Altri libri che potrebbero interessarti

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  Neven Maguire's Complete Baby...

  Neven Maguire

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  Neven Maguire, Ireland's most trusted chef and busy father of two, is here to show you how to give your child the best start in life with honest-to-goodness recipes and advice.Good nutrition is the most important investment you can make for your child's future, but starting out is always daunting for any parent. There are so many questions: when to wean, which foods to offer first, and which ones to avoid?In this brand new collection of recipes for babies and toddlers, Neven takes the worry away from introducing your baby to solid food for the first time and gives you plenty of inspiration to encourage your little one to develop a life-long love of delicious and nutritious eating.With helpful daily meal planners and 200 delicious and easy-to-follow recipes, this trusty guide will take you from your baby's first tastes, through all the stages of weaning, right up to family mealtimes and beyond. Recipes include purées, mashed foods, finger foods, lumpy foods, chopped foods, sharing family foods and even the occasional family-friendly treat!The book also includes advice on the organic debate, allergies, essential equipment and setting goals for your baby every step of the way.All baby and toddler recipes supported by the First 1000 Days and the Irish Nutrition and Dietetic Institute.

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  200 Salads

  Melissa Barlow, Stephanie Ashcraft

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  Two hundred tasty ways to eat your fruits and veggies—just toss and serve!   Crunchy, creamy, savory, or sweet, 200 Salads has it all! From fruity, leafy, pasta, and picnic to hearty main course and dreamy desserts, these creative recipes offer tons of delicious and nutritious options.   Tropical Jewel, Cherry Waldorf, Bacon Broccoli, Chicken Fajita, Red Potato-Pasta, and Cookies and Cream are just a few of the simple and satisfying salads that will please your palate and have you asking for more. Also included are a bonus section of recipes for dressings and some helpful hints on ingredients and prep.

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  Surviving Lung Cancer - A...

  Dr. Dale Pheragh

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  This book is an important book for all cancer and non- cancer patients looking for solution and also for those who knows the importance of avoiding what could trigger lung cancer in them, as it has uncovered the holy grail those who want to optimize their chances for cure have been seeking. This book is filled with important information for everyone, whether struggling with cancer or not.Lung tumour causes mutations in cells. Typically, your body programs cells to die at a particular stage in their life cycle to avoid overgrowth. Malignancy overrides this training, leading to cells overdevelopment and multiplying when they shouldn't; the growth of cells leads to the introduction of tumours and the harmful effects of cancer. In lung cancer, this design of cell overgrowth occurs in the lungs (essential organs for breathing and gas exchange); doctors typically diagnose two lung cancer types, small cell, and non-small cell, depending on how they appear under a microscope. One is much more likely to have non-small cell lung malignancy than a low cell.However, anyone taking tobacco and constant contact with smoke can boost the likelihood of developing lungs tumour. Lungs cancer can also be improved if one has a brief history of contact with inhaled chemicals or other poisons; even if this contact with chemicals and other toxins was in the past, it might cause changes in lung cells that lead to tumour.This book will walk you through what to do to avoid lung cancer and also what to do to get better if you have lung cancer.

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  Jacques Pepin Art of the Chicken...

  Jacques Pépin

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  From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories. 
  Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques’ stunning paintings of chickens. “If it clucks or scratches, it’s likely that Jacques has painted it.” This unique book is the next best thing to a visit to Jacques’ home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.   
  Supplemental enhancement PDF accompanies the audiobook.

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  Grill Eats & Drinks - Recipes...

  Books Chronicle

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  The essential recipes you need to establish the best grilling game on the block—from Grilled Pizza to Foolproof Burgers, Tequila-Lime Shrimp to Mojitos.   A taste of the good life! This bite-size collection showcases twenty special recipes, all with photographs, that will inspire food lovers to take the party outside. Selected from some of Chronicle Books’ best-loved cookbooks, here are easy-peasy drinks (alcoholic and nonalcoholic), quick appetizers, simple salads and sides, and great-for-the-grill main dishes. Whether it’s the South Seas Sangria, Corn with Chipotle Butter, or the Honey-Glazed Spareribs that beckon, everything tastes better out on the patio. And grilling will be all the more relaxing for the cook who has this just-right repertoire at hand.

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  Seaweed - A Collection of Simple...

  Claudia Seifert, Zoe Christiansen

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  There is more to seaweed than as a wrapper for sushi - it is going mainstream, gathering many high profile fans. Even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight loss. This super food is a low-calorie source of protein and fibre; is richer in trace minerals and vitamins than kale; and contains all kinds of goodness, including vitamin C, iodine and antiviral, antibacterial and anti-inflammatory properties. It is delicious as a snack, added to soups, in omelettes, tossed through pasta, made into pesto and is a fabulous accompaniment to fish. The seaweeds used in this book are found all over the Northern hemisphere and have been harvested for centuries in North America, Ireland, Scotland, Wales, England, Grennland, Siberia, Norway and France. The main species (nori, dulse, kombu, wakame and hijiki) are all illustrated and explained, with detailed descriptions of how to identify them, where they grow and the other information you need to gather the rich harvest of the sea. But if sea-scavenging is not your style there are plenty of dried seaweeds now available to buy from natural food stores and supermarkets where it is also appearing in many more forms such as snacks, condiments, salt substitute and crackers. Seaweeds are tasty and very versatile and can be used in all sorts of dishes. This sumptuously illustrated book will inspire you to use them in starters, main courses, plus tasty desserts, smoothies, energy boosters, and even a seaweed-infused gin and tonic. It’s easier than you think and everything you can find on the subject is here in this inspiring book. So if you have never tasted sea vegetables, it is high time to try.

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