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  Europe's Best Bakeries - Over...

  Sarah Guy

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  An inspirational, illustrated guide to Europe's 135 best bakeries.
  From the splendid Eccles cakes of London's St John Bakery to the delicate pasteis de nata at Manteigaria in Lisbon, Europe's Best Bakeries has baked goods for every taste.
  Breads run from giant sourdough loaves at Poilâne in Paris to more than twenty types of focaccia at Genoa's Panificio Mario. The aroma of just-baked bread, the chewy bite of an oven-fresh bagel and the thrill of a cream-filled patisserie are conjured up in this enticing list of bakeries from the UK, Scandinavia, Eastern Europe, Spain, Greece, Italy, Germany and France.
  A fascinating, mouth-watering and unique introduction to Europe's long and impressive baking tradition.
  Please note this ebook contains colour images and address links and may not be well-suited for older e-readers.

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  Keto Kickstart - Stimulate Your...

  Sam Kuma

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  Do you know a lot about the keto diet but struggling to get started? Have you already started the keto diet but struggling to maintain it? This book is the answer to get you started on your keto lifestyle. The ketogenic diet is among the most popular diets today due to its simplicity. Most people follow the ketogenic diet because it is famous, or because they have heard about the amazing benefits it offers. Research shows that the ketogenic diet helps to reduce weight, reset your metabolism, improve your health and increase your energy. This book provides detailed information on the ketogenic diet and its benefits. You will learn about the various types of food you can and cannot eat when you follow the diet, and learn how your body works when you reduce your carbohydrate intake. The book also talks about the science behind the diet, and how it affects your hormones and metabolism. When the ketogenic diet became popular, many questions and myths around this diet came into existence. This book will clear those common myths and beliefs about the diet. Many people find it difficult to follow the ketogenic diet, or any diet for that matter since it is hard for them to adhere to the rules. The diet is quite simple to follow, but many people are not able to sustain because they give into their cravings. If you have recently switched to the ketogenic diet and find it difficult to maintain, then your first focus should be on consuming the right foods. The book has some tips, which you can use to make it easier for you to ease into your diet and stick to. Some people make mistakes when they follow the diet, and that is where this book will help them, as the information given in this book will ensure you avoid making common mistakes that may throw you off balance from the diet. Even if you have read a million books about the ketogenic diet, you will gain from this book.

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  World War II Recipes

  S Cohen

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  2019 WWII recipe cookbook, following in the footsteps of British civilians during a time of food rationing.Each recipe is easy to follow with colour picture and step by step instruction

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  Confessions of a Serial Entertainer

  Steven Stolman

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  Steven Stolman has a gregarious personality. He loves to entertain: cocktail parties in Palm Beach, football game-day gatherings in Wisconsin, family Passover Sedars in Connecticut, and dinner parties in his New York apartment. “Of all our friends, we have the smallest places, yet we seem to do more entertaining than anyone.” It’s about the people and the food, he says.

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  Froth! - The Science of Beer

  Mark Denny

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  “A theoretical physicist’s exploration of the math and science behind the beer-brewing process. Packed with humor, history, and DIY enthusiasm.” —Seed Magazine 
   
  Best Beer Book in the United States of America, 2009 Gourmand World Cookbook Awards 
   
  Ever wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint? 
   
  Accomplished homebrewer and physicist Mark Denny has crafted a scientifically sound and witty investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own—including a scientific-yet-accessible account of the changes in appearance during each stage of the process—and looks at the fascinating physical phenomena contained within a pint of beer.  
   
  Along the way he defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis. 
   
  If you’ve ever been curious about how beer is made, why it froths so well, and what makes different types . . . well . . . different, then Froth! is for you. 
   
  “Froth! earns a solid ‘A’ for bringing science, brewing, and good writing together.” —Beerfestivals.org 
   
  “Books about beer tend to be either purely descriptive or wholly scientific. Rarely does a book combine the two, much less with genuine wit and charm. Froth! . . . is the exception. It is a great joy to read and contains a wealth of information for a wide audience . . . Highly recommended.” —Choice

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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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