Otros libros que te pueden interesar

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  Mediterranean Diet - Planner and...

  Shelbey Andersen

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  The Mediterranean diet revealed!  
  The Mediterranean diet has become a popular way of living and eating among even those outside of this European region. Reasons for doing so are not scarce. The Mediterranean diet is based on healthy oils and fats and the natural fruits that nature provides for us.  
  Those who have studied this healthy lifestyle have become accustomed with its pros and cons. Learn the benefits and the foods you should include in your diet by listening through this quick guide and finding out for yourself what can make your body tick better.

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  Hors d'Oeuvre and Canapés

  James Beard

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  A culinary classic! The legendary chef’s definitive guide to cocktail party food and drink. James Beard, one of the most renowned names in the culinary world, launched his career in the same way that every good meal should start: with inventive, delicious, and elegant appetizers.Hors d’Oeuvre and Canapés is a master class in creating perfect finger foods. Filled with stunning recipes including sliced beef with anchovy and Roquefort cheese balls, classic favorites such as deviled eggs, unique touches like mint butter for cold roast lamb, advice on decorations and hosting—and James Beard’s signature wit and charm—this guide will turn any evening event into an elegant soiree. From cocktails to sandwiches to pastries and more, Beard’s recipes are simple yet sophisticated, accessible for any home chef, and sure to stun even the most jaded guest. Featuring an introduction by Julia Child and a foreword by Jeremiah Tower, this edition of the first cookbook Beard ever published is an essential part of any culinary collection. In the words of Gael Greene, “Too much of James Beard can never be enough for me.”  

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  A History of South Carolina...

  Lake E. High

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  “The guru of ’que . . . [is] well equipped for his mission: securing South Carolina’s rightful claim as home to the nation’s first and best barbeque” (South Carolina Living).   South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe—it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin’ ’que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate.   Includes photos!   “Of course, if one wants to taste the best, one needs to eat barbecue in South Carolina. As High repeatedly thumps into readers, the South, and South Carolina in particular, is home to real barbecue. Nevermind that hippie California TV-producer gobbledegook or those misguided cooking attempts by confused Northerners. Bless their hearts.” —The Island Packet

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  Eight Flavors - The Untold Story...

  Sarah Lohman

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  “Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat.The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table.She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why.“A fresh, original perspective to American culinary history” (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—which “may make you hungry” (Bustle).

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  The Vital Vegan

  Leah Vanderveldt

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  Nutrition and natural food expert Leah Vanderveldt puts the joy into plant-based cooking with over 100 easy and inventive recipes that redefine the boundaries for nourishing food.
  
  With experience as an editor for the health and wellness website MindBodyGreen, Leah offers a new outlook on eating plant-based dishes for health and well-being. This is unashamed comfort eating – big hearty bowlfuls, packed full of goodness and rich in flavour. Her philosophy is to get the maximum enjoyment from foods by using seasonings and cooking techniques in over 100 simple recipes that offer indulgence and balance all at once. Affordability and accessibility is key, too, and these tasty, comforting and hearty meals are designed to bring excitement to the palate. Expect lots of colour, texture and flavour, with combinations of spice and freshness, creamy and crunchy, umami, sweet and sour. Try Spiced Buckwheat Porridge, Red Lentil Dahl, Winter Roasted Veg Bowl with Honey Balsamic Dressing, Curry-infused Quinoa with Herbed Black Lentils, Veggie Tacos with Five-seed Slaw, Planty Paella, Peanut Butter Cookies and Chocolate Bark with Dried Cherries and Almond Flakes. Plant-based comfort food incorporates an abundance of plant foods in meals that nourish the body and soul. It isn't heavy or overly rich, it can be light and healthy, while still being filling and flavourful.

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  Eating for Beginners - An...

  Melanie Rehak

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  A memoir of a year spent working at a Brooklyn restaurant—and on a series of farms—to get the lowdown on organic, local, ethical cooking. Includes recipes! Food was always important to Melanie Rehak. She studied the experts on healthy nutrition, from Michael Pollan to Eric Schlosser to Wendell Berry, cooking, preparing, and sourcing what she thought were the best ingredients. So when her son turned out to be an impossible eater, dedicated to a diet of yogurt and peanut butter, she realized she needed to know more than just the basics of thoughtful eating—she needed to become a pro.   Thus began a year-long quest to understand food: what we eat, how it’s produced, how it’s prepared, and what really matters when it comes to socially aware, environmentally friendly, and healthy eating. By working at Applewood, a locally sourced Brooklyn restaurant, and volunteering her time to farming, milking, cheese making, and fishing, she learned the ins-and-outs of how to shop, cook, and eat right—all while discovering some delicious recipes along the way.   Wry, wise, and warm, Eating for Beginners is a delicious and informative journey into two of life’s greatest and most complicated pleasures: food and motherhood.

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