Editora: Ιερά Μεγίστη Μονή Βατοπαιδίου
“The purpose of this book is that readers should realize that they are not holding a collection of tempting recipes but that eating during the fasts can be both healthy and tasty. Food without oil is not the same as plain boiled!” Excerpt from the introduction of the volume.
Feeding a family with quick, easy, and healthy meals is a weekly priority. With Easy One-Pan Dinner Recipes, you can spare yourself the struggle of thinking about what to make! Featuring 114 easy dinner recipes you can make in an hour or less, Easy One-Pan Dinner Recipes includes tons of weeknight dinner ideas, from brown sugar chicken and chili mac to smoky beef nachos, Moroccan chicken, and so much more. These delicious time-saving dinners are also super simple to clean up, since they only require one pan to make. A must-have for every home, this cookbook is a kitchen essential for fast, fun, and tasty ideas to feed a family in a breeze!Ver livro
The definitive work about El Celler de Can Roca: large format (24 x 32.5 cm), printed with the finest materials and details. Fully illustrated in colour with photographs by David Ruano, Paco Amate and Francesc Guillamet. It gathers the thoughts of writer Josep Maria Fonalleras in "A day at El Celler." History, philosophy, techniques, values, sources of inspiration, creative processes, over 90 detailed recipes, a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organised according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromatism, Sweet, Transversal creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humour "A book in which we not only show what we do, but explain how and why we do it." Joan, Josep and Jordi RocaVer livro
Are you looking for a new way to get healthy? Do you wish there was a way to overcome health problems without the damaging effects of modern medicine? If you answer yes to either of these questions, then Dr. Sebi is who you need. Dr. Sebi was a naturalist and herbalist that found the secret to unlocking a healthy body. The problem is, the way we live and eat causes an excess of mucus to build up in the bodying. Depending on where it builds up, it will create various diseases. Dr. Sebi figure out that to fix this problem, all we had to do was eat natural foods that alkalize the body. An acidic body is breading grounds for diseases and problems, but an alkaline body makes your body healthy. That's you will learn: 🌱 Dr. Sebi's Visionary Insights: Uncover the ten commandments of Dr. Sebi, guiding you through the transformative journey of his powerful detox method. 🔄 Expectations and Preparation: Learn what to expect during the detox, how to prepare yourself, and the essential elements of a successful cleanse. 📆 Seven-Day Detox Plan: Dive into a comprehensive seven-day detox plan, complete with recipes to support your cleansing journey. 🍽️ Food Guidelines: Explore the food list crucial for maintaining an alkaline body, key to eliminating excess mucus and promoting overall health. 🌟 Holistic Wellness: Dr. Sebi's approach empowers you to take control of your health, offering a practical and effective detox that doesn't require anything fancy. 🚀 Proven Method: Dr. Sebi's holistic approach has proven effective for individuals seeking to cleanse toxins, eliminate mucus, and enhance overall well-being. Don't wait any longer if you've been feeling stuck and sluggish. Your body is calling for the Dr. Sebi detox. Take the first step towards rejuvenation and optimal health — get this audiobook today.Ver livro
It's time to reclaim alcohol-free drinks from the bland and the boring, and instead elevate the cordials, infusions, syrups and mocktails to unprecedented heights of deliciousness. For too long designated drivers, detoxers and teetotallers have been left out in the cold when it comes to great drinks. Instead they are forced to sip on the same insipid fruit juices that make up most alcohol-free offerings. Thankfully help is at hand withMocktails, Cordials, Infusions, Syrups, and More – a collection of delicious recipes that are welcome alternatives to the boring soft drinks or mineral water. These drinks prove that ditching the booze doesn't mean sacrificing taste. Exciting ingredients and flavour combinations such as strawberry and black pepper, mango and ginger, lemon and thyme, coffee and cardamom, or blueberry and elderflower will make your taste buds stand up and pay attention. And another bonus: no hangovers!Ver livro
JAMES BEARD AWARD FINALIST WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibition-era cocktail that's now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita). The resulting interviews and essays reveal a personal portrait of some of the country's top bartenders and their favorite drinks, while over forty cocktail recipes make this a must-listen for barflies and cocktail enthusiasts of all stripes.Ver livro
In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call "fine dining" flourished throughout the region as its towns and cities grew. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title "chef," directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.Ver livro
