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Les terroirs du Québec: guide agrotouristique
Par Jacques Dorion. 2003
Jacques Dorion nous livre les produits gourmands du Québec. Des rencontres avec ceux et celles qui ont oeuvré à la…
reconnaissance et à la consécration des produits du terroir; des rencontres avec les régions, presque de petits pays; des atmosphères, des impressions qui naissent sous forme d'itinéraires, de randonnées vagabondes dans les rangs, de chants du coq qui lèvent le jour ou encore de pommiers en fleurs qui forment bouquet à flanc de coteau. Et pour bien nous orienter dans chaque région Le Carnet des bonnes adresses: plus de 800 références indispensables. En un mot, un livre de bon gout! 2003.Olive Odyssey: searching for the secrets of the fruit that seduced the world
Par Julie Angus. 2014
Inspired by her Syrian forebears’ intimate relationship with the olive, Julie Angus embarks on a voyage around the Mediterranean to…
unlock the secrets of the fruit that meant so much to them. Accompanied by her husband and their ten-month-old son, Angus collects samples from ancient trees to determine where the first olive tree originated; witnesses the harvesting of olives in Greece; and visits perhaps the oldest olive tree in the world, on Crete. 2014.On food and cooking: the science and lore of the kitchen
Par Harold McGee. 1984
Nigella express
Par Nigella Lawson. 2007
Featuring fabulous fast foods, ingenious short cuts, terrific time-saving ideas, effortless entertaining and easy, delicious meals, "Nigella Express" is her…
solution to eating well when time is short. This new book is every working mother's dream and a joy for everyone who wants to cook but can't seem to find the time. 2007.Navigating Nystagmus with your doctor: What You Need To Know
Par Edie Ann Glaser. 2008
In this first comprehensive book written for the patient with nystagmus and those who care for them, the topics include…
What causes nystagmus, How to get a good diagnosis, How nystagmus affects daily vision, and What various treatments are available, including optical aids, vision therapy, drugs, and a review of the recently developed tenotomy procedure. Also covers surgery, and includes references for further study and an extensive glossary and index. 2008.New classics: our most requested recipes made simple
Par Kraft Kitchens Staff. 2003
The most requested and popular recipes, collected as a result of letters, emails and phone calls from Kraft customers. Includes…
5 sections: starters & soups, salads & sides, main dishes, desserts, and kids' classics. 2003.Multicultural meals: step-by step healthy recipes for kids (Kid power)
Par Bobbie Kalman. 2004
Recipes for meals from around the world, including Thai, Mexican, and Italian food. Includes information on basic nutrition, cooking terms…
and safety, and the spices and staple foods of different countries. Create multicultural meals, super snacks, delicious desserts, or have a breakfast blast while learning about different cultures. Grades 3-6. 2004.More heartsmart cooking with Bonnie Stern
Par Bonnie Stern. 1997
Stern presents more than 200 new recipes built around the "total diet" approach to nutrition, which emphasizes balance, variety, and…
moderation. Also discusses tips on menu planning and food shopping. Recipes include nutritional analyses. 1997.More no-more-than-4 ingredient recipes: the kitchen klutzes' cookbook
Par Joy Gallagher Douglas. 1990
These recipes are simple, need four or fewer ingredients, are 'kitchen klutz' proof, and include humorous stories of various klutz…
disasters, culled from letters to the author. Douglas, who has written about food for over 40 years, provides a cornucopia of recipes on everything from apples to zucchini. c1990.Miss Dahl's voluptuous delights: the art of eating a little of what you fancy
Par Sophie Dahl. 2009
Sophie Dahl shares delicious secrets from her kitchen, funny stories and favourite recipes. Sophie cooks with gusto and passion and…
here she takes us on a delicious journey through 100 of her favourite recipes for every meal and every season. 2009.Medium raw: a bloody valentine to the world of food and the people who cook
Par Anthony Bourdain. 2010
Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, and even to fatherhood,…
Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food. Bestseller. 2010.Meathooked: the history and science of our 2.5-million-year obsession with meat
Par Marta Zaraska. 2016
One of the great science and health revelations of our time is the danger posed by meat-eating. We are continually…
warned about the harm producing and consuming meat can do to the environment and our bodies. Many have tried to limit consumption or have given it up altogether. But it is not easy. What makes us crave animal protein, and if consuming meat is truly unhealthy, why didn’t evolution turn us all into vegetarians? Zaraska explores our love of meat, despite its harmful effects, by taking us on a tour of meat cultures around the word. From the power of evolution to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein. 2016.Meatless: more than 200 of the very best vegetarian recipes
Par Martha Stewart. 2013
For anyone new to a vegetarian diet as well as committed vegetarians and fans of Power Foods, here is a…
comprehensive collection of easy, meat-free mains for every day. Features 200 recipes for full-fledged vegetarians and meat-eaters alike. You’ll find recipes for classics and new favorites, plus plenty of low-fat, vegan, and gluten-free options, too. 2013. Uniform title: Martha Stewart living.Mary Ellen's Best of helpful kitchen hints
Par Mary Ellen Pinkham. 1980
Martha Stewart's new pies & tarts: 150 recipes for old-fashioned and modern favorites
Par Martha Stewart. 2011
Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and…
foolproof. Includes 150 recipes, some savoury, some sweet; some are simple enough for a weeknight, while others are fancy enough for special events. 2011. Uniform title: New pies and tartsAu menu des 65 ans et plus
Par Louise Lambert-Lagacé, Josée Thibodeau. 2016
Augmenter son niveau d'énergie, sa force musculaire, sa résistance à l'infection et sa capacité de récupération, c'est possible à tout…
âge, même à celui de la retraite! Louise Lambert-Lagacé répond dans cet ouvrage aux nombreuses questions que se posent les aînés sur leur alimentation. Repas complets, recettes savoureuses, astuces santé s'appuyant sur les recherches les plus récentes: tout y est pour profiter de la vie en bonne santé... le plus longtemps possible! 2016.Les menus midi
Par Louise Lambert-Lagacé, Louise Desaulniers, Josée Thibodeau. 2005
Consultez les 45 menus inédits de "Menus midi". Vous découvrirez des plats chauds et des plats froids aux parfums d'ici…
et d'ailleurs, faciles et rapides à préparer, conçus à partir d'ingrédients de qualité, à manger au bureau ou à la maison. La majorité des recettes se préparent en 15 minutes ou moins. 2005.Barbecue: toutes les techniques pour cuisiner sur le gril, 125 recettes, 1000 photos
Par Steven Raichlen, Linda Cousineau, Françoise Schetagne. 2011
Pour une cuisine variée, pratique et rapide, avec des temps de préparation de 10 à 15 minutes en moyenne. Barbecue…
suggère également des recettes d’accompagnements et de sauces. 2011. Titre uniforme: How to grill.Les aliments pour rester jeune
Par Jean Carper. 1997
Bons gras, mauvais gras: une question de santé
Par Louise Lambert-Lagacé, Michelle Laflamme. 1993