Altri libri che potrebbero interessarti

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  The Food Pharmacy - Easy...

  Jess Redden

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  Discover the power of your plate
  Through first-hand experience and counselling her clients as a pharmacist, Jess Redden understands the power of food to impact our mood, sleep and energy levels.
  In her debut cookbook, Jess shares with you her knowledge of the most common ailments that present at the pharmacy counter and explains how food can be our first line of defence when we want to feel our best and fight symptoms of disease.
  Discover over ninety easy, delicious and nutritious recipes that demonstrate the power of your plate to optimise heart-, gut-, and bone-health, to balance hormones and blood sugars, and much more!

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  101 Amazing Uses for Ginger -...

  Susan Branson

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  Discover the surprising uses and benefits of ginger—from fighting cancer cells to taming spit ends—in this holistic nutrition guide.   Everyone knows the rich, distinctive flavor of ginger. But did you know this knobby root can be a source of healing, nutrients, and rejuvenating beauty? From managing nausea to preventing hypothermia, ginger’s uses are incredibly diverse. In 101 Amazing Uses for Ginger, holistic nutrition consultant Susan Branson shares the wide array of reasons everyone should have some fresh ginger on hand.   Branson’s 101 Amazing Uses series reveals the practical yet little-known uses for common natural products, including apple cider vinegar, aloe vera, coconut oil and more. Each book is filled with easy-to-read, bite-sized benefits for everything from health to beauty to household cleaning.

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  From No-Knead to Sourdough - A...

  Victoria Redhed Miller

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  “Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.” —Meredith Leigh, author of Pure Charcuterie   Is there any food that evokes pleasant memories and warm feelings more than bread? It’s the most basic of foods, yet many of us are intimidated by the prospect of making our own. “Artisan” bread, craft bakeries, and wood-fired pizza are gaining popularity—imagine creating these fabulous breads at home.   With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking.   Topics include: ·       Fitting bread-baking into your schedule ·       Low- and no-gluten baking, including GF sourdough breads ·       Using a wood-fired oven ·       Recipes for every comfort zone, from flatbread to sourdough ·       “Sexy science talk” sidebars for those interested in the science of baking.  From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads—you become the artisan when you make your own bread.   “There are few things more soul-satisfying than the taste of homemade sourdough, and even fewer things as healthful to keep your mind and body tuned and balanced. Victoria’s detailed but uncluttered recipes make that argument, delectably.” —Stephen Yafa, author of Grain of Truth

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  Gläser voller Glück - Einkochen...

  Irene Hager, Alice Hönigschmid

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  Wenn Irene und Alice mit Tomaten, Kakis oder Birnen in die Küche kommen, sind sie schon voller Vorfreude: Die Tomaten kochen sie ein, die Kakis werden zu japanischen Hoshigaki gedörrt und mit den Birnen zaubern sie einen Kuchen im Glas.
  Was auch immer sie nach Hause bringen, am Ende stehen einige frisch eingekochte Gläser auf dem Tisch. Sie enthalten Köstlichkeiten wie Aivar, Tabasco, Mispelmarmelade, Quittensaft, Knödel und Borschtsch. Alle eignen sich perfekt für Meal Prep oder als Vorrat für die langen Wintermonate, denn mit eingekochten, fermentierten und gedörrten Speisen lassen sich blitzschnell Mahlzeiten zubereiten.  
  
  » Mahlzeiten aus dem Glas: ideal für unterwegs und fürs Büro
  » Zubereitungstipps für Meal Prep und für die Wintermonate
  » Rezepte aus aller Welt: Kimchi, Curtido, Muraturi usw.
  » viel Hintergrundwissen zu Konservierungstechniken, Müllvermeidung und gesunder Ernährung

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  Cooking with the power of nature...

  Christine Saahs

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  Recipes with local herbs & flowers
  
  Treat and take care of yourself – this is the motto of Christine Saahs, doyenne at the Nikolaihof in Wachau (Lower Austria), Austria's oldest vineyard with a long history reaching back almost 2000 years. Saahs puts a lot of love and knowledge into bringing together recipes that refresh and quicken both body and mind: Medical plants growing in the forest, in the grass or even on our windowsill, find their way into the cooking pot just as fresh, local fruit and vegetables, and sometimes – in moderation – a piece of meat. Beauty doesn't fall short either: Easy-to-make creams and oils, crafted by means of well-tried Demeter guidelines, help enhance our skin and hair.
  In this pleasurable day-to-day cookbook for body, mind and soul, Christine Saahs unites practical tips and tricks on how to keep or regain our health, use our food efficiently and protect our soil for a healthy future worth living!

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  Trouble Brewing in the Loire

  Tommy Barnes

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  Burt, the hound of Beelzebub, has risen from the dead, Gadget the miniature horse has moved into the kitchen and Tommy has decided to expand his beer business, and on the advice of his wife Rose, is thinking about distilling gin, what can possibly go wrong? With Brexit looming, a second baby on the way, and sales of IPA beer plummeting, trouble is brewing in the Loire. Shortlisted for the Fortnum amp; Mason Food and Drink Awards 2019, Tommy Barnes' first book, A Beer in the Loire, told the tale of a year lurching from disaster to disaster as attempted to escape the rat race by starting a brewery in one of the finest wine-producing regions on the planet. Trouble Brewing in the Loire is the second book in the hilarious and bestselling Braslou Biere Chronicles. With recipes from The Chatsworth Bakehouse.

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