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Find inspiration til alt om mad og drikke. Her er alt fra sund mad, slanke mad, paleo mad til traditionel dansk mad. Her findes et stort udvalg af kogebøger, bagebøger og dessertbøger og hvis man interesserer sig for vin, rom, whiskey og cigarer er man også kommet det rigtige sted hen. Gå på opdagelse i udenlandsk madkunst eller dyk ned i bøger om slankekost og vægttab.
A journalist channels her ice-cream obsession, scouring the United States for the best artisanal brands and delving into the surprising history of ice cream and frozen treats in America. For Amy Ettinger, ice cream is not just a delicious snack but a circumstance and a time of yearfrozen forever in memory. As the youngest child and only girl, ice cream embodied unstructured summers, freedom from the tyranny of her classmates, and a comforting escape from her chaotic, demanding family. Now as an adult and journalist, her love of ice cream has led to a fascinating journey to understand ice cream's evolution and enduring power, complete with insight into the surprising history behind America's early obsession with ice cream and her experience in an immersive ice-cream boot camp to learn from the masters. From a visit to the one place in the United States that makes real frozen custard in a mammoth machine known as the Iron Lung, to the vicious competition among small ice-cream makers and the turf wars among ice-cream trucks, to extreme flavors like foie gras and oyster, Ettinger encounters larger-than-life characters and uncovers what's really behind America's favorite frozen treats. Sweet Spot is a fun and spirited exploration of a treat Americans can't get enough ofone that transports us back to our childhoods and will have you walking to the nearest shop for a cone.From the Hardcover edition.
A fresh, fun, and unpretentious guide to wine from Bon Appetit columnist Marissa A. RossDoes the thought of having to buy wine for a dinner party stress you out? Is your go-to strategy to pick the bottle with the coolest label? Are you tired of choosing pairings based on your wallet, rather than your palate? Fear not! Bon Appetit contributor and Wine. All The Time. blogger Marissa A. Ross is here to help.In this utterly unpretentious yet comprehensive guide to wine, Ross will help readers to understand the ins and outs of wine culture, from how to describe what they're drinking, to finding the best bottle for their budget, to picking the perfect red for a boyfriend's discerning parents. Told in her signature comedic voice, with personal anecdotes woven in among its lessons, Wine. All the Time. will teach readers to sip confidently, and make them laugh as they're doing it.From the Trade Paperback edition.
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.
Meals are perhaps the most important aspect of prison life. They keep inmates alive, both physically and emotionally, as mess halls and common areas provide a level of social interaction in an otherwise lonely situation. Albert "e;Prodigy"e; Johnson served three-and-a-half years in prison, and during that time his focus was on his health-an almost impossible feat behind bars, where many inmates often enter the prison system healthy but leave with diabetes and hypertension. Commissary Kitchen provides a deeper perspective of what it's like to consume meals in prison. While recipes are provided, Prodigy and cowriter Kathy Iandoli also tell various anecdotes about situations in prison involving food. Meal prep in prison is very limited, so while this work appeals to anyone who has served time or is curious about prison life, it also speaks to those who prepare food with limited access to various cooking luxuries (such as college students in dorms). While the work is informational, above all it humanizes the prison experience in a way that has never been done before.
There's a lot you probably don't know about the Buddha. For one, the real Buddha was thin. And before he became the "e;Enlightened One,"e; he was a pampered prince named Siddhartha. He tried starving himself in his quest for inner peace, but found that extremes brought him no closer to enlightenment. Instead, he sought a "e;middle way"e; between unhealthy overindulgence and unrealistic abstinence. The instructions he gave his monks about eating, more than 2,500 years ago, were surprisingly simple. Fast forward to today. Cutting-edge scientific research tells us something Buddha knew all along: it's not what you eat, but when you eat that's most important. You don't need to follow the latest fads or give up your favorite foods. You just need to remember a few guidelines that Buddha provided-guidelines that, believe it or not, will help you lose weight, feel better, and stop obsessing about food. Sure, Buddha lived before the age of cronuts, but his wisdom and teachings endure, providing us with a sane, mindful approach to eating.With chapters that ponder questions like "e;What would Buddha drink?"e; and "e;Did Buddha do Crossfit?"e; Buddha's Diet offers both an attainable and sustainable strategy for achieving weight-loss nirvana.
Allergies, asthma, obesity, stomachaches, acne: these are just a few of the conditions that may be causedand curedby the microscopic life inside us. Understand how to use groundbreaking science to improve your health, mood, and more.In just the last few years, scientists have shown how the microscopic ecosystem within our bodiesparticularly within ourintestineshas an astonishing impact on our lives. Pioneering scientist Rob Knight and award-winning science journalist Brendan Buhler explainwith humor and witty metaphorswhy these new findings matters to everyone. You are mostly not you. The human gut is host to trillions of microbes, and evidence shows that small changes in these microbes present (altered by antibiotics, diet, geographic region, and so on) may affect weight, likelihood of disease, and even psychological factors like risk-taking behavior. The evidence for their influence is astonishing. Rob Knight is one of the key figures driving forward this new science. His work demonstrates the startling connection between the presence of certain harmless bacteria and the health benefits we all seekfor ourselves and our children. In Follow Your Gut, Knight pairs with Brendan Buhler, an award-winning science writer, to explore the previously unseen world inside our bodies. With a practical eye toward deeper knowledge and better decisions, they lead a detailed tour of our microbiome as well as an exploration of the known effects of antibiotics, probiotics, diet choices, birth method, and access to livestock on our childrens lifelong health. Ultimately, this pioneering book explains how to learn about your own microbiome and take steps toward understanding and improving your health, using the latest research as a guide.
Stories about Telling Yourself the Truth, Foods That Make a Difference, and Going Off the Beaten Path Through the Doors of Slimmons by Richard Simmons Telling Myself the Truth Foods that Made a Difference Off the Beaten Off
40 Stories on Getting Started, How Exercise Can Be Fun, To Err is Human, and Regaining Control Through the Doors of Slimmons by Richard Simmons Getting Started Exercise Can Be Fun To Err is Human Regaining Control
In the all-new The South Beach Diet Supercharged, Dr. Arthur Agatston shows you how to rev up your metabolism and lose weight faster while following the proven healthy eating principles of the original diet: choose good carbohydrates, good fats, lean protein, and low-fat dairy. Collaborating with Dr. Joseph Signorile, a professor of exercise physiology at the University of Miami, Dr. Agatston presents a cutting-edge, three-phase workout that perfectly complements the three phases of the diet itself. Based on the latest exercise science, this ease-into-it fitness program combines low- and high-intensity interval exercise with a focus on walking and functional core body-toning exercises. The result: You'll feel better and you'll burn more fat and calories all day long.
In todays high-speed culture, sensible human nutrition has been sidetracked by convenience foods and fad diets. Attempting to cut through the hype can be overwhelming for anyone, even when you have the best of intentions about adopting healthier eating habits and committing to long-term wellness. Fortunately, wellness expert Brett Blumenthal has created a straightforward diet and nutrition program to demystify the secrets of healthy eating once and for all. She identifies five simple principles, founded in fact, that can easily be applied in everyday life. Her GET REAL toolkit outlines tips on establishing proper portion size, shopping smart at the grocery store, and making healthy substitutions in cooking, along with advice about exercise, hydration, and stress reduction. And with forty pages of simple, satisfying recipes at your fingertips, you can jump-start your nutritional makeover the tasty way, at breakfast (Mushroom and Asparagus Egg-white Omelets and Pleasantly Surprising Whole-grain Pancakes), lunch (Spinach, Raisin, and Chickpea Salad with Chicken and Farm Fresh Italian Calzones), and even dessert (Grandmas Chocolate Clusters and Summers Over Apple Crumble). Hailed as the diet book for people who hate diet books, GET REAL and STOP Dieting! will inspire, empower, and motivate you to live a healthier, happier life.
Toast is Nigel Slater's truly extraordinary story of a childhood remembered through food. In each chapter, as he takes readers on a tour of the contents of his family's pantryrice pudding, tinned ham, cream soda, mince pies, lemon drops, bourbon biscuitswe are transported....His mother was a chops-and-peas sort of cook, exasperated by the highs and lows of a temperamental stove, a finicky little son, and the asthma that was to prove fatal. His father was a honey-and-crumpets man with an unpredictable temper. When Nigel's widowed father takes on a housekeeper with social aspirations and a talent in the kitchen, the following years become a heartbreaking cooking contest for his father's affections. But as he slowly loses the battle, Nigel finds a new outlet for his culinary talents, and we witness the birth of what was to become a lifelong passion for food. Nigel's likes and dislikes, aversions and sweet-toothed weaknesses, form a fascinating backdrop to this exceptionally moving memoir of childhood, adolescence, and sexual awakening.A bestseller (more than 300,000 copies sold) and award-winner in the UK, Toast is sure to delight both foodies and memoir readers on this side of the pondespecially those who made such enormous successes of Ruth Reichl's Tender at the Bone and Anthony Bourdain's Kitchen Confidential.From the Trade Paperback edition.
Mark Sissonauthor of the mega-bestsellerThe Primal Blueprintunveils his groundbreaking ketogenic diet plan that resets your metabolism in 21 days so you can burn fat forever.Mounting scientific research is confirming that eating a ketogenic diet could represent one of the greatest nutritional breakthroughs of our timeand that it might be the healthiest and most effective weight loss strategy ever. Going ';keto' by eating high fat, low-to-moderate protein and low-carb foods enables you to break free from the disastrous effects of carbohydrate dependency by resetting your metabolism and promoting metabolic flexibilitywhere your body learns to burns fat instead of sugar for energy, even when you go off plan. Unlike many other ketogenic programs that require challenging restrictions and deprivation or offer misinformation, Mark Sisson, bestselling author of The Primal Blueprint and publisher of the #1 paleo blog MarksDailyApple.com, presents a unique two-step, scientifically validated approach for going keto the right way. He first reveals the real secret to rapid and sustained weight loss, which is in becoming "e;fat-adapted"e; before entering full nutritional ketosis. This process allows your body to learn to burn fat more efficiently, resulting in increased and sustained weight loss over the long-term. It takes as little as 21-days to reprogram your metabolism to burn fat for fuel, by ditching processed grains, sugars, and refined vegetable oils in favor of nutrient-dense, high fat, primal/paleo foods--and you'll see immediate results. Next, you'll fine-tune with Intermittent Fasting and then foray into full ketogenic eating for a further weight loss boost and improved health. WithThe Keto Reset Diet, you can eat to total satisfaction by enjoying rich, high-satiety foods, and even weather occasional slip-ups. You'll use keto as a lifelong tool to stay trim, healthy, energetic, and free from the disastrous health conditions caused by the typical American diet.With step-by-step guidance, daily meal plans and a recipe section with over 100 delicious keto-friendly recipes, this is the definitive guide to help the keto-beginner or the experienced health enthusiast understand the what, why, and how to succeed with ketogenic eating.
På Holbæk Sygehus har overlæge Jens-Christian Holm udviklet en revolutionerende og effektiv metode til behandling af overvægtige børn. 70-80 % af de børn, der kommer i behandling, taber sig, deres høje blodtryk, kolesterol og fedtlever reduceres, og børnenes livskvalitet og kropsopfattelse forbedres.Holbækmodellen har potentiale til at hjælpe alle familier med et overvægtigt barn. Hvert femte barn i Danmark er overvægtigt og har dermed en tilbøjelighed til ensomhed, skamfølelse og depression. Overvægtige børn har også stor risiko for forhøjet blodtryk og kolesterol, fedtlever og søvnapnø. Svær overvægt er i sig selv en kronisk sygdom, hvor hormonsystemet med næb og kløer forsvarer fedtet i kroppen. Derfor skal der en omsorgsfuld behandling og permanent livsstilsændring til for at opnå resultater, som varer resten af livet. Holm tilbyder ikke en kur med mystiske ingredienser, komplicerede opskrifter og hårde træningsprogrammer, men en værdig behandling, som kommer hele vejen rundt om det enkelte barn og omhandler kost, motion, spiseforstyrrelser, kræsenhed, opdragelse, søvn og brug af computer. Barnet skal sammen med sin familie leve efter en række simple regler. Det har den sideeffekt, at forældre og søskende også bliver sundere og gladere og har en god mulighed for at tabe sig, hvis de selv er overvægtige. Holbækmodellen har med sine enestående resultater allerede vakt opsigt verden over. Men Jens-Christian Holms ambitioner rækker videre. Han vil med et helt nyt paradigme og en radikalt anderledes sundhedspædagogik ændre vores syn på, hvad overvægt er, og hvordan det skal behandles. Jens-Christian Holms mål er at sikre det bedste for alle børn verden over.
Var elfte vuxen lever idag med diabetes. Ett allt vanligare behandlingssätt är att äta mindre kolhydrater och mer fett. Här introduceras en ny lågkolhydratmat med tillägg som också gynnar de goda magbakterierna, såsom yoghurt, surkål och bönor. Boken innehåller träningstips för att maxa resultatet, liksom recept på hur man till exempel syrar sina egna grönsaker.Lars-Erik Litsfeldt är utbildad jurist och har arbetat inom skatteförvaltningen och riksskatteverket. Han fick diagnosen diabetes, och började med det som idag kallas LCHF som en del av behandlingen mot sjukdomen. Patrik Olsson har varit diabetiker sedan tidig barndom. Efter att ha förlorat synen till följd av sin sjukdom ville han hjälpa andra diabetiker att undvika vanliga komplikationer och driver idag Facebookgruppen Smarta Diabetiker.
This CD-ROM contains FAO Plant Production and Protection Papers No. 211 and 212, Report and Evaluations Part I - Residues.
A collection of nostalgic recipes. This title focuses on the efforts Irma Rosenthal took to educate herself about cooking, nutrition, health, and household management as a young, American-born, middle class Chicago bride of Jewish heritage. It analyzes primary material found in Irma's ""First Cook Book"" and memoirs.
Sets forth the conditions under which permitted food additives may be used in all foods. This database provides, in a searchable format, all the provisions for food additives that have been adopted by the Codex Alimentarius Commission. Provisions are searchable by food additive (name, synonym, INS number), by functional class and by food category.
Designed to reshape your mind and body so the word DIET is erased from your mind as you lose weight, this CD offers suggestions to tune your body and eat only when your body requires food, not when your psychological cravings tell you to. The suggestions are spoken in a soothing female voice, complemented by digital sound and hypnotic echoing.
Presents a memoir of Madhur Jaffrey's childhood in India. Whether climbing the mango trees in her grandparents' orchard, or enjoying picnics in the foothills of the Himalayas, food forms a major leitmotiv of this memoir. This audiobook includes recipes drawn from memories of dinners, lunches, breakfasts, weddings and picnics, and more.
Was treibt Menschen dazu, sich in die Küche eines Cholerikers wie Gordon Ramsay zu begeben, dort sechzehn Stunden am Tag zu malochen, körperliche Schmerzen und Erniedrigung zu erdulden und sich einem unvorstellbaren Anspruch nach Perfektion auszusetzen? Verena Lugert lässt uns in die Küchen der Spitzengastronomie blicken. Sie erzählt vom gnadenlosen Druck, von Adrenalin-Junkies, die sich mit Drogen wachhalten und jeden argwöhnisch auf Herz und Nieren prüfen, der neu ist in ihrem Revier. Die Irren mit dem Messer ist aber auch die mitreißende Geschichte einer mutigen Frau, die ein erfolgreiches Leben als Journalistin aufgibt, um tagelang Schweinsköpfe zu zerlegen, glutheiße Herde zu schrubben – und mit kurzen Momenten des Glücks belohnt wird, die sie jeden Schmerz vergessen lassen ...Verena Lugert, geboren 1973, absolvierte die Henri-Nannen-Schule, pendelte als Journalistin zwischen Bali und Hamburg und schrieb Reportagen u. a. für Stern, Geo, Merian, Neon und Annabelle. Mit Ende dreißig sagte sie ihrem spannenden Leben als Journalistin adieu und hängte ihre Karriere an den Nagel, um ihr Glück künftig in engen, stickigen Küchen zu suchen. An der legendären Kochschule Le Cordon Bleu in London ließ sie sich zur Köchin ausbilden und begann anschließend als kleinstes Licht in einer Brigade des Celebrity-Kochs Gordon Ramsay.
From the national bestselling author of Racing Weight, Matt Fitzgerald exposes the irrationality, half-truths, and downright impossibility of a "e;single right way"e; to eat and reveals how to develop rational, healthy eating habits. From "e;the Four-Hour Body"e; to "e;Atkins,"e; there are diet cults to match seemingly any mood and personality type. Everywhere we turn, someone is preaching the "e;one true way"e; to eat for maximum health. Paleo Diet advocates tell us that all foods less than twelve thousand years old are the enemy. Low-carb gurus demonize carbs, and then there are the low-fat prophets. But they agree on one thing: there is only one true way to eat for maximum health. The first clue that this is a fallacy is the sheer variety of diets advocated. Indeed, while all of these competing views claim to be backed by science, a good look at actual nutritional science suggests it is impossible to identify a single best way to eat. Fitzgerald advocates an agnostic, rational approach to eating habits based on one's own habits, lifestyle, and genetics and body type. Many professional athletes already practice this "e;Good Enough"e; diet, and now we can too-and ditch the brainwashing of these diet cults for good.
By now, the low-carb diet's refrain is a familiar one: "e;Bread is bad for you. Fat doesn't matter. Carbs are the real reason you can't lose weight."e; The low-carb universe Dr. Atkins brought into being continues to expand. Low-carb diets, from South Beach to The Zone and beyond, are still the go-to method for weight loss for millions. These diets' marketing may differ, but they all share two crucial components: the condemnation of "e;carbs"e; and an emphasis on meat and fat for calories. Even the latest diet trend, the Paleo diet, is-despite its increased focus on some whole foods-just another variation on the same carbohydrate fears. In The Low-Carb Fraud, longtime leader in the nutritional science field T. Colin Campbell outlines where and how the low-carb proponents get it wrong: where the belief came from that carbohydrates are bad and why it persists despite all the evidence to the contrary. The foods we misleadingly refer to as "e;carbs"e; aren't all created equal, and treating them that way has major consequences for our nutritional well-being. If you're considering a low-carb diet, read this book first. It will change the way you think about what you eat-and how you should be eating to lose weight and optimize your health, now and for the long term.
'For the record, the word "e;parlour"e; is not used, nor is the relatively recent insidious "e;lounge"e;, except about airports, hotels and liners.' 'Boys should be taught at a very early age - six or seven - to say "e;Sir"e; to an older man.' 'When there are servants, the plates for the first course are never put on the table until everyone is seated.''I cannot stress too often that on every formal occasion, whether it is Luncheon, a Bazaar or a Meeting, a hat should be worn.' Written nearly 50 years ago, Barbara Cartland's Etiquette Handbook conjures up a period when addressing work colleagues by their first names was frowned upon, wives could expect to receive a weekly allowance of five shillings from their husbands, and hats were ubiquitous. Laced throughout with Barbara Cartland's wit and wisdom, and Francis Marshall's illustrations, this is a wonderfully evocative insight into the manners of an England that has largely disappeared.