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Mexican Flavors: Contemporary Recipes from Camp San Miguel
by Hugh Carpenter Teri SandisonA master cooking teacher leads you on a delicious adventure with new approaches to Mexican cuisine that can be easily reproduced in any American kitchen.Discover mouthwatering recipes that are based on Hugh Carpenter’s cooking school in San Miguel de Allende, Mexico, a famous artist community located in the high mountain country north of Mexico City. His wife, acclaimed food photographer Teri Sandison, brings the dishes to life with stunning photographs that capture the food and the town. Mexican Flavors includes classic recipes such as Guacamole, Tortilla Soup, and Barbecue Chicken with Mole Sauce. But there are many gastronomic surprises such as Banana Salsa, Quesadillas with Papaya and Brie, Barbecued Caesar Salad with Chile Croutons, and Fallen Kahlua Chocolate Cake. The recipes use a wide range of seasonings to achieve innovative flavors with a Mexican flair—all from ingredients available at every American supermarket. Throughout the book, Hugh is at your side showing you easy preparation and cooking techniques, what can be completed in advance, and in page-after-page illuminating the techniques, the history, and the unique flavors of Mexican cuisine.Three special sections show an innovative approach to some of Mexico’s most famous dishes. Chile Rellenos are filled with Pulled Pork or a Pine Nut Goat Cheese Herb stuffing, and then smoked on the barbecue. Tacos and tostadas are deconstructed so that even those new to Mexican cuisine can create their own masterpiece. And enchiladas, with their fillings of duck, shrimp, or shiitake mushrooms, are a master class on fail-safe ways to create perfection.“From appetizers to drinks, this is a book to enjoy day by day, fiesta by fiesta.” —Cooking by the Book
Mexican Flavors: Contemporary Recipes from Camp San Miguel
by Hugh Carpenter Teri SandisonA master cooking teacher leads you on a delicious adventure with new approaches to Mexican cuisine that can be easily reproduced in any American kitchen.Discover mouthwatering recipes that are based on Hugh Carpenter’s cooking school in San Miguel de Allende, Mexico, a famous artist community located in the high mountain country north of Mexico City. His wife, acclaimed food photographer Teri Sandison, brings the dishes to life with stunning photographs that capture the food and the town. Mexican Flavors includes classic recipes such as Guacamole, Tortilla Soup, and Barbecue Chicken with Mole Sauce. But there are many gastronomic surprises such as Banana Salsa, Quesadillas with Papaya and Brie, Barbecued Caesar Salad with Chile Croutons, and Fallen Kahlua Chocolate Cake. The recipes use a wide range of seasonings to achieve innovative flavors with a Mexican flair—all from ingredients available at every American supermarket. Throughout the book, Hugh is at your side showing you easy preparation and cooking techniques, what can be completed in advance, and in page-after-page illuminating the techniques, the history, and the unique flavors of Mexican cuisine.Three special sections show an innovative approach to some of Mexico’s most famous dishes. Chile Rellenos are filled with Pulled Pork or a Pine Nut Goat Cheese Herb stuffing, and then smoked on the barbecue. Tacos and tostadas are deconstructed so that even those new to Mexican cuisine can create their own masterpiece. And enchiladas, with their fillings of duck, shrimp, or shiitake mushrooms, are a master class on fail-safe ways to create perfection.“From appetizers to drinks, this is a book to enjoy day by day, fiesta by fiesta.” —Cooking by the Book
Mexican Food: The Ultimate Cookbook (Ultimate Cookbooks)
by Gabe Erales Luis Robles Lori Sauer Aaron Melendrez Balo Orozco Augie SaucedoMexican Food: The Ultimate Cookbook is a beautiful and thorough collection of recipes drawn from the many rich traditions of Mexican cuisine and inspired by contemporary influences.This comprehensive guide takes you on a tour of Mexican cuisine. From Indigenous traditions to colonial influence and beyond, Mexico has absorbed different local and foreign influences for generations, which is what makes the country&’s food so delicious and varied. With these recipes, you can enjoy dozens of bold entrees, sauces, salsas, sides, beverages, and desserts, alongside tips and techniques that help you extract maximum flavor from each ingredient.In this collection you will find:300+ easy-to-follow recipes that utilize regional authenticity and modern flairStunning original photography and illustrations that will inspire you to make these mouthwatering mealInsights and recipes from industry insidersComprehensive breakdowns of elemental ingredients like masa, chile peppers, epazote, and mezcalA fascinating history of this culture&’s cuisineThis cookbook captures the spirit of this cuisine and provides a detailed look into the diverse approaches that shaped Mexican tradition over the centuries. Spanning coastal delicacies, hearty mountain dishes, and delicious street tacos, the recipes in Mexican Food: The Ultimate Cookbook reflect the many types of Mexican food.
Mexican Food Made Simple
by Thomasina MiersIf you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country aged 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be. Whether you're looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina's Mexican Food Made Simple is bursting with recipes you'll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce.The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more. And with Thomasina's guide to the world's hottest Chillis, ingenious cheats, and helpful menu planner, Mexican Food Made Simple has everything you need to put together a fantastic Mexican feast at home.
Mexican Food Made Simple
by Thomasina MiersIf you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country aged 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be. Whether you're looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina's Mexican Food Made Simple is bursting with recipes you'll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce.The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more. And with Thomasina's guide to the world's hottest Chillis, ingenious cheats, and helpful menu planner, Mexican Food Made Simple has everything you need to put together a fantastic Mexican feast at home.
Mexican Ice Cream: Beloved Recipes and Stories
by Fany GersonA collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions.This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico. Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream,Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind, and written in Fany's knowledgeable but accessible voice. Mexican Ice Cream features vibrant location photography and captures the authentic Mexican heladerias that Gerson has been visiting for decades. For anyone looking to up their summer ice cream game, this is the book.
The Mexican Keto Cookbook: Authentic, Big-Flavor Recipes for Health and Longevity
by Torie BorrelliContaining more than 100 low-carb, high-fat, anti-inflammatory recipes, The Mexican Keto Cookbook provides insight into the history of Mexican cuisine while also adding a flavorful, international flair to the popular keto diet.In contrast to the typical Mexican American diet--the result of busy schedules, tight budgets, and high-sugar, white flour foods of convenience-- The Mexican Keto Cookbook is packed with authentic, full-flavored, health-conscious recipes designed to burn body fat. It includes the science behind keto, guides you on how to execute the diet effectively, and provides more than 100 amazing recipes. Integrative holistic nutritionist Torie Borrelli tapped into her Mexican heritage to create keto-friendly staples of Mexican cuisine such as Salsa Bandera, Nopales Salad, and Sopa de Albondigas; quick and easy weeknight dinners such as Chicken Tortilla Soup, Goat Cheese Enchiladas, and Spicy Cilantro Chicken Wings; and hearty crowd-pleasers such as Fish Tacos and Turmeric Caper Cauliflower. With this very first low-carb, anti-inflammatory, high-fat Mexican ketogenic cookbook on hand, you can enjoy all the fun and flavor of your favorite Mexican foods while reaping the many health, weight loss, and other benefits keto has to offer.
Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor
by Marcela ValladolidWhy wait until Tuesday night to have tacos--and why would you ever use a processed kit--when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy? On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show. A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast--and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection. With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela's show into your home. Chipotle-Garbanzo Dip makes 3/4 cup 1 (15.5-ounce) can garbanzo beans, rinsed and drained2 garlic cloves, peeled1 tablespoon fresh lemon juice2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving2 teaspoons sesame seed paste (tahini)1/3 cup olive oil, plus more for servingSalt and freshly ground black pepper1 tablespoon chopped fresh cilantroTortilla chips Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse. With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper. Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.From the Hardcover edition.
The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites
by Deborah SchneiderA collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package.When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, zesty barbacoa beef, famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.
The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites
by Deborah SchneiderA collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package. When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider's favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more,The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.
Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves
by Marye AudetDelicious Mexican delights and slow cooker convenience. Just because you love eating Mexican food doesn't mean you want to spend hours in the kitchen preparing and cooking ingredients. This slow cooker cookbook brings easy slow cooker meals to your table with the flavors of Mexico—with minimal effort on your part. Whether you crave beloved Mexican classics or less-traditional restaurant favorites, you'll find everything from cochinita pibil (slow-roasted pork) to chile and cheese dip in Marye Audet's Mexican Slow Cooker Cookbook. The hearty soups and stews, enchilada- and tamale-inspired casseroles, and tender meat dishes make for convenient and satisfying everyday dinners. More than 80 Mexican slow cooker recipes, plus 10 bonus recipes for homemade staples from Corn Tortillas to Salsa Verde to Poblano Mole and more Tips for using your slow cooker effectively An overview of beloved Mexican foods, from enchiladas to quesadillas to tacos and more Must-have pantry items for making Mexican dishes in a flash Everything you need to know about chiles When you want flavorful Mexican dishes that take less than 20 minutes of prep, open this Mexican cookbook and go about your day. Dinner will be waiting for you.
The Mexican Takeaway Secret: How to Cook Your Favourite Mexican-Inspired Dishes at Home
by Kenny McGovernMake your favourite Mexican takeaway dishes at home!As a nation we spend £10 billion each year on takeaways. But 'fakeaway' dishes are proving increasingly popular, and are much more cost-effective.The Mexican Takeaway Secret offers a wide selection of popular recipes that will ensure your homemade dishes look and taste exactly like those offered by your favourite Mexican restaurants and street food spots. Make side dishes and snacks from Fried Tostadas and Charred Corn Salsa to Queso Fresco and Carne Asada, and with chef's specials for every palette including Baja Fish Tacos, Chicken and Chorizo Enchiladas, Huevos Rancheros, Chimichanga and Chilli Verde.There are delicious toppings, fillings and cocktail recipes too - including Refried Pinto Beans, Pork, Barbacoa Beef Chicken Tinga, Spiced Jackfruit, Churros with Chocolate Cream Sauce and Margaritas.With this definitive collection of almost 100 takeaway recipes, you'll be able to sample incredible Mexican food from the comfort of your own home - and at half the price!
The Mexican Takeaway Secret: How to Cook Your Favourite Mexican-Inspired Dishes at Home
by Kenny McGovernMake your favourite Mexican takeaway dishes at home!As a nation we spend £10 billion each year on takeaways. But 'fakeaway' dishes are proving increasingly popular, and are much more cost-effective.The Mexican Takeaway Secret offers a wide selection of popular recipes that will ensure your homemade dishes look and taste exactly like those offered by your favourite Mexican restaurants and street food spots. Make side dishes and snacks from Fried Tostadas and Charred Corn Salsa to Queso Fresco and Carne Asada, and with chef's specials for every palette including Baja Fish Tacos, Chicken and Chorizo Enchiladas, Huevos Rancheros, Chimichanga and Chilli Verde.There are delicious toppings, fillings and cocktail recipes too - including Refried Pinto Beans, Pork, Barbacoa Beef Chicken Tinga, Spiced Jackfruit, Churros with Chocolate Cream Sauce and Margaritas.With this definitive collection of almost 100 takeaway recipes, you'll be able to sample incredible Mexican food from the comfort of your own home - and at half the price!
Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens
by Pati JinichIntriguing recipes for everyday meals from the host of the PBS series Pati&’s Mexican Table On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners&’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. &“Sweaty&” Tacos with ripe tomatoes and cheese are so convenient they&’re sold on Mexican streets by bicyclists. Her grandmother&’s Cornflake Cookies feel just as contemporary now as they did then.Pati has &“Mexed up&” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.
Mexico City Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the City of Palaces (City Cocktails)
by Rosa Martha Márquez OropezaJourney through the bustling bars and hidden gems of one of the world&’s most dynamic cities.From mezcal to tequila, from classic concoctions to innovative creations, uncover the secrets behind Mexico City&’s most beloved beverages with this spirited collection. With over 100 recipes and dozens of bartender profiles, you can drink like a local wherever you are. This book is broken down by neighborhood, so you can find the best bars and finest signature creations that Mexico City has to offer. Residents and tourists alike will discover locations and drinks that are sure to satisfy all tastes.Within the gorgeous, die-cut covers, you'll find:More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestionsInterviews with the city&’s trendsetting bartenders and mixologistsBartending tips and techniques from the expertsFood and drink destinations across the cityAnd much more! Get a taste of Mexico City&’s craft cocktail scene without ever leaving your zip code with Mexico City Cocktails.
Meyer's Bakery: Bread And Baking In The Nordic Kitchen
by Claus MeyerClaus Meyer has been taking the world by storm with his fresh, Nordic cooking. Now, he turns his hands to all things baking. His bakeries in Grand Central Station and Brooklyn, Meyers Bageri, have been receiving stellar reviews. In this book, Claus shares the secrets to his success.The book is structured around the four basic types of dough - wheat, whole-grain, rye and enriched. Photographic step-by-step instructions explain each baking technique, while troubleshooting sections provide advice. Alongside techniques, Claus gives tips and tricks for achieving best results, with explanations of the best flour and equipment to use. Recipes then show you how to put your new-found skills to use, ranging from rye bread to cinnamon loaf, from spelt bread to scones. This is the perfect guide to creating delicious Nordic breads and pastries at home.
Meyer's Bakery: Bread and Baking in the Nordic Kitchen
by Claus MeyerBring the delicious flavours of the Nordic bakery into your own kitchen with this new book from celebrated restaurateur, Claus Meyer.
Mezcal: The Gift of Agave
by Nancy J. HajeskiA comprehensive, introductory guide to "the champagne of Mexico," showcasing mezcal's exotic flavor, deep history, and growing popularity in the U.S.What has long been a local Mexican secret is now enjoyed throughout the world for its smoky, exotic flavor and excellent base in cocktails. This detailed and colorful guidebook uncovers mezcal's deep history, details its artisanal production in remote Mexican villages, and explains the proper ways to serve and drink this distinctive liquor. There are tips for locating the top mezcals on the market and selecting varietals that best suit particular tastes, as well as suggestions for mezcal pairings with dishes over meals. A chapter showcasing twenty of the best commercial distilleries includes recommended examples of young jovens, lightly aged reposados, and aged añejos. Finally, the book offers easy-to-follow recipes for unique mixed drinks and zesty mezcal-based dishes.
Mezcal and Tequila Cocktails: A Collection of Mezcal and Tequila Cocktails
by Emanuele MensahMezcal and Tequila Cocktails is an evocative collection of more than 60 mezcal and tequila cocktail recipes!What do you know about Mezcal? You may know that tequila is a type of mezcal, or that mezcal is more intensively handcrafted than almost any other spirit, making it a true farm-to-table drink. This book will make you an expert on the beverage before there&’s a Mezcal bar on every city corner. If the 2010s belonged to artisan absinthe cocktails, the 2020s are sure to be the age of agave! With an elegant silver foil hardcover and 40+ gorgeous photographs, this recipe book features over 60 recipes for craft cocktails made with the previously hard-to-find spirit, such as:the Mezcal Negronithe Cactus FlowerMezcalitaOaxaca Old FashionedKiller BeeMarrakesh ExpressPlus, easy recipes for gorgeous craft cocktail ingredients, from syrups to garnishes! Though it isn&’t as ubiquitous as vodka or whiskey, mezcal is actually very easy to work with, as its flavor pairs beautifully with so many ingredients! Mezcal Cocktails shares the rich and fascinating history of mezcal and tequila, all while making mezcal the go-to staple of your home bar.
Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave [A Cocktail Recipe Book]
by Robert SimonsonIndulge your thirst for new ways to enjoy tequila and mezcal with 60+ recipes for agave cocktails from a James Beard Award–nominated author and New York Times spirits writer. From riffs on classics such as the Mezcal Mule and Oaxaca Old-Fashioned to new favorites such as Naked and Famous or Smoke and Ice, discover how to use mezcal and tequila to create cocktails in nearly every classic cocktail formula—from flip to sour to highball—that highlight the smoky, edgy flavors of these unique and popular spirits.Robert Simonson, author of The Old-Fashioned and The Martini Cocktail, covers a broad range of flavors with doable, delicious recipes that are easy to assemble, most only requiring three or four ingredients. This comprehensive, straightforward guide is perfect for tequila and mezcal enthusiasts looking for creative ways to enjoy agave spirits more often and in more varied ways—or for anyone who just likes to drink the stuff.
The Mezcal Rush: Explorations in Agave Country
by Granville Greene"A rich, inclusive portrait of one of the world's great drinks." —Kirkus ReviewsMezcal. In recent years, the oldest spirit in the Americas has been reinvented as a pricy positional good popular among booze connoisseurs and the mixologists who use it as a cocktail ingredient. Unlike most high–end distillates, most small–batch mezcal is typically produced by and for subsistence farming communities, often under challenging conditions. As Granville Greene spends time with maestros mezcaleros, who distill their drinks using local agaves and production techniques honed through generations, mezcal becomes a spirit of contradictions—both a liquid language celebrating village identity and craftsmanship, and a luxury export undergoing a gold–rush–style surge. The Mezcal Rush explores the complications that can arise when an artisanal product makes its way across borders.
Mezcla: Recipes to Excite [A Cookbook]
by Ixta Belfrage100 recipes for everyday eating with built-in wow factor, from the Ottolenghi protégé and co-author of Ottolenghi Flavor shaking up the food world. &“This is such a beautiful and joyful book!&”—NIGELLA LAWSON MEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage—loved for her inventive ingredient combinations—shares her favorite mezcla of flavors. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond. There are quick, flavorful recipes such as Giant Cheese on Toast with Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo, and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto, Sticky Coconut Rice Cake with Turmeric Tomatoes and Shrimp Lasagna with Habanero Oil. Creative, colorful, and always delicious, this is food for every day and every occasion.
Mi ayuno intermitente: Gana salud y pierde peso sin sufrir
by Cecilia Ramirez HarrisUna tendencia de salud que cada dia tiene más seguidores, el ayuno, basado en restringir calorias de una forma muy diferente a las dietas, brindándole al cuerpo la oportunidad de regenerarse, desintoxicarse y repararse. «El ayuno intermitente es una práctica esencial que recomiendo para comenzar un estilo de vida saludable… Cecilia Ramírez Harris abarca todo lo que necesitas saber para incorporar el ayuno en tu vida y responde a las preguntas más comunes…».—Tony Robbins, autor best seller #1 del New York Times de Desata tu poder ilimitado. «Mi ayuno intermitente proporciona herramientas poderosas que te permiten tomar medidas en respuesta a nuestro entorno amenazante. Cecilia Ramírez Harris ha hecho un trabajo magnífico en la creación de un programa sencillo sobre el ayuno intermitente que seguramente allanará el camino hacia la salud».—Doctor David Perlmutter, autor best seller #1 del New York Times de Cerebro de pan y Más allá de tu cerebro. El ayuno ha sido parte esencial de muchas civilizaciones hasta el día de hoy, además a través de la historia se ha utilizado como método curativo para un sinnúmero de condiciones de salud. El interés creciente que existe por el ayuno en la actualidad ha dado vida a Mi ayuno intermitente, dirigido a quienes buscan respuestas a sus condiciones de salud, a su obesidad, y se ven atrapadas en un estilo de vida que no les permite salir adelante. También es la respuesta que la autora ofrece a todos los que al finalizar el detox con jugos verdes, basados en su primer libro El diario de mi detox, se preguntan cuál es el siguiente paso. Además encontrarás: • Qué es el ayuno y cómo implementarlo• Diferentes tipos de ayuno y sus implicaciones• Nuestra obsesión con la comida• Qué es la resistencia a la insulina• El mito de las calorías• La pérdida de peso, y mucho más. El ayuno no es una píldora mágica que hará desaparecer tus problemas de salud y sobrepeso, pero puede ser la respuesta que necesitas si estás cansado de dietas imposibles de mantener a largo plazo. Una técnica milenaria adaptada a nuestros días para quienes quieren recuperar o mantener su salud a la vez que pierden exceso de peso de una forma rápida, segura y fácil. A trend of health that each day has more followers, fasting, based on restricting calories in a very different way to diets, giving the body a chance to regenerate, detoxify and repaired. This book briefly describes the various types of fasting, however, focuses primarily on Intermittent Fasting, what is about, their scientific implications and how can be implemented. It also includes a chapter in which the author recounts his own experience when performing Intermittent Fasting. Addresses issues such as: What to do after detoxing What is fasting Our obsession with food What is insulin resistance? The calories myth Weight loss My own Intermittent Fasting A millenary technique adapted to our time for those who want to restore or maintain their health and, at the same time, lose excess weight in a safe, fast and easy way.
Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook
by Rick MartínezA highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo on YouTube and Food52&’s Sweet Heat &“This intimate look at a country&’s cuisine has as much spice as it does soul.&”—Publishers Weekly (starred review) ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Time, Food52Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire.Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México&’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick&’s poignant essays throughout lend context—both personal and cultural—to quilt together a story that is rich and beautiful, touching and insightful.
Mi hija se ve gordita
by Dra. Dominique-Adèle Cassuto Sophie GuillouLa dictadura de la línea hace estragos. En la adolescencia, cuando es habitual y frecuente que el cuerpo se redondee temporalmente, el tema se convierte en una catástrofe. El resultado es que nuestras hijas empiezan dietas de adelgazamiento descabelladas, que ponen en peligro su salud y su crecimiento. Este libro responde a las numerosas preguntas sobre el tema: * Cómo ayudarla a distanciarse un poco de la locura del adelgazamiento. * Qué papel deben desarrollar los padres, y en especial la madre. * ¿Es bulimia o picoteo? * Cómo reaccionar si su exceso de peso está solo en su cabeza. * Cómo transmitirle buenos hábitos alimentarios. * Cómo ayudarla a mantener o perder peso, evitando la trampa de las dietas demasiado restrictivas. * Qué hacer si tiene sobrepeso de verdad. Dominique-Adèle Cassuto doctora nutricionista, recibe todos los días a adolescentes que se lamentan de su peso, con o sin razón. Sophie Guillou periodista. Es coautora, junto a Ginette Lespine, de Surmonter le chômage en famille, de la misma colección.