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Pianificazione dei pasti delle festività: Pianificare i pasti delle festività e liste della spesa
by Valerie PikeSemplifica la tua vita e risparmia tempo con Pianificzione dei pasti delle festività, completo di liste della spesa! Se stai preparando la festa per il giorno del Ringraziamento o la cena di Natale per la tua famiglia, il profumo tentatore del cibo tipico delle festività inebrierà la tua cucina man mano che organizzi i festeggiamenti. Fatti trovare preparato per la domenica di Pasqua con un prosciutto arrosto al miele. Troverai anche antipasti deliziosi per le tue feste, come i bocconcini Mac and Cheese, o i jalapeño ripieni. Concediti il piacere dei dolci, come la torta alla crema con cocco e lavanda, o la cheesecake all’italiana di ricotta e formaggio cremoso. Dimenticati dello stress di questi periodi con piatti favolosi che ti colpiranno per le deliziose combinazioni di gusto.
Piano dietetico insulino-resistente per i diabetici di tipo 2
by Diana WatsonChi dice che devi rinunciare ai tuoi cibi preferiti? Controlla il tuo diabete di tipo 2 con deliziose ricette a basso contenuto di zuccheri e ad alto contenuto proteico oggi! Soffri di diabete di tipo 2 ? Hai problemi a mantenere bassi livelli di zucchero nel sangue giorno dopo giorno? Soffri di picchi di glicemia dopo un pasto pesante e hai bisogno di farmaci per stabilizzare le tue condizioni? E, soprattutto, stai cercando una dieta di cui ti puoi fidare per garantire un livello stabile di zucchero nel sangue dopo ogni singolo pasto e allo stesso tempo assaggiare pasti deliziosi e appaganti? Ti presento “Piano dietetico insulino-resistente per i diabetici di tipo 2” - Mangia ciò che ami mentre controlli il tuo diabete. In questo libro imparerai: cosa la dieta insulino-resistente può fare per te; come funziona e come gestire a lungo termine le tue condizioni con un piano dietetico completo; aspettative e obiettivi che dovresti prefiggerti; ricette salutari per colazione, pranzo e cena a basso contenuto di zuccheri; pasti sani che ti aiutano a migliorare la tua salute e avere un corpo più sano. Ecco alcune ricette che so che amerai: frittata di basilico e pomodoro; muffin di noci pecan, carote e banane; scramble di formaggio di capra e verdure; hummus al limone; tabbouleh di quinoa; spiedini di gamberi alla griglia; peperoni ripieni di manzo e riso; hamburger di tacchino grigliato; petti di pollo e salsa all'arancia; salsa di gamberetti e mostarda con dragoncello; e molto altro ancora .... Prendi la tua copia di questo libro oggi e saluta il diabete mangiando cibo salutare una volta per tutte. Scorri verso l'alto e premi il pulsante “Acquista ora” oggi per ottenere la tua copia!
Piano disintossicante di tre giorni con frullati e zuppe
by Geoff Vicky Wells Consuelo CastagnariIntroduzione Grazie per aver acquistato questo libro. Speriamo che possiate trovarlo interessante e possa essere una preziosa giuda per un semplice programma disintossicante. Questo è il secondo libro nella nostra serie creata per coloro che sono scettici del vegetariano. Il primo libro, "Una Guida ai Succhi, Cibo Crudo e Supercibi" è stato il risultato della nostra decisione di cambiare verso uno stile di vita vegetariano ed il nostro desiderio di condividere ciò che avevamo imparato e sperimentato. Sentivamo che il passo successivo nel nostro viaggio sarebbe stato lo sviluppo di un programma disintossicante che avesse funzionato su di noi. Questo libro è il risultato delle nostre ricerche e delle nostre stesse esperienze facendo uso dei metodi proposti in questo libro. La cosa abbastanza stupefacente, benché pensavamo che sarebbe stato difficile, è che abbiamo scoperto che diventare e rimanere vegetariani è stato molto più facile di quanto ci fossimo mai aspettati. Abbiamo avuto la stessa impressione con questo piano disintossicazione di tre giorni - è stato più facile di quanto ci aspettassimo e ne abbiamo raccolto diversi benefici. E così potrete fare voi.
Piatti: Plates and Platters for Sharing, Inspired by Italy
by Stacy AdimandoServe up plentiful, rustic, and seasonal spreads with recipes created in the spirit of Italy&’s antipasti by the James Beard Award–winning author. Executive editor of Saveur Stacy Adimando combines her Italian heritage and tradition of serving abundant spreads to create seventy-five recipes for generous plates and platters meant for grazing. Organized by season and ranging in size from starting bites, such as Grilled Bacon-Wrapped Leeks with Honey Glaze and Shaved Fennel Salad with Sweet Peas and Avocado, to main courses, such as Crispy Pork Ribs with Herb Sauce and Seared Shrimp with Braised Savoy Cabbage, these are generous dishes to serve to family and friends for gatherings large and small. Filled with advice on how to plate and pair dishes for a range of occasions, this visually stunning book imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance. &“Adimando has created a cookbook full of tempting foods that are tailor-made for when you have people over but without the fussiness that often comes with the &‘entertaining&’ genre.&” —Modern Farmer
Piatti deliziosi per intenditori parsimoniosi
by Eva GoldsbyUna straordinaria raccolta di ricette semplici e deliziose. "Piatti deliziosi per intenditori parsimoniosi" aiuta chiunque a cucinare e gustare con facilità. Tutto questo senza spendere troppo! Tutte le ricette sono facili da preparare Ti servono solo pochi ingredienti Tutte le ricette sono economiche La maggior parte degli ingredienti la trovi già a casa tua Se vuoi risparmiare tempo e denaro in cucina, ma hai comunque voglia di cucinare velocemente qualcosa di gustoso, il ricettario "Piatti deliziosi per intenditori parsimoniosi" fa per te! Questo ricettario è stato sviluppato proprio con l'obiettivo di aiutare le persone a cucinare in modo economico, veloce e buono.
Picades: El secret de la cuina catalana
by Ramón ParelladaLes receptes de padrines, mestresses i fondes Les picades han estat un tresor gelosament custodiat per les padrines que, arribat el moment, només el confiaven a les seves filles. Així és com ens han estat transmeses fins avui: el gran secret de la cuina catalana. Una cuina que té la seva ànima al rebost, on s'hi guarden les fulles de llorer, les cabeces d'all, les cebes, quatre ametlles i pinyons, uns ramets de farigola i romaní, així com les sardines de la costa, el pa sec i el vi ranci, i on s'hi assequen els bolets i alguna tòfona del bosc. Amb aquests ingredients humils, l'alquímia del morter dona personalitat als plats i els omple d'aromes. El llibre aplega picades trobades arreu del país, del Pallars a l'Urgell, de l'Empordà al Delta de l'Ebre... I amb la voluntat de preservar-les, hi hem incorporat noves picades saboroses i originals i més receptes de padrines, mestresses, fondes i cuiners, que demostren per què en qualsevol casa catalana cal tenir sempre a punt el morter. Il·lustracions d'Inés Bordas.
The Picayune's Creole Cook Book
by The PicayuneAssembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes.
The Picayune's Creole Cook Book (American Antiquarian Cookbook Collection)
by The PicayuneA twentieth century cookbook featuring the food, cooking techniques and culinary history of the Creole people in New Orleans. One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes including fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes. A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.
Pick Me!
by Max AmatoFive ice cream cones are eager to get picked -- until they realize what it means!Fudge, Mint, Berry, Bean, and Candy each think they are the MOST delicious ice cream cone around. But when Rocky Road arrives to deliver the scoop that "getting picked" means getting eaten, these silly cones earn their just desserts!
Pickle & Ferment: Preserve Your Produce & Brew Delicious Probiotic Drinks
by Susan Crowther Julie Fallone60 classic and unique recipes for probiotic-rich ferments such as sauerkraut, pickled veggies, salsas, kimchi, sourdough, jun tea, and more! Fermenting, in the simplest definition, is changing food into a healthier version of itself—a version that basically stays fresh, forever. Sounds kind of magical, doesn&’t it? It kind of is. Fermenting is what happens when you mix two things together: food and salt. As soon as food and salt are combined, they wake up microbes—bacteria and yeast that are living in and on the food. This book explores a specific type of fermentation: raw pickling or live-fermentation. Live-fermented foods are the healthiest to eat and easiest to make. Live-fermentation is simpler than canning and the food lasts longer than freezing. This technique saves time and energy, as it cuts down on heating and cooking. Live-fermented foods do not require refrigeration. Plus, they can stay fresh indefinitely. In addition to saving energy costs, fermenting increases a food&’s health benefits. Live-fermented foods are healthier than their original raw products. Vital nutrients and vitamins—often destroyed with heating—are not only kept alive, but improved. And other nutrients are actually created during fermentation. Susan Crowther and Julie Fallone offer step-by-step instructions for pickling and fermenting all kinds of produce from carrots to garlic to sweet potatoes, plus offers recipes for Live-Fermented Hot Sauce, Fermented Hot Honey, and more unique and healthy goodies. Readers will also find recipes for kombucha, jun tea, and other probiotic drinks. Finally, there's an abundance of recipes for incorporating your probiotic-rich ferments into other recipes, such as Healthier Hummus, Jun Sourdough Bread, Cultured Muffins, and even . . . wait for it . . . Chocolate Sauerkraut Cake!
The Pickle Jar: Recipes for Making and Using Pickles and Ferments from the Award-Winning Brand Vadasz
by Nick VadaszFantastic flavour. Great for gut health. Pickles and ferments are the easy and delicious way to upgrade any meal!Discover 70 delicious recipes from the award-winning pickles and ferments brand, Vadasz. In The Pickle Jar, fermenting expert and founder Nick Vadasz shares his advice on how to make and use ferments and pickles with creative recipes that are easy to achieve.PART ONE: Learn how to make your own fermented foods, from classics like Kimchi and Sauerkraut to flavour-packed creations such as Pickled Fennel with Lemon and Fermented Honey with Garlic & Chilli. PART TWO: Recipes to incorporate pickles and ferments into your everyday cooking. From Cheese and Pickle Quesadillas and Apricot and Curry Kraut Salad, to Kimchi Prawn Toast or even a Pickle Martini.Whether you want to learn to create ferments from scratch or find ways to save the kimchi languishing in your fridge, The Pickle Jar offers endless ways to unlock the power of pickles for a flavour and gut health superboost!Vadasz was first founded in 2011 and has been crafting delicious, healthy and award-winning pickles & ferments ever since. Vadasz was the first UK based producer of cold brined pickles and chilled live ferments and is now stocked in all major supermarkets and a variety of restaurants nationwide. Vadasz has been awarded several accolades, including:- Grocer Food Brand of the Year 2024- Grocer New Product of the Year 2024 - Champion Condiment- Grocer Top Launches of the Year 2024 Condiments- Great Taste Award Winners 2024 - Great British Food Awards 2024 Gold Medal
The Pickle Jar: Recipes for Making and Using Pickles and Ferments from the Award-Winning Brand Vadasz
by Nick VadaszFantastic flavour. Great for gut health. Pickles and ferments are the easy and delicious way to upgrade any meal!Discover 70 delicious recipes from the award-winning pickles and ferments brand, Vadasz. In The Pickle Jar, fermenting expert and founder Nick Vadasz shares his advice on how to make and use ferments and pickles with creative recipes that are easy to achieve.PART ONE: Learn how to make your own fermented foods, from classics like Kimchi and Sauerkraut to flavour-packed creations such as Pickled Fennel with Lemon and Fermented Honey with Garlic & Chilli. PART TWO: Recipes to incorporate pickles and ferments into your everyday cooking. From Cheese and Pickle Quesadillas and Apricot and Curry Kraut Salad, to Kimchi Prawn Toast or even a Pickle Martini.Whether you want to learn to create ferments from scratch or find ways to save the kimchi languishing in your fridge, The Pickle Jar offers endless ways to unlock the power of pickles for a flavour and gut health superboost!Vadasz was first founded in 2011 and has been crafting delicious, healthy and award-winning pickles & ferments ever since. Vadasz was the first UK based producer of cold brined pickles and chilled live ferments and is now stocked in all major supermarkets and a variety of restaurants nationwide. Vadasz has been awarded several accolades, including:- Grocer Food Brand of the Year 2024- Grocer New Product of the Year 2024 - Champion Condiment- Grocer Top Launches of the Year 2024 Condiments- Great Taste Award Winners 2024 - Great British Food Awards 2024 Gold Medal
Pickle Party! (Step into Reading)
by Frank BerriosNetflix's Waffles + Mochi is an all-new children&’s show from President Barack and Michelle Obama&’s production company, Higher Ground Productions! Waffles and Mochi&’s friend Kennedy loves all kinds of pickled food. But when they try to get pickles for her birthday party, Waffles and Mochi learn that pickles aren&’t made quickly. Boys and girls ages 4 to 6 will love all the delicious details in this Step 2 Step into Reading leveled reader, which includes over 30 stickers. Step 2 readers use basic vocabulary and short sentences to tell simple stories. Step 2 is for children who recognize familiar words and can sound out new words with help. Join Waffles and Mochi for global adventures that reveal the stories behind our food. Produced by President Barack and Michelle Obama&’s Higher Ground Productions and streaming on Netflix, Waffles + Mochi is an entertaining mix of puppetry, animation, celebrity chefs, and famous guest stars. This delightful new show introduces young children and their families to a world of cooking and fearless eating.
Pickle Words: Crunchy, Punchy Pickles and Poetry
by April Pulley SayreThis sweet and spicy celebration of all things pickled is the perfect poetry picture book for foodies of all ages!Open this book to savor a riotous rainbow of pickles. Not just green cucumbers, but yellow peppers, pink cabbages, and purple plums! Pickles come in all shapes and sizes—and so do the words that describe them. Punchy poetry and zesty art tell the story of a diverse community drawn together by their love of pickles. From kosher dills to sweet chutney to tangy kimchi, Pickle Words describes them all in this global tour of pickled foods. Back matter includes the science of pickling, an easy recipe for refrigerator pickles, and a visual glossary of pickles from around the world.
Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling
by Kelly CarrolataIn a culinary pickle? Not anymore!Once a dreary necessity, pickling has turned into a culinary art form, with pickled components popping up in four-star restaurant dishes and trendy drinks across the country. Now you too can create your own gourmet preserved ingredients and explore the flavor-packed potential of fermentation!Pickled features a range of accessible techniques, as well as recipes that highlight your favorite tastes, including:Pickled FigsAsian Chopped Salad with Crispy Noodles and KimchiGreen Coriander ChutneyWatermelon Cosmo With helpful asides that delve into the science and history of this previously humble practice, this cookbook is your delicious entry into the world of gourmet pickling.
The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More
by Andrea ChesmanBlending your grandmother&’s pickling know-how with today&’s Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you&’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.
Pickled, Potted, and Canned: How The Art and Science of Food Preserving Changed the World
by Sue ShephardWe may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation is the history of civilization itself. The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. <p><p>In Pickled, Potted, and Canned, author Sue Shephard weaves together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. It is a tale filled with extraordinary characters, old legends, and new revelations: how Attila the Hun and his men "gallop cured" their meat; how cooks became chemists and chemists became cooks and how some even lost their lives, like seventeenth-century statesman and philosopher Francis Bacon, whose death was caused by an experiment with a frozen chicken. <p><p>From the primitive techniques of drying and salting to the latest methods that have allowed us to feed men in space, Pickled, Potted, and Canned gives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to "cheat the seasons."
Picklehead: From Ceylon to suburbia; a memoir of food, family and finding yourself
by Rohan CandappaRohan Candappa, author of bestselling humour books such as the Little Book of Stress and The Curious Incident of the Weapons of Mass Destruction, is the son of a Sri Lankan father and Burmese mother. He grew up small and round in South London, riding his chopper bike and supporting Leeds United. But every day his mother would conjur delicious meals out of thin air. His father cooked too, with fiery flavourings, black curries and green coriander chutneys. Their home became the focus for family gatherings and feasts of such delicacy and exoticism that you'd never have known Norwood lay outside the window.Yet somewhere in his twenties Rohan forgot his culinary heritage and it wasn't until he was bringing up his own young family that he began to think more about his identity as a second generation immigrant and the binding, identifying power of the family meal caught his imagination.And so he began this beautifully written, funny, poignant memoir of his heritage and his home. Of curry leaves and curried chips. Hot chillis and hot dogs. Pataks and Heinz. About the past and the present - and the place where time should cease to matter... the family kitchen.
Pickles and Ice Cream: Gastronomic Delights for Every Pregnancy Craving
by Vicky Jacob-Ebbinghaus Juarez Rodrigueshttps://www.youtube.com/watch?v=CJm1VyB9ENQ&feature=youtu.beHusband-and-wife design team Vicky Jacob-Ebbinghaus and Juarez Rodrigues set up their hugely popular website eatingfortwocookbook.com when they started interviewing pregnant women on their strangest cravings.They 'cooked', tasted, rated and photographed each discovery, giving it the look of haute cuisine and a similarly fancy-sounding name. When they posted these creations on their blog, the crowd went wild with reposts and tags. More and more pregnant women submitted their cravings for the 'Vicki and Juarez treatment' and soon media pundits were raving. Pickles and Ice Cream feature 75 almost- never-before-seen recipes, uniquely beautiful (even if their appeal as food might be questionable) photographs of the recipes, along with the stories of the pregnant women who dreamed them up.
Pickles and Ice Cream: A Bizarre Pregnancy Cravings Cookbook
by Juarez Rodriques Vicky Jacob-Ebbinghaus<P>Wry, humorous, and shockingly beautiful, Pickles and Ice Cream: A Bizarre Pregnancy Cravings Cookbook is a collection of some of the most outlandish things moms-to-be crave. <P>Peculiar recipes like "Oreos and Toothpaste" or "Tomato Soup with M&Ms" are photographed like gourmet meals and accompanied by short stories about the women who craved them. Each dish has also has been tasted and reviewed by the authors so you don't have to!
Pickles and Preserves
by Andrea WeiglAndrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks.Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves.
Pickles, Peaches and Chocolate
by Karen WardWelcome to my kitchen. Come with me as I share some of my favorite recipes and ideas for giving gifts of food. Let me illustrate how easy it can be to make those favorite recipes for friends and family. Determine the amount of time you have. Select your recipom the chapters, "No Cooking", "Some Cooking", and "Lot'sa Cooking". Then it's ready, set, gift! The recipes are perfect for year-round giving and contain a "gift presentation" idea for each recipe! Whether you're an experienced cook or new to the kitchen, this book is for you. Once these recipes become your favorites, you may find yourself always taking a gift of food wherever you go.
Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
by John CurrenceThe James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape.Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.
Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
by John CurrenceThe James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape.Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.
Pickles & Relishes: From apples to zucchini, 150 recipes for preserving the harvest
by Andrea ChesmanThese 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines.