D'autres livres qui pourraient vous intéresser

• 

  Jacques Pepin Art of the Chicken...

  Jacques Pépin

  • 0
  • 0
  • 0

  From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories. 
  Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques’ stunning paintings of chickens. “If it clucks or scratches, it’s likely that Jacques has painted it.” This unique book is the next best thing to a visit to Jacques’ home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.   
  Supplemental enhancement PDF accompanies the audiobook.

  Voir livre

• 

  Herb Gardening 101 - Cultivating...

  Gertrude Harris

  • 0
  • 0
  • 0

  There’s something uniquely satisfying about stepping outside your door and clipping a sprig of fresh rosemary for your roasted potatoes or plucking a handful of mint to stir into a summer drink. Herb gardening is one of the most rewarding ways to connect with nature, flavor your meals, and surround yourself with scents that calm the mind and uplift the spirit. Whether you're working with a sprawling backyard or a sunny windowsill, growing herbs is an accessible, enriching hobby that brings beauty, flavor, and even wellness into your daily life. 
  This book was written with both beginners and aspiring green thumbs in mind—people who want to grow herbs but aren’t quite sure where to begin. Maybe you’ve tried to keep a basil plant alive on your kitchen counter and it didn’t last the week. Or perhaps you’re dreaming of a lush herb spiral filled with lavender, oregano, and thyme. No matter where you're starting from, this guide will walk you through every step with clarity, encouragement, and practical advice. 
  Herbs are among the easiest plants to grow, yet their uses are incredibly diverse. They elevate meals, support natural remedies, perfume the home, attract pollinators, and even deter garden pests. What’s more, they ask for very little in return—a bit of sunlight, well-drained soil, and the occasional trim. With a little knowledge and care, your herb garden can flourish indoors or out, in containers or raised beds, on a balcony or backyard plot.

  Voir livre

• 

  Intermittent Fasting: The #1...

  Laura Wilson

  • 0
  • 0
  • 0

  Revolutionary Cookbook Teaches You How To Lose Seventy-Nine Pounds Without Counting Calories Or Fancy Diets.Wouldn't you ratherChange WHEN you eat instead of WHAT you eat.Count kilograms lost instead of calories consumed.Enjoy your favorite food while losing weight.Melt away belly fat instantly and with half the effort required by most diet plans.Get ready to change everything you thought you knew about weight loss. In this must-read guide, diet planning expert Dr. Laura Wilson teaches all you need to know about lectins, and how to avoid them via intermittent fasting for powerful and actual weight loss results.Wouldn't I essentially be starving myself?Picture a car at the gas station, with the nozzle steadily pumping gas into its tank non-stop. Eventually, there will be an overflow which won't do your wallet any good. Your body is a lot similar to that car, in the sense that if you continuously pump it full of lectins, there's going to be an overflow in the form of excess weight.The solution?An incredibly amazing technique in women's health and wellness called Intermittent Fasting(IF), which serves as a capping limiter for all that food, and keeps you at an optimal, healthy, weight; in conjunction with minimal levels of exercise.This book will show you:The Various Types of Fasting (Intermittent, Alternate-day, and Extended fasting).The Incredible Benefits Of Intermittent Fasting.The Possible Bottlenecks That WILL Sabotage Your Results, If IF is Done Incorrectly!If you want to be healthy, fit, and hit your goal weight now, take a step forward by Ordering this book today, and you can start shedding unwanted fat in as little as 30 days!

  Voir livre

• 

  Red Sauce - How Italian Food...

  Ian MacAllen

  • 0
  • 0
  • 0

  In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. 
   
   
   
  Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as "red sauce" became entrenched in American culture. This book looks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine.

  Voir livre

• 

  Cassoulet Confessions - Food...

  Sylvie Bigar

  • 0
  • 0
  • 0

  Cassoulet Confessions is an enthralling memoir by award-winning food and travel writer Sylvie Bigar that reveals how a simple journalistic assignment sparked a culinary obsession and transcended into a quest for identity. Set in the stunning southern French countryside, this honest and poignant memoir conveys hunger for authentic food and a universal hunger for home. In Cassoulet Confessions, Sylvie travels across the Atlantic from her home in New York to the origin of cassoulet—the Occitanie region of Southern France. There she immerses herself in all things cassoulet: the quintessential historic meat and bean stew. From her first spoonful, she is transported back to her dramatic childhood in Geneva, Switzerland, and finds herself journeying through an unexpected rabbit hole of memories. Not only does she discover the deeper meanings of her ancestral French cuisine, but she is ultimately transformed by having to face her unsettling, complex family history. 
   
   
   
  Sylvie's simple but poetic prose immerses us in her story: we smell the simmering aromas of French kitchens, empathize with her family dilemmas, and experience her internal struggle to understand and ultimately accept herself.

  Voir livre

• 

  Forbidden - A 3000-Year History...

  Jordan D. Rosenblum

  • 0
  • 0
  • 0

  Jews do not eat pig. This (not always true) observation has been made by both Jews and non-Jews for more than three thousand years and is rooted in biblical law. Though the Torah prohibits eating pig meat, it is not singled out more than other food prohibitions. Horses, rabbits, squirrels, and even vultures, while also not kosher, do not inspire the same level of revulsion for Jews as the pig. The pig has become a symbol for people to signal their Jewishness, non-Jewishness, or rebellion from Judaism. 
   
   
   
  Starting with the Hebrew Bible, Jordan D. Rosenblum historicizes the emergence of the pig as a key symbol of Jewish identity, from the Roman persecution of ancient rabbis, to the Spanish Inquisition, to Shakespeare's writings, to modern memoirs of those leaving Orthodox Judaism. The pig appears in debates about Jewish emancipation in eighteenth-century England and in vaccine conspiracies; in World War II rallying cries, when many American Jewish soldiers were "eating ham for Uncle Sam;" and in recent deliberations about the kosher status of Impossible Pork. 
   
   
   
  All told, there is a rich and varied story about the associations of Jews and pigs over time, both emerging from within Judaism and imposed on Jews by others. Expansive yet accessible, Forbidden offers a captivating look into Jewish history and identity through the lens of the pig.

  Voir livre