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Self-Sufficiency Handbook: Your Complete Guide to a Self-Sufficient Home, Garden, and Kitchen
by Gill Bridgewater Alan BridgewaterWhether you&’re looking to adopt a greener lifestyle or wanting to go off the grid, this guide has all you need to know to boost your self-sufficiency. Worried about ever-rising fuel bills and longing for the day when you can be off-grid and independent? Anxious about the quality of the food you eat and planning to go organic? Yearning to get back to the way it was but don&’t know where to start? This book will show you how to achieve the eco-friendly good life. The authors cover the ecological gamut from geothermal heating to crop rotation to soap making. They answer important questions like how much land is really needed to be self-sufficient, whether or not to depend entirely on natural forms of energy, and which farm animals will best meet your needs. There&’s practical information here on building an insulated flue pipe chimney, identifying edible wild plants, and composting with worms—as well as recipes for jams, rhubarb wine, cheeses, and more. Packed with full-color photographs, helpful illustrations, and diagrams, Self-Sufficiency Handbook will appeal to urban dwellers who want to adopt certain aspects of greener living and to serious adherents of back-to-basics living.Inside Self-Sufficiency Handbook, you&’ll find: –Inspirational yet practical introduction to a greener way of living –Essential reading for anyone considering a shift to a more self-sufficient lifestyle, no matter how small the change –Emphasis is on the positive aspects of self-sufficiency, such as cutting living costs and eating well –Covers everything from fitting a wind turbine to making honey from your own beehives. –Step-by-step instructions on keeping animals, growing organic food, and preserving your own produce –Guidelines for creating a self-sufficient home and eco-friendly home improvements&“This book shows that self-sufficiency is not only better for the planet—it&’s cheaper and more rewarding!&” —Green Rewards/Sustainability Advisory Panel
Seljuk Cuisine: A Chef's Quest for His Soulmate
by Omur AkkorIn Seljuk Cuisine, Omur Akkor looks at the cuisine of one of the earliest empires to come to Anatolia, the Seljuks. Through storytelling and history-rich recipes, Akkor shows how deeply food was intertwined with everyday life during the Seljuk period. Akkor's narration provides a window into what the Seljuks are in their dervish lodges and palaces, in their markets and homes. Then he lists many of those recipes, so that you can eat the same food the Seljuks ate many centuries ago.
Sellerie Handbuch
by Hiddenstuff EntertainmentHeilt euch selbst und seid gesünder als jemals zuvor mit Selleriesaft! Wollt Ihr in der Lage sein, Krankheiten, Beschwerden, Entzündungen, Schmerzen und Depressionen zu eliminieren? Für sehr lange Zeit, wurde Selleriesaft dafür verwendet, eine vielzahl von Nahrungsmitteln zu verwenden! Natürliche Heilungstechniken werden auch mit chronischen Krankheiten, Entzündungen, Euer Immunsystem, Energielevels, Fokus, allgemeine Zufriedenheit und vieles mehr helfen! Einführung von natürlicher Heilungsgeheimnisse von professioneller Nutzung, um gesünder als jemals zuvor zu sein! Mit Jahrzehnten von getesteten Strategien, wird euch dieses Buch den schnellsten und effektivsten Weg zeigen, um natürliche Heilung für euch selbst zu nutzen, mit Selleriesaft, um euer Wohlergehen zu steigern! Ihr werdet lernen, wie ihr euer Wohlergehen in wenigen Wochen steigern könnt. Nicht nur das, sondern ihr werdet buchstäblich jedes einzelne Aspekt euers Lebens verbessern! Wollt Ihr wissen, wie jeder einzelnen mit chronischen Krankheiten und Nahrungsmittelns klarkommen? Auch ihr könnt die Geheimnisse lernen, um dies zu erhalten und zu erreichen, dass ihr euch zufriedener und gesünder fühlt. Dieses Handbuch bringt euch getesteten Techniken bei, ohne die Nutzung von teuren Ergänzungen oder Kurse. Was es beinhaltet: - Selleriesaft Abwehrmassnahmen. - Chronische Krankheiten schlagen. - Mehr Energie haben. - Besser schlafen. - Überwindungen von Nahrungsmittelns. - Ernährung. - Was ihr wissen müsst. + VIELES MEHR! Wenn ihr gesünder sein wollt, Krankheiten heilen, oder den Fokus & Wohlergehen verbessern wollt, dann ist dieses Handbuch für euch. --> Scrollt nach ganz oben auf der Seite und klickt auf zum Warenkorb hinzufügen, um es sofort zu kaufen Haftungsausschluss: Dieser Autor und oder Rechteinhaber macht keine Ansprüche, Versprechungen oder Garantien in Bezug auf die
Selling Local: Why Local Food Movements Matter
by James Robert Farmer Jennifer Meta RobinsonIn an era bustling with international trade and people on the move, why has local food become increasingly important? How does a community benefit from growing and buying its own produce, rather than eating food sown and harvested by outsiders? Selling Local is an indispensable guide to community-based food movements, showcasing the broad appeal and impact of farmers’ markets, community supported agriculture programs, and food hubs, which combine produce from small farms into quantities large enough for institutions like schools and restaurants. After decades of wanting food in greater quantities, cheaper, and standardized, Americans now increasingly look for quality and crafting. Grocery giants have responded by offering "simple" and "organic" food displayed in folksy crates with seals of organizational approval, while only blocks away a farmer may drop his tailgate on a pickup full of freshly picked sweet corn. At the same time, easy-up umbrellas are likely to unfurl over multi-generational farmers’ markets once or twice a week in any given city or town. Drawing on prodigious fieldwork and research, experts Jennifer Meta Robinson and James Robert Farmer unlock the passion for and promise of local food movements, show us how they unfold practically in towns and on farms, and make a persuasive argument for how much they deeply matter to all of us.
Semplice: Real Italian Food: Ingredients and Recipes
by Dino JoannidesDino Joannides is a consummate food fanatic and bon Viveur. With an Italian mother and half Greek half Corsican father he spent his first years in Italy before moving to the UK. Over the last 30 odd years he has traveled and eaten all over Italy in people’s homes, simple trattorias and the finest restaurants. Dino believes that good quality ingredients, in small quantities, are what make a perfect meal. Whilst growing up, he had fascinating gastronomic encounters with producers, chefs, cooks and fellow epicureans and he has a unique network of contacts and over 30 years of food related knowledge and experience.If you’ve ever bought olive oil in a supermarket and wondered about the difference between Cold Pressed and not cold pressed, or ever bought dried pasta, and wondered if it would be difficult or worthwhile to make your own, then this book is for you. Dino will let you in on the secrets that make Culatello di Zibello the best possible cured meat, and will show you that it is worth seeking out pecorino Romano for your pasta carbonara.Taking different elements of Italian cooking and exploring their origin and provenance, Dino will explode myths and expound facts surrounding some of the key ingredients in Italian cooking. There are also 100 delicious recipes to show you how to put your well-sourced ingredients together to make the most amazing, achievable and authentic Italian possible.
Semplicemente sani - mangiare bene, vivere bene e sentirsi alla grande!
by Julie Massoni Annalisa PassoniSei stanco di sentirti stanco? Allora è giunto il momento di fare qualcosa. Fin troppe persone vivono la loro vita pensando di essere in salute e sentirsi bene per la maggior parte del tempo. Ma quei disturbi e quei dolori NON sono dei normali segnali dell’invecchiamento e ci sono alcune semplici azioni che puoi compiere per iniziare a sentirti sempre ALLA GRANDE. Questo libro è scritto da una naturopata qualificata che nel corso degli anni ha aiutato molte persone a migliorare il proprio stato di salute in modo naturale compiendo semplici scelte di vita salutari. Quando si compie il cambiamento verso uno stile di vita più sano, molte persone non sanno da dove iniziare e questo libro fornisce delle linee guida evitando il gergo tecnico. Impara le combinazioni alimentari per una migliore digestione, l’equilibrio acido-base per aiutare a ridurre le infiammazioni, il sano introito proteico, le alternative ai latticini, la germogliazione di semi e cereali, i superfood e le erbe. Metodi naturali per pelle, sistema linfatico, fegato, colon e cuore in salute. Segui i cinque giorni di disintossicazione per aiutare l’organismo a purificarsi dalle tossine. Sono inoltre incluse ricette sane senza zucchero, vegetariane e vegane.
Send Noods: 50 Amazing Noodle Recipes That You Want Right Now
by Chloe GodotGet the noods you really want!Things are looking hot with Send Noods, a cleverly tantalizing book of 50 noodle recipes that will never fail to whet your appetite.When your actual DMs are just too cringeworthy and you’d rather have a bowl of ramen to keep you warm at night, turn to the cookbook that really satisfies. Each chapter is organized to help you find your perfect match, from Chapter One: The Little Black Book of Basics, which steers you toward every good ol’ base sauce and broth you’ll ever need, to Chapter Two: Heart Warmers, that always deliver on their comfort-food promises, to Chapter Five: The Hotties, that leave you hungry for more. Go ahead and ogle the piping-hot illustrations of your deepest cravings, including:- F*&#boy Fettuccini- Red Flag Red Sauce- Looking Fresh Pesto- How You Doin’ Homemade Italian Sausage- U Up? Udon- Sex Is Cool, But Have You Tried My Pho?- Swipe Right Ramen- Slide into My DMs Strozzapreti- Mack on This Mac ‘n’ Cheese- Dreamboat ArrabiataComplete with playful illustrations and explicit instructions that make each recipe’s intentions known, Chloe Godot and Alice Potter's Send Noods is the book of hot dishes that will satisfy epicureans in ways unsolicited DMs just never could.
Sensational Soy: Storey's Country Wisdom Bulletin A-249 (Storey Country Wisdom Bulletin Ser.)
by Miriam JacobsSensational Recipes for Nature's Perfect FoodDid you know that soy has been proven to reduce the risk of heart disease? It's true! In fact, soy not only benefits the heart but also: Reduces the risk of stroke and breast, colon, and prostate cancerDecreases the symptoms of menopause and osteoporosisSlows the progression of arteriosclerosisProtects your kidneysIs a complete protein, offering all eight of the amino acids essential to human healthIn Sensational Soy, Miriam Jacobs offers taste-tantalizing recipes using soy in all its myriad forms, including tofu, tempeh, miso, soy milk, and soy beans. Whether you're a vegetarian looking for alternatives to meat and dairy products or a health-conscious consumer seeking ways to strengthen your body, you'll find what you need in these sensational recipes for soy-based snacks, salads, soups, main dishes, and desserts. Enjoy!
Sensational Starters and Finger Foods
by Wendy HuttonDelicious snacks, dips and starters with an Asian twist-30 easy-to-prepare recipes perfect for your next dinner or cocktail party.
Sensationally Sugar Free: Delicious sugar-free recipes for healthier eating every day
by Susanna BoothIn Britain, the average person consumes 700 grams - or 140 teaspoons - of sugar each week. Eating too much sugar can be as harmful to your health as drinking alcohol or smoking, as it can lead to an increased risk of diabetes, heart disease, weight gain and tooth decay, amongst other health problems.With more than 100 recipes, Sensationally Sugar Free offers sweet and simple dishes using healthier alternatives to refined sugar. Featuring tips and tricks to help you wipe out the white stuff, the recipes range from everyday snacks and treats to more indulgent dishes for entertaining guests, and you can even satisfy your sweet tooth with a dessert that isn't overloaded with sugar! From Roquefort & pear muffins, Strawberry scones and Banana bread to Chocolate chip ice cream, Pineapple meringue pie and Red velvet cake, each recipe uses a sweet alternative to refined sugar - without compromising on taste.
Sense dents i a mossegades
by Juan LlorcaUna guia completa, accessible i imprescindible, ideal per resoldre els dubtes més freqüents sobre el pas de la lactància a l'alimentació complementària regulada i dirigida pel propi bebè (coneguda també com Baby Led Weaning o BLW) i que brinda els recursos necessaris per acompanyar-lo en les diferents etapes de la seva alimentació, des de la primera mossegada fins al primer aniversari. En aquest llibre únic, Juan Llorca, xef responsable de l'alimentació de l'escola Valencia Montessori School, i Melisa Gómez, dietista-nutricionista especialitzada en pediatria, ofereixen receptes fàcils i consells pràctics per ajudar les famílies que volen donar una alimentació saludable als seus petits des dels primers mesos.
Sensing the Perfect Tomato: An Internet of Things Approach
by Denise WilsonTomatoes are an important crop for their economic value and nutritional benefits. Optimizing yields for tomato crops requires careful attention to how and when to harvest both in the context of time-to-market and end use. The Internet of Things (IOT), when using distributed and networked sensors, has shown tremendous potential to support precision agriculture, providing a finer resolution, more detailed picture of crops that was not previously possible using conventional crop monitoring techniques. This book marries the potential of the Internet of Sensors to the needs of tomato farming, in ways that are economically fruitful, technologically robust, and environmentally sustainable.
Seoul Food Korean Cookbook: Korean Cooking from Kimchi & Bibimbap to Fried Chicken & Bingsoo
by Naomi Imatome-YunLearn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion.Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.Seoul Food Korean Cooking includes:135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to KoreaSpecial chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tipsDetailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef
September to Remember: Savoring the Olde Ways Series: Book Three (Savoring the Olde Ways Series)
by Carole BumpusJoin Carole Bumpus and her husband in Book Three of the Savoring the Olde Ways series as they take you on their first culinary trek through Italy, including regions of Lombardy, Tuscany, Compania, Apulia, and Lazio. Embrace unforgettable characters such as lovely guides Lisa and Margarita, who introduce you to the &“true Italian experience.&” Sup on traditional foods (cucina povera) including local tortelli, pappardelle al cinghiale (wild boar), bistecca all Fiorentina, pasta alla vongole (clams), or saltimbocca alla Romana. Sip regional wines, along with memorable digestivos like limoncello and grappa. Find yourself dancing at harvest festivals, climbing through Etruscan tombs, traipsing among Roman ruins, or bathing in ancient Roman termés (hot springs). Climb to the heights in elegant Capri on the gorgeous Amalfi Coast, or to the top of the &“holiest of holies&” at St. Peter&’s Basilica. Soak up ancient and cultural history in Milan, Firenze (Florence), Amalfi, Pompeii, Lecce, and Rome. Bask in the sun and opalescent waters along the rugged coasts of the Tyrrhenian and Adriatic Seas. And, best of all, capture a rare glimpse into the secrets of the Mediterranean psyche while sharing a good meal with new friends. It is truly the trip of a lifetime.
Ser luz: Brillar con la belleza, la verdad y la esperanza de Dios en un mundo oscuro
by Samuel RodríguezNuestro mundo se siente cada día más como si nos ahogáramos en un mar agitado lleno de codicia, violencia y lujuria. A medida que la oscuridad avanza, la esperanza se oscurece. Sin embargo, dentro de esa realidad, Dios nos da un mandato profundo ... Ser Luz. La luz siempre ha definido a Dios y a sus seguidores. En la creación, Dios dió luz a la existencia. Jesús es la luz del mundo. Y nacimos para absorber y luego reflejar la luz de Dios. En Ser Luz, Samuel Rodríguez provee un plan para superar la oscuridad y vivir en la luz de Dios.
Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection
by Matt MooreFrom the author of South's Best Butts and A Southern Gentleman&’s Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt Moore confesses: He is a serial griller. He can't help it—if there's food and flame, he'll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of the basics—the Maillard reaction, which grill is best for you, and more—he takes the reader on a tour across America to round up authentic stories, coveted recipes, and indispensable tips from grill masters of the South and beyond, including stops at unexpected but distinguished chefs' spots like Michael Solomonov's Zahav and Ashley Christensen's Death & Taxes. Moore offers his own tried-and-true grilling recipes for every part of the meal, from starters and salads to handhelds (Tacos al Pastor, Pork Gyros) and big plates (Country-Style Ribs with Peach Salsa) to desserts (Grilled-Doughnut Ice Cream Sandwiches). Serial Griller is a serious and delicious exploration of how grilling is done all around America.
Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption
by Ed Levine"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the TableOriginal recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTartJames Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world.In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen.Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive.This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way.Praise for Serious Eater"Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt"Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar"Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks"After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns
Serious Eats
by Ed LevineEd Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America's favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006. Are you a Serious Eater? 1. Do you plan your day around what you might eat? 2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious? 3. When you daydream, do you often find yourself thinking about food? 4. Do you live to eat, rather than eat to live? 5. Have you strained relationships with friends or family by dictating the food itinerary--changing everyone's plans to try a potentially special burger or piece of pie? Ed Levine, whom Ruth Reichl calls the "missionary of the delicious," and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake's in Milwaukee to fried-to-order doughnuts at Shipley's Do-Nuts in Houston; from fresh clam pizza at Zuppardi's Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide. Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team's greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life. You'll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You'll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed's hypotheses--ranging from the Cuban sandwich theory to the Pizza Cognition Theory--on what makes a perfect bite.From the Trade Paperback edition.
Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate
by Deborah Jones Alice MedrichThese days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling means and how to use it. In Seriously Bitter Sweet, Alice Medrich presents 150 meticulously tested, seriously delicious recipes—both savory and sweet—for a wide range of percentage chocolates. “Chocolate notes” appear alongside, so readers can further adapt any recipe using the percentage chocolate on hand. The book is a complete revision of Alice’s 2003 Bittersweet, which was named the 2004 IACP Cookbook of the Year. Since 2003, the world of chocolate has grown exponentially and terms like “bittersweet” and “semisweet” no longer suffice as chocolatiers everywhere are making chocolates that are labeled with specific percentages of cocoa.Alice clearly outlines the qualities of different chocolates as she explains how to cook with them. With tricks, techniques, and answers to every chocolate question, Seriously Bitter Sweet will appeal to a whole new audience of chocolate lovers
Seriously Delish: 150 Recipes for People Who Totally Love Food
by Jessica Merchant&“Her recipes lure you in to the point that you&’ll start making your grocery list immediately. I&’ll say it again: This is a glorious cookbook!&”—Ree Drummond, &“The Pioneer Woman&” Jessica Merchant, creator of the popular food blog How Sweet Eats, has now created her first cookbook, Seriously Delish. Her playfulness jumps off the page in her inventive and incredibly delicious recipes, such as Amaretto–Butternut Squash Soup with Cinnamon Toast Croutons, Mini Crab Cakes with Sweet Corn and Blueberry Salsa, and Fleur de Sel Caramel Bourbon Brownie Milk Shakes. Her sense of humor, which brings millions of visitors to her site, shows through in chapter titles like &“Breakfast (. . . for Dinner?)&” and &“Salad, Soups, and Vegetable-like Things (Ugh, if We Must).&” Merchant makes food that people get excited about, nothing run-of-the-mill or expected. As an added bonus, all of the photographs in the book were taken by Merchant herself, giving her cookbook the personal touch that her fans love and newcomers will appreciate. Seriously Delish features imaginative recipes that are tasty and original and bring readers to a place where cooking becomes adventurous and food becomes fun. &“My new dream food bible. It is fresh and easy—but more importantly it&’s fun and exciting; a celebration of how yummy life can be, three times a day.&”—Elin Hilderbrand, #1 New York Times bestselling author &“I&’ve always had the biggest blog crush on Jessica from How Sweet Eats. She&’s hilarious, a creative genius in the kitchen, and reading her book makes you feel like you're cooking with your BFF.&”—Gina Homolka, creator of Skinnytaste.com
Seriously Good! Gluten Free Baking
by Phil VickeryThis is a collection of 70 mouthwatering gluten-free baking recipes that coeliacs have until now only been able to dream about. Baking is often the most difficult aspect of the gluten-free diet to overcome, as it is gluten that gives bread its elasticity and cakes their spring. Recipes for delicious gluten-free cakes, puddings and pastries are hard to find - all too often the results are disappointingly crumbly and dry. But Phil Vickery's easy-to-follow instructions and practical advice, which draw on his Michelin-honed cooking skills, will have you whipping up melt-in-the-mouth Blueberry Cheescake, Chestnut and Roasted Onion Bread, Springy Scones and Squidgy Chocolate Brownies in an instant.
Seriously Good! Gluten Free Baking
by Phil VickeryThis is a collection of 70 mouthwatering gluten-free baking recipes that coeliacs have until now only been able to dream about. Baking is often the most difficult aspect of the gluten-free diet to overcome, as it is gluten that gives bread its elasticity and cakes their spring. Recipes for delicious gluten-free cakes, puddings and pastries are hard to find - all too often the results are disappointingly crumbly and dry. But Phil Vickery's easy-to-follow instructions and practical advice, which draw on his Michelin-honed cooking skills, will have you whipping up melt-in-the-mouth Blueberry Cheescake, Chestnut and Roasted Onion Bread, Springy Scones and Squidgy Chocolate Brownies in an instant.
Seriously Good! Gluten-Free Cooking
by Phil VickeryPhil Vickery believes that he can revolutionise the notoriously restrictive gluten-free diet. Using his Michelin-starred cooking talents and his nurturing of simple, honest ingredients, Phil has created over 150 recipes that coeliacs have until now only dreamed of. Food to enjoy, food that is nutritious, food that will make you feel good. There are recipes for breakfasts, healthy snacks, light lunches, easy suppers and sophisticated dinners, including Crispy Pork Salad with Lemon Dressing and a Lemon and Leek Risotto. Phil also brings his skills to cakes, puddings and pastries - recipes that are the hardest of all to find if you are following a gluten-free diet. The 30 sweet ideas include a Fudgy Almond Cake with Mint Syrup & Frosting, Millionaire's Shortbread with Bramley Apple Dip and a great kids' Birthday Cake Sponge. There are also a number of delicious bread ideas, including Chestnut & Roasted Onion Bread.
Seriously Good! Gluten-Free Cooking
by Phil VickeryPhil Vickery believes that he can revolutionise the notoriously restrictive gluten-free diet. Using his Michelin-starred cooking talents and his nurturing of simple, honest ingredients, Phil has created over 150 recipes that coeliacs have until now only dreamed of. Food to enjoy, food that is nutritious, food that will make you feel good. There are recipes for breakfasts, healthy snacks, light lunches, easy suppers and sophisticated dinners, including Crispy Pork Salad with Lemon Dressing and a Lemon and Leek Risotto. Phil also brings his skills to cakes, puddings and pastries - recipes that are the hardest of all to find if you are following a gluten-free diet. The 30 sweet ideas include a Fudgy Almond Cake with Mint Syrup & Frosting, Millionaire's Shortbread with Bramley Apple Dip and a great kids' Birthday Cake Sponge. There are also a number of delicious bread ideas, including Chestnut & Roasted Onion Bread.
Seriously Good! Gluten-Free Cooking
by Phil VickeryPhil Vickery believes that he can revolutionise the notoriously restrictive gluten-free diet. Using his Michelin-starred cooking talents and his nurturing of simple, honest ingredients, Phil has created over 150 recipes that coeliacs have until now only dreamed of. Food to enjoy, food that is nutritious, food that will make you feel good. There are recipes for breakfasts, healthy snacks, light lunches, easy suppers and sophisticated dinners, including Crispy Pork Salad with Lemon Dressing and a Lemon and Leek Risotto. Phil also brings his skills to cakes, puddings and pastries - recipes that are the hardest of all to find if you are following a gluten-free diet. The 30 sweet ideas include a Fudgy Almond Cake with Mint Syrup & Frosting, Millionaire's Shortbread with Bramley Apple Dip and a great kids' Birthday Cake Sponge. There are also a number of delicious bread ideas, including Chestnut & Roasted Onion Bread.