Otros libros que te pueden interesar

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  Wonderful Nature: Gentle nature...

  Yella A. Deeken

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  Gentle nature sounds relax us, they release us from the brooding constraints of everyday life, and ultimately help us let go. Experience the sounds of nature in the best high fidelity audio quality, recorded with state-of-the-art equipment, and with best spatial atmosphere:• Rain with thunderstorms,• Gentle sounds of the sea,• Hot springs in Iceland,• A purring cat,• Autumn storm on a farm,• Summer rain,• Chirping crickets in Tuscany,• Morning birdsong in the forest, • Warming campfire,• A mountain stream at its source.Your audiobook provides: • Excellent quality for deep sleep, meditation, relaxation;• Listening to these recordings can also be very helpful for tinnitus;• Over 360 minutes WITHOUT distracting sounds or annoying loops; • Professional recording quality for crisp, clean audio sound; • Bonustrack: A complete guided mindfulness meditation program; an effective, basic practice that can be used daily to feel at home with mindfulness.

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  Breakfast at O'Rourke's - New...

  Brian O'Rourke

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  From a beloved New England eatery, “recipes for some of the best diner breakfasts anywhere” plus “invaluable words of wisdom, advice, [and] local history” (Michael Stern, author of Road Food). 
   
  Since 1941, O’Rourke’s Diner has been a beloved eatery and a second home to generations of Middletown families, Wesleyan students, and diners from all over the Connecticut River Valley. Capturing the magic of the diner itself—classic, hip, eclectic, and full of positive energy—Breakfast at O’Rourke’s is a trove of hearty gourmet recipes from one of Connecticut’s most beloved diners.  
   
  The book features menus for twenty-three complete O’Rourke’s breakfasts and over eighty recipes, including Irish Soda Bread, Eggs Galway, Bread Pudding French Toast with Caramel Sauce, Firecracker Omelet, Breakfast Cheesecake, Pumpkin Brie Quiche, and Red Flannel Hash. Each main dish is paired with a side, baked good, and sauce—so that cooks at home can recreate their favorite O’Rourke’s brunch. Lavishly illustrated with over fifty photos from food photographer Tom Hopkins, it also includes many vegetarian options. This is a must-have cookbook for diner aficionados and food lovers everywhere.

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  Where There's Smoke

  Barton Seaver

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  A grilling cookbook to take readers beyond brats & burgers with recipes emphasizing fresh produce as much as proteins, plus plenty of helpful tips. 
   
  This second cookbook from Barton Seaver—following For Cod and Country—sends the rising authority on sustainable foods to the sweet, smoky grill, where he showcases his love of fresh, organic produce, fish, beef, and poultry. Emphasizing seasonal vegetables and accompaniments as much as the protein, Seaver serves up recipes designed to celebrate the spirit of togetherness—including Wood-Grilled Snap Peas with Smoky Aioli, Grilled Pacific Halibut with Pistachio Butter, Peruvian Chicken, Chimichurri Marinated Short Ribs, and Pickled Smoked Peaches. In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat smartly and healthily. 
   
  Praise for Where There’s Smoke 
   
  “Where There’s Smoke, by my friend and protégé . . . is like a celebration of our connection to the earth. . . . I believe this book can help us understand food better and cook in a more sustainable way.” —José Andrés, Chef/Owner of Thinkfoodgroup 
   
  “In a world where bigger seems better, Barton reminds us of how simplicity, in both grilling tools and food preparation, makes a larger and lasting impression. Whether you’re new to the game, the weekend warrior grill cook, or seasoned form years of experience, this cookbook is a must.” —Carla Hall, Executive Chef and owner of Alchemy by Carla Hall 
   
  “Seaver hopes to reeducate the casual grillmaster to think beyond commonplace brats and burgers. . . . Recipes emphasize vegetable offerings. Writing thoughtfully on proper seasoning and searing techniques, he advocates sustainable animal husbandry. He also contributes some original insights on pairing wines with grilled foods.” —Booklist 
   
    
   
  “Chef and sustainability advocate Seaver (For Cod and Country) adds to the growing body of artful grilling cookbooks aimed at readers who begin their barbecues with cocktails and appetizers. VERDICT—Seaver’s flavorful take on grilling will please high-end backyard barbeque enthusiasts.” —Library Journal

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  Maine Beer - Brewing in...

  Josh Christie

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  “Chronicles Maine’s rather complicated relationship with alcohol over the years, and offers histories and profiles of more than 30 brewing companies.” —The Ellsworth American   In the nineteenth and twentieth centuries, Maine was a stronghold for the temperance movement, but the Pine Tree State emerged from Prohibition to create a beer culture that rivals any other in the United States. Early pioneers, like D. L. Geary, established the Northeast’s love affair with English-style ales, and today’s upstarts brew unique and inventive recipes. Maine brewers create beer for every palate, and Maine’s unique flavors—like blueberries, potatoes and even oysters—are frequently featured. Maine beer expert Josh Christie discovers the story of brewing in Vacationland by exploring Maine’s large breweries, like Shipyard; its local crafters, like Rising Tide; the budding cider, spirits and mead industries; and, of course, the best places to drink across the state.  “The book explores the history of beer and beer brewing in Maine, starting with the formation of the state and continuing to the present day.” —Shelf Awareness

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  The Austin Cookbook - Recipes...

  Paula Forbes

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  The acclaimed food writer’s “go-to guide for Austin eating” shares classic and creative recipes from the city’s greatest restaurants (Publishers Weekly). 
   
  The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue.  
   
  Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, street food and fine dining, with influences from all over the globe. Above all, it’s a source of pride and inspiration for chefs and diners alike.  
   
  Organized by Austin’s “major food groups”, The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck’s sweet potato nachos, East Side King’s beet fries, and of course, smoked brisket that has people lining up to eat it—even in the Texas summer.  
   
  Part cookbook, part restaurant guide, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, curious visitors, and (t)ex-pats.

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  Wild Women Throw a Party - 110...

  Lynette Shirk

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  A collection of recipes, party tips, quotes and anecdotes from wildly entertaining women like Dorothy Parker, Dolly Parton and many more. 
   
  Get ready to party like it’s 1929 with Zelda Fitzgerald, drink cosmos like Sarah Jessica Parker, and have a picnic à la Mary Pickford. From Dollywood to Hollywood, these dazzling dames know how to throw a party that gets people talking. Part how-to guide, part history, and completely hilarious, Wild Women Throw a Party includes 110 original recipes inspired by the stories of our favorite famous feminists. 
   
  Who knew dangerous debutante Peggy Guggenheim, famous for her arty salons, was also a gifted gourmet? Or that when Eleanor Roosevelt wasn’t serving at soup kitchens, she was hosting the most elegant “do’s” around. Wild Women Throw a Party explores women’s history, food trivia, and party planning ideas while asking, What is feminism? Who is a feminist? And where exactly do we find a woman’s place?

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