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Postres saludables: Recetas para deleitarte saludablemente

by Monique Vinay

Es muy frecuente que estemos saturados de información para elegir un postre. Muchas veces no sabemos si lo que consumimos es una opción saludable. Busca siempre que el postre te aporte energía y que nutra a todas las células de tu cuerpo. Evita aquellos que te provocan cansancio, pesadez y hasta mal humor. La chef y health coach experta en cocina vegana nos muestra como seguir disfrutando de los postres sin descuidar nuestra salud. En más de 80 recetas con fotografías a todo color, la autora nos presenta paso a paso, como disfrutar de creaciones sencillas que deleitarán nuestro paladar sin descuidar nuestra salud

La mujer de mi hermano

by Jaime Bayly

In Jaime Bayly's latest novel, Zoe wishes to escape from her monotonous marriage. She is attracted to her brother-in-law's passionate lifestyle and soon becomes attracted to him physically. A conflict of emotions between a woman and two brothers turns into a heated love triangle. Text copyright 2003 Lectorum Publications, Inc.


by Gastón Acurio

"Es así que nace este libro, hijo de una nostalgia que recuerda los momentos más felices de la vida gracias a esa actividad que nos une a todos: la cocina. Nace desde la emoción de recordar que fue la cocina la que puso la magia y amor a nuestras vidas y que, gracias a ella, pasando el tiempo, podemos suspirar al recordar tantos y tantos momentos vividos alrededor de esa mesa que mantuvo unida a nuestra familia." Este libro nace de la necesidad de recopilar 40 años de amor incondicional por una cocina que ha llenado mi vida de felicidad. Y se suma a la necesidad urgente de que, en cada hogar, la cocina habite más viva que nunca como un espacio de bienestar para toda la familia. Es un recetario que de manera sencilla y asequible intenta convencer y animar a todos a cocinar platos que, además de ricos, saludables y fáciles de hacer, poco a poco vayan devolviéndole a la cocina el espacio que nunca debió perder en nuestras vidas.


by Gastón Acurio

Las mejores recetas peruanas de la mano de uno de los mejores Chefs del mundo ¡Buenazo! es un recetario que invita a las personas a volver a disfrutar del sabor de la cocina hecha en casa. Su mejor antecedente son las recetas caseras que provienen de los secretos de aquellos miembros de la familia que hicieron del acto de cocinar un verdadero arte. Incluye más de 500 recetas de gastronomía peruana con ingredientes comunes y procedimientos simples para que cualquier persona pueda convertirse en un artista de su propia cocina. Gastón Acurio es el más importante promotor de la gastronomía peruana a través de 34 restaurantes ubicados en 11 países donde desarrolla diferentes especialidades culinarias. Fue uno de los creadores de la Feria Gastronómica de Lima llamada Mistura, que en poco tiempo se ha convertido en una de las tres más importantes del mundo.

Biogeogens and Human Health (SpringerBriefs in Public Health)

by Niraj Kumar

Health of the people is the most important indicator of the development of a nation. Health is a state of complete physical, mental and social well being and not merely the absence of disease or infirmity (as defined by WHO). The state of health of an individual or population depends upon complex interaction of the physical, biological, political and social domains. The environment affects the human health in a big way. People tend to be most susceptible to illness when physically or mentally stressed. Stress, energy and immunity form a closely knit network. Through his experimental findings, the author has brought out this intricate concept of interdependence of biotic (living) and abiotic (non-living) factors in an ecosystem, resulting in an impact on human health, in an explicitly marvelous manner. As a result, a new word "Biogeogens" has been coined, "bio" for living (biotic) , "geo" for non-living (abiotic/geographical/climatic/environment) and "gens" for the interactive proceeds of the two. The content included herein is directly concerned with the societal health and gives a clue to many socio-psycho health problems presently not handled with care. It also defines a multidimensional approach for dealing with many psychosomatic and health problems.

Breeding and Biotechnology of Tea and its Wild Species

by Tapan Kumar Mondal

Tea is an important non-alcoholic beverage plant of the world. Cultivation of tea is very important as it earns revenue for the tea growing nations especially the developing countries such as India. Although conventional breeding is well-established and has contributed significantly for varietal improvement of this plant and other Camellia species with ornamental value, yet applications of biotechnology are required to intervene some of the issues where conventional breeding is restricted particularly for woody plants such as tea. It is note-worthy to mention that some amounts of biotechnology works in several facets of tea and its wild species have also been done. In the present book, a state-of-the-art on various aspects of breeding and biotechnology has been complied in eight chapters. They are: i) Origin and descriptions of health benefits as well as morphological classification as first chapter, ii) Breeding and cytogenetics that comprise with various conventional approaches of varietal improvement of tea along with their genetic resources, iii) Micropropagation which deals with in-depth study of clonal propagation, iv) Somatic embryogenesis along with alternative techniques such as suspension culture, cry-preservation etc. v) Molecular breeding that deals with application of various DNA-based markers, linkage map etc. , vi) Genetic transformation and associated factors, vii) Stress physiology complied with various works done in tea along with its wild relatives on abiotic as well as biotic stress, and viii) Functional genomics that describe the various works of molecular cloning and characterizations, differential gene expression, high-throughput sequencing, bioinformatics etc. Importantly, the author has made exclusive tables in most of the chapters that include the summary of the works in particular topic. In a nutshell, the book compiles the work already been done, identifies the problems, analyzes the gaps on breeding and biotechnological works of tea as well as its wild species and discusses the future scope as conclusion. Every effort has been made to include all the published works till June 2013. The book will be a useful resource for post-graduate, doctoral as well post-doctoral students working on tea as well as other woody plants. This will also be useful for the scientists working in the areas of life sciences, genomics, biotechnology and molecular biology.

Microbial Diversity and Biotechnology in Food Security

by R. S. Upadhyay R. N. Kharwar N. K. Dubey Richa Raghuwanshi

The roles of microbes in agriculture, industry and environment have been the point of interest since long time for their potential exploitation. Although only a fraction of microbial diversity was accessed by microbiologists earlier for harnessing them owing to limited techniques available. The molecular techniques have opened new vistas to access the wide field of the unexplored microbes and their exploitation for useful genes and novel metabolites. Sincere efforts have been made in biotechnology using microbes leading to improve our life with respect to agriculture and people health. This comprehensive volume covers different aspects of microbial biotechnology and its management in sustainable agriculture for food security and improved human health. The book comprises four sections: Endophytes and Mycorrhizae, Microbial Diversity and Plant Protection, Microbial Functions and Biotechnology, and Microbes and the Environment, which contain 53 chapters. The book examines the aspects on endophytes and mycorrhizae, bioactive compounds, growth promoting microorganisms, disease management with emphasis on biocontrol, genetics of disease resistance, microbial enzymes, advances in potential of microbes and their industrial as well as pharmaceutical applications. In addition, the use of botanicals, and the etiology and management of medicinal and aromatic plants in the post harvest management have been reviewed in greater depth for the benefit of teaching and research community The biotechnological developments using microbe potential have enabled us combat the environment and human health problems worldwide in ecofriendly manner. We are sure that this volume will be highly useful to all those concerned with fungi, bacteria, viruses and their biology, including environmental and public health officers and professionals in the field of interest. The volume is an exhaustive coverage of almost all the aspects of microbial biology and biotechnology.

Persisting Undernutrition in India

by Nira Ramachandran

The book revisits the causes of persisting under nutrition in India, but moves away from the usual focus on women and children to a broader view of the entire population. It estimates the economic losses resulting from ignoring under nutrition in the adult working population and questions the current narrow focus of nutrition interventions, suggesting that a family-based approach may provide quicker results and long-term sustainability. It compares the best and worst performing states in the country to glean learnings from both successes and failures and emphasizes the need to hand over the ownership of nutrition outcomes from the state to the community and family for more sustainable results. The book is organized in three sections: Part 1 details the nutrition status of the population, regional variations in nutrition outcomes and government response in terms of interventions. Part 2 reviews issues and concerns like gender discrimination, poor child nutrition status, ineffective implementation of government programmes in the field and the possible impacts of emerging issues like climate change. Part 3 seeks solutions from both international and country experiences.

Probiotics and Bioactive Carbohydrates in Colon Cancer Management

by Mukesh Doble Maya Raman Padma Ambalam

This book describes the dietary habits (such as use of probiotics, synbiotics, prebiotics and dietary fiber) that could modify and reduce the risk of developing colorectal cancer (CRC). The book will be of practical and scientific use to academicians, research scholars, students, health professionals, nutritionists, etc. and could support the cause of preventing CRC by adopting smarter food habits. CRC is the third leading cause of death, in terms of both incidence and mortality, among men and women. Excess consumption of red and processed meat, roasted coffee, etc. have shown an increase in CRC, indicating that compounds formed in food containing free amino acids and sugars interact at elevated temperatures to form mutagens or carcinogens. Standard treatment options for CRC include invasive surgery and chemotherapy or radiation. Several lifestyle and dietary factors could prevent this ailment. Probiotics, prebiotics and synbiotics that are found in functional foods, health supplements and nutraceuticals and short chain fatty acids that are formed in the colon as a result of microbial fermentation of undigested bioactive carbohydrates by Bifidobacterium and Lactobacillus inhibit colonic epithelial cells and minimize inflammation, thereby exhibiting immunomodulatory effects. This book tries to address the novel unexplored benefits and mechanism of action of these functional foods.

Biofortification of Food Crops

by Ummed Singh C S Praharaj S S Singh N P Singh

The chapters presented in this book 'Biofortification of Food Crops' depict how agricultural technological interventions have true role in alleviating malnutrition. This book highlights the role of multidisciplinary approaches to cope up with the challenges of micronutrient malnutrition or hidden hunger which is an alarming public health issue in most parts of the world including India. In this endeavour, different biofortification approaches such as agronomic (or ferti-fortification), breeding, biotechnological, physiological, microbial etc. has fulfilled their different mandates of nutrient enrichment of food crops including cereals and pulses. The contents of the book proves that biofortified plants have adequate potential to nourish nutrient depleted soils, help increase crop productivity and provide nutritional benefits to plants, humans and livestock. The content and quality of information presented in this book will definitely provide multiple novel ideas of advance techniques and will stimulate innovative thoughts and directions amongst researchers and policy makers in the field of biofortification. In addition, the contributions presented in the book will be a good source of background knowledge and technical know-how to educate the readers about biofortification. The authors hope that the book entitled "Biofortification of Food Crops" would provide a suitable platform in our collective efforts for an appropriate dialogue among the scientists, researchers, entrepreneurs, policy makers and farmers in reducing the budding issues of malnutrition through novel approaches and means.

Ethnic Fermented Foods and Alcoholic Beverages of Asia

by Jyoti Prakash Tamang

Asiahas a long history of preparation and consumption of various types of ethnic fermentedfoods and alcoholic beverages based on available raw substrates of plant oranimal sources and also depending on agro-climatic conditions of the regions. Diversity offunctional microorganisms in Asian ethnic fermented foods and alcoholic beveragesconsists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc. ), amylolytic and alcohol-producingyeasts and filamentous moulds. Though there are hundreds of research articles, reviewpapers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the firstof this kind on compilation of various ethnic fermented foods and alcoholic beveragesof Asia. This book has fifteen chapters covering different types of ethnic fermentedfoods and alcoholic beverages of Asia. Some of the authors are well-known scientistsand researchers with vast experiences in the field of fermented foods andbeverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India),Prof. Yearul Kabir and Dr. MahmudHossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan),Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-IchiKusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine,Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists,dieticians, food entrepreneurs, agriculturalist, government policy makers,ethnologists, sociologists and electronic media persons may read this book whokeep interest on biological importance of Asian fermented foods and beverages.

Aarokkiya Unavu

by Poonguzhali Palanikumar

The book focuses on the importance of Healthy Food, Nutritional food and Diet control.

Sarkkarai Noyaligalukkaana Unavum Unavu Muraigalum, First Edition

by S. Muthu Chella Kumar

This book, a useful guide, is about dietary restrictions and food planning for Diabetics.

Amul: Oor Adhisaya Vetrikadhai (First Edition)

by N. Chokkan

This book vividly narrates the success story of ‘Amul’, a popular milk product brand in India.

Indian Food Sense: A Health and Nutrition Guide to Traditional Recipes

by Ruth N. Davidar

Divided into three parts, the first highlights nutrition values, second compiles traditional Indian recipes and third lists ingredients with regional names, various nutrients in foods, height and weight tables for Indian children and home remedies.

Fit for Life, Not Fat for Life

by Harvey Diamond

There is only one concept to grasp and only one action to take: Eat more living food than dead food.

Simple Cooking for the Single Person

by Karen Anand

In this book the author has given recipes that are straightforward, uncomplicated and clear, using ingredients and methods for which you don't need a French dictionary.

Simple Cooking with Soups, Starters and Salads

by Karen Anand

This book covers three of Karen's favourite topics. From her personal menu file, these recipes range from luxurious to wonderfully simple. The recipes in this book are easy to replicate in your own kitchen.

Simple Cooking for the Vegetarian Gourmet

by Karen Anand

Vegetarian doesn't mean boring. Karen's recipes use the wealth of new fruits and vegetables available in the market and cooking techniques from all around the world to introduce adventurous new vegetarian dishes.

Simple Cooking to Stay Fit

by Karen Anand

The recipes here go a long way beyond sprouts and salads as Karen demonstrates how to use different cooking techniques, tasty legumes and vegetables and sensible eating patterns to produce healthy and mouthwatering meals every day.

Simple Cooking for Smart Kids

by Karen Anand

The recipes here are simple, innovative and crafted with fresh, healthy ingredients-- most of all, they're fun to make, from the Toblerone banana split to mini pan pizzas.

Torres en la cocina 2: Siempre hay un buen motivo para cocinar

by Sergio Torres Javier Torres

El segundo libro de Torres en la cocina, el programada de cocina en el que Sergio y Javier Torres nos ofrecen cada día sus trucos y consejos para comer bien. Platos para todos y para cualquier ocasión. Porque siempre hay un buen motivo para cocinar. Cocinar y compartir nos hace más felices. En Torres en la cocina 2 descubrirás los secretos de la cocina de los hermanos Torres: fácil, casera y con mucha personalidad. Recetas al alcance de todos, preparadas con el mejor producto y con el famoso «toque Torres», ese detalle sorprendente que reinventa la tradición y la convierte en algo muy especial. De nuevo, en Torres en la cocina queremos recuperar el placer de cocinar, por eso nuestro índice es también una declaración de principios: El tiempo es oro¿Cuánto tiempo se necesita para comer bien? Si combinas buenos productos, técnicas sencillas y creatividad... ¡mucho menos de lo que imaginas! Cocinar en familiaCocinar es un placer que nos gusta compartir con aquellos a los que queremos, no importa si son niños o mayores. La imaginación es fundamental para implicar a toda la familia... y acertar. Abrazo de inviernoComer con cuchara es sinónimo de hogar. Recetas apetecibles que nos reconfortan y nos llenan de energía. ¿Quién dijo clásico?Las normas están para romperlas, y los clásicos, para reinventarlos. Nos inspiramos en la tradición y le damos nuestro toque personal para llegar más allá. Cocinar es una fiestaSiempre que hay algo que celebrar nos reunimos alrededor de una buena mesa y en la mejor compañía. Nos gusta convertir la cocina en una fiesta para los sentidos.

Receta a Receta: Los mejores platos regionales de la cocina española

by Sergio Fernández

Sergio Fernández, el cocinero de TVE, rinde un merecido homenaje a la riqueza y diversidad gastronómica de nuestro país. Un recetario ordenado por regiones que recupera nuestras tradiciones y sabores de siempre. <P><P>Hace quince años que Sergio Fernández viaja a lo largo y ancho de la geografía española explorando y descubriendo los secretos mejor guardados de cada cocina. Sabrosas carnes, pescados exquisitos, platos de cuchara e infinidad de consejos se reúnen en este libro para que tus platos luzcan como nunca. <P>Sencillo, práctico, y organizado por regiones, es un recetario imprescindible para los amantes de la cocina tradicional. <P>La gastronomía española es un referente internacional que seduce dentro y fuera de nuestras fronteras gracias a una generación de chefs que ha triunfado con sus propuestas innovadoras. <P>Sin embargo, su éxito no habría sido posible sin una tradición aprendida en los fogones más humildes, basada en platos transmitidos de generación en generación y considerados clásicos por su sencillez y honestidad a la hora de realzar los sabores de los alimentos regionales y de temporada. <P>Pueblo a pueblo y receta a receta, Sergio Fernández reúne nuestros sabores de siempre y rinde un merecido homenaje a la riqueza y diversidad gastronómica de nuestro país.

Torres en la cocina 3: Tradición con toque Torres

by Sergio Torres Javier Torres

La tercera entrega de Torres en la cocina. El toque Torres es una constante en nuestra cocina. Diferente, creativo, sorprendente... el toque Torres juega con los conceptos, las bases y los ingredientes para enriquecer la experiencia gastronómica y aportar frescura y personalidad a las recetas de siempre. Porque no entendemos la cocina como repetición sino como un diálogo entre tradición y vanguardia. Anímate a cocinar con toque Torres... y ¡con toque tú!

Chiringuito de Pepe

by Varios Autores

Si eres de los que lloran de emoción al probar una espuma de rodaballo en cama de frambuesas, pero también cuando comes un croquetón hecho como Dios manda, este es tu libro. Si por el contrario, eres de los que piensan que la salsa alioli es el mejor acompañamiento para cualquier plato, pero untaste pan a escondidas en la mayonesa de wasabi que preparó tu cuñada en su último cumpleaños, este también es tu libro. Porque el libro de la serie revelación de la temporada, Chiringuito de Pepe, es un recetario delicioso que mezcla sin complejos lo mejor de la cocina popular y la de vanguardia, y ofrece un amplio abanico de recetas que pueden prepararse siguiendo los consejos del cocinero estrella, Sergi Roca, o con el toque maestro del alma del chiringuito, Pepe Leal.

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