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Con Pochi Carboidrati: Basso Contenuto Di Carboidrati E Dieta Ricca Di Proteine Per Perdere Peso
by Arthur HillI giorni in cui il conteggio delle calorie sembrava la via per una salute migliore sono finiti. Questo libro di cucina parla della scienza della dieta chetogenica, sottolineando come può aiutare a combattere molte malattie e come può tenervi pieni di energia. Le ricette di questo libro di cucina sono gustose, e vi aiuteranno a vivere correttamente lo stile di vita chetogenico. La dieta chetogenica è rivoluzionaria in quanto può aiutare a combattere il cancro, la sindrome metabolica, l'obesità, il colesterolo alto, le malattie coronariche, il morbo di Alzheimer, la demenza, l'ADHD, l'ansia e persino la depressione. La dieta keto introduce alcuni semplici ma potenti cambiamenti nella vostra dieta.
Con la cocina no se juega
by David De JorgeEl ideario del chef de moda Galardonado por los prestigiosos Gourmand World Cookbooks Awards 2011: Premio Best Book in the World David de Jorge define su trabajo como «pura exaltación de la gula y el jovial disparate» que reivindica «la buena comida sin fantochadas y con buenos ingredientes: el milagro más seguro. Una gastronomía con sentido común que desenmascarará a los egochefs más horteras». A partir de esta declaración de intenciones, el objetivo de este libro es componer un excepcional menú de infinitos platos que pueden combinarse con libertad absoluta: breves piezas que nos hablan sin solemnidad de vinos, aceites, mercados, platos, cocineros, restaurantes y comilonas, elaboradas con un lenguaje coloquial y desenfadado, irreverente en ocasiones y siempre inteligente. Una invitación al disfrute de los placeres cotidianos: amistad, amor o literatura, celebrados alrededor de una mesa y con la comida como eje de una experiencia múltiple, completa y, sobre todo, divertida. Reseña:«Con simpatía, franqueza y sin engolamientos ni jergas displicentes, David de Jorge prueba, sazona, corta, pregunta, felicita, sopla, descubre, sirve, recomienda, aliña, sonríe, recuerda y blasfema. La reacción es inmediata: empiezas a salivar y sueñas con atunes gigantes bailando sobre un mar de jugos gástricos, ajos y cebollinos.»Sergi Pàmies «En Gran Bretaña y Estados Unidos arrasan Nigella Lawson y Giada de Laurentiis. The Daily Mail escribía que en el programa de Lawson hay escenas de glotonería como no se veían desde el monstruo de las galletas... Una es chef y la otra no, pero ambas dan a sus indicaciones un toque de sensualidad, de gusto por la comida (y no por la tontería) que aquí se echa en falta y cuyo único equivalente peninsular sería David de Jorge, que nos da una lección de lo bueno que es comer sin bobadas tecnoescalofriantes.»Quim Monzó «Abofetea a la crítica como nunca hasta ahora se había hecho. Sus textos son magníficos porque tocan las claves de este mundo; son sic, es decir, sensibles, inteligentes, cultos, y apelan a las tres variables fundamentales del ser humano: el sexo, el estómago y el cerebro.»Arturo Pardos, Duque de Gastronia
Con mucha hambre y poco tiempo: Las 70 recetas más fáciles y brutales de @ismaelcocinillas
by Ismael Salamanca (@ismaelcocinillas)¿Eres de los que tienen siempre mucha hambre y poco tiempo? ¿Te apetece probar sabores nuevos como el katsu sando o el falso risotto? ¿Te pirra el queso y quieres cocinar combinaciones imposibles, como las palomitas de parmesano? ¿No te resistes a un buen postre como el cheesecake?Pues si esto es así, ¡este es tu libro de recetas! En un tono natural y divertido, @isamelcocinillas nos propone 70 recetas, ricas, fáciles y brutales, que podrás degustar en cualquier momento del día. ¿Te las vas a perder?
ConBody: The Revolutionary Bodyweight Prison Boot Camp—Born from an Extraordinary Story of Hope
by Brandon Sneed Coss Marte“When Coss Marte went to prison 10 years ago, he was faced with not one, but two big challenges: lose weight and discover a legitimate career upon release. Luckily for him, overcoming the first obstacle helped him find the answer to the other.”—NPRAs a teenager, Coss Marte was flying high on New York’s Lower East Side as a drug dealer, making money hand over fist. But after watching his life and those of his loved ones fall apart, he realized things had to change. That change occurred when he was sentenced to prison.Within the space of his own cell and without workout equipment, Coss took the initiative to improve his circumstances and created ConBody, a bodyweight-only approach to fitness. This plan helped him drop 70 pounds from his dangerously obese frame, reversing a negative health prognosis of surviving the next five years. Once he saw that his workout plan was not only effective, but accessible, he knew he’d found a pathway to health and ultimately to a new life—and designed a regimen to train his fellow inmates.When he left prison, he returned to the Lower East Side, but not to his criminal career. Instead he worked out in his old hangouts and gained a small following that turned into an acclaimed business, winning entrepreneurial awards and the support of Shark Tank’s Barbara Corcoran.Coss’s method works. These exercises are for anyone, anywhere. All you need is yourself and the space of a jail cell to get started. It’s perfect for busy lifestyles on the go and can be done in hotel rooms, small apartments, and in your backyard.With fun, engaging exercises, ConBody: The Revolutionary Bodyweight Boot Camp will help give you the extraordinary hope and resilience to improve your health and life.
Concentration and Power in the Food System: Who Controls What We Eat?
by Philip H. HowardThis book reveals the dominant corporations, from the supermarket to the seed industry, and the extent of their control over markets. It also analyzes the strategies these firms are using to reshape society in order to further increase their power, particularly in terms of their bearing upon the more vulnerable sections of society, such as recent immigrants, ethnic minorities and those of lower socioeconomic status. Yet this study also shows that these trends are not inevitable. Opposed by numerous efforts, from microbreweries to seed saving networks, it explores how such opposition has encouraged the most powerful firms to make small but positive changes.
Concepts Of Foodservice Operations And Management
by Mahmood KhanRevised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.
Concepts in Fitness Programming (Exercise Physiology Ser. #1)
by Robert G. McMurrayConcepts in Fitness Programming presents comprehensive material about various aspects of exercise testing and prescription in a simple, straightforward manner. Intended for individuals who design exercise and fitness programs but who lack extensive background in fitness training, this book provides a wealth of knowledge beyond the basic "how to's"
Confederate Receipt Book: A Compilation of Over One Hundred Receipts, Adapted to the Times (American Antiquarian Cookbook Collection)
by Antiquarian Collection CookbookWith the blockade of Southern ports and the lack of trading between the North and South during the Civil War, the Confederacy found itself in great deprivation, lacking its customary supplies. Showing great resourcefulness, southerners developed new ways to feed and clothe themselves and these adaptations and recipes were pulled together in 1863 by Richmond publishers West & Johnson, to share throughout the region in Confederate Receipt Book. The recipes were assembled from newspapers, staff, and other sources and were &“designed to supply useful and economical directions and suggestions of cookery, housewifery, and for the camp.&” Examples of resourceful recipes in Confederate Receipt Book include apple pie without apples, artificial oysters, and coffee substitutes as well as medicinal remedies for headaches, croup, and sore throats and making household items like candles and soap. The nature and extent of the items highlight the degree of difficulty that the Confederates faced and their ability to acclimate to the supplies at hand. Other examples include recipes for making ink, wicks for lamps, fire balls for fuel, and bread from numerous types of flours. The Confederate Receipt Book has as much quaint and amusing charm to present-day readers as it had practical significance to the beleaguered South fighting for its independence. This edition of Confederate Receipt Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Confederate Receipt Book: A Compilation of Over One Hundred Receipts, Adapted to the Times (American Antiquarian Cookbook Collection)
by Antiquarian Collection CookbookWith the blockade of Southern ports and the lack of trading between the North and South during the Civil War, the Confederacy found itself in great deprivation, lacking its customary supplies. Showing great resourcefulness, southerners developed new ways to feed and clothe themselves and these adaptations and recipes were pulled together in 1863 by Richmond publishers West & Johnson, to share throughout the region in Confederate Receipt Book. The recipes were assembled from newspapers, staff, and other sources and were &“designed to supply useful and economical directions and suggestions of cookery, housewifery, and for the camp.&” Examples of resourceful recipes in Confederate Receipt Book include apple pie without apples, artificial oysters, and coffee substitutes as well as medicinal remedies for headaches, croup, and sore throats and making household items like candles and soap. The nature and extent of the items highlight the degree of difficulty that the Confederates faced and their ability to acclimate to the supplies at hand. Other examples include recipes for making ink, wicks for lamps, fire balls for fuel, and bread from numerous types of flours. The Confederate Receipt Book has as much quaint and amusing charm to present-day readers as it had practical significance to the beleaguered South fighting for its independence. This edition of Confederate Receipt Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Confessions Of A French Baker: Breadmaking secrets, tips and recipes
by Peter MayleIn Cavaillon, there are seventeen bakers listed in the Pages Jaunes, but we had been told that one establishment was ahead of all the rest in terms of choice and excellence, a vertiable palais de pain. At Chez Auzet, so they said, the baking and eating of breads and pastries had been elevated to the status of a minor religion.'This was written in 1988 in one of Peter Mayle's notebooks as he researched A Year in Provence. And ever since his first visit, the Boulangerie Auzet has remained one of his favourite places in the world. Many more people came to visit the bakery after A Year in Provence was published, all wanting more than just bread. They wanted ingredients, recipes, tips - anything that might help them recreate Boulangerie Auzet in their own kitchens. Confessions of a French Baker will do just that. It will decribe how to make bread and pastries, the secret of handling dough correctly, the history of the shop, some anecdotes, hints and tips, in short, a way of bringing Boulangerie Auzet into your own home.
Confessions of a Carb Queen: A Memoir
by Caroline Bock Susan BlechWhen her doctor told her she could suffer a stroke just by walking across the street, Susan Blech knew drastic action was called for. She was only 38 years old, and the scale registered a life-threatening 468 pounds. Rejecting the idea of gastric bypass surgery, Susan relocated to Durham, North Carolina, giving up all that was familiar and $70,000 of her life savings to devote herself to losing weight and getting healthy on the famed Rice Diet. In Confessions of a Carb Queen, Susan Blech speaks candidly about topics no obese person has dared to address: fat sex, eating binges, the lies you tell others, and the lies you tell yourself. She explores the psychological component of overeating and the connection between her own binge eating and the aneurysm that left her mother brain-damaged and paralyzed when Susan was a toddler. Her gripping story—a blend of memoir, advice, and delicious, health-conscious recipes—is a testament to her personal strength and willpower, and will be an inspiration to all who read it.
Confessions of a French Baker
by Peter Mayle Gerard AuzetAttention bread lovers!In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads "had been elevated to the status of a minor religion." Its name: Chez Auzet.Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this most glorious of Provençal bakeries, to tell us about breadmaking at its finest.Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work-slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, bâtards, and boules. Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers. One of Provence's oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy.From the Hardcover edition.
Confetti Cakes For Kids: Delightful Cookies, Cakes, and Cupcakes from New York City's Famed Bakery
by Christie Matheson Elisa StraussElisa Strauss of Confetti Cakes has created confections as elaborate as a platter of sushi, a wine bottle in a crate, and a designer handbag. Now she focuses her talents on her younger fans with this enchanting collection of cakes, cookies, and cupcakes for kids. Strauss starts readers off with 20 delicious recipes and all the basic techniques needed to complete any project in the book. Then she offers step-by-step instructions for 24 jaw-dropping designs that can become the centerpiece of any celebration. Projects span the imagination--from a charming sock monkey, to an MP3 player, to playful hula gingerbread girls and boys--and will appeal to anyone looking for the perfect way to thrill a child with a delectable, spectacular creation.
Confronting the Blue Revolution
by Saidul IslamLike the Green Revolution of the 1960s, a "Blue Revolution" has taken place in global aquaculture. Geared towards quenching the appetite of privileged consumers in the global North, it has come at a high price for the South: ecological devastation, displacement of rural subsistence farmers, and labour exploitation. The uncomfortable truth is that food security for affluent consumers depends on a foundation of social and ecological devastation in the producing countries.In Confronting the Blue Revolution, Md Saidul Islam uses the shrimp farming industry in Bangladesh and across the global South to show the social and environmental impact of industrialized aquaculture. The book pushes us to reconsider our attitudes to consumption patterns in the developed world, neoliberal environmental governance, and the question of sustainability.
Congelados: Receitas fáceis e deliciosas de economizar
by Ashley Andrews Ana Helissa RiekeData de publicação: 21 de dezembro de 2014 Você tem pouco tempo para se dedicar à cozinha? A vida corrida que levamos hoje, muitas vezes nos deixa pouco ou nenhum tempo livre para cozinhar. Ao invés disso, estamos presos ao fast-food, alimentos pré-embalados e comer fora - tudo porque na maioria das vezes, ou nós não temos ideia do que cozinhar ou não temos tempo para fazer. Testado e aprovado pelas mães... O conceito de alimentos congelados não é novo para as pessoas. As nossas avós e bisavós costumavam preservar os alimentos congelando-os ou mantendo-os em conserva, assim quando precisavam, tinham algo para cozinhar. Facilite sua vida Levando em consideração que a vida hoje é muito mais dinâmica e corrida do que no tempo dos nossos antepassados, você tem mais um motivo para aventurar-se nos "congelados". Então, da próxima vez que sua família quiser uma refeição quente, boa e saudável, você não terá que coçar a cabeça e procurar por receitas - terá uma variedade de refeições já preparadas no seu congelador esperando para serem degustadas. Economize dinheiro e acabe com o desperdício! De brecha você vai economizar dinheiro nas compras e com os alimentos, estas refeições só exigem uma certa quantidade. Portanto, não há desperdício de restos ou produtos não utilizados. Para cada refeição Neste livro, você encontrará uma grande variedade de receitas saudáveis que servem para um café da manhã e almoço substancioso, outras para um jantar saboroso ou um leve lanche. Os ingredientes incluem: peixe, frango, porco, carne e diferentes tipos de vegetais para ajudá-lo a variar o cardápio, preparar mais refeições saudáveis e saborosas, para facilitar a sua vida!
Congotay! Congotay! A Global History of Caribbean Food
by Candice GoucherSince 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
Conquer Your Food Addiction: The Ehrlich 8-Step Program for Permanent Weight Loss
by Caryl EhrlichConquer Your Food Addiction is not a diet book. But if you're committed to losing weight, it's the right book for you! Nobody can cajole, trick, or provoke you into shedding those excess pounds. But if you are genuinely ready to go for it, Caryl Ehrlich is here to lead the way with her 8-step program for permanent weight loss. The perfect solution for people who are overweight -- many of whom are compulsive eaters -- Ehrlich's is a behavioral approach to weight loss that teaches you how to change habits in order to overcome food addiction. As she observes, no deprivation diet will work for food addicts, because they use food the way other addicts use drugs or alcohol: not to satisfy physical hunger but to distract oneself from painful feelings -- loneliness, anger, boredom, sadness -- with a never-ending conveyor belt of food. A former compulsive eater herself, Ehrlich developed this easy-to-understand program for herself more than twenty-five years ago and has taught it to others, with astounding results, for more than two decades. With the help of Conquer Your Food Addiction you will: Learn how to distinguish physical hunger from emotional hunger; Become aware of your unconscious, ritualized eating habits; Develop the skills necessary to approach food differently; Change your behavior in order to change your body; Awaken to an improved, realistic relationship with food. Using original concepts and easy assignments, Ehrlich's proven 8-step program retrains your thought process so that you can begin to see food in a new and healthy way. Once you do, you'll be amazed at how the pounds come off!
Conquering Any Disease: 2020 Edition
by Jeff PrimackNatural Healing Wisdom and Key Details. Foods & Supplements that BLOCK Healing and Your Body's Immune System. Specialized ""Food Healing"" Items that WE USE MOST FREQUENTLY in this system. Food Healing Protocols. Top Diet Trends Scientific Rebuttal of Popular Food Strategies. Deeper Science Behind Fatty Acids and Phytochemicals.
Conquering Any Disease: The Ultimate High-Phytochemical Food-Healing System
by Press On Qi ProductionsThe Ultimate High-Phytochemical Food-Healing System for practitioners of Qigong.
Conscious Eating
by Gabriel CousensConscious Eating has been referred to as the "Bible of Vegetarians," for both beginners and advanced students of health. This classic work in the field of live-food nutrition is an inspirational journey and a manual for life. Included is new information on enzymes, vegetarian nutrition for pregnancy, and an innovative international 14-day menu of gourmet, Kosher, vegetarian, live-food cuisine, plus 150 recipes.
Conscious Food
by Jim Pathfinder EwingWhen did growing and eating food cease to be considered sacred? How did food lose its connection with health? Why is our food system out of control? What simple steps can we each take to profoundly change our world as a healthier place for us all? Journalist, author Jim PathFinder Ewing answers these and other questions with his new book, Conscious Food: Sustainable Growing, Spiritual Eating. Ewing provides a background on the emergence of agriculture and the declining connection with food as society evolved, particularly during times of war, and scrutinizes today's "conventional" farming that relies upon deadly toxins and unsustainable fossil fuels. The book outlines how modern people can avoid being victims of biocultural evolution and the resultant entropy of declining global and personal health - and instead contribute to the movement toward mindful food choices and better world health, both physically and spiritually. Ewing discusses how society can nurture the unseen Spirit world that permeates plants through adopting nondenominational spiritual understandings, and includes how-to examples for growing organic food and fostering a supportive community and urban agriculture, as well as notes for expanded resources.
Conscious Parenting
by Gabriel Cousens Leah LynnConscious Parenting is a great resource for parents seeking advice on optimal vegan nutrition and the importance of unplugging and having quiet time in nature for today's children. Anchored by extensive research on the importance of diet and environment by the world's leading authority on spiritual nutrition, the book is packed with advice and information to help you * choose authentic, organic, vegan food for optimal health;* support your child's emotional, social, and mental development; * counter the effects of environmental toxins and harmful media; * and create a nurturing environment for your child's spiritual growth. Table of Contents (Preview) Chapter 1: The Role of the Alive Parent / The Role of the Alive Child Chapter 2: Creating an Alive Environment / Six Foundations for Spiritual Life / The Sevenfold Peace Chapter 3: Perspectives on Support for the Alive Child According to Stages of Development Chapter 4: Supporting the Child's Physical Development / Living Foods for the Living Body / The Vegan, Live-Food Solution is Safe / A New Look at Transitioning from Eating Flesh Food / Don't Eat the Fish / Don't Pig Out / Poultry Problems Chapter 5: Why Authentic, Vegan, Organic Food? / Organic Foods / Organic Veganic Farming / Pesticide Pestilence / Protect Yourself Against Food Chemicalization / Genetically Engineered Foods / Irradiated Foods: Another Biohazard / Go Organic / The Low-Sugar Piece to the Whole Food Puzzle / Natural Low Sugar and No Sugar Sweeteners / Minerals and Children: Precious Gems / Children Need Dietary Fats / Protein for Growing Bodies/ Is a Plant-Sourced Diet Safe for Children? / But Children Don't Like Healthy Food? Soy What? And Other Vegan Foods to Be Wary Of Chapter 6: Holistic Veganism Chapter 7: Supporting the Child's Emotional Development / Living Foods and Freeing Up Emotions / Listening to How the Child Feels about Eating Animals / Thoughts, Emotions, and the Preparation of Food / Self-Esteem Chapter 8: Supporting the Child's Social Development / Living Foods and the Child's Social Development / Positive Socialization within the Home / Peaceful Conflict Resolution / Other Opportunities for Positive Socialization / Have You Ever Heard of the Candy Fairy? Chapter 9: Supporting the Child's Mental Development / Movement and the Mind / Childhood Depression / Nature and Learning / Emotional Safety and Learning / Deficient Diet and Mental Degeneration / Living Nutrition for the Living Brain / "Vitamin-O" (Oxygen) / Water / Food for Thought /The Mythological Dangers of High Cholesterol and High Fat / Health Dangers of Low Cholesterol / The Importance of Omega-3s for Health / Media Affects on the Child's Mind / The Harmful Effects of Pornography Chapter 10: Synergistic Toxicity of Brain and Body / The Great Vaccine Question for Parents Who Value Alive and Conscious Children: What To Do? / Gluten / Marijuana: Toxicity to the Brain / Fluoride: Toxicity to the Brain and Body / EMFs and Our Children's Brains / Perspectives on Dairy Chapter 11: Supporting the Child's Spiritual Development / Spiritual Nutrition for Childhood / Supporting the Spirit of the Child with Silence / Imagination / Meaningful Work /Wisdom Teachings / Music/ Chapter 12: Recipes for Children / Resources for Holistic Parenting
Conservación & Preservación de Carnes
by Sarah Sophia Irene SaraviaLa Guía Esencial de Como Conservar y Preservar Carnes con 30 Recetas Deliciosas, Rápidas y Simples. Conservar y Preservar Carnes, Recetas ¿Estas tratando de encontrar las mejores maneras de enfrascar y preservar carne? ¿Estás buscando por una mejor manera de tener carnes deliciosamente envejecidas y perfectamente tiernas? Bien, amaras el libro de cocina Conservación y Preservación de Carnes. Las recetas contenidas te ofrecerán deliciosas comidas y con un sabor maravilloso que tienen un mejor sabor del que tendrían si no la hubieras conservado y preservado. Tu fácilmente puedes incrementar el tiempo de conservación de tu comida. Tus comidas tendrán un sabor delicioso y te darán un mejor sabor del que imaginaste. En este libro aprenderás: Que es conservación y preservación Como puedes preservar tu comida Porque hace que tu comida tenga un mejor sabor Asombrosas recetas para conservar carnes ¡Y mucho, mucho más! Pero no solo eso, también obtendrás los dos ingredientes que son esenciales para explotar el sabor. Así que, deja de hervir la comida y perder enormes cantidades de sabor y compra el mejor libro disponible en Conservación y Preservación. Tú lo amaras, y tú nunca conservaras de la misma manera otra vez Toma tu copia de Recetas de Conservación y Preservación de Carnes, haciendo un clic en el botón de comprar. Posdata: No olvides tomar el maravilloso regalo gratis dentro de este libro, es solo nuestra manera de decir “Gracias por comprar” Un libro de La Serie Esencial de Cocina – Revísanos en Facebook.
Conservar los alimentos (¡Arriba la Lectura!, Level U #48)
by Phillip SimpsonNIMAC-sourced textbook
Conservas de Ave de Corral - Guía esencial para la elaboración de conservas de ave de corral con 30 deliciosas recetas
by Belén Garrido Sarah SophiaElaboración de conservas de ave de corral La serie de la cocina esencial, libro 50 ¿Elaborar conservas? ¿No es esto algo que hacía mi abuela? Lo es, y este informativo libro de recetas desvela las razones. La elaboración de conservas, que en sus orígenes empezó como una manera de ahorrar dinero y alargar la vida útil de los alimentos, ha adquirido un significado completamente nuevo en nuestros tiempos modernos. En particular, las aves de corral son muy versátiles y están cargadas de nutrientes y sabores potenciales. Aprenda a extraer esas gemas ocultas a base de seguir estas pautas y recetas. Prepare deliciosas y apetecibles conservas y después hágaselas degustar a sus amigos y seres queridos. ¿Un arte perdido? ¡Ya no! Créame, elaborar conservas de ave de corral va mucho más allá de meter unos cuantos muslos de pollo en un tarro de cristal y poner la tapa. Es un arte que requiere unos pasos precisos y seguros para producir los mejores productos alimenticios. Se trata de añadir especias, adobos y otras ideas para potenciar el sabor a la mezcla y disfrutarla meses después. Cualquier combinación sabrosa es posible. Una vez que domine las 30 deliciosas recetas incluidas en este sencillo libro de cocina, sorprenderá a su familia y sus amigos con sus propias mezclas. Es imposible que estas maravillosas recetas le fallen. Es fácil y divertido. En las páginas de este práctico libro de cocina lo abarcamos todo: qué es la elaboración de conservas - cómo funciona, el método en sí y una variedad realista de maravillosas recetas. Aprenda lo que miles de personas ya han descubierto: elaborar conservas de alimentos es gratificante y económico - sorprenda a sus amigos y después dígales dónde ha encontrado esta joya de libro cocina. Si se lo puede comer... lo puede envasar. Esta instructiva guía práctica con recetas es el único recurso que va a necesita