Altri libri che potrebbero interessarti

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  The Manhattan Cocktail - A...

  Albert W. A. Schmid

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  History, lore, and over fifty recipes in a “compulsively readable book about a classic American cocktail” (Susan Reigler, author of Kentucky Bourbon Country). 
   
  Alongside such classics as the Old Fashioned, Mint Julep, and Martini, the Manhattan has been a staple of the sophisticated bar scene since the nineteenth century. Never out of style, this iconic drink has seen a renaissance in the craft cocktail movement, with a boost from TV's Mad Men. In theory, the recipe is simple: a mixture of whiskey, vermouth, and bitters stirred with ice, strained, and presented in a cocktail glass garnished with a cherry. But the exact ingredients and proportions—as well as the drink’s true origins—inspire great debate. 
   
  In this guide, Albert W. A. Schmid dispels myths, including the tale that the Manhattan was created in 1874 by bartenders at New York City's Manhattan Club to honor the newly elected Governor Tilden at Lady Randolph Churchill’s request. Schmid also explores places and people that have contributed to the drink’s popularity and inspired its lore, including J. P. Morgan, who enjoyed a Manhattan every day at the end of trading on Wall Street. 
   
  The Manhattan Cocktail also examines the effects of various bourbons and whiskeys on the aroma and flavor, even answering the age-old question of “shaken or stirred?” With over fifty recipes as well as notes and anecdotes from personalities ranging from renowned mixologist Dale DeGroff to writer Sir Kingsley Amis, it will delight both the cocktail novice and the seasoned connoisseur.

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  The Complete 15-Minute Gourmet:...

  Paulette Mitchell

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  Easily cook up an assortment of creative gourmet seafood recipes, including soups, salads, sandwiches, and entrees, in just fifteen minutes. 
   
  You don’t have to sacrifice flavor or nutrition just because your life is hectic. For more than twenty years, Paulette Mitchell has been creating gourmet dishes that can be prepared in fifteen minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. In just fifteen minutes, you could be feasting on:Tuna Salad Niçoise Salmon RamenWarm Crab Salad SandwichesGrilled Pesto Shrimp with Israeli CouscousShrimp Coconut Milk CurryMahi Mahi with Tomatillo Sauce 
   
  Whether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet Seafood has recipes that yield extraordinary results with minimal time and effort. You’ll be amazed by what you can create in just fifteen minutes.

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  How To Make BBQ Sauce - Your...

  HowExpert

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  If you want to learn variations of techniques in making barbecue sauces then, get a copy of this "How To Make BBQ Sauce" guide. 
  In this step-by-step guide you will be able to: 
  - Learn different variations of barbecue sauce. 
  - Determine the different base sauces used in barbecue. 
  - Impress your family and friends to this newly found talent of making sauces. 
  - Prepare your own sauce depending on the need or situation. 
  - Learn the secrets of truly delicious sauces. 
  - Learn useful tips in preparing the materials and ingredients needed. 
  - Learn how to ensure the quality of ingredients. 
  - Keep your own secret recipe in making different sauces. 
  - Plus learn extra tips on preparing soy sauce and lemon juice for fish barbecue. 
  - And much more. 
  HowExpert publishes quick 'how to' guides on all topics from A to Z by everyday experts.

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  Memories of a Midwestern Farm -...

  Nancy Hutchens

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  With a voice as warm as a summer breeze, Nancy Hutchens recalls afternoons in the shade of the back porch, snapping beans for canning...family reunions where the gossip was as good as the food...the serene beauty of the first frost of winter...and other cherished Memories of a Midwestern Farm.Nancy Hutchens grew up on a southern Indiana farm in the 1950s, when horses still plowed the fields. Soap and butter were homemade, and success was a table laden with a hearty meal. Now she shares this bygone time in Memories of a Midwestern Farm, a celebration of country living sprinkled with irresistible recipes, reminiscences, and bits of timeless folk wisdom. Here are the charming poems and journal entries of Nancy Hutchens' grandmother, Mamaw Tribby; reflections on rural life from Willa Cather, Walt Whitman and others; and family photos and original illustrations that adorn the pages of this beautiful memoir.And here are more than one hundred classic recipes handed down in the Hutchens farmhouse kitchen. From "Moist and Crunchy Fried Chicken and Gravy" and "Green Beans Country Style" to "Sweet Cherry Dumplings" and "'Get You a Husband' Apple Pie," these mouthwatering favorites bring back the sweet and savory pleasures of country cooking for any occasion and every season.Memories of a Midwestern Farm is a delightful antidote to modern life, a tribute to the simple gifts that bring farm folks together -- hard work, close ties, and an abundance of good, wholesome food.

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  The Roasted Vegetable - How to...

  Andrea Chesman

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  Bring out the flavor with oven guidelines and 150 recipes for “a delicious array of roasted vegetable dishes” from a James Beard Award nominee (Library Journal). 
   
  In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. From simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don’t require a lot of work. 
   
  “How best to highlight the flavors of vegetables in traditional dishes? Chesman, author of the James Beard Award-nominated The Vegetarian Grill, advocates roasting. She elaborates the secrets of the art . . . Some of the most useful material is not in the form of recipes, but in a thorough chart listing vegetables and their roasting times, as well as any special methods required.” —Publishers Weekly

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  60 Ways to Lower Your Blood...

  Dennis Pollock

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  It’s projected that in 50 years, one American in three will be diabetic. Many today are well on their way to becoming a sad statistic in the war on obesity, high blood sugar, and the related diseases―including diabetes―that can result from a diet that’s seriously out of whack.In his previous bestselling book, Overcoming Runaway Blood Sugar, Dennis Pollock shared his personal experience with this deadly epidemic―including his success at lowering his runaway blood sugar to acceptable levels.Now Dennis offers readers the next step in the battle: 60 practical ways to manage their blood sugar without resorting to a bland unsatisfying diet of turnips and tuna fish.In this step by step, change by change plan, readers will learn how to:reduce their intake of carbsexercise more effectivelyshed excess weightA must-have book for readers serious about regaining their health while also lowering their weight and increasing their energy.

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