Altri libri che potrebbero interessarti

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  French from the Market

  Hillary Davis

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  Hillary Davis shows us in French from the Market that French food isn’t always haute cuisine. Traditional, daily French cooking is provincial and farm-driven. It is also an art, that uses the freshest and finest ingredients available from gardens, markets, and local vendors to put nourishing meals on the table. And, as Davis point out, French home cooking is not hard. The 100 plus recipes for starters, soups, salads, fish, poultry, meats, vegetables, and desserts in this cookbook, along with detailed instructions and tips, prove her right.

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  Lost Restaurants of Miami

  Seth H. Bramson

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  Tucked around a corner or soaking up the spotlight, Miami's restaurants defend an international reputation for superb cuisine and service. The constant buzz of new arrivals to the city's glamorous food scene often obscures the memory of the celebrated culinary institutions that have closed their doors. Here author Seth Bramson recounts the life--and the often untimely passing--of coffee shops, steakhouses and every level, kind and type of restaurant in between. This joyous look at bygone eateries serves up course after course of beloved fare, from the likes of Jahn's in Coral Gables to Red Diamond in Miami, Pumpernik's on Miami Beach and Rascal House in Sunny Isles.

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  Keto Diet - Improve Your Memory...

  Lucia Nathans

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  Improve Your Memory and Your gut with Ketogenic Dieting 
    
  What if there was truly a get-lean-quick formula? 
    
  The keto diet has been praised by the general public. And while skeptics have found ways to attack it with cheap shots of criticism, the main idea remains real, namely, that a reduced carbohydrate ingestion and high fat consumption are beneficial to the human body, provided that they are without a doubt the right types of fatty acids. Just some of the following subtopics may be found in this particular manual: 
    
  - Day-to-day changes you and your body have to make when you are in ketosis. 
    
  - Efficient ways to make use of the diet's health benefits by making the most out of it. 
    
  - Daily types of foods to enjoy and to keep away from when you are in ketosis. 
    
  - Rational clarifications that lay out exactly how the human body responds to carbohydrates and healthy fats. 
    
  - Unique practices to keep your carb amounts modest and maximize your nutritious fat usage. 
    
  - As well as a few other specifics, informative resources, and clinical discoveries. 
    
  If any of these particular details sparked your enthusiasm, I say, go all out and begin checking out this comprehensive guide. It will offer you unique insights, fresh wisdom, and useful reminders to always keep your physical body healthy and balanced. 
    
  Go ahead and start checking out the information!

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  Vegan Ice Cream Sandwiches -...

  Kris Holechek Peters

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  The vegan chef and author of Have Your Cake and Vegan Too shares an array of treats featuring homemade, dairy-free ice cream and cookies. 
   
  Nothing beats the marriage of crunchy cookies and luscious ice cream. Whether you’re hosting a birthday bash, dinner party or just indulging yourself on a hot summer’s day, homemade ice cream sandwiches are the perfect frozen treat. 
   
  This book offers endless combinations of cruelty-free, decadent recipes to please any palate, including: 
   
  Traditional Favorites 
   
  •Chocolate chip cookies with vanilla bean ice cream 
   
  •Coffee cookies with chocolate nut ice cream 
   
  •Chocolate brownie with vanilla ice cream 
   
  Fun Creations 
   
  •Sprinkle cookies with cake batter ice cream 
   
  •Chocolate wafers with peanut butter cup ice cream 
   
  •Shortbread with strawberry balsamic ice cream 
   
  Gourmet Treats 
   
  •Lemon cornmeal biscuits with raspberry sherbet 
   
  •Cardamom cookies with Pistachio ice cream 
   
  •Orange zest shortbread with earl grey ice cream

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  Finger Lake Wine and the Legacy...

  Tom Russ

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  The remarkable story of a refugee from Soviet Ukraine who found his way to upstate New York—and changed the American wine industry. Dr. Konstantin Frank forever changed the palate of American wine. Forced from his home in Soviet Ukraine during World War II, he was astounded by the terroir when he arrived in the Finger Lakes region, an agricultural scientist from a foreign land desperately looking for work. Against popular notions, he believed that the vinifera grapes that produced some of Europe’s and California’s finest wines would prosper in this part of New York State, but was met with skepticism and resistance.   He proved his detractors wrong, and because he shared his knowledge freely with others, Konstantin’s innovativeness has allowed the region to produce some of the world’s finest Riesling, Chardonnay, Pinot Noir, and other varietals. Four generations of Franks have continued his legacy, and their winery has won record numbers of prestigious awards every year. This book tells the inspiring story.  Includes photographs

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  Fermentation as Metaphor -...

  Sandor Ellix Katz

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  Bestselling author Sandor Katz--an "unlikely rock star of the American food scene" (New York Times) with over 500,000 books sold--gets personal about the deeper meaning of fermentation.
   
  In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream.
   
  In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.
   
  This audio edition of Fermentation as Metaphor offers 45 minutes of bonus content in the form of an exclusive interview between Sandor Ellix Katz and Jeff Gordinier, food & drinks editor of Esquire magazine and the author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World.
   
  In addition to this exclusive interview is a sample of the 50 mesmerizing, original images of otherworldly beings from an unseen universe - images of fermented foods and beverages that Katz has photographed using both a stereoscope and electron microscope - exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment”. These images are available in the included supplementary material.

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