Otros libros que te pueden interesar

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  Dash Diet Mediterranean Cookbook...

  Dr. Cox Brandon Simone, Dr. Anna...

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  Are you ready to make the big decision to take control of your blood pressure and weight, and join the Healthy Eating Lifestyle Movement? If Yes, Congratulations! You have just made one of the best decisions of your life!Imagine you could reduce your risk of diabetes, cancer, heart disease and stroke, high blood pressure, weight loss, osteoporosis, cardiovascular disease, metabolic syndrome, and increase longevity and health?One of the best motivation for people transitioning to dash diet meal plan comes from how great they feel, and how much they can do in their lives by living healthy.It's generally an accepted fact that by following a Dash diet, you would be able to lessen your blood pressure with a few factors in just a couple of weeks. The Dash diet isn't just for healthy living anymore-now it's for healthy weight loss, too. The  quite  amazing and unexpected secret can be associated with an active lifestyle, stress management, weight control, and a diet plan lower in red meat, sugar, and saturated fat, and oil, etc. The Dash diet provides a host of health advantages, which is not limited to lowering high blood pressure, weight loss, heart health, reduces cancer risk, lowers diabetes risk, osteoporosis, cardiovascular disease, stroke, and lowers metabolic syndrome risk.This comprehensive cookbook translates the famously healthy Dash diet for home with a wide range of creative recipes, which are fast enough to be made on a weeknight, using ingredients available at your local supermarket on either slow cooker, instant pot and other cooker you have at home. It also makes it more convenient than ever to eat healthy by incorporating more vegetables, grains, beans, and seafood into your diet, and exploring the healthful, authentic flavors of cuisines ranging from Turkish to North African in everyday one-pot meals, without any hassle.

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  The Food and Wine of France -...

  Edward Behr

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  In The Food and Wine of France, influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting-edge cuisine.The Food and Wine of France is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious-and why it will endure.

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  The French Cook: Soups & Stews

  Holly Herrick

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  From the award-winning food writer and author of Tart Love, a step-by-step, French cooking class on soups & stews with plenty of recipes to try. Holly Herrick loves France and French cooking. And in this cookbook—her third in The French Cook series—she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique. Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommés in ensuing chapters, each one as delicious as the next. Similar to sauces (Herrick also penned The French Cook: Sauces), soups are the ideal conduit for creating maximum texture and flavor. Only, with soups and stews, the cooking canvas is much broader and there is a precise yet playful emphasis on presentation and garnishes. Whether a sumptuous French Onion Soup topped with croutons and bubbling Gruyere, or a riff on a classic sauce in the creamy, velvety Soup Soubise topped with fried shallots, all you need to know about making perfect French soups is neatly tucked between 128 beautiful pages.

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  Beer and Food - Bringing...

  Mark Dredge

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  Beer and Food is the definitive book about matching great food with the world's tastiest beers. Whether you have cooked dinner and don't know what beer to choose, or you've got a pale ale and can't decide what dish is best to serve with it, Beer and Food has all the information you could possibly need. It looks at the science of taste and how the ingredients in a brewery work with ingredients in a kitchen, examining the principles of matching beer and food, and looking at the flavours they share. Over the following pages, more than 35 beer styles are showcased, telling stories about the brews and picking perfect pairings for each, before delving into different cuisines and food types from around the world. Everything is covered, from sandwiches to curries to desserts and, of course, the best beers to enjoy with fast food. As well as the greatest pairings and suggestions of the best styles to try, there's a recipe section with over 50 dishes which use beer as an ingredient. With over 350 beers featured in total, chosen from all over the globe, it's the book for everyone who loves a drink and a tasty bite to eat.

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  Girl Hunter - Revolutionizing...

  Georgia Pellegrini

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  What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill. From honoring that first turkey to realizing that the only way we truly know where our meat comes from is if we hunt it ourselves, Pellegrini embarks on a wild ride into the real world of local, organic, and sustainable food. 
  Teaming up with veteran hunters, she trav-els over field and stream in search of the main course—from quail to venison and wild boar, from elk to javelina and squirrel. Pellegrini's road trip careens from the back of an ATV chasing wild hogs along the banks of the Mississippi to a dove hunt with beer and barbeque, to the birthplace of the Delta Blues. Along the way, she meets an array of unexpected characters—from the Commish, a venerated lifelong hunter, to the lawyer by day, duck-hunting Bayou philosopher at dawn—who offer surprising lessons about food and life. Pellegrini also discovers the dangerous underbelly of hunting when an outing turns illegal—and dangerous. 
  More than a food-laden hunting narrative, Girl Hunter also teaches you how to be a self-sufficient eater. Each chapter offers recipes for finger-licking dishes like:    wild turkey and oyster stew    stuffed quail    pheasant tagine    venison sausage    fundamental stocks, brines, sauces, and rubs    suggestions for interchanging proteins within each recipe 
  Each dish, like each story, is an adventure from begin-ning to end. 
  An inspiring, illuminating, and often funny jour-ney into unexplored territories of haute cuisine, Girl Hunter captures the joy of rolling up your sleeves and getting to the heart of where the food you eat comes from.

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  Genuine Pizza - Better Pizza at...

  Michael Schwartz, Olga Massov

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  “Homemade pizza has never been as good as restaurant pizza—until now” —thanks to recipes from the James Beard Award-winning celebrity chef (Tom Colicchio). 
   
  Throughout his acclaimed career, chef Michael Schwartz has been celebrated for his skilled use of quality ingredients, and with his pizzas, this talent is on full display. Genuine Pizza is Schwartz’s vibrantly illustrated guidebook for creating unforgettable pies at home. His cookbook makes the pizza process approachable and fun, giving the reader the tools they need to make better pizza and then run with them. First providing a clear and simple view of the fundamentals—with detailed step-by-step methods for making the best pizza doughs—Schwartz then empowers home cooks to mix and match ingredients, playing with different sauces, cheeses, meats, vegetables, and more, to build pies both classic and innovative. Pizza is just the beginning—it’s a jumping off point to colorful, delicious meals. 
   
  “To put it simply, every recipe in this book makes my mouth water.” —Wolfgang Puck, from the Foreword 
   
  “With Michael Schwartz’s culinary brilliance as our North Star, we can all impress our loved ones as true pizzaiolos!” —Andrew Zimmern

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