Editora: Abbott Properties
This eBook includes the recipes of: - Keto Pancakes - Avocado Egg Boats - Keto Waffles (Almond Flour) - Bacon Weave Breakfast Tacos - Keto Chocolate Cake - Keto Hot Chocolate - Chocolate Keto Cookies - Keto Chocolate Mug Cake - Cobb Egg Salad - Philly Cheese Steak Lettuce Wraps - Egg Roll Bowls - Caprese Zoodles
Packed with more than two hundred quick-n-easy recipes, this cookbook lets you enjoy your favorite comfort foods without the fuss—or the fat! In Down-Home Cooking without the Down-Home Fat, cookbook author Dawn Hill applied her no-fuss, low-fat formula to her favorite hearty and heartwarming dishes. As with every volume in her popular Busy People’s cookbook series, each budget-friendly recipe uses only seven ingredients or less and takes thirty minutes or less to prepare!Ver livro
“A wonderful collection of warming recipes and stories perfect for the multicultural way we eat, entertain, and live today.” —Anita Lo, Michelin-starred chef and author of Solo For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop. “I believe that deep down inside, every American cook wants to cultivate the delicate touch, thoughtful spirit, and audacious flavors found in Sohui’s cooking. Her distinctive style of combining Korean traditions with contemporary American flavors in such a personal way makes her cooking, her restaurants, and now her cookbook a reference point for all that is good in our food world today.” —Michael Anthony, James Beard Award-winning chef, Gramercy Tavern “With this book, you can—at last!—re-create Sohui’s incredibly flavorful, soulful, and comforting food in an actual home.” —Michelle Williams, actorVer livro
Stotty 'n' Spice Cakebrings together regional recipes, dialect, social history and kitchen technology to give us an insight into how kitchen skills, tools and diets have developed. Bill Griffiths takes us on a journey through cooking history - from the griddle on an open fire and the 'beehive' oven to the widely used, much loved and polished kitchen range (th' yuven). This book describes the changing tastes – as well as changes in supplies of meat, fish and grain over the years to include traditions such as the popularity of oatcakes, broth and bread. Recipes from across the region, such as Leak Pudding, Carlins, Singin'-hinny, Taffle Apple, Barley Broth and wartime recipes 'Warton Pie' (Wartime Pie) of course, all served with much home grown North East humour. A joyous celebration of the history of the food and its people from the North East of England.Ver livro
Keith Floyd’s exuberant personality, as much as his cooking skills, has made him a favourite both as bestselling author and as television presenter. But here, for the first time, he tells his own story – and it is full of surprises. An idiosyncratic, splendid autobiography of a well known personality, and the discovery of a writing talent. The stories from his childhood in Somerset are vivid and moving: his grandfather with his tin leg, his mother at the mills, and his uncle, the ferret keeper and the black sheep of the family for ‘carrying on’ with married women. Keith Floyd spent a short spell on a local newspaper, and then, in a hilarious episode, joined the army. After he and the Ministry of Defense decided that they did not suit each other, he took his first cooking job as an assistant vegetable cook in a Bristol hotel. The great period of bistros and cafes had dawned and Keith Floyd was in the forefront, cooking in an open kitchen, with Pink Floyd blaring from the speakers. What is wonderful about this book is the vividness of the scenes he paints and the deftness with which he draws the characters – including his several wives. Those who have admired Keith Floyd’s way with a whisk will now be impressed to discover and enjoy his remarkable skill with words. For fans of Hairy Bikers (The Hairy Bikers Blood, Sweat and Tyres), Anthony Bourdain (World Travel), Stanley Tucci (Taste), Marco Pierre White (The Devil in the Kitchen), and Michael Parkinson (Parky).Ver livro
A food writer tells correspondent Paul Solman about parallels between Greece's crushing economic problems and its departure from simple, humble culinary roots.Ver livro
The following topics are included in this 2-book combo: Book 1: Is it worth it to do some intermittent fasting to cleanse your body or lose belly fat? Yes, it is. But why? That is just one of the many things that will be explained in this book. It can set you on the path to better sleep, autophagy (that term will be clarified), and healthier nutrition. Aside from this, we will discuss the many mistakes people make when they start a diet or begin their fasting period, as well as other tips you should know about. Don’t wait. Get your hands on this valuable information now! Book 2: What are the real benefits of intermittent fasting? The answer might surprise you, as it extends far beyond the biological aspects of allowing your intestines to reboot. There is a psychological factor that helps people lose weight faster too. Another aspect is clean eating, which is a concept that helps people boost their nutrition and become healthier in general. Moreover, everyone is different and will, for this reason, experience the effects of intermittent fasting differently. If you’re curious about these effects and other variables that make intermittent fasting such a promising method, then I encourage you to take a look at this book now.Ver livro
