Weitere Bücher, die Sie mögen werden

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  Vegetarian Around the World

  Santiago Machain

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  This book takes readers on a flavorful journey around the world, exploring the vibrant diversity of vegetarian cuisine. This book introduces a variety of bold, internationally inspired dishes that bring together spices, herbs, and cooking techniques from across the globe. With each recipe, you'll discover how to create authentic, plant-based versions of well-loved international classics as well as unique fusion dishes that blend culinary traditions. Ideal for adventurous home cooks, this book is packed with practical techniques, insights into global ingredients, and creative recipes that elevate vegetarian meals into exciting culinary experiences.

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  Magnificent Meals in a Bowl...

  Gabrielle Garcia

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  Feeding and pleasing everyone's palates and diets with nutrition, taste, versatility, and style -- and within a budget -- can be a challenge, but this collection of recipes kicks that kitchen conundrum to the curb! Magnificent Meals in a Bowl Cookbook features more than 150 delicious and healthy recipes that will save you time, boost your energy, and please the whole family. From loaded salads to jam-packed bowls, these recipes combine leafy greens, vegetables, grains and pastas, proteins, and fruits, plus delicious dressings, sauces, and sides. Featuring recipes for a BBQ chicken cobb salad, an Italian pasta bowl, jerk chicken and rice, vegan burrito bowls, and so much more, these dishes are perfect for any weeknight meal that will feed both your hungry appetite and your health! Familiar but new, quick enough to prepare and go, and simple but hardy, these salad and bowl meals are the perfect solution.

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  El Celler de Can Roca The Book

  Josep Roca, Jordi Roca, Joan Roca

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  The definitive work about El Celler de Can Roca: large format (24 x 32.5 cm), printed with the finest materials and details.
  
  Fully illustrated in colour with photographs by David Ruano, Paco Amate and Francesc Guillamet.
  It gathers the thoughts of writer Josep Maria Fonalleras in "A day at El Celler."
  
  History, philosophy, techniques, values, sources of inspiration, creative processes, over 90 detailed recipes, a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant.
  An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organised according to the sources of inspiration that nurture the Roca brothers:
  
  Tradition, Memory, Academia, Product, Landscape, Wine, Chromatism, Sweet, Transversal creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humour
  
  "A book in which we not only show what we do, but explain how and why we do it." Joan, Josep and Jordi Roca

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  Prep & Nourish - A Beginner’s...

  Jonah Ellis

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  Take the stress out of healthy eating with Prep & Nourish: A Beginner’s Guide to Healthy Meal Planning and Batch Cooking by Jonah Ellis, narrated with warmth and clarity by Isabelle Holman. Whether you’re juggling a busy schedule, starting a wellness journey, or simply tired of last-minute meals, this audiobook is your practical companion to planning, prepping, and enjoying nutritious food—without the overwhelm. 
  Inside, you'll discover:Simple strategies to master weekly meal planningBeginner-friendly batch cooking techniquesTips for organizing your kitchen and shopping smarterDelicious, wholesome recipes made for prepping aheadTime-saving hacks for busy weeknights 
  With encouragement and ease, Prep & Nourish guides you through the steps to build a sustainable meal prep routine that fits your lifestyle and fuels your days. Listen as you learn to make food prep efficient, healthy, and even enjoyable. 
  Let your next healthy meal start here.

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  The Shocking Truth about...

  Zoey Fraisers

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  Artificial food ingredients are substances added to food during processing to enhance its flavor, appearance, texture, or shelf life. These ingredients, often synthesized in laboratories, are designed to mimic or replace natural components found in food. Over the years, the use of artificial ingredients has become ubiquitous in the food industry, from sweeteners and colorings to preservatives and flavor enhancers. The advent of these additives can be traced back to the early 20th century when the demand for processed and mass-produced food grew, and there was a need to improve food preservation and make products more appealing to consumers. 
  Artificial ingredients serve a variety of functions. Preservatives, for example, help extend the shelf life of food, reducing waste and allowing for the distribution of perishable items over long distances. Flavor enhancers, like monosodium glutamate (MSG), make food taste better and more consistent across large batches. Artificial sweeteners, such as aspartame and sucralose, provide a sugar-like taste without the added calories, making them popular in diet foods and drinks. Colorants, like Red 40 or Yellow 5, make food more visually appealing, often by mimicking the vibrant hues of natural ingredients. 
  While these additives are generally considered safe by food safety agencies such as the FDA, there is ongoing debate about their long-term effects on health. Over the past few decades, concerns have been raised about potential links between artificial ingredients and various health issues, including allergies, hyperactivity in children, and chronic conditions such as obesity and cancer. Despite the lack of conclusive evidence proving harmful effects in the general population, some studies suggest that certain individuals, particularly those with sensitivities, may experience adverse reactions to specific additives.

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  The Island Poké Cookbook

  James Gould-Porter

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  The Hawaiian people have a laid-back love of life, and Island Poké's restaurants are committed to sharing this ethos and the authentic flavours from these shores in over 65 recipes.
  Poké (pronounced Po-Keh) means to 'slice' or 'dice' in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. Fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poké dishes sold in the Island Poké restaurant such as classic Spicy Ahi and Golden Beetroot with Chilli Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Açaí Bowls and Courgette and Pecan Loaf. First Published in 2018, this is a new edition.

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