Weitere Bücher, die Sie mögen werden

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  The South Beach Diet

  Arthur S. Agatston

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  For years, cardiologist Arthur Agaston, M.D. urged his patients to lose weight for the sake of their hearts, but every diet was too hard to follow or its restrictions were too harsh. Some were downright dangerous. Nobody seemed to be able to stick with low-fat regimens for any length of time. And a diet is useless if you can't stick with it. 
  So Dr. Agaston developed his own. The South Beach Diet isn't complicated, and it doesn't require that you go hungry. You'll enjoy normal-size helpings of meat, poultry, and fish. You'll also eat eggs, cheese, nuts, and vegetables. Snacks are required. You'll learn to avoid the bad carbs, like white flour, white sugar, and baked potatoes. Best of all, you'll lose that stubborn belly fat first! 
  Dr. Agaston's diet has produced consistently dramatic results (8 to 13 pounds lost in the first 2 weeks!) and has become a media sensation in South Florida. Now you, too, can join the ranks of the fit and fabulous with The South Beach Diet.

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  The Kitchen as Laboratory -...

  César Vega, Job Ubbink, Erik van...

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  “Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of CookingIn this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional’s passion for playing with food.“Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained “Not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it’s heartening to see this area of literature expanded.”—Chef Wylie Dufresne, wd~50

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  The Glorious Pasta of Italy

  Domenica Marchetti

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  Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.

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  Eating Cuban - 120 Authentic...

  Beverly Cox, Martin Jacobs

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  James Beard Award–Winning Author: Savor a deliciously complex culinary culture with 120 recipes and gorgeous photos.   Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island’s music. Beverly Cox and Martin Jacobs’s itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida’s emigré communities. From their journeys, they’ve gathered more than 120 recipes that comprehensively document Cuban cooking’s diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana’s street vendors, to the grilled sandwiches that are a mainstay of Miami’s Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants.   Gorgeously illustrated with Jacobs’s photographs —many shot on the authors’ travels through Cuba—Eating Cuban highlights Cuban food’s historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from café Cubano to the mojito. In addition, a valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine—in Cuba and the U.S.

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  Intermittent Fasting for Women:...

  Angela Mason

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  The Ultimate Beginner’s Guide for Women Who Are Looking to Burn Fat, Stop Aging, and Live a Healthy Life Using Intermittent Fasting!Are you looking for an effective way to lose weight and STAY fit and healthy in the longterm?Intermittent fasting for women is a great way to enjoy food, burn weight, and feel super energized!If you’ve been trying out different diets to no particular success and are just tired of the same old rigmarole, you need to seriously consider intermittent fasting. After all, you don’t want to starve yourself forever, while seeing barely any progress in the fat-burning department, right?Intermittent fasting uses the body’s own metabolism to help you burn weight. Of course, it’s a good idea to eat healthily, but don’t worry, we’ll explain everything!This audiobook will teach you:•	What’s IF and what benefits it has for women•	Myths and mistakes to avoid during IF•	IF for women, with diet tips for pregnancy •	Tips and tricks for a successful and sustainable IF•	AND SO MUCH MORE!If you’ve been worried about how IF could impact your body and hormones, worry no more! This audiobook is the ultimate guide to intermittent fasting for women!So Scroll up, Click on ‘Buy Now’, and Get Your Copy!

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  Food Men Love - All-Time...

  Margie Lapanja

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  One of the best ways to enhance the quality of our lives is to treat ourselves to the foods we love-the more often, the better! Kitchen Goddess Margie Lapanja interviewed hundreds of men to compile this culinary collection of their favorite meals for a one-of-a-kind cookbook filled with recipes, fascinating food trivia, and fun stories from the kitchen.Whether a seasoned chef, a barbecue-happy bachelor, or a loving husband, men are taking up the tongs and giving the salad spinner a whirl in increasing numbers. Among the signature recipes of esteemed chefs and kitchen wizards, there are favorite feel-good feasts of superstars, sports heroes, luminaries, grill gurus, starving artists, burger kings, and every man in between. Included in Food Men Love is Tom Cruise's favorite Linguini dish, quarterback John Elway's Hamburger Soup, star chef Mario Batali's Bucatini all 'amatriciana, basketball legend Michael Jordan's 23 Peekytoe Crab Sandwich, and former Grateful Dead guitarist Bob Weir's Peanut Satay Sauce. Dishes are organized by course in chapters including: Warming Up His Appetite; Playing with Fire: Seeking Thrills with the G-r-r-rill; Fowl Play; and How Sweet It Is: Treat Him to His Just Desserts.Food Men Love provides the recipes for some all-time favorites that are sure to warm the heart of anyone.

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