Otros libros que te pueden interesar

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  The Pressure Cooker Gourmet -...

  Victoria Wise

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  “This book and the pressure cooker will become ‘must-haves’ in the kitchen of any smart cook who wants gourmet meals in half the time.” —Diane Phillips, author of The Ultimate Rotisserie Cookbook and The Soup Mix Gourmet 
   
  The Pressure Cooker Gourmet is by far the most creative collection of recipes available for this remarkable appliance. It gives you vast new possibilities for weekday cooking and expanded creative options for weekends, helping you prepare wonderful stews, roasts, and other traditionally labor-intensive dishes in a matter of minutes. Make these fantastic recipes and more in a fraction of the usual time! ·Quick Chicken with Garlic, Tarragon, and Red Wine (6 minutes) ·Mediterranean Lamb and Green Bean Stew (23 minutes) ·Brown Rice Risotto with Leeks, Fennel, and Fontina Cheese (33 minutes) ·Indian-Style Shrimp Curry with Potatoes and Tomatoes (10 minutes) ·Pork and Clams Portuguese Style (15 minutes) ·Not-So-Classic Red Beans and Rice with Thyme and Andouille Sausage (36 minutes) ·Acorn Squash with Celery Sage Stuffing and Tangerine Juice (15 minutes) ·Chocolate Almond Pudding Cake with Raspberry Sauce (17 minutes) 
   
  “Thanks to Victoria Wise I have learned every secret I always wanted to know when cooking with a pressure cooker.” —Teresa Barrenechea, author of The Basque Table 
   
  “Anyone committed to serving nontraditional foods fast and easy will find new ideas aplenty here.” —Booklist 
   
  “Provides dozens of recipes for today’s “100% Safe” pressure cookers, from streamlined versions of pot roast to more contemporary, elegant dishes.” —Library Journal

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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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  Dad Makes Dinner and Other Meals...

  Michael Faeth

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  Created by a father and daughter that love to cook and eat together, this cookbook is full of delicious recipes, essential tips, and product recommendations for dads (and everyone). You will be able to print recipes and see photos. With Dad Makes Dinner you can easily make some great meals to share with your loved ones.Wanting your kids to eat more vegetables? Inside you will find a simple recipe you can use for different vegetables that your kids will absolutely love. Do you really need a recipe for a PB&J? If you want to make a GREAT one that your kids will love, this book is for you. Or, if you want to make something a little more complicated, like mouth-watering grilled salmon, this book is for you, too. We try and purchase organic products as much as possible. Our favorite places include our local farmers market, Trader Joe's, and Whole Foods. I use a lot of olive oil when I cook. Julia Child once said you need a certain amount of fat in your diet to process your vitamins. Olive oil, along with avocados and salmon, is how I prefer to get it. After researching what foods might help with boosting immunity, I discovered the benefits of mushrooms. I cook with them to support good health and to add extra umami. My daughter prefers no mushrooms, so I just take them out when I make her plate. We use mainly whole wheat bread, tortillas, and pasta.The right amount of salt and pepper can make a huge difference in flavor. When it comes to measuring, I almost always eyeball amounts. Most measurements included in the recipes are general estimates, so experiment with those. An exception is the recipe for the New Fashioned Pancakes, so follow that more closely. Most of these recipes make one or two servings, so adjust them as needed.Have fun cooking with your kids and teach them about kitchen safety. Help them learn the importance of a healthy diet, how to cook for themselves, and the joy of sharing meals together.

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  A Time to Cook - Dishes from My...

  James T. Farmer

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  The Southern lifestyle guru and Wall Street Journal bestselling author “harvests his garden for a bountiful feast made for every season” (Savannah Magazine).   Southern food is more than cornbread, biscuits, and fried chicken. Cook and designer James Farmer, known as “a Martha Stewart of the South,” revamps the menu with his own twists on traditional Southern dishes (ergo, Peach and Pecan Chicken Salad, Collard Cole Slaw, Plum and Persimmon Pork Tenderloin). Stitched together with a combination of tradition and nostalgia, Farmer’s dishes are updated for today’s lifestyle without sacrificing the scrumptious delight that is the hallmark of Southern foods, all using what is fresh and best, gleaned from the land and garden and steeped in heritage.  Praise for James T. Farmer and his books   “A Southern gentleman who’s just as charming in the garden as he is in the kitchen. He’s compiled all his botanical experiences into A Time to Plant.”—Harper’s Bazaar   “A Time to Cook, A Time to Plant and A Time to Celebrate are titles of three of his books that inspire readers to cultivate, decorate and salivate over their own efforts in the kitchen. His books contain descriptive text combined with colorful photographs and garden-to-table recipes.”—The Virginian-Pilot

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  Fighting Weight - How I Achieved...

  Khaliah Ali, George Fielding,...

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  Khaliah Ali, daughter of Muhammad Ali, shares her success at overcoming obesity through banding surgery—a minimally invasive, reversible, and extremely effective choice for drastically overweight peopleWhen Muhammad Ali's daughter Khaliah hit 325 pounds, she didn't need to be told again that she was morbidly obese. A lifetime of dieting, of starving, had not helped. Miserable, depressed, and unable to walk up a flight of stairs without losing her breath, she did not know which way to turn—until a friend pointed her toward a new type of surgery called gastric banding. It is just as effective as gastric bypass but with a fraction of potential complications. With the band placed around her stomach and completely taking away her hunger, Khaliah slimmed down to half her former size. Khaliah wraps her story of weight loss in this memoir of what it was like to grow up the daughter of one of the world's most famous men, and teams up with her surgeons at the New York University Medical Center to detail the lifetime of misery suffered by an obese girl; the ins and outs of the banding operation; and the joy, serenity, and health resulting from a solution that until now had eluded her.

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  The Essential Amish Cookbook -...

  Lovina Eicher

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  Taste the goodness of Amish life.Bestselling cookbook author and food columnist Lovina Eicher brings together the best of Amish cooking in The Essential Amish Cookbook: Everyday Recipes from Farm and Pantry. Join Eicher as she shares traditional Amish recipes along with her own kitchen tips and secrets. Growing up, Eicher learned to cook and bake at an early age alongside her mother, longtime columnist and Amish cookbook author Elizabeth Coblentz, and has put those skills to use in her own Amish kitchen as she cooks for her eight children.The easy-to-follow, authentic recipes you’ll find in The Essential Amish Cookbook are prepared every day in countless homes in Old Order Amish communities across North America. Many of the more than 100 recipes are richly illustrated with step-by-step photographs to help you learn Amish cooking just as if you were in Lovina’s kitchen. From hearty main dishes to substantial sides—plus a generous sampling of scrumptious cakes, pies, cookies, and other delectable desserts—learn how to make the hearty, simple dishes that the Amish cook together and serve at home, church services, and weddings.In a fast-food, digital world, the book’s colorful photos and conversational tone provide a real taste of Amish life and invite you to slow down. Your family will come to love her Zucchini Chocolate Chip Bread, Rhubarb Juice, Roast Beef with Veggies, Oven Crusted Chicken, pickles, jams, and so much more. Experience the simple joys of Amish life—food, faith and family!

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