Outros livros que poderiam interessá-lo

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  In-N-Out Burger - A...

  Stacy Perman

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  “This book grills up an enjoyable read for both avid foodies and novice diners alike! Perman’s sneak peek into the fascinating history of In-N-Out is as good as the delicious burgers themselves.”—Mario Batali, celebrity chef and author of Molto ItalianoA behind-the-counter look at the fast-food chain that breaks all the rules, Stacy Perman’s In-N-Out Burger is the New York Times bestselling inside story of the family behind the California-based hamburger chain with a cult following large enough to rival the Grateful Dead’s. A juicy unauthorized history of a small business-turned-big business titan, In-N-Out Burger was named one of Fast Company magazine’s Best Business Books of 2009, and  Fortune Small Business insists that it “should be required reading for family business owners, alongside Rich Cohen’s Sweet and Low and Thomas Mann’s Buddenbrooks.”

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  Becoming Vegetarian - The...

  Yvette Austin

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  Becoming Vegetarian: The Comprehensive Guide on Healthy Vegetarian Diet. Discover the Benefits, Nutrition, Recipes and Many More! It's always hard to accept and undergo changes; likewise altering to a vegetarian diet is not as easy as it may be presumed. So, it is very important to do an in-depth analysis before adapting to a new lifestyle. Sometimes, switching over to a meatless diet might be difficult. Therefore, it is better to know the positive and negative effects beforehand, because becoming vegetarian involves a lot more than just cutting on meat.In this audiobook, you will learn everything you need to know about eating a healthy vegetarian diet especially if you’re a beginner. You will learn the benefits to your health and weight loss journey and you will also get recipes you can try.This audiobook will cover the following topics:- How to Become a Vegetarian- Vegetarian Weight Loss Diet- Being a Vegetarian- Vegetarian Sports Nutrition- Vegetarian Cooking for Everyone- Low Carb Vegetarian- Vegan Vegetarian- And many more!Turning to a vegetarian diet is one of the vital aspects that you can do to make your body feel healthy. To learn more, scroll up and click “add to cart” now!

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  Quick-Fix Cooking with Roadkill

  Buck Peterson

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  From a humor cookbook author, a funny take on hillbilly cuisine along with quick, easy recipes for dead animals that might otherwise go to waste. 
   
  Move over Rachael Ray. Smash car driver and redneck culinary authority Buck “Buck” Peterson follows up The Original Road Kill Cookbook with more than fifty new roadkill recipes inside Quick-Fix Cooking with Roadkill. 
   
  Created for culinary cruisers on the go, each recipe can be prepared in less than thirty minutes after its roadside procurement. Consider ditch-divining recipes such as Perky Jerky, Corned Carnage and Cabbage, Freeway Frittata, Backed-Over Baby Back Ribs, Pavement Panini, and Tar-Tare. 
   
  Also included are sample tasting menus for breakfasts, lunches, appetizers, dinners, and holiday meals, as well as entertaining tips on where to shop, how to tell when an animal has given up the ghost, and how to pair your roadkill with wine. 
   
  Nothing is left to chance, except your next culinary roadkill junction. So, when there's a fork in the road, why not pick it up and eat what's found nearby.

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  The Coffee Dictionary

  Maxwell Colonna-Dashwood

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  An illustrated A-to-Z guide to coffee terms, techniques, beans, equipment, and more, from a champion barista. 
   
  Here is the ultimate Arabica to Zambia guide to all things coffee. This informative dictionary covers everything that goes into brewing the perfect cup. There’s something new to learn on every page! More than two hundred entries, colorfully illustrated with artwork throughout, expertly explain everything from terms and techniques to beans and roasts to equipment and methods.  
   
  Newbies and connoisseurs alike will while away the hours “pouring” over the amazing amount of information in this essential reference—a delicious brew for coffee lovers.

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  The Kitchen as Laboratory -...

  César Vega, Job Ubbink, Erik van...

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  “Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of CookingIn this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional’s passion for playing with food.“Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained “Not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it’s heartening to see this area of literature expanded.”—Chef Wylie Dufresne, wd~50

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  A Perfect Glass of Wine -...

  Brian St. Pierre

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  A down-to-earth, entertaining approach to the art of drinking wine—full of suggestions and advice—from the acclaimed wine writer.   Many people see the enjoyment of wine as an intimidating and complicated matter, requiring a mastery of arcane rules and rituals. In fact, there’s no more to it than putting each wine to the ultimate test: Does it taste good?   Wine writer Brian St. Pierre’s book begins by introducing the basic flavors of the several grape varieties used in making wines around the world. Once those are understood, all the rest flows smoothly—what distinguishes the colors and types, how to match wine with food, how to store and serve it, and even how much to spend on a bottle. St. Pierre’s sensible approach combined with stunning photographs and elegant maps of the world’s great wine-growing regions make this the perfect no-nonsense guide or lovely gift for anyone who wants to learn to understand, appreciate, and, above all, fully enjoy the fruit of the vine.  “A more accessible and less daunting introduction . . . The lavish color photographs by San Francisco photographer Deborah Jones are probably more beautiful than useful, but the writing is reassuringly free of jargon and will probably encourage the timid to approach some wines, such as Italian and Rhȏne varietals, that they may have been unsure about.” —San Jose Mercury News  “The only difficulty with the book may be where to keep it—it’s informative enough to use in the kitchen, entertaining enough to keep by your bedside, and attractive enough to display on your coffee table.” —Appelation

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