Altri libri che potrebbero interessarti

• 

  Let's get dipping - 50 easy &...

  Ryland Peters & Small

  • 0
  • 0
  • 0

  Dive into this deliciously tempting collection of tantalizing dips from familiar classics to new and enticing creations.
  
  With such a variety of dips now available to buy, it's no wonder that the 'chip and dip' is the go-to snack for any occasion. Whether you're spreading them on bread or crackers, dunking in vegetable crudités, breadsticks or hot chips, the vast array of choice in the world of dips is truly outstanding. Featuring more than 50 recipes for easy homemade dips these recipes are designed to cater for all tastes. Choose from cream cheese and mayo-based varieties, fresh and zingy salsas or fiery sriracha and sweet chilli options. Whether you want sociable and relaxed party food for sharing, crave indulgent and comforting TV night grazing snacks, or simply prefer a healthy alternative to high-fat salty snacks, check out this enticing collection and you'll find it here.

  Mostra libro

• 

  The Art of Vegetarian Cooking

  Santiago Machain

  • 0
  • 0
  • 0

  This book is an advanced guide for vegetarian cooks looking to elevate their culinary skills and explore refined, restaurant-quality dishes. This book covers a range of gourmet techniques, from sophisticated plating and texture-building to intricate flavor layering, helping home chefs bring elegance and creativity to plant-based cooking. Each chapter provides insight into techniques used in gourmet kitchens, along with inventive recipes that showcase the versatility of vegetarian ingredients. Perfect for ambitious home cooks and food enthusiasts, this guide transforms everyday vegetarian cooking into a true art form, inspiring readers to master elevated, beautifully presented dishes.

  Mostra libro

• 

  The United States of Beer - A...

  Dane Huckelbridge

  • 0
  • 0
  • 0

  From the author of Bourbon, “the definitive history” (Sacramento Bee), comes the rollicking and revealing story of beer in America, in the spirit of Salt or Cod. 
  In The United States of Beer, Dane Huckelbridge, the author of Bourbon: A History of the American Spirit—a Southern Independent Booksellers Alliance bestseller—charts the surprisingly fascinating history of Americans’ relationship with their most popular alcoholic beverage. Huckelbridge shows how beer has evolved along with the country—from a local and regional product (once upon a time every American city has its own brewery and iconic beer brand) to the rise of global mega-brands like Budweiser and Miller that are synonymous with U.S. capitalism. 
  We learn of George Washington’s failed attempt to brew beer at Mount Vernon with molasses instead of barley, of the 19th century “Beer Barons” like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz who revolutionized commercial brewing and built lucrative empires—and the American immigrant experience—and of the advances in brewing and bottling technology that allowed beer to flow in the saloons of the Wild West. Throughout, Huckelbridge draws connections between seemingly remote fragments of the American past, and shares his reports from the frontlines of today’s craft-brewing revolution.

  Mostra libro

• 

  Science and Cooking - Physics...

  Pia Sörensen, David Weitz,...

  • 0
  • 0
  • 0

  Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. 
   
   
   
  The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. 
   
   
   
  Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne.

  Mostra libro

• 

  The Chesapeake Table - Your...

  Renee Brooks Catacalos

  • 0
  • 0
  • 0

  There was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from somewhere else, and eating local is considered by some to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier―and more rewarding―than we may think. There is an abundance of food all around us, found across the acres and acres of fields and pastures, orchards and forests, mile upon winding mile of rivers and streams, ocean coastline, and the amazing Chesapeake Bay. In The Chesapeake Table: Your Guide to Eating Local, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos began her local food journey with a personal challenge to only buy, prepare, and eat food grown within a 150-mile radius of her home near Washington, DC. From her in-depth, on-the-ground study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways, from shopping at your local farmers market to buying a community-supported agriculture share. She also includes recipes for those curious about how they can make their own more environmentally conscious food choices. Introducing readers to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity and diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.

  Mostra libro

• 

  Tea Guide - Tea for mind and body

  JI Flora

  • 0
  • 0
  • 0

  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.

  Mostra libro