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Ketogenic Instant Pot Cookbook: The best 100 Keto Instant Pot Rec...
by Virginia Hoffman

Price : Free!

Language

English

Pages

210

Publication Date

February 12, 2018

Product Description
Customer Reviews
<h2>***Filled With Images and Nutritional Info***</h2><br /><br /><br /><br /><br /><h1>Are you looking for easy and delicious Ketogenic recipes that fit with your lifestyle and busy schedule? </h1><br /><br /><br /><br />The Ketogenic diet is, without doubt, a must follow diet if you want to lose weight, keep it off and obtain various other benefits such as making your skin healthy, fighting cancer, restoring insulin sensitivity and much, much more. Whether you’ve just started following the diet or have already been following the diet with impressive results, you must perhaps have noticed that one of the challenging parts about following the diet is preparing delicious meals especially when you have a busy schedule. <br />If you still want to stay committed to the diet, one thing you want to prioritize is cooking foods fast while of course ensuring you retain the nutrients. There is no better way to achieve that than use a pressure cooker and in particular, the modern, technologically advanced pressure cooker, known as instant pot. <br /><br /><br /><br /><br />This book has 100+ delicious instant pot recipes that you can prepare while on the Ketogenic diet.<br /><br /><br /><br /><br />By following a <strong>keto diet</strong>, you will get great benefits, such as:<br />✓. Lose your weight faster.<br />✓. Have a stable energy level.<br />✓. Get rid of insulin resistance.<br />✓. Regulate blood pressure.<br />✓. Enjoy increased endurance.<br />✓. No starvation.<br />✓. Improve your blood profile indicators.<br />✓. Reduce diabetic medications<br /><br /><br /><br /><br /><h1>here what you'll learn from this book: </h1><br />✓Introduction<br />✓Chapter 1: Ketogenic Diet: A Beginner Friendly Background<br />✓Chapert 2: Chicken Recipes<br />✓Chapter 3: Meat Recipes<br />✓Chpater 4: Seafood Recipes<br />✓Chpater 5: Fruits and Veggies Recipes<br />✓Chapter 6: Soups and Stews<br />✓Conclusion<br /><br /><br /><br /><br /><h1> get your free copy now! </h1> <br /><br />
Pizza, A Slice of American History: Sample Chapter
by Liz Barrett

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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

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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.
La Cucina di Afrodite - San Valentino Special (Italian Edition)
by Monica Micheli

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Language

Italian

Pages

20

Publication Date

February 09, 2017

Product Description
Customer Reviews
Chi ben comincia...La serata di San Valentino potrebbe prendere una piega molto interessante fin da dopo l'aperitivo, se questo è stato preparato con gli ingredienti afrodisiaci suggeriti dalla mini-guida "San Valentino special" della collana "La Cucina di Afrodite"!Bon appetit da Monica Micheli, prima vera esperta di Cucina Afrodisiaca ed Evoluzione Relazionale.
A Skillet, a Spatula, and a Dream
by Barbara Bretton

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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.
Cooking From Beyond the Grave: Grandmother’s Favourite Farmhous...
by Alan Ironside

Price : Free!

Language

English

Pages

59

Publication Date

April 20, 2017

Product Description
Customer Reviews
A few money-saving recipes passed on to me by my late grandmother plus some wild stories.
Hartes Brot - "Altes Brot ist nicht hart, kein Brot, das ist hart...
by Andreas Sommers

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Language

German

Pages

103

Publication Date

July 30, 2013

Product Description
Customer Reviews
In der Geschichte des Brotes finden wir auch unsere eigene Kulturgeschichte wieder. <br /><br />Der Autor erzählt diese Geschichte auf unterhaltsame Weise und mit vielen überraschenden Erkenntnissen. Im zweiten Teil des Buches finden Sie 18 Zeitgenössische Brot-Rezepte, die der Autor unter Berücksichtigung der Möglichkeiten des jeweiligen Zeitalters abgeleitet und auf unsere heutigen Möglichkeiten übertragen hat. <br /><br />Ein Rezept beschreibt übrigens ein saftig leckeres Glutenfreies Brot.<br /><br />So können Sie nach dem intellektuellen Genuss der Geschichte des Brotes, den Kulinarischen Genuss folgen lassen, indem Sie die Brotspezialitäten der jeweiligen Zeit nach backen und genießen.<br /><br />Die im Buch enthaltenen Rezepte:<br />1.Das gesäuerte Brot der Ägypter (ca. 4000 – 3000 v. Chr.)<br />2.Das Fladenbrot der Israeliten (ca. 5000 – 3000 v. Chr.)<br />3.Römisches Tontopfbrot (ca. 200 v. Chr. – 400 n. Chr.)<br />4.Hafer-Honig-Fladen der Germanen (ca. 500 v. Chr. – 500 n. Chr.)<br />5. Spitzwecken von Ovelgönne (ca. 800 – 500 v. Chr.)<br />6. Erbsenmehlbrot aus den Zeiten des Mittelalters (ab ca. 800 n. Chr.)<br />7. Tranchoirs (14. Jhd. am französischen Hof)<br />8. Pumpernickel (16. Jhd. Westfalen)<br />9. Französisches Baguette (ab dem 17. Jhd. in Deutschland)<br />10.Roggensauerteigbrot, klassisches Bauernbrot Nord(ost)deutschlands (18. Jhd.)<br />11.Kommissbrot des preußischen Militärs (18. Jhd.)<br />12.Brioche – Auslöser der französischen Revolution (18. Jhd.)<br />13.Holsteiner Schwarzbrot (19. Jhd.)<br />14.Grahambrot (19. Jhd.)<br />15.Amerikanisches Industriebrot (20. Jhd.)<br />16.Maisbrot (nach 1945)<br />17.Eiweißbrot (21. Jhd.)<br />18.Buchweizenbrot – glutenfrei (21. Jhd.)
Locavore U.S.A.: How a local-food economy is changing one communi...
by Katherine Gustafson

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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>
Buon Natale. Le ricette delle feste (Italian Edition)
by Le Emme

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Language

Italian

Pages

40

Publication Date

December 21, 2015

Product Description
Customer Reviews
In occasione delle feste, le autrici Emma si riuniscono ancora una volta – ciascuna con il suo personalissimo stile e con un tocco di ironia – per regalare alle lettrici nuove ricette del cuore. Ai manicaretti già protagonisti dei racconti usciti tra la primavera e l’autunno del 2015, si aggiungono nuove idee da gustare nel periodo natalizio. Il risultato è molto più di una semplice raccolta di ricette: ogni piatto porta con sé un luogo, una storia, pronto per impregnare con i suoi profumi e i suoi sapori le pareti della vostra cucina.Lasciatevi ispirare da piatti tradizionali che sanno di casa e di festa, ce n’è davvero per tutti i gusti e per tutte le occasioni: dalla Liguria alla Sardegna, dalla Catalogna alla Germania. Avete davvero l’imbarazzo della scelta: basta mischiare gli ingredienti, lasciare riposare e poi, finalmente, condividere con le persone che amate.
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.

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