The China Study , with 850,000 copies sold, has been hailed as one of the most important health and nutrition books ever published. It revealed that the traditional Western diet has led to our modern health crisis and the widespread growth of obesity, diabetes, heart disease, and cancer. Based on the most comprehensive nutrition study ever conducted, the book reveals that a plant-based diet leads to optimal health with the power to halt or reverse many diseases. The China Study Cookbook takes these scientific findings and puts them to action. Written by LeAnne Campbell, daughter of The China Study author T. Colin Campbell, PhD, and mother of two hungry teenagers, The China Study Cookbook features delicious, easily prepared plant-based recipes with no added fat and minimal sugar and salt that promote optimal health. From her Breakfast Home-Fry Hash and Fabulous Sweet Potato Enchiladas to No-Bake Peanut Butter Bars and Cheese(less) Cake , all of LeAnne s recipes follow three important principle

LE CREUSET完全制御手冊 原汁原味的烹煮鍋具， 才能做出感動人心的美味料理 收錄110道名廚經典料理， 【開胃菜?主食??配菜?燉湯??甜品?? 不可思議的美味，優雅上桌???「做菜就是將鍋中的食材培育出來，好鍋具甚至會教你做料理；LE CREUSET鑄鐵鍋，不僅能完整傳達料理??的心意，也獨有它，具備了回應料理者心情的能力??」─????本名廚??枝元Nahomi???美味料理的關鍵，在於徹底發揮食材原有的能量，讓品嚐的人瞬間感動??比如剛從冰箱取出的雞蛋，如果????始就以大火烹煮，蛋殼很容易因為溫度??遽變化??破裂；相反地，??過細火慢燉，讓溫度一點一滴??緩緩滲??進食材中，料理就會入味又好吃，一直暖到心底??因此，??溫柔加熱」無論對肉類、蔬菜或任何食材，甚至對人??來說，都具有不可思議的幸福力量?????餐廳或飯店的食物雖然也很棒，卻無法??續吃太多天；每天都能享受

An abiding Singaporean passion, food is a central part of life on this multicultural island. "Singapore Cooking" is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad). With this cookbook by your side your acquaintance--or re-acquaintance--with Singaporean food promises to be an exciting and mouthwatering experience.

A comprehensive kitchen reference combines baking and pastry basics with a collection of more than 350 professional recipes, providing coverage of everything including the ingredients, equipment, and preparation techniques needed for a wide range of breads and desserts., The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, break

Step-by-Step Breads is the perfect book to have to hand when you're mastering the art of bread-making. Over 130 recipes are made easy with simple instructions and photography helping you every step of the way. Classic breads, artisan breads, batters and sweet breads; 35 essential bread recipes are featured including rolls, pizzas, muffins and buns plus exciting variations for when you're feeling more adventurous. Excellent value, Step-by-Step Breads will help you bake all the world's favourite bread recipes with confidence every time. All content previously published in Step-by-Step Baking. ,

Oubliez vos vieilles poêles et vos casseroles. Mettez-vous auwok ! Petits plats mijotés ou sautés, friture ou même cuisson à lavapeur, tout devient possible avec cet ustensile : les légumes sontjuste croquants, les viandes et les poissons cuits à point, lesplats tendrement parfumés... et le repas vite prêt ! Le wok ?Simplement parfait !

partir de la classique recette du tian ce gratin de légumesoriginaire de Provence sont déclinés différentes variantes où leslégumes s associent au fromage (pomme de terre vitelotte etmimolette), au poisson (fenouil et dorade) ou à la viande (patatedouce et confit de canard). Les plus gourmands se régaleront ausside tians et gratins aux fruits.

Cake à la mozzarella et aux figues, Cake tomates séchées etparmesan, Cake aux lardons et aux pruneaux, Cake au thon et à lamoutarde à l'ancienne, Cake aux raisins et au romarin, Cake à lach?taigne, Cake aux griottes... Laissez parler votre créativité!Collection aiguise vos sens... et propose 40 recettes destinées àséduire les papilles des plus fins gourmets. Offrez-vous quelquesinstants culinaires d'exception alliant simplicité et élégance.

Learn the art of mixing perfect drinks with Cocktails , the third "Best Cocktail Book in the World." Klaus St. Rainer, an award-winning expert voted "Bartender of the Year" in 2013, shares 70 cocktail recipes for all the key classics as well as his own signature creations. Whether you want to make a simple drink with just a few ingredients, prepare large quantities for a cocktail party, or even create a mocktail, this authoritative guide will have you mixing the perfect aperitif. The book's classy design and evocative photography will inspire you to find what tickles your taste buds, from the classic Dry Martini and Old Fashioned to the unusual Red Beet Gimlet and Caramellow Royale. Professional tips and techniques are revealed should it be shaken or stirred? and clear instructions make it easy. Cocktails teaches you the science of mixology so you can make the ultimate cocktail every time. ,

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Croquants aux framboises et au citron, Truffes au chocolatnoir, Tiramisu de chocolat blanc aux fraises, Tarte aux noix depécan, Méli-mélo de fruits rouges au champagne... Profitez de vospauses café en savourant ces délicieux accompagnements ! Collectionaiguise vos sens... et propose 40 recettes destinées à séduire lespapilles des plus fins gourmets. Offrez-vous quelques instantsculinaires d'exception alliant simplicité et élégance.

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world?s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it?s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton?award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times . 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)?the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it?s dinner at Chicago?s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic,

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