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Showing 121 - 140 of 21706 items
By Anthony Bourdain. 2010
Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, and even to fatherhood,…
Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food. Bestseller. 2010.By Roger Kahn. 1997
A sportswriter's memoir of "the gilded era of baseball," the postwar years before million-dollar salaries, television networks, and player strikes.…
Recounts his experiences covering the Brooklyn Dodgers and offers observations on Willie Mays, Leo Durocher, Mickey Mantle, and other stars. 1997.By Marta Zaraska. 2016
One of the great science and health revelations of our time is the danger posed by meat-eating. We are continually…
warned about the harm producing and consuming meat can do to the environment and our bodies. Many have tried to limit consumption or have given it up altogether. But it is not easy. What makes us crave animal protein, and if consuming meat is truly unhealthy, why didn’t evolution turn us all into vegetarians? Zaraska explores our love of meat, despite its harmful effects, by taking us on a tour of meat cultures around the word. From the power of evolution to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein. 2016.By Martha Stewart. 2013
For anyone new to a vegetarian diet as well as committed vegetarians and fans of Power Foods, here is a…
comprehensive collection of easy, meat-free mains for every day. Features 200 recipes for full-fledged vegetarians and meat-eaters alike. You’ll find recipes for classics and new favorites, plus plenty of low-fat, vegan, and gluten-free options, too. 2013. Uniform title: Martha Stewart living.By Mary Ellen Pinkham. 1980
By Martha Stewart. 2011
Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and…
foolproof. Includes 150 recipes, some savoury, some sweet; some are simple enough for a weeknight, while others are fancy enough for special events. 2011. Uniform title: New pies and tartsBy Louise Lambert-Lagacé, Josée Thibodeau. 2016
Augmenter son niveau d'énergie, sa force musculaire, sa résistance à l'infection et sa capacité de récupération, c'est possible à tout…
âge, même à celui de la retraite! Louise Lambert-Lagacé répond dans cet ouvrage aux nombreuses questions que se posent les aînés sur leur alimentation. Repas complets, recettes savoureuses, astuces santé s'appuyant sur les recherches les plus récentes: tout y est pour profiter de la vie en bonne santé... le plus longtemps possible! 2016.By Louise Lambert-Lagacé, Louise Desaulniers, Josée Thibodeau. 2005
Consultez les 45 menus inédits de "Menus midi". Vous découvrirez des plats chauds et des plats froids aux parfums d'ici…
et d'ailleurs, faciles et rapides à préparer, conçus à partir d'ingrédients de qualité, à manger au bureau ou à la maison. La majorité des recettes se préparent en 15 minutes ou moins. 2005.By Steven Raichlen, Linda Cousineau, Françoise Schetagne. 2011
Pour une cuisine variée, pratique et rapide, avec des temps de préparation de 10 à 15 minutes en moyenne. Barbecue…
suggère également des recettes d’accompagnements et de sauces. 2011. Titre uniforme: How to grill.By Jean Carper. 1997
By Louise Lambert-Lagacé, Michelle Laflamme. 1993
By Jamie Oliver. 2009
L'Italie a inspiré Jamie Oliver pendant l'ensemble de sa carrière. Son ambition a toujours été de voyager à travers le…
pays pour saisir l'essence même de la cuisine italienne. Avec plus de 120 recettes flambant neuves qui vont des risottos aux rôtis en passant par les ragoûts, et structuré comme le menu traditionnel d'une trattoria, «L'Italie de Jamie» vous emmène à travers toute l'Italie. 2009, c2005. Titre uniforme: Jamie's Italy.Strawberries in January, fresh tomatoes year-round and New Zealand lamb at all times--these well-travelled foods have a carbon footprint the…
size of an SUV. But there is a burgeoning local food movement taking place in Canadian cities, farms and shops that is changing both the way we eat and the way we think about food. Locavore describes how foodies, 100-milers, urbanites, farmers, gardeners and chefs across Canada are creating a new local food order that has the potential to fight climate change and feed us all. Combining front-line reporting, shrewd analysis and passionate food writing to delight the gastronome, Locavore shows how the pieces of a post-industrial food system are being assembled into something infinitely better. 2010.By Warren W Wiersbe. 1993
By Carolyn Arends. 2000
By Fulton J Sheen. 1958
"Life of Christ" has been hailed as the most eloquent of Fulton J. Sheen's many books. With his customary insight…
and reverence, Sheen interprets the Scripture and describes Christ not only in historical perspective but also in exciting and contemporary terms - seeing in Christ's life both modern parallels and timeless lessons. His thoughtful, probing analysis provides new insight into the well-known Gospel events. 2008, c1958.By Kimberley Veness. 2017
All the food you eat, whether it's an apple or a steak or a chocolate-coated cricket, has a story. Uncovers…
the secret lives of our groceries, exploring alternative - and sometimes bizarre - farm technology and touring gardens up high on corporate rooftops and down low in military-style bunkers beneath city streets. Packed with interesting and sometimes startling facts on agriculture around the world, Let's Eat reveals everything from the size of the biggest farm in the world to how many pesticides are in a single grape to which insect people prefer to eat. Grades 4-7. 2017.By Albert Adam. 2012
" Voici un petit livre assez différent de ceux que les amateurs de vin peuvent consulter habituellement. Il répond à…
des questions simples, en apparence seulement, au-delà du snobisme, des anecdotes, des notes de dégustations subjectives ou des arguments de marketing. Le professeur Albert Adam se place dans la perspective du vulgarisateur scientifique pour nous faire découvrir, entre autres, les apports de la chimie et de la microbiologie à la culture de la vigne et l'élaboration du vin, les rendant moins hasardeuses et moins dépendantes des caprices de la nature. Il s'intéresse aussi bien aux processus de la fermentation quaux aspects physiologiques de la dégustation ou aux effets bénéfiques d'une consommation modérée sur la santé. Mieux connaître le vin, nous dit-il, c'est aussi mieux l'apprécier à sa juste valeur. " -- 4e de couv.By Chantal Lecouty, Gaston L'Heureux. 1989
" Le docteur H. Robert fait le point sur les bienfaits et les contre-indications du chocolat pour la santé. Il…
aborde sa fabrication, sa composition nutritionnelle, ses effets bénéfiques en ce qui concerne la prévention de certaines pathologies, les précautions à prendre, et balaye un certain nombre d'idées reçues sur sa consommation. "