Quoted from Pixu

I'm not using Windows so I can't download Kindle..   well I can, it just won't run. I've got Ubuntu (Linux).

On Linux use the cloud reader:

https://read.amazon.com/about

Quoted from ABJoe

Is this a Kindle device, or is it the software for PC?

I didn't need a serial # to register the PC software...
Here is a link to Kindle support information.  On the right, there is a link for registering...
http://www.amazon.com/gp/help/.....amp;nodeId=200588130

I have a PC - After ordering the recipe book, it brings me to the page where it says I need to register my Kindle - and there is a space for a registration number.  I'll give a try without the number . . . eyes and toes crossed . . .    And thanks for help everyone!

This is where I am taken to after I have ordered the recipe book . . .


Register your new Kindle to continue with your Kindle Edition purchase.
          
To register, give your Kindle a name and enter the 16 digit serial number for your device.
For latest generation Kindle devices, you can find the serial number on the first page of the Settings screen on your device.

Please click Continue to register your Kindle and complete your purchase.
Kindle Name:  
Kindle Serial Number:

So, obviously I am doing something wrong - big sigh.  I'll keep trying different things.  

OMG!  I did it . . . happy dance . . .   I now have my Type A recipe book.  Big sigh of relief and smiling . . .  

Quoted from C_sharp

While I find I can take it into the kitchen easier with my iPad, I have no difficulty viewing the cookbook with the free  Kindle bookreader on my PC.

Thanks, c sharp! I'll have to try this!  

Ok, I downloaded Kindle reader on our laptop, which has Windows. So could I download the book on another device?? Say if I get a Kindle in the future?

Thanks anyway C-sharp, I was just too impatient and decided to use the laptop

Quoted from Pixu

So could I download the book on another device?? Say if I get a Kindle in the future?

I have it on PC and iPad. I could throw it on more but do not intend to at the moment.

Most Kindle books (Including these cookbooks) can be simultaneously accessed for your personal use on up to six Kindles (or Kindle compatible devices, such as Kindle for PC). You have to register all the devices with a single Amazon.com account (I have multiple Amazon accounts, but I presume most people do not).

If you go over 6 devices you can replace one of your current devices with another, you can deregister and delete the content from the device you wish to replace and then you can access the content in question from a device device not included in the original six.

I just got home from vacation a couple of days ago and bought the cookbook. I would make a lot of the recipes.  There is a nice variety to suit any and all taste buds.

The ice cream made out of bananas looks really good and would help with  those occasional cravings for avoids. I really don't want to use all that rice flour in the recipes, I almost exclusively bake with almond flour and buckwheat.  I really try to watch how many carbs I eat in a day and really limit grains.But I bet I could substitute, and almond flour would be too expensive for many to buy.

Has anyone ever baked with sweet potato flour? I just ordered some from Amazon. One of the chefs at Disney World said his wife was allergic to wheat also, and he baked and cooked with it alot.

Jane,

How do you like your kindle fire? I have the kindle keyboard and love it. Would like to have a fire too, but my keyboard is only 14 months old.

Please tell me that it will be available in paperback. I am a book girl all the way. Sure would be nice if it would become a cooking show. That would be awesome.

Quoted from PrincessMia

Please tell me that it will be available in paperback. I am a book girl all the way. Sure would be nice if it would become a cooking show. That would be awesome.

I don't see any indication that these will be printed...  You may need to buy the e-book and print the recipes to get that soon...

Here is the Drum Hill Publishing site:
http://www.drumhillbooks.com

kittykar,
I like the Fire better.  I had the one with "special offers" prior to this one. The screen is brighter on the Fire and I like that it's touch screen...easy to get email on, etc.  I gave the other one to my step grandson.
Jane

Quoted from kittykar1

I really don't want to use all that rice flour in the recipes, I almost exclusively bake with almond flour and buckwheat.  I really try to watch how many carbs I eat in a day and really limit grains.But I bet I could substitute, and almond flour would be too expensive for many to buy.

Has anyone ever baked with sweet potato flour? I just ordered some from Amazon. One of the chefs at Disney World said his wife was allergic to wheat also, and he baked and cooked with it alot.

hey there, I use sweet potato flour a lot in baking and it's a great substitute for regular potato flour which is so abundant in gluten free recipes! I've never tried to swap it for rice flour like for like. I'd be curious to know if it works for that too - I don't really like rice flour that much myself.

Andy

I was a little disappointed when I got to know that this cookbooks are not available in paper form. I don't have a Kindle or iPad. I downloaded the Kindle reader on my PC but it is not so handy to have to walk between my PC and my kitchen all the time to make a dish! And I don't see a print button. Also, there doesn't seem to be a "search" function using keywords? I wish it was available in PDF format. Much more PC-friendly anyway.

I've bought both the cookbook for A and the one for O. I have first looked into the A book coz I'm running out of ideas for dishes for my A husband. Unfortunately many dishes call for ingredients that aren't available here, e.g. turkey, which we get only during the Christmas season And some ready-made ingredients like spelt pizza crusts are also not available. Not that I can't make my own, but it would be nice to include a recipe as well. Other than that, however, I find plenty of inspirations from the recipes. I need to tweak the ingredients quite a bit to incorporate produce that are available here and ones that are not "rejected" by my DH's palette!

Quoted from balletomane

Also, there doesn't seem to be a "search" function using keywords?

Look for the magnifying glass on the left side of the screen click it once and enter the search term. Type your search term in the box and press the enter key.

Thanks a lot, C_Sharp! I found it! That helps a lot  

Quoted from balletomane

I was a little disappointed when I got to know that this cookbooks are not available in paper form. I don't have a Kindle or iPad. I downloaded the Kindle reader on my PC but it is not so handy to have to walk between my PC and my kitchen all the time to make a dish! And I don't see a print button.

This is intentional.

You have not bought the rights to a printed copy of the book.

You have bought the rights to view the book electronically, this does not include printing.

Quoted Text

I wish it was available in PDF format.

There are a tremendous number of downsides to the PDF format

Quoted Text

Much more PC-friendly anyway.

Most people who use PCs do tasks on them that do not require a PC. They would be better off using other devices for these tasks. Increasingly they are doing that.


If you want to print a particular recipe.

There are a number ways to do that.

1) Highlight the text you would like to copy. Release the mouse button and in the pop up menu, select copy.  Switch to Microsoft Word (or any other word processor) and paste in the copied text.

2) View the recipe you want in Kindle, Hit the "Print Screen" key on your key board. Switch to Microsoft Word (or any other word processor) and past in the screen image.

3) Use the snipping tool(it is in the accessories folder) or any other screen capture utility, capture the part of the screen you want. Then print it from the screen capture utility or paste the image into a word processor.

Just to see if it was doable:

I used some software to crack Amazon's digital rights management stuff on the kindle files. I then created a PDF file. It was very easy-just not within the license agreement.

For those curious. It turned into a 323 page pdf.

Wow, C_Sharp, you are a computer wizard! Thanks for all the tips. Actually, I didn't expect have the right to both an electronic version and a paper version. I just wish I could buy only the paper version. I am a very old-fashioned gal in this regard!

As far as the printing is concerned, copying and pasting to a Word document should be easy enough. I had thought about the print screen option but still too much trouble, !

You lose some formatting when you copy and paste the text, but I can still tell what I am supposed to do in the recipe.

Really liked the new book my only catch is the baking powder laced throughout the book for baked products.

BAking Powder typically has three ingredients, a 1 teaspoon equivalent=1/4 tsp baking soda + 1/2 tsp cream of tartar + 1/4 tsp CORN STARCH (big fat avoid). I honestly cannot tolerate corn in anyform or amount even in the minute amounts they mess with my system so much. It is just not worth it.

But maybe if Kristin has time she can put in the following equivalent when she updates the book: 1 teaspoon baking powder equivalent=1/4 tsp baking soda + 1/2 tsp cream of tartar

honestly when I make pancakes, I leave out the cream of tartar. I no longer buy bakingpowder at all and just keep the two components I need to make stuff. I know there is a chemical reaction of some type, can't think of it right off, but you can always substitute lemonjuice, buttermilk or vinegar for the cream of tartar for that.

Bravo on the work Kristin.

I get Royal baking powder, because they've subbed corn starch with rice starch

Quoted from angel

honestly when I make pancakes, I leave out the cream of tartar. I no longer buy bakingpowder at all and just keep the two components I need to make stuff. I know there is a chemical reaction of some type, can't think of it right off, but you can always substitute lemonjuice, buttermilk or vinegar for the cream of tartar for that.

The reaction is an acid and a base together to make air bubbles.  When using std. baking powder, it is the baking soda and cream of tartar, with the starch as a buffer...  

Since Cream of Tartar is an avoid for some type A GT's, we now use baking soda and lemon or lime juice for the acid.  Citrus varies some in acidity, so it isn't always "ideal", but we typically use about a Tablespoon of juice with 1/2 teaspoon soda to replace a teaspoon of baking powder.  We put the juice in the liquid ingredients and the soda in the dry to provide the buffering effect.

http://drumhillbooks.com/blog/?page_id=703

great info on the cookbooks