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: The Low-FODMAP Cookbook
: Dianne Benjamin
: Fair Winds Press
: 2016
: 31
: / English

FODMAPs are carbohydrates that are not properly absorbed in the small intestine by people with digestive difficulties such as IBS, Crohn's Disease, and Colitis. Once these carbohydrates reach the large intestine, they cause many uncomfortable symptoms such as gas, bloating, and pain. The forbidden list of foods is extensive, but The Low-FODMAP Cookbook combines both taste and nutrition to create delightful recipes. The book includes a low-FODMAP eating plan that explains in detail which foods are not allowed and why. These recipes for breakfast, lunch, dinner and snacks are so simple and delicious, they'll appeal to the whole family!
: black 21-03-2019, 20:55 | : 0 |
: Appetites: A Cookbook
: Anthony Bourdain and Laurie Woolever
: Ecco
: 2016
: 35
: / English

Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if hes cooking, its for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favoritesdishes that everyone should (at least in Mr. Bourdains opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girla role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."
: black 21-03-2019, 20:42 | : 0 |
: Curate: Authentic Spanish Food from an American Kitchen
: Katie Button, Genevieve Ko
: Flatiron Books
: 2016
: 128
: / English

The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants. Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Curate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Curate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients.
: black 21-03-2019, 20:32 | : 0 |
: The Art and Craft of Chocolate
: Nathan Hodge
: Quarry Books
: 2018
: 26
: / English

In The Art and Craft of Chocolate, world-renowned chocolate maker Nathan Hodge takes you on a grand tour of chocolatefrom its processing, history, and trade to how it's made, bean to bar. The book includes the basic principles of chocolate-making at home and recipes for traditional moles, drinks, baked goods, rubs, and more.
: black 21-03-2019, 20:03 | : 0 |
: Instant Pot Weekday Meals: More than 100 Delectable Dishes Made in Your Multipurpose Cooker
: Oxmoor House
: Instant Pot
: 2017
: 42
: / English

Prepare for your love of your Instant Pot to grow! Your favorite kitchen tool now has an all-new collection of recipes to go with it in Instant Pot Weekday Meals! With over 100 delicious recipes that can all be made in your multipurpose cooker, this will become your go-to guide for preparing flavorful meals with your go-to appliance.
: black 21-03-2019, 19:38 | : 0 |
: Practical Cookery for Level 2 VRQ
: John Campbell and David Foskett
: Hodder Education
: 2012
: 40
: / English

Trust the resources that have trained the very best chefs in the industry for 50 years to be the only things you need to support your training and development in your professional career. Practical Cookery for the Level 2 VRQ is structured exactly around the units and requirements of the Level 2 Diploma in Professional Cookery (the VRQ). The range and breadth of skills, techniques and recipes is unsurpassed: the recipes cover the latest techniques and methods used in a real, Michelin star kitchen, as well as the classic dishes that every chef should know.
: black 21-03-2019, 19:36 | : 0 |
: Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling
: Raquel Pelzel and Matthew Weingarten
: Storey Publishing
: 2012
: 37
: / English

Whether you forage in the wild or at the farmers market, youll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!
: black 21-03-2019, 19:33 | : 0 |
: Ketotarian: The (Mostly) Plant-Based Plan to Burn Fat, Boost Your Energy, Crush Your Cravings, and Calm Inflammation
: Will Cole
: Avery
: 2018
: 27
: / English

The keto craze is just getting warmed up. The ketogenic diet kick-starts your body's metabolism so it burns fat, instead of sugar, as its primary fuel. But most ketogenic plans are meat- and dairy-heavy, creating a host of other problems, especially for those who prefer plants at the center of the plate. Dr. Will Cole comes to the rescue with Ketotarian, which has all the fat-burning benefits without the antibiotics and hormones that are packed into most keto diets.
: black 21-03-2019, 19:31 | : 0 |
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: rivasss 21-03-2019, 19:16 | : 0 |
: The Modern Cheesemaker: Making and cooking with cheeses at home
: Morgan McGlynn
: White Lion Publishing
ISBN: 191112787X
: 2019
: 227
: True PDF
: 41.8 MB

The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully stinky, and all the cheeseboard favourites including simple, fresh cheeses such as mozzarella and ricotta, working up to salty and versatile halloumi, feta and paneer, perfect, melting Swiss cheese, through to aged Cheddar and Brie.
Starting from the very basics of the making process, with a guide to milk types and the seasonal nature of cheese, The Modern Cheesemaker will deepen your understanding of this essential ingredient and its production.
: Ingvar16 21-03-2019, 17:00 | : 0 |

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