Otros libros que te pueden interesar

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  Eat Fat Get Fit - How to Create...

  Kusha Karvandi

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  When you're trying to lose weight, it's reasonable to want to lose body fat in specific areas. You want flat abs, a tighter tummy, leaner legs, or less flabby arms. But often you're told it just isn't possible. Nonsense!I have seen my clients get the results they want faster than ever with a customized approach - helping them become their own diet detective to find which foods work best for their body. And now I want to share what I've discovered with you so you can have the body and confidence you desire.The problem with the health and fitness industry is that it makes people think they are weak and that the best way to achieve the body they want is to suck it up and push harder. Just look at the most popular TV shows like the Biggest Loser where the trainers exhaust the participants with 8 hours of exercise per day and put them on an extremely low-calorie diet.But if more is better, why do the majority of these participants rebound and gain all of their weight back again and again?The truth is you're stronger than you think. It isn't that you somehow lack willpower or discipline; it's that you just don't have the right heuristics yet, which a mentor of mine once defined as the ability to make a decision based on limited amounts of information. The beauty of a heuristic is that it doesn't drain your willpower like calorie-counting or other fad diets may.In this book, I'll share with you how to craft your own diet heuristic so you can make good eating decisions no matter where you are or how much willpower you have.The hardest part about getting in shape and losing weight is taking the first step, so don't worry if you've never been able to achieve your weight loss goals before!

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  Memories of Philippine Kitchens

  Amy Besa

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  From the chefs of a popular NYC restaurant, a cookbook celebrating Filipino cuisine’s origins and international influences—includes photos.   In the newly revised and updated Memories of Philippine Kitchens, Amy Besa, and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at the cuisine and culture of the Philippines. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.

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  Maintaining Weight Loss: How To...

  Dr. Kevin Shiels

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  Are you unable to maintain a healthy weight? Or lost on how to stay in shape when you are trying so hard to maintain your figure? Then, keep reading...Trust me, you are not the only one who is struggling with this. You have certainly come to the right place to find out exactly how to maintain a healthy weight and keep it that way. This audiobook will show you a sustainable way to maintain weight loss but also enjoy the process, which is the most important part.When you purchase this book you will find the following exclusive information inside:The secrets to maintaining weight lossDiet rules for effective weight lossHow to maintain weight loss FOR LIFETop exclusive tips for maintaining weight lossand much more…It is a great start by purchasing this book & consciously choosing to stay healthy and maintain a figure that you are pleased with. It is common to feel lost and unable to maintain your weight after working so hard to get there, most people struggle without clear direction.Don't miss out. Maintain your weight the right way today!Buy now and start listening today.

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  Pennsylvania Scrapple - A...

  Amy M. Strauss

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  “[Strauss] traces the history and culture of the Pennsylvania Dutch staple and checks-in on chefs who are creating exciting new ways to eat it.” —Philly Grub 
   
  The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for hundreds of years, the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, scrapple was made from the “scraps” of meat cut from the day’s butchering to avoid waste. Pork trimmings were stewed until tender, ground like sausage, and blended with broth, cornmeal, and buckwheat flour. Crispy slabs of scrapple sustained the Pennsylvanians through the frigid winter months and brutal harvest months, providing them with a high-energy and tasty breakfast meal that people enjoy even today. 
   
  “Strauss digs deep into what makes the divisive breakfast staple so misunderstood, yet so important to its home state.” —Lehigh Valley Live

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  Churchill's Cookbook

  Georgina Landemare

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  Winston Churchill is well known for his hearty appetite and love of food. Churchill's cookbook gives a fascinating insight into what he ate during the Second World War containing over 250 delicious recipes created by his personal cook, Georgina Landemare. From mouth-watering cakes, biscuits and puddings, to healthy salads and warming soups, discover the food that sustained Churchill during his "finest hour". Georgina Landemare was the "celebrity cook" of her day, specialising in creating sumptious feasts for England's nobility. she worked hard cooking for the Churchill family throughout the Second World War and was told by the Prime Minister on VE night that he could not have managed through the war without her.

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  Good Eating's Vegetarian Cooking

  Chicago Tribune

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  Dozens of delicious kitchen-tested vegetarian and vegan recipes from the Chicago Tribune’s “Veggie Cook”!  Good Eating’s Vegetarian Cooking presents exciting yet simple vegetarian and vegan recipes selected or created by Kay Stepkin, author of the “Veggie Cook” column for the Chicago Tribune. Along with each recipe is an explanation of why Stepkin chose it for the column, often including dietary benefits, the origin of the dish, and how the flavors complement one another or the time of year.   Organized by course, this book makes it easy to find the vegetarian or vegan dish you're looking for. Good Eating’s Vegetarian Cooking includes interesting information on the origins of most of its dishes and discusses which ingredients contain important nutrients to supplement plant-based diets. Hearty recipes based off rice and beans are included, along with more exotic global dishes and decadent desserts.  Good Eating’s Vegetarian Cooking is a guide to everyday vegan and vegetarian cooking. It includes dishes from many cultures, as well as methods for making more traditional vegetarian dishes exciting. With color photos and nutrition information included, it’s great for vegetarians looking for variety, as well as those who wish to bring more flavorful meatless dishes to their table.

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