Outros livros que poderiam interessá-lo

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  The Kingdom of Rye - A Brief...

  Darra Goldstein

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  Celebrated food scholar Darra Goldstein takes listeners on a vivid tour of history and culture through Russian cuisine. The Kingdom of Rye unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers listeners a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.

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  Pure Vegan - 70 Recipes for...

  Joseph Shuldiner

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  “Living proof of the delicious and wholesome nature of vegan cooking . . . highlights how plant-based whole foods nourish both body and soul.” —Medium 
   
  Pure Vegan proves that embracing a vegan lifestyle can be stylish and beautiful via seventy recipes that are both plant-based and indulgent. The only vegan cookbook that celebrates eating and enjoyment rather than emphasizing the politics of a vegan lifestyle, this beautiful compilation features novel, vivacious recipes. Yes, they’re non-meat-egg-dairy, and they’re fabulous! Pure ingredients and unique combinations appeal to meat lovers and committed vegans alike. Breakfast, lunch, dinner, and snacks are represented, and a special chapter is dedicated to late-night indulgences such as chocolate truffles and herbal cocktails. Seventy-five gorgeous pictures round out this fetching package. 
   
  “Shuldiner has pulled off something of a miracle with his new book . . . You’ll find no bizarre attempts to mimic meat . . . [He] has no agenda other than cooking up pure deliciousness. The recipes in this book just happen to be vegan.” —Root Simple 
   
  “What we eat is intensely personal and hackles can go up quickly when discussing things like where our food comes from—but the way he approaches this is one of simple exploration. Finding what works for you. He makes plant-based cooking approachable. And that is appealing.” —The Artful Appetite 
   
  “[An] extraordinary cookbook . . . every page is a treat.” —Vibrant Foodie

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  My Prairie Cookbook - Memories...

  Melissa Gilbert

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  A collection of 80 comforting recipes from the star of Little House on the Prairie.   From prairie breakfasts and picnic lunches to treats inspired by Nellie’s restaurant, these simple and delicious dishes—crispy fried chicken, pot roasts, cornbread, apple pie, and more—present Bonnet Heads (aka die-hard Little House fans) with the chance to eat like the Ingalls family.   Actress Melissa Gilbert’s personal recollections and memorabilia, including behind-the-scenes stories, anecdotes, and more than 75 treasured scrapbook images, accompany the recipes. With answers to the most-asked questions from fans—on topics such as the biggest bloopers, on-set romances, and what Michael Landon was really like—My Prairie Cookbook is a cherished memento for fans of Little House and Laura Ingalls Wilder, as well as anyone who loves hearty, simple home cooking.   “Melissa’s writing is so warm and personal that it makes me feel like I’m being wrapped in a big, warm blanket, and the recipes are approachable and delicious.” —Jennifer Garner

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  The Hip Chick's Guide to...

  Jessica Porter

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  Heralded by New York magazine as one of the city's most popular diets, macrobiotics has become the latest trend in dieting, thanks to high-profile supporters like Madonna and Gwyneth Paltrow.Speaking to the generation of young women looking to extend their healthy lifestyles beyond yoga and Pilates, macrobiotic chef and instructor Jessica Porter offers fresh, contemporary, and accessible insight into one of the world's oldest, yet most popular, diets. She explains that by eating good quality whole foods, any woman can experience physical, sensory, emotional, and intellectual freedom.The effects of eating a macrobiotic diet can extend beyond basic health to weight loss, beauty, better sex, and peace of mind. Cooking tips and recipes are combined with Jessica's no-nonsense philosophy and witty anecdotes to create a lifestyle book that will inspire women to hit the kitchen with an understanding of how to strengthen their minds and bodies through food.

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  Spicy Anti - Inflammatory...

  Melody Rayne

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  Take a look at what is inside...Spicy Papaya Cream SmoothieAvocado Cream SmoothieSpiced Figs SmoothieRainbow Cider SmoothieWatermelon Twist SmoothieCoconut Lemon Spice SmoothieGinger Cherry SmoothieAnti Inflammatory Greens SmoothieCherry Berry SmoothiePineapple Coconut SmoothieGreen Tea SmoothieCreamy Vanilla SmoothieSpicy Canataloupe SmoothieVanilla Kiwi SmoothieMango & Fig SmoothieVanilla Spice SmoothieFlax Pineapple SmoothieKale Chia SmoothieSpicy Energy SmoothieMinty Melon Elixer SmoothieSmooth Spiced SmoothieChocolate Spiced SmoothieDark Chocolate Cashew SmoothieSpiced Pumpkin SmoothieSpicy Orange Smoothie

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  Kentucky's Cookbook Heritage -...

  John van Willigen

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  A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentucky's Cookbook Heritage, John van Willigen explores the Bluegrass State's cultural and culinary history, through the rich material found in regional cookbooks. He begins in 1839, with Lettice Bryan's The Kentucky Housewife, which includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history.Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting attitudes and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.

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