Автор: Siler Brooke Название: Women`s Health Big Book of Pilates ISBN: 1623360927 ISBN-13(EAN): 9781623360924 Издательство: Random House (USA) Рейтинг: Цена: 2482.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Using the body as the ultimate fitness vehicle and taking inspiration from yoga, dance, and strength training, Pilates transforms bodies in record time. This title guides readers in every step (and leg lift...) of the way. From basic mat moves to the right foods that fuel a lean, toned figure, it is suitable for beginners and experts alike.
Автор: Hollowell Jr. S. Guilds, Siler Steven W. Название: Palmettos & Pluff Mud: Tales of a Lost Lowcountry Life ISBN: 1927458315 ISBN-13(EAN): 9781927458310 Издательство: Неизвестно Цена: 3702.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
For those who live or love the tidal creeks and shores of the Lowcountry, the smell of pluff mud is the smell of home. Primordial and timeless, it is a cacophony of elements of the coast...salt, shells and teeming with life. And our beloved palmettos, both figuratively and literally our Giving Trees, offering welcome shade under a humid sun, and a lulling, rustling sonnet catching the slightest of breezes.
This book is the stories of Charleston. Not of a past captured in history books, but of people and places not far removed, but equally poignant and remembered with a wistful affection. S. Guilds Hollowell, Jr., native son growing up at the Charles Pinckney House at Snee Farm, remembers the ribald tales that belie the polish facade of Charleston and Mount Pleasant. From Big John's on East Bay, to Sullivan's and even the "Muni," anyone who has lived in or loved the Lowcountry will appreciate with a wry smile.
"Nowhere else in the world has nature been kinder to her children than in those regions where the great plantations were formed out of the Eden-like wilderness of the Low Country. Archibald Rutledge Poet-Laurate of South Carolina
Описание: Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little caf that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. Signature Tastes of Boston captures the recipes that define the Cradle of Liberty. From the pruned-stuffed gnocchi at No. 9 Park, to the renown fish chowder at the Union Oyster House, these are the restaurants, recipes and pictures that define the culinary tastes of Boston.
Описание: From the hidden treasures tucked away in Belltown to sweeping panoramic views overlooking the Puget Sound, these are sights, tastes and stories of our favorite places. This is a collection of over 140 restaurant recipes that define the city, from Tom Douglas's Serious Pie to Local 360's famous fried chicken. An homage in words and pictures, Signature Tastes of Seattle captures the culinary essence of the Emerald City. Smoked Lobster Bisque Barking Frog Chef Bobby Moore 5 each Lobster Heads 2 Tbsp Unsalted Butter 1/2 each Large Carrot 1/2 each Small Onion 1/2 each Celery Stalk 1/4 each Bulb Fennel 1 each Roma Tomato 1/2 tsp Tomato Paste 1 oz Aborio Rice 1/2 oz Cognac 3/4 Heavy Cream 4 Sprigs Thyme 12 each Parsley Stems 1/2 tsp Fennel Seed 1/2 tsp Coriander Seed 1/2 tsp Red Chili Flake 1/2 tsp Black Peppercorn 1 qt Chicken Stock Clean lobster heads (scraping out gills and cutting off faces). Place into a smoker with desired smoke flavored chip and smoke heavy for 5 minutes. In a Kitchen Aid mixer, mix lobster bodies and butter, add to a large hot soup pot with a little EVOO roast until it has a nice red color. Remove heads. Add vegetables, tomato and tomato paste. Cook until vegetables are tender. Deglaze with Cognac add stock and rice. Place all the herbs in a sachet (a little pouch made with cheese cloth so you can remove later) and add. Cook on low heat for 15 to 20 minutes. Add cream and blend. Strain twice and season.
Описание: Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little caf that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. Signature Tastes of Phoenix captures the recipes that define the Valley of the Sun. From the Kentucky-fried quail at the Blue Hound Kitchen, to the quaint eateries in the Roosevelt district, these are the restaurants, recipes and pictures that define the culinary tastes of Phoenix. Pulled Pork Sandwich Bobby Q 8501 North 27th Avenue, Phoenix, AZ Bobby Q's restaurant and lounge has been voted year after year as the best steak and BBQ in the valley. We offer an upscale restaurant experience that includes a friendly staff and the best food you have ever tasted. We offer a full menu of burgers, steaks, chicken, and not to mentioned lip-smacking barbeque platters. We also offer kids meals, so bring the whole family for lunch or dinner. 1 boneless pork shoulder (about 4 to 41/2 lb.) 4 Tbsp. kosher salt 1 Tbsp. freshly ground black pepper 11/2 C. light brown sugar 1/4 C. paprika 2 to 3 sprigs thyme, leaves only 4 cloves garlic 1/4 C. red wine vinegar scant 1 Tbsp. cayenne 3 Tbsp. extra-virgin olive oil Coleslaw: 1 Tbsp. whole-grain mustard 1 C. mayonnaise 1/4 C. sour cream 1/2 lemon, juiced 2 Tbsp. red wine vinegar 2 tsp. sugar 1/2 head savoy cabbage finely sliced 1/2 head purple cabbage, finely sliced 2 green onions, chopped 2 carrots, sliced on mandoline kosher salt and freshly ground black pepper 6 brioche hamburger buns 1/4 bunch flat-leaf parsley, for garnish 1. Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. 2. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight. 3. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F. Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing. 4. While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve. 5. To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley. "Too few people understand a really good sandwich." James Beard
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