Inspirándose en estas anotaciones, la escritora Carmen Posadas (Uruguay 1953) y su hermano Gervasio (1962), nos relatan las idas y venidas como hijos de diplomáticos que vivieron de niños a través de recuerdos familiares llenos de sentido del humor y de curiosas recetas que inventaba su madre, Bimba Mane.
In Marijuana Cooking: Good Medicine Made Easy, authors Bliss Cameron and Veronica Green guide would-be chefs through the process of making their own tasty and healthy home-remedies using marijuana. Step-by-step instructions and photographs carefully document the cooking techniques described, making this the most user-friendly marijuana cookbook available.
Increasing awareness of the therapeutic properties of marijuana—to ease tension in the body, relieve pain and pressure, promote appetite, and induce overall relaxation—has generated widespread interest in its use as a medicine. Without doubt, the best and safest medicinal application of marijuana is ingestion.
What makes this book truly unique is the careful attention paid to the individual needs of those who rely on the therapeutic properties of marijuana. The authors offer five ways to prepare marijuana for use in the kitchen, advice on personalizing dosage, and tips on substituting ingredients to account for different tastes and medical conditions.
Cameron and Green understand that marijuana is good medicine for both the body and spirit. They have long been involved in providing healthy marijuana treats to individuals suffering ailments such as arthritis, asthma, insomnia, appetite loss, and glaucoma, and others who rely on the soothing and therapeutic benefits of marijuana.
Аннотация: A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations
With startling beauty and sardonic wit, Anya von Bremzen tells an intimate yet epic story of life in that vanished empire known as the USSR—a place where every edible morsel was packed with emotional and political meaning.
Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.
Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, in its full flavor, both bitter and sweet, Anya and Larisa, embark on a journey unlike any other: they decide to eat and cook their way through every decade of the Soviet experience—turning Larisa’s kitchen into a “time machine and an incubator of memories.” Together, mother and daughter re-create meals both modest and sumptuous, featuring a decadent fish pie the pages of Chekhov, chanakhi (Stalin’s favorite Georgian stew), blini, and more.
Through these meals, Anya tells the gripping story of three Soviet generations—masterfully capturing the strange mix of idealism, cynicism, longing, and terror that defined Soviet life. We meet her grandfather Naum, a glamorous intelligence chief under Stalin, and her grandmother Liza, who made a perilous odyssey to icy, blockaded Leningrad to find Naum during World War II. We meet Anya’s hard-drinking, sarcastic father, Sergei, who cruelly abandons his family shortly after Anya is born; and we are captivated by Larisa, the romantic dreamer who grew up dreading the black public loudspeakers trumpeting the glories of the Five-Year Plan. Their stories unfold against the vast panorama of Soviet history: Lenin’s bloody grain requisitioning, World War II hunger and survival, Stalin’s table manners, Khrushchev’s kitchen debates, Gorbachev’s disastrous anti-alcohol policies. And, ultimately, the collapse of the USSR. And all of it is bound together by Anya’s passionate nostalgia, sly humor, and piercing observations.
Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.
Im Emmental gibt es jede Menge Emmentaler, in Dijon reichlich Senf und in jeder guten New Yorker Bar einen Manhattan. Aber versuchen sie einmal, in Bologna Spaghetti Bolognese zu essen, im omanischen Muskat eine Muskatnuss zu kaufen oder in Shiraz im Iran ein Glas des gleichnamigen Weins zu bekommen. Es wird kaum gelingen, weil es diese Dinge an den Orten, deren Namen sie tragen, gar nicht gibt. Spürt man ihnen jedoch nach, so gibt es viel über unsere Welt und die Menschen zu lernen: Überraschendes, Amüsantes, Spannendes. Es geht um das Reisen an sich, um Erwartungen und Enttäuschungen, Vorurteile und Identität, Neugier und Fremdsein, immer gewürzt mit einer guten Prise Humor und Selbstironie.
Über den Autor
Dr. Felicia Englmann liebt ihre Heimat München, verreist aber dennoch, so oft sie kann. 40 Länder hat sie bereits besucht und sieben Fremdsprachen gelernt. Sie fuhr mit einem Scheich im Rennwagen durch Dubai, aß in Japan einen Seeigel und trainierte in den USA, wie man ein Space Shuttle landet. Die promovierte Politologin und diplomierte Journalistin findet den Alltag und seine Geschichten genau so spannend wie Politik, Kultur und Historie. Seit 1992 arbeitet sie für Tageszeitungen und Magazine.
Build an emergency food supply for your family with nutritious, low-cost recipes with the handy Preppers Cookbook.
Prepping your own food—choosing the right ingredients, in the right quantities, with the right methods—is the best way to ensure that you and your family will be ready for any disaster. This is the ultimate preppers cookbook for preparing in a safe and smart way.
With the help of The Preppers Cookbook you’ll be able to:
• Get started with handy checklists and instructions to begin preparing immediately
• Use The Preppers Cookbook to quickly learn and start using different food-preservation methods such as canning, pickling, and dehydrating
• Choose delicious recipes the The Preppers Cookbook for every meal and situation, including breakfast, dessert, and snacks
• Keep track of your calories, water supply, and macronutrients using proper guidelines
• Easily organize your disaster response with helpful tips and suggestions The Preppers Cookbook
Regardless of what reality TV would have you believe, most preppers are real-world people just like you, who simply want to be prepared to survive any emergency that may arise. Advance preparation will be crucial to making it through a disaster, even if it’s for only a few days. With dozens of useful recipes, and with tutorials on crucial topics such as alternate food sources, reliable cooking methods, and water purification, The Prepper’s Cookbook will help get your family prepared for any situation.
For fans of AMC’s The Walking Dead, Max Brooks, and all things zombies, the clever creators of Fifty Shades of Chicken hack a new parody cookbook filled with snacks for every occasion, tips for cooking under duress, and a love story that will send ripples down your spine—all accompanied by food photography that will ignite your palate.
At the heart of this cookbook is Pam Beaumont, who must fight the dead and feed the living. The apocalypse is no picnic, but she survives on quick bites—and on her love for Daryl, a backwoods badass with a crossbow who reminds her that she has more than one appetite. From brain food to finger food, and sticky sweets to killer cocktails, the 50 recipes in this cookbook parody are guaranteed to grab you.
The zombies have their snack plan—do you have yours?
From the author of Paris to the Moon, a beguiling tour of the morals and manners of our present food mania, in search of eating’s deeper truths.
Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing. With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives? With inimitable charm and learning, Adam Gopnik takes us on a beguiling journey in search of that meaning as he charts America’s recent and rapid evolution commendably aware eaters to manic, compulsive gastronomes.