The digital eBook version of this bestselling cookbook is on sale this week only!
Click the book cover above, select your eBook reader and download, or click one of the handy links below...
Here's a sample recipe from the cookbook...enjoy!
Savory Zucchini Frittata
Thanks to Jacqueline Young-De Roover from San Francisco, California, for sharing this recipe.
2 T. olive oil
3 shallots, finely minced
4 cloves garlic, finely minced
6 zucchini, sliced 1/4 inch thick on the diagonal
1 doz. eggs, lightly beaten
salt and white pepper to taste
1 c. fresh Italian flat-leaf parsley, snipped
1 c. finely shredded Parmesan cheese
Add oil to a large skillet over medium heat, swirl to coat bottom and sides of the pan. Add shallots and garlic, cook and stir for about one minute, Add zucchini, cook stirring often, for 5 to 7 minutes, until crisp-tender. Remove pan from heat add remaining ingredients and mix lightly. Spray a 9”round glass baking pan with butter-flavored non-stick vegetable spray. Spoon mixture into pan. Bake, uncovered, at 325 degrees until set about 30 minutes. Serve warm or cooled. Makes 6 servings.
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