Outros livros que poderiam interessá-lo

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  Healthy eating habits - a...

  Israel Adedara

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  A must have eating manual that is good for individuals and families. It teaches what to eat to keep us healthy, when to eat them, how to eat them and where to eat them.  Meant for both young and old. Pregnant women are encouraged to have this ebook as it contains guide for intakes during pregnancy.

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  The Island Poké Cookbook

  James Gould-Porter

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  The Hawaiian people have a laid-back love of life, and Island Poké's restaurants are committed to sharing this ethos and the authentic flavours from these shores in over 65 recipes.
  Poké (pronounced Po-Keh) means to 'slice' or 'dice' in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. Fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poké dishes sold in the Island Poké restaurant such as classic Spicy Ahi and Golden Beetroot with Chilli Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Açaí Bowls and Courgette and Pecan Loaf. First Published in 2018, this is a new edition.

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  Just Bread

  Angela Gray

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  Angela Gray guides you step-by-step through the process of preparing a range of delicious breads from around the world.
  
  Recipes include: cottage load, wholemeal, sourdough, fougasse, pain de campagne, focaccia, lahmacun, Greek flatbread, naan, paratha, cornbread, Catalonian coca bread, Levant man'oushe, rye bread, bara brith and more.

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  BBQ For All

  Marcus Bawdon

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  Learn the art of barbecue from the best with Marcus Bawdon's expert guidance, catering for meat-eaters, vegetarians and vegans alike in 70 recipes, providing something delicious for everyone.
  
  For barbecue supremo and teacher Marcus Bawdon, outdoor cooking should always be tempting and exciting, whatever your food choices. And it doesn't always have to be about huge slabs of meat! This book will inspire you to pull together feasts that are guaranteed to wow your friends and family, regardless of their dietary preferences or requirements. The art of barbecue has taken off around the globe, and Marcus has travelled widely to experience many unusual and exciting methods first-hand – from South America to Japan, Italy to India. Here he takes inspiration from a wealth of culinary influences to demonstrate how far cooking with fire has come and how flavoursome it can be, even for those with a specific dietary need. Here the doors of Marcus' UK BBQ School have been thrown wide open so you can see in glorious technicolour in his own stunning photographs what is possible, to encourage you to take giant leaps forward on your own barbecue at home. Included are recipes for meat and seafood, as well as vegetarian and vegan recipes and options. Also shared is advice on buying (or building) barbecues, tips on cooking technique, and guidance on honing your skills. BBQ is a real journey, and there is no better teacher than Marcus.

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  Roast - The Home Mezcal Making...

  David Dumont

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  Discover the time-honored secrets of crafting authentic mezcal right in your own kitchen!In this busy world, the special touch of handmade spirits often gets lost among mass-produced drinks. But the unique charm of real mezcal still shines bright for those who love and understand spirits.Many dream of capturing Oaxacan flavors in homemade mezcal. Yet its complex rural art seems out of reach, known only to remote areas of Oaxaca. This leaves eager enthusiasts without the know-how they need to produce this unique beverage. Here's a fact that shows just how special Oaxaca's mezcal is: more than 90% of the global production of mezcal comes from this Mexican city. Indeed, mezcal is a rare spirit.For a beginner, mezcal can be tough. Its rich taste and old ways are so overwhelming.   But imagine if you could uncover mezcal’s secrets easily, grasping its magic enough to make it at home.Inside, you will discover:• Why finding the perfect agave is key, and how where it grows affects the eventual flavor – choose your agave wisely for the best mezcal• A clear breakdown of traditional Oaxacan production methods blended with handy tips for home-brewing novices• Expert advice on pairing mezcal with typical local dishes, with recipes and pointers to heighten both your food and drink• An enlightening look into the fascinating history and perennial traditions of agave spirits – get to know the variations between mezcal, tequila, and pulque• How local mezcal producers bring jobs and hope to their communities while retaining their cultural identities• How mezcal is surprisingly compatible with a healthy lifestyle, especially with the paleo diet, and how to enjoy it in a wholesome way• Handy tips and creative concepts for concocting your own mezcal at home, from roasting to aging, put a personal spin on your brewAnd much more!

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  Knead to Know - A History of Baking

  Neil Buttery

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  In Knead to Know: A History of Baking, food historian and chef Neil Buttery takes the reader on a journey exploring the creation, evolution and cultural importance of some of our most beloved baked foods, whether they be fit for a monarch's table, or served from the bakestone of a lowly farm labourer. This book charts innovations, happy accidents and some of the most downright bizarre baked foods ever created.
  
  Everything has a history, but food history is special because it tells so much about our culture and society, our desires and our weaknesses, from the broad sweep of bread creating human civilisation to the invention of the wedding cake, the creation of the whisk, the purpose of the fish heads in a star-gazy pie, or the fact that mince pies used to be meaty.
  
  When we think of the evolution of something, we think every step is an improvement, an incremental elevation toward some peak of perfection as technology improves. This is not always the case. Sometimes things have to become simpler, sometimes knowledge is lost and skills forgotten. As a baker of historical foods, Neil Buttery demonstrates that forgotten recipes and traditional techniques are worth trying out (and mention a few that should perhaps be left in the past).
  
  The reader will be inspired by the characters, creations and inventions of the past to be better and more adventurous bakers.

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