Code, imballaggi, prodotti inutili e dannosi per la salute e per l’ambiente, filiera lunga, inquinamento e sfruttamento, bisogni indotti da pubblicità, lunghe attese per trovare parcheggio, per scegliere, per pagare: questo è il supermercato. E chi pensa che rinunciarvi sia difficile, inutile o addirittura impossibile, dovrà ricredersi. Vivere senza supermercato non solo è possibile ma è addirittura facile e piacevole: parola di chi lo ha fatto. Entrare in relazione con i produttori, scoprire la provenienza e l’origine delle merci, informarsi sulle conseguenze, personali e globali, di ciò che si acquista e si consuma: vivere senza supermercato significa tutto questo e molto altro ancora. Significa fare una spesa ecologica, consapevole e responsabile, dando un nuovo valore ai propri gesti e un peso diverso ai propri soldi. Significa cambiare stile di vita e modo di pensare. Vivere senza supermercato significa guadagnarci: in soldi, salute, relazioni e tempo. Una scelta alla portata di tutti.
Author: Kathy Lynn Siegel
Publisher: Gibbs Smith
Gibbs Smith, Publisher, is proud to introduce Veg Out! Southern California, the first in our groundbreaking new series of restaurant guide books for vegetarian and vegan diners. This first edition focuses exclusively on the myriad restaurants, markets and cafés of southern California. A rating for each restaurant is provided, along with price, cuisine, location, and contact information, plus must-know details about each venue's culinary offerings. Veg Out! virtually eliminates the difficulty of finding vegetarian and vegan offerings in a world of fast food burgers and take-out tacos. And it's not just for vegetarian and vegan diners-anyone seeking healthy, nutritious fare will find it indispensable! From Happy Family III Restaurant to the Buddhist Lai Temple to the casual Veg Table, a variety of cuisines and flavors are covered, to suit the tastes of everyone in your dinner party. Kathy Lynn Siegel is a cookbook author, food writer, and cook. She has scoured the main streets and back alleys of the world in search of unique dishes and ethnic specialties.
This cookbook and guide on nutrition provides a wealth of information on the importance of nutrients and enzymes in relation to our health. Learn about the chemical elements in foods proteins, amino acids, carbohydrates, etc. and which food groups provide the best sources of nutrients for our bodies. Included are over 70 salad recipes along with a mini encyclopedia on the most common fruits and vegetables.
Cooking For Dummies
Author: Alison Yates, Bryan Miller
Publisher: For Dummies
"Cooking For Dummies could be the first and only book in your kitchen." — William Rice, Food and Wine Columnist, Chicago Tribune "Cooking — like anything — must be fun and should not be taken too seriously. Cooking For Dummies helps us do just that." — Ferdinand Metz, President, The Culinary Institute of America Contains Over 150 Recipes — From Soups to Soufflés Is your idea of a home-cooked meal a frozen dinner, macaroni & cheese from a box, or a pizza? Well, don't let your phobia of cooking keep you out of the kitchen. With Cooking For Dummies® as your guide, you'll find quick answers to all your cooking dilemmas. This book is filled with time-saving tips and techniques, money-saving strategies, and more than 150 easy-to-prepare recipes! Inside, you'll discover how to: Grill, roast, braise, and sauteé like a pro Create vegetarian dishes with flavor and zest Impress your friends and family by creating elegant (but easy-to-prepare) dishes Find fool-proof ways to fix your cooking mistakes Organize your kitchen so that everything is accessible Use your appliances, utensils, and gadgets Mix, measure, and substitute ingredients in your recipes Make a dazzling dinner out of what you've got in your pantry Keep your budget intact while shopping at the market
Author: Richard Mabey
Publisher: Profile Books
Weeds survive, entombed in the soil, for centuries. They are as persistent and pervasive as myths. They ride out ice ages, agricultural revolutions, global wars. They mark the tracks of human movements across continents as indelibly as languages. Yet to humans they are the scourge of our gardens, saboteurs of our best-laid plans. They rob crops of nourishment, ruin the exquisite visions of garden designers, and make unpleasant and impenetrable hiding places for urban ne'er-do-wells. Weeds can be destructive and troubling, but they can also be beautiful, and they are the prototypes of most of the plants that keep us alive. Humans have grappled with their paradox for thousands of years, and with characteristic verve and lyricism, Richard Mabey uncovers some of the deeper cultural reasons behind the attitudes we have to such a huge section of the plant world.
Lucy Watson is back with more simple, straightforward vegan comfort food to brighten up your mealtimes Feed Me Vegan: For All Occasions is full of easy recipes for everyday veganism, from a quick, week night pasta to blow-out Sunday feasts. It's also brimming with ideas for cooking for special occasions, solutions for those trips where the vegan option is a side salad, or meals for those friends and family who just don't believe this really is #whatveganseat! Recipes include, for quick and easy meals: Moroccan Couscous Bowl Spicy Coconut Ramen Sweetcorn Fritters Schnitzel Broccoli Cream Pasta Dhal Sausage Rolls Super Green Soup Chipotle Black Bean Soup Tempeh Salad . . . and for those feasts: Sunday roast with Seitan Mushroom Pie Tacos Gnocchi Poutine Garlic Bread Sushi Jackfruit Bao Crispy Potato Skins What readers are saying 'I loved Lucy's first vegan cookbook and this one, if possible, is even better.' 'What an amazing, inspiring cookbook this is. Something truly for every occasion from the quick fixes to on the go snacks as well as that beastly Sunday dinner - incredible' 'I would recommend for anyone to have this in their kitchen, vegan or not!' 'Fabulous, no fuss vegan recipes.'
The co-host of the PBS series Everyday Food draws from her own Italian-American heritage to present a collection of her own favorite recipes for authentic home-style dishes, including Miniature Meatball Panini, Linguini with Clams, Stracciatella, Chicken Milanese, Espresso Granita, and other appetizers, main courses, pastas, soups, and desserts.
A New York Times bestseller! Cofounder of the international beauty company Caudalíe shares the simple, natural, time-tested beauty secrets she learned growing up in France that any woman can use to look younger, healthier, and more radiant without harsh products or drastic procedures. When Mathilde Thomas moved from her native France to the United States to expand her skin-care company, Caudalíe, she wanted to find out what American women wanted from their beauty routines. She interviewed thousands of women and was struck by how different the French and American approaches to beauty were. American women are all about the quick fix—the elusive product or procedure that will instantly solve a nagging beauty problem, even if it hurts, is wildly expensive, or is damaging in the long term. The French, by contrast, approach beauty as an essential and pleasurable part of the day, a lifelong and active investment that makes you look and feel good. Mathilde used these insights to turn Caudalíe into one of America’s top beauty brands. Drawing on her company’s twenty years of scientific skin-care expertise backed by the research of doctors and dermatologists—as well as the beauty secrets she learned growing up on a vineyard in Bordeaux—The French Beauty Solution covers everything from how to use natural ingredients such as oil and honey to wash your face; what foods to eat for healthier hair, skin, and nails; and the amazing properties of grapes and grapeseed oil. She also introduces an easy three-day grape cleanse that European aristocrats have been using to detox for hundreds of years. Blending stories, science, DIY recipes, and tons of savoir faire, The French Beauty Solution is the last beauty regimen you’ll ever need. From the Hardcover edition.
When people think of protein, their mind goes to meat, and they can't fathom that a plant-based diet could provide an adequate amount of the nutrient. Wolff shows you how to make vegetarian meals loaded with protein, and often just as balanced and satisfying as their meat-filled counterparts.
Behind the Image
Author: Federico Zeri
The provincial lady finds an apartment in London, visits nightclubs and casinos, and meets the intellectuals and eccentrics of London society