Кулинария
5440 кн.
Ayurveda is a holistic healing tradition from India whose history is linked to the development of yoga. It is an ancient system in which physical and spiritual well-being comes from a number of sources, including a healthful diet based on one’s individual constitution. Ayurveda is about achieving a physical and spiritual balance through a number of means, including yoga, aromatherapy, and diet. This all-vegetarian cookbook based on Ayurvedic traditions features delectable and...
| Автор | Amrita Sondhi |
• The Real Jerk restaurant is Toronto's premier Caribbean restaurant, and has consistently topped «best of» lists since opening in 1984 • this is the first Caribbean cookbook to hit the market in the past five years • this cookbook includes eight full-color pages y • the “new” in the subtitle refers to a blending of traditional and contemporary ingredients and techniques; as such, these recipes are easily replicated in any North...
| Автор | Lily Pottinger |
Sarah Kramer is a vegan cooking superstar. Her first two books, How It All Vegan! and The Garden of Vegan , co-authored with Tanya Barnard, have sold well over 100,000 copies; How It All Vegan! won the Veggie Award for favorite cookbook of 2004 by VegNews magazine, and Herbivore magazine, in a cover story on Sarah, called her “The World’s Coolest Vegan.” Sarah returns with her first solo cookbook, featuring more of the delectable, easy-to-prepare recipes...
| Автор | Sarah Kramer |
Now a Netflix series WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018 Sunday Times Food Book of the Year and New York Times bestseller While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the...
| Автор | Samin Nosrat |
Sea Salt is a gorgeous new collection of over a hundred sea-tested gourmet recipes suitable for meals aboard but equally satisfying for the home dining table. The authors are themselves dedicated sailors and bring readers on a voyage around Vancouver Island aboard their classic wooden sailboat Aeriel, drawing inspiration from the area's seafood, farmers' markets and wineries.Richly illustrated with color photographs of the dishes as well as many spectacular seascapes, Sea Salt invites...
| Автор | Hilary Malone |
Nestled in the Himalayan foothills of Northeast India, Darjeeling is synonymous with some of the finest and most expensive tea in the world. It is also home to a violent movement for regional autonomy that, like the tea industry, dates back to the days of colonial rule.<br> <br> In this nuanced ethnography, Sarah Besky narrates the lives of tea workers in Darjeeling. She explores how notions of fairness, value, and justice shifted with the rise of fair-trade practices and...
| Автор | Sarah Besky |
Craft Distilling shows you everything you need to know to get started crafting top-quality spirits on a small scaleIt is the first book written since the 1800s that is written for non-commerical distillersIt is different from other distilling books in that it clearly spells out the legal issues that currently affect liquor distillation, while providing information about how the reader can obtain the necessary permits and licensing in order to distill liquor legally Includes an overview of the...
| Автор | Victoria Redhed Miller |
Here is one of the most unique and fascinating food histories in the world, exploring the diverse culinary history of Canada. Winner of the 2007 Canadian Culinary Book Award for Canadian Food Culture In Canadians at Table we learn about lessons of survival from the First Nations, the foods that fuelled fur traders, and the adaptability of early settlers to their new environment. As communities developed and transportation improved, waves of newcomers arrived, bringing memories of foods,...
| Автор | Dorothy Duncan |
Nothing More Comforting is a reflection of our society: an eclectic mix of many different cultures and traditions. Dorothy Duncan – with her extensive knowledge of heritage foods – has chosen her favourite «Country Fare» columns from the popular Century Home magazine for this wonderful book on Canada’s heritage cuisine. Each chapter focuses on one particular food or ingredient followed by historical facts and traditional recipes for you to try at home. Fast food restaurants and instant foods...
| Автор | Dorothy Duncan |
Schluss mit dem Kampf gegen überflüssige Pfunde! Weg mit den Diäten, die keine dauerhafte Veränderungen bringen! Wer eine Zeitlang auf einzelne Nahrungsmittel verzichtet, nimmt kurzfristig ab, produziert auf Dauer jedoch Mangel – und Hunger. Michael Greger geht es ganzheitlich an: Er schlüsselt das Thema Ernährung bis ins kleinste Detail auf. Und zieht, wie in seinem Bestseller HOW NOT TO DIE, seine Erkenntnisse aus evidenzbasierten Fakten. Vom Aufbau eines gesunden Mikrobioms, über die...
| Автор | Ксюша Ангел |
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Wheat Greats for information and inspiration. <p> Everything is in here, from the proverbial soup to nuts: % Whole Wheat Bread For Bread Machine, Apple Wheat Bread (Bread Machine), Whole Wheat Carrot Cake, Whole Wheat English Muffins, Whole Wheat French Bread, Whole Wheat Loaf for Bread Machines, Whole Wheat Sesame Crackers, Whole Wheat-Prune Bread,...
| Автор | Franks Jo |
Author has more than 18k instagram followers @borrowmyeyes Will appeal to amateur bakers, nature lovers, DIYers, and fans of Scandinavian cooking & aesthetic Recipes are simple, yet the results are gorgeous and delightful looking. Great for special occasions, baking with kids, and impressing guests or co-workers. Fun to promote including viral Facebook cooking videos a la Delish and Tasty (according to a FB marketing statistic, 590 million unique people are connected...
| Автор | Marit Hovland |
An adorable collection of birthday cakes boasting the unique but easily achievable modeling skills of internationally renowned cake designer and sugar modeler Maisie Parrish. Each charming new design is ideal for creating extra-special birthday party cakes or for adding a unique personal touch tailored to the recipient. Includes the ever-popular cupcakes and minicakes and, for the first time, amazing sugarpaste techniques for adding graphic designs to compliment cakes and characters. With simple...
| Автор | Maisie Parish |
As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions <I>plus</I> South Africa, Chile, Argentina, New Zealand, and Australia. If that isn’t confusing enough, Asian,...
| Автор | Evan Goldstein |
For busy profressionals, married or single parents, or young people who want to glam up their meals, but don’t have the time to spend hours in the kitchen, this is the book for them. Although Welcome to My Table by Siba Mtongana was previously self-published in 2015, it had a relatively limited distribution presence. Now updated and published by Penguin, it is sure to find a wider, appreciative readership, looking for new inspiration in the kitchen as they settle in to a new mindset of making...
| Автор | Siba Mtongana |
Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine. What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? Can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic,...
| Автор | Terry Theise |
The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of <I>Encyclopedia of Pasta</i>, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its...
| Автор | Oretta Zanini De Vita |
At the age of 47, when he a successful publishing executive and living with his wife and four children in an affluent Chicago suburb, John Shafer made the surprise announcement that he had purchased a vineyard in the Napa Valley. In 1973, he moved his family to California and, with no knowledge of winemaking, began the journey that would lead him, thirty years later, to own and operate what distinguished wine critic Robert M. Parker, Jr. called «one of the world’s greatest wineries.» This book,...
| Автор | Doug Shafer |
The World of Sicilian Wine provides wine lovers with a comprehensive understanding of Sicilian wine, from its ancient roots to its modern evolution. Offering a guide and map to exploring Sicily, Bill Nesto, an expert in Italian wine, and Frances Di Savino, a student of Italian culture, deliver a substantive appreciation of a vibrant wine region that is one of Europe’s most historic areas and a place where many cultures intersect. From the earliest Greek and Phoenician settlers who colonized the...
| Автор | Bill Nesto |
Sought after by European aristocrats and a favorite of Napoleon Bonaparte, the sweet wines of Constantia in the Cape Colony were considered to be among the world’s best during the eighteenth and nineteenth centuries. During the first democratic elections in 1994, South Africa began to re-emerge onto the international wine scene. Tim James, an expert on South African wines, takes the reader on an information-packed tour of the region, showing us how and why the unique combination of terroir and...
| Автор | Tim James |
In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to...
| Автор | Joyce Goldstein |
Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family’s history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade.<BR /><BR /> Traveling along...
| Автор | Gary Paul Nabhan |
What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, now with a new introduction contextualizing the atlas for 2013 and beyond.<br> <br> By providing an up-to-date and visually appealing understanding of important issues around global food and agriculture, <i>The Atlas of Food</i> maps out broad areas of investigation—contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade—to...
| Автор | Erik Millstone |
In <i>Postmodern Winemaking</i>, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft–one that credits the crucial roles played by both science and art in the winemaking process. Smith, a leading innovator in red wine production techniques, explains how traditional enological education has led many winemakers astray–enabling them to create competent, consistent wines while...
| Автор | Clark Ashton Smith |