Make Condiments from Scratch: Fabulous Recipes for Fresh Flavors and Healthier Lifestyles by Amber Richards

Recipe book for homemade condiments, 4.5 star rating

Make condiments from scratch: fabulous recipes for fresh flavors and healthier lifestyles

Make Condiments from Scratch is your ultimate guide to over 300 recipes for tastier food, healthier meals, and big savings!

Don’t use low-quality, over-processed, and overpriced condiments for your meals! From culinary masterpieces to family chow-downs, from comfort foods to snacks, you’ll find tons of fabulous recipes for fresh flavors and healthier lifestyles in this beautifully designed ebook! The results are obvious: whole new levels of delicious flavor to tickle your taste buds and fire your creativity with none of the chemical aftertaste or side effects of store-bought condiments. You work hard in the kitchen, why settle for condiments that sabotage your passion for good hearty meals?

Genre: COOKING / General

Secondary Genre: COOKING / Courses & Dishes / Sauces & Dressings

Language: English


Word Count: 25634

Sales info:

Ebook only right now, sells on average 15- 30 copies per month.  WIll be releasing a print version soon.  4.5 star review

I will be also making this into a paperback edition through Babelcube (hopefully more commissions for your work you do once), and will set up a landing page for this book and promote it (as with all my books)

Amazon Best Sellers Rank: #89,669 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

#16 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments

Sample text:

Have you ever taken a look inside your refrigerator or your pantry and then realized that your ketchup bottle or your vinegar or even that mayonnaise has been there for several weeks or months already? Most of us enjoy the taste of it on our fried chicken, our barbecue, and our sandwiches time and time again. Wait a second, isn't ketchup made from tomatoes? How about the mayonnaise? Isn't it made from egg yolks? But would you eat tomatoes or eggs that had been stored there for several weeks or months? I don't think so. Let me put it this way: if I make something out of the simple or convenient ingredients I have at home and it is only safe to consume it for just a few days, then why do you think it is safe to consume commercial counterparts of such foods after months in the refrigerator or the pantry? Obviously, the answer is this: IT IS NOT OKAY.

Do you not realize that people these days take the food that they eat so often for granted? Please do not misunderstand me. I am not saying that foods that are commercially made are evil by nature. But let us all face it: production of food is business, and it is just something inevitable. Come to think of it, the goal of most businesses is to simply make money. How do you think they make money quicker? They do this by cost-cutting strategies with the use of GMOs, or Genetically Modified Organisms, foods that grow faster than normal. However, the catch to that is that it gives consumers and buyers less nutrient-intake. Aside from that, they contain unnecessary additional ingredients like MSG, something that makes the food taste better but is not good for our health.





Book translation status:

The book is available for translation into any language except those listed below:

Already translated. Translated by Cecile Sune
Already translated. Translated by Beatrice Rueckert
Author review:
Amazing to work with and does an awesome job!
Already translated. Translated by Simona Leggero
Already translated. Translated by Antonio Jorge
Already translated. Translated by Monica Sarro

Would you like to translate this book? Make an offer to the Rights Holder!