Zeigt Titel in Lebensmittel & Wein

Abnehmen mit grünen Smoothies. Mit den mehr als 50 leckeren Rezepten in diesem Buch wird das Abnehmen zu einem wahren Genuss.

Bloomsbury presents Eat Better Forever written and read by Hugh Fearnley-Whittingstall. A SUNDAY TIMES TOP TEN BESTSELLER In Eat Better Forever, Hugh Fearnley-Whittingstall gives you all the tools to improve your eating habits, and therefore your life — permanently. And to help it all happen...

Der neue Podcast mit Starkoch Johann Lafer ist weit mehr als ein klassisches Interviewformat. In seinem monatlich erscheinenden Podcast trifft Johann Lafer auf Freunde, Weggefährten, Gastronomen, Grenzgänger, auf Frauen und Männer. Oft bekannte Persönlichkeiten, ob aus der Welt der Küche und des Weins, der Unterhaltung, der Schauspielerei, Musik oder auch aus dem Sport. Jedenfalls Menschen, die ihn selbst aus unterschiedlichsten Gründen beeindrucken und faszinieren. Auch deswegen widmet er ihnen in jeder Folge ein (Dessert)Rezept, das einmalig auf seinen Gast abgestimmt ist. Ein Podcast,...

Romantik Travel ist der Reisepodcast der Romantik Hotels und Restaurants. Es erwarten Sie viele spannende Einblicke, Reiseberichte und Inspirationen für die unterschiedlichsten Destinationen. Tauchen Sie mit uns ein in die wundervolle Welt des Reisens, erzählt durch unsere Romantikhoteliers. Durch das Wissen und die Erfahrung unserer Gesprächspartner kommen Sie ganz nah ran an all die bekannten und auch unbekannten Reiseziele Europas. Das Besondere liegt oft im Verborgenen. Begleitet werden Sie dabei von Anabel Joksch und Thomas Edelkamp. Seien Sie also gespannt auf Geheimtipps, ...

In a bid to uncover the unique spirit of the single malt whisky, author lain Banks has decided to undertake a tour of the distilleries of his homeland. His tour of Scotland combines history, literature and landscape in an entertaining and informative account.

How can you cheat… at drinking wine? It turns out you can. And when you do, a whole world of power, ego and money will unravel. Corked is the scandalous saga in the glamorous, competitive and mysterious world of fine wines.

In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.

'What is so appealing about the ideas in this book is that we could pivot coffee from being the driving force behind excessive hours and a poor work-life balance into being a drink that lets us contemplate meaning and purpose in a different way.' James Hoffmann, author of the Sunday Times...

Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling.

THE INSTANT #1 SUNDAY TIMES BESTSELLER From award-winning writer Nigel Slater, comes a new and exquisitely written collection of notes, memoir, stories and small moments of joy. 'Nigel Slater’s prose is the rarest delicacy of all: exquisite yet effortless, filled with heart, tenderness...

Über krebsvorbeugende Ernährung zu reden ist heute wichtiger denn je. Krebs ist eine der häufigsten Todesursachen weltweit und betrifft jede Familie direkt oder indirekt. Trotz der beeindruckenden Fortschritte in der modernen Medizin steigt die Zahl der Diagnosen weiter an, zum Teil wegen der alternden Bevölkerung, aber auch wegen unseres heutigen Lebensstils. Bewegungsmangel, Stress, Umweltverschmutzung und vor allem eine unausgewogene Ernährung spielen eine große Rolle bei der Entwicklung vieler Krankheiten, darunter auch Krebs.

Bloomsbury presents Breadsong by Kitty and Al Tait, read by Kitty Tait and Al Tait. *WINNER* – FORTNUM & MASON DEBUT FOOD BOOK AWARD 2023 SHORTLISTED FOR THE ANDRÉ SIMON BEST COOKBOOK AWARD 2023 _______________ THE TIMES – BEST FOOD BOOKS of 2022 THE WEEK – BEST FOOD BOOKS OF 2022...

From the very first moment she set foot in South Korea, Barbara Zitwer, literary agent to some of the most celebrated, prize-winning Korean authors, fell head-over-heels in love, discovering there a renewed sense of happiness and energy. In this witty, charming book, Zitwer shares all that she has learnt about this fascinating country: a vibrant, global powerhouse of culture and industry with an enduring devotion to the ancient philosophies of han, heung and jeong (resilience, joy and the art of giving).

Il cibo è cultura perché ha inventato e trasformato il mondo. È cultura quando si produce, quando si prepara, quando si consuma. È il frutto della nostra identità e uno strumento per esprimerla e comunicarla. Una grande opera di sintesi da uno dei massimi storici dell'alimentazione. Massimo Montanari insegna Storia medievale e Storia dell'alimentazione all'Università di Bologna.

GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of...

"With this book, you feel you can stop time and savor the rituals of life." --Maira Kalman An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed--where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is...

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

Host Tyler Thompson ignites your curiosity with the explosive chemistry and split-second artistry behind high-heat cooking. Discover why proteins sizzle, which fats withstand the flames, and how pros master the razor-thin line between perfect char and burnt disaster. For more content like this, visit QuietPlease.ai This content was created in partnership and with the help of Artificial Intelligence AI.

Tired of struggling to hit protein goals, spending hours in the kitchen, or bouncing between fad diets? Protein Powered Batch Prep is a practical, step-by-step playbook for hitting at least 120 grams of protein per day with three satisfying, flavor-forward meals—while losing 5–10 pounds in six weeks. Designed for busy professionals, parents, and fitness enthusiasts, this system eliminates guesswork. Batch prep once, then enjoy quick daily assembly with recipes under 500 calories, plug-and-play menus, and clear portion guidance.

From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.