Outros livros que poderiam interessá-lo

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  African Twist

  Maggie Ogunbanwo

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  A collection of 30 delicious vegan recipes with traditional Nigerian flavours.
  
  Maggie’s immaculate balance of flavours combined with playful presentation ensures these are recipes to remember for those wanting to explore broader, more environmentally responsible culinary horizons.
  
  Recipes include:
  • Maggie’s Pirate Stew
  • Banfora: Burkina Welsh Cakes
  • Aubergine and Tomato Caviar
  • Carrot and Apricot Soup
  • Three Bean and Coconut Curry
  • Sweet Potato with Peanut Butter Stew
  • Rum Caramel oranges
  • Plantain Loaf

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  Air-fryer Cookbook

  Jenny Tschiesche

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  101 delicious, tried-and-tested recipes to help you get the most out of your air-fryer.
  An air-fryer is the latest kitchen must-have! This niffy, counter-top appliance is similar to an oven, as it bakes and roasts, but the key difference is its heating elements are located at the top and are enhanced by a large, powerful fan. The result is food that's crisp and delicious in no time and, most notably, it makes the perfect alternative to a deep-fat fryer for anyone adopting a healthier lifestyle. But air fryers offer plenty of other benefits too: they require practically no heat up time, cook food fast and evenly, can be used away from home (making them popular for camping trips and staycations), plus clean-up is easy too. Nutritionist Jenny Tschiesche has developed 101 tried-and-tested recipes to help you get the very best out of your air-fryer. Her appealing ideas take their inspiration from all styles of world cuisine, and there is something here to suit every dietary need and occasion, from snacks and sides to quick to easy complete meals and sweet treats.

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  Low Carb Diet Recipes Cookbook:...

  Charlie Mason

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  In today's world, we have fast-food restaurants and a lot of prepared meals to simply pop into a microwave for convenience. 
  But have you ever really thought about the weight you gain from them? 
  Most people don't. Then one day, they say, “I need to go on a diet.” There is another dilemma: Which one? There are a lot of diet plans that sound easy enough to cook. But will you actually stick to it? Is it simple and delicious? If it isn't, you're probably doomed to failure. 
  There is a lot of science out there that proves that a low carb diet is the best one for the body, eliminating processed sugars and wheat flour. 
  Not only are the recipes simple, but they are also ketogenic. Ketogenic diets adjust the use of glucose in the body, still fueling your brain and your body without the side effect of weight gain. Instead of processed sugar, the added ketones in your body are converted to protein, being healthier for you.Instead of doing a sugar load for energy, you can follow some simple and delicious recipes to bring your weight gain under control and then begin to lose weight. 
  Not only does this Book give some delicious recipes to try, but you will learn how to follow a low carb diet on your own, revising your own recipes for a low carb lifestyle. 
  You will make some changes from a traditional diet based on fast foods and microwave instant dinners, but you will also find bigger benefits in this type of diet.

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  Bibimbap - and other...

  Ryland Peters & Small

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  A collection of over 70 enticing Asian-style one-bowl recipes that feature rice and noodles.
  
  Rice and noodles are at the very heart of Asian cooking, providing the building blocks to what is a varied, healthy and fascinating cuisine. They are mostly served as one-pot dishes in soups, salads and stir-fries and provide the carbohydrate element alongside fresh vegetables, herbs, meat and fish, balancing the nutritional benefits of each dish. Bibimbap itself is a Korean rice dish consisting of rice, topped with a variety of seasoned and sautéed vegetables, plus kimchi and a gochujang sauce. It is also often served with a fried egg on top to finish. The perfect all-rounder delicious meal in one bowl. 'Bibim' means 'mixing' and 'bap' means 'cooked rice', but this Asian-influenced dish is just the start. It is such a versatile idea and can be used as a basis for all manner of other one-bowl rice and noodle dishes. Begin with the basics of putting a one-bowl rice or noodle dish together and what flavours and ingredients go together well, then move on to trying endless combinations. Discover a dishes such as Chilled Soba Noodles with Dipping Sauce, Wild Garlic Miso Pork Stir-fry or BBQ Pork Noodle Bowls, and not forgetting Chicken Noodle Soup or a Spicy Noodle Seafood Broth.
  
  Use the recipes in this book as a starting point on an Asian-inspired rice and noodle journey and create your perfect meal in one bowl.

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  The Farmer's Wife Baking Cookbook

  Lela Nargi

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  A collection of classic baking recipes from an early twentieth-century magazine serving American farm kitchens, updated for the contemporary home cook. 
   
  Long before the Internet and high-speed travel connected us all, The Farmers Wife magazine gave hard-working rural women a place to find and share advice about everything from raising chickens to running a farm kitchen. One of the magazines most popular offerings was advice on baking, providing farm family recipes for making everything from basic bread to much-loved holiday desserts. The elaborate cakes and company pies, the dainties and muffins for club luncheons, the rich breads for a warming breakfast or a lunch-bucket sandwich, the profusion of pies for threshing parties, the specialties like Cornish Pasties and Danish Kranse—all are here, inviting readers everywhere to recreate the fragrant kitchens and delectable tastes of farm days gone by. Adapted for the needs of the modern kitchen, these classic recipes preserve the flavor of a life dedicated to feeding not just the family, but the nation. They offer readers nostalgia and the chance to bake in a tradition unmatched since the 1930s.

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  Oranges

  John McPhee

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  A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius). McPhee writes about the botany, history, and industry of oranges, from the great orangeries of European monarchs to a fascinating profile of Ben Hill Griffin of Frostproof, Florida, who may be the last of the individual orange barons. 
   
   
   
  Oranges developed in Southeast Asia, and they spread through the world with a timing closely parallel to the spread of Western civilization. It was Columbus himself who brought the first orange seeds to the New World. Botanically, they are spectacularly complicated. They can be completely unripe when they are a brilliant orange and deliciously ripe when they are green as emeralds. Citrus is so genetically perverse that oranges can grow from lime seeds. Most Florida oranges grow on lemon roots. Louis XIV hung tapestries of oranges in the halls of Versailles because oranges and orange trees were the symbols of his nature and his reign. This book, in a sense, is a tapestry of oranges, too—with elements in it that range from the customs of French kings to those of people in the modern Caribbean who split oranges and clean floors with them, one half in each hand.

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