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Push-up Pops
by Courtney Dial WhitmoreFrom the author of Pizzazzerie, recipes, tips, and techniques to help you create delicious dessert treats based on an old favorite. A well-known stylist and writer in the field of party design and décor, Courtney Dial Whitmore combines her love of entertaining with a classic confection to give you Push-Up Pops, the perfect party resource. These treats use the ordinary off-the-shelf clear plastic molds but transform them into frozen fruit popsicles, cake and pudding parfaits, cupcakes, and 40 other treats. These beautiful layers are sweet additions to any celebration! &“Push-Up Pops are the perfect treat for any occasion. This is a MUST-HAVE book for all party lovers!&”—Tori Spelling "Filled with dozens of easy to follow recipes, Push-Up Pops layers your favorite flavors with pure fun to create adorable, individual tasty treats.&”—Angie Dudley, Bakerella "Whether you're an experienced pastry chef or a home baker, you'll fall in love with Courtney&’s fun interpretation of Push-Up Pops... These are a great activity to make with your kids and will be a hit at any party!&”—Amy Atlas, the Sweets Stylist, author of Sweet Designs "From frosting tips to instructions for making a pie push-up pop, the recipes and ideas range from simple and sweet (wedding cake) to the somewhat unusual (mini cinnamon buns).&”—Huffington Post
Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up
by Sherri Brooks VintonThis creative cookbook will inspire you to not only preserve summer’s fruit harvest, but use your homemade jams, jellies, and conserves in a host of sweet and savory dishes. Whip up a batch of peach jam and marinate shrimp kabobs in it overnight, or suspend grapefruit in lavender honey for an enticing custard topping. The flavors are fresh and contemporary and the instructions are thorough and easy to follow. Putting up — and serving up — the harvest has never been so delicious.
Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling
by Sherri Brooks VintonWith simple step-by-step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time! Put ’em Up! includes complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Sherri Brooks Vinton includes recipes that range from the contemporary and daring — Wasabi Beans and Salsa Verde — to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.
Put Out to Pasture (Farm to Table Mysteries #2)
by Amanda FlowerA delightful new cozy mystery from USA Today bestselling author Amanda Flower!There's fowl play afoot on the farmShiloh Bellamy has saved her family's farm from financial ruin—but now what? She's barely scraping by on the farm's new organic business model and the fall festival she organized to drum up business comes to a screeching halt when the body of a prominent townswoman is discovered underneath a scarecrow in a nearby field. Worst of all, the evidence points to Shiloh's childhood best friend, Kristy, as the prime suspect.Between cooking up delicious treats made with her farm's produce, convincing her cantankerous father to let her do things her own way, and dealing with a newcomer in town who could be serious competition for her customers, Shiloh doesn't have time to wade into a murder investigation. But with a killer on the loose and suspicious activity circling closer and closer to Shiloh and the people she loves, she realizes there's nothing to do but roll up her sleeves and get down to the dirty work of finding the killer and clearing Kristy's name once and for all.This book is perfect for cozy mystery readers and fans of Kate Carlisle, Denise Swanson, and Bree Baker!
Put Your Heart in Your Mouth: Natural Treatment for Atherosclerosis, Angina, Heart Attack, High Blood Pressure, Stroke, Arrhythmia, Peripheral Vascular Disease
by Natasha Campbell-Mcbride MD"Put Your Heart in Your Mouth provides not only a well-written, easy-to-understand expose, but also a practical plan for preventing heart disease and regaining health, one that involves a return to traditional foods and an avoidance of environmental pollutants and common household chemicals. And her recipe section is fantastic! Put Your Heart in Your Mouth is must reading for anyone interested in diet and health."—Sally Fallon, President of The Weston A. Price Foundation, Author of Nourishing TraditionsIf you stop any person on the street and ask them what causes heart disease, you know what their answer will be: butter and eggs, meat and fat. This infamous Diet-Heart Hypothesis was proposed in 1953, and it took scientists all over the world a few decades to prove it wrong. The trouble is that while science was beginning to cast doubt upon its basic tenets, the Diet-Heart Hypothesis was giving rise to a powerful and wealthy political and commercial machine with a vested interest in promoting it—by means of anti-fat and anti-cholesterol propaganda presented relentlessly and with increasing intensity.In Put Your Heart in Your Mouth, Dr. Campbell-McBride tackles the subject of CHD (Coronary Heart Disease), caused by atherosclerosis, a disease of the arterial wall that leads to narrowing and obstruction of the arteries. She maintains that conventional medicine does not actually know the cause of atherosclerosis or how to cure it, and explores in this book what it is, what causes it, and how to prevent and reverse it. She dispels the myth of the Diet-Heart Hypothesis, and explains that cholesterol is not the enemy but an integral and important part of our cell membranes.
Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping
by Lara FerroniEggs are among the staples in most households around the world because they're nutritious, a great source of protein, readily available, and affordable. They also happen to be delicious! Put an Egg on It is a collection of 65 simple breakfast, lunch, dinner, and dessert recipes that feature eggs. Featuring the basics on how to cook eggs, and including plenty of simple "comfort food" recipes, the book also features recipes from a variety of international cuisines incuding Mexican, Israeli, Greek, Spanish, Korean, Thai, Sri Lankan, Vietnamese, and Italian.
Putting Food By: Fifth Edition
by Janet Greene Beatrice Vaughan Ruth HertzbergThe completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long For more than thirty years, Putting Food By has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. <P><P>Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time. ?Covers canning, freezing, salting, smoking, drying, and root cellaring ?Includes mouthwatering recipes for pickles, relishes, jams, and jellies .
Putting Frosting on the Cake
by Mark Gina Parnell Rosemary JarmanThis is Grade 1, Level 4, Book 20 in the Houghton Mifflin Leveled Books series. The book info is as follows: Level: D / DRA: 6 / Genre: Fantasy / Strategy: Infer/Predict / Skill: Cause & Effect / Word Count: 120
Putting the Tea in Britain: The Scots Who Made Our National Drink
by Les WilsonFrom the Indian Mutiny to the London Blitz, offering a ‘nice cup of tea’ has been a stock British response to a crisis. But tea itself has a dramatic, and often violent, history. That history is inextricably interwoven with the story of Scotland. Scots were overwhelmingly responsible for the introduction and development of the UK’s national drink, and were the foremost pioneers in the development of tea as an international commodity. This book reveals how Darjeeling, Assam, Ceylon and Africa all owe their thriving tea industries to pioneering work by Scottish adventurers and entrepreneurs. It’s a dramatic tale. Many of these men jeopardised their lives to lay the foundation of the tea industry. Many Scots made fortunes – but it is a story with a dark side in which racism, the exploitation of native peoples and environmental devastation was the price paid for ‘a nice cup of tea’. Les Wilson brings the story right up to date, with a look at the recent development of tea plantations in Scottish hills and glens.
Pâtisserie Gluten Free: Cookies, Tarts, Cakes, and Puff Pastries
by Patricia AustinPâtisserie Gluten Free offers a tantalizing collection of gluten-free recipes. This beautifully photographed cookbook is unique in presenting some of the most challenging treats to make without gluten: classic French pastries.Written with meticulous detail and a warm and inviting style, Pâtisserie Gluten Free includes a wide array of recipes, ranging from delightful buttery French cookies to the ooh là là of elaborate flaky puff pastries.The recipes skip the commonly used gluten-free binders—xanthan gum and guar gum— that are known to be of digestive sensitivity for many individuals. The takeaway is an elevated experience in gluten-free banking; from chocolate sea salt sablés to almond croissants, the results surprise and bring a smile to the staunchest of gluten-free skeptics.
Pâtisseries: 25 incroyables recettes de pâtisserie (Baking)
by Patrick Mercier John RichardsLa pâtisserie a tellement évolué dans les dernières années. Cela est allé du mélange très basique de farine et eau utilisé par les Égyptiens il y a des siècles aux fameux desserts français, les gâteaux étagés et texturés, les biscuits secs et croquants, les pains moelleux, les muffins déliceux et crémeux. Avec la pâtisserie, si vous êtes très débutant et que vous avez besoin de recettes de pâtisserie sans stress pour un bon départ, cette collection de recettes vous aidera énormément. Avez-vous déjà rêvé de faire des gâteaux somptueux, des gâteaux au fromage savoureux, des biscuits croquants et des muffins bons pour la santé? Combien tentant sonnent une Banana Tart Nutella ou un gâteau au fromage brownie?! Si la simple pensée de ces desserts ont titillé vos papilles gustatives, vous êtes venu au bon endroit! Ce livre est exactement ce dont vous avez besoin pour commencer à apprendre ce qu'est la pâtisserie, comment ça fonctionne et comment cela peut-il être fait à la maison sans souci, équipement professionnel ou aucune formation spécial en pâtisserie. Allez créer des pâtisseries!! N'attendez plus! Téléchargez votre copie aujourd'hui et commencer à cuisiner votre chemin vers les coeurs de votre famille! Plus jamais d'argent dépensé sur des petites collations ou gâteaux d'une pâtisserie.
Pâté, Confit, Rillette: Recipes From The Craft Of Charcuterie
by Brian PolcynThe best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it’s spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croute, knows they’re impossible to resist. And yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didn’t want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold. Polcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and quickly move on to master recipes, offering the fundamental ratios of fat, meat, and seasoning, which will allow chefs to easily make their own variations. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine. Pâté, Confit, Rillette is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.
Pão Sem Glúten: Princípios, técnicas e truques para fazer pão e outras receitas sem glúten.
by María José Casañ Marc Alier Ana Paula Ruth LimaComo fazer pão e confeitara sem glútenm de maneira saudável e sem misturas comerciais. Um dia descobre que tem que eliminar o glúten da sua dieta e/ou da de agluém em sua vida. E, então, se pergunta: o que é o glúten? Onde está e como oevito? Como posso fazer pão, pãezinhos, cocas, crepes, magdalenas, tortas e bolos sem glúten em casa? Quais ingredientes posso utilizar? E, como? O pão sem glúten é igualmente nutritivo que o pão normal? Tenho que usar misturas comerciais ou posso criar a minha própria mistura? Estas mesmas perguntas se fizeram a autora e o autor de “Pão Sem Glúten” e o livro é sua resposta. O livro é dividido em duas partes. Na primeira parte aborda-se o problema do glúten na dieta, onde está, como evita-lo e, sobretudo, quais são os produtos alternativos ao glúten e suas propriedades. Identificam-se e analisam nutricionalmente os ingredientes (tipos de farinhas, aditivos, leveduras e gasificantes) para fazer fazer pão e confeitaria sem glúten. Como os resultados são afetados, como combinar e em proporção usar os ingredientes. A segunda parte se concentra na cozinha: apresentam-se as técnicas e truques para cozinhar sem glúten, e propõem 15 receitas de pães, pizzas, crepes, empanadas, cocas, bolos, magdalenas (cupcakes) e tortas sem glúten. Oferecendo alternativas nas receitas, processos, ferramentas (panificadoras, amassadora, amassar à mão) e tipos de farinhas para que você possa fazer suas próprias variações sem glúten.
Pérdida de peso: El plan completo hacia a motivación a perder peso
by Charlie FletcherEl plan completo para motivarse a perder peso La uía paso a paso para ayuno intermitente de la dieta cetogénica conseguirá montones y montones de valor en cómo funciona exactamente el ayuno intermitente con la ceto dieta para empoderar el estado metabólico de tu cuerpo para quemar aquellos mufins molestos y te guste manejarlos. La cocina cetogénica cotidiana posibilitará a los lectores liberarse de restricciones de las dietas modernas y ponerlos en un camino de salud de por vida con un ceto adaptado estilo de vida. Ketchum enseña cómo crear ceto amistosas recetas que saben muy bien, sino mejor, que sus contrapartes no saludables. Este libro te enseña todo lo que necesitas saber para maximizar tu tiempo en la cocina para que sólo tengas que cocinar pocas veces por semana, y tendrás deliciosas y saludables comidas para toda la familia en cuanquier momento hasta terminar la semana. Si estás list para entrar en acción y cambiar tu vida para mejor, este libro te guiará definitivamente en la dirección correcta!
QUE COME MI HIJO (EBOOK)
by Lucio TenninaHoy circula mucha información equivocada acerca de los alimentos. Lucio Tennina, experto médico nutricionista de gran trayectoria y éxito probado, escucha hace años a padres desorientados acerca de la comida con la que alimentan a sus hijos e insiste en que la clave sigue siendo saber para comer. Este libro tiene ese punto de partida. Luego de la lactancia, cuando se amplía la dieta del niño, qué hacemos? Por qué el bebé come verduras hasta el año y medio y luego las detesta? Qué le transmitimos? Qué come mi hijo explica de manera clara qué deben comer los chicos en cada etapa de crecimiento y cómo deben incorporar los alimentos para adecuarlos a los cambios que se van sucediendo en sus cuerpos y a las necesidades que estos conllevan. Incluye menús semanales con un completo equilibrio de nutrientes y viandas escolares aconsejables para cada día de la semana. Al cuidar la salud de nuestros hijos, vamos también a cuidar la propia. Qué come mi hijo es una oportunidad para mejorar la calidad de vida de toda la familia y ayudar a nuestros niños en el desarrollo de una vida sana.
QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip
by Lisa FainA fun, full-color look at everyone's favorite cheese dip, with history, tips, facts, and 50 recipes from beloved food blogger Lisa Fain, "the Homesick Texan." Queso (aka chile con queso) is a spicy, cheesy, comforting cult favorite that has long been a delicious addition to any party, barbecue, or family gathering. This appealing and accessible book features a mix of down-home standards and contemporary updates, from historical, regional, and Mexican quesos to vegan and dessert quesos, including Chile Verde Con Queso, Squash Blossom Queso Fundido, Fajita Queso, Cactus and Corn Queso Poblano, Frito Salad with Queso Dressing, Pulled Pork Queso Blanco, and Sausage Queso Biscuits. Whether you're relaxing with friends, having a few people over to watch the football game, or entertaining a hungry crowd, queso is the perfect party food for good times.
Quad Cities Beer: A History (American Palate)
by Michael McCarty Kristin DeMarrThe Quad Cities have a rich history of brewing that started with the influx of German citizens in the 1800s. Breweries were established on both sides of the Mississippi River. Some of these historic breweries managed to reopen after Prohibition, but national competition ultimately closed the last of these stalwarts in 1956. In 1989, Iowa created a special class "A" brewpub permit, and the first of many brewpubs in the area, Front Street Pub & Eatery, opened in 1992. Blue Cat Brew Pub, on the Illinois side of the river, opened shortly after. The brewing renaissance has helped to establish the Quad Cities as a craft beer destination. Join authors Michael McCarty and Kristin DeMarr as they celebrate the heady heritage of the region.
Qual é o seu veneno?: A origem dos nomes dos coquetéis
by Jerry BaderQual é o seu veneno? A origem dos nomes dos coquetéis Publicado por MRPwebmedia Por que chamamos os mixes alcoólicos de "coquetel”? Como elas receberam nomes tão exóticos, como Singapura Sling, Screwdriver, Alamagoozlum, Angel's Kiss, Hanky Panky, Harvey Wallbanger, Sex On The Beach, Monkey Gland, Brass Monkey, Margarita, Japalac, Lion’s Tail e tantos outros? Quem deu esses nomes? Onde foram inventados? Como são preparados, e por quê? Essas perguntas são respondidas em “Qual é o seu veneno?”, que explora os incidentes, as pessoas e os lugares que levaram à criação dessas exóticas misturas.
Qualcosa sul cibo dell’anima
by Gregory KelleyC'è Qualcosa sul cibo dell’anima che riporta indietro i ricordi dell'infanzia quando mia mamma era solita rimanere sveglia tutta la notte a cucinare un pasto per le vacanze. Era così stanca, ma per lei valeva la pena sapere che la sua famiglia avrebbe goduto di un buon pranzo casalingo per le vacanze. Tutto doveva essere giusto. L'aroma riempirebbe la casa e potresti sentire l'odore quasi a un isolato di distanza. Tacchino, prosciutto, ripieno, verdure verdi, fagioli verdi, maccheroni al formaggio. Tu nominalo, noi ce l'avevamo. La nostra famiglia è cresciuta e anche il menu è cresciuto. Mi piacerebbe condividere con voi il nostro menu delle vacanze insieme ad alcuni dei nostri altri preferiti. Buon appetito!
Quality Assurance of Aquatic Foods
by G. Jeyasekaran R. Jeya ShakilaThis book deals with the quality and safety of aquatic food. It focuses clearly on biological and chemical hazards, antibiotic and pesticide residues, and heavy metal contaminants associated with aquatic food. The quality problems in various aquatic food products and their methods of assessment are exhaustively dealt in this book. Besides, food quality management systems like HACCP, SSOP, SCP, GHP, GMP have also been explained for easy adoption. The International and National Standards prescribed by FSSAI, EIC, BIS, Codex, USFDA, ISO and EU for aquatic food products are explicitly given. It is also useful to the personnel of aquatic food industries to improve their working knowledge on maintaining the quality and safety aquatic foods. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Quality Labs for Small Brewers: Building a Foundation for Great Beer
by Merritt WaldronQuality assurance and quality control (QA/QC) is both a system and a state of mind. In Quality Labs for Small Brewers, author Merritt Waldron walks you step-by-step through the process of establishing and writing a quality program for your brewery. Your quality policy should align with your company values and inculcate a quality-first culture throughout your brewery. Building an effective quality program will empower staff to directly influence the consistent production of safe, quality beer from grain to glass.A good quality program has many moving parts but it is underpinned by good manufacturing practice (GMP) and food safety requirements. GMP covers every aspect of a brewery's operation, not just how personnel comport themselves, but how goods in are handled and stored, how beer is held in the warehouse, and how equipment, plant, and the grounds are maintained. Learn how to set standards and critical control points, and how to effectively monitor your process so that any deviation is quickly addressed.Discover how policies, procedures, and specifications can help ensure quality throughout every process. Involve your staff in establishing standard operating procedures, corrective actions, and improvements. Learn how to effectively delegate responsibility and also ensure that management is armed with the information they need to ultimately make what may be some tough decisions. If the worst happens, understand that being able to make a tough call and having a robust recall procedure in place means you can move quickly to rectify matters, which helps your brewery retain the confidence of your customers and distributors.Brewers will see results through the application of GMP and food safety prerequisite programs. Your quality manual laying out standard operating procedures, product specifications, and corrective action plans will give your staff the confidence to implement your quality program. With these programs in place, the author then takes you through each area of your brewery operation and breaks down how key parameters are measured and analyzed at critical control points. Sampling plans are outlined for monitoring density, temperature, pH, yeast viability and growth, alcohol, carbonation, dissolved oxygen, titratable acidity, fill height, and packaging integrity. Explore setting up an effective sensory panel, even a small one, that will help ensure each beer remains true-to-brand. Waldron outlines building your brewery laboratory and looks at how to implement an in-house microbiology program. Throughout this, the focus is on scaling your efforts to the size of your operation and always being ready to expand your quality program as your brewery grows. The author makes it clear that no brewery is too small to implement QA/QC and discusses pragmatic solutions to building out your capabilities.Beyond taking meaningful, accurate measurements, the author also explores how to analyze data. Learn some basics of statistics and data organization and how to apply these techniques to continuously monitor processes and spot when corrective action is needed. These routines will help pinpoint any risks or areas of improvement and ensure that only quality beer reaches the customer, time after time.
Quality Management: Essential Planning for Breweries
by Mary PellettieriQuality management for small, regional, and national breweries is critical for the success of craft brewing businesses. Written for staff who manage quality assurance (QA) and quality control (QC) in breweries of all sizes, this book clearly sets out how quality management is integrated into every level of operation.Author Mary Pellettieri shows how quality management is a concept that encompasses not only the &“free from defect&” ethos but combines the wants of the consumer and the art of brewing good beer. Breweries must foster a culture of quality, where governance and management seamlessly merge policy, strategy, specifications, goals, and implementation to execute a QA/QC program. What tests are necessary, knowing that food safety alone does not signify a quality product, adhering to good management practice (GMP), proper care and maintenance of assets, standard operating procedures, training and investment in staff, and more must be considered together if a quality culture is to translate into success.The people working at a brewery are the heart of any quality program. Management must communicate clearly the need for quality management, delineate roles and responsibilities, and properly train and assess staff members. Specialist resources such as a brewery laboratory are necessary if an owner wants to be serious about developing standard methods of analysis to maintain true-to-brand specifications and ensure problems are identified before product quality suffers. Staff must know the importance of taking corrective action and have the confidence to make the decision and implement it in a timely fashion. With so many processes and moving parts, a structured problem-solving program is a key part of any brewery's quality program.How should you structure your brewing lab so it can grow with your business? What chemical and microbiological tests are appropriate and effective? How are new brands incorporated into production? How do you build a sensory panel that stays alert to potential drifts in brand quality? Which FDA and TTB regulations affect your brewery in terms of traceability and GMP? Can you conduct and pass an audit of your processes and products? Mary Pellettieri provides answers to these key organizational, logistical, and regulatory considerations.
Quand la nourriture guérit: Comment modifier son alimentation pour se soigner, etre en bonne santé et perdre du poids
by Maria SoaresVoudriez-vous pouvoir éliminer les maladiesd, les sensations de malaise, les inflammations, la douleur et la dépression? Depuis toujours les techniques de guérison naturelles sont utilisées pour soigner de nombreuses affections! L'utilisation de techniques de guérison naturelle est aussi utile concernant les maladies chroniques, les états inflammatoires, le système immunitaire, le niveau d'énergie, de concentration, le bonheur et beaucoup d'autres choses! Après avoir introduit dans votre vie les secrets de la médecine naturelle, vous vous sentirez plus en forme que jamais! Cet ouvrage dont l'efficacité est démontrée depuis de très nombreuses années va vous montrer quelle est la façon la plus rapide et la plus efficace de vous servir de la médecine naturelle pour faire mieux fonctionner votre thyroide et améliorer votre bien-etre! En quelques semaines seulement, vous allez apprendre à améliorer votre bien-etre. Et ce n'est pas tout, toute votre vie va en bénéficier. Vous voudriez savoir comment affronter des maladies chroniques et des affections? Vous pouvez vous aussi apprendre des secrets qui vous permettront de le faire et d'etre plus heureux et en meilleure santé. Ce guide va vous illustrer des techniques scientifiquement prouvées sans que vous ayez besoin d'avoir recours à des suppléments ou à des cours couteux. Qu'est-ce qu'il comprend: - Des remèdes - Se débarrasser des maladies chroniques - Avoir plus d'énergie - Mieux dormir - Se débarrasser des affections - Nutrition - Ce que vous devriez savoir - Beaucoup plus encore! Si vous voulez mieux vous porter, vous débarrasser des maladies, avoir une meilleure concentration & bien-etre, alors ce guide est pour vous. Retournez en haut de la page et cliques pour l'ajouter immédiatement à votre panier. Avertissement L'auteur et les détenteur
Que Vivan Los Tamales!: Food and the Making of Mexican Identity
by Jeffrey M. PilcherConnections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity.
Que el hambre no te devore
by Susan AlbersDomina tu apetito, mejora tu ánimo y tu relación con la comida. Es probable que alguna vez se te haya pasado la hora de comer, así que seguro reconoces esa sensación de estar primero en completa calma a luego convertirte, repentinamente, en una criatura ansiosa e irracional que sólo busca satisfacer, a como dé lugar, ese apetito feroz. Y esto se puede convertir en un círculo vicioso, porque estar hambrientos y enojados al mismo tiempo nos hace propensos a tomar decisiones alimenticias de las que nos arrepentimos enseguida, pues “llenamos la tripa” con lo primero que nos pasa enfrente. Que el hambre no te devore — escrito por la autora bestseller de The New York Times y doctora en Psicología, Susan Albers — es un libro que te ayudará a reconocer correcta y oportunamente tus señales del hambre, a cultivar un mejor entendimiento sobre tu apetito y a crear una relación con la comida mucho más saludable y consciente. Además, incluye45 consejos prácticos para mejorar tu estado de ánimo, recobrar energía y claridad mental, así como para ponerle punto final a ese ciclo tóxico que tanto afecta tu bienestar emocional y psicológico.