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Crying in H Mart: A Memoir
by Michelle Zauner#1 NEW YORK TIMES BESTSELLER • From the indie rock sensation known as Japanese Breakfast, an unforgettable memoir about family, food, grief, love, and growing up Korean American—&“in losing her mother and cooking to bring her back to life, Zauner became herself&” (NPR). • CELEBRATING OVER ONE YEAR ON THE NEW YORK TIMES BESTSELLER LISTIn this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. As she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her.Vivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, Crying in H Mart is a book to cherish, share, and reread.
Crypt Suzette (A Five-Ingredient Mystery #6)
by Maya CorriganVal Deniston is catering the debut of Bayport’s newest bookstore—but the death of a customer is about to draw her into a real-life murder mystery …Suzette Cripps has been occupying a spare bedroom at Val’s granddad’s house while she takes classes in this Maryland Eastern Shore town—but she’s always seemed a little secretive and fearful, and any talk about her past is a closed book. After winning the costume contest at the Halloween-themed bookstore party, Suzette is mowed down by a hit-and-run driver—and Val and her grandfather start to wonder whether it was really an accident or if someone was after Suzette. Granddad is a little distracted by his new enterprise as a ghost-buster, but as Val talks to Suzette’s coworkers and fellow creative writing students, she grows more convinced that the dead woman’s demons weren’t imaginary—and that she needs to rip the mask off a killer … Includes delicious five-ingredient recipes!
Crème Brûlée
by Lou Seibert PappasCrack into this collection of fifty-two sweet and savory crème brûlée recipes, featuring simple tips for preparation and presentation.With its caramelized crisp topping and delicious silken custard, crème brûlée makes a fine finale for any occasion. Cooking expert Lou Seibert Pappas shows you how to make a variety of sweet, savory, nutty, or chocolately recipes using just a few key ingredients plus flavorings. Create such showstoppers as irresistible Double-Chocolate Crème Brûlée, Balsamic-Blackberry Crème Brûlée made with Greek-style yogurt, tartly sweet Cranberry-Orange Crème Brûlée, or sweet and crunchy Pineapple-Macadamia Crème Brûlée.Featuring easy-to-follow recipes that will delight first-time cooks as well as the most experienced chefs, page after page of scrumptious color photographs, plus practical presentation and serving tips, Crème Brûlée is the perfect guide to great home entertaining. Welcome to simple elegance.
Crème Brûlée
by SpruceWe're familiar with it as a dinner party and restaurant favourite, but the crème brûlée has in fact been delighting those with a sweet tooth since the mid-17th century, and with its irresistable combination of rich, creamy custard and crunchy burnt sugar, it's not difficult to see why it's one of the world's most famous sweet treats. With this brilliant recipe collection you can try out some inspired and delicious variations on the classic dessert, including Raspberry and champagne, Cranberry and orange and more exotic combinations like Ginger and coconut and Lime and papaya. Even more exciting, you can now wow your guests with savoury brûlées too - delicious flavour combinations include Goat cheese and sun-dried tomato and an indulgent Lobster, caramelized onion and gruyère brûlée.
Crème Brûlée
by SpruceWe're familiar with it as a dinner party and restaurant favourite, but the crème brûlée has in fact been delighting those with a sweet tooth since the mid-17th century, and with its irresistable combination of rich, creamy custard and crunchy burnt sugar, it's not difficult to see why it's one of the world's most famous sweet treats.With this brilliant recipe collection you can try out some inspired and delicious variations on the classic dessert, including Raspberry and champagne, Cranberry and orange and more exotic combinations like Ginger and coconut and Lime and papaya.Even more exciting, you can now wow your guests with savoury brûlées too - delicious flavour combinations include Goat cheese and sun-dried tomato and an indulgent Lobster, caramelized onion and gruyère brûlée.
Crème de la Crème
by Emma Marsden Martin ChiffersMake your cooking the crème de la crème - learn the tips and tricks of Britain's greatest pastry chefs with the book of the spectacular BBC series, from the team behind Great British Bake Off.With patisserie skills broken down to their simplest elements, you will soon be familiar with the ingredients, equipment and chemistry behind the showstopping creations you see on-screen and in the best restaurants, and be inspired to make your own irresistibly indulgent treats.From croissants to intricately layered slices and eye-catching petit gateaux, each mouth-watering recipe is illustrated with stunning photographs and accompanied by expert advice on equipment and how to achieve a truly professional finish.The recipes covered include:Baking and ViennoiserieLayered slicesPatisseriePetit gateauxTartsClassic puddings and dessertsPetit Fours and biscuitsThe perfect book for Great British Bake Off fans wanting to take their bakes to the next level, or anyone inspired by the BBC series to find out more about the secrets of great patisserie.
Crêpes: 50 Savory and Sweet Recipes
by Martha HolmbergExplore the versatility of this everyday, every-occasion food with the coauthor of the James Beard Award-winner Six Seasons.Martha Holmberg is uniquely equipped to bring crêpes into the home kitchen. Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. Her lifelong love of this favorite food is apparent throughout this collection of 50 sweet and savory recipes, ranging from the simple and snacky Butter-Sugar-Lemon of her teenage years to the crêpe cakes and cannelloni of an accomplished cook. Her encouraging instructions and master formulas produce beautiful crêpes and tempting sauces and fillings that pay homage to the classics while also playing with ambitious and fascinating flavor combinations and ingredients.
Cuando el cuerpo se rebela: Aprende cómo vivir plenamente con una enfermedad autoinmune
by María Real CapellUn libro práctico que nos da las claves para prevenir y tratar enfermedades autoinmunes. Entiende las principales causas que inflaman el sistema inmunológico para revertirlo con cambios cotidianos, factibles y sencillos. Entre el 10 y el 15 % de la población de España sufre una enfermedad autoinmune. El diagnóstico no es rápido ni fácil y puede convertirse en un calvario de años y años. Las enfermedades autoinmunes se dan cuando hay un fallo de reconocimiento en el sistema inmunitario y el cuerpo, por error, ataca a las estructuras endógenas y las destruye o cambia su funcionamiento. La medicina tradicional las trata con fármacos, pero se impone hacer una cura integral para que baje la inflamación del cuerpo y el paciente recupere la salud y la energía. María Real Capell, farmacéutica, nutricionista y psiconeuroinmunoendocrina, sufre alguna enfermedad autoinmune -sabe de primera mano lo inhabilitantes que pueden llegar a ser- y se ha especializado en este campo para dar a los pacientes las herramientas prácticas que les permitirán tener una vida llena de energía. Este libro pone luz sobre muchos conceptos importantes que pueden ser la clave para apagar ese fuego interno.
Cuatro casas. La cocina de Jordi en ABaC, Atempo, Angle y Ten's
by Jordi CruzCuatro casas te invita a conocer las distintas propuestas de la variada cocina de Jordi Cruz. Empezamos por veinte propuestas de tapas, donde no pueden faltar desde las patatas bravas con alioli espumoso y sofrito picante, el pulpo al vapor con patatas aliñadas, humo y toques asiáticos o una tacita de café a la italiana. Después, seguimos con Atempo y su recién estrenada estrella Michelin, donde encontrarás las recetas más atemporales, pero con una visión propia y moderna como Las aguas puras de escalivada, el ravioli de pichón a la naranja o el irresistible steak tartar de vaca madurada. Si quieres conseguir un plato singular y único, atrévete con las recetas de Angle, donde Jordi te propone propuestas tan singulares como la Nube de Mojito «Aire», la Yema curada con ibéricos o el Salmonete braseado con texturas de col, kela y limchi y, por último, si aceptas nuevos retos, encontrarás las mejores recetas del restaurante ABaC, el flamante tres estrellas Michelin.
Cub (Orca Soundings)
by Paul CocciaIn the gay community, a young, husky man is known as a "cub," seventeen-year-old Theo fits the definition perfectly, but he is very self-conscious about his body. So when his best friend signs him up for a cooking competition at Heat, the city's newest trendy restaurant, Theo is nervous. He's confident in his baking ability and dreams of opening his own bakery one day, but he's not a chef, and he hates being in the spotlight. As Theo survives round after round, he gains the admiration of both the audience and the restaurant owner, a sexy celebrity chef known as KCC. When the owner makes it clear he is more interested in what Theo might do outside the kitchen, Theo has to decide how far he is willing to go to launch his career.
Cuba!: Recipes and Stories from the Cuban Kitchen
by Dan Goldberg Jody Eddy Andrea KuhnCuba continues to captivate visitors with its vibrant culture, colorful cities, and incredible cuisine. Cuba! explores the magic of this country through recipes and stories that will set taste buds on fire and delight even the most well-seasoned traveler. <P><P> Brazen, bold, and colorful, Cuba is a country that pulses with life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this magnetic country, capturing its passion and vibrancy, for the past five years. Dan, an award-winning photographer and Andrea, an acclaimed prop stylist and art director, along with renowned food writer Jody Eddy, bring the best of Cuban food to home kitchens with more than 75 meticulously tested recipes. From Cuban-Style Fried Chicken and Tostones Stuffed with Lobster and Conch, to Squid-ink Empanadas and Mojito Cake with Rum-Infused Whipped Cream, this book offers a unique opportunity to bring a little slice of Cuba into your home and onto your plate.
Cuban Cocktails: 100 Classic and Modern Drinks
by Ravi DeRossi Jane Danger Alla LapushchikThe co-owner of one of America's best cocktail bars brings craft mixology to tropical drinks in a new, enticing way. From the renowned Cuban rum bar Cienfuegos—owned by the co-owner of Death & Co., named Best American Cocktail Bar at Tales of the Cocktail® in 2010—comes this spirited collection of 100 recipes that celebrate Cuba&’s rich history and culture. This collection features timeless classics, such as the Cuba Libre, El Floridita Daiquirí, and Mojito; a bevy of punch recipes to share with friends and family; new takes on familiar favorites, such as the Isla Tea, Por Avion, and Rum Old Fashioned; and modern craft concoctions, including the Havana Harbor Special, Imperial Fizz, and One Hundred Fires. But Cuban Cocktails offers more than just a collection of delectable recipes. It captures the tropical elegance and unfiltered energy of old Cuba, brimming with beautiful, evocative images of the drinks and the places where they came to life. Features shed fascinating light on the country&’s cocktail history, its legendary bars, and the famous cantineros who ran them, while notes, tips, and tricks make it easy to create a tantalizing taste of the once-forbidden Caribbean island.¡Bienvenidos a Cienfuegos!
Cuban Flavor: Exploring the Island's Unique Places, People, and Cuisine
by Liza Gershman Mari AixaláA lush journey through Cuba, its paladars, and its flavorful cuisine For Cubans, food is a complex story—a tapestry of love and loss woven so deeply into their culture that it goes well beyond that of history or sustenance. Gershman, who’s love affair with Cuba began long before her first visit, takes you along on a photojournalistic journey through the streets of Cuba and its paladares through her stunning photographs of the country’s glorious sights, the lively people, and, of course, the amazing variety of food. Much more than a cookbook, Cuban Flavor is an introduction to a revolutionary era of Cuban cuisine: a new frontier. Growth and transition foster the seed of invention and innovation, and these shifts often begin with food. From the succulent spiced meat of the national Ropa Viejo, simmered in a tomato-based criollo sauce, to the sweet and sticky Arroz Con Leche or the local favorite, Flan served in a soda can, Cuban cuisine has something for every palate. Pair these delights with a warm, sultry night, an old convertible, and a jazz band, and sit back as you fall deeply in love again . . . or for the very first time. This visually arresting volume features more than fifty Cuban recipes, from appetizers to main courses and drinks to desserts. Along with color photographs of the dishes, you’ll also get to meet the people who create them. This remarkable volume offers a taste of the little-known culture to a public that has long been deprived of its intoxicating flavors.
Cucamonga Valley Wine: The Lost Empire of American Winemaking (American Palate)
by George M. PeragineThe Cucamonga Valley was once America�s largest wine-producing region, crafting quality vintages decades before Napa and Sonoma. Secondo Guasti, an ambitious and enterprising Italian immigrant, established the region�s first vineyard in 1901, and others soon followed. Wineries like the Vai Brothers, Padre, Galleano, Brookside and more made the valley the epicenter of a burgeoning industry. Not even Prohibition could halt production. While domestic breweries and distilleries shuttered, Cucamonga�s brandy and sherry continued to be legally made for culinary and medicinal purposes. Yet by the late 1970s, harvests had dwindled and vineyards vanished. Urbanization, vine disease and property taxes effectively ended production. Today, local vintners and wine enthusiasts are reviving the region�s proud heritage. Authors George M. Walker and John Peragine uncork a legacy too delectable to die.
Cucina Chetogenica senza Latticini
by John WilliamsFai fatica a perdere peso? Hai bisogno di aiuto per regolare il tuo livello di insulina? Hai il diabete di tipo 2? Soffri di ipertensione? Vuoi liberarti di quel grasso viscerale ostinato? Soffri di reflusso acido o di gonfiore? E allora, la dieta chetogenica ti aiuterà a risolvere o alleviare tutti questi problemi. Si tratta di una delle diete migliori e più popolari del mondo, perché è capace di cambiare efficacemente la vita delle persone aiutandole a perdere peso e a guarire da disturbi comuni. Una dieta chetogenica è utile per i seguenti problemi: mal di stomaco; crampi; gas; gonfiore; diarrea; acne, tramite una pulitura naturale; cancro, poiché ne riduce il rischio; infiammazioni e altro ancora La “Guida Completa Per Principianti alla Dieta Chetogenica Senza Latticini” ti insegnerà a quali alimenti dire sì e a quali no, oltre a delle ricette per la colazione; per gli snack, per i contorni, per i primi e per i dolci. Prendi oggi la tua copia e inizia a perdere peso!
Cucina Indiana Casalinga in un Lampo
by Prasenjeet Kumar Laura CarlettiCon la sua fantastica raccolta di oltre 100 deliziose ricette, molte delle quali introvabili nei ristoranti, quello che ti accingi a leggere è diverso da qualunque altro libro di cucina indiana. Avventurati alla scoperta di ciò che gli indiani mangiano a casa, lasciandoti guidare passo passo nella misteriosa e sconosciuta "cucina casalinga." Prasenjeet Kumar, l'avvocato riscopertosi gourmet, esplora in questo volume i motivi che separano nettamente la cucina indiana "casalinga" da quella dei ristoranti. Nel suo stile semi-autobiografico, ti condurrà con sé alla ricerca di cibo indiano a Londra, facendoti domandare assieme a lui perché tra i suoi amici europei non c'è mai nessuna discussione sulle differenze tra cibo casalingo e da ristorante, e facendoti scoprire come la ristorazione in India sia completamente diversa da ciò che si fa in casa, anche se si tratta dello stesso piatto. Questo volume fa per te se: *Sei un indiano in cerca di cibo casalingo ovunque nel mondo, India inclusa. *Sei un indiano e conosci bene la cucina della tua regione, ma vuoi scoprire le tradizioni "casalinghe" di altre zone dell'India. *NON sei indiano, ma ami questa cucina e hai sempre desiderato che qualcuno ti guidasse nell'intricato labirinto di spezie e ti aiutasse a ridurre i grassi e il grado di piccantezza di molti piatti.
Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals
by Giulia ScarpaleggiaTuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera—Italian peasant cooking that is equal parts thrifty, nourishing, and delicious. The Italians call it l&’arte dell&’arrangiarsi—the art of making do with what you&’ve got. They&’ve been cooking this way for centuries, a unique approach to ingredients and techniques known as cucina povera, or peasant cooking, that results in the highest expression of what Italian food is all about—transforming simple components into unforgettably delicious and satisfying meals. It&’s also a way of cooking that, with some notable exceptions like minestrone, ribollita, and pasta e fagioli, is barely known outside of Italy. Author Giulia Scarpaleggia is all set to change that. She&’s a Tuscan home cook, food writer, and cooking teacher who is writing both to elevate the cucina povera of her native country and to honor the ingenuity and resourcefulness of the strong Italian women who came before her. In 100 recipes, beautifully photographed, Cucina Povera shows how to take the humblest of ingredients—beans and lentils; lesser-known cuts of meat; small, bony local fish; vegetables from the garden; rice and pasta; and leftovers—and make magic: Roasted Squash Risotto, Florentine Beef Stew, Chicken Cacciatore, Nettle and Ricotta Gnudi, Summer Borlotti Bean and Corn Soup, Sicilian Watermelon Pudding. And the author&’s favorite comfort food, pappa al pomodoro, aka leftover bread and tomato soup. Soul satisfying, super healthy, budget friendly, no waste, easy to make, and as authentic as a piping-hot rice ball from a street vendor in Rome, the cooking of Cucina Povera is exactly how so many of us want to eat today.
Cucina vegana: Ricette vegane. Collana Libri vegani (Dieta Vegana)
by Marcus Flint Erica Roggio e Linda RoggioChe tu sia già innamorato della cucina vegana o che tu abbia bisogno di esser convinto, questo libro ti guiderà gradualmente attraverso la dieta vegana e oltre, nella realizzazione pratica di ricette salutari e gustosissime. Questo stile di vita esprime un modo concreto e sostenibile di nutrirsi per mantenersi a lungo in salute, da un punto di vista fisico e di benessere generale. Cosa aspetti? Scorri la pagina e acquista il libro!
Cucinando Con La Cannabis: Cibo Alla Marijuana Per Principianti E Ricettario Sulla Cannabis
by Jack BakerStai cercando di ricevere i benefici della marijuana senza vaporizzare o fumare? Sei un principiante che viene introdotto alla cannabis per la prima volta e stai cercando un modo semplice per prendere la marijuana? O sei un intenditore di cannabis che cerca di fare la tua cucina infusa di marijuana a casa? Stai cercando una risorsa che ti aiuti a imparare facilmente a cucinare con la cannabis? Se questo suona come te, allora continua a leggere! I prodotti commestibili sono qualsiasi alimento o bevanda in cui è stata infusa la cannabis. I prodotti commestibili a base di cannabis sono realizzati utilizzando ingredienti che sono stati estratti da materiali di piante di marijuana indurite, come gemme e potature. Questi dolcetti conterranno THC attivato e possono produrre effetti positivi simili a quelli delle gemme fumanti. I prodotti commestibili si trovano più spesso nei deserti pieni di zucchero che sono facili da dividere per anche dosare come brownies o polloni. Tuttavia, quasi tutte le ricette che ti vengono in mente, compresi i piatti di tre portate più eleganti, potrebbero essere infuse di cannabis con gli ingredienti e gli strumenti giusti. Imparare a cucinare con la cannabis ti aiuterà a raggiungere tutti i tuoi obiettivi utilizzando l'erba storica, non importa quanto siano grandi o piccole. Indipendentemente da chi sei e da cosa vuoi ottenere, la base per cucinare con la cannabis è la stessa per tutti. Questo libro ti aiuterà a capire tutto ciò che devi sapere sugli edibili alla marijuana, compresi i benefici e le sfide che comportano, e ti fornirò un processo passo passo per cucinare con la cannabis insieme ad alcune ricette pratiche che puoi mettere in pratica lontano. All'interno di queste pagine scoprirai: •La storia degli edibili alla cannabis • In che modo gli effetti della marijuana commestibili differiscono dagli altri prodotti a base di cannabis • Domande fr
Cucinare con la crock-pot (Slow Cooker: Crockpot Ricette)
by Giovanni Fichera Jason AllanCucinare con una pentola crock-pot è il metodo di cottura migliore del mondo. Preparati a un viaggio incredibile di ricette deliziose con la slow cooker.
Cucinare: Healthy and Authentic Italian Cooking for the Whole Family
by Marco BianchiIn this gorgeous full-color lifestyle cookbook, the Italian cook, television personality, and bestselling cookbook author offers personal tips and tricks on maintaining a healthy diet and provides 65 of his favorite Mediterranean recipes to help you eat deliciously and live well."What do you eat on a typical day?" This is the question Italian cook and television personality Marco Bianchi is frequently asked. A food mentor revered for his expertise in maintaining a healthy diet and lifestyle, he believes that one’s daily food regime is the key to reaching and sustaining health and happiness. Now, for the first time, Marco opens his home in Milan and shares insights on eating and wellness, as well as some of his favorite recipes—everything necessary to feed the body, mind, and soul.Cucinare is an exciting behind-the-scenes look at Bianchi’s everyday life, captured in nearly 200 color photographs. In talking about healthy eating, he reminds us that the most often overlooked items for a good, balanced diet are already in the pantry and fridge. He dispels myths involving the science of nutrition and enthusiastically demonstrates his art, giving you the step-by-step instructions and simple ingredients to create delicious, healthy dishes, including:Apple Walnut Salad with Balsamic Honey DressingMini-focaccia Breads with Seeds and OlivesRoasted Cherry Tomatoes with OnionsPasta with Eggplant, Taggiasca Olives, Capers, and MintMediterranean SushiEating well isn’t a mystery, Bianchi makes clear. The key to building a foundation for good health starts at the dinner table. Mangia!
Cuerpazo para siempre: Mi método para transformar tu figura en un cuerpo de infarto (Atria Espanol)
by Claudia MolinaPor primera vez, Claudia Molina—autora del bestseller Jugosa y fit—comparte su método personal y completamente natural para transformar tu figura en un cuerpo de infarto.Claudia Molina ha dedicado su carrera a transformar un sinnúmero de vidas, desde su leal teleaudiencia y seguidores en línea hasta concursantes de Nuestra Belleza Latina, por medio de sus efectivos consejos de nutrición y entrenamiento físico. En Cuerpazo para siempre, la autora comparte por primera vez las prácticas diarias de alimentación y ejercicios que la han ayudado a tener y a mantener un cuerpo saludable y en forma. Cuerpazo para siempre se enfoca en la integración permanente de nuevos hábitos alimenticios, y está diseñado para entrenar y moldear tu figura en el cuerpo que deseas. También incluye un plan de comida con recetas deliciosas y ejercicios esenciales para cada tipo de figura y meta física. Además contiene fotos espectaculares a color de las comidas y ejercicios. Esta guía sencilla y valiosa será tu aliada imprescindible sea que quieras adelgazar, mantener, moldear o tonificar tus músculos, Cuerpazo para siempre tiene una respuesta personalizada para ti.
Cuida de ti
by Cristina AndradesCuida de ti te acerca, de manera instructiva, a los múltiples factores que inciden en tu forma de tratarte, de alimentarte y en la relación que establecemos con nuestro cuerpo, siempre desde una mirada respetuosa hacia ti misma. En este nuevo libro, Cristina Andrades va un paso más allá de la psicología relacionada con la conducta alimentaria y del tratamiento de los aspectos psicológicos que influyen en nuestra relación con la comida para ofrecernos conceptos clave como el autocuidado desde la autoestima hasta el pensamiento crítico ,centrándose en cuestiones como la autoexigencia y la autoimagen, cuyo buen entendimiento es de vital importancia para el bienestar personal. Con un tono sencillo y un enfoque práctico, la autora te ayudará a conocer más de ti misma y a comprender qué papel juegan todos estos aspectos en tu salud física, emocional y psicológica.
Cuida't: Les claus per equilibrar el cos i transformar la teva salut
by Xevi VerdaguerXevi Verdaguer, autor de Transforma la teva salut, revela en el seu nou llibre una manera revolucionària d'entendre el funcionament del cos. Un mètode que transformarà la nostra salut i la millorarà radicalment. Sovint sentim molèsties que intentem alleujar amb medicaments: migranyes, dolors crònics, fatiga, dolors menstruals, contractures, ansietat... En Xevi Verdaguer, especialista en PsicoNeuroImmunologia, ens apropa a la visió de la medicina integrativa i ens mostra què podem fer per solucionar aquestes dolències fàcilment, i alhora ens dona les claus per entendre millor el nostre cos, aprendre a escoltar-lo i convertir-nos així en els protagonistes de la nostra salut. Aquest llibre ens ofereix els coneixements i consells d'en Xevi Verdaguer de manera senzilla, clara i pràctica per tal que els puguem aplicar al nostre dia a dia. Coneixerem els aliments recomanats i els que hem d'evitar menjar per a cada dolència, aprendrem com combinar-los amb menús equilibrats i com cuinar-los amb receptes saboroses i gens complicades, creades per nutricionistes.
Cuina natural
by Adam MartinSI VOLS MENJAR SA I BÉ, AQUEST ÉS EL TEU LLIBREEn aquestes 101 receptes de cuina natural trobaràs àpats quecompleixen cinc requisits:- Fàcils de menjar- Fàcils de digerir- Nutritius- Saludables- Bons!Cuina natural és un recull de receptes saboroses, innovadoresi fàcils de preparar, elaborades amb productes ecològics, deproximitat i de temporada. També hi trobareu tècniques perreinterpretar en clau saludable els plats de sempre i per crear-ne de nous. A més de satisfer els nostres sentits, Cuina natural té en compte els efectes dels aliments en l'organisme, i la combinació és perfecta: ens permet menjar plats deliciosos vetllant alhora per la salut i trenca aquella dicotomia absurda que diu que els plats o són bons o són saludables.Endinsa't en la cuina natural: t'alimentaràs com cal,et sentiràs millor, estaràs més sa i et lleparàs els dits.