Ergebnis für "Altern" in Haushalt & Garten

Hunde werden alt, zum Glück! Das wird Frauchen oder Herrchen spätestens klar, wenn der Hund plötzlich noch starrsinniger ist als zuvor, weil er jetzt tatsächlich nichts mehr hört, sie rigoros zur dritten Mahlzeit auffordert, weil er die ersten beiden vergessen hat, oder nachts um drei die senile Körbchenflucht antritt und vergnügt durchs Haus rumpelt.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.

Wer eine Hundeschule hat, der kann 'was erzählen. Wer dazu noch sechs alte und/oder behinderte Hunde hat, der schreibt ein Buch. Mit erfrischendem Wortwitz erzählt Franziska Feldsieper in 22 Kolumbien, wie mal chaotisch und nervenaufreibend, mal zum Schreien komisch, aber immer spannend das Leben ist, wenn die eigenen Hunde blind, taub, geistig behindert oder einfach nur alt und tüddelich sind. Ob der demente Pekinese, der blinde, aber trotzdem jagdbegeisterte Podenco aus Spanien oder der geistig behinderte Beagle Mix - bei der Hundetrainerin Franziska Feldsieper geht's rund.

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard...

Alex and guests discuss the food (R)evolution, cellular agriculture, novel foods, and an end to factory farming.If you have any questions or comments, or wish to discuss collaboration, sponsorship or other, please contact me crisplexmail@gmail.comWatch and subscribe on YouTube https://www.youtube.com/@FutureofFoodsDONATIONs are gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

Join Australian cook Adam Liaw as he investigates the science and history of our five tastes - sweet, bitter, salty, sour and umami. Our taste for salt is vital to our biology but it also turned food into a commodity underpinning global economics for thousands of years. Sweetness that once guided our evolutionary forebears to energy-rich fruits is now used to sell us soft drinks. Deliciously immersive, this epic Audible Original unravels how taste has shaped our food, our society and our planet.