Weitere Bücher, die Sie mögen werden

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  Red Hot Sauce Book

  Dan May

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  100 recipes for fiery sauces, marinades and rubs, showcasing the world's most flavoursome chillies.
  Arranged by geographical region, from Africa and the Mediterranean, to India, to Southeast Asia, this book is jam-packed with thrilling flavours. This book has something for everyone, with offerings from all around the globe spanning from mild to super spicy. Each recipe is easy to make, very versatile and always comes with a serving suggestion. For example, the African Chermoula is delicious with sardines and mackerel served with roasted veg; The Ultimate Peri-Peri Marinade pairs excellently with chicken and shrimp; the eye-wateringly hot Ethiopian Berbere Paste adds depth and pizzazz to casseroles as well as making an unusual and memorable dip; and the Mediterranean Za'atar Spice Blend is a wonderful addition to hummus or a fresh salad. As well as plenty of short, simple recipes for sauces and marinades, there are bigger recipes for truly impressive and authentic dishes, such as Moroccan tagines, Indian curries and Mexican classics. Find the perfect Guacamole recipe, a Super-Speedy Patatas Bravas Sauce or a Crab, Lime and Scotch Bonnet Sauce. With detailed, authentic information on each region and chilli, this book is perfect for anyone wanting to inject some spice into their kitchen.

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  Forbidden - A 3000-Year History...

  Jordan D. Rosenblum

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  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.

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  Tailgating Essentials Cookbook -...

  Anne Schaeffer

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  When it comes to the game-day tailgate, be it at home or at the stadium, there's no playing around. The perfect cookbook for sports fans who love great food, Tailgating Essentials Cookbook contains 150 tailgate recipes, from kick-off appetizers to victory-dance desserts and drinks, that are sure to score big. Tailgating and viewing parties are events in and of themselves, and this book will help you plan and prep ahead of time so you can serve up fast, easy, and savory crowd-pleasing meals and drinks. With tailgate recipes like Glazed Frank Kebabs, Hawaiian BBQ Quesadillas, Cast Iron Nachos, Inside-Out Cheeseburgers, and so much more – including thirst-quenching drinks from a Wide-Eyed Cold Brew to a Spiked Iced Tea – it's all the classic game-day fare you love, taken to the next level and sure to win over all you share it with! 

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  Matters of The Heart Memiors of...

  Thomas H Vasile

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  Matters of the Heart: Memoir of a Transplant Patient is a 
  medical journey that takes place in New York City at one of 
  the most prestigious medical centers in the world. It is always 
  a trying time when a person relies on a medical procedure to 
  sustain their lives. What goes into this type of operation is 
  astonishing to say the least. However, this journey was 
  different. What was different was the presence of my Lord 
  and Savior Jesus Christ and the prayers lifted by thousands of 
  people to guide me through.

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  Veggie Smarts - A Doctor and...

  M.D. Michael T. Compton

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  A nerdy farmer—and doctor with expertise in nutrition—provides insight into how best to prepare and savor vegetables while recounting his journey in building an organic vegetable farm and discovering the family that farmed the same land some 200 years ago. 
    
  Dr. Michael Compton shares his passionate approach to savoring vegetables daily from across eight plant families: the Brassicas, the Alliums, the Legumes, the Chenopods, the Aster Greens, the Umbellifers, the Cucurbits, and the Nightshades. Trading in city life for an old stone house and a fertile field in the scenic and historic Hudson Valley, New York, Compton built a compact, organic-certified vegetable, fruit, and flower farm. Sharing the joy and proud successes—like selling piles of gorgeous rainbow chard at the farmers market—as well as funny personal admissions—like failing at spinach every year and crying over stolen cabbage—you will discover the nutritive properties of numerous vegetables and be inspired to savor them as Compton does. In building his farm, Compton uncovered who farmed his fertile land long before him, coming to feel kinship with the Delamater family by understanding how they farmed and ate some 200 years ago. 
    
  As a doctor of lifestyle medicine, prevention, and psychiatry, Compton shares lighthearted scientific facts, including why onions make us cry and beets can make our pee pink, while giving nutritional facts and “Free Health Advice.” And as a farmer, he recounts his delights in growing a bounty of clean, delicious, and nutritious food for himself and others. You might even find yourself wanting to test the greenness of your thumbs or determining whether or not you, too, are a natural-born berry picker.

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  Learn to Cook

  CICO Books

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  Learn how to cook while making fantastic snacks, desserts, and meals.
  
  With 35 comprehensive recipes and a helpful techniques section, Learn to Cook will teach kids how to prepare a variety of foods, from sandwiches and party snacks to simple dishes for breakfast, lunch, and dinner – there's even a range of lip-smacking desserts! The book starts out with Snacks and Light Meals, where you and your child can make delicious pizza toasts and homemade buttermilk pancakes, as well as nutritious soups and salads. Then there are Proper Meals, such as the oven-baked herby burgers, a comforting pea and parmesan risotto, and even a roast chicken, which is sure to impress any guests. Get your fruit fix with the peach and mascarpone dessert or the raspberry affogato in the Desserts chapter. There are also quick and fun ideas in Party Food, such as chocolate-dipped strawberries and giant cheese straws. If that's not enough, make up your own exciting variations on the recipes – with such simple ideas, you can really get creative in the kitchen! Every dish has step-by-step artworks to guide you and your child, plus a skill level so you can start with quick and easy dishes and move on to more challenging recipes as you become more confident.

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