Weitere Bücher, die Sie mögen werden

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  Basic Illustrated: Cooking in...

  Cliff Jacobson

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  As the Boy Scouts of America will attest, Cliff Jacobson wrote the book on campsite cooking.  Basic Illustrated Cooking in the Outdoors is the official handbook for the Boy Scouts' cooking badge! 
  A veteran of the outdoors and a guide of young people into remote areas of both Canada and the United States, Cliff Jacobson knows more about the routines of cooking than most adventurers. His unique ideas and sensible solutions to typical campsite dilemmas will make food stay edible longer and taste better. 
  In Basic Illustrated Cooking in the Outdoors, you’ll learn how to  
  -	Make great meals for large groups in the outdoors. 
  -	Keep cooked foods hot long enough for second helpings. 
  -	Make delicious pizza in just two minutes! 
  -	Bake bread and cookies using a variety of portable ovens. 
  -	Plan and pack meals for a wilderness expedition. 
  -	Save stove fuel and cooking time with simple techniques. 
  -	Cook effectively in the rain, wind, and snow. 
  -	Prepare freeze dried foods. 
  -	Protect food from bears. 
  -	Obtain safe drinking water,  
  -	and properly dispose of wastes.

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  Green Smoothie Cleanse - All the...

  Daisy Jarvis

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  Explore The Various Benefits Of Green Smoothie Recipes And Use them To Improve Your Health And Quality Of Life  
  There are many advantages of drinking green smoothies. Sure, you're going to get more fruit and vegetables. Nonetheless, you will also find an increase in your metabolism, smoother hair, a fall in weight and even a better mood. People who follow the raw food diet have turned to green smoothies to boost a diet that is already nutritious, and many find the vitality and sense of well-being they want. 
  If you've never tried a green smoothie cleanse before, you're heading for a completely new level of wellness and energy. It may be overwhelming to pick up a glass containing a thick green liquid and drink it down, but the fact is that green smoothies do not taste anything that is different from blue, orange, red and yellow. The main difference is one of food and fiber rather than that of taste. The green color of the smoothies comes from chlorophyll. You probably learned in middle school that this is the color that helps plants perform photosynthesis; it is also this color that connects to the toxins in your system at a molecular level and pulls them out one at a time. 
  Green smoothies effectively detoxify your body, leaving you healthy and strong. This book will instruct you in how to reap the benefits of green smoothies. In addition to becoming more glamorous and radiant, you end up getting your desired weight. 
  Here Is A Preview Of What You Will Learn:Why Is It So Important To Eat Your Greens?Is Your Green Smoothie Actually Healthy And Balanced?Benefits Of Green SmoothiesHow To Make A Green SmoothieThe Best Liquid Bases For SmoothiesGreen Smoothies Vs. JuicesGreen Smoothie CleanseDetoxing Cleanse Foods 
  And many more.

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  Bottomless Brunch

  Ryland Peters & Small

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  Pair your brunch recipes with boozy cocktails and delightful mocktails for a never-ending supply of breakfast fun.
  Enjoy a bottomless brunch in the comfort of your own home with this delicious collection of brunch recipes paired with irresistible cocktails. There is no better way to enjoy a lazy morning at home than cooking up a storm and then rewarding your hard work with a decadent cocktail. Whether you're dining for two or cooking for a crowd, Bottomless Brunch will provide the inspiration to create your very own boozy brunch at home. Keep it simple with a classic Eggs Benedict paired with a Mimosa or make things more interesting with Baked Chilli Eggs matched with a long cold glass of Brunch Punch. Cooking for more? A pan of Slow-braised Beans with Ham Hock, some Cheddar Cornbread and a perfect Bloody Mary is a great way to feed, and impress, a crowd. There are even deliciously sin-free mocktail combos to appeal to the non-drinkers out there such as Herb Fritters with Fried Eggs and a Basil Limeade. Dive into this glorious collection of paired food and drink recipes and transform your brunch into a truly buzzing breakfast affair.

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  A Sidecar Named Desire - Great...

  Anonym

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  A rollicking history of alcohol and its literary imbibers, from Jane Austen’s beer brewing to James Joyce’s passion for Guinness to E.B. White’s cure for writers’ block—a dry martini—by celebrated illustrator Greg Clarke and award-winning editor/art director Monte Beauchamp. 
  ""Civilization begins with distillation.""—William Faulkner 
  ""Bourbon does for me what the piece of cake did for Proust.""—Walker Percy 
  ""God has a brown voice, full and soft as beer.""—Anne Sexton 
  Throughout history, there has been no greater catalyst for creativity among writers—so they claim—than a good, stiff drink. From Aristophanes’ attraction to wine, to Dostoevsky’s breakfast of grain vodka and brown bread, to Joan Didion’s fondness for gin, stories abound of how booze has fueled and inspired our literary icons. 
  In this volume, cartoonist Greg Clarke and comics anthologist Monte Beauchamp take us on an unforgettable literary bar crawl. A Sidecar Named Desire is packed with historical factoids, anecdotes, booze trivia, and fascinating detours into the lives of our most storied literary personalities—along with literary-themed cocktail recipes such as Ernest Hemingway’s Death in the Afternoon and Philip Larkin’s Gin and Tonic set to verse. 
  For the literary-minded drinker—whether wine, gin, vodka, beer, whiskey, or tequila is your elixir of choice—A Sidecar Named Desire will whet your appetite. Bottoms up!

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  The Green Apron - Plant-Based...

  Kathryne Bodrug, Carleigh Taylor

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  The Green Apron: Plant-Based Made Easy, Simple Steps to Delicious Vegetarian Meals! 
  The world of gastronomy has seen revolutions, but none as vibrant, healthful, and tantalizingly delicious as the plant-based realm. "The Green Apron" doesn't just open you to this realm; it envelops you in its flavors, techniques, and transformative power. Say goodbye to mundane meals and hello to a culinary journey that's as kind to your body as it is to the planet! 
  Techniques & Temptations: Whether you're sautéing spinach or simmering a savory lentil stew, master culinary techniques that elevate plant-based dishes from good to gourmet. Unlock the secrets to extracting the most flavor from every ingredient. 
  Meal Planning & Prep Perfection: Navigate the nuances of creating balanced, nutrition-packed vegetarian menus. Plus, equip yourself with prep hacks that save time, reduce waste, and boost the flavor quotient of your dishes. 
  Picture this: A table lavishly spread with colorful, mouth-watering dishes—all oozing with health and flavor. Now, imagine, you crafted this table! With "The Green Apron" in hand, you're not just a cook; you're an artist, a nutritionist, and a sustainable food champion rolled into one. 
  This isn't just a cookbook—it's a lifestyle transformation guide. We understand that making the shift can be overwhelming. That’s why, beyond recipes, this book weaves in tales of ingredients, their histories, and their roles in global cuisines. You're not just reading recipes; you're embracing stories, cultures, and traditions. 
  Ready to don that green apron and whip up some plant-powered magic? The kitchen is your stage, the vegetables your stars, and this book? Well, consider it your script for a blockbuster culinary show. Let's make the world salivate over greens! 🌿🍽️🥦🍆🌶️🥕🥬🍲🥗🍜🌱

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  Catching Hell - The Insider...

  Allen Ricca, Joe Muto

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  In Catching Hell, longtime seafood mogul Allen Ricca and author Joe Muto take readers behind the scenes of the high-end restaurant world and the international market for seafood, and how that industry has been impacted perhaps like no other due to the COVID-19 pandemic.
   
  This book exposes the fact that the American diner is being lied to on a regular basis. The culprit varies – sometimes it’s a chef or restaurant owner trying to cut corners to save money; other times it’s an unscrupulous supplier looking to pass off poor product to an unwitting receiver. And the cost of that scam eventually gets passed on to the consumer, whether it be in the form of higher prices at restaurants and markets, lower quality (or even counterfeit) product getting delivered onto your plate, or – God forbid – food poisoning. Furthermore, Ricca argues, the pandemic has only increased corruption in this industry.
   
  This book serves as both an exposé and a call to arms, empowering consumers with the knowledge to make more informed choices when dining out. 
   
  Some of the things this explosive book reveals:
   
  -The one fish you should never order, one that’s always a rip-off. (And the one fish that’s always a delicious, virtually-unknown bargain.)
   
  -Why restaurants that advertise “fresh” fish are almost always lying.
   
  -How to get your favorite restaurant to treat you like royalty – without dropping thousands of dollars.
   
  -How the covid-19 pandemic has impacted our food supply chain and what it has meant for the everyday worker. 

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