Altri libri che potrebbero interessarti

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  The Ultimate Vegan Breakfast...

  Nadine Horn, Jörg Mayer

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  Eighty delicious, healthful, and diverse vegan breakfasts to plant-ify your mornings Breakfast is a key part of a balanced and nourished day—but for vegans it can also be the hardest meal to enjoy. Traditional breakfast fare is often loaded with animal products, leaving few options besides fruit and basic grains. But with The Ultimate Vegan Breakfast Book, vegans will have a new reason to say “good morning” thanks to these satisfying, nutritious, and flavorful recipes to start every day, whether you're looking for something . . . Fast: Unwrap a Breakfast Burrito with mushroom and chickpea “scramble,” or spoon up some ‘Nana Nice Cream with overnight oats for concentrated energy on the go.Filling: Boost your workouts with Power Waffles, Breakfast Sausage, Tempeh Bacon, and mini Breakfast Burgers.Fresh: Relax and greet the sun with a tropical Green Smoothie Bowl, or sip your way to a healthy glow with the Super Antioxidant Shake.Fun: Wow your brunch guests with Glazed Baked Donuts and Pesto Bread, and whip up batches of fresh nut butters and jams for a treat any time of day! With this comprehensive guide to all things breakfast, plant lovers have a whole new reason to savor mornings.“Everyone wants to be healthier and have more energy, especially in the morning. These scrumptious vegan recipes are a delicious way to achieve both, your way, at the breakfast table. Nadine and Jörg make it easy and fun to have mornings that not only taste good, but make us feel great.” —Jennifer Iserloh, author of The Healing Slow Cooker

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  The King of Vodka - The Story of...

  Linda Himelstein

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  “The story of the Smirnov family is an operatic tour-de-force, and Linda Himelstein tells it with grace and passion.” —Tilar J. Mazzeo, author of The Widow Clicquot 
   
  From Vanderbilt and Rockefeller to Bill Gates and Steve Jobs, America’s captains of industry are paragons of entrepreneurial success, and books about business history, from The First Tycoon to The Big Short, show exemplars of capitalistic cunning and tenacity. But just as American cocktail connoisseurs can mistake Absolut, Skyy, Grey Goose, or Ketel One for the quintessential clear spirit, so too has America’s vision of business history remained naïve to a truth long recognized in Eastern Europe: since the time of Tsar Nicholas, both vodka and commercial success have been synonymous in Russia with one name—Smirnoff.  
   
  Linda Himelstein’s critically acclaimed biography of Russian vodka scion Pyotr Smirnov—a finalist for the James Beard Award, winner of the IACP and Saroyan Awards, and a BusinessWeek Best Business Book of 2009—is the sweeping story of entrepreneurship, empire, and epicurean triumph unlike anything the world has ever seen before. 
   
  “Himelstein makes Russian history and even current politics come alive.” —USA Today 
   
  “Himelstein brings thorough research and strong writing to bear on a fascinating subject.” —BusinessWeek 
   
  “An impressive feat of research, told swiftly and enthusiastically.” —San Francisco Chronicle 
   
  “An astonishing tale.” —Miami Herald

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  Halloween Treats - Simply spooky...

  Annie Rigg

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  Every child loves the thrill of Halloween - the costumes, the trick-or-treating, the ghost stories and the sweets! And there's nothing more exciting for them than hosting their own Halloween party, complete with ghoulish sweet treats. In this spooky new book, queen of cakes, Annie Rigg, turns her hand to simple, cute and creepy cakes, cookies and other edible sweet treats to delight any Halloween-loving child. You'll find chapters on Cookies; Cupcakes; Big Cakes; and Other Treats. Kooky recipes include cookie ghouls, gingerbread witches' hats, spidery cupcakes, and jack-o-lantern cookies. Annie Rigg is an experienced freelance food stylist and writer. She has worked on numerous books and best-selling magazines, such as Sainsbury's Magazine, Olive, Delicious, Country Living and Good Food Magazine. She has worked with a number of top chefs, and used to cook for world-famous singers and bands on tour, including Tom Jones, Paul McCartney, Pink Floyd and The Rolling Stones.

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  Seven Days of Kwanzaa Cooking: -...

  Kendra Lemar

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  "Seven Days of Kwanzaa Cooking: Celebrating Family and Culture through Food" is the perfect cookbook for those looking to add some cultural flavor to their holiday season. With traditional African-American recipes, this cookbook will take you on a culinary journey through the seven days of Kwanzaa, each day focusing on one of the Nguzo Saba principles. From savory stews and flavorful soups to sweet desserts and traditional drinks, this cookbook with over 50 recipes has something for everyone. 
  Each recipe includes a brief explanation of the principle it represents, making it an educational and delicious way to celebrate the holiday with your loved ones. Whether you're a seasoned cook or new to Kwanzaa, this cookbook will provide you with all the tools and inspiration you need to make your Kwanzaa celebration truly special.

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  The Trouble with Brunch - Work...

  Shawn Micallef

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  One of The Globe and Mail's Globe 100: Best Books of 2014
     
  Every weekend, in cities around the world, bleary-eyed diners wait in line to be served overpriced, increasingly outré food by hungover waitstaff. For some, the ritual we call brunch is a beloved pastime; for others, a bedeviling waste of time. But what does its popularity say about shifting attitudes towards social status and leisure? In some ways, brunch andother forms of conspicuous consumption have blinded us to ever-more-precarious employment conditions. For award-winning writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class.
     
  Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was obliviousto its own instability and insularity.
     
  The Trouble with Brunch is a provocative analysis of foodie obsession and status anxiety, but it's also a call to reset our class consciousness. The real trouble with brunch isn't so much bad service and outsized portions of bacon, it's that brunch could be so much more. 
     
  'At the crux of it, Micallef's issue with brunch is a lack of self-awareness, and his book is essentially a call to arms to consider the implications of one's actions, even for something as innocuous as meeting friends for eggs and mimosas.'
     
  – Bookslut
     
  Praise for Shawn Micallef:
     
  ‘As Toronto grows into a more mature, more compelling city, a new group of non-academic, street-smart urbanists has emerged to appreciate it – with-it young writers, architects and men and women about town who love big cities and see things in Toronto that most of usmiss. Shawn Micallef is one of the sharpest of this sharp-eyed breed.’
     
  – Globe and Mail
     
  ‘A smart and intimate guide to the city that makes you feel like an insider from start to finish.’
     
  – Douglas Coupland [on Stroll]

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  Roasting in Hell's Kitchen -...

  Gordon Ramsay

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  Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hellFor the first time, Ramsay tells the full inside story of his life and how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction, his failed first career as a soccer player, his fanatical pursuit of gastronomic perfection and his TV persona—all of the things that made him the celebrated culinary talent and media powerhouse that he is today. In Roasting in Hell's Kitchen Ramsay talks frankly about his tough and emotional childhood, including his father's alcoholism and violence and their effect on his relationships with his mother and siblings. His rootless upbringing saw him moving from house to house and town to town followed by the authorities and debtors as his father lurched from one failed job to another. He recounts his short-circuited career as a soccer player, when he was signed by Scotland's premier club at the age of fifteen but then, just two years later, dropped out when injury dashed his hopes. Ramsay searched for another vocation and, much to his father's disgust, went into catering, which his father felt was meant for “poofs.”He trained under some of the most famous and talented chefs in Europe, working to exacting standards and under extreme conditions that would sometimes erupt in physical violence. But he thrived, with his exquisite palate, incredible vision and relentless work ethic. Dish by dish, restaurant by restaurant, he gradually built a Michelin-starred empire.A candid, eye-opening look into the extraordinary life and mind of an elite and unique restaurateur and chef, Roasting in Hell's Kitchen will change your perception not only of Gordon Ramsay but of the world of cuisine.

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