Outros livros que poderiam interessá-lo

• 

  101 Things To Do With a Toaster...

  Donna Kelly

  • 0
  • 0
  • 0

  From the author of 101 Things to Do with Chicken, recipes to unlock the potential of that hot, little appliance without heating up your kitchen. Whether it's warm or cold outside, a toaster oven is a fantastic way to cook every meal. With 101 Things to Do with a Toaster Oven, you can make appetizers for a party, brunch for friends, mid-afternoon snacks for the kids, dinner for your family, and dessert for you! Try these mouthwatering recipes: Baked French Toast, Sun-Dried Tomato Tart, Pizza Bites, Nut-Crusted Salmon, Hearty Lasagna Stacks, Three-Cheese Mac 'n' Cheese, Apple Popovers, Chocolate Chunk Bread Pudding, and a whole lot more!

  Ver livro

• 

  Delicious Soups - Fresh and...

  Belinda Williams

  • 0
  • 0
  • 0

  Comforting, nourishing and bursting with flavour, soup is one of the most versatile ways to eat.
  From the simplest of vegetable broths prepared with vegetables and herbs straight from the garden to the most luxurious of consommés, soup can be absolutely anything you wish it to be. Taking the best ingredients, marrying them in creative ways, and adding inspired seasonings is the key to creating the most delicious soups and in this collection of more than 60 recipes you will find plenty of inspiration. There are Hearty & Wholesome soups, including plenty of rustic and satisfying vegetarian options such as a Chunky Provencal Vegetable Soup with Smoked Paprika. For a light and silky bowl of goodness try one of the Smooth & Creamy recipes, such as Parsnip and Honey Soup. If the occasion calls for a more sophisticated creation, try one of the recipes from A Little Special. Finally, the more adventurous souls can explore the world of International Flavours with soups inspired by the Far East, Europe, and beyond.

  Ver livro

• 

  Tell Me What to Eat Before...

  Jodi Buckman Weinstein

  • 0
  • 0
  • 0

  Information and recipes to maximize your strength and energy while you fight against cancer.   If you or your loved one has just been diagnosed with cancer, you’re probably feeling overwhelmed—and confused by the myriad of possible cancer treatments. What can you do to help take control of your situation, your body, and your overall well-being? Is there a special diet or food that you should eat throughout treatment? How can I tell the difference between a reliable source and a scam?  Tell Me What to Eat Before, During, and After Cancer Treatment is an informative, up-to-date book intended to guide you step-by-step on how to eat throughout all the stages of cancer treatment, from diagnosis through recovery. This helpful reference reviews the most current research and expert recommendations about nutrition and cancer, and provides practical advice for patients, including the right foods to eat at the right times. Also included are energy-boosting recipes, menu and snack ideas, tips on navigating the supermarket, an overview of key nutrients, and valuable nutrition resources. Jodi Buckman Weinstein’s clinical expertise and personal experiences will help arm you with the nutrition knowledge you’ll need throughout your cancer journey.

  Ver livro

• 

  Possibility Living - God's...

  Robert A. Schuller, Douglas Di...

  • 0
  • 0
  • 0

  In this guide for spirit, mind, and body, internationally known minister Robert A. Schuller and natural health specialist Douglas Di Siena weave scripture, spirituality, natural health advice, and inspiring true-life stories together in a practical, innovative approach to living wholly, healthfully, and happily. By taking positive steps, such as eating a natural diet, fasting, and praying, you can tap into your innate power for possibility living, remaining open to the voice of God in your life as you nurture your whole being.

  Ver livro

• 

  The Game Cook - Recipes Inspired...

  Norman Tebbit

  • 0
  • 0
  • 0

  “An enjoyable and practical guide to dealing with game in the kitchen. Partridge, duck, venison, pheasant and grouse are all managed imaginatively.” —The Express On visiting his local butcher, Norman Tebbit, food lover and family cook, wondered why people would rather buy tasteless, factory-farmed chicken when they could eat good-quality game often for less money. “I think mostly,” replied the butcher, “it’s because they don’t know how to cook them—and they think it would be very difficult.” First published in 2009 and unavailable for many years, this is a revised, updated and redesigned edition, now containing new recipes, of this immensely popular cookbook. Norman Tebbit showcases his favorite game recipes including pheasant, partridge, duck, grouse, wood pigeon, woodcock, deer, rabbit, and many more. Whether the recipe is a relatively simple casserole, or a more challenging dish, the easy-to-follow style guarantees consistent results. The book also includes a concise guide to game, instructions on preparation, advice on kitchen equipment, handy conversion charts, and individual hints and tips on the various game included. Written with humor, The Game Cook is a practical handbook of mouthwatering recipes for eco-cooks, traditional food-lovers and those who are looking for some money-saving ways to provide tasty, wholesome meat dishes to the family. “How to cook a catalogue of beasts [Norman] has stalked and bagged during a lifetime as a keen game shooter.” —Independent

  Ver livro

• 

  The Buster Holmes Restaurant...

  Buster Holmes

  • 0
  • 0
  • 0

  A local favorite for fifty years: Recipes, stories, and photos from the New Orleans Creole kitchen famed for its “fabulously good food” (Mimi Sheraton, The New York Times).   Starting in 1944, Buster Holmes served up soulful cuisine from his French Quarter restaurant at 721 Burgundy for half a century. Civil rights leaders and street musicians, debutantes and doxies, and all variety of hungry characters would gather in his shop for the daily specials he listed in scrawling letters on a chalkboard. This collection of Holmes’ dishes includes his unmistakable and beloved red beans and rice recipe, along with hundreds of other entries ranging from shrimp Creole and Creole gumbo to turnip greens, fried chicken, deviled eggs, meatloaf, and—for the adventurous—preparations for such local game as marsh hare, possum, nutria, and squirrel. Historical photographs, anecdotes, and information about the restaurant and its history pepper the pages of this tribute to the classic Creole kitchen.Includes a new foreword by award-winning food historian Poppy Tooker   “I've made grits before but nothing like this recipe. It called for 2 eggs added to milk to make a cup, and baked in the oven for 40 minutes. I must say, these are the best grits I’ve ever had. Rich, creamy, and yummy, I’ll be making this recipe again.” —Reader Views

  Ver livro