Outros livros que poderiam interessá-lo

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  Easy Recipes for Summer Cooking...

  Sheila Kiely, Donal Skehan,...

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  A short collection of recipes from cookbooks 'Good Mood Food' by Donal Skehan, 'Gimme the Recipe' by Sheila Kiely and 'Like Mam Used to Bake' by Rosanne Hewitt-Cromwell. Recipes to enjoy with friends and family during fine summer evenings and lazy weekends.
  
  Reviews for 'Gimme the Recipe':
  '...the go-to-bible for easy to follow recipes.' -Irish Tatler.
  '[A] terrific cookbook- a repertoire of recipes that nourish and delight. I particularly loved the chapter on planning family gatherings and parties at home.' -Darina Allen. Irish Examiner.
  '...it inspires confidence and makes you feel you can certainly whip up anything you fancy.' -Lara Bradley. Sunday Independent.
  'You might not be able to have it all but, with Kiely's recipes, I'd say you can certainly make a decent stab at cooking it all.' -Fiona Kiely, Sunday Business Post.
  
  Reviews for 'Good Mood Food':
  "Good Mood Food is a new breed of cookbook that springs from the talent of a passionate home cook. A truly scrumptious read.", - Ross Golden-Bannon, Food & Wine magazine
  "At last… Simple, easy recipes that are healthy and interesting. Donal Skehan's book reclaims good food from the convenience of supermarket shelves and puts it back where it belongs – in the domestic kitchen." Paulo Tulio
  "Ireland's answer to Jamie Oliver" - RTÉ.ie
  
  'Like Mam Used to Bake' is due to be released in September 2013.

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  The Mediterranean Way to Lose...

  Prince N. Agbedanu PhD

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  Are you tired of dieting? Are you disappointed to discover that the body energy stores, specifically fats pile back after ending a 3-month diet? Are you curious about the principle behind cutting calories without interfering with your body’s daily energy needs? Are you looking forward to a life without counting calories in your food? 
  Consider choosing a healthy lifestyle. Learn about the core ingredients at the root of this lifestyle, understand the biochemical basis of these ingredients and you will become more cautious about your choices of food. Understand how the body prioritizes the metabolism of various macromolecules (nutrients) and become conscious of how much to eat. We underestimate the little things sometimes, but they hold the key to our health.

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  American Lawyer in London An

  Brad Meltzer

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  (not far from a Werewolf) Originally published in Sunday Times in London, after the magazine asked Brad to compare American lawyers with British barristers. Wig-a-riffic!

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  The Ship of the Line - A History...

  Brian Lavery

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  “A beautiful book . . . a goldmine of information to anyone interested in the capital ships of the sailing navy of the 17th and 19th Centuries.”—Ships in Scale   The National Maritime Museum in Greenwich houses the largest collection of scale ship models in the world, many of which are official, contemporary artifacts made by the craftsmen of the navy or the shipbuilders themselves, and ranging from the mid-seventeenth century to the present day. As such they represent a three-dimensional archive of unique importance and authority. Treated as historical evidence, they offer more detail than even the best plans, and demonstrate exactly what the ships looked like in a way that even the finest marine painter could not achieve.  The Ship of the Line is the second of a new series that takes selections of the best models to tell the story of specific ship types—in this case, the evolution of the ship of the line, the capital ship of its day, and the epitome of British seapower during its heyday from 1650-1850. This period also coincided with the golden age of ship modelling.   Each volume depicts a wide range of models, all shown in full color, including many close-up and detail views. These are captioned in depth, but many are also annotated to focus attention on interesting or unusual features, and the book weaves the pictures into an authoritative text, producing a unique form of technical history.   The series is of particular interest to ship modellers, but all those with an enthusiasm for the ship design and development in the sailing era will attracted to the in-depth analysis of these beautifully presented books.

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  Religion Spirituality and the...

  Malcolm Teasdale

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  This book details my once-in-a life experience in the Himalayan regions of Nepal, Bhutan, Tibet, and Myanmar. In an effort to become more educated about the way of life of its peoples, I discovered that religion is such an important part of their everyday lives. Also, as the lands become more integrated into the mountains, the feeling of something spiritual becomes noticeable. Maybe it is the solitude, the peacefulness, or could it be that the Himalayas possess a certain mystique. My travels took me into the cities and congested streets where I mingled with the locals and learnt about their culture, the historical and important sacred temples that support the regions' religions, and the near isolation in the mountains. These Himalayan regions possess a certain magic that one cannot encounter or experience elsewhere in the World, and I am truly thankful for the opportunity I have been given to venture into these lands. Become enlightened. Chapters include: Kathmandu - Religion, Temples, Bars, Chaos and Pollution; Soul Searching and Trekking in Nepal, an unforeseen relationship; Keeping it sacred in Bhutan; The Road to Tibet; Like a Sudden Hope in the Dark Night of the Soul; Connecting the Dots

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  Unvarnished - A Gimlet-eyed Look...

  Eric Alperin, Deborah Stoll

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  A Kitchen Confidential for the cocktail profession, Unvarnished is a fly-on-the-wall narrative peek at the joys, pains, and peculiarities of life “behind the stick.” 
   
  When it opened a decade ago, the acclaimed Los Angeles speakeasy The Varnish—owned, designed, and managed by award-winning cocktail aficionado Eric Alperin—quickly became the stylish standard bearer for modern bars. Unvarnished is a candid, voice-driven, no-holds-barred look at the workings of a bar, and the foundation of The Varnish’s success: attention to hospitality and an abiding belief in the nobility of service.  
  Alperin and veteran bartender and writer Deborah Stoll push back against the prevailing conceit that working in the service industry is something people do because they failed at another career. They offer fascinating meditations on ice as the bartender’s flame; the good, the bad, and the sad parts of vice; one’s duty to their community as a local; the obsessive, compulsive deliberations of building a bar (size matters); lessons from Sasha Petraske—Eric’s late partner, mentor, and the forefather of the modern day classic cocktail renaissance—and the top ten reasons not to date a bartender. At the book’s center are the 100 recipes a young Jedi bartender must know before their first shift at The Varnish, along with examples of building drinks by the round, how to Mr. Potato Head cocktails, and what questions to ask when crafting a Bartender’s Choice.  
  A sexy, gritty, honest look at the glamour-less work of a glamorous job, written with the intimate honesty of The Tender Bar, the debauched inside view of Kitchen Confidential, and the social commentary of Waiter Rant, Unvarnished will take its place among these classics of the service set. 
  Supplemental enhancement PDF accompanies the audiobook.

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