Outros livros que poderiam interessá-lo

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  Marijuana Growing and CookBook...

  Mark Elliott

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  Growing good quality marijuana can be very simple or extremely complex. From dropping a seed into the ground to high tech automated hydroponic  grow systems and everything in between, Often a matter of personal preference, different methods of growing have their specific advantages as well as drawbacks. This two-in-one bundle series includes the following audiobooks: 1.	Marijuana Cookbook: A Complete Cannabis Cookbook To Prepare Irresistible Recipes That Will Get You High 2.	Marijuana Horticulture: Your Complete Guide for Personal Marijuana Cultivation Get your copy Marijuana Growing and CookBook Bundle: 2 in 1 Bundle today!

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  Slow Fire - The Beginner's Guide...

  Ray Lampe

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  The Hall of Fame pitmaster and author of Flavorize “does a great job of explaining the hows and whys behind this particular cooking method” (Epicurious). 
   
  Great barbecue is as simple as meat, fire, smoke, and time. This ode to authentic meaty goodness gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky, mouthwatering, fall-off-the-bone meats. And seasoned smokers will learn a thing or two, too! Ray Lampe, a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensable wisdom alongside 68 of the best recipes he has encountered in his long and wide-ranging career, from tantalizing mains such as Competition-Style Beef Brisket to lip-smacking sides such as Bacon and Blue Cheese Coleslaw. For both stove-top smokers and regular backyard grills, Slow Fire makes it easy to cook irresistible slow-cooked barbecue right at home. 
   
  “If you’re a beginner looking to expand your cooking skills into the fine art of barbecue, Slow Fire will surely set you in the right direction. The book is not intimidating in stature, but complete in guidance. I firmly believe Ray Lampe can teach you to barbecue with just one book.” —Top Ribs 
   
  “Anyone with a penchant for perfecting their barbecue techniques can benefit . . . there is more than enough information here to have an endless number of feasts.” —Tap into Morristown 
   
  “A fun book . . . This one takes a much more laid back approach. That’s to my liking. The recipes here could keep your grill happy all summer long.” —Foodamental

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  The Food and Wine of France -...

  Edward Behr

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  In The Food and Wine of France, influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting-edge cuisine.The Food and Wine of France is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious-and why it will endure.

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  The Complete Ketogenic Diet for...

  John R. Kite

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  Ketogenic diet has proved to be significant not only for epileptic patients but also has been known to be an effective weight-loss method. Studies have shown that it is the fastest method of weight reduction than the traditional dieting. 
   
  It can be hard to maintain especially if a specific meal plan is not provided, and you don't have a set of recipes to refer to in making your meals. 
   
  The Complete Ketogenic Diet for Beginners: A Busy Beginner's Guide to Living the Keto Lifestyle with Simple and Easy to Follow Budget Recipes provides you with a meal plan to guide you on your weight loss and delicious recipes that are affordable and easy to make, so you don't slave in your kitchen. 
   
  Here is a free recipe that you will discover: 
   
  Garlic Creamy Beef Steak 
   
  Serves: 3 
   
  Prep Time: 1 hour 
   
  Cooking Time: 30 minutes 
   
  Total Time: 1 hour 30 minutes 
   
  Ingredients: 
   
   
   
   1 pound beef top sirloin steaks 
   2 garlic cloves, minced 
   ¾ cup cream 
   ¼ cup butter 
   Salt and freshly ground black pepper, to taste 
   
   
  Directions: 
   
   
   
   Rub the beef sirloin steaks with salt, black pepper, and garlic. 
   Marinate the beef with butter and cream for 1 hour. 
   Preheat the grill and transfer the steaks on it. 
   Grill for 15 minutes on each side, and serve hot with mashed potato.

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  Chez Panisse Café Cookbook

  Alice L. Waters

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  The multiple James Beard Award–winning chef shares recipes from her popular café, blending Mediterranean flavor with California style & fresh ingredients. 
   
  Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn’t reserve far in advance and can choose from the ever-changing à la carte menu. It’s the place where Alice Waters’s inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse’s own regional network of small farms and producers. 
   
  In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice and her team of talented cooks offer more than 140 of the café’s best recipes—some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers, and purveyors—most of them within an hour’s drive of Berkeley—who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. 
   
  Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer’s market or produce stand. Then we can all fully appreciate the advantages of eating according to season—fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. 
   
  This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café’s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café’s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You’ll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken—as well as sumptuous truffled chicken breasts. Finally, the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. 
   
  Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters’s restaurant and café will be thrilled to discover the recipes that keep them returning for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to their repertoire.

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  Pizza - More Than 60 Recipes for...

  Diane Morgan, Tony Gemignani

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  The ultimate pizza cookbook with more than sixty classic and creative recipes from a thirteen-time World Pizza Champion and a James Beard Award–winning author. 
   
  Pizza master Tony Gemignani teams up with acclaimed cookbook author Diane Morgan to offer the definitive tome on the art of pizza-making. There are more than sixty selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. 
   
  There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using store-bought crust. Aficionados will find six pizza dough recipes ready to suit anyone’s crust preferences. Dough-tossing techniques and tips on using peels, stones, tiles, pans, grills, ovens, and more make this a complete pizza package.

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