Outros livros que poderiam interessá-lo

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  Tea Guide - Tea for mind and body

  JI Flora

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  Tea isn’t just another plant. It isn’t just a drink that’s been around for ages. It’s a beverage that brings a wide variety of physical and mental health benefits into your kitchen. However, not all teas are created equal. There is tea for every occasion and every purpose. From black to white, oolong to green, each type of tea has its own bold or delicate flavors. Each tea-growing region imparts its own flavorful nuances to the tea the ground nurtures. There’s so much more to tea than just sticking with what you know or grabbing a package off a supermarket shelf. How much do you really know about tea? Would you like to know even more and discover where the world’s best tea comes from and how to pick out quality tea for your next cup? Here you can find the answers to these questions and much more tea-riffic information about one of the world’s favorite drinks.

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  The Plant-Based Diet Cookbook -...

  Lily Carter

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  Discover the simple, satisfying path to better health—one plant-powered meal at a time. 
  Are you curious about plant-based eating but unsure where to start? The Plant-Based Diet Cookbook is your friendly, no-fuss guide to embracing a healthier way of living without feeling overwhelmed. Designed especially for beginners, this book breaks down the basics of plant-based nutrition and provides practical tips to help you make lasting changes—one delicious bite at a time. 
  Inside, you'll find:Easy-to-follow guidance on what to eat—and why it mattersBudget-friendly tips for stocking your plant-based kitchenSimple ingredient swaps to make your favorite meals plant-basedA variety of nourishing, flavorful recipes the whole family will enjoy 
  Whether you're looking to improve your health, reduce your environmental impact, or simply try something new, this cookbook will empower you with the knowledge and confidence to thrive on a plant-based diet. 
  Make the change today—your body and taste buds will thank you.

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  The Dish - The Story of One...

  Andrew Friedman

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  “A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story."" —Wall Street Journal 
  Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain.  
  On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table. 
  As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room. 
  Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers. 
  The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that readers never look at any restaurant meal the same way again.  
  ""Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike."" — Publishers Weekly (starred review)

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  Making Artisan Pizza at Home

  Philip Dennhardt

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  Over 90 recipes for freshly baked artisan pizzas with delicious, seasonally inspired toppings.
  Saturday Pizzas started as a small pop-up restaurant at the famous Ballymaloe Cookery School. The idea was such a success that the pop-up pizzeria has been going for nearly 15 years, and is considered something of an institution within Ireland. In this book the man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favourite recipes. The first chapter Getting Started gives information on equipment, ingredients and cooking in both a domestic oven and a wood burning stove. The second chapter, Dough, gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter. The main pizza recipes are then divided into Our Flagship Pizzas, which classics such as Margherita and Pepperoni. Then comes meaty options with Sausage, Cured Meat and Roast Meat Pizzas. Seafood Pizzas features delicious, fresh ideas like Smoked Salmon with Capers and Crème fraîche. A long list of Vegetarian Pizzas includes Roast pumpkin with Fennel and Walnut Pesto. There are also chapters on Calzone, Fruit Pizzas and Dessert Pizzas to finish. Making Artisan Pizza at Home is a fantastic new edition of the previously published Saturday Pizzas from the Ballymaloe Cookery School.

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  Carnivore Diet - A High Protein...

  Jason Hollister

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  Do you want to learn how to use the carnivore diet to lose weight and live healthy? 
  The carnivore diet is one of the oldest proven diets in existence. It uses the same components of prehistoric diets that our ancestors would have eaten to help build muscle and shred fat so that you can get the lean body you’ve always dreamed about. 
  Following this diet will give you more energy so that not only will you look good but you’ll find that you have enough energy to do the things that you’ve always dreamed about. Not only will you look good but you’ll feel good too, this diet will enable you to live a happier and healthier life.Some of the things that are in this audiobook: You’ll learn what the carnivore diet is and how it can help youHow to plan out a diet plan for the carnivore dietThe science behind the carnivore dietCarnivore diet recipes that you can use every dayHow to boost your energy levels with the carnivore dietAnd so much more! 
  Learning how to use the carnivore diet could be the most important thing that you do in your life. The level of control that it will give you over your health is life-changing. So is the emotional and mental benefit of feeling confident about what you look like. 
  Feeling self-confident is one of the most important factors to our mental health and the carnivore diet can help boost your self-confidence so that you can be happy about the way you look. The carnivore diet can help you take back control of your body so that you can start to love the way you look again.If you want to learn how to use the carnivore diet and take control of your health then you need to get this audiobook today!

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  Backpack Gourmet - Good Hot Grub...

  Linda Frederick Yaffe

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  “Recipes for hikers seeking an alternative to the expensive, often boring, freeze-dried prepared meals that are sold in stores.” —Library Journal   Improve your backpacking experience by creating the delicious and healthy home-dried meals and snacks featured in this book. Easy to rehydrate in camp and lighter than lugging ingredients and extra fuel, these foods are perfect for backpackers. Updated with twenty brand-new recipes, including Sesame Lasagna, Stuffed Cabbage Soup, San Antonio Special, and Backpacker’s Cincinnati Chili, this new edition also has the most up-to-date information on dehydrators and stoves, water purification, and food storage, making it the perfect handbook for nutritious—and delectable—dining on the trail.   ·       Over 180 recipes for casseroles, pastas, soups, stews, chowders, beans, pilafs, dried fruits, trail mixes, bars, and cookies ·       Tips on drying food in a dehydrator or oven ·       Includes vegetarian and low-fat recipes ·      Recipes so tasty that you'll make them at home too!

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