Altri libri che potrebbero interessarti

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  Ketogenic Diet and Intermittent...

  Bobby Murray

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  What If You Could Just Flip A Switch And Activate Your Body's Fat-Burning Mode?Admit it. You've tried counting calories, eliminating every ounce of fat from your diet, and working out until you nearly passed out due to exhaustion. But if you're like 90% of dieters, none of it really helped.This astonishing failure rate shows that something is terribly wrong with today's mainstream fitness advice. So it's time you tried something completely different - like the ketogenic diet and intermittent fasting.Using Intermittent Fasting & Ketogenic Diet puts your body into a state known as ketosis and a fasted state. When you're in ketosis, your body is doing what you've been wanting it to do all along: it's finally burning its fat stores for fuel. Grab a copy of Ketogenic Diet and Intermittent Fasting For Beginners to learn more!This audiobook will help you:•	Understand EXACTLY how ketosis functions and how it benefits your body•	Discover the delicious keto superfoods and learn how to build your nutrition around them•	Combine the ketogenic diet with other nutrition strategies like veganism and intermittent fasting•	Avoid the #1 mistake that people make when exercising on the keto diet•	Achieve your weight loss goals and improve your health naturally!•	How to simply and easily incorporate fasting into your daily routine, without starving yourself•	Tips and tricks that will help you with intermittent fasting, including details on the keto diet•	Techniques that will boost the weight loss process and transform your body into a fat-burning machine•	How to use autophagy to erase the aging process evidence of your body and face•	And much more!The keto & intermittent fasting diet is endorsed by celebrities, fitness coaches, and pro athletes, and there's no reason why it wouldn't work for you.Scroll up, click on "Buy Now" and Jumpstart Your Weight Loss Now!

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  1000 Ideas for Decorating...

  Sandra Salamony, Gina M. Brown

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  1,000 Ideas for Decorating Cupcakes, Cookies & Cakes features a vast collection of decorated dessert inspiration, with page after page of gorgeous photos. This book is a feast for the eyes and the imagination that will never leave you stuck for an idea. Get your creative juices flowing and see how bakers and decorators around the world have creatively used fondant, buttercream, gum paste, sugar paste, royal icing, and piping and molded designs to create cookies, cupcakes, and cakes that are true works of art. See elegant cupcakes decorated with pearls and piping, colorful hand-painted cookies, tiered cakes with dimensional flowers, and much more. Discover unique cupcake decorations that use royal icing, edible markers, and fondant; wedding cakes adorned with gum paste accents and debossed designs; vibrant Christmas cookies; whimsical children’s birthday cakes; specialty Easter cakes, and much more. Get great year-round ideas for dessert presentations and gift giving. Recipes for several types of frosting are included in the book, and an image directory identifies key materials and techniques for each photo. Among the amazing featured creations are:   ·Cupcakes topped with sweet fondant flowers   ·Fanciful characters and animals made from fondant and gum paste   ·Cookies decorated with imaginative royal icing designs   ·Lush buttercream roses atop cakes and cupcakes   ·Hand-painted fondant accents   ·Delicate chocolate motifs   ·Cakes enrobed in decadent ganache   ·Simple buttercream designs that dazzleThis is the one book you’ll turn to again and again for the best cupcake, cookie, and cake design ideas. Start exploring this delicious world today!   These visual catalogs are both a practical, inspirational handbook and a coffee-table conversation piece. Like all of the books in our 1,000 series, these are not instructional books; rather, they are a visual showcase designed to provide endless inspiration.

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  Appalachian Home Cooking -...

  Mark F. Sohn

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  “The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia.” —Lexington Herald-Leader 
   
  Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia’s food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best. 
   
  “When you read these recipes for chicken and dumplings, country ham, fried trout, crackling bread, shuck beans, cheese grits casseroles, bean patties, and sweet potato pie your mouth will begin to water whether or not you have a connection to Appalachia.” —Loyal Jones, author of Appalachian Values 
   
  “Offers everything you ever wanted to know about culinary mysteries like shucky beans, pawpaws, cushaw squash, and how to season cast-iron cookware.” —Our State 
   
  “Tells how mountain people have taken what they had to work with, from livestock to produce, and provides more than recipes, but the stories behind the preparing of the food . . . The reading is almost as much fun as the eating, with fewer calories.” —Modern Mountain Magazine

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  A Lighter Way to Bake

  Lorraine Pascale

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  Lorraine Pascale truly believes that eating healthy does not mean having to abandon all the good things in life. Baked goods and dishes, from the savory to the sweet, so often find themselves consigned to the list of dietary no-no's, but Lorraine wants to gently challenge our assumptions and offer—amid the deluge of decadent baking books out there— a lighter way to bake.For many years, Lorraine's fans have asked her if she could make some of their best-loved indulgences a bit lighter, so that they could enjoy them a little more often and with less guilt. Classic no-holds-barred sweets hold a special place in Lorraine's heart, but she wanted to offer healthier versions of them, along with some new ideas, so she embarked on a long journey of experimentation, testing, retesting, tears, and eventually...progress: treats that retain maximum flavor yet are bursting with goodness. And the fruits of her labor are all here, but they still taste naughty!A Lighter Way to Bake isn't packed with obscure grains, nuts, or seeds. Instead, using everyday ingredients, with expert nutritionists evaluating every morsel, she has come up with 100 nourishing, stress-free recipes, from everyday breads and savory meals to light snacks, divine pastries, and heavenly cakes. Sesame Pretzel Buns or Cappuccino and Cinnamon Pecan muffins are the perfect afternoon pick-me-up. Skinnier Mac and Cheese or Herbed Baked Chicken Tenders with Honey & Mustard Dipping Sauce are surefire winners for family dinners. And Chocolate Chocolate Torte or Pumpkin Spice Cupcakes with Cream Cheese Frosting will make for a sumptuous finish.Lorraine Pascale's fun, sociable style of cooking came to wide public attention with her landmark BBC television show, Baking Made Easy. The book of the series went on to be a perennial bestseller in the U.K., and Lorraine quickly became the most successful debut cookbook author ever in Britain.

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  Eating as I Go - Scenes from...

  Doris Friedensohn

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  ”In an engaging series of memoir essays” the author traverses countries and friendships, “examining the relationship between culture and food" (Library Journal).   What do we learn from eating? About ourselves? Others? In this unique memoir of a life shaped by the pleasures of the table, Doris Friedensohn uses eating as an occasion for inquiry. Munching on quesadillas and kimchi in her suburban New Jersey neighborhood, she reflects on her exploration of food over fifty years and across four continents.   Relishing couscous in Tunisia and khachapuri in the Republic of Georgia, she explores the ways strangers come together and maintain their differences through food. As a young woman, Friedensohn was determined not to be a provincial American. Chinese, French, Mexican, and Mediterranean cuisines beckoned to her like mysterious suitors, and each rendezvous with an unfamiliar food was a celebration of cosmopolitan living.   Friedensohn's memories range from Thanksgiving at a Middle Eastern restaurant to the taste of fried grasshoppers in Oaxaca. Her wry dramas of the dining room, restaurant, market, and kitchen ripple with tensions—political, religious, psychological, and spiritual. Eating as I Go is one woman's distinctive mélange of memoir, traveler's tale, and cultural commentary.

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  The Fermented Man - A Year on...

  Derek Dellinger

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  In this culinary memoir, “the author hopes his intriguing experiments will open eyes and palates to the culinary and health benefits of fermented foods.” (Kirkus Reviews)

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