Otros libros que te pueden interesar

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  Meringue

  Linda K. Jackson, Jennifer Evans...

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  “An education of the most delightful sort . . . Covers all the classic meringues, from pavlova and dacquoise to Seven-Minute Frosting and Baked Alaska.”—Kitchn   Meringue isn’t just magical. It’s mysterious. No one can quite agree on its origins (and here’s a hint: it wasn’t invented in France). While most food historians confirm Marie Antoinette’s love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts—even marjolaines and dacquoises.  “A book meant to inspire. Some of the recipes are short and simple, a good way to become comfortable with meringue dishes. Other recipes are complex with layers of flavors and steps. Just have patience, follow the steps, and be prepared to pat yourself on the back . . . I consult my copy of Meringue every time I have a bowl of egg whites that deserve a decent ending. With Meringue, that ending will be luscious.”—Cooking by the Book   “This is one of those cookbooks that gets your brain bubbling with exciting ideas and instills an immediate desire to clear the schedule.”—Kitchn

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  The Book of Fungi - A Life-Size...

  Peter Roberts, Shelley Evans

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  “The lurid photographs and enticing, offhandedly witty descriptions make the reader want to go out collecting specimens right away."—Popular Science   From morels to chanterelles, toadstools to truffles, fungi have been a source of fascination since the earliest hunter-gatherers first foraged for them. Today there are few, if any, places on Earth where fungi have not found themselves a home—their habitats span the poles and the tropics, mountaintops and backyards.   Packed with facts and photos, this book introduces you to fungus in many forms—some parasitic, some poisonous, some hallucinogenic and some with healing properties that can be tapped for pharmaceutical products. Then of course, there are the delicious mushrooms that are prized by epicureans and gourmands worldwide.   Each species here is reproduced at its actual size, in full color, and accompanied by a scientific explanation of its distribution, habitat, association, abundance, growth form, spore color, and edibility. With information on the characteristics, locations, distinguishing features, and occasionally bizarre habits of these fungi, you’ll find in this book the common and the conspicuous, the unfamiliar and the odd—including a fungal predator, for instance, that hunts its prey with lassos, and several that set traps, including one that entices sows by releasing the pheromones of a wild boar.   “How dazzling is the world of mushrooms? The fan-shaped cinnabar oysterling looks like something you would find undersea. The violet webcap is vibrant. These are among the more than 600 fungi described and illustrated in this scholarly and beautiful book.”—TheNew York Times   “Anyone with an appreciation of the beauty of nature will enjoy.”—Grand Forks Herald

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  Edible and Useful Plants of the...

  Delena Tull

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  A guide to useful Southwestern wild plants, including recipes, teas, spices, dyes, medicinal uses, poisonous plants, fibers, basketry, and industrial uses.All around us there are wild plants useful for food, medicine, and clothing, but most of us don’t know how to identify or use them. Delena Tull amply supplies that knowledge in this book, which she has now expanded to more thoroughly address plants found in New Mexico and Arizona, as well as Texas.Extensively illustrated with black-and-white drawings and color photos, this book includes the following special features:·       Recipes for foods made from edible wild plants·       Wild teas and spices·       Wild plant dyes, with instructions for preparing the plants and dying wool, cotton, and other materials·       Instructions for preparing fibers for use in making baskets, textiles, and paper·       Information on wild plants used for making rubber, wax, oil, and soap·       Information on medicinal uses of plants·       Details on hay fever plants and plants that cause rashes·       Instructions for distinguishing edible from poisonous berries Detailed information on poisonous plants, including poison ivy, oak, and sumac, as well as herbal treatments for their rashes

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  Excel French Cooking - Get into...

  Excel Cooking

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  Learn the culinary art of French cooking.
  
  Bonjour!
  
  Imagine being able to cook a delicious French meal for your family and friends. Imagine being able to slice and dice like a pro, and have beautiful knife cuts that would make you the next Food Network star.
  
  French cooking is one of the most delectable cooking around. Some of the most expensive restaurants in the world provide the most exquisite French dishes, and people go there just to taste the very best delicious delicacies of what French chefs have to offer.
  
  But no one simply decides that they want to have French for the night, then be able to cook it. There are many things that you have to know in order to properly cook French cuisine.
  
  The secret's out. You can actually learn to start cooking up your own French recipes at home. That is what Excel French Cooking is all about.
  
  Here's a sample taste of what you'll get:
  
  The different terms that are used in French cooking, such as Mother Sauce and Bouquet Garni.
  The different knife skills and types of cuts used by French chefs, from the brunoise to the mirepoix.
  Breakfasts: You'll hear the truth about French breakfasts and the history as creator of its most famous item.
  Lunches: Learn how to make French pop salads, bouillabaisse, and the well-known and irresistible soufflés and crepes.
  Dinners: This discusses formal affairs and has recipes for things such as butternut squash soup, paysanne soup, and green veggie au gratin.
  And that's just for starters.
  Unlike other French cookbooks, you don't only get the recipes to make the French food that you love. You learn about the skills that French chefs have, the history of the different types of food, and much more!
  
  With easy-to-follow steps and a glossary of terms that you can easily understand, Excel French Cooking is the audio-book that you want, if you are interested in trying French cooking, and you want to impress your guests at your next dinner party.
  
  Bon appétit!
  An Author's Republic audio production.

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  Gluten-Free Diet for Beginners:...

  Bobby Murray

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  If You Wish to Gain Astonishing Health Benefits & Improve Weight Loss, Then this is the Perfect Audio Guide for You!Discover the Many Benefits of a Gluten-free Diet, and Start Leading a New and Fun Lifestyle!Are you searching for a diet that will improve your life for the better and help you lose weight?Would you like to experience the many benefits of a gluten-free diet?This audio guide was prepared for the beginners who are looking to change their life through practicing a gluten-free diet. A lot of people are aware of the benefits of this diet due to the healthy foods which are involved. However, many find it difficult to change their lifestyle and diet as well. This guide includes important terms, definitions, tips, and tricks that every beginner should know!Here’s what you can learn:•	What is the secret behind the success of a gluten-free diet•	How to lose weight by practicing the gluten-free diet•	What is gluten and why is it bad•	Discover the big list of gluten-free foods•	Experience the many benefits of leading a gluten-free lifestyle•	And much more!Are you ready for the change?! Start leading a gluten-free lifestyle today!Scroll up, click on "Buy Now", and Start Listening Now!

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  Cajun Low-Carb

  Jude W. Theriot

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  Now lovers of low-carb cooking can have their gumbo and eat it too, thanks to the chef who “was Cajun before Cajun was hot” (Anne Byrn, bestselling author of the Cake Mix Doctor series). 
   
  Millions of Americans have discovered exactly what Chef Jude W. Theriot found when he tried a diet low in net carbohydrates: that cutting carbs is an effective way to maintain long-term weight loss because the food available on this regimen can be deeply satisfying. Chef Theriot lost more than one hundred pounds eating the recipes he developed for this cookbook. 
   
  The recipes in this cookbook cover a tremendous range from standard American favorites like pizza, (mock) mashed potatoes, and meatloaf, to classic Cajun dishes including étouffée, shrimp au gratin, and even jambalaya. The seafood recipes cover just about everything that swims, and the sauces and seasoning mixes can elevate just about any dish into a special treat. There are even dessert recipes sure to satisfy the sweet tooth without the sugar.  
   
  One unique feature of each of Chef Theriot’s cookbooks is the lagniappe, or “a little something extra.” This book includes suggestions for parties, additional uses for recipes, serving suggestions, and more. This book proves that Cajun cooking can be low-carb cooking. Each recipe lists serving size, total carbohydrates per serving (which includes sugar alcohols), net carbohydrates per serving, and calorie count. 
   
  “Jude Theriot . . . believes it’s possible to enjoy Cajun food without the carbs.” —The Daily Adviser 
   
  “So delicious are these dishes, you could easily serve them to non-low carbers.” —fabulousfoods.com 
   
  “Cajun is one of my weaknesses. How nice it is to have a cookbook that embraces my new eating habits.” —RoundTableReviews.com

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