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laget hiyt toxwum / Herring to Huckleberries
by ošil betty wilsonIt&’s ošil&’s favourite time of year! When the seasons change and the weather grows warm, the ɬagət̓ (herring) return to the waters of the ɬaʔəmɩn Nation, located on the southwest coast of British Columbia. For ošil and her grandparents, their arrival is the beginning of a full year of harvesting traditional foods provided by the sea and land. Together they fish, pick berries, and dig for clams. Everything tastes so good. And the best part is that there is enough for everyone to share! Connect with the land and explore traditional Indigenous ways of gathering food in this beautifully illustrated picture book written in the language spoken in Tla&’amin and English. Drawn from the childhood memories of ošil (betty wilson), this book is sure to charm readers of all ages
laget hiyt toxwum / Herring to Huckleberries
by ošil betty wilsonIt&’s ošil&’s favourite time of year! When the seasons change and the weather grows warm, the ɬagət̓ (herring) return to the waters of the ɬaʔəmɩn Nation, located on the southwest coast of British Columbia. For ošil and her grandparents, their arrival is the beginning of a full year of harvesting traditional foods provided by the sea and land. Together they fish, pick berries, and dig for clams. Everything tastes so good. And the best part is that there is enough for everyone to share! Connect with the land and explore traditional Indigenous ways of gathering food in this beautifully illustrated picture book written in the language spoken in Tla&’amin and English. Drawn from the childhood memories of ošil (betty wilson), this book is sure to charm readers of all ages
les boissons médicinales saines et les infusions de marijuana: smoothie de bourgeons de cannabis les boissons médicinales saines et les infusions de marijuana
by Rina S. GrittonLe cannabis est aussi vieux que l'humanité elle-même et est très apprécié dans le traitement et la gestion de toute une série de maladies, indépendamment de la race, des croyances et du statut social. Le cannabis peut être utilisé de diverses manières en fonction du résultat recherché. Le cannabis est sans doute l'une des plus anciennes plantes médicinales connues de l'homme et les preuves qui se trouvent sous nos yeux ont vu ces dernières décennies les gouvernements chercher à diaboliser cette plante. Au début, essayer, faire usage du cannabis pour vos boissons ou tout autre but est très éprouvant et le résultat peut ne pas être avec vous prévu, ce qui est souvent le résultat si vous n'êtes pas familier avec la plante. Pour pouvoir utiliser la plante ou les produits pour votre usage médicinal et récréatif, vous devez avoir une compréhension de base des composants de l'herbe. Vos feuilles de cannabis fraîchement cueillies ont une teneur élevée en CBDA (acide cannabidiolique) et en THCA (acide tétrahydrocannabidiolique) qui sont métabolisées en CBD et THC, qui sont bien connus pour leurs propriétés de guérison holistique. Lorsque vous utilisez les parties brutes de la plante pour vos smoothies ou vos boissons, vous consommez essentiellement du CBDA et du THCA qui n'ont pas les mêmes effets sur la tête et le corps que le CBD et le THC. Votre goût peut être différent de celui que vous obtenez à partir du produit brut, et vous recherchez peut-être cette expérience ésotérique hors du corps ou pour vous calmer après une dure journée de travail. Voici une explication simple sur la façon dont vous pouvez obtenir du CBD et du THC à partir de votre plante de cannabis.
libro di cucina vegetariano: Ricettario dietetico vegetariano ricco di sostanze nutritive proteiche per un corpo tonico
by Macy NealPER TUTTI GLI AMANTI VEGGIE QUESTO È IL LIBRO CHE STAVI ASPETTANDO! Una dieta vegetariana deve includere un'ampia miscela di verdure, frutta, grassi sani, cereali e proteine. Per sostituire le proteine che ottieni dalla carne in una dieta, dovrai includere cibi vegetali ricchi di proteine come semi, noci, legumi, seitan, tofu e tempeh. Il consumo di cibi integrali ricchi di sostanze nutritive, come frutta e verdura, può fornire al tuo corpo i minerali e le vitamine necessari per colmare le lacune nutrizionali in una dieta. Alcune ricerche hanno scoperto che una dieta vegetariana può essere collegata a un minor rischio di sviluppare il cancro e quelli del colon, del seno, dello stomaco e del retto. Tuttavia, manca di prove sufficienti per dimostrare che una dieta vegetariana può ridurre efficacemente il rischio di cancro. Le persone che seguono una dieta vegetariana possono mantenere livelli sani di zucchero nel sangue. Può anche aiutare a prevenire l'insorgenza del diabete controllando i livelli di zucchero nel sangue. Le diete vegetariane aiutano nella riduzione di varie malattie cardiache che possono rendere il tuo cuore più forte e più sano. In questo libro troverai ricette fantastiche come: ★ Ciotola di fagioli neri ★ Tortilla per la colazione ★ Frittata di zucchine ★ palline di parmigiano e spinaci ★ Funghi ripieni ★ patate al forno e funghi con spinaci ★ Curry vellutato di ceci ★ Tagliatelle al sesamo ★ Frullato Tripla minaccia ★ Frullato di frutta e menta ★ Frullato di kefir ai mirtilli ★ Frullato di banana e burro di arachidi ★ Frullato al Matcha al cocco ★ Frullato al sole ★ Insalata di cavolo con pezzetti piccanti di tempeh e ceci ★ Bistecche di tofu alla griglia e insalata di spinaci ★ Brownie vegano ★ Pesto di cavolo nero e noci ★ Spag
low carb: Como perder peso com uma dieta de alta proteína e baixo carboidrato
by Julia PerezIntrodução Eu gostaria de te agradecer e te parabenizar por baixar o livro. Nós temos ouvido ao crescermos que carboidratos são a principal fonte de energia do corpo e que o corpo depende dele ; com o tempo aumentamos nossa ingestão de carboidratos por causa da grande importância dada á eles. Contudo , os carboidratos são o grande problema , o maior problema é que nossa dieta é muito rica em carboidratos. Uma pessoa em média toma uma xícara de chá ou café com pão, bolo de frutas ou panqueca ou uma tigela de cereal com leite. Elas então comem arroz ou uma massa no almoço , e á tarde comem um lanche rico em carboidratos como biscoitos recheados e á noite, eles comem arroz ou massa e uma sobremesa rica em carboidratos . Isso é claramente muito mais carboidratos quando o seu corpo precisa. Assim , o corpo transforma os carboidratos em glicose , e usa a glicose como energia , convertendo o excesso em gordura e armazenando-a. A gordura armazenada será usada durante a fome ou períodos que o seu corpo não precisa de glicose. Contudo , a fome não é algo com a qual os americanos precisam passar , então a gordura extra não é usada e enquanto você continua comendo mais carboidratos ; seu corpo continua acumulando mais gordura. Antes que você se dê conta, está acima do peso ou obesa e atormentada com uma série de doenças como diabetes . Se você quer perder peso , se sentir bem, e construir músculos , você precisa fazer algo para resolver essa situação; você precisa controlar a sua ingestão de carboidratos . É aí que entra a dieta de baixo carboidrato. Esta dieta é baixa em carboidrato, rica em proteína e gordura e é muito eficaz para perda de peso. Este livro vai te explicar a melhor dieta de baixo carboidrato e te ajudar a entender , o que é, como funciona, qual é seu benefício, e um plano de 14 refeições na semana para te ajudar a começar a
magia na air fryer: O Livro Definitivo de Receitas Keto na Air Fryer com Pratos de Carne e Vegetais Crocantes para Todos
by Rachel HoustonPrepare refeições deliciosas, rápidas e fáceis usando somente a sua Air Fryer! A fritura a ar é uma nova forma de cozinhar que é anunciada como uma maneira saudável e sem culpa de saborear as suas comidas favoritas. Afirma-se que a fritura a ar pode reduzir o teor de gordura de vários alimentos como asas de frango, batatas fritas, tirinhas de peixe e outros. Mas o quão saudável é cozinhar com uma air fryer? A air fryer é um utensílio de cozinha em moda hoje em dia e vem sendo usado para preparar diversos alimentos, como doces, carne e até batatas chips. Seu princípio de funcionamento é circular ar quente ao redor do alimento para formar uma camada durinha e crocante. Acredita-se que os alimentos preparados em uma air fryer sejam ótimas alternativas para os alimentos fritos em óleo. Neste livro você vai encontrar receitas incríveis para a Air Fryer, tais como: Coxas de Frango com Xarope de Bordo Frango ao Leitelho Peitos de Frango Recheados com Cheddar Costeletas de Porco Empanadas Lombo Suíno com Crosta de Mostarda Filé Mignon Filé de Costela Bolinhos de Salmão e Maionese de Sriracha Bacalhau com Crosta de Gergelim e Vagem Peixe Grelhado com Molho Pesto Cenouras Doces e Picantes Couve-de-Bruxelas Crocante Batata Doce com Taquitos Assados Tiras de Abacate na Air Fryer Mini Tacos de Queijo e Feijão Shawarma de Frango no Pão Sírio Caçarola Mediterrânea de Peru E muito mais! Alcance os seus objetivos o quanto antes! Garanta a sua cópia agora mesmo ao clicar no botão COMPRAR AGORA no início desta página!
mmm... Manitoba: The Stories Behind the Foods We Eat
by Janis Thiessen Kimberley MooreA tasty oral history In 2018, Janis Thiessen, Kimberley Moore, and collaborator Kent Davies refashioned a used food truck into a mobile oral history lab. Together they embarked on a journey around Manitoba, gathering stories about the province’s food and the people who make, sell, and eat it. Along the way, they visited restaurant owners, beer brewers, grocers, farmers, scholars, and chefs in their kitchens and businesses, online, and on board the food truck. The team conducted nearly seventy interviews and indulged in a bounty of prairie delicacies, from Winnipeg’s “Fat Boys” to Steinbach’s perogies to Churchill’s cloudberry jam. Thiessen and Moore serve up the results of this research in mmm... Manitoba. Mixing recipes, maps, archival records, biographies, and full-colour photographs with fascinating stories, they showcase the province’s diverse food histories. Through the sharing and preparing of food, the authors investigate food security and regulation, Indigenous foodways and agriculture, capitalism’s impact on the agri-food industry, and the networks between Manitoban food producers and retailers. The book also explores the roles of gender, ethnicity, migration, and colonialism in Manitoba’s food history. Hop on the Manitoba Food History Truck and journey into the province’s past with engaging essays and easy-to-follow recipes for kjielkje and schmauntfat, snow goose tidbits, chicken karaage, the Salisbury House flapper pie, duck fat smashed potatoes, Ichi Ban cocktails, pork inihaw, and more. mmm... Manitoba offers a thoughtfully nuanced, deliciously digestible, and wholly unique regional history that is sure to satisfy.
share: Delicious Dishes from Foodshare and Friends
by Adrienne De Francesco Marion KaneFeaturing local produce and seasonal selections, share showcases the joy of healthy, affordable, culturally-diverse cooking and highlights the power of good food to bring people together. Celebrate fresh food and home-cooked meals with Adrienne De Francesco and Marion Kane, as they guide you through recipes that are thoughtfully selected, thoroughly tested, and thoroughly delicious. Foreword written by Frances Moore Lappé.
slow cooker: crockpotrecepten
by Martha AllingDit boek is precies het antwoord dat je nodig hebt voor eenvoudige slow cooker recepten. U zult gezonde, snelle en eenvoudige slow cooker-recepten ontdekken! In dit boek vindt u gezonde recepten voor gelegenheden en tijden van de dag. De instelling van de slowcooker geeft u de mogelijkheid om de temperatuur en de tijdsduur die u kookt aan te passen om een zeer persoonlijke smaak te bereiken die zelfs de grootste slowcookerrecepten in dit boek kan wijzigen. Slowcookers zijn een fantastische manier om creatieve, heerlijke en voedzame maaltijden te maken en tegelijkertijd tijd te besparen. Stelt u zich eens voor dat u uw slowcooker kunt opwarmen, uw ingrediënten erin kunt laten vallen en deze kunt vergeten tot het avondeten, wanneer u thuis komt met de geur van een huisgemaakte voedzame maaltijd. En deze hartige gerechten helpen u af te vallen. Dit boek biedt een scala aan recepten die precies dat kunnen doen. Wees vol en tevreden terwijl je je taille afslanken en je op je best voelen. Al het heerlijke voedsel dat je ooit zou willen, in eenvoudige recepten, zelfs je favoriete comfortvoedsel.
something to food about: Exploring Creativity with Innovative Chefs
by Anthony Bourdain Ben Greenman Questlove Kyoko HamadaQuestlove is a drummer, producer, musical director, culinary entrepreneur, and New York Times best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, he explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, PortlandFrom the Hardcover edition.
tawâw: Progressive Indigenous Cuisine
by Shane M. Chartrandtawâw [pronounced ta-WOW]:Come in, you’re welcome, there’s room.Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities.Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort &Casino in Enoch, Alberta, on Treaty 6 Territory.Containing over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.
tawâw: Progressive Indigenous Cuisine
by Shane M. Chartrandtawâw [pronounced ta-WOW]: Come in, you’re welcome, there’s room. Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.
the girl & the fig cookbook
by Sondra BernsteinIn 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year. In the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country. The author's devotion to seasonal ingredients is wonderfully apparent in every recipe -- from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme Crisp with Fig Syrup). With gorgeous photographs throughout, the girl & the fig Cookbook also offers tips on wine pairings, highlighting California wines inspired by the Rhône Valley; imaginative ideas for aperitifs, charcuterie platters, and cheese plates; detailed sidebars on ingredients (including Bernstein's favorite food -- the fig!); and brief glimpses of the author's favorite artisan food purveyors. This is country food with a French passion, perfect for a casual dinner or a formal dinner party. Let the girl & the fig Cookbook bring a taste of California to your kitchen.
the portion teller
by Lisa R. YoungThe Portion Teller Planisa sensible eating guide and the end of diet deprivation. No forbidden foods, no calorie counting. Welcome to diet liberation. Would you ever consider going to the kitchen in the morning and grabbing five slices of bread for breakfast? No? Just one bagel is more like it, right? Well, your morning bagel is equivalent to eating five slices of bread. Your steak at dinner is equal to the protein in eighteen eggs. And that huge bowl of pasta you had at lunch is anybody’s guess. Nobody likes to cut back but the cold hard facts are in: Portion sizes have steadily increased over the past thirty years and our collective waistlines are ballooning right along with them. You may need to eat a little less if you want to lose weight, but withThe Portion Teller Planyou can eat all of your favorite foods. Nutrition and portion size expert Dr. Lisa Young presents an individualized guide to eating according to yourportion personalityand food preferences. You’ll learn a simple system of visuals–a deck of cards, a baseball, your own hand–to help gauge portion size. You’ll be able to eat out, eat in, cheat, and eat on the road without ever being a portion victim again.
tú, a dieta
by Michael F. RoizenLa única manera en la que puede funcionar una dietade verdades haciendo que comer sea tan sencillo y automático que nunca te des cuenta de que estás a dieta. Con su estilo entretenido, los doctores Roizen y Oz te explican todo sobre tu cuerpo: cómo y por qué almacena calorías, quema grasas y reacciona a los alimentos. Más aún, los autores te proporcionan el plan y las fórmulas que te ayudarán a perder dos pulgadas de cintura en dos semanas en tu camino hacia tu talla ideal.Al seguir la dieta Tú y el plan de actividades Tú-Desafiarás tus creencias acerca de las dietas.-Aprenderás a dominar los mejores sistemas para controlar tu grasa corporal.-Nunca sentirás hambre.-Nunca volverás a subir y bajar de peso sin control. -Te sentirás mejor, te verás mejor y vivirás de manera más saludable.
wagamama Soul Kitchen: The Art of Cooking and Eating, the brand new book for 2024
by Wagamama LimitedSome say that the kitchen is the heart of the home. For wagamama, it's the soul.Journeying from the restaurants' own open kitchens, wagamama travels across the Asian continent in search of the heroes serving up soul to their communities. Visiting eating houses, street food stalls, canteens and fine- dining spots, we discover the art of eating through a focus on freshness, experimentation and a sacred moment of pause.In chapters that span a full day, you'll find banh mi, fresh glass noodle salads, warming curries and hot honey-fried chicken. As well as breakfast, lunch, dinner and late-night eating, you'll discover recipes for how to repurpose your lefovers and learn the importance of curating a great condiment selection.Within these 70 recipes you'll find fresh, flavoursome, nourishing and easy-to-make meals intended to feed your soul both when cooking and eating them.
wagamama Soul Kitchen: The Art of Cooking and Eating, the brand new book for 2024
by Wagamama LimitedSome say that the kitchen is the heart of the home. For wagamama, it's the soul.Journeying from the restaurants' own open kitchens, wagamama travels across the Asian continent in search of the heroes serving up soul to their communities. Visiting eating houses, street food stalls, canteens and fine- dining spots, we discover the art of eating through a focus on freshness, experimentation and a sacred moment of pause.In chapters that span a full day, you'll find banh mi, fresh glass noodle salads, warming curries and hot honey-fried chicken. As well as breakfast, lunch, dinner and late-night eating, you'll discover recipes for how to repurpose your lefovers and learn the importance of curating a great condiment selection.Within these 70 recipes you'll find fresh, flavoursome, nourishing and easy-to-make meals intended to feed your soul both when cooking and eating them.
wd~50: The Cookbook
by Peter Meehan Wylie Dufresne“Rock star of the kitchen” chef Dufresne’s first cookbook, featuring the story of his pioneering restaurant and its famous dishes (Publishers Weekly).When it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. James Bear Award–winning mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs with his wildly unique approach to cooking, influenced by science, art, and the humblest of classic foods like bagels and lox, and American cheese.A cookbook that doubles as a time capsule, wd~50 explores one of the most exciting decades in modern culinary history through the lens of an unforgettable restaurant—one that was so distinctive that upon its closing in 2014, New York Times critic Pete Wells was inspired to compare it to the notorious music venue CBGB, “with way nicer bathrooms.” With gorgeous photography, detailed recipes explaining Wylie’s iconic creations, and stories from the last days of the restaurant, wd~50 is an essential piece of culinary memorabilia.
Adventures on Land and Sea: Searching for Culinary Pleasures in Provence and along the Cote d'Azur (Savoring the Olde Ways Series, Book 4)
by Carole BumpusFans of Peter Mayle and Janine Marsh will enjoy this exploration of medieval villages, cultures, and recipes of France&’s Provence. This travelogue is Book 4 in the author&’s best-selling series, which has won the IPPY gold medal for Best Culinary Travel Series.Join Carole Bumpus, her husband, Winston, and their friends in Book Four of Savoring the Olde Ways, her culinary-travel series. Following in the footsteps of writer Peter Mayle, Bumpus is on a quest to find the real Provençe. On three separate excursions—from Nice to Nîmes, Moustiers to Marseilles, and San Tropez to San Remy—and while sailing along the Côte d&’Azur, she invites you to join her in uncovering the mysteries of Provençe. Are they hidden within their myths, festivals, or traditions? Is it possible they&’re veiled in the sheer beauty of the land and sea? Could they be concealed in Roman arenas in Arles, Orange, or Glanum? Or, perhaps, within the ancient methods of traditional cooking or winemaking? Maybe they are hidden in plain sight among the locals who open their hearts, their bistros, and homes to strangers. Yes, you may find it in chefs while cooking in ancient kitchens, in the smile of the shy barmaid who speaks no English, in the giggle of the Pizza Wagon baby, in the agreeable village baker, or in the patient waiter and harbor master—but you will most especially experience it through friends who fling open their doors to share their families&’ recipes. Traveling alongside Bumpus, that is where you&’ll discover the real Provençe.
¡A comer!
by Eduard Estivill Montse Domènech«Ya lo he probado todo y no hay manera de que coma.» Para muchos padres, la hora de comer de sus hijos se convierte en un infierno. La boca cerrada es nuestro peor pesadilla... Visto el éxito de su método para resolver los problemas de insomnio infantil, el Dr. Eduard Estivill se preguntó si también habría un método que pudiera aplicarse al problema de la alimentación ifantil. Por eso solició ayuda a la pedagoga Montse Domènec, y entre los dos desarrollaron un método sencillo, práctico y con unas sólidas bases científicas para enseñar a comer bien, y de todo, a los niños. Después de haberlo puesto en práctica durante tres años, con éxito en el noventa y ocho por ciento de los casos, se han decidido a publicar este manual ameno que ayudará a los padres a ensañar a comer a sus hijos.
¡A la mesa!
by Inés BasterraConsejos, trucos y recetas fáciles para toda la familia. Por la creadora de @hoycomemossano. ¡A la mesa! responde a la pregunta que los seguidores de Inés Basterra suelen hacerle en sus redes sociales: ¿Qué es comer saludable y cómo organizarse en familia para tener una buena alimentación? A través de trucos para planificar la semana, consejos para congelar y conservar los alimentos o listas de ingredientes y utensilios básicos que hay que tener en casa, Inés dibuja las pautas para implementar, desde la cocina, nuevas rutinas saludables para toda la familia. También comparte más de cuarenta recetas que contentarán a pequeños y mayores, del desayuno a la cena, así como ideas para platos que se preparan en menos de 25 minutos, para esos días ajetreados en los que no queremos renunciar a una buena alimentación. «Este libro es un homenajea todos los almuerzos, cenas y otras reuniones EN FAMILIA (...) Voy a proporcionaros ideas para vuestras comidas familiares, para organizaros el día a día en casa sin volveros locos y sin tener que pasar mucho tiempo en la cocina, o para optimizar el tiempo con platos que cundan y que les gusten a los niños.»Inés Basterra
¡Atrevete a cocinar!
by Estefanía BorgeEstefit es la estrella del fitness en Colombia. Con más de 670 mil seguidores en Instagram se ha convertido en toda una celebridad de las redes sociales. Sus contenidos de recetas y hábitos saludables son seguidos por miles de personas que esperan este libro. Estefanía Borge, más conocida como "Estefit", es una de las celebridades más reconocidas del movimiento fitness en Colombia. Todos los que la siguen quieren conocer sus secretos y sus hábitos para mantenerse en forma; todos quieren saber cómo transformó su cuerpo después de dos embarazos; preparar sus deliciosas recetas, y poner en práctica, día a día sus rutinas de ejercicios. ¿Es así como ha llegado a tener uno de los cuerpos más envidiados y a sentirse plenamente feliz? Es mucho más que eso. En este libro reúne y comparte por primera vez todos los detalles para vivir una vida consciente y una serie de recetas que demuestran que el secreto para mantenerse en forma y mantener una actitud positiva está en volver a lo básico y vivir sin complicaciones.
¡Bravazo!
by Gastón Acurio"Es así que nace este libro, hijo de una nostalgia que recuerda los momentos más felices de la vida gracias a esa actividad que nos une a todos: la cocina. Nace desde la emoción de recordar que fue la cocina la que puso la magia y amor a nuestras vidas y que, gracias a ella, pasando el tiempo, podemos suspirar al recordar tantos y tantos momentos vividos alrededor de esa mesa que mantuvo unida a nuestra familia." Este libro nace de la necesidad de recopilar 40 años de amor incondicional por una cocina que ha llenado mi vida de felicidad. Y se suma a la necesidad urgente de que, en cada hogar, la cocina habite más viva que nunca como un espacio de bienestar para toda la familia. Es un recetario que de manera sencilla y asequible intenta convencer y animar a todos a cocinar platos que, además de ricos, saludables y fáciles de hacer, poco a poco vayan devolviéndole a la cocina el espacio que nunca debió perder en nuestras vidas.
¡Buen Provecho!: Traditional Mexican Flavors from My Cocina to Yours
by Ericka SanchezTraditional Mexican dishes get an update for health and simplicity. ¡Delicioso!
¡Buenazo!
by Gastón AcurioLas mejores recetas peruanas de la mano de uno de los mejores Chefs del mundo ¡Buenazo! es un recetario que invita a las personas a volver a disfrutar del sabor de la cocina hecha en casa. Su mejor antecedente son las recetas caseras que provienen de los secretos de aquellos miembros de la familia que hicieron del acto de cocinar un verdadero arte. Incluye más de 500 recetas de gastronomía peruana con ingredientes comunes y procedimientos simples para que cualquier persona pueda convertirse en un artista de su propia cocina. Gastón Acurio es el más importante promotor de la gastronomía peruana a través de 34 restaurantes ubicados en 11 países donde desarrolla diferentes especialidades culinarias. Fue uno de los creadores de la Feria Gastronómica de Lima llamada Mistura, que en poco tiempo se ha convertido en una de las tres más importantes del mundo.