Outros livros que poderiam interessá-lo

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  But I Could Never Go Vegan!

  Kristy Turner

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  “Nothing short of brilliant! This isn’t just a beautiful vegan cookbook; it’s a resource guide that will help you excuse-proof your diet.” —Angela Liddon, author of The Oh She Glows Cookbook   Can’t imagine living without cheese? Convinced that dairy-free baked goods just don’t cut it? Hate the taste of tofu and not a fan of salads? EXCUSES, BE GONE! Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 vegan recipes for every meal of the day—including dessert!    “All those special ingredients are way more expensive.” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream.  “I could never give up cheese!” You won’t miss it at all with Tempeh Bacon Mac ‘n’ Cheese with Pecan Parmesan, Tofu Chèvre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches.  “What about brunch?” Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions!  “My friends won’t want to come over for dinner.” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka.  “But I scream for ice cream!” Then you’ll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches.  If you’re a vegan newbie, vegetarian, or veg-curious omnivore, this book will banish your doubts. Even vegan pros will discover new tricks! Colorful photographs throughout will have you salivating over Kristy’s inventive, easy-to-follow recipes.    “Get ready for your taste buds to explode.” —Isa Chandra Moskowitz, author of I Can Cook Vegan   “Charming.” —Washington Post   “Beautiful and inspiring.” —Library Journal   “Gift-worthy.” —Publishers Weekly

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  The Classic Hoosier Cookbook

  Elaine Lumbra

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  Celebrate the heritage of Indiana with this bountiful compendium of almost 1,200 recipes from the Hoosier State, plus history, farm wisdom, and folklore. 
   
  Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There’s everything from an elegant Salmon Newburg to Polly’s Squirrel Roast—always “best to eat while still hot enough to burn your hands” —to making dandelion wine from scratch (be patient), and don’t dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816! 
   
  This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1,200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all. 
   
  “An extensive compilation of the very best of Indiana cookery . . . The recipes printed here are often the first printing of secret ingredients that have been passed down from generation to generation by word of mouth or on tattered scraps of worn paper.” —Indianapolis Home and Garden 
   
  “It is a cookbook to use, not just to own. But, even if you care nothing about cooking, the final chapter on Old-Time “Receipts” is worth perusal just for the fun of it.” Herald-Telephone (Bloomington) 
   
  “One to add to your treasured volumes and to pass down to a daughter or granddaughter.” —The South Bend Tribune

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  Pescan - A Feel Good Cookbook

  Abbie Cornish, Jacqueline King...

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  A cookbook of pescatarian, dairy-free recipes for healthy eating, inspired by macrobiotic and Mediterranean diets—includes photos.   Actress Abbie Cornish and chef Jacqueline King are best friends who bonded over their love of food and self-care. A few years ago, Abbie, a novice cook, asked Jacqueline, a graduate of the culinary program at the National Gourmet Institute, for cooking lessons. Every Sunday, they would take trips to the local farmers’ market, spend all day cooking, and then serve these dishes to their family and friends. Pescan is an extension of this tradition and all the food they explored together. Their way of eating—which they call pescan—is centered on plant-based, dairy-free dishes, but with high-protein seafood and eggs incorporated. The recipes, like Veggie Tempeh Bolognese, Artichoke Hummus with Za’atar, and Miso-Ginger Glazed Black Cod, are highly nutrient dense, incredibly energizing, and very accessible. Pescan is a collection of healthy recipes, but it’s also a story of friendship, healing, and developing a more positive relationship with food.

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  Cheese It! - Start Making Cheese...

  Cole Dawson

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  A guide to making forty eight types of cheese from your own home, plus seventy five recipes to transform your creations into delicious dishes. 
   
  Just a short decade ago “American cheese” meant orange individually wrapped slices. In the rural renaissance of the new century, many Americans have discovered the world of real cheese for the first time. From warm, milky mozzarella and handcrafted goat cheese to complicated Monterey Jack and Gorgonzola, cheese makers and cheese lovers have a broad range of delicious fromage to explore and enjoy. For all of the adventurous cheese lovers who want to make the leap to cheese makers, Cheese It! reduces the mysteries of transforming a couple of gallons of milk into a couple of pounds of delicious cheese. Artisanal cheese maker and author Cole Dawson leads the whey for beginners through the art and science of cheese making, including detailed advice on milk, coagulants and curds, equipment, safety, and more. 
   
  Fresh Cheese for Today 
   
  Begin with homemade butter, cream cheese, and sour cream, and then dip into the perfect starter: soft unripened cheeses such as paneer, Chévre, feta, mascarpone, and ricotta. Discover the brine bath and make everyone’s favorite stretched cheese-mozzarella-as well as scamorza, Mexican Asadero, and provolone. 
   
  Hard Cheeses Made Easy 
   
  Enter the great aged beauties of the cheese world, Parmesan (Parmigiano-Reggiano) and Pecorino Romano from the north and south of Italy. Create fondue beyond compare with your own Swiss Gruyére and climb to the top of Montasio, the Alpine cousin of Asiago. 
   
  Moving On to Semi-Hard Cheese 
   
  Cover salting, pressing, and molding curds; the processes of aging and air-drying; and waxing techniques. Try your hand at the mighty Cheddar and its many variations; then move beyond Cheddar to Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. Learn how to wash curds and produce your own Colby, Gouda, and Edam. 
   
  Mold on Your Molds 
   
  Learn about washing rinds, the aging process, and the introduction of good bacteria. Make Muenster, Brick, Raclette, Tilsit, and Taleggio at home, plus bloomy rind favorites Camembert, Brie, Chaource, and Crottin. Tackle stinky blue cheeses such as Stilton, Roquefort, Fourme d’Ambert, and Gorgonzola.

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  Anna Getty's Easy Green Organic

  Anna Getty

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  In this fact-filled guide and cookbook, the chef and organic living expert shares essential tips and recipes for a delicious, healthy, eco-friendly diet. 
   
  Anna Getty loves great food made from fresh, organic, and sustainably harvested ingredients. In Anna Getty Easy Green Organic, Anna explains how to shop for organic, seasonal, and local ingredients, how to keep an eco-friendly kitchen, and how to cook meals that are as scrumptious to eat as they are healthy for you and the earth.  
   
  Such delights as Roasted Tomato and Goat Cheese Toasts, Double Lemon Chicken Breast with Fresh Tomato Basil Salsa, and Mini-Strawberry Rhubarb Crumbles are a mouthwatering way to achieve a healthier, organic lifestyle. Packed with sound advice, plenty of color photographs, and one hundred fabulous recipes, Anna Getty Easy Green Organic is the is a must-read for the discerning home cook.

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  LAZY WEIGHT LOSS - A Fat-Burning...

  Franklin Sowle

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  This book contains practical advice on how to stay healthy and fit even if you are lazy. 
  Because you're reading this, it's clear that you want to change your lifestyle, including your current physical and mental health. That is admirable. Being mentally and physically healthy is essential, which is why this book will discuss how to live a healthy life without becoming a gym rat. You'll learn a lot from this book, including how to stay healthy and fit (including weight loss and stress-relief techniques) without becoming obsessed with exercise. 
   Here's a sneak peek at what you'll find... 
  ·      The True Meaning of Health and How to Foster a Healthy Mindset 
    
    
  ·      Adopting a Positive Mentality for Your Health 
  ·      What Does It Mean to Be Mentally Healthy? 
  ·      Make some time to reflect and appreciate. 
  ·      Use your senses to your advantage. 
  ·      Make leisure time a priority. 
  ·      Manage your emotions to relieve stress. 
  And Much More!... 
    
  Take action now and get this book! 
   

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