Zeigt Titel in Lebensmittel & Wein

Everyone knows how to drink beer, but few know how to really taste it with an understanding of the finer points of brewing, serving, and food pairing. Discover the ingredients and brewing methods that make each variety unique, and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world's greatest drink!

Η Υρώ Κολιακουδάκη Dip WSET απαντάει στις απορίες του Παναγιώτη Ορφανίδη σχετικά με το κρασί, απλά και με χιούμορ. Ανοίξτε ένα μπουκάλι κρασί και ακούστε τα podcasts κάθε 1η και 15η μέρα κάθε μήνα.

Our podcast, 'Lets Talk food,' is your gateway to understanding everything food-related. Join me, as we debunk food myths, explore global eating habits, dive into the fascinating world of food science, and dissect the complex realm of food business. Whether you're a food enthusiast or just someone looking to demystify your culinary experience, our show offers insightful discussions and discoveries in every episode, giving you a deeper appreciation for the food on your plate.

People are drinking more than ever. Dr Scheller demonstrates that alcohol intake affects many health problems from fatigue to hormonal imbalances and weight gain, but your health can also contribute to cravings. Based on cutting-edge new science combined with her own personal experience, Dr Scheller will teach you how to use foods, meal timing and supplementation to manage your cravings and reduce your alcohol intake.

Combining the dietary recommendations in his bestselling Genius Foods and the lifestyle recommendations of The Genius Life, Genius Kitchen features shockingly delicious, nutrient-packed recipes that will energize your mind, strengthen your body, and pave a path to health that you’ll feel with the first bite.

In their quest to lose weight and live healthily, dieters continue to embrace low-carb plans like Keto, Paleo, and the Mediterranean Diet. And, with this new update and revision, Jonny Bowden's best-selling Living Low Carb more perfectly reflects today's choices, including new sections on Keto, Paleo, low-carb Mediterranean, and Carnivore and Vegetarian Keto, in addition to Atkins and the Zone.

Excessive consumption of sugar in all its forms - including simple carbohydrates, caffeine, and alcohol - can lead to weight problems, fatigue, anxiety, depression, and other mental and physical disorders. Whatever your craving weakness, this book will give you the inner power, strategies, and techniques you need to overcome it. Easy Sugar Breakup will help you understand the psychological and physical basis of food addictions. Use specific, science-based affirmations, imagery, self-hypnosis, mindfulness, and relaxation techniques to overcome any addiction.

Table Manners is an entertaining and practical guide to manners for everyone and every occasion. Whether you are a guest at a potluck or the host of a dinner party, a patron of your local bar or an invitee at a state dinner, this audiobook tells you exactly how to behave: what to talk about, what to wear, how to eat. Jeremiah Tower has advice on everything: food allergies, RSVPs, iPhones, running late, thank yous, restaurant etiquette, even what to do when you are served something disgusting.

Modern beer has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.

“Hey, good lookin’—what ya got cookin’?” This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It’s what you do when a love for good music and good food runs in the family. In Good Lookin’ Cookin’ Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year’s Day, Easter, Mother’s Day, Thanksgiving, Christmas, and more.

In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space - human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. 

Schon unsere Großeltern wussten, dass Vorkochen echt praktisch ist. Wenn Dir die Zeit für regelmäßiges Kochen fehlt, Du aber trotzdem gern leckeres und gesundes Essen immer dabei haben möchtest, auch unterwegs, dann bist Du bei diesem Hörbuch genau richtig! Stefanie Bailer ist Meal-Prepperin aus Leidenschaft. Die Fitnesstrainerin aus Baden wird Dich hier Schritt für Schritt an das Meal-Preppen heranführen. Selbst gemachtes Essen ist günstig, lässt überschüssige Fettpölsterchen schmelzen und tut richtig gut!

A food critic chronicles four years spent travelling with René Redzepi, the renowned chef of Noma, in search of the most tantalising flavors the world has to offer. Hungry is a book about not only the hunger for food but for risk, for reinvention, for creative breakthroughs and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. 

Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food. Nearly 70 years earlier, there was Alice.

Since its earliest days, The New Yorker has been a tastemaker: literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink.

Der Back,- Genuss,- und Lebensfreude-Podcast mit Joerg Schmid und Hannes Hirth.

In this beautifully crafted narrative, award-winning writer Dave Broom examines Scotch whisky from the point of view of its terroir—the land, weather, history, craft and culture that feed and enhance the whisky itself. Travelling around his native Scotland and visiting distilleries from Islay and Harris to Orkney and Speyside, Dave explores the whiskies made there and the elements in their distilling, and locality, which make them what they are. Along the way he tells the story of whisky's history and considers what whisky is now and where it is going. 

Secret Palace Recipes from the British Royal Family is an enchanting cookbook that offers you a taste of palace life and a glimpse into royal culinary traditions spanning generations. You’ll discover timeless recipes inspired by favorite dishes of the late Queen Elizabeth to King Charles, Prince William, and other royals. Whether you’re hosting an elegant dinner or a cozy movie night in, these recipes are sure to impress your guests...even if they’re not wearing their tiaras!

Welkom bij het boek Suikerdieet: Afvallen, gezonder worden en een gelukkiger leven leiden. Ik ben verheugd om je mee te nemen op een reis naar een betere gezondheid en welzijn door bewust om te gaan met de hoeveelheid suiker in je leven.

Här pratar Kattis och Lovisa om råvaror, olika styckningsdetaljer, svenskt vs importerat, kycklingskinn, potatis, eko och icke eko och massa mer. Ge oss gärna förslag på sånt som du går och klurar på. Dags att tugga käk helt enkelt! Hosted on Acast. See acast.com/privacy for more information.