Olive Oil Baking (Heart-Healthy Recipes That Increase Good Cholesterol and Reduce Saturated Fats) - 9798887982182
List Price:
$16.99
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Lisa A. Sheldon, Mary M. Flynn
Format:
Paperback
Pages:
176
Publisher:
Turner Publishing Company (August 1, 2007)
Imprint:
Cumberland House Publishing
Language:
English
Audience:
General/trade
ISBN-13:
9798887982182
Weight:
11.2oz
Dimensions:
7" x 10"
File:
TWO RIVERS-PERSEUS-Metadata_Only_Perseus_Distribution_Customer_Group_Metadata_20251022163324-20251022.xml
Folder:
TWO RIVERS
List Price:
$16.99
Country of Origin:
United States
Pub Discount:
65
As low as:
$13.08
Publisher Identifier:
P-PER
Discount Code:
A
Overview
The focus of Olive Oil Baking is the whys and how-tos of substituting olive oil and other healthy oils and fats in favorite desserts and treats that typically use margarine and/or butter. These recipes also introduce other simple changes and options that make them healthier than traditional recipes and store-bought bakery goods. In every case, these changes preserve or improve on the familiar tastes, smells, and textures we have come to expect from a baker's kitchen.
