D'autres livres qui pourraient vous intéresser

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  Checking Out Chiantis from...

  Vine Talk, Various Authors

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  Stylish, trend-setting, and bold, Vine Talk's host Stanley Tucci invites a panel of celebrity friends to join him for engaging conversation and blind taste-tests from different selections of world famous wineries each week. Regardless of personal expertise, all can enjoy the intriguing dialogue from each diverse panel.A Hachette Audio production.

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  Cristina Ferrare's Big Bowl of...

  Cristina Ferrare

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  The New York Times bestselling author and cooking show host shares 150+ delicious and satisfying recipes for bringing people together. 
   
  Family, friends, cooking, and food are a passion for Cristina Ferrare. And she brings that irrepressible enthusiasm to A Big Bowl of Love, a homey collection of recipes for everyday meals and celebrations. From appetizers and soups to pastas, risottos, and hearty entrees, each dish has been tested, enjoyed, and cherished around Cristina’s table—as well as by viewers of her popular cooking series, Cooking with Cristina, featured on the Oprah Winfrey Network. 
   
  Beyond the recipes themselves, this busy professional, wife, and mother shows readers how to shop, set up a pantry, and use “cook once, eat twice” recipes to make preparing and enjoying meals easy and fun.

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  Coffee and Cannabis - The...

  Pharmacology University

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  Coffee represents a cultural movement that reached its peak during the first decade of the 2000s and reinvented itself in multiple opportunities to maintain its leading role in today's culture. These innovation processes have transformed coffee from a typical artisanal cup of dark, bitter, and hot liquid to a worldwide industry. Nowadays, coffee is usually mixed with spices, liquors, dairy products, and more. Coffee has taken its status as a social beverage to the next level and has made its way into international gastronomy. Although that classic cup of black coffee continues to be a sought-after item, in most establishments specializing in this beverage, a cup of coffee is a work of visual and gustatory art, made by professionals in the field, known as baristas. Coffee has become a powerful industry, and one of its most recent allies is cannabis. 
  The Cannabis industry, on the other hand, has been present in the human culture for millennia, though it had an abrupt interruption at the beginning of the 20th century when classified as an illegal narcotic due to its psychoactive properties. With the availability of new medical research technologies and the progressive easing of use restrictions, both medicinal and recreational, the spotlight is on cannabis as a substance with multiple beneficial effects for health in general. However, this plant should be used with caution, given the absence of knowledge regarding its effects on our organism. 
  In this audiobook, we explore the link between cannabis and caffeine and those areas of the nervous system impacted by these substances, and the possible effects that could arise from their interaction in the body. Likewise, we will go through the benefits and risks that this combination could bring. Finally, you will learn some anecdotes from users and the homemade ways of preparing this combination of Cannabis and coffee. Join us to explore the exciting link between the two!

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  Everyday Raw

  Matthew Kenney

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  Everyday Raw is an exciting new cookbook that will  introduce the benefits and pleasure of eating healthful food that is  organic, fresh and good for you! Preparing and eating raw food does not  mean bland, whether it is a smoothie, a salad, or a mid-morning snack,  you will love the tantalizing and delicious recipes included here.  Filled with luscious photography, Chef Matthew Kenney has been preparing  raw food for years and offers up a variety of delectable recipes  including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce,  Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon  Cheesecake Tartlet that will leave you wondering why you haven't started  eating raw food sooner!

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  Great Wine - How to Understand...

  Rob Geddes

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  Learn everything you wanted to know about wine from one of the world's leading wine experts.A literalist might say that wine is a fermented liquid we drink, but that’s like saying that Pride and Prejudice or Leaves of Grass are piles of pulp with ink on them: true in a sadly crude way, perhaps, but at the same time as far as can be from the real heart of the matter.As International Master of Wine Rob Geddes explains, every bottle of wine is a book that tells three stories: where it came from, who made it, and what it’s made of. But—and here’s the rub—each of the stories comes in coded form, and you would be wise to seek an experienced guide who can help teach you to read them.In this audio course, Rob gives you a key to decipher one—and perhaps the most influential—of the codes, the one that tells you what the wine is made of. This code is the language of the varietals, the types of grapes that deeply affect the flavor, feel, and other mysterious qualities of wine.Rob discusses each type of grape in considerable depth, explaining how it can contribute character, structure, flavor, finish, complexity, and balance to a wine. He suggests specific wines to sample as companions to each lecture so that the series becomes your personal guided tour of tastes from around the globe.

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  A Century of Restaurants -...

  Rick Brown

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  From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). 
   
  Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. 
   
  The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. 
   
  “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel 
   
  “It is Browne’s exploration of the history behind each place that I found most interesting…The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal 
   
  “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped

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