Outros livros que poderiam interessá-lo

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  President Me - The America...

  Adam Carolla

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  Imagine a world where New York Times bestselling author, comedian, actor, television, and podcast host Adam Carolla is the President of the United States. Can’t do it? You don’t have to! Adam has done it for you! 
  Podcast king Adam Carolla first shared his unique, but always funny world view in his New York Times bestseller In Fifty Years We’ll All Be Chicks—but he’s not done. 
  In President Me, Carolla shares his vision for a different, better America free from big issues like big government down to small problems like hotel alarm clock placement. Running on an anti-narcissism platform, President Carolla calls for a return to the values of an earlier time when stew and casserole were on every dinner table and there were no “service dogs” on airplanes. President Me hits right at the heart of what makes our country really annoying, and offers a plan to make all of our lives, but mostly Adam’s, much better.

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  Saved By Soup - More Than 100...

  Judith Barrett

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  “There isn’t a single soup . . . that doesn’t sound delectable . . . quite impressive considering none of [the] recipes contains more than three grams of fat.” —Publishers Weekly 
   
  There is no better way to tap into today’s soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. Cutting the fat posed no bar to creating soups with incredible flavor—Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat. 
   
  Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon.  
   
  Soups “from the sea,” like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it’s legumes you crave, try: Lentil and Portobello Mushroom Soup or Miami Black Bean Soup. Or experiment with the variety of international soup recipes that are offered, from Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice. 
   
  “Not just for the diet shelf, this attractive book, with many full-page color photographs, is recommended for most collections.” —Library Journal

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  Whatever Threatens You

  Barry Crimmins

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  I like to think of the Archaeologist from a more advanced society who would dig up this album hundreds of years from now, listen to it, and wonder why we needed a comedian like Barry Crimmins in the early days of the millennium. What would be the purpose of a person standing on a stage getting big laughs stating obvious facts that were already accepted by even the youngest of children in his modern society? The only society that doesn’t need a Barry Crimmins would already have hundreds of millions of Barry Crimmins.

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  Lockheed Constellation - A History

  Graham M. Simons

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  This illustrated history “recounts the unusual and sometimes dramatic development and operational career of one of the twentieth century’s most iconic airliners” (Aviation History Magazine).   Clarence “Kelly” Johnson’s design for the Lockheed Constellation, known affectionately as the Connie, produced one of the world’s most iconic airliners. Lockheed had been working on the L-044 Excalibur, a four-engine, pressurized airliner, since 1937. In 1939, Trans World Airlines, at the instigation of major stockholder Howard Hughes, requested a forty-passenger transcontinental aircraft with a range of 3,500 miles, well beyond the capabilities of the Excalibur design. TWA’s requirements led to the L-049 Constellation, designed by Lockheed engineers including Kelly Johnson and Hall Hibbard.   Between 1943 and 1958, Lockheed built 856 Constellations in numerous models at its Burbank, California, factory—all with the same distinctive and immediately recognizable triple-tail design and dolphin-shaped fuselage. The Constellation was used as a civil airliner and as a military and civilian air transport, seeing service in the Berlin and the Biafran airlifts. Three of them served as the presidential aircraft for Dwight D. Eisenhower. After World War II, TWA’s transatlantic service began on February 6, 1946 with a New York-Paris flight in a Constellation. Then, on June 17, 1947, Pan Am opened the first-ever scheduled round-the-world service with their L-749 Clipper America.   With revealing insight into the Lockheed Constellation, the renowned aviation historian Graham M. Simons examines its design, development, and service, both military and civil. In doing so, he reveals the story of a design which, as the first pressurized airliner in widespread use, helped to usher in affordable and comfortable air travel around the world.   “Simons makes good use of black-and-white and color photographs of Constellations in various airline markings and includes colorful airline brochures and marketing posters featuring the aircraft.” —Air Power History

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  The Pecan - A History of...

  James McWilliams

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  “This excellent and charming story describes a tree that endured numerous hardships to become not only a staple of Southern cuisine but an American treasure.” —Library Journal   What would Thanksgiving be without pecan pie? New Orleans without pecan pralines? But as familiar as the pecan is, most people don’t know the fascinating story of how native pecan trees fed Americans for thousands of years until the nut was “improved” a little more than a century ago—and why that rapid domestication actually threatens the pecan’s long-term future.   In The Pecan, the acclaimed author of Just Food and A Revolution in Eating explores the history of America’s most important commercial nut. He describes how essential the pecan was for Native Americans—by some calculations, an average pecan harvest had the food value of nearly 150,000 bison. McWilliams explains that, because of its natural edibility, abundance, and ease of harvesting, the pecan was left in its natural state longer than any other commercial fruit or nut crop in America. Yet once the process of “improvement” began, it took less than a century for the pecan to be almost totally domesticated. Today, more than 300 million pounds of pecans are produced every year in the United States—and as much as half of that total might be exported to China, which has fallen in love with America’s native nut. McWilliams also warns that, as ubiquitous as the pecan has become, it is vulnerable to a “perfect storm” of economic threats and ecological disasters that could wipe it out within a generation. This lively history suggests why the pecan deserves to be recognized as a true American heirloom.

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  Twelve Recipes

  Cal Peternell

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  Winner of the 2015 International Association of Culinary Professionals (IACP) Cookbook AwardForewords by Alice Waters and Michael PollanIn this dazzling, full color cookbook and kitchen manual filled with lush photographs and beautiful drawings, the chef of Alice Waters’ Chez Panisse offers basic techniques and essential recipes that will transform anyone into a confident home cook.When his oldest son was leaving for college, Cal Peternell, the chef of San Francisco’s legendary Chez Panisse, realized that, although he regularly made dinners for his family, he’d never taught them the basics of cooking. Based on the life-altering course of instruction he prepared and honed through many phone calls with his son, Twelve Recipes is the ultimate introduction to the kitchen. Peternell focuses on the core foods and dishes that comprise a successful home cook’s arsenal, each building skill upon skill—from toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake.Twelve Recipes will help home cooks develop a core repertoire of skills and increase their culinary confidence. Peternell tells you what basic ingredients and tools you need for a particular recipe, and then adds variations to expand your understanding. Each tip, instruction, and recipe connects with others to weave into a larger story that illuminates the connection between food and life. A deeply personal book, it was written by the chef alone and it glows with warmth and humor as he mulls over such mundane items as toast and rice to offer surprising new insights about foods that only seem exceedingly ordinary. It’s a book you’re as likely to keep by your bedside as your stovetop. With Peternell as your guide, the journey is pure pleasure and the destination is delicious.Twelve Recipes features gorgeous color photos and inset illustrations by Peternell’s wife and sons (all artists), and forewords by celebrated chef Alice Waters and New York Times columnist and bestselling author Michael Pollan.

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