Meal prepping your keto meals weekly is the needed solution to saving cost, saving time and losing that excess weight. The ketogenic diet becomes very effective when it is rightly implemented. Consequently, when you plan and prep your keto meals weekly, reaching those seemingly out-of-the-way fitness and nutrition goals turn out to be easy.
The Keto Meal Prep Cookbook is a practical guide for beginners with a step-by-step and action-based approach to keto meal prepping. You will find 100 delicious, simple and efficient keto meal prep recipes with a 30-day meal plan to help you get started on your meal prepping journey. Here is a preview of what this book contains...
o A detailed kickstart guide
o Different meal prep methods that you can try out
o How to create a plan that works and suits you
o Evaluating and then shopping
o Proper Meal prepping
o How to store your meals, their storage life and other refrigerator-friendly foods
o 100 keto meal prep recipes, and
o A 30-day meal plan.
With keto meal prepping, you are electing to live a lifestyle that is happier, healthier and hassle-free!
Forages through New England’s most famous foods for the truth behind the region’s culinary mythsMeg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.
The author of this book, Tamás Bereznay, has been the ambassador of Hungarian cuisine for many years. As the former chef of the state president, he knows exactly what foreign diplomats, royalty and aristocrats like about Hungarian cuisine. Bereznay has collected their favourite desserts in this beautiful cookbook, filled with mouth-watering photographs and great recipes.
Turn up the heat, it's time to get cheesy! The cookbook Hot Cheese celebrates the magical combination of heat and cheese in over 50 recipes. Whether melted between crusty bread, baked until browned and bubbly, or fried for the perfect crunch-to-ooze factor, there are limitless ways to enjoy the thrill of hot cheese.• Includes no-fuss snacks, hearty and healthy-ish meals, and party favorites• Features twists on beloved classics and inventive, cheesy combinations• Filled with bright and stylish photography to satisfy any cheese loverMelt over delectable recipes like Easy Poutine, Smoked Gouda Chicken Cordon Bleu, and The Best Nachos in the World.This cheesy cookbook also features handy guides to throwing your own fondue or raclette party.• Filled with plenty of guilty pleasures, kid-friendly recipes, and crowd-pleasers, this is the perfect book for anyone who loves cheese and comfort food.• Good for newbie chefs, parents who cook for picky kids, and hosts who want to serve something they know everyone will enjoy.• You'll love this book if you love books like The Mac + Cheese Cookbook: 50 Simple Recipes from Home by Allison Arevalo and Erin Wade, QUESO! Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain, and World Cheese Book by Juliet Harbutt.
More than just typical burger-joint fare or sloppy, grease-soaked pizzas, American recipes are as varied and full of personality as our citizens. In Coast to Coast Cookery, editor Marian Tracy showcases a diverse collection of regional American recipes. From Indiana Steamed Persimmon Pudding to Hawaiian Curry, Ohio Maple Dumplings, and Pennsylvanian Fishhouse Punch (famously used in toasts to George Washington's memory), these midcentury recipes marry the many different cultural backgrounds that compose America. Regular staples such as apple pie and casseroles make an appearance alongside more exotic finds such as Cannibal Appetizers from Illinois or Watermelon Rind Pickle from Georgia. Older recipes like Florida Roast Opossum or Pennsylvania Snapper Stew are intermingled with more recent ones, and stories such as how hush puppies earned their names or what kind of woman inspired the "Anna, damn her" bread are interspersed throughout the collection. A mouth-watering foray into the world of American culinary flair, Coast to Coast Cookery delivers unique recipes from more than 40 American states and regions.
For Nina Kaul, food isnt just eating or entertaining, its how she
shows love. Her food isnt just creativity mixed with tradition, its a story
and a smile. She wants to impart Indian history through her food to
her readers. She is a loving mom who passes and shows love to her
family and friends through food.
Traveling and living in many different countries has given her the
opportunity to learn and believe that food indeed brings different
cultures together. With that desire she hopes and wishes that her
readers will enjoy and have fun cooking from her book. This book isnt
just meant to help you cook a great Indian dinner, but also a way to
share creativity, tradition, stories, smiles and love.
(1) Unlike other books, this book is not merely the compilation of some Indian recipes. It explains the basic principles of Indian cooking and the role of spices and additives in it so that the reader would be able to formulate the recipe of the dish of his own liking. (2) The authors take the reader to ordinary Indian kitchen by describing utensils, ingredients (including herbs, spices and condiments ) and cooking techniques. (3) The book describes the most common food cooked in Indian homes . The recipes are simple and easy to follow and additional useful information is given in the Notes. (4) The Indians are fond of sweet dishes so the book describes four categories of sweet dishes which can be cooked by the reader easily. (5) The book is profusely illustrated by full page colored images of all the dishes.
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