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Alivie el estrés sin medicamentos: La mejor guía para resolver el dolor, la jaqueca severa por estrés y estar en forma a cualquier edad
by Dave McAllenAlivie el Estrés sin Medicina es un libro sobre la lucha para redimir nuestra salud de nuestra estresante y agitada vida diaria. Dave McAllen trabajó con expertos en salud y bienestar y llega a los lectores con aparatos prácticos y probados para contrarrestar estos hábitos cotidianos poco saludables de nuestro mundo 24-7. Sus propias experiencias, así como las investigaciones sobre la vida ajetreada de otras condiciones de trabajo estresantes y de alto rendimiento, llevaron a McAllen a adaptar su guía y las herramientas que diseñó. Consideró a los hombres y mujeres de un amplio espectro de industrias y cómo pueden mantenerse sanos frente a las abrumadoras experiencias de trabajo. Ya sea un ama de casa a tiempo completo o los padres, un estudiante muy ocupado, un empresario, aquellos que quieren mantenerse en forma a partir de los cuarenta - Aliviar el estrés sin medicamentos es para todos los que llevan una vida ocupada y piensan que no pueden entrar en el camino de un estilo de vida saludable. La guía de McAllen también es ideal para las personas que temen que su valioso tiempo se vea invadido y que no les gustan las actividades dolorosas. También dice exactamente cómo manejar los desafíos específicos de la salud. De esta manera, ayuda a los lectores a superar el estrés, los renueva, dándoles la fuerza para superar el día siguiente y más allá.
Alkaline Diet Meal Prep: 6 Weekly Plans and 75 Recipes for Ready-to-Go Meals
by Terri WardStart the alkaline diet you'll actually stick to—with meal prep! An alkaline diet means eating wholesome and nutritious ingredients that are not acid-forming in order to balance your body chemistry and boost your health. But how do you know what foods to eat? And how do you make it convenient and sustainable to eat them every day? This simple guide breaks down how to prep your meals for 6 weeks so you always have healthy, homemade, alkalizing options ready to go.Get more than other meal prep cookbooks with:Alkaline eating basics—Get an introduction to the alkaline diet and learn how pre-planning your meals helps you save time and stay motivated.Plenty of options—Feel energized and satisfied with 75 recipes that taste great, are designed to be made in advance, and are easy enough for any home cook.Meal prep success—Each weekly meal plan includes a menu, a complete list of ingredients, and detailed instructions for cooking and prepping. You'll even find tips on how to store your meals and use your leftovers.Take the challenge out of the alkaline diet and commit to it for the long run.
Alkoholische Nationalgetränke in China: Baijiu und Huangjiu
by Baoguo SunBaijiu und Huangjiu, die traditionellen alkohlischen Getränke in China, zeichnen sich durch eine weit zurückreichende Historie und eine feste kulturelle Verankerung aus. Huangjiu ist gemeinsam mit Wein und Bier eines der alten Getränke weltweit und weist eine 7000-jährige Geschichte auf. Baijiu, eines der frühesten destillierten alkoholischen Getränke, nimmt einen Platz unter den 6 international führenden Spirituosen ein; seine Geschichte begann vor 2000 Jahren. Dieses populärwissenschaftliche Buch gibt eine anschaulich illustrierte Einführung zum Wissen, zur Geschichte und Kultur, zu den Brautechniken, Geschmackstypen und Charakteristika von Baijiu und Huangjiu. Darüber hinaus werden Geschichten über berühmte Persönlichkeiten und Alkoholmarken erzählt und die gesundheitsrelevanten Faktoren von Baijiu and Huangjiu detailliert beschrieben. Verfasst von einem Expertenteam unter der Leitung von Professor Baoguo Sun, Mitglied der Chinesischen Akademie der Ingenieurwissenschaften, deckt das Buch auch die wissenschafltichen Erkenntnisse über Baijiu und Huangjiu ab. Auf informative und unterhaltsame Weise wird dem Leser ein umfassender und sachlicher Überblick über die typischen chinesischen Alkoholgetränke gegeben. Übersetzt von Jinyuan Sun und Nannan Ge
All About Braising: The Art of Uncomplicated Cooking
by Molly StevensFrom the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots, 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises, planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers, a variety of enlightened wine suggestions for any size pocketbook with each recipe.
All About Cake: A Milk Bar Cookbook
by Christina Tosi<p>Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. <p>From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures. But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.</p>
All About Cookies: A Milk Bar Baking Book
by Christina TosiA mind-blowing collection of more than 100 new cookie recipes and inspiration to create your own masterpieces, from the founder of Milk Bar, host of Bake Squad, and inventor of the Compost Cookie.In All About Cookies, Christina Tosi brings us into a cookie wonderland, with recipes from and inspired by Milk Bar&’s fan favorites. No cookie form is left unturned, from classic crispies to sandies, sammies, chewies, bars, and even no-bakes. She remixes an old classic into the marbled chocolate s'more cookie, takes us on a flavor journey with blueberry-and-corn bars, and introduces us to a new favorite with the jelly-donut cookie sandwich.And all that creativity is meant to rub off: Through dozens of recipes, she shows you how to mix and match ideas, flavors, and textures to turn you into a cookie wizard. Whether you&’re swapping out peanut butter for marshmallow fluff or adding Milk Bar&’s famous Birthday Crumbs to a recipe, this cookbook will reimagine the cookie game for new bakers and pros alike. All About Cookies will have you rushing to preheat your oven and push your culinary boundaries to the next level.
All About Dinner: Expert Advice For Everyday Meals
by Molly StevensAn award-winning cookbook author and cooking teacher answers her most-asked question: What do you make for dinner? Like most of us, Molly Stevens has no team of prep cooks, no vast pantry, and no one paid to clean up her home kitchen. What she does have are delicious, time- tested recipes made from easy-to-find ingredients, collected for the first time in All About Dinner. These are the dishes that Stevens loves most, the ones her students clamor for: an Arugula Salad with Peaches, Basil Vinaigrette and Sunflower Seeds; an elegant Creamy Parsnip-Leek Soup; a Butter-Poached Shrimp with Fresh Tomatoes and Garlic; and an Apple and Triple-Ginger Crisp. Building on the foolproof clarity of her previous cookbooks, each recipe is designed to impart solid kitchen skills while encouraging home cooks to expand their personal repertoires by mastering everyday favorites like simple pasta, hearty stew, and tempting savory and sweet snacks. A gorgeous collection of balanced meals, packed with flavor, All About Dinner will entice busy cooks back into their kitchens.
All About Roasting: A New Approach to a Classic Art
by Molly StevensA master teacher provides delicious recipes and explains the principles behind the essential technique of roasting. Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. All About Roasting is like having the best teacher in America in the kitchen with you.
All Around Good Habits (Junior Martial Arts)
by Kim EtingoffMartial arts students don't just learn how to fight. They also learn lots of other important things they use every day. They learn good habits, like being on time, respecting other people, and taking care of their bodies. Discover how martial arts can help you form good habits too!
All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's "All Things Considered"
by Melissa GrayA producer of NPR’s All Things Considered takes readers on a culinary adventure in “this eclectic but cohesive cookbook” featuring 50+ cake recipes (Publishers Weekly, starred review).Melissa Gray started as a baking novice, but soon became National Public Radio’s Cake Lady. Every Monday she brought a cake to the office for her colleagues at NPR to enjoy. Hundreds of Mondays (and cakes) later, Melissa has lots of cake-making tips to share. Following the more than fifty recipes in this book, readers can develop their cake-baking skills alongside Melissa—and enjoy irresistible treats like Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and Lady Baltimore Cakes, Dark-Chocolate Red Velvet Cake, Honey Buttercream and Apricot Jam Cake, and more.
All Consuming: Germans, Jews, and the Meaning of Meat (Stanford Studies in Jewish History and Culture)
by John M. EfronAn engaging 700-year history of meat at the intersection of German and Jewish culture, uniquely illuminating the rich, fraught, and tragic history of German Jewry. In Judaism, meat is of paramount importance as it constitutes the very focal point of the dietary laws. With an intricate set of codified regulations concerning forbidden and permissible meats, highly prescribed methods of killing, and elaborate rules governing consumption, meat is one of the most visible, and gustatory, markers of Jewish distinctness and social separation. It is an object of tangible, touchable, and tastable difference like no other. In All Consuming, historian John M. Efron focuses on the contested culture of meat and its role in the formation of ethnic identities in Germany. To an extent not seen elsewhere in Europe, Germans have identified, thought about, studied, decried, and gladly eaten meat understood to be "Jewish." Expressions of this engagement are found across the cultural landscape—in literature, sculpture, and visual arts—and evident in legal codes and commercial enterprises. Likewise, Jews in Germany have vigorously defended their meats and the culture and rituals surrounding them by educating Germans and Jews alike about their meaning and relevance. Exploring a cultural history that extends some seven hundred years, from the Middle Ages to today, Efron goes beyond a discussion of dietary laws and ritual slaughter to take a broad view of what meat can tell us about German-Jewish identity and culinary culture, Jewish and Christian religious sensibilities, and religious freedom for minorities in Germany. In so doing, he provides a singular window into the rich, fraught, and ultimately tragic history of German Jewry.
All Consuming: Why We Eat The Way We Eat Now
by Ruby Tandoh'A fascinating, sometimes shocking, eye-opener that is also brilliantly funny' CLAUDIA RODEN'Brilliant. I couldn't put it down' RUKMINI IYER'Completely dazzling' JIMI FAMUREWA'Endlessly inspirational' NIGEL SLATERThe iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now?Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture.The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels.Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years, making sense of this electrifying new era by examining the social, economic, and technologicalforces shaping the foods we hunger for today.Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp investigation leaves her questioning: how much are our tastes, in fact, our own?Discover All Consuming Bubble Tea | Critics | Recipes | Martha Stewart | Mob | Fast food | Hype queues | Nara Smith | Tiktok | Viennetta | Weekend supplements | Wife Guys | Cookbooks | Lobster | Influencers | Wellness elixirs| Entertaining | Keith Lee | Wimpy with Ruby Tandoh this autumn.
All Consuming: Why We Eat the Way We Eat Now
by Ruby TandohFood dominates our every waking minute: Hype restaurants. Allrecipes. The Great British Bake Off. In this dazzling cultural history, bestselling food writer Ruby Tandoh (author of Cook As You Are) traces how—and why—we&’ve all become foodies.&“Ruby Tandoh is a genius and All Consuming is everything.&” —Bryan Washington, author of Family Meal&“A fascinating, sometimes shocking, eye-opener that is also brilliantly funny.&” —Claudia RodenHow, in the space of a few decades, has food gone from fact of life to national past time; something to be thought about—and talked about—24/7? In this startlingly original, deeply irreverent cultural history, Ruby Tandoh traces that transformation, exposing how cult cookbooks, bad TV, visionary restaurants, and new social media have all wildly overhauled our appetites. All Consuming explores:•The rise of the TikTok food critic•What makes a hype restaurant go viral•Bubble tea&’s world domination•The dream of the modern dinner party•The limits of the cookbook•The history of the supermarket•Wellness drinks—and where they come from•The rise and fall of the automatOur tastes have been radically refashioned, painstakingly engineered in the depths of food factories, and hacked by craveable Instagram recipes. They&’ve been pulled into supermarket aisles and seduced by Michelin stars, transfixed by Top Chefs and shaped by fads. A deep dive into the social, economic, cultural, legislative, and demographic forces that have reshaped our relationship with food, All Consuming questions how our tastes have been shaped—and how much they are, in fact, our own.
All Dat New Orleans: Eating, Drinking, Listening To Music, Exploring, And Celebrating In The Crescent City
by Michael MurphyThe ultimate compendium of the best bars, restaurants, and more in New Orleans For New Orleans’ 300th Anniversary in 2018, when millions will travel to the city to celebrate, Michael Murphy presents his fifth book about his adopted and beloved home. But with a booming tourism industry and boundless local culture, knowing where to start in New Orleans can be as difficult as packing up to leave. In addition to selected material from Murphy’s Eat Dat, Fear Dat, and Hear Dat, brand new chapters explore shopping, creeping around, fitting in, and celebrating—for natives and travelers alike. All Dat presents the city’s absolute best of the best, in a charming, one-of-a kind guide. All Dat is an essential and quirky resource that explains customs, explores history, and navigates you through the most vibrant city in the country. More than just a guidebook, All Dat is a study and celebration of everything that makes New Orleans so special.
All Day Vegan: Over 100 Easy Plant-Based Recipes to Enjoy Any Time of Day
by Mina Rome100 Easy, Simple, and Straightforward Vegan Recipes From YouTube's Mina RomeHave you been considering adopting a vegan lifestyle but you're unsure where to start? Do you have a grasp of what it means to be vegan? Maybe you think the best place to start is the kitchen but you're tired of all those other vegan cookbooks giving you only the most complex of recipes? Still on the fence after all those questions? Mina Rome of the eponymous YouTube channel has one more question for you—why not? All Day Vegan offers everything you need—whether you've just bought your first vegan cheese or you already consider yourself an expert in the vegan kitchen. All Day Vegan features step-by-step recipes straight from Mina's YouTube channel and beyond, colorful photography of each recipe, and kitchen staples and cooking tips from Mina herself—all packaged in a no-nonsense, easily digestible format. Gone are the overly complex recipes your eyes glazed over in those other books. Here, you'll find everything you need to start cooking vegan all day!
All Fired Up: Smokin' Hot Secrets for the South's Best BBQ
by Editors of Southern Living Magazine Troy BlackIn the South, barbecue is king. Barbecue grills are ubiquitous fixtures in backyards across the region, and every Southerner looks forward to the "firing-up" season. A follow-up to the best-selling Big Book of Barbecue from Southern Living, All Fired Up takes barbecuing to the next level, with expert techniques and know-how that enable every grill cook to barbecue like an award-winning pit master right in his or her backyard. Troy Black, a lifelong barbecue lover and professional pit master, brings his passion for the grill and his award-winning grilling techniques to this book. Tips, pit master profiles, tools of the trade, and techniques found throughout the book make it an indispensable grilling guide.
All Food Is Good Food
by Molli Jackson EhlertFrom noodles to salad, from congee to pancakes, from dim sum to pizza, author Molli Jackson Ehlert and illustrator Fanny Liem embrace food of all types in this fun and inclusive picture book. All food is good food. Food fuels your day, nourishes your body, and excites your taste buds. Sweet or salty? Spicy or sour? Tried and true favorites or a food you’ve never tried before? There’s room for all of it on your plate, and whatever makes you feel good is what’s right for you.Prepare for your mouth to water!
All Four Stars
by Tara Dairman"A scrumptious gem of a story!"--Jennifer A. Nielsen, New York Times bestselling author of The False Prince Meet Gladys Gatsby: New York's toughest restaurant critic. (Just don't tell anyone that she's in sixth grade.) Gladys Gatsby has been cooking gourmet dishes since the age of seven, only her fast-food-loving parents have no idea! Now she's eleven, and after a crème brûlée accident (just a small fire), Gladys is cut off from the kitchen (and her allowance). She's devastated but soon finds just the right opportunity to pay her parents back when she's mistakenly contacted to write a restaurant review for one of the largest newspapers in the world. But in order to meet her deadline and keep her dream job, Gladys must cook her way into the heart of her sixth-grade archenemy and sneak into New York City--all while keeping her identity a secret! Easy as pie, right?
All Fudged Up (A Candy-Coated Mystery #1)
by Nancy CocoWelcome to the Historic McMurphy Hotel and Fudge Shop--where life is sweet, revenge is sweeter, and murder is here to stay. . .You Can't Fudge An Alibi Allie McMurphy is up to her neck in renovations at the grand old hotel that's been in her family for generations. With its quaint Victorian charm--and world-famous fudge shop--the place is one of Mackinac Island's most beloved landmarks. Sure, every family has a skeleton or two in the closet. But Allie didn't expect to find an actual corpse inside hers, especially one Joe Jessup, who had a long-running feud with her dear departed grandfather. Which makes Allie the number-one suspect. Can she sniff out the culprit before another victim checks in? "A sweet treat with memorable characters, a charming locale, and satisfying mystery." --Barbara Allan, author of the Trash &‘n' Treasures mysteries
All I Eat Is Medicine: Going Hungry in Mozambique's AIDS Economy (California Series in Public Anthropology #52)
by Ippolytos KalofonosAll I Eat Is Medicine charts the lives of individuals and the operation of institutions in the thick of the AIDS epidemic in Mozambique during the global scale-up of treatment for HIV/AIDS at the turn of the twenty-first century. Even as the AIDS treatment scale-up saved lives, it perpetuated the exploitation and exclusion that was implicated in the propagation of the epidemic in the first place. This book calls attention to the global social commitments and responsibilities that a truly therapeutic global health requires.
All I Think About Is Food: A Vegetarian Cookbook That'll Keep the Party Going
by Mamrie HartFun, decadent, and vegetarian? Yes, yes, and decidedly yes, in these bold recipes for faux-fancy but simple meals—and cocktails! Mamrie Hart, New York Times bestselling author, comedian, podcast host, and longtime vegetarian, has whipped up mouthwatering meat-free meals and snacks on her socials for years. With her millions of fans and followers eating up her content and clamoring for her recipes, she delivers all that and more with this larger-than-life debut cookbook. All I Think About is Food features more than 100 tantalizing dishes and spirited cocktails organized into themed-out dinner parties. With her unique spin on Southern Tapas to her take on a steakhouse and an all-aphrodisiac date night, each chapter delivers on flavors and fun. They also each include a “morning-after fill,” clever recipes for jazzing up your leftovers. Fabulous photography, a vivacious design, and Hart’s signature warmth and humor make this book the life of the party for every campy home cook.
All In Good Taste
by Kate SpadeNew York Times Bestseller: Become the hostess everyone wants an invitation from. in this charming guide to entertaining, kate spade new york throws rigid rules out the door and shares unpretentious ideas for the modern-day hostess that are easy, festive, authentic, and always with an air of deliberate polish. filled with how-tos, personal essays, anecdotes, recipes, and a liberal dash of style, all in good taste will transform you into the hostess everyone wants an invitation from. the book covers the essential lost arts—how to shuck an oyster, curate a vibrant guest list, guide a dinner-table discussion—right alongside modern conundrums such as Instagram etiquette at dinner. whether you entertain a little or a lot, or just love being the person everyone wants to sit next to at dinner, all in good taste is the modern classic you&’ll treasure for years. Disclaimer: The wine stain on the cover of the book is a design element and is intentional.
All Inclusive Diet: Finding Balance & Keeping the Weight Off
by Kris J. SimpsonAn elite personal trainer teaches you to go beyond diet and exercise to find a life balance that&’s right for you—&“Not just another weight loss book&” (Hal Elrod, author of The Miracle Morning). For all the dollars we put into the weight-loss industry, we&’re not getting the pay-back in pounds lost and kept off. The truth is most programs set people up for failure with rigid, restrictive diets that offer a quick fix, but—let&’s face it—aren&’t sustainable. Enter Kris J. Simpson and his all inclusive approach to getting healthy and keeping the weight off. All Inclusive Diet is about finding a balanced lifestyle—including diet and exercise, but also our emotional awareness, relaxation, sleep, and more. By examining all these factors together, All Inclusive Diet can put you on the path to feeling great, losing weight, and keeping the weight off once it&’s gone. If you have taken weight off in the past only to put it back on again, All Inclusive Diet will teach you how to keep it off forever.
All Kinds of Seeds (Fountas & Pinnell Classroom, Guided Reading)
by S. J. KentcornNIMAC-sourced textbook. Lots of Seeds. All fruits have seeds. But there are lots of different kinds of seeds.
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
by Stephen MennellIncluding pictures, anecdotes and recipes from an enormous range of sources, this volume presents an innovative history of cooking and eating in England and France, aiming to demonstrate that the cuisines of these two countries have been closely entwined for over a millennium. The book won the 1986 International Grand Prix for Gastronomic Literature.