Outros livros que poderiam interessá-lo

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  Savory Pies - Delicious Recipes...

  Greg Henry

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  The acclaimed food blogger proves that you don’t have to wait for dessert to eat pie in this collection of savory pie recipes from across the globe. 
   
  Rustic or elegant, pies draw people to the table. Savory Pies is a diverse collection, packed with flavors from around the world. From comforting classics and innovative pastries to delectable hand pies and eye-popping creations this book presents a treasure-trove of gourmet recipes.  
   
  Featuring stunning full-color photos, complete step-by-step directions, and techniques for the perfect crust every time, Savory Pies shows that making mouthwatering meals sure to please any palate is as easy as pie. Just start with your favorite foods, add zesty spices, bake inside a buttery, flaky crust, and enjoy! 
   
  Recipes include: 
   
  • Tomato Caprese Tart 
   
  • Braised Short Rib Shepherd’s Pie 
   
  • Chicken Pot Pie 
   
  • Asiago Mac ‘n’ Cheese Pie 
   
  • Duck Confit Taquito Pies 
   
  • Jerk-Spiced Caribbean Meat Patties 
   
  • Bite-Size Beef Wellingtons 
   
  • Chickpea Samosas with Spicy Mint Sauce 
   
  • Sweet Potato Tarte Tatin 
   
  • Crawfish & Corn Turnovers 
   
  • Chicken & Pistachio Phyllo Triangles 
   
  • Garlic and Rosemary Pizzettes 
   
  • Sausage and Red Pepper Polenta Cobbler 
   
  • Panang Vegetable Curry Pot Pies

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  The Glorious Pasta of Italy

  Domenica Marchetti

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  Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.

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  Understanding the World of Wine

  Brian Wheaton

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  Gain the wine know-how you’ve always wanted in this comprehensive course. 
  Choosing the right wine for an occasion can be a challenge even for the experienced. To help you master that challenge and deepen your appreciation of wine and its inexpressibly rich lore, Master of Wine Brian Wheaton recorded Understanding the World of Wine. 
  Whether you're a seasoned oenophile or a beginner, you will discover new insights in this set of 36 easy-to-use audio lectures. You'll explore the rich history of winemaking, learn how wine is created today, and understand what makes each of the world’s great grape varieties special. You will journey through winemaking regions across the globe, from classic areas like Bordeaux, Burgundy, and the Rhone Valley to New World vineyards in the US, Chile, Argentina, South Africa, Australia, and New Zealand. 
  >You will find practical tips and advice. Can wine improve your health? How is wine best matched with food? What are the biggest pitfalls to avoid? What is the essential wine vocabulary? What are the best ways to shop for wine? 
  You can enjoy these lively, 25-minute lectures while you commute, run errands, or exercise— wherever and whenever you want. 
  Discover the wonderful world of wine today. 
  This course is part of the Learn25 collection.

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  The Madiba Appreciation Club - A...

  Brett Ladds

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  Once, chef Brett Ladds was given a cigar by Fidel Castro, he talked weightlifting with Swazi king Mswati III and his cooking made Quincy Jones sing. For many years he also served Nelson Mandela many cups of rooibos tea and made him his favourite meals.
  Ladds was the executive chef of the SA government and manager of the presidential guesthouse at Bryntirion Estate in Pretoria from 1994-1999 where he served both Mandela and Thabo Mbeki. It was a naive and star-struck 21-year-old Ladds who started working at the guesthouse in the months before the first democratic election. During this time he was always in the background when struggle stalwarts like Steve Tshwete, Joe Modise and Dullah Omar met Mandela to discuss the future of the country.
  This heart-warming book tells of a young man's coming of age at a turning point in our history. His stories about meeting kings and queens, presidents, rock stars and even the pope are laced with his unique, self-deprecating sense of humour. Of Queen Elizabeth he says it felt like speaking to his gran. "I asked myself, how does all that power fit into this lovely, caring lady?" Of Robert Mugabe: "He never moaned about a thing."
  Then there are the Russian diplomats and their drinking habits and the Saudi-Arabian sheik who had 8 television sets installed in his room and bought 20 blankets at R5000 each for his stay.
  It's a book to make you laugh and cry. And Madiba's favourite champagne? Pêche Royale …

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  Independence Days - A Guide to...

  Sharon Astyk

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  “Be warned! Independence Days will change the way you eat. It is not just a guide for storing food but a manual for living in a changing world.” —Kathy Harrison, author of Prepping 101   Hard times aren’t just coming, they are here already. The recent economic collapse has seen millions of North Americans move from the middle class to being poor, and from poor to hungry. At the same time, the idea of eating locally is shifting from being a fringe activity for those who can afford it to an essential element of getting by. But aside from the locavores and slow foodies, who really knows how to eat outside of the supermarket and out of season? And who knows how to eat a diet based on easily stored and home preserved foods?  Independence Days tackles both the nuts and bolts of food preservation, as well as the host of broader issues tied to the creation of local diets. It includes:   ·       How to buy in bulk and store food on the cheap ·       Techniques, from canning to dehydrating ·       Tools—what you need and what you don’t   In addition, it focuses on how to live on a pantry diet year-round, how to preserve food on a community scale, and how to reduce reliance on industrial agriculture by creating vibrant local economies.   Better food, plentiful food, at a lower cost and with less energy expended: Independence Days is for all who want to build a sustainable food system and keep eating—even in hard times. “[Astyk] builds a sturdy path to a full larder, a safe family, and a more secure community.” —Robin Wheeler, author of Food Security for the Faint of Heart

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  I'm Just Here for the Food -...

  Alton Brown

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  The creator and host of Food Network’s Good Eats updates his award-winning primer on essential cooking techniques—now with fifteen new recipes! First published in 2002, Alton Brown’s I'm Just Here For the Food received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the original a classic kitchen instruction manual. Each of the book’s fifteen sections is a mini-master class on a given cooking method—from pan searing to pressure cooking, stewing, steaming, and more. And each includes a "master" recipe that epitomizes the technique along with a selection of recipes that demonstrate its range. Plus Brown shares a plethora of fascinating food facts, history, lore, and science.

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