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Korean Made Easy: Simple recipes to make from morning to midnight
by Seji HongBibimbap. Korean Fried Chicken. Kimchi. There's no doubt Korean food is delicious - made up of bold flavours and comforting dishes - but many people unfairly assume it's too difficult to cook at home.In Korean Made Easy, Seji Hong demonstrates the simplicity of the country's cuisine and reveals how to create some of its best-loved dishes by mix and matching just seven store cupboard ingredients: Gochujang, Doenjang, Ganjang (Soy sauce), Rice, Sesame oil, Fish sauce and Gochugaru, along with a few extras that can easily be found in supermarkets.All the recipes in this book are simple enough for kitchen novices but are also sure to excite more seasoned cooks, with classics including Beef Bulgolgi and Cold Spicy Noodles, as well as street-food favourites such as Tteokbokki, Gochujang Chicken Skewers and Korean Corn Dogs.
Korean Made Easy: Simple recipes to make from morning to midnight
by Seji HongBibimbap. Korean Fried Chicken. Kimchi. There's no doubt Korean food is delicious - made up of bold flavours and comforting dishes - but many people unfairly assume it's too difficult to cook at home.In Korean Made Easy, Seji Hong demonstrates the simplicity of the country's cuisine and reveals how to create some of its best-loved dishes by mix and matching just seven store cupboard ingredients: Gochujang, Doenjang, Ganjang (Soy sauce), Rice, Sesame oil, Fish sauce and Gochugaru, along with a few extras that can easily be found in supermarkets.All the recipes in this book are simple enough for kitchen novices but are also sure to excite more seasoned cooks, with classics including Beef Bulgolgi and Cold Spicy Noodles, as well as street-food favourites such as Tteokbokki, Gochujang Chicken Skewers and Korean Corn Dogs.
Koreatown: A Cookbook
by Matt Rodbard Deuki HongThis is not your average soft-focus "journey to Asia" kind of cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why with stories, interviews, and over 100 delicious, super-approachable recipes. It's spicy, it's fermenty, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, Korean cookbooks have been focused on taking readers to an idealized Korean fantasyland. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.From the Hardcover edition.
Koreaworld: A Cookbook
by Matt Rodbard Deuki HongA vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Times bestselling authors of Koreatown.&“A whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking.&”—Ruth Reichl, journalist and author of The Paris NovelJoin chef Deuki Hong and journalist Matt Rodbard as they take an insider&’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food.In Koreatown, Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers.Koreaworld takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city&’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng–Stuffed Roast Chicken, Grilled Kimchi Wedge Salad, Kkaennip Pesto, and Pineapple Kimchi Fried Rice. Filled with recipes, stories, and conversations of Korean food&’s global evolution, Koreaworld is essential reading for anyone curious about the future of food.
Kosher
by Timothy D. LyttonGenerating over $12 billion in annual sales, kosher food is big business. It is also an unheralded story of successful private-sector regulation in an era of growing public concern over the government’s ability to ensure food safety. Kosher uncovers how independent certification agencies rescued American kosher supervision from fraud and corruption and turned it into a model of nongovernmental administration. Currently, a network of over three hundred private certifiers ensures the kosher status of food for over twelve million Americans, of whom only eight percent are religious Jews. But the system was not always so reliable. At the turn of the twentieth century, kosher meat production in the United States was notorious for scandals involving price-fixing, racketeering, and even murder. Reform finally came with the rise of independent kosher certification agencies which established uniform industry standards, rigorous professional training, and institutional checks and balances to prevent mistakes and misconduct. In overcoming many of the problems of insufficient resources and weak enforcement that hamper the government, private kosher certification holds important lessons for improving food regulation, Timothy Lytton argues. He views the popularity of kosher food as a response to a more general cultural anxiety about industrialization of the food supply. Like organic and locavore enthusiasts, a growing number of consumers see in rabbinic supervision a way to personalize today’s vastly complex, globalized system of food production.
Kosher Cookbook for the Family: 75 Recipes to Make at Home
by Jamie Feit MS, RDShare memories and celebrate tradition with kosher family meals Sharing kosher meals at home with family fills everyday life with the joy of connecting to Judaism—and each other. Make every meal something to celebrate with this friendly kosher cookbook. Drawing on her own experiences, author Jamie Feit offers fresh ideas for creating a kosher kitchen, rounded out with recipes both traditional and contemporary. Learn how to maintain a kosher kitchen that's organized and easy to use, even for busy families new to keeping a kosher home. Explore what it means to keep kosher with a look at some of the history and traditions that make it so meaningful. When it's time to eat, bring the family together with a spread of mouthwatering dishes like: Zucchini Dill Soup—Perfect for summertime when zucchini is in season, this soup's light, refreshing base is brought to life with earthy dill and a pop of black pepper. Herbed Focaccia Bread—This crispy, aromatic bread soaks up the flavor of olive oil and sea salt to complement a world of topping possibilities, making it a side that can adapt to any meal. Grandma Dotty's Brisket—Rich beef broth and a good red wine combine to make an iconic dish that's ideal for celebrating, entertaining—and passing the recipe down to future generations. Savor kosher meals and memorable moments at home with the Kosher Cookbook for the Family.
Kosher Cuisine For a New Generation
by Cantor MitchFresh, simple, and entertaining - a zesty new kosher cookbook experience!Who says the kitchen is just for cooking? Cantor Mitch brings kosher cooking to a new generation and away from the stove. With over 75 recipes and lay-flat binding, Kosher Cuisine For a New Generation is the perfect kitchen companion for anyone looking to put the chutzpa in cooking. With song and music pairings for each recipe, this is not your average cookbook. Whether you're looking for soups, salads, or Bubbie's favorite recipes, you're sure to find it and more in this one-of-a-kind creation from the infamous singing chef!Bonus Content! Scan the interior QR codes for Cantor Mitch's cooking demo webisodes & music
Kosher Nation: Why More and More of America's Food Answers to a Higher Authority
by Sue FishkoffIn this captivating account of a Bible-based practice that has grown into a multibillion-dollar industry, Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve.
Kosher Style: Over 100 Jewish Recipes for the Modern Cook
by Amy RosenFor the bubbes and the balabustas, the keepers of Jewish kitchens and the enthusiastic neophytes, comes a cookbook that celebrates how many Jews eat today.In the Jewish culture, as in many others, bubbes, saftas and nanas are the matriarchs of the kitchen and thus the rulers of the roost. They are culinary giants in quilted polyester muumuus and silk slippers who know how to make the Semitic linchpins cherished from childhood--the kugel, the gefilte fish, the matzah ball soup and the crispy-skinned roasted chicken. They all have their specialties but, of course, they won't be around to feed us forever, and that will be a loss indeed. But it will be an even bigger loss if the recipes we grew up on pass away with them, along with those special connections to our past. That's what prompted Amy Rosen, journalist and cookbook author, to spirit the classic recipes from her grandmothers and other role models into the 21st century. All of the dishes in Kosher Style are inspired by the tables and tales and chutzpah of the North American Jewish experience. They also happen to be kosher. In this book are all the recipes you need for successful shellfish- and pork-free home entertaining, be it for a Jewish holiday or a workaday dinner. From crave-worthy snacks to family-size salads, soulful mains to show-stopping desserts, all of the recipes are doable in the home kitchen and are clearly marked as either a meat dish, dairy dish, or pareve (neutral). Think: Lacy Latkes & Applesauce, Sour Cream & Onion Potato Knishes, General Tso's Chicken, and Toblerone-Chunk Hamantaschen your family will plotz over. In addition to the classics, Amy has included some of her favorite modern recipes, like a Quinoa-Tofu Bowl with Greens & Green Goddess Dressing, Honey-Harissa Roasted Carrots and a Crisp Cucumber & Radish Salad. Kosher Style is for anyone who likes to cook and loves to eat, and it's especially for those yearning to create new shared memories around a table brimming with history, loved ones and maple-soy brisket.
Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Arts and Traditions of the Table: Perspectives on Culinary History)
by Roger HorowitzKosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus. Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways.
Kosher and Halal Business Compliance
by Johan Fischer John LeverKosher is a Hebrew term meaning ‘fit’ or ‘proper’ and halal is an Arabic word that literally means ‘permissible’ or ‘lawful’. Within the last two decades or so, kosher and halal markets have become global in scope and states, manufacturers, restaurants, shops, certifiers and consumers around the world are faced with ever stricter and more complex requirements – most clearly exemplified by Muslim and Jewish groups’ call for kosher and halal certification by third party certification bodies. During this period hundreds of kosher and halal certifiers have emerged around the world, and while thousands of manufacturers, restaurants and shops have been certified, the majority have not. Kosher and halal requirements are comparable, but there are also many differences and the book discusses how these similarities and differences affect production, trade and regulation around the world. The authors research demonstrates that there is a need to address kosher and halal markets simultaneously and answers the question "what characterizes global kosher and halal markets and how can businesses comply with the rising demands and requirements that have emerged?" This is the only book of its kind and it will appeal to manufacturing companies, restaurants and shops that already are or want to be kosher/halal certified. The book can also be assigned in a variety of upper-level undergraduate courses and graduate seminars in business studies, management and marketing. Moreover, the book will be of interest to readers in the natural sciences (for example, food scientists) and outside academia, that is, to state as well as non-state kosher/halal certification bodies, policy makers, interest groups and consultants. Kosher and Halal Business Compliance is accessible in style, global in scope and based on decades of research.
Koshersoul: The Faith and Food Journey of an African American Jew
by Michael W. TwittyThe James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism.As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul.Koshersoul includes 48-50 recipes.
Krause's Food And The Nutrition Care Process
by Sylvia Escott-Stump L. Kathleen Mahan Janice L. RaymondKrauses Food & the Nutrition Care Process, 13e by Mahan MS RD CDE, L. Kathleen, Escott-Stump MA RD LDN, Sy. Published by Saunders
Krause's Food and the Nutrition Care Process (14th Edition)
by L. Kathleen Mahan Janice L. RaymondThis textbook on dietetics and nutrition covers nutrition basics, nutrition in the life cycle, nutrition care, nutrition for health and fitness, and medical nutrition therapy. It has been written by nearly 50 nationally recognized writers in nutrition care. This new edition includes the 2015 Dietary Guidelines for Americans, more visuals, and highlighted Clinical Case Studies, Clinical Insights, and Clinical Applications boxes that help translate scientific knowledge into practical patient care.
Kretek Capitalism: Making, Marketing, and Consuming Clove Cigarettes in Indonesia (Atelier: Ethnographic Inquiry in the Twenty-First Century #13)
by Marina WelkerA free ebook version of this title is available through Luminos, University of California Press's Open Access publishing program. Visit www.luminosoa.org to learn more. Indonesia is the world's second-largest cigarette market: two out of three men smoke, and clove-laced tobacco cigarettes called kretek make up 95 percent of the market. Each year, more than 250,000 Indonesians die of tobacco-related diseases. To account for the staggering success of this lethal industry, Kretek Capitalism examines how kretek manufacturers have adopted global tobacco technologies and enlisted Indonesians to labor on their behalf in fields and factories, at retail outlets and social gatherings, and online. The book charts how Sampoerna, a Philip Morris subsidiary, uses contracts, competitions, and gender, age, and class hierarchies to extract labor from workers, influencers, artists, students, retailers, and consumers. Critically engaging nationalist claims about the commodity's cultural heritage and the jobs it supports, Marina Welker shows how global capitalism has transformed both kretek and the labor required to make and promote it.
Kristen Kish Cooking: Recipes and Techniques
by Meredith Erickson Kristen KishFrom one of the most exciting young chefs in America today, a cookbook with more than 80 recipes that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and more. Kish won legions of fans, first by helming two of Barbara Lynch’s esteemed Boston restaurants, and then by battling her way back from elimination to win season ten of Top Chef. Her path from Korean orphan to American adoptee, sometime model to distinguished chef, shines a light on her determination and love of food. Her recipes are surprising yet refined, taking the expected—an ingredient or a technique, for example—and using it in a new way to make dishes that are unique and irresistible. She sears avocado and pairs it with brined shrimp flavored with coriander and ginger. A broth laced with pancetta and parmesan is boosted with roasted mushrooms and farro for an earthy, soulful dish. Caramelized honey, which is sweet, smoky, and slightly bitter, is spiked with chiles and lemon and served with fried chicken thighs. The results are delicious, inspiring, and definitely worth trying at home.
Kue untuk sore ini
by Gabriele NapolitanoKue untuk sore ini oleh: Gabriele Napolitano 30 resep kue itali Bingung buat kue apa sore ini? Buku ini dapat membantu anda dengan 30 lebih resep yang di ambil dari resep-resp simpanan Ibu di italia.
Kung Food: Chinese American Recipes from a Third-Culture Kitchen: A Cookbook
by Jon KungAn exciting and unexpected collection of 100 recipes that re-examines Chinese American food&“The recipes in Kung Food are so vibrant and bursting with flavor that you&’ll want to scrape your plates clean.&”—Andy Baraghani, author of The Cook You Want to BeJon Kung grew up as a &“third-culture&” kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire. Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. In Kung Food, he breaks the boundaries of flavors in chapters such as: • Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)• Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)• Rice & Congee (&“Clay Pot&” Rice Tahdig, Mushroom Fried Rice)• Stir Fries (Szechuan Paneer, Faygo Orange Chicken)• Kung Foo Means &“with Effort&” (Hong Kong Chicken and Waffles, Dan Dan Lasagna)Through stunning, playful, and high-energy photos and Jon&’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.
Kushi Institute Cookbook: Over 200 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness
by Alex Jack Sachi KatoMarrying traditional wisdom and modern scientific and medical research, a vegan macrobiotic approach recognizes the profound effects food, environment, activities, and attitude can have on your physical and emotional health. Drawing upon traditional and contemporary cuisines from around the globe, The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness shows you how to prepare delicious, satisfying meals that nourish your body and mind. <p><p> Based on the authors’ decades-long experience as teachers, dietary counselors, and chefs, on scientific and medical studies documenting the health benefits of a vegan macrobiotic way of eating, and on other cutting-edge research on health, vitality, and fitness, this book features 150-plus easy-to-follow recipes, including: <p><p> Roasted Beet Salad with Orange Mustard Dressing Vegetable Paella Tofu Lasagna with Carrot Marinara Sauce Pad Thai with Tempeh Mochi Waffles with Lemon Syrup Tiramisu with Cashew Cream These gourmet recipes, both savory and sweet, are designed for an on-the-go lifestyle and will both nourish and delight you. The One Peaceful World Cookbook empowers you with the tools and recipes you need on your path to optimal health and well-being.
Kwéyòl / Creole: Recipes, Stories, and Tings from a St. Lucian Chef's Journey: A Cookbook
by Nina Compton Osayi EndolynJames Beard Award-winning chef Nina Compton shares recipes that tell the story of her thrilling culinary journey from St. Lucia to Jamaica, Miami, and New Orleans, and celebrate the diverse African heritage that threads these cuisines together.Growing up in St. Lucia, a small island in the Eastern Caribbean, chef Nina Compton developed a strong sense of community through cooking and food. As she traveled and worked in restaurants abroad, she was eager to learn, improvise, and innovate by doing what transplants like herself do best: Bring the best of home with them wherever they go. Kwéyòl / Creole explores the cuisines and pivotal locales that form the basis of Nina&’s unique culinary perspective: from her birthplace in St. Lucia, to Jamaica where her view of Caribbean cuisines broadened, to Miami where she was immersed in Afro-Latin influences and continued to hone her cooking style, and finally New Orleans, her adopted city whose Creole cuisine brought her home in new ways. In St. Lucia, when they say &“Creole,&” they don&’t mean French-influenced. The St. Lucian Creole, or Kwéyol, celebrates a diverse African heritage, beautifully reflected in the 100 recipes presented here. The dishes are both transportive and irresistible, each telling a story of its multi-faceted history and influences: steamed snapper with a peppery ginger sauce, slow-cooked curried goat, green fig and saltfish, coconut-braised collard greens, Creole-stewed conch, the countless possibilities of the beloved plantain. In these pages, the weather is warm and tropical, and the vibe is easygoing, just like the places Nina&’s lived. The dishes are full of flavor and the mood is chill.Full of stunning travel photography and anchored by Nina&’s singular culinary vision, Kwéyòl / Creole celebrates the rich history of where she comes from, while forging something that feels a little new, a little hers. And now, with this book, a little yours, too.
Kyotofu: Uniquely Delicious Japanese Desserts
by Nicole BermensoloJapanese ingredients have long been known for their distinctive tastes and healthy qualities. From the tang of yuzu to the bite of matcha to creaminess of soy, they present a wide range of delicious flavors. In Kyotofu, award-winning baker, Nicole Bermensolo, presents 75 classic American sweets, like cheesecake, brownies, and muffins, combined with Japanese ingredients to create one-of-a-kind desserts. Try recipes like Green Tea White Chocolate Cupcakes, Black Sesame Caramel Mousse, Kinako Waffles, and Nashi Pear Crumble. Perfect for beginners to Japanese cooking, Kyotofu is divided by Japanese ingredient, includes a glossary of foreign terms, and suggests where to buy less familiar products. Plus, for those who want a healthier dessert, all the recipes can be made completely gluten-free thanks to Nicole’s cup-for-cup flour recipe.
Käse für Dummies (Für Dummies)
by Markus BornholdtEgal, ob Sie lieber Weich- oder Hartkäse, Schweizer oder Französischen Käse genießen - in diesem Buch lernen Sie jede Menge neue Käsesorten aus aller Herren Länder kennen. Käsesommelier Markus Bornholdt plaudert aus dem Nähkästchen und würzt jede Käsesorte mit Anekdoten, geschichtlichen Hintergründen und Tipps, wie Sie diesen Käse am besten genießen. Außerdem erfahren Sie, wie Käse hergestellt wird, wie Sie selbst käsen und welche Lieblingsrezepte Ihnen der Autor ans Herz legt.
L'ALIMENTATION, LE GRAND DÉFI
by Enrique Pons Sintes S. CandalCe livre se base sur notre expérience personnelle, vécue par ma famille pendant la dernière année, par rapport aux produits alimentaires que nous avons trouvés dans la plupart des supermarchés et centres commerciaux. Notre famille est petite et elle est composée de trois personnes (deux adultes de plus de quarante-cinq ans et un jeune de quinze ans). Il s'agit de la typique famille moyenne, avec des études et intéressée par la santé et le bien-être. Nous ne savons pas comment, par accident, un beau jour, soudain nous avons décidé de faire un changement dans nos vies. Non pas parce que nous nous sentions mal ou excessivement obèses. Le thème économique n'a pas eu non plus d'influence. Simplement nous avons décidé de prendre plus soin de nous-mêmes et manger mieux. En faisant mémoire, nous nous souvenions que pendant notre enfance, et même pendant la jeunesse, les aliments étaient beaucoup plus savoureux, même si certaines fois plus laids et abîmés. Nous nous souvenions de la saveur des tomates, des pommes et de nombreux produits. Actuellement, ce n'est plus comme cela. Notre fils n'a pas connu ces sensations et ces saveurs se sont perdues dans le temps. Un jour, après avoir fait les courses dans un grand magasin (chaque semaine, comme d'habitude, nous achetons le jeudi ou le vendredi), nous avons commencé à parler sincèrement sur le sujet, du prix des fruits et des légumes qui avaient augmentés spectaculairement. Nous avons commencé à discuter sur la qualité des aliments, de plus en plus, sur de nombreux produits. Nous avons commencé par les fruits, après par les légumes, le poisson, la viande, les surgelés, etc. Très mécontents avec l'augmentation des prix, ceci a eu lieu pendant le printemps deux mille quinze. Cette conversation ou plutôt, ce mécontentement avec les prix et la qualité, nous a fait réfléchir sur comment les aliments ont changé depuis notre enfance jusqu'à
L'Appart: The Delights and Disasters of Making My Paris Home
by David LebovitzBestselling author and world-renowned chef David Lebovitz continues to mine the rich subject of his evolving ex-Pat life in Paris, using his perplexing experiences in apartment renovation as a launching point for stories about French culture, food, and what it means to revamp one's life. Includes dozens of new recipes. When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with the famously inconsistent European work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. In the midst of it all, he reveals the adventure that accompanies carving out a place for yourself in a foreign country—under baffling conditions—while never losing sight of the magic that inspired him to move to the City of Light many years ago, and to truly make his home there.
L'apprendista Birraio
by Kyle Richards Valentina De SantisDettagli prodotto per l'e-book L'apprendista birraio Alla salute! Non c'è niente di meglio di un bel boccale di birra... soprattutto se la birra l'avete fatta voi! Quindi, rimboccatevi le maniche, servite patatine e salatini, e preparatevi a questa nuova sfida... birra per tutti! L'apprendista birraio vi spiegherà come produrre dell'ottima birra a casa vostra. Non è richiesta nessuna esperienza, perché questo e-book descrive il processo di birrificazione in modo semplice e accurato, proprio per permettere a tutti, anche ai principianti, di preparare dell'ottima birra artigianale! Oggigiorno esistono innumerevoli varietà di birra sul mercato e trovare quella "perfetta" non è semplice: bisogna fare molti tentativi e, perché no, spendere parecchi soldi. L'apprendista birraio, invece, vi fornisce le nozioni necessarie per realizzare della birra che rispecchia esattamente i vostri gusti. Sarà un'esperienza di cui andare orgogliosi e un'occasione per... divertirsi un mondo!