электронная библиотека

0 Название: Thought Process: when imagination becomes emotion
Автор: Flavel Monteiro
Издательство: IZZY Publishing
Год: 2020
Cтраниц: 112
Формат: pdf
Размер: 18,43 Мб
Язык: English

Chocolate starts with cocoa, blending the best from different origins requires true talent and experience...
** Valrhona opalys white chocolate mille feuille, strawberry cremeux and crispy inverted puff pastry, berry rhubarb sensation, bounty coconut and milk chocolate, pistachio cake, Wakayama, macaron de feu, Molten cake, lemon ousse cake, Bandolero, ... ... *

0 Название: The Anti-Inflammatory Guidebook
Выпуск /Год: 6th Edition / 2026
Редактор: April Madden (ed.)
Издательство: Future Publishing Ltd
Cтраниц: 116
Формат: pdf
Размер: 64,77 Мб
Язык: English

Unlock the secrets to a healthier, happier you. Packed with nutritious recipes, science-backed tips, and sustainable solutions for managing inflammation. Learn how to calm symptoms, improve gut health, and beat inflammation for good.

While inflammation is essential for targeting danger within the body, the inflammatory response can be triggered even when there is no threat, causing discomfort and pain throughout the body. Discover the science behind inflammation, before learning how simple changes to our lifestyle can prevent, control and reduce chronic inflammation. From getting quality sleep and reducing stress, to exercising and improving our diet – we examine common inflammatory foods, suggest useful food swaps, and look at the best anti-inflammatory foods out there.

0 Название: Ice Cream. Artisanal Ice Cream Recipe Book
Автор: Camilo and Melchor Mazzini Adolfo Romero, Aitor Otín, Alain Charlier, Al. Racca, Andoni Luis Aduriz, Andrés Lara, Angelo and Hervé Corvitto, Antonio Bachour &more
Издательство:grupoVilbo
Год: 2018
Cтраниц: 202
Формат: pdf
Размер: 42,06 Мб
Язык: English, Spanish

This book gathers 245 recipes published in the magazine Arte Heladero and signed by the best professionals from around the world.
They are arranged alphabetically and are grouped into a total of 13 ice cream families with their sections and sub-sections. In its evolution Arte Heladero has opened the doors of the magazine to collect very different approaches to ice cream, from those strictly related to ice cream workshops, pastry, and restauration. Ice cream is, thus, the common denominator of authors who have much to contribute and who add their professional baggage to the ice cream tradition. Precisely because of the variety of ways of understanding the formulation and the gastronomic contexts in which ice cream is found, each recipe is accompanied by useful information on the type of creation in which it is presented and its serving temperature. Thus, it is indicated in the recipe if the ice cream is conceived for the display case in an ice cream shop, a restaurant dessert, an ice cream cake, and a long etcetera.