Otros libros que te pueden interesar

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  But I Could Never Go Vegan!

  Kristy Turner

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  “Nothing short of brilliant! This isn’t just a beautiful vegan cookbook; it’s a resource guide that will help you excuse-proof your diet.” —Angela Liddon, author of The Oh She Glows Cookbook   Can’t imagine living without cheese? Convinced that dairy-free baked goods just don’t cut it? Hate the taste of tofu and not a fan of salads? EXCUSES, BE GONE! Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 vegan recipes for every meal of the day—including dessert!    “All those special ingredients are way more expensive.” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream.  “I could never give up cheese!” You won’t miss it at all with Tempeh Bacon Mac ‘n’ Cheese with Pecan Parmesan, Tofu Chèvre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches.  “What about brunch?” Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions!  “My friends won’t want to come over for dinner.” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka.  “But I scream for ice cream!” Then you’ll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches.  If you’re a vegan newbie, vegetarian, or veg-curious omnivore, this book will banish your doubts. Even vegan pros will discover new tricks! Colorful photographs throughout will have you salivating over Kristy’s inventive, easy-to-follow recipes.    “Get ready for your taste buds to explode.” —Isa Chandra Moskowitz, author of I Can Cook Vegan   “Charming.” —Washington Post   “Beautiful and inspiring.” —Library Journal   “Gift-worthy.” —Publishers Weekly

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  Before & After - Living and...

  Susan Maria Leach

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  At 278 pounds, Susan Maria Leach couldn't lie in bed without gasping for air, wasn't able to fit into a restaurant booth, and could barely buckle the belt in an airplane seat. It would have been easier to allow life to pass her by than to continue fighting her weight problem, but she made the difficult decision to take back control. In 2001, Susan underwent gastric bypass surgery and started on a journey that would not only cut her body weight in half but would change her life. Before & After is both a memoir and a cookbook—an intimate account of Leach's own transformation as well as a guide for those who have undergone or are considering the procedure. As Leach has learned in the six years since her operation, weight-loss surgery is not an event with a finish line or a goal weight—it is the beginning of a new way of life.This edition of Before & After has been updated with all that Leach has learned on her post-op journey. It includes a foreword by Leach's surgeon, advice from a nutritionist, answers to more frequently asked questions about weight-loss surgery, a whole chapter on meal plans for different post-operative stages, suggested menus for early food stages, additional questions and answers affecting longer-term post-ops, and new information about products that have entered the marketplace. Most notably, this edition showcases a wealth of new recipes that utilize the latest in light and healthy ingredients for smart and savory results, including everything from Asian Meatballs with Peanut Sauce and Turkey Tenderloin with Apple Chipotle Chutney to sugar-free Pistachio Gelato and Lemon Almond Sponge Cake. Each recipe makes about four servings, but includes a measured serving for WLS people along with a calorie/carb/fat/protein count. Leach has recipes for every step of the way, from tastes-like-the-real-thing milk shakes for those first post-op days to an entire Thanksgiving menu.Before & After is a journal of Leach's own inspirational story, where she shares her ups and downs, her tips and techniques, but mostly it's a book of hope for anyone who has a serious weight problem.

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  Turmeric - Easy and Delicious...

  Angela Gibbs

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  Turmeric is an ancient spice that is native to Southeast Asia, especially India. It is used as a condiment in popular Indian and Thai cuisines. It is easy to pick up the ginger aroma when you sniff turmeric and the taste is warm and nutty. Some people find it somewhat bitter and others describe it as tasting peppery. 
  Turmeric has a centuries-old medicinal usage treating many common ailments and diseases. For instance, turmeric is touted as a strong antioxidant in preventing cancer while its anti-inflammatory properties can lessen suffering from inflammation and arthritis. 
  Adding turmeric to your health regimen is simpler than you might think. This book will help you enjoy this golden miracle spice. You’ll learn: 
  • The history of turmeric  
  • Its outstanding benefits for anyone's health 
  • Turmeric supplements 
  • 21 Delicious turmeric recipes, including Quick Chicken Tikka Masala, Turmeric Latkes with Applesauce, Moroccan-flavored Pork Ragu, and Curried Bananas 
  Scroll to the top of the page and click the Buy Now button.

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  Ted Kennedy Watson’s Guide to...

  Ted Kennedy Watson

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  This uniquely informative entertaining/hosting guide combines stylishly practical advice along with gorgeous photos as well as personal essays & ideas from tastemaker, award-winning retailer, best-selling author and daily blogger Ted Kennedy Watson. Like a trusted friend, he invites you into his homes and shares his secrets honed over the years that are sure to bring you much success and as he would stress, happiness, as you host your next gatherings. Both inspiring and highly ‘doable’ his book is brimming with Ted’s trademark tips that is destined to become a classic. Whether starting out or a seasoned entertaining pro, his latest book is a treasure trove of ideas to help you up your game with loads of added style. With Ted as your cheerleader, you will learn tons of his tricks of the trade, that you can then put your own personal spin on to be a regaled host.

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  The Fish Sauce Cookbook - 50...

  Veronica Meewes

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  Acclaimed chefs find innovative uses for this classic Asian staple—with fifty recipes ranging from meat and pasta dishes to cocktails and desserts. 
   
  Long used as a key umami flavor in Asian cooking, fish sauce is becoming a ubiquitous ingredient with prominent chefs finding new and unexpected ways to add it to their dishes. In The Fish Sauce Cookbook, readers will discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny sauce. 
   
  Starting with the formula for making homemade fish sauce, author Veronica Meewes dives into a wide variety of fare, from slow-roasted meats and classic Italian pasta dishes to craft cocktails, salad dressings, and even desserts.  
   
  Renowned chefs and food personalities from around the globe share original recipes, such as Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer’s Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.

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  Nathalie Dupree's Shrimp and Grits

  Nathalie Dupree, Marion Sullivan

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  The James Beard Award-winning cookbook author updates her comfort food classic with all-new photography and new recipes from Southern chefs. Nathalie Dupree was ahead of the curve with the first edition of Shrimp and Grits. Now this Lowcountry combo is found not just across the south, but on restaurant menus all around the country. This updated edition features new recipes from some of today’s finest southern chefs and restaurants, including Donald Barickman’s Pan-Fried Grits Cakes with Shrimp, Leeks & Tomato Gravy, and Charleston Grill’s Shrimp with Madeira & Parmesan Grits.

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