Casa editrice: A.Y. Evelyn
Plenty of vegetarian choices, enjoyed by dedicated low-carb vegetarians and meat-eaters alike. This is easy to follow step for all Keto Diet.
“India’s [cuisine] is perhaps best suited to the steady simmer of a slow cooker . . . easy, healthful recipes with traditional flavors. ” —Better Homes & Gardens This updated edition of Anupy Singla’s bestselling debut cookbook includes fifteen additional Indian recipes developed specifically for the slow cooker. Since its original publication in 2010, The Indian Slow Cooker has become a touchstone primer for everyone seeking an accessible entry point to cooking authentic, healthy Indian fare at home. Taking full advantage of the ease and convenience of the slow cooker, these recipes are simpler than their traditional counterparts and healthier than restaurant favorites, as they don’t require extra oil and fat. Singla’s “Indian Spices 101” chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among these sixty-five recipes are all the classics—specialties like dal, palak paneer, and aloo gobi—and dishes like butter chicken, keema, and much more. The result is a terrific introduction to healthful, flavorful Indian food made using the simplicity and convenience of the slow cooker. “Next time you have a hankering for Indian food, don’t think take-out. Think ahead. That’s the message from Anupy Singla, author of The Indian Slow Cooker who is on a mission to correct misperceptions about Indian food. ” —Associated Press “Because Indian dishes are rich in spices and robust flavors, they stand up well in slow cookers. Singla actually developed the recipes specifically for the slow cooker so the techniques and ingredients work well in the machine. ” —Good HousekeepingMostra libro
Learn everything you wanted to know about wine from one of the world's leading wine experts.A literalist might say that wine is a fermented liquid we drink, but that’s like saying that Pride and Prejudice or Leaves of Grass are piles of pulp with ink on them: true in a sadly crude way, perhaps, but at the same time as far as can be from the real heart of the matter.As International Master of Wine Rob Geddes explains, every bottle of wine is a book that tells three stories: where it came from, who made it, and what it’s made of. But—and here’s the rub—each of the stories comes in coded form, and you would be wise to seek an experienced guide who can help teach you to read them.In this audio course, Rob gives you a key to decipher one—and perhaps the most influential—of the codes, the one that tells you what the wine is made of. This code is the language of the varietals, the types of grapes that deeply affect the flavor, feel, and other mysterious qualities of wine.Rob discusses each type of grape in considerable depth, explaining how it can contribute character, structure, flavor, finish, complexity, and balance to a wine. He suggests specific wines to sample as companions to each lecture so that the series becomes your personal guided tour of tastes from around the globe.Mostra libro
A culinary journey through the flavors of the southwestern borderlands from an agricultural ecologist and “natural storyteller” (Times Literary Supplement). Why does food taste better when you know where it comes from? Because history—ecological, cultural, even personal—flavors every bite we eat. Whether it’s the volatile chemical compounds that a plant absorbs from the soil or the stories and memories of places that are evoked by taste, layers of flavor await those willing to delve into the roots of real food. In this book, Gary Paul Nabhan takes us on a personal trip into the southwestern borderlands to discover the terroir—the “taste of the place”—that makes this desert so delicious. To savor the terroir of the borderlands, Nabhan presents a cornucopia of local foods—Mexican oregano, mesquite-flour tortillas, grass-fed beef, the popular Mexican dessert capirotada, and corvina (croaker or drum fish) among them—as well as food experiences that range from the foraging of Cabeza de Vaca and his shipwrecked companions to a modern-day camping expedition on the Rio Grande. Nabhan explores everything from the biochemical agents that create taste in these foods to their history and dispersion around the world. Through his field adventures and humorous stories, we learn why Mexican oregano is most potent when gathered at the most arid margins of its range—and why foods found in the remote regions of the borderlands have surprising connections to foods found by his ancestors in the deserts of the Mediterranean and the Middle East. By the end of his movable feast, Nabhan convinces us that the roots of this fascinating terroir must be anchored in our imaginations as well as in our shifting soils. Includes illustrationsMostra libro
As the saying goes, "You are what you eat", so if you want to change something about your lifestyle then start with your diet. Having a healthy balanced diet is the best way in the long run, but in the meantime, detoxing by using teas can make sure that you are getting all of the benefits in the short term. Sugar Detox Tea - A guide to help you cut out the sugar from your diet without having to go on a strict diet. We all know that sugar is bad for us but cutting down on the amount of sugar that we eat can be difficult. This book contains some fantastic natural teas that contain the really good ingredients needed for good health and over time, they will aid in reducing your intake of sugars. This book will show you how to:Reduce sugar cravings and increase your energy levelsReduce sugar in your diet without going on a strict diet.Make some great tasting teas that will aid detoxing from the effects of sugar.Make some great tasting drinks that will give you a boost of energy every day.And more... You may want to check out this book if you have been looking for a great book that shows you how to use some natural ingredients. The recipes are very simple and easy to follow so there is no need to worry about them being complicated or difficult. Click “BUY NOW” at the top of the page, and instantly Download: Sugar Detox for Beginners: Sugar Detox Tea Guide to Prevent Cravings, Improve Mental Focus, and Burn Fat Whilst Drinking a Delicious Natural TeaMostra libro
An inspiring, intimate cookbook with kitchen notes and photos from the BBC and Food Network chef. Rachel Khoo—bestselling author, BBC and Food Network personality, and international tastemaker—offers a constellation of ideas and creative inspiration in this exuberant more-than-a-cookbook. Each page offers doable and delicious recipes, style-setting ideas from around the globe, and Rachel’s charming illustrations and engaging notes. With 250 photographs, it’s a delightful companion for cooks that will brings surprises and smiles as well as scrumptious food. Learn to make: Roasted Cauliflower and Caraway Salad * Speedy Chorizo and Chickpea Stew * Teriyaki Salmon Steamed Buns * Bread-Wrapped Lamb Kebabs * Potato Crumpets with Maple Mustard Glaze * Dark Chocolate and Cherry Cookies * Lemon Lava Cakes * and many moreMostra libro
You're standing in front of your refrigerator, a week after your last trip to the supermarket. You've got a bunch of random veggies, some wrinkly fruit, near-expired milk, and those pricey fresh herbs you bought for that one recipe. For a split second you picture yourself throwing everything away and ordering takeout.But instead . . . you pick up this cookbook. You're saving food, shrinking that grocery bill, and learning some key skills for making the most of what you have. It's exciting to be able to create new dishes and waste less food, and most importantly—a delicious dinner is on the table!Perfectly Good Food is a book for those moments everyone has, whether you cook for one or a whole household. Chock-full of ingenious use-it-up tips, smart storage ideas, and infinitely adaptable recipes, this book will teach you: why smoothies are your secret weapon; how to freeze (almost) anything; and why using your senses in the kitchen is more important than so-called shelf-life.Written by the chef-sisters behind Boston's acclaimed Mei Mei Dumplings, this is a crucial resource for the thrifty chef, the environmentally mindful cook, and anyone looking to make the most of their ingredients.Mostra libro
