Outros livros que poderiam interessá-lo

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  Wine Bites - Simple Morsels That...

  Barbara Scott-Goodman

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  Serve the perfectly paired snacks or small plates at your next celebration with this cookbook featuring more than seventy-five simple, scrumptious recipes. 
   
  Wine Bites is an inspiring cookbook for those who entertain casually and frequently. More than seventy-five recipes for simple, tasty snacks include suggestions for an accessible wine to pair with each, while vivid color photographs demonstrate how easy these delectable dishes are to prepare. Step-by-step instructions for putting together a first-class cheese plate, creating a generous antipasti platter, or transforming pantry staples into hors d’oeuvres make this an indispensable resource for elevated entertaining.

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  The Trouble with Brunch - Work...

  Shawn Micallef

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  One of The Globe and Mail's Globe 100: Best Books of 2014
     
  Every weekend, in cities around the world, bleary-eyed diners wait in line to be served overpriced, increasingly outré food by hungover waitstaff. For some, the ritual we call brunch is a beloved pastime; for others, a bedeviling waste of time. But what does its popularity say about shifting attitudes towards social status and leisure? In some ways, brunch andother forms of conspicuous consumption have blinded us to ever-more-precarious employment conditions. For award-winning writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class.
     
  Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was obliviousto its own instability and insularity.
     
  The Trouble with Brunch is a provocative analysis of foodie obsession and status anxiety, but it's also a call to reset our class consciousness. The real trouble with brunch isn't so much bad service and outsized portions of bacon, it's that brunch could be so much more. 
     
  'At the crux of it, Micallef's issue with brunch is a lack of self-awareness, and his book is essentially a call to arms to consider the implications of one's actions, even for something as innocuous as meeting friends for eggs and mimosas.'
     
  – Bookslut
     
  Praise for Shawn Micallef:
     
  ‘As Toronto grows into a more mature, more compelling city, a new group of non-academic, street-smart urbanists has emerged to appreciate it – with-it young writers, architects and men and women about town who love big cities and see things in Toronto that most of usmiss. Shawn Micallef is one of the sharpest of this sharp-eyed breed.’
     
  – Globe and Mail
     
  ‘A smart and intimate guide to the city that makes you feel like an insider from start to finish.’
     
  – Douglas Coupland [on Stroll]

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  Preserving with Pomona's Pectin...

  Allison Carroll Duffy, Pectin...

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  Craft low-sugar, high-flavor jams, jellies, and pie fillings with the updated, expanded edition of the official Pomona’s Pectin cookbook. 
   
  If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes four to seven cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. 
   
  As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor. If you haven’t tried Pomona’s already (prepare to be smitten), you can easily find the pectin at your local natural foods store, hardware store, or online. 
   
  In this updated and revised edition of Preserving with Pomona’s Pectin, you’ll continue to learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, as well as new recipes for pie fillings and no-sugar options. The recipes, both sweet and savory, include:Classic StrawberryAll-Fruit Cherry-Peach JamCranberry-Habanero JellyVanilla-Plum PreservesGingered Lemon-Fig PreservesSavory Blueberry-Ginger ConserveGraperfruit-Honey MarmaladePear Cardamom Pie FillingAlternative Sweetener Grape JellyAnd many more 
   
  From crowd favorites to intriguing flavor combinations, you’ll find endless ways to delight your family all year round.

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  You Can Trust a Skinny Cook -...

  Allison Fishman

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  Co-host of Lifetime's Cook Yourself Thin Allison Fishman shows you how to eat great—and look even better!In You Can Trust a Skinny Cook, Allison Fishman teaches you how to stay thin and trim without giving up on the good things in life. She shows you how to take control of your health by taking charge in the kitchen with delicious, healthy meals served in the right portions. You'll learn how to cook with confidence, making your neighbors jealous both for your cooking skills and your great figure. Recipes include handy "Kitchen Tips" that make cooking simple and "Skinny Kitchen Tips" for cutting out the calories without losing the flavor. Recipes like Slow Roasted Salmon with Lemon Dill Sauce, Three Cheese Mac and Cheese, New England Clam Chowder, and even decadent desserts like Berry Cobbler with Buttermilk Biscuits are so good, you'd never know that they're made with healthy ingredients and techniques. A smart guide to enjoying great food and great health From Lifetime and TLC star Allison Fishman, an authority on healthy and delicious cooking Features recipes that cover every meal of the day, including desserts and snacks Full of simple cooking instructions and nutritional information per servingYou Can Trust a Skinny Cook is the only guide home cooks need to eat the foods they love in a healthy way. So live it up—without giving anything up!

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  Hypnosis for Rapid Weight Loss -...

  Marguerite Rafferty

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  The Complete Guide to Burn Fat and Calories with Self-Hypnosis. 
  Have you tried a million different diets already, with no success? 
  Have you become convinced that you will never lose weight?  
  Food can be addictive in a similar way to a drug. On the one hand, those who live in this condition know very well what they should eat, on the other hand, they are irresistibly attracted to foods they do not need. They know they are not hungry, but despite that, they cannot control themself. 
  When we decide to start a weight loss program, 90 percent of the work is done by our brain. The remaining 10 percent from a good meal plan. This is the reason why many people manage to lose weight in a few weeks and then get it all back in a few days, throwing away all effort. 
  No matter your weight, self-hypnosis is a brilliant tool that can work for anyone. Stop useless and inefficient diets, and start your journey to reach your ideal weight. 
  SCROLL UP and BUY NOW

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  Wine Appreciation Freeway Guide...

  Robin Stark

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  Wish you knew more about wine so you could buy and order with confidence? Want to be able to participate in discussions about wine with friends or colleagues? This dynamic and entertaining audio program was especially created to give you the essential wine knowledge you need to feel comfortable in any situation and to enhance your everyday enjoyment of wine. Full of practical knowledge and easy tips, The Wine Appreciation Freeway Guide is the fun and easy way to master the principles of wine enjoyment.

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