Onions in My Ice Cream - fine-sounding arguments abound within our society today. To top that off, we find that many choose to live by how they feel and leave the thinking to someone else. In an environment such as this, man's character dwindles and he becomes less than a man. It is the intent of Onions in My Ice Cream to show us a way to improve our spiritual health. Once we see that many situations, which, on the surface, appear to be unkind or unpleasant, are really a Trojan horse packed full of wisdom beyond our worldly reasoning. It helps us look at things from God's divine viewpoint, enabling us to see what ultimately matters from an eternal perspective so that we can embrace our situation in a new light. Thus, in the renewal of our minds, we can identify how the world defines words such as love, truth, good and evil, compared to how the Word of God defines them. Romans 12:2 states: "Do not conform to the pattern of this world but be transformed by the renewing of your mind. Then we will be able to test and approve what God's will is-His good, pleasing and perfect will." Onions in My Ice Cream is anchored by two concrete foundational scriptural truths. First, "Without faith it is impossible to please God," Hebrews 11:6 and secondly, "Faith comes by hearing and hearing by the Word of God," Romans 10:17. It is our prayer that as you read and ponder this book, you will begin to see God's sovereign purpose do good and marvelous things in our lives, even while experiencing life's trials and sufferings.

"Andie Pilot takes readers on a photographic tour of her favorite recipes--some just like her grandmother made and some modern takes on Swiss classics. With dishes for every time of day, both sweet and savory, the book includes recipes for every chef from Birchermüesli to fondue, Capuns to Rüeblitorte, Andie Pilot makes Swiss cooking easy--and illuminates many of Swiss cuisine's curiosities."--back cover.

If you can slice an onion, you can cook almost anything. That's the first premise of this book. There are dozens more, all underlining the happy thought that cooking is easier than they tell you it is. The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was? How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking. For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.

This lay-flat paperback format of the 1997 edition is truly an indispensable and beloved reference and recipe source for home cooks concerned about freshness, nutrition, and taste.

One hundred and fifty delicious vegetable recipes--all presented in glorious full color