Altri libri che potrebbero interessarti

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  Deliciously Chocolatey Cakes &...

  Victoria Glass

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  Over 100 chocolate baking recipes for cookies, cakes and bakes that are guaranteed to hit all the right notes of nostalgia and deliciousness!
  
  Deliciously Chocolatey Cakes & Bakes features ideas that cater for all chocolate cake lovers, with child-friendly recipes that use exciting ingredients like popping candy and homemade marshmallows, afternoon offerings for ladies who lunch, cakes to impress a love interest and recipes for the ultimate birthday cake. Clear step-by-step instructions make even the most complicated recipes feel achievable at home and there are guides on how to present your chocolate cakes and bakes as the ultimate eye candy. From biscuits, cookies and small bakes to larger cakes, pastries, desserts and puddings, Victoria charts the delicious range of some of our much-loved classics with a chocolatey twist. Smaller bakes such as Orange and Choc Chip Madeleines and Chocolate and Mint Teacakes feature alongside indisputable classics such as Chocolate Mud Cake, Torta Caprese and Caramelized White Chocolate Cheesecake. Also included are recipes for delicate and decadent petit fours, such as Chocolate and Whiskey Truffles, Chocolate Marshmallows and White Chocolate and Champagne Nougat. Whatever the occasion, chocolate cakes never go out of fashion!

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  Gout Friendly Recipes - Plant...

  Way of Life Press

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  Are you looking for low purine, anti - inflammatory recipes that taste delicious? 
  Well these recipes are all that. And they also are easy to prepare! 
  A high quality gout diet consists of lots of fresh whole food ingredients. These plant based recipes are written with that in mind. 
  Take a look at what is inside...Golden Garlic PotatoChickpea EggplantParsley EggplantCauliflower RiceZucchini ChickpeaBell Peppers & EggplantEggplant & Cherry Tomato SaladBaked VeggiesBaked Baby EggplantBasmati & VeggiesMushroom & ZucchiniVegetable MashEggplant & Shitake Mushroom

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  Lite is Dangerous -...

  Henriette Chardak

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  In 6,000 food products, aspartame is found everywhere in so-called diet nutrition. However, several scientific studies show that this sweetener is harmful for children, pregnant women and epileptics. Used to replace sugar and reduce the caloric intake of food, aspartame actually works in the opposite direction, it develops obesity and diabetes. In this first in-depth investigation of the diet industry, Henriette Chardak exposes a health scandal. She shows why the use of aspartame continues despite the risks it generates. How people were pushed into consuming these chemical substances—whose harmlessness had been questioned for many years. Between Chicago and Tokyo, top-secret files and complacency of the authorities, the author offers us a breathless thriller, behind-the-scenes of the world chemical industry. The story begins in Chicago and ends up in our plates and our medicines. A real cold case, where readers will find the keys to a thriller that was played out in the 1970s. They will make up their minds about the usefulness—or danger—of this fake sugar.
  Two scoops:
  • super sweeteners from aspartame are given to cattle to make them grow fatter faster;
  • Japan, which manufactures aspartame, does not consume it.
  This book also lays bare what is was not meant to be told—the conflicts of interest, colossal stakes, secret files forbidden to the public.

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  The Intellectual Fraud of...

  Thomas Lepeltier

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  "To be a vegetarian when you can eat meat is to deny the animal in you." 
  "To slaughter an animal, you have to love animals"! 
  "When living beings start to eat stones, the problem [of meat] will no longer be an issue." 
  These are some quotes from philosophers and intellectuals that defy logic and encourage cruelty. Instead of recognizing that we should not cause suffering and kill sentient beings just for our pleasure, these intellectuals justify the consumption of animal products. They support a society that slaughters millions of animals daily because it does not want to change its eating habits. 
  This book enumerates and denounces all the arguments developed by carnivores so that this great massacre can stop and a constructive debate on the place of animals in society can finally begin.
  Through books, articles and television appearances, experts and journalists criticize, denounce and mock the defenders of animals. This is not without consequences. Nowadays, few people remain insensitive to the fate of livestock. When a film is shot inside a slaughterhouse and broadcast in the media, most people are shocked. Then, confronted with the arguments of vegans and vegetarians, they look for answers. What to think? What to do? What to eat? And then these intellectuals come along and tell them that vegans and vegetarians are wrong. Each time, the basic ethical principle that we should not cause suffering and kill a sentient being just for our own pleasure is forgotten or misinterpreted. Instead, these intellectuals advance arguments that defy logic, have no rational basis, and encourage cruelty. But in so doing, they reinforce a society that unnecessarily kills a staggering number of animals because it does not want to change its eating habits. This book takes the position of denouncing them loud and clear; not for the pleasure of criticizing, but in the hope that this clarification will contribute to stopping the great massacre of livestock and serve to launch a constructive debate on their place in society.

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  Beggars Belief - Stories From...

  Gerald Diffey

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  Gerald Diffey has spent four decades immersed in the world of food, wine and hospitality, from early days waiting tables in old English hotels to establishing two of the best places in the world to drink and eat: the award-winning Gerald’s Bar in North Carlton– Heston Blumenthal described it as ‘a proper, proper old-fashioned sort of bar’– and Gerald’s Bar in San Sebastian. 
  Beggars Belief is a collection of funny, poignant, insightful and just plain ludicrous stories from Gerald’s life in kitchens and behind bars: his formative years in the UK, memories of food and family; tales and tips from forty years of service; journeys and meals, people and places, from lunch on the side of a volcano in Sicily to dinner on a beach in East Timor; stories and recipes and drinks suggestions from North Carlton and San Sebastian; vignettes, slices of life, observations. 
  ‘Romance,’ writes Gerald in the introduction. ‘That’s what I sell. Sensual pleasures. Sights, sounds, smells, touch, taste. Cyrano de Bergerac said: “I have tried to live my whole life with panache.” If I said that, I’d sound like a twat. But you get the drift. I’m off to bone some quails.’

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  The Wine Lover's Kitchen -...

  Fiona Beckett

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  Over 70 recipes that showcase delicious ways of cooking with wine – the magic ingredient.
  
  Author Fiona Beckett is the Guardian's wine writer. She is also a cookery writer and a contributing editor to Decanter and Fork magazines and a leading authority on food and wine matching.
  
  In this beautifully photographed book, featuring more than 70 delicious recipes, she expands on the idea that cooking with wine is an easy way to make meals special. Included is a detailed introduction to wine, plus a section covering '10 Things You Need to Know About Cooking with Wine'. Each dish also includes a wine pairing to ensure every meal will be a perfect marriage of food and wine.
  
  Starting with Soups, Salads & Appetizers, there are recipes such as Warm Scallop Salad with Crispy Pancetta and Parsnip Crisps, Radicchio and Blue Cheese Salad. The next chapter, Pasta and Grains, includes Sticky Pork Mac'n'Cheese and Slow-cooked Ragu. Fish & Seafood has recipes for Moules Mariniéres with Muscadet and Fine Wine Fish Pie. Meat and Chicken features a classic Coq Au Vin and a delicious Duck Casserole with Red Wine, Cinnamon and Olives.
  
  Try some of the surprisingly good recipes in the Vegetable Dishes and Pulses/Legumes section such as Caponata and Chestnut, Mushroom and Madeira Tarts. The book rounds off with delightful Sweet Things & Baking with Peaches in Prosecco and Chocolate & Cabernet Pots, then concludes with Sauces, Butters & Relishes.

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