Weitere Bücher, die Sie mögen werden

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  Intermittent Fasting - How to...

  Michael S. Davis

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  Is it possible to eat normally, five days a week, and become slimmer and healthier as a result? Simple answer: yes. You just limit your calorie intake for two nonconsecutive days each week—500 calories for women, 600 for men. You’ll lose weight quickly and effortlessly with the FastDiet. The truth is, weight loss can be extremely difficult, especially long-term weight loss. Have you tried every conventional diet out there only to find out that they're nothing more than empty promises? If so, the problem might not be what you are eating, but rather when you are eating it. Intermittent Fasting isn't some new fad diet—it's an entirely different way of eating, one that is designed to help you get the most nutrients from the foods you do eat, while also helping keep your total calories down. Inside this book, you will learn: •The truth behind intermittent fasting •The History of Fasting •How to start fasting safely and effectively •Benefits to expect •Different types of fasts •A 7 Days meal-plans to help make your fast easier •Exercises to encourage weight-loss while fasting •Common mistakes to avoid •Tips •And much more! So, are you ready to take control of your eating habits, lose weight and improve your health once and for all? Get this " Intermittent Fasting book" and start to feel and look better today!

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  The Ayurveda Cookbook - 28...

  Sanjit Sanghvi

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  There's a reason why Ayurveda literally means "the science of life". 
  These natural healing recipes are nutritious, delicious and easy to cook at your own home. India's philosophical approach has helped millions from natives to foreigners achieve balance in their lifestyle. In this cookbook, you'll find 28 helpful recipes that even the most novice of chefs can learn from. 
  These recipes include:KitchariChickpeas falafel pattiesPunjabi Dum AlooQuinoa saladMumbai Style Vegetable RiceAnd so much more! 
  Stop paying for expensive take-out and learn how to eat a cleansing diet today! 
   

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  Charcutería - The Soul of Spain

  Jeffrey Weiss

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  “Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard Foundation 
   
  Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. 
   
  Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain’s unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain’s charcutería legacy. 
   
  Charcutería: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks. 
   
  “A lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for.” —Michael Ruhlman, James Beard Award-winning author of Ruhlman’s Twenty

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  Keto Vegan Diet - The Plant...

  Sarah Meyer

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  Have you decided to start a healthier lifestyle but the call of junk food is stronger than your good intentions? 
  Do you keep looking in the mirror and see a body you don't want to have? 
  Today's society is bombarding us with junk food made from meat, protein and fats of animal origin, and you can't imagine how dangerous this could be for you. What they want to keep hidden, but which has now been amply demonstrated by important studies, is that omnivorous food is harmful to humans. 
  Instead, in veganism, any form of food that is obtained from an animal, including their flesh or their milk, or a non-plant living thing, is off-limits. 
  Veganism has closely been tied to human health, and it's a large part of why people are going vegan. The ethical boundaries around eating other living beings are a sore point for most other vegans, but the health benefits are not to be overlooked.  
  In this audiobook I will introduce you to what you can't find anywhere else. With a simple, critical and comprehensive approach, you will fully understand the great benefits you can have in terms of personal well-being and weight loss by gradually adopting a vegan diet. 
  Here are some of the chapters covered in this guide:What is keto diet and how does it work?The health benefits of following keto dietWhat is veganism and the benefits of following itHow is it like combining keto and vegan dietsThe foods to eat and those to avoidBest Vegan Keto SupplementsWeight loss and keto lifestyleMaintaining a healthy lifestyle while on keto vegan dietAnd so much more! 
  Now dive into this reading right away and I'm sure that, even if you think you can't leave the carnivorous diet, you'll find dozens of reasons to change your mind, right from the first chapter! 
  Buy this Audiobook now!

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  Clever Batch - Brilliant...

  Susan Jane White

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  Do you want to eat badass nourishing meals, but don't want to cook every single night?
  Do you want to reduce the honking 6 p.m. stress in your home?
  Do you want to spend less time and money shopping for arcane ingredients?
  Then get ready to discover the genius of batch cooking.
  Susan Jane White's brilliant new book shows you how to eat well all week while respecting your time, money and patience. Learn to create meals that will sit in your fridge, hang out on your shelves or wait patiently in your freezer, giving you much more return on your kitchen investment.
  So you can say yes to that bike ride with the kids or stay late at work to finish that report, because you took Three-Bean Chilli and Salted Coffee Caramels out of the freezer for dinner tonight. Clever batch.
  'Susan Jane White is a delicious cross between Mary Poppins and Marie Kondo. She's going to sort out your time management with magic and style.' Melissa Hemsley

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  The Raw and the Cooked -...

  Jim Harrison

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  A cornucopia of culinary essays from “the Henry Miller of food writing. His passion is infectious” (Jeffrey A. Trachtenberg, The Wall Street Journal).   Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he also wrote some of the best essays on food around, now collected in a volume that caused the Santa Fe New Mexican to exclaim: “To read this book is to come away convinced that Harrison is a flat-out genius—one who devours life with intensity, living it roughly and full-scale, then distills his experiences into passionate, opinionated prose. Food, in this context, is more than food: It is a metaphor for life.”   From Harrison’s legendary Smart and Esquire columns, to current works including a correspondence with French gourmet Gerard Oberle, fabulous pieces on food in France and America for Men’s Journal, and a paean to the humble meatball, The Raw and the Cooked is a nine-course meal that will satisfy every appetite.   “[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah.” —Jane and Michael Stern, The New York Times Book Review

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