Otros libros que te pueden interesar

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  Fight Fat With Facts - Weight...

  Tyler Kensley

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  If you want to lose weight, but you've tried out everything and nothing works or you keep on putting more weight back after losing a few, then keep reading… 
  There are a lot of things which revolve around the topic weight loss, but in the end you get disappointed and suspect if any of the methods actually work because none of them worked for you. 
  In Fight Fat With Facts, we'll cover:How to successfully lose weight even if nothing worked for youHow to fool your genes and use them for your favorHow to control and boost your metabolismHow to use intermittent fasting the right wayHow to efficiently tackle the hotspots of weight gain in lifeHow to identify and grow healthy food habitsSecret to identify the right products from the shopHow to train to lose 300 calories in 30 minutesHow to use positive self-talk efficientlyAnd much more… 
  You might already be familiar with diet, metabolism, calorie counting and targeted exercises and aren't sure about getting another weight loss book. Fight Fat with Facts will allow you to get to know what works exactly and the best way to approach different weight loss techniques. 
  Feeling as if you don't have enough motivation or self discipline to lose weight? Scientific research validates that primarily, losing weight isn't about motivation or self-discipline. It's about knowing the exact techniques that work and using them in the right way. 
  If you want to know about the practical and proven strategies for weight loss, scroll up and click the Buy now with 1-Click button to get your book instantly.

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  Knead It! - 35 Great Bread...

  Jane Barton Griffith

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  This approachable guide to bread baking features thirty five recipes, a primer on flours, folding techniques, starter secrets, and much more!   For centuries, artisan bread makers have given rise to the indescribable wonder that is fresh bread. Now you can take part in that same tradition, going back to basics making your own bread by hand. Knead It! teaches the various bread-making methods that have ignited the hearts and ovens of humankind for centuries.    Together with a team of master bread makers, author and baker Jane Barton Griffith provides step-by-step instructions to creating all kinds of breads, from simple yeasted breads and slow-fermenting breads to pre-fermented breads, sourdough loaves, and various international flatbreads.  This volume includes:A primer on flours (stone-ground whole/white wheat, rye, spelt, and Khorasan)Folding techniques for baguettes, boules, bâtards, braids, and moreInstructions for scaling, proofing, shaping, and scoring various types of loavesTechniques and recipes for rye bread, sourdough, focaccia, flat breads, pita, beer bread, ciabatta, Anadama bread, and moreEssential information on tools, equipment, and other helpful resources

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  Bake It Like You Mean It -...

  Gesine Bullock-Prado

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  “This is the stuff that cake dreams are made of . . . for those homebakers who love tinkering with tricky batters and pulling out the pastry bags” (Kitchn). Gesine Bullock-Prado says it’s what’s inside that really counts, and in this visually sumptuous book, the author of Sugar Baby and Pie It Forward showcases cakes that are beautiful from the inside out. Each chapter is devoted to a technique of making different types of cake, beginning with the easiest recipe and moving to more technically difficult as the chapters progress. When the cakes are cut, they will reveal intricate layers of patterns and designs—such as hearts, checkerboards, helixes, and colorful stripes—that will bring a smile to everyone who enjoys them. This compendium of gorgeous cake recipes and techniques will yield glorious meringues, sponge cakes, pound cakes, cheesecakes, and tarts for all levels of bakers. With her trademark wit and enthusiasm for the world of confections and baking, Bullock-Prado’s latest book will delight her fans.

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  How to Make Bread - Step-by-step...

  Emmanuel Hadjiandreou

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  Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes - in more than 60 easy-to-follow recipes. Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards.

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  The New Orleans Italian Cookbook

  Auxiliary Italian-American...

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  Celebrate the sweet and spicy marriage of two of the world’s most delicious cuisines!   Shrimp Italian . . . crabmeat Contessa . . . stuffed artichokes—in New Orleans, Italian cooking means a unique combination of spices, sauces, and flavors. Compiled by the Italian American Society of Jefferson Auxiliary, The New Orleans Italian Cookbook includes recipes for traditional favorites such as Ravioli, Pizza, and Eggplant Parmesan, as well as special creations by some of New Orleans’s best cooks.   The blending of two cultures, Creole and Italian, has produced culinary delights that rank with the finest of New Orleans’ world-renowned cuisine. The recipe for spicy shrimp mosca has been included in this cookbook, as has the original recipe for the Creole-Italian muffuletta, first created at Central Grocery in New Orleans. There are also instructions on how to prepare Aunt Jennie’s Italian red beans—easy to make and utterly delicious. Try them all, but don’t forget to save room for such delectable desserts as cassata, fig cookies, and almond biscotti!

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  Cowgirl Creamery Cooks

  Sue Conley, Peggy Smith

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  “Delicious cheese pairings; amazing recipes . . . plus lots of great tips about cheese. I can’t wait to cook my way through their gorgeous book!” —Ina Garten, host of Barefoot Contessa and #1 New York Times bestselling author  
   
  Collecting the vast accumulated wisdom of two of the world’s great cheesemakers, Cowgirl Creamery Cooks is one of those rare books that immediately asserts itself as an indispensable addition to the food lover’s library. That’s because Cowgirl Creamery Cooks is many things. It’s an engrossing read that shares the story of the Cowgirls, but also of the rise of the organic food movement and creating an artisanal creamery. It’s a primer on tasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this a gorgeous gift for the cheese lover. And it’s a sumptuous collection of recipes, with seventy-five appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, and sheep-milk cheese. Throughout, the glorious photographs of Hirsheimer & Hamilton portray myriad cheeses, finished dishes, and the landscapes and people who created them. 
   
  “Peggy and Sue are such wonderful teachers with a unique and very special style. I absolutely love seeing their vision and brilliance come to life in this gorgeous and inspiring book. It makes me want to eat more cheese, head to Point Reyes, and soak up their Cowgirl genius!” —Suzanne Goin, chef/owner of Lucques, a.o.c., and Tavern 
   
  “Their new cookbook is required reading for every serious cook, chock-full of cheese-filled stories and recipes, not to mention everything you need to know about a proper cheese plate.” —David Tanis, author of A Platter of Figs

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