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Кулинария
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Аннотация
A clever compilation of playful Russian folk tales and renowned Russian recipes.
Bergerie's Baked Goods and Sweet Treats: Gluten Free, Wheat Free, Yeast Free, Dairy Free, Egg Free, Soy Free Recipes - Bryr Boone's Brannigan
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Offering over 60 recipes with EACH and EVERY recipe completely free from Gluten, Wheat, Yeast, Dairy, Eggs and Soy. All recipes except the smoothies and ice cream can be made without a food processor.<br><br>The book is tailored an international audience and contains both metric and imperial measurements. It also contains an in depth Hints & Tips section covering a wide variety of topics, some of which include 'working with different flours', 'suggested substitutes' and 'glossary of terms'.<br><br>The book also comes with full membership access to our website which includes access to all the recipes online and to any new recipes released, access to a discussion forum for asking questions, offering suggestions and networking, plus access to a number of video tutorials to help you on your way. For information on setting up membership, read the Introduction section of the book.
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Cookbook with thirty veggie burger recipes, a healthy living section, sauces to compliment the burgers and menus for a totally nutritionally dense meal. <br><br>Vegan and Gluten-Free recipes are included. Egg substitutes are included. Sauces to compliment the burgers and provide an international flavor are included. <br><br>Recommendations on preventing heart disease, diabetes, and cancer using food are in the healthy living sections. <br><br>The burgers are low in calories and assist in weight loss. The naturally occurring vitamins, minerals and healthful phytochemicals, isoflavones, lignans and flavonoids will keep you younger looking and full of energy.
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Sarah Wilson was addicted to sugar. She needed it every day. She convinced herself it was "good sugar". But sugar is sugar. And it was making her sick, tired and bloated. She set about researching all the different ways to quit the stuff. It took a while. But in the process she found what works – for good – and developed The Complete 8-Week Program that outlines easy techniques that are kind, sensible and totally work.<br><br>This book is perfect for you if youâre:<br><br>–Ready to quit sugar or have tried on your own and canât get past the first few days (thereâs a very important reason for this, which weâll be sharing!).<br>–Looking for a detailed explanation of why you should quit sugar alongside an in-depth, step-by-step guide.<br>–Searching for tools to accurately track weight loss and health progress.<br>–After 50 introductory recipes to support your sugar-quitting journey.<br>–Looking for guidance through the various stages of detox Sarah Wilson and the I Quit Sugar team.<br>–Keen for advice on how to kill cravings in an instant.<br>–Looking to re-stock the fridge, pantry and freezer with ready to go sugar-free foods.<br>–Ready for a total lifestyle change, not just a quick fix.<br><br>What others say<br><br>"I weighed 78kgs when I started and I'm at 68kgs six months later. In addition, I do not have the anger issues, depression/mood swing issues, joint pain (my pain is gone!) and I am all around a more energetic person." Nicole<br><br>"I've been sugar free for almost 12 months. I love the way it makes me feel – lots of energy! I'm amazed how much I don't crave sweets anymore. My skin is glowing." Di
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'A delight to read' RACHEL KHOO
Shortlisted for the 2015 Fortnum & Mason Food Book Award
Winner of UK's Best Culinary Travel Book in the Gourmand World Cookbook Awards 2015
'When we eat, we travel.' So begins The Edible Atlas. Mina Holland takes you on a journey around the globe, demystifying the flavours, ingredients and techniques at the heart of thirty-nine cuisines. What's the origin of kimchi in Korea? Why do we associate Argentina with steak? What's the story behind the curries of India? Weaving anecdotes and history – from the role of a priest in the genesis of camembert to the Mayan origins of the word 'chocolate' – with recipes and tips from food experts such as Yotam Ottlolenghi, Jos� Pizarro and Giorgio Locatelli, The Edible Atlas is an irresistible tour of the cuisines of the world for food lovers and armchair travellers alike.
Shortlisted for the 2015 Fortnum & Mason Food Book Award
Winner of UK's Best Culinary Travel Book in the Gourmand World Cookbook Awards 2015
'When we eat, we travel.' So begins The Edible Atlas. Mina Holland takes you on a journey around the globe, demystifying the flavours, ingredients and techniques at the heart of thirty-nine cuisines. What's the origin of kimchi in Korea? Why do we associate Argentina with steak? What's the story behind the curries of India? Weaving anecdotes and history – from the role of a priest in the genesis of camembert to the Mayan origins of the word 'chocolate' – with recipes and tips from food experts such as Yotam Ottlolenghi, Jos� Pizarro and Giorgio Locatelli, The Edible Atlas is an irresistible tour of the cuisines of the world for food lovers and armchair travellers alike.
Аннотация
Scottish cuisine reflects both the richness of the country's resources and the frugality often imposed on its inhabitants. From the ninth century to the present, from the simplicity of porridge and oatcakes to the gourmet delights of fish and game, this is a fascinating history of Scotland, complete with Annette Hope's personal collection of authentic recipes.
A Caledonian Feast is widely acknowledged to be the definitive culinary history of Scotland. Immensely readable and informative, it draws upon many strands of Scotland's literary heritage including works by Scott, Boswell, Smollett and Hogg as well as agriculturalists, social historians and specialist food writers like Marian McNeill. It was shortlisted for Scotland's premier literary prize, the McVittie's, and given a Scottish Arts Council award when first published in 1987. This ned edition includes a superb introduction from Clarissa Dickson Wright.
A Caledonian Feast is widely acknowledged to be the definitive culinary history of Scotland. Immensely readable and informative, it draws upon many strands of Scotland's literary heritage including works by Scott, Boswell, Smollett and Hogg as well as agriculturalists, social historians and specialist food writers like Marian McNeill. It was shortlisted for Scotland's premier literary prize, the McVittie's, and given a Scottish Arts Council award when first published in 1987. This ned edition includes a superb introduction from Clarissa Dickson Wright.
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What is it to pursue a goal, to strive for an ideal, to follow a dream?
These are the questions explored by The Balvenie in this unique collection compiled by award-winning novelist Alex Preston. The stories – from some of the brightest and most exciting voices writing today – tell of determination, endeavour and perseverance against the odds. They range across wildly different contexts and cultures, from the epic to the intimate, in fiction and non-fiction, illustrating and illuminating the outer limits of human character and achievement.
With contributions from Max Porter, Kamila Shamsie, Daisy Johnson, Eley Williams, Michael Donkor, David Szalay, Yan Ge and many more.
These are the questions explored by The Balvenie in this unique collection compiled by award-winning novelist Alex Preston. The stories – from some of the brightest and most exciting voices writing today – tell of determination, endeavour and perseverance against the odds. They range across wildly different contexts and cultures, from the epic to the intimate, in fiction and non-fiction, illustrating and illuminating the outer limits of human character and achievement.
With contributions from Max Porter, Kamila Shamsie, Daisy Johnson, Eley Williams, Michael Donkor, David Szalay, Yan Ge and many more.
Аннотация
The fiery burn of rebellion rum, a thirst-quenching gulp of ice-cold beer, the medicinal tang of restorative bitters… What did the drinks that shaped Australia first taste like?
In search of answers, award-winning writer Max Allen takes us on a personal journey through Australia's colourful and complex drinking history, glass in hand.
We taste the fermented sap of the Tasmanian cider gum, enjoyed by Indigenous people long before European invasion, sip 'claret' and 'sherry' in the cool stone cellars of the country's oldest wineries, sample 150-year-old champagne rescued from a shipwreck and help brew an iconic 1960s Australian lager. Allen also shares recipes for historic cocktails to try at home (Blow My Skull, anyone?), introduces many of the characters from Australia's boozy history and offers a glimpse of how our drinking culture might evolve in the future.
Whatever your pleasure, Intoxicating illuminates the undeniable place alcohol has in Australia's history.
In search of answers, award-winning writer Max Allen takes us on a personal journey through Australia's colourful and complex drinking history, glass in hand.
We taste the fermented sap of the Tasmanian cider gum, enjoyed by Indigenous people long before European invasion, sip 'claret' and 'sherry' in the cool stone cellars of the country's oldest wineries, sample 150-year-old champagne rescued from a shipwreck and help brew an iconic 1960s Australian lager. Allen also shares recipes for historic cocktails to try at home (Blow My Skull, anyone?), introduces many of the characters from Australia's boozy history and offers a glimpse of how our drinking culture might evolve in the future.
Whatever your pleasure, Intoxicating illuminates the undeniable place alcohol has in Australia's history.
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Unlock the secret to cooking mouthwatering and nutritious meals—without giving up your favorite dishes!In today’s era of rampant food allergies, gluten-free popularity, and the rise of paleo eating, putting together a meal that will satisfy everyone at your table is easier said than done. With Diana Keuilian’s unique approach for “hacking” recipes, however, you’ll learn how to easily recreate beloved, traditional comfort foods without the grains, gluten, dairy, soy, or cane sugar.The long-awaited follow-up to The Recipe Hacker, The Recipe Hacker Confidential is bursting with more than 100 new recipes and stunning photos that will tantalize your taste buds while trimming your waist, with lighter versions of your favorite recipes such as:– Breakfast Pizza, Sweet Potato Mini Muffins- Butternut Squash Spaghetti- Easy Teriyaki Chicken, Maple Bacon-Wrapped Salmon- Real Healthy Snickers Bars- Cookie Dough BonbonsKeuilian spills all her secrets on how to hack these recipes—and many more—while preserving the flavor, presentation, and enjoyability of each sumptuous dish. She also shares stories and musings throughout the book that will inspire, encourage, motivate, and propel you toward weight loss, better health, and culinary happiness.
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2017 Gourmand Award Winner of “US National Cookbook of the Year” You are what you eat. And what you’re eating isn’t good.With the proliferation of artificial additives, hormones, antibiotics, and the thousand other man-made substances and chemical cocktails lurking in our grocery bags, eating healthy, natural foods is trickier than ever. It’s no coincidence that America’s health is flagging, with obesity and type 2 diabetes now at epidemic levels.Taking control of your diet doesn’t have to be a challenge. Pure Food will show you how easy—and how much healthier—it is to cook clean, delicious foods.Kurt Beecher Dammeier, chef, restaurateur, food entrepreneur, retailer, and educator has spent the past 30 years of his life working to rid his own diet of food additives, and nearly 20 creating and selling pure, unadulterated foods through his Seattle-based family of food businesses (including Beecher’s Handmade Cheese, Pasta & Co, and Bennett’s Restaurant). In Pure Food, Kurt shares his own story, as well as providing a roadmap for readers to forge a diet based on pure, additive-free foods.Part handbook and part cookbook, Pure Food contains more than 70 delicious and natural recipes for pure living.Unlike most cookbooks, Pure Food’s recipes are organized in threads—which start with a primary meal component like chicken, and progress through a series of dishes that use the primary ingredient in different ways—to help you get the most from your cooking. Make Braised Beef Chuck Roast for Sunday supper, followed up by Monday night Beef Chili, and Beef and Mushroom Lasagna to use up the leftover roast on Tuesday. It also contains an assortment of sauces and sides, from Red Fresno Sriracha and 4 Year Flagship Aioli to Red Cabbage Peperonata and Wilted Collard Greens. And leave room for dessert, like Apple Pear Crisp and Beecher's No-Bake Super-Light Cheese Cake. Whether you’re a serial dieter or trying for the first time to improve the way you eat, Pure Food will revolutionize how you approach food and lead you down the path to a healthier life.