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Cast Iron Cooking For Dummies (For Dummies Ser.)
by Tracy L. BarrIn some cooking circles, cast iron gets a bad rep – people think it's old-fashioned, heavy, and hard to take care of. And really, how often do folks nowadays need to hitch up a mule and wagon and leave civilization and Teflon-coated sauté pans behind? True, cast iron is old; it's been around since the Middle Ages. And it is heavy. No one can dispute that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a place in today's kitchens, and that doesn’t mean simply hanging on the wall for decoration. Cast iron has much to offer modern-day cooks; it's easy to use, easy to care for, economical, versatile, and durable, and let's face it, it has a nostalgic appeal that no other cookware has. But more compelling than all those reasons is that it's a great cookware that makes great food. In fact, most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else! Cast-Iron Cooking For Dummies is for those cooks who may want to inject a little adventure and variety into their cooking. If you've never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, you'll discover all you need to know about making great food using cast iron. Here just a sampling of what you'll find in Cast-Iron Cooking For Dummies: Selecting the right cast-iron cookware for you Seasoning a new cast-iron pan Caring for your cast-iron cookware Discovering techniques to enhance your cast-iron cooking Enjoying cast-iron cooking in the Great Outdoors Tons of delicious recipes, from main and side dishes to desserts and international dishes Top Ten lists on ways to make your cast-iron cookware last longer, the best dishes suited for cast iron, and tips for achieving success in cast-iron cooking So, whether you're a cooking novice or an experienced chef, you can find plenty of enjoyment from cooking with cast iron – and Cast-Iron Cooking For Dummies can show you the way.
Sabor: Flavours from a Spanish Kitchen
by Nieves Barragan MohachoNieves Barragán Mohacho is the renowned Spanish chef behind London's Michelin star restaurant Sabor.In her cookbook Sabor (meaning flavour in Spanish), the Basque-born chef shares the food that she likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family.The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish' Rick Stein
The Amazing Make-Ahead Baby Food Book: Make 3 Months of Homemade Purees in 3 Hours [A Cookbook]
by Lisa BarrangouYou can prepare three months' worth of healthy, homemade baby food in just three one-hour blocks of time! Perfect for busy parents, Dr. Lisa Barrangou's innovative plan features instructions for preparing, freezing, and effortlessly combining puree "building blocks" into quick, tasty meals. With fun combinations like Peachy Strawberry Salad, Coconutty Mango Lassi, Plum-Gingered Brocco-Quinoa, and Purple Papaya Flax Yogurt, The Amazing Make-Ahead Baby Food Book will help your baby cultivate an adventurous palate while providing a rainbow of nutrients.From the Hardcover edition.
¡Que viva la cocina!: Recetas caseras y fáciles para todos los bolsillos
by Gorka BarredoGorka Barredo nos presenta recetas fáciles, económicas y rápidas de hacer. ¡Hola, receteros y receteras! Mi nombre es Gorka Barredo y por mucho que me llamen youtuber, blogger o influencer, yo prefiero que se me conozca como cocinero; uno que tiene la peculiaridad de compartir sus recetas a través de las redes. En ¡Que viva la cocina! he recopilado, en exclusiva para ti, 70 recetas que no encontrarás ni en mi blog, ni en mis canales de YouTube ni en Facebook. Primeros, segundos y postres que, como todos los platos que me caracterizan, son caseros, fáciles, baratos y para todos los públicos. No importa si tienes mucha o poca experiencia entre fogones, porque el mejor cocinero del mundo no es aquel que mejor guisa, sino el que más entusiasmo le pone a la cocina.
¡Que viva la cocina! 2: Recetas caseras y fáciles con 3, 4 y 5 ingredientes
by Gorka Barredo¡Hola, receteros y receteras! Soy Gorka Barredo y os presento mi nuevo libro de recetas aún más fáciles, rápidas y económicas. Todavía más intuitivo, sencillo de manejar y claro en sus explicaciones, ¡Qué viva la cocina! 2 incluye más de 75 elaboraciones nuevas divididas en tres capítulos: recetas que se hacen con tan solo 3 ingredientes, otras con 4 y otras tantas a base de 5 ingredientes. Son caseras, sabrosas, nutritivas y -¡cómo no!- están al alcance de todos los bolsillos. Y no importa si tienes mucha o poca experiencia entre fogones; ¡este será, sin duda, tu recetario de cabecera! Aprenderás a preparar garbanzos a la sartén, hamburguesas de pollo y espinacas, pulpo con cachelos, sopa de noodles, solomillos Strogonoff, cordero al curry, yemas de Santa Teresa y muchos otros platos. Todos ellos ¡con un máximo 5 ingredientes! ¿A qué esperas para convertirte en el mejor cocinillas de tu casa? cocinacaserayfacil.net Más de 2.000.000 visitas mensuales en su blog Más de 9.000.000 seguidores en Facebook Más de 3.000.000 seguidores en YouTube
Waistland: A (R)evolutionary View of Our Weight and Fitness Crisis
by Deirdre BarrettHarvard psychologist Deirdre Barrett tackles the obesity and fitness crisis from an evolutionary standpoint. In the modern jungle of burgers, couches, and remote controls, obesity is an enormous and growing epidemic. Weight-loss books and diet gurus urge us to "listen to our bodies," but our instincts are designed for the African savannah, not food courts. The sugary and fatty foods that we, as hunter-gatherers, are programmed to forage used to be hard to come by. Now they're as close as the vending machine down the hall. Radical changes are necessary and, fortunately, are biologically easier than small or gradual changes in diet. Barrett tells us how to reprogram our bodies, break food addictions, and ignore our attraction to "supernormal stimuli"--artificial creations that appeal to our instincts more than the natural objects they mimic. Barrett delves into scientific research--from animal ethology to evolution--to show the disastrous direction in which our instincts have led us, and how, using our intellect, we can get back on course.
Weights for Weight Loss: Fat-Burning and Muscle-Sculpting Exercises with Over 200 Step-by-Step Photos
by Ellen BarrettEveryone knows that dieting without exercise doesn't work. But not all exercises are equally effective. Weights for Weight Loss explains why weight training is the best way to get in shape and provides readers with a comprehensive program that will guarantee success. The author dispels the five myths of weight training (fat turns to muscle, lifting makes for bulky muscles, weights are for men, it's easy to get hurt, heavier is better) and details the numerous benefits of building muscle, such as gaining more energy and a more youthful appearance, and - most importantly - greater fat loss with less effort. The book features exercises for all levels of fitness, from beginner to advanced.Each exercise is clearly explained with step-by-step instructions and photos that show proper technique. Weights for Weight Loss's specialty programs include "The 10-Minute Body Blitz," which hits all the major muscle groups; "The 30-Minute Cardio Circuit," where exercises are performed at a fast pace with no rest in between; and "The 30-Minute Super Sculpt," where heavier weights are used for three sets in a row to exhaust muscles one at a time.
EAT: Los Angeles
by Jean T. Barrett Miles Clements Colleen Dunn Bates Linda Burum Patricia SapersteinThe essential handbook for any food lover in Los Angeles, with more than 1,300 concise, clever reviews of the best places to eat, drink, shop, and taste.
Cooking with Honey: Storey Country Wisdom Bulletin A-62 (Storey Country Wisdom Bulletin Ser.)
by Joanne BarrettSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Cloudy With a Chance of Meatballs 3: Planet of the Pies
by Judi BarrettWhen astronauts land on Mars, their first discovery is a substance not unlike pie filling, and Kate and Henry are eager to go taste some, but Grandpa, who may have some inside information, discourages them.
Pickles to Pittsburgh
by Judi BarrettIN THIS CHARMING SEQUEL to the classic Cloudy With a Chance of Meatballs, Kate and Henry eagerly await Grandpa's return from a vacation that his postcard says has been one of the best and most unusual ever. Thinking about that postcard Kate drifts off to sleep that night and . . . "With Henry as my co-pilot . . . ' she visits the strange land of Chewandswallow-a land characterized by massive amounts of food, immense carrots, leafy jungles of lettuce, and tuna fish sandwiches do gigantic they have to be moved by helicopters. What the people of Chewandswallow are doing with all that food is most intriguing of all. Fans of Cloudy With a Chance of Meatballs will applaud this return trip with its underlying message of generosity and a world of community. Picture Descriptions are in Brackets
Cloudy With a Chance of Meatballs
by Judi Barrett Ron BarrettLife is delicious in the town of Chewandswallow where it rains soup and juice, snows mashed potatoes, and blows storms of hamburgers--until the weather takes a turn for the worse. Images and image descriptions available.
Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day
by Judith BarrettThere is no better way to tap into today's soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. And cutting the fat posed no bar to creating soups with incredible flavor -- Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat. Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon. You have a veritable calendar full of soup's pleasures at your fingertips. Soups "from the sea," like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it's legumes you crave, try one of the unbeatable bean soups: Lentil and Portobello Mushroom Soup, Miami Black Bean Soup, Lemony Chickpea and Escarole Soup. Or experiment with the variety of international soup recipes that are offered, from Japanese Dashi with Soba and Scallions to Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice.
How to Create a Sustainable Food Industry: A Practical Guide to Perfect Food (Routledge Studies in Food, Society and the Environment)
by Melissa Barrett Massimo Marino Francesca Brkic Carlo Alberto PratesiThis book presents a practical guide to help businesses navigate the complex topics of sustainability in the food industry. The book takes you on a journey along the food value chain, from farm to fork, exploring key opportunities to increase positive impacts and circularity at each step of the journey. Written by a team of authors with decades of experience in the food industry and academia, it provides guidance on how to analyse sustainability across the value chain and life cycle of a food product and how to design, implement and communicate strategies to customers. Furthermore, the book shows that there are not always straightforward solutions, but rather choices and trade-offs that require an understanding of what is best suited to the product, customers and business in question. It demystifies a variety of topics, such as local sourcing, regenerative agriculture, plant-based protein and the environmental impact of meat production, and draws on a wide range of case studies from across the globe, to provide concrete, real-world examples. While a perfect food system may not exist, informed decisions can go a long way to reshape and transform the food industry as we know it. This book will be of great interest to professionals working in the food and agriculture industries, as well as students and scholars of sustainable food systems and sustainable business.
Moon Copenhagen & Beyond: Day Trips, Local Spots, Strategies to Avoid Crowds (Travel Guide)
by Michael BarrettWhether you're sipping coffee by a canal, exploring lavish palaces, or discovering the real meaning of hygge, get to know the Danish capital with Moon Copenhagen & Beyond.Explore In and Around the City: Meander through Copenhagen's most interesting neighborhoods, like the Inner City, Vesterbro, Nørrebro, and Christianshavn, and nearby areas, including Kronborg, Kongens Lyngby, Malmö, and moreGo at Your Own Pace: Choose from tons of itinerary options designed for foodies, history buffs, art lovers, and moreSee the Sights: Stroll cobbled streets and bike along picture-perfect canals, watch the changing of the guard at Amalienborg, picnic on the grounds of the Frederiksberg Palace, and spend an afternoon at the iconic old-school amusement park Tivoli GardensGet Outside the City: Visit the renowned art collection on the shores of the Øresund, unwind in the Swedish coastal city of Malmö, or stroll the old-fashioned fairground in Kongens LyngbySavor the Flavors: Snack on open-faced rugbrød (rye bread) sandwiches or delicious Danish pastries, sample Middle Eastern mezze or shawarma, or dine at Michelin-starred restaurantsExperience the Nightlife: From wine bars and craft cocktail lounges to thrifty bodegas and pop-up "Friday bars," dig into Copenhagen's vibrant nightlifeGet to Know the Real Copenhagen: Denmark local Michael Barrett shares his favorite spots in the cityFull-Color Photos and Detailed Maps throughout, plus a fold-out mapHandy Tools: Background information on the city's history and culture, plus tips on sustainable travel, what to pack, where to stay, and how to get aroundDay trip itineraries, favorite local spots, and strategies to skip the crowds: Take your time with Moon Copenhagen & Beyond.Want to experience more of Scandinavia? Try Moon Norway. Exploring more of Europe? Check out Moon Rome, Florence & Venice or Moon Barcelona & Madrid.
Healthy Instant Pot Mini Cookbook: 100 Recipes for One or Two with your 3-Quart Instant Pot (Healthy Cookbook)
by Nili BarrettHealthy and flavorful recipes for two, using your 3-Quart Instant Pot Mini.For owners of the Instant Pot Mini are 100 nutritious recipes designed specifically for the 3-quart multi-cooker. If you're cooking for yourself or for two, or if you just want fewer leftovers, then this smaller Instant Pot is perfect for you. But when your Instant Pot capacity is half the size of most models, you need recipes with half the yield, too! You don't have to calculate your own messy conversions--just follow the recipes in the book for perfectly portioned, perfectly cooked meals.Including recipes for breakfast, lunch, dinner, and dessert, Healthy Instant Pot Mini Cookbook is the only resource you need for a variety of delicious flavors and cuisines. With useful recipes, such as Spinach Prosciutto Egg Bites and Layered Chicken Enchilada Casserole, you could even choose to have breakfast and lunch prepared for several days. If you're using your 3-quart Instant Pot as a complement to your bigger model, choose from 19 side recipes so that the entire meal is ready in a snap. Forget takeout. Without processed ingredients and refined sugars, you can feel good about what you're eating, and you'll have it in half the time and at a lesser cost.
Growing & Using Lavender: Storey's Country Wisdom Bulletin A-155
by Patricia R. BarrettSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Growing & Using Sage: Storey's Country Wisdom Bulletin A-166 (Storey Country Wisdom Bulletin Ser.)
by Patricia R. BarrettSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Trim Healthy Mama: No More Fads
by Pearl Barrett Serene AllisonTrim Healthy Mama No More Fads! A Common Sense Guide To Satisfy Your Cravings And Energize Your Life. For Women Of All Ages And Stages! Over 250 Recipes, Proven Ways to Lose Weight, How to Balance your Hormones, How to Re-fire your Metabolism, Make your Skin Glow, Ignite Marriage Intimacy, Simple but Effective Exercise Plan. (for Pregnant Mothers too!) Answers for Postmenopausal Women.
Trim Healthy Mama Cookbook
by Pearl Barrett Serene AllisonIn their debut cookbook, the Trim Healthy Mama's share hundreds of delicious, healthy recipes to help readers successfully slim down while eating well. This companion cookbook to the bestselling Trim Healthy Mama Plan is just what readers have been waiting for. It features simple, mouthwatering, recipes for breakfast, lunch and dinner--including slow cooker and one-pot meals, hearty soups and salads, omelets and waffles, pizzas, breads and more. No Trim Healthy Mama should be deprived, so there are also favorite snacks, delectable desserts, and the smoothies, sippers and teas fans love. With pantry-stocking advice, time-saving tips, and information on how to cook for the entire family, the Trim Healthy Mama Cookbook offers a delicious and nutritious way to make trim and healthy meals with less stress--so you have more time with your loved ones.From the Trade Paperback edition.
Trim Healthy Mama Plan
by Pearl Barrett Serene AllisonForget the Fad Diets, Join the Food Freedom MovementCounting calories is out. All the food groups are in. Becoming trim and healthy doesn't have to be difficult or painstaking anymore. After trying almost every fad diet out there, Serene Allison and Pearl Barrett, creators of the Trim Healthy Mama movement, took matters into their own hands. Through trial and error and much research, they created the TRIM HEALTHY MAMA PLAN, the breakthrough lifestyle program to help readers of all ages and stages get healthy, slim down and keep off the weight once and for all. Based on the authors' successful self-published book, this simplified, improved, practical plan shows readers a unique way to lose weight and get healthy by eliminating sugar, and still eating hearty, delicious food. The biblically-sound and highly effective eating approach centers on Satisfying meals (which include more fats and protein) and Energizing meals (which include more carbs and protein), as they are the key to success. Scrumptious whole, unprocessed foods, including fats, blood sugar friendly grains, proteins, fruits, and vegetables, are eaten in a way that boosts metabolism, yet still fits into anyone's hectic lifestyle. It's family friendly and effective for pregnant and nursing mothers, pre or post- menopausal women, and also those without weight or health issues--even men and growing children.The book includes menu plans, a list of key super foods to eat on plan, time-saving tips, and pantry stocking and lifestyle advice to help readers successfully reach their goals.Join the Trim Healthy Mama movement and along with thousands of others, discover the groundbreaking, easy-does-it, and delicious way to eat for health and weight loss.From the Trade Paperback edition.
The Seasonal Baker
by John BarricelliKnown for his delicious and gorgeous baked goods, John Barricelli of the SoNo Baking Company in Norwalk, Connecticut, has become a local celebrity. In The Seasonal Baker, he brings everyday baking with fruits and vegetables within reach for home cooks, offering 135 sweet and savory recipes for all seasons. John patiently walks readers through his recipes for breakfast treats, quick breads, poached fruits, cookies, pies, cakes, quiches, pizzas, and more. He shares his Pears "Belle Hélène," using the fall's bounty and including suggestions for how best to submerge fruit for poaching. His Strawberries Romanoff--perfect for summertime--comes with tips on how to gently clean the berries so they retain their beautiful shape. The Blueberry Cheesecake in Glass Jars offers a delightful, picnic-style presentation for company. He presents Joan's Carrot Bars with Cream Cheese Frosting and Spiced Pecans for a cozy winter treat. Pumpkin Whoopie Pies with Cinnamon Cream are a hit with all ages, perfect for Thanksgiving when pumpkin harvest is in full swing. He steeps and softens sun-dried tomatoes for Cheese Focaccia with Summer Squash, and guides you through making Grilled Pizza with Figs and Ricotta, great from summer through early fall, and which can be made in the oven. In his follow-up to his acclaimed The SoNo Baking Company Cookbook, John showcases the diversity of the produce, keeping us connected to the seasons. He also includes a definitive shopping guide on how to buy and prepare fruits and vegetables, and how best to store them for later use. This rich collection of recipes, great for beginning bakers and pros alike, is accompanied by gorgeous four-color photography, as well as Barricelli's family stories. These are the recipes that he makes at home with his children, and they will inspire you to add his seasonal family favorites to your own standbys. Often simple enough for anyone to make, these dishes are mouthwateringly beautiful and approachable enough to make during the week. Through fall, winter, spring, and summer, this is the book you'll turn to again and again for recipes that feel like home.
Bollería: Hecha en casa y con el sabor de siempre
by Xavier BarrigaAprende a realizar deliciosa bollería en casa de la mano de Xavier Barriga. ¿Quién puede resistirse al aroma inconfundible de un cruasán recién horneado? En este libro, el maestro panadero Xavier Barriga nos propone más de 50 recetas de bollería, tradicionales e innovadoras, explicadas e ilustradas paso a paso, que están al alcance de todos. Desde napolitanas, palmeras, berlinas rellenas o cruasanes hasta elaboraciones de otros países o las piezas más típicas de nuestra bollería tradicional; en este libro encontrarás todo lo que necesitas saber para elaborar una bollería casera de calidad y sana, y poder sorprender a los tuyos ofreciéndoles un capricho dulce diferente cada día.
Brioixeria: Feta a casa amb el gust de sempre
by Xavier BarrigaAprèn a fer la brioixeria casolana més deliciosa de la ma de Xavier Barriga. Qui es pot resistir a l'aroma inconfusible d'un croissant tot just sortit del forn? En aquest llibre, el mestre flequer Xavier Barriga ens proposa més de 50 receptes de brioixeria, tradicionals i innovadores, explicades i il·lustrades pas a pas i a l'abast de tothom. Des de napolitanes, ulleres, berlines farcides o croissants fins a elaboracions d'altres països o les peces més típiques de la brioixeria tradicional; en aquest llibre trobareu tot allò que cal saber per elaborar una brioixeria casolana, sana i de qualitat, i per sorprendre familiars i amics cada dia amb un caprici dolç diferent.
Cocas y tortas: Hechas en casa y con el sabor de siempre
by Xavier Barriga¿Quién no se dejaría seducir por una crujiente y esponjosa coca recién horneada? Más de 50 recetas de Xavier Barriga explicadas e ilustradas paso a paso, con todo lo que necesitas saber para preparar una torta casera, sana y de calidad. La coca es quizás la comida catalana más universal; además de ser habitual en todos los hogares y las pastelerías de Cataluña, es una forma de preparar platos con mucha tradición en todo el Mediterráneo. Mezclando tradición e innovación, el maestro panadero Xavier Barriga nos sorprende con más de cincuenta recetas de cocas y tortas. Dulces, saladas, crujientes, esponjosas, integrales, especiales y sorprendentes: desde la clásica coca de panadero hasta la coca integral de rúcula y tomates cherry. En este libro encontrarás una gran variedad de cocas y tortas, clasificadas según su textura: desde cocas esponjadas, hojaldradas, muy tiernas y también muy crujientes, hasta cocas para comer con cuchara e ideas saladas. También tenemos un apartado de cocas típicas y tradicionales, esas que han conquistado tantos paladares y que lo siguen haciendo a día de hoy. Como no podía ser de otra manera, hay unos capítulos especiales: desde ideas con las que sorprender a los tuyos, cocas para personas con intolerancias a ciertos componentes como el gluten, la proteína de la leche o el huevo, además de un capítulo dedicado a cocas integrales y bajas en calorías.