Otros libros que te pueden interesar

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  Whole Grains for a New Generation

  Liana Krissoff

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  Delicious recipes, mouth-watering photos, and fresh, creative tips on cooking with amaranth, quinoa, and more.    With more than 150 ideas for breakfast and brunch, appetizers and small bites, salads, main dishes and side dishes, sweets, snacks, sundry baked goods, and more, this refreshingly modern cookbook features recipes that include whole grains like barley, buckwheat, corn, oats, quinoa, and wheat. While some of these recipes happen to be vegetarian, some vegan, and some gluten free, all of them have one common characteristic: great flavor.   Featuring ingredients that are readily available at your grocery store, Whole Grains for a New Generation shows how easy, delicious, and exciting whole grain cooking can be.   Says author Liana Krissoff in the Introduction, “My cooking is inspired by all that’s flavorful, and I hope it serves as inspiration to you in turn.”

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  The Picky Eater Cure 2-Book...

  Karen Le Billon

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  The Picky Eater Cure 2 Book Bundle by Karen Le Billon contains two of her popular books, French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters and Getting to YUM: The 7 Secrets of Raising Eager Eaters. In this practical and engaging two-book collection, Karen Le Billon provides a how-to guide for parents to feed their children without endless battles and struggles with pickiness, and also reveals revolutionary new research on the science of taste. Kids don't learn to love healthy food by accident. Teach your kids to eat, just as you teach them to read!

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  The Complete Keto Diet - The...

  Rose Smith

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  2 BOOKS IN 1! 
    
  DO YOU WANT TO LOSE WEIGHT AND EAT BETTER? HAVE YOU ALREADY HEARD ABOUT KETOGENIC DIET BUT YOU ARE CLUELESS? 
    
  This guide is all you need to go from absolute beginner to expert in the keto diet! You will find every answer for a high fat, low carb food regime, with even a 100% vegetarian alternative!  
    
  YOU CAN IMPROVE YOUR LIFE AND EMBRACE A HEALTHIER AND DELICIOUS DIET! 
    
  What you will learn with this book: 
    
  - What is a Ketogenic diet and how it works; 
  - How to create a Vegetarian Keto Diet; 
  - How a keto diet can heal your body and improve your life; 
  - What are the benefits of a vegetarian keto diet; 
  - Everything you need to know for approach a ketogenic diet; 
  - How to reach ketosis; 
  - What food you need to eat; 
  - What food you need to avoid; 
  - How to handle any possible side effects of the diet without fear; 
  - A 3-week eating plan to start a keto diet without worries; 
  - An alternative 1-week 100% vegetarian eating plan; 
  - 100 quick and easy ketogenic recipes; 
  - 100 tasty and stress-free vegetarian keto recipes ; 
  AND MUCH MORE! 
    
  EMBRACE A NEW FOOD REGIME AND TURN YOUR LIFE FOR BETTER WITH KETO DIET!!

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  Marijuana Cookbook: A Complete...

  Mark Elliott

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  Did you know that consuming a marijuana treat produces a more intense, longer-lasting high than smoking it? Start making your own today!   
   
  As the legalization of marijuana continues to spread, our relationship with the plant flourishes and evolves. While we once kept it in air-tight, hidden-from-sight containers, now our weed might sit on the kitchen counter - next to other baking and cooking accouterments.   
   
  Edibles are a very healthy alternative to smoking, and making your own allows you a level of quality and taste control that purchasing goods doesn’t provide. Luckily, this cookbook elevates cannabis cuisine to new heights, and gives you more options than the special brownie.   
   
  Here's a preview of what you'll learn: 
   
   Smoking vs. eating marijuana 
   How to use marijuana for cooking 
   Marijuana recipes 
   Caramel sauce 
   Weed biscuits 
   Cannabis chocolate chip 
   Weed muffins 
   Weed popsicles 
   Cheeba strews 
   And basically everything you need to know to start making your own treats today

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  Glorious Beef - The LaFrieda...

  Pat LaFrieda, Cecilia Molinari

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  An insightful and engaging insider’s look at the real story of the meat industry, from master butcher Pat LaFrieda. 
  It all began when Pat LaFrieda’s great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family’s first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through wars, the Great Depression, the tumultuous years when New York City was dubbed “Fear City,” the fall of the Twin Towers, unprecedented hurricanes, and even a pandemic. 
  Most people don’t know the amount of time, commitment, and extenuating work that goes into bringing them the piece of meat on their plate. What are the real implications of grass-fed beef on climate change? What is involved in humanely processing animals at harvesting facilities? Why is grading, labeling, and traceability essential for the consumer? And what’s the beef with eating meat? 
  There are two sides to every story; however, in the beef industry’s case, only one side seems to get most of the airtime. In Glorious Beef, LaFrieda shares his family's legacy and pulls back the curtain to reveal a behind-the-scenes view of each stage of the process involved in bringing beef from pasture to plate and the truths behind the industry’s story of survival and constant evolution. 
  Supplemental enhancement PDF accompanies the audiobook.

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  50 Foods - The Essentials of...

  Edward Behr

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  With 50 Foods, noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice.Like Behr's celebrated magazine, the Art of Eating, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what "the best" means for each food. He tells you how to select top quality-signs of freshness and ripeness, best season, top varieties, proper aging. If the way to prepare, serve, or eat something is little known, then he explains it (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary foods and flavors for each of these fifty marvelous foods and the wines that go with them.The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed-into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese is probably the best food, as wine is the best drink. Behr argues that food tastes more delicious when it is closer to nature. Skilled low technology is almost always superior to high technology. But with scientific insight, the old methods can be refined to achieve more consistent high quality.We can't always have the best, but with the information in this book we can eat better every day. Knowing good food is part of a complete understanding of the world-part of a full enjoyment of nature, a full experience of the senses, a full life.For the connoisseur at any level, 50 Foods is a beautifully written guide to deliciousness.

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