Seasoned with Love: A collection of best-loved recipes inspired by over 40 cultures (Paperback)

by Rebecca Johnson (Author)

Editorial Reviews

Product Description
“To everything you cook, add a dash of love.”

Seasoned with Love offers more than just recipes. In addition to an extensive collection of recipes from around the world, this cookbook includes fascinating secrets, helpful tips, entertaining facts and interesting tidbits. The recipes capture the essence of the food as well as the culture of the dish.

You can sample the exotic flavors of India, the traditional food of an American picnic, gourmet chocolates or tantalizing pastries from France. Seasoned with Love is a collection of 378 time-tested recipes complimented by the www.SeasonedwithLove.com website complete with links to favorite cooking sites.

Seasoned with Love features:

• All-American and Ethnically-Inspired Recipes
• Time-Tested Favorites
• Recipes Listed Alphabetically in Each Chapter

A portion of the profits from the sale of each book will be donated to charity to feed the hungry and lift the spirits of those in need around the world.

About the Author
Rebecca Johnson, M.Ed. has appeared in The Wall Street Journal and the Los Angeles Times. She created www.SeasonedwithLove.com and www.TheRebeccaReview.com. She has posted over 4,000 reviews at Amazon.com and her writing can be found at hundreds of websites. She lives with her husband and two cats in Washington State.

Product Details

• Paperback: 484 pages
• Publisher: iUniverse, Inc. (December 14, 2007)
• Language: English
• ISBN-10: 0595477747
• ISBN-13: 978-0595477746
• Product Dimensions: 11 x 8.2 x 1.1 inches
• Shipping Weight: 2.9 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #2,583,423 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 3 people found the following review helpful:

5.0 out of 5 stars Video Review - Seasoned With Love, February 16, 2008

By	Brian Douthit (Colorado) - See all my reviews (REAL NAME)

Length:: 2:36 Mins

Rebecca Johnson has completely outdone herself by creating this scrumptious cookbook. Seasoned With Love contains an amazing 378 time-tested and favorite recipes from over forty cultures. There are recipes for chicken, Beef, Pork, Salmon, Lamb, Turkey, Crab, Ham, Fish, Pasta- you name it, it's all here!

In chapters such as, "Beautiful Breakfasts", "Sumptuous Sides", and "Delicious Dinners", Rebecca Johnson includes a wide variety of secrets, notes, tips, quotes, and facts in addition to her recipes. Each recipe has detailed instructions including where to obtain many of the necessary ingredients and the number of servings that will be created.

Each of the twelve chapters is a wonderful mixture of culture. Drawing on her childhood in Africa and America, along with her extensive travels, Rebecca's delightful dishes have been inspired by America, Africa, Germany, France, England, Russia, Spain, China, Thailand, and so many, many more. From breakfast, lunch, and dinner, to delectable treats, temptations, and desserts, Seasoned With Love contains everything imaginable to serve up something new and exciting to your friends and family.

Cooking has been a lifelong interest and passion for Rebecca. Beginning at a very early age, she helped her grandmother in the kitchen. She took note of the herbs and spices that were used and as an adult has incorporated many of her grandmother's secrets into her own recipes. Rebecca shares many of these secrets in her instructions and techniques for preparing a surprising variety of dishes.

Complimenting this book is Rebecca Johnson's website, www.seasonedwithlove.com. The site contains helpful information such as ingredient substitutions, temperature equivalents, menu planning tips, source lists, printable shopping lists, and links to other great cooking sites. From a beginning cook, to a seasoned pro, everyone will find something to stir their interest with this book and Rebecca's site.

-Brian Douthit