Postres bajos en calorias or Cooking with Trout

Postres bajos en calorias

Author: Ediciones Nort

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.
 

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

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Cooking with Trout

Author: Jane Bamforth

Trout is one of the world's best-loved fish. What's more, it is low in fat and high in protein, minerals and vitamins. Opening with a practical look at the freshwater and sea varieties of trout available, this book presents valuable advice on how to choose the best fish, how to store, prepare and cook it, and the kitchen equipment that will help you achieve perfect results.

In 60 Ways or Real Food Cookbook

In 60 Ways

Author: Marshall Cavendish Cuisin

Fix rice in 60 different ways with exciting & varied recipes from all over the world. Warm hearty meals such as Italian Braised Rice with Courgettes & Chinese Fish Soup with Rice, or tasty snacks like Rice Croquettes & Italian Stuffed Rice Balls (Suppli). Part of an exciting new cookbook series!

Table of Contents:

Introduction     7
Soups     9
Snacks & appetisers     27
Meat & poultry     57
Vegetables & salads     83
Seafood     107
Rice & noodles     123
Glossary     140
Weights & measures     144

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Real Food Cookbook: Buying and Using Ingredients from around the world

Author: Roz Denny

As we move toward the millenium most cooks are now emphasizing that it is not complexity and elaboration that make for great cuisine but quality of ingredients - sourcing the best produce at the right time of year, getting the best cut of meat and the freshest seafood, the finest oils, vinegars and spices. The difference between one variety of rice and another or one kind of olive oil and another can be making or breaking the dish. Also with the revolution in fusion cuisine and people's familiarity with foods and ingredients from around the world, supported by an increasingly broad range of our supermarkets, the modern everyday cook wants to know more about new ingredients and how to use them.
This title guides the reader through this area offering an A-Z of every staple ingredient you will find in the modern cook's pantry, where to buy, what to select and how to look after it and incorporate it into your cooking. And a guide to the many varieties of rice, chillies, flour, herbs, exotic and everyday vegatables, diary products, oils and vinegars, meat, fish, deli goods, Far Eastern condiments which together forms a valuable reference book for cooks. The book also offers recipes to get the reader started with new ingredients.

How to Do It or the Lively Art of Entertaining or Rose Reismans Permanent Weight Loss Solutions

How to Do It or the Lively Art of Entertaining

Author: Elsa Maxwell

Whether it's time for high camp or high tea, celebrated dishes or celebrity dish, Miss Maxwell delivers tips on entertaining that are entertainment enough in this classic, camp period piece, as relevant today to hosts and hostesses as it was when it was originally published in 1956. The ultimate book on entertaining, How to Do It dishes on what to do about bachelors as guests, not inviting the family, uncomfortable greetings, "inebriates," and countless other factors that could potentially prevent your party from being This Year's Important Affair.

Want to give a party? Darling, the cocktail party is so over. Miss Maxwell shares her secrets to livening up your soiree, from scavenger hunts to tea parties in the afternoon. The party bible for hostesses who can't stand another humdrum fete: How to Do It includes recipes (among others, dishes such as "Andalusian Gazpacho à la Joan Fontaine" and "Cole Porter's Cherry Compote"), advice (Steer clear of bores. Really.), and trouble-shooting potential disasters (your guest is dominating the conversation—you'll need to stop him now!). Don't even contemplate entertaining without Miss Maxwell's help.

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Rose Reisman's Permanent Weight Loss Solutions: Delicious and Healthy Recipes for Success

Author: Rose Reisman

For the journey toward healthier living.

Losing weight can be a constant and frustrating struggle. Rose Reisman's Permanent Weight Loss Solutions creates a blueprint for lifelong weight control that doesn't exclude any foods.

Rose Reisman outlines nine successful weight loss strategies -- each easy to follow and maintain -- that will guide you to healthy eating. Important features of the book include:

• an examination of current fad diets


• exposés of diet myths, and why quick fix plans cannot provide permanent weight loss


• background medical information


• interviews with people who practice Reisman's nine habits for healthy eating


• a simple and effective two-week start-up plan for initiating healthy long-term weight loss.

More than 150 delicious recipes are included, from appetizers, soups, salads, and main courses to desserts, all incorporating Reisman's weight loss strategies. Each has a nutritional analysis, including calories, fat, protein and carbohydrates.

As a mother of four, Reisman is aware of the need for recipes that are family-focused in content and quantity. Recipes include:

• Frittata with Crab, Red Pepper and Coriander


• Carrot Apple Cinnamon Loaf


• Mushroom and Sundried Tomato Bruschetta


• Shrimp, Avocado and Feta Salad Cooking/Health


• Red and White Caramelized Onion Soup with Melted Cheese


• Boneless Chicken Breast with Roasted Bell Peppers and Two Tomatoes


• Mocha Cream Cheesecake.