Weitere Bücher, die Sie mögen werden

• 

  Keto Diet - Weigh Less and...

  Sarah DeMois

  • 0
  • 0
  • 0

  Why is almost everyone so hyped up about the ketogenic diet? 
  Maybe you're on the fence and you just want to discover what the ketogenic is about. Or maybe you know the basic demands the diet places on its fans, but you wonder what is truly at the bottom of it. I guarantee you that once you complete the publication, all of those things are going to become clear to you, and that you will not continue to be ignorant about some of the facts that connect to this diet. You will read, among others, about: 
  - The absolute most important reasons that plenty of individuals have done well with the ketogenic diet. 
  - Study results and scientific facts that will certainly astound you. 
  - How the ketogenic diet plan connects to various other diets, and how it is so different. 
  - Common reactions you will very likely experience as you end up in ketosis. 
  - The best tips out there about muscle mass, body fat, and so forth. 
  - Plus a whole lot more that I won't mention here. 
  Skipping on information like this would be a bad thing. As a result, give yourself a breather and help your health by having knowledge of your body and the systems it endures whenever eating certain types of foods. 
  Get the book already. You deserve it.

  Zum Buch

• 

  The Kentucky Fresh Cookbook

  Maggie Green

  • 0
  • 0
  • 0

  “A seasonal culinary journey that guides home cooks through a year in a Kentucky kitchen, highlighting the best local dishes of the Bluegrass region.” —Tastings 
   
  With more than two hundred recipes, this book guides both aspiring and experienced cooks in the preparation of delicious meals using the delightful variety of foods found in Kentucky. 
   
  Maggie Green welcomes readers with her modern and accessible approach, incorporating seasonally available Kentucky produce in her recipes but also substituting frozen or canned food when necessary. She complements her year of recipes with tidbits about her own experiences with food, including regional food traditions she learned growing up in Lexington, attending the University of Kentucky, and raising a family in Northern Kentucky. The Kentucky Fresh Cookbook acknowledges the importance of Kentucky’s culinary and agricultural traditions while showing how southern culture shapes food choices and cooking methods. 
   
  Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year’s worth of recipes and menus for everyday meals, holiday events, and special family occasions—all written with Kentucky flair. 
   
  “Green, whose new cookbook reads like notes from a lifelong Lexington friend, finds the best of what is ripe and ready to eat each month of the year.” —Lexington Herald-Leader 
   
  “The collection of recipes inside, with the author’s notes included, would be a lovely meal to cook for Mom, to serve while watching the Derby, or just to celebrate a beautiful spring day.” —Kentucky/Cincinnati Enquirer

  Zum Buch

• 

  What We Eat When We Eat Alone

  Deborah Madison

  • 1
  • 0
  • 0

  RENOWNED VEGETARIAN COOKBOOK AUTHOR Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising-and we aren't just talking take-out or leftovers. This is food-gone-wild in its most elemental form. 
  In a conversational tone, What We Eat When We Eat Alone explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food. 
  The book is illustrated with the delightful art of Patrick McFarlin, and each chapter ends with recipes for those who dine alone.

  Zum Buch

• 

  Smokin' in the Boys' Room -...

  Melissa Cookston

  • 0
  • 0
  • 0

  Eighty-five Southern-influenced barbecue recipes from the seven-time barbecue world champion and author of Smokin’ Hot in the South. 
   
  Melissa Cookston, the “winningest woman in barbecue,” judge on the Netflix hit, American Barbecue Showdown, and the only female, seven-time barbecue world champion is bringing the heat with her first cookbook. Smokin’ In the Boys Room explores how to use fire in all its forms to craft more than eighty-five Southern-influenced barbecue recipes. 
   
  One of the world’s top pitmasters, Melissa regularly smokes the competition on the barbecue contest circuit. Now, you can enjoy some of her best recipes for not only the barbecue that has made her famous, but also for baked and fried favorites, oh-so-good sides, and decadent desserts that will stick to your ribs. 
   
  In Smokin’ in the Boys’ Room, Melissa shares the inspiring story of how she got into barbecue and worked her way to the top with grit and determination, even becoming known for smoking a whole hog like no one else—an uncommon feat in the barbecue world. She also shares tips and tricks for turning out great meals from the grill, from Slow-Smoked Competition Brisket, to Fire-Grilled Pork T-Bones with Hoe Cakes and Mississippi Caviar, and even Grilled Pineapple Upside Down Cake. And no true Southern cook would be without her Buttermilk Fried Chicken, BBQ Shrimp and Grits, and Red Beans and Rice. 
   
  The recipes cover the gamut, from sauces and seasoning blends, to pork and bacon, beef, poultry, and seafood, as well as a few sides and desserts to round out the meal. Some are traditional favorites wherever you may live, and others are true to Melissa’s Delta roots. Many have won contests, and all are top-notch, having been honed to perfection in competitions or in the kitchens of Melissa’s restaurants, Memphis Barbecue Company. 
   
  Whether you’re a contest veteran or just getting started, there’s something for everyone in Smokin’ in the Boys’ Room. As Melissa can tell you, anyone can learn to man the grill. To be really good at it just takes a little work and a little attitude.

  Zum Buch

• 

  The Mushroom Feast

  Jane Grigson

  • 0
  • 0
  • 0

  A timeless literary cookbook with more than 250 recipes and gastronomic treats that celebrate the varieties and culinary pleasures of mushrooms.   An indispensable classic for all those who love mushrooms. Truffles . . . ceps . . . morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Amateur cooks can feel overwhelmed by the many varieties of mushrooms, and mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires.   With more than 250 recipes, Jane Grigson describes simple yet sumptuous preparations for all kinds of delectable fresh and preserved mushrooms. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguishing edible from poisonous fungi for those who venture to pick their own, and line drawings of the twenty-one most common species.

  Zum Buch

• 

  Whole Grains for a New Generation

  Liana Krissoff

  • 0
  • 0
  • 0

  Delicious recipes, mouth-watering photos, and fresh, creative tips on cooking with amaranth, quinoa, and more.    With more than 150 ideas for breakfast and brunch, appetizers and small bites, salads, main dishes and side dishes, sweets, snacks, sundry baked goods, and more, this refreshingly modern cookbook features recipes that include whole grains like barley, buckwheat, corn, oats, quinoa, and wheat. While some of these recipes happen to be vegetarian, some vegan, and some gluten free, all of them have one common characteristic: great flavor.   Featuring ingredients that are readily available at your grocery store, Whole Grains for a New Generation shows how easy, delicious, and exciting whole grain cooking can be.   Says author Liana Krissoff in the Introduction, “My cooking is inspired by all that’s flavorful, and I hope it serves as inspiration to you in turn.”

  Zum Buch