Early Autumn - Apple and Cinnamon

New VapeSafe Early Autumn eLiquid.

Early Autumn - Apples and Cinnamon flavored eLiquid evokes memories of the beginning of fall. The feel of the warm autumn sun on the skin. The sight of vibrant hues of amber and crimson leaves hanging in gently swaying trees soaking up the light. The rustling sound of the breeze slipping through the tree branches tugging and teasing the remaining leaves into releasing their hold and floating downward. The laughing children raking the leaves into piles and then running and jumping into the soft, luscious piles scattering the leaves again. The delicious smells of baking apple and cinnamon pies wafting through open windows. These are the sights, smells and tastes of Early Autumn.

Early Autumn eLiquid by VapeSafe captures the essence of Autumn no matter what season it is. Early Autumn eLiquid is flavorful combination of apples and cinnamon. As with all of the VapeSafe eLiquids, our mixtures are designed to produce nice, heavy vapors and the most succulent flavors. Try Early Autumn eLiquid today!

Technology Information:

Flavor

Description

"Knockout dining" leaves fans breathless at this Gramercy New American "paragon" where "rock star" chef Rocco DiSpirito produces "sublime," "synergistic" dishes. --Zagat, on Rocco DiSpirito's restaurant Union Pacific

He runs one of the most successful restaurants in New York City. He is seen everywhere from David Letterman to Good Morning America to the Food Network. He has graced the cover of Gourmet magazine as "America's Most Exciting Young Chef" -- and Zagat calls him a "rock star." Now, Rocco DiSpirito unleashes his culinary magic with Flavor.

In Flavor, DiSpirito shows readers how to create bold, intriguingly delicious food through combinations of ingredients both mundane and exotic. The cuisine is sophisticated but surprisingly easy for home chefs to replicate. Using the four flavors (sour, sweet, bitter, and salty) as basic building blocks, Rocco demonstrates how to combine and commingle flavors to create one-of-a-kind dishes.

Some recipes included in Flavor are:

-- Lemongrass Lobster Salad
-- Baby Lettuces with Pickled Squash Blossoms and Yogurt-Tahini Vinaigrette
-- Calamari with Coconut Curry and Green Papaya
-- Braised Veal Roulade with Root Vegetables
-- Cinnamon Glazed Duck
-- Lavender Creme Brulee
-- Peach-Phyllo Strudel with Goat Cheese Cream and much more

Reviews

Rating: 4 / 5
Date: 2010-07-06
Summary: "Teaching Homeless Women in Transition Housing to Cook heathier"

As a volunteer working with a cook at a year long transitional shelter for homeless women and their children in Richmond, VA, I first saw your Now Eat This! book and thought it would be a great guide to healthier eating for residents. My only critiques are the heavy usage of beef tenderloin without other (cheaper) alternatives, often expensive equipment (cuisinart) without manual options, and often expensive ingredients. It would be awesome if Rocco could create a book focusing on America's comfort foods, with low calories as its main guide with poor women as its audience. I think this would be immensely popular in nonprofit shelters such as this across the country accomplishing Rocco's purpose far beyond his original intent.

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Rating: 5 / 5
Date: 2010-04-29
Summary: "flavor"

Very please with how the book was shipped to me. Enjoy how Rocco uses combination of spices and ingredients to get better flavor.
He has introduced me to different ingredients like greek yogurt.

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Rating: 5 / 5
Date: 2008-12-25
Summary: "Not like any other cookbook I've seen. Better!"

This cookbook is so interesting because it's very creative and it lets you in on the process. Rocco's cooking theory here is "sweet, salty, bitter, sour" and he labels each ingredient in the recipes with a colored dot so you can see how he is using one (or more) of each per recipe. Then in the back of the book, he has a couple pages listing food items that qualify in each category, so you can think up your own mix of ingredients. The book also has helpful items like mini photos of the more unusual foodie items that my be hard to find, plus a couple pages with ideas of where to buy them (online gourmet shops). I love the cookbook because it has soooo many photos! Each dish has a huge, full-page, color photo of it. There are also tons of black-and-white photos of Rocco and his chefs cooking in a restaurant kitchen (this book is a few years old and he was at Union Pacific then, I think). For the other reviewers commenting on the photos, some are done in an artsy style where the photo is blurred to show movement. Each recipe also has a paragraph or 2 preceding it where Rocco tells a story about the dish. So it's not your typical cookbook with just a bunch of typed-out recipes! There are a few super-easy recipes that I can definitely make: Nutella sandwich with broiled bananas, cauliflower soup, radish and cranberry salad. The book has a mix of super-easy, medium-easy and hard recipes with some super-hard recipes in a separate section in the last chapter. It's fun to see photos and descriptions of some of Rocco's "famous" dishes even though they would be too hard for me to make, like uni sea urchin (yikes! where would you find this?) with raw scallops and tomato water (made by hand) and mustard seed oil (made by hand).

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Rating: 4 / 5
Date: 2008-02-07
Summary: "stunningly beautiful cookbook"

This was the book that made me rethink my attitude towards Rocco. I found him pretty alienating on "The Restaurant," but this book redeemed him in my household. The recipes run the gamut from super simple to all-day fancy, but with ample warning of what you are getting into. I love the range of ethnic influences and also the large number of vegetarian recipes. Highly recommended for people who like very very pretty cookbooks that they can actually, you know, cook from!

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Rating: 5 / 5
Date: 2007-09-19
Summary: "An excellent book for a Foodie."

I like cookbooks that teach you how to cook, in addition to giving you great food. This is about my favourite book for entertaining company, on a well-stocked cookbook shelf.

The recipes are innovative, fancy, taste great, and the instructions are clear. What I also like is the background - the description of WHY we do these steps. I noticed he covers a wide range of techniques throughout the book - the recipes are chosen carefully. Wines recommended for every dish, ingredients indexed by flavor, by season, by difficulty and whole meals are planned for every occassion, matching mains with sides.

There's a lot of fish in this book (for me, that's a good thing), and the flavors are generally bold, but well balanced. Appetizers really should only be used as apps in this one - don't make a larger size for a main - the reason is the flavors are too bold. Nice in small amounts. The dishes are impressive, well illustrated, and plating advice is given.

I would recommend this book for a person who loves food (including fish) and who wants to learn more about how to cook. I would not recommend it for the plain old meat and potatoes crowd.