing Justin at the Tattered Cover in Denver on June 12th and I hope those of you in the area can come and meet Justin.

Check out these three fantastic recipes (the carrot chimichurri is everything) and enter our giveaway below for a chance to win one of three copies of this book. 





3-Minute Steaks with Carrot Chimichurri
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Total time: 20 min Serves 4

The last time Jason and I went to Paris, we had steak frites, like, a million times. Without guilt. The reason? The steaks were far thinner than the gigantic ones served here in the United States. By the time we got back, we vowed to eat smaller steaks. You know, for our health, and maybe a little bit because we Americans enjoy "being French" sometimes more than the French do. Things started out well, but pretty soon we began feeling slightly dissatisfied with our petite meat. The problem was that small steaks cook so quickly, they don't develop a sensational char. So I went on a mission to discover a way to get the crusts we craved. Eventually I figured out that a little cornstarch dusted on the meat before cooking absorbs excess moisture and promotes browning. Now I cook all my "baby steaks" this way, as well as thin-cut pork chops and fish fillets. I love to serve these steaks with a bright, acidic sauce, like my carrot "chimichurri." It's a fun riff on a classic version but with the addition of very thinly sliced pieces of carrots and their greens, which lend a sweetness and earthiness that I find to be downright delicious.

  • 2 small carrots (about 2 ounces), quartered lengthwise and very thinly sliced crosswise
  • ¼ cup finely chopped carrot greens
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup finely chopped fresh parsley
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, finely grated
  • ¼ teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper 
  • 4 (6-ounce) boneless New York strip steaks, cut ½ inch thick (have your butcher cut them like this)

Cornstarch, for dusting

In a medium bowl, whisk the carrots and their greens with ¼ cup of the olive oil, the parsley, lemon juice, garlic, and red pepper flakes. Season the chimichurri generously with salt and black pepper.

In a large cast-iron skillet (as big as you have!), heat the remaining 2 tablespoons olive oil over high heat until almost smoking. Season the steaks with salt and black pepper. Dust both sides of the steaks with the cornstarch and rub it in with your fingers. Add the steaks to the skillet and cook until crusty on the bottom, about 2 minutes. Flip the steaks and cook until crusty on the other side, 1 minute for medium-rare and 2 minutes for medium.

Transfer the steaks to plates and serve with the carrot chimichurri.

DO IT AHEAD The carrot chimichurri can be refrigerated in an airtight container overnight. Bring to room temperature before serving.

Ravioli Lasagna with Arugula
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Hands-on time: 20 min
Total time: 1 hr 15 min Serves 6 to 8

This is definitely not a traditional lasagna, but who cares when you can make such a good, fast approximation on a weeknight? Store-bought cheese ravioli are the ultimate hack because they let you skip all the layering and spreading. Just parboil them, tear up some fresh mozzarella, and open a jar of good marinara sauce. I sauté the sauce quickly with some ground beef for a cheater Bolognese, but you can skip that step entirely for a veggie version.

  • 2 tablespoons extra-virgin olive oil
  • 1 pound lean ground beef
  • Kosher salt and freshly ground black pepper
  • 3 cups good-quality marinara sauce, such as Rao's
  • 1 teaspoon red pepper flakes
  • 3 ¼ pounds prepared cheese ravioli, thawed if frozen
  • 2 cups packed chopped baby arugula, plus leaves for sprinkling
  • 1 pound fresh mozzarella cheese, sliced ¼ inch thick and torn into pieces

Preheat the oven to 400°F.

In a large skillet, heat the olive oil over medium heat until shimmering. Add the beef and a generous pinch each of salt and black pepper and cook, breaking up the meat with a wooden spoon, until just cooked through, about 7 minutes. Stir in the marinara sauce and red pepper flakes and cook, stirring occasionally, until bubbling, about 5 minutes. Season the sauce with salt and black pepper.

Spread 1 cup of the sauce over the bottom of a 9 by 13-inch ceramic baking dish and arrange half the ravioli on top. Spread half the remaining sauce on the ravioli and sprinkle the arugula on top. Scatter half the mozzarella on the arugula and season with salt and black pepper. Layer the remaining ravioli, sauce, and cheese on top.

Cover the lasagna tightly with aluminum foil and bake for about 30 minutes, until the filling is bubbling and the cheese has melted. Uncover the lasagna and bake for 15 minutes more, until the top is lightly browned. Let stand for 10 minutes, then sprinkle with arugula and serve.

DO IT AHEAD The unbaked layered lasagna can be covered and refrigerated overnight. Bring it to room temperature and then bake it as directed in step 4.

Roasted Carrot and Avocado Panzanella
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A while back, my buddy Jesse Tyler Ferguson, the incredibly talented actor best known for his role onModern Family, started a food blog with his friend Julie Tanous. It's filled with healthy riffs on classic recipes-lots of Paleo, lots of gluten-free. All delicious! To celebrate the launch, our mutual friend Ellen Bennett, an apron designer, threw a potluck brunch at her place in LA, so I flew out. Jesse and I woke up early that morning and each prepared something to bring. He made a tangy-fresh salad with fresh and pickled tomatoes. Me? I made this recipe. Roasted-carrot salads aren't anything new, but I definitely amped mine up.

Hands-on time: 35 min
Total time: 1 hr 15 min
Serves 8 to 10

  • 1 pound sourdough bread, cut or torn into bite-size pieces
  • [3/4] cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1[1/2] pounds small mixed-color carrots, halved lengthwise
  • 1 tablespoon coriander seeds, crushed
  • 2 teaspoons cumin seeds
  • 1 orange, cut into wedges
  • 1 lemon, halved
  • [1/3] cup champagne vinegar
  • 1 shallot, minced
  • 1[1/2] tablespoons Dijon mustard
  • 4 ripe but firm Hass avocados, pitted, peeled, and cut into wedges
  • 4 cups watercress, thick stems removed

Preheat the oven to 400°F.

On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.

Meanwhile, in a large bowl, toss the carrots, 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season generously with salt and pepper and toss to mix. Spread on two large rimmed baking sheets and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon.

In a small bowl, whisk together the vinegar, shallot, mustard, and the remaining 6 tablespoons olive oil. Season the vinaigrette with salt and pepper.

On a large serving platter or in a serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the watercress, season with salt and pepper, and toss to mix. Serve at room temperature.

Recipes are excerpted from JUST COOK IT! © 2018 by Justin Chapple. Photography © 2018 by David Malosh. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

 

The publisher is offering three copies of this book 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 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 July 5th, 2018.

June 2018 Cookbook Promotion Roundup

It's the first of the month and that means giveaway roundup time. As a reminder, we have tagged each promotion with the specific region to make them easily searchable. Once you have found your region's tag - bookmark that search and you will never have to scroll through the long giveaway list again. To further help, I have set out the tags below with links to the proper searches. Click on your country (or, of course, worldwide) and you will have a listing of giveaways available to you. (Remember to save that search to your favorites).

If you are having any difficulties with entering our giveaways, our how-to post should be able to steer you in the right direction. I am working hard on providing more worldwide possibilities but again this lies in the publishers' hands. 

My 2018 Preview post  contains a breakdown by month of cookbook titles and is updated frequently. May's monthly round-up was recently published and shares many links and general information as well including more information about and  (certain of our promotions below have this added feature). 

Have you joined our cookbook clubs? Read our latest summary and come have fun with us cooking and baking! Please note, Eat Your Books has been sharing your photos on our Instagram feed. If you would like to be tagged in your lovely photos, update your bio here at EYB to include your social media handles. You can edit your bio on your Profile page, accessed from the menu under your username at top right.  When we choose photos, we can then check your bio for your Instagram handle. Other members have expressed an interest in following the members that make such beautiful food! Also, if you would like your EYB username shown when we post your photos in this monthly roundup, please add your username to your Facebook posts.

Every Sunday I compile a post of Kindle cookbook deals and continually update that list throughout the week. 

A Table in Venice: Recipes from My Home by Skye McAlpine is an enchanting book that ferries the reader away to the canals of Venice and the vibrancy of the outdoor markets with only the power of words and pictures.  The book was released in the US, Canada and UK in March. The publishers are offering five copies of this book - two to members in the US,  two to members in the UK and one member in Canada in our contest which ends on June 2nd, 2018. 

Le Creuset is offering one set of the Mini Round Cocotte with Flower Knob to an EYB Member in the US. Recently, Williams-Sonoma and LeCreuset announced a Cooking in Color campaign featuring top chefs and their restaurants across the country. For more information on this project see this post. The Mini Round Cocotte contest ends at midnight on June 5th, 2018.

Martin Morales' Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes has the same raised tile-look cover as his first book, Ceviche, the same brilliant photography and colorful dishes but feels a little more upscale with recipes that have longer lists of ingredients and more of a restaurant-type presentation. Still as approachable as the first, this cookbook will have its rightful spot on my bookshelf to be used and tabbed for years to come. (Note: Measurements are in weight with a handy UK to US conversion chart included.) The publisher is offering three copies of this book to EYB Members in the US, UK, NZ and AU. The contest ends at midnight on June 13th, 2018.

Ali Rosen is redefining what a potluck means and with it all the negative food connations that accompany it. Her debut cookbook Bring It!: Tried and True Recipes for Potlucks and Casual Entertaining reflects the gathering of a community of friends, family and neighbors around fresh, appetizing food.The publisher is offering three copies of Bring It! and Anolon is offering three Nouvelle Copper Hard-Anodized Nonstick 5-Quart Covered Dutch Ovens in Dark Gray in our contest below open to EYB Members in the US. The contest ends at midnight on June 12th, 2018.

Dini Kodippili's Secret-Layer Cakes: Hidden Fillings and Flavors That Elevate Your Desserts was released in December last year and is filled with desserts that are not only strikingly beautiful but deliver a mash up of flavors and textures. I covered Jerrelle Guy's Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing for Books for Better Living earlier this year. I love Jerrelle's healthful, yet flavorful, approach to classics that also includes options for both vegan and gluten-free bakers for recipes shared. The European Cake Cookbook: Discover a New World of Decadence from the Celebrated Traditions of European Baking by Tatyana Nesteruk is another stunning title from Page Street. This book is written by the blogger beyond Tatyana's Everyday Food. The author delivers European-style cakes with personal twists. The Taartwork Pies Cookbook by Brittany Bennett owner of Taartwork Pies revamps her grandmother's recipes to bring fun to our pie baking. The publisher is offering three sets of these four titles to EYB Members in the US. The contest ends at midnight on June 16th, 2018.

Asha Shivakumar's Masala & Meatballs: Incredible Indian Dishes with an American Twist marries the the warm soulfulness of Indian spices with American classics. The publisher is offering three copies of Masala & Meatballs and Anolon is offering three braisers in our contest open to US addresses which expires on June 17th, 2018.

The lively star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is back with another cookbook showcasing even more of his delicious Creole and Cajun recipes in New Orleans Kitchen. The publisher is offering three copies of this book to EYB Members worldwide. The contest ends at midnight on June 18th, 2018.

 

I will be working my way through Modernist Bread this fall and feel that it will be the equivalent of a culinary course in bread. To celebrate this project, Emily Henry has generously offered one of our members a beautiful Bread Cloche for your baking needs. Emile Henry is offering one cloche to EYB Members in the USThe contest ends at midnight on June 18th, 2018.

In Good Company: Easy Recipes for Everyday Gatherings, Corbin Tomaszeski's debut cookbook, celebrates his philosophy of food, fun, and family. Filled with approachable dishes and beautiful photographs, this book is definitely a keeper. These are dishes we as cooks would love to share with family and friends. The publisher is offering two copies of this book to EYB Members in the US and Canada in our contest which ends at midnight on June 20th, 2018.

In Boqueria: A Cookbook, from Barcelona to New York, Chef Marc Vidal teams up with restaurateur Yann de Rochefort to tell the story of Boqueria, the restaurant and the food. Spectacular food photography transforms the simple Pan con tomate (Country bread rubbed with garlic, tomato, and olive oil) into something exciting and decadent. Vidal is a magician that gathers potato, egg and ham and churns out a humble masterpiece. The publisher is offering three copies of this book to EYB Members in the US and Canada. EYB will sponsor one winner outside those two regions.   The contest ends at midnight on June 21st, 2018.

Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamt of living in France. In 2008, after a mixture of hard work and fate, they founded The Cook's Atelier, a celebrated French cooking school in the heart of Burgundy. Combining their professional backgrounds in food and wine, they created an international culinary destination. Their debut cookbook, The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School, chronicles their life in Beaune, their charming French village, and their relationships with the region's artisan food producers and winemakers.The publisher of The Cook's Atelier, Abrams, is offering three copies of this book and Mauviel is provding one grand prize winner a Mauviel M'150, Oval 6.9- Quart Copper Cocotte. This contest is open to members in the US and ends at midnight on June 23rd, 2018.

The Perfect Cake: Your Ultimate Guide to Foolproof Classic, Unique, and Modern Cakes for Any Occasion by The Editors at America's Test Kitchen is the cookbook to answer any baker's cake needs. As a side note, if you missed my promotion on The Perfect Cookie, last year please check it out - these two books are must haves. America's Test Kitchen is offering a copy of The Perfect Cake  and Anolon is providing an Advanced Non-stick Bakeware Five Piece Non-Stick Set to three members in the US in our contest which ends at midnight on June 25th, 2018.

Everyone's favorite domestic goddess, Nigella Lawson's new book, At My Table: A Celebration of Home Cooking is our main selection in the Eat Your Books Cookbook Club for June. Nigella is a champion of the home cook and her new book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes to adventures in a host of new dishes and ingredients.The publisher is offering three copies of this book to EYB Members in the US and Eat Your Books is providing one copy worldwide (outside the US).  The contest ends at midnight on June 30th, 2018.

In The Modern Dairy, Annie Bell explains the science behind this food's goodness and how to make the smartest decisions at the market. She then offers more than 100 original recipes that celebrate dairy in healthy ways and reflect the way we cook and eat today. The publisher is offering three copies of this book to EYB Members in the US and UK.  The contest ends at midnight on July 1st, 2018.

Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner is a gorgeous book that embraces the balance of elegance, comfort and delicious food. The overall appearance of the book clearly reflects this lifestyle and the photographs evoke a feeling of serenity. The publisher is offering three copies of this book to EYB Members in the US, UK, NZ and AUThe contest ends at midnight on July 2nd, 2018.

 

Once Upon a Chef: The Cookbook: 100 Tested, Perfected, and Family-Approved Recipes by Jennifer Segal provides the reader the tools needed to improve their cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. The publisher is offering three copies of this book to EYB Members in the US and CanadaThe contest ends at midnight on July 3rd, 2018.

Once Upon a Chef - Jennifer Segal

Once Upon a Chef: The Cookbook: 100 Tested, Perfected, and Family-Approved Recipes by Jennifer Segal provides the reader the tools needed to improve their cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers.

The author went to culinary school and worked in fancy restaurants before marriage and having two children. She created her blog, Once Upon a Chef, to share her culinary skills with readers so that they too can prepare delicious, fresh, family-friendly meals. Today, Jenn cooks dinner for her family every night and in her debut cookbook she shares 100 recipes that will up your kitchen game and surprise you with their ease and bold flavors. 

Written with the authority of a chef but in a style of teacher, Jenn provides a wealth of information on ingredients, make ahead tips and more. Measurements are provided in both weight and volume and the author's headnotes are helpful and tell the story of the dish. Recipes range from homespun Savory ham & cheese waffles to creating your own Garlic & herb ciabatta. Step-by-step pictorials for Spanakopita rolls, Braided honey challah to Almost Southern buttermilk biscuits are included. 

The novice cook will appreciate the care and detail Jenn provides and the more experienced cook, like myself, will appreciate the pro tips and range of recipes. Overall, this is a beautiful book filled with stunning photographs and recipes for every occasion.

Special thanks to Chronicle Books for sharing the following three recipes with our members today and for providing three copies of this book in our contest below. Jenn's events are available on our calendar.  

 

Black bean & corn salad with chipotle honey vinaigrette
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PERHAPS THE BEST COMPLIMENT this salad ever received was from one of my readers, who confessed to me, "I'm having an affair with this salad . . . please don't tell anyone." Another reader told me that she made this salad for a party, and later found one of her guests in her study, printing out copies of the recipe to hand out. It's just one of those crowd-pleasing, make-ahead recipes that everyone loves. Whether I serve it as a salad with grilled chicken or as a dip with tortilla chips (highly recommend!), the bowl is always empty and the plates are always full.

Serves 6

FOR THE SALAD

  • 2 ears fresh corn
  • 1 cup [140 g] finely chopped red onion
  • One 15½-oz [445-g] can black beans, drained and rinsed
  • 1 red bell pepper, seeded and diced
  • 1/2 cup [10 g] loosely packed fresh cilantro leaves, chopped, plus a bit more for garnish
  • 1 avocado

FOR THE DRESSING

  • 2 Tbsp red wine vinegar
  • 2 Tbsp fresh lime juice, from 1 lime
  • 2 Tbsp honey
  • 1/4 cup plus 2 Tbsp [90 ml] vegetable oil
  • 1 large garlic clove, roughly chopped
  • 3/4 tsp ground cumin
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp dried oregano
  • 2 small chipotle chiles in adobo sauce from a can

1. To make the salad: Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the pot and let cool.

2. Meanwhile, place the chopped red onion in a small bowl and cover with water. Let sit for about 10 minutes, then drain completely in a sieve and set aside.

3. One at a time, holding the cooled corn upright in a large bowl, cut the kernels off the cobs in strips.

4. Add the beans, onion, bell pepper, and cilantro to the corn.

5. To make the dressing: In a blender or mini food processor fitted with the steel blade, combine all of the ingredients and process until smooth.

6. Pour the dressing over the bean and corn mixture and toss well. Cover and refrigerate for at least 1 hour or preferably overnight.

7. Right before serving, cut the avocado in half and remove the pit. Using a butter knife, cut a grid in each half. Holding each avocado half over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust the seasoning, if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro, if desired. Serve cold.

MAKE AHEAD: This salad is best made a day ahead of time, but wait to add the avocado until right before serving.

heads up: Allow at least 1 hour for this salad to chill in the refrigerator.

sourcing savvy: Canned chipotle chiles in adobo sauce are small dried and smoked peppers (usually red jalapeños) that come in a spicy, smoky tomato sauce. You can find them in the Latin section of most supermarkets. Once you open a can, you can transfer any remaining chiles to a plastic or glass container and store in the refrigerator for up to a month, or freeze in a sealable plastic bag for up to 6 months.

pro tips:  When boiling corn on the cob, be sure to add enough salt that the water tastes like the sea. Try adding a few tablespoons of sugar to the water as well-you'll be amazed by how much it enhances the corn's sweetness. Or, if you don't want to steam up the kitchen, you can roast the corn. To remove the sharp taste from raw onions, soak them in cold water for about 10 minutes, then drain.


Honey's coconut cupcakes
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THEY SAY THAT TRAITS usually skip a generation, but in my case they skipped two. My great-grandmother, who was called "Honey" by everyone who knew her, was a baker and caterer. She baked cakes for the whole city of Buffalo, New York, and was especially well known for her coconut cake. Unfortunately, she left no real recipe when she passed, only scribbled notes on an old index card from my mom's green tin recipe box. Once I became the family baker, I took it upon myself to recreate Honey's famous coconut cake. I could never get it quite as "coconut-y" as the original but, finally, I nailed it. The trick was adding coconut milk and shredded coconut to both the cake and the frosting. Makes 24 cupcakes

FOR THE CUPCAKES

  • 1 cup [240 ml] canned unsweetened coconut milk
  • 2 Tbsp fresh lemon juice, from
  • 1 lemon
  • 2 1/2 cups [315 g] all-purpose flour
  • 1/4 cup [30 g] cornstarch
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup (2 sticks) [220 g] unsalted butter, at room temperature
  • 2 cups [400 g] granulated sugar
  • 2 tsp vanilla extract
  • 4 eggs, at room temperature
  • 1 cup [85 g] sweetened shredded coconut

FOR THE FROSTING

  • 1/2 cup (1 stick) [110 g] unsalted butter, at room temperature
  • 6 oz [170 g] cream cheese, at room temperature
  • 4 cups [460 g] confectioners' sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup [60 ml] canned unsweetened coconut milk
  • Pinch of salt 
  • 1-1/2 cups [130 g] sweetened shredded coconut, for topping

 Pro Tip: Adding cornstarch to the flour mimics cake flour, which makes a lighter and more delicate cake.

1. To make the cupcakes: Preheat the oven to 350°F [180°C] and set an oven rack in the middle position. Line two cupcake pans with paper liners. Lightly spray the top of the pans with a nonstick cooking spray with flour, such as Baker's Joy or Pam Baking Spray with Flour, just in case the cupcake tops stick to the pan (don't worry if the spray gets in the liners).

2. In a small bowl, whisk together the coconut milk and lemon juice. Set aside.

3. In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.

5. Turn the speed down to low and beat in one-third of the flour mixture, followed by half of the coconut milk-lemon juice mixture. Scrape down the sides of the bowl. Add another one-third of the flour mixture, followed by the remaining coconut milk-lemon juice mixture. Beat in the remaining flour mixture, then scrape down the bowl and beat again until the batter is just combined. Quickly mix in the shredded coconut; do not overmix.

6. Spoon the batter into the prepared cupcake pans, filling each cup about three-fourths full. Bake for 20 to 23 minutes, until the cupcakes are set, lightly golden, and a toothpick or cake tester inserted into the center of a cupcake comes out clean (note that one pan may finish baking before the other). Let cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

7. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and cream cheese until creamy and well combined. Gradually beat in the confectioners' sugar, and then beat in the vanilla, coconut milk, and salt.

8. When the cupcakes are completely cooled, use a butter knife or small offset spatula to swirl the frosting lavishly over the top. Sprinkle with the shredded coconut, pressing it gently so it adheres, and serve.

MAKE AHEAD: The cupcakes can be made and frosted up to 1 day ahead of time. Store in an airtight container at room temperature.

Maryland-style crab cakes with quick tartar sauce
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heads up: Allow 1 hour for the crab cakes to set in the refrigerator before cooking.

WHEN YOU LIVE IN MARYLAND, eating Chesapeake blue crabs is practically a religion-and in my family, we are all loyal devotees. Every summer, we hit all of our favorite crab shacks, from local joints all the way to the Eastern Shore, where you can look out over the bay and put your feet in the sand.

I'd never attempt making steamed crabs at home. Live crabs, giant steamers-yikes! But I do often make Maryland-style crab cakes, which are just as delicious and easier to prepare (not to mention eat). These are made with fresh lump crabmeat and just enough filler to bind the crabmeat together. I love them with the Quick Tartar Sauce below, but you can also serve them with lemon wedges or cocktail sauce.

Celery is not traditional in Maryland crab cakes, but I love the little crunch it adds. Feel free to leave it out if you're a purist. Makes 12 mini crab cakes

sourcing savvy: If you can only find jumbo lump crabmeat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.

FOR THE CRAB CAKES

  • 2 eggs
  • 2 1/2 Tbsp mayonnaise, best quality such as Hellmann's, Best Foods, or Duke's
  • 1 1/2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1/4 cup [30 g] finely diced celery (optional)
  • 2 Tbsp finely chopped fresh Italian parsley
  • 1 lb [455 g] lump crabmeat
  • 1/2 cup [30 g] panko
  • Vegetable or canola oil, for cooking

FOR THE QUICK TARTAR SAUCE

  • 1 cup [240 g] mayonnaise, best quality such as Hellmann's, Best Foods, or Duke's
  • 1 1/2 Tbsp sweet pickle relish
  • 1 tsp Dijon mustard
  • 1 Tbsp minced red onion
  • 1 1/2 Tbsp fresh lemon juice, from
  • 1 lemon
  • Salt and freshly ground black pepper, to taste

1. Line a baking sheet with aluminum foil for easy cleanup.

2. To make the crab cakes: Combine the eggs, mayonnaise, mustard, Worcestershire, Old Bay, salt, celery (if using), and parsley in a large bowl and mix well. Add the crabmeat (be sure to check it for any cartilage) and panko; gently fold the mixture together until just combined, being careful not to shred the crabmeat. Shape into 12 mini crab cakes, about ¼ cup [50 g] each, and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, about 3 to 5 minutes per side. Be careful, as the oil may splatter.

4. Meanwhile, make the tartar sauce: Mix all the ingredients together in a small bowl. Taste and adjust the seasoning, if necessary. Cover and chill until ready to serve.

5. Serve the crab cakes warm with the tartar sauce. MAKE AHEAD: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.

Recipes reprinted from Once Upon a Chef by Jennifer Segal with permission from Chronicle Books. Photography by Alexandra Grablewski. 

 

The publisher is offering three 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 July 3rd, 2018.

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