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Man Made Meals: The Essential Cookbook for Guys (Steven Raichlen Barbecue Bible Cookbooks)
by Steven RaichlenSteven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen.Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.
Man v Fat: The Weight-Loss Manual
by Andrew ShanahanMan v Fat is a practical and supportive resource for men, written by a normal bloke who just wanted to lose some weight. One day Andrew Shanahan took a guttie to text to a mate. But once he had taken the photo, he couldn't stop looking at it. He realised how unhappy he was about his body and resolved to change it. However he soon learned that the dieting industry had turned its back on men. Men were expected to get fit, tone up and turn fat into a six-pack in six weeks. There was nothing for men who simply wanted to lose their beer belly, play football again and feel more confident. So Andrew decided to do something about this. In Man v Fat, Andrew Shanahan will give you everything you need to know in order to lose weight, breaking it down into three essential components: Stage 1: Understand why you got fat Stage 2: Learn how to lose weight Stage 3: Create a winning structure Man v Fat is not a diet book or a commercial diet plan. It will explain (and myth-bust) the various diets available, so you can choose the one that will work best for you - or even create your own. It will help you to supercharge your motivation, set specific goals and teach you how to track and review them, identify threats and create a support network, and of course troubleshoot common hurdles. There are plans to get you walking, running or cycling (optional activity) or make the most of obligatory activity. Plus a perfect week plan and perfect month plan to get you started. In the battle of man against fat, this book is your ultimate weapon.
Man v Fat: The Weight-Loss Manual
by Andrew ShanahanMan v Fat is a practical and supportive resource for men, written by a normal bloke who just wanted to lose some weight. One day Andrew Shanahan took a guttie to text to a mate. But once he had taken the photo, he couldn't stop looking at it. He realised how unhappy he was about his body and resolved to change it. However he soon learned that the dieting industry had turned its back on men. Men were expected to get fit, tone up and turn fat into a six-pack in six weeks. There was nothing for men who simply wanted to lose their beer belly, play football again and feel more confident. So Andrew decided to do something about this.In Man v Fat, Andrew Shanahan will give you everything you need to know in order to lose weight, breaking it down into three essential components:Stage 1: Understand why you got fatStage 2: Learn how to lose weightStage 3: Create a winning structureMan v Fat is not a diet book or a commercial diet plan. It will explain (and myth-bust) the various diets available, so you can choose the one that will work best for you - or even create your own. It will help you to supercharge your motivation, set specific goals and teach you how to track and review them, identify threats and create a support network, and of course troubleshoot common hurdles. There are plans to get you walking, running or cycling (optional activity) or make the most of obligatory activity. Plus a perfect week plan and perfect month plan to get you started.In the battle of man against fat, this book is your ultimate weapon.
The Man Who Ate Everything
by Jeffrey SteingartenFunny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces.Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer.At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment.Inevitably these pleasurable pursuits take their toll. So we endure with him a week at a fat farm and commiserate over low-fat products and dreary diet cookbooks to bring down the scales. But salvation is at hand when the French Paradox (how can they eat so richly and live so long?) is unearthed, and a "miraculous" new fat substitute, Olestra, is unveiled, allowing a plump gourmand to have his fill of fat without getting fatter.Here is the man who ate everything and lived to tell about it. And we, his readers, are hereby invited to the feast in this delightful book.From the Hardcover edition.
The Man Who Ate Too Much: The Life Of James Beard
by John BirdsallThe definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.
The Man Who Changed the Way We Eat
by Thomas McnameeIn the 1950s, America was a land of overdone roast beef and canned green beans--a gastronomic wasteland. Most restaurants relied on frozen, second-rate ingredients and served bogus "Continental" cuisine. Authentic French, Italian, and Chinese foods were virtually unknown. There was no such thing as food criticism at the time, and no such thing as a restaurant critic. Cooking at home wasn't thought of as a source of pleasure. Guests didn't chat around the kitchen. Professional equipment and cookware were used only in restaurants. One man changed all that. From the bestselling author of Alice Waters and Chez Panisse comes the first biography of the passionate gastronome and troubled genius who became the most powerful force in the history of American food--the founding father of the American food revolution. From his first day in 1957 as the food editor of the New York Times, Craig Claiborne was going to take his readers where they had never been before. Claiborne extolled the pleasures of exotic cuisines from all around the world, and with his inspiration, restaurants of every ethnicity blossomed. So many things we take for granted now were introduced to us by Craig Claiborne--crÈme fraÎche, arugula, balsamic vinegar, the Cuisinart, chef's knives, even the salad spinner. He would give Julia Child her first major book review. He brought Paul Bocuse, the Troisgros brothers, Paul Prudhomme, and Jacques PÉpin to national acclaim. His $4,000 dinner for two in Paris was a front-page story in the Times and scandalized the world. And while he defended the true French nouvelle cuisine against bastardization, he also reveled in a well-made stew or a good hot dog. He made home cooks into stars--Marcella Hazan, Madhur Jaffrey, Diana Kennedy, and many others. And Craig Claiborne made dinner an event--whether dining out, delighting your friends, or simply cooking for your family. His own dinner parties were legendary. Craig Claiborne was the perfect Mississippi gentleman, but his inner life was one of conflict and self-doubt. Constrained by his position to mask his sexuality, he was imprisoned in solitude, never able to find a stable and lasting love. Through Thomas McNamee's painstaking research and eloquent storytelling, The Man Who Changed the Way We Eat unfolds a history that is largely unknown and also tells the full, deep story of a great man who until now has never been truly known at all.
Man with a Pan: Culinary Adventures Of Fathers Who Cook For Their Families
by John DonohueLook who’s making dinner! Twenty-one of our favorite writers and chefs expound upon the joys—and perils—of feeding their families.Mario Batali’s kids gobble up monkfish liver and foie gras. Peter Kaminsky’s youngest daughter won’t eat anything at all. Mark Bittman reveals the four stages of learning to cook. Stephen King offers tips about what to cook when you don’t feel like cooking. And Jim Harrison shows how good food and wine trump expensive cars and houses. This book celebrates those who toil behind the stove, trying to nourish and please. Their tales are accompanied by more than sixty family-tested recipes, time-saving tips, and cookbook recommendations, as well as New Yorker cartoons. Plus there are interviews with homestyle heroes from all across America—a fireman in Brooklyn, a football coach in Atlanta, and a bond trader in Los Angeles, among others. What emerges is a book not just about food but about our changing families. It offers a newfound community for any man who proudly dons an apron and inspiration for those who have yet to pick up the spatula.
Management of Celiac Disease
by Dr Merrill P. Haas Dr Sidney V. HaasOriginally published in 1951, this book by Dr. Sidney V. Haas, who introduced banana feeding in the therapy of celiac disease, and his son, Dr. Merrill P. Haas, represents the most extensive report published at the time on the subject.The first two-thirds of the book deal with the historical aspects of the problem, the various theories of etiology, and the methods of treatment proposed by different workers in the field.The final part of the book is devoted to the authors’ own experience and opinions, with comparisons of therapeutic results and prognosis on the basis of differences in dietary management.“[T]he subject is treated comprehensively and objectively. The writers’ style is clear and direct, and their approach to controversial aspects of the problems of celiac disease is fair and judicious.”—JAMA Internal Medicine, January 1952
Management of Fungal Pathogens in Pulses: Current Status and Future Challenges (Fungal Biology)
by Krishna Kumar Bhim Pratap Singh Garima Singh S. Chandra Nayak N. SrinivasaPulses have played a major role in human diet and are considered a rich source of proteins. But, the major constraints in achieving the yield of pulses are the occurrences of various diseases and pests. Hence, there is a need to understand major fungal pathogens and their management strategies for sustainable agriculture. The major pulse crops in India and other Asian countries are bengal gram, pigeon pea, black gram, green gram, lentil and peas, which are attacked by several pathogens that cause considerable crop damage. Bengal gram is affected mainly by wilt (Fusarium oxysporum f. sp. ciceri), blight (Mycosphaerella pinodes) and rust (Uromyces ciceris-arietini). The main diseases of pigeon pea are wilt (Fusarium oxysporum) and Phytophtora stem blight (Phytophthora drechsleri f. sp. cajani). Powdery mildew (Erysiphe polygoni) and rust (Uromyces vicia-fabae) are the most important diseases affecting the production of pea. This volume offers details like symptoms, distribution, pathogens associated, predisposing factors and epidemiology, sources of resistance and holistic management of diseases with particular reference to those of economic importance. Several minor diseases of lentil, green gram and of black gram are discussed with their detailed and updated information. This volume provides pooled information regarding the management of major fungal phytopathogens affecting pulses.
Management of Pediatric Obesity and Diabetes
by Robert J. Ferry Jr.The twin epidemics of obesity and type 2 diabetes mellitus (T2DM) continue to affect an ever increasing number of children, adolescents, and young adults. Management of Pediatric Obesity and Diabetes provides healthcare trainees and professionals with practical, comprehensive, and contemporary approaches to the pediatric patient at risk for obesity, T2DM, and related conditions. A unique guide on the subject, this volume provides clinical paradigms for diagnosis and management of pediatric T2DM and related conditions, while succinctly describing state-of-the-art basic and clinical sciences underlying these problems. The chapters in this volume are independent and concise. Each chapter focuses on a key clinical issue or mechanism of disease. Providing practical, data-driven resources based upon the totality of the evidence, this important text helps the reader understand the basics of pediatric obesity and T2DM and implement strategies to prevent and treat obesity and diabetes in children and adolescents. Management of Pediatric Obesity and Diabetes provides health professionals across many areas of research and practice with up-to-date, well-referenced, and comprehensive evidence on identification, treatment, and prevention of these chronic, serious, metabolic diseases in children. This volume will serve the reader as the most authoritative resource in the field to date.
Management von Diabetes in Ländern mit niedrigem Einkommen: Bereitstellung einer nachhaltigen Diabetesversorgung mit begrenzten Ressourcen
by Ivica SmokovskiDieses Buch befasst sich mit der Komplexität von Diabetes und den damit verbundenen Komplikationen und stellt die sozioökonomische Belastung durch die Krankheit dar, wobei die steigende Prävalenz, die pandemische Ausmaße erreicht, und die damit verbundenen Kosten berücksichtigt werden. Die Faktoren, die zu einer hohen Diabetesprävalenz führen, und der Einfluss der pharmazeutischen Industrie werden bewertet, und es werden Lösungen für eine nachhaltige Diabetesversorgung mit begrenzten Ressourcen aufgezeigt, einschließlich einer nationalen Konzentration auf eine kosteneffiziente Diabetesbehandlung, Ernährung und körperliche Bewegung, strukturierte Diabetesaufklärung und ein zentrales nationales elektronisches Gesundheitssystem. Darüber hinaus werden in diesem Buch langfristige Bemühungen zur Eindämmung der Diabeteslast durch Präventionsmaßnahmen vorgestellt.Managing Diabetes in Low Income Countries" ist ein unverzichtbarer Leitfaden für Kliniker und Forscher in der Diabetesversorgung, Medizinstudenten und Kliniker in der Ausbildung, Entscheidungsträger in der Diabetespolitik, Regulierungsbehörden, internationale Diabetes- und Patientenorganisationen, die alle an der aktuellen klinischen Praxis der Diabetesversorgung beteiligt sind.
Managing Diabetes in Low Income Countries: Providing Sustainable Diabetes Care with Limited Resources
by Ivica SmokovskiThis book covers the complexity of diabetes and related complications and presents the socio-economic burden of the disease, taking into account the rising prevalence reaching pandemic proportions and the associated costs. Factors causing high diabetes prevalence and the influence of the pharmaceutical industry are evaluated and solutions for sustainable diabetes care with limited resources are provided, including national focus on providing cost-effective diabetes treatment, nutrition and physical activity, structured diabetes education and centralized National e-Health System. Moreover, elaboration of long-term efforts to curb the diabetes burden through prevention activities are presented in this book.Managing Diabetes in Low Income Countries represents an essential guide for diabetes care clinicians and researchers, medical students and clinicians in training, diabetes policy makers, regulatory authorities, international diabetes and patient organisations all of whom are involved in current clinical practice for diabetes management.
Managing Food Safety Practices FROM FARM TO TABLE: Workshop Summary
by Institute of Medicine of the National AcademiesLegal regulations and manufacturers' monitoring practices have not been enough to prevent contamination of the national food supply and protect consumers from serious harm. In addressing food safety risks, regulators could perhaps better ensure the quality and safety of food by monitoring food production not just at a single point in production but all along the way, from farm to table. Recognizing the troubled state of food safety, the Institute of Medicine's (IOM) Food Forum met in Washington, DC, on September 9, 2008, to explore the management of food safety practices from the beginning of the supply chain to the marketplace.
Managing Hospitality Organizations: Achieving Excellence in the Guest Experience
by Robert C. Ford Michael C. SturmanIntroduction to Hospitality Management: Achieving Excellence in the Guest Experience, Third Edition takes students on a journey through the evolving service industry. Each chapter focuses on a core principle of hospitality management and is packed with practical advice, examples, and cases from some of the best companies in the service sector. Authors Robert C. Ford and Michael Sturman emphasize the critical importance of focusing on the guest and creating an unforgettable customer experience. Whether your students will be managing a neighborhood café, a convention center, or a high-end resort hotel, they will learn invaluable skills for managing the guest experience in today’s ultracompetitive environment. Included with this title: LMS Cartridge: Import this title’s instructor resources into your school’s learning management system (LMS) and save time. Don’t use an LMS? You can still access all of the same online resources for this title via the password-protected Instructor Resource Site. Learn more.
Managing Hospitality Organizations: Achieving Excellence in the Guest Experience
by Robert C. Ford Michael C. SturmanIntroduction to Hospitality Management: Achieving Excellence in the Guest Experience, Third Edition takes students on a journey through the evolving service industry. Each chapter focuses on a core principle of hospitality management and is packed with practical advice, examples, and cases from some of the best companies in the service sector. Authors Robert C. Ford and Michael Sturman emphasize the critical importance of focusing on the guest and creating an unforgettable customer experience. Whether your students will be managing a neighborhood café, a convention center, or a high-end resort hotel, they will learn invaluable skills for managing the guest experience in today’s ultracompetitive environment. Included with this title: LMS Cartridge: Import this title’s instructor resources into your school’s learning management system (LMS) and save time. Don’t use an LMS? You can still access all of the same online resources for this title via the password-protected Instructor Resource Site. Learn more.
Managing PCOS For Dummies
by Gaynor BussellDon't be held hostage by Polycystic Ovary Syndrome - with the right diet and effective exercise, you can minimise its impact on your day-to-day life and future wellbeing. Packed with realistic advice from a qualified nutritionist, this guide takes you through everything from picking which treatments to try - and which to avoid - to thriving with PCOS superfoods and finding resources and support to help you stay positive and maintain your focus
Managing Service Food And Beverage Operations
by Ronald Cichy Philip HickeyManaging Service in Food and Beverage Operations shows students how food service professionals create and deliver guest-driven service; enhance value, build guest loyalty, and promote repeat business; and continuously improve the process of providing excellent service. Students will learn how every aspect of a food service operations contributes to the guest experience and will explore unique features of a variety of food and beverage operations.
Managing Your Weight with Nutrition (Understanding Nutrition: A Gateway to Ph)
by Kyle A. CrockettNutrition can be complicated. How do you know what foods are healthy and what aren't? How much should you eat? How do you tell if you're overweight? Being overweight or obese is a big problem these days. All around the world, lots and lots of people, both adults and young people, weigh more than is healthy. Find out what it means to be obese or overweight. Discover what to eat to lose weight, and how to stay healthy.
ManBQue!: Meat. Beer. Rock and Roll.
by Jesse Valenciana John CarruthersManBQue is the next griller’s Bible for those in their 20s and 30s. Dedicated to meat, beer, and rock n’ roll, it starts with the basics: how to grind, assemble, and grill a perfect burger and how to season, sear, and rest a perfect strip steak. Then it moves on to other staples--perfectly cooked wings, slow-roasted BBQ, and handmade sausages. There are also suggestions for monster sandwiches and mouthwatering tacos. Once you’ve got that under control, it takes on all the weird stuff: the pig tongue and beef hearts, snails and, yes, even salad. Along the way there are beer pairings, explaining the different styles and the basic principles of putting a bottle with whatever comes off the grill. Not content with simple descriptions, ManBQue worked with craft brew experts to tell you why that IPA goes so well with your lamb burger and which bock you should be dousing your brisket in. But ManBQue is more than a cookbook, it’s a community; it’s a grilling and lifestyle organization that grew into a global society with thousands of followers. Once a month the members cast aside their daily responsibilities for good food and company. In this spirit, the margins are filled with stories of what you’re eating, which ManBQue member invented it, and how that insanely delicious process occurred. By the end, you too will be shouting "MANBQUE!”
Mandy's Gourmet Salads: Recipes for Lettuce and Life
by Mandy Wolfe Rebecca Wolfe Meredith EricksonFrom the sisters behind Montreal's sensational gourmet salads comes an overwhelmingly gorgeous cookbook, packed with simple and delicious recipes for salads--and much more!There's nothing a Mandy's salad can't fix. Want an explosion of colour, texture, flavour and fabulousness? Look no further. Inside the pages of this stunning cookbook (and the Mandy's restaurants it's named after) lies everything you need to take your salad game from a meh-maybe, to wooooah, baby!! Mandy's gourmet salads are a jewel of Montreal's (jam-packed) food scene. What started as a 3ft counter at the back of Mimi & Coco clothing store is now an 8 location success story, with ongoing expansion in every direction. Behind Mandy's are the irresistable Wolfe sisters, Mandy and Rebecca. Mandy is in charge of menu inspiration and creation; Rebecca leads the design of all their restaurant locations. More is more is the mantra for both: more colour, more texture, more vibrancy, more life!In Mandy's Gourmet Salads, Mandy and Rebecca talk you through how to create their coveted salads at home, including easy prep steps for essential ingredients, how to mix their famous dressings, and how to combine flavours and textures to create a salad masterpiece. Also inside are recipes for Mandy's nutritious, filling and fantastic grain bowls (for those who want a bit more sustenance) as well as chapters dedicated to smoothies and sweets (sharing Mandy's famous chocolate chip cookie recipe for the first time...). Perfectly timed for fresh summer living, Mandy's Gourmet Salads is a feast, for the eyes as well as the tastebuds!
Una manera sencilla de estar sano - coma sano, viva sano, y ¡siéntase estupendo!
by Julie Massoni Valeria Lissbeth Aguirre Sánchez¿Por lo regular se siente sin energía y sin ánimo, pero su especialista le ha dicho que no hay nada malo con su salud? ¿Ha probado con diferentes tipos de dietas y ejercicios, pero no puede perder peso? ¿Sufre de artritis, pero no le gusta tomar medicina para aliviar el dolor? Si respondió “sí” a cualquiera de las preguntas anteriores, estará de acuerdo que no existe una píldora mágica o una pócima que arreglen esos problemas; la buena noticia es que existe algo que usted puedes hacer para cada uno de los casos y además prevenir muchos otros problemas de salud. Lamentablemente, muchos problemas de salud se cree que son consecuencia “normales por la edad” o “enfermedades comunes” cuando, en realidad, son señales del cuerpo diciendo que no está funcionando de la mejor forma. Yo sufría con dolores de cabeza, problemas digestivos e infecciones crónicas recurrentes. Después de muchas visitas al doctor y exámenes de sangre, quedaba sorprendida cuando me decían que no había nada malo en mi… pero sabía que algo no marchaba bien. La primera vez que visité a un neurópata (poco después de los 20 años) pude confirmar que tenía candidiasis sistémica. Al hacer los cambios necesarios a mi dieta y estilo de vida, comencé a notar cambios muy rápido y al fin pude disfrutar de buena salud. Además, soy vegetariana desde hace 30 años y desde entonces no he querido cambiarlo. El cambio drástico en mi salud y el interés entre la relación dieta y enfermedad, me inspiraron a estudiar neuropatía y, de manera posterior, convertirme en neurópata en 1991. La información que les proporciono a ustedes en este libro, no está guiada para curar una enfermedad en específico, pero lo encamina a favorecer su salud y bienestar de manera general. Si está listo para empezar a sentirse “más que bien” y busca realizar los cambios necesarios, entonces acaba de dar el primer paso
Maneras de cocinar: legumbres
by José Martín Gris Emma RosGuía práctica con recetas para aprender a comprar, conservar y cocinar legumbres. <P><P>¿Conoces todas las variedades de las lentejas?¿Sabrías hacer una tortilla sin huevos? <P>Las legumbres son esenciales en la alimentación humana como fuente de proteínas de origen vegetal, que no requieren de alimentos de origen animal para convertirse en un plato completo, nutritivo y sabroso. <P>Su variedad de texturas, colores y sabores, en combinación con hortalizas y cereales, nos ofrece un abanico de posibilidades amplio y saludable. <P>Si no sabes cómo incorporarlas en tu dieta, tienes en tus manos la guía definitiva para conocer todo lo que necesitas sobre las legumbres: <br>- Sus propiedades y características más valiosas. <br>- Consejos para comprar, conservar y cocinar las legumbres, así como aprovechar cada uno de sus beneficios. <br>- Las recetas más deliciosas para incluir las legumbres más variadas a tus sopas, ensaladas y sofritos.
Maneras de cocinar: verduras y hortalizas
by José Martín Gris Emma Ros<P>Guía práctica con recetas para aprender a comprar, conservar y cocinar verduras y hortalizas. <P.¿Cómo se debe cortar una zanahoria?¿Sabrías diferenciar una verdura de una hortaliza? <P>Las verduras y hortalizas son la base de una alimentación sana, aunque muchas veces no les demos la importancia que se merecen. <P>Ha llegado el momento de dejar de tratarlas como una simple guarnición y de que se conviertan en nuestro plato estrella. Este libro no solo te ofrece un recetario amplio y suculento, sino también información práctica acerca de sus valores nutritivos, gastronómicos y culinarios. <P>Si quieres empezar a sustituir la carne por más alimentos verdes, tienes en tus manos la guía ideal que te enseñará todo lo que necesitas sobre las verduras: <P>- Las tipologías, características y estacionalidad de las principales verduras y hortalizas. <P>- Consejos para comprarlas, conservarlasy cocinarlas, y para sacarles el máximo partido. <P>- Un sinfín de recetas para hornear, freír, guisar y preparar las verduras a tu gusto.
ManFood: The no-nonsense guide to improving your health and energy in your 40s and beyond
by Ian Marber'The book every middle-aged man who wants to look after their health should read' Max Pemberton, medical doctor, journalist and author'Finally a book that tackles what men should be eating . . . Men of all ages will find this book incredibly beneficial' Dr Ellie Cannon, NHS doctor and resident GP for the Mail on SundayManFood is the definitive guide, tailored for men, on how to enhance their health easily and practically through their nutritional choices.If there was a way to eat that meant you could slow ageing, lose weight AND prevent illness, wouldn't you do it?Genetics and family history combine with our lifestyles and contribute to overall health, and the results show that men have significantly increased chances of experiencing various diseases. There are of course multiple factors that contribute to the development of disease, but we do know that nutrition is a powerful ally in reducing the risk. Now is your chance to make simple changes to your diet to ensure a longer, healthier, happier life.Drawing on the latest clinical research, award-winning nutritionist Ian Marber provides simple food swaps, myth-busting facts, and scientific evidence on how consuming certain foods can reduce your risk of prostate cancer, heart disease, diabetes, dementia and more.ManFood makes eating well easy, so you can boost your health and feel energised.
ManFood: The no-nonsense guide to improving your health and energy in your 40s and beyond
by Ian Marber'The book every middle-aged man who wants to look after their health should read' Max Pemberton, medical doctor, journalist and author'Finally a book that tackles what men should be eating . . . Men of all ages will find this book incredibly beneficial' Dr Ellie Cannon, NHS doctor and resident GP for the Mail on SundayManFood is the definitive guide, tailored for men, on how to enhance their health easily and practically through their nutritional choices.If there was a way to eat that meant you could slow ageing, lose weight AND prevent illness, wouldn't you do it?Genetics and family history combine with our lifestyles and contribute to overall health, and the results show that men have significantly increased chances of experiencing various diseases. There are of course multiple factors that contribute to the development of disease, but we do know that nutrition is a powerful ally in reducing the risk. Now is your chance to make simple changes to your diet to ensure a longer, healthier, happier life.Drawing on the latest clinical research, award-winning nutritionist Ian Marber provides simple food swaps, myth-busting facts, and scientific evidence on how consuming certain foods can reduce your risk of prostate cancer, heart disease, diabetes, dementia and more.ManFood makes eating well easy, so you can boost your health and feel energised.