Outros livros que poderiam interessá-lo

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  Spring Ayurvedic Cleanse - A 14...

  Noah Volz

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  What would your body be like if you felt light, flexible, and strong?What would your mind be like if you felt focused, engaged, and awake?What would your soul be like if you felt connected, aligned, and purposeful?Are you ready to find out? This book guides you through a seasonal approach that will unlock the transformative powers of your body through Ayurveda. This is accomplished by removing stagnation (Kapha) in your body, mind, and soul.Kapha can lead to being overweight, feeling stagnant, and being greedy.Not only will this book provide you with a step by step guide to reducing Kapha. It is also packed with cooking techniques and recipes that will turn your meals into nourishment and healing. You will both learn about Ayurveda and fresh, seasonal recipes that help you create and maintain balance. This book includes template meals, shopping lists and everything you will need to jump start your body this Spring.

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  Plant-based Cookbook for...

  Susan Wilson

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  vegetarianism is one of the most debated topics in the world these days. And there is always something about it in the papers every morning. Who can blame the papers, the topic is too fascinating, isn’t it? 
  Based on studies, one of the most effective ways you can boost your energy levels, prevent chronic diseases, and improve your health is to start a plant-based vegan diet. Changing your nutrition is considered to be an effective way to live longer and reduce the risk of falling ill.

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  Whiskey Master Class - The...

  Lew Bryson, Bill Lumsden

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  Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys!). In this book, you'll find: 
   
   
   
  ● An overview of the different types of whiskeys, including the rules and identities of each. He also includes information on craft whiskeys, which tend to be more creative and freewheeling than the styles made by traditional producers. 
   
   
   
  ● Exploration of the key whiskey ingredients, with a close look at the flavor contributions of malt, peat, corn, rye, wheat—even water matters. 
   
   
   
  ● Distillation for non-distillers and the beauty of barrels: Whiskey is both an art and a science, and what's in the glass is affected by things like pot stills vs. column stills, barrel char, and of course, time. 
   
    
   
  ● Numerous interviews with master distillers, still makers, and other artisans at the top of their field. 
   
   
   
  ● Tasting notes throughout so you can identify the whiskeys you might want to try next. 
   
   
   
  You'll want to do the homework with whiskey as the subject!

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  Prep & Nourish - A Beginner’s...

  Jonah Ellis

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  Take the stress out of healthy eating with Prep & Nourish: A Beginner’s Guide to Healthy Meal Planning and Batch Cooking by Jonah Ellis, narrated with warmth and clarity by Isabelle Holman. Whether you’re juggling a busy schedule, starting a wellness journey, or simply tired of last-minute meals, this audiobook is your practical companion to planning, prepping, and enjoying nutritious food—without the overwhelm. 
  Inside, you'll discover:Simple strategies to master weekly meal planningBeginner-friendly batch cooking techniquesTips for organizing your kitchen and shopping smarterDelicious, wholesome recipes made for prepping aheadTime-saving hacks for busy weeknights 
  With encouragement and ease, Prep & Nourish guides you through the steps to build a sustainable meal prep routine that fits your lifestyle and fuels your days. Listen as you learn to make food prep efficient, healthy, and even enjoyable. 
  Let your next healthy meal start here.

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  Alpenglow - Outdoor Celebrations...

  Hillary Munro

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  Alpenglow is filled with creative parties and fun country activities throughout the four seasons. The stories and scenes are set in the high mountain valley of Jackson Hole, Wyoming—but the gatherings and parties could take place anywhere. Hillary Munro knows how to turn routine activities and yearly rituals into unique events, with delicious meals and take-home favors prepared with foods she grows and preserves and materials she forages in the woods. Celebratory menus follow special times, like a cowgirl trail ride, a pasture fiesta with friends, a comfy tent camp-out with a spouse, wood chopping with family, foraging in the woods for craft materials, an ice fishing expedition, peony picking, and more.

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  Endangered Eating - America's...

  Sarah Lohman

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  Apples, a common New England crop, have been called the United States' most endangered food. The iconic Texas Longhorn cattle is categorized at critical risk for extinction. Unique date palms, found nowhere else on the planet, grow in California’s Coachella Valley, but the family farms that caretake them are shutting down. Apples, cattle, dates?these are foods that carry significant cultural weight. But they’re disappearing. In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods. She travels the country learning about the distinct ingredients at risk of being lost: in Hawaii, she learns the stories behind heirloom sugarcane; in the Navajo Nation, she assists in the traditional butchering of a Navajo Churro ram; in the Upper Midwest, she harvests wild rice; in the Pacific Northwest, she spends a day reefnet fishing; on the Gulf Coast, she devours gumbo made with filé powder; in the Lowcountry of South Carolina, she tastes America’s oldest peanut. She learns from those who love these rare ingredients: shepherds, fishers, farmers, scientists, historians, and activists. And she tries her hand at raising these crops and preparing these dishes. Animated by stories yet grounded in research, Endangered Eating gives listeners the tools to support community organizations and producers that work to preserve local culinary traditions and rare, cherished foods.

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