Altri libri che potrebbero interessarti

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  The Great Big Burger Book - 100...

  Janet Murphy, Liz Yeh Singh

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  Satisfy all your burger cravings with these 100 extraordinary recipes for bodacious burgers made from beef, pork, veal, lamb, poultry, seafood & vegetables. 
   
  The Great Big Burger Book features every kind of meat, seafood, poultry, and vegetarian burger you can imagine, plus loads of homemade toppings and plenty of fun trivia about burger history and America’s very best burger joints. 
   
  Featuring:Home on the Range Buffalo Burgers with Brooklyn KetchupAsian Tuna Burgers with Wasabi MayoTuscan Turkey Burgers with Balsamic Tomato GlazeTexas-Style Beef Burgers with Pinto Beans, Bacon, and Green ChilesJalapeno Crab Burgers with Mango SalsaGrilled Maple Mustard Pork BurgersSpicy Black Bean BurgersHerbed Chicken Burgers with Cranberry Horseradish Sauce 
   
  Praise for The Great Big Burger Book 
   
  “With The Great Big Burger Book I can make every kind of meat burger I could ever want, and there are even first-rate recipes for poultry, fish, and meatless burgers as well. The information in the ‘Burger Basics’ chapter is so valuable that it alone is worth the price of the book.” —Bruce Aidells, author of The Complete Meat Cookbook and founder of Aidells Sausage Company 
   
  “The Lobster Burgers with Hearts of Palm and Sauce Verte made me swoon! And Laurie’s Dungeness Crab Burgers with Sweet Roasted Red Pepper Roille are simply sublime. Obviously Murphy and Singh know that there’s a lot more than just beef when it comes to making great burger!” —Karen Adler, author of The Best Little Barbecue Sauces Cookbook and The Best Little Grilling Cookbook

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  The Can Opener Gourmet - More...

  Laura Karr

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  No time to cook? Low on energy? Don’t own (or want to clean) all the fancy gadgets?   To these common quandaries The Can Opener Gourmet® offers a bold proposal: Canned foods. With them you can create delicious nutritious meals quickly, with no preservatives or pesticide residue, while knowing the exact nutritional value of each ingredient. Cans offer reasonably priced fruits and vegetables (many organic) that are already washed, cooked, chopped, peeled and prepared for use, any time, any season, as close as your kitchen cabinet.   The digital version of the popular Can Opener Gourmet® cookbook includes more than 200 of the same great recipes that are quick, delicious and nutritious, using your own selection of canned fruits, vegetables and meats. It’s easy cuisine at the touch of a screen. What could be simpler?   It’s the perfect cookbook for moms, men, singles, students, preppers, campers, new cooks, older or challenged cooks, budget cooks, those cooking for large groups, and those who like to store food in cabins, campers or boats.

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  The Whole Okra - A Seed to Stem...

  Chris Smith, Michael W. Twitty

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  With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more 
  Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. 
  The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. 
  Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight. 
  The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.

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  101 Things To Do With Canned...

  Toni Patrick

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  Go beyond butter and jam and find new ways to use canned biscuits in every meal!   If your idea of heaven is a golden, flaky, piping-hot biscuit right out of the oven and slathered with butter and jam, wait until you try these delicious culinary creations! From the author of the best-selling 101 Things to Do with Ramen Noodles, featured on the Today show and the Food Network, comes 101 Things to Do with Canned Biscuits.    Toni Patrick takes plain old canned biscuits and turns them into filling breakfast egg stratas and bakes, Turkey Cheese Pockets and BBQ Beef Cups for lunch, and dinners of meat pies and Chicken and Dumplings. Is your mouth watering yet? Sides and appetizers such as Turkey Empanadas, Fruit Pin Wheels, and Cheese Balls make perfect companions for parties and sports-day treats, and don't forget the desserts of Sweet Potato Bread Pudding, Praline Meltaways, Strawberry Cream Cheese Biscuits, and more!

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  The Southern Po' Boy Cookbook -...

  Todd-Michael St. Pierre

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  “[An] homage to that great New Orleans sandwich . . . recipes that range from traditional oyster loafs and roast beef and gravy to eggplant Parmesan.” —Daily Advertiser 
   
  Humble yet delicious, po’ boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po’ boys from traditional New Orleans offerings to the author’s all new creations, including:Blackened ShrimpAndouille SausageBarbecue BrisketCuban-Style PorkFried OystersPecan-Crusted TroutFried Alligator TailBánh Mì StyleCreole Crab Cakes 
   
  “This cookbook offers not only wonderful pictures, but also a wide variety of recipes to make this Southern sandwich using traditional New Orleans offerings along with St. Pierre’s new creations, including blackened shrimp, fried oysters and Creole crab cakes.” —Deep South 
   
  “It does have some new po’ boy ideas like a Pain Perdu (French Toast) Po’ Boy for breakfast and a Cheesy Pepperoni Po’ Boy to make the kids happy.” —Ms. enPlace

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  Love's Food is a Bite of Itself...

  Sripad Jagannatha Das, the Inner...

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  The question of whether it is right to eat animals is the most prominent topic in food ethics.People choose not to eat meat for various reasons such as concern for animal welfare, the environmental impact of meat production (environmental vegetarianism), and health considerations.Some argue  slaughtering animals because people enjoy the taste of meat is morally wrong. Vegans abstain from all.animal products for similar reasons. Ethical vegetarians and vegans may also object to the practices underlying the production of meat, or cite concerns about animal welfare, , environmental ethics, and religious reasons. Here is the audio book that explains it all. Edited by Macc Kay in Bangkok Production Executive Avalon Giuliano in London ICON Intern Eden Giuliano in Delhi Music By AudioNautix With Their Kind Permission ©2020 Inner Lion Media (P) 2020 Inner Lion Media LLC Jagannatha Dasa is the author of over twenty internationally bestselling biographies, including the London Sunday Times bestseller Blackbird: The Life and Times of Paul McCartney and Dark Horse: The Private Life of George Harrison. In addition, he can be heard on the Westwood One Radio Network and has written and produced over seven hundred original spoken-word albums and video documentaries on various aspects of popular culture. He is also a well known movie actor.

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