Outros livros que poderiam interessá-lo

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  Tell Me What to Eat If I Have...

  Elaine Magee

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  Ease your suffering with tips and recipes designed to minimize migraine triggers.   From the dietician who served as “Recipe Doctor” for WebMD’s Weight Loss Clinic, Tell Me What to Eat If I Have Headaches and Migraines covers:   Everything you need to know about diet and headachesThe most common food/drink migraine triggersWhich beverages are the worstHow to eat when under stressKey facts about how to eat the right foods at the right timesThe 10 food steps to freedom   Also included are twenty-one recipes that may help your headaches at the same time they’re treating your taste buds and satisfying your stomach.

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  I Scream Sandwich! - Inspired...

  Jennie Schacht

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  “Fair warning: you will want to lick the pages of this book . . . All your wildest ice cream sandwich fantasies are about to come true” (Kitchn).   In I Scream Sandwich!, cookbook author Jennie Schacht redefines this hugely popular sweet treat and shows us how it can easily be the star of a dinner party, child’s birthday bash, family picnic, or just a lazy summer afternoon. The book includes a variety of ice cream sandwich recipes, from the classic (Vanilla Ice Cream on Soft Chocolate Cookie Bars), to the exotic (Kaffir Lime and Lemongrass Sorbet on Five-Spice Cookies), to the seasonal (Blackberry-Buttermilk Ice Cream on Crispy-Chewy Meringues), to the upscale (Pistachio Gelato on a Brioche Bun). In addition to cookies and ice cream, sandwiches are made with brownies, bars, cakes, brioche, crusts, gelatos, sorbets, and dairy-free options. This idea-filled book also includes recipes for sauces, roll-ins, and decorations.   “You’ll scream for I Scream Sandwich!—a yummy guide to filling every kind of cookie imaginable with scrumptious ice creams and other frozen delights. Jennie’s recipes will guarantee a freezer full of chilly treats all year round!” —David Lebovitz, author of The Perfect Scoop

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  The Guilt-free Kitchen

  Jordan Bourke, Jessica Bourke

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  Delicious recipes that provide easy ways to swap unhealthy ingredients for nourishing alternatives, without having to compromise on flavour and enjoyment.
  
  This cookbook is not about denial; its approach to cooking and eating simply swaps ingredients such as refined sugar, wheat and dairy for natural and healthier alternatives that achieve the same indulgence without the negative health impacts and connotations associated with certain ingredients. These easy swaps make healthy eating both simple and delicious. Recipes range from simple sharing plates to 'Foods from Afar' such as Massaman Curry, and Smoked Mackerel Sushi Rolls. There are 'Light & Fresh' dishes such as Polenta Pizza, as well as 'Comfort Food' recipes including Wild Mushroom & Leek Risotto and Lasagna. With ideas for everything from brunch, such as New York Avocado Toast, to 'Sweet Treats' like Cheesecake with Sweet Cherries, Jordan and Jessica Bourke combine their expertise as a chef and nutritional therapist to prove that you can have your cake and eat it.

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  A Loving Table - Creating...

  Kimberly Schlegel Whitman,...

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  Thirty style-setting women pay tribute to how their mothers and grandmothers have influenced their own styles of entertaining at home. Whether they proudly incorporate dishes passed down from a grandmother’s collection or follow a mother’s lessons for making guests feel comfortable, it is clear that family role models have had a strong influence.

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  The Master Cleanse Made Easy -...

  Robin Westen

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  TIPS, TRICKS AND TECHNIQUES TO TRANSFORM THE INTIMIDATING MASTER CLEANSE INTO A POWERFUL DETOX ANYONE CAN ACCOMPLISHDoes forgoing solid foods for up to ten days scare you away from detoxing? Don’t let it! With the helpful strategies in this book, you’re sure to succeed on the cleanse—losing weight, resetting your system, feeling great and jumpstarting a healthy lifestyle.Guiding you step by step through the cleanse, the author shows how easy it is to: •Boost energy•Power through hunger•Maintain mental clarity•Keep a positive attitude Maximizing the cleanse’s effective ness while minimizing any hardships, The Master Cleanse Made Easy delivers the practical information and understandable approach you’ve been waiting for to conquer the cleanse and renew your health.

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  Culinary Reactions - The...

  Simon Quellen Field

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  When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce fall for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers the same way again.

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