Altri libri che potrebbero interessarti

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  The Rise of Yeast - How the...

  Nicholas P. Money

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  The great Victorian biologist Thomas Huxley once wrote, "I know of no familiar substance forming part of our everyday knowledge and experience, the examination of which, with a little care, tends to open up such very considerable issues as does yeast." Huxley was right. Beneath the very foundations of human civilization lies yeast—also known as the sugar fungus. Yeast is responsible for fermenting our alcohol and providing us with bread—the very staples of life. Moreover, it has proven instrumental in helping cell biologists and geneticists understand how living things work, manufacturing life-saving drugs, and producing biofuels that could help save the planet from global warming.In The Rise of Yeast, Nicholas P. Money argues that we cannot ascribe too much importance to yeast, and that its discovery and controlled use profoundly altered human history. Humans knew what yeast did long before they knew what it was. It was not until Louis Pasteur's experiments in the 1860s that scientists even acknowledged its classification as a fungus. A compelling blend of science, history, and sociology, The Rise of Yeast explores the rich, strange, and utterly symbiotic relationship between people and yeast, a stunning account that takes us back to the roots of human history.

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  Intermittent Fasting and...

  Stephen Smith Zadie King

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  Are you ready to turn your body into a lean, fat-burning machine? 
  Intermittent fasting is the easiest thing you can do to i mprove your health on a cellular level, and show off those results on the outside, too. 
  Your body was designed to eat good foods, and be the attractive person you’ve always dreamed of being. The problem is that we get caught up in eating too much junk food too often. 
  Intermittent Fasting and Keto Diet is the best guide for: 
  ·      Losing excess weight and keeping if off 
  ·      Eating delicious foods that make you feel full 
  ·      Learning to harmonize your body’s natural eating rhythms 
  ·      Look better & Feel better 
  ·      Heal your body from the inside out 
  Zadie King & Stephen Smith have penned a new essential guide to Intermittent Fasting and the Keto diet designed for men and women of any age. People of all ages can instantly start this scientifically proven diet and see results fast! 
  If you’re prepared to see the best possible version of yourself, you need to buy this book and read it right now!

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  Simple Italian Snacks - More...

  Jason Denton, Kathryn Kellinger

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  The authors of Simple Italian Sandwiches return in Simple Italian Snacks with delicious, elegant, easy-to-prepare bites for entertaining, lite dining, and more.The European culinary tradition of small plates have become a staple of American dining and have helped usher in a new way to eat, a relaxed way of socializing and a chic way of entertaining. Lively, fun, sophisticated, Simple Italian Snacks by Jason Denton and Kathryn Kellinger includes recipes and tasting combinations perfect for this style of dining.Here are easy, do-ahead recipes for any event—an afternoon by the pool, a fireside grill with friends, dinner for two, a meal for a crowd—all that can start as hors d’oeuvres or be built into a meal. Versatility, variety and great taste are the essential ingredients of such dishes as:Artichoke Gratin with PecorinoSweet Fennel Sausage PaniniRice BallsChocolate BiscottiShallow Fried Soft Shell Crab with Red Pepper Mayonnaise and ArugulaPorotobello and Pancetta Bruschettaand Shrimp, Celery, and Sweet Onions SpiediniFun, simple, and wonderfully delicious, the dishes in Simple Italian Snacks are sure to inspire and delight every palate.

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  Hand-Crafted Candy Bars -...

  Susie Norris, Susan Heeger

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  “Chocolate peanut butter cups and candy bars are transformed into elegant, sophisticated sweets using the finest chocolate and freshest ingredients.” —The San Diego Union-Tribune 
   
  The beloved candy bars of childhood have grown up, but there is no need to go to the French Laundry to get your fix. Candy bar devotees Susie Norris and Susan Heeger show how to reinvent candy bars as they should be—thick and layered with nougat, crisp with toffee, and coated with fine chocolate. Familiar candy-store bars and other nostalgic favorites are re-created using the freshest ingredients, right down to the peanut-laden caramel and chocolate-drenched cookie crunch. A mix-and-match flavor chart inspires anyone with a sweet tooth to dream up custom treats of their own, such as covering marshmallows with molten chocolate. From the basics of candy making to tips on dressing up these luscious indulgences as elegant desserts, Hand-Crafted Candy Bars evokes the sweet memory of youth with simple, scrumptious sophistication. 
   
  “Recipes for everything from Molten Chocolate-Peanut Bars, a Snickers taste-alike, to Candied Mint and Citrus Bark. Those sugar-crisped mint leaves look particularly Halloweenish peeking from the surface.” —The Times Herald 
   
  “Incorporates their love of candy, natural ingredients and other confections with terrific recipes for the home cook. You can even create your own signature candy bar (look for their suggestions in the mix-and-match flavor chart to get started).” —Dying for Chocolate 
   
  “Their book is filled with recipes for making ‘grown-up confections’ from home using high-quality fresh ingredients. Far (but not too far) cries from the dollar bars at the corner store.” —Relish

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  Round the World in Eighty Dishes

  Lesley Blanch

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  A grand tour for the taste buds—a delightful classic cookbook of the postwar era from a well-traveled woman.   This charming little book was first published in 1956, when people in England were still enduring postwar restrictions on both traveling and eating. In the words of its author, Lesley Blanch, “benign fate whisked me elsewhere to follow less restricted ways, travelling widely and eating wildly.”   Her gastronomic world tour includes eighty recipes, each prefaced by an account of where they were first tasted or with some amusing anecdote. You’ll find delicious dishes from her journeys around Europe and to the Middle East and Far East, Africa, the Pacific, Central and South America, and even a good old Baked Virginia Ham from the USA.

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  Sophie Kooks Month by Month:...

  Sophie Morris

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  'Only in March do I begin to feel that winter has finally gone. It's great to see the brighter days. Trees starting to bloom and new spring vegetables popping up. As the month goes on I slowly move away from comfort food towards lighter dishes like pastas and vibrant, fresh curries. I love this time of year with all its promise of longer days and summertime soon to come' Sophie.
  Taken from the fantastic cookbook by Sophie Kooks, discover tips on using all the produce that is at its best in March and enjoy gorgeous March recipes.

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