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Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads
by Kathleen WeberBread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking,and encourages bakers to draw on their senses, experiences, and instincts. Weber’s teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria’s famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.
Delta Hot Tamales: History, Stories & Recipes (American Palate)
by Anne W. Martin“A destination book filled with tales of intrigue and eccentricity . . . [about] a distinct strain of hot tamales born deep in the Mississippi Delta.” —Eat Y’allSeveral theories surround the traditional Delta tamale. Some trace it back to Mexican and Italian immigrants, while others say the Delta version of the hand-held meal is a spin on the old African American food called “cush.” One thing not disputed is the popularity. From hot tamale legends Joe Pope, Shine Thornton and the Scott family to current chefs, the traditions and the secret recipes live on. Writer and historian Anne Martin showcases the stories behind the traditional Delta hot tamale, as well as the countless variations of the delicacy found within the region.“Author Anne Martin explains in her new book about the Mississippi Delta’s own version of hot tamales and why they have remained a staple of Delta cuisine for generations . . . Even if you’ve never tasted ‘the Delta’s favorite food,’ Martin’s book will have you running for the nearest hot tamale stand.” —Today in Mississippi“Delta Hot Tamales: History, Stories & Recipes is not a traditional cookbook by any means. The book uses local food as a lens to explore the rich culture and history of an often misunderstood area in an often misunderstood state.” —Eat Y’all“Serves up a historical record and a thorough look at the current status of this distinctive culinary treat.” —Clarion Ledger
The Delta in the Rearview Mirror: The Life and Death of Mississippi's First Winery
by Di RushingAfter graduating from Mississippi State University in 1976, Di Rushing and her husband, Sam, found themselves back on their family farm near Merigold, Mississippi, with 350 acres and no real clue what to do. The couple decided to open the first winery in Mississippi, and with it, a successful business was born. Six years later, a small restaurant joined the Delta winery. Both businesses were thriving by 1990, with eight national award-winning wines, a beautiful vineyard, and a successful restaurant.But in March of 1990, a series of unforeseen events rocked the operation. After the Rushings discovered one of the tour guides, Ray Russell, selling drugs in the winery parking lot, they fired him. He responded with a terrorizing vengeance that persisted over the next nine months. In the early morning hours, the former guide broke into the winery, crept into the wine cellar, and released the entire inventory—nearly a quarter of a million dollars’ worth—down the drain. Fortunately, his incompetence thwarted his most destructive intention to blow up the restaurant. In his rampage, he broke all the windows, which allowed the gas from the kitchen oven to escape, sparing the premises. Though the Rushings rebuilt with the help of their community, Russell continued to stalk and threaten the young family. As his menacing behavior continued to escalate, the Rushings closed their business of fourteen years and moved to Ouray, Colorado, where they began rebuilding their lives. Culminating in the sudden, violent murders of Russell, his wife, and his father twenty-five years later, this book tells a story of both shock and resilience, charting Mississippi history in the process.Intertwined with the true crime narrative, The Delta in the Rearview Mirror: The Life and Death of Mississippi’s First Winery details author Di Rushing’s life in and out of Mississippi, including growing up in 1960s Greenville, attending university, traveling overseas, and the relationships she cultivated along the way.
The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat
by Cynthia LeJeune NoblesThe world's last authentic overnight wooden steamboat, the Delta Queen cruised America's inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts. For over eighty-two years, chefs in the small galley served memorable meals -- from fried chicken and crawfish en croûte to strawberry shortcake and beignets. The Delta Queen Cookbook brings the Delta Queen's story to life with an engaging historical narrative and over 125 recipes prepared by the steamboat's former chefs during their tenures in the cookhouse. Nobles traces the story of the "Grand Old Lady" as she faced remarkable social, economic, and political challenges. The Delta Queen became a haven for illegal drinking during Prohibition, and she survived the effects of the Great Depression, World War II, and increasingly modern and sophisticated competition. Despite the obstacles, this flapper-era boat always found a seamless way to coddle passengers with cozy staterooms and delectable fare. Each chapter ends with authentic Delta Queen recipes -- including Citrus and Watercress Salad with Chili Dressing, Roast Duck and Wild Rice Soup, Speckled Trout Pecan, Eggs Crawkitty, Steamboat Pudding, and more -- proportioned and tested for home kitchens.The Delta Queen Cookbook includes interviews with former crew, chefs, and passengers; over ninety historical and full-color photographs; and vintage and modern menus. History buffs, steamboat lovers, and home cooks alike will revel in the memories and tastes that make the Delta Queen one of America's best-loved national treasures.
The Deluxe Food Lover's Companion
by Ron Herbst Sharon Tyler HerbstBased on B.E.S. popular and authoritative The New Food Lover's Companion, this enlarged and enhanced reference volume was written for discerning home chefs and everybody else who wants to become more knowledgeable about good food and elegant dining. This second edition has been updated with new information to reflect the way we eat in today's world. The authors have taken into account our healthier lifestyles and more diverse palates to include:More than 500 new listings, including entries relating to Indian and Southeast Asian ingredients, plus expanded coverage of South American, Hispanic, and Middle Eastern cuisinesUpdated information for hundreds of existing entriesA blood alcohol concentration chart for men and womenAn extensive breakdown of food labels and nutritional factsDepartment of Agriculture recommendations for a 2,000 calorie per day food planMore than 7200 entries plus line art are included in this seminal work. Miniature glossaries are interspersed throughout the text. Sidebar features throughout the book offer quick tips on food purchases, as well as Fast Facts and advice on preparation, serving, and dining. Handy appendices cover many topics including suggestions for substituting recipe ingredients, a microwave oven conversion chart, recommended safe cooking temperatures for meats and fish, and much more! The deluxe hardcover binding with dust jacket includes a ribbon place marker and golden-tipped page edges, making this gorgeous book as much a showpiece as it is an indispensable reference.
The Denim Diet
by Kami GrayThe No-Nonsense Guide to a Smaller You and a Healthier Planet Wardrobe stylist Kami Gray doesn't trust her bathroom scale but says a pair of jeans will never lie. Kami ought to know. She's spent twenty-two years cultivating a way of eating that makes sure her favorite jeans will always fit. In The Denim Diet, she presents her fun, no-nonsense blueprint for healthy eating in sixteen easy-to-remember habits to make and habits to break. The Denim Diet takes the best of all the diets you've tried and turns them into a simple, yes-or-no approach you can actually follow. With hilarious real-life stories, gourmet recipes, and an infectious positive attitude, Kami will help you lose weight, get energized, and stay healthy without yo-yo dieting, gimmicks, starving yourself, or obsessing over daily weigh-ins.
Denis Burkitt: A Cancer, the Virus, and the Prevention of Man-Made Diseases (Springer Biographies)
by John H. CummingsThis biography of Dr. Denis Parsons Burkitt, after whom the childhood cancer Burkitt's lymphoma was named, and who was a pioneer of the dietary fiber movement, paints a personal but holistic portrait of both the man and his life's work. Featuring excerpts from Dr. Burkitt's personal diaries, spanning seven decades from his boyhood to just before his passing, and extensive family archives, this book invites readers to follow Burkitt's journey through life and experience his tribulations and successes. Prof. John Cummings was a colleague of Dr. Burkitt and weaves the tale of his life through the lens of family, faith, and science. The journey takes Burkitt from his childhood in Ireland, a country undergoing major social upheaval, through his medical studies in Dublin, to army service in Africa in the midst of WWII and the independence movements that swept the continent in the following years. During his two decades spent in Uganda, working for the Colonial Medical Service, Burkitt made his first major contribution to cancer research - the characterization of Burkitt's lymphoma and its possible viral cause. Following his return to England in 1966, he turned his attention to the cause of ‘Western Diseases’ especially the role of dietary fibre in the prevention of disease and promotion of health. This earned him even wider international recognition and helped to inspire what is a vital field of research today. The book examines Burkitt's personal views of the world around him, including his experiences as a committed evangelical Christian who had been raised an Irish Protestant, and the challenges, both familial and cultural, that this elicited from and towards him and his scientific work. The lymphoma and later the fibre story propelled Denis into an orbit of worldwide travel, fame and many honours. An engaging speaker but man of great humility, always giving the credit for much of what he did to others, he left a legacy of evidence and ideas for the causes of cancer and prevention of disease from which we all now benefit.
The Dental Diet: The Surprising Link between Your Teeth, Real Food, and Life-Changing Natural Health
by Steven LinThroughout the years, dental health has often been characterized as a reflection of our overall health, where bad oral health results from issues with other parts of our body. But what if we flipped the paradigm? What if we thought about dental health as the foundation for our physical health as a whole?Dr. Steven Lin, an experienced dentist and the world’s first dental nutritionist, has analyzed our ancestral traditions, epigenetics, gut health, and the microbiome in order to develop food-based principles for a literal top-down holistic health approach. Merging dental and nutritional science, Dr. Lin lays out the dietary program that can help ensure you won’t need dental fillings or cholesterol medications —and give you the resources to raise kids who develop naturally straight teeth. With our mouth as the gatekeeper of our gut, keeping our oral microbiome balanced will create a healthy body through a healthy mouth.Dr. Lin arms you with a 40-day meal plan, complete with the Dental Diet food pyramid, exercises for the mouth, recipes, and cooking techniques to help you easily and successfully implement his techniques into your everyday life. The tools to improve overall wellness levels and reverse disease are closer than we think —in our markets, in our pantries, and, most frequently, in our mouths —if not just a well-chosen bite or two away.
Dentro de la tortilla: Un viaje en búsqueda de la autenticidad
by Paul ReadLa vida tiene un hábito de aventar obstáculos a tu camino por una buena razón: Existen para retar al no intimidado o disuadir al no comprometido. De cualquier manera, cuando te tropiezas a un pueblo que fue ignorado por las guías de viajeros, debes elegir entre ignorarlo o quedarte para ver que se le pasó a los demás. Cuando un hombre y su sabueso leal le dan sus espaldas al mar Mediterráneo y salen a viajar al interior del sur profundo, buscan un pueblo que todavía hace su comida en vez de comprarla. Cansados de la naturaleza deshechable del vivir moderno y su adoptación de comida calentada a microondas, esta búsqueda por recetas auténticas muestra no solo una serie de secretos gastronómicos, pero la rica historia, cultura, política y dieta de un país carismático mientras batalla para salir de la sombra de su pasado y a la luz ardiente de su futuro. España: Dentro de la tortilla.
Denver Beer: A History of Mile High Brewing (American Palate)
by Jonathan ShikesBrewed in 1859 near what is now the heart of downtown, Denver's first beer quenched the thirst of fortune hunters following the gold rush. It lubricated the city's transformation from Wild West town to the Queen City of the Plains until Prohibition brought a sudden end to the brewing culture. By 1979, only the famed Coors brewery remained. But then something frothy happened. Brian Dunn, John Hickenlooper and many others began satiating locals with liquid gold. The craft beer movement blossomed. Now well over seventy breweries strong, it is filled with the same pioneering spirit and irrepressible optimism that the miners embodied. Journalist and author Jonathan Shikes captures the Mile High City's sudsy stories from then until now.
Denver Food: A Culinary Evolution (American Palate)
by Simone Fm SpinnerAllured by the gold rush, waves of German, Japanese, Chinese and Italian immigrants brought their culinary proclivities to the American West. The early sophistication of saloons followed, and Denver's gastronomic landscape experienced a tremendous culinary evolution spanning sixteen decades. Dating back to the late 1800s, My Brother's Bar doesn't have a sign and doesn't need one, serving up history along with delicious hamburgers. Established in 1985, nonprofit Denver Urban Gardens operates more than 155 community gardens across the metropolitan region. Ahead of the curve, Chef Ryan Leinonen set the city on fire with the New Nordic trend more than a decade ago when he opened Trillium Restaurant. With these stories and more, author Simone FM Spinner follows the journey from dreams of gold to fine dining, and Denver has never been more delicious.
The Depanneur Cookbook
by Len SenaterToronto Eats meets Humans of New York, with recipes! The Depanneur Cookbook celebrates Toronto&’s astonishing cultural diversity, telling the modern immigrant story of the city through 100 recipes from 100 cooks and exploring the Dep&’s transformation from old corner store to a buzzy place of tremendous culinary creativity.Over a decade ago, Len Senater set out on an adventure to create meaningful experiences using food as the medium. Since then, Len&’s idiosyncratic pop-up space, The Depanneur—a tiny, old corner store transformed into &“A Place Where Interesting Food Things Happen&”—has featured hundreds of talented cooks and served thousands of eclectic meals. Through culinary events such as casual Drop-In Dinners to family-style Supper Clubs, hands-on Cooking Classes to insightful Table Talks, The Depanneur has discovered unique ways to foster community through food, all while avoiding the pitfalls of more traditional restaurant experiences. This is evident in The Dep&’s continued success and its large and enthusiastic audience—the aggregation of the innumerable family and friends of all people that have cooked here. From a decade of unbridled culinary creativity emerged the idea of celebrating the remarkable accomplishments of this experiment as a book. Launched as a Kickstarter campaign in November 2020, The Depanneur Cookbook showcases the astonishing range of Toronto&’s culinary talent. Equal parts documentary, manifesto, and cookbook, the book features delicious food, poignant stories, and beautiful photography by Ksenija Hotic. More than just a collection of authentic home cooking from around the world, it is the only cookbook that truly captures the incredible culinary diversity of Toronto. Meet Alex Chen, data scientist and knife collector, whose Crispy Skin Red Braised Pork Belly fuses cooking techniques built around his Taiwanese heritage. Greg Couillard, famed former Toronto restauranteur and fearless food innovator, offers his (only slightly off-the-wall) Vietnamese Kraft Dinner. Then there&’s Mikiki, a performance and video artist and queer community health activist, whose Salade DysPérigourdine (Not Périgord Salad Get Over Yourself) is a rich and comforting salad that is at ease with breaking most of the French rules. Mark Kusitor explores his deep Haitian roots through food and offers a hearty Soup Bouyon ak Legumes (Vegan Haitian Soup)—as Kreyol as they come. And then there is Laura Guanti, who offered pasta classes at The Dep and who creates a stunning Squid Ink Gnocchi, revealing how a humble set of ingredients can become a showstopping dazzler. These are just a few of the colourful and richly diverse cast of characters that animated the Dep over the years and who have shared their food and stories here.
Depletion and Abundance
by Sharon AstykWhy are so few peak oil authors women? There's been much debate about this, and no one has yet arrived at a definitive answer. But whatever the reason, Sharon Astyk has established herself as a true rarity within the peak oil community by virtue of being a woman who has chosen to write about peak oil. The perspective she offers is thus both uncommon and vital.In Depletion and Abundance, she shows how rewarding life on her New Home Front could be, immeasureably improving our health, nutrition, sense of community and overall well-being. Chief among its benefits would be all the extra time that we'd have. She points out that people in medieval times worked far fewer hours than Americans do today, and that most people in modern-day peasant societies also work less hard than we do.This, along with Astyk's unique perspective as a woman, a mother and a peak oil activist, makes Depleiton and Abundance well worth a read. The ring of authenticity to her writing will hook you - while its relaxed style, ineffable humor, personal anecdotes and comforting touch will soothe your melancholy peaknik soul like a warm hand on the shoulder.Reviewed by Frank Kaminski, Energy BulletinSharon's introduction is pricelss in its succinct, dead-on analysis of collapse, and is reason enough to buy and send this book to everyone you know who is partially or completely clueless about where we're headed. "When I realized that everything was going to change, I was at first afraid. Because I thought, if my government or public policy or other choices weren't going to fix everything, what could I possibly do? What hope was there, if I had to take care of myself, if my community had to take care of itself?But when I began looking for solutions that could be applied on the level of ordinary human lives, that involved changes in perspectives and pulling together, the reclamation of abandoned ideas and the restoration of strong communitites, I began to feel hopeful, even excited. Because I realized that when large institutions cease to be powerful, sometimes that means that people start being powerful again."Depletion and Abundance is not a feel-good book, but it is intensely human, compassionate, supportive, pracitcal, alarming, enlivening, and astonishingly accurate.Reviewed by Carolyn Baker, Carolynbaker.netClimate change, peak oil, and economic instability aren't just future social problems-they jeopardize our homes and families right now.Our once-abundant food supply is being threatened by toxic chemical agriculture, rising food prices and crop shortages brought on by climate change. Funding for education and health care is strained to the limit, and safe and affordable housing is disappearing.Depletion and Abundance explains how we are living beyond our means with or without a peak oil/climate change crisis and that, either way, we must learn to place our families and local communities at the center of our thinking once again. The author presents strategies to create stronger homes, better health and a richer family life and to:*live comfortably with an uncertain energy supply *prepare children for a hotter, lower energy, less secure world *survive and thrive in an economy in crisis, and *maintain a kitchen garden to supply basic food needs.Most importantly, readers will discover that depletion can lead to abundance, and the anxiety of these uncertain times can be turned into a gift of hope and action.An unusual family perspective on the topic, this book will appeal to all those interested in securing a future for their children and grandchildren.
Depression: The Science of Mental Health
by Steven HymanFirst Published in 2002. In common usage, the term "depression" can refer to the state of being sad or blue, but it also signifies a serious clinical syndrome that affects approximately 10 percent of people at some point in their lives. This clinical syndrome may occur as a primary illness or as a complication of ("secondary to") another mental disorder such as schizophrenia, a medical condition such as hypothyroidism, or the effects of a drug. Based on studies of clinical courses and outcomes, treatment responses, and familial patterns of depression, primary depressive illness is dichotomized into unipolar (depressions only) and bipolar. In bipolar disorder, or manic-depressive illness, depressions are interspersed with manias- periods of elevated mood, high energy, and lack of sleep. Bipolar disorder is described in a separate volume.
Depuración Smoothie Verde 10 (10-Day Green Smoothie Cleanse Spanish Edition)
by Jj SmithFinalmente disponible en Español, el aclamado bestseller del New York Times. ¡Baja hasta 15 libras en 10 días!Con Depuración Smoothie Verde 10 lograrás incrementar tu nivel de energía, limpiar tu mente, mejorar tu salud general y dar un impulso radical a tu pérdida de peso. Compuestos por una mezcla de súper alimentos, frutas y verduras de hoja verde, los smoothies verdes aquí propuestos constituyen una bebida saludable y deliciosa que además ayudan a saciar el apetito. Disfrutarás bebiéndolos y tu cuerpo te agradecerá que los consumas, porque tu salud y energía se incrementarán hasta niveles que nunca imaginaste posibles. ¡Es una experiencia que puede cambiarte la vida solo con que lo intentes! Este libro incluye la lista de compras, las recetas y una serie de detalladas instrucciones para realizar una depuración de 10 días, además de sugerencias para obtener un resultado óptimo y duradero. ¿Estás listo para verte más esbelto, sexy y saludable? Si completas el programa de Depuración Smoothie Verde 10, lograrás: • Desintoxicar tu organismo y recuperar tu salud y energía • Perder entre 10 y 15 libras en 10 días • Librarte de la grasa corporal, incluyendo la del vientre • Reducir tu cintura sin necesidad de realizar ejercicios extenuantes • Anhelar de manera natural alimentos saludables,de modo que no tengas necesidad de volver a hacer dieta. • Más de 100 recetas saludables para una gran variedad de dolencias y objetivos.
Depurarsi in 10 Giorni con Frullati Verdi: 50 Nuove Ricette Bruciagrassi Perdere Peso all'Istante
by Jessica Idiaghe The BlokeheadI frullti sono tra le bevande più diffuse e compaiono su molti menu. Sono talmente diffusi che esistono praticamente infinite ricette per diversi tipi di frullati e le persone possono assaporarli a prescindere dal fatto che si trovino nel loro ristorante preferito o in una fiera di strada. Sono diventati talmente parte integrante della cultura, soprattutto negli Stati Uniti, che possono essere trovati praticamente dapperttutto. Certo, alcuni frullati sono più salutari di altri, poichè tutto dipende dal tipo di ingredienti che vengono inclusi. Inoltre, alcuni frullati vengono prodotti per il gusto e altri, come i frullati verdi, sono fatti apposta per aiutare le persone ad avere una salute migliore e per preparare il loro corpo per certe attività come sforzi atletici intensi.
Depurarsi in 10 giorni con i frullati verdi.: Scoprite le 50 nuove ricette per dormire subito meglio!
by Roberta Giampetruzzi The Blokehead<P>Frullato "Semi per dormire" preparato con NutriBullet <P>Ingredienti: <P>1 banana affettata <P>30 g di mirtilli <P>30 g di lamponi <P>200 g di spinaci <P>15 g di semi di zucca <P>15 g di semi di girasole <P>Procedimento: <P>Frullate tutti gli ingredienti finché non otterrete un composto omogeneo. Per un risultato migliore ed una facile pulizia è consigliabile utilizzare il frullatore NutriBullet. <P>Compra subito il libro per leggere altre ricette!
Depurarsi in 10 giorni con i frullati verdi: 50 elisir di giovinezza: per un aspetto più giovane
by Jodie Sloan Roberta GiampetruzziSucco di mela e mirtilli <P><P> Ingredienti: <P> 220 g di mirtilli <P> 2 mele <P> Procedimento: <P> Lavate accuratamente la frutta e privatela dei semi, frullatela, aggiungete del ghiaccio e gustate questo ottimo succo. Bevetelo subito dopo averlo preparato perché dopo una mezz'ora dalla preparazione avrà una consistenza gelatinosa. <P> Compra subito il libro per leggere altre ricette!
Des de la barra: Històries de les begudes d’ara i d’abans
by Esther MartínezEls còctels, els cigalons i els combinats han anat canviant al ritme de les modes, han marcat un temps i un territori. T'atreveixes a tastar-los? Fem un repàs per aquelles begudes que han marcat un temps i una tradició, i que moltes d'elles ja són memòria viva, amb una autora que ha crescut darrere la barra d'un bar, veient com els clients i els seus gustos evolucionaven; ara ho explica convertida en una influencer de les xarxes socials.Un llibre tant de receptes com de les històries associades, la tradició i cultura que hi ha al darrere: la pomada (Menorca), la barreja (La Petum) o la mamadeta (Santa Tecla), cada gran festa té la seva pròpia beguda; i altres beures que ja formen part de la cultura i tradició d'un país.
¡Un desastre de pasta! (¡Arriba la Lectura! Level U #47)
by Jill McDougall Karen ErasmusNIMAC-sourced textbook
Desayuno: Libro de deliciosas recetas para el desayuno
by Rafael J. Torres Gila Tara AdamsSé que te encantan los libros de recetas para el desayuno. Échale un ojo a este sorprendente libro lleno de recetas para el desayuno que resultan increíbles, saludables y, además, deliciosas. El desayuno es la primera comida del día. Si estás buscando recetas para el desayuno extraordinarias, no lo dudes más y compra ya este libro.
Desayunos del Trigo para el Vientre
by Sarah Sophia Pilar González AyalaLibro de Cocina de Desayunos del Trigo para el Vientre Serie The Essential Kitchen, Libro 44 Durante años los investigadores han grabado en nuestras cabezas la importancia de comer desayunos balanceados y llenos de nutrientes. También la longevidad y una mejor salud en general han sido vinculadas a la adopción de una rutina saludable de desayunos. El comenzar cada día con un plan para el éxito debe incluir una dieta diseñada para darle combustible a tu cuerpo, inyectarte de energía, y hacer que tu cerebro esté más atento. Un paso en la dirección correcta puede marcar la diferencia en tu rendimiento diario en el trabajo o en casa. Aprende a apreciar un poco más la vida, construye una sensación de confianza y adopta una actitud de bienestar, simplemente al modificar lo que comes por las mañanas. Toma hoy la decisión de marcar esa diferencia. Si eres una de las millones de personas que comienzan el día saltándose el desayuno o desayunando una taza de café y una dona camino al trabajo, este es el momento de escuchar. Literalmente comenzarás cada día a los pies de una colina, esperando que tu cuerpo y mente negocien cada paso que darás con muy poco o nada de energía. Quizás no tienes mucha hambre. Ese bocadillo o sándwich que comiste en la noche aún da vueltas en tu estómago; el resultado de que tu sistema digestivo necesita descansar mientras duermes. Entonces en la mañana lo sientes como un pedazo de greda húmeda, volviéndote lento y dañando tu estilo. No tiene por qué ser así. Los cambios positivos de estilo de vida transforman tu vida y no hay mejor momento que el presente para hacer este ajuste en algo que es extremadamente importante: el desayuno. El Libro de Cocina de Trigo para el Vientre - Edición de Desayuno es algo que deben leer aquellos individuos que desean más energía, una baja de peso y una forma positiva de comenzar su día. Aprende lo qu
Descubre tu coeficiente alimenticio y pierde peso: Libera el poder de la perdida de peso co
by Susan AlbersSusan Albers, doctora en psicología presenta un programa de tres pasos innovadores para conquistar el impulso del comer emocional– un enfoque práctico, prescriptivo, proactivo utilizando la inteligencia emocional que te ayudará a bajar de peso, comer saludablemente, con atención plena, y no agregar más kilos. Este libro va más allá de dietas tradicionales para explorar la relación entre las emociones y la alimentación, que revelan cómo, cuando aumentas tu inteligencia emocional, aumenta naturalmente tu capacidad para gestionar con éxito su peso. Al explicar el vínculo entre un alto coeficiente y una buena relación con la comida, la psicóloga clínica doctora Albers te guía a través de las barreras emocionales más comunes a la alimentación saludable y consciente, y ofrece 25 herramientas y técnicas que puede utilizar para adaptar el plan a sus necesidades individuales. Basado en docenas de estudios clínicos que asocian una baja inteligencia emocional con los malos hábitos alimenticios, incluyendo comer después de estar lleno, comer sus cosas favoritas cuando está enojado o aburrido, y comer en exceso alimentos. Este libro ofrece esperanza y ayuda que funciona para cualquier persona, no importa cuántas veces han tratado de manejar el comer emocional en el pasado.
Desert Terroir: Exploring the Unique Flavors and Sundry Places of the Borderlands (Ellen and Edward Randall Series)
by Gary Paul NabhanWhy does food taste better when you know where it comes from? Because history—ecological, cultural, even personal—flavors every bite we eat. Whether it’s the volatile chemical compounds that a plant absorbs from the soil or the stories and memories of places that are evoked by taste, layers of flavor await those willing to delve into the roots of real food. In this landmark book, Gary Paul Nabhan takes us on a personal trip into the southwestern borderlands to discover the terroir—the “taste of the place”—that makes this desert so delicious. To savor the terroir of the borderlands, Nabhan presents a cornucopia of local foods—Mexican oregano, mesquite-flour tortillas, grass-fed beef, the popular Mexican dessert capirotada, and corvina (croaker or drum fish) among them—as well as food experiences that range from the foraging of Cabeza de Vaca and his shipwrecked companions to a modern-day camping expedition on the Rio Grande. Nabhan explores everything from the biochemical agents that create taste in these foods to their history and dispersion around the world. Through his field adventures and humorous stories, we learn why Mexican oregano is most potent when gathered at the most arid margins of its range—and why foods found in the remote regions of the borderlands have surprising connections to foods found by his ancestors in the deserts of the Mediterranean and the Middle East. By the end of his movable feast, Nabhan convinces us that the roots of this fascinating terroir must be anchored in our imaginations as well as in our shifting soils.
DESERT TERROIR: Exploring the Unique Flavors and Sundry Places of the Borderlands (Ellen and Edward Randall Series)
by Gary Paul NabhanWhy does food taste better when you know where it comes from? Because history-ecological, cultural, even personal-flavors every bite we eat. Whether it's the volatile chemical compounds that a plant absorbs from the soil or the stories and memories of places that are evoked by taste, layers of flavor await those willing to delve into the roots of real food. In this landmark book, Gary Paul Nabhan takes us on a personal trip into the southwestern borderlands to discover the terroir-the "taste of the place"-that makes this desert so delicious. To savor the terroir of the borderlands, Nabhan presents a cornucopia of local foods-Mexican oregano, mesquite-flour tortillas, grass-fed beef, the popular Mexican dessert capirotada, and corvina (croaker or drum fish) among them-as well as food experiences that range from the foraging of Cabeza de Vaca and his shipwrecked companions to a modern-day camping expedition on the Rio Grande. Nabhan explores everything from the biochemical agents that create taste in these foods to their history and dispersion around the world. Through his field adventures and humorous stories, we learn why Mexican oregano is most potent when gathered at the most arid margins of its range-and why foods found in the remote regions of the borderlands have surprising connections to foods found by his ancestors in the deserts of the Mediterranean and the Middle East. By the end of his movable feast, Nabhan convinces us that the roots of this fascinating terroir must be anchored in our imaginations as well as in our shifting soils.