Outros livros que poderiam interessá-lo

• 

  Bon Appétit Desserts - The...

  Barbara Fairchild

  • 0
  • 0
  • 0

  “A collection of Bon Appetit's most treasured dessert recipes, thoroughly tested . . . beautifully illustrated, and, of course, wonderfully delicious.” (Dorie Greenspan, James Beard award winning chef and author of Baking: From My Home to Yours)  
   
  For more than fifty years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly—every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful. Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes—from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result. 
   
  “Beautiful . . . If you were stranded on a desert island with one dessert book . . . .” –Publishers Weekly 
   
  “Bon Appetit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads . . . .With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, it's also a mini-education.” —Molly Wizenberg, James Beard award-winning author of A Homemade Life: Stories and Recipes from My Kitchen Table 
   
  “This is a must-have for every baker, cook, and sweet freak in your life.” —Elizabeth Falkner, chef and owner of Citizen Cake and Orson

  Ver livro

• 

  Gut Gastronomy - Revolutionise...

  Vicki Edgson, Adam Palmer

  • 0
  • 0
  • 0

  “Dishes are satisfying and occasionally border on indulgent. . . . for those seeking better health, there is much here to consider and entice.” —Publishers Weekly 
   
  This innovative book introduces a whole new way of eating with a unique plan developed specifically at Grayshott Spa, one of the world’s leading health spas. 
   
  By focusing on digestive health as a route to true wellness, the Grayshott Plan helps to boost your energy and rebalance weight safely through a nutrient rich diet that will give you everything you need to face the demands of modern life. 
   
  The Plan dispels the misguided notion of “detoxifying” through spartan, punitive regimes and instead focuses on regaining good health by eating the right foods to aid the body’s natural detoxification. 
   
  The Plan can confidently recommend quality grass-fed red meats, fish, eggs, fermented foods, butter, avocado, and organic vegetables. This is not a plan of privation but a sensible and satisfying approach to food that brings you back to feeling great. 
   
  The first section will introduce you to the Plan and provide information and meal plans for a short-term course to rest and repair your digestive tract. The Post-Plan information will show you more foods to introduce to your diet and keep your gut healthy. 
   
  The recipe section contains 100 delicious meals split into breakfasts, soups, main meals, vegetable sides, salads and special occasions and includes delicious, satisfying and nourishing meals like:Baked eggs with tomatoes, peppers and chorizoPorchetta with plum and fig chutneyGrilled sole fillets marinated in ginger and tangerineCrayfish cakes with coconut and mango and many more

  Ver livro

• 

  New Mexico Chiles - History...

  Kelly Culler (Urig)

  • 0
  • 0
  • 0

  The author and filmmaker known as the “Chile Chica” serves up the pepper’s “role in New Mexico’s history, heritage, culture, and of course, cuisine” (SantaFe.com). 
   
  To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state’s cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle’s in Hatch and Matt Romero’s in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker “Chile Chica” Kelly Brinn Urig for the enchanting history of chile. 
   
  “A colorful book loaded with photos, most taken by Urig as she traveled the state interviewing people and tasting traditional foods . . . The Chile Chica and her generation are the future of the chile industry if it’s to survive. Pay attention to them.” —Santa Fe Travelers 
   
   
   
  “For both the film and the book she let chile and the people who grow it and cook it do the talking.” —Albuquerque Journal

  Ver livro

• 

  In a Cajun Kitchen - Authentic...

  Terri Pischoff Wuerthner

  • 0
  • 0
  • 0

  When most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks of Cajun cooking, she thinks about Great-Grandfather Theodore's picnics on Lake Carenton, children gathering crawfish fresh from the bayou for supper, and Grandma Olympe's fricassee of beef, because Terri Pischoff Wuerthner is descended from an old Cajun family.  Through a seamless blend of storytelling and recipes to live by, Wuerthner's In a Cajun Kitchen will remind people of the true flavors of Cajun cooking.              When her ancestors settled in Louisiana around 1760, her family grew into a memorable clan that understood the pleasures of the table and the bounty of the Louisiana forests, fields, and waters. Wuerthner spices her gumbo with memories of Cajun community dances, wild-duck hunts, and parties at the family farm. From the Civil War to today, Wuerthner brings her California-born Cajun family together to cook and share jambalaya, crawfish étoufée, shrimp boil, and more, while they cook, laugh, eat, and carry on the legacy of Louis Noel Labauve, one of the first French settlers in Acadia in the 1600s.            Along with the memories, In a Cajun Kitchen presents readers with a treasure trove of authentic Cajun recipes: roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie, and much more. In a Cajun Kitchen is a great work of culinary history, destined to be an American cookbook classic that home cooks will cherish.

  Ver livro

• 

  Kentucky Cooks - Favorite...

  Linda Allison-Lewis

  • 0
  • 0
  • 0

  “A delightful mix” of down-home and delicious recipes representing the best of the Bluegrass State (Sharon Thompson, Lexington Herald-Leader food writer and author of Flavors of Kentucky).   Kentucky has a rich culinary tradition with distinctive regional recipes that reflect the unique heritage of the Commonwealth. Now the author of the celebrated cookbook Kentucky's Best is back with Kentucky Cooks: Favorite Recipes from Kentucky Living, presenting recipes handpicked from the pages of her popular column in Kentucky Living magazine.   In Kentucky Cooks, traditional and contemporary flavors are united in the best recipes the state has to offer. Kentucky Cooks: Favorite Recipes from Kentucky Living is a diverse assortment of recipes, featuring entrees, side dishes, sandwiches and snacks, breads, desserts, and more. There’s something for every taste in this collection of delicious Kentucky favorites.

  Ver livro

• 

  Ketogenic Diet and Intermittent...

  Moore Amy

  • 0
  • 0
  • 0

  Are you struggling with your ketogenic diet? Did somebody tell you that you could get the perfect body but didn’t tell you how hard it would be to eat every single day? 
  Keto doesn’t have to be a struggle. Getting that great body is possible, and it doesn’t have to be hard. It does take work researching the right information and finding the correct way of doing it to get stronger, leaner, and to make it show. It’s an easier way to harness the combined powers of keto and intermittent fasting, so you can get that amazing body you’re working so hard for.  
  Inside this audiobook, you will discover:The main problem skinny fat people have with weight loss and how to overcome itThe counterintuitive principle: Why not to lose weight as fast as possible All the benefits of keto and intermittent fasting Carbohydrate cycling secrets 

  Ver livro