Ergebnis Anbieter "Gildan Media, LLC" in Lebensmittel & Wein

Cleanses, detoxes, and other purifying practices have been around for hundreds of years, from fasting to juicing and everything in between. Not all of them are tried and true, and most aren't scientifically sound. But finally, here it is: the only cleanse you'll ever need. The Only Cleanse is uniquely designed to fully integrate, elevate, and reestablish the body's biochemical balance.

Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a micro-universe of marketing language on the back of a bag of potato chips.

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

Don't be a Donkey is a true story about the life and career of Chef Chadd McArthur. It is about the lessons, about both kitchen and life, that he learned while working for Gordon Ramsay. Eighteen hours a day, five days a week...when you work with a great chef and leader that much, his wisdom will rub off on you, and at times traumatize you.

New York Times best-selling author Michael J. Gelb ( Think Like Leonardo Da Vinci) opens our eyes to the remarkable power of wine to unleash creative potential, awaken our genius, and forge bonds with friends and co-workers. Here’s a wine appreciation audio book that invites you to experience wine with your “whole brain”—an approach that is unequivocally unique.

Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillion-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve.