Altri libri che potrebbero interessarti

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  Halal Food - A History

  Febe Armanios, Bogac Ergene

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  Food trucks announcing "halal" proliferate in many urban areas but how many non-Muslims know what this means, other than cheap lunch? In this audiobook, Febe Armanios and Bogac Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition.Historically, Muslims used food to define their identities in relation to co-believers and non-Muslims. Food taboos are rooted in the Quran and prophetic customs, as well as writings from various periods and geographical settings. As in Judaism and among certain Christian sects, Islamic food traditions make distinctions between clean and impure, and dietary choices and food preparation reflect how believers think about broader issues.Traditionally, most halal interpretations focused on animal slaughter and the consumption of intoxicants. Muslims today, however, must also contend with an array of manufactured food products filled with unknown additives and fillers. To help consumers navigate the new halal marketplace, certifying agencies, government and non-government bodies, and global businesses vie to meet increased demands for food piety.Covering practices from the Middle East and North Africa to South Asia, Europe, and North America, this timely audiobook is for anyone curious about the history of halal food and its place in the modern world.

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  Keto Diet - Weigh Less and...

  Sarah DeMois

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  Why is almost everyone so hyped up about the ketogenic diet? 
  Maybe you're on the fence and you just want to discover what the ketogenic is about. Or maybe you know the basic demands the diet places on its fans, but you wonder what is truly at the bottom of it. I guarantee you that once you complete the publication, all of those things are going to become clear to you, and that you will not continue to be ignorant about some of the facts that connect to this diet. You will read, among others, about: 
  - The absolute most important reasons that plenty of individuals have done well with the ketogenic diet. 
  - Study results and scientific facts that will certainly astound you. 
  - How the ketogenic diet plan connects to various other diets, and how it is so different. 
  - Common reactions you will very likely experience as you end up in ketosis. 
  - The best tips out there about muscle mass, body fat, and so forth. 
  - Plus a whole lot more that I won't mention here. 
  Skipping on information like this would be a bad thing. As a result, give yourself a breather and help your health by having knowledge of your body and the systems it endures whenever eating certain types of foods. 
  Get the book already. You deserve it.

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  The Basic Basics How to Cook...

  Janet Macdonald

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  Get cooking with this beginner’s reference that covers essential equipment, kitchen staples, illustrated techniques, and easy recipes.   This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, breads, and pasta, with advice on how to clean, store, prepare, and cook each entry.   Line drawings illustrate techniques such as dicing, slicing, coring fruit, and rubbing in fat, and where appropriate a very simple recipe—such as a basic broth or pie—is included, which allows the reader to develop the skills demonstrated.   Entries also cover simple but easily forgotten information such as how to poach an egg and at what temperature to roast a chicken.

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  101 Things To Do With Rotisserie...

  Madge Baird

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  Learn how to stretch a single chicken into several family- and budget-friendly meals with creative recipes from salads to stir-fries.Minimize your time in the kitchen by using moist, delectable rotisserie chicken as your main ingredient. Author Madge Baird provides a list of helpful hints on how to handle store-purchased rotisserie chicken and ideas for making several meals from one bird along with 101 delectable recipes for lunch and dinner. There are soups and stews, salads, casseroles, pasta dishes, and stir-fries. Grab a fork and tuck into a filling Potato Chicken Frittata, a tasty Chicken Pesto Pasta, or a Quicky-Chicky Stir-Fry. Other recipes include Chicken Cacciatore Pasta, Chicken Nachos Supreme, Chicken Puff Pastries, Squawkamole Quesadillas, Ramen Cabbage Salad, Quick Chicken and Dumplings, 5-Minute Lasagna, Breakfast Chicken-Potato Hash, and more.

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  Sweet Auburn Desserts -...

  Sonya Jones

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  “The bakery has made Atlanta a happier place for 14 years . . . Chef Sonya is spreading her good-eating-gospel to kitchens throughout the world.” —A Is for Atlanta   Heritage baking is alive in the Sweet Auburn district of downtown Atlanta, just steps from the Martin Luther King Center. After discovering the business during the economic crisis of 2009, CNN featured Sweet Auburn Bread Company on television, naming the segment “The Little Bakery That Could.” Honored in 2008 by Ebony’s “Taste of Ebony Awards” as one of the nation’s top Black Pastry Chefs, Sonya Jones—owner of Sweet Auburn Bread Company—proudly continues the tradition of southern African American baking.   From raspberry cream pie to red velvet layer cakes, Chef Jones shares her coveted recipes in this lusciously photographed cookbook. The collection consists of such treats as sweet potato cheesecake—the choice of former President Bill Clinton—the naked hummingbird muffin, peanut butter pound cake, and blackberry jam jellyroll cake, among many more. With her knack for upgrading simple southern staples and into gourmet delicacies, Chef Jones provides readers with the ultimate indulgence.  “I stopped at the Sweet Auburn Bread Company and met the owner, Sonya Jones, who once made her sweet potato cheesecake for President Clinton. On this day, she made it for me. Bill and I are two of the luckiest people in the world.” —Rachael Ray, Where  “A good sweet potato never goes out of style. No one knows this better than Atlanta chef Sonya Jones.” —Georgia Living

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  The 100 Greatest Cajun Recipes

  Jude W. Theriot

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  Dishes that represent the very heart and soul of the culinary spirit of Cajun Culture, from the chef who “was Cajun before Cajun was hot” (Anne Bryn, bestselling author of the Cake Mix Doctor series).   Chef Jude W. Theriot shares his list of core recipes that define the essence of Cajun cooking. Along the way he shares secrets, hints, and personal asides in his lagniappe, or “something extra,” sections. These helpful sections include freezer suggestions and, as in the case of Pain Perdu, explain how the dish got its name.   In recounting the history of the Cajuns from their Canadian beginnings through their migration south to Louisiana, Theriot conveys the spirit and resolve of a proud community. To know this spirit is to know what drives them to cook with such passion. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken étouffée, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.

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