Otros libros que te pueden interesar

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  Real Food Fermentation -...

  Alex Lewin

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  Discover how to preserve your favorite foods in every season with the easy techniques and recipes in this comprehensive guide (includes photos). 
   
  Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fruits, vegetables, dairy, and more. Fermenting is an art and a science, and Alex Lewin expertly takes you through every step, including an overview of food preserving and the fermentation process. Get to know the health benefits of fermented foods, and learn the best tools, supplies, and ingredients to use. Then start making wholesome preserved foods and beverages with step-by-step recipes for sauerkraut, kombucha, kefir, yogurt, preserved lemons, chutney, kimchi, and more, getting the best out of every season’s bounty. 
   
  The book is filled with beautiful photos and clear instructions help you build your skills with confidence. It’s no wonder people are fascinated with fermenting—the process is user friendly, and the rewards are huge. Inside you’ll find: 
   
  ·An overview of the art and craft of home preserving 
   
  ·Why fermented foods are good for you 
   
  ·How to troubleshoot recipes, and how to modify them to suit your taste 
   
  ·Which vegetables and fruits are best for fermentation 
   
  ·The best seasonings to use 
   
  ·How to ferment dairy products to create yogurt, kefir, and buttermilk 
   
  ·How to create fermented beverages, including mead, wine, and ginger ale 
   
  With this book as your guide, you’ll feel in control of your food and your health. See why so many people are discovering the joys of fermenting!

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  Green Smoothies for Every Season...

  Kristine Miles

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  DRINK THE FRESHEST SUPERFOODS EACH SEASON HAS TO OFFER Capable of transforming your health in remarkable ways, leafy greens and fresh fruits are vital for living well and feeling great. Green Smoothies for Every Season provides the most effective way to harness the power of these antioxidant-rich superfoods with organic, fresh smoothies you make at home. Whether you’re blending fruits and vegetables from your own garden, local farmer’s market or neighborhood produce store, it’s possible to create tasty, nutritious smoothies no matter the season. Offering a carefully crafted recipe for each week of the year, Green Smoothies for Every Season serves up leafy greens and fresh fruits that are at their peak of flavor, ensuring that every smoothie is delicious. So plug in the blender and raise a glass to your health!

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  Buon Appetito - A Taste of Italy

  Christopher Hirsheimer, Melissa...

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  Create an at-home Italian vacation with these 23 inspiring recipes from two James Beard Award winners.  BUON APPETITO: A Taste of Italy from Canal House Cooking is a collection of our favorite Italian-inspired recipes, the ones we cook for ourselves, our friends, and our families all throughout the year. From sumptuous antipasti like our eggplant caponata to fresh, flavorful main dishes like grilled lamb chops scottadito, these are the recipes that will make you want to forget about everything else and toast to la vita bella with loved ones.   We are home cooks writing about home cooking for other home cooks. Our recipes are special enough for entertaining but simple enough for the novice and experienced cook alike. In this booklet we deliver something for every palate. We make flatbreads from scratch for smoky grilled pizzas and scour gardens and farmers’ markets for the best ingredients for rice salad, roasted onions agrodolce, and more. We pick the freshest figs, the sweetest strawberries, and the creamiest ricottas for simple, elegant desserts.  Buon Appetito is an enticing taste of what is to come this year from the Canal House kitchen. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. This year we dedicate each title to the robust, fresh flavors of Italy, and to dishes that will delight your palate and warm your hearts. Buon appetito!   23 delicious triple-tested recipes

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  200 Appetizers

  Donna Kelly, Sandra Hoopes

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  Start any party or dinner off right with a selection from this wide array of delectable appetizer recipes by the authors of Burritos!An appetizer by any other name be it hor d’oeuvres, canape, tidbit, or morsel, is still the yummiest way to tease your taste buds prior to the main course event. However, with 200 Appetizers, and an offering of recipes such as Shrimp Topped Avocado Mousse, Apricot Pistachio Phyllo Purses, Savory Rugalach, Mad Greek Dip, or Mongolian Meatballs, you may want to skip dinner and let the finger food fill you up.

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  Keto Diet For Beginners - The...

  Amy Sanders

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  How to lose weight, keep your muscles and still eat peanut butter sandwiches... 
  Have you tried those diets that work quickly, but then cause the yoyo effect as soon as you stop them? 
  Are you afraid of feeling hungry, tired and achy following the limitations in your daily calorie intake? 
  Do you feel discouraged thinking of bland, boring diet food that doesn't even satisfy you? 
  Losing weight is something most of us have thought about at one point or another in our lives. 
  According to Judy Mahle Lutter, as much as 50% of American women are on a diet at any given time. With thousands of different diets to chose from, it can be really hard to find The One - that one diet which will help you stay in shape without compromising your energy, health and menu. 
  That's where the keto diet comes in. You could be eating delicious, filling meals and still lose as much as 15 lbs in 2 weeks. It is simpler than you think... if you know the basics of the keto diet. 
  Suddenly you can achieve your dream weight in no time. 
  In "Keto Diet for Beginners", you will discover:What stands behind the mysterious "keto" in the diet's nameWhat to limit to 5% in your daily menu to achieve astounding results11 tips to make following the keto diet easier than ever4 simple ways to go keto for everyone10 food groups that stand between you and successDelicious alternatives you can eat as much as you want to satisfy your cravingsHow to improve your health with nutritious supplements instead of empty pills7 stunning health benefits from the keto diet 
  Don't fall for another fad diet. Chose the one that will keep you happy and healthy for the long term by clicking "Add to cart" now!

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  Republic of Barbecue - Stories...

  S. D. Engelhardt

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  Explore the world of barbecue as food and culture through first-person stories from pit masters, barbecue joint owners, sausage makers, and wood suppliers. 
   
  It’s no overstatement to say that the state of Texas is a republic of barbecue. Whether it’s brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas’s cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket. 
   
  Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue’s themes—food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue’s connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer—to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue. 
   
  “This beautiful collection, colorful enough to display as a coffee-table book, contributes significantly to the oral history tradition and the study of barbecue simultaneously.” —Journal of American Folklore 
   
  “Tar Heels probably shouldn’t own up to liking Texas barbecue, but we have no hesitation about saying that we love this book about it. The voices of the folks who make it happen and this book’s wonderful photographs add up to a splendid portrait of Lone Star barbeculture.” —John Shelton Reed and Dale Volberg Reed, authors of Holy Smoke: The Big Book of North CarolinaBarbecue

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