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100 Weight Loss Bowls : Build Your Own Calorie-Controlled Diet Plan
| 100 Weight Loss Bowls : Build Your Own Calorie-Controlled Diet Plan |
| Autore | Whinney Heather |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York : , : Dorling Kindersley Publishing, Incorporated, , 2017 |
| Descrizione fisica | 1 online resource (246 pages) |
| Disciplina | 641.82 |
| Soggetto topico |
One-dish meals
Cooking (Natural foods) Reducing diets |
| Soggetto genere / forma | Cookbooks. |
| ISBN | 1-4654-6159-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910158597603321 |
Whinney Heather
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| New York : , : Dorling Kindersley Publishing, Incorporated, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Brooklyn rustic : simple food for sophisticated palates / / Bryan Calvert
| Brooklyn rustic : simple food for sophisticated palates / / Bryan Calvert |
| Autore | Calvert Bryan |
| Pubbl/distr/stampa | New York, NY : , : Little, Brown and Company, , [2016] |
| Descrizione fisica | 1 online resource (404 pages) |
| Disciplina | 641.59747/23 |
| Soggetto topico |
Cooking - New York (State) - New York
Cooking (Natural foods) |
| ISBN |
0-316-30822-6
0-316-26945-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Title Page -- Welcome -- Epigraph -- Introduction -- PART ONE: VEGETABLES -- GROWING: A Cook's Garden -- HERBS -- Shallot-Herb Pistou -- Sweet Marjoram Chimichurri -- Lime-Cilantro Butter -- Buttery Lemon-Basil Pesto -- Chive Oil -- PRESERVING: A Pantry Full of Mason Jars -- Chilled Watermelon and Lemon Verbena Soup -- GREENS -- Bitter Greens with Dates, Sesame, and Warm Goat Cheese -- Baby Spinach Salad with Mushrooms and Pine Nuts -- Grilled Radicchio with Anchovy Cream -- Melted Romaine -- CONNECTING: You Are Not Alone -- CUCUMBER -- Sautéed Cucumbers with Spearmint, Cilantro, and Lime -- Cucumber Soup with Crab, Basil, and Mint -- Cucumber and Watercress Salad with Dill and Wasabi -- ASPARAGUS -- Grilled Asparagus Rafts with Sorrel Cream -- Roasted Asparagus with Triple Crème Sauce and Tarragon -- Chilled Asparagus Soup with Egg and Capers -- SIMPLIFYING: A Simple Tomato Salad -- TOMATOES -- Heirloom Tomatoes with Gin, Feta, and Dill -- Tomato and Gruyère Tart -- Tomato and Mustard Relish -- Melted Cherry Tomatoes with Sweet Marjoram -- KALE -- Baby Kale and Quinoa Salad with Almonds, Roasted Garlic, and Poached Eggs -- Kale and Ricotta Panisse -- Black Kale and Cabbage Salad -- CORN -- Corn Broth -- Corn Soup with Oysters, Pickled Corn, and Tarragon -- EXPLORING: Appalachia in a Four-Star Restaurant -- Roasted Corn and Duck Confit Salad -- ONIONS -- Spring Onion Soup with Pecorino and Bacon -- Cipollini Onion Brûlée with Balsamic Vinegar and Rosemary -- Leek Confit -- Venison and Ramp Stew -- Roasted Garlic Puree -- BEANS -- Three Legume Crostinis -- Summer Beans with Bagna Cauda -- Crispy Chickpeas with Rosemary -- EGGPLANT -- Grilled Eggplant with Merguez and Spearmint -- Eggplant Fries with Curry Aioli -- Smoky Eggplant Puree with Roasted Broccoli and Ricotta Salata -- MUSHROOMS.
Mushroom, Walnut, and Fennel Salad with Parmigiano -- Mushroom and Arugula Buckwheat Crepes -- Mushrooms and Fennel en Papillote -- SQUASH -- Summer Squash with Feta, Cured Olives, Chickpeas, and Nasturtiums -- Goat Cheese Gnocchi with Basil, Lemon, and Baby Summer Squash -- Ratatouille with Baked Duck Eggs -- Jerked Butternut Squash -- Delicata Squash with Honey and Red Pepper Flakes -- Spaghetti Squash with Sage and Maple Syrup -- Baby Blue Hubbard Squash Soup with Blue Cheese and Pickled Pears -- PRESENTING: The Blank Plate -- CARROTS -- Quick-Pickled Cumin Carrots -- Roasted Carrots, Parsnips, and Belgian Endive with Curry and Currants -- Sherry-Glazed Carrots and Radishes -- CABBAGE -- Napa Cabbage Slaw with Sriracha Aioli -- Baby Bok Choy with Roasted Red Pepper Sauce -- Roasted Brussels Sprouts with Apples, Pistachios, and Bacon -- BEETS -- Beet Risotto with Goat Cheese and Dill -- Golden Beet Broth with Goat Cheese and Beet Dumplings -- Baby Beet Salad with Tangerines and Oil-Cured Olives -- RECOVERING: Keep Cool -- SWISS CHARD -- Creamed Swiss Chard with Red Wine Shallots -- Rainbow Chard with Lentils, Apricots, and Green Curry -- Swiss Chard Pastilla with Smoked Duck and Currants -- TURNIPS -- Kohlrabi, Apple, and Hijiki Slaw -- Tokyo Turnips and Pears with Cardamom Vinaigrette -- Roasted Rutabaga with Grapefruit, Avocado, and Basil -- CELERY ROOT -- Celery Root Salad with Pancetta, Walnut Mayonnaise, and Lovage -- FINISHING: The Final Step -- Celery Root Soup with Trout, Pear, and Curry Oil -- Celery Root and Potato Gratin with Fresh Horseradish -- SUNCHOKES -- Roasted Sunchokes with Watercress and Hazelnuts -- Sunchoke-Almond Soup -- POTATOES -- Crushed Yukon Gold Potatoes with Garlic and Parsley -- Potatoes Dauphine with Scallions and Manchego -- Green Goddess Potato Salad -- PART TWO: SEAFOOD -- SHELLFISH. Roasted Oysters with Celery, Bacon, and Fresh Horseradish -- Pickled Oysters -- Three Oyster Sauces -- SURROUNDINGS: Where You Are -- Sautéed Shrimp with Harissa Broth -- Chinatown Shrimp -- Shrimp and Kimchi Fritters -- Stove-Smoked Scallops and Mussels with Pasta -- Seared Scallops with Roasted Cauliflower and Olive Puree -- Scallops Marinated with Horseradish and Lemon Thyme -- CHOOSING: Food Matters -- FISH -- Black Cod with Figs and Fennel -- Crab-Crusted Halibut -- Cured Salmon with Arugula, Beets, and Horseradish-Chive Cream -- Striped Bass Poached in Corn Broth -- Spring Onion-Stuffed Brook Trout with Pine Nuts -- Grilled Branzino with Fennel and Olive Escabeche -- Black Sea Bass with Pepita Crust -- Cod with Sweet Peppers and Spicy Sausage -- PART THREE: MEAT AND POULTRY -- EGGING: The Power of an Egg -- EGGS -- Soft Scrambled Eggs with Chives and Brioche -- Deviled Eggs Three Ways -- Baked Farmer's Eggs -- POULTRY -- Tandoori Chicken -- Turmeric Chicken with Artichokes and Basil Yogurt -- Savory-Stuffed Skillet Chicken with Lemon-Miso Sauce -- HELPING: A Learned Skill -- PORK -- Glazed Braised Pork Belly with Beans and Fennel -- Blackberry-Basted Pork Tenderloin -- Cider-Glazed Pork Chops with Sage and Apples -- Pork Loin Crusted with Pecans and Mustard -- MARINATING: Aroma and Acid -- BEEF -- Balsamic-Soy Marinated Hanger Steak -- Dry-Rubbed Porterhouse with Tamarind Steak Sauce -- LAMB -- Pomegranate-Braised Lamb Shanks -- SEARING: Do Small Things Well -- Lamb Sirloin Crusted with Cocoa and Cumin -- Lamb and Goat Cheese Pasties -- PART FOUR: COCKTAILS -- Window Box Collins -- TASTING: Learn Your Palate -- The Green Monk -- Parks and Recreation -- Smith Street Sour -- Qandisa Cocktail -- La Petite Mort -- Brooklyn Cricket -- Cold Hollow Cabin -- The Palmer Legare -- PART FIVE: SWEETS -- PICKING: Perfect Ripeness -- BERRIES. Lemon and Blueberry Tart -- Raspberry-Stuffed Brioche French Toast -- Strawberry-Almond Cake with Jasmine Tea -- Blackberry-Lavender Oat Crumble -- TREE FRUITS -- Dulce de Leche Cheesecake with Sea Salt and Caramelized Apples -- Saffron Yogurt Cherry Parfait -- Chocolate and Cherry Devil Cake -- Pear Upside-Down Skillet Cake -- CHOCOLATE -- Blood Oranges with Chocolate and Mint -- Chocolate Bundt Cake with Cardamom and Orange -- PART SIX: BASICS -- PREPARING: Set Up for Success -- OILING: Choosing Cooking Oils -- SEASONING: Salt and Pepper -- Citrus Salt -- Herb Salt -- Prickly Ash Salt -- Vanilla Salt -- DOUGHS -- Brioche -- Savory Tart Crust (Pâte Brisée) -- VINAIGRETTES AND SAUCES -- Lemon Vinaigrette -- Sherry-Shallot Vinaigrette -- Balsamic Vinaigrette -- Balsamic Reduction -- Coriander-Ginger Vinaigrette -- Warm Goat Cheese Fondue -- Roasted Red Pepper Sauce -- MARINADES -- Basic Aromatic Marinade for Meat -- Basic Aromatic Marinade for Fish -- Basic Acidic Marinade for Red Meat -- STOCKS -- Vegetable Stock -- Chicken Stock -- BUYING: The Best Ingredients -- Acknowledgments -- Photography Credits -- Newsletters -- Table of Contents -- Copyright. |
| Record Nr. | UNINA-9910148649403321 |
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Calvert Bryan
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| New York, NY : , : Little, Brown and Company, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Cooking Light Mad Delicious : The Science of Making Healthy Food Taste Amazing
| Cooking Light Mad Delicious : The Science of Making Healthy Food Taste Amazing |
| Autore | Schroeder Keith |
| Pubbl/distr/stampa | Birmingham : , : TI Inc. Books, , 2016 |
| Descrizione fisica | 1 online resource (506 pages) |
| Disciplina | 641.5 |
| Soggetto topico |
Nutrition
Cooking (Natural foods) Health |
| ISBN | 0-8487-4992-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- Mental mise en place: how to get your kitchen and mind ready for cooking -- Hands on: master basic kitchen skills - Sauces & dressings: how to create sauces with fresh flavors and great texture -- Hot liquids: use steam for sides and main dishes that wow -- Harnessing steam: all about poaching, simmering, and boiling -- Pan cooking: sautéing, frying, braising, and more -- In the over: how to roast anything: nuts, veggies, meat, and fruit -- Playing with fire: recipes for the grill and the grill pan. |
| Record Nr. | UNINA-9910148629703321 |
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Schroeder Keith
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| Birmingham : , : TI Inc. Books, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Cooking Light Way to Cook Vegetarian : The Complete Visual Guide to Healthy Vegetarian & Vegan Cooking
| Cooking Light Way to Cook Vegetarian : The Complete Visual Guide to Healthy Vegetarian & Vegan Cooking |
| Autore | Light The Editors of Cooking |
| Pubbl/distr/stampa | Birmingham : , : TI Inc. Books, , 2016 |
| Descrizione fisica | 1 online resource (878 pages) |
| Disciplina | 641.5636 |
| Altri autori (Persone) | QuinlivanRachel |
| Soggetto topico |
Vegetarian cooking
Cooking (Natural foods) Nutrition |
| ISBN | 0-8487-5061-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover -- Title -- Contents -- Welcome -- way to cook vegetarian -- appetizers -- breads -- grains & -- pasta -- eggs & -- dairy -- legumes & -- vegetables -- tofu & -- tempeh -- salads -- sandwiches -- sides -- soups & -- stews -- ingredient substitution guide -- Nutritional Information -- seasonal produce guide -- Metric Equivalents -- Copyright. |
| Record Nr. | UNINA-9910148628703321 |
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Light The Editors of Cooking
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| Birmingham : , : TI Inc. Books, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Croquez la vie : l'alimentation vive en 52 aliments / / Diane de Brouwer et Pol Grégoire
| Croquez la vie : l'alimentation vive en 52 aliments / / Diane de Brouwer et Pol Grégoire |
| Autore | De Brouwer Diane |
| Pubbl/distr/stampa | Bruxelles, [Belgium] : , : Soliflor, , 2014 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina | 641.563 |
| Soggetto topico |
Cooking (Natural foods)
Formulas, recipes, etc |
| Soggetto genere / forma | Electronic books. |
| ISBN | 2-930543-50-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Nota di contenuto | Couverture -- Arrière Couverture. |
| Record Nr. | UNINA-9910466523903321 |
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De Brouwer Diane
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| Bruxelles, [Belgium] : , : Soliflor, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Croquez la vie : l'alimentation vive en 52 aliments / / Diane de Brouwer et Pol Grégoire
| Croquez la vie : l'alimentation vive en 52 aliments / / Diane de Brouwer et Pol Grégoire |
| Autore | De Brouwer Diane |
| Pubbl/distr/stampa | Bruxelles, [Belgium] : , : Soliflor, , 2014 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina | 641.563 |
| Soggetto topico |
Cooking (Natural foods)
Formulas, recipes, etc |
| ISBN | 2-930543-50-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Nota di contenuto | Couverture -- Arrière Couverture. |
| Record Nr. | UNINA-9910796279503321 |
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De Brouwer Diane
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| Bruxelles, [Belgium] : , : Soliflor, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Croquez la vie : l'alimentation vive en 52 aliments / / Diane de Brouwer et Pol Grégoire
| Croquez la vie : l'alimentation vive en 52 aliments / / Diane de Brouwer et Pol Grégoire |
| Autore | De Brouwer Diane |
| Pubbl/distr/stampa | Bruxelles, [Belgium] : , : Soliflor, , 2014 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina | 641.563 |
| Soggetto topico |
Cooking (Natural foods)
Formulas, recipes, etc |
| ISBN | 2-930543-50-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Nota di contenuto | Couverture -- Arrière Couverture. |
| Record Nr. | UNINA-9910813159603321 |
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De Brouwer Diane
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| Bruxelles, [Belgium] : , : Soliflor, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Delicious!
| Delicious! |
| Pubbl/distr/stampa | Boulder, CO, : New Hope Communications |
| Descrizione fisica | 1 online resource |
| Disciplina | 613 |
| Soggetto topico |
Natural foods
Cooking (Natural foods) Health products |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996210988703316 |
| Boulder, CO, : New Hope Communications | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Delicious!
| Delicious! |
| Pubbl/distr/stampa | Boulder, CO, : New Hope Communications |
| Descrizione fisica | 1 online resource |
| Disciplina | 613 |
| Soggetto topico |
Natural foods
Cooking (Natural foods) Health products |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910132231703321 |
| Boulder, CO, : New Hope Communications | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Eat real food : simple rules for health, happiness and unstoppable energy / / Julie Montagu
| Eat real food : simple rules for health, happiness and unstoppable energy / / Julie Montagu |
| Autore | Montagu Julie |
| Pubbl/distr/stampa | London, [England] : , : Hay House Publishers, , 2016 |
| Descrizione fisica | 1 online resource (180 pages) : illustrations |
| Disciplina | 613.2 |
| Soggetto topico |
Nutrition
Diet therapy Natural foods Cooking (Natural foods) |
| ISBN | 1-78180-679-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910164891503321 |
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Montagu Julie
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| London, [England] : , : Hay House Publishers, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
-
Cooking (Natural foods)
(23)
- Nutrition (6)
- Natural foods (4)
- Formulas, recipes, etc (3)
- Health (3)