Do you like chocolate? Do you find it sweet, delicious and satisfying? God's Word can be the same. Once it becomes part of your daily diet, you will hunger for it. Like chocolate, God's Word is sweet, satisfying and delicious. Dr. Carol claims chocolate as her modern parable, and shows the reader how the Word sweetens relationships and calms situations. Find God at work in over 100 stories. Smile and cry at "Thanks for the Soldiers." Feel your heart strings tugged while reading "The Granmum Bag."
Do you like chocolate? Do you find it sweet, delicious and satisfying? Gods Word can be the same. Once it becomes part of your daily diet, you will hunger for it. Like chocolate, Gods Word is sweet, satisfying and delicious. Dr. Carol claims chocolate as her modern parable, and shows the reader how the Word sweetens relationships and calms situations. Find God at work in over 100 stories. Smile and cry at Thanks for the Soldiers. Feel your heart strings tugged while reading The Granmum Bag.
Come taste and see that the Lord is good—and discover your faith can become a fulfilling adventure. Life can be hard, but God gives us everyday gifts—food, faith, and fun—to satisfy and refresh us in whatever we face. These gifts are like chocolate for our soul, and oh, how wonderful they taste! Too many times we are so focused on what we are not allowed to do and eat that we end up feeling deprived and depressed, as if following Christ were more of a burden that a blessing. It’s time to let go of guilt, grab hold of grace, and recapture the life God craves for you. In Chocolate for Your Soul, bestselling author and speaker Sheri Rose Shepherd encourages you to embark on a new adventure with faith and food. She reveals the food coaching tips that enabled her to lose more than 50 pounds and keep them off. She also shares recipes in celebration of the healthy, delicious food our God created for us to enjoy. (Originally published as If You Have a Craving, I Have a Cure)
The founder and CEO of Askinosie Chocolate, an award-winning craft chocolate factory, shows readers how he discovered the secret to purposeful work and business − and how we can too, no matter what work we do. Askinosie Chocolate is a small-batch, award winning chocolate company widely considered to be a vanguard in the industry. Known for sourcing 100% of his cocoa beans directly from farmers across the globe, Shawn Askinosie has pioneered direct trade and profit sharing in the craft chocolate industry with farmers in Tanzania, Ecuador, and the Philippines. In addition to developing relationships with smallholder farmers, the company also partners with schools in their origin communities to provide lunch to 1,600 children every day with no outside donations. Twenty-five years ago, Shawn Askinosie was a successful criminal defense lawyer trying his first murder death penalty case that would later go on to become a Dateline special. For many years he found law satisfying, but after several high profile trials he reached a breaking point and found solace in the search for a new career. In this inspiring guide to discovering a vocation that feeds your heart and soul, Askinosie describes his quest to discover more meaningful work – a search that led him to volunteering in the palliative care wing of a hospital, to a Trappist monastery where he became inspired by the monks focus on “being” rather than “doing,” and eventually traipsing through jungles across the globe in search of excellent cocoa bean farmers to make award winning chocolate. Askinosie shares his hard-won insights into doing work that reflects one’s values and purpose in life. He shares with readers visioning tools that can be used in any industry or field to create a work life that is inspired and fulfilling. Askinosie shows us that everyone has the capacity to find meaning in their work and be a positive force for good in the world.
In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques P pin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends--200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world's best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate souffl s. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
Mocha Chocolate: Taste A Piece of Ecstasy is a collection of passionate erotic stories about love and sensuality ranging from passionately sensual to uninhibitedly erotic and hopefully satisfied to the teasingly seductive. This arousing collection will tempt and inspire you...and set your love on fire! There is a story in this book for everyone to enjoy.
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
Growing up in Baltimore and spending a lot of summers in Virginia, I was always surrounded by love and encouragement. Being an individual, love, honor, hard work, and pride became the foundation that would shape me into the man that I am. I have always had a love for art and its ability to be a vehicle for expression. Growing up I expressed myself through sketching, painting, and sculpting, but I wasnt able to relay my true thoughts, until I started comprising poetry. Poems trapped in my head, forgotten notebooks of thoughts I shed, and those slips of random paper, everything from envelopes to receipts, had become the warehouse of my expressions. Thank God for friends and family, they encouraged me to chase my dreams, and write this book. We are but echoes of memories on the wings of space and time, living immortally in the hearts and minds of those we have touched. It is my purpose, my hope, and my dream, to stimulate the heart and mind of whomever may read this book. It is my attempt to express and release my thoughts, so that you, my readers, may have a taste of who I am. If, but one person reads, and is positively inspired by my words, then this book will have serve
A collection of Filipino expats’ reminiscences–especially during the writers’ growing-up-into-adulthood years–primarily of home and hometown, but having Filipino cooking as the unifying thread: favorite dishes and native delicacies, family recipes and food rituals, favorite watering holes and memorable eating places anywhere in the Philippines.
A self-proclaimed candy fanatic and lifelong chocoholic traces the history of some of the much-loved candies from his youth, describing the business practices and creative candy-making techniques of some of the small companies.
