Rice and Beans for the Soul. Parte II PDF Download
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Author: Alina A. Rubi
Publisher: Alina A Rubi
ISBN:
Category : Body, Mind & Spirit
Languages : en
Pages : 125
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Book Description
We live in an age where our minds are rented and manipulated with bad news and trashy readings that affect our brains, our sensations, and moods. These virulent writings actively disrupt our decisions and program us to act out of fear. By limiting our ability to reason judiciously, we often issue opinions and make decisions on autopilot. Reading is the best food for the soul; it is very important to be selective with the type of information we feed our mind, because just as your physical health depends on the food you eat, your mental health is damaged if you subject it to toxic readings. Knowledge is vast, and this book brings you a diversity of topics which have been selected to nourish you correctly. Note: I love rice and beans!
Author: Timothy Pakron
Publisher: Penguin
ISBN: 0735218145
Category : Cooking
Languages : en
Pages : 291
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Book Description
Celebrate the gorgeous and delicious possibilities of plant-based Southern cuisine. Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking. Finding ways to re-create his experiences growing up in the South--making mud pies and admiring the deep pink azaleas--on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.
Author: Richard Wilk
Publisher: Berg
ISBN: 1847889050
Category : Social Science
Languages : en
Pages : 296
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Book Description
Rice and Beans is a book about the paradox of local and global. On the one hand, this is a globe-spanning dish, a simple source of complete nutrition for billions of people in hundreds of countries. On the other hand, in every place people insist that rice and beans is a local invention, deeply rooted in a particular history and culture. How can something so universal also be so particular? The authors of this book explore the specific history of the versions of rice and beans beloved and indigenous in cultures from Brazil to West Africa. But they also plumb the shared African, Native American and European trans-Atlantic encounters and exchanges, and the contemporary forces of globalization and nation-building, which combine to make rice and beans a powerful substance and symbol of the relationship between food and culture.
Author: Kristen Feola
Publisher: Zondervan
ISBN: 0310416639
Category : Religion
Languages : en
Pages : 226
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Book Description
With 21 devotionals and 100+ recipes, this book is your ultimate plan of action and toolbox as you commit to the Daniel Fast. You'll not only embrace healthier eating habits, you'll also discover a greater awareness of God's presence. Divided into three parts--fast, focus, and food--this book is your inspirational resource for pursuing a more intimate relationship with God as you eliminate certain foods such as sugars, processed ingredients, and solid fats from your diet for 21 days. Author Kristen Feola explains the Daniel Fast in easy-to-understand language, provides thought-provoking devotions for each day of the fast, and shares more than 100 tasty, easy-to-make recipes that follow fasting guidelines. In a conversational style, Feola helps you structure the fast so you can spend less time thinking about what to eat and more time focusing on God. As Feola writes, "When you want ideas on what to cook for dinner, you can quickly and easily find a recipe. When you feel weary, you can be refreshed through Bible verses and devotions. When you are struggling with staying committed, you can refer to the information and tools in this book to motivate you."
Author: Nadira Jenkins-El
Publisher: Sourcebooks, Inc.
ISBN: 1646117220
Category : Cooking
Languages : en
Pages : 276
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Book Description
Soul food goes vegan—101 plant-based takes on comfort food classics If you love classic soul food but are hungry for options that don't rely on meat or dairy, the Vegan Soul Food Cookbook is here to delight your taste buds. It's full of mouthwatering, plant-based versions of comforting favorites like Gumbo, Biscuits and Gravy, and Cajun Fried "Chicken" that are totally vegan but still hearty, delicious, and satisfying. This vegan soul food cookbook features: Authentic flavors for everyone—Dig in to 101 modern twists on soul food staples that use only wholesome, plant-based ingredients. Easy and accessible—These recipes only include vegan ingredients that are affordable, easy to find, and easy to prepare at home. The vegan basics—Get a crash course in what it means to go vegan, how it helps your health (and the environment), and the fundamentals of veganizing comfort foods. Savor a new take on beloved soul food favorites with the Vegan Soul Food Cookbook.
Author: The Picayune
Publisher: Courier Corporation
ISBN: 0486152405
Category : Cooking
Languages : en
Pages : 466
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Book Description
Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.
Author: BA Tortuga
Publisher: Totally Entwined Group (USA+CAD)
ISBN: 1913186415
Category : Fiction
Languages : en
Pages : 693
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Book Description
Roughstock: Part Two Coke's Clown How does Dillon take care of Coke when Coke's destroying himself? Bullfighter Coke is having a rough time in the Roughstock universe. When his dear friend Sam Bell is injured at the finals of the bull riding season, he takes that and his injuries pretty hard. His very own clown, Dillon, is determined to take care of Coke, which is tough when Coke is usually the one to care for everyone. Coke has a huge secret from his past, though, and, when Dillon digs to discover what it is, the skeletons in Coke's closet threaten to destroy both men. Back to Back Landon knows who he wants, he's been dreaming about Adam Taggart his whole life. Tag, though? He thinks Landon's too poor, too young, too wrong to be his. Landon Gaudet may not be the best bull rider on earth, but he knows that's where the money is in rodeo. His Cajun heart is more involved with horses, though, and with finding the cowboy he's been dreaming of all of his relatively short life. Adam Taggart has been around the block more than once, and while he thinks Landon is special, he also thinks the kid deserves better than a safety man with more than his share of notches on the bedpost. Adam does everything he can to resist Landon, but there's not a man alive who doesn't love being loved, so eventually he gives in. Landon can't believe that Adam is finally with him, that his cowboy has finally come around to his way of thinking. The only problem is that Adam isn't sure he deserves love, or that he really has any to give. He questions everything from his need for Landon to his family's assertion that he can do better than a boy from the bayou. Can Landon show Adam that sometimes magic is real, and that all you really need is to have a little faith? Pulled from All Sides Balta is all fire and fury, Joa is his haven. What happens when Raul becomes their third? Joa is an anomaly on the bullriding circuit—he's Brazilian but grew up in Texas, so he's not sure where he fits in. Champion Brazilian rider Balta knows just where he wants Joa to be, both in his life and in his bed. Raul is new to the bullriding circuit and needs their help learning the ropes. From the start, Raul knows that Joa belongs with Balta, but he also knows that Balta's career is on its way down and the world is ripe for another champion from Brazil. When Balta decides that Raul is just what he and Joa need to even out the balance of power, they have to find common ground—professionally, publicly and, most importantly, personally.
Author: Paul Prudhomme
Publisher: Harper Collins
ISBN: 0062046888
Category : Cooking
Languages : en
Pages : 372
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Book Description
When one of America's most talented and best loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better. In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for the sheer taste of it. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Author: Terry Romero
Publisher: Da Capo Lifelong Books
ISBN: 0738214876
Category : Cooking
Languages : en
Pages : 194
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Book Description
Introduces a versatile world of meatless, dairy-free dishes built on whole-food ingredients and includes recipes for dressings.
Author: Uma Aggarwal
Publisher: iUniverse
ISBN: 1475977867
Category : Cooking
Languages : en
Pages : 320
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Book Description
America is often called the worlds melting pot, a title that proudly celebrates its joyful amalgamation of many peoples, cultures, customs, languages and flavors. From every region of the world, people make the journey to start new lives in the United States, and they bring these international charms with them. America accepts people of all cultures and traditions with open arms. Home chef Uma Aggarwal, the author of The Exquisite World of Indian Cuisine and Americas Favorite Recipes, Part I, presents a new collection of these melting-pot recipes, focusing specifically on entres. An avid and passionate student of American cooking, she shares helpful information about the origin and history of these recipes as well. She uses exquisite Indian herbs and spices for both the flavor and the health benefits they impart. Inside, youll find recipes for: Salmon Wellington Salmon Puff Pastry with Mushroom Duxelles Oven-Roasted Pulled Pork French Beef Bourguignon Green Curry Chicken with Peas and Basil Lemony Broccoli and Chick Peas Rigatoni Sweet and Sour Tofu (Ma Po Tofu) Kim Chi Fried Rice with Korean Pepper Paste Vegetarian Chimichangas with Bean and Cheese Filling Swiss and Gouda Curry Fondue And more Thanks to the contributions of generations of international cooks, the face of American cuisine is a dynamic one. Now, home chefs can easily draw inspiration from these pioneers. Bring the flavors of the world home today, with Americas Favorite Recipes, Part II.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
