- Table View
- List View
Solomon: The Lure of Wisdom
by Steven WeitzmanTradition has it that King Solomon knew everything there was to know--the mysteries of nature, of love, of God himself--but what do we know of him? Esteemed biblical scholar Steven Weitzman reintroduces readers to Solomon's story and its surprising influence in shaping Western culture, and he also examines what Solomon's life, wisdom, and writings have come to mean for Jews, Christians, and Muslims over the past two thousand years. Weitzman's Solomon is populated by a colorful cast of ambitious characters--Byzantine emperors, explorers, rabbis, saints, scientists, poets, archaeologists, trial judges, reggae singers, and moviemakers among them--whose common goal is to unearth the truth about Solomon's life and wisdom. Filled with the Solomonic texts of the Bible, along with lesser-known magical texts and other writings, this book challenges both religious and secular assumptions. Even as it seeks to tell the story of ancient Israel's greatest ruler, this insightful book is also a meditation on the Solomonic desire to know all of life's secrets, and on the role of this desire in world history.
A Solução para a Inflamação
by Will ColeUm livro que é um programa completo e inclui um questionário detalhado para perceber o nível de inflamação de cada parte do corpo, como neutralizar e sarar a inflamação, planos de refeições e receitas. Descubra os alimentos que lhe dão problemas e reconquiste a sua saúde. Quando olhamos para os maiores problemas de saúde da atualidade — ansiedade, depressão, fadiga, problemas digestivos, desequilíbrios hormonais, diabetes, problemas cardíacos ou patologias autoimunes —, verificamos que têm origem inflamatória ou, pelo menos, uma componente que lhe é associada. Todos os alimentos que ingerimosinfluenciam o modo como nos sentimos, e tanto poderão estimular a inflamação como combatê-la. Este livro revolucionário vai ajudá-lo a descobrir que alimentos e comportamentos são mais nocivos para si e de que forma. Como a inflamação numa dada zona do corpo é bioindividual, ou seja, específica de cada pessoa, saber onde está posicionado no espectro da inflamação irá ajudá-lo a determinar a melhor forma de otimizar a sua saúde. Inclui, especialmente para si: Questionários que o ajudarão a definir as suas zonas problemáticas; Instruções para criar uma lista personalizada dos alimentos mais nutritivos e terapêuticos; Mais de 70 receitas seguras e nutritivas; Plano de refeições com pequeno-almoço, almoço, lanche e jantar. «O Dr. Cole fez um trabalho excelente ao destacar o papel da inflamação numa ampla faixa dos nossos problemas de saúde mais persistentes.» David Perlmutter, autor bestseller de Cérebro de Farinha «Este livro é para quem está farto de dietas da moda. Descubra finalmente quais os alimentos ideais para o seu corpo e como isso se pode manifestar num bem-estar para toda a vida.» Dr. Mark Hyman, especialista em medicina funcional e autor bestseller «Como médico especialista em saúde intestinal, sei que a raiz da maioria da inflamação crónica está no intestino, e como um regime alimentar personalizado pode salvar vidas. A Solução para a Inflamação inclui questionários baseados na medicina funcional que o ajudarão a descobrir o seu perfil bioindividual de inflamação.» Dr. Vincent Pedre, autor de Intestinos Saudáveis, Vida Feliz
La solución del azúcar en la sangre
by Mark Hyman¿Sabías que las bacterias de tus intestinos equivalen a casi dos kilos de tu peso corporal? ¿Sabías que puedes eliminarlas a base de una dieta sana? La solución del azúcar en la sangre es un libro impactante, práctico y revelador. El programa súper sano para perder peso, combatir las enfermedades y sentirse genial, ¡ahora! El Dr. Hyman revela que la solución secreta para perder peso y prevenir, no sólo la diabetes, también problemas cardíacos, demencia y cáncer, es mantener los niveles de insulina balanceados. El Dr. Hyman describe las claves para lograr una buena nutrición en un programa de sólo seis semanas: -Estimular la nutrición -Balancear hormonas. -Prevenir la inflamación. -Mejorar la digestión. -Desintoxicar el cuerpo. -Aumentar la energía metabólica. -Relajar la mente. La #diabesidad#, un término que describe el espectro completo de la disfunción metabólica, que comienza con niveles elevados de azúcar en la sangre y una resistencia débil a la insulina. Con el tiempo crece progresivamente hasta que se convierte en diabetes. Pero tú puedes ganar la batalla contra la diabesidad, no importa si has intentado luchar contra problemas de peso y azúcar toda tu vida, si ya has probado todas las dietas y no has tenido éxito, incluso si ya tomas medicinas para la diabetes, la presión alta, el colesterol, el azúcar alto, la depresión. En sólo seis semanas puedes balancear tus niveles de azúcar y disfrutar de una salud que nunca creíste posible. Gracias al método creado por el Dr. Hyman puedes sanarte siguiendo cada paso de la guía que este libro pone en tus manos.
Solve Your Skin Problems
by Patrick Holford Natalie SavonaYour skin reflects your health, so improving it from the inside out is vital. This practical guide outlines the diet and supplements that are crucial to correcting skin problems and rejuvenating the skin. Amonst many other things you will discover how diet can help you to detox for clear skin; conquer acne, cold sores and rashes; prevent skin cancer; heal psoriasis, eczema and dermatitis; and banish cellulite.
Som el que mengem
by Dr. Bartomeu Vicens SagreraUna guia d'estils de vida que combina la dieta GI + GL amb l'exercici físic per a la prevenció de l'obesitat, la síndrome metabòlica i la diabetis. Inclou 35 receptes per seguir la dieta, una taula amb els valors GI i GL de mes de 500 aliments i consells per fer exercici. El funcionament actual del dia a dia comporta dinar sovint fora de casa, tenir poc temps per cuinar en els sopars i moure's poc. En una paraula, comporta tenir uns hàbits que afavoreixen l'obesitat i, finalment, la diabetis. La dieta GI + GL (dels equivalents anglesos d'índex glucèmic i càrrega glucèmica) està basada en el control acurat dels hidrats de carboni que ingerim. A Som el que mengem, trobareu una explicació clara i precisa de com s'utilitzen l'índex glucèmic, l'índex insulínic i la càrrega glucèmica, amb consideracions complementàries sobre el consum de greixos, proteïnes i alcohol i nocions mínimes útils sobre la composició dels aliments i el funcionament dels processos que intervenen en la seva assimilació, així com dels mecanismes de l'obesitat i la diabetis.
Some Kind of Wonderful: A Cupcake Lovers Novella 3.5 (Cupcake Lovers #4)
by Beth CiottaThe Cupcake Lovers - a feel-good series of love, friendship and cake, for fans of Carole Matthews, Jenny Colgan, Debbie Johnson, Cressida McLaughlin and Cathy Bramley. Some Kind Of Wonderful is a dazzling novella in Beth Ciotta's delicious Cupcake Lovers series in which some things in life are too sweet to resist...Growing up in Sugar Creek, Maya Templeton and Zachary Cole were best friends. After high school, each went out into the world in search of adventure. Maya moved to Florida to explore her passion for baking and pastry-making, eventually establishing her own business: Cupcakes & Dreamscapes. Zach joined the military and became a Marine Scout Sniper. Now, after years apart, they're both going home for the holidays. They don't seem to have much in common anymore. In fact, Zach seems to have the hots for Maya's business partner. But when the two get stranded together during a blizzard, they are forced to reexamine their connection. Are Maya and Zach better off 'just friends' - just as they were when they were young? Or could it be that true love was there all along? Have yourself a scrumptious, small-town Christmas with this special Cupcake Lovers holiday novella, Some Kind of Wonderful!Don't miss the other irresistible novels in the Cupcake Lovers series: Fool For Love, The Trouble With Love, Anything But Love and In The Mood For Love.
Some Like It Hot: 50 Drinks to Warm Your Spirits
by Maren Caruso Holly Burrows Katie WalterAs the days get shorter and the nights grow colder, a nice hot drink is the next best thing to hibernating under the covers till spring. Here are 50 drink recipes--with or sans alcohol--that offer a great alternative to the usual holiday libations and are destined to spice up any gathering. Caramel Apple Sips come complete with a gooey, caramely-covered stir stick. Or instead of dessert guests can sip into something a little more comfortable--Pumpkin Potion No. 9 topped with ginger whipped cream. Sugarplum Punch packs a good-to-the-last-drop wallop while a calming Chai Spiced Tea provides the perfect complement to a book and an overstuffed chair. With equipment and ingredient tips and super ideas for fabulous garnishes, when the weather outside is frightful, the sensational sippables in Some Like It Hot are oh-so-delightful.
Some Like It Hot: Spicy Favorites from the World's Hot Zones
by Clifford A. Wright300 spicy recipes from some of the most flavorful and piquant cuisines.
Somebody Feed Phil the Book: Untold Stories, Behind-the-Scenes Photos and Favorite Recipes: A Cookbook
by Phil Rosenthal Jenn GarbeeNEW YORK TIMES BESTSELLER &“Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He&’s the food guru of the world.&” —Ray Romano The ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil.Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he&’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book. In Somebody Feed Phil the Book, Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers&’ most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal&’s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also &“scripts&” from some of Rosenthal&’s video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.
Somethin' Outta Nothin': 100 Creative Comfort Food Recipes for Everyone
by Lorenzo EspadaLearn to make 100 delicious comfort food recipes outta nothin&’ with the debut cookbook from social media chef Lorenzo EspadaLorenzo Espada, aka @eatwitzo, has a slogan he lives by: Let's make somethin&’ outta nothin&’. Growing up, his mother and father always made a way out of nothing, whether it was making ends meet, making a good time out of a bad one, or simply just creating a good vibe out of thin air.Now, Zo cooks delicious comfort food recipes on social media for millions of people. But when he was beginning his culinary journey, he had no plan for what his next steps would be. With those five words ringing in his ears, he was able to make something out of nothing, by teaching himself to cook and growing his audience from the ground up. In his first full-length cookbook, he&’s sharing his delicious, creative twists on traditional comfort food classics, like Twice-Baked Loaded Chicken and Broccoli Potatoes, Crab Cake Stuffed Cheddar Biscuits, and Peach Cobbler Pound Cake, for the first time.Along the way, he provides tips and tricks for beginner chefs who are just starting to explore their skills in the kitchen. No matter where your own cooking journey takes you, Zo&’s going to teach you how to make somethin&’ outta nothin&’.
Something for Dinner (Fountas & Pinnell Classroom, Guided Reading)
by Dagney Charles Sara PalaciosNIMAC-sourced textbook. Something for Dinner. Dad is making one of his children's favorite foods. What do you think it is?
Something from the Oven: Reinventing Dinner in 1950s America
by Laura ShapiroIn this captivating blend of culinary history and popular culture, the award-winning author of Perfection Salad shows us what happened when the food industry elbowed its way into the kitchen after World War II, brandishing canned hamburgers, frozen baked beans, and instant piecrusts. Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods--and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the ensuing battle helped shape the way we eat today, and how the clash in the kitchen reverberated elsewhere in the house as women struggled with marriage, work, and domesticity. This unconventional history overturns our notions about the '50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Shirley Jackson, Julia Child, and Betty Friedan.
Something Old, Something New: Classic Recipes Revised
by Mimi Sheraton Tamar Adler Mindy DubinThe award-winning, bestselling author of An Everlasting Meal revives and improves classic recipes in a gorgeously illustrated cookbook.With An Everlasting Meal, Tamar Adler advocated for the pleasures of leftovers and the myriad uses of flavorful scraps, providing culinary tips for using food you might ordinarily throw away. In her new cookbook, Something Old, Something New, Adler continues her preservative quest by rekindling classic recipes. There were times past when cooking was careful, important, economical, inspired. Other than occasional kitschy throwbacks, however, like Deviled Eggs or Oysters Rockefeller, many dishes that first excited our palates have disappeared. Beneath their fussy garnishes, gratuitous sauces, and outmoded techniques, Adler unearthed great recipes worth reviving. In Something Old, Something New she presents over 100 she loves best. From Steak Diane to Peach Melba, Adler enlivens culinary classics with ample use of acid and herbs, simplified techniques, and contemporary ways of serving. Seasonal menus, complete with wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton, round out the beautiful package. Something Old, Something New is a unique culinary history, filled with delicious recipes and Adler’s smart, witty prose, a perfect present or aptly titled wedding gift; a book worth keeping.
Something Spectacular: The True Story of One Rockette's Battle with Bulimia
by Greta GleissnerGreta Gleissner, a longtime professional dancer, dreamed her whole life of becoming a Rockette. Then she became one-and she fell into the grips of a powerful eating disorder that began poison her life from the inside out. Something Spectacularis Gleissner’s raw, personal chronicle of the devastating effects bulimia exacts upon her life during her time as a Rockette. As her disorder takes over, she begins to lead a dual life: happy-go-lucky on the outside; tortured by obsessive, self-destructive voices on the inside. Immersed in an environment in which even talent is secondary to appearance, Gleissner hides her disorder by any means necessary-lying, cheating, and stealing with no regard for the consequences of her actions-until she hits rock bottom and is forced to face the truths behind her disease. Her intensive odyssey of self-discovery ultimately gives her the strength to reshape her self-image, embrace her sexuality, and break free of the malignant hold bulimia has on her life. The first book to give voice to the pervasive but often unaddressed problem of eating disorders in the dance industry,Something Spectacularis a gripping exposé of the insidious nature of eating-related diseases-and a profound account of one woman’s journey toward self-acceptance and recovery.
Something Sweet: 100+ Gluten-Free Recipes for Delicious Desserts
by Lindsay GrimesAn expert blogger in the world of baking shares 100+ recipes from her signature repertoire for gluten-free desserts.Spanning cookies, cakes, cupcakes, brownies, bars, pies, crisps, and no-bake treats including fudge and ice cream, this tantalizing collection will inspire home bakers of all ages everywhere. Lindsay Grimes—creator of the blog The Toasted Pine Nut, author of Cauliflower Power, and founder of a line of baking mixes, Good & Gooey—shares 100 of her fabulous recipes for desserts that just happen to be gluten free. With interest in gluten-free food and home baking at an all-time high, Lindsay&’s personal expertise and collection of goodies—which include cakes, cookies, fun projects for kids, and non-bake treats—bring a fresh perspective to this popular subject. Her signature recipes—like brownie brittle ice cream sandwiches, birthday crunch crumble, sweet oat fig galette, cherry pie shortbread bars—are accessible and tantalizing, sure to become new everyday favorites. 100+ RECIPES: Gluten-free recipes that will appeal to bakers of all levels looking for health-conscious inspiration LEARN FROM AN EXPERT: Expert advice and tips from the creator of The Toasted Pine Nut blog DELICIOUS, EASY & UNIQUE: Recipes are accessible and feature innovative flavors, modern ingredients, and striking presentations
something to food about: Exploring Creativity with Innovative Chefs
by Kyoko Hamada Ben Greenman Anthony Bourdain QuestloveQuestlove is a drummer, producer, musical director, culinary entrepreneur, and New York Times best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, he explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, PortlandFrom the Hardcover edition.
Something Warm from the Oven: Baking Memories, Making Memories
by Eileen GoudgeA trove of classic recipes from the New York Times bestselling novelist Eileen Goudge One of six children, Eileen Goudge learned to bake at an early age, inspired by her mother, who made everything from scratch and baked all her own bread. She has fond memories of the banana cake, apple crisp, and baked Alaska she loved as a child, and many of her novels feature temptations in the form of sweets, from the fine chocolates of Such Devoted Sisters to the icebox cookies of One Last Dance. In this volume, Goudge collects the best of her mother&’s recipes, adds some of her own, and includes a few from friends and readers. She tells the story of each dish in mouthwatering detail, giving glimpses of her childhood and noting which treats are best for picnics, parties, and other special occasions. These are not difficult recipes, but they are brilliant, and each one is designed to soothe the soul as well as please the palate. This ebook features an illustrated biography of Eileen Goudge including rare photos from the author&’s personal collection.
Something's Guava Give (Trouble in Paradise! #2)
by Carrie DoyleNothing ruins an ocean view like a body on the beach!Plum Lockhart went out on a limb when she ditched her corporate job in New York City and moved to the Caribbean island of Paraiso. Now the head of her own villa broker agency, Plum spends her days chasing down clients and lounging on white sand beaches.But the sweet life turns sour when a publishing heiress is found dead at the mansion of an eccentric tycoon, Dieter Friedrich. Even worse, Plum's old colleague cashes in a favor and asks her to investigate. It looks like she'll need to fit a murder case into her already jam-packed schedule!Friedrich is known for his shady dealings, but he's not the only bad apple on the island—Plum will have to contend with a scheming millionaire, a sleazy rockstar, and devious B-list celebrities. And joining Plum once again is Juan Kevin Munoz, the distractingly gorgeous Director of Security. Despite the sparks between them, they'll need to stay focused on the case—there's a murderer hot on their heels!
Sometimes I Eat with My Hands
by null Kid HaileI use a fork to eat my broccoli, and a spoon to scoop up deeelicious mac-and-cheese … but sometimes I eat with my hands! The little girl in this story, Feven, along with her little brother, isn’t afraid of trying new foods like broccoli, watermelon and mac-and-cheese. But for each meal she needs to decide: should she use utensils, or is this a food to eat with her hands? Each meal is an opportunity to learn and play. When Grandma comes to visit, the whole family gathers around the dinner table to eat injera, an Ethiopian and Eritrean flatbread. And Feven knows just what to do. Sometimes I Eat with My Hands reminds us that customs around food can be central to who we are, and that learning to eat means sharing with the people we love. Includes an author’s note. Key Text Features illustrations author's note Correlates to the Common Core State Standards in English Language Arts: CCSS.ELA-LITERACY.RL.1.2 Retell stories, including key details, and demonstrate understanding of their central message or lesson.
Sometimes Life is More Than I Can Stomach: How I Conquered My Eating Disorder
by Nina FederleinSometimes Life is More Than I Can Stomach: How I Conquered My Eating Disorder Psychosomatic illnesses are unfortunately very prevalent in this day and age. Many sufferers and their relatives often feel completely helpless in the face of these conditions and their progression. In this book, the author recounts her own tale of suffering. Using diary entries and narratives, she gives the reader a ruthlessly honest insight into her thoughts and the daily ordeals she went through during her more than seven-year struggle with an eating disorder. But she also offers hope for a fulfilling life because, despite her anorexia, – which later turned into bulimia, depression, and borderline disorder – she managed to free herself from the vicious cycle and now leads a content and symptom-free life with her husband and two children. Nina Federlein: “Every eating disorder sufferer has their own story. This is mine.”
Somewhere Between Bitter and Sweet
by Laekan Zea KempI'm Not Your Perfect Mexican Daughter meets Emergency Contact in this stunning story of first love, familial expectations, the power of food, and finding where you belong. <P><P>Penelope Prado has always dreamed of opening her own pastelería next to her father's restaurant, Nacho's Tacos. But her mom and dad have different plans—leaving Pen to choose between disappointing her traditional Mexican American parents or following her own path. When she confesses a secret she's been keeping, her world is sent into a tailspin. But then she meets a cute new hire at Nacho's who sees through her hard exterior and asks the questions she's been too afraid to ask herself. <P><P>Xander Amaro has been searching for home since he was a little boy. For him, a job at Nacho's is an opportunity for just that—a chance at a normal life, to settle in at his abuelo's, and to find the father who left him behind. But when both the restaurant and Xander's immigrant status are threatened, he will do whatever it takes to protect his newfound family and himself. <P><P>Together, Pen and Xander must navigate first love and discovering where they belong in order to save the place they all call home. <P><P>This stunning and poignant novel from debut author Laekan Zea Kemp explores identity, found families and the power of food, all nestled within a courageous and intensely loyal Chicanx community.
The Sommelier's Atlas of Taste: A Field Guide to the Great Wines of Europe
by Jordan Mackay Rajat ParrThe first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine. The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste. Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux. Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.
The Sommelier's Cookbook: Recipes and Wine Pairings for Discerning Palates
by Joanie MétivierA must-have cookbook and wine reference guide for every budding sommelier As every wine-lover knows, a great bottle of wine becomes sublime when paired with the right food, and the right pour can elevate the simplest of meals. With wine as with life, finding this kind of harmony can be tricky, but wine pairing isn't kismet—it's knowledge. All you need is the right guide in order to pair like a sommelier. Like an in-house sommelier, The Sommelier's Cookbook will guide you to wine pairing bliss. First, learn what makes for a good pairing. Next, flip to extensive information on more than 60 wine types and blends, including beloved ones like Pinot Noir, trendy natural wines, and less-common wines like Assyrtiko. Then, 75 easy recipes help you put this knowledge into action, with brunch, appetizers, and show-stopping main dishes. This guide to cooking and pairing wine like a sommelier includes: Meals and more—Enjoy 75 tasty recipes, including main dishes, snacks, appetizers, and desserts. Vino overview—Get in-depth reference information on 60 wine varietals and blends, including where they're grown, what they're called, and what food they taste great with. Party on!—When you're ready to entertain like a sommelier, use the suggested menus or put together a perfectly paired cheese board for your guests. Become the neighborhood sommelier with The Sommelier's Cookbook.
Sommelier's Guide to Wine: Everything You Need to Know for Selecting, Serving, and Savoring Wine like the Experts
by Brian H. SmithThis updated and revised edition is the essential guide for aspiring wine connoisseurs who are seeking the knowledge and confidence of a C.I.A. wine professional. Written by a leading wine educator from the esteemed Culinary Institute of America, The Sommelier's Guide to Wine is an engaging, in-depth introduction to the often-intimidating world of wine. This fully updated guide provides a basic text for wine aficionados. Created in a handy size and format, it gives wine lovers the confidence and savvy to navigate the wine list in a restaurant or the aisles of the local wine store. Foodies, wine expert wannabes, wait staff, and wine lovers alike can learn how to present, serve, drink, and store wine just like a sommelier. The guidebook explains different wine styles, grape types, wine regions, and includes tips on how to properly pair wines with specific foods. Learn about all the new wine trends, too.It's the perfect introduction to the complex world of wines.
Somos lo que comemos: Verdades y mentiras de la alimientación
by Mónica KatzMónica Katz nos introduce en el apasionante mundo de la alimentación. ¿Qué es lo que en verdad consumimos cada vez que comemos? Comer es imprescindible para vivir, pero también comemos para obtener placer, por aburrimiento, para calmarnos, para no pensar, para reunirnos con amigos y familia, para celebrar, para seducir. Y vivimos rodeados de estímulos que incitan a comer: programas de TV, publicidades, restaurantes, bares, kioscos y comercios con góndolas rebosantes de alimentos y bebidas, al alcance de nuestra mano. En ese sentido, la industria ha logrado producir alimentos a gran escala, procesados y especialmente diseñados para el consumo, a tal punto que no siempre sabemos qué es lo que en verdad consumimos cada vez que comemos. Mónica Katz nos introduce en el apasionante mundo de la alimentación y descompone en todas sus facetas el prisma de esa actividad humana. ¿Por qué nos gustan tanto ciertas comidas y por qué rechazamos otras? ¿Qué función cumplen los sentidos en la selección y el consumo? ¿Cómo utiliza la industria esos conocimientos? ¿Qué responsabilidad tiene el Estado en el control y la producción de alimentos? ¿Cuáles son beneficiosos para nuestro organismo, cuánto debemos consumir y cómo tenemos que hacerlo para lograr, sin recurrir a ninguna dieta, disfrutar de la comida y ganar en salud?