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PASTA PATRIA NOSTRA: Le roman de la pâte (French Edition)
by Jean-Charles Borboni

Price : Free!

Language

French

Pages

558

Publication Date

March 30, 2017

Product Description
Customer Reviews
Ravivant les souvenirs d'une Ritalie devenue totalement mythique aujourd'hui, l'auteur, lui-même héritier, sans l'avoir toujours su, de la grande tradition ritale, nous invite à entreprendre, en sa compagnie, le « Grand Tour » des aristocrates anglais puis européens des XVIIIe et XIXe siècles, ce « Voyage d'Italie » que tant d'auteurs, du Président de Brosses à Dominique Fernandez, en passant par Goethe, Chateaubriand et Lord Byron, ont eux-mêmes effectué avant d'espérer rejoindre cette « Société des Dilettanti » dont, aujourd'hui, seule la mémoire se perpétue.<br />Le « Voyage d'Italie », mais cette fois avec l'ambition, forgée mais modeste, de pénétrer ce monde multiple et fascinant que constitue la pâte italienne, cette « pasta nostra » dont Ugo Tognazzi disait que Dieu l'avait envoyée sur terre pour nous consoler de tant d'imperfections italiennes...<br />Au cours de ce voyage, nous retrouverons bien sûr, ces monstres de la gastronomie internationale que sont devenus les spaghetti alla carbonara, les vermicelli alla putanesca, les rigatoni alla Norma, les bucatini all'amatriciana ou les tortelloni et les lasagne de Bologne mais, surtout, nous évoquerons ces trésors cachés que sont les cappelletti de San Leo, les maccheroncini de Campofilone, les cirioli de Campobasso, les bigoli de Venise, les agnoloti de Turin, les pizzoccheri de la Valtellina, les casonsei de Bergame, les malloreddus de Campidano ou les umbrichelli d'Orvieto... et tant d'autres variétés et recettes d'une pâte qui constitue, aujourd'hui, bien plus qu'une tradition culinaire : un véritable art de vivre et, avec le calcio, l'un des seuls ferments d'une unité italienne qui tarde à se réaliser malgré les efforts méritoires de Pellegrino Artusi.<br />Alors, « Pasta Patria Nostra » comme « Cosa Nostra » ou « Legio Patria Nostra »... pourquoi pas ?<br />
222 Low Carb Rezepte: Kohlenhydratfreie Rezepte für Frühstück,...
by Low Carb Experts

Price : Free!

Language

German

Pages

160

Publication Date

March 21, 2018

Product Description
Customer Reviews
<h1>AKTION ENDET IN KÜRZE!</h1><br /><h2>222 Low Carb Rezepte inkl. 14 Tage Diätplan</h2><br />★ Du willst eine extrem große Auswahl an Rezepten ohne Kohlenhydrate?<br />★ Du willst <b>schnelle Low Carb Rezepte</b>?<br />★ Du bist Low Carb Einsteiger?<br />★Du willst einen Diätplan, den du <b>leicht umsetzen</b> kannst?<br />★ Du willst wissen, wie du deinen <b>Stoffwechsel beschleunigst</b>?<br />★ Du willst Heißhungerattacken vermeiden?<br />★ Du willst keinen Jojo-Effekt?<br /><br /><br /><h3>Dann ist dieses Low Carb Rezeptbuch genau das Richtige für dich!</h3><br />In diesem Buch findest du über <b>222 Low Carb Rezepte</b> mit <b>Kalorienangaben</b> für den ganzen Tag.<br />Frühstück, Mittagessen, Abendessen, Desserts, Smoothies, Snacks für Zwischendurch uvw.<br /><br />Die Rezepte und Tipps in diesem Buch bringen dein <b>Fett</b> fast von selbst zum <b>Schmelzen!</b><br />Mit einem detaillierten <b>14 Tage Plan</b>, der leicht umzusetzen ist.<br /><br />Mit der <b>großen Auswahl an Rezepten</b> bekommst du eine <b>Top Preis/Leistung</b>,<br />die du so in keinem anderen Buch findest.<br /><br /><b>Hier ein kleiner Auszug aus dem, was dich erwartet:</b><br /><br />★ Grundlagen und Vorteile einer Low Carb Ernährung<br />★ Welche Lebensmittel solltest du meiden<br />★ Leckere Low Carb Rezepte für ein gesundes Frühstück<br />★ Leckere Shakes, Smoothies und Snacks<br />★ Grandioser Eiweißbooster – Geheimwaffe für den Stoffwechsel<br />★ Low Carb Saucen und Dips<br />★ Leichte Mittagsgerichte mit Pute<br />★ Aromatische Mittagsgerichte vom Schwein<br />★ Leckere Wildgerichte<br />★ Frischer Fisch am Tisch<br />★ Schnelle Gerichte für Mittags<br />★ Tolle Low Carb Gerichte für ein vegetarisches Mittagessen<br />★ Leckere Low Carb Salate<br />★ Low Carb Cremesuppen<br />★ Gerichte mit Ei<br />★ Große Auswahl an Desserts ohne Zucker uvm.<br />★ ALLE Rezepte mit vollständigen <b>Nährwertangaben und Kalorien</b><br />★ Tricks für einen schnellen Stoffwechsel<br />★ 14 Tage Diätplan<br />★ Gut aussehen<br />★ Kein Jojo – Effekt<br />★ Tricks gegen Heißhunger<br />★ Rapider Fettverlust<br /><br /><b>Erreiche jetzt deine Ziele mit dem besten Low Carb Rezeptbuch inkl. Diätplan!</b><br /><br />Low Carb ist eine der <b>besten Ernährungsformen</b> überhaupt, wenn du <b>schnell abnehmen</b> möchtest und dabei gesund leben willst.<br />Mit Low Carb schafft es jeder unserer Klienten, seine Ziele zu erreichen.<br />Mit der großen Auswahl von über 222 Rezepten hast du die <b>Freiheit</b>, jeden Tag was Neues zu probieren!<br /><br /><b>Wer sind wir überhaupt?</b><br /><br />Wir von <b>Low Carb Experts</b> sind spezialisiert auf Low Carb und kennen alle wichtigen Details dieser Ernährungsform.<br />Du bekommst das Wissen von <b>mehreren Experten</b> und die beliebetesten Rezepte unserer Klienten in diesem Buch vorgestellt.<br />Starte heute noch mit Low Carb und <b>überzeuge dich selbst davon</b>.<br />Du wirst <b>staunen</b>, welche <b>Ergebnisse</b> du mit diesen Low Carb Rezepten und dem Plan <b>erreichen wirst</b>.<br /><br /><b>*Jetzt kaufen mit 1-Click*</b> und heute noch deine Veränderung beginnen!
KP Authors Cook Their Books
by KP Authors

Price : Free!

Language

English

Pages

323

Publication Date

October 25, 2015

Product Description
Customer Reviews
What happens when you get a bunch of authors together and the subject turns to food? They decide to write a cookbook, of course. After a few too many Facebook posts featuring pictures of sumptuous dishes our authors prepared, we decided that we needed to band together and share the food love. <br /><br />Ever read a book that mentions a dish and wonder what it would taste like? The recipes in this cookbook all come from something we Kindle Press published authors have written about. Whether you’re in the mood for some cocktails, want to try a new main dish or just need to satisfy your sweet tooth, you will find all of the above right here. Seriously, nothing goes better with a book than a nice cold glass of iced tea or a piece of cake. <br /><br />Our authors write everything from mystery to sci-fi, romance, literary fiction, paranormal, and the list goes on. We hope you enjoy this book which combines two of life’s greatest pleasures; reading and food. <br />
Locavore U.S.A.: How a local-food economy is changing one communi...
by Katherine Gustafson

Price : Free!

Language

English

Pages

25

Publication Date

April 24, 2012

Product Description
Customer Reviews
<p>In 1950, at least 70 percent of Montana's food was grown in Montana. Many states used to have robust local-food economies, but that has changed drastically around the country in recent decades. National-scale food businesses beat out community-oriented small and medium-sized operations, laying waste to the infrastructure that once supported thriving local-food economies.<br />There is rising interest in again making food a local affair. But jump-starting a locavore economy is a tricky business. To cut down the massive distances that the vast majority of food eaten in the United States travels before it reaches dinner plates, communities must work to nurture "a cascading effect" by which each piece of a local-food economy enables and then reinforces the others to create a robust, cost-effective network.<br /><i>Locavore U.S.A. </i>introduces readers to some brave, hard-working souls in western Montana who are building their own such network piece by piece. In the process they are uncovering a key way to transform our industrially dominated food system. </p><p>The following ebook is taken from the book <i>Change Comes to Dinner.</i><br /><i></i></p>
Antropologia e nutrição: um diálogo possível (Portuguese Edit...
by , Rosa Wanda Diez Garcia

Price : Free!

Language

Portuguese

Pages

386

Publication Date

January 01, 2005

Product Description
Customer Reviews
O livro traz reflexões unindo questões sociais, da saúde e da nutrição.<br />Na primeira parte, apresenta uma ampla revisão bibliográfica sobre a área da antropologia e da nutrição. Na segunda parte, abordam-se os paradoxos e repercussões das transformações sociais e da internacionalização da economia na cultura alimentar. A terceira parte dedica-se à alimentação tal como ela se configura hoje nos diferentes espaços, privados e públicos, dos contextos urbanos e diante das transformações sociais ocorridas no país nos últimos 35 anos.
A Skillet, a Spatula, and a Dream
by Barbara Bretton

Price : Free!

Language

English

Pages

84

Publication Date

July 24, 2011

Product Description
Customer Reviews
USA Today bestselling author Barbara Bretton shares forty easy-to-prepare recipes that range from Almost Perfect Pad Thai to Atlantic City Zuppa, from Lake Tung Ting Shrimp to Cape May Clam Chowder with humorous and heartwarming takes on the writer's life peppered throughout. <br /><br />REVISED November 2011.
La carbonara (101 recettes de pâtes d'une autre fois t. 2) (Fren...
by Jean Charles Borboni

Price : Free!

Language

French

Pages

21

Publication Date

April 27, 2014

Product Description
Customer Reviews
« 101 recettes de pâtes d'une autre fois » ou comment retrouver les origines et les secrets des goûts des pâtes italiennes des siècles derniers et les cuisiner aujourd'hui...?<br /><br />La Carbonara<br /><br />La pasta alla carbonara est incontestablement un plat relativement rustique qu'une certaine tradition dit originaire du Lazio et plus particulièrement de Rome. Composé d'ingrédients plutôt pauvres mais à la saveur relevée, c'est un plat qui se prépare en général avec des spaghetti mais peut très bien s'accommoder d'autres pâtes longues ou courtes, par exemple des rigatoni. Les origines de la Carbonara sont lointaines, folkloriques, anecdotiques ou hypothétiques et il existe, aujourd'hui, des dizaines de façons de préparer une carbonara, chacune avec des variantes parfois infimes. Même Ugo Tognazzi s'y est mis ! Mais, une seule peut revendiquer ses origines...
A la table du Guépard: Timballo di maccheroni in crosta alla Sic...
by Jean-Charles Borboni

Price : Free!

Language

French

Pages

17

Publication Date

May 02, 2014

Product Description
Customer Reviews
<br />« 101 recettes de pâtes d'une autre fois » ou comment retrouver les origines et les secrets des goûts des pâtes italiennes des siècles derniers et les cuisiner aujourd'hui...?<br /><br />"Siculus coquus et sicula mensa", les empereurs romains, déjà, reconnaissaient la qualité de la cuisine sicilienne dont les monsù, aux XVII et XVIIIe siècles, seront les plus illustres héritiers.<br />C'est par le sonore "Pran pron", "dîner servi", que Monsù Gaston, le chef des cuisines du Guépard, Don Fabrizzio, le vieux Prince de Salina, annonçait l'arrivée sur la table de Donnafugata, du célèbre Timballo di maccheroni in crosta alla siciliana.<br />Pourquoi, comme la belle Angelica et l'impétueux Tancredi ne pas se laisser envoûter par les effluves de l'"...or bruni qui les enveloppait, le parfum de sucre et de cannelle qui s'en dégageait n'étaient que le prélude de la sensation de délices qui émanait de l'intérieur quand le couteau déchirait la croûte : il en jaillissait d'abord une vapeur chargée d'arômes, on découvrait ensuite les foies de volaille, les oeufs durs, les émincés de jambon, de poulet et de truffes pris dans la masse onctueuse, très chaude, des petits macaronis auxquels le fumet de viande conférait une précieuse couleur chamois..."
Pizza, A Slice of American History: Sample Chapter
by Liz Barrett

Price : Free!

Language

English

Pages

176

Publication Date

September 01, 2014

Product Description
Customer Reviews
<p>** This Free Download includes an excerpt from the book. **</p></p><p>There is no doubt that pizza is one of the most popular foods in the United States, cherished by everyone from your average family guy to the Leader of the free world. Americans reportedly eat a combined 350 slices every second! Although pizza has its origins overseas, it has come into full (ahem) flour here in the States. Pizza: A Slice of American History tells the story of how this beloved food became the apple of our collective eye--or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie - crust, sauce, spices, and much more - are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves. Illustrated throughout with modern and historical photographs, postcards, and memorabilia, Pizza: A Slice of American History is the most comprehensive and fun cultural history of pizza in the USA ever written.</p>
I quaderni del loggione: La collana enogastronomica di chi, a tav...
by Massimo Casarini

Price : Free!

Language

Italian

Pages

100

Publication Date

January 16, 2013

Product Description
Customer Reviews
I Quaderni del Loggione sono una collana di libri dedicati alla enogastronomia, alle ricette, alle tradizioni e alle curiosità. In questo ebook troverete la presentazione aggiornata di tutti i volumi della collana, con brani e ricette tratti dai volumi stessi. Tra i titoli pubblicati e che potrete valutare: Ricette Balsamiche (come si usa l'Aceto Balsamico tradizionale di Modena; Bologna la dolce; Cucinare con erbe, fiori e bacche dell'Appennino; Cuor di Castagna; Inzuppiamoci!; Facciamoci una pera!; Finferli, galletti e gallinacci; Il sapore dei ricordi:Zibello. Buona lettura.

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