Introduction

By now you've downloaded our cookbook in whatever format you've chosen (pdf, html,

etc.). Maybe you've even peeked at a few of the wonderful recipes you can look forward

to creating. And I'm guessing you have a couple of questions: "What is this cookbook

about? Why is it free? And how did it get started?"

A group of talented authors from all over the world (many of us famous!) got together

over the Internet to share our passion for electronic books, called e-books for short. We

discovered that we shared another passion: one for food. This cookbook, "Now we're

cooking! -- 43 Authors in the Kitchen" is the result of our decision to reach out across the

Internet with a free invitation to share favorite dishes from our private collections.

Okay, so I can just hear you saying to yourself, "There’s no such thing as 'free'. What

does it really cost? What's the catch? What are the authors getting out of this?"

In a way there is a 'cost' involved, but it doesn't have anything to do with money. The cost

was the few minutes of your time it took to download the cookbook from the web page,

or to open the email attachment. That's it.

Is there a catch? No. The cookbook is like any normal cookbook, only presented on your

desktop or laptop computer, or hand held reader. You simply read it off the screen, or

print off the pages you want.

Of course, you understand that these recipes aren't from some highly paid professional

chef. They haven't been independently tested for uniformity, allergic sensitivity, or

diabetic requirements. No dietitian has been consulted to see if any "allergy" or "diabetic"

warnings should have been added to them. Professional chefs haven't tested these recipes,

nor do they pretend to be professional quality, although we've done our very best to be

accurate.

These recipes are the home-cooking family favorites we use everyday, presented just as

they would be had you stopped by our homes and asked for the recipe. You may have to

alter the preparation or cooking instructions to have each luscious recipe come out

perfectly for you, due to variations in oven temperatures or altitude between your kitchen

and ours. And, of course, you should always consult your own dietitian or physician if

you are on a restricted diet. Since we expect this cookbook to attract readers from

around the world, we have included a metric conversion table at the end of the cookbook

for your convenience.

What's in it for us? Well, a few things, actually.

First and foremost, we'd like you to enjoy your cookbook. Do a search for whatever you

desire…cookies, vegetables, stew. Or look for a specific ingredient …beef, honey, or

chocolate. Print a few of the recipes out (or all of them) changing the font to suit yourself,

and enjoy the varied and wonderful recipes we've shared with you.

Now We're Cooking