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Lemonade with Zest: 40 Thirst-Quenching Recipes
by April White Gentl Gentl HyersThis collection of 40 recipes for lemonade is filled with classic and innovative flavors the whole family can enjoy (plus a few variations with alcohol for those who imbibe). The recipes show how the beloved lemon pairs so well with an array of unique and delicious flavors—from pomegranate to ginger and cardamom—and creates a lip-smacking beverage that is a refreshing treat for any occasion. With easy-breezy photography throughout plus helpful how-tos for crafting the perfect drink, this little book is sure to add a refreshing splash of summer all year round.
Lemongrass and Lime: Southeast Asian Cooking at Home
by Stephanie Banyas Leah CohenThe flavors of Southeast Asia are the star in this collection of recipes from Leah Cohen, the Top Chef alum and restaurateur. Growing up half-Filipino, Leah Cohen never thought food from her mother's side would become her life's work. But after working in Michelin-starred restaurants and then competing on Top Chef, Cohen was still searching to define what made her food hers. She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York.Now, Cohen brings the exciting flavors of Southeast Asia to the masses in her beloved New York City restaurants. And in this cookbook, she shows readers how to use pantry staples like fish sauce (the salt of Southeast Asia), coconut milk, and shrimp paste to delicious effect, and gives home cooks the confidence to embrace what she calls the "controlled chaos" of Asian cooking in their own kitchens. As Cohen explains, Southeast Asian cooking varies by country, but what unites the cuisine is the balance of flavor that creates deep umami in every dish. From addictive street food snacks like Lumpia (Filipino spring rolls) to Burmese Eggplant Salad, Grilled Cod in Banana Leaf with Yellow Curry, Crisp Banana Fritters, and even fiery cocktails, this cookbook presents authentic dishes with a modern twist. With more than 125 recipes, it will inspire home cooks to let their taste buds travel.
Lemongrass and Mint Vietnamese Cookbook: Classic Vietnamese Restaurant Favorites at Home
by Linh NguyenThe Road to Authentic Vietnamese Street FoodThe Lemongrass, Ginger and Mint Vietnamese Cookbook is your complete guide to preparing authentic Vietnamese street food at home. Split into 8 chapters—each dedicated to one type of food—this Vietnamese cookbook makes it simple for anyone to master Vietnamese street cuisine.Drawing on her experiences growing up in northern Vietnam, author Linh Nguyen does more than just provide a comprehensive, easy-to-use Vietnamese cookbook—she teaches readers about the unique place that food holds in Vietnamese culture.The Lemongrass, Ginger and Mint Vietnamese Cookbook includes:Authentic Recipes—From phở (noodle soup) to cuốn (rolls), master 75 mouthwatering recipes of dishes that are at the heart of Vietnamese cuisine.The Whole Story—Complete guides for herb selection, storage, handy tools, and more make it easy to prepare traditional Vietnamese delights at home.A Taste of History—Discover the soul of Vietnam as Linh Nguyen shares her experiences growing up in Vietnam, as well as the history of her recipes.Master true Vietnamese flavors with the Lemongrass, Ginger and Mint Vietnamese Cookbook.
Lemons Are a Girl's Best Friend: 60 Superfood Recipes to Look and Feel Your Best
by Janet HaywardLemons Are a Girl's Best Friend is a handy, pocket-sized guide to thirty superfoods, each with two simple recipes--one to eat and one to use as a beauty treatment, complete with notes about each food's benefits and best uses.With 60 recipes for healthy dishes and all-natural beauty treatments, Lemons Are a Girl's Best Friend lets you have your Pomegranate Facial and eat your Halloumi, Orange, and Pomegranate Salad, too. Each of the recipes uses just a handful of all-natural, common ingredients to make deliciously clean dishes and easy treatments for healthier skin, hair, and nails. Each superfood is introduced with a list of its active compounds, which are then translated into tangible benefits--for example, the Vitamin C in the Tomato and Basil Bruschetta gives your immune system a boost, while the lycopene in the Tomato Face Mask protects your skin from free radicals and UV rays. With recipes for grocery store staples (oats, sweet potatoes, cucumbers) and buzzy superfoods (seaweed, chia seeds, cider vinegar) alike, there is something in Lemons for everyone!
Lenta Cocción: Deliciosas Recetas De Lenta Cocción Para Hacer En Casa (Una Vida Sana)
by Vivian PressEl libro es amigable para los principiantes y consiste de ingredientes que son fáciles de encontrar con instrucciones fáciles de seguir. Los lectores tendrán asegurado que la elección de ingredientes usados en estas recetas fueron cuidadosamente escogidos, pensando en una dieta saludable para el cerebro y libre de gluten. Por lo tanto, sólo las proteínas, grasas, frutas y vegtales más sanos son usados con la finalidad de asegurar que estás comiendo una dieta saludable. Ahora, puedes empezar o mantener tu dieta saludable para tu cerebro y libre de gluten sin preocuparte por las restricciones. En este libro se han creado y probado cuidadosamente y se han incorporado solamente carnes sin procesar, hierbas, especies, y vegetales frescos. Todas las recetas son, claro está, libres de gluten y lácteos. Tú puedes, literalmente, tomarte 10 minutos en la mañana para preparar la comida, echar todo en la olla de lenta cocción, prenderla y olvidarla. Imagina el aroma de una comida nutritiva y casera cuando regresas a casa después de un largo día de trabajo. No hay nada mejor que abrir tu puerta principal y ser recibido con el increíble aroma de una Clásica Olla de Asado con Champiñones o Pechuga de Pavo con Romero. La mejor cosa de la Dieta de Superalimentos es que mantendra tu apetito y tus antojos bajo control y tus hormonas estarás en balance. La Dieta de Superalimentos funciona porque es un regreso al tipo de comida que tu cuerpo naturalmente anhela y para el que fue diseñado. Las comidas completass con Superalimentos es la comida que los humanos consumieron por literalmente millones de años. Los Superalimentos son comidas nutricionalmente densas que están abundantemente disponibles y que ofrecen tremendo potencial dietético y de sanación. No esperes más para descubrir LA CLAVE de una nueva y mejor vida.
Lentil Underground: Renegade Farmers and the Future of Food in America
by Liz CarlisleA protégé of Michael Pollan shares the story of a little known group of renegade farmers who defied corporate agribusiness by launching a unique sustainable farm-to-table food movement.<P><P> The story of the Lentil Underground begins on a 280-acre homestead rooted in America's Great Plains: the Oien family farm. Forty years ago, corporate agribusiness told small farmers like the Oiens to "get big or get out." But twenty-seven-year-old David Oien decided to take a stand, becoming the first in his conservative Montana county to plant a radically different crop: organic lentils. <P> Unlike the chemically dependent grains American farmers had been told to grow, lentils make their own fertilizer and tolerate variable climate conditions, so their farmers aren't beholden to industrial methods. Today, Oien leads an underground network of organic farmers who work with heirloom seeds and biologically diverse farm systems. Under the brand Timeless Natural Food, their unique business-cum-movement has grown into a million dollar enterprise that sells to Whole Foods, hundreds of independent natural foods stores, and a host of renowned restaurants.<P> From the heart of Big Sky Country comes this inspiring story of a handful of colorful pioneers who have successfully bucked the chemically-based food chain and the entrenched power of agribusiness's one percent, by stubbornly banding together. Journalist and native Montanan Liz Carlisle weaves an eye-opening and richly reported narrative that will be welcomed by everyone concerned with the future of American agriculture and natural food in an increasingly uncertain world.
Leon Fast & Free: Free-from Recipes For People Who Really Like Food (Leon Ser.)
by Jane Baxter John Vincent'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founderEach recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious.** Newly revised and improved ebook edition, optimized for both small- and large-screen devices **
Leon Fast Vegan
by John Vincent Rebecca Seal Chantal SymonsNO MEAT, ONLY PLANTSA cookbook for vegans and anyone who wants more plants in their life, LEON Fast Vegan is all about delicious food, which just happens to be vegan. Whether you are looking for breakfasts or party food, weekday suppers or ambitious feasts, there is something here for everyone.With 200 recipes, the book is packed with everything from breakfast and brunch dishes to sharing plates and party food, via quick suppers and slow-cooked recipes, and masses of sauces, dressings and nourishing sides, with a generous serving of desserts, cakes, ices and drinks to round off your meal. As ever, healthy fast food chain LEON takes inspiration from around the world, with recipes for vegan sushi, Mexican tacos, Vietnamese pancakes and American burgers. The emphasis throughout is on great flavour and keeping things simple.
Leon Fast Vegan
by John Vincent Rebecca Seal Chantal SymonsNO MEAT, ONLY PLANTSA cookbook for vegans and anyone who wants more plants in their life, LEON Fast Vegan is all about delicious food, which just happens to be vegan. Whether you are looking for breakfasts or party food, weekday suppers or ambitious feasts, there is something here for everyone.With 200 recipes, the book is packed with everything from breakfast and brunch dishes to sharing plates and party food, via quick suppers and slow-cooked recipes, and masses of sauces, dressings and nourishing sides, with a generous serving of desserts, cakes, ices and drinks to round off your meal. As ever, healthy fast food chain LEON takes inspiration from around the world, with recipes for vegan sushi, Mexican tacos, Vietnamese pancakes and American burgers. The emphasis throughout is on great flavour and keeping things simple.
Leon Happy Baking (Happy Leons Ser.)
by Henry Dimbleby Claire PtakWith more than 100 sweet and savoury bakes, LEON Happy Baking contains recipes for everyone, from the novice cook to the expert baker. Following the LEON principle that what tastes good can also do you good, many of the recipes are sugar-, dairy-, wheat- or gluten- free - so there's plenty to indulge in even if you have a food allergy, an intolerance or an eye on your waistline.New recipes from the LEON menu are combined with favourites from the classic cookbook, LEON Baking & Puddings, now with fresh photography.
Leon: Baking & Puddings (Leon Ser.)
by Henry Dimbleby Claire Ptak'Leon is the future.' - The TimesThe first Leon restaurant, in London's Carnaby Street, opened its doors in July 2004. For its founders - Henry Dimbleby, John Vincent and Allegra McEvedy - the aim was to change the face of fast food, by bringing fresh, wholesome cooking to the high street. Six months later, Leon was named the Best New Restaurant in Great Britain at the Observer Food Monthly Awards.Leon: Baking & Puddings is their third cookbook, and contains hundreds of recipes for everyone from the novice cook to the baking aficionado. Following the Leon principle that what tastes good can also do you good, three-quarters of the recipes are sugar, dairy, wheat or gluten free - so there's plenty to indulge in even if you have a food allergy, an intolerance or one eye on your waistline. Co-authored by Henry Dimbleby and Claire Ptak, it is a book of two halves. The first contains recipes for Every Day: granolas, cakes, breads, pizzas, and puddings to enjoy as often as you like. The second half - Celebration - contains recipes for all sorts of special occasions, from Easter and Christmas to weddings and even funerals. Flourless chocolate fudge cake, toffee apples, caramelized onion and olive tart, plum ice-cream - there is something in here to tickle every fancy.
Leon: Baking & Puddings (Leon)
by Henry Dimbleby Claire Ptak'Leon is the future.' - The TimesClaire Ptak, co-author of Leon: Baking & Puddings, baked Prince Harry and Meghan Markle's wedding cake.Leon: Baking & Puddings contains more than 100 sweet and savoury recipes for all occasions, all year round, for everyone from the novice cook to the baking aficionado. Following the Leon principle that what tastes good can also do you good, three-quarters of the recipes are sugar, dairy, wheat or gluten free - so there's plenty to indulge in even if you have a food allergy, an intolerance or one eye on your waistline. Contains recipes for every day to enjoy as often as you like, such as granolas, cakes, breads and pizzas, as well as recipes for all sorts of special occasions, from birthdays and Christmas to weddings and even funerals. Flourless chocolate fudge cake, toffee apples, caramelized onion and olive tart, plum ice-cream - there is something in here to tickle every fancy.
Leon: Family & Friends (Leon)
by John Vincent Kay Plunkett-Hogge'The only challenger to Jamie Oliver's world domination in the healthy fast-food stakes is the team behind Leon, which has built a mini-empire on the ethos that "food should taste good and do you good"'. - StylistThe first Leon restaurant, in London's Carnaby Street, opened its doors in 2004 built on the promise of serving good fast food that does you good. Now, 43 restaurants later, Leon serves thousands of devoted fans a week. Leon Family & Friends is their fourth cookbook, created by Leon co-founder John Vincent and cookery writer and broadcaster Kay Plunkett-Hogge.At the heart of happy family life are meals spent together - sharing flavourful, nutritious food around the kitchen table and swapping stories of the day. Many of us feel we don't have the time to cater for our families in the way that we'd like but Leon Family & Friends shows you how to make the most of the time available to feed your family and celebrates the power of food to bring people together.It's divided into three sections: Today, including great breakfasts and brunch ideas and post-school teas, Tomorrow, for those occasions where some planning is involved - weekend lunches, birthday parties, Christmas and picnics - and finally; Yesterday, a culinary celebration of family food memories. With more than 200 recipes and ideas, there are dishes to keep everyone happy. Children will love the snacks in Crunch! Squish! Slurp! Their parents will welcome the quick suppers in After Lights Out. While no teenager should fly the nest without 10 Things to Know How to Cook Before You Leave Home. A new Leon cookbook is something to celebrate and Family & Friends is destined to become a much-used classic on the kitchen bookshelf.
Leon: Fast Vegetarian (Leon #1)
by Henry Dimbleby Jane Baxter'Leon is the future' - The TimesSales of meat-free products now make up almost 60 per cent of LEON's sales.Leon: Fast Vegetarian enables you to make the most of the fresh vegetables available in markets, allotments, veg boxes and supermarkets. The philosophy at the heart of this book is about cooking and eating delicious, healthy fast food made from sustainable ingredients. Eating less - or no - meat has become key to the way many of us cook and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere. The first part of the book offers Star Turns, those vegetable-based dishes that can stand alone as a whole meal, with ideas for Breakfast & Brunch, Pasta, Grains & Pulses, Pies & Bakes, Rice & Curry and Kids while the second part, Supporting Cast, explores accompaniments and smaller plates with chapters on Grazing Dishes, Sides, and Pickles, Salsas, Chutneys & Dressings.
Leon: Fast Vegetarian (Leon #1)
by Henry Dimbleby Jane Baxter'Leon is the future' - The TimesMake the most of the fresh vegetables available in markets, allotments, veg boxes and supermarkets to quickly pull together delicious vegetarian meals. The philosophy at the heart of this book is about cooking and eating tasty, healthy fast food made from sustainable ingredients. Eating less - or no - meat has become key to the way many of us cook and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere. The first part of the book offers Star Turns, those vegetable-based dishes that can stand alone as a whole meal, with ideas for Breakfast & Brunch, Pasta, Grains & Pulses, Pies & Bakes, Rice & Curry and Kids while the second part, Supporting Cast, explores accompaniments and smaller plates with chapters on Grazing Dishes, Sides, and Pickles, Salsas, Chutneys & Dressings.Recipes include: - Asparagus & Wild Garlic Frittata - Jackson Pollock Salad- Squash Risotto - Black Bean Chocolate Chilli - Stuffed Aubergine Curry
Leon: Free-from recipes for people who really like food (Leon)
by Jane Baxter John Vincent'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founderEach recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious.** Newly revised and improved ebook edition, optimized for both small- and large-screen devices **
Leon: Ingredients And Recipes (Leon)
by Allegra McEvedy'Leon serves food that is fresh, seasonal, locally sources and really good. The twist is that your food is served really fast. The double twist is how delicious it is.' - Vogue The first Leon restaurant, in London's Carnaby Street, opened its doors in July 2004. For its founders - Henry Dimbleby, John Vincent and Allegra McEvedy - the aim was to change the face of fast food, by bringing fresh, wholesome cooking to the high street. Six months later, Leon was named the Best New Restaurant in Great Britain at the Observer Food Monthly Awards. The menu is based around bold flavours, using simply-cooked fresh, local, natural ingredients with an emphasis on seasonal dishes; it also reflects how our eating habits change as the daylight house get longer and shorter. This is a book of two halves. The Ingredients Book arms you with everything you need to know about the basic building blocks of any recipe. LEON chooses its ingredients above all for their flavour and healthiness but also with a view to the world we live in, so that such shark-infested waters as sustainable fish are tackled and easy to navigate. LEON's top 250 fruits, vegetables, fish, meats, dairy and store cupboard ingredients are all given their own entries. Nutrition, a bit of history, flavour and the best way to get the most out of them are all covered, seasoned with a fair amount of random miscellany.The second half is The Recipe Book, where you can put your newly found knowledge of ingredients to great use with over 140 recipes: some are familiar favourites taken from LEON's menus such as the Original Superfood Salad, Moroccan Meatballs or Magic Mackerel Couscous and, for LEON Lovers everywhere, at last a recipe for the coveted LEON Better Brownie. Plus there are some recipes from the founders, their friends and those who helped make LEON what it is today, like Fred's Millennium Octopus and David Dimbleby's Spanish Omelette.LEON's food message is a simple and honest one - cook and eat with the best ingredients available and don't forget the naughty bits that are so necessary for a fully-rounded life.
Leon: Naturally Fast Food (Leon)
by Henry Dimbleby John Vincent'The dream is to bring really good food at a good price to as many people as possible. It makes Leon sound like a new religion. If so, it's one that can count our judges as among its growing congregation of worshippers.' - Observer Food Monthly AwardsThe first Leon restaurant, on London's Carnaby Street, opened its doors in July 2004, aiming to change the face of fast food by bringing fresh, wholesome cooking to the high street. Since then Leon has grown to more than 55 restaurants, including in Washington DC. Leon's food message is a simple and honest one that hasn't changed since the opening of that first branch - cook and eat with the best ingredients available and don't forget the naughty bits that are necessary for a fully-rounded life.Leon Naturally Fast Food is a book of two halves. The first is Fast Food, which contains recipes for every occasion that take a maximum of 20 minutes to prepare: from a work day breakfast and children's meals to simple suppers and party food. The second half is Slow Fast Food, which contains meals that can be made in advance when you have the time, to enjoy when you don't. The wide range of recipes will satisfy both the experienced cook and the culinary adventurer in search of inspiration.
Leon: The Cookbook (Leon Ser.)
by John Vincent Kay Plunkett-Hogge'The only challenger to Jamie Oliver's world domination in the healthy fast-food stakes is the team behind Leon, which has built a mini-empire on the ethos that "food should taste good and do you good"'. - StylistThe first Leon restaurant, in London's Carnaby Street, opened its doors in 2004 built on the promise of serving good fast food that does you good. Now, 43 restaurants later, Leon serves thousands of devoted fans a week. Leon Family & Friends is their fourth cookbook, created by Leon co-founder John Vincent and cookery writer and broadcaster Kay Plunkett-Hogge.At the heart of happy family life are meals spent together - sharing flavourful, nutritious food around the kitchen table and swapping stories of the day. Many of us feel we don't have the time to cater for our families in the way that we'd like but Leon Family & Friends shows you how to make the most of the time available to feed your family and celebrates the power of food to bring people together.It's divided into three sections: Today, including great breakfasts and brunch ideas and post-school teas, Tomorrow, for those occasions where some planning is involved - weekend lunches, birthday parties, Christmas and picnics - and finally; Yesterday, a culinary celebration of family food memories. With more than 200 recipes and ideas, there are dishes to keep everyone happy. Children will love the snacks in Crunch! Squish! Slurp! Their parents will welcome the quick suppers in After Lights Out. While no teenager should fly the nest without 10 Things to Know How to Cook Before You Leave Home. A new Leon cookbook is something to celebrate and Family & Friends is destined to become a much-used classic on the kitchen bookshelf.
Les Abats: Recipes celebrating the whole beast
by Michel Roux Jr."Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads." - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can't understand our reluctance to utilise every part of an animal's carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine. With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families. The book will contain recipes ranging from the simple sweetbreads Michel's mother fed him as a child, to the more adventurous dishes in the style served at his award-winning restaurants. Dishes range from La Salade Aveyronnaise (Warm salad with sweetbreads and Roquefort) or Soupe aux abattis (Giblet soup), to Cervelle de veau zingara (Calves' brains with zingara) or Langue de boefu au persil et cares (Salted ox tongue with caper parsley sauce).
Les Abats: Recipes celebrating the whole beast
by Michel Roux Jr."Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads." - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can't understand our reluctance to utilise every part of an animal's carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine. With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families. The book will contain recipes ranging from the simple sweetbreads Michel's mother fed him as a child, to the more adventurous dishes in the style served at his award-winning restaurants. Dishes range from La Salade Aveyronnaise (Warm salad with sweetbreads and Roquefort) or Soupe aux abattis (Giblet soup), to Cervelle de veau zingara (Calves' brains with zingara) or Langue de boefu au persil et cares (Salted ox tongue with caper parsley sauce).
Les Aliments Qui Traitent Les Maladies: Comment vivre une vie plus saine en traitant les maladies et les désordres par l'alimentation
by Hiddenstuff EntertainmentAimeriez-vous pouvoir aider à éliminer la maladie, l'inconfort, l'inflammation, la douleur, la dépression et la douleur ? Depuis très longtemps, les techniques de guérison naturelle sont utilisées pour traiter un certain nombre de maladies ! L'utilisation de techniques de guérison naturelles aidera également à traiter les maladies chroniques, l'inflammation, votre système immunitaire, votre niveau d'énergie, votre concentration, votre bonheur en général, et bien plus encore ! Voici les secrets que les professionnels de la guérison naturelle utilisent pour se sentir en meilleure santé que jamais auparavant ! Avec des décennies de stratégies testées, cet ebook vous montrera la manière la plus rapide et la plus efficace d'utiliser la guérison naturelle de votre thyroïde pour votre bien-être ! Vous apprendrez à améliorer votre bien-être en quelques semaines seulement. En plus de cela, vous améliorerez littéralement chaque aspect de votre vie. Vous voulez savoir comment les gens gèrent les maladies et affections chroniques ? Vous aussi pouvez apprendre les secrets pour y parvenir, ce qui vous permettra d'être plus heureux et en meilleure santé. Ce guide vous enseigne des techniques éprouvées sans l'utilisation de suppléments ou de cours coûteux. Ce qui est inclus : - Les remèdes. - Vaincre les maladies chroniques. - Avoir plus d'énergie. - Dormez mieux. - Vaincre les Malaises. - Nutrition. - Ce que vous devez savoir. + BEAUCOUP PLUS ! Si vous voulez être en meilleure santé, guérir des maladies ou améliorer votre concentration et votre bien-être, ce guide est fait pour vous. --> Faites défiler jusqu'en haut de la page et cliquez sur Ajouter au panier pour acheter instantanément Avis de non-responsabilité : Cet auteur et ou le(s) titulaire(s) des droits ne font aucune réclamation,
Les Aliments pour réduire le Cholestérol (Comment faire... #23)
by Owen JonesLes Aliments pour réduire le Cholestérol Bonjour et merci d'avoir acheté mon livre électronique 'Les Aliments pour réduire le Cholestérol’. J'espère que vous trouverez les informations pratiques, utiles et peut-être même rentables. Les informations contenues dans ce livre numérique sur le cholestérol et les sujets connexes sont organisées en 17 chapitres d'environ 500-600 mots chacun. Il vous aidera à comprendre et à gérer votre taux de cholestérol, et il vous aidera peut-être même à ne pas prendre de comprimés. En prime, je vous autorise à utiliser le contenu sur votre propre site web ou dans vos propres blogs et bulletins d'information, bien qu'il soit préférable que vous les réécriviez d'abord dans vos propres mots. Vous pouvez également segmenter le livre et revendre les articles. En fait, le seul droit que vous n'avez pas est de revendre ou de donner le livre tel qu'il vous a été livré.
Les Dames d'Escoffier New York Cookbook: Stirring the Pot (American Palate)
by Silvia Baldini Sharon FrankeLes Dames d' Escoffier New York, the most influential and accomplished women in the food world, present their favorite recipes for everything from simple weekday meals to spectacular party dishes. Authors Silvia Baldini and Sharon Franke showcase seventy-six family recipes and pairings by Pascaline Lepeltier, MOF, and including a dedication by Lidia Bastianich to LDNY founder Carol Brock and a foreword by Carla Hall. From Lidia's "Cavatappi with Asparagus and Spinach Pesto" or Ellie Krieger's recipe "Family Favorite Minestrone," to a stunning "Radicchio Salad with Radish, Basil, and Roasted Garlic Vinaigrette" by two-Michelin star Chef Melissa Rodriguez, these recipes are for every occasion and for every level of skill.Discover the dishes and recipes that some of the most heralded women in the food business, in the greatest city in the world for food, cook when they are in their own home kitchens.
Les Marchés Francais: Four Seasons of French Dishes from the Paris Markets
by Brian Defehr Pauline BoldtEat Like the FrenchIn France, the best way to start dinner is to consult the markets; there, all of the country's flavors are at your fingertips, from the bright and clear coastal Mediterranean to the French Alps, and the Basque regions near Spain, without ever leaving your kitchen. Brian DeFehr used the markets as inspiration to create dishes like Pear, Chestnut, and Radicchio salad; Braised Quails with Brussels Sprouts and Horseradish; Cherry Tomato and Basil Clafoutis; Seared Duck Breast and Caramelized Fennel; Crème Brulée with Lavender Infusion, and more. All dishes are gluten-free, though you'd never even know it, and easily adapted to suit whatever seasonal produce is available where you are. Gorgeous photos pepper the whole book, making for a beautiful-and delicious-escape.