Otros libros que te pueden interesar

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  Learn Italian for beginners -...

  White Belt Mastery

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  The book you were waiting for to learn Italian ! 
  100% Beginners centeredHints & TipsReal life situations dialoguesStep by step approach to understand basics concepts to more advancedConjugation and GrammarVocabulary and Glossary of irregular verbsCommon expressions 
  So don't wait any longer and get this comprehensive guide to learn italian now !

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  Tell Me What to Eat If I Have...

  Elaine Magee

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  Tell Me What to Eat If I Have Headaches and Migraines contains:Everything you need to know about diet and headaches.The most common food/drink migraine triggers.Which beverages are the worst.How to eat when under stress.Key facts about how to eat the right foods at the right times.The 10 food steps to freedom.Magee is the content provider for WebMD and serves as a nutrition expert and "Recipe Doctor" for the WebMD Weight Loss Clinic. Elaine contributes to several magazines including Woman's Day, All You, and more.

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  The United States of Cocktails -...

  Brian Bartels

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  “[Bartels] takes us on a fascinating bar crawl across the country, explaining the history of America’s cocktail and drinking culture along the way.” —Wylie Dufresne, chef and owner of Du’s Donuts 
   
    
   
  The United States of Cocktails is a celebration of the cocktail history of every state in America. After traveling this great nation and sampling many of the drinks on offer, cocktail authority Brian Bartels serves up a book that is equal parts recipe collection, travelogue, historical miscellany, bartender’s manual, and guide to bar culture today—with bar and drink recommendations that are sure to come in handy whether or not you are crossing state lines. Delving into the colorful stories behind the creation of drinks we love, this book includes more than 100 recipes alongside spirited analysis of each state’s unique contributions to cocktail culture. Filled with colorful illustrations, The United States of Cocktails is an opinionated and distinctively designed love letter to the spirits, bars, and people who have created and consumed the iconic drinks that inspire us and satisfy our thirst. 
   
  “You could hardly ask for a more personable guide than Brian Bartels. He knows the oldest bars, the coolest bars, the can’t-miss bars and the oddest local quaffs in all 50 states, so you’ll never make the mistake of ordering a Whiskey Ditch in Louisiana or search for Allen’s Coffee Flavored Brandy on an Arizona back bar.” —Robert Simonson, author of The Old-Fashioned 
   
  “Brian Bartels is a spirits traveler extraordinaire and this informative, highly-entertaining book is my new go-to guide for the most social of vices—drinkin’.” —Greg Mottola, director of Superbad, Adventureland, and The Newsroom

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  Southern Appetizers - 60...

  Denise Gee

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  “Meat pies, po’babies and other Southern nibbles will ‘delightfully extend’ cocktail hour . . . You could party all year with this little book.” —The Dallas Morning News 
   
  Southerners adore their appetizers, and this collection of sixty recipes—served up with a healthy dose of Southern hospitality—shows why. Smoked pecans on the sideboard, cheese straws on the coffee table, an array of hot dips on the dining table, and pickled shrimp on the porch are just some of the myriad dishes found in this volume that prove food is the life of the party. Tips on creating the ideal party flow, being a gracious host, arranging flowers, sending out invitations, and planning the perfect menu ensure any event will go off without a hitch. Both a lovely hostess gift and a party-planning idea book, Southern Appetizers is all anyone needs for a successful gathering with Southern style. 
   
  “A collection of 60 crowd-pleasing recipes for laidback entertaining, along with seasoned advice for acting as a gracious host and pulling off a party to remember . . . From ‘Pick-Me-Ups’ like handheld snacks, dips, and spreads to heartier starters for sit-down dinners, Denise presents an assemblage of fine-tuned recipes that spans traditional favorites and innovative combinations of familiar flavors . . . [a] scrumptious compilation.” —Southern Lady 
   
   
   
  “I found it easy to follow, with accessible recipes and with great photos. Many of the dishes make me think of great Sunday brunches or get-togethers in the South.” —Life’s a Tomato

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  Desert Terroir - Exploring the...

  Gary Paul Nabhan

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  A culinary journey through the flavors of the southwestern borderlands from an agricultural ecologist and “natural storyteller” (Times Literary Supplement).   Why does food taste better when you know where it comes from? Because history—ecological, cultural, even personal—flavors every bite we eat. Whether it’s the volatile chemical compounds that a plant absorbs from the soil or the stories and memories of places that are evoked by taste, layers of flavor await those willing to delve into the roots of real food.   In this book, Gary Paul Nabhan takes us on a personal trip into the southwestern borderlands to discover the terroir—the “taste of the place”—that makes this desert so delicious. To savor the terroir of the borderlands, Nabhan presents a cornucopia of local foods—Mexican oregano, mesquite-flour tortillas, grass-fed beef, the popular Mexican dessert capirotada, and corvina (croaker or drum fish) among them—as well as food experiences that range from the foraging of Cabeza de Vaca and his shipwrecked companions to a modern-day camping expedition on the Rio Grande. Nabhan explores everything from the biochemical agents that create taste in these foods to their history and dispersion around the world. Through his field adventures and humorous stories, we learn why Mexican oregano is most potent when gathered at the most arid margins of its range—and why foods found in the remote regions of the borderlands have surprising connections to foods found by his ancestors in the deserts of the Mediterranean and the Middle East. By the end of his movable feast, Nabhan convinces us that the roots of this fascinating terroir must be anchored in our imaginations as well as in our shifting soils.  Includes illustrations

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  The Big Sur Bakery Cookbook - A...

  Michelle Wojtowicz, Philip...

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  From the celebrated California restaurant comes a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers. 
   
  Chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world on the Pacific Coast. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle’s great desserts, whether it’s a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries. 
   
  But this is more than a cookbook; it’s a yearlong glimpse into what it’s really like to live in Big Sur, introducing the people and places that make the restaurant’s renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant’s most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home. 
   
  “The Big Sur Bakery Cookbook tells the compelling story of the people and community that created that rare beauty: a great restaurant with soul.” —David Kinch, chef/owner of Manresa Restaurant

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