The astonishing benefits and uses of ginger you always wanted to know! Ginger is a spice that has been used for ages, and you will find that it has traveled successfully around the globe. Though it´s not just used to flavor food, and it never has been. Ginger has wonderful qualities that can help make you healthier and cure some ailments. Ginger also works as a preventive method for some diseases, and all you need to do is incorporate it into your daily life. There are various ways to use ginger, and yet there are so many questions to be answered. This book will help you to take a look at those questions and get the answers you need to start using ginger that very day. Though, how you want to use ginger and what variety you wish to use is completely up to you. Ginger used to be a mystery, seen as valuable as a spice, but it´s just as valuable in your medicine cabinet. Seven reasons to buy this book 1. Ginger is a wonderful cooking spice, but this book also teaches you many of its medicinal properties. 2. In this book you will learn a little about the history of ginger and where it originated. 3. In this book you´ll learn the answers to some of the most frequently asked questions about ginger and how to use it. 4. Storing ginger properly isn´t easy for some, but this book will teach you how to store your ginger to make it last as long as it can. 5. The difference between varieties of ginger and potency of types of ginger has been explained in this book. 6. This book shows you that you can grow your own ginger, and it even teaches you some tips on how. 7. In this book you will learn how ginger can help you to live a healthier life. What you´ll learn from Ginger Essential Information about Ginger 12 Quick Hit Facts about Ginger Final Thoughts on Ginger 1. Language: English. Narrator: Wayne Chin. Audio sample: http://samples.audible.de/bk/acx0/028580/bk_acx0_028580_sample.mp3. Digital audiobook in aax.
There are good recipes and there are great ones-and then, there are genius recipes. Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They´re handed down by luminaries of the food world and become their legacies. And, once we´ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones. There isn´t yet a single cookbook where you can find Marcella Hazan´s Tomato Sauce with Onion and Butter, Jim Lahey´s No-Knead Bread, and Nigella Lawson´s Dense Chocolate Loaf Cake-plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now. These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what´s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones-nearly half of which have never been featured in the column-with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time. Once you try Michael Ruhlman´s fried chicken or Yotam Ottolenghi and Sami Tamimi´s hummus, you´ll never want to go back to other versions. But there´s also a surprising ginger juice you didn´t realize you were missing and will want to put on everything-and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you´ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook´s go-to resource for smart, memorable cooking-because no one cook could have taught us so much.
Desserts sind Verführung pur und der krönende Abschluss eines jeden Menüs. Seit Manuela und Joëlle Herzfeld 2014 mit ihrem eigenen Blog foodwithlove.de online gingen, haben sie bis heute eine Vielzahl von Rezepten kreiert und liebevoll in Szene gesetzt Desserts sind Verführung pur und der krönende Abschluss eines jeden Menüs. Seit Manuela und Joëlle Herzfeld 2014 mit ihrem eigenen Blog foodwithlove.de online gingen, haben sie bis heute eine Vielzahl von Rezepten kreiert und liebevoll in Szene gesetzt - darunter auch zahlreiche Desserts, die leicht von der Hand gehen, super kreativ sind und garantiert glücklich machen. Ob cremig, klassisch, fruchtig oder schokoladig: Manuela und Joëlle Herzfeld haben für jeden Anlass und für jeden Geschmack die passende Nachspeise parat. In dieser Rezeptsammlung finden sich neben ihren 33 Lieblings-Desserts von foodwithlove.de auch viele Tipps und Tricks der beiden erfahrenen Mixerinnen. Manuela Herzfeld bringt es so auf den Punkt: ´´Gelingsicher, super einfach und einfach super lecker!´´
´´For as long as I can remember, I´ve had Africa on my mind.´´ Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York´s Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences. In The Soul of a New Cuisine , Marcus returns to the land of his birth to explore the continent´s rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal. Marcus shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa´s Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious. Of course, one of the keys to authentic African cooking is the use of spice blends and rubs, which elevate simple cooking techniques to an excitingly varied and intense level. Marcus includes his favorites here, with blends that go from sweet to spicy and feature everything from hot chili peppers and peppermint leaves to sesame seeds and ginger. As he says, Africa is ´´a state of mind that I hope this book will help you tap into wherever you are.´´ By cooking with a handful of this and a pinch of that, trying new foods and enjoying old ones in a new way, and lingering over meals with family and friends, you will bring the free, relaxed spirit of African cooking to your table and discover for yourself the soul of a ´´new´´ cuisine.
You´re about to discover how to grow food in water without dirt. This book contains proven steps and strategies on how to regrow food scraps in water, without the mess of dealing with soil. Food scraps, like root ends of vegetables such as onions, celery, leeks, lettuce, and bok choy; buds of potatoes and ginger; and leaf tops of pineapple, commonly find their way into the trash bin. Nifty tactics such as those presented in this book, however, can finally help you lessen your contribution to the biodegradable waste that humans dump God knows where as well as the bulk of your monthly food budget spent on produce. As a plus, growing your own garden from kitchen scraps can ensure that the food you and your family eat is 100 percent pesticide and hormone free! Aside from the basic techniques of growing food from scraps, this book also highlights some sound advice on how to manage a small garden of your regrown crops in your kitchen, on your patio, on your windowsill, or in whatever part of the house you choose, especially in tight or narrow places (unless you own a mansion, then this definitely won´t be a problem). Finally, this book shall remind us again and again of the advantages of growing your own food using cheap resources while (more importantly) relying on discipline, hard work, and the motivation fueled by two truths in life: health is wealth and you are what you eat. Here is a preview of what you´ll learn: Regrowing food in water - the latest trend in cheap gardening hacks Raising your own salad supply Planting herbs and spices Indoor orchard and vegetable yard Designing your garden And much, much more 1. Language: English. Narrator: Lynnae Stanwick. Audio sample: http://samples.audible.de/bk/acx0/064402/bk_acx0_064402_sample.mp3. Digital audiobook in aax.
DIY Food KitsLebensmittel kaufen? Schnee von gestern! Der neue Trend heißt Selbermachen mit sogenannten Do-It-Yourself-Kits! Da weiß man genau was drin ist und was nicht. Unser Reporter Martin Dunkelmann hat zusammen mit Foodbloggerin Annalena Huppert zum Beispiel seine eigene Wurst gebastelt, außerdem Senf aus gemörserten Samen, Käse in kräftiger Salzlake und zum Trinken frisches Ginger Ale. Nachmachen erwünscht!
Wie komme ich ganz fix zu einem selbst gekochten Essen? Ganz einfach: Mit über 100 rasanten Rezepten, die in höchstens 30 Minuten auf dem Tisch stehen. Dazu geniale Tipps und Tricks rund um den schnellen Küchenzauber und den richtigen Zutatenmix. Fertig!Die erfahrene Food-Journalistin und Redakteurin Cornelia Schinharl machte nach einem Sprachenstudium ihre Liebe zu kulinarischen Genüssen zum Beruf. Für ihre Kochbücher bekam sie bereits zahlreiche Auszeichnungen, darunter vier Silbermedaillen von der Gastronomischen Akademie Deutschland und ein World Cookbook Award.Sebastian Dickhaut, geboren 1963, lebt in München als kulinarischer Autor und Journalist, Foodfilmer und Wunderwürzer, Gastgeber und Erfinder. Der gelernte Koch arbeitete in exklusiven Restaurants, bevor er zur Tageszeitung wechselte und 1998 als Food-Korrespondent nach Australien ging. In München hat er nach seiner Rückkehr das ´´Hukodi´´ eröffnet. Neben dem Schreiben und Filmen lädt er hier zu Küchengötter-Kochkursen und dem Freitagsküchen-Mittagstisch. Dazu ist er jede Woche Sonntagskoch bei HR3 und einmal im Monat Samstagskoch im SOS-Kinderdorf in Diessen. Sebastian Dickhaut hat zwei Söhne.
There is so much information out there on how to lose weight. Some are exotic, while others are everyday remedies. Most are detrimental to your health and do not work. Due to your eagerness to shed those extra pounds quickly, you have overlooked those simple things around you that can help you lose that weight responsibly. Spices are magical but are underrated. When most of us hear the word spices, what comes to mind are condiments we add to our dishes to make; they taste and look good. The use of spices as a weight-loss method is not mainstream due to the lack of knowledge of the incredible powers they have. Nine out of 10 individuals will engage the use of other techniques rather than incorporate spices into his or her daily meals. Spices that can help you get rid of excess fat are all around you in various forms. Spices are great detoxifying agents helping in ridding our bodies of toxins from processed foods we eat. Ginger boosts your metabolic rates and reduces cholesterol and bloating. Cinnamon can easily replace your white sugar, and it has been used to control diabetes. The list goes on. To learn more, Spicy and Herbal Remedies for Weight Loss: The Power of Spices and Herbs for Weight Loss and Good Health will open up the great world of spices to you. Do you want to lose that excess body fat today without the inherent side effects that come along with taking supplement pills? Do you want to lower your blood sugar? Do you want to want to boost your immune system? Then learn how to make use of spices to help reduce the chances of you coming down with a wide spectrum of diseases by buying this audiobook now! 1. Language: English. Narrator: Joanna Wilson. Audio sample: http://samples.audible.de/bk/acx0/122206/bk_acx0_122206_sample.mp3. Digital audiobook in aax.