Titres dans Nourriture et vin

In Pretty Fun, Kate Hudson shares her philosophy behind gatherings, how to be in the moment and make them uniquely yours, embracing occasions to just be together. A beautiful, fun, and nourishing guide filled with fabulous recipes for healthy and even some more indulgent snacks and beverages, and infused with Kate's mindful and healthy approach to life, Pretty Fun will help you plan a year of special events while remembering the healing power of gathering and celebration.

The Home Distiller’s Workbook tackles the often misunderstood and misrepresented world of moonshine and distillation and reduces them to such simple concepts that even a first time "Shiner" can understand. The HDW will introduce you to the three basic steps in making your own artisan-crafted spirits: brewing, distilling, and ageing. We will be tackling these steps one by one in a way that will have you saying "I just can’t believe it was that easy." And the truth is that it’s even easier then that. If you can follow a recipe to make a cake then with the help of the HDW you could be making anything from Moonshine to Vodka.

Join the party as Ina Garten invites friends old and new into her East Hampton home for good food and great conversation. With personal stories shared over cocktails and favorite recipes, each podcast episode features direct audio and exclusive, extended interviews from Be My Guest with Ina Garten, her multi-platform series for Warner Bros. Discovery. Hosted on Acast. See acast.com/privacy for more information.

Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.

Whether you're interested in tasting the various varietals, using it as a cure, or harvesting your own, Honey for Dummies is the guide for you. This book reveals the deep and complex world of honey, its diverse floral sources, and its surprising range of colors, smells, and flavors. You will learn about over 50 single-origin honeys, their sensory characteristics, where they are produced, and where to buy them. Discover how to taste and evaluate honey using the same methods as professional honey sensory expert.

When Dominique Crenn was awarded three Michelin Stars in 2018 for her influential San Francisco restaurant Atelier Crenn, she became the first female chef in the United States to receive this highly coveted honor. Filled with stories from the years Crenn spent working in the male-centric world of professional kitchens, tracking her career from struggling cook to being named the World’s Best Female Chef, starring on Netflix's Chef's Table, and running one of the world’s most acclaimed restaurants, Rebel Chef is disarmingly honest and revealing.

In this powerful podcast series, we delve into the journey of overcoming food addiction and reclaiming control over our health. From battling cravings to finding sustainable strategies for long-term success, we explore the challenges and triumphs of conquering food addiction. Join us on this inspiring journey towards a healthier, happier life. Follow our podcast episodes for more insightful content on wellness and transformation. Let's support each other as we strive for better health and well-being. Become a supporter of this podcast: https://www.spreaker.com/podcast/...

Despite an impressive résumé as an actor and writer, Dan Ahdoot realized that food has been the through line in the most important moments of his life. Growing up as a middle child, Ahdoot struggled to find his place in the family until he and his father discovered their shared love for la gourmandise. But when the tragic death of his brother pushed his parents to strengthen their Jewish faith and adopt a strictly kosher diet, Ahdoot and his father lost that savored connection.

Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke's investigations into the science behind our foods.

The bar business continues to grow; however, securing running capital and having knowledge about the business are cited as the two biggest reasons new bars fail. Running a Bar for Dummies, 2nd Edition shines a light on these issues to help bar owners prepare properly. The book helps you find your way through the maze of licensing and permits, developing a business plan, and preparing for your grand opening, plus offers clear, no-nonsense guidance on dealing with tough customers. Every step of the way, Running a Bar for Dummies, 2nd Edition is a reference you can count on.

After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.

If you have diabetes, watching what you eat is one of the most important things you can do to stay healthy. With the help of this audiobook, The Complete 5-Ingredient Diabetic Cookbook offers 100+ healthy, diabetes-friendly recipes and meal-planning ideas - without sacrificing taste. Plus, this provides expert tips on the types of food you should keep stocked in your kitchen, advice on healthy cooking techniques, ways to lower fat and cholesterol, and most importantly, what to eat with diabetes.

In this beautifully crafted narrative, award-winning writer Dave Broom examines Scotch whisky from the point of view of its terroir—the land, weather, history, craft and culture that feed and enhance the whisky itself. Travelling around his native Scotland and visiting distilleries from Islay and Harris to Orkney and Speyside, Dave explores the whiskies made there and the elements in their distilling, and locality, which make them what they are. Along the way he tells the story of whisky's history and considers what whisky is now and where it is going.

Liz Hauck and her dad had a plan to start a weekly cooking program in a residential home for teenage boys in state care, which was run by the human services agency he co-directed. When her father died before they had a chance to get the project started, Liz decided she would try it without him. She didn’t know what to expect from volunteering with court-involved youth, but as a high school teacher she knew that teenagers are drawn to food-related activities. This is the story of what happened around the table, and how one dinner became one hundred dinners.

Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food.

The engrossing, often scandalous saga of one of the wealthiest, longest-lasting, and most colorful family dynasties in the history of American commerce—a cautionary tale about prosperity, profligacy, hubris, and the blessings and dark consequences of success. This engrossing, vivid narrative captures the Busch saga through five generations. At the same time, it weaves a broader story of American progress and decline over the past 150 years. It's a cautionary tale of prosperity, hubris, and loss.

When the world becomes overwhelming, Ella Risbridger focuses on the little things that bring her joy, like enjoying a glass of wine when cooking, FaceTiming with a friend whilst making bagels and sharing recipes that are good for the soul. One night she found herself lying on her kitchen floor, wondering if she would ever get up - and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive.

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world.

The Christmas Chronicles is the story of Nigel Slater's love for winter, for the scent of fir and spruce, for ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months.

Here is the no-holds-barred autobiography, read by the author, of one of the nation's best-loved cooks. Her life has led her from wealth and privilege to alcoholism, bankruptcy, and eventually fame in Two Fat Ladies. With the stark honesty and the brilliant wit we love her for, Clarissa recounts the tale of a life lived to extremes.