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Libro de cocina de 5 ingredientes en olla de cocción lenta: recetas rápidas, fáciles y deliciosas (Slow Cooker)
by Andreina Briceño Escobar Pamela Fisher¿Cansado de comer comida procesada y pedirla fuera? ¿Por qué no dejar que su cocinera lenta haga el trabajo con sólo 5 ingredientes? Disfrute de esta colección de saludables y deliciosas recetas en ollas de cocción Lentas. ¡Elegí todas las recetas más fáciles de mi colección y las puse en un solo libro de cocina para ti! ¡5 Ingredientes o menos! Este libro electrónico contiene información sobre cómo cocinar comidas usando cocinas lentas y diferentes recetas que usan cinco ingredientes o menos. Las recetas son simples y fáciles y son ideales incluso para personas ocupadas como usted. Hay muchas recetas incluidas en este e-libro que usted puede elegir de modo que usted pueda tener una variedad de comidas deliciosas cada semana que parezca que usted pone mucho tiempo y energía en cocinarlas. Estas saludables recetas te ayudarán a satisfacerte con deliciosos platos sin perder el tiempo. Será muy fácil permanecer en el camino todos los días y sorprender a su familia con platos sabrosos e irrepetibles. Todas las recetas en este libro son muy divertidas, deliciosas, saludables y simples recetas.
Ayuno Intermitente: 52 Recetas Para Su Dieta, Fáciles Y Rápidas.
by Bryan EscobarEn el interior, aprenderá los secretos que hacen que el ayuno intermitente sea tan exitoso, al mismo tiempo que aprende sobre los diversos tipos de ayuno intermitente que son populares en la actualidad. El ayuno intermitente de todos los tipos tiene una gran cantidad de beneficios para el cuerpo humano, incluida la pérdida de peso, el aumento muscular y una resistencia adicional a todo, desde un ataque cardíaco hasta un derrame cerebral. Si bien puede parecer demasiado bueno para ser verdad, también encontrará la ciencia detrás de la moda que demuestra de manera concluyente por qué es tan exitoso. En la cultura alimentaria moderna de hoy, hemos estado condicionados por la totalidad de nuestras vidas que necesitamos comer durante todo el día para mantener a nuestro cuerpo sano. Probablemente haya escuchado una y otra vez que el desayuno es la comida más importante del día, o que comer comidas pequeñas cada 2-3 horas es ideal para un metabolismo eficiente. La verdad es que comer con este tipo de frecuencia no es la forma en que se hizo funcionar a nuestra especie, y en realidad es una tendencia relativamente nueva entre la raza humana. ¿Que estas esperando? ¡No esperes más! ¡Desplácese hacia arriba y haga clic en el botón comprar ahora para comenzar el viaje a la vida de sus sueños!
Escoffier Le Guide Culinaire Fifth edition
by Auguste Escoffier H. L. Cracknell R. J. KaufmannUnabridged English translation of Escoffier's original text and includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d'oeuvres to fish, meats, poultry, and desserts.
Dietoterapia
by Elisa EscorihuelaEl método que nos demuestra que comer bien es la mejor medicina. La alimentación es una parte fundamental de nuestro día a día. Lo que comemos y lo que dejamos de comer tienen una incidencia esencial en nuestra salud y nuestro desarrollo físico. Tanto es así que a través suyo podemos prevenir e incluso ayudar en el tratamiento de algunas enfermedades. Esta práctica es lo que se conoce como dietoterapia. La dietoterapia no ofrece nada parecido a dietas milagrosas: se trata de una aproximación estrictamente científica que relaciona los componentes nutricionales con causas y síntomas. Afecciones tan comunes como las intolerancias, las alergias, la diabetes, el colesterol, la endometriosis y la hipertensión arterial pueden combatirse en parte gracias al conocimiento y la práctica de hábitos alimenticios específicamente pensados para ello. Así, a través de los consejos y las recetas y menús semanales que nos propone la dietista y farmacéutica Elisa Escorihuela, aprenderemos a cuidar de nuestra salud de una forma específica y natural. Reseña:«Si somos lo que comemos, con este libro aprenderás a ser tú, sin aditivos ni artificios.»Dr. Julio Mayol
Nutrition And Diagnosis-related Care
by Sylvia Escott-StumpThis authoritative go-to resource for students and clinical nutrition practitioners covers over 270 conditions in 16 sections. Each section provides an overview followed by essential evidence-based information on nutrition management of each condition. Nutrition therapy and practical guidance is presented in a unique style that is easy-to-navigate and implement in practice. Mini case studies throughout demonstrate application of the Nutrition Care Process and standardized language in a practical example.
Handbook of Clinical Nutrition and Stroke
by Arlene A. Escuro Donald F. Kirby Mandy L. CorriganHandbook of Clinical Nutrition and Stroke is a comprehensive reference on nutrition for the multidisciplinary team caring for stroke patients. Targeting physicians, nurse practitioners, clinical dietitians, and advanced allied health and medical students, this volume provides an introduction on the different types of stroke, associated risk factors, and uniquely featured global perspectives on stroke. In addition to discussing stroke risk factors, the book expands upon treatment and management from the acute care setting through rehabilitation, captures the lifespan of patients affected by stroke, and discusses the progression of the nutrition care plan. Containing the most up-to-date, evidence based information currently available, Handbook of Clinical Nutrition and Stroke is a valuable resource for clinicians working with the stroke population.
Emotions & Eating
by Joan EsherickWe all need to eat. Food is a basic life necessity, but it can mean so much more to us than merely taking in enough food to keep hunger at bay. We eat when we're sad, happy, bored, lonely, excited, and for many other reasons. Many people have complicated relationships with food and their emotions. For many of us, eating is a way to escape painful feelings. For others, no good feeling can go without a celebratory meal--and maybe even some overeating. But all this emotional eating can lead to serious health consequences, including obesity--the state of being very overweight. Learn more about why people's emotions push them to eat the way they do, and discover how people develop unhealthy emotional relationships with food. When you understand the risks of eating because of your emotions, you'll be able to understand your body's needs better--and you'll know how to stick with healthy eating, no matter how you're feeling.
Looking & Feeling Good in Your Body
by Joan EsherickMany of us have looked in the mirror and thought, "If only I could change the way I look. If only I could be different." Most people have, at one time or another, wished to look more like someone else, someone we know or someone we've seen in movies or on TV. For many people, this desire stems from living in a society that values thinness and a particular representation of beauty above all else. Discover the factors that influence how we view ourselves and our bodies. The choice to see yourself as valuable and beautiful--no matter what you may look like--is up to you!
Slices of Life: A Food Writer Cooks through Many a Conundrum
by Leah EskinFor nearly a decade, Leah Eskin has been serving up chronicles of everyday life, along with mouthwatering recipes, to the readers of her "Home on the Range” column in the Chicago Tribune. Now she has whipped up Slice of Life, a collection of her columns covering everything from her early married days to parenting adolescents-and everything in between. From "Best Friend Biscuits” to "Recovery Paella” to "Sullen Child Oatmeal Squares,” there’s always a recipe to cope with life’s sticky situations: the dinner party gone awry, the mortifying soccer match, the houseguest who eats nothing, the teenager who won’t listen. She tells the story of family life through its ordinary disasters-and pleasures. Slice of a Life is both a charming memoir told through food, and with more than 200 recipes, it’s also a delectable cookbook that will enchant anyone who appreciates the big and little moments of life.
Dictionary of Nutraceuticals and Functional Foods
by Michael Eskin Snait TamirHealth professionals are recognizing the major role that nutraceuticals play in health enhancement. As a result, there is a dramatic increase in research aimed at identifying new functional foods and nutraceuticals. There is not, however, a single source that presents this research in a thorough and accessible manner. Comprehensive and complete, th
The Macrobiotic Way
by Wendy Esko Stephen Blauer Michio KushiThe third edition of the "bible" of the macrobiotic movement. Originally published in 1985, The Macrobiotic Way is a classic in its field. It is the definitive guide to macrobiotics, an approach to diet and lifestyle that promotes both inner peace and harmony with others and the environment. Now updated, it covers not only the central dietary principles, nutrition, and foods but also cooking techniques, essentials for a macrobiotic kitchen, menus and recipes, along with exercise, life philosophy, home and lifestyle, and the role of macrobiotics in healing.
Changing Seasons Macrobiotic Cookbook
by Wendy Esko Aveline KushiRooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, and beans, selected and prepared in harmony with the seasons. From lightly sautéed spring greens and sea vegetables and refreshing summer salads, to harvest vegetables and hearty winter stews, The Changing Seasons Macrobiotic Cookbook provides hundreds of easy-to-follow and flavorful recipes for complete and balanced macrobiotic meals. A combination of great taste and whole foods, this is traditional macrobiotic cooking at its best.
Food Advertising and Childhood Obesity: Examining Food Type, Brand Mascot Physique, Health Message, and Media (Routledge Studies in Marketing)
by Fariba Esmaeilpour Mitra Shabani NashtaeeThis book explores the ways in which the environmental factor of advertising can influence children’s food choice and health status, and how it contributes to the significant public health issue of childhood obesity. Food Advertising and Childhood Obesity seeks to gain a better understanding of children’s food choice based on children’s exposure to different advertising by analyzing food type, brand mascot physique, health messages, and media. The book begins by reviewing the ways in which children become consumers and the role of advertising in this process. It then explores a range of advertising variables in children’s food choice and consumption. This includes theoretical and practical discussion of foods and brand mascots, health messages embodied in food advertising, and comparisons of the effects of different advertising based on entertainment level, such as using new media to present ‘advergames’ supported by television advertising. Each chapter is supported with relevant theories and a research summary is presented on each topic for clarification. The book also introduces some ways of constructive working with children and concludes with a chapter dedicated to market research and children. Written for students and practitioners of marketing, market research, and advertising, especially within the global food industry, this book offers readers a new approach to understanding child food choice and consumption that will inform effective corporate social responsibility strategies to address this issue.
Somethin' Outta Nothin': 100 Creative Comfort Food Recipes for Everyone
by Lorenzo EspadaLearn to make 100 delicious comfort food recipes outta nothin&’ with the debut cookbook from social media chef Lorenzo EspadaLorenzo Espada, aka @eatwitzo, has a slogan he lives by: Let's make somethin&’ outta nothin&’. Growing up, his mother and father always made a way out of nothing, whether it was making ends meet, making a good time out of a bad one, or simply just creating a good vibe out of thin air.Now, Zo cooks delicious comfort food recipes on social media for millions of people. But when he was beginning his culinary journey, he had no plan for what his next steps would be. With those five words ringing in his ears, he was able to make something out of nothing, by teaching himself to cook and growing his audience from the ground up. In his first full-length cookbook, he&’s sharing his delicious, creative twists on traditional comfort food classics, like Twice-Baked Loaded Chicken and Broccoli Potatoes, Crab Cake Stuffed Cheddar Biscuits, and Peach Cobbler Pound Cake, for the first time.Along the way, he provides tips and tricks for beginner chefs who are just starting to explore their skills in the kitchen. No matter where your own cooking journey takes you, Zo&’s going to teach you how to make somethin&’ outta nothin&’.
L.A. Mexicano: Recipes, People & Places
by Bill EsparzaThis “fascinating and inspirational” cookbook celebrates LA’s famous Mexican cuisine with recipes, a neighborhood restaurant guide, and much more (Evan Kleiman, NPR’s Good Food). Richly photographed and truly local, L.A. Mexicano showcases the rich and complex Mexican-food culture of Los Angeles. Here you will find recipes for everything from authentic Black Beans to Taquitos with Avocado Sauce and Eastside Pico de Gallo. But L.A. Mexicano is about more than just the recipes. A James Beard Award–winning food reporter for Los Angeles Magazine, Bill Esparza takes you on an insider’s tour of the culture and communities behind the food with profiles of chefs, bakers, restaurateurs, and vendors. Part cookbook, part food journalism, and part love song to the city itself, L.A. Mexicano is the definitive resource for home cooks, hungry Angelenos, and food-loving visitors. Includes a foreword by Taco USA’s Gustavo Arellano.
Lo que cuenta el caldero
by Leonor EspinosaPor primera vez Leonor Espinosa, la chef más destacada de América Latina en la actualidad, publica las crónicas culinarias que ha escrito a lo largo de su trayectoria y en los miles de recorridos que ha hecho por Colombia y otros lugares del mundo. Lo que cuenta el caldero reúne el legado gastronómico Leonor Espinosa a través de paisajes sonoros y humeantes y sus experiencias en territorios de Colombia en los que la cocina es protagonista. Acompañados de ilustraciones de Elizabeth Builes y recetas cuidadosamente seleccionadas, cada uno de los relatos aquí agrupados transmite los sabores y aromas que marcaron la infancia de la autora y revela las preparaciones que hoy son esenciales en su fogón: el plátano maduro, el suero costeño, el mote de queso y la yuca "sancochá", entre otras.
Lo que cuenta el caldero
by Leonor EspinosaPor primera vez Leonor Espinosa, la chef más destacada de América Latina en la actualidad, publica las crónicas culinarias que ha escrito a lo largo de su trayectoria y en los miles de recorridos que ha hecho por Colombia. Lo que cuenta el caldero reúne el legado gastronómico Leonor Espinosa a través de paisajes sonoros y humeantes y sus experiencias en territorios de Colombia en los que la cocina es protagonista. Acompañados de ilustraciones de Elizabeth Builes y recetas cuidadosamente seleccionadas, cada uno de los relatos aquí agrupados transmite los sabores y aromas que marcaron la infancia de la autora y revela las preparaciones que hoy son esenciales en su fogón: el plátano maduro, el suero costeño, el mote de queso y la yuca "sancochá", entre otras.
Jennifer's Way: My Journey with Celiac Disease--What Doctors Don't Tell You and How You Can Learn to Live Again
by Jennifer EspositoAward-winning actress Jennifer Esposito tells a riveting personal story about her own journey and experience with chronic illness, and her long-awaited diagnosis: celiac disease. Armed with this knowledge, she vowed to rebuild her life to ensure her wellness, and she learned how to live again. The National Foundation for Celiac Awareness estimates that as many as 1 in 133 Americans has celiac disease, and 83% of people who have it are undiagnosed or misdiagnosed with other conditions. Jennifer received an accurate diagnosis only after decades of mysterious illnesses and misdiagnoses. Upon being diagnosed with celiac disease, she dedicated herself to advocacy through her nonprofit foundation for celiac education, Jennifer's Way. She also owns and operates a gluten-free bakery called Jennifer's Way in Manhattan. Jennifer, who starred in the Oscar-winning film Crash and CBS's Blue Bloods, will not let her diagnosis deter her--or anyone else--from living a successful and healthy life. She provides hope for all those who suffer. For anyone struggling with a chronic illness, Jennifer's Way is proof that there is a solution for what ails you, that you shouldn't stop until you find it, and that you can feel good again.
Ciao Italia: Traditional Italian Recipes from Family Kitchens
by Mary EspositoJoin the popular host of Ciao Italia, seen nationally on public television, for an intimate journey back to her childhood in Buffalo, New York, to a time when her mother and grandmothers ran the household from their kitchens. "Food was the connector in our lives; it brought people together. In an Italian family, love is expressed through kisses, kudos, and in the kitchen," writes Mary Ann Esposito. Yet, as a girl, Mary Ann took for granted the endless parade of delicacies emanating from the family hearth. Only when she began studying cooking in Italy did she realize that the techniques and recipes she was learning were so familiar because she'd seen them prepared countless times before! Inspired, Mary Ann spent ten years combing Italy for the secrets of its great regional cooking. Now, in this companion volume to her enormously popular cooking show, she offers two hundred recipes--some straight from the Mediterranean, others from her family's archives and memories--plus dozens of anecdotes and tips, to create this intimate loving tribute to her Italian heritage. The hallmark of Italian cuisine is its freshness, and Esposito shows how to make the most of every ingredient. Here's her recipe for quick tomato sauce, ready in just thirty minutes, plus one made with red peppers and another with yellow tomatoes. A chapter on breads covers everything from hearty focaccia to calzoni with a choice of four fillings to sweet, fruit-filled panettone. Many of her soups are meals in themselves, like rich Sardinian Fish Soup or Spinach and Meatball Soup.
Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks (Ciao Italia Ser.)
by Mary Ann EspositoA beautifully conceived cookbook representing the best of Italian cooking brought to us by the trusted host of the longest-running television cooking show in AmericaOn Ciao Italia, which has been airing on PBS for more than twenty years, Mary Ann Esposito has taught millions of fans how to cook delicious, authentic Italian dishes. In her previous books, she has shown us how to make a quick meal with just five ingredients, helped us get dinner on the table in just thirty minutes, and encouraged us to slow down and take it easy in the kitchen while re-creating the rich aromas of Italy. Now Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes. They represent traditional, everyday foods that she regards as culinary royalty—always admired, respected, and passed down through generations. Even better, they are easy to make and guaranteed to please. You'll be dog-earing the pages to try such classics as:- Sicilian Rice Balls- Spaghetti with Tuna, Capers, and Lemon- Risotto with Dried Porcini Mushrooms- Lasagna Verdi Bologna Stylegnese- Homemade Italian Sweet Sausage- Veal Cutlet Sorrento Style- Roasted Sea Bass with Fennel, Oranges, and Olives - Almond Cheesecake- Orange-Scented MadeleinesGeorgeously designed with appetizing full-color photographs of recipes and homespun essays about Italian cooking and family traditions throughout, Ciao Italia Family Classics will have fans old and new pulling it off the shelf again and again.
Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen (Ciao Italia Ser.)
by Mary Ann EspositoIn Mary Ann Esposito's new book, Ciao Italia Five-Ingredient Favorites, she shows home cooks how to turn just five ingredients into an easy, delicious and economical Italian dish for the family dinner table. Mary Ann Esposito knows that the genius behind great Italian cooking is the simple philosophy of using just a few quality ingredients to create something delicious. In Ciao Italia Five-Ingredient Favorites, she shows home cooks how to make that philosophy work for them so that they can save time and money without sacrificing flavor. With seventy five authentic Italian recipes--from antipasti to pastas, main courses and desserts -Esposito draws on the Italian culinary tradition of simplicity in the kitchen to create such effortless and tasty dishes as:- Prosciutto di Parma, Fontina and Fig Wraps- Spicy Soppressata Tartlets- Cheesy Stuffed Meatballs- Pistachio Dusted Pork Chops- Oven-Poached Halibut with Shallots and Fennel- Escarole Salad with Mustard Dressing- Chocolate, Hazelnut, and Banana Tartlets- Buttermilk Panna Cotta Infused with VanillaWith Ciao Italia Five-Ingredient Favorites, Mary Ann Esposito serves up a surefire way to please family and friends with easy recipes that are quick and delicious.
Ciao Italia in Tuscany: Traditional Recipes from One of Italy's Most Famous Regions (Ciao Italia Ser.)
by Mary Ann EspositoFamed for its bustling cities rich with art, history, and centuries-old traditions, as well as for its gently rolling landscapes filled with vineyards, cypress trees, and olive groves, Tuscany is one of the most popular regions in Italy. Mary Ann Esposito, host of the longest-running television cooking show, invites us to experience the tastes, smells, and traditions of this wonderful region, one delectable meal at time.With eighty delicious recipes accompanied by anecdotes, travel essays, and cooking tips and techniques, this collection shares and explores the essence of Tuscan cooking. Cucina povera, country-style cooking, is the backbone of the Tuscan culinary heritage, and you'll see it in practice on an agricultural estate just outside of Siena, at a palazzino in the heart of Florence, at a popular restaurant in an industrial city, in medieval villages, and in the charming cities and towns across the region.Simple, flavorful ingredients are transformed into authentic, mouth-watering dishes such as Scarola e Fagioli (Escarole and Beans), Pappa al Pomodoro (Tomato Bread Soup), Patate con Olio e Ramerino (Potatoes with Olive Oil and Rosemary), Bistecca alla Fiorentina (Grilled T-bone Steak), Gnocchi di Patate con Salsa di Pecorino e Panna (Potato Gnocchi with Pecorino Cream Sauce), Panforte, Ricciarelli di Siena (Siena-Style Almond Cookies), and much more.Complete with information on mail-order sources, Web sites, and Tuscan restaurants, this celebration of the region of Tuscany is a tribute to the people practicing and preserving its rich culinary traditions.
Ciao Italia in Umbria: Recipes and Reflections from the Heart of Italy (Ciao Italia Ser.)
by Mary Ann EspositoJust east of Tuscany, Umbria is lush with rolling hills and rustic small towns - and delicious, healthful, traditional Italian cooking. In her most intimate and personal cookbook to date, popular cooking-show host Mary Ann Esposito, beloved for her long-running series "Ciao Italia," takes us through this delightful, unspoiled region - cooking, eating, and making friends along the way.With 60 authentic recipes along with anecdotes, profiles, and cooking tips, this companion to "Ciao Italia" is a "traveling cookbook" that transports us to the unforgettable foods of Umbria and the people who prepare them. You'll visit bustling food markets, glorious street festivals, aroma-filled home kitchens, family-run vineyards, top-secret truffle fields, and a heavenly chocolate museum. You'll also find information on mail-order sources, web sites, and Umbrian restaurants.Everyone who loves Italy will savor the bounty of Umbrian specialties on these pages, including hearty gnocchi, sizzling vegetables and pork sausages alla griglia (on the grill), delectable black truffles, simple ragus, healthful lentils and farro, hearty country breads, and Perugian chocolate desserts.So pull up a chair, pour a glass of Sangiovese, and come along to Umbria - and bring your appetite!
Ciao Italia Slow and Easy: Casseroles, Braises, Lasagna, and Stews from an Italian Kitchen (Ciao Italia Ser.)
by Mary Ann EspositoWhat could be welcoming in your kitchen than a big warm pan full of lasagna, a pot of braised short ribs or a casserole dish holding fragrant mussels, tomatoes and herbs? When you think of comfort food, the first cuisines that comes to mind is Italian and nobody knows that better than Mary Ann Esposito, host of the longest-running television cooking show in the U.S., Ciao Italia. In Ciao Italia Slow and Easy, Mary Ann tells us how to slow down, take it easy and fill the kitchen with Italian slow-cooked goodness. By braising, baking, roasting and simmering, she gives readers a treasure trove of wonderful dishes like-stove top lasagna with artichokes-prosciutto-wrapped chicken baked in parchment-tomato braised short ribs with rigatoni-pasta shells stuffed with a ragu of pork and cream-one-skillet chicken supper with tomatoes and green beans-layered polenta pie with mushrooms and sausage-mussel, potato and tomato casseroleCiao Italia Slow and Easy is filled with Mary Ann's sensible advice, knowledgeable asides about the history of Italian cuisine and, most of all, a sure sense of what tastes good.
Passion on the Vine: A Memoir of Food, Wine, and Family in the Heart of Italy
by Sergio Esposito Justine Van Der LeunAs a young child in Naples, Italy, Sergio Esposito sat at his kitchen table observing the daily ritual of his large, loud family bonding over fresh local dishes and simple country wines. While devouring the richbufalamozzarella, still sopping with milk and salt, and the platters of fresh prosciutto, sliced so thin he could see through it, he absorbed the profound relationship of food, wine, and family in Italian culture. Growing up in Albany, New York, after emigrating there with his family, he always sat next to his uncle Aldo and sipped from his wineglass during their customary hours-long extended family feasts. Thus, from a very early age, Esposito came to associate wine with the warmth of family, the tastes of his mother's cooking--and, above all, memories of his former life in Italy. When he was in his twenties, he headed for New York and undertook a career in wine, beginning a journey that would culminate in his founding of Italian Wine Merchants, now the leading Italian wine source in America. His career offered him the opportunity to make frequent trips back to Italy to find wine for his clients, to learn the traditions of Italian winemaking, and, in so doing, to rediscover the Italian way of life he'd left behind. Passion on the Vineis Esposito's intimate and evocative memoir of his colorful family life in Italy, his abrupt transition to life in America, and of his travels into the heart of Italy--its wine country--and the lives of those who inhabit it. The result is a remarkably engaging and entertaining wine/travel narrative replete with vivid portraits of seductive places--the world-famous cellars of Piedmont, the sweeping estates of Tuscany, the lush fields of Campania, the chilly hills of Friuli, the windy beaches of Le Marche; and of memorable people, diverse and vibrant wine artisans--from a disco-dancing vintner who bases his farming on the rhythm of the moon to an obsessive prince who destroys his vineyards before his death so that his grapes will never be used incorrectly. Esposito's luscious accounts of the wonderful food and wine that are so much a part of Italian life, and his poignant and often hilarious stories of his relationships with his family and Italian friends, makePassion on the Vinean utterly unique and enchanting work about Italy and its eternally seductive lifestyle.