Iron Skillet Man the Stark Truth about Pepper and Pots

Hallee's Galley Parody Cookbook Series

Book 3
House of Bread Books™
2
Free sample

It's a bird! It's a plane! It's a cookbook!
Move over men of steel! Make room mutants, aliens, and chemically or radioactively enhanced rescuers! Prepare to assemble your spatulas and get your "Flame on!" while the heroic Hallee the Homemaker™ (whose secret identity is Christian author and blogger Hallee Bridgeman) swings into action and shows her mettle with her third title in the Hallee's Galley parody cookbook series.
Is your skillet-sense starting to tingle? Don't start crawling the walls, worthy citizen. Hallee constructs comic fun, jabbing at the cultural obsession with super powered heroes and villains. Along the way, readers will thrill to action packed explanations, daring "do it yourself" techniques, tremendous tips, and lots of real food/whole food recipes that achieve truly heroic heights. Ironically, while just a mild mannered cookbook by day, wrapped in a parody and surrounded by a comedy by night — the recipes are absolutely real and within the grasp of ordinary beings.
Along with revealing the stark truth about pepper and pots, learn how to clean and season cast iron and care for cookware so it will last for generations. Recipes run the gamut from red meats to vegetables and from fish to fowl. Super skillet breads and divine desserts rush to the rescue.
In these colorful pages, you might just discover the x-factor to overcome even the most sinister kitchen confrontation. With Iron Skillet Man fighting for you, ordinary meals transform into extraordinary super powered provisions, whether cooking over a campfire or a conventional stove top.
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About the author

HALLEE BRIDGEMAN is a best-selling Christian author who writes action-packed romantic suspense focusing on true to life characters facing real world problems. Her work has been described as everything from refreshing to heart-stopping exciting.
An Army brat turned Floridian, Hallee finally settled in central Kentucky with her family so she could enjoy the beautiful changing seasons. She enjoys the roller- coaster ride thrills that life with a National Guard husband, a teenage daughter, and two elementary age sons delivers.
When not penning novels, she blogs about all things cooking and homemaking at Hallee the Homemaker™ (www.halleethehomemaker.com). Her passion for cooking spurred her to launch a whole food, real food "Parody" cookbook series. In addition to nutritious, Biblically grounded recipes, readers will find that each cookbook also confronts some controversial aspect of secular pop culture.
Hallee loves coffee, campy action movies, and regular date nights with her husband. Above all else, she loves God with all her heart, soul, mind, and strength; has been redeemed by the blood of Christ; and relies on the presence of the Holy Spirit. She prays her work here on earth is a blessing to you and would love to hear from you. Contact information is on her website.

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2 total
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Additional Information

Publisher
House of Bread Books™
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Published on
Mar 13, 2014
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Pages
262
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ISBN
9781939603258
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Language
English
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Genres
Cooking / Courses & Dishes / General
Cooking / Regional & Ethnic / American / General
Cooking / Specific Ingredients / Natural Foods
Humor / Form / Parodies
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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Cook all your favorite cuts of pork for breakfast, lunch, dinner, and all-day snacks with recipes from a fellow pork lover!

The porky pig—juicy, delectable, and irresistibly flavorful—has found its spotlight in American cuisine after being overshadowed by beef and chicken in the distant past. Today, the wondrous pig is celebrated in restaurants and household dining tables all over the country as crispy strips of bacon, tender pork loins, succulent hams, and bouncy sausages; so, what better way to take our relationship with piggy even further than with a cookbook dedicated to cooking the most scrumptious parts of the pig?

In loving detail, bacon maven and pork pro Jennifer Pearsall highlights the consumer-friendly parts of the pig that you can find readily in any grocery store—loins and tenderloins, ham, bacon, sausage, and shoulder; the parts you want to eat the most! In over fifty recipes, she illustrates how to make full use of each part for breakfast, lunch, and dinner, as well as snacks on the go. Without using the typical dry “cookbook voice,” Pearsall takes you on a culinary journey through each recipe with her expertise and passion, sharp and witty tongue, personal anecdotes, and exhaustive details on how to cook the pig just right.

Discover the versatility of the pig, express yourself in a multitude of porky creations, and honor the pig that we so often take for granted!

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
A celebration—with recipes—of one of America’s most flavorful and versatile foods.
 
Bacon has long been one of the most popular and prominent components of American table fare. “Bacon and eggs” just rolls off your tongue long before the waitress at your local diner can get your cup of coffee set before you. The BLT celebrates all that’s right with one of the summer’s simplest sandwiches. And burgers? Well, why have a cheeseburger when you can have a bacon cheeseburger?
 
Building on those red-white-and-blue foundations, author Jennifer L.S. Pearsall has taken all the savory, smoky-sweet goodness that is bacon and elevated its status. Working this succulent cured meat into dishes ranging from comfort to extraordinary, basic to complex, and across the spectrum of breakfast, lunch, appetizers, dinners, and desserts—yes, desserts!—Pearsall has taken the uses of bacon to new heights. As she puts it, “I can’t think of anything bacon doesn’t work with.” There’s just something about it that seems to complement every other food it comes in contact with and across the range of sensations we normally associate with taste—salty, sweet, sour, and bitter. But, during Pearsall’s time in the kitchen putting together this book, she found that bacon also qualifies as umami, that fifth taste sensation that, roughly translated, simply means “good flavor.” Sure, bacon can be a dominant feature in something like a well-topped burger, a place where you really want to taste the bacon as a whole. But dice it fine and work it into a dessert crust, a bread dough, pulled pork, anything, and now you’ve got a dish that just has something. Something more than it did without this wonderful meat!
 
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