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Science Experiments You Can Eat
by Vicki Cobb Peter LippmanExperiments with food demonstrate various scientific principles and produce an eatable result. Includes fruit drinks, grape jelly, muffins, chop suey, yogurt, and junket.
Science Experiments You Can Eat
by Vicki Cobb Tad CarpenterWith revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers!Kids take the reins in the kitchen with this hands-on book of edible science experiments! With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day--just by cooking. And once readers have tested their theories and completed their experiments, they can feast on the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes. Also included is essential information on eating healthfully, plus additional resources for further exploration.
Science You Can Eat: 20 Activities that Put Food Under the Microscope
by Stefan GatesDiscover the incredible, edible science that happens every time you cook, bake, or eat with this children's ebook that is part-cookbook, part-science reference.This exciting kids' ebook tackles all the tasty science questions you have about food - plus plenty more that you hadn't even thought of! Science You Can Eat will transform your kitchen into an awesome lab through 20 fun food experiments.This quest of gastronomic wonder is so much more than just another science ebook for kids! It explores the science of food by asking questions you're hungry to know the answers to and putting them to the test through fun experiments.Cooking is just delicious chemistry, and the science experiments in this adorable kids cookbook will prove it. Once you understand science, you understand food. Find out why popcorn goes "pop" as you test it out for yourself. Explore how taste is affected by smell, know if carrots really can turn you orange, and finally discover whether eating insects is the future of food.There is a fantastic mix of fun facts and knowledge, context, and science experiments for kids in this educational ebook. The experiments are easy to execute at home with things you have around the kitchen. The instructions are detailed but easy to understand, so some kids could even adventure solo through its pages.Enjoy the delightful weirdness of tricking your taste buds, making slime taste delicious, investigating some of the strangest flavors around, and extracting iron from your cereal! Science You Can Eat helps your little one understand what's happening with their food and why. Each page is guaranteed to leave you hungry for more - we'd wager even adults will learn a thing or two from this culinary escapade.Explore, Experiment, And Learn!Explore the world of weird, mind-blowing, and often gloriously revolting (but tasty) science behind the food we eat; from why onions make us cry to the sticky science of chewing gum.Packed with activities for kids that allow you to use the power of science in the most delicious way. You'll concoct color-changing potions, make scrumptious ice-cream in an instant, and much, much more.Embark on this incredible edible adventure with TV presenter Stefan Gates AKA &“The Gastronaut&” and turn the things we eat from the ordinary into the extraordinary. Some of food fueled science you'll learn about:- Unusual foods- The world's smelliest fruit- Salt and other marvelous minerals- Ways of cooking- Drinks that glow and so much more!
Science and Cooking: Physics Meets Food, From Homemade To Haute Cuisine
by Michael Brenner Pia Sörensen David WeitzBased on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
by Murtha Baca Luigi Ballerini Pellegrino ArtusiFirst published in 1891, Pellegrino Artusi?s La scienza in cucina e l?arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi?s death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor ? humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.Artusi?s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Science of Strength Training: Understand the anatomy and physiology to transform your body
by Austin CurrentIs it time to lose weight, gain muscle, and speed up your metabolism? Discover the hard science needed to perfect each exercise and build your strongest body – at home or in the gymPacked with research that supports the notion that bodyweight exercises help you reach your weight and fitness goals, this simple to follow guide also gives you valuable insight into how nutrition and exercise can improve your health.Inside the pages of this strength training book, you&’ll discover: • The physiology and benefits of strength training • Workout plans for beginners, enthusiasts, and personal trainers • The hard dietary science that debunks common myths and important information to properly fuel your body • Depictions of 33 exercises: how to do them, common mistakes, and the benefits of each Work towards your strength goalsIn this book, Author Austin Current takes readers through the science of strength training, weight loss, nutrition, and overall health. The book looks at why many people fear strength training, why they shouldn&’t, and how they can incorporate it into their daily lives. Filled with CGI artwork and science-backed information, this exercise book will help you transform your body and improve your well-being. Not only that, but this title also includes full workout plans and over 100 individual exercises. You&’ll learn how your muscles engage at each stage, how to do movements properly and without injury, and it shows you different variations for home and gym. This book is also packed with nutritional information and includes dietary advice for vegans and vegetarians. Discover more in the series DK's Science of series dives into the science of various types of exercises such as weight training, running, and yoga. Each book discusses the benefits of the specific type of workout and how you can transform your outlook about health and fitness. How The Book WorksThe first section — human physiology — introduces you to the wonder that is skeletal muscle and the mechanisms that underpin strength training&’s demands on the body. It will help you understand how muscles work and grow, and how the resistance work stimulates muscles to develop strength and size, alongside its positive impacts on bones and connective tissue. It also explains how the body powers muscular work and shows you how to calculate your own daily macronutrient requirements. Lastly, you&’re given an overview of the benefits to the brain, and the crucial role it plays in attitude and mental health.The second section — strength exercises — is devoted to a comprehensive collection of strength training exercises to perform, along with many variations offered to compliment your available training equipment, personal preferences, and level of challenge — at home or in the gym. Each exercise displays the muscles being used throughout the movement with detailed instruction on how to achieve proper form and technique; common mistakes are covered, too.The third section — preventing injury — explores common injuries related to resistance training, with explanations on how to avoid them and how to return to training if you do suffer an injury. A consistent and structured routine, including a proper warm-up, prepares the body for work, and the various mobility exercises and stretches given will help you tune in to how your body is responding to the training.The final section — how to train — outlines everything you need to know about the variables of effective strength training, such as training volume and fatigue management. Whether you want to build muscle, strength, or endurance, you&’ll find an easy-to-follow program to suit, as well as alternatives for those wanting to
Scientific American Nutrition for a Changing World: Dietary Guidelines for Americans 2020-2025 & Digital Update
by Jamie Pope Steven NizielskiWritten and illustrated in the style of Scientific American magazine, Nutrition in a Changing World, this update includes the latest U.S. dietary guidelines.
Scientific American: Nutrition for a Changing World
by Jamie Pope Steve NizielskiNutrition for a Changing World engages students like no other nutrition textbook. Real stories – about real people and real science – are integrated into every chapter, bringing context and relevance to the core science. Infographics in the style of Scientific American magazine are like “science storyboards” that guide students step-by-step through essential processes and concepts. Coverage of timely topics such as gluten-free diets, the diabetes epidemic, and global nutrition exemplify the book’s contemporary approach to nutrition science. Nutrition for Changing World is also the only product for the course to offer automatically graded diet analysis activities. AnalyzeMyDiet provides both a diet tracker and personalized, auto-graded diet analysis activities built to cover a standard 3- to 7-day diet analysis assignment, freeing instructors from hand-grading these projects.
Scientific Criteria to Ensure Safe Food
by National Research CouncilFood safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safety—including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Scone with the Wind: Cakes and Bakes with a Literary Twist
by Miss Victoria SpongeThe perfect gift for those who like a good read and a slice of good cake, Scone with the Wind features 75 delicious literary inspired recipes. Beautifully packaged with bespoke line illustrations throughout, it really is the most novel way to get to grips with the classics! 'Funny and useable present for bakers AND non-bakers!' -- ***** Reader review'Literally perfect!' -- ***** Reader review'Super super cute' -- ***** Reader review'The ideal gift for a book loving baker' -- ***** Reader review*************************************************************************************************Bake your way through the classics from Jane Eclair to Tart of Darkness, Banana Karenina and On the Rocky Road, Flapjack and the Beanstalk, Nineteen-eighty Petit Fours and many more!Arranged by genre, enjoy biscuits and cakes, puddings and pies from romance and comedy through to horror and science fiction, and discover fun, edible versions of your favourite books.Includes witty introductions and amusing illustrations throughout, baking essentials and themed menus for book clubs, parties and afternoon teas.The ultimate treat for book (and cake) lovers!Recipes include:Breakfast at TiffinsKey Lime and Punishment,Captain Corelli's Madeleines,To Kill a Battenberg,Vanity Fairy Cakes,Middlemarshmallows,The War of the Viennese Whirls,Much Ado About Muffins,Scone with the Wind and more!
Scones and Sensibility
by Lindsay ElandSeek tirelessly and you shall not find a contemporary heroine of middle-grade literature as refined and romantic as Miss Polly Madassa. Still swooning over the romantic conclusions of Pride & Prejudice and Anne of Green Gables, twelve-year-old Polly decides her purpose in life: helping along lonely hearts in search of love. Polly's only task this summer is to make deliveries for her parents' bakery, leaving ample time for this young cupid to find hearts to mend--beginning with the kite-store owner, Mr. Nightquist, who will pair perfectly with Miss Wiskerton (the unfairly labeled town curmudgeon). Polly's best friend Fran Fisk is in desperate need of a mother ever since hers ran off with a man she met on the Internet; Polly must find a match for Mr. Fisk. And while she's at it, it wouldn't hurt to find Clementine, Polly's teenaged sister, a beau worthy of her (so she can shed that brute, Clint). Polly's plans are in full swing, so she definitely cannot be bothered by the advances of classmate Brad Barker.But maybe Polly should have turned her attention to Miss Austen's Emma next, because she quickly learns the pitfalls of playing matchmaker. How will Polly patch up her own relationships, while ensuring that destined love can take its course?
Scoop, the Ice Cream Truck: A Sweet Summer of Change
by Patricia KeelerBoys and girls, mothers and fathers, meet your new best friend! Scoop the Ice Cream Truck doesn&’t quite fit in with modern times. He tries to change to make himself more popular just to fit in, only to discover, through friendship, that he is fine just the way he is! Scoop the Ice Cream Truck has seen a lot of summers selling his vanilla ice cream cones across the city. But he&’s getting old, and the new trucks are getting fancier. Now they have waffle cones, jumbo sundaes, flash frozen ice cream, twenty-seven flavors and six special toppings. Feeling like he&’s fallen behind, Scoop decides that it&’s time for a redesign. But when his old frame can&’t handle the new upgrades, can Scoop discover his own value and find the right spot to sell his vanilla cones? With beautiful full-color art, and a lesson to teach, here is a big that will be a joy for parents and children at bedtime, or any time. This paperback edition includes supplemental information about the history of ice cream trucks at the back of the book.
Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries
by Ellen BrownSummertime's here, and 'tis the season for making ice cream at home for parties, backyard barbecues, and beach getaways. A guide to more than two dozen of the nation's best artisan dairies, Scoop takes you on a colorful tour with photos, stories, and histories of these mom-and-pop shops. Author Ellen Brown has reinterpreted classic frozen recipes for the home cook, each fitted to the most popular ice cream freezers on the market. Explore the nation's favorite ice cream shops with a plethora of delectable photographs and 150 recipes--featuring ice cream, gelato, sorbet, and more. This is the must-have guide for the at-home ice cream connoisseur.
Scotch
by Ted BruningScotland today has more than 100 distilleries ranging from vast factories to artisanal workshops, and more than half of them welcome tourists.Scotch whisky is the world's favourite spirit, with established European and North American sales being swelled by fast-growing markets in China, India, and Brazil. Once again new distilleries are being built in Scotland, and older ones that had been "mothballed" are being brought out of retirement. Scotch outlines the history, heritage, and romance of the industry including the two-century conflict between illicit moonlighters and the Excisemen; the extraordinary boom in whisky production when phylloxera devastated the vineyards of France and created a shortage of Cognac; the challenges presented by two world wars, depression, and prohibition; and Scotch's resurgence after facing down world-wide competition from white spirits.The heritage, the craft-based production method, and the picturesque locations of many distilleries are a huge part of scotch whisky's appeal. It also explains the production of grain whisky and the blending processes that give us our best-known brands, instructs in how to get the best out of expensive single malts, and guides readers as to sourcing unusual malts and visiting distilleries.It explains the raw materials - malted barley and water transformed by the degree of peatiness both in the maltings and the water - and the distillation and maturing processes, going into the sometimes minute variations in ingredients and equipment that give each malt whisky its unique character.
Scotch Ale (Classic Beer Style Series)
by Greg NoonanIn Scotch Ale, Greg Noonan presents keen insights into yeast, hops, malts, water and brewing conditions that will help you achieve a superior batch of Scotch ale. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.
Scotch: A Complete Introduction to Scotland's Whiskies - A Cocktail Book
by Margarett WaterburyThis ultimate guide to Scotch whisky offers an insider's look into one of the world's beloved spirits—its history, production, and traditions—along with tasting notes for more than 200 common bottlings. &“Scotch whisky [has an] uncanny ability to transform a mundane moment into something special and memorable.&” —Margarett Waterbury Scotch whisky is beloved around the world. But for the uninitiated, its diversity can be bewildering. This comprehensive guide to Scotch whisky history, production, and appreciation will help you navigate the world of Scotch with confidence. Along with an overview of its intricate production process and tips for visiting your favorite distillery, Scotch features profiles of more than 200 whiskies, from popular blends to coveted single malts, with a special focus on bottles you&’re likely to find with ease. You&’ll also find recommendations for matching the right whisky to the right occasion, from great values for everyday imbibing, to worth-the-splurge options for marking life&’s biggest moments. Whether you're a whisky newbie, a die-hard fan, or simply malt-curious, Scotch will be your go-to resource for demystifying the greatest of whiskies.
Scots On Scotch: The Book of Whisky
by Philip HillsThis is a book in which Scots tell the truth about their national drink. Ignoring the mythology which surrounds Scotland and her favourite tipple, it is written by people who are passionate about their subject, who know what they write about and who love what they know. It is about whisky and about Scotland - the real Scotland behind the invented one of the advertisers and the gift shops. Over the last 40 years Scots have reasserted their spiritual and cultural independence, and as part of this process they have redicovered the unique quality of their national drink. This renaissance not is a cause for celebrations not only by Scots but also by the rest of the world. Malt whiskies have risen from a minority taste in a small nation to become internationally recognised as the connoisseur's spirit par excellence.Contributors include acclaimed writers Ruth Wishart, George Rosie, Trevor Royle, Colin McArthur, Alan Bold and Derek Cooper; Russell Sharp, formerly chief chemist at Chivas and now president of the Caledonian Brewing Company; and poets Hamish Henderson, Hugh MacDiarmid and Norman McCaig.
Scraps, Wilt & Weeds: Turning Wasted Food into Plenty
by Tama Matsuoka Wong Mads RefslundInventive and delicious food, made from what most people throw away, by the co-founder of the celebrated Danish restaurant, Noma.SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs. Refslund shares easy-to-follow recipes like: Carrot Tops Pesto, Roasted Cauliflower Stalks with Mushrooms and Brie, Pork Ribs Glazed with Overripe Pear Sauce, Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund' passion and respect for ingredients, nature and the land.
Scratch That: Embrace the Mess, Cook to Impress - A Cookbook
by Alix TraegerMake magic (and maybe a little bit of chaos) in the kitchen with more than 100 recipes from online sensation Alix Traeger! If mistakes are for learning from in life, why should the kitchen be any different? If you&’ve ever added salt to your cookie dough instead of sugar or set off the smoke detector while searing on the stovetop, you are not alone! Internet darling Alix Traeger grew up going viral with BuzzFeed Tasty hands & pans videos—so she&’s been there and done that. But unlike so many online perfectionists, she believes in letting your blunders lead the way! Alix&’s long-awaited debut cookbook, Scratch That, is filled with creative, delicious, decadent recipes—many of which were born from her signature process of trial and error. These recipes are fun and approachable: The book is organized into recognizable categories such as Weekend Breakfast (best served after sleeping in), Dips, Snacks, and Apps (for a party or a party of one), Sweet Treats (for your sweet tooth), and more. Standouts include her soon-to-be-famous Banana Pudding Banana Bread, shareable Sizzled Scallion–Stuffed Flatbread, snackable Potato Chip Onion Rings, go-to Sheet Pan Chicken Shawarma, and tastes-as-good-as-it-looks Heirloom Tomato & Potato Salad with Hot Honey Vinaigrette—perfect for spicing up your feed. Best of all, every single recipe shares a piping HOT TIP from Alix to help you avoid or fix common cooking errors—all of which she learned the hard way, so you don&’t have to! You&’re sure to find plenty of new favorites, and as long as you laugh through the (potentially) messy process, you&’re doing it right! Perfect for fans of Buzzfeed&’s Tasty cookbooks or her viral tiktok recipes, Alix Traeger&’s Scratch That brings a fresh perspective to home cooking that celebrates both successes and failures. The ultimate cookbook for beginners, it offers over 100 approachable recipes alongside practical tips for avoiding (or fixing) common kitchen mishaps. Anyone in search of fun cookbooks will enjoy Traeger&’s signature blend of humor and practicality that prove making mistakes in the kitchen isn&’t just okay – it&’s part of the process!
Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious
by Maria RodaleIACP COOKBOOK AWARD NOMINEEMaria Rodale was raised on real food. She doesn’t think of eating homemade, from scratch meals as part of a trend or movement; it has always been her life. Raised in a family of farmers, bakers, chefs, gardeners, and publishers, Maria is used to growing, cooking, reading and writing about, and eating organic, delicious food. And now, for the first time ever, she’s sharing her tried-and-true family recipes.Scratch is full of comfort food recipes that aren’t focused on any one healthy trend, but are instead innately healthy, because Maria inspires you to return to your kitchen and cook with real, organic food. Recipes like Pasta Fagiole, Maria’s Fried Chicken, and Lamb & Barley Soup will be crowd pleasers for sure, but Maria throws in some unique-to-the-family recipes that are going to delight as well, such as her Pennsylvania Dutch Dandelion Salad with Bacon Dressing, Ardie’s Pasties, and Homemade Hoppin’ John (a black-eyed pea stew made with smoked turkey or ham).Besides sharing her family’s favorite recipes, Maria’s book also gives you a peek into her life as a Rodale, with personal family portraits and stories. With this cookbook, you can eat like the Rodale family every night of the week with delicious food to make at home, from scratch. Naturally healthy, bacon included.
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
by Martha Hall FooseGifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite. Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair: Sweet Potato Soup is enhanced with coconut milk and curry powder; Blackberry Limeade gets a lift from a secret ingredient-cardamom; and her much-ballyhooed Sweet Tea Pie combines two great Southern staples-sweet tea and pie, of course-to make one phenomenal signature dessert. The more than 150 original recipes are not only full of flavor, but also rich with local color and characters. As the executive chef of the Viking Cooking School, teaching thousands of home cooks each year, Foose crafts recipes that are the perfect combination of delicious, creative, and accessible. Filled with humorous and touching tales as well as useful information on ingredients, techniques, storage, shortcuts, variations, and substitutions, Screen Doors and Sweet Tea is a must-have for the American home cook-and a must-read for anyone who craves a return to what cooking is all about: comfort, company, and good eating.From the Hardcover edition.
Se me hace bola: Cuando no comen como queremos que coman
by Julio BasultoUn enfoque diferente de la alimentación infantil para que la hora de la comida sea un momento feliz para niños y adultos. ¿Qué hacer cuando nuestro hijo come menos de lo que querríamos? ¿Debemos demorar la incorporación de alimentos potencialmente alergénicos? ¿Cómo lidiar con la atractiva y omnipresente oferta de alimentos superfluos y procesados? ¿Qué hacer para prevenir la cada vez más frecuente obesidad infantil? Utilizando una visión holística de la alimentación y analizándola desde diferentes prismas, Julio Basulto ha escrito una guía sencilla y efectiva, a la vez que científicamente documentada, para que los niños se alimenten de forma saludable. No se trata de «inculcar», «coaccionar» o «imponer», sino de incorporar dentro de casa un patrón de dieta sana para que nuestros hijos aprendan con el ejemplo. Además, este manual responde con rigor y cercanía a todas las dudas sobre alimentación que pueden tener los padres hoy en día. Una obra indispensable en el hogar de cualquier madre o padre responsable.
Se quer perder peso, relaxe!: Está a esforçar-se demasiado
by Melissa Martin Ana FigueiredoJá se esforçou muito - Agora perca peso da forma mais fácil Já contou calorias. Já se encheu de proteínas ou de hidratos de carbono. Já seguiu a dieta das toranjas, chocolate e bananas. Já correu à volta do quarteirão durante horas. Já participou em reuniões semanais. Já desperdiçou dinheiro em máquinas de exercício dispendiosas. Já ingeriu grandes quantidades de batidos proteicos. Já tomou milhares de comprimidos para emagrecer. Já ingeriu milhares de barras que substituem refeições. Já manteve um diário ou blog de perda de peso. Já comprou pratinhos de sobremesa para que as suas refeições parecessem mais abundantes do que realmente eram. Já despendeu milhares de euros em alimentos especiais. Mas continua com excesso de peso. Talvez tenha perdido alguns quilos, mas recuperou a gordura, e muito mais. Chegou o momento de parar de se esforçar tanto para perder peso e tentar a forma mais fácil. Relaxe e perca peso É o único método que combina o que há de mais recente na nutrição, psicologia da autoimagem, programação neurolinguística, e os benefícios de dois «suplementos» que são abundantes e livres. Sem ter de correr durante quilómetros. Sem ter de pular à frente de um DVD. Sem dietas entediantes. Sem alimentos especiais para comprar. Sem contar calorias. Sem ter de lutar contra os seus desejos. Pare de se sentir ansioso por causa do seu peso. Relaxe e solte o seu «eu magro».
Sea Robins, Triggerfish & Other Overlooked Seafood: The Complete Guide to Preparing and Serving Bycatch
by Matthew Pietsch James Fraioli Fabien CousteauToday, our oceans contain an abundance of delicious, underutilized, and lesser-known varieties of fish. Frequently, these unfamiliar species are pulled up when commercial fishermen are looking for something else. These non-targeted species—known as bycatch—are often dumped back into the ocean, dead or barely alive.What if we didn’t discard those perfectly edible fish? What if we introduced them to consumers looking for a change on the menu who care about where their seafood comes from? That’s what Sea Robins & Trigger Fish is all about—taking the pressure off heavily targeted species like swordfish and tuna and introducing home cooks and professional chefs to many new species being unloaded on today’s docks.Let’s celebrate these other fish in the sea by enjoying a bounty of mouthwatering recipes prepared by Chef Matthew Pietsch, owner of the celebrated Michigan restaurant Salt of the Earth. Pietsch’s vast culinary knowledge and skill demonstrated through his fun, straightforward approach, will guide seafood lovers every step of the way as he and James Beard award-winner James O. Fraioli encourage seafood consumers to support and promote those underutilized and under-appreciated fisheries while still enjoying quality seafood at an affordable price.
Sea Salt
by Alison Malone Eathorne Lorna Malone Hilary Malone Christina SymonsSea Salt is a gorgeous new collection of over a hundred sea-tested gourmet recipes suitable for meals aboard but equally satisfying for the home dining table. The authors are themselves dedicated sailors and bring readers on a voyage around Vancouver Island aboard their classic wooden sailboat Aeriel, drawing inspiration from the area's seafood, farmers' markets and wineries.Richly illustrated with color photographs of the dishes as well as many spectacular seascapes, Sea Salt invites readers to spend a leisurely morning in a favourite anchorage savouring Blueberry Bread Puddings with Maple Mascarpone; raft up with Albacore Tuna Niçoise; and make new friends on the dock with Cheesecake Nanaimo Bars.Whether catering to a hungry crew at sea or at home, any cook will appreciate the benefits of thoughtful preparation, clever shortcuts, local ingredients, a hearty dose of creativity and fast, fresh, delicious meals.