Outros livros que poderiam interessá-lo

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  Embracing Your Inner Critic -...

  Hal Stone

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  Hal and Sidra Stone are the creators of "Voice Dialogue" process, a therapy that transforms the inner critic from crippling adversary to productive ally.The inner critic. It whispers, whines, and needles us into place. It checks our thoughts, controls our behavior, and inhibits action. It thinks it is protecting us from being disliked, hurt, or abandoned. Instead, the critical inner voice causes shame, anxiety, depression, exhaustion, and low-self-esteem. It acts as a powerful saboteur of our intimate relationships and is a major contributor to drug and alcohol abuse.Through examples and exercises, the Stones show us how to recognize the critic, how to avoid or minimize "critic attacks," and, most important, how the inner critic can become asn intelligent, perceptive, and supportive partner in life.

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  A Victorian Guide to Healthy Living

  Thomas Allinson

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  The Victorian Dr. Thomas Allinson founded the famous Allinson bread firm in 1892 and wrote five volumes of medical essays outlining his beliefs that food was an important factor in health. His sage advice was an anathema to his Victorian peers and he was struck off in an age where medicines were made of mercury and arsenic. His outrageous beliefs included exercise being good for health, the need for a work-life balance for better efficiency and health, avoiding tea and coffee in the evening to promote better sleep and obesity being caused by eating too much.  These misguided beliefs are so relevant to todays market and written in a wonderfully anachronistic but accessible manner. Best-selling author and food and health expert Anna Selby has edited his five books into one volume, incorporating chapters such as vegetarianism, exercise and the work-life balance, as well as a chapter containing some of his quirkier beliefs.

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  Quesadillas

  Donna Kelly

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  From the author of French Toast: Stacked, Stuffed, Baked, sweet and savory variations of the classic Mexican dish. Simply put, the quesadilla is a delightful package of melted cheesy goodness―all sandwiched inside crispy tortillas. But now these little gooey snacks have evolved into savory meals and scrumptious desserts that are bursting with flavor. Made to fill any amount of hunger, quesadillas can be stuffed with foods and spices from almost any culture. You can try all sorts of mouthwatering combinations like the BLT, Thai Peanut, Roasted Veggie and Goat Cheese, Parmesan-Crusted Italian, Philly Cheesesteak, Roasted Ratatouille, and Chicken Caesar. Even dessert quesadillas like Triple Chocolate Decadence, Peanut Butter Apple, and S’mores have made their debut. Quesadillas are so simple, delicious, and easy to make. So, why not make your favorite meal or dessert into a quesadilla?“After an introduction featuring cooking techniques, ingredient tips, and serving suggestions, Kelly…shares specific instructions for beginners on, e.g., how to remove pepper seeds…These simple recipes, with ten ingredients or fewer, are perfect to make with children. Highly recommended.”—Library Journal

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  The Southern Foodie - 100 Places...

  Chris Chamberlain

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  Thirteen states, 100 chefs and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between.Meet the people keeping the tradition alive and reinventing the flavors of the South while exploring its evolution of the region’s best restaurants.Swing down to the Gulf Coast and wade into a chef’s wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas where you’ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville where the chefs aren’t shy about fusing comfort food standards with international flair and unexpected techniques. Join food and drink writer Chris Chamberlain for access to the South’s best recipes and the kitchens where they were developed. In The Southern Foodie, Chamberlain explores the South’s culinary culture with favorites such as: Jalapeño-and-Cheese-Stuffed Grit Cakes from Mason’s Grill, Baton Rouge, LARoasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TNCountry Ham Fritters from Proof on Main, Louisville, KYBlue Crab Cheesecake from Old Firehouse Restaurant, Hollywood, SCApricot Fried Pies from Penguin Ed’s Bar-B-Q, Fayetteville, AR  The Southern Foodie you where the South eats and how to create those distinct flavors at home. You’re sure to rediscover old favorites and get a closer look at the delicious new traditions in Southern cuisine.

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  Salmon - A Cookbook

  Diane Morgan

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  “A beautiful cookbook with impressive photographs . . . Offers variety that any fish-lover will appreciate.” —Publishers Weekly   Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon hash, thai coconut soup, salmon tacos, and a dramatic yet simple whole roasted version shows the incredible versatility of salmon—it’s perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.

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  Wine - Everything you ever...

  Jane Parkinson

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  Former International Wine Communicator of the Year, Jane Parkinson, gives you the lowdown on wine and how to make the most of it.
  Wine offers an exciting look at the global scene with detailed information on all of your favourite grapes and styles. Jane makes sure that once you have read through this manifesto, you will know exactly how to pick the right wine every time. Over the last decade, the way we buy, serve and enjoy wine has changed drastically, here you will find everything you need in order to find your desired taste, from storage, glasses, temperature and equipment, to a detailed breakdown of each grape and style with a visual key. Whether red or white, Pinot Noir or Sauvignon Blanc, Wine will make sure you find your perfect match.

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