Introducing Lucie Cote Contente, author of Gluten and Gluten Free Cooking in Perfect Harmony

“I am happy that I used Outskirts Press. I feel my cookbook is great quality.”

Lucie Cote Contente shares recipes that her family and friends enjoy. Her love of cooking homemade meals combined with her food allergies have allowed her to create this new version cookbook for everyone. She uses her experience with multiple food allergies and creates an easier path for others with similar issues. Because her family does not have food allergies, she made sure to create her recipes for everyone to enjoy.

self-publishingClick for details or to purchase

Book description…

The One Recipe Solution to Accommodate Everyone. What makes this book different from other gluten free books is that the recipes are written for everyone-people with and without gluten issues. Delicious meals made the original way and it incorporates a new cooking technique for people with food allergies. Creating one recipe for the whole family with one little tweak called the “root recipe.” If you have a food allergy, imagine the main part of the recipe is like a tree trunk-the part everyone can eat, separate the main mixture into 2 bowls and add the “root ingredients” – the gluten free/non gluten free ingredient to complete the recipes. The best part is that the gluten-free person gets to eat exactly what the non gluten-free people eat. If you enjoy delicious food, this book is for you. If you are on a food allergy journey, this book is for you. If your family is food diversified, this book is for you.

Introducing Sharon Denise Jones, author of Cooking Up With The Jones’

“I enjoyed my experience with Outskirts Press. Bridget was awesome. I am now currently working on 2 more books and I will definitely be publishing with Outskirts Press again. Thanks for a book well done.”

Sharon Denise Jones is the youngest of five siblings. She was born and raised in Lexington Tennessee. She grew up on a small farm and was always considered a tomboy. She played basketball in middle school and during those times received several MVP and All-Star awards. Sharon received numerous basketball awards such as All State, all West Tennessee, and Best Play Maker. Helping on the farm and cooking with her mother were the best days of her childhood. Especially holidays, when her mother would make sure her sister Jackie and Sharon were involved in the kitchen in some way, whether it be whipping up egg whites for her fabulous chocolate pies or seasoning the turkey, getting it ready for baking. Those days are what made Sharon the lady that she is today. She’s happily married to Anthony Bernard Jones, who has been her foundation since the day they exchanged vows. She is also a proud mother of three wonderful children—Joshua, Jessica, and Jaleel—and the grandmother of three—Jayda, Jeremiah and Jordyn. As she got older, she realized that cooking and taking care of people with special needs are her passions. She is presently employed as a Home Manager for the Supportive Living, where she assists mentally challenged or disabled persons with daily living. She is the Vice-President of the Adult Choir, President of the Youth Choir and a member of the Pastor’s Aide at her local Church. She may be the youngest of five, but she loves taking on new challenges and that’s what made her the extraordinary person she is today.

self-publishing authorClick for details or to purchase

Book description…

This lavishly produced book, Cooking Up With The Jones’ brims with color photographs of food and two substitution charts. This book was produced to have mass-market appeal to those who are just beginning to cook and say they can’t even boil water; and second, for those who have been trying to cook and wonder why their meals don’t taste like Mother’s or Grandma’s cooking, or even the food of their favorite Restaurant. In Cooking Up With The Jones’ you will find those flavors with recipes that range from appetizers, desserts—such as Old Fashioned Pound Cakes, Meats, Buttermilk Pancakes, and plenty more. Included are substitution charts that will benefit others on a more restrictive diet.

Introducing Chansophy Anhaouy, author of From My Kitchen To Yours

“I would like to say thank you to everyone, at Outskirts Press, who have made my dream come true. I really like everyone at Outskirts Press. They are very nice and helpful. I was so thrilled when I received my book. I am so lucky to have Outskirts Press as my publisher, and definitely I will introduce my friends and family members who are writing now to Outskirts Press. Thank you again.”

After the Khmer Rouge War in 1979, Chansophy Anhaouy and her family went back to Phnom Penh and settled in Orusey Sangkat. Like many Cambodian families who survived the war, Anhaouy’s family worked hard to make ends meet. Anhaouy was a young teenager then, going to school at night and running a small local restaurant during the day. She loved cooking and at a very young age already knew how to create her own recipes using her exposure to Vietnamese, Laos, Chinese, and Cambodian food and cultures. Her dream was to become an accomplished chef and publish her recipes. Almost thirty years later, living in Everett, Washington, Anhaouy has transformed her dream into reality by sharing her intimate collection of recipes, From My Kitchen to Yours.

self-publishing authorClick for details or to purchase

Book description…

Chansophy Anhaouy presents an ambitious debut cookbook in which she shares her family recipes-Indo-Chinese recipes she’s developed to suit her family’s tastes. This book is easy to follow for novices as well as more experienced cooks. The cookbook also illustrates the chronicles of Cambodian traditions heavily influenced by the Indo-Chinese countries such as Vietnam, Laos, and Thailand. Heartily flavored, yet delicate and simple, these recipes are infused with rich ingredients such as lemongrass, fresh mint, lime, ginger, and other fresh Asian herbs. With a focus on health, Anhaouy has come up with recipes that are healthy, fresh, and simply delicious-from her kitchen to yours!

Introducing K. Ramachandra Bhat, author of Healthy Vegetarian Recipes

“Very friendly and quick responses.”

K. Ramachandra Bhat, was born in India to Havyaka parents and completed his undergraduate education in Chemistry, Physics and Mathematics, and graduated with B.Sc. degree from Mysore University, Mysore, India. He obtained M.Sc. degree in Analytical Chemistry from Banaras Hindu University, Banaras, India. He came to USA to continue graduate studies in Chemistry at The Ohio State University in Columbus, Ohio and obtained M.S. degree in Physical Chemistry. He continued his studies in Physical Chemistry at Rutgers University, New Brunswick, New jersey and graduated with Doctoral degree. Following few academic research positions and faculty position he retired as Professor of Chemistry. He is a member of American Chemical Society (ACS) and American Association for the Advancement of Science (AAAS). He has to his credit several peer reviewed research publications in esteemed scientific journals. The recipes are the result of his keen interest and hobby of gardening and cooking.


Product description…

Vegetarian diet has gained popularity in USA and other parts of the world for health and religious reasons. In USA, some follow strict vegetarianism and some use eggs and milk. Vegetarianism as practiced here fails to supply adequate amount of protein and utilize diverse varieties of vegetables and nuts to get essential nutrients and minerals. This is due to lack of familiarity with the varieties of vegetables and knowledge as to how to cook them. Furthermore, vegetarian diet is not complete without cooked rice and wheat breads and other grains that are eaten in conjunction. The recipes provided are to overcome the dietary deficiencies. This is how vegetarians eat along with milk and milk products in India where the largest number of vegetarians in the world live. On an esoteric level, our tongue recognizes six Rasas or tastes (sweet, sour, salt, bitter, insipid, and pepper hot) and proper combination results in tasty morsels. The sauces combined with rice or breads makes good eating. Moreover, vegetarian diet is probably a salvation to feeding burgeoning world population than animal based diet that may not be sustainable. The book provides time tested easy recipes that are being followed even now that dates back to Pre-Christian era with little changes. The recipes provided are exclusively used by Havyaka Brahmin community and now adopted by other communities that do not eat meat, fish and eggs.

Introducing David Webb, author of Behind the Swinging Doors

” As a first time author, I was overwhelmed with the number of self publishers available. Each had glowing reviews and also some not so glowing. After discussing this problem with a good friend who had just published a book I narrowed my search and found Outskirts Press. Their packages started at a lower cost and offered many options. After contacting them, I chose the Diamond Package and began receiving support for finishing my book. The responses from the various representatives were timely and helpful. I am still a bit uncomfortable with things like “formatting” and “extensions” but these folks walked me through the steps. The whole process went rather smooth and I now have “Behind the Swinging Doors” published and selling. If you are considering a self publisher look no further than Outskirts Press.”

About the author: Fifty years ago, I began my food service career with no intention of staying in it. I needed money to buy my first car. After a few different jobs I was asked to begin cooking. I found I enjoyed it and the social trappings that went with it. I was trained by skilled chefs and good managers yet never went to culinary school. I have talked people into hiring me for nearly a half century and have never once been fired from a job although I have had many. I still cook for a living and still enjoy going to work. I’d say my career path was a good one.


Product description…

You are sitting at your table in a fine dining restaurant and suddenly a muffled crash is heard. The waiter assures you it is nothing. You notice groups of employees gathered around the edge of the dining room chatting about something. There is a faint smell of smoke in the air. Your server returns to take your order stating all is well. Two firemen in full gear walk through the dining room and into the unseen back. Just a funny made up story? No because I watched it happen. This is only one example of the misadventures, disasters, and downright comical behavior that goes on without the public knowing. Food service bands together some of the most unlikely crews and somehow manages to get the job done. This book explains the victories and failures that followed me through my career. Take a trip with me Behind the Swinging Doors.

Introducing David Webb, author of Behind the Swinging Doors

” As a first time author I was overwhelmed with the number of self publishers available. Each had glowing reviews and also some not so glowing. After discussing this problem with a good friend who had just published a book I narrowed my search and found Outskirts Press. Their packages started at a lower cost and offered many options. After contacting them, I chose the Diamond Package and began receiving support for finishing my book. The responses from the various representatives were timely and helpful. I am still a bit uncomfortable with things like “formatting” and “extensions” but these folks walked me through the steps. The whole process went rather smooth and I now have “Behind the Swinging Doors” published and selling. If you are considering a self publisher look no further than Outskirts Press.”

About David Webb: 50 years ago I began my food service career with no intention of staying in it. I needed money to buy my first car. After a few different jobs I was asked to begin cooking. I found I enjoyed it and the social trappings that went with it. I was trained by skilled chefs and good managers yet never went to culinary school. I have talked people into hiring me for nearly a half century and have never once been fired from a job although I have had many. I still cook for a living and still enjoy going to work. I’d say my career path was a good one.


Product description…

You are sitting at your table in a fine dining restaurant and suddenly a muffled crash is heard. The waiter assures you it is nothing. You notice groups of employees gathered around the edge of the dining room chatting about something. There is a faint smell of smoke in the air. Your server returns to take your order stating all is well. Two firemen in full gear walk through the dining room and into the unseen back. Just a funny made up story? No because I watched it happen. This is only one example of the misadventures, disasters, and downright comical behavior that goes on without the public knowing. Food service bands together some of the most unlikely crews and somehow manages to get the job done. This book explains the victories and failures that followed me through my career. Take a trip with me Behind the Swinging Doors.

Introducing Sharon Denise Jones, author of Cooking with the Jones’

“I enjoyed my experience with Outskirts Press. Bridget was awesome. I am now currently working on 2 more books and I will definitely be publishing with Outskirts Press again. Thanks for a book well done.”

Sharon Denise Jones is the youngest of five siblings. She was born and raised in Lexington Tennessee. She grew up on a small farm and was always considered a tomboy. She played basketball in middle school and during those times received several MVP and All-Star awards. Sharon received numerous basketball awards such as All State, all West Tennessee, and Best Play Maker. Helping on the farm and cooking with her mother were the best days of her childhood. Especially holidays, when her mother would make sure her sister Jackie and Sharon were involved in the kitchen in some way, whether it be whipping up egg whites for her fabulous chocolate pies or seasoning the turkey, getting it ready for baking. Those days are what made Sharon the lady that she is today. She’s happily married to Anthony Bernard Jones, who has been her foundation since the day they exchanged vows. She is also a proud mother of three wonderful children—Joshua, Jessica, and Jaleel—and the grandmother of three—Jayda, Jeremiah and Jordyn. As she got older, she realized that cooking and taking care of people with special needs are her passions. She is presently employed as a Home Manager for the Supportive Living, where she assists mentally challenged or disabled persons with daily living. She is the Vice-President of the Adult Choir, President of the Youth Choir and a member of the Pastor’s Aide at her local Church. She may be the youngest of five, but she loves taking on new challenges and that’s what made her the extraordinary person she is today.


Product description…

This lavishly produced book, Cooking Up With The Jones’ brims with color photographs of food and two substitution charts. This book was produced to have mass-market appeal to those who are just beginning to cook and say they can’t even boil water; and second, for those who have been trying to cook and wonder why their meals don’t taste like Mother’s or Grandma’s cooking, or even the food of their favorite Restaurant. In Cooking Up With The Jones’ you will find those flavors with recipes that range from appetizers, desserts—such as Old Fashioned Pound Cakes, Meats, Buttermilk Pancakes, and plenty more. Included are substitution charts that will benefit others on a more restrictive diet.