The Best Sweet Potato Cookbook You Will Purchase for Yourself!: Enjoy This Complete and Awesome Sweet Potato Cookbook!
By Ted Alling
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About this ebook
Many of you have been possibly told to cut your consumption of potatoes in your diet. Potatoes do contain carbs that is a fact and if you are going to follow a low carbs diet, the white potatoes you once ate almost daily, should be eliminate from your regular diet. But what about the sweet potatoes, what’s the deal with them? Do they contain carbs as well?
Let’s clarify a few of these myths or questions you have in this Sweet Potato Cookbook. Nothing like educating ourselves and stop trying to figure out the truth. Let’s stop only listening to the local farmers, supermarket clerk, health specialist, and mother-in-law’s and best friends. We love them all, but it does not mean that they know the main nutritional differences between white potatoes and sweet potatoes! We do, and will share with you in the next chapter about the subject.
We will also tell you all about the vitamins, minerals and by consequence health benefits of keeping the sweet potatoes as part of your diet, in moderation, of course. We will list many Sweet potato Recipes you can easily prepare any day of the week. Do not worry; you do not always have to use your oven to bake these potatoes. We will teach you other ways to serve your family and loved ones these delicious creations hearty veggies. Trust us, we do know how important the sweet potatoes casserole your grand-mother thought you how to make when you are young is to you, and we will not take it away from you. We will add on to your recipes collection. We will ensure that you don’t get tired of always eating the sweet orange potatoes you like the same boring or uncreative way.
Ted Alling
Hello my name is Ted Alling,For as long as I can remember, I have always loved cooking and spending time in the kitchen. I honestly thought that my mother had dedicated her life to cooking, but later on in life, I came to understand that she was just a great stay at home mom of 4. Although I was a boy, I was always the only one interested in helping my mom make pancakes, fried eggs, and bratwurst. She proceeded to teach me how to make pasta, to cook chicken, stuff cabbages, and even how to make a pretty good risotto.Life in Germany was wonderful as a kid, but my parents decided to move to the United States, or more specifically to the state of Illinois, in 1990. When I moved out to go to college in Georgia, not only was I able to make some delicious dishes, but I was a very popular roommate to have—I was one of the very rare ones who could prepare something other than mac & cheese from the box. The other students from the dorm really dug my special fried rice. Until this day, I won’t give out the secret ingredient that makes it unique...I graduated from college with honors and an accounting degree in 1995, and soon after started working in a firm in downtown Atlanta. All I could think about all day was what I would make for my girlfriend for dinner. She obviously did not mind that I had taken over the kitchen early on in our relationship. She is a nurse, and often has to work long hours and comes home exhausted and hungry.However, food had become much more than a hobby or necessity for me...it was actually closer to an obsession, but I prefer to use the term passion. I was spending most of my weekends visiting fresh local markets and discovering new produce and herbs. After working as an accountant for 5 years, I realized that life was far too short to continue missing out on my true calling: cooking.I applied as a part time cook at a local diner about 10 minutes from home, and the rest, as they say, is history. Three years later I was opening my own restaurant with my wife as my main partner. All my ex-fellow accountants now come in to eat at lunch time. We have been serving our clientele my famous fried rice, and many more dishes that I will be glad to share with you over the future weeks.What makes me a good chef? My passion for food, and the fresher the ingredients, the better. I love to experiment with flavors and I dare you to do the same. Sure, we all have our favorites, but don’t settle in your ways. Be creative. Play with the colors, the herbs, the spices, the types of meat, fruits, and vegetables. Grow your own garden and talk to your butcher about trying different cuts of meat that he has to offer on a weekly basis.Now, I have to go back to the kitchen, but next time you feel like preparing a mouthwatering dish, please stop by, and I will make sure to share “most” of my secrets.
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