La Cura de Desintoxicacion
Author: Werner Meidinger
Como desintoxicar el cuerpo para alcanzar el bienestar físico y emocional. Una guía imprescindible para evitar las influencias negativas que impiden alcanzar el pleno desarrollo energético y vital. Que daña a nuestro cuerpo, cómo alimentarnos para mantener nuestro organismo sano, cómo comer saludablemente fuera de casa y en qué consiste la desintoxicación son las preguntas contestadas.
English Translation: How to free your body from toxics, how to live more safely in our environment, how to eat well in and outside the home and how to achieve the perfect ph balance in our bodies is all explained in Spanish to the reader in this great little book of information.
Book about: Die Volkswirtschaft von U S Gesundheitsfürsorge-Politik: Die Rolle des Marktes Zwingt
Solo Verdura: The Complete Guide to Cooking Tuscan Vegetables
Author: Anne Bianchi
Abbondariza! Tender artichokes, curly endive, plump eggplants, fragrant fennel -- these are a mere sampling of the treasures found in the fields of Tuscany, where vegetables are not just a side dish. Here Italian heritage expert Anne Bianchi shares the secretsold and new-of how vegetables are prepared in this exquisite region. As Italian chefs continually explore new ways to enjoy their country's harvest, Solo Verdura reflects the latest in today's Tuscan cooking.
Appreciated for their infinite variety., seasonal goodness, and incredible flexibility, vegetables are especially dear to the Tuscan palate. Anne Bianchicaptures the Italian passion for good food with contemporary recipes and engaging vignettes about the countrv and its people. Beginning with "Essentials," Solo Verdura includes helpful tips on how to buy, store, and clean various vegetables, from the ever-popular porcini mushroom to the relatively unknown salsify, cardoon, and celeriac. Once you know how to choose the best, Bianchi offers a variety of preparation techniques: braising, sauté steaming, frying, and stewing; roasting, boiling, baking, and grilling. She follows with eight chapters full of recipes for Tuscany's harvest: Leaves and Stalks; The Cabbage Family; Roots, Tubers, and Bulbs; Pods and Seeds, Vegetable Fruits; Mushrooms and Truffles; Vegetable Medleys; and finally, Broths, Sauces, Pestos, Oils, and Dough. In typical Tuscan fashion, these accessible recipes respect the natural flavors of vegetables without masking them in overpowering sauces. Melanzana Ripiena (Eggplant Boats Stuffed with Gorgonzola Polenta), Ravioli di Broccoli Proftanati con Limoncino e Scalogne (Broccoli Ravioli Perfumedwith Shallots and Lemon Balm), and Crostata di Scarola, Cicoria e Acetosa (Bitter Greens Tart) are just a few of the dishes that will show you how to cook and savor vegetables Italian-style. Illustrated with over fifty black-and-white photographs, Solo Verdura brings a little bit of Tuscany into your home.
Publishers Weekly
With this standout collectionquickly following Zuppa! and From the Tables of Tuscan WomenBianchi establishes herself as an authority on how Italians eat today, which is, of course, an extension of a centuries-old culinary tradition. Polished, delicately ironic and generous-spirited essays on such topics as a trip to a Pisa cemetery to put flowers on her father's marble tomb illustrate the Italian reverence for the old ways. Bianchi's incisive, intelligent prose is matched by the excellence of her recipes, which are loosely divided by type of vegetable in such chapters as "Pods & Seeds," "Leaves & Stalks" and "Vegetable Medleys." Each includes a list of the vegetables in the category, their seasons, buying tips and general preparation. Recipes such as Bitter Greens Tart and Beer-Braised Artichokes are equally complete, including preparation times, levels of difficulty, suggested variations; Bianchi also indicates which elements of the recipe can be made in advance. Several pasta recipes are highly unusual: Broccoli Ravioli Perfumed with Shallots and Lemon Balm; Horseradish Gnocchetti in Broth; and Chick Pea Pasta with Parsley Pesto. Just one small quibble: Bianchi identifies her style of cooking throughout as "Tuscan," but, like Calzonetti Stuffed with Red Cabbage and Chevre or Sauted Asparagus with Parmesan Sauce Wrapped in Potato Wafers, most of these are nuova cucina dishes that could appear anywhere in Italy. (Oct.)
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