Outros livros que poderiam interessá-lo

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  New German Cooking - Recipes for...

  Jeremy Nolen, Jessica Nolen,...

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  “Paints a picture of a German cuisine that most of us had no idea existed: vibrant salads, light fish dishes, addictive vegetable sides . . .” —Epicurious 
   
  One of The Washington Post’s “10 Best Cookbooks of 2015” 
   
  Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, New German Cooking celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way—the recipes in New German Cooking are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide. 
   
  “New German Cooking ain’t yer oma’s cookbook. It’s better. With imagination and finesse, Jeremy and Jessica Nolen update classics and lighten, brighten, and most of all modernize German cooking, that most misunderstood of cuisines.” —Hank Shaw, James Beard Award–winning author  
   
  “This inspiring read includes a mouthwatering combination of the familiar (Bavarian pretzels, beer cheese soup, bratwurst, and apple strudel) with modern riffs such as green asparagus and aged-gouda dip; roasted parsnip salad with hazelnuts and blue cheese; and a simple chicken braised in riesling with onion, leeks, garlic, and green grapes . . . [a] terrific update on an often-overlooked cuisine.” —Publishers Weekly

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  100 Meals for $5 or Less

  Jennifer Maughan

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  Easy recipes and a guide to shopping smarter so that you can make meals for your family on a budget. One famished husband, three hungry children, rising food costs, and a fixed income could lead to disaster, but Jennifer Maughan successfully navigates the world of grocery shopping by pinching those pennies for all they’re worth. She shows how anyone can creatively survive the onslaught of higher grocery bills and still eat tasty, healthy meals.She tells frazzled food buyers to: Allocate funds to the most important foods. Stop spending money on impulse buys. Make a shopping plan before heading to the store. Find the best places to shop in your area. Be smart about coupons and sales.

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  Keto - How to Lose Weight Using...

  Jay Lorin

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  There are many ways of defining the Ketogenic diet. However, all the explanations of the Ketogenic diet share one common aspect: a significant reduction in your carbohydrate consumption. That is what technically defines the Ketogenic diet.  
  Why is this necessary? the simple reason is that your body needs to go into Ketosis. Ketosis is a metabolic condition where your body stops utilizing glucose and instead breaks down fats within the body to generate energy. Think of it as a form of fasting, except in this case, you are still eating food. 
  For years, health organizations have preached the same rules for losing weight: restrict your calories, eat less, exercise more. So why doesn't it work for everyone?  
  If you are interested, scroll up and click the "buy" button to learn more...

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  Looking at Cooking

  Mildred G. Swift

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  Tried-and-true recipes from the noted Southern food expert, hostess of her own TV cooking show, and Louisiana State University home demonstration agent.   These kitchen-tested recipes, reflecting the savory dishes for which the Deep South is noted, will have strong appeal for the sophisticated cook and the beginner as well. Collected and refined during the author’s long career as a Louisiana State University home demonstration agent, these more than 700 recipes will provide the basis for countless hours of cooking and dining pleasure.   Included are sections dealing with the preparation of gumbos and soups, breads, poultry, meats, seafood, rice, vegetables, salads, pastries, candies, jellies, jams, and preserves. Also presented are the author’s special salad secrets, a complete section on the preparation of party foods, and surefire instructions on how to brew a perfect pot of coffee.

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  FROM BREASTFEEDING TO SOLID...

  Nora Frenette

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  Our goal is to help breastfeeding mothers, or mothers who wish to breastfeed, 
  build their self-confidence and learn to trust their feelings and their baby. That 
  way, they will be able to make informed decisions related to breastfeeding 
  their baby without stress, they won't have regrets, and won't stay with the 
  feeling that they failed

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  Burgoo Barbecue & Bourbon - A...

  Albert W. A. Schmid

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  This celebration of the Bluegrass State’s cuisine and culture is “more than just a cookbook . . . a slice of Kentucky's history” (Bowling Green Daily News). 
   
  Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue. 
   
  Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today, and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.

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