Weitere Bücher, die Sie mögen werden

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  Dips & Spreads - 46 Gorgeous and...

  Dawn Yanagihara

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  Enjoy festive and flavorful dips made from wholesome, guilt-free ingredients with this cookbook featuring forty-five easy recipes. 
   
  Everyone loves a good dip, but these dips love you back. There’s no mayo- or sour cream–laden guilt here! These healthful options are a snap to whip up, travel well, and are sure to be the talk of the party. With inspiration from the Middle East, the Mediterranean, Asia, and the Americas, these forty-five go-to recipes featuring root veggies, legumes, pulses, and nuts are guaranteed palate and waistline pleasers.

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  Brown Noise For Baby - Steady...

  Brown Noise For Baby

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  Many people benefit from the steady, soothing sounds of brown noise and so do babies. A constant frequency can help maintain sleep in the toughest environments. Babies are sensitive to our bustling worlds, and the many invasive sounds with multiple amplitudes can cause your child to wake.Brown noise will help mimic the sound that your baby heard in the womb.The authors have created each track to ensure your child has a full sound support during a nap or sleep.The twelve sounds have a gentle fade in and out to help to customize the volume 10 seconds after you start the sound.This audio book features twelve frequencies of brown noise:*** Dreamy Brown Noise*** Human Bloodstream - Pulsating Brown Noise*** Soft Ventilation*** Smoothed Brown Noise*** Deep Dive - Underwater Brown Noise*** Cosmic Brown Noise*** Awesome Fan Sound*** Ultra Soft Brown Noise With Piano Whispers*** Niagara Falls - Natural Brown Noise*** Deepest Brown Noise with Long Warm Bass Tones*** NightFlight - Airplane Brown Noise*** ... and much more!What you will NOT hear:This audio book will not surprise you like others; you will not hear any overlying sounds of music or voices embedded in this book.Download our fifteen-hour (!) audiobook, and choose the sound that best fits your needs.Enjoy!

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  España - Exploring the Flavors...

  James Campbell Caruso

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  From tapas to main dishes and desserts, “one of New Mexico’s culinary treasures” captures the layers of flavors and hidden nuances of Spanish cuisine (Farm & Table).   The James Beard Award-nominated chef and owner of Santa Fe’s La Boca restaurant is renowned for offering “modern re-inventions of classic Spanish cuisine” (The New York Times). Now, in España, he gives readers a journal of recipes that are a result of his flavor explorations, his trademark blending of the traditional and the innovative.    Including the chef’s guide to classic Spanish ingredients, this beautifully photographed collection includes tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices. Recipes such as Rolled Pasta with Scallops and Crab; Red Pepper Stew; Shrimp and Chorizo Paella; Slow-Braised Lamb Shanks with Lemon, Cumin, and Cinnamon; and Coffee Custard will immerse you in the heart of Caruso’s unforgettable Spanish cuisine.

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  Lost Feast - Culinary Extinction...

  Lenore Newman

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  A rollicking exploration of the history and future of our favorite foods
  		 
  When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether it’s chasing down the luscious butter of local Icelandic cattle or looking at the impacts of modern industrialized agriculture on the range of food varieties we can put in our shopping carts, Newman’s bright, intelligent gaze finds insight and humor at every turn. 
  		 
  Bracketing the chapters that look at the history of our relationship to specific foods, Lenore enlists her ecologist friend and fellow cook, Dan, in a series of “extinction dinners” designed to recreate meals of the past or to illustrate how we might be eating in the future. Part culinary romp, part environmental wake-up call, Lost Feast makes a critical contribution to our understanding of food security today. You will never look at what’s on your plate in quite the same way again.

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  Republic of Barbecue - Stories...

  S. D. Engelhardt

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  Explore the world of barbecue as food and culture through first-person stories from pit masters, barbecue joint owners, sausage makers, and wood suppliers. 
   
  It’s no overstatement to say that the state of Texas is a republic of barbecue. Whether it’s brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas’s cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket. 
   
  Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue’s themes—food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue’s connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer—to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue. 
   
  “This beautiful collection, colorful enough to display as a coffee-table book, contributes significantly to the oral history tradition and the study of barbecue simultaneously.” —Journal of American Folklore 
   
  “Tar Heels probably shouldn’t own up to liking Texas barbecue, but we have no hesitation about saying that we love this book about it. The voices of the folks who make it happen and this book’s wonderful photographs add up to a splendid portrait of Lone Star barbeculture.” —John Shelton Reed and Dale Volberg Reed, authors of Holy Smoke: The Big Book of North CarolinaBarbecue

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  Chili Cook-off in a Box Handbook...

  Gina Hyams

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  The author of Pie Contest in a Box gets chili fans fired up with “a playful kit with judge and prize ribbons, scorecards and an instruction manual” (Statesman). 
   
  Chili cook-offs, a fall tradition, have exploded in popularity over the last several years. Easy to organize and yummy to participate in, chili cook-offs are a perfect entertaining event. 
   
  The booklet in Chili Cook-Off in a Box explains why chili cook-offs matter today, and describes the history of chili from pre-Columbian campfires to today’s vegan versions. It gives instructions on how to organize the event around themes, such as five-alarm, vegetarian, carnivore’s delight, red chili, green chili, etc., and has profiles of chili cook-off winners with prize-winning recipes and tips. 
   
  Included in the ebook is a link to download and print the following items, which makes it easy to customize your own materials.Sheet to Track Entries (name, type of chili, designated number)Numbered Table Tents (so judges don’t know whose chili is whose)Scorecards (rating taste, texture, appearance, creativity)Judge BadgesPrize Ribbons for Contest Winners 
   
  “It would make a fun gift book kit for a chilihead, and certainly is a must-have for anyone hosting a chili throwdown.” —Shockingly Delicious

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