Weitere Bücher, die Sie mögen werden

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  1000 Jewish Recipes

  Faye Levy

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  A celebration of Jewish kosher cooking and traditionThis expert cookbook offers all the recipes and information any cook needs to celebrate Passover, Rosh Hashanah, and many other Jewish holidays. 1,000 Jewish Recipes includes instructions for maintaining a kosher kitchen, information on the delicious culinary heritage of Jewish cultures, and tempting and easy-to-follow recipes such as Three-Cheese Knishes and Old-Fashioned Roast Chicken.

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  Mediterranean Diet - The Top 47...

  Nancy Ross

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  Want to learn the top 47 Mediterranean diet recipes with step by step instructions?
  
  Here is a preview of what you'll learn:
  
  The benefits of the Mediterranean diet
  The main component of the Mediterranean diet
  Mediterranean diet salads
  Pasta meals to enjoy
  Main dishes
  Much, much, more!
  Here is a preview of some of the recipes you'll learn:
  Polenta vegetable salad
  Watermelon feta salad
  Halibut Nicoise salad
  Mediterranean lasagna
  Tomato chicken
  White wine mussels
  Catalan rabbit
  Tomato stewed lamb
  Stuffed eggplants
  Orange pudding
  Pear strudel
  Much, much, more!
  An Author's Republic audio production.

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  The New Wine Rules - A Genuinely...

  Jon Bonn‚

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  Matt Kramer, author and columnist for Wine Spectator, calls The New California Wine some of the most insightful wine writing you'll read anywhere, claiming it offers the real skinny on cutting-edge California wine. Hugh Johnson, the author of The World Atlas of Wine, agrees, finding Jon Bonne's clear-eyed perspective to offer a fresh look at a mature wine culture [that's] heading in surprising directions. Both recognize not only Bonne's expertise-according to Kramer, he's somebody who's on the ground, knows his stuff, and couldn't care less about offending the Establishment-but also how easily he distills that knowledge into what Johnson recognizes as essential, pithy lessons, such as these vinological maxims: (1) You'll never need to own more than two types of wine glasses. (2) Smell the cork. It really does tell you something. Smell the glass before you pour wine into it. (3) If you've heard of the Champagnes on the list, you're probably paying too much for them. Covering 101 topics on drinkin

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  Vino Business - The Cloudy World...

  Isabelle Saporta

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  “This sharp critique of French winemakers, and Bordeaux’s Saint Emilion region in particular, caused quite a stir when it was published in France in 2014” (Publishers Weekly).   Already provoking debate and garnering significant attention across France and within the wine world, Vino Business is a “truly eye-opening exposé” of the dark side of French wine by acclaimed investigative journalist Isabelle Saporta (Booklist).   In recent decades, Bordeaux has come under the influence of large-scale international investors. Unafraid to name names, Saporta sheds a harsh light on how this influence has corrupted the region’s centuries-old traditions of winemaking excellence. She uncovers how the classification system was manipulated in 2012 to ensure that the wines of Saint-Émilion—Bordeaux’s most prestigious appellation—were certified premier grand cru classé A. Giving extra points to a chateaux for the size of its parking lot, the quality of the wine itself counts for only thirty percent of that coveted rank.   In other chapters, Saporta investigates issues of wine labeling and pesticides, and draws comparisons to Champagne, Burgundy, and the rest of the wine world. “This fast-paced, provocative read” is a cri de coeur for the lost values of traditional winemaking (Dave DeSimone, Pittsburgh Tribune Review).

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  The Deep End of Flavor - Recipes...

  Susan Puckett, Tenney Flynn

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  “Tenney Flynn is the grand master of Gulf Coast seafood. This book, full of his delicious recipes and deep sea wisdom, can lead you to mastery as well” (Lolis Eric Elie, author of Treme: Stories and Recipes from the Heart of New Orleans).   More than 100 delicious recipes and tips to help home cooks master cooking all kinds of seafood from the owner of GW Fins restaurant and two-time winner of the New Orleans Magazine “Chef of the Year” Award. Tenney Flynn’s easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the market to pairing delicious fish recipes with sides and wines to create a finished menu. From classic Barbecued Shrimp and simple Sautéed Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes and sophisticated Lionfish Ceviche with Satsumas, Limes, and Chiles, Chef Flynn makes cooking fish “as easy as frying an egg.”   “Tenney Flynn talked trash (fish) early on. He championed fresh Gulf seafood when most chefs crushed on frozen Atlantic salmon. Now, it’s time to learn how smoked sizzling oysters came to be, how to do redfish on the half shell right, and how GW Fins helped lead the modern seafood revolution.” —John T. Edge, author of The Potlikker Papers: A Food History of the Modern South   “I love that Chef Tenney shares so much how-to and comprehensive info on seafood selection. Recipes are clear and concise, photos excellent.” —Frank Brigsten, James Beard Award-winning chef-owner of Brigtsen’s in New Orleans

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  Go With The Proven - The World’s...

  Susan Zeppieri

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  Beans, also known as pulses and legumes, have been present in human diets for thousands of years. Their benefits and nutritional value are massively significant and well-documented, so why have they been vanishing from our plates in recent years? In this guide, we will explore the incredible history of these nutrient-packed little morsels and everything we’ve learned about them throughout history, from their role in ancient medicine to the origins of chocolate and vanilla. This guide is intended to show just how much you could benefit from working more beans into your diet, and give you some tips on doing just that! 

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