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Lebensmittel-Warenkunde für Einsteiger
by Gerald Rimbach Jennifer Nagursky Helmut F. ErbersdoblerWie sind Milch, Fleisch, Eier sowie pflanzliche Ersatzprodukte zusammengesetzt und wie ist diese Zusammensetzung zu bewerten? Welche Inhaltsstoffe kommen in Kaffee, Tee, Bier und Wein vor und wodurch wird die Qualität dieser Getränke determiniert? Was sind funktionelle Lebensmittel und Biolebensmittel und wie werden diese gekennzeichnet? Das vorliegende Lehrbuch greift diese und weitere Fragen auf und bietet eine umfassende Darstellung der Warenkunde von Lebensmitteln. Es deckt sowohl das Gebiet pflanzlicher als auch tierischer Lebensmittel ab und ist systematisch nach Warengruppen gegliedert. Dabei wird auf die Herstellung und Zusammensetzung der Lebensmittel sowie die Bewertung aus ernährungsphysiologischer, gesundheitlicher und toxikologischer Sicht eingegangen. Die dritte Auflage dieses Standardwerks wurde vollständig überarbeitet und sämtliche Daten, inklusive Verzehrsmengen und -empfehlungen, aktualisiert. Zusätzlich wurden aktuelle Themen, wie Nachhaltigkeitsaspekte und alternative Proteinquellen, aufgegriffen. Ein stärkerer Fokus wurde zudem auf pflanzliche Fleisch-, Milch- und Käseersatzprodukte gelegt, die aufgrund des steigenden Interesses an veganer und vegetarischer Ernährung an Bedeutung gewinnen. Abgerundet werden diese inhaltlichen Erweiterungen durch ein neues Layout mit Farbelementen sowie Abbildungen, die ebenfalls mit Farbe angereichert wurden. Studierende und Fachkräfte der Ökotrophologie, der Ernährungs- und Lebensmittelwissenschaften erhalten somit ein umfassendes Nachschlagewerk im frischen Gewand und mit aktueller Datenlage.
Lebensmittelphysik: Physikalische Kenngrößen - Messung und Anwendung
by Ludger FiguraDie vollständig überarbeitete Neuauflage des Lehrbuchklassikers jetzt ergänzt durch ein zusätzliches Kapitel und mit neuem Layout. Dieses Standardwerk umfasst sämtliche Themengebiete der Lebensmittelphysik und behandelt u. a. die thermischen, rheologischen, akustischen und elektrischen Eigenschaften sowie die Dichte und Textur von Lebensmitteln. Zudem wird ausführlich auf die Funktion von online-Sensoren und deren Bedeutung für die Prozessautomatisierung in der Lebensmittelindustrie eingegangen.Für Studierende der Lebensmittelwissenschaften und der Lebensmitteltechnologie ist dieses Lehrbuch mit vielen vorgerechneten Beispielen die Basis für ein grundlegendes Verständnis der Lebensmittelphysik. Ingenieure, Technologen und Techniker in der Lebensmittelproduktion können die aufgelisteten Anwendungsbeispiele am Ende jedes Kapitels nutzen, um ihre Kenntnisse für zukünftige physikalische Verfahren zu vertiefen.
Lebensmittelsicherheit: Kontaminanten – Rückstände – Biotoxine
by Reinhard MatissekKompetenz in Lebensmittelsicherheit bedeutet Verständnis und Know-how über Aufbau, Zusammensetzung und Eigenschaften der Lebensmittel und ihrer Rohstoffe sowie über die Zusammenhänge der globalen Versorgungskette. Möglicherweise können Lebensmittel neben den erforderlichen Nährstoffen und den erwünschten Faktoren auch unerwünschte Stoffe enthalten. Diese chemisch definierten Stoffe, deren Vorkommen aus gesundheitlichen Gründen nicht erwünscht ist oder nur in allerniedrigsten Konzentrationen geduldet wird, werden in der wissenschaftlichen Nomenklatur unter dem Term „unerwünschte Stoffe“ subsumiert, als da sind:Kontaminanten (Umwelt-, Migrations-, Manipulations-, Prozesskontaminanten)Rückstände (Pflanzenschutzmittel, Tierbehandlungsmittel)Biotoxine (Phytotoxine, marine Biotoxine, Mykotoxine, Bakterientoxine, biogene Amine)Es ist wichtig, unerwünschte Stoffe genauestens zu kennen, um erfolgreiche Minimierungsstrategien entwickeln zu können. In diesem Spannungsfeld ist die Lebensmittelchemie neben anderen Fachwissenschaften ein zentraler Dreh- und Angelpunkt. Das Buch ist aus der Erkenntnis entstanden, dass Health und Food absolute Megathemen unserer modernen Gesellschaft geworden sind. Angelegenheiten rund um Lebensmittel und Ernährung werden obendrein zu Ersatzreligionen, und die Sicherheitsthematik steigt zum allseits beherrschenden Belang auf. Eine angemessene Versorgung mit Lebensmitteln ist aber nur zu gewährleisten, wenn auf allen Ebenen und über die gesamte Lebensmittelkette hinweg umfangreiches Wissen und verlässliche Kompetenz vorhanden sind.Dieses Buch richtet sich gleichwohl an Professionals sowie Studierende mit Basiswissen in Lebensmittelchemie, Lebensmitteltechnologie und Ernährungswissenschaften sowie anderer Life Sciences. Lebensmittelchemisch arbeitende Einrichtungen der Wirtschaft, Behörden und Hochschulen finden hierin für die Bereiche Lebensmittelsicherheit, Qualitätsmanagement sowie Forschung und Entwicklung ein übersichtliches Arbeits- und Nachschlagewerk auf dem Höhepunkt seiner Zeit.
LeBootcamp Diet
by Valerie OrsoniAfter a lifetime of insane regimens, weight fluctuations, and feeling utterly demoralized, Valerie Orsoni had enough of the diet scene. She wanted a way to shed pounds, become healthy, and keep to the great French tradition of enjoying food--and enjoying life. The result? A groundbreaking diet plan that, to date, has more than one million members in 38 countries--and counting! <P><P> Orsoni's plan, Le Bootcamp, is based on four simple tenets: * Gourmet Nutrition--A long, healthy life can be achieved while eating tasty, tempting meals and snacks from all food groups. * Easy Fitness--A program that will get your heart pumping, your blood flowing, and your muscles moving without having to block hours out of your busy day. <P>* Motivation--Proven techniques to keep you from getting down and help you stay on track.<P> * Stress and Sleep Management--Bringing both the body and mind into harmony to reduce stress, improve sleep quality, and even trim down belly fat. Getting fit doesn't mean a lifetime of deprivation and misery. With the right tools, any food, activity, and lifestyle can be transformed into a healthy one--and Valerie Orsoni can show you how.From the Hardcover edition.
Leche con galletas
by Juan Llorca Melisa GómezLa cocina de siempre con los alimentos de ahora. Los autores de Sin dientes y a bocados invitan a los abuelos a su revolución de la alimentación saludable. Los autores del best seller Sin dientes y a bocados vuelven a aliarse para mostrarnos un nuevo enfoque en nutrición infantil y familiar. Leche con galletas ofrece una serie de útiles consejos nutricionales que contribuirán a la armonía entre las distintas generaciones de la familia, así como información nutricional para elaborar nuestros menús. Se incluyen además cincuenta recetas de comidas, cenas y meriendas concebidas a partir del mismo enfoque, una fusión de la tradición culinaria de nuestros mayores con las necesidades nutritivas de los más pequeños.
The Lectin Avoidance Cookbook: 150 Delicious Recipes to Reduce Inflammation, Lose Weight and Prevent Disease
by Pamela Ellgen150 recipes to avoid the secretly dangerous proteins hiding in your favorite foods! You know to avoid gluten. But gluten is just the most well-known source of the plant-based protein called lectin, which causes inflammation, weight gain, and serious diseases. It isn&’t possible to eliminate lectin from your diet entirely, but with smart food choices you can eat healthy while greatly reducing how much lectin you consume. This easy-to-use cookbook features 150 recipes that not only are nutrition-packed and great-tasting, but also carefully avoid foods that are particularly high in lectin, including legumes, grains, dairy, and nightshade plants such as tomatoes, potatoes, and eggplant. Recipes include: • Cilantro Ginger Chicken • Coconut Shrimp • Peppercorn Beef and Broccoli • Smoky Sweet Potato Soup • Apple Cinnamon Pancakes • Maple Chocolate Torte • Parsnip Fries with Hazelnut Picada, and many more
The Lee Bros. Charleston Kitchen: A Cookbook
by Matt Lee Ted LeeLet James Beard Award-winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America's most storied and buzzed-about food destinations. Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston's fabled "Rainbow Row," brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after. They learned to recognize the fruit trees that grew around town and knew to watch for the day in late March when the loquats on the tree on Chalmers Street ripened. Their new cookbook brings the vibrant food culture of this great Southern city to life, giving readers insider access to the best recipes and stories Charleston has to offer. No cookbook on the region would be complete without the city's most iconic dishes done right, including She-Crab Soup, Hoppin' John, and Huguenot Torte, but the Lee brothers also aim to reacquaint home cooks with treasures lost to time, like chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with Rosemary Glazed Figs. In addition, they masterfully bring the flavors of today's Charleston to the fore, inviting readers to sip a bright Kumquat Gin Cocktail, nibble chilled Pickled Shrimp with Fennel, and dig into a plate of Smothered Pork Chops, perhaps with a side of Grilled Chainey Briar, foraged from sandy beach paths. The brothers left no stone unturned in their quest for Charleston's best, interviewing home cooks, chefs, farmers, fishermen, caterers, and funeral directors to create an accurate portrait of the city's food traditions. Their research led to gems such as Flounder in Parchment with Shaved Vegetables, an homage to the dish that became Edna Lewis's signature during her tenure at Middleton Place Restaurant, and Cheese Spread à la Henry's, a peppery dip from the beloved brasserie of the mid-twentieth century. Readers are introduced to the people, past and present, who have left their mark on the food culture of the Holy City and inspired the brothers to become the cookbook authors they are today. Through 100 recipes, 75 full-color photographs, and numerous personal stories, The Lee Bros. Charleston Kitchen gives readers the most intimate portrayal yet of the cuisine of this exciting Southern city, one that will resonate with food lovers wherever they live. And for visitors to Charleston, indispensible walking and driving tours related to recipes in the book bring this food town to life like never before.
The Lee Bros. Southern Cookbook: Stories And Recipes For Southerners And Would-be Southerners
by Matt Lee Ted LeeYou don't have to be southern to cook southern. From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.
Left Coast Roast: A Guide to the Best Coffee and Roasters from San Francisco to Seattle
by Hanna NeuschwanderWest Coast roasters have largely defined and refined how Americans drink and think about their morning cup of joe. They have turned a morning ritual into an obsession. Left Coast Roast is a caffeine-fueled guide to 55 key companies in Washington, Oregon, and Northern California—from small artisan roasters like Heart, Coava, and Kuma and history-making icons like Peet's and Starbucks, to rapidly expanding shops like Portland's Stumptown and San Francisco's Blue Bottle. Profiles describe each company's background, roasting history, and style, and explain how to visit and order beans for home brewing.
The Leftovers Handbook: A-z Of Every Ingredient In Your Kitchen With Inspirational Ideas For Using Them
by Suzy BowlerThe waste this book tackles is not just of food and money but of really good eating opportunities. With this book you'll discover delicious ways of making the most of every scrap of food available, without being forced into the cycle of buying more ingredients just to use up leftovers. There are hundreds of suggestions for imaginative, ingredient-inspired cooking. Never again leave food to fester because you can't think what to do with it. Take advantage of special offers and discover the many ways they can be enjoyed.Find out which ingredients can be substituted for others to vary a basic recipe.Use even small amounts of food to create a 'cook's treat' or as a tasting sample.Enjoy the freedom of impromptu cooking with the ultimate list of essential store cupboard, fridge and freezer basics - you won't have to hit the shops in order to use up what you have.Be inspired by 100s of fun and useful tips; e.g. how to turn a lonely bacon rasher into Bacon Salt to sprinkle on poached eggs, roast tomatoes, cheese on toast, or any number of things. DID YOU KNOW? The most wasted food is bread and yet there are so many delicious dishes that can be made with it, even when stale; from French Toast and Bread Pudding to Panzanella and Skordiala. This book gives 22 basic ideas for using up bread - with numerous variations, often using other leftovers! What do you do with the 1.6 million untouched bananas that are wasted annually? You peel them, freeze them and dip them in chocolate!
Legal Strategies in Childhood Obesity Prevention
by Lynn ParkerSince 1980, childhood obesity rates have more than tripled in the United States. Recent data show that almost one-third of children over 2 years of age are already overweight or obese. While the prevalence of childhood obesity appears to have plateaued in recent years, the magnitude of the problem remains unsustainably high and represents an enormous public health concern. All options for addressing the childhood obesity epidemic must therefore be explored. In the United States, legal approaches have successfully reduced other threats to public health, such as the lack of passive restraints in automobiles and the use of tobacco. The question then arises of whether laws, regulations, and litigation can likewise be used to change practices and policies that contribute to obesity. On October 21, 2010, the Institute of Medicine (IOM) held a workshop to bring together stakeholders to discuss the current and future legal strategies aimed at combating childhood obesity. Legal Strategies in Childhood Obesity Prevention summarizes the proceedings of that workshop. The report examines the challenges involved in implementing public health initiatives by using legal strategies to elicit change. It also discusses circumstances in which legal strategies are needed and effective. This workshop was created only to explore the boundaries of potential legal approaches to address childhood obesity, and therefore, does not contain recommendations for the use of such approaches.
Legal Strategies in Childhood Obesity Prevention
by The National Academy of SciencesSince 1980, childhood obesity rates have more than tripled in the United States. Recent data show that almost one-third of children over 2 years of age are already overweight or obese. While the prevalence of childhood obesity appears to have plateaued in recent years, the magnitude of the problem remains unsustainably high and represents an enormous public health concern. All options for addressing the childhood obesity epidemic must therefore be explored. In the United States, legal approaches have successfully reduced other threats to public health, such as the lack of passive restraints in automobiles and the use of tobacco. The question then arises of whether laws, regulations, and litigation can likewise be used to change practices and policies that contribute to obesity. On October 21, 2010, the Institute of Medicine (IOM) held a workshop to bring together stakeholders to discuss the current and future legal strategies aimed at combating childhood obesity. Legal Strategies in Childhood Obesity Preventionsummarizes the proceedings of that workshop. The report examines the challenges involved in implementing public health initiatives by using legal strategies to elicit change. It also discusses circumstances in which legal strategies are needed and effective. This workshop was created only to explore the boundaries of potential legal approaches to address childhood obesity, and therefore, does not contain recommendations for the use of such approaches.
The Legend of Gladee's Canteen: Down Home on a Nova Scotia Beach
by David MossmanA history of the family-owned, Nova Scotia beach canteen and two sisters determined to show their father that women can also be successful.&“Everyone remembers the famous food at Gladee&’s Canteen, especially Gladee&’s fish and chips and her coconut cream pie.&” —Calvin TrillinGladee&’s Canteen, several times voted as one of the ten best restaurants in Canada, was a special example of co-operative and communal spirit. At the centre of the operation were Gladee and her sister Flossie, supported by the extended Hirtle family. They offered a warm welcome and a memorable menu, in a setting brashly open to the forces of nature.The Legend of Gladee&’s Canteen tells the story of a popular Nova Scotia beach and a pioneer family who, against the odds, constructed a simple canteen at Hirtle&’s Beach in 1951 and ran it for forty years. The book draws on the author&’s family associations, personal memory, and the outlying stockpile of collective recollections—a tapestry of events woven through the evolutionary fabric of a small, relatively isolated Maritime coastal community.The era of Gladee&’s Canteen is remarkable story that takes place in a small coastal Nova Scotia community blessed with a spectacularly dynamic living beach. In its time, the Hirtle family and its sparkling enterprise thrived in spite of relative isolation, uncertain funding, and domestic demons. As a Nova Scotia epic, the success story of Gladee&’s Canteen mirrors the recent history of Hirtle&’s Beach, exemplifying the twists and turns locked up in legend.&“A Maritime tale of family success and love. . . . History lovers should be sure to pick this one up off the shelves.&” —Atlantic Books
Legend of the Three Sisters
by Cricket MediaNative Americans mastered the cultivation of the "Three Sisters" crops to round out their diet. Can you guess which vegetables these are?
The Legendary Cuisine of Persia
by Margaret ShaidaRecipes from one of the oldest civilizations in the world, plus color photos and “fascinating historical tidbits” (Library Journal). Winner of the Glenfiddich Award Known today as Iran, Persia is known for one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs, and spices are combined with rice, fish, and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain and India. Persian cuisine is perfectly suited to today’s style of eating—many of the dishes are vegetarian, and the marriage of sweet and savory, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering. Written by an Englishwoman who married an Iranian and lived in the country for a quarter century—learning about Persian cooking from her mother-in-law and other friends and relatives—this cookbook takes us on a culinary adventure. It also illustrates the diversity of food as represented by its many different religions ̶ Christian, Jewish, Muslim and Zoroastrian ̶ while explaining the customs and traditions which make up the exotic and colorful threads in a cuisine which spans more than three thousand years. “In addition to loads of background text covering history and geography, each recipe has its own introduction that places it in cultural and culinary context…One showstopper recipe sure to be a hit at a dinner party, the giant meatball from Tabriz hides as a surprise within it a whole chicken…an important volume in any international cookery collection.”—Booklist
Legendary Locals of Rockwall (Legendary Locals)
by Sheri Stodghill FowlerSince its founding in 1854, Rockwall has been home to dedicated public servants, pioneer personalities, hometown heroes, successful business owners, devoted educators, and hardworking farmers. Containing more than 100 profiles of Rockwall's interesting and influential citizens, Legendary Locals of Rockwall includes the stories of Confederate veteran John Summerfield Griffith, who rode on horseback to Austin to gain the original charter for Rockwall County; long-tenured office holders such as Lannie Stimpson, who served 53 years in office, and Derwood Wimpee, who served 35 years; a long list of educators, including Maurine Cain, Dorothy Smith Pullen, Ouida Springer, and Doris Cullins, who influenced generations of Rockwall students; and business professionals such as newspaper publishers P.J. and Jane Bounds, local developer and philanthropist Raymond Cameron, and Texas's first formally trained female dentist, Dr. Jessie Castle LaMoreaux. In addition, Rockwall has long honored its agricultural heritage by naming roads after farming families who influenced the region. The names Bourn, Rochell, Cornelius, Clem, and Smirl, among others, will be familiar to those who travel the roads of Rockwall County.
Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters (Legends Of Texas Ser.)
by Robb Walsh“[A] collection of barbecue memoirs, trivia and history . . . Walsh interviews the top pit bosses across the state and shares their secrets.” —Publishers WeeklyIf barbecue in Texas is a religion, this book is its bible. Originally published only in print in 2002, this revised and updated edition explores all the new and exciting developments from the Lone Star State’s evolving barbecue scene. The one hundred recipes include thirty-two brand-new ones such as Smoke-Braised Beef Ribs and an extremely tender version of Pulled Pork. Profiles on legendary pitmasters like Aaron Franklin are featured alongside archival photography covering more than one hundred years of barbecue history. Including the basic tools required to get started, secrets and methods from the state’s masters, and step-by-step directions for barbecuing every cut of meat imaginable, this comprehensive book presents all the info needed to fire up the grill and barbecue Texas-style.“In 2002, Robb Walsh’s Legends of Texas Barbecue Cookbook hit the sweet spot for lovers of smoked meat. The book was part travelogue, part instruction manual, with a side of history thrown in . . . If your old copy is worn, tattered and splashed, it’s time to trade up. If you are late to the barbecue and don’t know the likes of Bryan Bracewell, Vencil Mares and Lorenzo Vences, consider it an investment in your education.” —The Dallas Morning News“Robb Walsh has been there to help shape and document the evolution of Texas barbecue. This new edition is a must-have.” —Aaron Franklin, James Beard Award–winning pitmaster
Lehrbuch der F.X. Mayr-Medizin: Grundlagen, Diagnostik und Therapie
by Alex WitasekDieses Buch vermittelt die optimale Grundlage für die Ausbildung und Praxis in der ganzheitlichen und kausalen Diagnostik und Therapie nach F.X. Mayr. Die F.X. Mayr-Medizin bietet eine sehr sensible Diagnostik, die Abweichungen vom idealen Gesundheitszustand lange vor Ausbruch einer manifesten Erkrankung entdecken kann. Aktuelle Themen wie Diagnostik und Therapie von Silent-Inflammation, Leaky-Gut-, Maldigestion- und Reizdarmsyndrom werden ebenso besprochen wie chronisch entzündlicher Darmerkrankungen, Nahrungsmittelintoleranzen, Mikrobiom-Dysbalance, Stoffwechselentgleisungen als auch mitochondriale Dysfunktion. Die Therapie wird auf Basis der 4 Säulen Schonung, Säuberung, Schulung und Substitution genau erklärt. Zudem enthält es Indikationen und Empfehlungen für die stationäre und ambulante Behandlung. Ein Katalog mit Prüfungsfragen zur Ausbildung und Erlangung des Diploms der Österreichischen Ärztekammer (ÖÄK) rundet das Buch gelungen ab. Herausgegeben wurde es vom Vorstand der Internationalen Gesellschaft der Mayr-Ärzte, der seit einigen Jahrzehnten Lehr- und Entwicklungsarbeit leistet. Das Buch richtet sich an Ärzte in der F.X. Mayr-Ausbildung, sowie an interessierte Ärzte der Naturheilkunde, Allgemeinmediziner, Internisten, Gastroenterologen, Heilpraktiker und an dem Thema Interessierte.
Leistung lohnt sich: Wie Sie in allen Lebensbereichen besser, stärker und erfolgreicher werden
by Norbert Bachl Wolfgang ExelSie wollen mehr leisten – im Beruf, im Sport, im Alltag? Sie sind also ein Gewinner-Typ und denken nicht nur an Life-Balance? Dann wurde dieses Buch für Sie geschrieben! Es richtet sich nämlich an Menschen aller Altersgruppen, an Frauen, Männer und Eltern von Kindern mit einem gemeinsamen Wunsch: Noch leistungsfähiger zu werden bzw. leistungsfähig zu bleiben. Leistung lässt sich in allen Bereichen steigern, falls man weiß, wie. Die Autoren zeigen Ihnen unterschiedliche Wege zum Erfolg. Zahlreiche praktische Anleitungen helfen Ihnen körperlich und mental stärker, einfach besser zu werden. Die Informationen stammen von anerkannten Experten aus allen Fachrichtungen. Dabei helfen nicht nur wissenschaftlich erprobte Trainingsmethoden, Ernährungstipps oder Hinweise auf erlaubte, leistungsfördernde Substanzen. Lesen Sie auch, wie man leistungsmindernde Situationen bestmöglich meistert: zum Beispiel Verletzungen, Übergewicht, Anfälligkeit für Infektionen, chronische Krankheiten wie Rheuma, Herzschwäche, Schlaflosigkeit, Hör- oder Sehprobleme, Sexualstörungen oder seelischen Kummer. Großen Einfluss auf Leistung und damit Erfolg hat übrigens laut Studien das Aussehen! Fachleute informieren Sie über moderne Mittel und Methoden zur Verbesserung – von Kosmetiktipps über „unblutige“ medizinische Maßnahmen bis zu Schönheitsoperationen. Sonderkapitel sind den Frauen („Speziell für SIE“) und den Autofahrern gewidmet. Hier gelten in einigen Bereichen andere Voraussetzungen, auf die gezielt eingegangen wird. Leistung lohnt sich – mit diesem Ratgeber kommen Sie leichter und rascher an Ihr Ziel!
Leisure and Food
by Heather Mair Jennifer SumnerLeisure and food seem to be a natural fit, but the recent, unprecedented focus on all aspects of food has not been reflected in the field of leisure studies. This book is the first to combine these vital aspects of human interest by exploring the interface between leisure and food in a number of areas. For example, it examines sports nutrition products, which straddle the boundary between junk and food. It also looks into hosting sustainable meals, and what eaters can learn about sustainable food choices and food citizenship. It visits ethnic restaurants and inquires about the authenticity of eatertainment experiences from both the supply and demand side. And it takes up gardening, while investigating questions of food security, social capital, gardening narratives and the role of place. The book concludes with a dynamic reflection that sums up these leisure and food practices and sites, and challenges us to continue these debates.This book was published as a special issue of Leisure/Loisir.
The Lemon Apron Cookbook: Seasonal Recipes for the Curious Home Cook
by Jennifer EmilsonFresh, modern, seasonal recipes to inspire home cooks all year-round, from the creator of the award-winning The Lemon Apron blog.Embrace the unique beauty each season brings with The Lemon Apron Cookbook. These approachable, rustic recipes from cook, baker, and blogger Jennifer Emilson are true comfort home cooking, highlighting the freshest produce any time of year. Drawing from many sources of inspiration—from her home base of Toronto and her German heritage, to her travels around the world—Jennifer&’s varied influences come together in this thoughtful, cohesive collection. The book is organized by season, with an additional year-round chapter for anytime favorites: try the Cinnamon and Sumac Sautéed Brussels Sprouts in spring; the Rose Harissa Lamb Chops with Chili Fregola for a flavorful summer dinner; a hearty autumn Spinach Spätzle with Sautéed Onions and Gruyère; a winter Mincemeat Tart with Citrus Crème Anglaise; or the Detroit-Style Skillet Pizza any month the craving hits. Whether you&’re a long-time follower of The Lemon Apron blog or are discovering Jennifer&’s recipes for the first time, this well-rounded cookbook will keep you curious in the kitchen to make the most of your fresh market finds. The Lemon Apron Cookbook is an authentic celebration of the joy of home cooking and eating throughout the year.
The Lemon Cookbook (EBK)
by Ellen JacksonLemons add a fresh, tangy burst of flavor to both sweet and savory dishes and have a way of making all the other ingredients in a dish shine. From savory meals like Meyer Lemon Risotto with Dungeness Crab Tarragon, and Créme Fraîche, to sweet treats like Lemon Buttermilk Panna Cotta with Lemon Verbena and Blackberries, here are delicious recipes featuring the bright flavor of lemons. Inexpensive, easy to find, and simple to cook with, they're also good for you, containing a hit of vitamin C. What's not to love?
Lemon Delicious: Easy Lemon Recipes for Lemon Lovers
by Julie DartIf you’re lucky enough to have a lemon tree in your garden or access to one in your neighbour’s garden, Lemon Delicious is the perfect book for you. This cookbook is bursting with creative ideas and mouthwatering recipes that showcase the vibrant, tangy flavour of lemons. From savoury dishes like chicken piccata to sweet treats like Basque lemon and coconut cream cheesecake, this book has something for everyone. You’ll also discover how to incorporate lemons into your pantry staples, from preserved lemon dressing to lemon basil pesto, adding a bright, zesty twist to your everyday cooking. With Lemon Delicious, you’ll be inspired to create stunning, flavourful dishes that will impress your family and friends. Get ready to elevate your cooking game and make the most of your lemon bounty with this must-have cookbook. Embrace the power of lemons and add a delightful zing to your culinary adventures!
The Lemon Juice Diet: With a foreword by Dr Marilyn Glenville
by Theresa CheungLemon juice is the new cabbage soup of the diet world and a major Hollywood fad; the media is full of stories of stars losing weight on diets in which lemon juice is a key feature. The Lemon Juice Diet is a safe, delicious way to get thin quickly using this most magical and most fashionable of ingredients. Scientifically-proven to work and easy-to-follow, this diet will help you lose those excess pounds and stay in shape for good.So, what's the secret behind this diet? Lemon juice stimulates the flow of saliva and gastric juice and is an excellent digestive agent. And the health of your digestive system determines how well nutrients get absorbed from your food, how effectively toxins are filtered out and eliminated from your body and how quickly you lose weight.Lemon juice...- When taken regularly first thing in the morning, acts as a tonic to the liver and stimulates it to produce bile making it ready to digest the day's food- Helps lower blood sugar and can lower the glycemic impact of any meal- Is one of the richest and most concentrated food sources of vitamin C and recent research suggests that people who eat more fresh citrus are more likely to lose weight- Contains pectin power creating a satisfying feeling of fullness and preventing nagging hungerWith easy meal plans, eating guidelines and exercise tips, The Lemon Juice Diet will help you to lose weight safely and effortlessly; all you need to do is give life a squeeze.
Lemon, Love & Olive Oil
by Mina StoneA New York Times Best Cookbook of the Year from the author of the cult-favorite Cooking for Artists—with eighty new recipes that celebrate her Greek heritage.Growing up in a close-knit Greek-American household, Mina Stone learned to cook from her Yiayia, who taught her that food doesn’t have to be complicated to be delicious—and that almost any dish can be improved with judicious amounts of lemon, olive oil, and salt. In this deeply personal cookbook, Stone celebrates her grandmother and the other influences that have shaped her life, her career, and her culinary tastes and expertise. Lemon, Love & Olive Oil weaves together more than eighty Mediterranean-style dishes with the stories that inspired them. Stone offers home cooks a taste of her heritage with healthy, flavorful, and uncomplicated dishes such as Syrian Bulgur and Yogurt with Brown Butter Pine Nuts; Persian Figs with Cardamom and Rosewater; Baby Lettuces with Toasted Sesame Seeds, Mint, and Meyer Lemon Yogurt; and Braised Chickpeas with Orange Zest and Garlic Bread Crumbs. These recipes use fresh, flavorful ingredients to create elegantly simple dishes, complemented by beautiful, minimalist photography and original art throughout. A fresh and unconventional fusion of art and food, Lemon, Love & Olive Oil is an engaging (and delicious!) cultural and culinary tour, all complimented by the design of world-renowned artist Urs Fischer.“This is delicious ‘grandma’ cooking at its best—fresh, flavorful, simple, and seasonal, but with a modern twist that makes it exactly what I want to cook right now. I can’t wait to make everything!” —Lisa Gross, Founder/CEO of the League of Kitchens