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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
by Tadashi Ono Harris SalatAmerican grilling, Japanese flavors: That's the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic-Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill--both contemporary and authentic--you'll become a believer, too.From the Trade Paperback edition.
The Japanese Guide to Healthy Drinking: Advice from a Saké-loving Doctor on How Alcohol Can Be Good for You
by Kaori Haishi Dr Shinichi Asabe'People in Japan take their drink seriously. But alcohol is seriously bad for you. This book will tell you how to hold your drink - without dying from the consequences'HENRY GEE, Senior Editor, Nature, and author of The Accidental Species: Misunderstandings of Human Evolution'Drinking can be one of life's great pleasures, but it can also be very harmful and dangerous. Here is a sensible, science-driven, and thought-provoking look at both the pluses and minuses of alcohol as well as tips on how to hopefully enjoy your favourite tipple in a safer way. Kanpai!'BRIAN ASHCRAFT, author of The Japanese Saké Bible and Japanese Whisky 'A refreshingly honest look at booze and how to get the best out of it. I can definitely drink to that.'HELEN McGINN, author of The Knackered Mother's Wine ClubALCOHOL CAN BE GOOD FOR YOU!In this uniquely Japanese mix of quirky fun and hard science, alcohol is revealed not as a poison, but as the best of all medicines . . . up to a point. If we drink healthily, drinkers need never give up what we love. Kaori Haishi is a journalist and the director of the Japan Saké Association; Dr Shinichi Asabe is a liver specialist who likes a drink. Kaori Haishi interviewed a line-up of twenty-five booze-loving physicians, including Japan's leading expert on throwing up, a sleep specialist on how nightcaps can cause depression and a professor on how drinking too much beer can prevent the secretion of testosterone. Now, with Dr Asabe's expert medical help, she has written this book. Universally relevant information about the effects of wines, beers and spirits on the human body is delivered with clarity and precision, backed up by plentiful footnotes citing the latest academic research. The unfailingly amusing Haishi has particularly empathetic advice for women, including the merits of saké as a miracle skin-care product. The book explores all sorts of issues, such as:Bitter Medicine - how beer can help to prevent dementia.Shakes on a Plane - is in-flight drinking dangerous?Mellow Yellow - checking the colour of your pee.Snack Attacks - secrets for avoiding weight gain.And that perennial mystery . . . how do the French get away with it?
The Japanese Guide to Healthy Drinking: Advice from a Saké-loving Doctor on How Alcohol Can Be Good for You
by Kaori Haishi Shinichi Dr Shinichi Asabe Shinichi Asabe'People in Japan take their drink seriously. But alcohol is seriously bad for you. This book will tell you how to hold your drink - without dying from the consequences'HENRY GEE, Senior Editor, Nature, and author of The Accidental Species: Misunderstandings of Human Evolution'Drinking can be one of life's great pleasures, but it can also be very harmful and dangerous. Here is a sensible, science-driven, and thought-provoking look at both the pluses and minuses of alcohol as well as tips on how to hopefully enjoy your favourite tipple in a safer way. Kanpai!'BRIAN ASHCRAFT, author of The Japanese Saké Bible and Japanese Whisky'A refreshingly honest look at booze and how to get the best out of it. I can definitely drink to that.'HELEN McGINN, author of The Knackered Mother's Wine ClubALCOHOL CAN BE GOOD FOR YOU!In this uniquely Japanese mix of quirky fun and hard science, alcohol is revealed not as a poison, but as the best of all medicines . . . up to a point. If we drink healthily, drinkers need never give up what we love. Kaori Haishi is a journalist and the director of the Japan Saké Association; Dr Shinichi Asabe is a liver specialist who likes a drink. Kaori Haishi interviewed a line-up of twenty-five booze-loving physicians, including Japan's leading expert on throwing up, a sleep specialist on how nightcaps can cause depression and a professor on how drinking too much beer can prevent the secretion of testosterone. Now, with Dr Asabe's expert medical help, she has written this book. Universally relevant information about the effects of wines, beers and spirits on the human body is delivered with clarity and precision, backed up by plentiful footnotes citing the latest academic research. The unfailingly amusing Haishi has particularly empathetic advice for women, including the merits of saké as a miracle skin-care product. The book explores all sorts of issues, such as:Bitter Medicine - how beer can help to prevent dementia.Shakes on a Plane - is in-flight drinking dangerous?Mellow Yellow - checking the colour of your pee.Snack Attacks - secrets for avoiding weight gain.And that perennial mystery . . . how do the French get away with it?
Japanese Home Cooking: Simple Meals, Authentic Flavors
by Sonoko SakaiThe essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors.Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
Japanese Homestyle Cooking
by Susie DonaldJapanese food is known to light, healthy, and delicious. Homestyle Japanese Cooking features over 40 authentic Japanese recipes to make your favorite Japanese classics. This cookbook contains recipes for tofu, custards, seafood, meat, poultry, one pot dishes, vegetables, soups, rice, noodles, and desserts. Recipes include: Steamed egg custard Tempura Yakitori Sukiyaki Wakame and tune with soy dressing Miso soup Zaru soba Green tea ice cream And many more! Also included are unit conversion tables, dual unit measurements, an overview of essential Japanese ingredients, and over 40 photos. Each recipe includes cook time, prep time, and serving sizes. Enjoy!
Japanese Homestyle Cooking
by Susie DonaldFew home cooks prepare the dishes typically served in restaurants, and nowhere is that more true than in Japan. Fortunately, Japanese Homestyle Cooking introduces Western taste buds to the flavorful, delicious, and easy-to-prepare foods that Japanese home cooks make every day for family and friends. Readers will delight in this easy-to-follow Japanese cookbook's step-by-step recipes-including how to use a rice cooker-and their families will love trying tasty new dishes such as sukiyaki, shabu-shabu, and teppanyaki. Many home style Japanese dishes are meat-free and instead feature seafood or tofu along with a wide variety of vegetables, making them perfect for vegetarians. Accessible and simple to master, the over 80 recipes in Japanese Homestyle Cooking are as authentic as they are delicious.
Japanese Homestyle Cooking
by Masano Kawana Susie Donald Adrian LanderFew home cooks prepare the dishes typically served in restaurants, and nowhere is that more true than in Japan. Fortunately, Japanese Homestyle Cooking introduces Western taste buds to the flavorful, delicious, and easy-to-prepare foods that Japanese home cooks make every day for family and friends.Readers will delight in this easy-to-follow Japanese cookbook's step-by-step recipes-including how to use a rice cooker-and their families will love trying tasty new dishes such as sukiyaki, shabu-shabu, and teppanyaki. Many home style Japanese dishes are meat-free and instead feature seafood or tofu along with a wide variety of vegetables, making them perfect for vegetarians. Accessible and simple to master, the over 80 recipes in Japanese Homestyle Cooking are as authentic as they are delicious.
Japanese Homestyle Dishes
by Masano Kawana Susie Donald Adrian LanderJapanese Homestyle Cooking will enable you to prepare simple, authentic dishes to enjoy within the comfort of your own home. Learn the secrets behind preparing exquisite sushi and sashimi with an inexpensive bamboo sushi mat and a little practice and patience.The recipes are presented in a simple format that begins with a list of essential ingredients and proportions, a simple step-by-step guide to preparation, cooking and timing, and include both the Japanese and English name for the dish.With its full-color photographs throughout and layflat concealed spiral binding, this Periplus cookbook is attractive and easy-to-use.
Japanese Hot Pots: Comforting One-Pot Meals [A Cookbook]
by Tadashi Ono Harris SalatWholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment--they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan.From the Trade Paperback edition.
Japanese in 7: Delicious Japanese recipes in 7 ingredients or fewer
by Kimiko BarberJapanese food is healthy, delicious and universally enjoyed but despite the popularity of sushi and noodle bars worldwide too few of us cook this delightful cuisine at home. In Japanese in 7 (the latest addition to the in 7 series), Kimiko Barber uses just 7 ingredients or fewer to make deliciously fragrant dishes that you can effortlessly pull together any night of the week. Chapters are divided into:*Fresh - vibrant and healthy meals such as Yellowtail Sashimi, Hand-rolled Sushi and Japanese-style Duck Orange.*Fast - Meals like Dashi-rolled Omelette and Tuna Hotpot that can be on the table quickly after a long day at work.*Light - delicious recipes such as Japanese Onion Soup and Savoury Egg Tofu.*Vegan - nourishing plant-based recipes like Grilled Aubergine in Miso Soup and Mushroom Rice.*Comfort - bowls of warming Moon Udon, Chicken and Miso Porridge or Sea Bream Rice to enjoy on a cold winter's evening.*Sweet - creative Japanese desserts such as Matcha Jelly, Kyoto Tiramisu and Black Sesame Ice Cream.*Basics - Dashi and flavoursome dressings you can use to quickly create authentic Japanese dishes.
Japanese Light
by Kimiko Barber Jan BaldwinKimiko Barber explains the rich history of Japanese culinary traditions and shows you how to make authentic Japanese food at home.
The Japanese Restaurant: Tasting the New Exotic in Australia (Routledge Contemporary Japan Series)
by Iori HamadaThis book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers. Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the ‘exotic’ and ‘Japanese-ness’ as the ‘inferior Other’ to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity. Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]
by Harris Salat Tadashi OnoA collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi.It's time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you'll find in every kitchen and street corner hole-in-the-wall restaurant in Japan--the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves.In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, such as ramen, soba, udon, andtempura. Others are lesser known Japanese classics--such as wafu pasta(spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms--that will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you'll soon be knocking out chahan fried rice, mentaiko spaghetti,saikoro steak, and more for friends and family.Ono and Salat's fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.
The Japanese Tea Ceremony
by A. L. Sadler Shaun Mccabe Iwasaki SatokoFirst published in 1933 as Cha-No-Yu, or The Japanese Tea Ceremony, this classic remains the gold standard for books on the five-centuries-old tea ceremony, which is itself "an epitome of Japanese civilization."The Japanese Tea Ceremony is a fascinating exploration of one of Japan's greatest arts and details the importance of the tea ceremony's history and traditions, its historical tea masters and its physical manifestations.
Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen
by Naomi Moriyama William DoyleOver the past 40 years, millions of people have participated in the most massive de facto longevity and anti-obesity experiment of all time. They have discovered how to conquer obesity and live longer than everyone else on earth. And now, for the first time ever, they are about to share their secrets with you. JAPANESE WOMEN DON'T GET OLD is based on a fascinating health trend: as the US, the UK and Europe suffer an obesity epidemic that is injuring millions of people, the Japanese people are enjoying the greatest health and longevity in the world - and the lowest obesity rates of any industrialised nation. This is the first book to reveal the secrets of Japanese home cooking and the diet and lifestyle secrets of the Land of Immortal Women: Japan. It is written by Japanese expert Naomi Moriyama, who was born and raised in Tokyo. The book is poised to capitalise on the Western world's concern over obesity and health and fitness, as well as its growing interest in Japanese pop culture and Japanese food.
Jardinería en Maceteros
by Nancy Ross¿QUIERES PARENDER LOS PROS Y CONTRAS DE LA JARDINERÍA EN MACETEROS? Aquí Tienes Una Vista Previa De Lo Que Aprenderás... Consiguiendo Maceteros Para Tu Jardín Creando Un Ambiente Apropiado para las Plantas de Maceteros Escogiendo el Tiempo Apropiado para Plantar Las Mejores Plantas para Crecer en Tu Jardín de Maceteros Tips para Ayudar al Crecimieto de Tus Plantas Y Mucho, Mucho, ¡Más! Aquí Tienes Una Vista Previa De Los Vegetales que Aprenderás a Cultivar... Lechiga Cebollas Tomates Zanahorias Rábanos Pepinos Frijoles (Porotos) Betabeles Vegetales Crucíferos Berenjenas Pepinos Y Mucho, Mucho, ¡Más!
Jasmine and Fire: A Bittersweet Year in Beirut
by Salma AbdelnourAs Beirut exploded with the bombs and violence of a ruthless civil war in the '80s, a nine-year-old Salma Abdelnour and her family fled Lebanon to start a new life in the States. Ever since then-- even as she built a thriving career as a food and travel writer in New York City--Salma has had a hunch that Beirut was still her home. She kept dreaming of moving back--and finally decided to do it.But could she resume her life in Beirut, so many years after her family moved away? Could she, or anyone for that matter, ever really go home again? Jasmine and Fire is Salma's poignant and humorous journey of try-ing to resettle in Beirut and fumbling through the new realities of life in one of the world's most complex, legendary, ever-vibrant, ever- troubled cities. What's more, in a year of roiling changes around the Middle East and the rise of the Arab Spring, Salma found herself in the midst of the turmoil, experiencing it all up close. As she comes to grips with all the changes in her life--a love left behind in New York and new relationships blossoming in Beirut--Salma takes comfort in some of Lebanon's enduring traditions, particularly its extraordinary food culture. Through the sights, sounds, and flavors of a city full of beauty, tragedy, despair, and hope, Salma slowly begins to reconnect with the place she's longed for her entire life.
The Jasmine Moon Murder (Tea Shop Mystery #5)
by Laura Childs[From the back cover:] "Indigo Tea Shop owner Theodosia Browning and her staff are catering an unusual Charleston society benefit--a "Ghost Crawl" through the spooky grounds of the historic Jasmine Cemetery. Sadly, the doctor who thought up the event doesn't live to enjoy his own work. He drops dead during the Crawl, and it looks like foul play--but how could such a fine, upstanding citizen have any mortal enemies? Theodosia starts stirring things up with her own investigation to find the do-badder behind this most uncharitable act. But before long, chasing down the culprit gets her in hot water up to her neck." Includes about a dozen delicious recipes, tea party tips and tea bag trivia. Look for the rest of the books in this series in the Bookshare collection including: #1 Death by Darjeeling, #2 Gunpowder Green, #3 Shades of Earl Grey, #4 The English Breakfast Murder, #6 Camomile Mourning, #7 Blood Orange Brewing, #8 Dragonwell Dead, #9 The Silver Needle Murder, #10 Oolong Dead, #11 The Teaberry Strangler, #12 Scones and Bones, #13 Agony of the Leaves, #14 Sweet Tea Revenge, #15 Steeped in Evil #16 Ming Tea Murder and #17 Devonshire Scream.
Jasmine's Tamil Kitchen
by Aloysius Aseervatham"Jasmine's Tamil Kitchen" is the expression of his culinary journey which commenced when Jasmine became ill, and it gradually became impossible to deny the likely future - a single man with no prior skills coping the most basic need to provide food for oneself. Jasmine ignited his passion for cooking during their last days together, and years later Al has collaborated with many other Sri Lankan women, who have been part of his life for up to 70 years, to create a collection of recipes. These are not ordinary recipes; they are tried, tested and refined recipes. They form the sum total of most, if not all, Tamil Sri Lankans' memory of soul food. Al invites you to experience what he has discovered - there is no magic involved in producing these wonderful Tamil dishes, and yet there is magic when the end result is shared with those around you.
Jasper's Kitchen Cookbook: Italian Recipes and Memories from Kansas City's Legendary Restaurant
by Jasper J. MirabileFor 55 years, Jasper's has been a Kansas City staple, a tradition, and a beloved family-run institution. Now fans can get the Jasper's taste at home with more than 100 classic and contemporary Italian recipes in Jasper's Kitchen Cookbook: Italian Recipes and Memories from Kansas City's Legendary Restaurant. Jasper Mirabile, Jr., chef and owner, offers his secrets to cooking all the favorites. From appetizers like Artichoke Bambolinis, to soups and salads such as Asparagus Soup with Crispy Prosciutto and Sicilian Olive Salad, and from entrees like Truffled Macaroni and Cheese and Osso Buco Milanese, to desserts like Tartufo and Espresso and Chocolate Torte, Jasper's Kitchen Cookbook fills home kitchens with rich, delicious Italian flavors.
Jazz Age Cocktails: History, Lore, and Recipes from America's Roaring Twenties (Washington Mews Books)
by Cecelia TichiHow the Prohibition law of 1920 made alcohol, savored in secret, all the more delectable when the cocktail shaker was forced to go “underground”“Roaring Twenties” America boasted famous firsts: women’s right to vote, jazz music, talking motion pictures, flapper fashions, and wondrous new devices like the safety razor and the electric vacuum cleaner. The privations of the Great War were over, and Wall Street boomed. The decade opened, nonetheless, with a shock when Prohibition became the law of the land on Friday, January 16, 1920, when the Eighteenth Amendment banned “intoxicating liquors.” Decades-long campaigns to demonize alcoholic beverages finally became law, and America officially went “dry.”American ingenuity promptly rose to its newest challenge. The law, riddled with loopholes, let the 1920s write a new chapter in the nation’s saga of spirits. Men and women spoke knowingly of the speakeasy, the bootlegger, rum-running, black ships, blind pigs, gin mills, and gallon stills. Passwords (“Oscar sent me”) gave entrée to night spots and supper clubs where cocktails abounded, and bartenders became alchemists of timely new drinks like the Making Whoopee, the Petting Party, the Dance the Charleston. A new social event—the cocktail party staged in a private home—smashed the gender barrier that had long forbidden “ladies” from entering into the gentlemen-only barrooms and cafés. From the author of Gilded Age Cocktails, this book takes a delightful new romp through the cocktail creations of the early twentieth century, transporting readers into the glitz and (illicit) glamour of the 1920s. Spirited and richly illustrated, Jazz Age Cocktails dazzles with tales of temptation and temperance, and features charming cocktail recipes from the time to be recreated and enjoyed.
Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites
by Laura TheodoreClassic American meals just became healthier and more delicious with Laura Theodore's vegan twist on traditional family fare. With quick-to-prepare and gourmet-style dishes, Jazzy Vegetarian Classics features Laura's original creations, such as vegan shish kebabs and cauliflower steaks with sweet pepper sauce, and other spins on time-honored favorites, such as spaghetti and "wheatballs" and decadent chocolate-ganache cake. Filled with easy-to-follow crowd-pleasing recipes, this cookbook will make nutritionally dense and plant-based dishes your new family favorites.Fun and simple to incorporate into anyone's lifestyle, Jazzy Vegetarian Classics provides wholesome full-menu plans for everything from weekday meals to special celebrations such as parties and holiday dinners. Laura even includes suggestions on how to present appetizing, plant-based meals in unique and festive ways, with her "Jazzy Music Pick" for each menu to help set the mood.Written for everyone-from seasoned vegans looking for innovative new dishes, to casual home cooks interested in adding one or two plant-based meals a week to their repertoire-Jazzy Vegetarian Classics includes guides to the basics of vegan cooking coupled with a glossary of common ingredients. Laura also provides simple instructions on how to use a variety of substitutes for "veganizing" timeless main dishes, desserts, soups, salads, and so much more.Put on some good music and embrace a healthy, delicious, and jazzy lifestyle!
Jean Anderson's Preserving Guide
by Jean AndersonIn this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands--all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Best of all, you'll find you're having fun, saving money, and eating well. Jean Anderson's Preserving Guide not only provides easy-to-follow directions for preserving whatever you grow but also dishes up more than 100 original recipes--for such tried-and-true classics as piccalilli and corn relish and more adventurous fare like caponata, frozen pasta sauce, and carrot marmalade. This step-by-step guidebook brings the expertise of a hands-on master to a whole new do-it-yourself generation of gardeners, cooks, and food lovers.
Jeffrey Saad's Global Kitchen: Recipes Without Borders: A Cookbook
by Jeffrey SaadFLAVORS FROM AROUND THE WORLD. NO PASSPORT REQUIRED. Cilantro and chili peppers are Mexican royalty. Oregano and basil have defined Italian foods for centuries. And nothing recalls the tastes of India more than cumin and coriander. Anything from a plain chicken breast to a fresh-from-the-ocean fillet can be transformed into dozens of different ethnic dishes, and chef Jeffrey Saad is just the person to show you how. In his cookbook debut, Saad--restaurateur and star of the Cooking Channel's United Tastes of America--takes you on an international tour to celebrate and savor the flavors of the globe without ever leaving your kitchen. Journeying through popular culinary hotspots from France, Italy, and Spain to India, Southeast Asia, and the Middle East, Saad breaks down the core spices that define each region's cuisine and showcases scrumptious recipes inspired by these global palates. In addition to salads, soups, and sandwiches, Jeffrey Saad's Global Kitchen includes * tantalizing tapas, from Crustless Sweet Onion and Potato Spanish Tart to Crab Tostadas with Fire-Roasted Chiles and Wild Mushroom Bruschetta with Shaved Parmesan* healthful--and delicious--vegetarian dishes, including Butternut Squash and Allspice Risotto, White Bean Soup with Rosemary Pesto, and Sweet and Spicy Chinese Long Beans* a carnivore's delight, including Smoked Paprika Buttermilk Fried Chicken, Beef Bourguignonne, Pork Chops with Carmelized Apples and Arugula, and Jeffrey's signature Harissa Steak Sandwich (featured on The Next Food Network Star)* fish lovers' fare, from Lobster Pot Pie and Grilled Tilapia in Spicy Asian Broth to Five-Spice Shrimp Sliders and Turmeric-Grilled Scallop Pitas* sinful desserts, including Almond-Orange-Chocolate Biscotti and Nutella Crepes* Plus--sections on extremely delicious tacos and burritos, the bodacious beauty (and versatility) of the egg, and a multitude of pasta pleasures--with mouthwatering color photos throughout Written with Saad's showstopping passion for food and seasoned with helpful sidebars and cooking essentials, this easy-to-use recipe guide is a melting pot of culinary wisdom. Whether you like savory or sweet, keeping it mild or kicking up the heat, Jeffrey Saad's Global Kitchen shows you how to eat globally and cook locally with gourmet-quality results.From the Trade Paperback edition.
Jejum Ideal
by Michael MosleyO MÉTODO MAIS EFICAZ PARA PERDER 9KG EM 4 SEMANAS Descubra a fórmula para perder peso, combater doenças e melhorar a sua saúde Michael Mosley é "o maior guru mundial de saúde do intestino" Dr. Barry Marshall, vencedor do Prémio Nobel de Medicina Em 2013, o Dr. Michael Mosley apresentou ao mundo o incrível poder do jejum intermitente, iniciando uma verdadeira revolução no campo da nutrição e da saúde. Neste seu último livro, Jejum Ideal, combina as mais recentes descobertas científicas em nutrição, para criar um plano de dieta muito saudável, fácil de seguir e adaptável a diferentes objectivos e necessidades. A dieta do Jejum Ideal é baseada numa dieta hipocalórica. Um quantidade suficientemente alta de calorias para ser fácil de gerir, sustentável, e ao mesmo tempo, baixa o bastante para desencadear uma série de mudanças metabólicas fundamentais. O plano inclui deliciosas receitas, com baixo teor de hidratos de carbono, ao estilo mediterrânico e menus específicos e perfeitamente equilibrados. É a forma ideal de perder peso, melhorar o humor e reduzir a pressão arterial, a inflamação e o açúcar no sangue. Partindo das pesquisas mais avançadas no campo da nutrição e da biologia, Mosley desenvolveu um método de ponta que combina os benefícios da restrição calórica, jejum intermitente, dieta mediterrânica e cetose alimentar. O resultado? Uma dieta flexível que permite emagrecer rapidamente, com saúde, sem o perigo de recuperar os quilos perdidos. Os elogios da crítica: «A nova dieta revolucionária do Dr. Michael Mosley, criador do programa de jejum intermitente 5:2. É o livro de saúde mais aguardado do ano!»Daily Mail «Este novo livro está repleto de informações fascinantes e é incrivelmente fácil de seguir. Comecei a lê-lo no meio de uma espécie de ressaca pós-natal e não consegui parar.»Dr. Andrew Bailey, membro do Royal College of General Practitioners «Um livro importante, fácil de seguir, cheio de dicas surpreendentes e eficazes para perder peso. Vai mudar muitas vidas para melhor.»Professora Desiree Silva, University of Western Australia «O Dr. Mosley, um dos melhores escritores do mundo sobre nutrição e saúde, volta a consegui-lo com um livro muito informativo e divertido.»Dr. Valter Longo, director do Instituto de Longevidade da University of Southern California «Neste livro conciso e prático, o Dr. Michael Mosley mune-se da ciência mais recente - que aborda a dieta e o exercício que realmente funcionam -, com vários relatos inspiradores, tanto seus como de outras pessoas. Este livro é um triunfo, fornecendo oequilíbrio certo entre conselhos práticos, raciocínio científico e esperança. O Dr. Mosley mostra que, armados com as informações certas, todos temos o poder de perder o excesso de peso corporal para sempre.»Dr. Jack Lewis, locutor e neurocientista