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Aprende de tu hambre emocional y libérate de la dieta: y dile adiós a la dieta
by Marisol SantillánComer nos “anestesia” por algunos momentos, pero por más que tapemos con comida nuestros vacíos, estos regresarán una y otra vez para recordarnos su paradójica presencia. ¿Qué hacer entonces? La sanación de la obesidad va mucho más allá de la creencia de que nuestro único problema es el peso y que una vez que esté controlado con alguna dieta, todo se arreglará. La verdadera solución pasa por reconocer que muchas veces el hambre que sentimos no es fisiológica, sino que obedece a necesidades emocionales que de no ser escuchadas y atendidas persistirán con su conocida carga de ansiedad y culpa.
Aprender a correr: Consejos, historias y guía para corredores novatos y experimentados
by Santiago GarcíaAprender a correr es el libro más completo sobre el running escrito en Argentina. Es un manual para principiantes, pero también para corredores experimentados. Combina esos tips básicos que muchos no conocen u olvidan con consejos de expertos de todas las áreas. Como muchos corredores del mundo, Santiago García descubrió la pasión por el running a una edad a la que los atletas profesionales se retiran pero los amateurs comienzan. Y como para tantos otros, esta disciplina significó una segunda oportunidad en su vida, a la que le dedicó desde entonces toda su energía y conocimiento. De eso trata este libro: de entender que cualquiera puede correr, y que nunca es tarde para arrancar. Y de cómo hacerlo bien, con ganas, mirando siempre para adelante. Después de contar su experiencia en Correr para vivir, vivir para correr, García abre aquí el juego a otros corredores y otras historias. Todo lo que le importa al corredor está acá. Prevenir lesiones. Las diferentes formas de entrenamiento. La dieta y el descanso. La primera carrera. Correr para conocer la ciudad, el país, todo el planeta. Aprender a correr es el volumen más completo sobre el running escrito en Argentina. El mejor manual posible para principiantes, pero también para corredores experimentados. La combinación perfecta de los tips más básicos con los consejos de los especialistas, que comparten sus secretos para que hagamos del running la experiencia más importante y satisfactoria de nuestras vidas.
Aprendre de cuinar
by Assumpta MiralpeixUn clàssic dels manuals de cuina que reeditem en versió actualitzada. Aprendre de cuinar és un manual clàssic de la cuina de cada dia, on trobareu plats fàcils de fer, elaborats amb ingredients que estan a l'abast i que solucionen sense dificultats el menjar diari, d'acord amb els nostres gustos tradicionals i respectant la dieta mediterrània. El propòsit d'aquest llibre és aconseguir que el menjar diari no sigui monòton ni pels qui mengen ni pels qui el feu, i que estant la mateixa estona a la cuina pugueu preparar una bona varietat de plats que us permetin fugir de la rutina diària. Però també hi trobareu un toc d'originalitat en algunes receptes per a dies festius o especials, que us faran quedar molt bé amb els convidats. Aquesta edició, revisada i actualitzada, es divideix en dues parts. La part teòrica us ajudarà a resoldre els problemes que poden sorgir en qüestions relacionades amb el menjar: comprar, la conservació dels aliments, la cocció, escollir un menú, parar la taula, aprofitar les sobralles, etc. La part pràctica la componen més de 300 receptes explicades pas a pas i classificades temàticament. Les pautes, els trucs i les receptes adients per assegurar l'èxit a la cuina i a la taula, tant en els àpats de cada dia com en les ocasions especials.
Apres All Day: 65+ Cozy Recipes to Share with Family and Friends
by Kelley EpsteinFor ski bums and non-skiers who enjoy the snow, here is a cozy winter cookbook of 65+ hearty recipes, plus beautiful photography that captures the après-ski culture and mountain town life.Après-ski is more than just an afternoon beer in the lodge. It's an opportunity to gather with friends and family over delicious food and drinks during the cold winter months. This cozy cookbook invites home cooks of all levels to embrace the après culture all season long, whether they're the first skier on the slopes in the morning or a nonskier who prefers to snuggle up by the fireplace. There are recipes for every meal—because yes, you really can "après all day"—including Apple Pie Oatmeal as pre-ski fuel, Tater Tot Nachos, a.k.a. "Tatchos" for an indulgent snack on the couch, Classic Beef Stew with Cheesy Garlic Bread for a family potluck, and a well-deserved Kitchen Sink Skillet Cookie to end the day. There is a section with helpful tips on cooking at altitude, plus fun sidebars featuring must-know ski lingo, ideas for game night, and more. Ski bums, outdoor enthusiasts, and anyone who lives in cold climates will appreciate the hearty recipes and beautiful photography of mountain scenery.FOR ANYONE IN COLD CLIMES: Après-ski isn't just for skiers, and neither is this cookbook—anyone can après, at any time of day! The recipes in this book are perfect for anyone who lives somewhere with cold winters or loves the mountains or the idea of mountain living.GOOD GIFT FOR A RANGE OF FOLKS: With beautiful mountain scenery and photos of charming ski towns, Après All Day encapsulates a way of life. This is a lovely gift for anyone who likes to cook, as well as those who enjoy or aspire to an outdoorsy life in the mountains.COMPELLING PACKAGE: Après All Day is full of evocative photography: a stack of blankets, signage on the slopes, chairlifts in the fog, snow-dusted pine trees, and more. The approachable recipes, informal tone, and aspirational photography will make you feel as if you are enjoying a ski weekend in the mountains with your best friend.Perfect for:• Home cooks who love the mountains and mountain dwellers who like to cook• Skiers and snowboarders of all levels• Anyone who enjoys snow activities and the après-ski culture• Those who live in places with cold winters• Armchair travelers
Apricots on the Nile: A Memoir with Recipes
by Colette RossantCairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old Colette finds companionship and comfort among the other "outsiders" in her home away from home -- the cooks and servants in the kitchen. The chef, Ahmet, lets Colette taste the ful; she learns how to make sambusaks for her new friends; and she shops for semits and other treats in the Khan-al-Khalili market. Colette is beginning to understand how her family's culture is linked to the kitchen...and soon she will claim Egypt's food, landscape, and people as her own. Apricots on the Nile is a loving testament to Colette's adopted homeland. With dozens of original recipes and family photographs, Colette's coming-of-age memoir is a splendid exploration of old Cairo in all its flavor, variety, and wide-eyed wonder.
Apron Anxiety: My Messy Affairs In and Out of the Kitchen
by Alyssa Shelasky"Hot sex, looking good, scoring journalistic triumphs . . . nothing made Alyssa love herself enough until she learned to cook. There's a racy plot and a surprising moral in this intimate and delicious book." --Gael Greene, creator of Insatiable-Critic.com and author of Insatiable: Tales from a Life of Delicious ExcessApron Anxiety is the hilarious and heartfelt memoir of quintessential city girl Alyssa Shelasky and her crazy, complicated love affair with...the kitchen. Three months into a relationship with her TV-chef crush, celebrity journalist Alyssa Shelasky left her highly social life in New York City to live with him in D.C. But what followed was no fairy tale: Chef hours are tough on a relationship. Surrounded by foodies yet unable to make a cup of tea, she was displaced and discouraged. Motivated at first by self-preservation rather than culinary passion, Shelasky embarked on a journey to master the kitchen, and she created the blog Apron Anxiety (ApronAnxiety.com) to share her stories. This is a memoir (with recipes) about learning to cook, the ups and downs of love, and entering the world of food full throttle. Readers will delight in her infectious voice as she dishes on everything from the sexy chef scene to the unexpected inner calm of tying on an apron.From the Trade Paperback edition.
Après Ski: The Scene, the Style, the Menu
by Erin IsakovA celebration of the skiing lifestyle on and off the slopes, in a gorgeous must-have package—including dazzling stained edges! Skiing is more than just a sport. It's a lifestyle. A way of life. Après-ski typically refers to the time of day right after skiing, but can extend into the evening and early morning hours. It's cocktails enjoyed at the famed Palace Hotel ice rink bar in St. Moritz, and a game of snow polo in Aspen; a dip in the Manza Onsen (one of Japan&’s highest-altitude hot springs) and dancing on tables at La Folie Douce in Val d&’Isère, France. Traditions vary by region and even by neighboring resort. No matter where or how you unwind after a day on the mountain, what happens around the actual skiing has helped shape the culture of the sport for decades. This book is a visual celebration of all things après-ski: the best spots to visit around the globe, a survey of the fashion and style of ski, and even food and drink recipes for the quintessential après–ski menu.
Aptasensors for Food Safety: Fundamentals and Applications
by Rajan Sharma Raju Khan Ayushi Singhal Y. S RajputThis reference book provides updated knowledge on fundamentals and applications of aptasensorsin food science. It discusses aptamer selection strategies including Systematic Evolution of Ligandsthrough EXponential enrichment (SELEX), Capture SELEX, Cell SELEX, and GO SELEX strategiesfor aptasensor design involving well-studied and newly emerged nanomaterials, food analysisfocusing on its safety, aptasensing techniques relevant to detection of food pathogens, pesticides,veterinary drug residues, toxins, heavy metals, allergens, and future perspectives of aptamers infood science and technology. The book focuses on recent developments in aptasensors and their usein detection of contaminants in food. The book is an excellent resource for R&D organizationsdedicated to the development of biosensors in general and aptasensors in particular for the detectionof environmental contaminants in the food supply chain. Also, the contents of the book willbe useful to researchers, postgraduate students, analytical chemists, food scientists, and regulatoryauthorities.
Apéritif: Cocktail Hour the French Way
by Rebekah PepplerGrab a light drink and a bite, and enjoy cocktail hour, the French way For the French, the fleeting interlude between a long workday and the evening meal to come is not meant to be hectic or crazed. Instead, that time is a much needed chance to pause, take a breath, and reset with light drinks and snacks. Whether it's a quick affair before dashing out the door to your favorite Parisian bistro or a lead-up to a more lavish party, Apéritif is about kicking off the night, rousing the appetite, and doing so with the carefree spirit of connection and conviviality. Apéritif celebrates that easygoing lifestyle with simple yet stylish recipes for both classic and modern French apéritif-style cocktails, along with French-inspired bites and hors d'oeuvres. Keeping true to the apéritif tradition, you'll find cocktail recipes that use lighter, low-alcohol spirits, fortified wines, and bitter liqueurs. The impressive drinks have influences from both Old World and New, but are always low fuss and served barely embellished--an easy feat to pull off for the relaxed host at home. Apéritif also offers recipes for equally breezy bites, such as Radishes with Poppy Butter, Gougères, Ratatouille Dip, and Buckwheat-Sel Gris Crackers. For evenings that are all about ease and approachability without sacrificing style or flavor, Apéritif makes drinking and entertaining at home as effortless, fun, and effervescent as the offerings themselves.
Aquaculture: Enhancing Food Security and Nutrition
by Imtiaz Ahmed Ishtiyaq AhmadThis work compiles the impact of aquaculture in addressing the pressing challenges of global food security and nutritional deficits. The book provides a comprehensive understanding about how aquaculture is playing an instrumental role in ensuring a sustainable and nourished food source. In the face of a growing global population and increasing demands for protein-rich diets, traditional means of fish and its products from wild fisheries alone are inadequate which warrant an alternate source that can fulfill the demand of fish for human consumption. Aquaculture emerges as a sustainable solution, promising to bridge the widening gap between the supply and demand for fish and its products. Through meticulously researched insights and data, the book showcases how aquaculture systems are meeting the protein and nutritional needs of people worldwide. The book entitled as &“Aquaculture: Enhancing Food Security and Nutrition&” sheds light on the various forms of aquaculture like freshwater, marine and brackish water cultivation highlighting their benefits and potential drawbacks. The focus is on in what way aquaculture practices can be environmentally responsible, economically viable and socially inclusive, paving the itinerary for a balanced and sustainable food ecosystem. By exploring the advancements in aquaculture technologies such as recirculating aquaculture systems (RAS) and integrated multi-trophic aquaculture (IMTA), the book also advocates the environmental friendly and resource-efficient practices that enhance both food security and nutrition. Moreover, the book underscores the nutritional value of fish and its products, highlighting their rich nutrient composition including protein, amino acids, fatty acids, vitamins and minerals, which are fundamental for human health. It also offers insights about the incorporation of fish and its products in the food that can positively impact nutrition and combat malnutrition, especially in vulnerable human populations.
Aquafaba: Sweet and Savory Egg-Free Vegan Recipes Using the Magic of Bean Water
by Zsu DeverThe bean liquid we used to throw away turns out to be one of the most astonishing culinary discoveries of the decade. With its amazing egg-replacement abilities, miraculous "aquafaba" can be used as an egg-replacer to make everything from French toast to lemon meringue pie. Aquafaba can be used as a binder in both sweet and savory recipes and is a boon to vegans, people with egg allergies, as well as anyone interested in innovative cooking with a magical new ingredient.Aquafaba includes the story of how the bean liquid properties were discovered, how to use it, and how to make fabulous recipes, including:wafflescrepesquicheburgersmacaronsmarshmallowsAquafaba can even be used to make dairy-free cheese, ice cream, butter, and so much more. The book also includes a chapter filled with recipes that use the chickpeas and beans that remain after using their liquid to make aquafaba.The latest title by San-Diego-based author Zsu Dever (author of Vegan Bowls and Everday Vegan Eats), Aquafaba features Zsu's signature photography, her easy-to-follow instructions, and metric conversion charts.
Aquatic Animal Nutrition: Plant Compounds and Dietary Obstacles
by Christian E. SteinbergBased on positive experiences in human nutrition and healthy aging, individual and combined plant secondary metabolites are added to aquafeeds. The main compounds used are carotenoids, polyphenols, terpenes, and various alkaloids. The pile of supplementation studies with beneficial results is growing rapidly. These benefits include increased immunity, pathogen resistance, or improved gut microbiome diversity. However, a variety of adverse results cannot be ignored. Overall, in Aquatic Animal Nutrition research, this is another area of that is still in its early stages: as with supplementation of plant preparations (Aquatic Animal Nutrition – Plant Preparations), a robust and guiding hypothesis for supplementation is not apparent, and graded dosing is rarely used, especially in the low-dose range. Often, the high doses used lead to the classification of various compounds as anti-nutritional. However, appropriate low-dose supplementation demonstrates that and how aquatic animals can cope with &‘anti-nutritional&’ factors within their adaptive response, indicating that even these compounds may have some nutritional value. In addition, knowledge of the underlying mechanisms of the adaptive response may provide physiological, transcriptomic, and epigenetic means to more sustainably utilize even this &‘worthless&’ food source. The importance of the intestinal microflora is becoming increasingly clear and points to the imperative need to include gut microbiota in replacement studies. Based on the few epigenetic studies currently available, the importance of these processes is demonstrated. The need to integrate such approaches into future studies is emphasized. The so-called hologenomics approach is inevitable. Supplementing aquafeed with terrestrial plant material can introduce toxins and endocrine disruptors. The addition of adsorptive compounds (clay minerals) or functional feed ingredients (prebiotics, probiotics) can at least partially mitigate the adverse effects.
Aquatic Animal Nutrition: Plant Preparations
by Christian E.W. SteinbergThis volume first covers the supplementation of aquafeeds with terrestrial plant material used in human medicine and nutrition. Mainly based on the “trial and error” approach, many supplements enhance growth, immunity and resistance to stress. However, other supplements appear to be ineffective and some have adverse effects. A robust and guiding hypothesis for supplementation is not apparent. Therefore, the book proposes the use of artificial intelligence to end the trial-and-error phase. In addition, a graded dosing is rarely used, especially in the low-dose range, so the physiological mechanisms behind the supplements are often only partially understood. This topic of aquatic animal nutrition is still in its infancy. Chapters cover medicinal plants in general, selected medicinal plants in detail, food plants, fruits, essential oils, fermentation residues, and genetically modified plants. One chapter attempts to answer the question of what mechanism may underlie ineffective or even harmful supplementation. Overall, the importance of the intestinal microflora is becoming increasingly clear and points to the imperative need to include gut microbiota in replacement studies. Based on the few epigenetic studies currently available, the importance of these processes is demonstrated. The need to integrate such approaches into future studies is emphasized. The so-called hologenomics approach is inevitable. Can adverse effects be mitigated by adding functional feed ingredients such as prebiotics or probiotics? This volume concludes with aquatic plants (macroalgae, filamentous algae, and macrophytes) as food sources for natural and farmed aquatic animals. Can aquaculture learn from natural aquatic herbivores?
Aquatic Food Quality and Safety Assesment Methods
by G. Jeyasekaran R. Jeya ShakilaThe book explains on the methods and procedures adopted for testing the quality and safety of aquatic food products. The analytical techniques available for testing the chemical constituents of aquatic food with separate chapters on the analysis of lipids, proteins, vitamins, and minerals are exhaustively given to determine their nutritional quality. The various methods for sensory, physical, biochemical and microbiological quality assessments of aquatic food are explicitly given with detailed protocols for easy adoption. Special chapters covering the chemical contaminants and permitted additives for residue monitoring are dealt, as they are important food safety requirements. This book will be very helpful for the food quality control technologists, food analysts, research scholars, and fisheries professionals as a holistic guide on a variety of testing procedures for facile adoption to meet the food safety and quality regulatory requirements. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Arabella Boxer's Book of English Food: A Rediscovery of British Food From Before the War
by Arabella BoxerA Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, with beautiful new illustrations by Cressida Bell.Arabella Boxer's Book of English Food describes the delicious dishes - and the social conditions in which they were prepared, cooked and eaten - in the short span between the two World Wars when English cooking suddenly blossomed.The food in these wonderful recipes comes from the great country houses, where little had changed since Victorian times, the large houses in London and the South, where fashionable hostesses vied with each other to entertain the most distinguished guests at their tables, and less grand establishments, like those in Bloomsbury where the painters and writers of the day contrived to lead cultured and civilised lives on little money.Containing 200 recipes, drawn from cookery books, magazines of the period, family sources or from talking to survivors who still remember those days, A Book of English Food is a fascinating glimpse into another world, and a celebration of English cooking at its finest.'That rare thing, a cookery book with an argument: viz, that English cookery was once both good and independent of the cuisines of her neighbours . . . a rollicking good read' Observer'I still find the calm elegance of her writing an inspiration' Nigel Slater'A treasury of social gossip . . . immensely enjoyable and useful' Spectator'A captivating exploration and celebration of the flowering of English cooking in the 1920s and 30s' Financial Times'I recommend it, not only for its excellent food but also for the superb introductions and details of social history in the great houses with their shimmering hostesses' Evening StandardArabella Boxer was born in 1934 and educated in the UK, Paris and Rome. She has written for the Sunday Times magazine and the Telegraph magazine and was Food Writer for Vogue from 1966 to 1968 and 1975 to 1991. She was awarded the Glenfiddich Cookery Writer of the Year Award in 1975 and 1978, a Glenfiddich Special Award in 1992 and won the 1991 André Simon Award and the 1992 Michael Smith Macallan Award for fine writing about British food. Arabella Boxer is the author of a number of cookery books, including First Slice Your Cookbook, Arabella Boxer's Garden Cookbook, Mediterranean Cookbook, The Sunday Times Complete Cookbook and A Visual Feast (with Tessa Traeger). A founding member of the Guild of Food Writers, she lives in London.
Arabesque
by Claudia RodenIn the 1960s Claudia Roden introduced Americans to a new world of tastes in her classicA Book of Middle Eastern Food. Now, in her enchanting new book,Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavoredtagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety ofmezze(those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such askibbeh, meatballs with pine nuts, and lamb shanks with yogurt. Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.
Arabiyya: Recipes from the Life of an Arab in Diaspora [A Cookbook]
by Reem AssilA collection of 100+ bright, bold recipes influenced by the vibrant flavors and convivial culture of the Arab world, filled with moving personal essays on food, family, and identity and mixed with a pinch of California cool, from chef and activist Reem Assil &“This is what a cookbook should be: passion, politics, and personality are woven through the fabulous recipes.&”—Ruth Reichl, author of Save Me the PlumsONE OF FOOD52&’S MOST ANTICIPATED COOKBOOKS OF 2022Arabiyya celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, Reem takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites such as Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma, Arabiyya showcases the origins and evolution of Arab cuisine and opens up a whole new world of flavor. Alongside the tempting recipes, Reem shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast. Reem then translates this spirit into her own work in California, creating restaurants that define hospitality at all levels. Yes, there are tender lamb dishes, piles of fresh breads, and perfectly cooked rice, but there is also food for thought about what it takes to create a more equitable society, where workers and people often at the margins are brought to the center. Reem's glorious dishes draw in readers and customers, but it is her infectious warmth that keeps them at the table. With gorgeous photography, original artwork, and transporting writing, Reem helps readers better understand the Arab diaspora and its global influence on food and culture. She then invites everyone to sit at a table where all are welcome.
Aran: Recipes and Stories from a Bakery in the Heart of Scotland
by Flora Sheddenaran (Scottish Gaelic)From the Old Irish aránNounbread, loaf (masculine noun, nominative case)Aran is a beautiful cookbook from an artisan bakery in the heart of Scotland with the same name.In it, Great British Bake Off star Flora Shedden shares her simple, modern recipes and a window onto a picturesque life below the highlands, with stunning location photography and stories about the people and the place that inspire her creations.With a clean and fresh design, Aran is both whimsical and contemporary, and would be a perfect gift or self-buy for beginners, established bakers, armchair travellers or any lovers of baked goods!Sweet and savoury recipes take you from breakfast, through elevenses, through to your afternoon tea and after-dinner sweet treats, and include Poppy morning rolls, Twice-baked almond croissants, Peach, chocolate and almond brioche, Poached quince porridge, Pork, apple and sage sausage rolls and Banana, date and chocolate loaf cake.
Arbitrary Stupid Goal
by Tamara ShopsinOne of The New Yorker's "Books We Loved in 2017"“Arbitrary Stupid Goal is a completely riveting world—when I looked up from its pages regular life seemed boring and safe and modern like one big iPhone. This book captures not just a lost New York but a whole lost way of life.” —Miranda JulyIn Arbitrary Stupid Goal, Tamara Shopsin takes the reader on a pointillist time-travel trip to the Greenwich Village of her bohemian childhood, a funky, tight-knit small town in the big city, long before Sex and the City tours and luxury condos. The center of Tamara’s universe is Shopsin’s, her family’s legendary greasy spoon, aka “The Store,” run by her inimitable dad, Kenny—a loquacious, contrary, huge-hearted man who, aside from dishing up New York’s best egg salad on rye, is Village sheriff, philosopher, and fixer all at once. All comers find a place at Shopsin’s table and feast on Kenny’s tall tales and trenchant advice along with the incomparable chili con carne. Filled with clever illustrations and witty, nostalgic photographs and graphics, and told in a sly, elliptical narrative that is both hilarious and endearing, Arbitrary Stupid Goal is an offbeat memory-book mosaic about the secrets of living an unconventional life, which is becoming a forgotten art.
Are We Having Any Fun Yet?: The Cooking & Partying Handbook
by Sammy Hagar Josh SensIndulge yourself in the superstar rocker and #1 New York Times bestselling author’s raucous and delicious lifestyle with this bold cookbook and entertaining guide, complete with stories from a lifetime of food, signature recipes and drinks, and featuring lavish full-color photos.For over twenty years, Sammy Hagar has redefined the relationship between good food and good music through his iconic Cabo Wabo tequila brand, his popular chain of Cabo Wabo Cantina restaurants, and his newly launched rum—Sammy’s Beach Bar Rum. Now with Are We Having Any Fun Yet? any Sammy fan can eat, drink, and party like the Red Rocker himself, as Sammy shares his love of food, drinks, and rock-and-roll.Bringing you into the kitchen, behind the bar, and into the center of the party like never before, Sammy shares his deep passion for food and his secrets for rock-and-roll entertaining, including his favorite recipes from home, on the road, and his go-to vacation spots, Cabo and Maui. Coming along for the ride are a wealth of crazy tales, celebrity chefs from around the globe, and stories that reveal the inspiration behind his favorite recipes.Tracing Sammy’s culinary path through the decades, Are We Having Any Fun Yet? offers a fascinating glimpse into Sammy’s evolution as a cook and as a musician, showing how these twin passions have fueled each other, and how he brings a rock star attitude of simplicity and fun to everything he does in the kitchen. Of course, nothing goes better with a great meal than a good drink. Here are Sammy’s greatest drink recipes accompanied by true stories of the wild nights that brought them to life.With even more rock stories from the road and his table, over fifty food and drink recipes, and Sammy’s tips for entertaining like a rock star, Are We Having Any Fun Yet? gives fans everything they need to party the Cabo Wabo way.
Are You Ready!: Take Charge, Lose Weight, Get in Shape, and Change Your Life Forever
by Bob HarperThe world-renowned fitness coach on the hit TV showThe Biggest Loserpresents his winning approach to lasting weight loss by showing how to get at the root of your overeating problem, followed by a nutritionally savvy diet and unique exercise plan. OnThe Biggest Loser, Bob Harper gives contestants the practical tools and psychological insights they need to get into the best shape of their lives. The key to his success is the emotional connection he makes with each participant, and he brings that same spirit toAre You Ready! Harper starts with a four-step strategy for getting at the root of negative thought patterns and destructive behaviors, replacing both with a clear way to build self-worth and confidence. With these tools in place, people are empowered to make real, lasting changes in their lives. In an easy-to-follow eating plan, he provides lists of foods that are nutrient-dense and naturally low in calories, more than twenty sample menus, and tips on eating on the run, in restaurants, and on vacation. His fitness plan is geared to making exercise an integral part of daily life with workouts (ranging from 20 to 60 minutes) based on training techniques that tone and strengthen, burn calories, and reshape the body. Woven throughoutAre You Ready!are true-life success stories that will keep readers engaged and motivated; bulleted tips, tools, and coping strategies; and sidebars debunking common myths about food and fitness. Whether your goal is losing ten pounds or a hundred, you will find Harper’s message inspiring and his methods a proven path to finally achieving your dream of weight loss and fitness.
Are You There God? It's Me, Margarita: More Cocktails with a Literary Twist (A Tequila Mockingbird Book)
by Tim Federle Lauren Mortimer<p>Literature, puns, and alcohol collide in this clever follow-up to Tequila Mockingbird, the world's bestselling cocktail recipes book. <p>Tim Federle's Tequila Mockingbird has become one of the world's bestselling cocktail books and resonated with bartenders and book clubs everywhere. Now in this much anticipated follow-up, Are You There God? It's Me, Margarita, Federle has shaken up 49 all-new, all-delicious drink recipes paired with his trademark puns and clever commentary on more of history's most beloved books, as well as bar bites, drinking games, and whimsical illustrations throughout. <p>Cocktails include: Fifty Shades of Grey Goose, The Handmaid's Ale, Little Soused on the Prairie, Tender Is the Nightcap, A Room With Vermouth, Go Get a Scotch, Man; As I Lay Drinking, and much more!
Are you Tired and Wired?: Your Proven 30-day Program For Overcoming Adrenal Fatigue And Feeling Fantastic Again
by Marcelle PickDo you wake up every morning feeling exhausted, overwhelmed and stressed? Are you constantly reaching for coffee, soft drinks or some other promise of energy just to keep yourself going? Do you struggle through the day – tired, irritable, forgetful, depressed and craving sweets – only to have trouble sleeping at night? If you answered yes to any or all of these questions – you're not alone. In fact, hundreds of thousands of women are fighting these same feelings as they strive to live the lives they want. In Are You Tired and Wired?, Marcelle Pick, author of The Core Balance Diet, gives you the knowledge and tools to overcome this epidemic of fatigue.• Discover the hidden epidemic of adrenal dysfunction that is the root cause of major health problem • Find out why the modern world causes our adrenal glands to become overloaded and the simple plan that breaks free from this dangerous pattern• Enjoy easy diet and lifestyle changes in a clear, easy-to-follow formula that will see you regain your natural energy and live a happier and less-stressed life.
Arizona Chimichangas (American Palate)
by Rita ConnellyA celebration of the crispy, crunchy chimi with history, photos, and recipes! Many claim to be the first to turn a plain burrito into a crispy chimichanga—but everyone agrees that it happened in Arizona. Fried to golden brown perfection at iconic restaurants like Casa Molina, El Charro, and Macayo&’s, these crunchy wonders are favorites from Flagstaff to Bisbee, Safford to Yuma, and all parts in between. Discover the disputed history of how chimichangas got their name and whether Chinese immigrants really invented them. Learn what goes into making a chimi, down to creating the perfect tortilla, as well as the variety of creative ingredients—from seafood to strawberries—that have been wrapped up in this delightful dish. Rita Connelly also presents delicious recipes and behind-the-scenes stories in this celebration of the Grand Canyon State&’s beloved chimichangas.
Arizona Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Grand Canyon State (City Cocktails)
by Asonta BenettiArizona Cocktails is a captivating collection of over 100 recipes that celebrate the vibrant spirit of the Grand Canyon State.Immerse yourself in Arizona's breathtaking desert landscapes, its rich cultural heritage, and the dynamic local scene through a diverse array of handcrafted cocktails. From the bustling streets of Phoenix to the serene vistas of Sedona, this book transports you to the heart of Arizona's eclectic lifestyle and its burgeoning cocktail culture. Featuring more than 100 innovative recipes alongside profiles of the state's most influential bartenders, Arizona Cocktails is your guide to drinking like a local, whether you're hosting a desert-inspired soirée at home or exploring the state's renowned bars and speakeasies. Discover hidden gems and local favorites, from modern gastropubs to historic saloons, each offering a unique taste of Arizona's rich flavors and spirited traditions.Within the gorgeous, die-cut covers, you'll find:More than 100 must-try cocktail recipes, including recipes for bespoke ingredients and other serving suggestionsInterviews with the state&’s trendsetting bartenders and mixologistsBartending tips and techniques from the expertsFood and drink hotspots across the stateAnd much more! Experience the unique flavors and unforgettable stories of Arizona's cocktail scene without stepping outside your door.