By DK Publishing
This fantastically illustrated ebook is packed filled with recipes the total relations will love. With chapters corresponding to Pasta and Noodles, Meat, and wintry weather greens, you could flip any surplus goods on your fridge right into a scrumptious meal. In a convenient, compact structure, this e-book is ideal for taking with you to the farmer's marketplace or grocery store.
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Il tofu è il risultato di particolari lavorazioni della soia, frutto della tradizionale sapienza nutrizionale millenaria dei popoli orientali.
Il processo di raffinazione che conduce al latte di soia e poi los angeles sua cagliatura permettono di ottenere il tofu o formaggio di soia,
uno straordinario concentrato di proteine di facile digestione e assimilazione.
A differenza del formaggio di origine animale, il tofu è privo di grassi e di colesterolo, mentre è ricco di lecitina
e di molti altri importanti aminoacidi e principi nutritivi importanti in keeping with il nostro organismo.
Per questo è un alimento ideale consistent with tutte/i, specialmente consistent with chi ha necessità di seguire diete dimagranti o povere di grassi e colesterolo.
Oggi il tofu si può reperire facilmente sia nei negozi di alimenti naturali, che nei supermercati e in molti ristoranti di cucina orientale.
Le ricette di questo libro sono piatti sani, appetitosi e ricchi di energia vitale.
Sono il risultato di creatività unita alla tradizione della cucina giapponese dei monasteri Zen e a una profonda competenza delle proprietà degli alimenti e del loro utilizzo.
Il frutto di questo straordinario connubio, sono ricette con una grande varietà di gusti, nutrizionalmente equilibrate,
ricche di energia, realizzate con varie tecniche di cottura e preparazione.
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Extra resources for Soup
Yogurt is also a good alternative if you’re counting calories. Fresh sage or parsley leaves fried in olive oil until crisp make a flavorful garnish for gutsy soups, but a sprinkling of chopped parsley, chervil, or cilantro instantly adds interest, fragrance, and color to almost any soup. GARNISHING with shellfish A whole shrimp, crab claw, grilled scallop, or (as here) an oyster poached and served in its shell makes a spectacular garnish for a seafood soup. A wild garlic flower provides the finishing touch for this dish.
Butters flavored with herbs, nuts, or smoked fish are another way of enriching a soup, although these are best served separately, to be added to the soup by your guests. with cream with butter Add the cream at the end of cooking and, in a puréed soup, after blending. Stir it in well, then check the seasoning. If you’ve added a substantial amount of cream, you may want to reheat the soup gently before serving. Cut 1 tbsp of chilled unsalted butter into cubes. Remove the pan from the heat and whisk it in a cube at a time—the soup should become glossy and smooth.
For fish soups, spread them thickly with a garlicky rouille sauce. 39 40 PANTRY ESSENTIALS A well-stocked pantry will save you time and help you rustle up soups even on short notice. With the right ingredients, it will also be a source of inspiration. pantry essentials Putting together soups from the contents of your cupboards or pantry is a satisfying experience. Whether you’re cooking for unannounced guests or whipping up a quick supper, with a few well-chosen basics on hand, you’ll always have the ability to make a tasty soup.