- Table View
- List View
Somos lo que comemos: Verdades y mentiras de la alimentación
by Mónica KatzEn esta edición décimo aniversario, revisada y actualizada, Mónica Katz y Valeria Sol Groisman nos introducen en el apasionante mundo de la alimentación y descomponen en todas sus facetas el prisma de esa actividad humana. En esta edición aniversario, revisada y actualizada, Mónica Katz y Valeria Sol Groisman nos introducen en el apasionante mundo de la alimentación y describen todas las facetas de esta actividad humana. ¿Por qué nos gustan ciertas comidas y rechazamos otras? ¿Qué función cumplen los sentidos? ¿Cómo utiliza la industria esos conocimientos? ¿Qué responsabilidad tiene el Estado en el control y la producción de los alimentos? ¿Cuáles son beneficiosos para nuestro organismo, cuánto debemos consumir y cómo tenemos que hacerlo para lograr disfrutar de la comida, sin recurrir a ninguna dieta? ¿Alcanza la ley de etiquetado? Este libro es fundamental porque comer es imprescindible para vivir. Pero también porque lo hacemos para obtener placer, por aburrimiento, para calmarnos, para reunirnos con amigos y familia, para celebrar, para seducir. Y vivimos rodeados de estímulos que incitan a comer: programas de televisión, publicidades, restaurantes, bares, kioscos y comercios con góndolas rebosantes de alimentos y bebidas al alcance de nuestra mano. Como la industria ha logrado producir alimentos a gran escala, procesados y especialmente diseñados para el consumo, no siempre sabemos qué es lo que en verdad consumimos cada vez que comemos.
Son of a Southern Chef: Cook with Soul
by Lazarus LynchA wildly inventive soul food bible from a two-time Chopped winner and the host of Snapchat's first-ever cooking show.Thousands of fans know Lazarus Lynch for his bold artistic sensibility, exciting take on soul food, and knockout fashion sense. Laz has always had Southern and Caribbean food on his mind and running through his veins; his mother is Guyanese, while his father was from Alabama and ran a popular soul food restaurant in Queens known for its Southern comfort favorites. He created "Son of a Southern Chef" on Instagram as a love letter to the family recipes and love of cooking he inherited.In his debut cookbook, Laz offers up more than 100 recipe hits with new takes on classic dishes like Brown Butter Candy Yam Mash with Goat Cheese Brülée, Shrimp and Crazy Creamy Cheddar Grits, and Dulce de Leche Banana Pudding. Packed with splashy color photography that pops off the page, this cookbook blends fashion, food, and storytelling to get readers into the kitchen. It's a Southern cookbook like you've never seen before.
Songs of Wine and Murder (A Tourist Trap Mystery #15)
by Lynn CahoonFans of female sleuth cozies will delight in New York Times bestselling author Lynn Cahoon&’s latest installment in her long-running Tourist Trap Mystery series. With the Moonstone Beach Festival coming up, Jill is touching base with her fellow small business owners to make it as successful as possible. It&’s frustrating when Darla, the owner of South Cove Winery, is late to a big meeting, but they manage to get the discussion rolling about the kite flying event and the big Battle of the Bands—which Darla&’s musician boyfriend is hoping will be his big break. And Jill, of course, will be there with her food truck, hoping for a financial boost after a slow spring. But amid the fun in the California sun, someone will soon be planning a funeral instead of a festival—and Jill and her detective fiancé will have to find out who ruined the Moonstone Beach mood with murder . . .Praise for Lynn Cahoon and the Tourist Trap Mysteries &“I love the author&’s style, which was warm and friendly . . . [A] wonderfully appealing series.&” —Dru&’s Book Musings &“Lynn Cahoon&’s popular Tourist Trap series is . . . one of my go-to cozy mystery series!&” —Hope By the Book
The SoNo Baking Company Cookbook
by Martha Stewart John BarricelliWarm pecan-studded sticky buns; banana streusel muffins; passionfruit mousse served atop a thin layer of sponge cake and garnished with fresh raspberries; decadent chocolate cake layered and iced with smooth, elegant chocolate ganache; red velvet cupcakes; and foccaccia flavored with fresh herbs and topped with tomato, mozzarella, and pesto--these are some of the mouth-watering recipes that John Barricelli shares in The SoNo Baking Company Cookbook. A regular on The Martha Stewart Show and host of Everyday Baking, John Barricelli is a familiar face to home bakers. When he opened the SoNo Baking Company & Café in South Norwalk, Connecticut in 2005, the New York Times gushed, "This new bakery is superb and proves it daily," and since then it has become a hot spot for discerning pastry aficionados across the Northeast. The SoNo Baking Company Cookbook is for both first-time and experienced home bakers who can find everything they need here. With these foolproof recipes for breads, specialty cakes, delicate pastries, and much more, you can now create your baking repertoire including new variations on old favorites. With John's simple-yet-elegant recipes and his easy-to-follow directions and techniques--including how to make the best brownies and the lightest meringues--The SoNo Baking Company Cookbook will be used in your home kitchen for years to come. John will teach you what dough should feel like, what batter should look like, and what bread should smell like when it's baking in the oven so that you become a confident, intuitive baker. A third-generation baker, JOHN BARRICELLI graduated from the Culinary Institute of America and worked at River Café, Le Bernardin, and the Four Seasons Restaurant. He then owned and ran Cousin John's Café and Bakery in Brooklyn for ten years. John worked at Martha Stewart Living Omnimedia, becoming a featured chef on Everyday Food, and in 2008 he became host of the spin-off Everyday Baking. In 2005, John opened the SoNo Baking Company and Cafe in South Norwalk, Connecticut.
Sono Ideal: Descubra a fórmula para melhorar o humor e a função cerebral, perder peso, reduzir o stresse e dormir melhor
by Michael MosleyDo autor #1 bestseller de Jejum Ideal Descubra a fórmula para melhorar o humor e a função cerebral, perder peso, reduzir o stresse e dormir melhor Uma boa noite de sono é essencial para um corpo e cérebro saudáveis. Então, porque é que tanta gente luta para dormir bem? A ciência mostra que dormir é, alongo prazo, mais importante para a nossa saúde que a dieta, o exercício e a riqueza. No entanto, na sociedade actual, lutamos cada vez mais para conseguir dormir bem. Em Sono ideal, o Dr. Michael Mosley explica exatamente o que acontece quando dormimos, o que desencadeia os problemas comuns de sono, por que razão os conselhos típicos raramente funcionam e como dormir regularmente entre 7 a 8 horas por noite pode reduzir o risco de depressão, manter-nos magros e ajudar-nos a combater doenças crónicas. Com propensão para a insónia, o Dr. Mosley participou em várias experiências relacionadas com o sono e testou todos os remédios para descobrir o que funciona e o que não funciona. O resultado é um programa brilhante de quatro semanas, projetado para quebrar o hábito da insónia e ajudá-lo a restabelecer um padrão de sono saudável. Com conselhos surpreendentes, desde como melhorar a higiene do sono até à importância da saúde do intestino, além de receitas que irão estimular um sono reparador, melhorando o microbioma intestinal, este livro oferece as ferramentas de que precisa não apenas para dormir melhor, mas para reduzir os níveis de stresse e sentir-se mais feliz e saudável a cada dia. Os elogios da crítica:«A experiência em primeira mão com a insónia de Mosley e a sua busca por respostas tornam este livro imprescindível. Vai mudar muitas vidas.»Prof. Barry Marshall, Prémio Nobel da Medicina «Um livro brilhante e elucidativoque o ajudará a melhorar a qualidade do sono e curar a insónia.»Daily Mail «Um livro fascinante e acessível, com algumas descobertas verdadeiramente surpreendentes. Se tem problemas de sono ou conhece alguém que os tenha, este livro é obrigatório.»Professora Felice Jacka, diretora do Food & Mood Center, Deakin University «Um guia prático para dormir melhor, escrito por um reconhecido ex-insone. Explora a ciência mais recente, oferece informações fascinantes e muitos conselhos originais.»Dr. Tim Spector, professor de Genética no King College em Londres «Que livro óptimo! O assunto é fascinante e o Dr. Michael Mosley escreveu um guia claro e muito interessante sobre os sombrios mistérios do sono e como dormir para ter uma saúde melhor.»Dr. Roy Taylor, professor de Medicina e Metabolismo, Universidade de Newcastle «Recomendo vivamente este livro. Sono ideal é uma leitura envolvente, bem-humorada e muito relaxante, com conselhos práticos sobre todos os aspectos do sono e das bactérias intestinais. Contém ainda ensinamentos muito úteis para os pais.»Dr.ª Desiree Silva, professora de Pediatria da Universidade da Austrália Ocidental
Sookie's Recipe Book: Gilmore Girls: An Official Cookbook
by Elena Craig Elizabeth FishStraight from the Dragonfly Inn's executive chef, Sookie's Recipe Book teaches fans how to make iconic recipes as only Sookie St. James can!Join Sookie in the kitchen for an in-world culinary journey through Gilmore Girls featuring easy-to-follow recipes for all her elaborate creations, including Famous Peach Sauce, Rocky Road Cookies, each course of the Bracebridge Dinner, and her iconic Hot House Tomato Salad. In this official cookbook, you'll find the lovable chef's uniquely enthusiastic (and perhaps a little frenzied) take on dozens of memorable gastronomical moments in the show. The more than 75 recipes include: Breakfast: "I Have My Standards" Omelets, Blueberry-Lemon Pancakes, Belgian Waffles with Famous Peach Sauce, Shirred Eggs with Chive, Currant and Spice Scones Starters: The Original Onion Dip, Rory's Birthday Angel Wings, Walnut Arugula Gorgonzola Crostini, "The Lettuce is Dry" BLT Soup Sandwiches, Sides, and Salads: Jackson's Vegetables Carpaccio, Not Jackson's Vegetables Ratatouille, Warm Potato and Chorizo Salad, Sweet Potato Biscuit Sandwiches Mains: "Four in Four" Coq au Vin, Chicken and Dumpling Casserole, Pasta a la Sookie, Butternut Squash Pasta Purses, Bracebridge Dinner "Peacock" Pie Drinks, Cocktails, and Mixes: Wassail, Four Years without a Cocktail Mockaritas, "Coffee! Coffee! Coffee!" Martini, Chocolate Chocolate Chip Milkshake Desserts: Plum Pudding with Hard Sauce, Sour Cream Peach Pie, "Paint the Wall Red" Strawberry Tarts, Cider Ice Cream, Dark Chocolate S'mores Wedding Cake Of course, more is more in Sookie's kitchen! You'll also find tips to avoid kitchen accidents (and pumpkin hands!), advice on how to adapt recipes to meet dietary restrictions, and reflections on Sookie's most innovative risks in recipe development.
Sopa Quema Grasas
by Pílula DigitalIngerir líquidos, principalmente agua, es fundamental para la salud y para el éxito de cualquier dieta. Pero, si el objetivo es perder peso, además del agua, también es importante investir en cambios inteligentes en la alimentación, como la sustitución de un plato de arroz y frijoles por una sopa súper nutritiva y light. Por eso, la dieta de la sopa es una opción para quien desea adelgazar rápido. Esta dieta fue creada para ser utilizada por pacientes del Instituto del Corazón de San Pablo, los cuales precisaban adelgazar antes de realizarse cirugías en el corazón. Pero, el éxito fue tanto que acabó siendo incorporada por quien busca perder el exceso de grasas y desintoxicar el organismo.
Sopars a la fresca
by Myrto KalleLes millors receptes per gaudir dels sopars d'estiu a l'aire lliure: senzilles, saboroses i amb un toc que et transporta a Grècia. Sardinada al balcó, una taula ben assortida d'amanides i formatges, o simplement una foccacia per a un sopar improvisat de divendres: l'estiu és la millor època de l'any per reunir-nos sense pressa al voltant d'un bon àpat, acompanyats d'amics i família. Myrto Kalle ens porta més de 50 receptes de temporada, idònies per compartir a l'aire lliure, i sempre amb un toc de la seva Grècia natal. Tzatzikis, cremes fredes, marinats, salses, pastissos de verdures... Senzills i ràpids de preparar, tots els plats venen amanits amb històries i trucs que faran les delícies de grans i petits en les llargues sobretaules d'estiu.
Sopes: Brous, escudelles i sopes fredes. Receptes familiars i dels millors fogons
by Ada ParelladaBrous, escudelles i sopes fredes. Receptes familiars i dels millors fogons, recuperades, inventades i millorades. Un homenatge alegre a un plat tradicional que no volem perdre. Un recull de 50 receptes de sopes clàssiques, casolanes, tradicionals o regionals, explicades amb l’enginy comunicatiu i l'expertesa de l’Ada Parellada, des de l’anècdota i des de les particularitats dels ingredients, per retre homenatge a l'esperit d'abans, a l'aroma de la sopa de Nadal que tots tenim gravada en la memòria quan arribàvem a casa els pares o els avis. Sopa és llar, és hospitalitat, és fonda, i això, sopa, fonda, hospitalitat, llar, aroma... és un tret comú del nostre tarannà.
Sophie Leavitt's Penny Pinchers Cook Book
by Sophie LeavittThis is the budget-wise, cook book you've been waiting for, written in Mrs. Leavitt's warm, simple, and clear way, with an introduction by Jean Mayer Chairman, White House Conferences on Food, Nutrition and Health NUTRITIONALLY SOUND! Each of the recipes in this book has been tested with an eye to scientific nutritional findings. They guarantee you and your family good taste--and good nutrition! BUDGET WISE! Simple, everyday foods at prices everyone can afford, enlivened by Mrs. Leavitt's very own special touches! SERVE meals anyone would be proud of at prices your pocket book can afford! SOPHIE LEAVITT'S PENNY PINCHER'S COOK BOOK will be your "kitchen bible." Hundreds of delicious, nutritious, inexpensive recipes!
Soph's Plant Kitchen: Delicious high protein recipes to fuel you for life - The Sunday Times Bestseller 2025
by Sophie Waplington'This book is a collection of my best and most used recipes that I turn to time and time again. I'm delighted to share them with the world, so we can all enjoy quick, simple, healthy, sustainable plant-based meals.'Sophie Waplington @sophsplantkitchenA qualified personal trainer with a passion for food, Sophie knows the vital role diet - and particularly eating plenty of protein and fibre - plays in nurturing a healthy body and a happy mind. Her recipes have been described as 'plant-based perfection'.Sophie also knows how busy everyone is so in her first book she shows how easy it is to eat delicious protein and fibre packed meals without spending hours in the kitchen. With over 100 recipes covering everything from meal-prep lunches to comforting classics and high protein treats, including:Breakfast BurritoEasy Ginger, Miso and Lime Noodle SaladSatay Chickpea and QuinoaCreamy Courgette and Butterbean BowlFalafel Pot Pie, Tofu Banoffee Pie SlicesAnd to make it even easier to hit your goals each recipe contains grams of protein and fibre per portion. The perfect combination of mouth-watering deliciousness and fitness inspiration, Soph's Plant Kitchen will fuel you for life.'Fuel your body with wholefood, high protein, nutrient dense, plant-based recipes and you will feel AMAZING,' Sophie Waplington @sophsplantkitchen
Soph's Plant Kitchen: Delicious high protein recipes to fuel you for life - The Sunday Times Bestseller 2025
by Sophie Waplington'This book is a collection of my best and most used recipes that I turn to time and time again. I'm delighted to share them with the world, so we can all enjoy quick, simple, healthy, sustainable plant-based meals.'Sophie Waplington @sophsplantkitchenA qualified personal trainer with a passion for food, Sophie knows the vital role diet - and particularly eating plenty of protein and fibre - plays in nurturing a healthy body and a happy mind. Her recipes have been described as 'plant-based perfection'.Sophie also knows how busy everyone is so in her first book she shows how easy it is to eat delicious protein and fibre packed meals without spending hours in the kitchen. With over 100 recipes covering everything from meal-prep lunches to comforting classics and high protein treats, including:Breakfast BurritoEasy Ginger, Miso and Lime Noodle SaladSatay Chickpea and QuinoaCreamy Courgette and Butterbean BowlFalafel Pot Pie, Tofu Banoffee Pie SlicesAnd to make it even easier to hit your goals each recipe contains grams of protein and fibre per portion. The perfect combination of mouth-watering deliciousness and fitness inspiration, Soph's Plant Kitchen will fuel you for life.'Fuel your body with wholefood, high protein, nutrient dense, plant-based recipes and you will feel AMAZING,' Sophie Waplington @sophsplantkitchen
The Sopranos Family Cookbook: As Compiled by Artie Bucco
by Allen Rucker David Chase Michele Scicolone Artie BuccoNuovo Vesuvio. The "family" restaurant, redefined. Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast...with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more.
The Sopranos: The Official Cocktail Book
by Sarah Gualtieri Emma Carlson BerneRaise a toast to one of television&’s greatest series with distinctive cocktails inspired by the iconic moments and legendary characters of The Sopranos.Now it&’s easier than ever to craft killer cocktails sure to make the family proud. Featuring 60 classic recipes, The Sopranos: The Official Cocktail Book will have your whole crew sipping in style. This officially licensed collection includes drinks inspired by everyone from Tony and Junior Soprano to Chris Moltisanti, Paulie, Carmela, and more–plus step-by-step instructions, bartender tips, and beautiful full-color photography–making it an essential addition to every wise guy&’s bar cart or bookshelf. 60 RECIPES: Containing a varied roster of drinks from all corners of the series, The Sopranos: The Official Cocktail Book is a must-have, comprehensive guide for... this thing of ours. FOR ALL RANKS: Detailed, step-by-step instructions and helpful mixology tips ensure success. STUNNING PHOTOS: Beautiful, full-color photography helps you present picture-perfect (FBI-proof) cocktails. DRINK LIKE A BOSS: Featuring lively concoctions inspired by the memorable locations, legends, and allies of the New Jersey mob, this book captures the world and feel of the award-winning series inside every glass.
The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli
by Lisa AbendWHAT GOES ON BEHINDTHE SCENES AT ELBULLI?Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià's remarkable cuisine comes to life--with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage--millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirtyor more courses that make up a meal at elBulli, a small army of stagiaires--apprentice chefs--labor at the precise, exhausting work of executing Adrià's astonishing vision. In The Sorcerer's Apprentices: A Season in the Kitchenat Ferran Adrià's elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the elBulli kitchen than any other writer in the restaurant's history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of elBulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland's top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime.Taken together, their stories form a portrait of the international team that helps make a meal at elBulli so memorable. They also reveal a Ferran Adrià few ever see, one who is not only a genius chef and artist but also a boss, teacher, taskmaster, businessman, and sometimes- flawed human being. Today, food has become the focus of unprecedented attention, and The Sorcerer's Apprentices also explores the strange evolution--in less than two decades--of a once-maligned profession into a source of celebrity.
The Sorcerer's Apprentices
by Lisa AbendWHAT GOES ON BEHINDTHE SCENES AT ELBULLI?Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià's remarkable cuisine comes to life--with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage--millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirtyor more courses that make up a meal at elBulli, a small army of stagiaires--apprentice chefs--labor at the precise, exhausting work of executing Adrià's astonishing vision. In The Sorcerer's Apprentices: A Season in the Kitchenat Ferran Adrià's elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the elBulli kitchen than any other writer in the restaurant's history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of elBulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland's top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime.Taken together, their stories form a portrait of the international team that helps make a meal at elBulli so memorable. They also reveal a Ferran Adrià few ever see, one who is not only a genius chef and artist but also a boss, teacher, taskmaster, businessman, and sometimes- flawed human being. Today, food has become the focus of unprecedented attention, and The Sorcerer's Apprentices also explores the strange evolution--in less than two decades--of a once-maligned profession into a source of celebrity.
Sorprendentes recetas de limonada para la sed
by Gloria Cifuentes Dowling Amber RichardsYa sea disfrutando de una tarde de relajo repleta de intensos sabores cítricos o bebiendo un vaso largo y refrescante de su clásica limonada en un día de calor, este libro le ofrece 42 sorprendentes recetas de limonada para saciar su sed. Aproveche el poder depurador del jugo de limón natural probando estas originales preparaciones que toda su familia disfrutará. Son perfectas para agradar a sus invitados con un toque único en su bebida tradicional favorita. Descubra los beneficios para la salud y los antioxidantes sanadores que se encuentran presentes en las limonadas recién hechas y en las bebidas calientes de limón que puede disfrutar todo el año. No solo sacian su sed sino que también ayudan a aliviar el dolor de garganta y a estimular rápidamente el sistema inmunológico para combatir los resfríos y la gripe. Disfrute de mezclas sabrosas, desde remedios aromáticos con hierbas hasta deliciosas limonadas con frutas. Podrá sentir el sabor frío y refrescante del limón natural en cada receta. Descargue este libro y descubrirá en él su nueva bebida favorita.
¿Sos celíaco?
by Daniel GuascoEs el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. La celíaca es, hoy por hoy, una enfermedad poco conocida por el conjuntode la población uruguaya, cuyo diagnóstico suele generar en las personasafectadas y sus familiares una gran incertidumbre debido a la falta deinformación.Llegó el tiempo de desterrar el mito de que esta enfermedad podríaimpedir a los celíacos vivir y gozar de una vida plena.Hoy sabemos que todo esto era producto de nuestra imaginación,desconocimiento y miedos, que es posible llevar una alimentaciónvariada, saludable y completa siguiendo la dieta libre de gluten.En este libro van a encontrar muchísimas soluciones para enfrentar eldesafío de cómo cocinar si se es celíaco. Fue pensado para que puedandisfrutar de los mismos sabores, olores, aromas, texturas y calidad queofrece la cocina con gluten.Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. Sergio Puglia Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. La celíaca es, hoy por hoy, una enfermedad poco conocida por el conjuntode la población uruguaya, cuyo diagnóstico suele generar en las personasafectadas y sus familiares una gran incertidumbre debido a la falta deinformación.Llegó el tiempo de desterrar el mito de que esta enfermedad podríaimpedir a los celíacos vivir y gozar de una vida plena.Hoy sabemos que todo esto era producto de nuestra imaginación,desconocimiento y miedos, que es posible llevar una alimentaciónvariada, saludable y completa siguiendo la dieta libre de gluten.En este libro van a encontrar muchísimas soluciones para enfrentar eldesafío de cómo cocinar si se es celíaco. Fue pensado para que puedandisfrutar de los mismos sabores, olores, aromas, texturas y calidad queofrece la cocina con gluten.Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. Sergio Puglia Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. La celíaca es, hoy por hoy, una enfermedad poco conocida por el conjuntode la población uruguaya, cuyo diagnóstico suele generar en las personasafectadas y sus familiares una gran incertidumbre debido a la falta deinformación.Llegó el tiempo de desterrar el mito de que esta enfermedad podríaimpedir a los celíacos vivir y gozar de una vida plena.Hoy sabemos que todo esto era producto de nuestra imaginación,desconocimiento y miedos, que es posible llevar una alimentaciónvariada, saludable y completa siguiendo la dieta libre de gluten.En este libro van a encontrar muchísimas soluciones para enfrentar eldesafío de cómo cocinar si se es celíaco. Fue pensado para que puedandisfrutar de los mismos sabores, olor
A Souffle of Suspicion: A French Bistro Mystery (A French Bistro Mystery)
by Daryl Wood GerberThe buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.Crush Week in Nouvelle Vie is a madhouse—in a good way. Tourists pour into town for the pressing of the Napa Valley’s world-renowned grapes and all the town’s businesses get a nice lift, including Bistro and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with expert care by the area’s top talents. Chef Camille’s sister Renee is managing the festival with a cast-iron fist, upsetting everyone, including her sister. Which is bad for Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building her business, so her first course of action is to whip up answers and catch the unsavory perpetrator before Camille takes a dusting and gets burned. Fans of JoAnna Carl and Joanne Fluke will want a succulent second serving of A Soufflé of Suspicion, Daryl Wood Gerber’s appetizing second French Bistro mystery.
SOUL: A Chef's Culinary Evolution in 150 Recipes
by Todd RichardsJames Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.Black American chefs and cooks are often typecast as the experts of only one cuisine-soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it.The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques.
Soul Archaeology: A (Totally Doable) Approach to Creating a Self-Loving and Liberated Life
by Sarah SaporaWith the help of this powerful guidebook, meet your ultimate You and cultivate real self-acceptance and true self-love in the present moment. You want to love yourself. You want to let go of feeling invisible or unworthy or alone. You want to break free of others&’ expectations (and your own) and live life on your terms. Let&’s do it! In this highly anticipated debut, plus-size personal growth trailblazer Sarah Sapora redefines self-love, offering the knowing nod, the deep cleansing breath, and the older sister wisdom which women of all sizes have been waiting for. Soul Archaeology begins with a simple, illuminating question: &“What&’s hurting me right now?&” Acting as your guide, Sapora helps you through the sticky, liberating process of self-discovery to uncover your Ultimate You, allowing you to: see the patterns of self-abandonment that screw you out of a self-loving life; define how you truly want to feel and craft a plan to make it happen; build your Self-Love To-Do List to break free of the quest for unattainable perfection and learn to love the empowered, messy, and beautiful you. Weaving together practical, transformative guidance with her own deeply personal narrative, Soul Archaeology teaches readers to cast off the chains of traditional Before-and-After thinking so often found in self-improvement. Instead, it offers a strategy for self-accountability, honesty, and compassion that can help each of us to grow into our greatest selves–a person not defined by weight or age, but by our commitment to a more loving, honest, and powerful life.
Soul Food
by Adrian MillerIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and 22 recipes.
Soul Food Love
by Alice Randall Caroline Randall WilliamsA mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger. In May 2012, bestselling author Alice Randall penned an op-ed in the New York Times titled "Black Women and Fat," chronicling her quest to be "the last fat black woman" in her family. She turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful--yet still indulgent--dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. Soul Food Love relates the authors' fascinating family history (which mirrors that of much of black America in the twentieth century), explores the often fraught relationship African-American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage. This is what the strong black kitchen looks like in the twenty-first century.From the Hardcover edition.
The Soul of a Chef
by Michael RuhlmanIn his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today. .
Soul of a Killer (A Books & Biscuits Mystery #2)
by Abby ColletteIn this mouthwatering cozy mystery series, fraternal twins Keaton and Koby are trying to run their combined soul food café and bookstore, but they find themselves searching for a cold-hearted killer.Keaton and Koby are fraternal twins who were separated as children, but now they&’ve found each other and opened Books & Biscuits in the pleasant Pacific Northwest town of Timber Lake. Business is booming, but even so, trouble always seems to find them. Mama Zola, Koby&’s devoted foster mom, has taken up residence in Timber Lake. She and Pete, one of the bookstore&’s quirky employees, bring a peach cobbler over to her church&’s potluck, and then someone who sampled the cobbler is found dead. Mama Zola and Pete find themselves suspects in the murder, but luckily Koby and Keaton are ready to sling out a side of justice.