Outros livros que poderiam interessá-lo

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  Luscious Berry Desserts

  Lori Longbotham

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  Sweetness is in season with over fifty recipes for berry-based treats in this colorful cookbook by the author of Luscious Lemon Desserts. This delightful cookbook is for anyone who’s ever snuck just the plumpest, ripest strawberry straight from the basket; believed raspberries should have their own special food group; and never met a blueberry they didn’t like. Each recipe is bursting with ideas for buying and trying every wonderful variety, be it sticky-sweet heart-shaped strawberries, deep purple boysenberries, or juicy ripe blackberries. Whether it’s creamy layers of brightly colored raspberry curd that transform a classic lemon cake into a visual masterpiece almost too gorgeous to eat (almost), a simple spoonful of cool and custardy blueberry pudding (with the added bonus of those healthy antioxidants), or a traditional and irresistible strawberry shortcake topped with a scoop of strawberry-orange sorbet, this is the ultimate ode to the berry. Also included are tips, tricks, and other techniques of the trade, such as pureeing berries and cutting out biscuits, to help your pound cake, tart, sauce, or ice cream comes out perfectly every time.

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  My Low-Carb life

  Keith McDaniel

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  In 2016, at the age of 58, Keith McDaniel weighed nearly 300 pounds. Determined to take control of his weight and his life, Keith had a goal of losing 120 pounds.In "My Low-Carb Life" Keith shares his journey of how he lost 130 pounds by adopting a new relationship with food and how he has been able to keep the weight off for 7 years. He shares his personal stories of success and failure along with practical tips and techniques for anyone who wants to make major changes in their life and health."Inspiring and motivational!"

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  Cheese & Beer

  Janet Fletcher

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  “An excellent guide that explains how different beers are crafted and what gives these different types their synergies with superior cheeses.” —Max McCalman, coauthor of Mastering Cheese 
   
  Gourmand Awards Winner—Beer category, USA 
   
  Cheese & Beer capitalizes on the rapidly growing audience for craft beer in the U.S. and the enthusiasm these passionate beer fans have for good cheese. The beer enthusiast who wants to know which cheeses to pair with an IPA, porter or Trappist ale can easily find a recommendation. Each style entry includes:Style Notes: a description of that beer style—what defines it from the brewer’s perspective, and what to expect from the beverage in the glassBeers to Try: Several recommended craft beers in that style, both domestic and imported. Some of the breweries included from across the country are: Boulevard Brewing (Kansas City, MO), Allagash Brewing (Portland, ME), Brooklyn Brewery (Brooklyn, NY), Firestone Walker (Paso Robles CA), Great Divide (Denver, CO), and Rogue Ales (Newport OR)Cheese Affinities: In general terms, what types of cheeses pair well with that style and whyCheeses to Try: Brief profiles of three well-distributed cheeses (domestic and imported) specifically recommended for that style and whyMore Cheeses to Try: A list of other cheeses to pair with that beer style—so that every reader should be able to find at least a couple of the recommended cheeses  
   
  The introductory chapter includes general advice on pairing cheese and beer; and on selecting, storing and presenting cheese. Six themed platters give readers ideas for entertaining with beer and cheese. 
   
  “Beautiful, well-researched and tastefully written.” —Greg Koch, CEO & Co-Founder, Stone Brewing Co./Stone Brewing World Bistro & Gardens

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  Food Fights & Culture Wars - A...

  Tom Nealon

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  In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation. Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction. Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.

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  Whole Foods Diet Cookbook - 200...

  Ivy Larson, Andrew Larson

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  FOR PEOPLE WHO ARE TIRED of counting calories, carbs, fats, and points, this book makes nutrition count instead. Whole foods are nutrient-rich foods. These foods offer a complete balance in nutritional value while in their natural, unrefined, unprocessed state. They are high in antioxidants, phytochemicals, and essential fats and oils, and low in saturated fats and sugar. Whole Foods Diet Cookbook includes chapters to educate the reader, and offers plenty of delicious menus for every occasion. It provides a three-prong culinary approach to healthy living, weight loss, disease and illness prevention.

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  Heritage Baking

  Ellen King, Amelia Levin

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  “[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries.” —Stanley Ginsberg, award-winning author of The Rye Baker 
   
  Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker’s cookbook canon. 
   
  “Ellen King is one of my favorite bakers, and Hewn is a gem—there’s nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.” —Mark Bittman, #1 New York Times bestselling author 
   
  “Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking.” —Maria Speck, award-winning author of Simply Ancient Grains

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