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Nutrition gourmande: propos et recettes
Par Thierry Daraize. 2006
"Nutrition gourmande . Propos et recettes, marie de maniere saine et savoureuse les preoccupations d'une dietetiste, Isabelle Huot, a celles…
d'un chef, Thierry Daraize. Si l'une veille à ce que le lecteur mange bien, l'autre veille à ce que ce soit bon. Chacun des 8 chapitres repond a l'une des principales preoccupations de l'heure en matiere de nutrition et de sante. - Manger equilibre - Viser le poids sante - Maitriser son taux de cholesterol - Controler sa tension arterielle - Controler sa glycemie - Prevenir le cancer - Prevenir l'osteoporose - Menu anti-deprime. Chaque chapitre commence par un etat des lieux fiable et rigoureux (Isabelle Huot detient un doctoral en nutrition) en matiere de nutrition. Suivent sous forme de dialogue, des echanges entre Thierry et Isabelle. Lui, pose des questions qui l'aideront, l'inspireront ensuite à créer des recettes adaptées. [...]" -- 4e de couvBig heart little stove: Bringing home meals & moments from the lost kitchen
Par Erin French. 2023
Big Heart Little Stove is your new go-to inspiration for cooking thoughtful yet simple meals. With personal stories, her favorite…
hospitality "signatures," tips for cooking, presentation ideas, and audio-exclusive interviews (with Ina Garten & more), Erin French—author of The New York Times ' bestseller Finding Freedom —invites listeners to bring pieces of her beloved restaurant, The Lost Kitchen, home with them. With tips and tricks French has used in her own dining room—at home and in the restaurant— along with audio exclusive interviews with Erin's mother, Deanna, her co-worker, Ashley, her husband, Michael, and her dear friend, Ina Garten, this extended edition is your invitation to get inspired and use what's around you to create meaningful moments, from setting a table with found treasures, to adorning dishes with edible flowers, to thoughtful gestures such as offering a cold cloth on a hot day. Full of warmth and spirit, Big Heart Little Stove will show you how to create more joy and connection around your table. With dishes pulled from French's family recipe box and the menu at The Lost Kitchen, ranging from irresistible nibbles; to luscious soups; to heaping platters of family-style salads and sides; to show-stopping main courses; this extended audio cookbook has all the tools you need for assembling a seamlessly special meal. And to round things out, there are beverages to sip as dinner comes off the stove and desserts to make your guests feel truly looked after. Regardless of whether it's a dressed-up affair or a quick weeknight meal, French's recommendations are the same: Start with the best ingredients you can find, keep it simple, and serve with love. A Macmillan Audio production from Celadon BooksLe pique-nique du diable
Par Taras Grescoe. 2008
"Dans le Pique-nique du Diable, l'écrivain québécois Taras Grescoe propose un panorama de la prohibition sous forme d'un menu planétaire…
en neuf étapes, depuis les amuse-bouche et les apéritifs jusqu'aux desserts et aux digestifs. [...] À travers le prisme de la prohibition, c'est la très ancienne lutte entre libre-arbitre et puissance publique qui est ici examinée. En étudiant ce que les sociétés choisissent de diaboliser, Grescoe nous convie à une extraordinaire équipée au coeur du désir, dans les méandres du vice et de l'interdit. Un ton nouveau, direct et rock'n'roll, dans la littérature de voyage, sans exotisme facile ni trompe-l'oeil politiquement correct : Grescoe tente toujours de se faufiler derrière le rideau du fond". -- 4e de couvRuPaul's Drag Race superstar Ginger Minj shares her favorite recipes, best advice, and wildest stories in this hilarious book that's…
part memoir, part cookbook. Perfect for fans of Trixie and Katya's Guide to Modern Womanhood . Drag icon Ginger Minj brings her signature humor and sass to this tongue-in-cheek memoir- cum -life manual- cum -cookbook. Featuring Ginger's favorite Southern-inspired recipes, Southern Fried Sass showcases some of her most vulnerable and celebratory moments, revealing the most valuable lessons she's learned after years in drag and the pearls of wisdom she's gleaned from her grandmother's personal brand of Southern resilience. You'll cheer for Ginger as she spills the tea with exclusive behind-the-scenes details from three seasons of RuPaul's Drag Race and offers her best advice on everything from contouring to cooking and setting the table for a full-on Southern-style Thanksgiving dinner. Did we say dinner? Here, you'll find more than fifty recipes, including The Minx's Sick'ning Scalloped Pineapple Paradise, Red Barn BBQ Ribs platter, Better Than Sex cake, and countless other decadent desserts. From fighting for what you're worth to looking good on a motorcycle as a big girl to finding love while also making damn good cupcakes, this is the perfect gift for anyone who wants to live their best lifeThe way of chai: Recipes for a meaningful life
Par Kevin Wilson. 2023
In this celebration of the comfort and community to be found in a warm, well-made cup of chai, Kevin Wilson…
offers readers his famous chai recipes alongside meditations on how to live a simple yet full life. Dubbed "the CEO of Chai" by Bon Appétit magazine, Kevin Wilson is an expert on all things chai. When Wilson was a teenager, his family in Sri Lanka applied to come to America, but his was the only visa approved. A world away from his country and so many of his loved ones, he stayed connected to his culture and his family through chai. One day Wilson made a TikTok about how to make the perfect cup of chai—carefully crushing cardamom, cloves, peppercorns, and cinnamon bark, boiling them in milk, adding tea leaves, and stirring until he saw what he describes as "the color of a happy brown boy." The video went viral and earned Wilson many fans who come for the useful guidance on how to make chai but stay for his wise meditations on how the perfect "cuppa" can soothe and sustain us—even in the most trying of times. In this book, Wilson shares his most popular recipes and introduces readers to making chai as a spiritual practice that involves patience and attunement to meld just the right combination of spices. In The Way of Chai Wilson beautifully describes how something as simple as a well-made cup of tea can bring us solace amid our struggles. While a steaming cup of chai can’t solve everything, it can help us tap into the power of patience, clarity, and intentionThe book of cocktail ratios: The surprising simplicity of classic cocktails (Ruhlman's Ratios)
Par Michael Ruhlman. 2023
New York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratio— about the relationships of ingredients…
to each other—in this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques that make for delicious and satisfying libations. Did you know that a Gimlet, a Daiquiri, and a Bee's Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn't you enjoy saying to your guests, "Would you care for a Boulevardier, perhaps, or a Negroni?" These, too, are the same cocktail, substituting one ingredient for another. Or if you'd like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on. As Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini. A practical reference of cocktail classics, a source of inspiration for putting a new spin on the usual gin and tonic, and an affable tribute to the pleasures of the cocktail hour, The Book of Cocktail Ratios shows you how to serve up delectable drinks in no time. Cheers!Invitation to a banquet: The story of chinese food
Par Fuchsia Dunlop. 2023
The world's most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes. Chinese was the earliest truly…
global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication-but today that is beginning to change. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites listeners to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homelandMy kitchen year: 136 recipes that saved my life
Par Ruth Reichl. 2015
NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR…
• Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I’m confused, lonely, or frightened," she writes. "I disappeared into the kitchen." My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would "throw quick meals together" for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again. Praise for My Kitchen Year "Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do." —Alice Waters "What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former Gourmet fans will want to make themselves." — The Washington Post "The recipes make for lovely reading, full of Reichl’s elemental wisdom. . . . In the best way possible, My Kitchen Year is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over." — Vogue "If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it’s culinary writer Ruth Reichl, who knows firsthand just how powerful food can be." — O: The Oprah Magazine "The voice is pure Reichl in a way that makes the reader yearn for a houseThe core of an onion: Peeling the rarest common food-featuring more than 100 historical recipes
Par Mark Kurlansky. 2023
From the New York Times- bestselling author of Cod and Salt , a delectable look at the cultural, historical, and…
gastronomical layers of one of the world's most beloved culinary staples — featuring recipes from around the world. As Julia Child once said, "It is hard to imagine a civilization without onions." Historically, she's been right—and not just in the kitchen. Flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and sauces, but for medicines, metaphors, and folklore. Now they're Kurlansky's most flavorful infatuation yet as he sets out to explore how and why the crop reigns from Italy to India and everywhere in between. Kurlansky begins with the science and history of the only sulfuric acid–spewing plant, then digs through its twenty varieties and the cultures built around them. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including a recipe section featuring more than one hundred dishes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef Alain Senderens's onion soup eaten to cure late-night drunkenness; Hemingway's raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion. Just as the scent of sautéed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first tasteDiscover the official story of In-N-Out Burger––how three generations have created a thriving, family-owned company, why its fans are so…
wildly loyal, and what led to its explosive growth and evolution into an iconic part of American culture––as told by In-N-Out Burger's president, Lynsi Snyder. When Lynsi Snyder's grandparents founded In-N-Out Burger in 1948, they built it with a passion for quality and service that Lynsi embraced at a young age. After starting as a store associate at age seventeen, she then worked in other departments, gaining first-hand experience with almost every aspect of the family business until she became president in 2010. She has led the company through explosive growth––today, there are three-hundred and eighty stores and counting––and is deeply committed to the well-being of the In-N-Out Burger family.Pull up a chair and gather in close with entrepreneur and content creator Kristin Johns as she shares her best-kept…
secrets: mouthwatering recipes, design inspiration, and ways we all can grow, celebrate, and find nourishment in every season of life. Kristin Johns long dreamed of putting together a book of favorite recipes, ideas for interiors, and reflections on faith, family, and love. Growing Seasons is a collection of stories, recipes, and inspiration that encourages us to step into each day with courage and authenticity, and to embrace every season of life. Just as each month has its own specific character, each season of life has its own unique challenges and opportunities, all with valuable life lessons to teach us. Walking through the calendar year from January to December, the book's twelve chapters feature: Kristin's favorite recipes like Christmas Morning Sourdough Cinnamon Rolls, CeCe's Famous Cajun Gumbo, a Sunny Citrus Kale Salad and, of course, Kristin's famous Chocolate Chunk Cookie recipe Creative projects such as Rustic Hand Dyed Linens, DIY Lavender Blue Tansy Skin Serum, and five easy tricks to minimize clutter and maximize coziness at home Fun ideas to entertain and connect with others through Summer Getaway Essentials and a guide to movie night at home complete with homemade pizza and caramel corn Whether you're looking for adventure or a chill night at home, Growing Seasons will meet you where you are and inspire where you are goingThe lost supper: Searching for the future of food in the flavors of the past
Par Taras Grescoe. 2023
The world can't sustain the way we eat today. Whether it's ultra-processed oils, factoryfarmed meat, or monoculture wheat, industrial agriculture…
has increasingly dire consequences for the vibrancy of our plates, health, and planet. While some look to high tech solutions, like lab-grown meat or transgenic produce, Taras Grescoe argues that the future of our food lies in the diversity of the past. In The Lost Supper, Grescoe searches for the fascinating flavors, many forgotten or on the verge of extinction, that tell the stories of civilizations: "Aztec caviar" from a vanishing lake in Mexico; garum, the secret umami ingredient of Ancient Roman cuisine; acorn-fed feral pigs on one of Georgia's barrier islands; and camas, a staple of Northwest Coast Indigenous Peoples. He chronicles a growing movement of archaeologists, farmers, and food producers who are unearthing and reviving the nourishing, delicious, and sustainable foods of the past—from Neolithic sourdough and farmhouse cheese to wild olives and long-thought extinct plants—along with chefs and enthusiasts who are bringing history alive in their own kitchens. A deep dive into the archaeology of taste and an impassioned manifesto for the future of food, The Lost Supper sets out a provocative case: in order to save ourselves, we need to think—and eat—much more like our ancestors didQue mangerons-nous demain?
Par Christian Rémésy. 2005
Une exigence en matière d'alimentation et de santé est nécessaire. Christian Rémésy en appelle à une prise de conscience collective…
et à une prise en main politique de notre environnement alimentaire, de l'agriculture à la grande distribution, pour introduire une logique nutritionnelle dans toute la chaîne de production et aboutir à une offre en accord avec la santé du consommateur.Le vin entre copains: basic wine : tout pour apprendre à choisir, à goûter et à aimer le vin
Par Reinhardt Hess. 2003
Initie à la dégustation, pour apprendre à mieux connaître le vin, l'apprécier et savoir marier bonnes bouteilles et petits plats.…
Propose de partir à la découverte de cet univers : du cep à la table, vignerons, cavistes et oenologues livrent leurs secrets.Maudite poutine!: l'histoire approximative d'un plat populaire
Par Charles-Alexandre Théorêt. 2007
« De roulottes à patates en cantines, la poutine en a fait du chemin depuis son apparition dans le Québec…
rural des années 1950. Plus d'une fois qualifiée d'inexportable et suscitant souvent le dédain chez les plus raffinés, la poutine aurait pu rester une simple curiosité culinaire québécoise. Son originalité, son pouvoir d'attraction et son goût inégalable en ont décidé autrement. Aujourd'hui, alors que plusieurs grands chefs d'ici s'amusent à la réinterpréter, que des chansons lui rendent hommage, qu'à la grandeur du territoire les sortes de poutine se multiplient au gré de l'imagination débridée des restaurateurs, la voilà qui amorce une carrière internationale... » -- 4e de couvBoîtes à lunch santé: 100 recettes faciles, savoureuses, économiques et équilibrées
Par Geneviève O'Gleman. 2007
« [...] Que vous soyez petit ou grand, à l'école ou au travail, qu'il s'agisse de votre lunch ou de…
ceux de toute la maisonnée, ce livre vous facilitera la vie. Fini les lunchs monotones! » -- 4e de couvConfitures & compotes à la folie (À table!)
Par Artemis. 2010
" 80 recettes créées par une équipe de cuisiniers qui s'attachent à la simplicité de leur réalisation. Les ingrédients sont…
facilement trouvables en grandes surfaces, petits commerces ou sur les marchés. Chaque recette est réalisée et testée en cuisine, avec les ustensiles et le matériel courants que chacun possède... " -- 4e de couvRed Rooster Cookbook: the story of food and hustle in Harlem
Par Marcus Samuelsson. 2016
"When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more…
than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists. These traditions converge on Rooster's menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They're joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson's Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce. Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, |The Red Rooster Cookbook| is as layered as its inheritance." -- Provided by publisherSoul: a Chef's culinary evolution in 150 recipes
Par Todd Richards. 2018
"Black American chefs and cooks are often typecast as the experts of only one cuisine--soul food, but Todd Richards' food…
is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it. The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques." -- Provided by publisherVegetable kingdom: the abundant world of plant-based recipes
Par Bryant Terry. 2020
"More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food,…
not powders or meat substitutes--from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today." -- Provided by publisher