PASTA e RISO della tradizione italiana

By Gian Franco Borelli

Riso o Pasta? Quale dei due è migliore? Si può effettuare un primo confronto tra questi due alimenti: los angeles pasta ha un contenuto calorico leggermente superiore, è più ricca di lipidi, proteine e fibre mentre è più povera di acqua e carboidrati. Occorre però precisare che il riso, pur avendo un contenuto proteico inferiore alla pasta, ha un indice chimico superiore che lo rende sotto questo punto di vista equivalente, se non addirittura superiore alla pasta.
222 pagine sulla Pasta e il riso della tradizione italiana.
IL tema alimentazione non ha mai conosciuto, attraverso i secoli, periodi di vero oscurantismo, L'argomento cibo, e quindi convivialità della tavola, è forse l'unica, grande filosofia, assieme all'amore, su cui sempre s'è venuta intessendo l. a. qualità della vita dell'umana progenie, advert un pace, croce e delizia, nell'opulenza oppure nell'arte d'arrangiarsi ha depositato attraverso le stagioni dell'uomo, un serbatoio di memoria storica di estrema ricchezza ed interesse, in step with questo una ricetta, un "menù" non sono mai dichiarazioni fini a sé stesse, ma il compendio di esperienze che, attraverso l. a. mediazione della cucina, si sono adeguate ed hanno sfruttato, con sapienza, il clima di una terra, di un momento storico, di una società in perpetua evoluzione.
Questa l. a. ragione in keeping with cui non esistono "ritorni" nel composito mondo dei fornelli, ma quotidiane realtà, misurate sulla semplicità oppure sulla ricerca del prestigio. In entrambi i casi sempre realtà perché concrete nelle loro realizzazioni, Senza prosopopea quindi questa nostra proposta, ma una sorta di spontaneo "servizio" a chi, pur distratto dalle giornaliere incombenze, non vuole tuttavia abdicare alla sua dignità umana.
Un libro book completo menù e ricette 222 pagine sulla Pasta e il riso della tradizione italiana. Una raccolta in step with ogni palato e molte di facile realizzazione. Il meglio della Cucina Italiana.

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Sips & Apps: Classic and Contemporary Recipes for Cocktails and Appetizers

By Kathy Casey

By way of cocktails and appetizers, chef Kathy Casey is a professional at balancing flavors and textures. Sips & Apps has a hundred recipes that come with not just classics just like the Martini and new york but in addition inventive new concoctions just like the Douglas Fir Sparkletini and the Blue Thai Mojito. Appetizers contain easy finger meals like Roasted Pear Crostini with Gorgonzola and ChaCha Cashews and extra colossal treats like Asian Shrimp truffles with candy Chili Sauce. plenty of information on stocking a house bar and many ideas and extras (like a nifty double ribbon marker categorised "sips" and "apps") make it effortless to check up the fitting sip with the perfect app.

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200 Easy Slow Cooker Recipes

By Katie Bishop

An up-to-date version, with extra comprehensive nutrition photographs, of the bestselling sluggish cooker books by way of Katie Bishop.

Slow cookers supply a straightforward method of domestic cooking. This re-creation contains over 2 hundred mouth-watering recipes that may be ready prematurely and cooked when you are at paintings, in a single day or simply stress-free at home.

More and extra individuals are studying the advantages those reasonable cookers – they're competitively priced, environmental and bring excellent effects each time.

Cookery author and journalist, Katie Bishop, exhibits simply how little attempt is needed to make nice relations recipes equivalent to Rolled Shoulder of Lamb, Mini Chestnut, Mushroom and pink Wine Pies, vintage Bouillabaisse, Herby Italian filled Peppers and Oat, Sunflower and Honey Bread.

This publication offers a clean perception into this out of date approach to cooking, with effortless, easy-to-achieve dishes that might satisfaction your mates and family.

Katie’s clean rules, worthwhile suggestion on profiting from your cooker and easy-to-follow recipes offer new proposal for an individual who desires to produce ideal nutrients each time.

• Soups and light-weight meals
• Chillis and pasta sauces
• Curries and highly spiced dishes
• Braises and stews
• ‘Roasts’
• Super-slow food
• Feasts and celebrations
• Puddings, muffins and candy sauces

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Latin Grilling: Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More

By Lourdes Castro

From the steamy jungles of the Yucatán to the verdant valleys alongside the Andes, Latin Grilling is going past commonplace fish fry fare and well-known Mexican and Tex-Mex criteria to provide greater than ninety recipes that show off the range of Latin American cooking. Acclaimed cooking instructor Lourdes Castro takes you on a culinary travel of the Americas with ten fiestas that includes actual Latin flavors adapted for domestic cooking and yard grilling.

In addition to steak and different grilled meats, Latin Grilling comprises suggestions for poultry, fish, shrimp, and greens to supply a bounty of scrumptious dishes guaranteed to please your whole visitors. Kick off your Peruvian celebration with a trio of clean ceviches or host a Cuban Cookout whole with an entire roasted hog. With country-by-country pleasing plans and menus together with drinks, starters, entrées, facets, and truffles, this get together of conventional Latin American grilling is a clean swap of velocity. Lourdes captures the essence of Latin the United States in each one meticulously formulated recipe, and to make sure you consider cozy on the grill, she stocks counsel and notes on materials, style adaptations, strategies, and exciting principles all through.
Whether you’re web hosting a festive Brazilian Rodizio kicked off with Caipiroska cocktails and Skewered Shrimp with Coconut Lime Sauce, or a hearty Andean fish fry that includes Arepas, Grilled Salt-Crusted pork Tenderloin, and Chocolate Pudding with coffee Cream, Latin Grilling is certain to get the celebration started—and maintain your amigos coming again for extra.

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BBC Good Food [UK] (August 2013)

BBC sturdy foodstuff, the UK’s most sensible promoting meals journal, is a needs to for everybody who loves cooking and eating.

Each factor is jam-packed with over eighty new recipes for daily nutrition, effortless unique and dishes from famous person cooks. each recipe is confirmed through the BBC strong meals cookery workforce, and the team’s tips might help you each step of ways. Plus, every month the television part contains recipes from renowned cookery programmes.

Whether you're a newbie or are looking to create anything new and intriguing for each meal of the month – this is often the journal for you.

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Sunday Dinners: Food, Family, and Faith from Our Favorite Pastors

By Diane Cowen

A cookbook that feeds the physique and soul, that includes recipes and encouraging tales from a few of America’s so much popular pastors, and inspiring every body to return to the desk and have fun Sunday suppers with grace and solid food.

Sunday Dinners brings readers to the kitchen and dining-room tables of 13 of America’s favourite pastors and their households as they proportion their Sunday traditions, mealtime advantages, inspiring tales, powerful relatives values, and favourite recipes.

Research indicates that consuming dinner jointly strengthens a family’s bond, and Sunday dinners are specially sacred. they're a time to deliver every person jointly, capture up, educate teenagers manners and social abilities, remain attached with teenagers, know about relatives background and values, and nourish bodies and souls.

In Sunday Dinners, the pastor households who percentage their stories are recognized not only for his or her successes within the pulpit and of their groups but additionally for the robust households they've got equipped. They hold forth it, and so they reside it, and that’s inspiring. this can be a cookbook to be learn and savored, to remind us that irrespective of how busy we expect we're, we will nonetheless take time to come back jointly, holiday bread, and attach with family members and solid buddies.

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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

Eating is a multisensory adventure, but cooks and scientists have just recently all started to deconstruct food's parts, atmosphere the level for science-based cooking. during this worldwide collaboration of essays, cooks and scientists boost culinary wisdom through trying out hypotheses rooted within the actual and chemical homes of nutrition. utilizing conventional and state of the art instruments, constituents, and methods, those pioneers create, and occasionally revamp, dishes that reply to particular wishes and serve up an unique come upon with gastronomic practice.

From the probably mundane to the nutrition fantastic―from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads―the essays in The Kitchen as Laboratory hide a number of creations and their historical past and tradition. they think about the importance of an eater's history and eating surroundings and the significance of a chef's equipment, in addition to the techniques used to create a very good range of meals and dishes. This assortment will satisfaction specialists and amateurs alike, specially as eating places depend extra on science-based cooking and leisure chefs more and more discover the physics and chemistry at the back of their artwork. members finish each one essay with their own strategies on nutrients, cooking, and technology, providing infrequent perception right into a professional's ardour for taking part in with food.

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Whiskey: A Spirited Story with 75 Classic and Original Cocktails

By Michael Dietsch

Whiskey cocktails that move way past the Old-Fashioned

After many years of being obvious as an previous man's drink, whiskey is booming in attractiveness.  Craft distilleries are shooting up all around the usa, making whiskeys not only from corn, rye, and malted barley, but in addition from grains resembling quinoa, blue corn, and triticale. Cocktail fans, relocating clear of candy and fruity style profiles, have embraced the earthy, sour, savory notes that come from the “brown” spirits. during this assortment, Shrubs writer Michael Dietsch reaches out to these cocktail drinkers with recipes either vintage and unique, in historic order.  

He starts off with colonial-era beverages resembling Cherry leap and the Stone Fence, relocating to early whiskey beverages just like the Toddy and Julep, after which into the cocktail explosion of the Jerry Thomas period circa Eighteen Eighties. This results in the beverages of pre-Prohibition, Prohibition, and post-Repeal, after which to a piece at the cocktail renaissance of the final 15 years.

Author Michael Dietsch writes, "Whiskey is a spirit with a story," and he contains an summary and a few background with out wasting sight of the pleasures in ingesting the stuff. His cocktail recipes also are infused with tales, making this booklet a pleasure to either learn and use. 

seventy five colour pictures

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For the Love of Food and Yoga: A Celebration of Mindful Eating and Being

By Liz Price-Kellogg, Kristen Taylor

Written through a yoga scholar and instructor, For the affection Of foodstuff And Yoga: a party Of aware consuming And Being is a visually wealthy exploration of the way the internal information we enhance on our yoga mats fuels bodies, minds and total states of health, which therefore affects our existence and nutrients reviews. This publication is constituted of a hundred “YogiBites”—a choice of time-tested yoga teachings—paired with a hundred unique, soul-satiating recipes which are vegetarian, vegan, or uncooked. A handful of the playful and considerate recipes that may inspire us to devour, consider and dwell good include:

• So Hum...Mus,
• wakeful Chicks
• Hatha scorching and bitter Soup
• Reuben Revelation
• Warrior Noodle
• chicken of Paradise Pina Colada
• Buddha Brussels
• Twisted Tacos
• Delightfully foolish Snow Cones

The book's ahead is written by way of David Swenson, famous this day as one of many world's most efficient practitioners and teachers of Ashtanga Yoga.

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The Oxford Companion to Food (Oxford Companions)

By Alan Davidson

'the top meals reference paintings ever to seem within the English language ... learn it and be dazzled'
Bee Wilson, New Statesman

First released in 1999, the ground-breaking Oxford significant other to Food was once an instantaneous luck and received prizes and accolades all over the world. Its mix of significant foodstuff historical past, culinary services, and interesting serendipity, used to be and continues to be precise.

Interest in meals, cooking, and the tradition surrounding meals has grown significantly within the intervening interval, as has the examine of nutrients and meals heritage. college departments, overseas societies, and educational journals have sprung up devoted to exploring the which means of nutrition within the day-by-day lives of individuals all over the world, along an ever-increasing variety of articles, books, programmes, and internet sites within the common media dedicated to the dialogue of nutrition, making the Oxford better half to Food extra correct than ever.

Already a foodstuff writing vintage, this better half combines an exhaustive catalogue of meals, be they biscuits named after battles, divas or revolutionaries; physique components (from nostril to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive remark at the tradition of foodstuff, expressed in literature and cookery books, or as dishes abnormal to a rustic or neighborhood.

While construction at the Companion's present strengths, Tom Jaine has taken the chance to replace the textual content and alert readers to new views in nutrients reviews. there's new assurance of attitudes to meals intake, construction and notion, resembling nutrition and genetics, foodstuff and sociology, and weight problems. New entries contain phrases comparable to convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and lots of extra. There also are new entries on vital personalities who're of distinctive importance in the global of meals, between them Clarence Birdseye, Henri Nestlé, and Louis Pasteur.

In its new version the significant other keeps its position because the ideal meals reference source for learn and residential use.

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