Altri libri che potrebbero interessarti

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  United States of Pie - Regional...

  Adrienne Kane

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  A “colorful, varied collection” of regional heirloom recipes that “may well be the definitive resource on the all-American pie” (Publishers Weekly). 
   
  Before cooking shows and celebrity chefs there were church dinners, community bake sales, and county fairs—events for which regular women made their prized family recipes, especially for that homiest and most American of desserts, pie. In United States of Pie, Adrienne Kane invites you on a journey back in time as she scours the country for—and shares—those recipes: the pies that have come to define culinary traditions from the West Coast to the East Coast, from the Midwest to the South. They showcase the innovative spirit of American home cooks in the era before processed foods and flavorless, imported produce took over grocery shelves, and are tested and updated for contemporary palates with an emphasis on local, seasonal fruit and dairy products. With sweet illustrations, tips ranging from the best thickeners for fruit pies to why home bakers should embrace corn syrup, and insightful essays on pie-making traditions around the country, it’s more than a cookbook—it’s a must-have baking resource. 
   
  “Culled from farmwife cookbooks, bakeshops, church booklets, and newspapers, the recipes are categorized by region, with chapters for the Northeast, South, Midwest, and West and all of their classics: shoefly, Maine blueberry, Key lime, and strawberry-rhubarb, to name a few. These are interspersed with Kane’s updated versions of unusual, exotic concoctions such as Chipmunk Pie (stuffed with an apple and nut filling), green tomato pie, and burnt sugar meringue pie.” —Publishers Weekly 
   
  “A charming recipe collection [that] includes the most thorough instructions we’ve seen yet on mastering pie dough.” —Matt Lee and Ted Lee, authors of the James Beard Foundation Cookbook of the Year The Lee Bros. Southern Cookbook

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  Diabetes Is Not Always Permanent...

  Kerri Ryan

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  Diabetic symptoms are not always easy to identify. Type 2 diabetes, type 1 diabetes, prediabetes, and gestational diabetes, all stem from the same cause but the medical community places a subcategory to help them take into consideration other age-related issues that might be present. All these signs of diabetes can be found in this book, and explain the reasons why they are happening, so you can better understand how to respond to this diagnosis. Basically, the pancreas has lost the ability to convert sugars into energy causing the diabetic to often start taking insulin shots. 
    
  Diabetes is a very serious disease that can bring a lifetime of medical issues, including death, so understanding how it got started, how to prevent it, and in some cases reverse it, is vital if you have been diagnosed. Neuropathy, cardio-vascular issues, blindness, and sores that won't heal can often be corrected providing you have the correct information and learn how to reverse existing symptoms. However, under no circumstances should this book be used to replace our doctor's advice. Everyone is unique, and he will have more information about your personal condition than I do, so learn how to respond to diabetes, and once your chemistry is back in balance, reverse symptoms, and let your doctor decide if it is time to discontinue any treatments.

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  Treasured Polish Recipes For...

  Marie Sokolowski

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  This classic cookbook makes the rich, unique flavors of authentic Polish cuisine accessible to home chef everywhere.For generations, Treasured Polish Recipes for Americans has been the go-to resource for traditional Polish home cooking. Offering more than just recipes, it takes the reader on a tour of Polish culinary customs, dishes, and traditions. It also gives advice on foundational cooking techniques, ingredients, and sauces enabling you to master and improvise your own Polish-style dishes.Author Marie Sokolowshi shares old family recipes for Polish Kiełbasa, Kapusta Świeża na Kwaśno (sweet sour cabbage), Kapusta Czarwona (red cabbage), Śledzie Marynowane (pickled herring), Czarnina (duck soup) with Kluski, and nearly a dozen varieties of Pierogi and Pączki (fried donuts with filling). With almost 500 recipes, every meal and practically every dish is covered, including a multi-course Christmas dinner.Accented with Polish folk art, this timeless cookbook offers a charming and satisfying experience for both your stomach and spirit.

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  Rapid Weight Loss Hypnosis -...

  Chase Covington

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  Rapid Weight Loss Hypnosis is a practical guidebook for those who want to use hypnosis to lose weight and keep it off for good. The book offers a step-by-step program that combines the power of hypnosis with healthy eating and exercise habits, enabling readers to achieve their weight loss goals quickly and effectively. 
  Inside this book, you will learn: 
  • How hypnosis works to change your mindset and habits around food and exercise 
  • The benefits of using hypnosis for weight loss, including increased motivation, reduced cravings, and improved self-esteem 
  • The science behind weight loss and why diets often fail 
  • How to create a personalized weight loss plan that fits your lifestyle and goals 
  • The importance of healthy eating and exercise habits in achieving and maintaining weight loss 
  • Techniques for using self-hypnosis to reinforce positive habits and beliefs 
  • Tips for maintaining weight loss and avoiding relapse 
  And Much More!... 
  Whether you have struggled with weight loss in the past or are simply looking for a more effective way to shed unwanted pounds, Rapid Weight Loss Hypnosis provides a comprehensive, user-friendly guide that will help you to achieve your weight loss goals and maintain a healthy, sustainable lifestyle. 
    
  So, scroll up and click the “Buy Now” button right now!!! 
   

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  Eight Flavors - The Untold Story...

  Sarah Lohman

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  “Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat.The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table.She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why.“A fresh, original perspective to American culinary history” (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—which “may make you hungry” (Bustle).

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  The Gluten Lie - And Other Myths...

  Alan Levinovitz PhD

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  Gluten. Salt. Sugar. Fat. These are the villains of the American diet-or so a host of doctors and nutritionists would have you believe. But the science is far from settled, and we are racing to eliminate wheat and corn syrup from our diets because we've been lied to. The truth is that almost all of us can put the buns back on our burgers and be just fine.Remember when butter was the enemy? Now it's good for you. You may have lived through times when the Atkins Diet was good, then bad, and then good again; you may have wondered why all your friends cut down on salt or went Paleo; and you might even be thinking about cutting out wheat products from your own diet.In this groundbreaking work, Alan Levinovitz, PhD, exposes the myths behind how we come to believe which foods are good and which are bad and points the way to a truly healthful life, free from anxiety about what we eat.

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