Altri libri che potrebbero interessarti

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  Fondue

  Lou Seibert Pappas

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  Stir up some fun at your next gathering with this delightful collection of fondue recipes, featuring cheese fondue, entrée fondues, and dessert fondues. 
   
  Whether served at festive gatherings or intimate dinners, fondue is a party dish guaranteed to deliver fabulous flavors and fun. Bestselling author Lou Seibert Pappas offers recipes that are easy to make and fabulously delicious. Traditionalists will revel in cheese fondues such as Bagna Cauda and Tuscan Cheese Fondue. Entrée options include Filet Mignon and Shrimp Fondue or Beach Lover’s Fish Pot. Best of all, the host can enjoy the time spent with family and friends, as the cooking is done right at the table. So, without ado, get ready to dip, swirl, and delight in Fondue!

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  Kevin Belton's Big Flavors of...

  Kevin Belton, Rhonda K. Findley

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  The beloved New Orleans chef dishes up the culinary history of his city with recipes that combine down-home comfort and the big flavors he’s famous for.A true Creole New Orleanian, Chef Kevin Belton is dedicated to the culinary traditions of the Crescent City. In this comprehensive cookbook, he teaches home chefs the secrets to authentic Creole cuisine, from how to make a perfect roux to the importance of the “holy trinity”—celery, onion, and bell pepper. Belton also offers his original spin on Louisiana classics like gumbo, jambalaya, étouffée, po’boys, and grillades with grits.Going beyond Creole fare, Kevin Belton’s Big Flavors of New Orleans celebrates the diverse cultures that haver added to the unique New Orleans palate. Here you’ll discover the Big Easy spin on Mexican, German, Italian and Irish dishes—plus traditional holiday dishes for New Year’s, Thanksgiving, and more.

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  500 Heart-Healthy Slow Cooker...

  Dick Logue

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  Discover five hundred quick-and-easy, savory, delicious slow cooker recipes to keep your family satisfied and eating healthier than ever. 
   
  500 Heart-Healthy Slow Cooker Recipes makes it easier than ever for you to eat well and improve your heart health. Packed with hundreds of easy-to-follow recipes that take advantage of the fix-it-and-forget-it convenience of your slow-cooker, you’ll discover heart-friendly versions of classic recipes you thought you had to give up and all new eats that will surely become your next favorites. 
   
  Packed with low-fat, low-sodium, low-cholesterol ingredients that don’t skimp on flavor or variety, each recipe also includes a nutritional breakdown, making it easy to track your healthy eating at every meal. And you won’t waste time in the kitchen making complicated recipes or searching the grocery store for hard-to-find, expensive ingredients. 
   
  From appetizers to main dishes, sides, and desserts, you’ll find recipes that will make it simple for you to stay on your heart-healthy diet and keep your family satisfied and eating healthier than ever. Enjoy Sweet and Sour Hot Dog Bites, Fondue, Broccoli Egg Casserole, Cannelloni, Shrimp Creole, Southern Stuffed Pork Chops, and much more. 
   
  You’ll also find chapters featuring nontraditional, but no less delicious, slow cooker recipes for heart-healthy vegetables, grains, and legumes, including Bean Soup with Cornmeal Dumplings, Barley and Mushroom Soup, Italian Zucchini, and Honey and Cinnamon Yams.

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  Keto Mediterranean - Greeks Go Keto

  Susan Zeppieri

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  Keto Mediterranean : Keto Clean Lean, outlines the latest evolution of the popular keto diet—clean keto! Clean keto prioritizes good health with fresh meats and organic produce. You will lose weight just like you would on the old keto diet—you just don’t have to sacrifice your health to do it. 
  Greek clean keto is a riff on the Mediterranean food lifestyle proposed by Greek nutritionist Apollonas Kapsalis and his wife Roberta. Regular keto diets, sometimes called dirty keto, only focus on meeting diet macros—the ratio of fats, proteins, and carbs. That’s why standard keto is called dirty keto. There’s no concern about the quality of foods you should eat. 
  Fast food and processed meats that are loaded with chemicals, sodium, and potential carcinogens are on the menu! Those types of foods put us at risk of diseases, from heart attack to stroke to Type 2 diabetes, even cancer. People who are overweight or obese tend to make poor food choices. Why would anyone propose a diet plan that continues them? 
  Greek clean keto is the alternative. Learn what to eat, where to buy, and what to avoid when you shop. There’s a how-to on starting the plan, broken out for keto beginners and people rejecting dirty keto. The book is informative and easy to read, covering a variety of diet and health related topics. 
  Author Susan Zeppieri is a well known nutritionist who researches diet plans and their health benefits. “The focus on disease prevention, organic ingredients and adherence to Mediterranean cuisine is a positive step up for ketogenic diets,” says Zeppieri. If you want to lose weight safely on a low carb diet, “Greeks Go Keto Mediterranean” is the book you’ve been looking for. Eat well, 

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  Ocean Greens - Explore the World...

  Lisette Kreischer, Marcel...

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  A 2017 IACP Award FinalistA beautifully photographed, innovative guide to edible seaweed and sea vegetables with vegan recipes—for your health and the planet’s   “One of the world’s most sustainable and nutritious crops,” according to The New Yorker, “seaweed could be a miracle food.” It’s also been called “the new kale” (CNBC) and a “climate warrior” (Atlantic).   On the cutting edge of food and sustainability, seaweed and sea vegetables are good both for you and—with the potential to drastically reduce our carbon footprint—for the planet. Now, Ocean Greens is the all-in-one guide to the most kitchen-ready varieties of this remarkable superfood (overflowing with nutrients!)—wakame, kombu, agar, samphire, nori, and many others. Seaweed visionaries Lisette Kreischer (dubbed a “fitfluencer” by Women’s Health) and Marcel Schuttelaar share insights on the nutrition, taste, and harvesting of each—as well as 50 irresistible vegan recipes that will have readers exclaiming, “I can’t believe it’s seaweed!”     ·Pumpkin and Seaweed Pancakes   ·Polenta Fries with Crunchy Sea Lettuce and Asparagus   ·Seaweed Gnocchi with Spinach and Cherry Tomatoes   ·Chocolate Chip and ’Weed Cookies, and more!

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  The Union Square Cafe Cookbook -...

  Michael Romano, Danny Meyer

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  The award–winning restaurant offers recipes revealing “what goes into the restaurant's mingling of French, Italian and other cuisines. . . . [I]mpressive” (Publishers Weekly). 
   
  Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. Now its devoted fans can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home. 
   
  Offered are recipes for 160 of Union Square Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. 
   
  Beyond just providing recipes, The Union Square Cafe Cookbook inspires confidence in home cooks by sharing Michael Romano's tips for success. Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, accompany almost every recipe. 
   
  Folks will still go out of their way to eat at Union Square Cafe, but this cookbook—filled with the restaurant's vitality, warm artwork, and tempting recipes—ensures that its pleasures are as close as your bookshelf. 
   
  “The mix of Mediterranean cuisines, with occasional Asian overtones, yields pleasant surprises.” —Booklist 
   
  “I know of no other restaurant in America where I have enjoyed more innovative, satisfying, and delicious meals than at Union Square Cafe and now I have the next best thing to eating there—the recipes!” —Robert M. Parker Jr.

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