Der Autor - ein sehr erfahrener Spezialist fürinnovative Garverfahren - zeigt Ihnen in leichtverständlicher Form, wie Ihr Haushaltsbackofenüber Nacht ohne jegliche Aufsicht (denn sie schlafen ja nachts) diezartesten Braten in Gourmetqualität produziert. Innerhalb der 8-12Nachtstunden findet die Niedertemperatur-Garung" bei 80-85°CGarraumtemperatur statt und am nächsten Morgen ist Ihr Braten inVollendung fertig. Dabei ist der Garraum Ihres Backofens saubergeblieben, denn bei den niedrigen Temperaturen spritzt nichts...klingt interessant? Dann lesen Sie bitte weiter. Löffler erklärt in leicht verständlicher Form (und mit ungeschöntenPraxis-Fotos), warum auch wenig abgehangenes zähes Fleisch beiniedrigen Gartemperaturen mit Hilfe des Phänomens der so genanntenSchnellreifung" innerhalb einiger Stunden butterzart und saftigwerden muss.Die Schnellreifung findet während der NT-Garung in jedem Fleischund Geflügel statt. Daher können Sie in Ihrem Backofen auch mehrereBraten unterschiedlicher Fleischsorten und Größen in einer sog.Misch-Beschickung" gleichzeitig perfekt fertig stellen, ohne sich aufindividuell unterschiedliche Garzeiten und Temperaturen konzentrierenzu müssen.Der Autor zeigt Ihnen u. a., wie Sie den bayerischen Krustenbratenoder die Schweinshaxen mit einer unvergleichlichen Super-Kruste"innerhalb von 10 Minuten nach Abschluss der Übernacht-Garung mitminimalem Arbeitsaufwand herstellen.Außerdem lesen Sie, wie Sie leckere Braten auf Vorrat produzierenund sogar einfrieren können, ohne dass die hervorragende Zartheitund Saftigkeit verloren geht.Sie erfahren weiterhin einiges zu Fragen der Hygienesicherheit, zuStromverbrauch, Saucen, Würzen u.v.m.
Never again chewy meat, dry fish or blend vegetables! Juicy, aromatic, tender, beautiful pink meat and a laid-back chef: Sous-vide is a cooking method that standsout with unparalleled tastes and flavors. The term comes from the French and means "under vacuum".Ingredients are placed in a plastic pouch, vacuum-sealed and then gently cooked in a water bathat an accurately regulated, low temperature. Preserving vitamins and nutrients Sous Vide prepared meals do not only taste phenomenally but are promoting a healthy lifestyle as well: Thanks to the low temperatures and the vacuum, vegetables can now be cooked in a gentle way allowing aromas and vitamins to be preserved. Stress-free cooking Your plans sometimes change on a short notice? No problem! With Sous Vide, it doesn't matter if your food stays half an hour longer inside the water bath. Thanks to Sous Vide you will always achieve the ideal doneness of your meat, fish or vegetables without ever exceeding its desired core temperature! Perfect results Those times when Sous Vide has been accessible to the award-winning cuisine exclusively are over! Today, the required equipment is affordable to anyone. If you don't even want to invest anything initially, a pot, thermometer, zip bag and a constant heat source will do the trick for the start as well. In this book, I will guide you through the basics of Sous Vide cooking, introduce you to the required equipment and present you various tasty and foolproof recipes for meat, fish, vegetables, sides and deserts. Discover Sous Vide for your own kitchen and amaze yourself, your family and even the most demanding guests. What are you waiting for?
The Swiss balloonist Eduard Spelterini (1852-1931) was perhaps Europe's greatest pioneer in the late 19th century of this earliest means of air travel. At the height of his fame he was known all over Europe as the King of the Air and Defeater of Gravity
Author: Bruce L.R. Smith
Publisher: University Press of Kentucky
After World War II, American statesman and scholar Lincoln Gordon emerged as one of the key players in the reconstruction of Europe. During his long career, Gordon worked as an aide to National Security Adviser Averill Harriman in President Truman's administration; for President John F. Kennedy as an author of the Alliance for Progress and as an adviser on Latin American policy; and for President Lyndon B. Johnson as assistant secretary of state. Gordon also served as the United States ambassador to Brazil under both Kennedy and Johnson. Outside the political sphere, he devoted his considerable talents to academia as a professor at Harvard University, as a scholar at the Brookings Institution, and as president at Johns Hopkins University. In this impressive biography, Bruce L. R. Smith examines Gordon's substantial contributions to U.S. mobilization during the Second World War, Europe's postwar economic recovery, the security framework for the North Atlantic Treaty Organization (NATO), and U.S. policy in Latin America. He also highlights the vital efforts of the advisers who helped Gordon plan NATO's force expansion and implement America's dominant foreign policy favoring free trade, free markets, and free political institutions. Smith, who worked with Gordon at the Brookings Institution, explores the statesman-scholar's virtues as well as his flaws, and his study is strengthened by insights drawn from his personal connection to his subject. In many ways, Gordon's life and career embodied Cold War America and the way in which the nation's institutions evolved to manage the twentieth century's vast changes. Smith adeptly shows how this "wise man" personified both America's postwar optimism and as its dawning realization of its own fallibility during the Vietnam era.
Author: Sally Butcher
Publisher: Pavilion Books
VEGGIESTAN or 'land of the vegetables'. There is of course no such word, and no such country. But in this upbeat guide to Middle Eastern vegetarian cookery Sally Butcher proves that the region more than merits the term, and that its constituent nations are simmering, bubbling, bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available on our high streets today as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind aubergines, pink pickled turnips and rose petal jam this book is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food.
Author: Hendrik Haase, Robert Klanten, Sven Ehmann
A compelling visual reference on today's new meat culture.
Sous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide. Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows.Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.
Author: Chris Holland (Chef), Gary Woolliscroft (Chef), Gastronomy Plus Ltd
East by West
Author: Jasmine Hemsley
Publisher: Pan Macmillan
East by West is the first solo cookbook from bestselling author, cook and TV presenter Jasmine Hemsley, co-founder of Hemsley + Hemsley. Featuring 140 delicious recipes from around the world, East by West champions the ancient Ayurvedic philosophy of eating to nourish, sustain and repair for ultimate mind-body balance. Jasmine continues her passion for balancing body, mind and spirit amidst the challenges of our fast-paced day-to-day lives, through real food and tasty home cooking. With a focus on listening to your body, eating when you’re hungry, being conscious of what you’re eating when you’re eating it and choosing foods that are right for your mood from day to day, East by West is a modern take on the Ayurvedic principles. With classic Ayurvedic comfort dishes from Golden Milk to Kitchari and great family sharing dishes Sesame Roast Chicken to Saffron Millionaire Cheesecake, the book has something for every taste (bringing to life store cupboard basics to create dishes) from super simple to simply special. A global range of recipes, together with simple mindful rituals and a classic cleanse to revisit when your energy levels need a boost help the book bring Ayurveda to life in a fresh and friendly way. Packed with beautiful colour photography and inspired by Jasmine’s personal journey with food and healthy living, East by West represents a delicious evolution of the ideas explored in Hemsley + Hemsley bestsellers Good + Simple and The Art of Eating Well.
Leon Fast & Free
Author: Jane Baxter, John Vincent
'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founder Each recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious. ** Newly revised and improved ebook edition, optimized for both small- and large-screen devices **
Join the Rescue Bots and their leader Optimus Prime on a Transformers adventure unlike any other. Illustrated with action-packed still from the hit TV show! © 2015 Hasbro. All Rights Reserved.
Travelling by bus, on foot, by mule and horse, staying with Albanians in their houses and crumbling Stalinist tower blocks, Robert Carver meets Vlach shepherds and village intellectuals, ex-Communist Special Forces officers and juvenile heroin smugglers, missionaries with jeeps and light planes, and ex-prisoners of Enver Hoxha who have spent 45 years in the Albanian gulag. In the remote villages of the Accursed Mountains of the far north, he is the first Briton seen since World War II, when Intelligence officers were parachuted in to help fight the German occupiers. On his journey to Lake Gashit, high above the snowline on the Serb-Montenegrin border, Carver survives murder attempts and suicidal bus rides. He sees villages last visited by outsiders in 1933, which had effectively been hermetically sealed off from the rest of the world.
Kale & Caramel
Author: Lily Diamond
Publisher: Simon and Schuster
Born out of the popular blog Kale & Caramel, this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.