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Colorado Excursions with History, Hikes and Hops (History And Guide Ser.)
by Ed SealoverExperience Colorado&’s history, beauty, and award-winning breweries with this travel guide featuring ten weekend excursions. Full of fascinating history and natural beauty, Colorado also boasts a thriving craft beer culture. In this informative guide, author Ed Sealover offers a series of itineraries that combine all three. Colorado Excursions with History, Hikes and Hops features ten three-day excursions full of nature, historic sites, and unique watering holes. Discover sprawling parks and celebrated landmarks throughout the state. Visit oddball destinations like the trail of America's favorite cannibal and the renowned ghost town of Saint Elmo. Work up a thirst on the hiking trails of Rocky Mountain National Park and unwind on the single block in the state that is home to a brewery, a winery, and a distillery. Uncover the craft, creative and cultural gems that make the Centennial State a curious wanderer&’s dream.
Colorado's Historic Hotels (Landmarks)
by Alexandra Walker ClarkLured by the promise of land and opportunity, miners, cowhands, laborers, settlers and fortune-seekers poured into Colorado during the mid-to-late 19th Century and into the 20th. To accommodate the population boom, industrious Coloradoans built scores of hotels some elaborate, some modest, all a touchstone to this critical era in Centennial State history. Join Alexandra Walker Clark on this tour through Colorado's historic hotels. Discover how the Oxford and Brown Palace Hotels have managed to maintain their elegance, while others such as the Timberline Hotel of Holy Cross City and the California Hotel of Independence have vanished. With timeless recipes from hotel kitchens, learn how hotels have adapted to eras like the Native American desertion and the Roaring Twenties.
Colores comestibles (¡Arriba la Lectura!, Big Book Unit 3 #4)
by Jennifer BassNIMAC-sourced textbook
Colorful Palate: A Flavorful Journey Through a Mixed American Experience
by Raj TawneyWINNER, 2025 IPPY AWARD, MULTICULTURAL NON-FICTION – ADULT (GOLD)WINNER, 2024 BEST INDIE BOOK AWARD, CULINARY MEMOIRWINNER, 2024 LIVING NOW BOOK AWARD, INSPIRATIONAL MEMOIR – MALE (BRONZE)A NEW YORK PUBLIC LIBRARY & FOREWORD REVIEWS BOOK OF THE DAY • NAMED A BEST BOOK OF 2023 BY ZED BOOK CLUB & INDIA CURRENTS • LA WEEKLY BOOK PICK • RECOMMENDED BY BOOK RIOT & ELECTRIC LITERATUREA timely self-examination of the “mixed” American experience featuring exclusive recipes and photographs from the author’s multicultural family.As citizens continue to evolve and diversify within the United States, the ingredients that make up each flavorful household are waiting to be discovered and devoured. In Colorful Palate, author Raj Tawney shares his coming-of-age memoir as a young man born into an Indian, Puerto Rican, and Italian-American family, his struggles with understanding his own identity, and the mouthwatering flavors of the melting pot from within his own childhood kitchen.While the world outside can be cruel and unforgiving, it’s even more complicated for a mixed-race kid, unsure of his place in the world. Turning to his mother and grandmother for guidance, Tawney assists in the kitchen, providing intimate moments and candor as he listened to the tales behind each culinary delicacy and the women who perfected it. Each lovingly prepared meal offered another opportunity to learn more about his extraordinary heritage. The ability to create delicious fare with his family wasn’t just a duty for the grand ladies who raised him; it was a survival tactic for navigating new and unknown cultures, not always willing to accept them at first or even a hundredth glance. As Tawney examines both himself and his loved ones through the formative stages of his life, from boyhood through adulthood, he begins to realize, through all of the chaos and confusion, just how “American” he actually was.In this contemporary coming-of-age tale, Tawney tackles personal hot-button issues about race and identity through poignant, heartfelt moments centered on delicious meals. From succulent tandoori chicken to delectable arroz con habichuelas to scrumptious spaghetti and meatballs, Tawney shares his family recipes along with the intimate stories he overheard in the kitchen as he played sous chef to hundreds of recipes that not only span continents but also come with their own personal histories attached. Colorful Palate is a tale of the mixed experience, one of the millions that rarely get told, undefined by a single group or birthright and unapologetic about its lack of classification.
Columbus Beer: Recent Brewing and Deep Roots (American Palate)
by Curt SchieberBrewing in Columbus began more than two centuries ago. The taps were only turned off during Prohibition and the short pause that preceded the modern craft beer explosion. For generations, names such as Hoster, Born, Schlee and Wagner secured staunch local loyalty for their brands and earned national acclaim for their brewmasters. Today, more than thirty craft breweries ply a prosperous trade in the capital city. After huge California craft brewery Stone became serious about Columbus for its East Coast expansion, Scotland's successful BrewDog chose central Ohio for its U.S. beachhead. Author Curtis Schieber celebrates the rise, fall and triumphant return of brewing in Ohio’s capital.
Columbus Pizza: A Slice of History (American Palate Ser.)
by Jim EllisonFor nearly a century Columbus, Ohio pizza parlors have served up delicious meals by the tray and by the slice. This history goes back to the 1930s, when TAT Ristorante began serving pizza. Today, it is the oldest family-owned restaurant in the city. Over the years, a specific style evolved guided by the experiences and culinary interpretations of local pizza pioneers like Jimmy Massey, Romeo Sirij, Tommy Iacono, Joe Gatto, Cosmo Leonardo, Pat Orecchio, Reuben Cohen, Guido Casa and Richie DiPaolo. The years of experimentation and refinement culminated in Columbus being crowned the pizza capital of the USA in the 1990s. Author and founder of the city's first pizza tour Jim Ellison chronicles one of the city's favorite foods.
Coma Limpo - Mais de 30 receitas Simples para uma Cozinha Saudável. Livro 2
by Lais Calles Lima Dale L. RobertsVocê gostaria de se sentir bem e ainda perder peso? Você pode conseguir isto com a dieta Coma Limpo e com as mais de 30 receitas deste livro! No livro 1 da série Coma Limpo, você aprendeu que comer limpo melhora sua saúde e sua vitalidade. E, que comer alimentos limpos exige apenas pequenas mudanças nutricionais. Este tipo de dieta é simples e sustentável para resultados em longo prazo que trazem satisfação pessoal. Mas, e aqueles de nós que têm um apetite por doces incontrolável? Ou então aqueles que querem mais opções além das contidas no livro um? Neste segundo livro da série, você vai aprender: · Como usar as frutas para controlar sua vontade de comer doces · Quais frutas são ideais para a dieta “Coma Limpo” · Como usar frutas em pratos salgados, e não apenas na sobremesa. · Como comer limpo com frutas · Como preparar refeições limpas com frutas · Mais de 30 diferentes pratos com frutas para o café da manhã, almoço, lanches e jantar. · Receitas ideais para veganos, vegetarianos E carnívoros! · E muito mais! · Considerando a quantidade de alimentos processados à disposição nos supermercados, não é de se estranhar que alimentar-se de forma saudável seja tão difícil. Entretanto, com as receitas deste livro, você terá as alternativas que seu corpo busca. Assim que começar, você verá a diferença que comer limpo faz. Comida é o combustível que movimenta o corpo. Você é o que você come. Então, por que não alimentar seu corpo com as melhores opções? Você vai aprender o quanto é fácil comer limpo, sem sacrificar sabor, tempo ou dinheiro. É tão simples que você vai ficar surpreso por não ter começado antes. Obtenha seu livro HOJE!
Coma Menos, Viva Mais - seu guia prático para restrição calórica com nutrição ótima
by Anca Ioviţă Ariane ZabaletaDurante meu terceiro ano na faculdade de medicina, me deparei com um artigo online sobre restrição calórica por meio da nutrição ótima. Eu li sobre uma intervenção alimentar aparentemente simples que prolongou a vida média e máxima de animais em laboratório, como levedura, moscas de frutas, vermes e ratos. Naquela época, eu não sabia que tais experimentos também já eram realizados em primatas não humanos. Honestamente, acabei descartando isso como curiosidade. Uma intervenção que poderia ter algum efeito em organismos simples, como moscas de frutas, mas algo que nunca funcionaria em seres complexos como nós. Parecia bom demais para ser verdade. O tempo passou e mostrou que estava errada. Dado um fascínio da infância com os limites da extensão da vida, estudei engenharia e medicina na tentativa de prolongar radicalmente a expectativa de vida humana. Após um curto período de pesquisa com próteses neurais em um laboratório alemão, percebi que implantar dispositivos artificiais no corpo humano não era uma solução para longo prazo. Voltei para casa, onde comecei minha residência médica em geriatria, a área da medicina especializada em doenças associadas à idade. Algo engraçado acabou acontecendo. Ler sobre as teorias do envelhecimento é uma coisa. Cuidar diariamente de pessoas com 3 ou 4 vezes a sua idade, é outra completamente diferente e eu comecei a ligar os pontos. Eu notei que algumas pessoas envelheciam como vinho e outras envelheciam como vinagre. De acordo com seus corpos magros e históricos detalhados, parecia que a ingestão de calorias tinha algo a ver com isso. Foi assim que comecei a digitar as primeiras palavras deste livro. Índice Analítico Introdução •Princípios Básicos da Restrição Calórica com Nutrição Ótima •O que Você NÃO Encontrará neste Livro •Como Você Deve Usar este Livro? Menos �
Coma menos, viva más - su guía práctica de la restricción calórica con nutrición óptima
by Anca IoviţăDurante mi tercer año en la escuela de medicina me encontré con un artículo en línea sobre la restricción calórica con nutrición óptima. He leído sobre una intervención de dieta aparentemente simple que prolonga la esperanza de vida promedio y máxima de animales de laboratorio tales como la levadura, moscas de la fruta, gusanos y ratones. En ese momento, no estaba al tanto de que tales experimentos hayan sido realizados en primates no humanos también. Honestamente, lo había descartado como curiosidad, una intervención que podría tener algún efecto en organismos simples tales como las moscas de la futa, pero algo que nunca podría funcionar en seres complejos como nosotros. Parecía muy bueno para ser verdad. El tiempo pasó y me demostró que estaba equivocada. Desde la infancia sentía una fascinación por los límites de la extensión de la vida, estudie ingeniería y medicina en un intento de prolongar radicalmente la vida humana. Después de un breve periodo de investigación en prótesis neurales en un laboratorio Alemán, me di cuenta que implantar dispositivos artificiales en el cuerpo humano no es una solución a largo plazo.Volví a mi casa donde comencé la residencia medica en geriatría, la rama de la medicina especializada en enfermedades asociadas con la edad. Luego sucedió algo gracioso. Leer sobre teorías del envejecimiento es una cosa. El cuidado diario para personas 3-4 veces mayor es otra cosa completamente diferente, por lo que comencé a atar cabos. Me di cuenta que algunas personas envejecían como el vino y otras como la vinagre. De acuerdo con su estructura delgada e historias detalladas de la vida, parecía que la ingesta de calorías tenía algo que ver con ello. Así es como comencé a escribir las primeras palabras para este libro. Tabla de Contenidos Introducción •Principios básicos de la Restricción Calórica con Nutrición Óptima •Q
Combat Fat for Kids: The Complete Plan for Family Fitness, Nutrition, and Health
by Jo Brielyn James Villepigue Stuart FischerChildhood obesity is a growing and worrying epidemic in our country. Kids these days are not getting the appropriate foods and healthy activity they need. They are bombarded constantly by marketers selling them on highly processed snacks, drinks, and junk food and they've become the victims of isolating technology which only enables them to stay at home instead of going outside to play. Combat Fat for Kids offers an alternative plan of action for parents to help their children become more aware of good decisions and initiate solid solutions to improve the health of the entire family and beat this deadly disease.Written by acclaimed fitness expert James Villepigue and noted health writer Jo Brielyn, Combat Fat for Kids offers a comprehensive plan that will finally help kids to form better health habits, a more active life and a very bright future. The nutritional and exercise programs featured in the book are effective because they are geared toward the mindset and interests of the family as a whole. The book encourages wholesome nutrition, including whole, unprocessed food choices and embraces local and sustainable food that their young body's were designed to consume. Daily activities are included, that will add a spark to their body's natural fat fighting defense, as well as "kid play", sports, and family-based events. Additional sections on behavioral change provides the proper psychological framework for ingraining healthy choices that will last a lifetime.Combat Fat for Kids includes expert advice and tips from top nutritionists, dieticians, fitness professionals, and psychologists to provide a highly reliable resource that's built on an easy-to-understand foundation that can be adapted to meet the needs of every family. Combat Fat for Kids is also a great and important tool for every parent interested in making the process a more collaborative one for the whole family.
Combat-Ready Kitchen
by Anastacia Marx de SalcedoAmericans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you'll love this entertaining romp through the secret military history of practically everything you buy at the supermarket.In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you'd be surprised to learn that you've just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry.Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don't realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there's been an insidious mission creep: because the military enlisted industry--huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever--to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless.Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military--unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces' and contractors' laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops.What is the effect of such a diet, eaten--as it is by soldiers and most consumers--day in and day out, year after year? We don't really know. We're the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.From the Hardcover edition.
Come Cucinare In Un Lampo: Anche Se Non Avete Mai Lessato Un Uovo Prima
by Prasenjeet Kumar Barbara MucciNon avete mai bollito un uovo prima, ma volete imparare la meravigliosa arte della cucina? Allora non potrete fare a meno di questo Manuale Culinario di Sopravvivenza. Che si tratti di cucinare in modo sano al college, di cucinare per una sola persona o anche cucinare all'aperto --- questo libro di cucina, il più semplice sulla faccia della terra, vi insegnerà a far fronte facilmente a qualsiasi situazione. La parte in cui questo libro primeggia sugli altri del genere "come fare a" è il modo strutturato in cui, un passo alla volta, vi porterà ad ottenere una "laurea" in cucina. Più precisamente, il libro insegna il concetto di "cucinare per gradi e procedere in parallelo" in cucina, per consentire anche alle persone molto impegnate di preparare un pasto di 3-4 portate in meno di 30 minuti. Il libro è divertente e piacevole da leggere, con l'autore che condivide la sua storia personale di ex-maldestro circa le meraviglie della cucina, con arguzia e umorismo.
Come Curare Naturalmente le Malattie per la Salute, l’Energia, i Mali, & il Dolore
by Hiddenstuff EntertainmentVorresti essere in grado di eliminare il malessere, le infiammazioni, il reflusso, la depressione ed il dolore? Per moltissimo tempo, le tecniche di guarigione naturali sono state usate per curare un gran numero di malattie come la depressione, l'artrite, il reflusso gastrico, il dolore cronico e molte altre! Usare le tecniche di guarigione naturale ti aiuterà anche con malattie croniche, infiammazioni, con il tuo sistema immunitario, i livelli di energia, la concentrazione, la felicità generale e molto altro! Introduci nella tua vita l'uso professionale della guarigione naturale per sentirti più sano che mai! Con decenni di strategie testate, questo ebook ti mostrerà la via più veloce ed efficace per usare la guarigione naturale per migliorare il tuo benessere! Imparerai come aumentare il tuo benessere in solo poche settimane. Non solo questo, migliorerai letteralmente ogni singolo aspetto della tua vita. Vuoi sapere come le persone combattono le malattie croniche ed i malanni? Anche tu puoi imparare i segreti per farlo permettendoti di essere più felice e sano. Questo manuale ti insegna tecniche comprovate senza l'utilizzo di supplementi o corsi costosi. Cosa include: - Rimedi. - Combattere lo stress. - Avere più energie. - Dormire meglio. - Superare i malanni. - Nutrizione. - Cosa dovresti sapere. + MOLTO ALTRO! Se vuoi essere più in salute, curare i malanni, o migliorare la tua concentrazione ed il benessere, allora questo manuale è per te. --> Vai all'inizio della pagina e clicca su aggiungi al carrello per comprare immediatamente Disclaimer: This author and or rights owner(s) make no claims, promises, or guarantees in regards to the accuracy, completeness, or adequacy of the contents of this book, and expressly disclaims liability for errors and omissions in the contents within. This product is for reference use only. Please consult a professional bef
Come Fare Il Devonshire Tea con Scones, Marmellata di Fragole e Clotted Cream
by Geoff Wells S. CasonatoAutentiche Ricette Inglesi E' bello provare nuove ricette per la prima volta. Per sperimentare nuovi sapori ed abbinamenti gastronomici a cui potreste non aver mai pensato. Per cucinare quotidianamente non apriamo mai un libro di cucina né misuriamo con precisione gli ingredienti. Ci regoliamo come riteniamo giusto ed in base all'esperienza data dall'aver già cucinato molte volte lo stesso piatto. La serie "Come Fare Autentiche Ricette Inglesi" riguarda più il procedimento e gli ingredienti che le misurazioni precise. Le nostre nonne e le nostre mamme cucinavano così. Queste sono le ricette che mia nonna ha tramandato a mia madre e poi a me. Spero vi piaccia questa serie di libri di cucina e spero utilizzerete presto queste ricette casalinghe cucinando come veri Britannici. Come Fare il Devonshire Tea con Scones, Marmellata di Fragole e Clotted Cream Il Devonshire Tea non è una miscela di tè come l' Earl Grey o l' Orange Pekoe, ma con questo termine si indica un vero e proprio rito eseguito ogni giorno in piccole sale da tè in tutta l'Inghilterra Meridionale ed in particolare nella Contea di Devon. Passatempo prediletto sia dai residenti che dai turisti, questa usanza dovrebbe assolutamente essere sulla lista di cose da fare per chiunque visiti il Devon. Vero tè inglese con latte, scones caldi appena sfornati con marmellata di fragole fatta in casa e montagnole di clotted cream sono ciò che troverete su un menu alle 4 del pomeriggio. Si tratta di una trasgressione occasionale, non stressatevi troppo per le calorie - godetevela. Comprate ora questo libro, preparate il bollitore, tirate fuori la vostra miglior teiera e la vostra miscela di tè preferita. Sia che usiate tè sfuso in un infusore a pallina sia che usiate bustine di tè, è tempo di farvi un infuso con il vostro tè preferito, gustarvi scones, marmellata e clotted cream e godervi una tradizion
Come Here Often?: 53 Writers Raise a Glass to Their Favorite Bar
by Ishmael Reed Malachy Mccourt Sean Manning Duff Mckagan Rosie Schaap"A fascinating look into drinking culture around the world" - Condé Nast Traveler"An intoxicating tour" - Time Out New York"Well-curated collection of anecdotes, stories and sorrowful remembrances ...A delightful collection that will surely inspire many bar-hopping tours." - Kirkus Reviews"Perfect holiday gift book. . . Between the bars, locales, themes and the writers themselves, there is something here for pretty much everyone." - Forbes.com"This delightful collection of stories takes readers on a journey to cherished watering holes across North America, Europe, the Middle East, and Asia." - Fodor's Travel 2014 Holiday Gift Guide"A reminder that no matter where you are in the world there is always a place nearby that feels like home." - The Paris Review"Like a good bar, the book's clientele of writers and the bars, dives, lounges, and hooch parlors they write about are a diverse, talkative, friendly, serious and funny bunch." - Seattle Magazine"Emotionally resonant, diving well beyond simple stories about watering holes" - Bustle"The handsomely designed, 352-page book covers everything from dives to 'upscale joints,' from Antarctica to Paris. It's often funny, occasionally touching and definitely succeeds in making you thirsty" - The Missoula Independent"In this collection of essays, writers including Joe Meno, Rosie Schaap, and Craig Finn pay tribute to the bars that have shaped them. It's an outstanding and talented group, and a subject that's close to the hearts of many literary types." - Vol. 1 BrooklynA neighborhood bar can become as comfortable as a second home or a memory best avoided-a wild evening half remembered and better forgotten. But what makes a particular bar special, better than the one just down the street? The answers vary considerably as writers share personal stories of drinking establishments both local and exotic. Come Here Often is an intoxicating world tour from Antarctica to New York City, Kiribati to Minnesota, to the places that have inspired-and distracted- some of our favorite contemporary writers over many years and many more drinks.Funny, smart, and poignant, this anthology is a rare opportunity to do some serious armchair drinking with Andrew W.K., Rosie Schaap, Jack Hitt, Jim Shepard, Alissa Nutting, Duff McKagan, Laura Lippman, Craig Finn, Darin Strauss, Elissa Schappell, and many more.Sean Manning is the author of The Things That Need Doing: A Memoir (Broadway, 2010) and editor of four critically acclaimed anthologies including Bound to Last: 30 Writers on Their Most Cherished Book. He has contributed to numerous publications and lives in Brooklyn, New York. Follow Sean on Twitter @talkingcovers.
Come Home to Supper: Over 200 Casseroles, Skillets, and Sides (Desserts, Too!)--to Feed Your Family with Love
by Christy JordanIt’s a heartfelt celebration of family dinners—the comforting, delicious food that memories are made of—by the new doyenne of Southern cooking. Christy Jordan is a former editor-at-large of Southern Living, a contributing editor to Taste of the South, and publisher of the wildly popular blog SouthernPlate.com—boasting nearly 1 million unique visitors per month, over 60,000 e-newsletter subscribers, and more than 50,000 Facebook fans. She’s appeared on TODAY, Paula Deen, and QVC, among many other media outlets, and her first book, Southern Plate (William Morrow), has 107,000 copies in print.Conceived and written to reflect the reality of today’s hectic schedules—and the need to gather around the dinner table—Come Home to Supper offers more than 200 deeply satisfying dishes that are budget-minded, kid-friendly, and quick. These are the everyday meals that Christy Jordan most loves to cook, and her family most loves to eat, and she serves them up with generous helpings of her folksy wisdom, gratitude, and lively stories.Many of the recipes make ingenious use of the slow cooker or a single pot or skillet; require easily found supermarket ingredients; and are packed with time-saving tips and shortcuts. And the menu, well, it’s all good, includingCrispy Breaded Pork Chops with Milk Gravy, Beef and Broccoli,Spicy Fried Chicken,Craving Beans, Summer Corn Salad, Slow Cooker Baked Apples,Ice Cream Rolls, andCinnamon Pudding Cobbler. Or to put it like Christy Jordan, food to make your family “smile louder.”
Come Hungry: Salads, Meals, and Sweets for People Who Live to Eat
by Melissa Ben-IshayFrom Melissa Ben-Ishay—the co-founder of Baked by Melissa and creator of the viral Green Goddess Salad—comes an irresistible, veggie-packed cookbook with over 100 flavorful, nourishing recipes to inspire you to eat delicious meals that make you feel great.When Melissa Ben-Ishay, the co-founder and CEO of bite-size cupcake empire Baked by Melissa, posted her vegan Green Goddess Salad on TikTok, it became a viral sensation. The recipe exploded online, gaining over 25 million views, landing Melissa on the TODAY Show, and inspiring fans like Cardi B and Lizzo to make their own version of the salad.After the success of the Green Goddess Salad, Melissa continued to share her finely chopped, vegetable-focused recipes and inspired millions of fans to eat more greens with her flavorful, fresh creations. The meals all highlight Melissa’s food philosophy: if you get your nourishment from mealtime, you can absolutely indulge in dessert every day, just like she does.In Come Hungry, Melissa shares her favorite everyday recipes and tips for creating nourishing, delicious meals the whole family will love. With flavorful ingredients and easy-to-follow instructions, Melissa encourages home cooks of all levels to cook outside of their comfort zones and reveals her go-to techniques for creating the perfect bite. Packed with colorful, craveable recipes, Come Hungry offers a wide range of simple dishes for any diet, including:Mediterranean Grain SaladCoffee Shop Sesame Chicken SaladCrunchy Ramen Slaw with Grilled RibeyeGreen Veggie PizzaDouble Chocolate Zucchini CakeFrom her grandmother’s kitchen in the Catskills to her in-laws’ home on the Mediterranean, Melissa features recipes inspired by meals that have shaped her as a cook and promote a veggie-packed way of eating, from mouthwatering toasts topped with leftovers to filling a pita with flavorful small plates. Ultimately, each and every recipe encourages creativity in the kitchen and invites the reader—as Melissa’s family says to guests on their way for dinner—to come hungry.
Come On Over!: Southern Delicious for Every Day and Every Occasion
by Elizabeth HeiskellEveryday recipes with Southern flair and big flavors, from a bestselling cookbook author and TODAY show contributor.Elizabeth Heiskell brings her signature Southern style to her latest book, Come On Over! With warmth and charm, Heiskell shares her go-to recipes for any occasion. Her chapters include Weekdays, Party Days, School Days, Summer Days, Beach Days, Game Days, Diet Days, Cheat Days, and Delta Days. In Weekdays, she shares her recipe for The Good Chicken and her Farro and Salmon Bowls, both of which stand up against the rigorous scrutiny of her three daughters. Diet Days includes humorous, tongue-in-cheek recipes like Fat Lady Soup and the Bone Broth recipe that had her local butchers concerned. Game Days includes tailgate favorites, School Days has lunches that can withstand backpack jumbling, and Party Days shows exactly how to impress a house full of guests and avoid pre-party panic. Every page is imbued with Heiskell's bubbly personality and spirit, and the recipes are designed to be easy and fuss-free—and guaranteed to please. Come On Over! will inspire anyone looking to cook every day of the week!
Come On Over: 111 Fantastic Recipes for the Family That Cooks, Eats, and Laughs Together
by Jeff MauroBursting with personality and mouthwatering dishes, a cookbook for family and friendly gatherings from celebrity chef Jeff Mauro, co-host of Food Network’s The Kitchen.When Jeff Mauro was growing up in his big Italian American family in Chicago, his mother would often be on the phone talking to cousins, aunts, uncles, grandparents, and family friends. Her favorite phrase? Come on over! When Jeff heard those three words, he and his siblings knew company was coming and there would be good food to accompany their visit. A boy who loved to eat and make people laugh, Jeff was in heaven.Now the host of the Emmy-nominated The Kitchen on Food Network, Jeff still loves entertaining with his family. For Jeff, there’s no better way to create shared memories than over a good meal. In Come on Over he invites everyone to share in the fun, providing delicious recipes for all occasions, from game day to birthdays to brunch, along with fun stories from his life. Whatever the get-together, Jeff has the perfect food to make it memorable—and make everyone feel like family—with recipes such as:Early Bird Gets the Brunch . . . Come On OverSausage, Egg, and Cheese "MoMuffins"Marjorie Alice Ross Jones' Fried Pork Chops . . . for BreakfastHey Bro, We're Watching the Game . . . Come On Over . . . And Pick Up Some Ice on the WayBLT Sliders with Candied BaconPancetta and Parm PopcornCome On Over . . . I'm Throwing an Island PartyCrispy Plantain ChipsTakeout-Style Chinese Spare RibsDo You Smell That Meat Smoke? That's Right, It's Coming from my Backyard . . . Come On OverSmoked Cheez-ItsSmoked Honey-Glazed Cedar Plank SalmonSarah's Baking . . . Come On OverSarah's Famous Sea Salt Pecan Chocolate Chip CookiesNo-Bake Cookie Butter PieOverflowing with Jeff’s big personality, celebration-ready food for friends and family, and gorgeous food and lifestyle color photographs, this laugh-out-loud-funny cookbook will inspire you to pick up the phone and invite your favorite people to share good times, eat good food, and make wonderful memories.
Come Out to the Garden
by Rick January“Come out to the garden,” Granny calls to Mary Louise. It’s a beautiful, sunny day, and there are vegetables to be picked and a feast to be cooked! But Mary Louise points out there are plenty of vegetables growing in the cool shade of the porch, so why go out in the sun? Together they pick baskets of corn, beans, and other vegetables, then cook them up and make a tasty, healthy feast. Come join the rhyme and discover the reason why Granny and Mary are dozing in the sun and purring like the cat. Maybe tomorrow, you too can pick some turnips and peas!
Come Porre Fine ad un Disturbo da Alimentazione Incontrollata: un manuale di trattamenti per l'ansia, guarire, & dimagrire senza farmaci
by Hiddenstuff EntertainmentUn manuale dettagliato sulla salute per comprendere ed eliminare naturalmente il grasso corporeo curando il disturbo da alimentazione incontrollata. Ti senti bloccato e non in grado di porre fine al mangiare troppo? Non sei in grado di perdere perso o di mantenerlo quando sei a dieta? Questo manuale ti aiuterà a capire come sfruttare le naturali capacità del corpo nel bruciare i grassi e stare in forma e porre fine all'alimentazione incontrollata. Basato su tecniche scientifiche provate, questo libro ti insegnerà a: - Sopprimere l'appetito - Porre fine e frenare le voglie - Porre fine al mangiare troppo - Avere migliori abitudini per perdere peso - Aumentare le tue energie ed il tuo metabolismo Se vuoi porre fine all'alimentazione incontrollata, avere più energie, e perdere peso, allora questo libro fa per te --> Vai in cima alla pagina e clicca su aggiungi al carrello per acquistarlo immediatamente Disclaimer: Questo autore e / o i detentori dei diritti non fanno alcuna rivendicazione, promessa o garanzia circa l'accuratezza, la completezza o l'adeguatezza dei contenuti di questo libro e declina espressamente la responsabilità per errori e omissioni nei contenuti all'interno. Questo prodotto è solo per riferimento.
Come Preparare Un Pasto Completo In Un Lampo
by Prasenjeet KumarDal famoso sito Cooking In A Jiffy e dall'autore di numerosi libri best seller di libri di cucina, ecco un libro che non si ferma solo alle ricette. Rivela invece il segreto per preparare un pasto completo in circa 30 minuti. Come è possibile? Creando le corrette sequenze e suddividendo le attività in processi paralleli, è la risposta di Prasenjeet Kumar. Quindi, se finora non sapevate (o non avevate immaginato) come creare sequenze e organizzare processi paralleli possa ridurre di parecchio il vostro lavoro, siete proprio nel posto giusto. In quest'ottica, il libro presenta circa 40 piatti suddivisi in 10 menu completi che consistono in: due “modelli” di colazione, quattro menu indiani, uno tailandese, uno giapponese, e due occidentali.
Come and Eat: A Celebration of Love and Grace Around the Everyday Table
by Bri McKoy<P>Come with your brokenness, your celebration, and your worries, but most of all come and eat.<P>In today’s busy and often superficial world, we all crave something deeper and truer.<P> Maybe it’s relationships that go beyond the surface or gatherings that allow for joy and pain. <P>Bri McKoy tells us this is within reach!<P> All we need is a table, open hearts, and a simple invitation: come and eat.<P>McKoy invites us to discover how a common dining-room table can be transformed into a place where brokenness falls away to reveal peace and fellowship.<P> Whether the table is laid with bounty or with meager offerings, whether it is surrounded by the Body of Christ or homeless, broken souls, she shows us that healing begins when we say, “Come in.<P> I may not know you, but I know your maker. And so I offer you my heart.”<P>For all those who are hungry and craving more of God’s kingdom in their homes, Come and Eat offers recipes, tips, and questions to jumpstart conversation, while reminding us that fellowship in God’s love is always the most remembered, most cherished nourishment.<P> Because when we make room for others, we make room for God, and our homes become a vibrant source of life, just as he means them to be.
Come bien, no hagas dieta
by Sergio Torres Javier Torres28 días y 100 recetas para cambiar de hábitos. Come bien y te sentirás mejor. Este es un libro pensado para empoderarte en la cocina. Ha llegado el momento de tomar el control sobre lo que comemos y desterrar de paso unos cuantos mitos sobre nutrición. Porque alimentarse bien no es difícil, ni aburrido, ni caro. Come bien, no hagas dieta es un plan global de veintiocho días con propuestas que van del desayuno a la cena, recomendaciones para tener tu despensa en orden, listas de la compra semanales y consejos para preparar de una sola vez, y en un par de horas, el menú de toda la semana ahorrando tiempo y esfuerzo. Los hermanos Torres -Javier y Sergio o Sergio y Javier- supieron desde muy jóvenes que la cocina era su pasión y pusieron todo su empeño en formarse con los mejores para hacer realidad su sueño: difundir la buena gastronomía como fuente de salud y placer. Este libro esla mejor demostración. Por primera vez en el panorama editorial español dos cocineros de prestigio se ponen el delantal y reúnen teoría y práctica para una alimentación saludable. Sin dogmas, sin mitos, sin dietas milagrosas y con todo el sabor de la cocina Torres: 100% natural, equilibrada y deliciosa.
Come como los animales: Recupera la habilidad ancestral de comer natural, saludable y suficiente
by Simpson, Stephen Raubenheimer, David/Un libro de autogestión, de negocios, sobre el maravilloso e infinito mundo animal, del cual los seres humanos debemos aprender para hacernos seleccionables, convertirnos en seres felices y sobrevivir en la vida cotidiana. En las organizaciones y en la vida cotidiana las personas pueden llegar a ser como pavos reales, que se inflan y deslumbran con su plumaje para que los vean, los seleccionen y hasta los asciendan; o quedarse como simples pajaritos encerrados en jaulas de oro, que cumplen con sus tareas cotidianas sin dar siquiera un paso más de lo que les corresponde. En este libro, inundado de metáforas, historias y anécdotas, Nicolás Reyes hace una maravillosa comparación entre el agreste mundo animal, donde la selección natural obliga a las especies más salvajes a atacar, adaptarse y destacarse para subsistir y evolucionar; y las organizaciones, donde empleados y directivos deben encontrar la manerade sobrevivir a la agitada jungla de la vida corporativa y cotidiana. A partir de ese espejo, nos muestra qué deberíamos aprender de ciertos animales para fijar la misión de nuestra vida, hacernos seleccionables y alcanzar con éxito nuestros propósitos o los de nuestra compañía. Después de leer estas páginas, usted tendrá claro si quiere ser un tiburón, que arrasa con todo a su paso y aterroriza a los peces más pequeños; o prefiere ser un ganso, que se pone al frente de la bandada y la guía con destreza, pero sabe cuándo cederle a otro el liderato. Desde la publicación, hace más de una década, de ¿Quién se ha llevado mi queso? o La culpa es de la vaca, no había vuelto a aparecer un libro tan necesario y útil para el mundo de las organizaciones. «Este libro propone una explicación muy original y convincente de por qué tantos de nosotros aumentamos de peso en el entorno alimentario sobreprocesado de hoy. Los biólogos Raubenheimer y Simpson utilizan su profundo conocimiento sobre la fisiología, evolución y comportamiento alimentario de los animales e insectos para construir una hipótesis convincente: compartimos con ellos un apetito innato por las proteínas que regula lo que comemos.» -MARION NESTLE, autora de What to eat