Fatto In Casa Da Benedetta

Author: Benedetta Rossi
Editor: Edizioni Mondadori
ISBN: 8852076964
Size: 19,54 MB
Format: PDF, Kindle
Read: 912
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"Mi chiamo Benedetta, sono nata e cresciuta in campagna, e ci vivo ancora. La tradizione contadina mi ha insegnato l'importanza del fare in casa, una conoscenza che condivido sul web: torte, biscotti, marmellate, conserve e tante altre prelibatezze che realizzo con tecniche semplici e veloci." Benedetta si presenta così dalla sua pagina Facebook, che in poco tempo è diventata una tra le più seguite della rete grazie alle sue videoricette da milioni di visualizzazioni. Questo libro raccoglie oltre 170 ricette, le più amate e molte altre inedite: dall'impasto base per dolci pronto in un minuto ai cornetti salati, ma anche golosissime torte e dessert al cucchiaio. E ancora gnocchi, ravioli e altri primi sfiziosi, stuzzichini per aperitivi, confetture, liquori... Quella che Benedetta propone è una cucina all'insegna della semplicità e della genuinità: le sue ricette si preparano con pochi ingredienti, che tutti abbiamo in casa, e senza usare strumenti sofisticati. Farina, uova, burro e un pizzico di fantasia, per piatti originali e gustosissimi che rallegreranno la vostra tavola.

Fatto In Casa Da Benedetta Ricette Furbe I Grandi Classici Le Novit Pi Gustose Facili E Veloci Ediz Illustrata

Author: Benedetta Rossi
Editor: Fatto in casa da Benedetta. Ricette furbe, i grandi classici, le novità più gustose, facili e veloci
ISBN: 9788891815088
Size: 12,96 MB
Format: PDF, Mobi
Read: 412
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Food Swings

Author: Jessica Seinfeld
Editor: Ballantine Books
ISBN: 1101967153
Size: 20,80 MB
Format: PDF, Kindle
Read: 477
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An all-new collection of more than 125 delectable recipes that reflect the way we really eat: sometimes healthy, sometimes indulgent—delicious, either way Food Swings offers a range of simple and satisfying recipes that speak to both sides of your food brain. Here you’ll find the perfect go-to dish for when you want to eat light or for when you are in the mood for something more indulgent. The first half of the book, “Virtue,” provides recipes for your controlled side, while the other half, “Vice,” is for when you need to feel the wind in your hair. All of it is meant to be enjoyed equally in this fun something-for-everyone collection. So whether you’re a home cook looking for new inspiration, a big eater who is ready to party, or a human who might be occupied with watching your waist, you will find what you are looking for in Food Swings. Those who are eating gluten-free, dairy-free, meat-free, or almost-vegan, you have come to the right place! VIRTUE Quinoa Bowl with Almond Butter, Strawberries, and Hemp Seeds Ginger Salmon with Sesame Cucumbers Whole Roasted Cauliflower, Tomatoes, and Garlic Roasted Plums with Honey and Pistachios VICE Cinnamon Buns Buttermilk Panfried Chicken Lasagna Bolognese Chocolate Fudge Cake In addition to the dozens of inspired dishes offered here, you’ll also find personal essays, tips, and tricks for best results, and a gorgeous color photo for nearly every recipe. So no matter what you’re in the mood for, you’ll find the perfect recipe for it in Food Swings. Praise for Food Swings “It’s a lot easier to make healthy choices when the meals are both good for you and crazy good at the same time. Jessica Seinfeld’s new book, Food Swings, has that nailed, packed as it is with simple recipes that are kind to your body, crowd-pleasingly delicious (quit the side-eye, picky fourth grader), even gluten-free. Dinner victory, all around.”—Redbook “Seinfeld has assembled 125 recipes that allow readers to eat as healthfully or indulgently as their mood dictates. . . . Readers can have their cake and quinoa, too, with Seinfeld’s latest, which strikes an effective balance between two popular eating styles.”—Library Journal “Jessica Seinfeld gets it, even down to the one-liners. With three cookbooks under her apron, Seinfeld takes a cue or two from her husband, Jerry, targeting both the devil and the damsel in her 125 recipes. She’s eminently practical, very straightforward, and keeps her dishes in line with our modern proclivities: quick, healthy with an occasional sinfulness, convenient for the beginner as well as for the experienced home chef.”—Booklist “In a friendly voice Seinfeld encourages readers to take her approach to what she calls ‘food swings’ and eat without guilt. Or, she concedes, to eat with less guilt. . . . However you divide up the recipes, this is a great day-to-day cookbook with tasty-looking recipes that are approachable and simple to prepare.”—Publishers Weekly

Mangia Mangia

Author: Teresa Oates
Editor: Lantern
ISBN: 9781921382949
Size: 10,32 MB
Format: PDF, Kindle
Read: 733
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Italian for 'Eat! Eat!', this book celebrates home-style Southern Italian food, based on recipes and methods passed down through the generations. Beautifully photographed, this is not only a wonderful cooking reference, it is also a heartwarming account of the sharing of wisdom, the creation of community and the preservation of rituals that keep us close to those we love.

From Slavery To Aid

Author: Benedetta Rossi
Editor: Cambridge University Press
ISBN: 1316369072
Size: 11,33 MB
Format: PDF, Docs
Read: 941
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From Slavery to Aid engages two major themes in African historiography, the slow death of slavery and the evolution of international development, and reveals their interrelation in the social history of the region of Ader in the Nigerien Sahel. Benedetta Rossi traces the historical transformations that turned a society where slavery was a fundamental institution into one governed by the goals and methods of 'aid'. Over an impressive sweep of time - from the pre-colonial power of the Caliphate of Sokoto to the aid-driven governments of the present - this study explores the problem that has remained the central conundrum throughout Ader's history: how workers could meet subsistence needs and employers fulfil recruitment requirements in an area where natural resources are constantly exposed to the climatic hazards characteristic of the edge of the Sahara.

Reconfiguring Slavery

Author: Benedetta Rossi
Editor: Oxford University Press
ISBN: 1781388660
Size: 17,37 MB
Format: PDF, Kindle
Read: 295
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Reconfiguring Slavery focuses on the range of trajectories followed by slavery as an institution since the various abolitions of the nineteenth century. It also considers the continuing and multi-faceted strategies that descendants of both owners and slaves have developed to make what use they can of their forebears' social positions, or to distance themselves from them. Reconfiguring Slavery contains both anthropological and historical contributions that present new empirical evidence on contemporary manifestations of slavery and related phenomena in Mauritania, Benin, Niger, Cameroon, Ghana, Senegal, and the Gambia. As a whole, the volume advances a renewed conceptual framework for understanding slavery in West Africa today: instead of retracing the end of West African slavery, this work highlights the preliminary contours of its recent reconfigurations.

Being And Becoming Hausa

Author: Anne Haour
Editor: BRILL
ISBN: 9004185429
Size: 10,93 MB
Format: PDF
Read: 902
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Drawing on anthropology, linguistics, economic history, and archaeology, this book offers a compelling portrait of the emergence and evolution of Hausa identity in West Africa.

Brilliant Bread

Author: James Morton
Editor: Random House
ISBN: 1448176697
Size: 16,37 MB
Format: PDF
Read: 375
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Winner of the 2014 Guild of Food Writers Award for Cookery Book of the Year. James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.

The Flavor Thesaurus

Author: Niki Segnit
Editor: Bloomsbury Publishing USA
ISBN: 160819874X
Size: 15,20 MB
Format: PDF, ePub, Docs
Read: 939
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A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.

We Love Madeleines

Author: Miss Madeleine
Editor: Chronicle Books
ISBN: 1452121893
Size: 10,10 MB
Format: PDF
Read: 612
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The first crowd-sourced cookbook from Chronicle Books, this celebration of the dainty French delight proves that classic doesn't have to mean conventional. Forty reverential recipes—developed by madeleine lovers from Italy to Oregon and curated by Miss Madeleine herself—break the mold, with unexpected delights from Rosemary Parmesan Polenta to Molasses Spice to Chocolate Hazelnut, plus gluten-free and vegan options. Featuring expert tips on choosing ingredients, mixing and baking batter, and picking the right pan, as well as a chapter on glazes, dips, and other toppings, the wisdom of dozens of aficionados comes together in this delectable ode to the little shell-shaped cake we love.