Weitere Bücher, die Sie mögen werden

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  Food Men Love - All-Time...

  Margie Lapanja

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  One of the best ways to enhance the quality of our lives is to treat ourselves to the foods we love-the more often, the better! Kitchen Goddess Margie Lapanja interviewed hundreds of men to compile this culinary collection of their favorite meals for a one-of-a-kind cookbook filled with recipes, fascinating food trivia, and fun stories from the kitchen.Whether a seasoned chef, a barbecue-happy bachelor, or a loving husband, men are taking up the tongs and giving the salad spinner a whirl in increasing numbers. Among the signature recipes of esteemed chefs and kitchen wizards, there are favorite feel-good feasts of superstars, sports heroes, luminaries, grill gurus, starving artists, burger kings, and every man in between. Included in Food Men Love is Tom Cruise's favorite Linguini dish, quarterback John Elway's Hamburger Soup, star chef Mario Batali's Bucatini all 'amatriciana, basketball legend Michael Jordan's 23 Peekytoe Crab Sandwich, and former Grateful Dead guitarist Bob Weir's Peanut Satay Sauce. Dishes are organized by course in chapters including: Warming Up His Appetite; Playing with Fire: Seeking Thrills with the G-r-r-rill; Fowl Play; and How Sweet It Is: Treat Him to His Just Desserts.Food Men Love provides the recipes for some all-time favorites that are sure to warm the heart of anyone.

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  Growing Tomorrow - Behind the...

  Forrest Pritchard

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  The New York Times–bestselling author of Gaining Ground introduces the local farmers who feed America—in stories, photos, and 50 recipes! 
   
  When Forrest Pritchard went looking for the unsung heroes of local, sustainable food, he found them at 18 exceptional farms all over the country. 
   
  In Detroit, Aba Ifeoma of D-Town Farm dreams of replenishing the local “food desert” with organic produce. On Cape Cod, Nick Muto stays afloat and eco-friendly by fishing with the seasons. And in Washington State, fourth-generation farmer Robert Hayton confides, “This farm has been rescued by big harvests . . . For every one great season, though, you’ve got ten years of tough.” 
   
  With more than 50 mouthwatering recipes and over 250 photographs, this unique cookbook captures the struggles and triumphs of the visionary farmers who are Growing Tomorrow. 
   
  “An honest book about simple food, grown well and prepared without pretense. Mr. Pritchard is a warm-hearted guide through the varied landscapes.” —The Wall Street Journal 
   
  “Gorgeous, delectable, and fascinating, Growing Tomorrow provides food for the body, mind, and soul. Engaging to read, easy to cook from, delicious to eat, this is more than a cookbook; it is a meditation on the things that give us life.” —Garth Stein, New York Times–bestselling author of The Art of Racing in the Rain 
   
  “Pritchard inspires his audience to support local farmers and to consume and/or grow provisions using sustainable practices. This book will appeal to foodies, environmentalists, and gardeners in general.” —Library Journal (starred review) 
   
  “This book is fabulous and worth a read if you love small-scale, sustainable farming.” —Edible New Orleans 
   
  “Highly recommended.” —The Washington Post

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  Jump Start Ketosis -...

  Kristen Mancinelli

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  Master the easier, smarter way to achieve ketosis with this complete diet plan featuring fifty recipes. 
   
  Done properly, intermittent fasting will put your body into a state of ketosis where it burns fat for energy, instead of glucose. It’s a very effective and safe way to lose body fat while retaining muscle mass. Detailing everything you need to know to start intermittent fasting today, this book offers practical advice on how to integrate it into your lifestyle and tips to make your fast go smoothly. 
   
  Intermittent fasting isn’t a restrictive diet. You can eat the foods you want! What changes is when you eat, not what you eat. There are no meals to track or calories to count, and it will actually lower your food expenses! 
   
  Guiding you step by step through the entire process, Jump Start Ketosis explains how to: 
   
  • Ramp up your “fat-burning machine” 
   
  • Avoid feeling weak or lethargic 
   
  • Lower your insulin levels 
   
  • Turn stored food into energy 
   
  • Lessen your hunger cravings

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  Moonshine Cocktails - The...

  Paula Knorr

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  Discover the secret world of moonshine cocktails.Fire up the still or snag some hooch and get mixing. It's time to discover the world of moonshine cocktails.Always infamous and often outlawed, moonshine is a high-proof distilled spirit, generally produced by home distillers, most often from corn mash. Corn whiskey is too intense for many and is extremely high in alcohol, making it a difficult drink to imbibe. Now more popular than ever due to its reputation, more and more people are turning to this inexpensive alcohol. Some folks are even making Tennessee white whiskey in their home distilleries.But how do you drink it, other than doing straight shots? An army of mixologists and bartenders, as well as distillers, have started providing an avalanche of cocktails to try make things with this colorless, odorless, high-octane spirit. And we've got the best right here. From the big-bad cocktail expert himself, Paul Knorr, comes Moonshine Cocktails. Learn how to take good ole white lightening and turn it into delicious, tasty mixed drinks.

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  The Virginia Housewife - Or...

  Mary Randolph

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  The first regional cookbook published in the United States, this nineteenth century kitchen manual includes recipes, kitchen tips and house management solutions. 
   
  Published in 1824 in Washington, DC, Virginia Housewife is considered by many culinary historians to be the first real American cookbook, with recipes that originated in American kitchens, leaving behind British traditions, ingredients and methods. Virginia Housewife is also recognized as the nation’s first regional cookbook with a focus on southern-style specialties, some appearing in print for the first time, such as Ochra Soup, Curry of Catfish, Gumbo, Chicken Pudding, Apoquiniminc Cakes. But author Mary Randolph also includes local variations of recipes from the West Indies, New England, Spain, and France, all reflecting the influence of many cuisines on Southern cooking. Diverse offerings include Dough Nuts, Gaspacho, Ropa Vieja, as well as a number of delightful ice cream recipes including, black walnut, quince, pear, citron, and almond. An immediate success, Virginia Housewife was republished at least nineteen times before the Civil War.   
   
  The Virginia Housewife is also a complete lifestyle reference providing an introduction to the food, culture, and manners of the antebellum South, as well as housekeeping instructions on topics ranging from soap making to herb drying and silver cleaning—everything that a woman of the nineteenth (or the twenty-first) century might desire to know. 
   
  This facsimile edition of Mary Randolph’s Virginia Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

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  The Perfect Pickle Book

  David Mabey, David Collison

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  A completely revised and updated edition of the popular pickle handbook.   Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes, and chutneys; these spiced-up specialties are all the rage and have become the in-vogue accompaniments of the moment. It’s easy to understand their attraction: they are assertive and potent, but can also be subtle; sometimes they assault the palate, sometimes they tease with their piquancy. Cooks at home know they can add a buzz to quite ordinary food. Farmers’ markets are also a fruitful and profitable prospect for small-scale pickle and chutney makers, who are able to sell their wares without having to negotiate needless “food miles.”   Legions of enthusiasts are bringing pickling back home—and they also understand how to succeed in business. The world really is our larder and pickles are back where they belong—on the front row. This much-in-demand handbook includes recipes not just for fruit and vegetable pickles, but also for pickled meats and fish.  

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